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.
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.
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.
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!
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.
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.