211 posts by Michael Suchman

Our soy curl shwarma is a vegan version of a falafel restaurant staple. It has all the flavor of old fashioned shwarma, but we’ve updated it to make it vegan.

These Strawberry French Toast Roll Ups are easy to make, a great change from ordinary French Toast, and are sure to get you a “WOW!” when you bring them to the table.

Next time you are having company over, or just planning a Netflix and Chill weekend, whip of a batch of our Sweet and Salty Snack Mix.

This easy vegetable soup is one of the quickest and easiest recipes I have ever made.

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.