It’s National Dairy Month — or as vegans can call it National Non-Dairy Month — and we’ve got a new milk alternative for you to sip. In addition to soymilk, almond milk, rice milk, and coconut milk, add flaxmilk to the list of delicious non-dairy milks. At only 50 to 60 calories per cup, you can drink your omegas every day. Flaxmilk comes in original and vanilla flavors and can be poured over cereal, added to batters for baked goods, whirred into smoothies, or enjoyed straight from the carton. Here’s a vegan summer smoothie recipe featuring vanilla flaxmilk, cantaloupe, and a generous handful of sunflower seeds. Read More
Sipping orange pekoe with a slice of spicy tea cake is a delicious way to spend the afternoon of a warm, sunny day. This easy vegan cake recipe can also be a tasty addition to a weekend picnic basket. Read More
When the craving for fresh summer peach pie arises but the last thing you want to do is make pie pastry, satisfy your vegan sweet tooth with this easy baked summer peach dessert. Partner it with a scoop of vegan ice cream and you’ve got the perfect finale to a backyard cookout. Read More
The list of reasons to eat fresh, whole foods instead of processed foods is long. However, sometimes it takes just a few specific reasons to convince you to eat as close to nature as possible. Here are four reasons from 25 Amazing Facts About Food, a new (free) download from Mike Adams, editor of NaturalNews.com. Read More
Summer is when fruit is at its ripe juiciest, making fruit salads a winner at every meal. This vegan salad recipe boasts color, natural sweetness, and antioxidant-packed nutrition that kids and adults alike will find hard to resist. Read More
When the summer heats up, the last place you want to be is roasting in the kitchen. Raw food recipes are a delicious option when you need healthy food fast — and oven-free. These no bake vegan nutrition bars can be packed on hiking or camping trips as well as tucked into your family’s lunch bags as a wholesome vegan snack. Read More
Ann Gentry, owner of the Los Angeles vegan restaurant Real Food Daily, features this Fresh Raspberry Syrup in her newest cookbook Vegan Family Meals: Real Food for Everyone (Andrews McMeel, 2011). Try it with your favorite vegan pancake recipe, swirl it into dairy-free yogurt, or drizzle overtop vegan ice cream. If fresh berries aren’t available, Gentry suggests using frozen raspberries, strawberries, or blueberries. Read More
If you’ve been pining for French toast since adopting a vegan diet, it’s time to stop longing and start eating. Ann Gentry, author of Vegan Family Meals: Real Food for Everyone (Andrew McMeel; 2011), available in June, has one of the best vegan French toast recipes you’ll ever sink your fork into. Gentry is a pioneer in the world of vegan cuisine and owner of Real Food Daily, a vegan food eatery in Los Angeles that is a must-visit next time you’re in the area. If you can’t make it to her restaurant, pick up Vegan Family Meals – it features over 100 scrumptious and easy-to-prepare vegan recipes for every meal of the day. Until then, try Gentry’s vegan French toast recipe. Read More
Loaded with berry goodness, these scumptious vegan muffins also deliciously surprise with vegan white chocolate chips. Just in time for Memorial Day and 4th of July celebrations, Red White and Blue Muffins are a tasty vegan breakfast munch or sweet treat for a holiday picnic. Read More
Fresh blackberries are irresistible right from the brambles or off the farmers’ market counter, but bubbly warm with a vegan crust makes these nutrient-dense recipes even more of a swoon-worthy treat. Best yet, this vegan dessert recipe can be made with any sweet ripe berry in season. Read More
Vienna on 
