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Edward & Sons Recipe Blog

  • Vegan Funfetti Pancakes

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Baked Goods Desserts Heavy Coconut Cream Heavy Coconut Cream Holiday

Vegan Caramel Apple Pie

Vegan Caramel Apple Pie Made with Let’s Do Organic Heavy Coconut Cream by Britt of…

Breakfast Coconut Milk Desserts Snacks

Apple Spice Chia Pudding

Made with Native Forest Organic Simple Coconut Milk  by Sunny’s Recipes This delicious and easy…

Baked Goods Desserts Holiday Sweetened Condensed Coconut Milk

Vegan Pecan Pie Bars

Vegan Pecan Pie Bars Made with Let’s Do Organic Sweetened Condensed Coconut Milk by @purelykaylie…

Coconut Cream Coconut Milk Holiday Smoothies & Drinks

Vegan Eggnog Latte

Vegan Eggnog Latte Your favorite holiday drink turned into a latte! Made with Native Forest…

Coconut Milk Desserts Dips, Sauces, & Spreads Holiday Snacks

Vegan Caramel Apple Board

Vegan Caramel Apple Board Made with Native Forest Organic Simple Coconut Milk by @veggieworldrecipes ⁠…

Arrowroot Starch Baked Goods Desserts Heavy Coconut Cream Heavy Coconut Cream Holiday

Vegan Salted Caramel Pumpkin Pie

Vegan Salted Caramel Pumpkin Pie Made with Let’s Do Organic Heavy Coconut Cream by @upbeetandkaleing…

Hot & Sour Bouillon Cubes Main Dishes Soups & Stews

Vegan Hot & Sour Soup

Vegan Hot & Sour Soup Made with bran new Edward & Sons Hot & Sour…

Baked Goods Desserts

Vegan Rice Crispy Twix Bars

Vegan Rice Crispy Twix Bars Made with Let’s Do Organic Heavy Coconut Cream by @feastingonfruit…

Bouillon Cubes Casseroles Savory Onion Bouillon Cubes Soups & Stews Veggie Sides

Vegan French Onion Soup

Vegan French Onion Soup Made with Edward & Sons® Savory Onion Bouillon Cubes. ⁠ Calling…

Desserts Holiday Sweetened Condensed Coconut Milk

Vegan Heath Bar Toffee

Vegan Heath Bar Toffee⁠ Made with Let’s Do Organic Sweetened Condensed Coconut Milk by our…

Desserts Snacks Sweetened Condensed Coconut Milk

Vegan Payday Bars

Vegan Payday Bars Made with Let’s Do Organic Sweetened Condensed Milk by @purelykaylie Homemade payday…

Main Dishes Soups & Stews Tofu & Tempeh

Homemade Vegan Pho

Vegan Pho ⁠ Made with our NEW Edward & Sons Not-Fish Bouillon Cubes that are…

Baked Goods Breakfast Cornstarch Desserts

Air Fryer Vegan French Toast Sticks

Air Fryer Vegan French Toast Sticks Made with Let’s Do Organic Cornstarch by @veggieworldrecipes These…

Baked Goods Cassava Flour Cornstarch Desserts Sweetened Condensed Coconut Milk

Vegan Apple Pie Cupcakes

Vegan Apple Pie Cupcakes Made with Let’s Do Organic Cassava Flour by @the_bananadiaries These apple…

Baked Goods Breakfast Coconut Flour Coconut Oil Tapioca Starch

Vegan Pumpkin Spice Waffles

Vegan Pumpkin Spice Waffles Made with Let’s Do Organic Coconut Flour by @feastingonfruit Easy, fluffy,…

