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What a bummer. I wanted to snap shots of the Nelly’s Energy Truffles Bars I received for review, but they got banged up pretty badly due to a long stay in our mail box on a hot summer afternoon, going against their penchant for con...
What a bummer. I wanted to snap shots of the Nelly’s Energy Truffles Bars I received for review, but they got banged up pretty badly due to a long stay in our mail box on a hot summer afternoon, going against their penchant for constant refrigeration. So I hope a few jars of sweeteners including agave nectar, which is among the components of the bars, will still do as a poor replacement. Click here to have a look at a few pictures of non-banged up bars and you’ll see how gorgeous they are. Really, do place the bars in the fridge until about almost ready to eat unless you live in the North Pole in which case I will call you Santa and feed you cookies (or more appropriately, energy bars) just for kicks. Let’s have a look at the bars’ list of accomplishments. 100% Organic Vegan / Dairy Free Fair-traded Ingredients Handmade Non-GMO Wheat Free Gluten Free Packed with Raw Superfoods, Nuts, and Seeds High in Dietary Fiber, Antioxidants, Omega Fatty Acids No Preservatives No High Fructose Corn Syrup No Artificial Coloring, Artificial Sweeteners or Artificial Flavorings Supportive of Sustainable Growing Practices Respectful of Fair Employee Wages and Working Conditions Damn. I wish my own list were even half as long and admirable. I’m not always entirely greedy and halved each bar to share with my dude. The results are in. My favorite: Peanut Butter Crunch Bar. Chewy, chocolaty, peanut buttery, so decadent and perfect. I could eat a case of you, darlings. Tastes just like candy, only made with far better stuff. His favorite: Mint Chlorella Vitality Bar. I was ready to bet his would be either Peanut Butter Crunch Bar or Chewy Chocolate Chip Bar, but he enjoys proving me wrong. No more sharing anything with him. The owners of Nelly’s Energy Truffle Bars have started a Kickstarter campaign in order to expand their business. Read all about it here. They also have a Facebook page. I recommend giving a try to these bars (peanut butter crunch bar, peanut butter crunch bar!) to see if this is a campaign you’d like to support. Here‘s a list of the stores where you can find them. If the bars aren’t available where you live, you can try them through the Kickstarter campaign directly, starting from the $25 pledge. Would I buy these bars? I think I made it a non-secret which flavor I’d go for, but yes, yes, yes.
about 3 hours ago
A vegan asked for "some good articles about the effects of the meat & dairy industries as a whole on the environment." So I offered this list and thought you might like it, too.
A vegan asked for "some good articles about the effects of the meat & dairy industries as a whole on the environment." So I offered this list and thought you might like it, too.
about 8 hours ago
Hodo Soy Firm Tofu, Roasted Havana Sweet Potatoes and Red Potatoes, Spinach, Cheddar Cauliflower, Red Onion, Garlic, Green Onions, Extra Virgin Olive Oil, Fresh Ground Black Pepper, Sea SaltServed with Vegan Powdered Sugar Donut Holes an...
Hodo Soy Firm Tofu, Roasted Havana Sweet Potatoes and Red Potatoes, Spinach, Cheddar Cauliflower, Red Onion, Garlic, Green Onions, Extra Virgin Olive Oil, Fresh Ground Black Pepper, Sea SaltServed with Vegan Powdered Sugar Donut Holes and Garden Strawberries
about 8 hours ago
I’ve been reading Gothamist all morning because I’m a masochist. After several articles about terrible violence, I now totally hate the world. I need a pick-me-up! How about you? Well I found just the thing! This dog is hilar...
I’ve been reading Gothamist all morning because I’m a masochist. After several articles about terrible violence, I now totally hate the world. I need a pick-me-up! How about you? Well I found just the thing! This dog is hilar. I love him. 
about 10 hours ago
When my friend Dynise Balcavage asked me to share her latest cookbook creation with you, I couldn’t resist.  She is enormously talented and has a terrific sense of humor – both traits shine in Pies and Tarts with Heart: Exper...
