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Edward & Sons Recipe Blog

  • Vegan Magnum Bars

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  • Vegan Jackfruit Nuggets

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  • Vegan Tropical Fruit Sorbet

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  • Chocolate Protein Chia Pudding

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  • Vegan S’mores Pop Tarts

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  • Vegan Mango Cheesecake Bars

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  • Pitaya Smoothie Bowl with Chocolate Drizzle

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  • No-Bake Coconut Brownies

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  • Vegan Ice Cream Cone Cupcakes

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  • Vegan Birthday Cake Overnight Oats

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  • Vegan S’mores Fudge

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  • Vegan Rocky Road Ice Cream

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Arrowroot Starch Baked Goods Desserts Heavy Coconut Cream

Vegan Strawberry Shortcake Cupcakes

Vegan Strawberry Shortcake Cupcakes Made with Let’s Do Organic Heavy Coconut Cream by @the_bananadiaries These…

Baked Goods Desserts Shredded Coconut

Vegan Cowboy Cookies

Vegan Cowboy Cookies Made with Let’s Do Organic Unsweetened Shredded Coconut by @purelykaylie These Cowboy…

Coconut Milk Desserts Frozen Desserts

Vegan Cookies & Cream Pops

Vegan Cookies & Cream Pops Made with Native Forest Organic Simple Coconut Milk by @purely_kaylie…

Coconut Flour Coconut Oil Desserts Snacks

Peanut Butter & Jelly Cups

Peanut Butter & Jelly Cups Made with Let’s Do Organic Coconut Flour and Native Forest…

Main Dishes Sesamiso Stir Fry Tofu & Tempeh

Cauliflower Rice Stir Fry

Cauliflower Rice Stir Fry Made with Premier Japan® Sesamiso™ Sauce  This easy week night meal…

Main Dishes Misoyaki Stir Fry Tofu & Tempeh

Tofu Misoyaki Lettuce Cups

 Tofu Misoyaki™ Lettuce Cups Made with Premier Japan® Misoyaki™ Sauce, now available at Sprouts Market. This…

Baked Goods Breakfast Snacks Sweetened Condensed Coconut Milk

Vegan Copycat Kudos Bars

Copycat Kudos Bars Made with Let’s Do Organic Sweetened Condensed Coconut Milk by @feastingonfruit If…

Coconut Milk Main Dishes Pasta

Creamy Vegan Lemon Pasta

Creamy Vegan Lemon Pasta Made with Native Forest Organic Simple Coconut Milk by @purelykaylie This…

Baked Goods Coconut Flour Creamed Coconut Desserts

Vegan Funfetti Loaf Cake

Vegan Funfetti Loaf Cake Made with Let’s Do Organic Creamed Coconut by @feastingonfruit Is it…

Baked Goods Coconut Cream Desserts Snacks

Vegan Chocolate Fudge Oat Bars

Vegan Chocolate Fudge Oat Bars Made with Native Forest Organic Coconut Cream by @veggieworldrecipes This…

Coconut Flour Desserts Snacks

Vegan Buckeye Balls

Vegan Buckeye Balls This healthier buckeye ball recipe is made gluten-free and vegan with Let’s…

Arrowroot Starch Baked Goods Desserts

Vegan Strawberry Hand Pies

Vegan Strawberry Hand Pies Made with Let’s Do Organic Arrowroot Starch by @the_bananadiaries These incredibly…

Desserts Frozen Desserts

Fudgy Brownie Coconut Milk Popsicles

Fudgy Brownie Coconut Milk Popsicles We’ve teamed up with our friends Sweet Loren’s and Zoku…

Breakfast Coconut Milk Snacks

Tahini Strawberry Jam Chia Pudding

Tahini Strawberry Jam Chia Pudding Made with Native Forest Organic Simple Coconut Milk and SoCo…

Bouillon Cubes Canned Jackfruit Jackfruit Jackfruit Shred/Pieces Main Dishes Soups & Stews

Vegan Not-Chick’n Noodle Soup

Vegan Not-Chick’n Noodle Soup Made with Edward & Sons Not-Chick’n Bouillon Cubes A hearty chick’n…

