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.
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.
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.
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.
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.
Pekmez (fruit molasses) are Turkish ingredients with versatile culinary applications. In this post, we will explore grape molasses, carob, mulberry, and pomegranate.
These vegan shortbread cookies are inspired by Pillsbury slice-and-bake cookies. Includes instructions for customizing with your own flavours!
Bake some juicy summer strawberries into this delightful vegan snack cake. It's lightly sweet and perfect for breakfast, dessert, or any time in between.
Haskaps (aka honeyberries) are a delicious summer fruit. Here, haskap jam is used to make a fruity vegan yogurt—to be enjoyed on its own or as a smoothie bowl base!
This plant-based rye flour banana bread is hearty and delicious, and comes together in one bowl. It makes a perfect treat for breakfast or any time of day!
This veganized Armenian perok cake, which looks like a pie and tastes like a buttery pound cake, with a sticky layer of jam, has won approval from everyone who's eaten it.
Made from just one ingredient, passionfruit, this is a truly TANGY fruit butter for those of you who love that sour sensation. The seeds also add a lovely crunch.
These gorgeous 4-ingredient cookies, made with tahini, almond flour, and Turkish molasses, are the perfect dessert for a stay-at-home Valentine's dinner!
Feeling left out by all those decadent brownie-cookie pics floating around? This vegan brookie pie recipe will banish any fomo you may have.
Rhubarb is the star of this tasty, inexpensive vegan recipe, which uses both fresh rhubarb and rhubarb butter to make a fresh and fruity loaf.
Rhubarb butter in the slow cooker is an easy, hands-off way to use up rhubarb—frozen or fresh—and lasts for several weeks in the refrigerator.