Health & Fitness

My Journey to IRONMAN on a Plant-Based Diet

December 2, 2013 By Patrick McGilvray

8-Great Sources of Plant-Based Protein

April 8, 2013 By Patrick McGilvray

Principles of Plant-Based Nutrition – Principle #4

January 18, 2013 By Patrick McGilvray

Principles of Plant-Based Nutrition – Principle #3

July 19, 2012 By Patrick McGilvray

Principles of Plant-Based Nutrition – Principle #2

July 2, 2012 By Patrick McGilvray

Principles of Plant-Based Nutrition – Principle #1

June 8, 2012 By Patrick McGilvray

Why Vegan?

March 9, 2012 By Patrick McGilvray

Marathon Training – Do It With A Group!

January 18, 2012 By Patrick McGilvray

Southwestern Quinoa Salad

Quinoa is a great source of essential amino acids (the building blocks of protein), calcium, phosphorus, and iron. This salad is an excellent source of plant-based protein, it’s delicious, and versatile. Serve it as a side dish, add it to dressed greens, eat like a dip with tortilla chips, or heap it on top of…

Morning Glory Muffins

Apples, raisins, carrots – these muffins are a favorite here at The Vegan Road. Super moist and full of flavor, they will disappear from your kitchen quickly. I like to use a sweet apple – Fujis are my personal favorite – but feel free to use a more tart variety or whatever is in season….

Pumpkin Multigrain Pancakes

I am a huge fan of pancakes and this is my new favorite. Whole grains and pumpkin come together beautifully and when you add pure maple syrup you just can’t go wrong. This is also an easy recipe to make gluten-free – just double the oat flour and omit the whole wheat flour. I love…

Vegan Ice Cream

When I decided to make the switch from vegetarian to vegan I had some concerns. Will I get enough protein? What will I eat at restaurants? Pizza without cheese? But by far my most pressing concern was “What about ice cream?” I have been a huge fan of the creamy sweet treat ever since I…

Olive Tapenade

Olive tapenades are a great appetizer to serve guests. They hold up well to sitting around for the duration of a party, can be eaten easily by hand, and are bursting with fresh Mediterranean flavor. The preferred green olive to use in this recipe is the Castelvetrano. Castelvetrano olives are produced exclusively in Castelvetrano, Sicily,…