Gift Ideas

Who doesn't love a salty bowl of roasted nuts? This recipe elevates the experience to a whole other level. Coated with a spicy honey mustard mixture, these raw cashews roast to golden brown perfection. They make a great appetizer at a cocktail party and thankfully, travel well too. To make this recipe vegan, simply substitute maple syrup for the honey. For an extra touch, sprinkle them with rock salt and sautéed chives. 

These brownies are fudge-y, rich and chocolate-y. Endlessly adaptable, these brownies will take all kinds of mix-ins depending on what you like: coconut flakes are fabulous here, toasted nuts, bitter cocoa nibs or chopped chocolate are all great. Make a pan and then invite friends over to share with.

This decadent and complex fruitcake layers together sweet, nutty, boozy, and floral flavors to create an addictive treat that tastes like the showstopper of a medieval feast. Want to send your mouth on a dizzying journey that will reconfigure your conception of the limits of flavor? Pair this fruitcake with a thick slice of cambazola blue cheese.

Take a bite of these rich coconut macaroons to be whisked away to a tropical paradise. Whipped chickpea liquid holds together sweet coconut flakes to make these moist, delicious cookies. They’re perfectly brown and crispy on the outside and soft and tender in the middle . Add a dark chocolate crust to kick up the decadence another notch.

This plant-based take on the classic holiday drink has all the rich, delicious flavor you love about eggnog. Blended cashews and coconut milk give it a creamy, luxurious texture while cinnamon, nutmeg, and vanilla add the flavors of the season. Serve it virgin or with your favorite booze!

With their bright pink hue, delightful crunch, and vibrant Latin flavor, these pickled onions are the perfect add-on to tacos, sandwiches, salads, soups, and just about anything else you can imagine. The recipe comes together with minimal time and effort, and the onions keep in the refrigerator for up to 6 months, (if they last that long) making them a terrific DIY gift! (Photo source: Jared Kent)

Pumpkin spice may get all the glory in the fall, however the humble apple is truly hard to beat. Versatile and comforting like your favorite fuzzy sweater, this sweet-yet-tart cider molasses is autumn in a jar and pairs well with both sweet and savory dishes. Keep it simple or add an extra fall kick with your favorite spices—the choice is yours! Either way, it makes a great topper for pancakes, glaze for roasted vegetables, or base for endless homemade hot ciders. (Photo credit: Emily Anderson)

This recipe is a slight variation on traditional Mexican tepache that pre-dates Spanish colonization. Although there is no set “formula” for tepache, it is generally made from fermenting the rinds of pineapple with sugar, water, and spices. Crisp, tangy and effervescent with a spicy bite, this tepache is excellent served cold, over ice or as part of a mixed drink. (Photo credit: Emily Anderson)

Step aside ginger ale and make room for the new—er, old—kid on the block. This recipe returns to ginger beer’s fermented roots with an added dash of vanilla for extra flavor. Once you taste this crisp, zingy ginger beer, it will be hard to return to store bought ginger ales. It’s the perfect recipe for those new to fermenting beverages: simple with very little active prep time. (Photo credit: Emily Anderson)

Add a little zest to your dishes with infused vinegar! Although often marketed as an expensive specialty item, infused vinegars are ridiculously easy to make and beautiful to behold. Once you learn the process, you can create unlimited flavors for all occasions. The Spicy Ginger Pepper Vinegar makes an excellent addition to stir-frys, roasted vegetables and greens, while the Sweet Raspberry Vinegar is delicious in a salad dressing or over vanilla ice cream. (Photo credit: Emily Anderson)

It’s a classic summer tale—too many hot peppers and a need to use them. A gift to the fire gods themselves, this hot sauce is sweet and spicy, and the perfect partner for eggs, roasted vegetables, and bean-based stews. (Photo: Mila Holt)

The uses for perennial herbs are endless, so why not make them into chocolate? Everyone is familiar with the classic chocolate-mint combo, however basil, chamomile, lavender, and thyme can all make excellent additions. Paired with a luxuriously smooth center, these plant-based and plant-infused truffles are sure to be a hit. (Photo credit: Emily Anderson)

One of the best parts about coffee cake other than the way it makes your house smell when it’s baking? The tender crumbly topping. This vegan coffee cake more than delivers, with a cinnamon oat topping and a moist, flavorful cake base.

Are you a fan of hiding fruits and vegetables inside your desserts? This decadent chocolate cake, made with beets and topped with a rich chocolate avocado frosting, will fuel your fandom. It's a delicious way to consume fiber and antioxidants while minimizing the potential for waste in your kitchen. If you're serving a big crowd, you can double the recipe and turn it into a layer cake!

Don't be alarmed by the number of ingredients in this recipe. All of it comes together in less than 15 minutes. Once cooked, top with luscious lemon lavender vegan butter. The subtle tart and floral notes make this one for the books. 

Flax eggs to the rescue! These cookies are soft, chewy, and just slightly cake-y. The perfect way to end any night out or in. The trick: take them out just before you think you should. 

This is one of the easiest desserts to make. Involving just a microwavable bowl and two main ingredients, you can pull this dessert off without much planning. This bark makes a great present but is also the perfect dessert to have in the freezer for whenever a chocolate craving strikes. 

This visually stunning pink glaze is surprisingly easy to put together and relies on a small amount of beet puree for its naturally bright hue. The banana bread itself is a one bowl quick bread that makes use of a few overripe bananas. This bread would be a perfect way to start Valentine's Day off on a sweet note. 

This cake involves no stand mixer or electric mixer, instead it just relies on a whisk and some elbow grease. Don’t be turned off by the olive oil, it contributes to a moist and wonderfully fruity chocolate cake.

This six-ingredient recipe for skillet roasted cinnamon maple pecans comes together quickly and leaves your home smelling like the holidays. Triple the recipe and you might just have enough to share with everyone you love. Packaging tip: Scoop a couple of handfuls into a cellophane bag and tie with a big red bow.