CHICK’N PARMESAN AND BLACK TRUFFLE OIL LINGUINE
By Chef Reeky
CHICK’N PARMESAN AND BLACK TRUFFLE OIL LINGUINE Chef Reeky Ingredients 2 cups canned tomatoes 1/4 cup sautéed Spanish onion 1/4…
SOY TACO CURLS
By Caitlion O’Neill
Soy Curl Tacos with Black Beans and Calabacitas Caitlion O’Neill Viridia Soy curls are a totally underrated protein! They are…
CRISPY CAULIFLOWER
By Ellen Kanner
CRISPY CAULIFLOWER Ellen Kanner Soulful vegan Munchy, crunchy and gluten-free, this recipe puts a plant-based spin on tempura. The batter…
NEPALI MASOORI DAL
By Srirupa Dasgupta
NEPALI MASOORI DAL Srirupa Dasgupta Upohar LLC Ingredients 1 cup lentils (dry, not canned) 4 cups water 1/2 cup onion,…
Our Skills, Our Movement
Fall 2021 Panel
Our Skills, Our Movement Fall 2021 Panel The second panel in our Speaker Series, Our Skills, Our Movement: Using all…
The Power of Artistic Activism
Summer 2021 Panel
The Power of Artistic Activism Summer 2021 Panel The Power of Artistic Activism: Art in the Vegan Movement was an…
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…