vegan

Oh She Glows's Angela Liddon shares her simple, five-step, truffle recipe just in time for holiday parties and gift-giving.

I’ve loved thumbprints since I was a kid. Any recipe that allows me to jam my thumb into cookie dough and fill it with jam is a winner in my books.

I’m always on the hunt for healthy snack recipes that I can whip up quickly and easily. Because I'm often on the go, I like to keep a supply of snacks with me so I don't end up settling for store-bought goodies. Making my own healthy snacks is not only better for my health, they're also much easier on my wallet!

Despite what its name suggests buckwheat does not actually belong to the grain family even though it’s often referred to as a grain by many. You may be surprised to know that buckwheat is actually considered a fruit seed related to rhubarb, making it gluten-free and a good alternative for those who cannot consume wheat products.

Despite the fact that I eat a vegan diet, I’ve never been a big fan of tofu, until recently. My fear of the squishy white block only got stronger after my first attempt at making tofu years ago. I baked the tofu in a creamy almond butter sauce and instead of it getting crispy like I hoped, I was left with soft and squishy tofu with a spongy texture. I wasn’t very impressed nor was I motivated to make it again for a long time.