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.

Soft, sweet, and full of cozy flavor—this peanut butter banana bread is the perfect way to use up ripe bananas and satisfy your sweet tooth. Made with simple, plant-based ingredients, it’s a foolproof loaf you’ll want to bake again and again.

Today I’m sharing one of my favorite easy breakfasts or desserts—. Canned Biscuit Peach Cobbler with Bourbon Butter Glaze. Instead of fussing with dough from scratch, we’re using canned biscuits as a shortcut, layering them with ripe summer peaches, a sprinkle of cinnamon sugar, and a crunchy granola topping. The whole thing bakes up golden, bubbly, and ready in under 30 minutes.

These better-than-canned vegan crescent cinnamon rolls are soft, gooey, and incredibly easy to make using accidentally vegan crescent dough. Stuffed with cinnamon sugar and topped with tangy cream cheese frosting, they’re the perfect plant-based breakfast or brunch treat—no yeast or rising time required!

This creamy, dairy-free chocolate oatmilk ice cream is made with just 5 simple ingredients, including RISE Organic Chocolate Oatmilk and ripe avocado for a healthy, plant-based twist. Perfect as a summer treat or served in a cold brew coffee float, this vegan ice cream is easy to make, kid-friendly, and packed with rich chocolate flavor.