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Want to Feel Your Oats?

When you think about your favorite whole grains, do oats come to mind? Typically relegated to the breakfast table (and there’s nothing wrong with that!), oats are actually versatile in […]

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“Dear Chef Linda”…Giving Up Cheese

We get questions and comments from our readers about cooking, vegan substitutions, nutrition, and about the lifestyle changes and challenges that are part of the compassionate journey. Because April is […]

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The Other Side of Beans

Beans, beans, the magical meal. The more you eat, the better you feel! As one of the smartest food choices you can make, beans are brimming with protein, fiber, antioxidants, […]

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Grilled Cheese is for Vegans

Grilled Cheese is for Vegans In honor of National Grilled Cheese Month, we experimented with a variety of dairy-free cheeses and approaches to the consummate comfort food. Vegan cheese has [...]

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Ask the Chef: Perplexed by Protein

Ask the Chef: Perplexed by Protein “Dear Chef Linda, I feel like I’m ready to start my vegan journey, but my family is not on board. I want to be prepared […]

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Ask the Chef: Bothered by Beans

Ask the Chef: Bothered by Beans “Dear Chef Linda, I’ve heard you say that buying dried beans and cooking them is best. Sounds silly, but even though I’ve tried it, I’m […]

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Ask the Chef: Trouble with Tempeh

Ask the Chef: Trouble with Tempeh “Dear Chef Linda, I know people rave about tempeh and I can’t understand why. I’ve tried making several recipes that I found online and […]

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Tasting Tempeh

Tasting Tempeh If you’ve been up to visit Catskill Animal Sanctuary this season, you may have been visited our food tasting table. Rain or shine, hot or humid (or both!), […]

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Crazy for Cauliflower

By Holly Kalyn, Editorial Intern for Compassionate Cuisine As you probably noticed from the many renditions of kale salad across the web or maybe from a certain sweatshirt wearing diva, […]

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“Say ‘Vegan Cheese!’” (Part 2)

By Holly Kalyn, Editorial Intern for Compassionate Cuisine If you saw “Say ‘Vegan Cheese’” (Part 1), you’re probably still pretty busy trying the cheeses from our roundup of artisanal, gourmet, […]