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🍓Vegan Strawberry Hand Pies 🍓 ⁠ ⁠ Whip u 🍓Vegan Strawberry Hand Pies 🍓 ⁠ ⁠ Whip up a batch of these Vegan Strawberry Hand Pies for the perfect sweet treat 😋These incredibly easy hand pies are made with a flaky vegan golden brown pastry crust and are bursting with a yummy strawberry filling 😋 😋 Use gluten-free all purpose flour for a gf option too ✨ ⁠ ⁠ Grab the recipe below 👇 Made with Let’s Do Organic Corn Starch and Arrowroot Starch by our friend Britt of @the_bananadiaries⁠ ⁠ Vegan Strawberry Hand Pies (Gluten Free Option)⁠ Makes: 7 hand pies⁠ Prep: 25 minutes, plus resting time⁠ Bake: 25 minutes⁠ ⁠ Ingredients:⁠ ⁠ Crust:⁠ 1 ½ cups (188 g) all purpose flour or gluten free 1:1 baking flour, plus more for rolling⁠ ¾ cup (170 g) vegan butter, chilled and cubed⁠ 3 tbsp (30 g) Let’s Do Organic Arrowroot Starch or Let’s Do Organic Cornstarch⁠ 1–2 tbsp maple syrup, optional⁠ 6–8 tbsp chilled water⁠ Filling:⁠ 2 cups (300 g) sliced fresh or frozen strawberries⁠ 1 tbsp Let’s Do Organic Arrowroot Starch or Let’s Do Organic Cornstarch⁠ Juice from 1 lemon⁠ 1 tsp vanilla extract⁠ Optional: 1 tbsp maple syrup if strawberries are too tart⁠ Vegan egg wash:⁠ 1 tbsp soy milk⁠ 1 tbsp maple syrup⁠ ⁠ Instructions at link in bio! ✨ ⁠ ⁠ #veganbaking #vegandesserts #vegandessertrecipes #healthydesserts #valentinesrecipes
😍Vegan Hostess Cupcakes 😍 These fluffy copy 😍Vegan Hostess Cupcakes 😍 These fluffy copycat hostess cupcakes are made gluten-free and vegan with a cashew cream filling and a dreamy chocolate ganache 😋 ⁠ Made with Native Forest Organic Simple Coconut Milk and Let’s Do Organic Arrowroot Starch by our friend Natalie of @feastingonfruit ✨ Grab the recipe below👇⁠ ⁠ Ingredients:⁠ 1 cup (240g) applesauce⁠ 1/2 cup (125g) nut/seed butter⁠ 1/3 cup (105g) maple syrup or agave⁠ 2oz dark chocolate, melted⁠ 1 tsp vanilla extract⁠ 1/4 cup (25g) coconut flour⁠ 1/4 cup (30g)Let’s Do Organic Arrowroot Starch 2 tbsp (10g) cocoa powder⁠ 1 tsp baking powder⁠ 1/4 tsp salt⁠ Cream Filling⁠ 1 1/2 cups (180g) raw cashews, soaked at least 3 hours⁠ 1/4 cup (60g) Native Forest Organic Simple Coconut Milk 1/4 cup (80g) maple syrup or agave⁠ 1⁄4 cup (25g) coconut oil⁠ 1 tsp vanilla extract⁠ Pinch of salt
⁠ Chocolate Ganache⁠ 1/2 cup semi-sweet chocolate chips⁠ 1/4 cup Native Forest Organic Simple Coconut Milk ⁠ Instructions:⁠ 1. Soak cashews in warm water for at least 3 hours.⁠ 2. Preheat oven to 350°F.⁠ 3. In a large mixing bowl, melt chocolate for the cupcake batter.⁠ 4. Whisk in applesauce, nut butter, maple syrup, and vanilla (make sure all are at⁠ room temperature).⁠ 5. Add coconut flour, arrowroot starch, cocoa powder, baking powder, and salt. Stir to⁠combine.⁠ 6. Grease 8 cavities of a cupcake pan. Scoop batter into pan, filling each 3⁄4 of the⁠ way.⁠ 7. Bake 30-35 mins at 350°F.⁠ 8. Cool 15 mins in the pan, then gently remove from pan and cool completely on a⁠ wire rack.⁠ 9. Drain and rinse cashews. Blend all the ingredients for the filling until very smooth.⁠ Chill to thicken.⁠ 10. When cupcakes are cool, use a cupcake corer or teaspoon to create a cavity in the⁠ middle of each.⁠ 11. With a piping bag or spoon, fill each cupcake with cream filling.⁠ 12. Melt ganache ingredients together, whisk until smooth. Cool 10 minutes or so.⁠ 13. Cover top of each cupcake with a layer of chocolate ganache and refrigerate until⁠ ganache is set.⁠ 14. Use a piping bag with a small round tip to pipe the classic swirl design on top⁠. 15. Enjoy! #healthydessert #healthydessertrecipes #veganbaking #veganrecipes #grainfree #healthybaking
