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Posts by Vegan Creative

Interview with Dianne Wenz of Dianne’s Vegan Kitchen

Interview with Dianne Wenz of Dianne’s Vegan Kitchen

      Shrute Farms–Inspired Roasted Beet and Citrus Salad   Makes 2 to 4 servings   The Office ended...

Interview with Amy Katz of Veggies Save The Day

Interview with Amy Katz of Veggies Save The Day

    You’ll need: 1 can chickpeas, rinsed (1 1/2 cups) 1/2 red onion, diced 1 mango (any variety), cubed...

Interview with Mellisa Mills of Spread’Em Kitchen

Interview with Mellisa Mills of Spread’Em Kitchen

      You’ll need 1 sheet of nori, cut into quarters 1 small carrot, cut into matchsticks 1/4 red...

feedfeed feature

feedfeed feature

If you follow me on Instagram, you know that I love the book Protein Ninja. Well, the Feedfeed has featured...

Interview with Nick Brannigan of The Non GMO Kitchen

Interview with Nick Brannigan of The Non GMO Kitchen

      Combine the following ingredients: A handful of leafy greens Microgreens or sprouts 2 TBL of fermented vegetables Carrots...

Interview with Tess Challis

Interview with Tess Challis

      This dish is a peanutty take on my Thai Drunken Noodles. Be sure and serve with fresh...

Cover of From Scratch charity ebook

Cover of From Scratch charity ebook

Photo shoot for the cover of: From Scratch cooking charity ebook by Meghan Telpner. From Scratch Cooking: 2016 Edition

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