BBQ Chickpeas make a great snack or salad topping!
This carrot fettuccine is made from carrots shredded into ribbons with a vegetable peeler. You’ll be surprised at how much it tastes like the real thing.
Dipping your spoon into this sweet potato and bell pepper soup is like dipping into a bowl of sunshine.
Get the recipe for Minty Matcha Nanaimo Bars from Superfoods 24/7 by Jessica Nadel!
Get the Carrot Cake Kraut recipe from Amanda Feifer’s new book: Ferment Your Vegetables! Dessert kraut might sound a little wacky, but it’s a surprisingly satisfying way to beat sugar cravings.
If you’ve been wanting to try eating vegan but were afraid of “weird” ingredients, I have great news for you! The Vegan Zombie Recipes Cookbook is going to be free on Amazon on Friday, October 30th.
If you love mac and cheese, you’ll love this creamy plant-based version! Laura Theodore’s Mac ‘n Peas gets its creaminess from cashews, not from dairy substitutes.
Salted Chocolate Shortbread Recipe from the new Guittard Chocolate Cookbook: Decadent Recipes from San Francisco’s Premium Bean-to-Bar Chocolate Company.
Ever wondered how to make almond milk? It’s so easy! I just learned how to make and use it from The Almond Milk Cookbook by Alan Roettinger. Go nuts!
What happens when a 21-year old becomes chief cook on an anti-whaling ship? She writes a fascinating cookbook filled with easy vegan recipes and sea tales.
Tired of the old standby Passover recipes? Try something new this year.
This chicken, walnut & pomegranate stew recipe comes from the fabulous new cookbook, Persiana: Recipes from the Middle East & Beyond, by Sabrina Ghayour.
The Everyday Fermentation Handbook is a beginner’s guide to fermentation.