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All Recipes

No Bake Pumpkin Pie BallsThese Pumpkin Pie Balls require no-baking and are ready to eat in 15 minutes. Vegan, gluten-free, loaded with protein and contains natural sugars only. **If you would like to store these balls for a longer time, place the balls you would like to save in the far back of your refrigerator, uncovered and untouched! During the process the balls will start to look a little soggy, but once left in the refrigerator for a day or two the coconut sugar will harden on the balls and they will keep for up to two weeks. Patience is key!**
Vegetable Lasagna SoupThis easy vegetable lasagna soup recipe is a colourful and hearty option with tender noodles and tasty herbs to create a delicious broth.
Ginger Asian ColeslawThis Vegan Crunchy Ginger Asian Slaw has a super tangy taste, and is combined with fresh ginger, lime and cilantro. Perfect for a side dish or topping for burgers, tacos, wraps, etc.
Wild Blueberry Mango Mint SorbetUltra creamy and refreshing blueberry mango mint sorbet recipe. Vegan and gluten-free it's perfect for a delicious dessert or tasty treat. * Only use fresh herbs as dried herbs won't work for this recipe. * Store the sorbet in BPA-free reusable ice cream containers. * You can freeze the sorbet for 1-2 months before ice crystals start to form and impact the flavor of the sorbet.
Soba Noodle SoupA light broth soup with plenty of colourful vegetables and buckwheat soba noodles.
Vegetable KabobsThese grilled vegetable kabobs only take 25 minutes and make for a healthy side dish to any meal. Ideal for barbecues, picnics or family events.
Zucchini LasagnaLike Momma makes it - but better! Leftovers keep for 2-3 days in the refrigerator or up to 1 month in the freezer. This recipe was taken from the Minimalist Baker website. For other amazing recipes and ideas see their website: https://minimalistbaker.com/8-ingredient-zucchini-lasagna-gf/
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