I don’t dislike mushrooms, but I also don’t rely on them nearly as much as I do other vegetables. Mostly, they need to appear in... Read More
Soups
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
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
When I threw this soup together I had actually been planning on making, or tweaking, this recipe, but as I went along the meal took... Read More
There’s a story at the start of Anya Kassoff’s beautiful new cookbook, Simply Vibrant. The main character is Anya’s grandfather, Aleksei Gerasimovich Golub, a shoemaker... Read More
This dish is similar: a mix of orzo, beans, and tomato. But it’s more of a soup than a pasta dish, and—thanks to the use... Read More
Does this really qualify as chowder? Maybe not. It isn’t thickened with roux or crackers, and there’s no seafood, so I really don’t know. But... Read More
Another one of my favorite qualities of Celine’s food is that it’s bold, diverse, and globally inspired. The Great Vegan Grains book introduced me to... Read More