JD Raymundo
What We’re Cooking This Weekend: Vegan Spinach Artichoke Dip
Now that the holidays are quickly approaching, you're probably searching for a plant-based appetizer that is a crowd-pleaser for vegans and non-vegans alike. Look no further than this dairy-free spinach artichoke dip, which your guests will not be able to stop eating...
What We’re Cooking This Weekend: Hearty Vegan Vegetable Soup
As the weather gets colder, we're finding ourselves more inclined to reach for hearty, warm comfort food. In chilly weather, we're thankful that steaming soups exist and this Hearty Vegan Vegetable Soup is exactly what you need to warm up...
What We’re Cooking This Weekend: Creamy Pumpkin & Kale Pasta
We are well into fall and your Instagram feed is probably full of pumpkin pies, pumpkin lattes, pumpkin cookies, and pretty much pumpkin everything. So, I think it’s safe to say everyone is going a little pumpkin crazy, myself included. Now, we're including ourselves in the…
What We’re Cooking This Weekend: Japanese Vegan Tofu Katsu Dinner
If you love Japanese cuisine, you'll be happy to know that there are so many Japanese dishes like ramen, tempura udon, takoyaki, and sushi that can easily be made plant-based. One particular fan-favorite Japanese meal is a tonkatsu dinner, which is not vegan, but here we show you how …
What We’re Cooking This Weekend: 3-Bean Vegan Chili Everyone Will Love
What better recipe to make during these chilly days than chili?! The best thing about chili is that the longer it sits, the more depth of flavor you will get, which means your leftovers will taste even better and you'll be able to stretch this meal for a few days...
Rosemary Garlic Bread That You Can Make in Just Over 2 Hours
There is something about bread that is so good it’s borderline addicting. I’m not talking about a regular loaf of sliced bread, I’m talking about a satisfying hard-crust artisan bread that has you coming back for a second slice and a third...
Vegan Broccoli, Potato, & Mushroom Frittata With Tofu
Just because you’re not eating dairy doesn’t mean you have to miss out on epic savory breakfasts. For example, this delicious Vegan Broccoli, Potato, & Mushroom Frittata which is full of flavor, high in protein, and packed with veggies, is a perfect break…
Your Best Sunday Brunch Recipes Are Here, Plus New Milo Cookware by Kana
After a busy week, Sunday morning offers a chance to enjoy the slowness of the morning, and relax, refuel and eat delicious food with your closest family and friends. Now that we're all cooking at home more, there's nothing like treating yourself to the small luxury of well-made,…
What We’re Cooking This Weekend: Spicy Pomodoro Chickpea & Kale
This Chickpea & Kale in Spicy Pomodoro Sauce recipe checks everything you look for in a healthy vegan meal: The ingredients are simple whole foods, the method is easy, it’s high in plant-based protein, and it’s loaded with greens. Se..…
What We’re Cooking This Weekend: Roasted Butternut Squash Risotto
Fall is officially here and that means squash is in season. There's no better way to celebrate than making a Roasted Butternut Squash Risotto!
There are a few key things to keep in mind to get an amazing risotto. First, it’s the type of rice you use: Traditionally, risotto i…
There are a few key things to keep in mind to get an amazing risotto. First, it’s the type of rice you use: Traditionally, risotto i…
What We’re Cooking This Weekend: Vegan Yaki Udon
If you need to cook up a delicious dinner but you’re strapped for time, this noodle dish has got you covered. The best thing about this recipe is that you can adjust it to your own liking and clear out your fridge by adding add whatever vegetables you want to make…
What We’re Cooking This Weekend: Vegan Broccoli Potato ‘Cheddar’ Soup
The days are starting to get chillier as summer comes to a close. Even though its sad to say goodbye to the warm weather, we're looking forward and getting excited about all the delicious fall foods. Let's kick off the autumn recipes with some soul-comforting, Vega…