There is a saying that there are as many ways to make dal as there are cooks. That’s a very accurate statement. Even if two cooks start with similar ingredients, the results can be very different. One may use onion and garlic; another might avoid those. One cook might like more heat. One cook might… 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 ›
Disney is a bit overly fond of using the word “magical.” But in the case of Be Our Guest, the word magical truly applies. Be Our Guest is one of Walt Disney World’s most popular restaurants (second only to breakfast at Cinderella’s Castle). The wait list is legendary – you need to book your reservation… Read More ›
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.
Joining The Produce Box produce delivery service is an easy way to upgrade your food and simplify your life, while supporting your local community.
We vegans love our nutritional yeast – often affectionately referred to as “nooch.” The yellow flakes give a savory, slightly cheesy flavor to everything from popcorn to “cheese” grits to corn chowder to “mac and nooch.” Vegans who don’t like taking vitamin supplements often rely on nutritional yeast as their main source of B12. And,… Read More ›
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.