easy vegan recipes

Crème brûlée (literally "burnt cream," in French) is one of those desserts that just makes you feel fancy. It's perfect for Valentine's Day, or any special occasion. But this vegan version is so easy, you could have it every day. I've tried a few vegan crème brûlées that were on the bland side, but this one has a rich, creamy vanilla custard that will make you want to have more than just one.

If you're hosting a dinner party, this is the perfect elegant dessert to prepare for your guests (the combination of food and fire always seems to impress people). You can prepare the custard ahead of time, then caramelize the sugar right before you're ready to serve it. This recipe needs to chill for a couple of hours, so be sure to plan ahead!

Butternut squash is one of my favorite foods, as it's so versatile, delicious, and healthy. It's often just part of a dish with many flavors, but I also enjoy it on its own, as mashed butternut squash with a few added ingredients.

As much as I love butternut squash, it can be a headache to cut and peel it. Fortunately, this mashed butternut squash recipe doesn't require any peeling or cubing! After three slices (plus spooning out the seeds), the squash goes in the oven and then the flesh gets easily scraped away from the skin.

This creamy, cheesy vegan queso dip is the ultimate vegan appetizer for Super Bowl parties, holiday gatherings, or an anytime snack! Although it tastes absolutely sinful, it's packed with whole food ingredients like cashews, butternut squash, and carrots, so you can indulge guilt-free. And it comes together in just 15 minutes in your blender, so you can enjoy it any time you're craving some cheesy comfort.

At parties, this appetizer sometimes gets overlooked for flashier, more visually interesting dishes. But it always gets finished, because the few people who try it end up eating the whole thing.

I love making this recipe because it's so easy and delicious. The dip can be made in a blender and doesn't need to be heated. And the potatoes just get coated with oil and seasonings, then put in the oven to get all crispy and delicious, while I do practically nothing. That makes it perfect for parties or game day.

This easy curry recipe combines fragrant spices with a creamy cashew sauce and adds in veggies and chickpeas for a delicious and satisfying weeknight meal. It's gluten-free and vegan, and it packs plenty of protein, especially when paired with rice or tofu.

Have you decided to go plant-based for the month of January, but don't know where to start? Knowing what to eat can be the hardest part of a new diet, but it can also be the most exciting part! If you approach it as an adventure, going vegan for a month (or longer) can be a great opportunity to try new foods you never knew you would love so much.

This strawberry-açaí smoothie is my perfect summer smoothie recipe! It's light and refreshing, and oh-so-delicious. Strawberries and açaí create a classic flavor combination that's tart but sweet.

If you're unfamiliar with açaí (pronounced ah-sigh-EE), it's a fruit that grows in the Brazilian Amazon rainforest. Brazilians have been enjoying it in cups and bowls for a long time, but it only recently became more popular in the United States. Because the fruit doesn't last very long, the best way to get it here is either in frozen or powdered form.

I called this chocolate-açaí smoothie a pudding smoothie, because that's what it tastes like. More accurately, it tastes like something of a cross between pudding and chocolate-raspberry cheesecake. Either way, it's absolutely delicious. I'm happy to use this to replace dessert, without feeling like I'm missing anything at all.

The flavors in this smoothie are so nicely balanced, as the cacao brings out the açaí's flavor, and the bananas and yogurt add creaminess. It's a little bit of an indulgence, but as indulgences go, this one's relatively healthy!

I was first introduced to açaí berries in 2011, when I visited Rio de Janeiro. It was a hot day on the beach in Ipanema, and my Brazilian friend led me to the vendor selling açaí cups along the beach walkway. She said most Americans don't like açaí, but I loved it. Later, it became more popular in the United States and now I can easily buy frozen acai packets at my local grocery store.

While acai bowls and cups are the "normal" way of consuming acai, I really like acai in smoothies as well. I've experimented a lot, and one of my favorite smoothies is "PB & Açaí", with, you guessed it, peanut butter. I also used homemade cashew milk in this recipe to make it even creamier, and frozen strawberries to balance the mellow flavor of the peanut butter.