These plant-based chorizo tacos are seriously flavor forward and convenient. They’re made with a deliciously meaty walnut-black bean “chorizo” crumble that uses only pantry ingredients. To make this dish even more interesting, thinly sliced...

This frittata is a colorful spin on eggs and potatoes with ketchup. Rather than the typical red condiment, this tangy-sweet green ketchup is a perfect compliment to the rich flavors of the frittata. You...

This post may contain affiliate links. Please read my disclosure policy. My favorite baked meatball recipe — it’s easy to make, full of great flavor, and incredibly versatile.  Serve it with Italian marinara sauce,...

Miyoko’s Vegan Butter has taken on different looks over the years, but they’ve stayed true to the European-style formula and thus far, to the buttery name. Despite extreme backlash (and even a lawsuit) from...

The bright red sauce Henry Heinz first peddled in 1876 is considered by many to be the quintessential American condiment. Yet ketchup (or catsup) was neither created in the New World nor originally made...