On a hot and humid New York City summer day, nothing beats a couple of slices of ice-cold watermelon to cool me off (as much as possible, anyway). Nothing, that is, until I made this rosy pink, icy cold, lime-scented watermelon granita for my frozen dessert class at the Natural Gourmet Institute for Health and […]
Food
Is Your Wine Vegan?
I was at the table for a website I used to write for at event a couple of years ago, and there happened to be a table dedicated to a particular brand of wine set up next to us. The representative for the company somehow caught wind of the fact that I’m vegan and said, […]
Chilled Almond Soup with Garlic from The Almond Milk Cookbook by Alan Roettinger
Almond milk is a delicious, versatile alternative to dairy- and soy-based milks. Whether you’re vegan, lactose-intolerant, or allergic to soy, you can still enjoy the rich, creamy goodness of milk. Almond milk has a light flavor with just a hint of almonds and boasts a higher concentration of vitamins and minerals than either dairy or soy […]
Tempting Tempeh
When most people think of soy foods, they think of tofu, edamame or even meat analogs, but there’s another tasty food made with soy that’s not quite as popular yet – Tempeh. Pronounced “TEM pay”, this soybean patty is a traditional Indonesian food. Temeph comes from Indonesia, and it probably originated on the island of […]
5 Ingredients to Make Your Vegan Tacos Pop and Sizzle
For me, tacos are a soulful experience. There’s nothing like feeling a warm corn tortilla in my hand, taking a bite, and tasting the lushness of pintos borrachos or the smokiness of grilled veggies. A taco is Mexican comfort food you can hold in one hand. The best tacos, though, aren’t just comfort food. Riding […]