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This recipe was originally posted (and shared with permission) by Keren on her Passionately Keren blog! Oh, those little black gold nuggets… A couple of months ago I impulse-purchased a couple of black truffles from The Truffle Farm because, well, (a) they were in season and (b) I’m weak around fine foods… like… completely helpless! So I made this dish –  Mushroom Risotto with Black Truffle. Mushroom risotto and black truffle is like the perfect marriage made in foodie heaven I think

The internet is where I get all my vegan knowledge and inspiration for vegan recipes. What The Health focuses on the detrimental effects animal foods have on human health. Netflix offers the film in most countries or buy it here on Amazon. The film also uncovers how the fast food industry is fooling people into becoming consumers, putting their physical and mental health at risk.

Spicy Sriracha Jackfruit Burgers with Green Apple Slaw (by Like A Vegan) With Spring in the air, and summer around the corner – Please check out the original post here You guys know I love my j-fruit, so when my besties at Nature’s Charm asked me to whip up a recipe using their Sriracha Jackfruit, you know I was deep in the mix within a minute. My Spicy Sriracha Jackfruit Burgers are hella easy to make, plus you can have em served up in less than 30 minutes, making them the perf weeknight meal solution. In a medium-sized saucepan, sauté the onion in the olive oil before adding the Nature’s Charm Sriracha Jackfruit.

2 radish finely sliced 1 bunch of bok choy ½ a bunch of coriander finely chopped 2 tablespoons of Satay Cashews (from the January Vegan Box! ) Sauce- 6 kaffir lime leaves ½ bunch of coriander ½ a red chilli 1 cup of coconut milk ¼ cup of soaked cashews, drained and rinsed 2 tablespoons lime juice 1 teaspoon coconut nectar 2 tablespoons tamari 1 inch piece ginger chopped 1 tablespoon tahini In a large bowl place your spiralized carrot and zucchini, chopped snow peas, radish and coriander.