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Recipe: Pumpkin Dutch Baby with Caramelized Apples

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Directions

~ Marla Meridith

Recipe: Coconut Pumpkin Rice Pudding

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Directions

~ Marla Meridith

Recipe: Pumpkin Dutch Baby with Caramelized Apples

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Directions

~ Marla Meridith

Recipe: Vegan Raspberry Steel Cut Oatmeal

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~ Marla Meridith

Recipe: Lightened Up Chicken Korma

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~ Marla Meridith

Recipe: Creamed Corn Popsicles

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~ Marla Meridith

Recipe: Thai Coconut Shrimp Soup

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~ Marla Meridith

Recipe: Vegan Strawberry Coconut Ice Cream

We love this simple to prepare coconut ice cream. If you don’t have strawberries on hand use any berries you love!

Ingredients

2 cans (13.5 ounce) full fat coconut milk
1/2 cup pure maple syrup or agave
1 tsp vanilla bean paste
pinch of salt
2 1/4 cups (12 ounces) frozen strawberries, chopped into small pieces

Directions

Chill the coconut milk in the refrigerator overnight. Open the cans without turning them upside down. Carefully scoop some of the coconut cream into the bowl of a food processor. Carefully drain any water in the can. Place all of the coconut cream in the bowl.

Add the maple syrup and salt. Pulse until all is well combined and creamy.

Fold in 2 cups of the strawberries. Pour the ice cream batter into a 9×5 loaf pan, smooth with the back of a spoon if needed. Place the rest of the strawberries over the top. Cover with cling wrap.

Freeze for 2-3 hours or until you have ice cream. Consume within a few days.

~ Marla Meridith

Recipe: Vegan Maple Golden Milk

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~ Marla Meridith

Recipe: Tom Ka Gai Soup (Thai Coconut Curry Chicken Soup)

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~ Marla Meridith

Recipe: Strawberry Banana Smoothie

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Directions

~ Marla Meridith