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For today's FAQ With a Vegan Chef we talk all about supplementing. For years I was very anti-supplement. All of my macrobiotic teachers said that if you eat a healthy diet you should be able to get everything you need from your food. Now all the plant-based doctors are saying that as well. In an…
Guest Post: Butternut & Wild Mushroom Lasagna with Pecan Parmesan
November Cooking Tool of the Month – Casserole Dish Anyone that reads food blogs and is vegan (or not vegan for that matter!) has run across Keepin’ It Kind. The photos are gorgeous, recipes are creative, and Kristy’s sweet and bubbly personality shines through. Her blog is definitely one of my favorites so I’m thrilled…

Meatless Monday: Berry and Heirloom Tomato Salad with Yuzu Mustard Dressing
This has been my go-to salad all summer long since berries are in season and plentiful locally. Yuzu is a Japanese fruit similar to a mandarin. The fruit itself is rarely eaten but its essence is used in all kinds of things from vinegar, ponzu sauce, tea, liquor, marmalade, cakes, and body products. I used…

Meatless Monday: Oil-free Cheeze Sauce
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Meatless Monday: Spring Rolls w/ Almond Bliss Sauce
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A week along the Gringa Trail with Peru Hop
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