✨Vegan French Toast Sticks ✨ ⁠ ⁠ These Veg ✨Vegan French Toast Sticks ✨ ⁠ ⁠ These Vegan French Toast Sticks are the most delicious breakfast to make for you or your love bugs 💗 Dunk and dip, no utensils needed! 🍴The air fryer makes them satisfyingly crunchy and sweet 😍⁠ ⁠ Snag the recipe below 👇 Made with Let’s Do Organic Cornstarch by @veggieworldrecipes ✨ ⁠ ⁠ Makes: Recipe makes for about 15 sticks of toast.⁠ ⁠ Ingredients⁣:⁠ 1 cup dairy free milk⁣⁠ 1 tbsp ground flax⁣ seeds⁠ 1 tbsp Let’s Do Organic Cornstarch⁠ 1 tbsp coconut sugar⁣⁠ 1 tbsp nutritional yeast⁠ 1 tsp vanilla⁣⁠ 1 tsp cinnamon⁣⁠ dash of nutmeg⁠ dash of salt⁣⁠ about 5 slices of stale bread⁣⁠ ⁠ ⁠ Directions:⁠ Start by slicing the edges off some stale bread and then cutting it into strips.⁠ Combine all of the ingredients in a medium sized bowl. Combine the milk, flax, cornstarch, sugar, nutritional yeast, vanilla, cinnamon, nutmeg, and salt. Mix them well.⁠ Dip each stick of bread into the mixture for a few seconds, making sure both sides are covered in the mixture.⁠ Line your air fryer with parchment paper and spray the parchment paper with coconut oil. Place the French toast sticks on top.⁠ Place them in your preheated to 350*F air fryer for 8 minutes. At 8 minutes, take them out, flip them, and air fry for another 2 minutes. Note: This was the cooking time that worked best for me based on the size of my French toast sticks and the type of bread I used. Your cook time might be different.⁠ Once one side of the French toast sticks has become golden brown in color and are slightly crispy to the touch, they’re ready to be flipped. Once the other side feels and looks the same, that side is ready too and the toasts is ready!⁠ Stack your French toast sticks on a plate with some fruit, dust powdered sugar on top and dip in maple syrup.⁠ ⁠ #veganbaking #veganrecipes #healthydesserts #healthyrecipes #veganbreakfast #veganfrenchtoast #airfryerrecipes
🤎Chocolate Coconut Granola 🤎⁠ ⁠ This cho 🤎Chocolate Coconut Granola 🤎⁠ ⁠ This chocolate coconut granola recipe is perfectly crispy, crunchy, nutty, and loaded with dark chocolate chunks! 😋 It’s so easy to make, healthy, vegan, and gluten-free! 🙌 ⁠ ⁠ Grab the recipe below 👇 Made with Let’s Do Organic Shredded Coconut & Coconut Flakes 🥥 by @purelykaylie ✨ ⁠ ⁠ Ingredients:⁠ 3 cups rolled oats⁠ 1 cup chopped raw nuts* (such as almonds, pecans, cashews)⁠ ½ cup Let’s Do Organic Unsweetened Coconut Flakes⁠ ½ cup Let’s Do Organic Unsweetened Shredded Coconut⁠ ¼ cup cocoa powder⁠ 3–4 tablespoon coconut sugar⁠ ½ tsp salt⁠ ½ cup + 2 tablespoon maple syrup⁠ ¼ cup + 2 tablespoon melted coconut oil*⁠ 2 tsp vanilla extract⁠ ⅓ cup chopped dark chocolate⁠ ⁠ Instructions:⁠ Preheat the oven to 325 degrees F. Line a large baking sheet with parchment paper.⁠ In a large bowl, combine rolled oats, chopped nuts, coconut flakes, shredded coconut, cocoa powder, coconut sugar, and salt. Mix together.⁠ Add maple syrup, melted coconut oil, and vanilla extract to the bowl. Mix together until evenly combined.⁠ Spread granola across the baking sheet in an even layer. Bake for 30 minutes, tossing halfway through. Remove from the oven and let cool completely on the baking sheet. The granola will firm up and become crunchy as it cools.⁠ Once the granola has cooled completely, add chopped dark chocolate. Stir together. Store inside a sealed container. Enjoy within 2 weeks. #granolarecipe #granola #healthyrecipes #veganrecipes #healthydesserts #healthyrecipeshare
