Cooling Down with Choosing Raw: A Review

By |July 15th, 2014|

I have been veg for so long now I sometimes scoff when people say to me, "but being vegan must be so hard!" That's before I remember that I've been doing this for close to 20 years, so of course it's not hard - for me. But when I think about raw food, that's exactly what I think: "That must be so hard!".

Salad Samurai: Salads No Longer Suck!

By |June 24th, 2014|

I distinctly remember wishing when I was a teenager that I loved salad as much as I loved chocolate. Well, many years later I feel like they're a lot closer in my heart than once they were, and Terry Hope Romero's brand new cookbook Salad Samurai might just help push me over the edge! In her "New Salad Manifesto" introduction, Terry recounts a situation that ALL vegans have lived through at least once, and likely many times:

Vegan Finger Foods: A Bite-Sized Review

By |June 3rd, 2014|

Who doesn't love finger foods? They're perfect for parties, potlucks and quick, light dinners - but really great vegan appetizers can be difficult to come by. Being a true lover of hummus of many varieties, hummus and veggies with a side of pickles/olives tends to be my appy of choice. However, a whole new world of possibilities has opened up with the new cookbook Vegan Finger Foods by Celine Steen and Tamasin Noyes.

The Oh She Glows Cookbook: It Glows!

By |May 19th, 2014|

I realized not too long ago that I have gotten to the point in my vegan life where when people ask me, "You're vegan? What do you eat?!" I no longer stammer off a list of foods defensively, but I laugh, truly surprised. It's probably partly because I have been vegan for so long, and I eat more variety and delicious food than almost all the meat eaters I know.

Blending tips from Tess Masters

By |April 9th, 2014|

Hello, My name is Tess, and I’m a blendaholic. I absolutely love my Vitamix – I use it at least three times a day and could never live without it. No matter what make and model of blender you’re using at home there are some tips that I share in my new book, THE BLENDER GIRL that will help you get the most bang for your buck with any machine. Even the high-end blenders with all of the bells and whistles need to be treated with care. Whilst they ARE powerful and extremely resilient, they are not indestructible. So, “help your machine help you” to get the best results with any blend.

Boost your Health with the Blender Girl

By |April 7th, 2014|

Spring is here, and it's the perfect time to start thinking about freshening up your diet and getting more of those spring greens onto your plate. It's also the perfect time to pick up a copy of Tess Masters' brand new book The Blender Girl, which is a FABULOUS collection of easy, healthy and delicious recipes that will have you salivating from the minute you open up this beautiful book.

Betsy DiJulio: 4 Simple Strategies for Keeping the Creative Culinary Juices Flowing

By |March 19th, 2014|

I love new recipes as much as the next guy or gal. But even more I love being able to maximize their pleasure by creating endless riffs on them. Following are four simple strategies I use to do that, and how you can to:

Getting Creative with Betsy DiJulio and The Blooming Platter on the Vegan Mainstream Cookbook Club

By |March 17th, 2014|

Getting creative in the kitchen is one of the most exciting things about being vegan. Often cooks who were not very adventurous in their pre-vegan days find themselves trying, and loving, all kinds of new ingredients and techniques, and falling in love with food all over again.

Gellin’ with Chia

By |February 20th, 2014|

I absolutely love chia seeds! I especially appreciate all of the nutrition and health benefits that they provide to my body, and I try to work them into my daily diet wherever and whenever I can. That being said, I have run into an obstacle, or should I say, a slight annoyance when it comes to my enjoying this awesome superfood. Much like their seedy counterpart, the poppy seed, teeny-tiny chia seeds will often get caught in between my teeth when I’ve used them as a topping to my morning meal or dinner salad. Thankfully, as the saying goes, “necessity is the mother of invention.” In an effort to ease my frustration (and to avoid the amused stares of those around me), I sought out a solution to stave off the unsightly specks in my smile, and the answer was actually quite simple – Chia Seed Gel to the rescue!

Beverly Lynn Bennett Gets Down and Dirty with Chia Seeds on the Vegan Mainstream Cookbook Club

By |February 17th, 2014|

We've all heard about chia seeds, and know that we should probably eat lots of them. But if you're wondering about the best way to get more of them into your diet, then you'll want to tune in to this week on the Vegan Mainstream Cookbook Club. We are going to be featuring vegan chef Beverly Lynn Bennett, who has recently come out with a book called Chia: Using the Ancient Superfood. Beverly is an experienced vegan chef who has authored several other cookbooks and writes regularly for VegNews Magazine.