Vegan for the People

The chicken-style seitan in these soft tacos gains a deep red color and distinctive flavor from a marinade with achiote, also known as anna...

Corn masa flour is one of the cornerstones of Mexican cooking, and appears in an endless variety of shapes and sizes, from tamales to tort...

  When you think of great breakfast food, beets may not be the first thing on your mind. I’ve been picking up a couple of nice bunches of b...

 The weekly routine here in Chico isn’t complete without a bike ride downtown to the Thursday night market. Cherries and new red potatoes ...

 I’m starting this post about changes with a final picture from my place in Fargo, North Dakota, which has been home for most of the past s...

This will be a quick post, but I couldn't keep these puff pastry-wrapped asparagus twists to myself.  They're from American Vegan K...

 Feijoada is Brazil's take on one of the world's great food pairs - rice and beans.  In it's traditional form, feijoada (pron...