Tag: vegetarian blog
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
What’s The Best Vegan Thing Out There? I’ve Got Answers!
I have my go-to vegan products and foods. You know, those items you make sure you always – always – have on hand. For me, it’s stuff like Vegenaise, rice milk and Sriracha (that’s my dream team in the photo above). Plus, nutritional yeast (those in the know call it “nooch” ’cause we’re that friendly with it), whole wheat flour, Earth Balance spreads. My list … Continue reading What’s The Best Vegan Thing Out There? I’ve Got Answers!
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
Wishing You A Very…
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
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
