Our mushroom tapenade appetizer is quick and easy to make. No one needs to know you didn’t spend hours on it.
Mornings are too early for an actual pina colada, but with our Pina Colada smoothie you get all the taste and a big jolt of vitamins, mineral and nutrients to start your day off right. Bring the feeling of an island vacation to your kitchen with this smoothie.
he period of time between Halloween and New Years can be a culinary version of running the gauntlet, especially for anyone who is vegan. Here are some quick vegan holiday survival tips to help get you safely into the new year.
Combine the crispiness of a french fry and the creaminess of a baked potato and you get our take on the classic baked potato. You can load them with toppings and seasonings to go with any meal. You may never go back to regular baked potatoes again.
Warm biscuits whether smothered in gravy or smeared with vegan butter are a delicious addition to any meal.
As we head into fall, it is time for some heartier, cold weather comfort foods. Nothing says comfort like a rich stew. This Beefless Stew comes together in a matter of minutes, so it makes a great weeknight meal.
In the past few years, the advances in vegan cheese have been remarkable, and Miyoko Schinner of Miyoko’s Kitchen is leading the charge.
Our Hard Cider Bread is a variation on our Cheesy Beer Bread. We replaced the beer with hard cider and added in some fall flavors to celebrate the season. Enjoy it with a glass of apple cider or a mug of our hot spiced cider. It’s the perfect cross between a cinnamon sugar donut and bread.
If you are a child of the 70’s, the word “casserole” conjures up images of canned tuna, canned cream of mushroom soup. noodles and maybe crushed potato chips or cornflake crumbs on top. Thankfully, Julie Hasson’s amazing new cookbook Vegan Casseroles: Pasta Bakes, Gratins, Pot Pies, and More will forever change how you see this staple of American cuisine. Julie takes the casserole out of the 70’s and into today. Casseroles are traditional comfort foods at their finest and Julie has updated these classic dishes by taking out all of the animal products without sacrificing any of the taste.