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Edward & Sons Recipe Blog

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💛Creamy Vegan Lemon Pasta 💛⁠ ⁠ This crea 💛Creamy Vegan Lemon Pasta 💛⁠
⁠
This creamy vegan lemon pasta is bright, garlicky, and so easy to make! 😋 This light and fresh pasta has a creamy coconut milk sauce with lemon, garlic, parsley and dairy-free parmesan 🧀 ⁠
⁠
It’s perfect for busy weeknights when you don’t have much time, comforting, yet light 🙌 ⁠⁠Made with Native Forest Organic Simple Coconut Milk by @purelykaylie ⁠✨⁠
 ⁠
Grab the recipe below👇 ⁠
⁠
✨Ingredients✨⁠
12 oz pasta of choice⁠
2 tbsp extra virgin olive oil⁠
4 cloves garlic, minced⁠
1 can Native Forest Organic Simple Coconut Milk⁠
½ cup vegetable broth⁠
2 tbsp nutritional yeast⁠
2 tsp cornstarch (dissolved in 2 tsp water)*⁠
1 tsp onion powder⁠
½ tsp salt⁠
¼ tsp black pepper⁠
3–4 tablespoon lemon juice⁠
1 tbsp lemon zest⁠
⅓ cup chopped parsley⁠
⅓ cup vegan parmesan⁠
⁠
✨Instructions✨⁠
Cook the pasta al dente (or about 1-2 minutes underdone) according to the package instructions. After, drain water and set aside.⁠
Combine cornstarch and water in a small bowl. Mix together and set aside.⁠
In a large pot or skillet, warm the olive oil and minced garlic. Sauté 1-2 minutes or until the garlic begins to brown.⁠
Add coconut milk, vegetable broth, nutritional yeast, salt, pepper, and cornstarch mixture to the pot. Stir together and bring to a light boil. Add the cooked pasta and stir together to warm. Add lemon juice and lemon zest. Mix together. Taste and adjust as needed. If you’d like to thin the sauce, feel free to add a few splashes of vegetable broth or coconut milk.⁠
Serve pasta with fresh parsley and vegan parmesan on top. Enjoy!
#veganpasta #veganrecipes #veganspaghetti #vegandinner #vegandinnerideas
✨Viral Bread Dip✨⁠ ⁠ If you love all thing ✨Viral Bread Dip✨⁠
⁠
If you love all things olive oil and fresh bread, you need to try this bread dipping oil! 😋🥖This bread dip went viral for a reason 😍It’s just like the classic olive oil tapenade served at Italian restaurants but loaded with artichokes, sun-dried tomatoes, spices and more good stuff 🤩 ⁠
⁠
This easy and delicious dip takes just 5 minutes to put together and makes for the easiest appetizer when entertaining 🙌⁠
⁠
Grab the recipe below👇 Made with Native Forest Quartered Artichoke Hearts by our friend Gaby of @veggieworldrecipes ✨ ⁠
⁠
✨Ingredients✨⁠
1 baguette⁠
2/3 cup olive oil⁠
1/3 cup balsamic vinegar⁠
3-4 artichoke hearts from Native Forest Quartered Artichoke Hearts⁠
2 minced garlic cloves⁠
2 tbsp chopped olives⁠
2 tbsp chopped sun-dried tomatoes⁠
1 tbsp chopped fresh basil⁠
chili flakes⁠
lemon zest from 1/2 lemon⁠
1/2 tsp oregano⁠
1/2 tsp rosemary⁠
cracked black pepper⁠
1/2 tsp salt⁠
⁠
✨Directions✨⁠
Start by finely chopping the artichoke hearts, olives, sun-dried tomatoes, and basil. Also, mince or grate the garlic cloves.⁠
⁠
To a bowl, add olive oil, balsamic vinegar, artichokes, garlic, olives, tomatoes, basil, chili flakes, lemon zest, oregano, rosemary, salt, and oregano pepper.⁠
⁠
Whisk everything well, dip your toasted bread, and enjoy!

