The Vegan Chronicle

Four ingredients folks, dinner doesn't get easier than this. If you want even more convenience, use bottled roasted bell peppers. If y...

I used to love cocktails garnished with a pink maraschino cherry, though I rather shudder at the memory now. The cherries are bleached, co...

Stone fruits have a fleeting season, so make sure you're eating your peaches, nectarines, and apricots while the getting is good. Earl...

Pasta, check. Super fresh veggies, check. Hearty protein, check. This salad has a little bit of everything, and is sure to be a summer cro...

There is no better time to make homemade vegan ice cream than summer. The past couple years, I took the easy way out and stirred add-ins i...

Traditional Greek skordalia is a potato-based garlic puree, served over vegetables or as a dip. This recipe gives it a playful (and healt...

I've prepared a few grain-based main dish salads already this month, but if beans and greens are your preference, look no further tha...