Author Archive

Like Tacos Árabes, Tacos al Pastor are influenced by Middle Eastern cuisine. Traditionally, they are cooked on a spit shwarma-style with a pineapple above. The filling is sliced off into thin strips. Tacos al pastor are red because of the achiote paste used in the rub as

In Utah, where The Abundance Diet author Somer McCowan lives, there is a dish called funeral potatoes that is served at nearly every funeral. The original funeral potato recipe contains grated or cubed potatoes, sour cream, cheese, butter, gelatinous cream-of-something soup, cornflakes coated in butter, and more cheese.

When the sun shines brightly and the temperatures creep upwards, standing in a hot kitchen to cook is usually the last thing people want to do. You don’t need to turn on your oven to make a delicious meal though, and today we’re sharing our favorite recipes that require

Horchata is a delicious beverage from Mexico that is typically made from rice milk, lots of sugar, and cinnamon. There are a few Mexican restaurants that serve a vegan version, but most often dairy is added. This dairy-free version from The Abundance Diet by Somer McCowan is made with

Serve these Easy Curried Green Beans  from Vegan Richa’s Indian Kitchen by Richa Hingle with rice or flatbread and a side of potatoes or creamy curry. Easy Curried Green Beans Prep: 20 minutes | Active: 15 minutes | Inactive: 20 minutes | Serves 4 Ingredients 1 teaspoon safflower or

These Cookie Bites from The Abundance Diet by Somer McCowan can do double duty as both an afternoon treat and dessert. Since preparation doesn’t require a hot oven or stovetop, they’re perfect for summertime snacking. No Bake, No Stovetop Cookie Bites Ingredients 1/2 cup raw cashews, almonds or walnuts (or a combination) 1/2 cup

These Fudgy Cardamom Squares from Vegan Richa’s Indian Kitchen by Richa Hingle use ground-up almonds to mimic the texture and taste of the khoa (milk solids) in the common milk burfis. It may be hard to believe that it works, but it does! Try it. Fudgy Cardamom Squares Vegan Kalakand

Everyday Vegan Eats author Zsu Dever started making this dish as Corned Seitan, the cabbage being a mere afterthought. By the second or third time she cooked it, however, she noticed that the vegetables were more enjoyable than the seitan. Over the years, the seitan was left

Tempeh is one of Chef Ayindé’s favorite proteins to work with, and he found that it makes the best little sliders. These Sriracha Tempeh Sliders from The Lusty Vegan, which he co-wrote with Zoë Eisenberg, are great are because you get about 4 sliders per standard package of

This main dish is traditionally made with meat, rice, and herbs. In this recipe from The Lusty Vegan by Ayindé Howell and Zoë Eisenberg it’s been stripped down to the main flavors, and the rice has been switched to quinoa for extra protein. It is a flavorful dish guaranteed to satisfy.