This chickpea salad recipe is super easy and completely delicious; it takes only about 15 minutes to make, and there are so many ways to serve it — as a sandwich, appetizer, or dolloped into a lettuce leaf. The hint of sweet pickle relish really gives this preparation a great flavor! See suggestions following the recipe. Recipe contributed by Sharon Nazarian, from Big City Vegan. Photos by Hannah Kaminsky. more→
Vegan chocolate chip cookies, yum! But vegan black bean chocolate chip cookies, huh? Yep, vegan made, omnivore tested, approved! I read an article a couple weeks ago about how getting veggies in desserts wasn’t a winning idea, especially with kids. Now, I haven’t tested these on children, mainly because I don’t have any and couldn’t find any to borrow at the moment. Please feel free to try, and let me know how the kids react. Recipe and photo contributed by Sharon Nazarian of Big City Vegan. more→
This is a delicious and refreshing salad, great anytime, and light enough for warmer weather days. I’m not big on measurements so feel free to make adjustments based on your preferences. I brought this to a party and all my omnivore friends went crazy for it. It couldn’t be any easier to prepare and so healthy for you, nutrient-dense with protein, fiber, vitamins, minerals and antioxidants. Who’d have thought, a delicious salad with no salt and no oil! Recipe and photo contributed by Sharon Nazarian from Big City Vegan. Photos by Evan Atlas.
This delicious banana muffin recipe gets a nutritional boost from the all mighty yet tiny chia seed. Replacing eggs in vegan baking can be quite simple. Taking out the cholesterol by taking out the eggs is a piece of cake. Using a combination of baking powder, baking soda, vinegar, and ground chia seeds with some water does the trick. Recipe and photo contributed by Sharon Nazarian from Big City Vegan.