Dairy-free pizza is nothing new for vegan foodies, but adding delicious mole sauce gives it exotic new interest. While the zippy sauce is the gourmet heart of this recipe, topping it off with a perfect combination of carrots, zucchini, and creamy Kite Hill Almond Milk Ricotta makes it a plant-based pie to die for. It tastes just as great with a gluten-free crust, as there are several excellent pre-made options available (though we recommend a nice cornmeal crust for this one).   

Make brunch the most important meal of the weekend with these vegan, dairy-free pancakes. The secret is rich Kite Hill Greek-style yogurt. You get fluffy, flavorful stacks of goodness and a plant-based start to your day that will satisfy even the most skeptical flapjack fanatic. And yes, you can still make fun animal shapes.