We are pleased to report that today is a day like no other: May 13 is officially Hummus Day! Join millions around the world, celebrating their love for delicious hummus. Eat it for breakfast, lunch, dinner, or snacks, and tweet/post a picture with the hashtags #hummusday and #theveganproject.
May 8, 2015 by
I have been crushing on these for a while now, and decided it was time to share them with the world. Tossing fries in fresh garlic is SO GOOD! Baked Garlic fries are a healthy alternative to deep-fried, so flavourful, and versatile – mix in any herb or spice you want! Below is my current Continue Reading …
May 1, 2015 by
If you’ve ever been to the San Diego Farmer’s Market, you have undoubtedly sampled the wonder that is Bitchin’ Sauce. The line around the block is hard to miss, and once you’ve tasted it, you’re hooked. After our last trip to SoCal we talked about it for days, weeks, after and even brought some home Continue Reading …
March 31, 2015 by
Celebrate this Passover with a hot and hearty bowl of Vegan Matzo Ball Soup! Mazel from our resident Jewish lady, Zoe, and her sidekick shiksa, Bridget.
March 16, 2015 by
Every year, The Georgia Straight releases the annual Golden Plates. The Plates reward the city’s best restaurants, cafes, markets, and hidden gems; the icing on the (vegan) cake is that the awards are voted for by the patrons, readers, and food seekers, making them one of the most anticipated and coveted honours for a restaurant Continue Reading …
March 10, 2015 by
The sauce is just good on it’s name alone! I marinaded and then low cooked + baked tempeh to make jerk tacos, but this sauce/marinade can be used for just about anything you want to make awesome!
February 6, 2015 by
Nut cheese is a game changer when it comes to adopting a vegan diet. It doesn’t mimic real cheese–it’s truly in a category of it’s own. Vegan or not, it’s hard not to love nut cheese.
January 30, 2015 by
I don’t normally name recipes after myself, but this time around I couldn’t help myself. i found the recipe for these Nirvana Bars in a People Magazine while I was getting my roots touched up (I’ve been cursed with premature greys since the tender age of 17). They seemed easy to make and combined the Continue Reading …
December 8, 2014 by
As someone who writes about food on a fairly regular basis, I understand the importance of language. When you’re trying to communicate tastes and flavours to an audience, the words you select to describe a dish can either make it the best plate in the restaurant, or a complete culinary fail. That said, there are Continue Reading …