The Blueberry Muffin Showdown, Veganized
50 years of Bostonian blueberry muffin debate gets a plant-based update.
by Nixie Strazza
at Northwestern University
Three Recipes for Staying Healthy When You’re Falling on Hard Times
Eat more vegetables to support immunity as some normalcy returns to campus.
by Seth Canada
at National Contributor
Here's How to Batch Cook a Pot of Beans from Scratch
For deeply seasoned, homey, and extra cheap beans, follow in abuela’s footsteps and skip the can.
by Isabella Luna
at National Contributor
The Recipes That Got Me Through My Sophomore Year
My most tried & true recipes for your first motherless, food-free apartment.
by Laila Adarkar
at National Contributor
The Best Chickpea Salad Sandwich
A summer recipe that everyone should know about!
by Haley Porter
at Wake Forest University
Tahini 101: what it is, why you need it, & what you can do with it
A creamy dreamy quarantine discovery
by Laila Adarkar
at University of California - Los Angeles
3 Dessert Recipes Packed With Protein
Make sure to save room for these desserts!
by Sophia Gao
at University of California - Los Angeles
Vegan Chickpea Flour Omelette
Light and fluffy, savory, and coming in with 10 grams of protein per 1/2 cup, this vegan omelette is going to be your new breakfast (or dinner) go-to.
by Mackenzie Laverick
at University of Vermont
Vegan Baked Feta Pasta with Under Ten Ingredients
Can the vegan version live up to the legendary TikTok Feta Pasta?
by Ashley Linares
at University of Florida
A Ranking of Vegan Ice Creams by a Non-Vegan Eater
Want to try some vegan ice cream? Make sure to read this article to know which ones are worth your money and which ones are better off left in the freezer aisle.
by Hana Chalmers
at Northeastern University
Savory Vegan Zucchini Waffles
Waffles for dinner while still getting in your vegetables and having a savory vegan meal? Um, yes please!
by Mackenzie Laverick
at University of Vermont
5 Vegan Breakfast Ideas other than Oatmeal
As much as I love oatmeal, variety is nice so here are some of my other go-to breakfasts that are easy to make, delicious, and vegan!
by Mackenzie Laverick
at University of Vermont