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Ready for some caramel-y goodness?! 🤩 then you' Ready for some caramel-y goodness?! 🤩 then you've got to try these Dulce De Leche Bites 😍 They're made gluten-free and vegan with Let’s Do Organic Heavy Coconut Cream by @danishealthyeats ⁠ ⁠ Save this post and grab the recipe below 👇 ⁠ ⁠ ⁣⁣⁣ Serves: 8-12 (depending on size of bar) ⁣⁣⁠ ⁣⁣⁠ Ingredients⁠ Cake Layer:⁣⁣⁣⁠ 1/3 cup vegan butter or ghee⁣⁣⁠ 1 cup almond flour⁣⁣⁣⁠ 2 tbsp arrowroot or tapioca starch/flour⁣⁣⁣⁠ 1/4 cup coconut sugar⁣⁣⁣⁠ ⁣⁣⁣⁠ Dulce De Leche layer:⁣⁣⁣⁠ 1/2 cup + 1 tbsp coconut sugar⁣⁣⁣⁠ 1/3 cup vegan butter or ghee⁣⁣⁣⁠ 2 cups Let’s Do Organic Heavy Coconut Cream⁣⁣⁣⁠ 1/2 tsp espresso powder⁣⁣⁣⁠ ¼ tsp vanilla⁣⁣⁣⁠ ⁣⁣⁣⁠ Chocolate Ganache:⁣⁣⁣⁠ 3.5 oz chocolate⁣⁣⁣⁠ 1/4 cup Native Forest Coconut Milk (solid part)⁣⁣⁣⁠ ⁣⁣⁣⁠ Instructions⁠ Pre-heat the oven to 350ºF. ⁣⁣⁣⁠ Combine all cake ingredients in a large bowl or food processor. Using an electric mixer, or your processor, combine ingredients until the dough forms.⁣⁣⁣⁠ Press into a parchment-lined 8X8 baking dish. Prick the cake layer with a fork, all over the surface. Then, allow to bake in the oven for about 20 minutes. Once done, remove from the oven and allow to cool completely.⁣⁣⁣⁠ While your cake is baking, being to make the dulce de leche layer by combining all ingredients in a small saucepan over medium-high heat. Allow the mixture to come to a boil and then reduce to a simmer, until it reduces to about half it’s original volume. Allow the mixture to cool, then spread over the cooled cake layer.⁣⁣⁣⁠ To make the chocolate ganache topping, combing the chocolate and coconut milk together in the same small saucepan, or in a microwave-safe bowl, and melt, mixing until completely smooth. The mixture should thicken as you continue stirring. Frost your cake bites as desired.⁣⁣⁣⁠ Place the cake in the fridge, for about two hours, allowing for everything to fully come together, soak in the flavors, and for the chocolate to set. Cut into pieces and enjoy!
🤎✨Chocolate Protein Chia Pudding🤎✨⁠ ⁠ If you haven’t tried blended chia pudding for breakfast or lunch, what are you waiting for?! Blending your chia pudding makes it taste so SMOOTH and CREAMY! 😋 ⁠ ⁠ This recipe tastes like chocolate pudding but is secretly good for you! Made with Native Forest Organic Simple Coconut Milk by our friend Gaby of @veggieworldrecipes ✨ ⁠ ⁠ ✨ Ingredients⁠ 1 can Native Forest Organic Simple Coconut Milk⁠ 1/3 cup chia seeds⁠ 2 tbsp cacao powder⁠ 2 tbsp chocolate protein powder⁠ 2 tbsp maple syrup⁠ 1 tsp vanilla⁠ ⁠ ✨ Directions⁠ Add all of the ingredients to a high speed blender and blend them until the chia seeds are finely ground.⁠ ⁠ Transfer the chia pudding into jars and refrigerate them overnight. You can definitely enjoy the pudding right away, but it gets so much thicker and creamier when refrigerated for 4-5 hours or overnight.⁠ ⁠ I topped my blended chia pudding with dairy-free yogurt, fresh raspberries, and chocolate shavings.⁠ ⁠ This makes 4 small servings or 2 normal sized ones.⁠ ⁠ #healthydesserts #vegandesserts #healthybaking #glutenfreerecipes #healthyrecipes #healthybreakfast #veganbreakfast
