This chilled Minty Cucumber and Carrot Soup from Jazzy Vegetarian’s Deliciously Vegan by Laura Theodore makes a colorful and refreshing first course, or a light and frosty summertime luncheon entrée. The beautiful orange hue, combined with a hint of mint, produces a delicate and welcoming flavor to this easy to make warm weather soup. Print Minty Cucumber and […]
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Forbidden Rice and Edamame Salad from Compassionate Cuisine
Catskill Animal Sanctuary wants the world to go vegan. It’s who they are; it’s what they do. It’s why hundreds of rescued farm animals call this place home, and why the Sanctuary opens its gates to thousands of visitors each year. Written with love and authenticity, Compassionate Cuisine tells—through its food—the story of one of […]
Muesli Bars from Incredible Plant-Based Desserts
This Nut-free Muesli Bars recipe from Incredible Plant-Based Desserts by Anthea Cheng are really easy to make, and they can be packed with whatever ingredients you like! These homemade snack bars can be enjoyed on the go, such as on a hiking trip.
Laura Theodore’s Cashew Stuffed Artichokes
I adore artichokes. I have loved ‘em since I was a little girl, and whenever I see beautiful varieties in my marketplace, I cannot resist them. This recipe is festive and filling with cashews and sunflower seeds showcased in a flavorful stuffing. I like to serve these Cashew Stuffed Artichokes as a first course, or […]
Epic Vegan Everything Buffalo Cauliflower Bites
Everything Buffalo Cauliflower Bites from Epic Vegan by Dustin Harder are a truly epic version of the now classic appetizer. Feel free to get creative and play with the recipe to make it your own!