Baking With Substitutions
Running out of ingredients? Try baking with substitutions!
by Lindsey Houlihan
at Colgate University
Partake Foods Releases Three Soft Baked Cookies
Two of the flavors are new, one also comes in the original version.
by Arielle Gordon
at Colorado College
Tips for a Sustainable, Veg-Curious Lifestyle
Don't want to commit to veganism just yet? Here are some tips for expanding your culinary repertoire and becoming more "green" in the process.
by Sara Klimek
at University of Vermont
Cooking for a Day Using Only Pantry Staples
It can be done.
by Seemran Kansara
at University of California – Berkeley
The Perfect Meals For Every Occasion - Chef Manolo’s Best Farmstand Chili and Roasted Sweet Potato Soup
The story of how a New Jersey local set out to take over the world with his healthy vegan, gluten-free and soy-free, plant-based Chilis. This is sponsored.
by Vedant Shrivastava
at George Washington University
Up Your Quarantine Snack Game with Safe + Fair Drizzled Popcorn
Add a poppin’ snack to your stay-at-home days.
by Sarah Arora
at National Contributor
How Manolo's Best Farmstand Chili is Handling Adversity
Chef Manolo is turning these bad times into something great for his company.
by Jenna Pizzi
at Loyola University Maryland
Five Simple Ways to Add More Plant-Based Protein to Your Diet
And none of them involve eating an Impossible Burger!
by Sara Klimek
at University of Vermont
Seven Vegan Pantry Staples and How Best to Use Them
Contrary to popular belief, there's more to veganism than just fruits and veggies!
by Sara Klimek
at University of Vermont
Drink smarter, think smarter: Goldthread Plant Based Tonics for the mind and body
How Goldthread Plant Based Tonics is changing the way Americans consume food and drinks.
by Celine Macura
at Northwestern University
Top 5 Oatmeal Topping Combos
Best combinations for the best pick me up
by Katherine Dawson
at Washington University in St. Louis
Wink: Satisfy your Sweet Tooth for Only 100 Calories per Pint
The most satisfying 100 calorie snack that I have ever had!
by Lexi Minutillo
at Washington and Lee University
