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.
vegetarian
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!
Loma Linda Brings Convenience in a Pouch
Loma Linda’s new Plant Based Protein Meal Solutions and Plant-Based Meal Starters provide quick, heat-and-eat convenience and are easily prepared in 60 seconds. They’re also non-GMO, gluten free and pack 6g-9g of plant-based protein per serving. Readers who’ve been vegetarian or vegan for a long time likely remember the early versions of meat alternatives. I’m not talking about […]
Vegan Larb Salad from Plant-Based on a Budget by Toni Okamoto
Larb salad is given a healthy vegan make-over in this super easy recipe from Plant-Based on a Budget by Toni Okamoto. Larb salad is a Thai dish traditionally made with meat. This hearty meatless version is made with tofu and it comes together in just a few minutes! Plant-Based on a Budget One of the complaints […]