At last! Vegan rolled cookies you can cut into adorable shapes and decorate for Christmas or Easter. These vegan sugar cookies are sturdy enough to pick up and that hold their shape while baking. Use aquafaba, not eggs or milk and coconut oil, not butter. See make-ahead tips too.
Stuff this flavorful winter squash with a sweet-and-savory rice mix to get a company-level main dish in minutes. Stuffed kabocha squash is fast enough for a busy weeknight and festive enough for Thanksgiving or other fall holiday meals. Just make extra brown rice a night or two before so you can delight everyone at your table, including people who don’t like onions or garlic or those on vegan, fat-free, or gluten-free diets.
Here’s how to make homemade aquafaba from dried chickpeas or black beans, water, and salt. There are plenty of reasons to make your own aquafaba, including that it’s cheaper, healthier, and greener. Use organic aquafaba in place of eggs and milk in many recipes. Active time: 15 minutes. Total time: 5 to 16 hours, depending […]
Buddhist monk and peace activist Thich Nhat Hanh wrote the Five Mindfulness Trainings as a nonsectarian way to practice compassion and understanding. He says their nature is universal, with all spiritual traditions providing similar guidance. In this post, I look at how eating a plant-based or vegan diet supports the Five Mindfulness Trainings: Reverence for life […]
Homemade organic Cashew Cream is a healthy, real-food way to jazz up endless recipes. It’s slightly sweet and nutty, with enough healthy fat to provide a satisfying mouthfeel. Use it in place of un-whipped whipping cream, yogurt, mayonnaise, and just as its own marvelous self as a garnish or in sauces and soups. The nutritional […]
When the sun pounds down on your roof and just walking outside makes you dizzy with heat, whirl up a batch of Heat-Wave Gazpacho. This chilled tomato vegetable soup is a meal in a bowl, with a refreshing vinegar zing. Serve it as a first course for dinner, pack it in a thermos for lunch, […]