Happy Thanksgiving to everyone far and wide. We all have so much to be grateful for – not least of which is the ability to eat how and what we choose and to allow those decisions to reflect our morals and values. That being said, let’s get right down to business – what did we EAT for Thanksgiving?? (Or, as we called it, Thanksvegan Day.) Now that the Black Friday dust has settled,...

Posted on Nov 23 2014 - 7:52pm by Andrea
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Pizza. Possibly the world’s most perfect food. How could I possibly make any improvements to this classic dish? Fine, let’s call this an “adjustment.” It’s vegan. It’s healthier. And you might even convince your kids to eat a mushroom. And THAT would really be a win, wouldn’t it??? Prep: 20 minutes ~ Cook: 10 minutes ~ Serves: 4 Ingredients: 4 large portobella...

Posted on Nov 20 2014 - 5:55pm by Andrea
#1

Sometimes we can’t plan ahead…but isn’t it nice when we can? You can either put this together in the morning before work, (it’ll take just 5 minutes), or even put it together at and just hit “start” in the morning.” Either way you’ll be coming home to a warm, freshly prepared meal! A note about TVP (which is used in this recipe): TVP are defatted soy...

What do you call cheese that isn’t yours? NACHO CHEESE! Veganized, of course. This recipe employs a favorite technique of mine – nut soaking. Soaking nuts, then blending them into the dish, gives it a creamy, cheesy texture. You just place your raw nuts in a cup, then fill it with water and soak for the amount of time indicated. (For the creamiest texture, soak overnight.) Drain the nuts...

Posted on Nov 15 2014 - 4:16pm by Andrea
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People love vegetable salads. People love fruit salads. Why isn’t there more intermingling, combing those two worlds into one?? Here’s one of my favorite crossover salads. It works well in just about any season. For a fun winter twist, warm the apples in 2 tablespoons of water on the stove. Ingredients: Salad 2 apples, peeled, cored, and diced 4 c fresh spinach 1/2 14 oz. can chickpeas,...

Posted on Nov 15 2014 - 3:13pm by Andrea
#2

…aka LATKES!! Gallette is French for “pancake.” My take on these fried delicacies was inspired by the Jewish holiday of Chanukah- but truth be told, we eat them all year round. Ingredients: 1 c carrots, chopped 2 sweet potatoes 3 small zucchini 1 medium onion 1 flax egg (2 T ground flax meal, 3 T warm water, mixed and set aside) 1 c all-purpose flour 1 T dried thyme 1 T lemon juice 1...

Posted on Nov 15 2014 - 11:19am by Andrea
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Who loves Chinese food? Okay, let’s be real – who doesn’t love Chinese food? *crickets…crickets…* There’s nothing as relaxing as a lazy Friday night, having take-out on the couch with friends/loved ones. But take-out? Yowzers. MSG much? Sodium? Hidden fish or beef broth? No thank you. This Sweet n’ Sour Tofu recipe will feed your Asian food craving and still...

Posted on Nov 15 2014 - 11:05am by Andrea
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On a trip home from the farmer’s market, my oranges managed to crush a lot of my other fruit (pears, apricots, berries, etc.) They weren’t rotten, but they weren’t fit for standard consumption! As I tried to figure out how to save them, my all-time favorite vegan yogurt was born. But for the record, you don’t have to have damaged fruit for this to work! Because it’s made...

Posted on Nov 13 2014 - 12:05pm by Andrea
#1

One of the last foods I gave up when going vegan was eggs. Unlike meat, which I’ve never tasted in my life, and dairy, which made me physically ill, I loved eggs. Scrambled, omlettes, hard-boiled…you name it. So I was eager to come up with a dish that could give scrambled eggs a run for their money. Tofu Scramble is warm, spicy, and full of flavor. If...

Posted on Nov 13 2014 - 10:03am by Andrea
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I love cultural food traditions, and the American penchant for all things pumpkin in the fall is no exception. I jumped on the bandwagon with this hearty and unique soup. You decide the salt content – if your broth is salty I recommend not adding any extra sodium. Ingredients: 2 T cooking oil 1 large onion, diced 1/2 t baking soda 3 cups fresh broccoli florets 32...