Brick Bread may look as dense and heavy as a brick, but it sure doesn’t taste like one.

When pizza met hummus, it was love at first bite.

Ease the transition from summer to autumn with a satisfying shiitake pesto.

I went to Vienna, Austria and all I got were these beans.

Use up those summer veggies kicking around in the fridge and enjoy middle eastern flavors in one fell-swoop!

Start the New Year off on the right foot, with a sweet vegan apples and “honey” semifreddo that couldn’t be easier.

The berry tart that almost wasn’t… But turned out even better than planned, thanks to a little baking snafu.

Though these cheesy vegan crackers were built to travel, they’re also perfect for an ordinary day at home. Slightly smoky and spicy!

At a loss for how to use all of your summer squash? Look no further, this roasted zucchini soup will lift all your worries!

Forget about plastics- glass drinking straws are the wave of the future (and so beautiful, too!)

Salad need not be a curse word! Try out this barley and fresh pea salad, and you’ll see what I mean

The strange but true story of why carrots and raspberries became a match made in heaven, plus a recipe for cake and my new favorite frosting

Vegan cookies ‘n creme milkshakes, no ice cream required!

Being vegan on the 4th of July shouldn’t suck. Get into the grilling experience and make green goddess burgers!

If you can bake cookies, you can easily make this refreshing lemon and ginger icebox cake.

When it comes to summer time spreads, give hummus a break for once and try this umami, Asian-inspired adzuki bean dip instead.

Experiments in raw “baking,” and a recipe for chocolate that couldn’t be easier to whip up.

Delicious bacteria: A quick primer on kefir, and using it to make vegan cheese.

Carrot cake will never be the same after you’ve tasted this yeasted carrot cake bread!