Creamy Baked Potato Soup


Cranberry-Orange Bread

Icing: 1 can coconut milk, 3/4 cup powdered sugar, 1/4 cup orange juice

Egg: 1 tbsp apple cider vinegar and 1 tsp baking soda or or a plant-based alternative i.e. the Vegan Egg


Watergate Salad (A cruelty-free spin on an old traditional favorite!)
1 medium to large can crushed pineapple, in 100% pineapple juice, drain – reserve juice
1 package of instant pistachio pudding mix
1 tub of So Delicious CocoWhip
2 cups of Dandies Mini Marshmallows
1 cup of chopped pecans or walnuts

Drain the pineapple, but reserve the juice. Stir together half of the pineapple juice with the pudding mix until well blended. Gently fold in the CocoWhip and carefully stir in the pineapple, marshmallows, and pecans. Add additional juice only if needed. Cover and refrigerate at least one hour or preferably overnight.