Crispy on the outside and tender on the inside, these cauliflower and potato hashbrowns are one of those simple recipes that feel extra comforting. They’re made with everyday ingredients and pan-fried until golden, making them perfect for a slow weekend breakfast or an easy brunch at home. Ingredients 2 cups Russet Potato, peeled and grated 1-1/2 cups Cauliflower Florets, grated or pulsed in a food processor 1/4 cup Yellow Onion, finely grated or minced 3 Tablespoons All-Purp

This tender blueberry sourdough ring lands somewhere between a cake and a soft breakfast bread, with just the right hint of sweetness. The crumb is moist and pillowy, and every bite bursts with juicy blueberries for a cozy morning treat. Ingredients 2 cups All-Purpose Flour 1 cup Sourdough Discard (unfed is fine, the part you throw out before feeding) 3/4 cup Brown Sugar, packed 2 tsp Baking Powder 1/2 tsp Baking Soda 1/2 tsp Salt 2 Large Flax “Eggs 3 Tbsp 9 Tbsp water, rest

These bakery-style blueberry muffins have a soft white crumb, golden domed tops, and a burst of sweet berries in every bite — the perfect balance of fluffy and moist, without a hint of heaviness. Ingredients 1-3/4 cups All-Purpose Flour (plus 1 TB for dusting the berries) 3/4 cup Sugar 2 tsp Baking Powder 1/4 tsp Baking Soda 1/4 tsp Salt 3/4 cup Plant-Based Milk (soy or oat for best rise) 1/4 cup Neutral Oil (or melted vegan butter) 1 tsp Apple Cider Vinegar (or lemon juice)

There’s something so comforting about this vegan apple crumble fresh out of the oven — the sweet aroma of baked apples, cinnamon, and oats fills the kitchen with cozy fall vibes, while the buttery golden topping gives every bite that perfect mix of soft and crunchy goodness. It’s an easy, affordable dessert that feels homemade and special, yet costs just a few dollars to make. Ingredients 4 Medium Apples, peeled and diced 2 Tablespoons Vegan Butter (plus a little for greasing

This deep green matcha syrup delivers a bold, earthy flavor and instant energy boost — just pour, stir, and top with your favorite plant milk for a café-quality latte anytime. Ingredients 1/2 cup Water 1/2 cup Agave Syrup (or maple syrup for caramel undertones) 4 Tablespoons Matcha Powder (yes, that’s 12 teaspoons!  sifted for smoothness) 1/2 tsp Vanilla Extract (optional but softens bitterness) Pinch of Fine Sea Salt Every time I made matcha, I’d whisk the powder with a spoo

These breakfast cookies came together one quiet morning when I was craving the comfort of oats but didn’t feel like making a bowl of oatmeal. I glanced through my pantry and found just enough ingredients — oats, almond butter, cranberries, and a handful of basics — to create something special. The result was a batch of soft, slightly chewy cookies that taste like a warm morning hug in cookie form. They’re naturally sweet, hearty, and perfect with a cup of coffee or tea. Somet

This creamy jar of overnight oats blends the classic flavors of peanut butter and banana into the ultimate breakfast comfort food. It’s...

These overnight oats taste just like a slice of carrot cake but in a creamy, nourishing breakfast form. The oats soak up the sweet...

Golden cubes of potatoes tossed with bell peppers, onions, and garlic sizzle together in this hearty vegan potato hash—an easy,...

Imagine a warm, gooey cinnamon roll fresh out of the oven — now imagine enjoying it in just minutes! This single-serve vegan cinnamon...

These lemon poppy seed sourdough scones are light, fluffy, and just the right amount of sweet with a hint of citrus. Whether you make them with coconut oil or vegan butter, they’re a delicious way to use up sourdough discard and treat yourself to something special. Ingredients 2 cups All-Purpose Flour 1/3 cup Organic Cane Sugar 1 Tablespoon Baking Powder 1/2 tsp Baking Soda 1/2 teaspoon Sea Salt 1 Tablespoon Poppy Seeds 1 Tablespoon Fresh Lemon Zest 1/4 cup Solid Coconut Oil

This tall vegan banana walnut bread is soft, moist, and bursting with banana flavor in every bite. Topped with crunchy walnuts and baked...

How to make Crispy Waffle Iron Fries Ingredients: 3 Medium Potatoes (Russet or Yukon Gold) 1 Tablespoon Neutral Oil (plus more for...

A protein-packed vegan breakfast burrito filled with seasoned tofu scramble, black beans, and fresh veggies. Perfect for fueling your...

Quick, nourishing, and full of flavor — these 5-minute vegan toast ideas are here to make your mornings easier and more delicious!...

This smoothie is like sunshine in a bowl—thick, frosty, and bursting with tropical flavor. I make this with frozen papaya that I prep...

Sometimes, you just need a cozy homemade granola that doesn’t require turning on the oven—especially on a warm morning. This stovetop granola comes together in one pan in about 10 minutes and tastes so much better  than store-bought. It’s crunchy, just the right amount of sweet, and loaded with fiber, healthy fats, and flavor from cinnamon and cardamom. I love making this in small batches to sprinkle over smoothie bowls or enjoy by the handful during the week. There’s somethi

This Vegan Japanese coffee jelly milk features bouncy coffee cubes made with my own Divine Roast Co.  blend, chilled and layered into...

These baked vegan mochi donuts are soft, chewy, and lightly crisp on the edges—made with sweet rice flour and just a few simple ingredients. Piped into cute little rings and glazed with a maple drizzle, they’re the perfect balance of sweet and satisfying. Unlike fried donuts, these are lighter but still packed with that signature mochi bounce. So easy to make and fun to eat—ideal for breakfast, dessert, or an afternoon snack! Ingredients 1 cup Glutinous Rice Flour (Mochiko) 1

This decadent vegan French toast bake is inspired by Capirotada, topped with bananas foster sauce and berries. Perfect for brunch or...