My friend Soo-Youn makes these amazing Korean vegetable rolls ( Kimbab ) for me sometimes when we are studying. ("Studying" meanin...

I know that people are entitled to different opinions on brussels sprouts, but I love them so much I have confused them in my mind with junk...

Although Berlin and DC are not entirely dissimilar, there are some major differences that can't be explained just by language or cultur...

When you are low on cash, condiments are your friends. The simplest (and cheapest) things become special when there is some sauce or dip to ...

It's almost Thanksgiving , one of my favorite holidays! Last year at this time I was in Belgium, choking back tears at a 12€ buffet at s...

Another good dinner, plantains, Venezuelan beans from Viva Vegan , soy yogurt and some rice. Today is a day for dancing and getting thing...

I did something kind of exciting today! (Read: not real world exciting , like base jumping, but kitchen exciting , like canning or reconstit...

So sometimes I get a little annoyed with the NY Times and their food section's pissy coverage of vegetarian food. It will always be lik...

I've realized since I've been in Belgium and Germany that I have an unusually high reliance on recipes and cookbooks. Most of my fri...

When I traveled to Istanbul I was totally enchanted. Aside from the dreamy, dusty city, the food was fantastic and totally vegan friendly. ...

Tahini is one of those ingredients that people are rarely aware of before they turn vegan, like agave nectar, kale, or almond butter. But up...

Hello and welcome to November, aka Vegan Month of Food and the time when vegan bloggers unite in a fearsome quest to blog everyday for the ...