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This recipe from Vegan Bowls by Zsu Dever is so simple that it almost feels like cheating. In addition to being quick, this curry is super flexible; use any variety of vegetables that you please. Thai Panang Curry Bowl Quinoa 1 cup quinoa, rinsed well 1 1/2 cups vegetable broth

Jackfruit seems to be all of the rage these days, and rightly so. Its texture is somewhat “meaty”, it’s all-natural, and it lends itself well to sandwiches and tacos. For this recipe from Cook the Pantry by Robin Robertson, look for canned water-packed jackfruit in Asian markets or well-stocked supermarkets (be

Most people celebrate the ushering in of a new year on December 31st, but we believe that January 1st is just as deserving of a party. Invite a few friends over and kick off 2016 with a festive meal. We’ve put together a list of our favorite vegan brunch

Christmas is just days away, and like most holidays, it tends to be a food-centric day. Meat often takes center stage at holiday meals, making them tough days for vegans. A little preparation can help get you through the day, though. Your holiday dinner can be a great way to show

The Cook the Pantry Photo Contest winners are in! Entrants from both Twitter and Instagram were combined and winners were chosen at random. They are (drum roll, please): 1st place: @siegalpaula on Instagram 2nd place: @veganwithallergies on Instagram 3rd place: @art_of_patience on Instagram Congratulations the the winners! Thank

The Japanese influence in Baja, Mexico is very pronounced, so much so that soy sauce is on the table of many taquerías in the area. Of course, tourism and migration to and from California also play a huge role in the flavor of these tacos. Traditionally, these

At the end of the night, a restaurant staff usually wants something to eat, so the cooks come up with simple family-style dishes that use readily available ingredients. This is how mushroom carbonara from Vegan Bowls by Zsu Dever came to be. Veganizing the original carbonara recipe takes a few

This decadent chocolate pie from Cook the Pantry by Robin Robertson assembles in minutes. After some time in the fridge, it’s ready to serve. What can be easier than that?

Kanda poha is usually made with thick rice flakes that are reconstituted with water to make a pasta-like dish. Rice flakes are not easily available in regular grocery stores, so Vegan Richa’s Indian Kitchen author Richa Hingle started making poha with oats. In this Savory Oats Hash, old-fashioned oats

Happy Holidays! We’re celebrating the season with our biggest contest yet! We’re having a Cook the Pantry Photo Contest! The Cook the Pantry Photo Contest will take place from December 1 through December 15, 2015. To enter, simply take a photo of your favorite vegan pantry meal and post it on Facebook, Twitter,