Wings are for flying, not frying! So next time you’re craving buffalo wings, opt for these healthy, gluten-free cauliflower wings. This recipe was ingeniously developed by Alex Thomopolas. Head over to her blog for the full recipe and procedure.
Cauliflower Buffalo Wings
- 2 medium heads of cauliflower
- 1 cup white rice flour (or substitute regular flour)
- ¼ teaspoon garlic power
- ¼ teaspoon salt
- ¼ teaspoon paprika
- 1 cup water
- 1 cup Frank’s Red Hot Buffalo Wing Sauce
Vegan Ranch Dip:
- 1 cup vegan mayonnaise
- ½ cup vegan sour cream
- 1 teaspoon vegan worcesterchire sauce
- 1 teaspoon white vinegar
- 1 tablespoon dill
- 1 tablespoon chives
- ¼ cup Italian parsley
- 1/8 teaspoon cayenne pepper
- 1 garlic clove
- 1/2 teaspoon black pepper
The vegan cookbook scene is exploding to a point where every specific vegan niche you can imagine has been covered—from vegan slow-cooking to vegan stoner food.
In honor of summer we thought we’d take a moment to reflect on some exciting frozen yogurt news that is making veganism creamier than ever. Vegan frozen yogurt has left the niche market and gone mainstream.
Here are some chains that have started adding vegan frozen yogurt options:
Here are local shops that offer vegan fro-yo:
- Vegan Treats (Pennsylvania)
- Karma Cream (Florida)
- Oh Yeah! Ice Cream (Pennsylvania)
- Piccadilly Artisan Yogurt (Cleveland, Ohio)
- Sweet Frog (Richmond, Virginia)
- The Chicago Diner (Illinois)
- Purity Ice Cream (New York)
You can also make your own vegan soft serve at home using frozen bananas and a blender!
If you know of additional vegan-friendly frozen yogurt shops that are not listed here, please contact us.
One of the most exciting aspects of vegan living is the glee that comes from discovering new vegan products. Whether it’s a new vegan meaty delight, a cruelty-free deodorant that actually works, or an animal rights T-shirt company that will become a staple in your closet, if you’ve given veganism a chance, you know the delightful feeling I’m talking about.
Today we’re introducing you to the co-founder of the Berkeley vegan shop Republic of V, Noelle Callahan, who is sharing a few of her favorite vegan products that have hit the market recently.
Noelle’s Vegan Favorites:
If you’d like to see more of these favorite videos, let us know!
Supermarkets are filled with a baffling array of oils: corn, sunflower, safflower, peanut, sesame, soybean, and more. How are you supposed to know the difference and make a good choice?
Watch this video to see why most people really only need to keep two or three types of oils in the kitchen: coconut oil for high-heat cooking, extra virgin olive oil for savory dishes, and canola oil for baking that requires flavorless oil. Also find out what “Extra Virgin” really means!
The weather is warm, and people everywhere are grabbing their shades and hitting the grill. But no barbecue is complete without veggie kebabs! Shish kebabs are both delicious and fun, and can be customized to every individual’s liking. Plus, they are incredibly easy to make.
Veggies Perfect for Shish Kebabs:
- Bell Peppers
- Cherry tomatoes
Vegan Meats Great for Shish Kebabs:
Watch our video to see exactly how these are prepared and to find inspiration for your own barbecues.
These red, white, and blue cheesecake stuffed strawberries are festive, simple, and the perfect addition to any 4th of July BBQ, dinner party, picnic, or potluck. Watch the how-to video below to see how it’s done!
- 1 cup of your favorite vegan cheesecake filling (If you don’t already have a favorite vegan cheesecake recipe, try this one made with vegan cream cheese, which is now easy to find!)
- 15 strawberries (large and uniformly shaped)
- 15 blueberries
You’ll need a sharp knife for detailed strawberry carving and a plastic bag to use for piping (simply cut a small hole in the corner and squeeze the cheesecake filling out of it). Don’t worry, it really is as easy as it looks in the video!
- 1 container of vegan cream cheese (8 oz)
- 1/4 cup sugar
- 1/2 tbsp lemon juice
- 1/2 tsp vanilla extract
- Pinch of salt
Blend all ingredients and bake at 350 degrees for 30 minutes. Chill for at least one hour before piping into the strawberries.
Note: You can also use vegan frosting or coconut whipped cream in place of the cheesecake filling.
Find more Independence Day recipes and resources here.
If you love vegan candy, jewelry, belts, cosmetics, frozen desserts, stickers and food, you will love this 100 percent vegan store that recently opened shop in Berkeley, California.
Meet: Republic of V, and watch this video to take a peek inside the shop!
Next time you visit the Bay Area, be sure to plan a trip to this vegan hotspot. You can also check out our Berkeley Vegan Restaurant Guide, but be careful, it may leave you drooling and buying a plane ticket.
Unbeatable on salads and an essential accompaniment to falafels or hummus, this recipe can be made in under five minutes. Plus, once you try this tahini dressing, you’ll never again be tempted to reach for dairy. It’s that good.
- ¼ cup tahini (we recommend Al Wadi)
- ¼ cup water
- Juice of half a medium-sized lemon
- 2 cloves garlic, finely minced
- Pinch of salt
Put all of the ingredients into a bowl and stir vigorously until creamy. This can take two solid minutes of mixing and you’ll see it combine to form a thick and creamy dressing. This recipe yields enough dressing for two large salads.
For more salad tips and tricks, visit Vegan.com/Salad.