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Edward & Sons Recipe Blog

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Desserts Frozen Desserts Sweetened Condensed Coconut Milk

Vegan Matcha Fudge

Vegan Matcha Fudge Made with Let’s Do Organic Sweetened Condensed Coconut Milk by @purelykaylie This…

Artichoke Heart Dips, Sauces, & Spreads Side Dishes Snacks Veggie Sides

Viral Italian Bread Dipping Oil

Viral Italian Bread Dipping Oil Made with Native Forest® Quartered Artichoke Hearts by Gaby of…

Coconut Milk Main Dishes Not Chick'n Bouillon Cubes Soups & Stews

Vegan Gnocchi Soup

Vegan Gnocchi Soup Made with Edward & Sons® Not-Chick’n™ Bouillon Cubes and Native Forest® Organic…

Baked Goods Cornstarch Desserts Heavy Coconut Cream Heavy Coconut Cream Holiday

Vegan Marble Loaf Cake

Vegan Marble Loaf Cake Made with Let’s Do Organic Heavy Coconut Cream and Let’s Do…

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Raspberry White Chocolate Cookie Bars

Raspberry White Chocolate Chip Cookie Bars Made with Let’s Do Organic Cornstarch and Let’s Do…

Baked Goods Coconut Milk Desserts

Vegan Red Velvet Cupcakes

Vegan Red Velvet Cupcakes Made with Native Forest Organic Simple Coconut Milk by @purelykaylie These…

Breakfast Coconut Flour Light Coconut Milk

Vegan Funfetti Pancakes

Vegan Funfetti Pancakes Made with Native Forest Organic Light Coconut Milk by @purelykaylie These festive…

Artichoke Heart Dips, Sauces, & Spreads Side Dishes Snacks

Vegan Spinach Artichoke Dip

Vegan Spinach Artichoke Dip ⁠ Made with Native Forest Quartered Artichoke Hearts ⁠by Gaby of…

Main Dishes Mushrooms Pasta

Vegan Mushroom Risotto

Vegan Mushroom Risotto Made with Let’s Do Organic Heavy Coconut Cream and Edward & Sons…

Baked Goods Breakfast Coconut Flakes Shredded Coconut Snacks

Chocolate Coconut Granola

Chocolate Coconut Granola Made with Let’s Do Organic Shredded Coconut and Coconut Flakes by @purelykaylie…

Baked Goods Breakfast Casseroles Coconut Milk

Vegan French Toast Bake

Vegan French Toast Bake Made with Native Forest Organic Simple Coconut Milk This vegan french…

Artichoke Heart Breakfast Casseroles Main Dishes Snacks Veggie Sides

Vegan Mini Quiches

Vegan Mini Quiches Made with Native Forest Quartered Artichoke Hearts These Vegan Mini Quiches are…

Canned Jackfruit Jackfruit Main Dishes Sandwiches

Vegan Jackfruit Pita Wraps

Vegan Jackfruit Pita Wraps Made with Native Forest Organic Young Jackfruit These delicious vegan pita…

Coconut Milk Main Dishes Pasta

Vegan Fettuccine Alfredo

Vegan Fettuccine Alfredo Made with Native Forest Classic Coconut Milk by Gaby of @veggieworldrecipes There…

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💚 Vegan Mint Chocolate Donuts ⁠💚 ⁠ Eat y 💚 Vegan Mint Chocolate Donuts ⁠💚
⁠
Eat your greens and get lucky 🍀 with these delicious Mint Chocolate Donuts 😋 They are dipped in a mint chocolate glaze and sprinkled with the cutest green sprinkles for St. Patty’s Day! 💚 This recipe is made vegan and gluten-free with Native Forest Organic Simple Coconut Milk 🥥 by @the.fit.peach ✨⁠
⁠
Snag the recipe below👇⁠
⁠
Ingredients⁠
Donuts:⁠
1 cup Native Forest Organic Simple Coconut Milk⁠
1 Tbsp apple cider vinegar⁠
1/2 tsp vanilla⁠
1/8 tsp mint extract⁠
1/2 cup coconut sugar⁠
1/3 cup coconut oil⁠
1 1/2 cup oat flour⁠
1/4 cup tapioca flour/starch⁠
3 Tbsp cacao powder⁠
2 tsp baking powder⁠
1/2 tsp baking soda⁠
1/4 tsp sea salt⁠
⁠
Chocolate Glaze:⁠
1 cup dark chocolate chips⁠
1/8 tsp mint extract⁠
Green sprinkles (optional)⁠
⁠
Directions⁠
Preheat oven to 350 F⁠
In a bowl, mix together the coconut milk, apple cider vinegar, vanilla, mint extract, coconut sugar, and coconut oil until well combined.⁠
In a separate bowl, whisk together the oat flour, tapioca flour, cacao powder, baking powder, baking soda, and sea salt.⁠
Slowly fold the flour mixture into the bowl with the coconut milk; stir until no flour clumps remain.⁠
Spoon batter into a doughnut mold and baking for 12 – 14 minutes until the edges pull away from the pan.⁠
To make the chocolate glaze, melt the chocolate in a saucepan or in the microwave, stir in the mint extract; using a spoon, pour over top of each doughnut then dust with sprinkles if desired⁠.

