In this installment of vegan travels, I kept it local. Recently, I was invited to The Herd Juicery in Long Branch, NJ for a menu tasting with my pals Lauren from NaturallyLauren.com and Cherise from Vegan in NJ. With great company, interesting conversation, and absolutely delicious food, it was definitely an experience worth sharing. About…
One of my favorite things to do in the kitchen is to experiment making different kinds of vegan cheese. I’m always trying new recipes and culturing methods. Of all the sliceable vegan cheeses I’ve made so far, the fresh mozzarella on this vegan Caprese sandwich is by far the easiest and quickest. It doesn’t need to…
Fall is officially here, but I wasn’t ready to give up the flavors of summer just yet. Bright and vibrant, this vegan lemon blueberry cheesecake is the perfect conclusion of summer desserts before experimenting with the deep flavors of fall. Vegan Lemon Blueberry Cheesecake with Biscoff Cookie Crust Serves 12-16 Ingredients: Biscoff Cookie Crust 1…
As colorful as it is delicious, this rainbow quinoa salad serves as a great second installment to my Vegan Mezze Platter Series. Bright lemon, fresh herbs, and vibrant veggies add dynamic flavor to a salad that comes together in minutes. If you want to add even more veggies, feel free! Minted Rainbow Quinoa Salad Serves…
I think it’s important for everyone to have a staple falafel recipe in their arsenal, and this is mine. This recipe is actually a year in the making, ever since I tried the sweet potato falafel at We Love Falafel in Brighton (@welovefalafel). It quickly became one of my favorite foods, so naturally I had to…
