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.

Matt Frazier on the Vegan Mainstream Cookbook Club: Running on Plants

By |January 27th, 2014|

The athlete's body has special nutritional needs that need to be considered to maintain optimal performance—whether you're a casual gym-goer, a weekend warrior on the marathon circuit, or a pro. But how do you know you're covering all your food-related bases when you've decided to eliminate animal-based foods from your diet? And how can you be sure that you're getting the right nutritional balance so your performance doesn't suffer?


By |January 23rd, 2014|

Yesterday we published an article from Bryanna Clark Grogan about vegan "meat of the fields" - an interesting history of where they came from, along with her take on making her own. In this article, Bryanna shared a recipe for homemade seitan, and we promised to follow with more great recipes today. Here they are! A pasta with "clam" sauce, an angel hair pasta with "scallops", and fried "sea meat scallops" with asparagus - promising to get your mouth watering! Note, you will need the recipe from yesterday - which you find here - for some of these recipes.