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Soy Milk for Babies
A review of the research on the ingredients in soy milks, soy yogurts and soy formula and how it can be beneficial or affect your baby.
read moreVegan Acne
Acne and skin break outs are not uncommon for those becoming vegan. Here are a few reasons why and what you can do about it.
read moreGetting a Balanced Diet
A well-balanced vegan diet can be a great aid in maintaining overall health and preventing chronic disease. However, there are plenty of less than healthful foods that happen to be vegan.
read moreAgave Nectar During Pregnancy
One of my fellow dietitians asked a similar question to the vegetarian group within the American Dietetics Association. This brought on a brouhaha that lasted for days. Here’s my take on the agave nectar issue.
read moreAlmond Milk
Almond Milk Prep Time: 10 minutesTotal Time: 10 minutes Yield: 3-4 cupsServing Size: 1 cup The ability to make homemade "milk" is extremely helpful for when store bought supplies run low, when you are unable to find products for a reasonable price, when you prefer the fresher taste, or when you need more control over the ingredients and processes than modern manufacturing allows. Nut "milks" such as this one are a staple in my house, but I do like to experiment with grains and seeds. Ingredients1 cup raw almonds 3 to 4 cups water 1 to 2 teaspoons agave nectarInstructionsCover the almonds with water and allow them to soak for at least 6 hours or overnight. Drain the almonds and place them in your blender, along with 1 cup of fresh water. Blend the almonds on high speed for 2 to 3 minutes, or until the mixture is smooth and creamy. Blend in another 2 to 3 cups of water, depending on your desired consistency. Pour the milk through a fine mesh strainer or a double layer of cheesecloth, squeezing to extract as much of the liquid as possible. If desired, return the milk to your blender and blend in some sweetener to taste. Refrigerate and use within 3 to 4 days. No Soak Method: If you need some almond milk in a hurry, skip the soaking time, but use boiling water. NotesTruly raw almonds may not be available, but just make sure they are not roasted, salted or seasoned in any way. Rather than blanching almonds myself, I often cheat by purchasing sliced almonds that are ready to go. The remaining almond pulp can be used in other recipes or skin care (i.e. a facial scrub). By Alisa Fleming, founder of GoDairyFree.org 3.1https://vegfamily.com/almond-milk/Copyright...
read moreVegan Meals for Skeptics
Many non-vegetarians think vegans eat strange food. When serving them, rather than switching from steak to tempeh, or serving tofu or seitan to your wary guests, here are some delicious dishes that are naturally vegan and they are sure to enjoy.
read moreParchment Paper
In the baking world, there is one tool that is above all others: it protects your bake ware, quickly releases your goodies from pans, and makes for easy cleaning. In fact, it’s one of my favorite kitchen secrets and I rarely bake without it.
read moreSeitan Recipes
Today’s topic is Seitan… but before I start talking about The Wheat Meat I wanted to give you my Number One tip in the kitchen. Do you have your pens out? Are you ready to write this down? This will be on the test!
read moreBreakfast Smoothies
Smoothies are especially easy to make and clean up after if you use an immersion blender. Use these recipes as a starting point for creating combinations of your own.
read moreQuick and Easy Vegan Desserts
Undoubtedly you will have more than one day when you need to whip up a dessert but are short on time – and patience! These fast, no-fuss dessert ideas are ridiculously simple but will taste like you spent all day preparing them.
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