Full of Plants (@FullPlants) / X

My blueberry crumble bars feature a buttery, lemony shortbread that serves as both the crust and the crumble topping, sandwiching a thick, jammy blueberry filling. With a crisp, crumbly top and a juicy yet sliceable blueberry center, these bars can be enjoyed as a sweet snack!

Full of Plants

@FullPlants

Jun 22

Make the most of summer zucchini with this vegan zucchini bread! Moist, tender, and just sweet enough, it’s infused with cinnamon, nutmeg, and vanilla. Made with light brown sugar for a subtle caramelized flavor!

Full of Plants

@FullPlants

Jun 17

Prepared with a base of almonds and cashews, this vegan sweetened condensed milk is rich, creamy, and coconut-free. It works as a 1:1 substitute for canned condensed milk in drinks, desserts, and baking. Just 5 ingredients required!

Full of Plants

@FullPlants

Jun 15

This vibrant vegan Caesar salad comes loaded with crisp Romaine lettuce, homemade herby croutons, shallots, and the creamiest dressing. Serve it as a side with pasta or pizza. No store-bought dressing, no anchovies, and no compromise on flavor! RECIPE: fullofplants.com/vegan-caesar-s…

Full of Plants

@FullPlants

Jun 9

This vegan tiramisu features layers of ladyfingers soaked in espresso and amaretto, topped with a rich and ultra-creamy vanilla cream, then finished with a generous dusting of cocoa. Vegan ladyfingers or sponge cake, both work wonderfully! RECIPE: fullofplants.com/creamy-vegan-t…