Dec 29
Ever thought you were missing the secret to turning your mother’s famous mac and cheese recipe into a veganized success story? I know I’ve had my fair share of flops. But thanks to expert author team Celine Steen and Joni Marie Newman, who have unveiled the mysteries of vegan food substitutions in their new book, we can all learn how to turn old recipes into delicious, veganized masterpieces.
Isn’t it crazy to think Christmas is this week? I’m not usually one to jump on the holiday excitement, and I seem to be growing more and more disinterested each year, as the holiday sales pop up and the malls become packed with frenzied consumers looking to spend past their limits on gifts their recipients probably don’t need.
For many people who are beginning a vegan or raw—or even just healthier—lifestyle, the cravings for comfort foods can be a big challenge. The trick is to turn those unhealthy comfort foods into nutritious, energy-giving and cruelty-free options.
A beautiful box of homemade chocolates has become one of my favourite gifts to give during the holidays. You can buy pre-made chocolates from any store, of course, but they’re usually made of high-fructose corn syrup, dehydrated milk powder and preservatives, and thus aren’t vegan.
Last week, my colleague Matt was raving about a dessert that was served during one of his recent dinner meetings. I had never heard of sticky toffee pudding before—obviously it’s some sort of pudding, right?
Can you believe it’s over? I certainly can’t. I hope you were able to discover some new and fascinating vegan blogs during this month of Vegan Month of Food.
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