This recipe from TheRising Spoon is a sweet, salty and savory popcorn that's made a bit healthier by substituting virgin coconut oil instead of butter. Quick, healthy and vegan friendly, this homemade coconut oil popcorn is the perfect snack.
While October means candy, costumes, and meat-filled comfort foods for many, this time of the year has special meaning for those who choose to live the lifestyle of an herbivore. It’s Vegetarian Awareness Month, a time when proponent’s voices are magnified and the food world gives special attention to meat-free recipe options.
If you haven’t had a chance to use sweet basil in the kitchen this summer, do yourself a favor and grab some of this herb while it’s at its freshest. Right now, the fragrant peppery smell of basil is wafting through the produce aisle of your local market, teasing the nostrils of everyone who walks by.
The aromatic herb is much milder than it smells, with a refreshing sweet taste that serves as a reminder of summer even as the season wanes.
Time for another confession: The RecipeCorner crew has an unhealthy infatuation with desserts. We’re serious. This isn’t one of those “OMG, I ate a tic-tac this morning, I am such a pig” monologues. No, this is along the lines of us eating shameful amounts of sweets with reckless disregard for our waistlines.
Chef Del Sroufe, co-owner and executive chef of Wellness Forum Foods in Columbus, Ohio, has created tasty recipes that are not only plant-based, but also oil-free and low-fat. His diverse collection of vegan recipes were featured in the New York Times best-selling book, “Forks Over Knives: The Plant-Based Way to Health”.