Great Sage is a fantastic vegan restaurant in Clarksville, Maryland. If you are in the DC area, be sure to check it out.
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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.
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
Park Falafel & Pizza in the town of Hudson is a must try if you are ever in the Catskill region of upstate New York.
Simply “being vegan” doesn’t automatically give products and business a pass on poor quality. The more we speak honestly and openly, the more we can all have an honest dialogue that will hopefully improve vegan products and businesses everywhere.
Little Choc Apothecary located in Williamsburg, Brooklyn, is NYC’s first 100% vegan creperie.
Forget everything you thought you knew about pressure cooking, Vegan Pressure Cooking by JL Fields will tell you everything you need to know about this amazingly quick and easy way to prepare delicious food.
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.
