There’s no shortage of ways to add creamy texture to vegan soups. You can use whole cashews, cashew cream, a non-dairy milk, or even nut... Read More
best gluten-free brownies
Other things I love about this supper: umami from the mushrooms. A splash of white wine (optional) if you’re feeling kind of fancy. And the... Read More
In the book, Brandi relays the story of how her husband’s health struggle with gout compelled her to explore a plant-based diet. Now she, her... Read More
I still use the stovetop, though, to sauté other ingredients. Shaved Brussels sprouts for a little green, onions for savoriness and flavor. And Super Firm... Read More
So, last weekend, as a part of my usual batch cooking frenzy, I decided to try adapting the chana masala recipe to be slow cooker... Read More
I love muffins and anything shaped like a muffin, but one of my challenges with muffin baking is that the muffin size always feels a... Read More
This time, I added toasted coconut flakes, which pair perfectly with the lime, and I folded in black beans for protein. It would have been... Read More
For all versions, I used a bit of umeboshi plum vinegar. It’s not my trick-of-the-trade: a while back, I remember seeing a tofu spread in... Read More
The book is a 28-day roadmap for exploring veganism, and while I’m usually a little resistant to any nutrition or plant-based guide that’s presented with... Read More
I’ve made vegan meatballs with lots of different ingredients, including beans, nuts, and quinoa, but I absolutely love what extra firm tofu does for their... Read More