Oh yes my recipe-loving friends, it is time again for another complimentary issue of the Vegan Culinary Experience. In keeping with the seasonal themes, Chef Jason Wyrick has made "Grilling" the focus of the August issue. This means dozens of veggie recipes to make in the great outdoors, along with barbecue-friendly salads and desserts. In addition to the food, you will also find numerous good reads within, including: Interviews with Josh Hooten of Herbivore and Raw Chef Angela Elliott, The Secrets of Smoked Salts, Living Green: Compassionate Summer Grilling, Reviews, and more.

Since the VCE is now bi-monthly, the next issue won't be until October, so get your fix now with the August Issue! It is available for quick and easy download on the Vegan Culinary Experience website ...

Also, the VCE is introducing a new breakfast menu for their meal service. You can check out the new menu options and learn about their vegan meal delivery service at http://veganculinaryexperience.com/VCEMealService.htm.  Their new breakfast menu features gourmet twists on classic recipes with a weekly mix of travel-style meals and sit-down breakfasts.  Meals are available for delivery throughout the entire U.S. and are only $100 + the cost of shipping for a set of 12 portions for our regular customers. Diabetic, gluten-free, soy-free, and raw variations on each recipe are available in addition to the standard service at no extra charge.