Vegan Cream of Asparagus Soup is a light and creamy puréed soup that that takes just half an hour to cook. Great way to use up those tough asparagus stalks and ends. The luscious texture of […]
Plant-based full English breakfast done right! This is your guide to cooking an authentic vegan fry up: it’s full of sausage, eggs, mushrooms, beans, and more.
German Cucumber Salad (Gurkensalat) is an easy way to use up your cucumbers. This beloved German side dish features a vinegar dressing and lots of fresh dill.
Mamaliga is a traditional Romanian staple made from cornmeal, similar to Italian polenta. The recipe is easy to follow and yields a perfect texture every time.
Hjónabandssæla means “happy marriage” in Icelandic. Packed with sticky rhubarb jam and topped with oat crumble, this cheerful cake is an ode to wedded bliss.
Vegan avgolemono, or Greek lemon rice soup, is a truly comforting concoction—no chicken or eggs required. Creamy, tangy avgolemono hits the spot on a cold day.
This beginner-friendly stand mixer pie crust recipe is completely dairy-free and vegan. Made with 100% shortening, it’s foolproof and only takes 10 minutes.