Kiwi Magazine

Go beyond the meat and poultry mainstays to throw a plant-based cookout bursting with seasonal ingredients, south of the border flavors, and vibrant colors.

Tangy and cold, with just the right amount of sweetness, this yogurt bark provides a healthy dose of probiotics, antioxidants, and fiber.

Skip step one by making extra roasted sweet potato wedges for dinner to heat up in the skillet for breakfast the next morning. You can double or triple to recipe to feed your whole family.

Light, airy, and slightly custardy, these are like mini soufflés for breakfast! And don’t worry—whipping the egg whites is all that’s required to get a soufflé-like effect.

Imagine delicately spiced pears cooked until fork tender, sitting atop a luscious pillow of maple-scented cashew crème, all contained within a soft, nutty crust. Sound like a dream? Well wake up, because this delight is easily a reality!

Devilishly dark and creamy, this fudge beats the chips out of the cloying original Fantasy Fudge made from the tooth-aching combination of sweetened condensed milk and marshmallow crème.

Hannah Kaminsky took on the challenge of creating an unlikely vegan variant to an eggnog bread. Enjoy this recipe for a deliciously dairy-free holiday treat!