Recipes Archive

This simple Split Pea Soup from Vegan Richa’s Indian Kitchen by Richa Hingle gets its flavors from just a few whole spices such as cinnamon sticks and cumin seeds, and coconut. The flavors intensify as the whole spices sit in the soup, and the dal tastes even better the

These vegan Strawberry Shortcakes The Lusty Vegan by Ayindé Howell and Zoë Eisenberg are quick and easy to make, so they’re perfect for those occasions when you need a last-minute dessert. Light, fluffy biscuits, whipped cream, and fresh strawberries are a no brainer. Vegan Strawberry Shortcakes Serves 1 to 2 Ingredients 1

This Fillet de Soy with Blood Orange Napa Cabbage Slaw from The Lusty Vegan is inspired by Nobuyuki “Nobu” Matsuhisa. While touring with India.Arie, Ayindé Howell and some friends took a night off to have dinner at Nobu. Everyone was enjoying their sashimi and sushi, and Ayindé was pleasantly

Plantain chips, which are basically potato chips made with plantains, are common all throughout Central America. They can be found in convenience stores, in markets, and at many roadside stalls, especially in the south of Mexico. Crema de ajo is a fusion of Mediterranean garlic dips, like

Chinese New Year is on January 28th. Usher in the Year of the Rooster with Roasted Tofu and Vegetable Stir-Fry with Garlic-Ginger Sauce from The Abundance Diet by Somer McCowan! According to Chinese astrology The Year of the Rooster will be a powerful one. Impressions will count this year, so

While the vegan world is excited about aquafaba, many are left wondering what to do with the leftover chickpeas and beans. Aquafaba by Zsu Dever has a whole chapter of bonus bean recipes that is full of dishes that span the globe and the palate. There are four amazing recipes for

One of the hardest things for people switching to a vegan diet is ditching the dairy. There’s just something about creamy and cheesy foods that makes them hard to let go. This dairy-free soup from The Abundance Diet by Somer McCowan proves that you can have your (vegan) creamy and cheesy

This Tomato Black Bean Soup from Vegan Mexico by Jason Wyrick is a soulful blend of black beans, onions, garlic, tomatoes, and chiles. Like many of the best Mexican soups, it’s comfort food that can easily be upgraded with a variety of garnishes. If you want to kick up

This vegan Quiche Lorraine from Baconish by Leinana Two Moons bakes up light, fluffy, and custardy, much like the traditional version. Enjoy this for brunch with a mimosa. Quiche Lorraine Makes 6 to 8 servings Ingredients 1/2 cup raw cashews 14 ounces soft tofu, drained 3 tablespoons cornstarch 3 tablespoons

These vegan latkes from Aquafaba by Zsu Dever are perfectly crisp on the outside and melt-in-your-mouth on the inside. The added potato starch increases their crispiness, but it is not essential. Some russet potatoes tend to be on the drier side, but to be safe, place them in a lint-free