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@edwardandsons

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Pantry staples for you & your family🥥
Family-owned since ‘78💚
Organic, plant-based & gluten free🌱
Makers of @nativeforestbrand & Let’s Do Organic🌴

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Pumpkin Crème Brûlée🎃🍮

These creamy pumpkin crème brûlées inside mini pumpkins are the cutest treat to make and serve this season🥹💕 Infused with warming fall spices and topped with the perfect crack of caramelised sugar🎃🍮 The ultimate cozy dessert for pumpkin season, made completely dairy-free thanks to my favorite Native Forest Organic Coconut Milk from @edwardandsons 🥰

✨Ingredients
1 can (400 ml) Native Forest Organic Coconut Milk from @edwardandsons
1 cup pumpkin puree (250g)
1/4 cup sugar (50g)
1 tsp lemon juice
1 tsp cinnamon
1/4 tsp each of ginger, nutmeg, cloves
large pinch of salt
2 tbsp vanilla bean paste
1/4 cup Let’s Do Organic Cornstarch from @edwardandsons

✨Also
8 mini pumpkins
sugar (for the creme brûlée top)
baking blow torch

✨Directions
Wash your mini pumpkins, then slice them in two and carve out the bottom half. Remove the flesh and seeds. Make sure to save the seeds and pumpkin and roast them to eat later.

Note: You can cook and use the flesh of the pumpkin in this recipe, but I prefer using canned pumpkin because it’s faster and easier.

In a pan over medium heat, add the can of coconut milk, pumpkin puree, sugar, lemon juice, spices, salt, and vanilla. Cook until well combined.

In a separate smaller bowl, add the cornstarch and add a few tablespoons of the hot creme brulee mixture. Whisk quickly to incorporate and remove any clumps.

Add the cornstarch slurry to the creme brulee mixture and whisk quickly. Cook for another few minutes while stirring consistently until the mixture thickens significantly.

Pour the crème brûlée into the mini pumpkins. Cover in plastic wrap and place in the fridge to chill for at least 4-6 hours.

Once the creme brulee has set, dust a thin layer of sugar on top of each pumpkin and use a food torch to brulee each one.

Dig in and enjoy!🎃

#baking #fall #dessert

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Brown butter. Pecans. Burbon. Chocolate. And a sneaky prebiotic boost from green banana flour, so we can feel better about it. Easy to make but hard to stop at one 😉

INGREDIENTS 👇
1/4 cup + 1 tbsp green banana flour (I use @edwardandsons Let's Do Organic Green Banana Flour)
2 tbsp cacao powder
1 scoop unflavored protein powder (optional: can replace with more banana flour)
3 tbsp maple syrup
3 tbsp melted brown butter (or ghee/melted butter if you don't feel like browning butter, but it's worth it!)
3 tbsp almond butter
2 tbsp bourbon
1/2 cup ground pecans

In a medium bowl, combine the green banana flour, cacao powder, and protein powder (if using, I recommend using it for more gooey texture).
Add the maple syrup, brown butter, almond butter, and bourbon. Stir well until a thick dough forms.
Place the dough in the fridge for 10 to 15 minutes to firm up so it's easier to handle.
Once chilled, scoop and roll the dough into bite-sized balls. Coat each ball in the ground pecans.
Store in the fridge.
If the dough is still sticky after chilling, add another teaspoon of green banana flour.

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●this is 48 ●40s ●50s ●midlife ●midlife wellness ●perimenopause ●menopause ●healthy aging ●balance ●slow life ●enjoy life ●polka w usa ●arizona ●balanced life ●aging gracefully ●hey_its_midlife ●lifestyle

