I met Tess Masters in the elevator of my hotel during Vida Vegan Con in Portland, Oregon, in 2013. I was feeling jet lagged from the time difference and exhausted from the conference, and I’m sure my weariness showed. I wanted to get back to my room so I could take a nap before dinner. […]
Recipe
Northern Mexico Chimichangas
Chimichangas, called chivichangas in Mexico, are basically deep-fried burritos. A little decadent, but wonderful as an occasional treat, they epitomize the mingling of the American-Mexican border culture by their use of flour tortillas mixed with a filling suffused with adobo. You can find these in Tucson as easily as on the Sonoran side of Nogales. […]
Robin Robertson’s Grits and Greens with Smoky Mushrooms
The addition of nutritional yeast and a little vegan butter give grits a cheesy flavor without the cheese. If you like, you may add 1/2 cup of shredded vegan cheddar for more cheesy goodness. The amount of time needed to cook the greens will depend on the type of greens you use and whether they’re […]
Aquafaba Chile Relleno Vegan Quiche
This creamy, delicious vegan quiche offers all the flavors of an excellent chiles relleno. Most poblanos are relatively mild, but if you don’t want any heat, substitute 2 large green bell peppers instead. Or, if you like more heat, add a few roasted jalapeños to the mix. Chile Relleno Quiche Save Print Author: Zsu […]
Beer-Marinated Portobello Tacos with Avocado Corn Salsa from But My Family would Never Eat Vegan
I absolutely loved Kristy Turner’s first book But I Could Never Go Vegan, so I when I found out that she was working on a second book, I couldn’t wait to get my hands on it. But My Family Would Never Eat Vegan is full of over a hundred recipes that are sure please even […]