For the Vegan Hollandaise Sauce: 6 ripe yellow tomatoes 1/4 cup extra-virgin olive oil, plus extra for tossing with the tomatoes 1 tsp. Dijon mustard Pinch of white pepper 2 Tbsp. white vinegar or wine vinegar 2 Tbsp. vegan margarine (try Earth Balance brand) 2 tsp. arrowroot mixed in 1/4 cup cold water • Preheat… Read more »
It doesn’t need to be Easter to enjoy a cruelty-free take on deviled eggs. This recipe uses a surprising ingredient that’s probably already in your kitchen.
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Everyone loves a nice glass of strawberry lemonade in the summer, so why not put those same refreshing flavors into a cupcake?
If you have any extra veggies that you don’t know what to do with, mix them with rice, baked tofu, and chickpeas to create this vegan, protein-packed bowl.
All you need to make these vegan treats is a banana, some peanut butter, and a whole wheat tortilla. (Vegan chocolate chips aren’t required, but they are recommended.)
These protein-packed bars are made from ingredients that you probably already have in your pantry, and take only 10 minutes to make.
Lunch and Dinner
Adapted from a recipe by and published by permission of The Daily Dish.
This recipe has been adapted from one in Linda McCartney’s Family Kitchen, which describes the dish as follows: “This is a totally gorgeous pie—bring this to the table and everyone will sigh with delight. And as we use ready-made vegan pastry and burgers or meatballs, it is easy to put together. The pastry is widely… Read more »
Dessert and Beverage
Appetizer and Snack
“Almost all of us grew up eating meat, wearing leather, and going to circuses and zoos. We never considered the impact of these actions on the animals involved. For whatever reason, you are now asking the question: Why should animals have rights?” READ MORE
— Ingrid E. Newkirk, PETA President and co-author of Animalkind