#breaddip #oliveoil #dippingoil #easyappetizers #artichokehearts #viralrecipes #veganrecipes #italianrecipe
🌮Crispy Hearts of Palm Tacos 🌮 ⁠ ⁠ Take 🌮Crispy Hearts of Palm Tacos 🌮 ⁠
⁠
Take your Taco Tuesday up a notch with these Crispy Hearts of Palm Veggie Tacos! 😋 The pan seared hearts of palm take on a similar texture to fish tacos but totally vegan 🌱  Add in your favorite taco ingredients like onions, pico de gallo, avocado and cilantro. Load ’em up and squeeze some lime on them to top it off 🤩 ⁠
⁠
Grab the recipe below👇 Made with Native Forest Organic Hearts of Palm by @themindfulhapa ✨ ⁠
⁠
Crispy Hearts of Palm Tacos⁠
Tacos⁠
1, 14oz can Native Forest Organic Hearts of Palm, rinsed & drained⁠
2-3 tbsp avocado oil⁠
1 pack, tortillas (gluten free if needed)⁠
1 avocado, sliced⁠
Topping- Pico de gallo ⁠
1 pint cherry tomatoes, chopped ⁠
½ medium red onion, chopped fine ⁠
½ jalapeno, chopped fine⁠
¼ bunch cilantro, chopped⁠
1 lime, juiced⁠
½ tsp salt + more to taste⁠
Black pepper, to taste⁠
Coating 1 – ‘egg’ wash⁠
2 tbsp flaxmeal⁠
⅓  cup water⁠
Coating 2 – seasoning⁠
3 tbsp Let’s Do Organic Cassava Flour ⁠
1 tsp old bay seasoning ⁠
½ tsp cayenne⁠
⁠
Instructions⁠
Start by preparing your Pico de Gallo topping. Add all ingredients to a medium size mixing bowl and stir to combine. Set aside. ⁠
Add all ingredients for coating 1 and coating 2 in two separate shallow bowls. ⁠
Cut your hearts of palm into ~½ inch slices and pat dry.⁠
Coat all hearts of palm slices in vegan ‘egg wash’ (coating 1), followed by the seasoning (coating 2). Tap off excess seasoning and place in a single layer on an extra plate.⁠
To a medium cast iron skillet, add 2-3 tbsp avocado oil and bring to a medium heat. ⁠
Add your seasoned hearts of palm pieces and spread in an even layer (cook in two batches if necessary). ⁠
Cook for 5-8 minutes total, flipping halfway through to ensure they get crispy on both sides. Place on a plate lined with paper towels to drain excess oil and set aside. ⁠
Time to assemble your tacos! Split the crispy hearts of palm between 4 tortillas. Top with homemade pico de gallo and avocado slices. Enjoy! ⁠
⁠
#tacotuesday #crunchytacoday #heartsofpalm #tacos #vegantacos #vegantaco #veganrecipes #veganmeals
Happy first day of spring! 🍋 This Lemon Coconut Happy first day of spring! 🍋 This Lemon Coconut Loaf Cake is the most delicious way to welcome the spring season 🤩 ⁠
⁠
It’s super moist and tender and honestly better than any bakery! 😋 It’s naturally vegan, eggless, dairy free, and gluten free, yet you’d never know! ⁠
⁠
Made with Let’s Do Organic Toasted Coconut Flakes and Native Forest Organic Classic Coconut Milk by our friend Britt of @the_bananadiaries ⁠
⁠
Snag the recipe below 👇 ⁠
⁠
Ingredients:⁠
1/2 cup (113 g) Native Forest Organic Virgin Coconut oil, room temperature⁠
1 cup (200 g) granulated sugar⁠
3/4 cup (170 g)unsweetened applesauce, room temperature⁠
2/3 cup (170 g) Native Forest Organic Classic Coconut Milk, room temperature⁠
1/4 cup (50 g) vegan dairy free yogurt, room temperature⁠
Juice from 3 medium lemons⁠
1 tbsp vanilla extract⁠
1 tsp lemon zest⁠
3 1/2 cups (440 g) oat flour⁠
1 ½ tsp baking powder⁠
1 tsp baking soda⁠
½ cup shredded Let’s Do Organic Coconut Flakes (or coconut shreds)⁠
⁠
Coconut Buttercream:⁠
½ cup Native Forest Organic Virgin Coconut Oil, room temperature⁠
3 cups powdered sugar, sifted⁠
1 tbsp coconut milk⁠
Let’s Do Organic Toasted Coconut Flakes and lemon wedges, for garnish⁠
⁠
✨Directions at link in bio ✨ 

#veganbaking #lemoncake #lemonloaf #vegandessert #vegandesserts #vegandessertrecipes #springrecipes
💚 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
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