This yummy Instant Pot gluten-free vegan coconut rice is super easy to pair with vegetables and curries, as well as being delicious topped with some cinnamon and mango for dessert. The base rice recipe has a pretty light coconut flavor, so if you want to amp it up, add in some shredded coconut at the end. Top with slivered almonds for a nice crunch, or finish it off with a squeeze of lime juice!

Do you still have a few leftover zucchinis from your summer garden? You may be wondering what to do with them. Most likely, you’ve given several of them away to friends, and they’ve made it clear they don’t want or need any more. Try as you might, you can’t get rid of all of them! Never fear — our sweet bread recipe will give a whole new purpose to those succulent, green vegetables. The addition of unsweetened cocoa and walnuts will send you into orbit. Good thing this recipe makes two loaves, because you won’t have any trouble devouring the first one.

Your Instant Pot can be used for more than just pressure cooking! It’s a handy way to create one-pot recipes where heat is needed! This decadent Instant Pot gluten-free vegan chocolate coconut dessert is not only delicious for a post-dinner snack, but it’s also chock full of yummy healthy fats for a satisfying treat during the day. This dessert is a mix of sweet creamy coconut milk and chewy flaked coconut, and is reminiscent of the chocolate coconut candy bars. Top the final result with more shredded coconut, chocolate chips, or slivered almonds for an extra crunch.

If you are hankering for something sweet, vegan, and gluten-free, you really can’t go wrong with this vegan (and yes, gluten-free) dessert pizza. It tastes so much like the Almond Joy bars of our youth, only so much better, and better for you!

It’s already fall where we live, and our thoughts naturally turn to pumpkin treats. And what is more autumnal than pumpkin pie? Normally, this cool weather delicacy is made with eggs and condensed milk, but our vegan, gluten-free version calls for unsweetened almond milk and cornstarch (or arrowroot powder). The texture is more jiggly than a traditional pumpkin pie, but our version still tastes great and goes down smooth!

This applesauce is so easy to make and eat, you’ll never buy store-brand again! The Instant Pot makes it a breeze without heating a hot stove and watching the applesauce boil. Choose apples that are in season for the best flavor, and feel free to mix up the types of apples for unique combinations. Add in a little agave if you have apples that might not be as flavorful, on-season, or if the apples are more tart, like Granny Smith green apples. More often than not, though, the apples are so sweet on their own that you don’t need any additional sweeteners!

It already feels like autumn where we live, and we’re craving warmer, heartier foods. Of course, sweet desserts are delicious any time of the year. We recently modified a traditional rhubarb/pear/almond crumble recipe by substituting Earth Balance for butter, and gluten-free flour for the whole wheat kind. Our results were stellar. You’ll keep going back to the pan for this dessert — again, and again and again. Try your hardest not to devour the entire thing!

This mouthwatering creamy Instant Pot gluten-free vegan rice pudding is smooth and sweet with only a handful of ingredients! Feel free to use almond, hemp, or dairy-free milk of choice. The nuttier milks add a subtle additional flavor, and coconut milk isn’t recommended as it is too thick for the final dish. Cinnamon powder is optional, but highly recommended! Depending on the toppings you select, the vanilla alone is a great base. Make this rice pudding more traditional with regular or golden raisins soaked in rum, or opt for a handful of other toppings that provide more crunch.

This recipe, honoring Julia Child’s 100th birthday, is so simple that it is astonishing. This dish epitomizes simple elegance and is a perfect time saver for a big dinner party. Don’t let the ease of this dish fool you – it is a beautiful and refreshing dish, especially if following a heavy dinner.

Cold soup is manna to your throat on a hot summer day. When the outdoor temperatures soar, appetites often plummet. However, you don’t want sunshine to cause you to sacrifice good eating or proper nutrition! This vegan, gluten-free recipe is incredibly easy to make (and inexpensive!), and you won’t have to spend hours slaving over a hot stove. The addition of strawberries to the traditional gazpacho recipe makes the dish sweet and extra-zesty. You can top the soup with gluten-free croutons if you’d like to get fancy.

It’s almost summer, and for many of us this means pie. Not just any pie, mind you, but the kind that will stimulate your senses and cool your tongue at the same time. What pie is more summer-y than key lime? The traditional variety utilizes condensed milk and eggs, but there’s no need for those ingredients when you have coconut milk and cornstarch!

This winter has been an especially long one, and we find ourselves longing for sweet treats that won’t make us feel too guilty. Nothing is more satisfying on a cold winter’s day than a piping hot bowl of apple crisp. If you’re following a vegan, gluten-free diet, you might wonder how you can enjoy this succulent treat without butter and dairy-based ice cream. Have no fear, the dessert can be made to your specific dietary needs. We think it tastes even better than the milk-infused version.

Nothing is more festive than cranberries, yet we often don’t use these tart little fruits for anything except sauce. (We’re going to assume that you eschew canned cranberries entirely. If not, we don’t want to know about it 🙂 ). When you finish making your own sauce from scratch, you may have berries left over. What to do with them? Of course, you can also buy fresh cranberries specifically to make this wonderful applesauce cranberry bread!

This gluten-free, vegan lemon cheesecake is more dense than the traditional version, but still sweet and delicious. The walnut/maple syrup crust adds a nutty, delightful flavor.

After searching and searching for an Instant Pot fruit crisp or cobbler recipe, we finally invented one of our own, and it came out perfectly! So, here’s our vegan, gluten-free fruit crisp recipe done in the Instant Pot.

You can make this astonishingly easy vegan chocolate pudding recipe in about five minutes, with ingredients that you probably already have!

This raw vegan caramel is incredibly easy to make, and it’s gluten-free, too! You can spoon it onto ice cream, spread it on a cake, or eat it with a spoon!

Have you noticed that nearly every recipe for vegan fudge requires you to keep it in the freezer? And this is especially true for raw vegan fudge. Whether it’s the vegan fudge recipes with cacao, or the raw fudge with dates recipes (and certainly the raw fudge with coconut oil…

If you find you’re in a pinch for a quick dessert, or have a large dinner on which to focus, this delicious recipe will make it look like you spent hours on it. Part of the reason it is so simple is because the base, the vegan and gluten-free chocolate cake, is pre-made by Amy’s Organics and available at Whole Foods and the frozen section of most grocery stores. It is delicious, and doesn’t even need to be baked!

What to do when bananas get a little ripe, or you have hungry kiddos who want a quick snack? Make some fast and easy banana pudding. This is so very easy and delicious, that anyone who tries it will be shocked that it is so simply made. But no one says that you have to tell!