Homemade Honey Bunches of Oats cereal made with vegan-friendly agave nectar

Watermelon fresca made with basil simple syrup, lemon juice, and fresh basil.

Mango papaya smoothie made using only ingredients from the dollar store. Each serving of smoothie costs $1.

Vegan rainbow pancakes with whipped topping and rainbow sprinkles.

Vegan Italian anisette cookies from The Vegan Cookie Connoisseur

Triple layer vegan chocolate cake and cookie cake with bourbon caramel and vanilla buttercream

Homemade soft pretzels with vegan cheesy pretzel dog variation.

Avocado toast houses so you can have your house and your avocado toast, and eat it too.

Vegan cheeseburger pizza with ketchup, mustard, ground seitan, vegan cheddar, onion, tomato, lettuce, and pickles

Vegan mocha ice cream made with fresh coffee beans and a coconut milk base

Tomato, basil, and mozzarella vegan crepes with balsamic vinegar

Potato and onion pierogi with vegan kielbasa sausage, roasted Brussels sprouts, and fresh beet horseradish

Vegan peanut butter eggs coated in chocolate

How to make cold brew coffee with lavender simple syrup for warm summer days!

Vegan cheeseburger deep dish pizza with seitan, onions, tomato, lettuce, and pickles

Vegan tea-infused crepe batter made with aquafaba, filled with warm cinnamon apples and topped with maple syrup

Chocolate chip sandwich cookies with Oreo buttercream and rainbow sprinkles

Vegan butter pecan ice cream with vegan maple bacon

Potato pancakes with wild blueberry apple chutney, homemade toast, and bottomless French press coffee for Mother’s Day brunch.

Vegan maple bacon beer cupcakes with maple buttercream

Vegan peach pie with lattice crust

Maple chocolate cupcakes with chocolate-covered figs and maple buttercream