I enjoy a good sturdy cookbook in the kitchen, but more often I find myself using my iPad for recipes now. I frequently transcribe recipes from physical cookbooks onto my iPad and like fluidity of being able to alter, adjust and edit as I cook using Evernote. Occasionally I’ll even pick up a . . .
Today (November 1st) is World Vegan Day! This worldwide celebration started in 1994 to mark the 50th anniversary of the founding of The Vegan Society all the way back in November of 1944. This year is the 20th anniversary of World Vegan Day and with celebrations around the world, I would love to know what . . .
Having recently returned from our trip to Asia + New Zealand, we haven’t had a lot of recipe posts lately. I know I’ve missed posting recipes, but what about you, the readers - would you like to see more recipes or more travel posts? When we returned from Thailand, I was surprised and excited to . . .
This vegan and gluten-free Cashew Sour Cream is super creamy, tangy and versatile for everything else and only made with raw cashews, apple cider vinegar, fresh lemon juice and white pepper. Use it in place of mayonnaise or vegan sour cream products or on its own as a dip. It is incredibly easy to make . . .
Veronica from Elegantly Vegan has joined us before as a guest blogger and we're happy to welcome her back to Vegan Miam. A passionate and talented digital designer and vegan cookbook author, Veronica is one of my dearest friends and a genuinely lovely and inspiring lady. Veronica is from Sweden and living in . . .
Hats off to Vegan Black Metal Chef for helping to curate such a kick-ass October 2014 Vegan Cuts snack box. October was a fun box that required no cooking at all and had a wide variety of snacks. This month’s box included nine items - three beverages and six snacks. Two of the snacks . . .