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Roberto Martin: The Chef Who Makes Carnivores (And Ellen) Love Eating Vegan
Plenty of celebrities (like Russell Brand) have credited the amazing Ellen DeGeneres for their switch to veganism. But Ellen isn’t always the one in the kitchen whipping up incredible–she and wife Portia de Rossi get plenty of culinary help from Chef Roberto Martin, whose new book, Vegan Cooking for Carnivores, is helping regular old folks eat like Ellen. More »
Forks Over Knives: The Cookbook Makes A Plant-Based Diet Easy
Six years ago, chef Del Sroufe, author of Forks Over Knives: The Cookbook, was the portrait on an unhealthy vegan. Weighing in at about 460 pounds, he wasn’t eating any animal products–but he was eating processed food,  baked goods, and loads of sugar and fat. But after a 10-hour class at the Wellness Forum in Ohio (where he’s now the executive chef), he realized that while it’s easy to be an unhealthy vegan, it’s just as easy to eat a healthy, plant-based diet. More »
Vegan Recipe: Brian L. Pattons’ Bourbon Tempeh Sliders, From The Sexy Vegan Cookbook
After talking to Brian L. Patton about his new book, The Sexy Vegan Cookbook: Extraordinary Food from an Ordinary Dude, I knew I had to try some of his veganized spins on classic and awesome food. So I asked him what one of his favorite easy vegan recipes was (because, you’ll recall, the kitchen and I are not what you would call “close friends”), and he shared this one, for bourbon tempeh sliders. More »
How Brian L. Patton Lost Weight, Got Healthy, And Became ‘The Sexy Vegan’
Brian L. Patton is not a sexy vegan the way that PETA presents sexy vegans. He doesn’t, for example, wear a lettuce bikini. No, Patton is the Sexy Vegan, a joke that started when, after making the switch to a plant-based diet, he started a YouTube series for his friends, which featured him cooking easy vegan recipes. Now, what started out as a plan to lose some weight and make people laugh has turned into a cookbook–and a new philosophy on health. More »
7 Healthy Recipes For Your Titanic Viewing Party
On the evening of April 15, 1912, first class passengers aboard the doomed Titanic were treated to a decadent ten-course meal, including lamb, sirloin steak, poached salmon, and filet mignon. And while re-creating the entire thing to celebrate the anniversary (and the re-release of the film) is definitely out of the question for most of us, a little taste of that final meal is definitely within reason with these healthy recipes from some of my favorite food folks. More »
Recipe: Vegan Chick’n With Mushroom Sauce From Kathy Freston’s The Lean
In today’s interview with The Lean author Kathy Freston, she was pretty open about her love of the book’s vegan recipes, courtesy of the amazing Chef Dayna McLeod. So much so, in fact, that she wanted us to give our readers a little taste. And so, here’s an easy, yummy recipe for you to make for dinner tonight. More »
It’s An Easter Miracle! A Vegan Egg Salad Recipe
If you’re a kid who grew up eating egg salad sandwiches on the Monday following Easter, I don’t have to explain to you what a bummer it is to celebrate the holiday without the key ingredient: eggs. But never fear: eggless egg salad is a reality–and a good way to satisfy your seasonal craving. Here’s a vegan egg salad recipe to brighten up your Easter weekend.
The trick with eggless egg salad is to recreate both the whites and yolks of… More »
DIY Seitan: How To Make Your Own Fake Meat
A few weeks ago, I wrote about the fake meat industry, which is seeing a boom in business, thanks to innovations in food processing, and a willingness by consumers to try new stuff. But plenty of folks are concerned about how highly-processed many of these vegetarian and vegan products are. More than a few readers suggested on Facebook and in the comments that I try making wheat gluten (which is usually marketed as seitan) at home, instead of purchasing heavily-packaged, GMO-laden soy products. I Googled around for recipes and, it turns out, it’s basically the easiest thing in the world to make–even for me, who is, admittedly, not particularly skilled in the kitchen. More »
6 Easy Hangover Prevention Meals To Make Tonight
Binge drinking is a terrible idea. Don’t do it. Your body will hate you. But if you’re not a regular drinker, even a few pints of strong ale to celebrate St. Patrick’s Day (or any other day) can be enough to leave you feeling pretty gross the next morning. If you’re planning on tipping a few pints back tonight, your best defense is to start right now, which one of these smart, hangover prevention meals. More »
Recipe: Make Your Own Vegan Shamrock Shake (With Kale!)
