Claiborne, who just turned 38, writes about vegan cooking from her ... while the carrot shreds evoke the texture of well-blended tuna salad. You would be happy spooning the mixture onto bread ...

Toss carrots, parsnips, and Brussels sprouts in olive oil and ground caraway seeds. Roast at 400 degrees Fahrenheit for 25-30 ...

Add the sliced cucumber, sliced carrot, and edamame beans to the ... I've written about food culture – here. The post Vegan ...

Ingredient Note: Carrots ... on the salad and toss gently. Add the avocado and toss very gently. Taste, adding salt and pepper as needed. This is an edited extract from Big Vegan Flavor by Nisha ...