Like all all recipes, holiday-themed libations are taken very seriously in my household. Between the office parties, friendly get-togethers, and family visits of the season, there are so many (joyful) obligations to entertain from Thanksgiving to New Year’s. Sure, some among us may limit their themed drinks to a shot of Amaretto or Frangelico in their morning coffee while their family opens gifts, but with just a tiny bit of effort you can prepare some amazing punch and cocktail recipes.
The holidays are upon us, so that means before your New Year’s health resolutions kick in, the time to indulge is right now!
Vegan pizza-lovers everywhere just breathed a collective sigh of envy with the news that Domino’s pizza (yes, the franchise chain with more than 10,000 locations worldwide) just added a meat- and dairy-free pizza to its menus throughout Israel. This isn’t just a “hold the cheese” pizza, either — it comes fully-loaded with soy cheese and vegetable toppings.
This Thanksgiving, leave turkey — and all animals — off your plate without missing any holiday fun. You’ll find that many side dishes such as mashed potatoes, stuffing, green bean casserole, and candied yams can already be easily “veganized” with only a few minor modifications. Try these vegan side dishes at your next holiday feast.
Have you ever been the only vegan at the Thanksgiving table? When I visit family for the holidays I like to impress them by bringing vegan versions of all the holiday classics, but it’s challenging to prepare ahead and transport a full veg-friendly feast. My solution to this dinner conundrum: Compassionate Casserole!
Like many vegans, I spend a lot of time in the kitchen. And while I love trying new recipes and am an avid collector of cookbooks, sometimes it’s nice for someone to just show you how to do it. That’s where the talented and charming Spork sisters come in.
Last weekend I had the pleasure of attending and participating in Paris Vegan Day, an international celebration of plant-based eating in France! Now in its fourth year, I was thrilled to be asked to present cooking demonstrations at this ever-growing festival.
Earlier this year, Public School 244, an elementary school in Queens, New York City, announced that its cafeteria is now 100 percent meatless — and it just turned in its own report card to reflect how its 400 students are responding to and benefiting from the all-vegetarians meals.
Regardless of what part of the US (or the world) you call home, it’s hard to resist the veganized versions of Southern comfort foods like corn bread, barbeque sandwiches, and berry cobblers. And while the South may not seem like the first place you’d look to for vegan cuisine, you might be surprised by the increasing availability of plant-based options.
