From A to Vegan

Vegan Pão de Mel – Brazilian Honee Cake

Pão de mel is a Brazilian treat that makes my mouth water just from hearing the words being uttered. They were one of my biggest downfalls when I lived in Brazil and every time I went back to visit. They are mildly spiced with cinnamon, ground cloves, nutmeg and the sweet gooeyness of honey, baked into a scrumptious cake, cut into squares, then cut in half and filled with doce... Read More

Honee Granola Bars

I was really excited to get the opportunity to try a recipe with some Bee-Free Honee. Lydia and I decided to split it and each come up with a recipe that would normally use traditional honey, substituting it with this new product. I decided to make some granola bars, which are really simple and take less than an hour, from prep time to clean up. I also wanted to make something portable... Read More

Vegan Zucchini, Basil, “Cheese” Muffins

Looking for yet another way to use up some extra zucchini or basil? These tasty bits should do the trick. I prefer something savory as a snack or for breakfast and they certainly hit the spot last, this morning, and possibly many more times today. They’re so irresistibly yummy Mauro and I just can’t stop noshing on these buggers. I doubled the recipe when I made them... Read More

Truffled Celeriac Soup

Spring and farm season are finally here in our neck of the woods! We’ve had plenty of rain and, now, a good, solid week of hot sunny days to get those veggies growing. Although Mauro and I had a CSA winter share from Pennypack Farm —packed with winter greens, root vegetables and other storage crops— we’re really looking forward to our Spring-Fall shares from Blooming... Read More

Garbanzo Bean and Artichoke Salad

Garbanzo Bean and Artichoke Salad This is a very easy and high-protein salad that is great as a side dish or even as an entree. Sauteing the garbanzo beans in a wok brings out their nutty flavor, almonds add crunch, parsley and artichokes round out the dish. This salad can be served hot, warm or cold. Makes one meal or four side salads. Ingredients 2 T. extra virgin olive oil 1... 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

Mushroom Soup

Mushroom soup served with whole wheat bread Ingredients 1 tbsp vegan butter (e.g. Earth Balance) 1 medium onion, minced 1/4 cup white wine 1 quart vegetable stock 1 1/2 pound cremini mushroom, sliced 1 cup of sliced carrots Salt and pepper to taste Directions 1. In a medium to large sauce pan, saute onions in vegan butter until they start to get translucent.  2. Add mushrooms,... Read More

Vegan Mushroom Stroganoff

Served with vegan dill mashed potatoes and grilled asparagus One of my favorite cold weather foods is a rich and hearty mushroom stroganoff. This vegan version is much healthier than the traditional Russian recipe and just as satisfying. It’s also an extremely versatile dish that can be served with rice or pasta, as a baked potato topping, as a filling in crepes and, as the... Read More

Creamy Vegan Coleslaw

Creamy Vegan Coleslaw I had been looking for the perfect vegan coleslaw recipe for quite some time. All of the recipes I had tried were either too runny or had too much vinegar or vegan mayo. They just didn’t have that traditional coleslaw taste or texture which I so yearned for. So I decided to take a few stabs at it myself and my taste buds are pretty happy with my concoction... Read More