Category » Eat Me
 Forget tasteless tofu dogs: this collection of plant-based recipes proves backyard barbeques need not be dominated by meat. Better yet, the ingredients here are found at any grocery store—no specialty vegan pantry required—and the recipes are so simple it’s easy to make several courses on a single grill. At a recent barbecue, friends devoured the scrumptious slip-n-sliders, garbanzo-bean-based burgers flavored with spices and soy sauce. ... Read More
Warning: this post has nothing to do with women.  However, if you are a woman who likes free donuts this post has everything to do with you. Today, as I'm sure you already know, is International Talk Like a Pirate Day. Krispy Kreme is celebrating by offering a free glazed donut to anyone who shows up at Krispy Kreme and talks like a pirate, and a dozen free donuts to anyone who shows up dressed as a pirate.  That’s all. As you ... Read More
New York City-based People’s Pops specializes in icy treats made from locally grown fruits and organic sugar. Started by friends in 2008, the business became an instant success, and looking over these 55 recipes and drool-worthy photos explains why. Divided by season, the pops and shaved ice include the regular cast of flavors as well as surprises like cucumber, elderflower, and tequila. Not a single recipe lists more than five ingredients, and the ... Read More
 Want to make healthy, pizzazz-packed meals, but you're strapped for time? Look no further than this practical, innovative guide by Indian-American chef Ruta Kahate. Even if you only have the most basic of kitchen skills, you can make Indian staples in around 30 minutes or less. Just stock your spice shelf with a few basic seasonings like cumin powder and curry leaves, and follow Kahate's straightforward, step-by-step instructions. Who knew making your own ... Read More
We all have 'em: that thing we cook when we don't want to think about cooking; our favorite home-cooked dinner that's quick and easy, but a few steps above a bowl of cereal or peanut-butter-and-jelly-sandwich for dinner. When I was a kid, my mom hated cooking and my dad had very strict restrictions on what he wanted to eat. That meant we basically ate the same 7 dinners, in rotation, week after week. Sunday was always steak; Friday was always roast chicken. In ... Read More
As summer comes to a close, we’ve rounded up a few easy, delicious recipes that'll cool you down during the next few weeks of heat. As an added bonus, they're all vegan! The first recipe is for Toasted Marshmallow Ice Cream, courtesy of Chocolate Covered Katie (who is a master of easy and healthy desserts.) Her recipes make it easy to control how sweet you want the end result to be, and she even includes helpful instructions on what to do if you ... Read More
In a piece for xoJane.com, Lesley Kinzel argues that the outrage over blogs that promote anorexia – i.e. the efforts by Pinterest and Tumblr to take down “pro-ana” or “thinspiration” pages -- is actually making things worse. Shame, Kinzel points out, is a driving force behind eating disorders. So shaming anorexics by rushing at their blogs with flaming torches and scarlet “A”s may only encourage them to retreat further ... Read More
Raw food gets a bad rap. People think you have to have lots of complicated equipment to make it and that it takes days to prepare anything out of a dedicated raw food cookbook. But chef Amber Shea Crawley is helping change minds and delight palates with her new collection Practically Raw. In recipes cleverly designed with variations, substitutions, and even cooked options, Crawley frees the reader to play around with living cuisine at her own pace. Crawley’s ... Read More
Having friends over to watch the Olympics? You could bake boring ol’ chocolate chip cookies or do the classic vanilla ice cream in a mug…or you could completely knock your friends’ socks off with these adorable homemade lemon cupcakes! Complete with a crispy ice cream cone torch, tangy lemon butter icing, and red and orange shards of caramelized sugar to resemble the flame, these cupcakes couldn’t be any more appropriate for an Olympic ... Read More
  This recipe from the creative new title The Sexy Vegan Cookbook: Extraordinary Food From an Ordinary Dude by Brian L. Patton caught my eye because my CSA farm share this week was bursting with eggplant, bell peppers, and zucchinis and Patton’s Caponata incorporates all three in a luscious sauce. He recommends it as a topping for grilled seitan or pizza. I served it over quinoa and was in veggie heaven. Basically, anything you would ordinarily serve ... Read More