By Elena Johnson As the demand for dairy-free foods continues to grow, more and more companies are introducing vegan products such as plant-based milk, ice cream, and cheese. One of my favorite new companies is Treeline Cheese, made from cashews. Their tangy soft cheese works...

By Elena Johnson Returning to my pre-Thanksgiving theme of French cuisine, here is a recipe for chocolate mousse. It’s extremely simple to make – all you need is a microwave and a blender! You’ll also need a bit of patience since it’s best for the mousse to chill overnight....

By Elena Johnson Unlike my last few recipes, this dish isn’t quite French-inspired. Instead, it’s inspired by the season and all of the beautiful fall produce available this time of year. I gave the recipe a French-inspired title, however. The French word for apple is “pomme” and...

By Elena Johnson Here’s another classic French dish – crêpes! This egg and dairy-free batter whips up in just minutes making it an easy option for dessert or breakfast. Typical fillings for sweet crêpes are berry preserves, chocolate-hazelnut spread, fresh fruit, or simply a...

By Elena Johnson My second French recipe is a traditional French onion soup. After tasting some of the amazing dairy-free cheeses available in Europe, I was eager to make a rich, savory soup covered in melted cheese similar to the one I tasted in Paris. This soup is surprisingly...

By Elena Johnson Crab cakes are a staple dish for anyone like me who grew up in Baltimore eating Maryland blue crabs. Now that I’m vegan I don’t eat any crab, fish, or shellfish. Fortunately, there is a vegetarian crab product available that allows me to make simple crab cakes...

By Elena Johnson Here’s a super simple and tasty treat that’s great for parties. Phyllo shells are often sold frozen so I keep a few packages on hand in my freezer in case I need to make a quick snack for an event or pot luck. Even though there are only three ingredients in this...

By Elena Johnson This is a delicious and savory alternative to an egg sandwich. Baking the tofu gives it a crispy and chewy texture that pairs well with the flavors of tomato, mushroom, and spinach. Use this recipe to make breakfast for four – or save the leftovers and reheat...

By Elena Johnson We love mushrooms at our house. Something about their earthy, chewy texture appeals to both my husband and me. Since we have different opinions on the taste of many vegetables and fruits, it’s great to have the versatile mushroom as one of our shared favorites....

By Elena Johnson Some members of my family seem to avoid healthy foods. It’s not that they hate fruits and vegetables, but they prefer to eat things that are high in cholesterol, sodium, and saturated fat so that tends to be what they have in their fridge and pantry. I don’t...