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Vegan Goodness, A Book Review

Jessica Prescott’s book Vegan Goodness is subtitled with “delicious plant-based recipes that can be enjoyed every day” and I do think she achieved her goal of that subtitle. The whole-food aspect is something i’m always looking for - I think it’s a refreshing take on traditional cookbooks. To be able to create beautiful dishes using whole ingredients (dates instead of processed sugar, nuts instead of oil, coconut cream instead of dairy) is an important thing in today’s world. The quality of the printing is amazing, and the size and heft of it are great. The ingredients and tools are laid out really well to make it easy to understand the basics you’ll need to cook from the book. The photos, as...

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from the archives: valentine's day

We love putting together articles, stories, recipes and more from all of our issues, to help out with a specific time of year. There are so many great, useful features from all of our issues and it's so fun to find them again, years later.  We've collected our favorites on what to do together, recipes that are good for date nights, and lots of desserts sure to impress. Enjoy!   photo by Christine DesRoches dating the omni: how to deal with dating an omnivore as a vegan / issue 9 plan your perfect vegan wedding / issue 15 vegan bridal shower menu / issue 15 5 tips for dining out as a vegan / issue 17 wine pairing 101 / issue 18 how going vegan changed...

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Our New Issue & The State of The Magazine

We finally got our print issues from the printer and are hard at work shipping them all out for the holidays. This issue, more than any before it, was a true labor of love for us. We decided to do almost the entire issue in-house, meaning that we came up with each feature concept, writing, editing, recipe testing, photographs, illustrations, lettering, and design. Each piece fits better in the this issue than ever before, though, because we thoroughly went over and over each page in great, great detail before finalizing it. We really hope you enjoy this issue, and each kind word means so incredibly much to us here. In the spirit of Offscreen Magazine's transparent blog posts about their...

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Book Review: Raw. Vegan. Not Gross. by Laura Miller

Raw Vegan Not Gross (RVNG) tells Laura Miller’s story, gives tips on raw vegan cooking, and goes through the basic sections of everyday cooking - breakfast, to go foods, salads, weeknight dinners, party food, sweets, and a special “die alone” chapter all about indulgent, melodramatic foods. (My personal fave.)   If you’ve ever watched Laura’s YouTube videos or followed her on Instagram or Snapchat, you’ll know that she has a fun, infectious, chill personality. After watching her videos I was worried her sort of dry, sarcastic tone of voice wouldn’t translate to writing, but it does shine throughout - from the banana ice cream that’ll serve 1-100 people (ingredients list: 1-100 bananas) to the endless anecdotes or the cauliflower pizza...

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Spring Greens Pizza

Pizza is one of our favorite go-to meals. It's super versatile and easy to customize to exactly how you'd like it. Prep a bunch of the dough in advance, and you've got a week's worth of dinners ready to go. The pizza we had this past weekend was so stellar and perfectly seasonal that we had to share it here today. It brings together some of the best ingredients of spring in a really simple way, but looks good enough for a dinner party as well. Try it out below! Dough We use our easy multi-purpose dough for all of our pizzas. Get the recipe here! Carrot Greens Pesto This recipe comes from our contributor, Beth Reed, from the great...

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