13 vegan fresh berries Recipes

organic firm silken tofu (1 packet/300g), fresh raspberries , and blueberries in equal quantities, agave nectar, lemon juice (to taste), filtered water, celtic sea salt

berries, balsamic syrup, fresh basil, cream (i use vegan), chocolate shavings

butternut squash, vegan margarine, maple syrup, cider vinegar, kosher salt, more to taste, ground black pepper, cayenne, extra virgin olive oil, leeks, cleaned and chopped, white and light green parts only, garlic cloves, minced, fresh rosemary, chopped, cannellini beans, drained and rinsed (or use 3 cups cooked white beans), vegetable broth, kale , center ribs removed, leaves thinly sliced (about 6 cups), dried cranberries, roughly chopped , plus whole berries for garnish, coarse sea salt

almonds, dates, cashews (soaked for at least 1 hour), lemon juice, fresh, raw honey, coconut oil (when liquid, see 2nd step), water, vanilla beans or 1 tsp vanilla, celtic sea salt, frozen berries, dates or 1/4 cup honey

apple, peeled, cored and cut into chunks, heaping 1 cup fresh blueberries (or frozen blueberries which don tsp have to be thawed), cinnamon stick, lemon zest, grated, fresh lemon juice, pomegranate molasses, unsweetened apple juice or 1/4 cup water, almond extract, honey, to taste (i used local blackberry honey ), dark brown sugar , to taste

unsalted butter (or canola oil), shallot, finely chopped, apple, peeled and diced (approximately 1 large apple), red cabbage, cored , tough outer leaves removed and thinly sliced, apple cider vinegar, dry red wine, divided, honey (or agave for vegans), salt, fresh thyme sprigs, juniper berries, pepper, caraway seed, hazelnuts, toasted, skins removed and coarsely chopped

vegan margarine, melted, organic cane sugar, applesauce, soy milk, vanilla extract, fresh lemon zest, organic, unbleached white flour, baking powder, salt, chopped raspberries, chopped strawberries, organic cane sugar, fresh lemon zest, organic vegetable shortening, vegan margarine, powdered sugar, lemon zest

red wine vinegar, honey (or other sweetener of choice), ground star anise, dijon mustard, chimayo red chili powder (i tried chipotle powder. new mexico chili powder will work.), salt, grapeseed oil (subbed for canola oil), romaine lettuce hearts (torn into small pieces), garden spring greens (or heirloom lettuce), baby turnips (sliced into matchstick-sized bits ) or 1/2 cup jicama (sliced into matchstick-sized bits ), toasted pepitas (hulled pumpkin seeds), fresh corn (roasted kernels were good in this salad!), fresh strawberries, sliced (or other fresh berry in season)

vanilla bean whipped cream, coconut milk, chilled (not lite , preferably thai kitchen brand or 365 whole foods brand), powdered sugar, vanilla bean, split (seeds scraped), all-purpose flour, sugar, plus extra for sprinkling, baking powder, salt, canola oil or 1/4 cup vegan margarine, soymilk , almond milk or 1/2 cup rice milk, plus extra for brushing, fruit, sugar, all-purpose flour, ground cinnamon, fresh strawberries or 2 cups frozen strawberries, fresh blueberries or 2 cups frozen blueberries

soymilk, lemon juice, oat bran, spelt flour (i used light ), baking powder, baking soda, salt, canola oil (or sub another light oil like grapeseed), ener-g egg substitute (or your fave egg replacer), vanilla, dry sweetener (i use organic sugar), blueberries (fresh or frozen , mixed berries work too)

vanilla soy yogurt, vanilla soy milk, applesauce, canola oil, granulated sugar, vanilla extract, all-purpose flour, cornstarch, baking powder, baking soda, salt, sugar , sifted, soy milk, raspberry preserves, raspberries