✨Vegan Spinach Artichoke Dip✨⁠ ⁠ The perfe ✨Vegan Spinach Artichoke Dip✨⁠ ⁠ The perfect easy crowd-pleasing dip to serve at your next get-together or Superbowl party 🤩 🏈 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 with just a few simple ingredients including 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 #gamedayfood #superbowlrecipes #spinachartichokedip
🧀 Vegan Buffalo Tofu Mac & Cheese 🧀 ⁠ ⁠ 🧀 Vegan Buffalo Tofu Mac & Cheese 🧀 ⁠ ⁠ This Vegan Mac & Cheese is made with an easy coconut milk cheese sauce and crispy buffalo tofu wings for a delicious comfort meal 😋 ⁠ ⁠ The crispy breaded tofu soaks up tasty spicy buffalo sauce, while the easy homemade cheese sauce spills into the noodles’ crooks and centers for the gooiest of bites 😍 ⁠ ⁠ Grab the recipe below 👇 Made with Native Forest Organic Classic Coconut Milk and Edward & Sons Organic Panko Breadcrumbs by @thecuriouschickpea⁠ ⁠ Buffalo Tofu Wings⁠ 1 lb extra firm or super firm tofu⁠ 1/4 cup Let’s Do Organic Tapioca Starch⁠ 1/4 cup plant milk⁠ 3/4 cups Edward & Son’s Organic Panko Breadcrumbs⁠ 1/2 tsp paprika⁠ 1/2 tsp salt⁠ freshly ground black pepper⁠ 1 tbsp fresh minced parsley⁠ 1 tbsp oil⁠ 6 tbsp hot sauce⁠ 3 tbsp vegan butter, melted⁠ 1/8 tsp garlic powder⁠ 1/8 tsp salt⁠ ⁠ Coconut Milk Mac and Cheese⁠ 1 lb pasta⁠ 1 13.5 oz can Native Forest Organic Coconut Milk⁠ 1 1/2 cups plant milk, or a second can of coconut milk⁠ 2 tsp coconut vinegar or apple cider vinegar⁠ 1/4 cup nutritional yeast⁠ 1 1/2 - 2 tsp salt, to taste⁠ 1 1/2 tsp smoked paprika⁠ 1 tsp onion powder⁠ 1/2 tsp garlic powder⁠ 1/8 tsp turmeric powder⁠ 1/4 cup Let’s Do Organic Tapioca Starch⁠ ⁠ ✨Instructions linked in bio ✨⁠ ⁠ #veganrecipes #veganmacncheese #tofurecipes #vegancomfortfood #veganuary #veganuary2023 #veganrecipeshare
🔥 Vegan S’mores Fudge 🔥 ⁠ ⁠ Stop what 🔥 Vegan S’mores Fudge 🔥 ⁠ ⁠ Stop what you’re doing a make this Vegan S’mores Fudge 😍It’s LOADED with chocolate, mini marshmallows, crispy graham crackers and will have you dreaming of summertime campfires 🪵This recipe can be made vegan, gluten-free and dairy-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 cups chocolate chips⁠ 2 tsp vanilla extract⁠ ¼ tsp salt⁠ 2 cups mini marshmallows⁠ (use vegan)⁠ 6 graham cracker sheets, coarsely chopped⁠ (use vegan + gluten-free if needed)⁠ ⁠ 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 chocolate chips. Shake the cans of sweetened condensed coconut milk. Pour coconut milk over the chocolate chips. Microwave for 90 seconds. Add vanilla extract and salt, then whisk together to evenly combine the ingredients.⁠ Immediately add mini marshmallows and chopped graham crackers to the bowl. Mix together.⁠ Pour the s’mores fudge into the baking dish. Spread evenly across the bottom of the dish. If desired, decorate with extra mini marshmallows and graham cracker pieces on top.⁠ 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.⁠ Enjoy! 😋 #veganrecipes #healthydessertrecipes #vegandesserts #vegandessert #veganfudge #dairyfreedessert #vegantreats
