This chili recipe isn’t revolutionary, but a plant-based repertoire wouldn’t be complete without it. For a classic combo, serve with Corn Kernel Cornbread and a colorful salad, combining mixed greens, tomatoes, carrots, cucumbers, olives, and pumpkin or sunflower seeds. Recipe from Plant Power: Transform Your Kitchen, Plate, and Life with More Than 150 Fresh and Flavorful Vegan Recipes by […]
Food
Recipe: Yin-Yang Thanksgiving Pate from Zel Allen
With a touch of playful sculpture, two tasty appetizer pâtés become one very striking yin-yang presentation with an underlying philosophical Taoist message: a balanced approach to the opposites that occur in everyday life. Both patés are easy recipes because the food processor does all the work! Accompany the paté with whole-grain crackers or toasted pita […]
Baked Penne with Pumpkin Cream Sauce from Julie Hasson
Baked Penne with Pumpkin Cream Sauce from Vegan Casseroles by Julie Hasson is the perfect autumn dinner. We’re super excited to be hosting Julie Hasson on her Vegan Casseroles blog tour today. When it comes to traditional comfort food, most of the key ingredients are off-limits to health-conscious vegans. But giving up shepherd’s pie, eggplant parm, […]
Product Review: Element Snacks
Element Snacks contacted us a while back and offered some free vegan snackage for review. Here it is. First off, you must know that I love snacks. Usually, I eat fruits (dried or fresh), nuts, and these were really all my options. Here is what you need to know about Element: the products are made […]
Recipe: Farinata with Sun-Dried Tomatoes and Olives from Robin Robertson
We’re happy to be hosting Robin Robertson for her Vegan Without Borders blog tour today! In her new book Robin Robertson shares her favorite dishes from the great cuisines of the world and shows how cooking vegan makes borders disappear. Whether the recipe hails from Ecuador or Ethiopia, these plant-based dishes invite you to travel the culinary world and […]