Vegan

I like salsa.  I like salsa a lot.  In fact, sometimes I roam around the house, looking for innocent vessels to be unwitting accomplices in my salsa-scooping mania. 

See, the thing about salsa is that it is so versatile.  It’s like saying you like pizza or sandwiches—there are so many different variations that of course you do, because there’s a pizza (or salsa) out there for everyone!  And even if you had it yesterday, you can still have it today—just try a different spin on it.

Are you trying to avoid dairy, but love the taste of ice cream? With summer here, you don't have to give it up entirely: Try making your own nice cream instead. Nice cream is basically vegan ice cream made from plant based ingredients.

Picture this: you’ve had a beautiful day at the beach. The weather was glorious, and the company was lovely too. In fact, it was all so great that you spent a little more time in the sun than you perhaps should have. What to do to restore your body after your fun in the sun? Today’s watermelon salad with cucumber is a great place to start.

Recently, Dr. Andrew Weil published an article talking about the effects of spirulina. I’ve talked about it before, and for good reason: spirulina has a wide array of health benefits, containing vitamins A, K, B12, and contains more protein per gram than red meat.

Sometimes falling in love with food is about rediscovering what’s right in front of you. Because tomatoes are everywhere all year round—in varying quality—it’s easy to forget just how amazing they can be. Summer, when tomatoes are at the height of flavor and many gardens are overflowing with them, is the time to enjoy them. In season they require very little prep to add something special to your table.

When the heat starts to mount, we all crave more fresh food, and recipes that don’t require a stove suddenly seem like a very good idea. Whether you’re making food for a party or eating solo at home on a warm day, today’s recipe is going to make you very happy.

If you like simple, delicious food, then this recipe is for you. Today we’re taking one of the most common vegetables—red bell pepper—and transforming it into a silky, slightly sweet, slightly spicy vegan soup. This soup is packed with nutrients, and it’s easy to make, but it’s the flavor that will ultimately inspire you to ditch the canned version, so popular at supermarkets, forever.

When spring rolls around, you find so many delicious produce items popping up at your local farmers market.

Being on the go doesn’t mean you have to sacrifice healthy eating habits. As the weather warms and we spend more time outdoors, more warm weather veggies are showing up in our gardens and at the farmers’ market.

Want to eat more plant-based meals? Filling your diet with lots of plants is easy when you have an assortment of simple, tasty recipes that you can reliably turn to, even in the busiest of times. Today’s Meatless Monday recipe is one of those keepers. Chickpeas with spinach is a recipe that’s easy to get onto your table.