Homemade mac & cheese, store-made mac & cheese, boxed mac & cheese, restaurant-made, you name it, I’ve had it. Does anyone else just love mac n’ cheese as much as me? It’s like comfort in a bowl. It’s the last thing I gave up before switching to veganism. Luckily, being vegan means you can still eat mac n’ cheese.
Fried “chicken” and mashed potatoes is the ultimate comfort food pairing. Try this delicious, vegan take on an American classic dish.
This week, Israel proves it’s the most vegan nation in the world. Plus, there are a some new vegan cheesecakes available at Whole Foods Market for the holidays!
Green juice, smashed redskin potatoes, organic pot pie, yum. There are so many delicious vegan food dishes out there! And it’s not just here in New York City where restaurants and stores carry plant-based fare. Those who live in and near Ferndale, Michigan will be happy to know there’s a vegan restaurant opening there in December!
I recently received a sample package of Annie’s new mac n’ cheese products — Vegan Elbows & Creamy Sauce (Gluten-Free) and Vegan Shells & Creamy Sauce.
New fall TV shows, new vegetarian restaurant near my apartment, first time trying a carrot-mushroom-chickpea hot dog — sometimes, it’s the little things that make the week!
I love mac n’ cheese and try to make a homemade vegan cheese sauce as much as I can out of cashews and nutritional yeast. However, when I don’t want to make it from scratch, I usually opt for a boxed version since there are so many dairy-free choices now on the market!
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