The perfect mid-summer soup, this chowder is a simple as it is delicious. Packed full of veggies and flavor, it’s at its best with fresh off the cob corn but if you are looking for a taste of summer a
Ingredients 9 lasagna noodles 3 cups jarred marinara (such as Rao’s) 8 oz. vegan ricotta 1/4 cup vegan parmesan 3/4 cup Ripple Original Half and Half 8 oz. frozen spinach, thawed and drained 1
Makes: 6-8 servings Ingredients 2 cups freshly squeezed orange juice 2 tablespoons Ripple Half and Half (Original) 1 bottle (750ml) Prosecco, chilled 2 ounces orange liqueur Directions Mix together th
Preheat oven to 350º F. Grease 2 (8-inch) or 3 (6-inch) round cake pans, and set aside.
Preheat oven to 400ºF. Line a baking sheet with parchment paper.
Preheat oven to 325ºF. Grease a 10-inch cast iron skillet with oil; set aside.
Preheat oven to 350°F.
Ingredients Cookies: ¾ cup vegan butter, at room temperature ½ cup sugar 2 cups all-purpose flour 1 tablespoon lemon zest Icing: 2 cups powdered sugar 2 teaspoons lemon juice 2-4
Makes: 8 servings Ingredients 1 sheet of vegan puff pastry, thawed according to package directions 1 pound asparagus, woody ends removed 8 oz. dairy-free herbed cream cheese, softened 1 tablespoon Rip
Preheat oven to 400°F…
Preheat the oven to 450º F…
Crush 3 mini candy canes and spread out evenly on small plate.