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Stuffed Avocados with Corn and Olives

Individual avocado cups, studded with corn and crisp vegetables, are an easy alternative to an…

Nava

Vegan Cream of Asparagus Soup

This gorgeous vegan cream of asparagus soup is a nice introduction to meals as a…

Nava

The Benefits of Fermented Foods: Q & A with Michelle Schoffro Cook

In many (if not most) Western diets, fermented foods aren't very prevalent, and that’s something…

Jordan St. Clair-Jackson

Tempeh Reuben Hero Sandwiches

Here’s a sandwich with substance — these tempeh reuben hero sandwiches are delicious, high in…

Brandon Patrick-Scott

10 Easy Jícama Recipes You’ll Love

Jícama is a root vegetable that's native to the American Southwest. Pronounced HICK-a-mah, until the last…

Jordan St. Clair-Jackson

Using Seasonal Organic Produce: Tips for Health and Pleasure

In your mind, visualize the supermarket you frequent. Put yourself in the produce department. Think…

Jordan St. Clair-Jackson

Baked Bananas

There are three great things to do with overripe bananas — one, bake them into…

Nava

Quick Lentil and Kidney Bean Curry Dinner

Not long ago, we presented a delicious shortcut recipe, Instant Lentil and Kidney Bean Curry,…

Jordan St. Clair-Jackson

Creole Coleslaw

Crushed pineapple is the standout ingredient in this pleasing Creole coleslaw recipe. It provides a…

Nava

Broccoli and Baby Corn Stir-Fry

Here's an easy and colorful side dish to accompany Asian noodle or tofu main dishes.…

Nava

Vegan Ceviche

Vegan ceviche, a Latin-American specialty, is a perfect and refreshing first course or appetizer, especially…

Brandon Patrick-Scott

Vegan Ravioli with Pink Beans

Today, we’re going to learn to make authentic vegan ravioli from scratch, starting with growing…

Jordan St. Clair-Jackson