Earth to Veg (previously Real Ordinary Food) is all about making international recipes accessible to the vegan home cook. Featuring cuisines all over the world! Comment a favourite dish you would like to see veganized.
Vegan avgolemono, or Greek lemon rice soup, is a truly comforting concoction—no chicken or eggs required. Creamy, tangy avgolemono hits the spot on a cold day.
This silky smooth coconut milk pumpkin pie is made with kabocha squash (Japanese pumpkin). Dairy-free, soy-free, and vegan. Just pure pumpkin goodness.
This beginner-friendly stand mixer pie crust recipe is completely dairy-free and vegan. Made with 100% shortening, it’s foolproof and only takes 10 minutes.
Vegan hutspot is classic Dutch winter cuisine. This simple stew of mashed carrots, onions, and potatoes will warm you up, no matter how cold it is outside.
These crispy vegan chickpea fritters are an Indian street snack called ambode or paruppu vadai. The batter is mixed in a blender or food processor. So easy!
No powders or artificial flavours in this sweet, creamy taro bubble tea. Learn how to make the classic Taiwanese taro boba beverage using homemade taro paste.
Packed full of mouthwatering flavours, low on dirty dishes: this vegan egg roll in a bowl is the perfect weeknight dinner. Gluten-free, low carb, WFPB options.
Fresh guacamole from scratch tastes so much better than the pre-packaged ones from the store. Put your ripe avocados to use in this addictive Mexican dip.
This naturally pink pineapple pie is inspired by a recipe from 1924. The no-bake filling is mixed in the blender for a silky smooth texture with minimal effort.
Kalettes (kale sprouts, flower sprouts) are a cross between kale and brussels sprouts. Get the most out of the vegetable with this easy roasted kalette recipe.
The only vegan sweet dough you’ll need for all your enriched baking needs. Knead by hand or in a stand mixer. Plus: how to make a fast one-rise sandwich loaf.
Jeongwol Daeboreum (Korean full moon festival) is next week. Let’s learn about chal bap, a glutinous rice and beans dish traditionally eaten on this holiday.
Here in Canada, shine muscat grapes are 10× more expensive than green grapes—not an exaggeration—so I bought some to see if they're worth it.
At more than double the price of a normal pineapple, I bought one of these Pinkglow pink pineapples to see if they are worth it, or are just a pretty colour.
Each of these easy, fresh vegan peach smoothies takes less than 3 ingredients to make. They're all sugar-free and use only fruits and veggies.
Isa Chandra's gumbo-inspired recipe for vegan okra stew is plant-based and delicious. Can be made using almost entirely pantry ingredients.
If you have to pick just one vegan restaurant in Vancouver to bring a reluctant meat eater and convert them to the joys of soy, MeeT might be the place.
What's the difference between passion fruit and granadilla? Should you buy them fresh, frozen, dried, or powdered? Here are the results of my taste test.
The cosmopolitan nature of Milan is reflected through its varied food, from modern Italian tasting menus to Brazilian-Japanese fusion sushi.
With culinary bastions like Bologna and Modena, we enjoyed some amazing food in Emilia-Romagna such as crescentines, mortadella, and GELATO.