Creepy Bats and Cats Chocolate Graham Crackers

Vegan bat cookies for Halloween by Kathy Hester

If you’re looking for a healthier treat for Halloween, Kathy Hester has got you covered with these easy, devilishly creepy “bats and cats” chocolate graham crackers. They’re vegan and better for your kids (and you!) than all the sugary candies. Reprinted with permission from The Ghoulish Gourmet: A Bewitching Collection of Vegan Halloween Recipes © 2016 printed with permission. more→


Weekly Plant-Based Dinner Plan, October 24 – 28, 2016

Soba Noodle Soup with Tofu & Greens

We’re entering prime season for warming foods like casseroles, stews, and soups. But who’s got time to make them after a long, busy day? You do, that’s who. That’s because these fall main dishes can be made in 30 minutes or less. Case in point — Japanese Soba Noodle Soup with Tofu and Greens. Pick up some veggie sushi rolls from your supermarket to go along with this. more→


Creamy Pasta and Butternut Squash Casserole

butternut squash and pasta casserole

This simple and comforting vegan casserole will remind you of macaroni and cheese. There’s no cheese here, just a delectable combo of smooth butternut squash, nutritional yeast, and silken tofu. The crowning touch is plenty of roasted butternut dice to top it off. To make this, pre-bake the butternut squash until the wide part with the seeds can be easily pierced, and the narrow part can be pierced with some resistance. For some tips, see How to Cut a Butternut Squash Without Losing Your Mind. Photos by Evan Atlas. more→


Polenta, Vegan Sausage, and Mushroom Stuffing

polenta and vegan sausage stuffing

Using prepared polenta and vegan sausage makes for a nice change-of-pace stuffing for fall and winter meals, and it’s great for the Thanksgiving table, too. Adapted from Vegan Holiday Kitchen by Nava Atlas. Photos by Evan Atlas. more→