All posts tagged soy-free

No-Bake Superfood Treats

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Who doesn’t love easy and healthy? This recipe includes some amazing superfoods like maca, cacao, coconut, and ceylon cinnamon. Here’s the rundown on what these nutritional power players will do for you:

  • Maca is great for balancing hormones and endurance.
  • Cacao is high in antioxidants and has been shown to enhance mood.
  • Ceylon cinnamon is great for balancing blood sugars.
  • Coconut has been shown to help burn fat.

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Our Favorite Vegan Dog Food Brands

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Companion animals hold a special place in our hearts so of course we want to show them love by giving them the best food and treats. We also know there’s some controversy around plant-based pooches, so we did a little research to share a few of our favorite dog food options with you.  Read more…

Asparagus Mushroom Omelette Recipe

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Every day’s the perfect day for brunch…or so we think at Vegan Cuts. I’ll tell you right now that you’re going to be thinking the same thing once you read this Asparagus Mushroom Omelette Recipe. Vegan, wholesome, and protein-packed—what more could you looking for in a savory, day starting meal for two

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TOLERANT Pasta Review + Recipe

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Recipe and Photos by Jackie Sobon

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…

Summer Veggie Casserole made with The Vegg

>>Buy The Vegg on Sale at Vegan Cuts<<

When The Vegg first came out, I was extremely intrigued as to how this product may differ from other egg substitutes for vegans that are already on the market. Would it even taste like an egg? Would it achieve the slimy sticky texture that makes for good use in baking, breading, among other things? Once I started experimenting with it, it was plain to see that The Vegg makes a yolk-type mixture that is pretty dang close!
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