Moomah the Magazine
Recipes: In The Kitchen
  • When my Veganism Collides with the Holidays When my Veganism Collides with the Holidays

    “Love and acceptance,” “love and acceptance,” I repeat over and over again in my head. I’m preparing myself to practice what I preach this Thursday. This holiday season my goal is to be a productive vegan. This means not alienating potential people that could be inspired to make changes.
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  • The Crossroads Cookbook The Crossroads Cookbook

    One of the most beloved restaurants in Los Angles is VEGAN! Yes, you read that right. Chef Tal Ronnen is the founder and chef of Crossroads, a popular restaurant in Los Angeles serving mouthwatering Mediterranean meals to vegans, flexitarian's, omnivores and meat eaters.
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  • In The Kitchen: Kite Hill In The Kitchen: Kite Hill

    Serving fantastic vegan food to guests these holidays (or any day) is the best way to show everyone that vegan can mean delicious. I guarantee your guests will be very satisfied if you serve them the incredible products by Kite Hill.
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  • 10 Steps To Eating Fewer Animal Products 10 Steps To Eating Fewer Animal Products

    Making the decision to change the way one eats is deeply personal and usually it happens gradually. I think it can only benefit one’s health to at least ponder what life would be like as a flexitarian, a vegetarian, or a vegan.
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  • Balsamic-Roasted Mushrooms with Shallots and Toasted Marcona Almonds Balsamic-Roasted Mushrooms with Shallots and Toasted Marcona Almonds

    Roasted mushrooms alone can be satisfying, but adding a balsamic reduction and fresh herbs makes them special. Full of earthy flavor and umami, the mushrooms soak up the rich flavor of the vinegar, which becomes even more concentrated as they roast. Serve this as a main course or a hearty side.
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