Put that leftover pulp from your juicer to good use with this recipe for Tamale/Taco filling. This is the second video to Elaina's 4 part series on making a Tamale Spiral.
This dehydrated corn tortilla wrap is great for making a roll or spiral. Make the wraps thinner if you want to use them for taco shells or tortillas.
This Spanish style paella is incredibly delicious, easy to put together and quick to impress. Prepare using your favorite vegetables.
Sarah Kramer is the author of La Dolce Vegan! and co-author of How It All Vegan! and The Garden of Vegan!. In addition to creating her vegan masterpieces and maintaining her popular website GoVegan.net she also ownes and operates Tatto Zoo with her husband Gerry in Vancouver, BC, Canada.
Wheeler del Toro, (Boston) is the founder and owner of Wheeler’s Frozen Desserts www.icecreamproject.com, a microcreamery based in Boston that produces vegan ice cream using soy, coconut, rice, and almond milks. His ice cream has been featured in Boston Magazine and on the popular website Daily Candy.
Chef Brian P McCarthy takes us on a culinary experiment to veganize whipped cream.
These homemade gourmet crackers are easy to make and taste better than store bought at a fraction of the cost.
Janice Cox shows us how to create some fun bath salts wlth common kitchen ingredients.
Katie Marggraf of Sweet Pea Baking Company in Portland, Oregon shares one of their most sought after desserts.
These are killer good! Brian Igarta once again shows us how to create a fun and easy dish that we can't help but make at least once a month.