Articles

  • Jan 13, 2025 | liveeatlearn.com | Sarah Bond

    Quinoa: Rinse quinoa well In a mesh strainer, then add it to a medium pot with 3 cups of water. Cook according to package instructions until water is absorbed and quinoa is fluffy. Let it cool while you prepare everything else. Chickpeas: Stir together all Marinated Chickpea ingredients. Assemble: Spoon Marinated Chickpeas evenly into 4 large (32-oz) mason jars.

  • Jan 13, 2025 | vegnews.com | Charlotte Pointing |Chris Shoebridge |Sarah Bond |One Arab Vegan

    From the ancient Phoenicians to the Ottoman Empire to the French, many civilizations and countries have influenced Lebanese food over the centuries. That’s why, today, the cuisine is incredibly diverse, full of bold flavors and fresh ingredients. Due to the Lebanese diaspora, the food of Lebanon is also incredibly popular around the world—and the US is no different.

  • Jan 13, 2025 | liveeatlearn.com | Sarah Bond

    Prep: For this recipe, you can either stir everything together in a large bowl and then distribute into containers, or assemble everything right in the containers. You'll need 5 microwave-safe meal prep containers. Stir: Smash 2 ½ bananas (half a banana per container). Stir in 2 ½ cups high-protein pancake mix (half cup per container) and 1 ¼ cups egg whites (quarter cup per container). Sprinkle 2 ½ cups fresh or frozen mixed berries on top (half cup per container). Seal and refrigerate up to 5 days.

  • Jan 10, 2025 | liveeatlearn.com | Sarah Bond

    Veggies: Preheat oven to 400°F (204°C). Dice 2 bell peppers, 1 medium yellow onion, and 3 medium potatoes into bite-sized pieces (no need to peel the potato). Transfer diced veggies and 8 oz sliced button mushrooms to a large (10 x 15 x 1-inch) nonstick rimmed baking sheet. Drizzle with 2 Tbsp olive oil, sprinkle with 1 Tbsp Ranch seasoning mix, and ½ tsp salt. Toss everything to coat. Spread into a single layer and cook for 30 minutes, or until potatoes are tender. Leave oven on.

  • Jan 10, 2025 | vegnews.com | Hilary Pollack |Sarah Bond |Lauren Toyota |Jackie Sobon

    VegNewsRecipesTaste TestsThe old stereotype about vegans only eating lettuce and tofu is far from accurate, but hey, most of us do love a good salad. The satisfying crunch of lettuce and veggies is refreshing and wholesome, but to bring your salad from drab to fab (yes, this expression may have been lifted from reality television makeover shows) it will need an extra punch of flavor, texture, and overall oomph. Jump to the recipesShould you eat salad in winter?

Contact details

Socials & Sites

Try JournoFinder For Free

Search and contact over 1M+ journalist profiles, browse 100M+ articles, and unlock powerful PR tools.

Start Your 7-Day Free Trial →