Entries by Andy Cunningham

Carob

You’ve likely seen this delicious alternative to chocolate at health food stores. Carob bars resemble chocolate bars, and you can find carob powder as well, which looks a lot like cocoa powder. Carob does not taste quite like chocolate though, but it is also great in desserts. What is Carob? Carob comes from the pods […]

Jackfruit

Hailed as a miracle fruit, jackfruit can feed the hungry by providing nutrients such as potassium, calcium, iron, and carbohydrates even during times of climate change. This is because the jackfruit tree is drought-resistant, and has an innate ability to survive pests, diseases and hot temperatures. It grows plentifully in India, Southeast and South Asia, […]

Vegan Leather

The thought of having cow skin or any other animal skin upon my own skin is really disturbing. When people wear non-vegan leather, this is essentially what is happening. The tanning process of leather is toxic for humans as well as the environment. Thankfully, there are vegan leathers out there. Let’s go through the options […]

Vegan Wine and Beer

We know that you love your vegan food, but did you know that your beer or wine may not be vegan? Chances are, they are not. Do you know why?  Well, I was wondering the same thing, and here is what I have learned. Wine Wine can be left to settle by itself if given a […]

Cashews

Don’t you love cashews? These nuts are a mainstay in the vegan or vegetarian diet. Cashews are native to northeastern Brazil, but are now cultivated in Vietnam, Nigeria, India, and the Ivory Coast. The cashew tree is a tropical evergreen tree. In addition to forming cashew nuts, the tree also grows cashew apples which can […]

Job’s Tears

What is Job’s Tears? This was what I was wondering when I saw the “Job’s tears Salad” at Green Cuisine one day. As I’ve learned, these pretty-looking bead-like grains are derived from a tall tropical plant of the grass family. It is native to Southeast Asia. It may be sold as Chinese pearl barley, but […]

Soy Sauce and Tamari

Traditionally brewed soy sauce is the condiment I usually use at home. However, some people may prefer to use tamari instead. You can always keep both soy sauce and tamari around, and use which ever you feel like at a given moment. What is the difference between soy sauce and tamari? Why would you choose […]

Millet

Millet Has Been Around For a Long Time Millet is a gluten-free ancient grain that is nutritious and delicious. This grass has a long history of cultivation by humans. Even the Bible mentions the use of millet. I will help you get started with millet by including instructions on how to cook millet, as well […]

Buckwheat

Buckwheat is Not a Wheat Let’s get it straight-buckwheat is not a wheat, as misleading as the name sounds. In fact, unlike wheat, it is not a grass at all. Interestingly, buckwheat is related to sorrel, rhubarb, and knotweed. It contains no gluten, and is suitable for people on gluten-free diets. I’ve included a recipe […]

Quinoa

Quinoa Consists of Complete Protein, Excellent for Vegans and Vegetarians Quinoa is a wonderful low-carb alternative to rice, pasta, or potatoes. It contains all nine essential amino acids (histidine, isoleucine, leucine, lysine, methionine, phenylalanine, threonine, tryptophan, and valine) and has more protein than rice, pasta, or potatoes. Also, it tastes excellent. The texture of quinoa is […]