Looking for an easy weekend meal? 🍝 Whip us thi Looking for an easy weekend meal? 🍝 Whip us this Vegan Garlicky Breadcrumb Pasta with Shredded Brussels Sprouts 🤩 ⁠ ⁠ This meal comes together in 15 minutes and is the ultimate fancy comfort food 🤌 *chefs kiss* ⁠ ⁠ Made with Edward & Sons Organic Panko Breadcrumbs by @crumbs.and.caramel⁠ ⁠ Grab the recipe linked in bio! 👆⁠
✨Chocolate Fudge Oat Bars✨⁠ ⁠ This delicio ✨Chocolate Fudge Oat Bars✨⁠ ⁠ This delicious oaty dessert is filled with a thick, fudgey, chocolate layer and a toasted oat crumble. 😋 Made with Native Forest Organic Coconut Cream for an incredible creamy and rich texture 🤤⁠ by @veggieworldrecipes⁠ ⁠ ✨🤎Chocolate Fudge Oat Bars🤎✨⁠ ⁠ ✨Crust Ingredients✨⁠ 1 1/2 cup instant oats (120 g)⁠ 1 cup almond flour (112 g)⁠ 1/2 cup maple syrup (120 g)⁠ 1/4 cup coconut oil (72 g)⁠ 3 tbsp dairy free milk⁠ 1/2 tsp vanilla⁠ dash of salt⁠ ⁠ ✨Filling Ingredients✨⁠ 120 grams chocolate⁠ 3/4 cup Native Forest Organic Coconut Cream from @edwardandsons⁠ 1-2 tbsp coconut sugar⁠ ⁠ ✨Note: coconut cream needs to be refrigerated overnight. Only the solid part that forms at the top will be used.⁠ ⁠ ✨Directions⁠ To a pan over medium heat, add the oats, almond flour, maple, oil, milk, vanilla, & salt. Stir together, mixing the ingredients well.⁠ ⁠ Cook for 3-4 minutes, stirring consistently. You want to cook the oats until a few of them begin to turn golden brown. Once you've cooked the oat mixture, set aside.⁠ ⁠ In a bowl, melt the chocolate. Do this by microwaving the chocolate in 30 second increments & stirring in between microwaving, until all of the chocolate has melted.⁠ ⁠ To the melted chocolate, add the coconut cream and sugar and mix.⁠ ⁠ The mixture will start to harden very quickly because the cold from the cream will harden the melted chocolate so try and stir quickly.⁠ ⁠ Note: you may need to adjust the sugar based on the chocolate you use. I used dark chocolate, so I added 2 tbsp of sugar. If you use a very sweet chocolate, you may need less. Taste your filling to decide how much chocolate you need.⁠ ⁠ Line a small baking dish with parchment paper and lightly grease with coconut oil. I used about a 5 x 7 inch pan.⁠ ⁠ Add half of the oat crumble to the dish. Pack it tightly using your hands or a spatula.⁠ ⁠ On top of the layer of crust, spread the chocolate layer. Top with the remaining oat crumble.⁠ ⁠ Refrigerate the bars for 4-5 hours, giving the fudge layer enough time to harden in the fridge.⁠ ⁠ Once ready, slice & enjoy!⁠ ⁠ #healthyrecipes #healthybaking #veganrecipes #glutenfreerecipes #vegandesserts #fallbaking
The first day of Fall 🍂 is tomorrow! We’re re The first day of Fall 🍂 is tomorrow! We’re ready for pumpkin szn with Vegan Pumpkin Oatmeal Crème Pies 🎃 These delicious Pumpkin Oatmeal Crème Pies are vegan, dairy-free and gluten-free 🙌 ⁠ ⁠ A perfectly soft Gluten-Free Pumpkin Oatmeal Cookie sandwiched between a thick layer of pumpkin spice coconut filling is the the best fall treat! 