ALMOST-INSTANT CHOCOLATE PUDDING
By Fran Costigan
ALMOST-INSTANT CHOCOLATE PUDDING Fran Costigan Queen of Vegan Desserts In the same time it takes to make boxed chocolate pudding,…
Stuffed Portobello Mushrooms
By Leila Vaughan
STUFFED PORTOBELLO MUSHROOMS Leila Vaughan Ingredients 6 medium portobello caps 12 oz silken tofu 8 oz vegan cream cheese, store…
CUBAN BLACK BEANS
By Srirupa Dasgupta
CUBAN BLACK BEANS Srirupa Dasgupta Upohar LLC Ingredients 2 15-oz cans black beans 2 tbsp olive oil 1/4 cup chopped…
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…
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…
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: Kelly Steyn
Kelly Steyn Realtor Enjoys spending time with her daughters, hiking, baking, and watching documentaries “You can make a difference.” Why…
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…
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…
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…