I’ve had my fair share of experiences with various types of pasta, mostly because I love making vegan mac ‘n’ cheese. Sometimes I’m cooking for a gluten-free friend, and have to find a good substitute for the semolina/durum wheat pasta that I usually have on hand. Quinoa pasta, brown rice pasta, you name it, I’ve probably tried it out. Then, a few weeks ago, I heard about TOLERANT Foods. The company is centered on providing healthy, allergy-friendly pasta that can not only replace gluten-y noodles, but also make it a healthier alternative. Read more…
All posts in Recipes
When I was a child, cream cheese was much like a food group for me. Every day, I would bring one or two of those creepy yet convenient packets of cream cheese with me and put it on just about any food item with glee. Luckily, for me, I grew out of that phase, but I definitely still have a soft spot for that creamy goodness of a spread. It’s exciting to see so many vegan cream cheese alternatives on the market.
The temperatures have started dipping and dropping, but it doesn’t mean you have to stow away your salad tongs! We love autumn salads, especially when they feature our favorite hearty greens (more kale, anyone?), a sweet and savory vinaigrette, and protein-filled seed mix. Here’s a recipe for an Autumn Kale Salad featuring Eat Seed. You can rely on this green salad any night of the week!
Cool summer treats don’t have to be complicated. In fact, it’s usually better if they aren’t.
With so many fun things on your summer calendar, you don’t want to be stuck in the kitchen too long. This light, refreshing salad combines in-season cucumbers with some interesting playmates: savory tahini, sharp red onion, and delicate dill. The result is a salad that will keep your taste buds interested and your body hydrated, whether you’re at home, at the beach, or sharing some tasty poolside eats.