Products & Recipes

This category contains 24 posts

Panera offers more Plant-Based Foods

Panera seems to get it. Somewhere a light bulb has been lit. Their food policy director, Sara Burnett, puts it well when she says, “We know that guests are increasingly seeking plant-based proteins for personal health reasons and/or to reduce their environmental impact. To that end, we have been adding plant-based proteins like edamame and … Continue reading

Pumpkin Soup Recipe

Pumpkin Soup This recipe is from, where you’ll find a great supply of delicious vegan recipes.  It’s reprinted with permission. Makes about 8 1-cup servings This sweet and creamy soup has just a hint of spiciness. It can also be made with puréed winter squash, yams, or sweet potatoes in place of the pumpkin. … Continue reading

Chickpea Mash Stew Recipe

This is one of my favorite soup recipes from The Veg-Feasting Cookbook. You can make this soup as smooth or chunky as you like, depending on how much you mash or puree it. Serve it with some nice crusty whole-grain bread. Serves 6 to 8 1½ tablespoons olive oil 2 medium onions, chopped (about 1½ … Continue reading

Vegan Mac n Cheese – Homemade Vegan Pantry

Miyoko Schinner, frequent speaker at Vegfest, has produced another great book, “The Homemade Vegan Pantry, the art of making your own staples” (Ten Speed Press, Random House, 2015). Miyoko is a renowned vegan chef, cookbook author, and television cooking show host, and has been promoting delicious, decadent, and healthful plant-based foods for the past thirty years. … Continue reading

Grilled Jicama Rounds with Black Beans – from Grills Gone Vegan

Jicama is a round root vegetable originally from the Mexican peninsula. It’s grown in Central America, the Caribbean, the Andes and South Asia, where it’s a valuable food source. Its texture is similar to a turnip, but the taste when raw is more like an apple. The skin is tough and needs to be peeled. … Continue reading

Record Breaking Year for Vegetarian Food

There has never been a better time to be a vegetarian. Companies like Beyond Meat and Impossible Foods are conjuring up meat like products closer than ever to the real thing, giant restaurant chains like Wendy’s are (finally!) testing veggie burgers, and the science supporting the meat-free lifestyle just keeps coming. Sales of vegetarian products … Continue reading

Orange Blackberry Cake Recipe – from The Veg-Feasting Cookbook

We compiled The Veg-Feasting Cookbook by inviting local veg-friendly restaurants to give us their best recipes. We added in a few special recipes from Vegfest chefs and the result was a wonderful vegetarian cookbook covering the full spectrum of cuisines from around the world. This wonderful 3-layer cake recipe is made without eggs or dairy. … Continue reading

Indonesian Mushroom Skewers – from Asian Fusion

Chat Mingkwan learned to cook as a small boy in the kitchen at home in Thailand. He learned western cooking as an apprentice in provincial France, and then came to the US where he offered his French cooking always with a twist of Thai or perfected his Thai cooking with a hint of French techniques to … Continue reading

Tastes just like Bacon!

It takes just like bacon! Oregon State University researchers have made many dreams come true by discovering a seaweed that has a high nutritional value and tastes just like bacon. A new strain of Pacific dulse, a native red algae found in the intertidal zone along the West Coast, has been been successfully cultivated in … Continue reading

Tempeh Gumbo Recipe – from Cookin’ Crunk

Bianca Phillips has been piddlin’ around her mama’s and granny’s kitchens since she was knee-high to a grasshopper (that’s Southern speak for “really little”). She hasn’t had any fancy culinary training, but she’s a firm believer that great Southern chefs learn to cook from the soul. The Arkansas native and current resident of Memphis, Tennessee grew … Continue reading

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