Vegan Peach Cobbler
Satisfy your dessert cravings with this delicious plant-based peach cobbler that can be made year-round—use fresh peaches during the summer months and frozen ones for the remainder of the year. The freshly squeezed lemon juice and grated lemon zest add a much-needed tartness and help complement the sweetness of the juicy peaches.
Southern Okra Bean Stew
This substantial one-pot stew comes together in just 30 minutes and yields plenty of leftovers. Akin to a flavorful tomato soup, this vegan soul food recipe gets its heartiness from okra, brown rice and kidney beans. This dish can sufficiently feed 11, but if you’re serving a smaller bunch, you can freeze the leftovers for up to three months.