#vegandessert #vegandesserts #vegandessertrecipes #vegandonuts #glutenfreedesserts #healthydonuts #stpatricksdayfood
🍀Vegan Matcha Fudge🍀 ⁠ ⁠ Get your green 🍀Vegan Matcha Fudge🍀 ⁠
⁠
Get your green on with this easy and delicious matcha fudge!😋 💚This is one of the easiest dessert recipes, made with just 5 ingredients and it of course makes you pinch-proof for St. Patrick’s Day! 🌈🎩 This recipe is totally vegan, dairy-free, no-bake and gluten-free 🙌⁠
⁠
Grab the recipe below 👇 Made with Let’s Do Organic Sweetened Condensed Coconut Milk by @purelykaylie ✨ ⁠
⁠
Ingredients:⁠
2 cans Let’s Do Organic Sweetened Condensed Coconut Milk (14oz total)⁠
3 ¾ cups white chocolate chips (use vegan)⁠
1–2 tablespoon matcha powder⁠
2 tsp vanilla extract⁠
¼ tsp salt⁠
⁠
Instructions:⁠
Line a square baking dish with parchment paper, leaving some paper hanging over the edges. This will prevent the fudge from sticking to the pan.⁠
In a large bowl, add the white chocolate chips. Shake the cans of sweetened condensed coconut milk. Pour coconut milk over the white chocolate chips. Microwave it for 90 seconds. Add matcha powder, vanilla extract, and salt. Whisk together to evenly combine the ingredients.⁠
Pour the matcha fudge into the baking dish. Spread evenly across the bottom of the dish. If desired, decorate with toppings.⁠
Chill fudge in the freezer for 2 hours or until firm. Lift parchment paper out of the pan to easily remove the fudge. Allow it to thaw for a few minutes before slicing into 16 bars. Enjoy!⁠
⁠
⁠
#vegandessert #vegandesserts #matcharecipes #veganfudge #healthydessertrecipes #vegandessertrecipes #matchadessert #stpatricksdayfood #stpatricksday
💚Vegan Irish Cream Grasshoppers Brownies 💚 ⁠
⁠
Looking for the perfect St. Paddy’s dessert? Make the MOST decadent fudgy Irish cream brownies 🤩⁠
⁠
These yummy brownies have a thick layer of mint Irish cream and are topped with rich chocolate ganache 🤤 Best of all, they’re totally vegan and gluten free 🙌 ⁠
⁠
Grab the recipe below 👇 Made with Native Forest Organic Classic Coconut Milk by @peanutbutterpluschocolate⁠
⁠
Ingredients:⁠
⁠
Brownie Layer⁠
3/4 cup oat flour gluten free⁠
2 tbsp tapioca flour⁠
1/4 cup cocoa powder unsweetened⁠
1/2 tsp baking soda⁠
1/8 tsp salt⁠
1/3 cup dark chocolate chips vegan⁠
1/2 cup Native Forest Organic Classic Coconut Milk⁠
2 tbsp Irish Whisky vegan if necessary⁠
1/2 tsp instant espresso⁠
1/4 cup natural almond butter or nut butter of choice⁠
1 tsp vanilla extract⁠
2/3 cup brown sugar packed⁠
⁠
Mint Layer⁠
1/2 cup vegan butter (one stick) room temperature⁠
2 1/2 cups powdered sugar⁠
2 tbsp Native Forest Organic Classic Coconut Milk⁠
1/2 tsp peppermint paste or 1-2 drops peppermint oil⁠
⁠
Chocolate Ganache Layer⁠
1 cup dark chocolate chips vegan⁠
1/2 cup Native Forest Organic Classic Coconut Milk⁠
⁠
✨Instructions at link in bio ✨ ⁠
⁠
#veganbaking #veganbrownies #stpatricksdayrecipes #vegandessertrecipes #vegandesserts
🥝 Matcha Kiwi Cheesecake 🥝 ⁠ ⁠ This beau 🥝 Matcha Kiwi Cheesecake 🥝 ⁠
⁠
This beautiful, smooth and creamy matcha kiwi tart is vegan, gluten-free and refined sugar-free 🙌  Sweet kiwi pairs perfectly with earthy matcha for delicious flavor 😋 ⁠
⁠
The creamy cheesecake is made with Let’s Do Organic Heavy Coconut Cream by @delight.fuel ✨ ⁠
⁠
Grab the recipe below 👇 ⁠
⁠
Ingredients:⁠
Crust:⁠
1½ cups gluten-free oats⁠
½ cup raw almonds⁠
5 tbsp Native Forest Organic Cold Pressed Virgin Coconut Oil (melted)⁠
2 tbsp maple syrup⁠
⁠
Matcha Kiwi Cheesecake Layer⁠:⁠
1½ cans Let’s Do Organic Heavy Coconut Cream (solid part*)⁠
