Wylie Dufresne and Breads Bakery are a Match Made in Carb Heaven
Name any cooler chef or bakery to collaborate with. I'll wait...
by Ashley Steinberg
at National Contributor
Our Favorite Vegan Ice Cream Brands To Beat the Heat This Summer
Summer is coming and that means it's time for ice cream. Keep reading to find out what our favorite vegan ice cream flavors are!
by Julia Fennell
at Colorado College
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
Not A Fan Of Vegetables? Veggies Made Great Can Help
Did someone say chocolate muffins?!
by Casey Clark
at Hofstra University
A Full Day of Vegetarian Meals From Trader Joe's
Breakfast, lunch, and dinner with our friend, Joe.
by Sanam Patel
at University of California – Berkeley
Summer Is Coming and That Means It's Time for Daiya Ice Cream Pints
Your freezer will thank you later
by Arielle Gordon
at Colorado College
Spruce Up Your Sandwiches With Suckerpunch Gourmet Pickles
Pickle chips?!
by Casey Clark
at Hofstra University
Nourish Bar Introduces a Fun Hawaiian-Asian Flare to Bloomington
If you haven’t ventured your way down 6th street past the sqaure to find Nourish Bar, you better get a move on it. The Hawaiian-Asian flare brings some fun and flavorful dishes to Bloomington.
by Natalie Jacobi
at Indiana University
Find The Best Plant-Based Chicken NUGGS At Target And Walmart Stores Nationwide
This childhood favorite is back in a better-for-you way.
by Casey Clark
at Hofstra University
A Taste of Home: Chana Masala (Chickpea Curry)
Follow along as I recreate my favorite childhood Indian dish.
by Sanam Patel
at University of California – Berkeley
Ozo Foods Has Entered the Plant-Based Chat
With a variety of frozen plant-based options, it's hard to go wrong
by Arielle Gordon
at Colorado College
How to Make Westwood's Infamous CAVA With This Falafel Bowl Recipe
This recipe is perfect for when you're craving a CAVA bowl, but your wallet doesn't agree with your taste buds.
by Hannah Kaye
at University of California - Los Angeles
