vegan
Vegan recipes, lifestyle, and culture presented by the Feast food community.
Banana, Coconut and Ginger
Okay so I have to admit that I took a couple of days to process this one because I had no idea how to work in the banana. It seemed really foreign to me when it came to getting fresh banana into my biscuit. For the cake, it was quite simple to mash the fruit up and put it into the mixture. So let's just say I wasn't expecting too much out of the biscuits...
By Annie Kapur3 days ago in Feast
Orange, Tarragon and Honey
Welcome back to another episode of cake vs cookie and today the flavour profile is orange, tarragon and honey. I have to admit that I've never actually had tarragon before and so, I had no idea what it was going to taste/smell like. When I bought the herbs, I found that they smelt like liquorice and had quite a strange flavour when I popped all the elements into my mouth together. The orange and tarragon together was refreshing and the honey brought a sweetness to it. Of course, I don't actually eat cakes and cookies and so this whole thing is judged by my mother who, every couple of days, I force-feed dessert items to.
By Annie Kapur5 days ago in Feast
Raspberry, Mint and Vanilla
Welcome to another episode of 'Cake Vs. Cookie' and this, if you haven't realised, might be a sporadic series of mine in which I do this if and when. I want to start doing it now because there are so many nice spring flavours to make slightly worrying combinations out of. Two days ago I released my first part in the series where the flavour profile was lemon, basil and coconut and the cake definitely won the day there. You can read the whole ordeal below:
By Annie Kapur8 days ago in Feast
Lemon, Basil and Coconut
100% Vegan Recipe Okay, so I've done this thing where I've asked a random generator to give me a flavour profile. Then, I made cookies and cupcakes from it. I got my mother to taste them both and see which one she thought was better. Let's take a look at the flavour profile.
By Annie Kapur10 days ago in Feast
Foraging Appalachia’s Wild Edibles. Top Story - March 2026.
It's that time of year again and Appalachia offers a remarkable abundance for anyone willing to learn its seasonal gifts and practice careful gathering. Across ridges, holler's, stream-side's, and meadows, edible plants, berries, roots, and fungi appear through every part of year. Knowledge is key and teaches not only what can be eaten, but also how to gather with respect so that these resources remain available far into future.
By Tim Carmichael14 days ago in Feast
Crispy, Buttery Tarts with the Aromatic Sweetness of Fresh Fruits . AI-Generated.
Tarts are a type of baked good with European origins that have gained worldwide popularity. Their unique characteristic is a crisp, buttery pastry shell filled with a variety of flavors, whether it's smooth custard, luscious fresh cream, or sweet and tangy fresh fruits. Taking a bite of a tart offers a combination of crunch, creamy richness, and the refreshing taste of the filling all at once. For those who enjoy baking, making tarts at home is not as difficult as it might seem. Simply understanding the basic components and steps allows you to create these delightful little bites of deliciousness.
By Kenneth Ethan Carlabout a month ago in Feast
Astragalus: An Ornamental, Supportive, and Culinary Herb
Astragalus Root/Milkvetch Astragalus is a popular remedy for various ailments today. Commonly found in health food stores and herbal shops in the form of tinctures, grounded encapsulated powders, or as part of an herbal infusion, or sometimes added to teas, astragalus usually makes the list for its purported immune-system and energy-supporting benefits.
By J. Chaunceyabout a month ago in Feast
Eat During Chinese New Year
The Chinese New Year feast is traditionally abundant with meat dishes, but these 15 vegetarian recipes prove that plant-based eating can be just as festive, flavorful, and meaningful. Each dish carries auspicious symbolism while delivering incredible taste that will have everyone reaching for seconds—even the meat lovers at your table. From crisp greens to creative vegetable transformations, these recipes are designed to impress.
By yue . shuiabout a month ago in Feast
Ramadan's Digital Detox: Why It Matters
Ramadan's Digital Detox: Why It Matters The Beginning Our lives today are cantered on screens in a world that is so hyperconnected. Digital devices have become inseparable from our daily routines, from checking emails, watching videos, and responding to endless notifications to scrolling through social media feeds. Technology brings distraction, stress, and mental overload, in addition to offering convenience and connection.
By Farida Kabirabout a month ago in Feast
Freeze-Dried Powder Microgreens: The Complete Guide to Nutrient-Dense Greens
Getting enough fresh vegetables into your daily routine can be harder than it sounds. Busy schedules, travel, and reliance on convenience foods often mean leafy greens get overlooked. Freeze-dried microgreens powder offers a practical way to bridge that gap. Produced from young vegetable greens harvested at peak nutritional value, these powders provide a concentrated source of vitamins, minerals and antioxidants in a format that is simple to store and use.
By Emily Jonesabout a month ago in Feast
Mile-High Noodles: The Best Ramen Spots in Denver
For some reason, there has been a lot of chatter about Denver's food scene online - or rather, the perceived lack thereof. As a Colorado native, I will admit that there are pockets of Denver that lack in options and there are a lot of breweries clouding the restaurant scene, but you can find good food in Denver. I've traveled around the United States quite a bit and honestly I think Denver has some great options, especially when it comes to Asian cuisine. You just need to know where to look.
By Jenika Enoch2 months ago in Feast