😋 ⁠ ⁠ Grab the recipe below 👇Made with Native Forest Organic Simple Coconut Cream by @feastingonfruit ✨ ⁠ ⁠ ⁠ Pumpkin Oatmeal Cookies⁠ -1/2 cup (125g) almond butter⁠ -1/2 cup (120g) pumpkin puree⁠ -1/2 cup (70g) coconut sugar⁠ -2 tbsps molasses⁠ -1 tbsp almond milk⁠ -1 tsp vanilla extract⁠ -1/2 cup (50g) rolled oats⁠ -3/4 cup (55g) almond flour⁠ -1/2 tsp baking soda⁠ -1/4 tsp salt⁠ -1 tsp pumpkin pie spice⁠ Filling⁠ -1 can Native Forest Organic Unsweetened Simple Coconut Cream (chilled at least 24 hours)⁠ -1 tbsp maple syrup⁠ 1/2 tsp pumpkin pie spice⁠ ⁠ Whisk together almond butter, pumpkin, coconut sugar, molasses, milk, and vanilla. Add dry ingredients and mix to form a thick dough. Scoop onto a lined baking sheet, and gently press down the tops to help them spread. Bake for 15-17 minutes at 350°F. Cool 15 mins on the pan (they are fragile when hot), then transfer to a cooling rack to cool completely. Scoop out just the solid part from the can of coconut cream. Whip together filling ingredients with a hand mixer until fluffy. Chill 1 hour to thicken. Spoon a dollop of cream on one cookie, sandwich with another, and enjoy! ⁠ ⁠ #pumpkinrecipes #veganbaking #vegancookies #healthydessertrecipes
Looking for a delicious mid-day snack? 🙌 These Looking for a delicious mid-day snack? 🙌 These No- Bake Chocolate Dipped Toasted Coconut Bars are the PERFECT afternoon snack recipe 😋 ⁠ ⁠ No oven required and comes together with just 5 ingredients *score* ⁠ ⁠ Grab the recipe below 👇 or linked in bio ✨ Made with Let’s Do Organic Toasted Coconut Flakes by @peanutbutterpluschocolate ⁠ ⁠ Ingredients⁠ ⁠1 1/4 cup medjool dates, packed and pitted⁠ 2 cups Let’s Do Organic Unsweetened Toasted Coconut Flakes (more for topping)⁠ 1/4 cup almond butter natural⁠ 1/2 cup vegan dark chocolate chopped⁠ 1 tsp coconut oil⁠ ⁠ Instructions⁠ Place the dates into a food processor and blend until a ball starts to form. Turn off the processor and separate the date ball with your hands into smaller pieces. Add in the coconut and almond butter and then continue blending until combined. Try not to over blend or you will release some of the oils in the almond butter.⁠ Prepare a 6×6 inch pan with parchment paper and press the mixture evenly into the bottom. Cover and chill for 1 hour. Melt the chocolate and coconut oil together in a microwave safe bowl, cooking in 15 second increments and stirring between each until smooth.⁠ Cut the mixture into bars (6) and dip the bottom half into the chocolate. Place the chocolate dipped bar onto a tray lined with parchment paper. Repeat until you have dipped each bar. Drizzle the remaining chocolate over the top of the bars and coconut flakes. Chill until the chocolate is solid and then serve.*Store the bars in an airtight container in the refrigerator for up to one week.
🌱Vegan Jackfruit Nuggets🌱 ⁠ ⁠ These deli 🌱Vegan Jackfruit Nuggets🌱 ⁠ ⁠ These delicious plant-based “chick’n” nuggets are crispy, tender, flavorful, and have the perfect “meaty” texture! 😋 They’re totally vegan and made with Native Forest Organic Young Jackfruit for the perfect chick’n nugget texture 😍 This recipe is vegan, soy-free, dairy-free, and gluten-free friendly ✨ These nuggets can be baked, fried, or cooked in an air fryer and make for a fun after school snack for kids or the perfect game day appetizer 🙌 ⁠Grab the recipe below 👇 by @purelykaylie⁠ Jackfruit 2 cans jackfruit, drained and rinsed* Buttermilk 1 cup almond milk 1 tbsp lemon juice Flour 1 cup all-purpose flour (or gluten-free flour) ¼ cup cornstarch Breadcrumbs 1 ¼ cup panko breadcrumbs (or gluten-free breadcrumbs) 2 tbsp nutritional yeast 1 tsp garlic powder 1 tsp onion powder 1 tsp Italian seasoning 1 tsp salt ½ tsp black pepper ¼ tsp paprika⁠ Instructions in comments ✨ #veganrecipes #veganrecipeshare #veganchicken #veganchickennuggets #jackfruitrecipes #veganmealideas #plantbasedrecipe