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Cinnamon Gingerbread Blueberry Nice-Cream! ❤︎︎#refinedsugarfree #plantbased #glutenfree ❤︎︎ So creamy and thicc! So dreamy delicious! You would never know you’re actually having veggies for dessert! Made with purple, orange and white sweet potatoes, nutbutter, & coconut cream! #nutrientpacked
#recipe -
In food processor combine:
💜Purple Nice-cream:
Splash vanilla unsweetened almond milk @califiafarms
@friedasproduce purple sweet potato- baked then chilled
1/4 cup frozen blueberries @woodstockfoods
@edwardandsons coconut cream or milk
@artisanamarket almond or cashew butter
@storyheartandharvest vanilla powder
Frozen banana- process.
🧡Orange Nice-cream:
Orange sweet potato baked then chilled
@edwardandsons coconut cream or milk
@artisanamarket cashew or GINGERBREAD pecan butter
@storyheartandharvest vanilla powder
Frozen banana
Cinnamon - process.
🤎Chocolate Nice-cream:
Splash plant milk
@friedasproduce purple sweet potato
@edwardandsons coconut cream or milk
@artisanamarket almond butter
@storyheartandharvest vanilla powder
@sunfood cacao powder
Frozen banana- process.
Set Nicecream in freezer for 1-2 hours.

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Frankenstein Cookie Crumble Cups! Gluten-free! Refined Sugar Free! Made w White Sweet Potato, Coconut Cream, Cashew Butter & Spirulina! Nutrient Packed Treat!!! #glutenfree #refinedsugarfree
#recipe -
In food processor combine:
2 baked, chilled white sweet potatoes
1/3 cashew butter @artisanamarket
1/4 cup coconut milk or cream (top thick creamy part at top of can) @edwardandsons
1/3 cup @oat.haus blue monster granola butter
Splash of vanilla unsweetened almond milk @califiafarms
1 teaspoon spirulina
1/2 teaspoon vanilla powder @storyheartandharvest - process. In silicone muffin container pour in nice cream. Crumble @onceagainnutbutter dark chocolate graham crackers & dark chocolate chips @pascha.chocolate on top. Place in freezer for 4-5 hours. Take out. Devour!

#glutenfreerecipes #glutenfreediet

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#ad This dump-and-bake Marry Me Pumpkin Pasta has only 10 minutes of prep time and couldn’t be easier – or more delicious thanks to @edwardandsons pantry staples! 🎃🍝🥥

Dry pasta and sun-dried tomatoes get tossed in a creamy and richly seasoned pumpkin sauce, then baked until chewy and topped with crispy rosemary garlic breadcrumbs. This is the perfect fall dinner for those busy weeknights when you want something that’s easy and cozy 😌

Comment “send recipe” below and I’ll message you all the recipe details! 🧡

MARRY ME PUMPKIN PASTA BAKE
✨For the Pasta:
2 1/2 cups warm water
1 Edward & Sons Not Chick’n Bouillon Cube
1 cup pumpkin puree
2 tablespoons nutritional yeast (optional)
2 teaspoons garlic powder
1 teaspoon Italian seasoning blend
1 teaspoon smoked paprika
1/2 teaspoon crushed red pepper flakes (omit for mild heat)
1 13.5 oz can Native Forest Simple Coconut Milk Organic
16 ounces pasta of choice, gluten-free if necessary*
1/2 cup finely chopped sun-gried tomatoes packed in oil
1 shallot, finely diced
✨For the Breadcrumbs:
1 1/4 cups Edward & Sons Organic Panko Breadcrumbs
1/2 tablespoon finely chopped fresh rosemary
1/2 teaspoon garlic powder
1/4 teaspoon salt
Black pepper to taste
2 tablespoons olive oil (or oil from the sun-dried tomatoes)

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Comment “SNACK” and make sure you’re following me so your privacy settings allow my DM to go through!

15 Minute Healthy Snacks Part 7: Caramel Apple Shake-Up!

This might be the easiest fall snack ever 😂 Chop up an apple, add my easy date caramel, pecans, coconut, put the lid on and SHAKE IT, BABY!

It’s one of those easy snack ideas made with simple ingredients that tastes way more exciting than the amount of effort it takes.

If you’re looking for healthy snacks, a 15 minute snack, a healthy recipe, kid friendly snacks, an after school snack or an easy meal prep snack, add this one to your list!

