Isn't it suspicious that with long lists of unpronounceable ingredients, many of the packaged foods sold in stores are both pricey and made with junk that was never meant to go into a human body? Yeah, I agree. I mean, that stuff hardly deserves the title "food," right?!
What if there was a way you could be liberated you from all that and empowered to make your own vegan staples from better ingredients that actually cost less? There is!
Today, I’m excited to share my new vegan...
Almond milk is quickly becoming one of the most popular dairy-free milks in the U.S. and with good reason—it's delish!
Easily made at home, the most common method is this ultra-smooth technique that employs a nut milk bag. But...I've got a secret ingredient that requires no soaking or straining so that you'll have your own fresh almond milk in minutes!
Bonus—any blender will do!
Check out my secret:
Super-speedy DIY Homemade Almond Milk
Want to know what to use instead of dairy butter? I've gotcha covered! While several commercial vegan margarines and shortenings are available (and they are certainly much better than dairy butter), I prefer to create my own version from scratch for most recipes.
I do this for several reasons. For one, most vegan margarines use palm oil, a product that has been linked to some major issues in the countries that produce it. Ranging from human rights abuses to climate...
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,...
This hearty recipe offers several chances to decide just how “from scratch” you want your baking to be. The vegetable broth can be either homemade or store-bought, as can the non-dairy milk. Even if you decide to make everything from scratch, the preparatory steps including cooking the potatoes, cooking the lentils, and making the broth, can be done well in advance.
Once those steps are done, the rest of the recipe is fairly simple and comes together quickly.
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,...
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 about 10 years, 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...
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