Vegan Mochi donuts have been an amazing quick go to dessert, breakfast or afternoon snack for me this summer. Here is an easy recipe that can be customized with any flavor combination! Makes 7 donuts INGREDIENTS Dough 1/3 cups non-dairy yogurt, tofu, or coconut cream 1/3 cups brown sugar ⅔ cups non-dairy milk 1 1/3 cup glutinous rice flour (Mochi) or tapioca flour (pon de ring) 2 teaspoons baking powder 1/4 cup butter or oil For topping Melted chocolate or glaze of choice Crushed pistachios, sprinkles or other decorations METHOD In a large mixing bowl add all the dry ingredients (glutinou ..read more

Here is a quick and easy vegan matcha and strawberry ice cream recipe! This is my absolute favorite ice cream combination ever, I promise it’s the best thing you will eat. You can even make other flavors with the ice cream base in this recipe. Makes 2 pints INGREDIENTS 1 can full fat coconut cream 1 can sweetened condensed coconut milk (you can even make this quickly by simmering 280 ml coconut milk with 1/4 cup sugar on a stove) 1 1/2 tbsp matcha powder 1 cup diced strawberries METHOD Pour 1 can of coconut cream to a large mixing bowl and whip until creamy. Add 1 can of sweetened condensed c ..read more

This is for all the fungi enthusiasts! I absolutely love mushrooms because they hold a wonderful bite and so much flavor when cooked. This curry is one of my favorites. THE VEGGIES 3 diced tomatoes 16 oz of mushrooms of choice THE SPICES AND TEMPERINGS 1 tsp ginger garlic paste 6 green chilies 1/2 a red onion 1/2 tsp turmeric 1 tsp mustard seeds 1 tsp ural dal or black gram 1 tsp coriander 1 tsp cumin 1 tsp chana dal or split chickpeas 3 dried red chillies 5 curry leaves 1 tsp garam masala THE GARNISHES 1/2 a bunch of cilantro to garnish Juice of 1/2 a lemon METHOD Heat a saucepan on medium h ..read more

Maritozzi are pillowy soft Italian cream buns rising in popularity; and to me they always seemed similar to Japanese Sandos, milk bread sandwiches with whipped cream and decorative fruit designs. So I attempted to fuse the two concepts to make this delightful twist. For the Maritozzi Dough: 500 grams (4 cups) all purpose flour 7 g (1 packet) instant yeast 50 g (¼ cup) sugar 1/2 cup aquafaba (drained chickpea water) 3/4 cup unsweetened non-dairy milk 1 tsp vanilla extract 1 tsp salt ⅔ cup olive oil For the Browning Glaze: 1 tbsp non-dairy milk 1 tbsp maple syrup ½ tsp vegetable oil For the Cre ..read more

Big corporations are competing to be the “most sustainable” releasing sustainability reports and processes such as decreasing energy and water use, optimizing packaging, and improving recycling to reduce operational costs by asking suppliers in the Global South about their cost structures. This allows them to further exploit these suppliers and ask for even lower prices risking suppliers financial sustainability, forcing them to cut labor costs and forcing them to use cheaper fuels in production at expense of the environment. Using sustainability to increase brand value will only increase wea ..read more

Bao is a beloved Chinese bun and in this recipe I wanted to recreate that amazing fried chicken style bite but with tofu. It’s truly one of my favorite recipes now! BAO 360g or 1.5 cups all-purpose flour 1 tsp baking powder 2 tsp instant dry yeast 2 1/2 tbsp sugar 2 tbsp vegetable oil, plus extra for greasing the dough 200g or 1 cup warm water CRISPY TOFU 1 block of tofu 2 tsp sea salt ¼ tsp ground black pepper 1 cup corn flour (cornstarch) vegetable oil for deep frying CHILI SAUCE 1/3 cup soy sauce 1/3 cup sugar 2 tbsp apple cider vinegar 2 tbsp gochujang 2 tbsp tomato ketchup 3 mince garlic ..read more

With the rise of fast fashion and colonialism, slow mindful collaborations between people and craft communities has reduced significantly. People have preferred buying readymade pieces from fast fashion retailers and are losing interest in intentional clothing. Many younger folx have little idea how intricate clothing is crafted and its importance to building a slow, sustainable future. In efforts to spotlight this process and garner interest, I documented how clothing is typically created by consumers in Hyderabad and India at large. In countries in the Global South, supporting local crafts i ..read more

Love late summer figs glazed with balsamic vinegar and agave. This recipe combines those flavors in a crispy hot galette with ice cream. A perfect dessert for fall. FOR THE DOUGH 11⁄2 cups all-purpose flour 1 tbsp granulated sugar 1⁄2 tsp salt 1 stick vegan butter, frozen and cut into small cubes 1 tbsp apple cider vinegar 1⁄4 cup ice water 1 tsp of plant milk or olive oil for painting on crust 1 tbsp brown sugar to sprinkle FOR THE FILLING 2 tbsp vegan honey 1 tbsp fruit jam of choice 3 tbsp balsamic vinegar 2 cups halved figs 2 tsp orange zest 1⁄8 tsp salt GARNISH 1 scoop vegan ice cream fo ..read more

A critical part of sustainability is reviving cultural practices. In a generation focused on new technology and efficiency, we crave the slowness and intentionality behind ancient forms of textile and print making. Kalamkari is one such practice that I have been mesmerized by and has only a few craft communities practicing its true form. Many Kalamkari prints you see today are mass produced and machine made, which has put Kalamkari artists out of work. That is why when I learned about Ilamra a brand by Trishala and Yashila I was excited to hear about how they were incorporating Kalamkari bloc ..read more

How we interact with clothing and understand the process impacts how we value it. For BIPOC (Black, Indigenous and People of Color) communities, sustainable fashion is just fashion because the production of clothing is inherently sustainable from farm to closet. We have had sentimental relationships with our clothing for a millennia. Pictured here hand-marbled silk scarves created and styled by Niha In countries like India, most consumers are aware of and participate in the process of creating their garments. India has a massive variety of regional textiles using fibers like jute, silk, cotto ..read more