Happy National Banana Split Day!

It may be a holiday in the US, but let’s not get caught up on specifics.

Eat a Pumpkin Cocoa Cashew Butter Bar, help a cow!

Earlier this year, The Vegan Project was involved with a project organized by the team at Mino Valley Farm Sanctuary, a rescue group based in Spain that supports abandoned and abused farm animals.

S’mores & More: Vegan Camping Cuisine 101

(p. theyummylife.com) Tis the season for road trips, overnight adventures, and unplanned excursions galore. With an abundance of camping options just minutes (or hours) away from Vancouver, us veggie people need to be prepped with nutritious, filling options, that will not only sustain energy for the outdoors, but not require extensive preparation of extensive refrigeration. Continue Reading …

Watermelon & Radish “Ceviche”

One part seasonal fruits, one part seasonal veggies, five parts summer.

Vanilla Coconut Milk & Yellow Curry Chana Dahl

A new summer staple, dal is is a dried pulse (lentil, pea, or a various type of bean), that has been split. The word is also used to name the stew prepared from them, a dish we often see in Indian, Nepali, and or/ Pakistani cuisine. Dal is an ideal source of protein for vegan Continue Reading …

Glory, glory, hallelujah! A 3-Day Juice Cleanse

The words “juice”, and “juicing” meant something very different several years ago. In particular, if I think of juice consumption when I was young, the only thing that existed for me when I heard that word were beverages of the Sun Rype Variety (primarily orange and grapefruit.) Fast-forward to a few years after the juice Continue Reading …

The Vegan Project: May Event Listings

Here’s what’s happening on the vegan scene in Vancouver this May…

Dijon-marinated “Cheesy” Tofu with Black Pepper

This is an easy, nutrient-dense tofu dish that not only works well as a main, but re-heats perfectly and is delicious cold, in salads.

Cadbury Creme Eggs: The Vegan Version

Every year, around mid-March, grocery store shelves are stocked with the infamous Cadbury Creme Egg. They have been around since 1963, and over the years, Cadbury has introduced a multitude of flavors and variations. The eggs, which are made of milk chocolate and fondant (water and sugar), have become one of the most recognized parts Continue Reading …

Vegan Babe of the Month: Dru Brozovich

Click to view this month’s Vegan Babe of the Month