This fresh blueberry simple syrup is an easy, versatile summer recipe made with just a few ingredients. Perfect for cocktails, mocktails, pancakes, or turning into a vibrant blueberry vinaigrette.

This cozy carrot cake overnight oats recipe is packed with fall flavor and made with oat milk, shredded carrots, raisins, crushed pineapple, vegan yogurt, and warm spices. It’s a wholesome, dairy-free, make-ahead breakfast perfect for chilly autumn mornings.

Celebrate fall with these soft and spiced Pumpkin and Pistachio Chocolate Chip Cookies made with roasted pumpkin, dairy-free ingredients, and a pistachio crunch. A cozy, plant-based treat featured in The Grow’s Community Cookbook.