Comment “SNACK” and I’ll send you the exact ingredients I used + my easy date caramel recipe!

#krystenskitchen #healthysnacks #15minutesnack #easysnackideas #applesnack

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One pot and 20min for the easiest warmest cozy fall soup 🧡🤍

Check out the pinned comment for fall savings! 💰

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💕Beet & Carrot Soup💕

This beet and carrot soup is packed full of so many nutritious ingredients, and I’ve been making it on repeat, so I hope you guys love it as much as I do💕

✨comment “RECIPE” to get the recipe straight to your inbox!

https://veggieworldrecipes.com/beet-soup/
#healthyrecipes #lunch #soup

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Vegans doing too much again. PART 2. 😂🌱

Because apparently tofu is nasty until somebody seasons it properly and turns it into a crispy, golden cutlet.

Yesterday, I picked up fresh arugula and tomato garlic hummus from vendors at my local @communityfarmersmarkets farmers market. I already had ciabatta bread at home, so naturally, I knew a sandwich was about to happen.

CRISPY VEGAN TOFU CUTLET SANDWICH 🥪

WHAT YOU’LL NEED

For the tofu:

🌱 1 block extra-firm tofu (I used @bigmountainfoods soy-free tofu)
🌱 Vegan chicken broth (I used @edwardandsons low-sodium)
🌱 Coconut aminos or soy sauce
🌱 Garlic and rosemary seasoning
🌱 Chicken-style seasoning (vegan)
🌱 Onion and herb seasoning
🌱 Any additional seasonings your heart desires

For the crispy coating:

🌱 Cornstarch
🌱 Unsweetened plant-based milk
🌱 Fresh lemon juice
🌱 Panko breadcrumbs (I used gluten-free)
🌱 Your favorite seasonings

For the sandwich:

🌱 Ciabatta bread
🌱 Fresh arugula from @ecosunfarms
🌱 Cherry tomatoes
🌱 Tomato garlic hummus spread from @atlyallatizers
🌱 Your finished crispy tofu cutlet

LET’S COOK!

1. Marinate your tofu. Combine vegan chicken broth, coconut aminos and your favorite seasonings. Add your tofu cutlets and let them marinate for approximately 20 minutes.
2. Prepare three bowls. Add seasoned cornstarch to the first bowl. In the second, whisk together ½ cup unsweetened plant-based milk and approximately 1½ teaspoons lemon juice. Let it sit for 5–10 minutes to create your vegan buttermilk. Add seasoned panko breadcrumbs to the third bowl.
3. Coat your tofu. Dip each cutlet into the seasoned cornstarch, followed by the vegan buttermilk, then press into the seasoned panko until coated on all sides.
4. Let it rest. Place your coated cutlets on a lined baking sheet and let the coating settle for a few minutes. Lightly spray or brush with oil for better browning.
5. Bake at 425°F for approximately 20 minutes, flipping halfway through. Keep an eye on the breadcrumbs so they don’t burn. Cook until the coating is golden and crispy.

Please tell me why people still think vegans are eating boring food????

Let’s ma

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This easy Pumpkin Curry is one of my favorite fall dinners. The red curry paste gives it a warm, gentle heat, and the chickpeas and spinach mean you’re getting plant protein and a good dose of fiber in every bowl.

It all comes together in one pot in about 30 minutes, and the lime juice at the end brightens the whole thing up.

It reheats really well, so make the full batch for meal prep. No spinach? Kale works. Full recipe below!

