22
May
Vegan Key Lime Pie with Ginger Crumb Crust Recipe
Gingersnap and milkadamia butter crust, coconut milk, and lime come together to make this tangy plant-based key lime pie, perfect for summer!
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21
Apr
Vegan Chicago-Style Hot Dog Recipe
The Chicago Dog—the epitome of Chicagoan cuisine. Accept no substitutes, and accept no ketchup. How you prepare the hot dogs is really up to you, but for the sake of keeping it traditional, this recipe will require you to boil and steam them.
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21
Apr
How to Make Vegan Sloppy Joes
The Sloppy Joe—a bit of nostalgia between two buns. It’s easy to assemble, and you can put potato chips on it if you want.
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5
Apr
Vegan Street-Style Barbacoa Burrito Recipe
Smoky, spicy Barbacoa-style portobello mushrooms wrapped in a burrito with cilantro lime rice, pinto beans, and all the fixings!
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5
Apr
Vegan Sun-Dried Tomato Mac N Cheez Recipe
This uber creamy 20-minute vegan mac delivers the tang of sharp cheddar from a surprising source—sun-dried tomatoes! A few basil leaves add complexity to the flavors without making it taste “tomato basil-y.” I like to top it with hemp seeds for a little extra texture and nutrition, but that’s totally optional. Use chickpea or lentil pasta to make this mac ‘n cheez super healthy! Add a side of steamed green beans or broccoli for a complete meal.
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5
Apr
Vegan Elote Corn and Butternut Squash Tacos Recipe
Elote, aka Mexican street corn, is ludicrously delicious! Since it’s virtually unavailable outside of Mexico and Southern California, I dreamt up this incredible taco to bring a taste of Mexico straight to your home kitchen. I like using low-carb, high-protein tortillas here to balance out the carbiness of it all, but they’ll taste amazing with any type you choose. To save even more time, look for pre-sliced butternut squash in the refrigerated section of the produce aisle.
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