Part two of my summer vegan crab recipe series is for a zesty, fresh, and delicious Cobb salad! With a crabby twist, of course. Read more
OK, I’m not going to lie: 90% of this recipe is not mine. But I have to share the original as well as my tweaks with you. It’s just too good not to. Read more
I’m a Maryland girl, born and bred. And in Maryland, we know one or two things about cooking crab. But this Maryland girl knows one or two things about veganizing classic recipes, too. Read more
I’ve recently started making my own soy milk to save on money and waste (my local recycling facility doesn’t accept cartons). It’s quick, easy, and delicious, but what do I do with all of this leftover okara, or soy pulp? Let me show you! Read more
You may have seen this past week (and how could you miss it?) of a certain well-known coffee chain offering a unicorn themed iced beverage. Unlike that one, however, this version is vegan and available for longer than a few days! Read more
Amid all of the chocolate, candy, and sweets at Easter, a rich and savory pie is a welcome addition to the festivities. Read more
In my family, food is everything. No matter what’s happening in our personal lives or in the world around us, it’s important to make our traditional recipes at the appropriate times throughout the year, no exceptions. Being vegan is no longer an excuse. Read more
I love to cook, but one of my favorite things to do in the kitchen is recreate some of my favorite pre-vegan foods. It’s especially cool when I can recreate something that no longer exists, vegan or otherwise.
There are certain things in life that we expect to hate but end up loving. Take fruitcake, for example. Dense, heavy, chunky… not how most people would describe something delicious, right? All that’s needed sometimes is a new perspective. When life hands you fruitcake (or at least the ingredients), make Christmas Pudding Bonbons. Read more
So you’ve got just a couple more days until Thanksgiving, everything’s ready to go. But there’s something missing. A little color. A little crunch. And a LOT of garlic!