•1 tablespoon avocado oil
•1 diced yellow onion
•1 diced red bell pepper
•3 cloves garlic
•4 cups sliced mushrooms
•1-2 tablespoons red curry paste
•1 cup canned pumpkin puree
•1 can drained chickpeas
•1 can coconut milk
•1 cup vegetable broth
•1 teaspoon salt
•½ teaspoon turmeric
•¼ teaspoon pepper
•4 cups packed baby spinach
•Juice of one lime

Directions:
1.,Add the oil to a large pot over medium-high heat.
Sauté the onion, garlic, and red pepper for 8 minutes. Add mushrooms and cook for 3 more minutes.
2. Add the red curry paste, pumpkin, chickpeas, coconut milk, broth, salt, turmeric, and pepper. Bring to boil, then cook on low for 10 minutes.
3. Stir in spinach and lime juice and cook for 3 minutes or until the spinach has wilted.
4. Top the pumpkin curry with cilantro if desired and optionally serve with rice.

#pumpkincurry #plantbaseddinner #fallrecipes #onepotmeal #chickpeacurry
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Halloween Nice Cream! Scary good and good for you! So thicc and creamy! Made w fruits, veggies and superfoods! Plantbased! Gluten-free!
In food processor combine:
💜Purple Nice-cream:
Splash plant milk
@friedasproduce purple sweet potato
@edwardandsons coconut cream or milk
@artisanamarket almond or cashew butter
@storyheartandharvest vanilla powder
Frozen banana- process.
🧡Orange Nice-cream:
Orange sweet potato
@edwardandsons coconut cream or milk
@artisanamarket cashew butter
@storyheartandharvest vanilla powder
Frozen banana
Cinnamon - process.
🤎Chocolate Nice-cream:
Splash plant milk
@friedasproduce purple sweet potato
@edwardandsons coconut cream or milk
@artisanamarket almond butter
@storyheartandharvest vanilla powder
@sunfood cacao powder
Frozen banana- process.
Set Nicecream in freezer for 1-2 hours. Top w crumbled chocolate & honey gf/v graham crackers @onceagainnutbutter

#veganjunkfood
#veganlife
#vegansofinstagram #vegangirl
#plantpower

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✨Pumpkin-Shaped Pumpkin Cinnamon Rolls✨

Pumpkin-shaped, pumpkin-flavored, and everything fall should be🥹🎃 These cinnamon rolls are so fun to make, and even more fun to bring to a cozy fall get together with friends or family🤍 The secret to making the softest, fluffiest rolls is using canned coconut milk in the dough for the softest, pillowy texture, plus a little poured right on top before baking for a moist, gooey finish🤤 As always, I used my favorite coconut milk of all time, Native Forest Organic Coconut Milk from @edwardandsons 🥰💕

✨Ingredients

✨Yeast
1/3 cup Native Forest Organic Coconut Milk from @edwardandsons (78 ml)
3 tbsp sugar
2 1/4 tsp yeast (one package)

✨Dough
2 3/4 cups all-purpose flour (320g)
2 tbsp vegan butter (softened at room temperature- 28g)
1/2 cup canned pumpkin puree (120g)
1/2 tsp cinnamon
1/4 tsp nutmeg
1/4 tsp ginger
1 tbsp vanilla
1/4 tsp salt

✨Filling
1/3 cup room temperature vegan butter (85g)
2 tbsp canned pumpkin puree
2/3 cup dark brown sugar (or regular brown sugar)
1 tbsp ground cinnamon
1/8 tsp nutmeg

*If you have any extra filling, spread it on the bottom of each roll for extra gooey rolls.

✨Cream Cheese Frosting
1/3 cup vegan cream cheese (75g)
2 tbsp vegan butter (28g)
1 tsp vanilla bean paste
pinch of salt
1/2 cup powdered sugar (60g)

✨Toppings
Native Forest Organic Coconut Milk to pour on top of the rolls
6 cinnamon sticks
6 sage leaves

✨Directions
Start by making the yeast. Combine room-temperature coconut milk and sugar in a cup and microwave them for about 1 minute. Use a thermometer to measure the temperature and ensure that it is between 105-110°F (41-43°C).

Once you have reached this temperature, whisk in the yeast. Cover the cup with a towel and let it sit for 5-10 minutes so the yeast can activate.

The rest of the recipe doesn’t fit in the caption, so I will pin it in the comments, or you can DM me for the full recipe!💕

#baking #fallrecipes #dessert

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