Latest Stories

Most recently published stories in Feast.

Have your cake and eat your fruits and vegetables too
Ask anyone that knows me, and they’ll tell you there’s more foods I don’t eat than those that I do. I’ve never eaten salad, touched an orange, or tried seafood. I wouldn’t survive being a vegan, as much as I wish I could for personal ethical and environmental reasons.
By Julie Gilkison5 years ago in Feast
Dirty Chai Donuts
Let's start with a little background information first, before we get to the recipe... I think I landed here in a similar way to many stories. These days, many stories begin like this:
By Rebecca Hattery-Khan5 years ago in Feast
Vegan Apple Kuchen with Cinnamon Ice Cream and Cranberry Sauce
For those who don’t yet know, I am a proud graduate of The Culinary Institute of America. I spent just over three years as a CIA student, in which time I earned an Associate Degree in Baking and Pastry Arts followed by a Bachelor’s Degree in Applied Food Studies with a Concentration in Farm to Table American Cuisine.
By Calista Marchand-Nazzaro5 years ago in Feast
No Bake Mini Oreo Cheesecake!
NO Bake Mini Oreo Cheesecake! Growing up vegan I’ve always been told I’m missing out. Whether it be my 5-year-old buddies in kindergarten, high school mates and even the checkout chick at the grocery store, everyone always assumed vegan meant bland.
By Elahje Kassis 5 years ago in Feast
Date Peanut Butter Coconut Bites
These decadent morsels make an incredible, indulgent dessert that you can feel good about. Entirely vegan, packed with protein and natural sugars, it will also provide an energy boost.
By Hailey Marchand-Nazzaro5 years ago in Feast
Why Chickpeas Are Now Being Blatantly Stockpiled
Sometimes a mischievous thought kidnaps your mind and takes it on a wild thrill-seeking joy ride with each passing minute making your mouth water. Hussein's mouth neared flood stage before he called in reinforcement troops for a mission.
By The Dani Writer5 years ago in Feast
Vegan New York Cheesecake with a Blueberry & Peach compote
Ya know, growing up I had always associated being vegan (or vegetarian, eating keto, paleo, etc) as being very restrictive when it came to what things you could eat. I thought that it was just surviving off of fruits, vegetables, grains, etc, in a very plain-jane way. I am personally not a full-time vegan myself, but I do love challenging myself to make "unhealthy" - the greasy, cheesy, yummy - recipes that I love, just a tad bit healthier and animal-friendly. I have experienced trying new ways of eating, whether it be a keto recipe, vegan recipe, you name it, since 2017. I have found a new love and passion for cooking and baking ever since.
By Vee Summers5 years ago in Feast
No Lack For Jack
At the beginning, of the Pandumbpanic, a bunch of friends vowed that no matter what transpired, we would stay on our diets, sleek and fit, and keep our respective groups safe and happy. Ten of us buddies, set out to have enough food in every nook and cranny of our living spaces. That was so that we could make great dinners with several families living together, and trade when necessary. The crie de jere in the beginning was to store superfluous amounts of cans and dry goods in cabinets, under the beds, in the garage and in my stomach.
By Zel Harrison5 years ago in Feast
Stracciatella Pretzels
Ever since I can remember, I have been obsessed with pretzels. Cannot go to the mall without passing by the pretzel stand at the end! However, baking them always seemed a bit daunting to me — I had no experience with yeast dough, shaping them looked difficult, and frankly it just looked pretty complicated to bake.
By Laura Moraes5 years ago in Feast
Vegan Sweet Treat
#1 PEANUT - ALMOND BUTTER BARS Almond Milk and Peanut/Almond Bars, with Shakeenah Fentis 2021 Peace In, Everyone, I want to share my recipe with you that’s made with really simple but wholesome and finest of ingredients available to me at the moment, and is really easy to make. I love the idea of finding ways to use Rye Flour, so it is included in this recipe. Feel free to use only the wheat if you like. It is just as good! Total time from start to finish is 60 minutes. Preheat oven to 350 degrees F. Use a 9” pie pan (or the smallest cookie sheet you have if you decide to double the quantity made.)
By Shakeenah K Fentis5 years ago in Feast
Sponge Cake with Strawberry Buttercream Frosting
Vegan sponge cakes are difficult to master, but after a few tries I have found something that works well! I have always loved the idea of strawberry buttercream but could never get behind its execution, it just always came out too watery. Finally, I had an aha! moment when I decided to use chocolate in the buttercream. Works like a charm!
By Laura Moraes5 years ago in Feast
William Tell Bake
I used to live in St. Louis. While I resided there, I attended a church called The Center for Spiritual Living. It was a nondenominational church. I met many people from different backgrounds and religions. It was interesting.
By A. L. Jobrail5 years ago in Feast