Easy Oven-Roasted Cherry Tomato Sauce

Recipe: Easy Oven-Roasted Cherry Tomato Sauce

It’s the end of the summer season and, if you’re anything like I am at this point, you’ve exhausted nearly all of your summer veggie recipes. There’s only so much zucchini one can eat, right? And don’t even get me started on tomatoes. But these are all still growing in abundance, especially if you’re fortunate enough to have your own backyard garden or green-thumbed friends … Continue reading Recipe: Easy Oven-Roasted Cherry Tomato Sauce

Recipes: Thanksgiving Leftovers Reimagined

There’s no arguing that one of the best things about Thanksgiving is the huge pile of leftovers that remains after your dinner’s done. Leftovers rock. Your fridge is stocked. But you end up eating the same thing – in the same way – for days. So why not repurpose your Thanksgiving leftovers into something new, innovative and super tasty? I’ve got some ideas for you! … Continue reading Recipes: Thanksgiving Leftovers Reimagined

4 Thanksgiving Main Dish Ideas From Vegan Chefs I Love

If you’re like me, you are already beginning to plan your Thanksgiving menu (okay, I dream of Thanksgiving dinner all year ’round). As a vegan, you start early and think ahead because this meal can be kind of difficult. Often times, we’re stuck trying to compile a plate full of, well, side dishes. And if you want to try to make your feast plant-based, it … Continue reading 4 Thanksgiving Main Dish Ideas From Vegan Chefs I Love

Recipe: Cranberry Apple Upside-Down Cake

I’ve made pineapple-upside down cakes. I’ve also created tasty vegan versions of my mom’s Jewish apple cake. So, I thought, what would happen if those two worlds collided? And how about if I throw in a handful of fresh cranberries from my CSA farm share – aside from cranberry sauce, what in the world do you do with those little suckers anyway? The result: you … Continue reading Recipe: Cranberry Apple Upside-Down Cake

Cashew Sour Cream

Recipe: Cashew Sour Cream

Cashews are magical little things, especially in the vegan world. When soaked overnight then blended with a little water, they become smooth and creamy. With a neutral taste – and no strong nutty flavor – the resulting cream can become a base for anything from soup to pasta sauces. Add just a few more ingredients and you’ll have yourself a big bowl of cashew sour … Continue reading Recipe: Cashew Sour Cream