Slow Cooker Moroccan-Inspired Chickpea & Apricot Tagine
A generous slow-cooker chickpea tagine with tender vegetables, apricots, golden raisins and warm Moroccan-inspired spices, finished with fresh herbs and lemon.
Rachelle Johnson
Whole-Food Plant-Based Gluten-Free Jaffa Cakes
Soft little vegan Jaffa cakes with tender gluten-free sponge, bright orange jelly and a naturally sweetened dark-chocolate topping.
Pappardelle with Tuscan Lentil-Mushroom Ragù
A slow, deeply savory vegan lentil-mushroom ragù tossed with broad pappardelle or the pasta of your choice.
Is Honey Vegan? Choice, Compassion, and the Space Between
Honey isn’t vegan by standard definitions. Here’s a thoughtful, evidence-aware look at bees, beekeeping, hidden animal-derived processing, and why some people choose a mostly vegan life with conscious exceptions.
How to Store Leftovers Safely: Fridge, Freezer & Reheating
A practical guide to cooling, refrigerating, freezing, thawing and reheating plant-based leftovers safely—with clear temperature guidance and simple ways to waste less food.
Vegan Egg Swaps: Choose the Right Substitute for the Job
Find the right vegan egg substitute for binding, lift, moisture, richness, scrambles and more—with practical starting points, expected changes and clear limits.
Vegan Birria Tacos with Jackfruit & King Oyster Mushrooms
Crisp, deeply savory vegan birria-inspired tacos with chile-roasted jackfruit, browned king oyster mushrooms and a warm, lime-bright dipping consomé.
Truffle Mushroom Lentil Umami Burgers
A deeply savory lentil-and-bean burger layered with mushroom duxelles, creamy cashew sauce and warm sun-dried tomatoes.
How to Make Nut Butter From Almost Any Nut
Learn how to turn almonds, cashews, peanuts, hazelnuts, pecans, pistachios and more into creamy homemade nut butter—with the right roasting, blending and troubleshooting techniques.
Mango-Lime Coconut Curry with Crispy Tempeh & Cashews
Golden tempeh, sweet potato, mushrooms and zucchini meet creamy coconut curry, fresh ginger and lime. Mango goes into the sauce and onto the finished bowls, while toasted cashews add crunch. Serve with jasmine rice for a generous vegan dinner for two.