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In Our CSA: Pink Radish Salad

We started this CSA box series a couple of weeks ago to show just how we use our ingredients from our CSA to come up with a beautiful, delicious meal. We center all of our meals each week around what we get in our CSA. It's all local food, it's cheaper, and it's really fun to work with. For more on this series, head to our last post where we explain it a little more. :) This week's box included: greens celery root cabbage pears purple carrots watermelon radishes frozen broccoli frozen butternut puree (not pictured)   Since I just taught a six hour food photography class this weekend, we ended up with a lot of fresh leftover ingredients that needed...

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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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In Our CSA: Edamame Noodle Bowl

Every week we get a big box of fresh produce from our local CSA, and it has been indispensable to our cooking routine. It helps us plan our weekly meals, reduce time at the store, saves us money, and sometimes lets us branch out from what we normally cook. If you've never heard of a CSA before, in effect it's kind of like one of those meal subscription services (like Blue Apron, or Graze) except it is seasonal, fresh, packaging-free (or low-packaging), and most importantly, local. They exist all around the country and benefit local farmers, as well as reduce your environmental footprint and increase transparency in your food consumption. Basically, a bunch of people come together to pay farmers...

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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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