Pumpkin, pecans, and aromatic spices: these foods could be roasted into something savory or tossed in a soup, but we’ve decided to transform these cold-weather gems into a luscious dessert with chocolate ganache and a nutty crust. What you need: For the crust:½ cup almond flour½ cup pecans¼ teaspoon salt½ teaspoon vanilla extract¼ cup shredded … [Read more…]
It’s time to stop overthinking gifts this holiday season: Everybody. Loves. Chocolate. VegNews editors looked far and wide in search of the gotta-have-it, melt-in-your-mouth chocolate treats and novelties that will make your gift-giving extra sweet this year. So don’t stress (and remember, you deserve a chocolaty gift, too!), because here are our top 10 picks. … [Read more…]
For a nut-free vegan, navigating the booming world of plant-based cheese can be frustrating. Everything seems to contain cashews. Whether you have a nut allergy or you just find cashews too expensive, it would be really nice to find some amazing vegan recipes that don’t rely on cashews for creaminess. These recipes actually do exist—and … [Read more…]
Halloween is an excellent time to gather with friends, dress up, eat some delicious candy, and celebrate the spooky holiday! Before all that, though, where do you start when planning an epic gathering? We turned to vegan chef Chloe Coscarelli for all the answers. Who is Chloe Coscarelli? Coscarelli is a cookbook author, restaurateur, and … [Read more…]
The world has loved garlic for centuries. In fact, research suggests that the bulbous flowering plant was enjoyed across Mesopotamia, ancient Egypt, ancient Greece, and many more ancient civilizations. And in modern-day US, many people still can’t get enough. In fact, one study from 2018 noted that nearly a quarter of Americans think that garlic … [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…]
Coconut butter lends a rich and buttery taste to these cookie bars from the Fantastic Vegan Cookies cookbook. These are basically the vegan answer to a Bounty bar meeting a Mars bar and we can’t stop making them. What you need: For the crust: 1 cup rolled oats ¾ cup plus 1 tablespoon shredded coconut, divided ¼ cup … [Read more…]
Basketball fans attending games at Madison Square Garden (MSG) in New York City and the American Airlines Center (AAC) in Dallas, TX have something new to cheer about: a more extensive vegan menu. Vegan food company Beyond Meat is now the first-ever Official Plant-Based Meat Partner of MSG—home of the NBA’s New York Knicks and … [Read more…]
Why are Starbursts, marshmallows, and Jell-O not vegan? These seemingly innocent products contain gelatin. The use of this ingredient means these foods and others are not only unsuitable for vegans, but prohibited for vegetarians as well. No, there’s no meat hiding in marshmallows, but there are less appetizing animal parts lurking in gelatin, a typical … [Read more…]
The ingredients of these cookies from the Fantastic Vegan Cookies cookbook—such as applesauce, pecans, apples, and caramel, along with warm fall spices like cinnamon, cardamom and nutmeg—make for a cozy and irresistible dessert. What you need: For the cookies:1 tablespoon ground flax seeds3 tablespoons applesauce1½ cups flour1 teaspoon cinnamon½ teaspoon ground cardamom¼ teaspoon ground nutmeg½ … [Read more…]