Vegan BBQ Jackfruit Nachos 🤩 Whip up an easy me Vegan BBQ Jackfruit Nachos 🤩 Whip up an easy meal with with Native Forest Organic Barbecue Young Jackfruit 🌱 ⁠ ⁠ Crunchy tortilla chips loaded with spicy sweet bbq jackfruit, melty vegan mozzarella cheese 🧀 crisp red onion 🧅 juicy sweet pineapple 🍍and optional fresh cilantro and sliced jalapeño 😋⁠ ⁠ Grab the recipe below 👇 or linked in bio ✨ ⁠ ⁠ Ingredients⁠ 1 bag tortilla chips⁠ 1 can Native Forest Organic Barbecue Jackfruit⁠ 1 can Native Forest Organic Pineapple Chunks, drained⁠ 1 1/2 cups vegan cheese⁠ 1/4 cup chopped red onion⁠ Optional cilantro and jalapeño slices⁠ ⁠ Directions:⁠ Arrange the tortilla chips in an even later on a baking sheet.⁠ Top evenly with jackfruit, pineapple, cheese and red onion. Add on optional jalapeño slices.⁠ Bake at 350 for 10-15 minutes or until the cheese is melted and the jackfruit is warmed through.⁠ Top with optional cilantro and enjoy!
What's your go to lunch? These Spring rolls are th What's your go to lunch? These Spring rolls are the perfect easy to prepare lunch for school or work! These Hoisin Tofu Spring Rolls are filled with fresh crispy vegetables and served with a hoisin-peanut dipping sauce 🥜 They're easy to make and meal prep!⁠ ⁠ Grab the recipe below 👇 Made with Premier Japan Gluten-Free Hoisin Sauce by @thecuriouschickpea ✨⁠ ⁠ Ingredients:⁠ ⁠ Summer Rolls:⁠ ⁠ 1 tbsp oil⁠ 1 block extra or super firm tofu⁠ 2 tbsp Let’s Do Organic Cornstarch⁠ ½ tsp minced ginger⁠ ½ cup Premier Japan Organic Gluten Free Hoisin Sauce⁠ Sriracha or other hot sauce, to taste⁠ Salt, to taste⁠ 8 rice paper wraps (have extra on hand in case any tear)⁠ 90g dry vermicelli noodles, prepared to package instructions⁠ Cabbage, finely shredded⁠ Carrots, peeled and julienned⁠ Cucumber, julienned⁠ Fresh basil⁠ Fresh mint⁠ Fresh cilantro⁠ ⁠ Dipping Sauce:⁠ 2 tbsp Premier Japan Organic Gluten Free Hoisin Sauce⁠ 3 tbsp peanut butter⁠ 1 tsp Sriracha⁠ ¼ cup hot water⁠ Salt or soy sauce to taste⁠ ⁠ Directions:⁠ ⁠ Pat the tofu with a towel to dry and cut into cubes. Sprinkle with the cornstarch, gently flipping part way through to evenly coat.⁠ Heat the oil in a large skillet over medium heat, add the tofu and a pinch of salt when hot. Pan fry until the tofu is golden on a few sides, about 6-8 minutes. Add the minced ginger, ½ cup of hoisin, and sriracha to taste and let simmer a couple of minutes until the sauce has thickened. Turn off heat and let the tofu cool while you prepare the veggies.⁠ To make the rolls, run each side of the rice paper wraps under hot tap water and place on a damp cutting board. Arrange the basil, cilantro, and mint in the center of the wrap then top with the carrot, cucumber, and cabbage. Add some rice vermicelli and hoisin tofu.⁠ Fold the bottom of the wrap over the filling, then fold in the sides so that they stick to the folded bottom of the wrapper. Roll away from you to wrap the spring roll. Repeat with the remaining wraps and filling.⁠ Whisk together all of the ingredients for the dipping sauce, add salt or soy sauce to taste. Drizzle sauce over rolls as you eat them and enjoy!
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