Recipe + Photo by Samantha Scott Creamy hot cocoa is the perfect treat for dessert or a warm delight on a cold winter day. Follow these steps to make a delicious, creamy and flavorful cup of hot chocolate. Adjust the flavor to your liking with the optional mix-ins and toppings. SERVINGS: Two; 1 cup serving mugs INGREDIENTS 2 cups of unsweetened dairy free milk of choice – I suggest oat or almond milk 2 tablespoons of cocoa powder 3 tablespoons of dairy free, semi-sweet, plant based chocolate chips 1 tablespoon organic raw sugar ¼ teaspoon peppermint or vanilla extract – optional mix-in Ground ..read more

Recipe + Photos by Samantha Scott There is something so cozy about a freshly baked cookie. Follow this recipe below for a delicious vegan cookie that’s perfect for your next party, dessert or warm snack! INGREDIENTS  ½ cup melted coconut oil or vegan butter ½ cup pumpkin puree ¾ cup brown sugar – You can use light or dark. The cookies will just be lighter or darker in color based on your preference. ¼ cup organic white sugar 1 ⅓ cups all purpose flour 1 teaspoon of pumpkin pie spice or cinnamon 1 teaspoon fine sea salt ½ teaspoon baking soda ¾ cups of vegan chocolate chips – ½ cup shoul ..read more

Recipe + Photos by Samantha Scott This easy to make vegan stuffing recipe is perfect to serve as a delicious side dish for your next dinner.  Served warm from the oven or at room temp, it’s a great addition to your Thanksgiving  or holiday meal! INGREDIENTS ¼ cup vegan butter (½ stick) ½ tablespoon vegan butter – This is reserved for coating the bottom of your casserole dish. 1 cup celery, chopped – Generally, this is about 2 full stalks. 1 cup yellow onion, chopped  3 cups vegetable broth 1 vegan cornbread – Standard 8 inch sized pan of cornbread, crumbled into 1 inch chunks ..read more

Recipe + Photos by Samantha Scott This recipe is a vegan twist on a classic cornbread. It bakes up moist with crispy edges and perfectly compliments dishes like soup or chili.  INGREDIENTS 1 ½ cups cornmeal 1 ½ cups all-purpose flour 1 tablespoon baking powder 1 tablespoon vegan sugar 1 teaspoon salt 1 1/4 cup plant-based milk – Soy, almond, oat or cashew are all good options here. 1 cup water ⅓ cup organic light olive oil DIRECTIONS Preheat your oven to 400F. Line a baking pan with parchment paper. Use an 8×8-inch pan for thicker cornbread or 9×13 for thinner. As an alternative to th ..read more

Vegan Food Week 2023 – January 24th to January 29th Visit 5 or more locations and get a free sweet treat from Minglewood Bake Shop with a copy of your passport.  V72 Limited Edition Carrot Ginger Kombucha by Nina Kombucha – available at these locations *list of specials and digital passport located here The post <strong>2023 V72x2 – 144 hours of Vegan Food in Richmond Virginia – because 72 hours is not enough!!</strong> appeared first on Vegan Action ..read more

Recipe + Photo by Samantha Scott These oven roasted vegetables with rosemary make for the perfect side dish, savory lunch and even a great snack! I love that it’s quick to make, satisfying and full of flavor. The added rosemary fills the kitchen with such a lovely aroma too. Customize this recipe to your taste with your favorite vegetables and enjoy! INGREDIENTS  1 cup fresh broccoli florets 1 cup cauliflower florets 1 cup baby carrots 2 cups brussel sprouts ¼ cup melted plant based butter or Nutiva Organic Butter Flavour Coconut Oil ½ teaspoon fine sea salt ¼ teaspoon garlic powde ..read more

By Lydia Roscoe Living the student lifestyle can make it seem harder to become a vegan. However, this article will go through top tips and ideas to encourage you to start your vegan journey, as a student on a budget. In every place you go, there are decisions you can make to help our planet and be ethical toward animals. This is the perfect time to start your journey! Take it Slow In a world that is non-vegan, it can be challenging to convert to veganism overnight. It is a very personal choice; you must go at your own pace and keep your end goal in mind. Each day, if you have three meals, you ..read more

Recipe + Photo by Katelyn Chisholm Tangy, sweet, super flavorful! I love this recipe as a great side dish, appetizer, party snack, taco salad topper, etc.! The best part about it is that it is totally customizable based on your preferences! Below I have shared measurements that I prefer but if you like more spice, add more spice… not a tangy lime fan? Add less lime! Make it how you like it and enjoy! Ingredients 1 tablespoon extra-virgin olive oil 16 oz fresh or frozen corn ½ teaspoon of each of the following: garlic powder, dried oregano and sea salt ¾ teaspoon of each of the following: smo ..read more

Easy and Delicious Lentil Tacos as seen on CBS6 Virginia This Morning by Executive Director Krissi Vandenberg – Enjoy! INGREDIENTS• 2 cups lentils, cooked (from 1 cup dry lentils) or 2 cans lentils, drained• 1 white onion, finely diced• 1 tbsp. olive oil• 1 packet taco seasoning or homemade spice mix• 1–2 garlic cloves, minced• Corn or Flour Tortillas, for serving• Taco toppings: shredded lettuce, pickled jalapeños, salsa, cheese, sour cream SPICE MIX:• 1 tablespoon chili powder• 1/4 teaspoon garlic powder• 1/4 teaspoon onion powder• 1/4 teaspoon crushed red pepper flakes• 1/2 teaspoon paprik ..read more

Recipe + Photo by Krissi Vandenberg Salads are always an easy meal to make regardless of the season. While we used Lightlife Tempeh Bacon, you can always substitute it with your favorite plant-based “bacon”. Ingredients For the salad, combine: 1 package of ready-to-eat Lightlife Tempeh Smoky Bacon, cubed 8 cups kale, chopped 1 cup cooked quinoa, cooled* (optional for extra protein and fiber) 1 cup cherry tomatoes, halved 1 bell pepper, diced 1/2 cup pumpkin seeds or sunflower seeds For the tahini dressing, whisk together: 1/4 cup tahini 3 tablespoons water 2 tablespoons lemon juice 2 teaspoo ..read more