Meet the Vegan: Fico Ferrer
Fico Ferrer Senior Manager Quality Assurance Enjoys trikking, clay-making, creating music “Going vegan is going to reduce your cholesterol over…
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…
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…
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…
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…
WILD RICE SALAD
By Derek & Chad Sarno
Wild RICE SALAD Derek and Chad Sarno Wicked Healthy Such a simple favorite salad to highlight with that batch cooked…
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…
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…
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…
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…