Meet the Vegan: Nikki Motta
Nikki Motta Registered Nurse Enjoys rollerblading, hiking, and traveling “If you feel guilty about what you’re doing, you’re already halfway…
Meet the Vegan: Melissa Shaffer
Melissa Shaffer Artist Enjoys reading, dancing, and cycling “You can do this.” What is your go-to breakfast when you are…
SOUTZOUKAKIA
By Anne Lynch
Soutzoukakia (Meatballs in wine sauce) Anne Lynch Quod Dea Vegan Ingredients “Meatballs” 1 onion, sliced 1 can (15-ounces) chickpeas, drained…
Meet the Vegan: Diana Smith
Diana Smith Personal Assistant and Dog Walker Enjoys writing, doing collages, and golf “It’s going to be easier than you…
FALAFEL FATTOUSH
By Hannah Kaminsky
Falafel Fattoush Hannah Kaminsky Real Food, Really Fast If you took falafel but skipped all the mashing, mixing, and deep…
SPINACH AND ARTICHOKE DIP
By Deanna Meyler
Spinach and artichoke dip Deanna Meyler An EveryDay Vegan Ingredients 1 can quartered artichoke hearts, drained 1 cup tightly packed…
Meet the Vegan: Kelly Steyn
Kelly Steyn Realtor Enjoys spending time with her daughters, hiking, baking, and watching documentaries “You can make a difference.” Why…
LEMON COCONUT CHEESECAKE
By Crust Vegan Bakery
Lemon Coconut Cheesecake Shannon Roche and Meagan Benz Crust Vegan Bakery Ingredients Cheesecake Filling 3/4 cup coconut milk 3 tablespoon…
Meet the Vegan: Kateryna Kushnir
Kateryna Kushnir Student Enjoys eating, sleeping, and playing with lasers “Don’t be afraid.” Why did you go Vegan? Health reasons…
TEMPEH BAC’N
By Nicholas Vaughan
TEMPEH BAC’N Nicholas Vaughan Ingredients 1 package tempeh, sliced thinly 1 tbsp agave 1 dash of apple cider vinegar 1…