Vegan Richa’s Indian Kitchen makes Indian food accessible for any cook, regardless of skill level. Richa simplifies seemingly complex techniques and shows you how to transform your food using combinations of spices and textures.
These Veggie Rolls are a twist on Japanese hand rolls. We use ribbons of zucchini and yellow squash in place of nori. These make wonderful hors d’oeuvres for a summertime party.
Our Watermelon Sangria, tastes amazing. It is a perfect refresher on a hot summer day. However, like any good sangria, it is potent, but the alcohol is barely noticeable. It is easy to drink more than you think you are. So please drink responsibly.
Our fruit spring rolls are a new twist on Vietnamese summer rolls. Instead of a vegetable filling we use fresh fruit.
Annie and Dan Shannon, the mastermind couple behind Meet the Shannons and the cookbook Betty Goes Vegan, are back with another amazing book, Mastering the Art of Vegan Cooking (Grand Central Life & Style May 12, 2015). The book opens with a touching introduction in which Annie and Dan share a personal story of loss and how this book rose out of needing to recenter and reorganize their lives. As part of this rebuilding, they focused on 4 principles of reducing waste, spending less and getting more out of their kitchen without feeling limited: Make sure it is sustainable – if you feel like you are sacrificing too much, you won’t stick with it. Do not sacrifice quality Learning how to get more than 1 meal out of more expensive ingredients like fresh herbs, vegan meats and vegan cheeses, and reply more of staples like beans, potatoes, rice and cabbage There is more to life