When my friend Dynise Balcavage asked me to share her latest cookbook creation with you, I couldn’t resist.  She is enormously talented and has a terrific sense of humor – both traits shine in Pies and Tarts with Heart: Expert Pie-Building Techniques for 60+ Sweet and Savory Vegan Pies. From the book press release: PIES AND TARTS WITH HEART Presented in an easy to follow, step-by-step format, first readers will learn to master their crusts, be it flaky, nutty, cookie-based, vegetable-based, or gluten-free. Then they’ll craft their fillings before moving on to assembling the pieces, decorating it, and even making their homemade topping. (Vegan whipped cream, anyone?) With more than 70 phenomenal recipes, there’s something inside for every would-be pie maker and the recipes could be easier. Inside readers will find: Classics like Apple Pie, Pumpkin Pie, and Key Lime Pie Fluffernutter Pie Rustic Freeform Plum Tart Quiche, 10 Ways Booze-Infused Mushroom-Polenta Pie North-African Inspired Kale Pie They’ll even find vegan “Imposters” like Boston Creme Pie, Whoopie Pies, and Macaroni Pie. How about a recipe from the book? Raw Baklava-Crusted Apple Tart Make this one for your sweeties with sweet tooths … er … sweet teeth? The base of this tart is inspired by the flavors of Baklava, the famously sinful Greek/Middle Eastern pastry. It’s topped with a gorgeous concentric circle of sweet-tart apples, which complement all the flavorings used in baklava, and drenched with lemon-cinnamon flavored Agave syrup. Makes three 4-inch (10 cm) tarts or 6 mini tarts  For Syrup: ½ cup (120 ml) agave nectar ½ teaspoon cinnamon 1 cinnamon stick 1 tablespoon (15 ml) lemon juice  For Crust: ½ cup (70 g) raw pistachios, walnuts, and/or almonds ¾ teaspoon cinnamon 1/8 teaspoon ground cloves Pinch of sea salt 3 to 4 tablespoons (45 to 60 ml) raw agave nectar ½ to 2 tablespoons (8 to 30 ml) lemon juice 2 organic apples (Granny Smith, McIntosh, Honeycrisp, or Braeburn) Lemon juice, to prevent browning Cinnamon, for dusting (For a 9-inch (23 cm) pie, double the recipe) To make the syrup: Mix everything together in a large bowl or Mason jar. Ideally you should make this the night before, but let it sit for at least 4 hours before serving so the flavors have time to get to know each other. To make the crust: Whiz together the nuts, cinnamon, cloves, salt, and agave in a food processor. (If you have one, a mini food processor is ideal for this task.) Chunks of nuts should be visible—don’t overprocess. Add the lemon juice, ½ tablespoon at a time, and whiz until the nut mixture sticks together. Press evenly into tart pans. Slice the apples as thinly as possible, just before preparing the tarts (a mandoline is ideal for this job) and sprinkle with lemon juice to prevent browning. Arrange the slices in concentric circles atop the raw crusts. Pile about 1 teaspoon of the fruit garnish in the center. Drizzle with the prepared syrup and dust with extra cinnamon. Serve immediately. Variation Substitute a ripe pear or an Asian pear for the apple. About the Author Dynise Balcavage is the author of The Urban Vegan, Celebrate Vegan, and 11 books for young readers. She has published recipes in VegNews, Vegetarian Times, Philadelphia Daily News, and Végéteriens (France’s first vegetarian magazine). She’s been interviewed in The New York Times and International Herald Tribune, and has done cooking demos everywhere from New York to Paris. She lives in Philadelphia, PA with her three cats. Visit her online at http://www.urbanvegan.net. Would you like to win a copy of Pies and Tarts with Heart? Enter now!  a Rafflecopter giveaway The post Pies and Tarts with Heart: A Giveaway! appeared first on JL goes Vegan.
about 11 hours ago
Making the perfect sandwich is an art form. The concept may be simple – take two slices of bread and insert your (animal-free) filling of choice – but the creative possibilities are endless! Sampling some of the brand-new ran...
Making the perfect sandwich is an art form. The concept may be simple – take two slices of bread and insert your (animal-free) filling of choice – but the creative possibilities are endless! Sampling some of the brand-new range of Violife vegan cheese from Veganic (enter to win a sample of Violife for yourself here) got the PETA office thinking about our favourite cruelty-free sandwiches. Here are some of our top picks: Kirsty’s Classic “Cheese” Sandwich: There’s nothing fancy about this sandwich, but oh my, it is tasty. Recreate it … Read more.
about 12 hours ago
There are so many delicious vegan baked goods, such as doughnuts and apple strudel, on supermarket shelves, but sometimes homemade treats really take the cake. So we’re launching a search for the most mouth-watering vegan baked goo...
