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...
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...
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...
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...
A classic comfort casserole, lasagna can be highly individual, and mine is no exception. With soy-free and gluten-free ingredients, even those with food sensitivities can enjoy this rich, creamy dish.
As with most flavorful dishes, this recipe is even better the next day when the flavors have a chance to merge in the fridge.
Luscious Vegan Lasagna
By Allison Rivers Samson
12 lasagna noodles
4 quarts boiling water
1/2 teaspoon olive oil
What if there was a collection of 10 incredible vegan recipes that were tested and perfected so well that you knew would knock the socks off of everyone no matter where they are on the continuum from vegan to omnivore?
And what if those recipes were also made with whole-food ingredients? Well, I've created the resource for you! Not only will you get the delicious recipes shown below, but I've also got several bonuses:
After learning about the dangers of BPAs in plastics, I began my search for alternative food storage options for our family.
First, we tested stainless steel food storage containers. Even though they had plastic lids, it was impossible to easily see inside them and in the fridge, out of sight = out of mind, leading to perished food.
The second thing I discovered over time is that wide, shallow containers expose more of the food's surface to air, which tends to make it spoil...
Loaded with homemade smoky vegan cheddar cheese sauce and topped with sour cream, these twice-baked potatoes are the ultimate comfort food.
Vegan Cheesy Twice-Baked Potatoes
By Allison Rivers Samson
8 large russet potatoes, scrubbed
1 tablespoon olive oil
1/4 teaspoon salt
Vegan Cheddar Cheese Sauce
1/4 cup refined/unflavored coconut oil
1/4 cup chopped onion
1 cup garbanzo beans, drained and rinsed
1/4 cup chopped carrots
1 clove garlic, minced
Just before the explosion of the Grunge Scene in Seattle, I left for New York with my then-boyfriend's rock band.
On a Greyhound Bus, we rode to the place where they would become rock stars. I went not as "the girlfriend," but to learn to be a band manager. After days on that bus, I discovered that it was possible for my derrière to be equally sore and numb.
We landed in Harlem in 1989 where I shared a studio apartment with five long-haired guys. Yes,...
The story continues with my latest (and dare I say greatest!) version of my Vegan Mac & Cheese. In addition to veggies, this simplified and more nutritious version is made with either homemade vegan butter or unflavored coconut oil, sunflower seeds, and garbanzo beans. I designed the recipe without nutritional yeast for those who are allergic or averse, but if you love nooch, feel free to add 1/2 cup or sprinkle some on top!
This sauce is perfect for pouring on pasta, broccoli,...
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?"