A batch of these chewy, rich caramels — creamy with coconut and smoky with paprika — make an uncommonly good holiday gift.
We invited a vegan and a vegetarian to taste and grade six vegan burgers at five East Bay restaurants. Check out the results.
This refreshing dragon fruit and lemongrass sherbet is topped with a layer of pureed strawberries, for a pretty, multi-textured and delightfully unique frozen treat.
Pluck all those lemons from the garden and make these zesty cookies — adding some toasted coconut makes a perfect match.
Topics at the three-day World Vegan Summit & Expo included the ethics and morality of eating animals, and health crises in communities of color.
Oakland-based vegan chef Philip Gelb’s new cookbook, “Notes from an Underground Restaurant,” conjures up an astounding number of cuisines in its plant-based recipes.
There are no passwords or secret codes at S+M Vegan’s Blind Tiger supper club, just a little mystery, delicious food and a place where strangers quickly become friends.
Kite Hill is producing hand-crafted plant-based cheeses made from almond milk. Come along with NOSH as we take a tour.
Venerable San Francisco vegan restaurant, Millennium, is planning on moving to Rockridge, and has launched a Kickstarter campaign in order to raise funds.
Oakland author Colleen Patrick-Goudreau aims to help readers transition to a vegan lifestyle with plant-based recipes and practical advice.
Philip Gelb, a chef and musician, hosts a monthly series that pairs a four-course meal with a recital featuring singular musicians.
A vegan deli-style food retailer, The Butcher’s Son, is going to open in the storefront on Solano Avenue recently vacated by La Farine.