There are so many delicious vegan baked goods, such as doughnuts and apple strudel, on supermarket shelves, but sometimes homemade treats really take the cake. So we’re launching a search for the most mouth-watering vegan baked goods in Britain and Ireland! Preheat your oven and start planning your pies, cakes, scones, biscuits or whatever else you bake best. If you are new to vegan baking, don’t worry – check out PETA US’ database of delicious recipes to inspire you. Entering is easy – just bake something that looks delicious and is … Read more.
about 12 hours ago
With cooler (and rainy) weather on the horizon, snuggle up and keep warm with our new seasonal soups: Carrot Curry Soup (NEW!) (individual), Curried Red Lentil Soup (NEW!) plus Garlic & Kale Soup (family).  We're also introducin...
With cooler (and rainy) weather on the horizon, snuggle up and keep warm with our new seasonal soups: Carrot Curry Soup (NEW!) (individual), Curried Red Lentil Soup (NEW!) plus Garlic & Kale Soup (family).  We're also introducing Fall flavors this week with our (NEW!) Farro, Apple & Pecan Salad *plus* Kale Waldorf Salad!!! (NEW!)  Long-time fan fave Cauliflower Risotto is also back with other delicious hits! There's no better way to enjoy the seasons changing than with great tasting fall inspired meals!  Curried Red Lentil Soup Individual Highlights Kale Waldorf Salad (NEW!) Curried Red Lentil Soup (NEW!) Farro, Apple & Pecan Salad (NEW!) Quick Carrot Curry Soup (NEW!) Cinnamon-Apple Oatmeal Cauliflower Risotto Lentil Chili Chipotle Cakes Blueberry Parfait  Adobo Tostados Get this meal plan now. Kale Waldorf Salad Family Highlights Kale Waldorf Salad (NEW!) Curried Red Lentil Soup (NEW!) Farro, Apple & Pecan Salad (NEW!) Garlic & Kale Soup Asian Bowl Easy Spinach Wrap Toasted Oatmeal Southwest Burgers Vegetable Pinwheels Breakfast Roll-Up Get this meal plan now. Farro Apple Pecan Salad Testimonials  "I love the meal plans and definitely feel much healthier when I focus on plant based meals and you make it so easy and delicious to maintain a healthy lifestyle. I look forward to the new plan every week." -- Rebecca M. "Extra benefit to #plant-based @happyherbivore meal plans?  Grocery bill slashed nearly in half." — Casey (via Twitter) Get the latest meal plans now. Save time and money. Feel awesome!
about 12 hours ago
I know, I know, stop with the blood orange recipes already. But I have one last one to share with you, (promise!) and I think you'll like it. And not only because it contains alcohol. We've all heard of limoncello, and I'm sure at some p...
I know, I know, stop with the blood orange recipes already. But I have one last one to share with you, (promise!) and I think you'll like it. And not only because it contains alcohol. We've all heard of limoncello, and I'm sure at some point in your life you've tried it. It's beautifully tart and oh so refreshing, especially served ice cold on a hot summers day. So with […] Delicieux's feed has moved. If you haven't already, please update your feed reader an subscribe to our new feed here. ©2013 Delicieux. All content in this feed (including photographs and text) are copyrighted to Delicieux and may not be republished in part or full without written permission and appropriate credit. Please contact me for republication or syndication rights. If you suspect copyright infringement please contact me.            You might also like: Blood Orange Madeleines with Pistachio and Cardamom Chocolate Orange Brownie Cookies Coconut Sugar Blood Orange Cake  
about 16 hours ago
I am going so slow with this next cookbook project, I swear. I see other authors putting book after book after book out, and I don't understand how they do it. But anyway, I promise that I am working on it. Case in point: today's menu.In...
I am going so slow with this next cookbook project, I swear. I see other authors putting book after book after book out, and I don't understand how they do it. But anyway, I promise that I am working on it. Case in point: today's menu.In case you haven't read, my next book will be a collection of veganized versions of foods that were popular throughout the decades of the 20th century. Today, I focused on the first decade — 1900-1910.The Club Sandwich's history is kind of a mystery, but it supposedly originated on menus in men's clubs at the turn of the last century. The first mentions in print were in 1903 and 1906, according to the Food Timeline website. I made a vegan Club Sandwich using a homemade seitan ham, homemade tempeh bacon (both recipes will be in the book), vegan mayo, lettuce, and tomato.On the side, I made a Waldorf Salad.The waldorf salad was said to have been created in the late 1890s (which were awesomely referred to as the "Gay Nineties" back then!) at the Waldorf-Astoria Hotel in New York City. It's often made with raisins, but I used green grapes, apples, walnuts, celery, and vegan mayo. And it's served over a bed of red lead lettuce.
about 18 hours ago