Smoky Kale and Chickpeas with Miso Peanut Drizzle From Bold Flavored Vegan Cooking

Celine Steen's latest cookbook:  Bold Flavored Vegan Cooking

vegan | quick | easy | gluten-free | nut-free | soy-free | 30 minutes or less

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21 Plant-Based Easter Recipes to Please the Crowd

You've got the big gathering this weekend and haven't figured out what to bring for brunch or dinner?  No worries, you've come to the right place.  Here are 21 bright and beautiful, colorful and plant-iful, nutritious and delicious, festive and flavorful, spectacularly spring-y recipes to cover everything from drinks to dessert - created by some of my favorite fellow bloggers.  There's more than one recipe in each category to give you options - good luck choosing!  Of course, these are recipes that can be enjoyed all season long, too.

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Indo-Chinese Corn Soup Recipe from The Ultimate Vegan Cookbook for your Instant Pot

I have had my Instant Pot for a few months now and hadn't used it yet.  I'd heard what a time-saver it was, how easy it was to use, how people didn't know what they did before owning one they loved it so much, I really liked that the pot inside is stainless steel so wouldn't leach any icky stuff into food - and still, I kept putting it off.  It was something new to learn and I was so busy.  I get the irony - the Instant Pot is meant to save time.  OK, I will admit:  I was a little intimidated by this big electrical pot with all the buttons.  Plus, was it really going to be a useful gadget or just another space-stealer?  But when I received a copy of Kathy Hester's new cookbook, The Ultimate Vegan Cookbook for your Instant Pot, for her book tour, I was inspired to finally learn how to use it.  I had heard through the grapevine that Kathy was the Instant Pot expert, so I knew I was in good hands.  Time to try it out.

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