From A to Vegan

Beans, beans, the magical fruit

The term “beans” is currently associated with a large number of legumes such as the actual beans (black, fava, pinto, etc) and also soy, lentils, chickpeas and peas. They are good sources of fiber, protein and iron. They’re very versatile and make good soups, salads, stews, curries, dips and spreads, you name it. In this video, Lydia and Chris talk about a few... Read More

Winter Squashes and Pumpkins

In this segment of From A to Vegan videos, we talk about a variety of winter squashes and pumpkins available for consumption. Although considered a vegetable for cooking, these nutritional powerhouses are botanically fruits as they are the containers of the plant’s seed.  You might only think of gourds as pumpkins you carve a face out of for Halloween–but we’ll show... Read More

Udon Soup

This udon soup recipe is perfect for lunch or dinner, especially when you’re pressed for time. It’s a quick, healthy and versatile dish to make. You can mix and match any vegetable you have on hand. Just keep in mind that some vegetables may need a longer cooking time than others, remember to adapt the recipe accordingly. Correction: In the video I say Udon noodles... Read More

Vegan Chocolate Cupcakes

Vegan Chocolate Cupcakes - Absolutely delicious! These vegan chocolate cupcakes are as moist and delicious as their non-vegan counterparts, and even better, they’re so easy to make. Watch our video and whip a batch or two. This recipe makes about 12 cupcakes. It may also be doubled for a cake. Ingredients 1 c. nondairy milk 1 t. apple cider vinegar 3/4 c. granulated sugar 1/3 ... Read More