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…]
This delightful dessert is a symphony of autumnal goodness, capturing the essence of freshly baked apple pie and the rich, velvety sweetness of maple cream in every bite. What you need: For the cookies:2 cups all-purpose flour½ cup whole-wheat pastry flour1 tablespoon baking powder¼ teaspoon salt2 teaspoons pumpkin-pie spice¼ teaspoon ground cinnamon½ cup vegan margarine, … [Read more…]
The chia seeds in this recipe from the Ageless Vegan cookbook provide protein and essential fiber, with the added bonus of promoting smoother skin. Add a sprinkling of chopped vegan dark chocolate for a decadent, antioxidant-loaded flavor! ½ cup chia seeds1¾ cups unsweetened almond milk1 tablespoon maple syrup ¼ teaspoon vanilla extract ⅛ teaspoon salt½ … [Read more…]
France has been synonymous with cheese for centuries. So, with that in mind, it’s no surprise that the cheese grater was invented by a Frenchman. In the 1540s, the contraption (which, of course, would turn cheese into shreds) was designed by François Boullier in order to help families get more out of their food budgets. … [Read more…]
Forget Christmas and New Year’s Eve—Halloween is where it’s at. With the ability to dress any way you’d like, see the smiles on children’s faces when you give them a bag of Swedish Fish (they’re vegan!), and watch scary movies all day long, how could it not be? That said, the best part of All … [Read more…]
For the cauli-cashew cream:1 cup steamed cauliflower florets1/2 cup raw cashews, soaked overnight2 tablespoons water1-1/2 tablespoons nutritional yeast1 teaspoon fresh lemon juice1 teaspoon Dijon mustard1/2 teaspoon garlic powder1/2 teaspoon onion powder1/8 teaspoon white pepper1/8 teaspoon salt For the portabello tapenade:1 cup pitted Kalamata olives1/3 cup chopped portabello mushrooms1 garlic clove2 teaspoons capers1 teaspoon fresh lemon … [Read more…]
This cure-all soup from The Healthspan Solution cookbook is packed with the healing powers of garlic and ginger, and makes for a delicious, easily customizable dinner. What you need: 1 bunch udon noodles1 tablespoon minced ginger2 bunches scallions, sliced (reserving 2 tablespoons of green portion for garnish)4 cups shiitake mushrooms, stems removed and tops sliced1 … [Read more…]