This salad, adapted from a recipe in by South African raw food evangelists Peter and Beryn Daniel, is the perfect dish for hot weather pot lucks and lazy late dinners with family and friends. The Rawlicious recipe calls for 1/8 cup olive oil; I substitute an avocado to take advantage of the healthy fat from…
Read More
Jeff Rogers, The Naughty Vegan, may have saved my sanity back in the day when I had foresworn Ben and Jerries, but couldn’t stomach the taste or texture or nasty ingredients of then-available non-dairy frozen desserts.
His short book, Vice Cream, offered me (and tens of thousands of others) a simple and elegant way to make high-quality frozen desserts at home. Yeah, they were expensive (a key ingredient was raw cashews). And yeah I ended up buying a separate freezer so I could order the ingredients in bulk and save money.
But they were amazing.
Read MoreI had a lovely chat with legendary cookbook author Nava Atlas, whose first vegetarian cookbook was published in 1984! (Had tofu even been invented then? 😉
Read MoreMiyoko Schinner cooks gourmet plant-based food for omnivores, demonstrating that there’s no need to “give anything up.” She’s a popular speaker, teacher, and cookbook author whose latest book is Artisan Vegan Cheese.
As far as I’m concerned, Miyoko should receive the Nobel Prize for Innovative Deliciousness for her work. The air-dried gouda and brie (both cashew-based) are amazing.
Read MoreAfter Mary Wendt had been practicing medicine for several years, she discovered that despite exercising like crazy and eating “right” (lots of meat for protein and dairy for calcium), she was pre-diabetic and had dangerously high cholesterol.
That shock led her on a search for a solution that didn’t rely on pills and surgery.
Read MoreTami Noyes of VeganAppetite.com has tackled the biggest, baddest bastion of carnivory with her latest cookbook, Grills Gone Vegan.
Read MoreJessica Porter is co-author of The Kind Diet, with Alicia Silverstone, and the author of The Hip Chick’s Guide to Macrobiotics, and the recently published The MILF Diet.
Read MoreJill Nussinow, aka The Veggie Queen, has been helping people eat healthy and delicious for over 20 years.
As an “alternative” (or, as I prefer to think of her, “renegade”) dietitian, a chef, and a cookbook author and cooking instructor, Jill has helped thousands of people transition to a plant-based diet.
Read MoreJulie Morris is a cookbook author and recipe developer for “Superfoods” companies.
I’ve always been suspicious of Superfoods, thinking that the term is more about marketing than fact. So I was looking forward to grilling Julie about Superfoods, and the role they can play in a whole food, plant-based diet.
Read MoreBrendan Brazier is a professional Ironman triathlete, author, and formulator of Vega plant-based nutritional supplements.
Read More
