SPICY EGGPLANT BARBACOA TACOS
By Eddie Garza
Spicy Eggplant Barbacoa Tacos Eddie Garza ¡Salud! In the cattle ranching regions of Mexico, barbacoa is typically made with meat…
STUFFED EGGPLANT
By Estee Raviv
Stuffed Eggplant Estee Raviv Oy Vey Vegan Ingredients 1 large onion chopped 2 cups of fresh mushrooms, sliced 3 cups…
SUPER EASY VANILLA CAKE
By Gretchen Price
Super Easy Vanilla Cake Gretchen Price Modern Vegan Baking Ingredients 1½ cup Soy Milk 2 Tbs White or Apple Cider…
MASALA LENTILS
By Richa Hingle
Masala Lentils Richa Hingle Vegan Richa’s Indian Kitchen If you want to impress someone with a dal, make it this…
TEX-MEX SKILLET PASTA
By Gena Hamshaw
TEX-MEX SKILLET PASTA Gena HamshawThe Full Helping Ingredients (Red Pasta) 8 ounces dry pasta of choice (shells, fusilli, penne, and elbows are…
WILD RICE SALAD
By Derek & Chad Sarno
Wild RICE SALAD Derek and Chad SarnoWicked Healthy Such a simple favorite salad to highlight with that batch cooked rice.…
Meet the Vegan: Farah Siraj
Farah Siraj Musician Enjoys travel, cooking, and learning new languages “My only regret is not going vegan earlier!” Why did…
Meet the Vegan: Caitlion O’Neill
Caitlion O’Neill Vegan Cheesemaker and Environmental Law student Enjoys spending time outside, especially the beach, and teaching people to make…
RED AND ORANGE PASTA
By Cecilia Basbus
RED AND ORANGE PASTA Cecilia Basbus Ingredients (Red Pasta) 1 cup Semolina flour ½ cup Beetroot juice Pinch of Sea…
RAINBOW FRUIT JELL-O
By Dara Lovitz
Rainbow Fruit Jell-O Dara Lovitz Ingredients 1 cup of Red Gatorade 1 cup of Orange Gatorade 1 cup of Yellow…