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…]
Bigger is better for the ideal ration of crust to filling in this recipe from The Everyday Vegan Cheat Sheet cookbook, allowing you a bigger bite of gooey, jammy fruit preserves than would ever fit in the classic hand pie. Icing is essential to the nostalgic experience and this bold pink, beet-colored icing does not … [Read more…]
Consuming plant-based foods could alleviate post-traumatic stress disorder (PTSD) symptoms, according to a new study conducted by researchers from Brigham and Women’s Hospital and Harvard T.H. Chan School of Public Health. PTSD, a debilitating mental health disorder characterized by intense fear and anxiety, is known to develop in individuals who have experienced traumatic events such … [Read more…]
If you have ever wondered what it is that makes cheese so, well, cheesy, we’re here to enlighten you. It turns out, it’s all down to a protein called casein. This milk component is responsible for the stretch of mozzarella, and the smooth texture of brie, for example. In fact, it’s the key reason that … [Read more…]
Craving a classic Twix candy bar? Make this plant-based version from the Vegan Chocolate Treats cookbook instead! A simple, date-and-cashew butter caramel comes together in a flash to pair with buttery biscuit cookies and rich chocolate. What you need: For the biscuit base:½ cup plus 2 tablespoons oats6 tablespoons ground almonds¼ teaspoon salt¼ cup cashew … [Read more…]