Makki ki roti with mooli is one of my partner’s favorite breakfast dishes. I admit, at first it didn’t sound very appetizing to me – cornbread cooked on the stovetop with radishes and spices. But it’s an unexpectedly delicious combination – a hearty, filling, hot breakfast perfect for a cold winter morning. Please note that… Read More ›
By far one of the biggest vegan news topics of 2015 was the release of VeganEgg by Follow Your Heart (best known as makers of the utterly amazing Vegenaise). More than 10 years in the making, VeganEgg was the first “whole-egg” alternative to hit the market – useful not just in baking (a la… Read More ›
Zoe’s Kitchen is another rapidly expanding fast-casual restaurant that takes its vegan customers seriously. Drawing on culinary influences from the 21-country Mediterranean region, Zoe’s offer vegans flavorful new options.
Don’t let the title fool you – about 75% of the recipes are vegan, or could easily be made vegan. The emphasis is on beans, grains, and veggies – no fake meats and very little soy and nuts. Quite a variety of ethnic influences – Italian, Greek, Mexican,Indian.
Dr. LeAnne Campbell, author of the bestselling China Study Cookbook and editor of the new Quick and Easy China Study Cookbook, gives advice on raising vegan children.
Why spend your money on overpriced hummus at grocery stores and restaurants when it’s so cheap and easy to make your own?
One of the most damaging “words of wisdom” you’ll hear as a vegan is, “Vegans are deficient in Vitamin D because of their diets!” This is damaging, because: (1) Vegans are no more likely to face a shortfall of Vitamin D than omnivores; and (2) Diet has very little to do with a Vitamin D… Read More ›
Dal Makhani is a decadent Indian dal, made from creamy black lentils and lots and lots of butter and cream. My version is completely dairy-free with considerably less calories, yet is still creamy and satisfying.