- RECIPES BY COURSE
- RECIPES BY DIET
- RECIPES BY SEASON
If you were, or still are, a clam chowder fan, we have great news for you! It’s possible to make a ridiculously delicious vegan version of this classic soup without sacrificing flavor or texture – and this recipe is the secret.
Reminiscent of a familiar favorite, this chowder uses plant ingredients to provide the flavors we loved in the clam-based version. Sea vegetables (kelp and wakame) are used to create a subtle sea-like flavor for the broth. The directions have you strain out these out,
When winter wears you down, soup can be restorative and comforting. Butternut squash and pears make fast friends in this silky soup and fresh ginger livens up the party with its warm, spicy bite. Coconut cream, not dairy
Soup can be a forgiving and nourishing dish to make when time is tight; its forgiving nature lies in the flexibility of ingredients–substitutions or imprecise measurements generally yield successful results.
Herald autumn’s arrival with a heady, spicy twist on a perennial cool-weather favorite. Try our Great Pumpkin Chili and say farewell (temporarily!) to the familiar tomato-base often associated with chili.
Ella Nemcova, is the brains and beauty behind The Regal Vegan, a vegan fine food and catering company. She helped us celebrate vegan eating at Shindig by doing a demonstration of some of her popular recipes.