This is one of the most scrumptious toppings in the world, and is up there with one of the easiest to make. Prep time is under 5 minutes, and it tastes remarkably like bacon.
It’s great just on its own as a little appetizer or snack, or it can go wonderfully on top of pasta dishes, like my white wine fettuccine alfredo and shells n’ “cheese.”
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Adopting a vegan diet or lifestyle can be challenging, especially given that when one goes vegan, they become a part of a minority group – which is rapidly growing but still somewhat of a fringe movement nonetheless. This can lead to a sense of isolation, and in my case made me feel at times like I was an alien from another planet. One of the things that has helped me has been listening to podcasts …
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Rice and beans is a staple in Central American cuisine and it also happens to be best vegan meals ever, if prepared with the right seasoning. And if you already have the spices, it’s very cheap as well as super easy to make. I’ve made it for people who generally don’t go for beans, and they’ve told me it’s awesome. The rice also has a slightly crunchy texture that makes it different than regular rice.…
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Sometimes salads and sautéed or grilled vegetables are great on their own with just some extra-virgin olive oil and sea salt or my favorite, Herbamare. However, sometimes you just need a little more je ne sais quoi to make it more filling and satisfying. This is where pumpkin seeds can be a vital asset your vegan pantry.
Why pumpkin seeds? Well, most notably, they’re incredibly nutritious and rich in protein. But also, when toasted …
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Before seeing Bong Joon-ho’s film Okja, produced by Netflix, I didn’t know what a potential game-changer it might be for the vegan cause. I’d heard a little here and there about the film, knew it was a part Korean, part American sci-fi film centered around a girl and a genetically-modified pig-like animal and that it involved a struggle between a vigilante animal rights group and Big Ag. I held off on watching it at first, …
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Guac is probably the single best thing you can make when gathering together with friends or family. It evokes a fun, laid-back vibe and everyone loves it.
I’ve been making my own version for several years now, but only last year introduced a new twist that makes it even more rad: cucumber.
Cucumber adds an unexpected but welcome element of coolness, which is balanced by the warmth of red onion and jalapeño. I’ve made this …
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Since becoming vegan, I’ve listened to many thought-provoking and poignant animal rights speeches on YouTube. But there are really only a handful that have stuck with me throughout the years and that I keep returning to to watch or listen to again and again. I know I’m not alone, because they’re some of the animal rights and vegan talks with the most views on YouTube. So what is it about these speeches in particular that …
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One of the things I love in theory about Mark Bittman’s pasta recipes in the New York Times is that they’re super-simple and yet they also use unique combinations of ingredients that make the dish creative and unexpected. Unfortunately, they also rely heavily on dairy – cream, butter, and cheese.
The good thing is that there are vegan alternatives to every dairy product. So when my mom told that she was making this recipe for …
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People are finally waking up to the fact that vegan food is not doomed to be bland and boring, but can instead be delicious and exciting. An example of this phenomenon is vegan lunch spots which have proliferated over the years, commanding the attention of begrudging meat-eaters and making life easier for us vegans.
In my last post, I shared my vegan favorite places for dining out in NYC. Below are my favorite vegan …
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A lot has changed in the New York City vegan scene in recent years. Some of my favorite vegan restaurants such as V-Note, Gobo, and Pure Food & Wine closed due to the high cost of organic food, rising real estate prices in Manhattan, and other circumstances.
It was definitely sad to hear that these restaurants closed, especially since the food and atmosphere they had were so great, and I have many fond memories of …
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