Earth to Veg (previously Real Ordinary Food) is all about making international recipes accessible to the vegan home cook. Featuring cuisines all over the world! Comment a favourite dish you would like to see veganized.
This healthy skin-on peanut butter is deliciously creamy and nutty, and full of fibre and antioxidants that you won’t find in any storebought peanut butter.
Buddha's Delight (luohan zhai) is a Chinese vegetable-beancurd medley, traditionally eaten after Lunar New Year.
This unusual stuffed bitter melon soup from Thailand and Vietnam is traditionally eaten during the New Year.
Ready for a twist on a classic comfort food? The tater tot grilled cheese melt combines crispy tater tots with the melty, gooey goodness of grilled cheese.
Haw leather (guodanpi in Chinese) is a traditional Chinese fruit leather snack made from hawthorn berries.
I tasted over 20 different vegan chicken products to find the best.
Vegan avgolemono, or Greek lemon rice soup, is a truly comforting concoction—no chicken or eggs required.
This silky smooth coconut milk pumpkin pie is made with kabocha squash (Japanese pumpkin).
This beginner-friendly stand mixer pie crust recipe is completely dairy-free and vegan.
These crispy vegan chickpea fritters are an Indian street snack called ambode or paruppu vadai.
Packed full of mouthwatering flavours, low on dirty dishes: this vegan egg roll in a bowl is the perfect weeknight dinner.
Fresh guacamole from scratch tastes so much better than the pre-packaged ones from the store.
Kalettes (kale sprouts, flower sprouts) are a cross between kale and brussels sprouts.
Jeongwol Daeboreum (Korean full moon festival) is next week.
Here in Canada, shine muscat grapes are 10× more expensive than green grapes—not an exaggeration—so I bought some to see if they're worth it.