Author Archive

NYC Vegan Italian Ices

Walk down Mulberry Street in Little Italy on a hot summer day and you’ll find vendors scooping various flavors of Italian ices from their pushcarts into small paper cups. This refreshing treat of fresh summer fruit and ice from NYC Vegan by Michael Suchman and Ethan Ciment is just the

One Bowl Apple Banana Bread

This vegan One Bowl Apple Banana Bread from Vegan Richa’s Everyday Kitchen by Richa Hingle comes together very easily and is also simple to adjust to your preferences. Add 1/4 cup (19g) unsweetened dried shredded coconut for a caramelized, coconutty flavor profile. Add 1/4 cup (65g) peanut butter

Kung Pao Tempeh

This Kung Pao Tempeh from The Lusty Vegan by Ayindé Howell and Zoë Eisenberg is a great signature dish for chef Anyindé because it is a double entendre for his cooking style—like kung POW! Print Kung Pao Tempeh Kung Pao Tempeh is a great signature dish for chef Anyindé

Vegan Kimchi Tacos

Kimchi tacos are popular all over Southern California, particularly in Los Angeles, where they were invented by Chef Roy Choi and sold from his fleet of Korean taco trucks. The filling is marinated in a sweet and salty pear juice sauce, then quickly seared and topped with

German-Style Potato Salad with Vegan Bacon

German-style potato salad differs from the usual mayonnaise-laden variety with a dressing that is vinegar- and mustard-based. It’s got a little more zing to it, and the bacon lends some added smoke and savoriness. This vegan version from Baconish by Leinana Two Moons is perfect for summertime cookouts.

Mushroom-Stuffed Zucchini

In the summer, farmers’ markets in New York City are overflowing with fresh zucchini, but there’s only so much zucchini bread and zoodles a vegan can make! This Mushroom-Stuffed Zucchini recipe from NYC Vegan by Michael Suchman and Ethan Ciment makes perfect use of the summer-fresh produce. Print Mushroom-Stuffed Zucchini In

Fried Vegan Omelet

This Fried Vegan Omelet from Everyday Vegan Eats by Zsu Dever is a wonderful replacement to the omelets you remember from childhood. Whether making a plain omelet, stuffed omelet, or sandwich version, this easy dish will please anyone. Print Fried Vegan Omelet Omelets were a favorite breakfast of my

Vegan Enchiladas in Red Sauce

Enchiladas rojas are common throughout Mexico. Not only are there plenty of regional styles, every family makes those styles differently. In Huasteca, some enchiladas rojas are made with chiles de árbol, while in Zacatecas, they’re made primarily with ancho chiles. The fillings may change and the toppings

Two-Bean Salad Bowl with Pesto Dressing

Green beans and chickpeas come together deliciously in this hearty Two-Bean Salad Bowl with Pesto Dressing from Vegan Bowls by Zsu Dever. The green beans are tossed in a flavorful pesto and the chickpeas are roasted with almonds and a salty and spicy rub. Quinoa adds plenty of protein

Vegan Kitchen-Sink Capellini

As the name implies, there’s everything but the kitchen sink in this delicious vegan Kitchen-Sink Capellini from Cook the Pantry by Robin Robertson, including artichoke hearts, Kalamata olives, and two kinds of tomatoes. Made with quick-cooking capellini, this meal is ready in just minutes with a complex flavor that