This potato soup is hearty, comforting, super easy to make, and loaded with all your favorite potato bar fixings. Eat it when there’s a chill in the air, and you’ll feel warm and cozy. Loaded Baked Potato Soup with Vegan Bacon Makes 4 servings Ingredients 2 tablespoons olive oil 1 medium onion, finely chopped 2 […]
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Virtuous Pie: Vancouver’s New Plant-Based Pizzeria
Don’t expect to walk into this new pizzeria in Vancouver’s Chinatown and pick your own toppings. Chef Jim Vesal isn’t into the build-your-own model. “You wouldn’t go to a fine dining restaurant and ask to modify the chef’s special,” he says. He and co-owner Lia Loukas have put a lot of energy and thought into […]
Hot Spiced Coconut Apple Cider
Treat yourself to a mug of Hot Spiced Coconut Apple Cider on a chilly fall evening. While I love simplicity in my meals, I can’t help but fancy up foods, too. It takes just a few brief moments to make additions that will enhance without complication. The resulting foods exemplify easy gourmet. For example, smearing plain […]
Talking Turkeys: Who Will You Adopt?
Every year, I adopt a turkey through Farm Sanctuary’s Adopt a Turkey Project. I do this in commemoration of my veganniversary, which falls on Thanksgiving. I’m coming up on (lucky number) seven years vegan, and I can say without hesitation that this tradition is one I am proud to continue. FURTHER READING: Thanksgiving: Turkeys, Marketing, and Tradition […]
Vegan Lemon Poppy Seed Muffins from Aquafaba by Zsu Dever
I doubt that anyone outside the plant-based world has heard of aquafaba until recently, but the vegan blogosphere was completely abuzz when Goose Wholt discovered that the water that’s leftover from a can of beans can be used as an egg replacement a year or so ago. It can’t be used to make scrambled “eggs” or an […]