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Recipes We Love: Spicy Vegan Hot Chocolate

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Author: Seventh Generation

‘Tis the season for warm, indulgent drinks! A great alternative to traditional hot chocolate, this vegan version uses non-dairy milk and adds a spicy kick.

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Recipes We Love: Gingerbread Cookies with Fresh Ginger and Molasses

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Author: Seventh Generation

There’s something about baking gingerbread cookies during the holiday season that just feels right. Our recipe blends the spice of fresh ginger with the sweetness of brown sugar and molasses to create the perfect crowd-pleasing cookie.

Components:

6 cups all-purpose flour

1 tablespoon baking powder

1/3 tablespoon ground ginger

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Recipes We Love: Roasted Purple Sweet Potatoes with Feta and Honey

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Author: Seventh Generation

Purple sweet potatoes taste just as delicious as their orange counterparts, but they’re so much more fun to look at! This recipe delivers both sweet and spice in every bite, and is sure to be the talk of your dinner table. Find them at your local farmers market during the fall season!

Components:

2 large purple sweet potatoes, peeled and cubed

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Recipes We Love: Vegan Stuffing with Butternut Squash, Brussels Sprout and Pear

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Author: Seventh Generation

Thanksgiving is right around the corner! This update to Food 52’s original recipe is sure to satisfy everyone at your table – omnivores included!

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1 pound butternut squash, cubed

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Recipes We Love: Gluten Free Cranberry and Lemon Cake

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Author: Seventh Generation

Fresh cranberries are finally in season, and they can be used for so much more than a sauce on Thanksgiving. This gluten-free almond cake balances the tartness of cranberries and fresh lemon with a sweet honey and vanilla glaze.  Inspired by Green Kitchen Stories’ blueberry version!

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Fill Your Home With the Scents of Fall - Naturally

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Author: Seventh Generation

As cooler air makes its way across the country, we’re reminded that the holidays are quickly approaching. From Thanksgiving decor to Christmas trees, our homes start to feel the holidays approach, too. This year, skip the artificially- scented candles and sprays and create your own simmer pot!

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Recipes We Love: Chai Spiced Pumpkin Bars

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Author: Seventh Generation

Just in time for pumpkin season, we’ve put a spin on The Kitchn’s original no-bake recipe – adding cranberries and chia seed to this vegan, gluten-free treat.

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Crust:

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Recipes We Love: Gluten Free Carrot Cake

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Author: Tamera @ 7Gen

Carrot cake is a classic, but we’ve put a spin on it with this gluten free recipe. Sweetened with pure maple syrup, we added walnuts, coconut and pineapple for texture and taste.  

Components:

Cake:

2 cups gluten free multi-purpose flour (we like King Arthur Flour)

2 teaspoons baking soda

1 teaspoon sea salt

1 teaspoon cinnamon

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Recipes We Love: Vegan Nectarine Ice Cream

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Author: Tamera @ 7Gen

It wouldn’t be summer without ice cream!  Cool off with this vegan ice cream recipe that combines the sweet taste of ripe nectarines with the aromatic spice of cardamom.

Components:

2 yellow nectarines

1 tbsp maple syrup (more if you like it sweeter)

1 can light coconut milk

1 tbsp vanilla

dash of sea salt

Dash of lemon

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Recipes We Love: Elderflower Cordial

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Author: Andrea Todd

This recipe for a cordial, or syrup, comes from my British family, and it is a simple and season sip of summer. Many people are familiar with the elderberry, and the flower is from the same plant, Sambucus.

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