I’ve heard amazing things about the vegan food at Crossroads in Los Angeles, but the chances of me getting out that way any time soon are pretty slim. Fortunately, Chef Tal Ronnen has written a new cookbook to teach home cooks how to make his recipes in the convenience of their own kitchens. In his new book Crossroads: Extraordinary Recipes from the […]
vegan recipe
Green and White Chili Bowl from Vegan Bowls by Zsu Dever
Red chili is all the rage, but its seldom-made cousin—green and white chili—is just as flavorful, perhaps more so. This chili is full of hominy (dried and treated maize), fresh green chiles, and two kinds of white beans. If you cannot find hominy, use thawed corn kernels instead. Green and White Chili Bowl Serves 4 […]
Mac ’n Peas with Creamy Butternut Squash Sauce from Laura Theodore’s Vegan-Ease
Craving the comforting, creamy texture and smooth taste of mac and cheese? This innovative recipe fills the bill when you’re seeking a warm and hearty replacement for that dairy-laden version. Peas add color and pop, while the butternut squash and cashews create a super velvety sauce. Mac ’n Peas with Creamy Butternut Squash Sauce Makes […]
Chickpea Salad Sandwiches
If you’ve been vegan for a while, you probably have your own version of this recipe, but if you’re a newbie or an omnivore, the idea of making a vegan “tuna” or “chicken” salad out of chickpeas might be new to you. This recipe is a quick and easy lunch to pack for work or school, […]
Beet, Carrot, and Orange Salad from Spiralize! by Beverly Lynn Bennet
One of the biggest challenges to getting more unprocessed fruits and vegetables in our diets is the preparation time and making them fun and interesting to eat. The spiralizer, a hand-driven appliance favored by gourmet chefs and raw-food enthusiasts, is now getting its moment in the culinary spotlight, giving home cooks a way to slice […]