If you’ve ever eaten lox (also known as smoked salmon), you’ll know that it has a very distinctive flavor and texture. It seemed impossible that one might mimic the feel and taste of smoked salmon with a crunchy, sweet root veggie. Until we gave this recipe a try.

Summer travel season is here, woo hoo! Today, we’ve invited SmartGirlVeg intern Leah Negrin to share her experiences eating as a gluten-free vegan in the decidedly Southern (think buttery grits, buttermilk biscuits, and so on) city of Charleston, South Carolina.

Mother’s Day is the perfect excuse to whip up a delicious breakfast that the whole family can come together and enjoy, regardless of their individual dietary preferences. Check out our beginner-safe, completely vegan (but everyone will love it), perfect for Mother’s Day brunch recipe: Coconut Chia Breakfast Bowls.

If you’ve read The Smart Girl’s Guide to Going Vegetarian, you know that we do not promote an “all or nothing” approach to plant-based eating. That’s why I was so excited a few years back when I learned of a new term that fit right into the plant-based eating spectrum: Reducetarian. The word was coined by activists Brian Kateman and Tyler Altermann, and means “a person who aspires to eat less meat.”

Sharon Palmer, RDN, the Plant-Powered Dietitian chats with us about avoiding labels when it comes to plant-based eating, keeping the conversation positive, and making various dietary preferences work in one family (without a chef on staff!).