✨Oven Fried Artichoke Hearts ✨ ⁠ ⁠ If you’re looking for the perfect game-day appetizer you HAVE to try these oven fried artichoke hearts 😍 They’re loaded up with old bay seasoning and served with a homemade tartar sauce for an ADDICTIVELY divine pairing 🤤 They’re savory, crispy, ⁠lemony and downright delicious 🤩 ⁠ ⁠ Grab the recipe below 👇 Made with Native Forest Quartered Artichoke Hearts, and Edward & Sons Lightly Salted Breadcrumbs by @thecuriouschickpea⁠ ⁠ Ingredients:⁠ ⁠ Artichoke Hearts:⁠ ⁠ 1 can Native Forest Quartered Artichoke Hearts, drained and rinsed⁠ ¼ cup all purpose flour⁠ 2 tbsp Let’s Do Organic Cornstarch⁠ 1 tsp Old Bay Seasoning⁠ ¼ tsp salt⁠ ¼ cup plain unsweetened plant milk⁠ 2 tbsp vegan mayonnaise⁠ 1 cup Edward & Sons Lightly Salted Breadcrumbs⁠ 2 tbsp olive oil⁠ 1 ½ tsp Old Bay Seasoning⁠ ¼ tsp garlic granules⁠ ½ tsp salt⁠ 1 tsp kelp granules (optional, for seafood-y taste–if using decrease the salt to ¼ teaspoons)⁠ Tartar Sauce:⁠ ⁠ ½ cup vegan mayonnaise⁠ 3 tbsp minced dill pickles⁠ 1 tbsp fresh dill, minced⁠ 1 tbsp fresh squeezed lemon juice⁠ ½ tsp The Wizard’s Worcestershire Sauce⁠ Black pepper, to taste⁠ Directions:⁠ Preheat the oven to 425ºF and line a baking tray with parchment paper.⁠ In one bowl combine the flour, cornstarch, 1 teaspoon Old Bay seasoning, and ¼ teaspoon salt. In a second bowl whisk together the milk and mayonnaise until smooth. In a third bowl whisk together the breadcrumbs, olive oil, 1 ½ teaspoons Old Bay seasoning, garlic granules, salt, and kelp granules if using.⁠ Dip each quartered artichoke heart first in the flour mixture, then in the milk-mayo mixture, then finally the breadcrumbs. Place on the baking tray in a single layer.⁠ Bake for 12-15 minutes or until the breading is a golden brown.⁠ While the artichoke hearts are baking, whisk together all the ingredients for the tartar sauce. Serve the artichoke hearts hot with tartar sauce for dipping.⁠ #veganrecipes #vegansnacks #veganappetizer #artichokehearts #plantbasedrecipes #healthyrecipes #artichoke
✨ Vegan Copycat Kudos Bars⁠ ✨ ⁠ ⁠ Throwi ✨ Vegan Copycat Kudos Bars⁠ ✨ ⁠ ⁠ Throwing it way back to the 90’s! We’ve veganized the classic kudos bar with better-for-you ingredients 😍 If you grew up in the 80’s or 90’s, there’s no doubt you had a kudos granola bar! 🙌 This recipe is made with just 4 ingredients, well 5 if you count chocolate chips!⁠ ⁠ Made with Let’s Do Organic Sweetened Condensed Coconut Milk by Natalie of @feastingonfruit ✨ ⁠ ⁠ Recipe below 👇 ⁠ ⁠ Instructions:⁠ ⁠ 4 cups (120g) crispy rice cereal⁠ ⁠ 2 cups (160g) quick oats⁠ ⁠ 2 14oz cans Let’s Do Organic Sweetened Condensed Coconut Milk⁠ ⁠ 1/2 tsp salt⁠ ⁠ 3/4 cup (120g) mini chocolate chips⁠ ⁠ 1/2 cup (80g) chocolate chips, melted⁠ ⁠ Instructions:⁠ ⁠ Combine cereal, oats, and salt in a large bowl.⁠ In the microwave or on the stovetop, heat the sweetened condensed coconut milk until warm, whisking until smooth.⁠ Pour on top of the dry ingredients and mix until evenly coated. ⁠ Set aside to cool about 10-15 minutes (IMPORTANT so you don’t melt the chocolate chips!)⁠ Preheat the oven to 250°F.⁠ Fold in mini chocolate chips. ⁠ Transfer mixture to a square baking dish (8×8”) lined with parchment paper, place a piece of wax paper on top, and use your hands or another pan to press in VERY firmly.⁠ Bake 1 hour at 250°F.⁠ Cool, then chill 4 hours (makes them easier to slice/coat).⁠ Lift out of the pan, slice into 10 bars⁠ Dip the bottom of each bar in melted chocolate, then place on wax paper to set. Drizzle the tops with more melted chocolate. Chill until chocolate is set. #veganrecipes #healthydesserts #healthydessertrecipes #granolabar #healthyrecipes #vegansnacks
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