Despite my best efforts, the cultural sway of McDonald’s and their persistant seasonal offerings simple cannot be ignored. For example, the Shamrock Shake, which we’ve already determined to be relatively low-ish in calories, but high in other things that are less healthy, is all up on my Google Reader–mostly because people are trying to make it at home. So I tried it, too–but my recipe is vegan. And, instead of food coloring…I used kale. More »
6 Vegan Pie Recipes To Celebrate Pi Day
Today is March 14. Or, as math nerds and dessert enthusiasts know it, Pi Day. Which means you should obviously be eating and baking pies all day long. But even if your diet is dairy and egg free (or raw, for that matter), you can still enjoy a little slice of heaven with these 6 vegan pie recipes, rustled up from both our own site, and other excellent corners of the internet. Come on, you didn’t think we’d pass up an opportunity to talk about pie, did you? More »
Celebrate The Oreo’s 100th Birthday With This Vegan Oreo Recipe
This week, the Oreo cookie turned 100. And while it’s celebrating its centennial birthday with cake-flavored filling and sprinkles, we decided to do it with the sincerest form of flattery: imitation. Through several experimental batches (and an amalgam of recipes and suggestions), I’ve concocted a pretty decent homemade version of the black-and-white cookie sandwich. Behold: a vegan Oreo recipe. More »
It’s The Era Of Crowdsourced Recipes—Long Live The Cookbook
With recipe blogs, websites that curate or crowd-source recipes, and social media tools like Pinterest, savvy cooks can access tons of highly-specialized recipes without ever cracking a cookbook. A search for, say, ‘sugar-free gluten-free vegan banana bread’ will turn up dozens of recipes in seconds. So is the cookbook dead? More »
Get Your Baking Badge: Make Your Own Vegan Thin Mints
This weekends, little girls in green vests started pounding the pavement and setting up shop in front of grocery stores, with boxes of cookies under their arms. And while buying those expensive little boxes of Samoas, Tagalongs, and yes, Thin Mints from your local Girl Scout troop is a nice thing to do–it both teaches girls about business and, this year, supports the Girl Scouts’ decision to be inclusive–it may not be a cause that you and your health are willing to take on. This year, consider buying and donating a box…and making thing healthier vegan version of the cool classic. More »
Meatless Monday: 10 Vegetarian Brunch Ideas For Your Long Weekend
For millions of Americans, today is a day of reflection and reverence for the life and work of Dr. Martin Luther King, Jr. And, for many, that remembrance comes with an added bonus: a long weekend that’s perfect for brunch. If you’re one of those lucky folks who gets to spend the day appreciating the Dr. King–without the added distraction of work–consider whipping up one (or several) of these vegetarian and vegan mid-day meal ideas. More »
Chia Seeds: Why You Should Still Be Eating Last Year’s Superfood
Some health fads, like coconut water and the fraudulent hCG system, probably won’t be making nearly as visible of an appearance in 2012…mostly because they have little to offer to those who want to be healthier in the New Year. But one heavy-hitting superfood that scored some spotlight time last year is showing no signs of stopping. If you’ve some how managed to miss this boat, write it down now: buy chia seeds, because you’ll be hearing a lot about them in the coming months. More »
Bake It ‘Til You Make It: Chocolate And Rosemary Cake That Makes You Look Inventive
Making cakes for children can often mean inhaling the same three basic flavors yourself: chocolate, vanilla, and yellow. In general, most young kids aren’t too keen on cake flavors that delineate from that trilogy which can make your dessert options pretty boring. Chocolate and yellow cakes are simple and delicious if made properly but fairly predictable as far as cakes go. So if you’re looking for something a little different to serve to guests this holiday season, I recommend chocolate and rosemary. More »
Bake It ‘Til You Make It: Vegan Chocolate Oatmeal Scones Your Kids Won’t Know Are (Sort Of) Healthy
If your kids were anything like me as a little girl, chances are they won’t be eating much this Thanksgiving. As a young woman who still can’t stand her foods to touch on a plate and with the palate of five-year-old, I often sympathize with children who sit down to flavorful meals and wrinkle their noses. Like a lot of kids, I liked simple flavors in such childhood cornerstones like spaghetti and butter, bread with nothing on it, carrot sticks, and simple vanilla cake. Anything outside that realm was icky and pushed to the side of the dinner table.
So if you’d like to prepare a special, simple dessert for your tots, I recommend these oatmeal scones. The cinnamon makes them very conducive to fall and there’s not that much sugar compared to the pumpkin pie or spice cake you’ll no doubt be whipping together. If your kids are allergic to dairy or eggs, these scones are also a winner. More »
Bake It ‘Til You Make It: Simple Vegan Pancakes For The Exhausted Thanksgiving Cook
If you’re hosting Thanksgiving this year, hats off to you. I did my first solo Thanksgiving preparation for my family last year, and after the potatoes were mashed, the Tofurky was out of the oven, and the table was set, I just looked at my grandmother wondering how she managed to effortlessly pull off this spread every year. The truth is of course that it wasn’t effortless. But like many ungrateful kids sitting at the Thanksgiving dinner table, I just assumed all of this food came together every year without the slightest care about who made it.
I also learned firsthand that after everyone has eaten seconds and thirds and the leftovers have been packed away, the last thing people wake up craving the next morning is more of that stuffing. Everyone in my family always seemed to sense that we’d be living off those vegetables and cornbread for days and instantly craved something else. Because we had spent most of the week accruing every autumn spice and pumpkin-flavored whats-it to fill our pantry, prowling around the house Post-Thanksgiving didn’t reveal much more than bread for toast and maybe some cereal — a little anti-climatic considering the lavish meal we had just consumed. More »
5 Ways To Put Beet Greens To Good Use (That Are Not Salads)
There’s a veritable rainbow of gorgeous produce in season right now, just waiting to be picked up and prepared. One particularly vitamin-filled veggie that’s recently been enjoying a bit of additional attention is the beet. But lots of people only know what to do with the rich red root itself, and often toss the ultra-healthy, super-tasty beet greens without a second thought. This is a crime against health food. More »
