Tag » Vegan
It’s not truly the holiday season until I’ve downed enough truffles to feed a family of five, and I’m super excited to get that ball rolling with Chickpea and Olive’s delightful vegan treats. In flavors like almond, coconut, and saffron, they make a great gift for the veggie or vegan chocoholic in your life.   Proprietors Daniel Strong and Danielle Ricciardi are best known for serving up delicious vegan cuisine made from seasonal, locally-produced vegetables. Read More
Thanksgiving can be a tricky time of year to be a vegan. Oftentimes, people make distinctions between “normal” food and plant-based food, when in actuality, there’s plenty of traditional holiday fare that can be made vegan-friendly with a few cruelty-free substitutions. Read More
Beloved plant-based chef Terry Hope Romero’s latest cookbook, Vegan Eats World: 300 International Recipes For Savoring The Planet arrived at BUST HQ at the perfect time. Read More
There’s something about fall that makes orange food taste even better. Pumpkin-flavored goodies are offered at every coffee shop. Candy corn is calling from the shelves of every drug store. And butternut squash soups like this one from the new release The Karma Chow Ultimate Cookbook: 125+ Plant-Based Vegan Recipes for a Fit, Happy, Healthy You by Melissa Costello are simmering on many a stovetop. Read More
  Forget tasteless tofu dogs: this collection of plant-based recipes proves backyard barbeques need not be dominated by meat. Better yet, the ingredients here are found at any grocery store—no specialty vegan pantry required—and the recipes are so simple it’s easy to make several courses on a single grill. At a recent barbecue, friends devoured the scrumptious slip-n-sliders, garbanzo-bean-based burgers flavored with spices and soy sauce. Read More
Vaute Couture, the super stylish coat maker, has unveiled its new coats for this winter: a collection of vegan and fair trade coats that are made of eco-friendly and sometimes recycled materials. Even better, they're made in the U.S.A. Founder Leanne Mai-ly Hilgart created Vaute in 2008 in order to offer coats that were warm enough for harsh winters without containing any animal products or compromising on aesthetics. Read More
As summer comes to a close, we’ve rounded up a few easy, delicious recipes that'll cool you down during the next few weeks of heat. As an added bonus, they're all vegan! The first recipe is for Toasted Marshmallow Ice Cream, courtesy of Chocolate Covered Katie (who is a master of easy and healthy desserts.) Her recipes make it easy to control how sweet you want the end result to be, and she even includes helpful instructions on what to do if you don’t have an ice cream maker.     Next is one-ingredient ice cream. Yes, you read that correctly: one ingredient. Read More
Raw food gets a bad rap. People think you have to have lots of complicated equipment to make it and that it takes days to prepare anything out of a dedicated raw food cookbook. But chef Amber Shea Crawley is helping change minds and delight palates with her new collection Practically Raw. In recipes cleverly designed with variations, substitutions, and even cooked options, Crawley frees the reader to play around with living cuisine at her own pace. Crawley’s Apple Pie Smoothie recipe (below) is a great example of her simple, welcoming style. Read More
Alicia Silverstone is already a successful writer with her book The Kind Diet, a guide to staying healthy and going vegan. Now she is writing two new books, The Kind Mama and The Kind Diet Cookbook. The Kind Mama will be about fertility, pregnancy, and post-pregnancy complete with info from doctors, friends, and other women, as well as her own personal parenting story. The Kind Diet Cookbook will be a companion to her first book, filled with easy, family- friendly recipes. Read More
  This recipe from the creative new title The Sexy Vegan Cookbook: Extraordinary Food From an Ordinary Dude by Brian L. Patton caught my eye because my CSA farm share this week was bursting with eggplant, bell peppers, and zucchinis and Patton’s Caponata incorporates all three in a luscious sauce. He recommends it as a topping for grilled seitan or pizza. I served it over quinoa and was in veggie heaven. Basically, anything you would ordinarily serve with tomato sauce will be kicked up a notch by this delicious combo. Read More
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