This simple soup from the Mostly Plant-Based cookbook uses squash and potatoes to achieve a silky, creamy texture, perfect for serving with crusty bread or a vegan grilled cheese. What you need: 1 tablespoon olive oil½ small yellow onion, chopped4 cloves garlic, minced1 medium butternut squash, peeled, seeded, and cubed1 large Russet potato, scrubbed and … [Read more…]
Americans are eating more tofu than ever. In fact, in 2020, research suggests that people in the US consumed five or more packages of the soy-based ingredient. It’s no surprise that tofu is rising in popularity; it’s nutritious, sustainable, and incredibly versatile, too. Why cook with tofu? Tofu is popular for several reasons. Firstly, it’s … [Read more…]
Research suggests that around 45 million Americans attempt to lose weight through dieting every year, and most of the time, it doesn’t work. This is often down to multiple factors, claims Harvard Health, but one key reason is that diets are often far too restrictive. After all, who wants to regularly miss out on their … [Read more…]
“I am powered by ginger. If I’m traveling and I can’t have ginger, I’ll feel sick,” Anna Kendrick told Shape Magazine in 2020. “There was a time when I was in Germany for three months and I couldn’t find a crushed juice place,” she added. “So I bought a juicer and a bunch of ginger to … [Read more…]
Is there anything more fall-themed and delicious than pumpkin pie? Well, actually, yes, and it’s what we like to call Pecan Pumpkin Cheesecake. We could eat this rich, indulgent dessert any time of year, but it happens to be most appropriate for Thanksgiving. One word of warning: be prepared for your guests to go into … [Read more…]
There was once a time when vegan holiday meals were extremely limited. Years ago, when celebrating amongst a mixed company of eaters, vegans had to make their own plant-based feast or scavenge through the few veggie sides that didn’t include butter, cream, or meat drippings. But vegan Thanksgiving roasts are making the feast a lot … [Read more…]
There’s more to Panda Express than its vegan orange chicken (RIP). Enter this veganized version of the Kung Pao chicken from the Vegan Fast Food cookbook. What you need: For the chicken: 1 (1-pound) package vegan chicken, chopped3 tablespoons soy sauce2 teaspoons cornstarch1 tablespoon Shaoxing cooking wine For the sauce: ¼ cup vegan chicken stock1 tablespoon rice … [Read more…]
This quick, vegetable-filled weeknight meal from super-star vegan chef Isa Chandra Moskowitz’s cookbook I Can Cook Vegan is sure to be a hit with even the pickiest of eaters. What you need: ½ cup vegetable broth 2 teaspoons cornstarch ¼ cup tamari3 tablespoons hoisin sauce2 tablespoons rice wine vinegar 1 tablespoon sriracha3 tablespoons toasted sesame … [Read more…]
Fox News correspondent Cortney Moore caused a stir when she cautioned against consuming too much hummus, citing an Eat This Not That article that interviewed several nutritionists and dietitians. Moore claimed that overdoing it with this dip could lead to gastrointestinal issues, arguing that because hummus is made from chickpeas—a legume that takes a while … [Read more…]
As the nights draw in and the temperatures drop, it’s safe to say, curling up on the sofa with a good book (or a great series to binge-watch) is becoming all the more appealing. Embracing a little bit of hygge this fall and winter (which is the Danish word for a cozy, contented feeling) comes … [Read more…]