An earthy and bittersweet take on baked goods, just in time to begrudgingly celebrate VD.
Hearty and stupidly easy to make, this chicken and dumpling soup is best after long, cold days when there are lots of hungry mouths to feed.
These spicy wings bear an uncanny resemblance to highly processed industrial meat product—but they’re exceptionally homemade!
Wondering how to make vegan beef jerky? Fear not! This fool-proof recipe relies on shiitake mushrooms for a chewy bite and toothsome texture. NH-hunter-approved, apparently.
This barbecue sauce is a no-brainer alternative to the ones in the store, which always seem to be mostly corn syrup. Bonus: it’ll make your kitchen smell awesome, and get you in the mood for some grilling.
These are, in my humble opinion, the perfect vege burgers. The have a bite to them, a toothsome texture, and an ability to hold up on the grill. Make some extra and freeze for sharing at impromptu cookouts with friends and family.
For this June’s edition of the Gluten-Free Ratio Rally, I tackled vegan, gluten-free bread. The result? A bread that’s soft and chewy on the inside and crusty on the outside, which can be made into rolls or loaves. No gluten? No gums? No eggs? No problem.
These bagels are chewy on the inside and crispy on the outside. The dough is stretchy. They don’t fall apart when boiled. And yet there’s neither gluten nor gums in them. Sensitive tummies of the world, rejoice! (For those of you on RSS: pop on over to the WGV to check out the site updates! Huzzah!)