Meet the Vegan: Kerri Foxhill
Kerri Foxhill Clinical Dietician Enjoys ‘Rescue Runs’ for ACCT (driving at risk animals to rescue!), cartwheels, and practicing French “You’ll…
SWEET BASIL DRESSING
By Rachel Klein
Sweet Basil Dressing Rachel KleinMiss Rachel’s Pantry A go-to dressing for salads, particularly if there are tomatoes or cucumbers in…
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…