Lately, I've been getting lots of questions about how to cook beans from scratch. Since it’s in the air, maybe you'd like to know too. If the only beans you’ve eaten have come from a can, a whole new world is about to open up for you!
First things first. Get yourself a good quality pressure cooker, a.k.a. your new best friend. My favorite is the electric Instant-Pot. I highly recommend it for its versatility (pressure cooking, slow cooking, and everything in between), ease,...
I have a confession. For over a decade, I’ve had a big secret about whipped cream that I’ve kept all to myself. As I’ve watched my chef friends toil over making vegan whipped cream with countless cans of coconut milk and loud stand mixers whirring away, I’ve been kicking back and enjoying my efficient and reliable method.
It’s just not right to continue keeping this secret, so I'm ready to divulge. The only problem is that my trick relies on...
If you were vegan in college, perhaps you remember the days of bland school cafeteria salads and eating in a cramped dorm room. For many students new to vegan eating, it can be challenging to know about all the available vegan resources out there to help them! Michelle Cehn from Vegan Break set out to change this after she graduated. Fast forward a couple years, and now Michelle has a popular series of vegan videos all created with that mission in mind. Michelle's passion, dedication, and...
Buttery pecan crust filled with a smooth and spicy pumpkin pie filling make this vegan Praline Pecan Pumpkin Pie a dessert your guests will remember and request every holiday meal.
As a (recovering) perfectionist, it took years to perfect my pumpkin pie recipe. The secret turned out to be blind-baking the crust (baking it empty) and cooking the filling on the stovetop for a reliable, crack-free custard every time. Using two secret ingredients as thickeners (instead of the...
If you think you don't like brussels sprouts, try this recipe and see if it changes your mind.
Garlic Brussels Sprouts
By Allison Rivers Samson
1 tablespoon olive oil
1/2 cup onion, quartered and sliced
1 clove garlic, minced
3 cups fresh brussels sprouts, washed and halved or quartered
1/2 teaspoon salt
1/3 cup water
1. In a deep skillet over medium heat, add oil and onion. Sauté for 10 minutes, stirring regularly.
2. Add garlic and brussels sprouts,...
Growing up I remember that adults always drank this thing called “Egg Nog” during the holidays. I was never quite sure what it was, but it had a unique yellow hue and a wonderfully spicy smell. One time I snuck a sip of my mom’s and thought it was one of the most interesting things I’d ever tasted, second only to the rum balls I helped her make (and occasionally tasted). I have yet to veganize the rum balls, but the egg nog, I am definitely working on. Most vegan...
My husband, David, is a pretty great cook in his own right, and Thanksgiving is one of his favorite holidays. Along with several other delicious dishes, he's famous in our family and a few others for his amazing cranberry sauce—and he’s allowed me to share it with you!
David's Cranberry Sauce
By David Samson
8 ounces fresh cranberries
1 cup orange juice
1/4 cup coconut sugar
3 whole cinnamon sticks
5 whole cloves
1/8 teaspoon nutmeg
1 whole bay...
An exceptionally fulfilling loaf loaded with brown rice, lentils, and mushrooms for a toothsome texture with a flavorful sauce that's slightly sweet, salty, and smoky. Perfect for any dinner, or top with gravy for a delectable Thanksgiving entrée!
Hearty Lentil Meatloaf
By Allison Rivers Samson
Smoky Tomato Topping
1/2 cup tomato paste
2 tablespoons tamari
1 teaspoon coconut sugar (or dark brown sugar)
1/2 teaspoon liquid smoke
1 clove garlic,...
In the story of Hanukkah, the Jewish Festival of Lights, during the re-dedication of the Holy Temple in Jerusalem in the 2nd century BCE, consecrated olive oil that was enough to last for only one night, miraculously burned for eight nights. Hence the tradition of celebrating by lighting Hanukkah candles for eight nights and eating foods fried in oil like doughnuts and potato latkes.
Several years ago, we first tried Robin Robertson’s vegan potato latkes and LOVED them! Over the years,...
Horchata (pronounce it with a silent "h") is a sweet traditional Spanish drink made with rice, cinnamon, and vanilla. You can drink it hot or over ice, depending on the season. This version is warmed.
Spiced Vegan Horchata
By Allison Rivers Samson
6 cups unsweetened vanilla rice milk
2 cinnamon sticks
1/4 cup coconut sugar (or 1/4-1/2 teaspoon clear liquid stevia)
1 teaspoon ground cinnamon, plus more for garnish
1/2 teaspoon ground coriander
Want to know how it would feel if you moved yourself to the top of your priority list, could lovingly say "no" to what's not in alignment, and lived your life "on purpose?"