It seems that every week in the world of vegan food news is more exciting than the last, and this week is no exception. Before we head full force into the holiday season, we must pause for a second for National Sandwich Day. Thankfully vegan deli meat company Prime Roots has a great giveaway to … [Read more…]
These super simple and speedy pancakes from Katy Beskow’s 15 Minute Vegan on a Budget cookbook are easily customizable by adding chocolate chips, shredded coconut, fresh berries, or chopped nuts. What you need: 1 tablespoon sunflower oil, for frying1 medium ripe banana, peeled1 cup rolled oats1¼ cups soy milk What you do: In a frying … [Read more…]
The days of boring salads are officially behind us with exciting vegan restaurant news cropping up every week. New vegan bakeries are popping up from coast to coast, with a fresh outpost of Sticky Fingers in the East and San & Wolves in the West. With World Vegan Month just one day away, vegan fast-food … [Read more…]
Unless you’re superhuman, your energy levels are going to go up or down throughout the day. However, it’s frustrating when fatigue hits and you still have items to check off on your to-do list. There are a lot of reasons why we get tired, from the obvious lack of sleep courtesy of late-night binge-watches to … [Read more…]
There are a lot of things that cooking with oil can do that just can’t be replicated by water or broth. Caramelized onions, golden brown panko-crusted tofu, and elevated flavors—all of these are made possible by oil. When used in moderation, oil can be a healthy part of any diet. But, not all oils are … [Read more…]
To peel or not to peel? That’s the question we often find ourselves asking when it’s time to prep dinner. It turns out, the right answer often depends on the type of vegetable you’re cooking. We spoke with a dietitian to find out why, sometimes, it’s best to leave the skin on. And for those … [Read more…]
Serve up this slightly nutty, buttery pasta from the Plantiful cookbook with grilled tempeh or breaded tofu for a complete plant-based meal. What you need: 1 (12-ounce) package tagliatelle pasta¾ cup raw cashews, soaked overnight, rinsed, and drained¾ cup vegan milk1 tablespoon olive oil1 tablespoon vegan butter2 cloves garlic, mincedGrated zest of 1 lemon, plus … [Read more…]
We love oatmeal so much that we forget all about buckwheat, a nutritious breakfast choice that can easily become one of your breakfast staples. Fiber-rich, gluten-free, and a source of vegan protein, buckwheat can be prepared in numerous ways. For this recipe, we’ve paired it with a delicious cashew-maple cream. What you need: For the … [Read more…]
It seems that every week in the world of vegan food news is more exciting than the last, and this week is no exception. Do you love spicy chicken sandwiches as much as we do? Chile’s NotCo and Texas’ Yellowbird have the collab you’ve been waiting for. Thanks to Midwest company Rootberry, new crispy dumpling … [Read more…]