We're breaking in our new juicer with this tasty combination of apple, pineapple, beet and ginger juice.  Whe

Grits, with all manner of mix-ins and toppings, are a staple in the US South. And with good reason, they are w

Butler’s Soy Curls are new to me. At first glance, they seem like TVP chunks, but they are actually made fro

Kite Hill’s vegan cheeses are difficult to come by in Canada (at least in our part of it), so we were excite

This is a wonderfully light salad that makes the most of what’s in season this time of year. Shaved fennel a

This dish was inspired by one we saw on Chef Jean-Georges Vongerichten’s plant-based restaurant’s menu. AB

Inspiration can find you anywhere.  This time for us it was in the checkout line at a grocery store in Conne

Lentils make a wonderful base for soups. Quick to prepare and really cost-effective, they make frequent appear

With the weather turning cold the way it has, soup has become a frequent lunch. Beans and kale are a very trad

We had recently spent about a week traveling through Vermont before continuing on to visit some family in Conn

Pretzel Crusted Tempeh with Wheat Beer Gravy We had realized that it had been ages since we had anything like

Japanese Tempeh Burgers with Wasabi Mayo and Grated Daikon On a recent visit to Vermont, we had the pleasure o

Crispy Cornmeal Crusted Tempeh Sandwich with Classic Tartar Sauce and Cabbage Slaw If I see a vegan crispy nea

You can never go wrong with another coleslaw recipe. As it happens, I tend to make it a little differently eve

There is almost nothing better than good old tartar sauce with pretty much anything crispy and fried. Tempeh '

Panko Crusted Butternut Squash I came across a recipe recently that I really wanted to try. It was for Panko c

All things a bunny would love!

Chanterelle Mushroom and Tofu Ricotta Tartine   I’m not even sure it needs to be mentioned anymore that

Here’s a main course dish featuring zucchini in the starring role, supported by ginger-spiked Swiss Char

A Vegan take on the cold roast beef sandwich, this pan roasted Portobello mushroom sandwich comes with roasted

Here’s a unique chutney recipe to use up all of those leftover Swiss chard stems. It makes a great accom

Fluffy and bursting with fresh summer peaches, these easy to put together fritters tossed in a homemade Cinnam

Long, slender Asian Eggplants are quick to cook and become silky and soft. Best of all, they aren’t bitter l

A rich and spicy beer-soaked black bean salsa is at the heart of this satisfying vegan taco.

This mango salad makes a perfect start to a larger Thai meal, but is also great on its own. Perfect for when m

Perfectly cooked linguine tossed with some homemade black olive tapenade is all you need for a great first cou

Simple boiled potatoes and avocado are a great combination. Add to that a mustardy, herb dressing and you have

Tapenade is a versatile condiment that should be part of your cooking repertoire. Easy to make and quick to co

This technique creates an intense mushroom flavor and yields a moist, tender cap that’s ready for the ce

Quick pan roasted red onions are a simple way of adding a jolt of sweet to sandwiches, sauces or to top a vegg

A quick blanching preserves the vibrant green color of this flavorful pesto that combines both basil and baby

There isn’t always time to roast peppers fresh for a recipe, but jarred roasted red peppers are pretty b

A quick to put together mix of oil toasted sesame seeds, lime juice and soy sauce is all you need to turn tend

Any pizza lover will tell you that tomatoes and cheese are a near perfect pairing.  I was looking for an easy

Bitter endive and sweet, crisp sugar snap peas come together in light spring salad with the help of a tangy li

This rich sauce of tempeh, red wine and stewed tomatoes makes a hearty sauce for your favorite pasta