To make the cake, you layer cranberries and walnuts and sugar in the bottom of a springform cake pan, then pour cake batter over them.... Read More
Soy Free
You might know Emilie as the author of the Clever Carrot blog, where she shares wholesome and hearty comfort food recipes. She’s also an accomplished... Read More
Richa’s new book, Vegan Richa’s Everyday Kitchen, channels some of the same techniques as her first. Once again, recipes are centered around spice blends and... 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
I love these crispy, heat-and-eat cakes. They’re everything great about hash browns—especially that crispy exterior and warm, tender interior—without being greasy or heavy, the way... Read More
I followed Nick’s version of the recipe pretty closely, making a few tweaks: I reduced the oil significantly, and I can’t imagine the lentils suffered... Read More
My goal was to create a traditional vegan margherita, and to keep things as simple as margherita should be: a good, tender-yet-crispy crust, tomato sauce,... Read More
Waffles. I used to think they were such an undertaking, until I got an inexpensive waffle maker on eBay and started actually making them. I’ve... Read More
The pasta salad features one of my favorite new product finds, which is Chickapea pasta—a tender, versatile pasta that’s made with only two ingredients, chickpeas... Read More
The idea for a banana cake like this was originally inspired by an old Ina Garten recipe, the old-fashioned banana cake in How Easy is... Read More