Vegan caramel sauce while not easy to find in stores, is surprisingly easy to make. This sauce is great as a topping for ice cream, a dip for fruit or even spread on cookies. Add a label and tie a ribbon around the jars to make delicious, homemade gifts.
Our Red Velvet Pancakes are the answer to anyone who says you cannot have cake for breakfast.
Sweet sundried tomatoes, creamy marinated tofu and crunchy pine nuts combine for a wonderful mix of tastes and textures in this kale salad.
This Black Bean and Corn Salad is easy to make and great when you need a quick meal.
Our Welsh Rarebit is a vegan version of the Irish Pub staple that Michael loved in his pre-vegan days. Grilled bread topped with cheese sauce, yes please!
If you are looking for something “different” for breakfast, our Sweet Potato Black Bean Hash might be just what you want.
In her book Vegan Bowls, Zsu Dever shows just how easy and delicious meals in bowls can be.
Filled with vegetables and pasta, our Spinach Orzo Soup can be a meal unto itself or part of an Italian feast.
I had the opportunity to attend the Physician’s Committee for Responsible Medicine‘s Leadership Summit last weekend in Washington DC. It was a great opportunity to get updated about the many ongoing initiatives they are undertaking at PCRM. I thought it might be nice to share some of the highlights as they are really making huge advances in a number of different areas. My weekend started off attending the opening celebration for the Barnard Medical Center. The vision of the Physician’s Committee President and Founder, Dr. Neal Barnard, the Barnard Medical Center is a state of the art medical facility in Washington D.C. where patients can come to see one of the many board certified physicians who take an approach to health and wellness that emphasizes prevention and nutrition. They are already changing many lives, helping their patients treat and reverse diabetes, heart disease, high blood pressure, high cholesterol and many other serious