VEGAN

Wide Mouth Strikes Again: 96 Moz-Inspired Mason Jar Recipes

A lot has changed in the three years since my first book came out – but one thing that hasn’t changed is my complete and utter devotion to the Pope of Mope, Morrissey. Moz has inspired so many of us to go vegan over the years, and this year, inspired me to...

Vegan Baked Goodies Featuring Earl Grey Tea

Please note: This is a guest post from Isabelle Ross According to Brandon Gaille, tea is the world’s most consumed beverage after water, and it is said that some form of tea can be found in 80% of households. With all the anti inflammatory effects of ginger brews and...

The Make Ahead Vegan: Ranch Tacos

As a Sunday night marathon cooker, I’m pretty stoked on The Make Ahead Vegan Cookbook: 125 Freezer-Friendly Recipes. The more meals I can make ahead of time, the less I have to do when I’m actually hungry. It’s probably no big surprise that I...

The Make Ahead Vegan: Ranch Dressing

Think going vegan means saying goodbye to every Midwesterner’s favorite salad dressing? Shows what you know! Sorry, that was rude, let me start again… Make this easy vegan ranch dressing from The Make Ahead Vegan Cookbook: 125 Freezer-Friendly Recipes on a...

DIY Vegan: Savory Egg Mix

My copy of DIY Vegan: More Than 100 Easy Recipes to Create an Awesome Plant-Based Pantry by Nicole Axworthy and Lisa Pitman is already becoming well-worn thanks to easy recipes like this one. Tofu scramble is a go-to workday breakfast for me, and this mix makes for an...

How to French Toast Everything

I’ve been wanting to write this post for months. Ever since I made a batch of not-great lemon poppy seed muffins and turned them into absolutely great French toast, as a matter of fact. It was then that I realized “French toast” could be used as a...

DIY Vegan: Buffalo Mozzarella

 I couldn’t wait for my copy of DIY Vegan: More Than 100 Easy Recipes to Create an Awesome Plant-Based Pantry to come in the mail. Nicole Axworthy and Lisa Pitman have been dropping vegan knowledge at VegNews for years, and I’ve been making an effort to...

Basil Pesto from Crossroads by Tal Ronnen

Basil grows like a week on my patio herb garden so summertime is pesto-making time in the Slater house. For the freshest flavor and brightest green flavor, make your pesto fresh right before using it – freezing will cause the color to darken. Use this pesto in...

Puttanesca Sauce from Crossroads by Tal Ronnen

Puttanesca! It’s fun to shout while making wild hand gestures and it’s fun to eat, too. If you’re pinched for time you can make this recipe with store-bought sauce but I highly recommend it with Scoty’s Marinara Sauce for an authentically...

Scoty’s Marinara Sauce from Crossroads by Tal Ronnen

It’s hard for this Italian girl to stray from her grandma’s marinara recipe, but I think she’d forgive me once she tried this slightly sweet “gravy” from famed Vegan restaurant Crossroads Kitchen.  Try this in Grilled Garden Vegetable...