Vegan baking just got a whole lot better. Make creamy vegan meringue for pies, cookies and more with just three ingredients! Chef and cookbook author Mark Reinfeld, the founder of Vegan Fusion, shows you how to transform the liquid from a can of chickpeas into a versatile egg ...read more
There’s a reason chia seeds are still trending: They’re loaded with protein, fiber, and omega-3s. Chef Mark Reinfeld, the founder of Vegan Fusion and the instructor for our next online course, Vegan Fusion: Essentials of Plant-Based Cuisine, shows us how to prep the seeds to use ...read more
Learn how to shop for nuts, one of the best sources of good quality fats, fiber and protein, and Omega 3, from Natural Gourmet chef instructor Celine Beitchman.
Whether you're lactose-intolerant, follow a vegan diet, or just want to switch it up, non-dairy milks make a tasty and versatile addition to try. There are many varieties on the market today—we aren’t limited to just soy milk anymore. While the milks may come across as straightforward, here's some important label lingo to know.
Grocery shopping can be intimidating for new vegetarians: off-limits ingredients abound, and questionable products seem to lurk in every aisle. When in doubt, use this handy cheat sheet—and learn how to replace non-veg items with suitable substitutions.
Here at VT, we’re always on the lookout for the latest-and-greatest vegan cheese. Kite Hill. Treeline. Dr-Cow. We've devoured it all. Our current obsession? Miyoko’s Creamery. The aged cashew-based goodies made by vegan DIYer and cookbook author Miyoko Schinner elevate any cheese plate, sandwich, pasta dish, or straight-up snack attack.
Fresh summer produce is on the verge of running rampant. Hurray! There are endless, easy ways to incorporate variety, color, and vibrant flavors into your warm-weather cooking. Follow these tips for using seasonal fruits and veggies—whether you picked them up at your neighborhood farmers' market or your own rooftop garden.
Okra’s popularity extends throughout the Mediterranean, Southeast Asia, and the Southern United States. When cut, the ridged okra pod oozes a sticky substance that thickens stews, such as Creole gumbo or Middle Eastern bamya. Here's how to choose it and use it while it's in season.