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  • Vegan Super Bowl: Polenta Pizzas

    I’ll start this post with a disclaimer: I’ve only been to one Super Bowl party in my life, and it was 25 years ago. (I’m much more of a baseball fan.) Because of my limited experience, I did some research on Super Bowl fare. As I had guessed, traditional Super Bowl celebrations are pretty meat-centric. Think chicken wings and pigs-in-a-blanket for starters. So what do vegan football fans do? As with many potlucks, vegans need to bring something substantial that they can eat. Otherwise, it’s likely your dinner will be chips, guacamole and dessert. In my research, I noticed that...

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  • Meatless Monday: Power Bowl with BBQ Tahini Sauce

    As a longtime meatless eater and fan of cookbooks, my cookbook shelf is burgeoning with some 80-plus vegetarian and vegan cookbooks. I inherited this from my grandmother. She kept a stack of Gourmet magazines on a little stool in her kitchen—a stool I inherited from her. I’m not sure whether my grandmother actually cooked from all these magazines. She just liked to read them. I’m the same way. So why would I go online to search for recipes when I have such a plethora of resources at home? I guess I’m just ravenous for recipes. Plus, most of my cookbooks...

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  • Meatless Monday: Veggies with Carrot, Ginger, Tahini Sauce

      In the late 1980s, when I first went vegan, resources were few and far between. There were few cookbooks, and no worldwide web to find new recipes. There were certainly no vegan convenience foods outside of frozen or canned vegetables. Oh, those primitive days … At the time, I’d been vegetarian for about 10 years, so I was used to cooking without meat. But most meals I made back then were heavy on the dairy. After I started experiencing congestion from all that dairy, I decided to go vegan. (About 15 years ago, I added occasional eggs and a small amount...

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  • Meatless Monday: Chickpea-Veggie Casserole

    The word “casserole” always takes me back. The famous “4 food groups” style of eating was the cuisine of my childhood. Every dinner plate would feature a slab of some sort of meat, potatoes (mashed or boiled) and some sort of veggie, usually canned. But every once in a while, my mother would mix it up and make a casserole. At the time I thought casseroles were the height of sophistication. So many ingredients in one dish! As a person who never liked meat, I also enjoyed the fact that there was usually less of it, or it was, at least, not front and...

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  • Meatless Monday: Chickpea, Rice and Kale Soup

    Soup season is here again! I love making soup. I love how my house fills with the fragrance of long-simmering veggies. It makes my drafty, old house feel warmer. I also love the fact that soup is invariably better the next day. Leftovers make for delicious and very easy weeknight meals. Today’s soup comes from Isa Chandra Moskowitz’s sassy classic, Vegan with a Vengeance. My version of this soup turned out really thick. This could be partly because I added a little extra rice. (I had only 1/4 cup left after measuring out the rice for the recipe, so I just...

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  • Meatless Monday: Yams with Beans and Greens

      If you’re vegan, you may or may not be aware of a vegan cooking site that has took the web by storm a few years ago. (I first read about it in The New York Times.) It’s called Thug Kitchen. The site was founded by a vegan couple who lamented what they thought to be the “preciousness” of many cooking sites. Determined to spice up their site, they peppered it with salty language (so to speak). The site was instantly popular and has spawned three books so far. I received one of them (Thug Kitchen) as a gift and...

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  • Meatless Monday: Smoky Chickpeas with Kale

      Many omnivores harbor the mistaken impression that vegetarian food is boring, that it’s lacking in flavor. I think I understand why. Way back in 1978, when first I stopped eating meat, I do remember craving heavier flavors. My tastebuds were used accustomed to heavier flavors. Back then I made a lot of omelets, ate lots of pizza and in general felt attracted to bolder flavors. The further I drifted from eating heavy meats, my tastebuds became more sensitive to subtler flavors. While most of what I eat these days is simple and subtle, I do enjoy a robust meal from...

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  • Meatless Monday: Kale Salad with Figs

    My garden kale has made a big comeback. July’s oppressive heat was not kind to it. Nor was the aphid infestation. But as it's gotten cooler, my kale is plentiful. As for the aphids, I hired some helpers, a package of ladybugs, to take care of them. Garden-fresh kale, like so many other veggies, is just better when you grow it yourself. It’s naturally tender, so it generally doesn’t need “massaging” with oil when you plan to eat it raw. Of course, if you’re buying kale at a market, massaging it (rubbing it with some oil until it’s soft) tenderizes...

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  • Meatless Monday: Burrito Bowl with Raspberry-Chipotle Salsa

    This week’s Meatless Monday recipe is another example of my current crush: vegan bowls. What attracted me to this one was the sweet potato-black bean combo that I always love. But what really set it apart was the tantalizing idea of raspberry-chipotle salsa. I had to try it. This is one of the most flavorful bowls I’ve made. It’s pretty simple too. I found the recipe at Connoisseurus Veg. All told, it took about 45 minutes from start to finish. The sliced avocado didn’t make it into the photo—oops!—but do add up to half an avocado to each bowl. Meatless...

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  • Meatless Monday: Burrito Bowl

    One of the most fun things about the new bowl craze is the opportunity for creative fun. As I was pondering what to make for dinner last evening, I decided to make a bowl out of stuff I already had in my pantry and fridge. As it turns out, I was able to make a bowl with a coherent theme: Mexican. I've read a few recipes for burrito bowls. The one I made last evening incorporated elements of some of these, but also included my own ideas. I wanted to include a veggies that aren’t typically a part of burrito bowls, so...

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