The difference between vegans and vegetarians is that strict vegans don’t consume dairy products, pre-cooked processed foods, honey, gelatin or anything that isn’t plant based.  I’ve been learning first hand from a young vegan woman how difficult it is for us carnivores to adapt to cooking for vegans.
My first attempt at feeding this vegan girl [...]

Summary: Making organic buckwheat pancakes may sound easy but I never would have imagined there’s VEGAN buckwheat pancakes. These are as simple to make as regular old Bisquick pancakes.

Ingredients

2/3 cup Arrowhead Mills Buckwheat Pancake Mix Egg substitute (it comes in powder form)
2 tsp canola oil
3/4 cup soymilk
Optional – Sunspire Organic Chocolate Chips

Instructions

Mix all the [...]

Summary: Tofu and soyrizo is a good way to mix up your breakfast routine. It’s vegan and dairy free. The person I first made this recipe for loved it and has since been making it in her own kitchen.

Ingredients

1 pound firm tofu drained
1 package soyrizo
1/4 of a diced onion
desired amount chopped bell peppers
desired [...]

Summary: This pasta salad goes well with traditional barbecue foods, lunch or dinner.

Ingredients

1/2 bag Tinkyada Brown Rice Pasta
1 1/2 cup diced celery
1 can sliced black olives
1 chopped dill pickle
1 jar of diced pimento
1 cup veganaise
mustard to taste
1 tsp salt
1 tsp pepper
dash of garlic to taste

Instructions

Boil pasta as per instructions on package.
Rinse pasta with cool water.
Combine [...]

Summary: This burger was a huge experiment that paid off. The mushrooms and tofu hold together nicely and the flavor is rich and zesty. As someone who eats regular hamburgers, I thoroughly enjoyed this tofu mushroom burger.

Ingredients

1 pound firm tofu, drained and mashed
1/2 cup diced onion
2 Tbsp Soy Sauce
2 Tbsp Bob’s Red Mill [...]