Author Archive

We’re approaching Labor Day weekend here in the United States. Labor Day weekend is traditionally thought of as the end of summer, even though summer doesn’t officially end for another few weeks. Children will be heading back to school soon, if they haven’t already, leaves on trees will

This colorful chickpea salad comes from Vegan Unplugged by Jon Robertson and Robin Robertson. Vegan Unplugged is a pantry cuisine guide that’s great to send college students back to school with, as it can help young scholars cook up quick, easy and nutritious meals without the use of a stove or a fridge. In

Vegan Tacos: Authentic & Inspired Recipes for Mexico’s Favorite Street Food by Jason Wyrick will be hitting bookshelves everywhere just one week from today. We have all sorts of taco fun coming your way, including a blog tour, chances to win a copy of the book, and a photo

With just three ingredients plus a pinch of salt, these crunchy, nut-free Cocoa Crunch Clusters from Practically Raw Desserts by Amber Shea Crawley can be put together in a jiffy. The key is to use a 3:2:1 ratio of raisins:coconut:cacao nibs. Dried cherries, golden raisins, or 1 1/4 cups

We’re just two weeks away from the September 2nd release date of Vegan Tacos: Authentic & Inspired Recipes for Mexico’s Favorite Street Food by Jason Wyrick, and we’re all brimming with anticipation! Vegan Tacos was named one of the 15 Most Anticipated Vegan Cookbooks of 2015 by Colleen Holland from VegNews Magazine, and Jason was

We’re right in the middle of Rawgust now. What is Rawgust you ask? It simply the act of eating raw throughout the month of August. Some people do it for their health, some participate in order to enjoy the bountiful summer harvest, and others eat raw for the month

These Guacamole Tacos from Jason Wyrick’s upcoming cookbook Vegan Tacos: Authentic & Inspired Recipes for Mexico’s Favorite Street Food are easy to make and highly addictive.  A fresh tortilla coupled with creamy avocado gives a very warm, satisfying feeling. With out the toppings, these tacos are delicious, but with them they become lively

Scampi, in the restaurant world, is a dish of shrimp sautéed in garlic butter and tossed with parsley and fresh lemon juice. In this vegan Scampi Pasta with Asparagus and Walnuts recipe from Everyday Vegan Eats by Zsu Dever, dulse stands in for the flavor of seafood and the garlic-lemon

Happy Taco Tuesday! Today we have another teaser recipe from Jason Wyrick’s upcoming cookbook Vegan Tacos: Authentic & Inspired Recipes for Mexico’s Favorite Street Food. Jason first saw these tacos at a taco truck parked in a dirt lot in Tucson, and he instantly had to find out what they were.

August is National Sandwich Month! Although the modern concept of a sandwich using slices of bread can be traced to 18th century Europe, the use of some kind of bread or bread-like food to encase another food, or used to scoop up another food, long predates the 18th century, and is