Your Ultimate Source for All‑Things
Get the world's #1 plant‑based magazine
These mildly sweet, fluffy, twisted doughnuts are fried to perfection and best eaten while warm.
This traditionally Roman recipe gets a Korean makeover with vegetable fried rice and vegan egg.
Not only is the red bean paste in this recipe far less sugary than the typical custardy filling of a traditional pecan pie, it also adds a Korean twist.