⅓ cup light agave/maple syrup⁠
2 tbsp Native Forest Organic Cold Pressed Virgin Coconut Oil⁠
1½ cup cashews (soaked)**⁠
1 fresh kiwi (peeled)⁠
1 tbsp matcha powder⁠
⁠
Instructions:⁠
Preheat the oven to 350F and grease an 8 inch tart pan with melted coconut oil.⁠
For the crust add oats and almonds into a food processor. Pulse until combined and add maple syrup and coconut oil. Process into a moist mixture. Firmly press dough into the tart and press up on the sides as well. Bake for about 10-15 minutes until the crust appears golden brown. Let sit for about 5-10 minutes and then transfer onto a cooling rack.⁠
In the meantime prepare kiwi matcha creme. In a small saucepan add coconut cream, agave/maple syrup, coconut oil and matcha powder. Heat over low heat until combined and set aside.⁠
Add cooled down coconut mixture, fresh kiwi and soaked cashews into a food processor or high speed blender and process for about 5-10 minutes until completely smooth.⁠
Pour mixture into the tart. Refrigerate for about 2-3 hours or freeze for 30 minutes to 1 hour until tart has set.⁠
Garnish with fresh kiwi and serve immediately.⁠
Store leftovers in the refrigerator for up to two days.⁠
Notes *refrigerate coconut milk/cream overnight and use solid part only for recipe. **soak cashews overnight or for at least 4 hours.⁠
⁠
#vegancheesecake #veganrecipes #healthydesserts #vegandesserts #healthydessertrecipes
Craving sushi? 🍣 Make your own sushi at home wi Craving sushi? 🍣 Make your own sushi at home with this recipe for Vegan Hearts Of Palm California Rolls! 😋 ⁠
⁠
These delicious vegan sushi rolls feature a vegan California roll filling made with Native Forest Organic Hearts of Palm! Grab the recipe below👇 by @thecuriouschickpea ⁠
⁠
Ingredients:⁠
Sushi Rice (instructions linked in bio)⁠
1 can Native Forest Organic Hearts of Palm⁠
2 tbsp vegan mayonnaise⁠
1 tsp rice vinegar⁠
1 tsp lemon juice, plus extra for the avocado⁠
¼ – ½ tsp salt, to taste⁠
Black pepper, to taste⁠
1 cucumber, thinly sliced into match sticks⁠
1 avocado, thinly sliced⁠
3 sheets nori⁠
Sesame seeds⁠
⁠
Directions:⁠
Drain the hearts of palm and chop them up into pea-sized pieces. In a mixing bowl stir together the chopped hearts of palm, vegan mayonnaise, rice vinegar, lemon juice, and salt and pepper to taste.⁠
Cover a bamboo sushi mat with a large zip lock bag or with plastic wrap (alternatively you can use a piece of parchment paper to roll). Cut the sheets of nori in half to make 6 pieces and set aside so that the nori does not get wet until you are ready to shape each piece.⁠
Prepare a bowl filled with water and a drizzle of vinegar to dip your fingers in to prevent the rice from sticking, dip your fingers as needed throughout the process.⁠
Place a piece of nori on the bamboo mat and add rice with wet fingers to make a thin layer covering the nori–all the way to the edges. Sprinkle sesame seeds over the rice, then flip the seaweed over so the rice is touching the plastic wrapped mat. Add a thin layer of the hearts of palm near the edge closest to you. Above that add a thin layer of cucumber, then finally the sliced avocado. Roll the mat to roll up the sushi into a log, making sure the edges touch so they can seal together. Roll the seam onto the bottom, then gently squeeze the mat to seal the roll.⁠
Cut the sushi by wiping the knife with a damp paper towel to clean and wet the blade between each cut. Cut in a slow rocking motion and use a sharp knife.⁠
Enjoy the sushi right away with wasabi, tamari, and pickled ginger! 

