By Abigail Lewis

Chipotle Dip

1 cup vegan non-hydrogenated sour cream (Tofutti brand recommended)
2 tbsp lime juice
1 tbsp agave
1-2 tsp chipotle powder
½ tsp garlic powder
¼ tsp sea salt

Butternut Squash and Spinach Enchiladas

Sauce:
2 tbsp extra virgin olive oil
1 yellow onion, small dice
2 cloves garlic, minced
½ tsp sea salt
½ tsp ground pepper
1 large can diced organic tomatoes
2 tsp unbleached all-purpose flour or 2 tsp arrowroot powder mixed with 2 tsp water

Until recently a cruelty-free lifestyle required a sacrifice in style. But thanks to entrepreneurs like MooShoes' Erica Kubersky, all that is changing. Go behind the scenes of NewYork's first cruelty-free shoe shop to find out what makes vegan fashion just plain irresistable.

Thinking of going raw and not going hungry?  Renee Loux shares a very special Beet Ravioli recipe with Michel Nischan, and proves that going raw can be fulfilling and easier than you think. 

Trying to grow in an urban setting?  Michel Nischan and Renee Loux stumble on a nursery while stopping at a gas station.  Here they discuss the simplicity of creating an herb garden. 

Thinking of going raw and not going hungry? Renee Loux shares a very special Beet Ravioli recipe with Michel Nischan, and proves that going raw can be fulfilling and easier than you think.

Fall is the season of plenty. Planted in spring and nurtured all summer long, a colorful bounty of crops pours into farmers markets across the country, making it easier than ever to eat a wide variety of local, seasonal ingredients.

Moo Shoes, a vegan shoe store in New York, discusses eco-wear.