Welcome to the weekly food blog of VegWeb! Like you, we're obsessed with food and will be bringing in some of our favorite foodie experts to help us hone our culinary skills. Check back every Wednesday for the latest and greatest from our roster of bloggers.
Autumn is here! Well, not officially as the first day of fall falls (ba dub baaa!) on September 22 this year. But if you’ve wandered the grocery stores’ aisles and refrigerators lately, or any coffee shop and cafe, you’ll find pumpkin-everything splashed across all menus. Therefore, it’s safe to say, autumn is pretty much here, or well on its way.
There are so many reasons to love brunch––mimosas, for one; flaky pastries and fresh fruit, for another; and the sheer fact that it is the combination of two of our favorite meals: breakfast and lunch. As our favorite season comes to an end, celebrate the last few warm days of summer with the perfect brunch menu.
Forgive us for we’re getting our last bits of summer travel in the next two weeks before fall wraps its wool-free blankets around us and we cozy up to our piping hot pumpkin soy lattes. Therefore, this week’s blog post will be short and sweet, but still filled with the good stuff—rich vegan recipes that will leave you salivating and satisfied.
Few things get our engines revving as loudly as a plate piled high with pasta (well, maybe vegan doughnuts, and chocolate. Ok, maybe also dairy-free ice cream…). And that isn’t just because of the carbohydrate-rich bonus of one of our favorite meals. While it’s true that we’ve been known to carbo-load before a big race—or just before a big night out of dancing with friends—pasta gets a star (or bowtie) in our books because of its filling nature, delicious taste, and extreme versatility.
Bread, how do I love thee? Let me count the ways. Dairy-free butter, peanut-hazel spread, jam, jelly, cinnamon, or sugar, your toppings are endless and their tastes divine. Be it soft and fluffy or thick and hearty, your center is as filling and satisfying as a the warm air of a summer night—or the crisp morning dew beneath our feet as we brunch, bread basket nearby. Historical records and evidence suggest that bread-making has been a culinary pastime for more than 30,000 years!
As we close out July, it’s tempting to fall in despair at the thought of our warm, glorious summer coming to an end. Summer fruits such as peaches, nectarines, strawberries, and blueberries are nearing the end of their peak growing season, and we’re already longing for that fresh blueberry compote or dense and hearty blueberry scone dotted with berries from the farmers’ market.
For the veggie-loving crowd, the word “salad” makes us salivate. We know our way around the salad bowl, and just how much variety and diversity salads offer. From fruit salads to pasta salads, were mixed greens always so loved?
A is for avocado and all things awesome, and as autumn is ages away, let us all awe at avocados and avocado-centric recipes. Afterall, an avocado has an amazing aroma and taste. And of course, all of us avocado aficionados anchor an apparent augusto for all things avocado!
Ok, I’ll admit I’ve exhausted the thesauruses’ ‘A’ section, so let us gently move a-bit-away (I still got it!) from the avocado alliteration (zing!) and onto the wonderful benefits of this astounding fruit.