#veganrecipes #vegansushi #heartsofpalm #veganrecipes #plantbasedrecipe #plantbasedrecipes
✨Vegan Spinach Artichoke Dip✨⁠ ⁠ This spin ✨Vegan Spinach Artichoke Dip✨⁠
⁠
This spinach artichoke dip is so creamy and delicious that you’ll never know it’s dairy-free and vegan! 🙌 It’s so easy to make and tastes downright delicious 😋 Made with Native Forest Quartered Artichoke Hearts 💚 ⁠
⁠
Grab the recipe below👇by Gaby of @veggieworldrecipes ✨ ⁠
⁠
✨Ingredients⁠
drizzle of olive oil⁠
2 cloves of garlic⁠
1/2 medium onion⁠
4 handfuls of fresh spinach (100 g)⁠
1 can Native Forest Quartered Artichoke Hearts⁠
1 cup vegan cream cheese (8 oz)⁠
1 tbsp lemon juice⁠
1/4 cup nutritional yeast⁠
1 tsp salt⁠
optional: fresh bread and vegan parmesan⁠
⁠
✨Directions⁠
Start by chopping the garlic, onion, and artichoke into smaller pieces.⁠
⁠
In a pan over medium heat, drizzle olive oil and saute the garlic and onion until fragrant.⁠
⁠
Add the spinach and artichoke and cook them for several minutes, until the spinach has wilted. Add the vegan cream cheese, lemon juice, nutritional yeast, and salt and stir until fully combined.⁠
⁠
Transfer the dip from the pan to an oven-safe bowl. Grate vegan parmesan on top, if you wish.⁠
⁠
Bake the dip for 20-25 minutes at 400*F/ 200*C.⁠
⁠
While the dip is baking, slice the fresh bread, drizzle some olive oil and grate some parmesan on top. Bake the bread in the oven for 10-15 minutes, until golden and crispy.⁠
⁠
When the dip has finished baking, dip the bread into it and enjoy!⁠
⁠
#veganrecipes #healthyrecipes #healthyveganrecipes⁠
#veganfood #healthyfood
💚Healthy Green Smoothie💚⁠ ⁠ This green s 💚Healthy Green Smoothie💚⁠
⁠
This green smoothie is easy to make, delicious and made without bananas! If you don’t have any bananas or don’t like bananas this smoothie is for you 🙌 To get  this smoothie EXTRAAA thick, the secret ingredient is cauliflower rice and Native Forest Organic Pineapple Chunks 🍍 Simply pop everything in a high-speed blender, and you have yourself a hydrating and nutritious green smoothie! 😋 ⁠
⁠
Grab the easy recipe below 👇 by @nyssas_kitchen⁠
⁠
Ingredients:⁠
about 1/2 inch piece peeled ginger⁣⁠
1 green apple, cut into 2 inch pieces⁣⁠
1/2 cup of strained Native Forest Organic Pineapple Chunks⁣⁠
2 loosely packed cups of baby spinach⁠
1/2 cup frozen cauliflower rice ⁠
about 1 tablespoon lemon juice ⁠
2 teaspoons chia seeds (optional, but adds extra fiber and omega 3’s!)⁠
1/4 cup of the pineapple juice from the strained pineapple ⁠
1 1/2 cups coconut water⁠
4 ice cubes ⁣⁠
⁣⁠
Instructions:⁠
1. Add all ingredients to a high speed blender and blend for about 1 minute until smooth! ⁠
2. Pour into two glasses and serve. ⁣⁠
Note: Texture and flavor are best if the smoothie is enjoyed immediately after making.⁠
⁠
#smoothies #smoothierecipes #smoothierecipe #greensmoothie⁠
⁠
#smoothies #greensmoothie #greensmoothies #smoothierecipes #smoothierecipe #smoothietime
✨Vegan Fettuccine Alfredo ✨⁠ ⁠ This Vegan ✨Vegan Fettuccine Alfredo ✨⁠
