Kylie Perrotti

Jul 5, 2024 | vegnews.com | Kylie Perrotti

VegNewsRecipesNectarines, though any stone fruit can be substituted in this summery salad from The Plant-Based 5 Ingredient Cookbook, are bound together with juicy tomatoes and nutty, creamy chickpeas by way of herby basil, fresh lemon juice, and olive oil. The kick of heat from the jalapeño is a welcome contrast against the sweet fruit and lightly acidic tomatoes.

Jul 4, 2024 | vegnews.com | Sarah McLaughlin |Chris Miller |Lauren Toyota |Kylie Perrotti

Fourth of July often involves barbecues. In fact, 65.5 percent of Americans will celebrate with a barbecue, cookout, or picnic, according to the National Retail Federation. Such celebrations are usually loaded with meaty fare, but we’ve found 10 vegan recipes that show you how to have a delicious, cruelty-free holiday. Impress the skeptics with an array of meatless burgers and hot dogs, dairy-free cakes and side dishes, and vegan-friendly drinks—all while leaving animals off the menu.

Jul 2, 2024 | vegnews.com | Kylie Perrotti

VegNewsRecipesTostada, which translates to “toasted” in Spanish, is a famous dish that originated in Mexico. The foundation is simple: a crispy, toasted (thus, the name) corn tortilla piled with a variety of toppings. To stabilize the other toppings, a smear of guacamole or refried beans is added first. Then king oyster mushrooms are piled on top in this recipe from The Plant-Based 5 Ingredient Cookbookfor a tender meaty stand-in.

Jul 1, 2024 | vegnews.com | Kylie Perrotti

VegNewsRecipesWhipped tofu is creamy and rich, a blank canvas for any flavorings or ingredients you can imagine. In this recipe from The Plant-Based 5 Ingredient Cookbook, whipped tofu is served simply with stewed tomatoes, zucchini, and fresh basil leaves. The result is a lush textural experience.

Jun 11, 2024 | vegnews.com | Charlotte Pointing |Hannah Kaminsky |Jackie Sobon |Kylie Perrotti

Olive oil has long been a cooking staple around the world. In fact, its use likely dates back centuries, all the way to the days of the Roman Empire. Today, the olive oil market is huge (in 2023, it was valued at more than $14.6 billion), but while you can find the popular ingredient in most grocery stores, it’s important to note that not all olive oil is created equal.