Oyster Mushroom Tacos with Avocado Almond Crema

by Terry Hope Romero    Author of  Vegan Eats World , Viva Vegan! , Veganomicon and more Serves 2-3                                     Time: 20 minutes Light and spicy, chewy oyster mushrooms are rubbed in a sweet, smoky rub for a fast taco filling. Spoon on a crunchy, creamy avocado topping …

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Pear Ginger Snap Smoothie

Pear Ginger Sanp Smoothie

by guest Chef Elizabeth Fraser  Creator of Girl Gone Raw Elizabeth is a good friend of the show, and also resides in Portland, Maine. She is so full of positive energy, when she’s not creating delicious raw recipes, she’s in her Art Studio painting away. And of course, she always starts her day with a …

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Raspberry Corn Sunburst Muffins

Raspberry Corn Sunburst Muffins web

by Terry Hope Romero Check out her new cookbook Vegan Eats World Watch this recipe on Delicious TV’s Vegan Mashup It’s the middle of a blizzard in February, but writing about these crunchy, corny fruity muffins has me hoping for spring. Sunny sweet corn and bright juicy raspberries join forces that will pour buckets of …

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Garlic, roasted on the grill

Roasting garlic produces a complete change in flavor, the “bite” of raw garlic magically turns into a mellow sweetness you have to try to believe! I often roast up to half a dozen garlic heads at a time. They keep well — a month or more in the fridge — and in my house, they …

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