⁠
This Vegan Fettuccine Alfredo is out of this WORLDDD! 😍 Please make this for your next meal 🤩 The secret to making the sauce SUPER creamy and thick is to use Native Forest Organic Simple Coconut Milk 🥥 for the creamiest dreamiest vegan alfredo pasta! 🤤 ⁠
⁠
Grab the recipe below 👇by Gaby @veggieworldrecipes 🤍 ⁠
⁠
✨Ingredients⁠✨⁠
splash of olive oil⁠
1/2 medium onion⁠
3 cloves garlic⁠
1 can of Native Forest Organic Simple Coconut Milk⁠
1/2 cup soaked cashews (75 g)⁠
juice of 1/2 lemon⁠
2 tbsp nutritional yeast⁠
1 tsp salt⁠
1/2 tsp pepper⁠
1 tbsp cornstarch⁠
1 box of fettuccine pasta⁠
⁠
Note: make sure to soak the cashews overnight in water. If you forget, soak them in boiling water for 1 hour before making this recipe.⁠
⁠
✨Directions⁠✨⁠
Start by cooking the pasta according to the package instructions and then set it aside.⁠Chop the onion and garlic.⁠
⁠
Drizzle olive oil on a large pan over medium heat. Add the onion and garlic and cook them for 3-4 minutes, until they start to release their flavors and the onion becomes translucent.⁠
⁠
Transfer the onion and garlic to a food processor. Then add the coconut milk, cashews, lemon juice, nutritional yeast, salt, and pepper. Blend until everything is smooth and creamy.⁠
⁠
Pour the alfredo sauce back into the pan that you sauteed the onion and garlic and turn the heat back to medium.⁠
⁠
Add in the cornstarch and whisk it up, breaking up any clumps. Cook the sauce for 3-4 minutes, until it starts to thicken from the cornstarch.⁠
⁠
Once the sauce has thickened to your liking, pour it on top of your fettuccine noodles and enjoy🥰
⁠
#healthyrecipes #healthydinner #veganrecipes #veganmeals #plantbasedrecipes #veganpasta #healthymeals #veganalfredo
🍣Vegan Hearts of Palm Sushi Bowls 🍣 ⁠ ⁠ 🍣Vegan Hearts of Palm Sushi Bowls 🍣 ⁠
⁠
The not-so-secret ingredient in these fish-free sushi bowls is hearts of palm! 🌴This sushi bowl is topped with Vegan California Roll and Spicy Tuna Fillings made with Native Forest Organic Hearts of Palm by @darngoodveggies 🌱 ⁠
⁠
Load your bowl with rice, shredded carrots, cucumber, avocado and cilantro, then top with the sushi filling, sesame seeds and soy sauce or coconut aminos 😋 Grab the recipe below 👇 ⁠
⁠
Ingredients:⁠
California Roll:⁠
1 can Native Forest Organic Hearts of Palm, drained and chopped⁠
2 tablespoons vegan mayo⁠
1 teaspoon old bay⁠
Spicy Tuna roll: ⁠
1 can Native Forest Organic Hearts of Palm, drained and chopped⁠
2 tablespoons vegan mayo⁠
1 tablespoon sriracha⁠
1 teaspoons old bay⁠
1 teaspoon sesame oil⁠
⁠
Directions:⁠
In two separate bowls, stir together all the sushi ingredients.⁠
Serve with any sushi accompaniments you have on hand.⁠
Suggestions are rice, avocado, shredded carrots, cucumber, cilantro, sesame seeds, nori, edamame, extra sriracha, etc. or eat with crackers!⁠
Enjoy!⁠

#veganrecipes #veganmeals #healthyrecipes #vegansushi #plantbasedrecipes #heartsofpalm #sushibowl #healthyeats
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