Vegan

Easter is just around the corner, and here’s a delicious breakfast that’s bound to delight — French toast casserole.

Chef Nick Rabar from Avenue N shares his recipe for a healthy and flavorful lunch featuring one of his favorite vegetables – and it just so happens to be fully vegan.

Going vegan doesn’t mean sacrificing delicious desserts. This chocolate pot de crème uses silken tofu instead of egg yolks and heavy cream.

Health coach and author Karla Salinari shares some recipes so you can take on the Veganuary challenge.

If you’re participating in Dry January, or are looking for tasty drinks without the alcohol, Food & Wine special projects editor Lucy Simon has some for you to make.

Priya Lakshminarayan, author of “The Essential Vegan Indian Cookbook,” shares her recipe for tomato saar, a festive drink made with tomatoes and coconut milk.

Hillori Hansen, a GTU food contributor, shares how to make a delicious fall harvest celebration soup that the whole family will enjoy. It is loaded will flavor and color.

In the kitchen today, we welcome personal chef Chef Krunchy Kate making grainy granola and blueberry chia jam.

CBS 17 anchor Bill Young shares his guacamole recipe, which received third place at the “Boot Scootin Guacamole Contest” in 2007.

It’s got a tangy flavor, chewy texture, and crispy crust, and this is what we’ve come to love in sourdough bread.