Ethan veganized his family’s Cholent with Helzel recipe and now we can enjoy one of his favorite childhood dishes anytime we want. This hearty, slow cooked stew is truly good old-fashioned Jewish comfort food.

Our Bailey’s French Toast turns a breakfast classic into a dessert sensation. However, if you want to have it for breakfast we are cool with that. In fact, invite us over.

Our Chocolate Chunk Cookies are big and thick, with what we consider the ideal ratio of cookie dough to chocolate chunks.

Our vegan Bailey’s is great for sipping over ice by a fire or adding to hot chocolate with vegan marshmallows and whipped coconut cream.

In his new book, Vegan Mexico, Soul-Satisfying Regional Recipes from Tamales to Tostadas, Jason Wyrick takes us on a culinary journey throughout Mexico, opens our palates to the amazing array of flavors that are found here, and shows us how to bring those flavors to our plates. Vegan Mexico is more than a cookbook in the sense of a collection of recipes, it’s a study of the cuisine of a country.

Our Rigatoni with Roasted Cauliflower is super easy to make and non-vegans will be amazed at how creamy it is.

Our Roasted Brussels Sprouts and Butternut Squash is colorful and packed with fall flavors.

While there are many recipes around for this classic comfort food favorite, trying to find a vegan version of Mac and Cheese that tastes like it came from the familiar blue box can be hard. Finding the perfect vegan Mac and Cheese is akin to a quest for the Holy Grail for many vegans.

These Barbecue Brisket Style Beans were a happy accident. What was supposed to be chili turned out to be so much better.

Our Barbecue Soy Curl Pizzia is a vegan version of the Barbecue Chicken Pizza from a well know national pizza chain.

Load More