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No holiday is complete without pumpkin pie. Embrace the feeling of fall, the oncoming of winter, and the all-around festive nature of this pie!
Three culinary geniuses share scrumptious vegan sides perfect for UnTurkey Day.
With Thai ingredients available at most natural foods stores and well-stocked supermarkets, it is easy to enjoy the delightful flavors of this cuisine at home.
The mellow flavors of squash, kale, and red onions synergize delectably, and look gorgeous together as well.
Without wheat, rice, corn, or beans, a vegan holiday feast may be tricky but not impossible.
This month, we’ll tweet with vegan chefs about their tips for a delicious and stress-free Thanksgiving.
The New York Times’ Well blog will be going veg for Thanksgiving, offering three weeks of meat-free recipes.
Share your creativity by designing the Vida Vegan Con t-shirt.
We’re thrilled to host monthly Twitter Chats with superstars in the vegan world to discuss all the latest topics that are important to the vegan community.
This robust stuffing can be served as is for a side dish, though it’s an ideal filling for winter squashes.
Forget boring casseroles—this spicy and complex dish awakens the taste buds and fulfills any hearty hunger.
The classic Pho Bo, made faux with seitan, is brimming with invigorating flavors and textures. I love it as a change of pace in the winter from thick soups and stews. Despite the length of the ingredient list, this is a quick soup—you’ll be eating in about half an hour.