As beautiful and vibrant as they are, the colour of beets can be intimidating to non-adventurous eaters. As a foodie, I’ll try anything (vegan), even if there is something in it I don’t usually like (i.e. mushrooms). Perhaps it’s to…
Raita can be used as a topping, sauce or eaten straight almost like a salad (for which I’m completely guilty). I make it to serve with falafel as an alternative tahini dressing. I’ve tried this with both unsweetened soy yogurt…
These are great as full burgers or mini sliders served with the basic fixings or jazzed up with a vegan garlic aioli and sundried tomatoes. It also makes a great vegan meatball option for pasta or a meatball sub! The…
This is a copycat recipe I whipped up after having Veggie Grill’s famous All Hail Kale Salad. My dressing recipe uses orange juice instead of papaya, since papayas aren’t always easy to find. I recommend tenderizing your kale by going…
I received this recipe from Monkey Man’s Aunt in Poland. Upon the first attempt I figured that the measurements had to have been mistranslated. I fiddled around with the recipe and came up with something I quite liked that went…