Marianna's Coconut Cloud Smoothie: Is It Worth the Hype?
The short answer: no. For the long answer, read this review.
by Gracie Evans
at Emory University
Add This Pesto Eggs Recipe to Your Morning Routine
Pesto, eggs, toast, avocado, magic.
by Gabriella Berardi
at University of Florida
30 Easy Vegan Desserts to Add to Your Repertoire
There’s a vegan option waiting to satisfy your sweet tooth, no matter what you’re craving.
by Kennedy Dierks
at Spoon HQ
You Can Make This Vegan Banana Bread in No Time
This vegan loaf is bananas, B-A-N-A-N-A-S!!
by Kennedy Dierks
at Spoon HQ
Underrated and Delicious: The Tastiest Treats at AU You Didn’t Know Existed
by Elliott Parrish
at American University
Vegan & Gluten Free Edible Protein Cookie Dough
Make this Vegan & Gluten-Free Edible Cookie Dough in only 10 minutes. Oh, and in the comfort of your dorm.
by Isabelle Hanlon
at Tulane
Four Recipes to Get You Ready for a Meatless Monday March
Four days, four ways to go meatless.
by Rebecca Casel
at Emory University
5 Essentials for the Perfect Spring Picnic
Spring lovers, rejoice! It's time to dust off that old blanket and celebrate the warm weather.
by Abby Lau
at Emory University
Living the Plant-Based Life: How to Make Any Recipe Vegan
Learn to cook for a brighter tomorrow!
by Sid Gupta
at University of California – Berkeley
A North Campus Staple: Northwestern Students Can’t Get Enough of Tomate
Owner of the Latin locale Tania Merlos-Ruiz talks tacos, taking chances and the road to the restaurant’s success.
by Isabelle May
at Northwestern University
“Eat Plants, Feel Beautiful”: Spirit Elephant Brings a Burst of Color to Plant-Based Dining
Owner CD Young discusses plans to expand Winnetka’s first fully vegan restaurant and bar.
by Stephanie Shields
at Northwestern University
How to Tell If Your Ketchup Is Vegan
It’s complicated.
by Kennedy Dierks
at National Contributor