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This recipe creates an extremely flavorful and surprisingly (almost shockingly) delicious carrot dog… a plant-based, gluten free, soy free, unprocessed hot dog replica that you can enjoy at summer barbecues without the expense of commercial vegan meat substitutes.
My friends and family know about my dislike of salads and have been known to make jokes about it. However, I now have a secret weapon to conquer my fear of salad. I love red onions, and I love garlic. So the two together created a delicious flavor explosion in my mouth that I just have to share.
Salads are absolutely NOT my favorite thing to eat, but I know I need to do better. Determined to overcome my salad challenged attitude, I began looking at various recipes on the web for chopped salads, and using several as a guide (to which I added my own twist of course) I came up with this great tasting blend of fresh corn, black beans, olives, peppers and avocado.
This is a firm textured but moist, very flavorful burger that is tender, but won’t fall apart if you put it on a grill. Be warned! It has a rather shocking similarity to ground turkey – some claimed they had to “do a double-take” to make sure it wasn’t meat! But rest assured that this delicious looking AND TASTING vegan hamburger recipe will have you happy and feeling great about your cruelty free choice.
You don’t have to be relegated to a mushroom cap or vegetables on the grill this summer, while omnivore family and friends stuff their faces and look at you with pity. Instead, you can join the party with something just as tasty, happy in your stance of cruelty free food choices. These delicious vegan hot dogs whip up fast and easy, and cost just pennies to make. Nothing to be afraid of about these veggie dogs except eating too many of them!
Spread the Love!One of the things vegans miss most when transitioning is cheese. And though most vegan cheeses aren’t QUITE the same as cow or goat milk based cheeses, there are many commercial brands and some home made versions which definitely fill the void. In the Test Kitchen this week we checked out the homemade […]
Just this week an online acquaintance forwarded me a recipe to try in The Test Kitchen for mac and cheese that she found online at Vegan Yumminess. The sender was raving about the fabulousness of this mac and cheese, which I have to admit got my attention. Here’s the result of this week’s Test Kitchen experiment for vegan mac and cheese.
This week in The Test Kitchen we do The Vegan Zombie’s seitan recipe and give it 7.5 to 8 stars. The part I didn’t like was burning my oven for two hours to cook four patties of wheat meat. Dude, who is gonna pay this electricity bill? The Zombie Apocalypse probably won’t happen before it’s due.
In honor of National Fried Chicken Day on Sunday July 6th, I made some vegan fried chick’n from a recipe found on a popular vegan site. Unfortunately, I was not impressed.
An easy to make Veggie Ribs Meatless BBQ Rib Mix was put to the test this week. We were surprised that such a modestly priced mix passed our taste test for vegans and omnis with flying color and a five-star rating.