Author Archive

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

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

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

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

Tacos have cool names. Battleship Tacos. Pirate Tacos. The only thing cooler would be Ninja tacos, and they probably exist somewhere. These Pirate Tacos from Vegan Mexico by Jason Wyrick are from Monterrey and proudly show their northern heritage, much like their sister taco, the Taco Gringa,

These Mixed Vegetable Fritters from The Vegan Air Fryer by JL Fields are a fun alternative to a vegan burger. Full of veggies, these little gems also boast nutrient-boosting flaxseed and peas. Print Mixed Vegetable Fritters This is a fun alternative to a vegan burger. Full of veggies, these little

The best French toast is one that is custardy on the inside and crispy on the outside. Eggs typically provide the custardy texture, but cashews and aquafaba provide the needed structure in this Vegan French Toast recipe from Aquafaba by Zsu Dever. Use Challah that is at least

This filling, savory vegetable frittata from Vegan Richa’s Everyday Kitchen by Richa Hingle is made with chickpea flour, kala namak, and vegetables. The batter is very versatile and pairs well with any vegetables or greens. The batter also makes quick pancakes to serve with a variety of sauces

Saint Patrick’s Day in New York City is a bigger, more celebrated holiday than it is in Ireland. It’s an Irish Pride Day of sorts, and in New York City, everybody is a little bit Irish that day. After watching the parade and hanging with friends at

These Buffalo Chickpea Tacos from Vegan Richa’s Everyday Kitchen by Richa Hingle are super easy to make. Toss the chickpeas in Buffalo Sauce, add some roasted vegetables and greens, top the tacos generously with ranch dressing, and supper is ready. Print Buffalo Chickpea Tacos Toss the chickpeas in