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vegan
The Turkey Alternative: Pumpkin Risotto With Fried Sage Leaves
By
Helen Williams
Brunch: The Other Most Important Meal of the Day
By
Maggie Peikon
5 Vegan Recipes for the Pumpkin Lover
By
Amanda Kohr
Recipe: Vegan Corn, Tomato, and Basil Panzanella
By
Helen Williams
Recipe: Vegan Blueberry Graham Cracker Scones
By
Helen Williams
Recipe: Lemon-Herb Cashew Sour Cream Dip
By
Jenny Morgenthaler
Tricks of the Trade for a Healthy BBQ
Presented by
Dr. Praeger’s Sensible Foods
Recipe: Vegan White Bean Chili
By
Helen Williams
Recipe: Vegan Cherry-Almond Granola Bars
By
Helen Williams
Vegan + Gluten-Free Lemon Berry Custard Pies
By
Jenny Morgenthaler
Why Less Meat Could Mean Less Pollution
By
Amanda Kohr
Vegan + Gluten-Free Blueberry Banana-Bread
By
Jenny Morgenthaler
Recipe: Raw + Vegan Heart-Healthy Brownies
By
Moira Nordholt
Ben & Jerry’s Unveils a New Line of Vegan Ice Cream
By
Amanda Kohr
Spiced Vegan Seed Brittle
By
Nicole McLaughlin
My Meatless Thanksgiving
By
Rica Lewis
A Response to “Why I’m Not Vegan Anymore”
By
Tara Milhem
Why I’m Not Vegan Anymore
By
Tara Milhem
Hold the Leather: Nora Baldwin Creates Chic Vegan Handbags
By
Jacquelyn Lewis
Raw Resolutions: Get Extra Enzymes With Raw Recipes
By
Kim Fuller
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