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Brownie Sundae’s  We have had lots of celebrating going on lately. Miles birthday, Reno’s summertime birthday celebration at school, Fathers Day..BBQ’s..etc…I’ve been baking a lot of desserts for all these e...
Brownie Sundae’s  We have had lots of celebrating going on lately. Miles birthday, Reno’s summertime birthday celebration at school, Fathers Day..BBQ’s..etc…I’ve been baking a lot of desserts for all these events. First up was my son’s 2nd birthday. We packed our backyard with family and friends. I was originally going to make cupcakes and then quickly realized I’d have to make 4 dozen of them. Then realized that most of the time the kids just lick off the frosting and leave the cupcake behind. I didn’t want that experience! I decided to make a double batch of my Double Chocolate Brownies and then got the idea to make a Brownie Ice Cream Sundae bar. My sister was kind enough to stop at the store and pick us up some vegan ice creams. It was hugely popular and I’ve decided to do this for all hot weather parties.  Since this was a last minute idea all there was were my brownies, ice cream and berries. Next time I’ll have other toppings and whipped cream available. Vanilla Vanilla Cupcakes For my daughters summertime birthday celebration at school I made 2 dozen Vanilla Cupcakes with Vanilla Buttercream from Vegan Cupcakes Take Over The World. I love this recipe and it alway’s goes over well with kids and parents because the cake isn’t too sickening sweet. I piped the buttercream on top after it was in the carry case to make less of a mess and was lucky to find some hot pink sprinkles in the spice cabinet. According to my daughter a few of her friends wanted seconds, some kids didn’t want them at all and I’m sure some just licked the frosting. C’est la vie. For the record..my daughter ate 3 of them. Double Dare Peanut Butter Cake Peter’s cousin was kind enough to invite the whole family over for a BBQ last weekend. She saw the peanut butter cake I made from Robin Robertson’s Nut Butter Universe book and asked if I would make it for her party. I jumped at the chance to make it again. Its so easy and everyone loved it the first time I made it. The pic above is the same as in the review post. I was so embarrassed with how the second cake looked! The piping bag dropped on the cake and the piped border started melting…it was hot mess but it was still delicious. His whole family really enjoyed it though and they thought it looked nice. I’m sure I’ll be making this cake again soon. Father’s Day BBQ Our last celebration was Father’s Day and I again made my brownies. Instead of talking about them I’ll show you our feast. My sister made some of the best grilled vegetables I’ve ever had. She didn’t do anything special with them at all and they were amazing! My mom was kind enough to set aside some macaroni salad and potato salad before she put mayo on them. I was then able to add some vegan mayo and enjoy the salads along with everyone else. (she even put the macaroni salad aside before she added peas to it! she knows me well!) My mom’s famous doctored baked beans were served also. You can find a recipe for the baked beans right here on the site. We have many other events and holidays to celebrate over the summer months..I’ll be very busy baking for them!
41 minutes ago
Do you remember when you first learned about Native American Indians in elementary school? You may have learned, like I did, that when these tribes went hunting, they made full use of the animals they killed. They ate the meat, used the ...
Do you remember when you first learned about Native American Indians in elementary school? You may have learned, like I did, that when these tribes went hunting, they made full use of the animals they killed. They ate the meat, used the horns and feathers for tools and adornment, and made clothing and teepees from the leather. In today’s world, there’s a common misconception that our leather comes about in a similar way; that it’s simply “left over” from large scale meat production. Many people – including vegetarians, my former self included – believe that since the animal has already died, its skin will go to waste unless we manufacture it into something useful. Well, that notion is wrong. The reality is that leather is not a by-product of the meat industry but a very lucrative co-product. It is produced not to minimize waste, but to meet consumer demand and is often more economically valuable than meat. As this article from The Guardian points out: “It might be more accurate to describe [leather] as a subsidy. It’s very hard to get any statistics as the big meat companies are under no obligation to release figures, but the selling of skins can certainly be very profitable for farmers (while meat is not always so). Farmers don’t sell hides … out of the kindness of their hearts or from a desire to minimise waste. They are in a moneymaking business and need to maximise profits, and the leather industry is worth billions, if not trillions, of dollars annually.” The scale is tipping so that more and more animals – particularly exotic animals like ostrich, snake, and alligator – are being killed just for their skin and not their meat. Perhaps even more alarmingly, China – a leading exporter of leather – annually skins millions of cats and dogs, a practice unknown to most consumers due to mislabeling or complete lack of labeling. There’s more to the story. Some of the softest, most expensive leather on the market is calfskin or kid leather, which as the New York Times points out, “is most definitely not a byproduct, as it comes from newborn calves, or sometimes from calf fetuses.” If veal is a moral problem for many carnivores, then why isn’t calfskin? If fur is a moral problem for many carnivores, then why isn’t leather in general? Cows and furry animals are both treated inhumanely and both suffer gruesome deaths when killed for their skins. In fact, the leather industry may be even worse than the fur industry when one takes into account the harm done to humans and the environment when leather is produced.  Hides must undergo a three-step process to become leather, which includes tanning and usually dying. Harsh chemicals including ammonia, cyanide-based dyes, and formaldehyde are just a few of the toxins released into the environment during these processes. Since the majority of leather comes from India and China, countries with poor environmental and workplace standards, leather workers often have virtually no protection against toxins that result in cancer, blindness, respiratory problems, skin diseases and birth defects in their children. These pollutants are also released into the air, soil and water supplies in communities surrounding tanneries, poisoning people who have nothing to do with the leather industry. There’s no reason to support leather when there are an ever-growing number of humane and safe alternatives. Brands like Matt and Nat, OlsenHaus, and Beyond Skin not only produce non-leather shoes and handbags, but strive to incorporate recycled materials and environmentally-conscious production methods. It is also possible to find “unintentionally vegan” products from major brands like Steve Madden, Nine West Outlet, BCBGeneration and hundreds more. The quality of faux leather from these brands is often so high that it is difficult to discern them from genuine leather, and their durability is testament to the fact that synthetic leather can last just as long as the real thing. Even more encour
about 1 hour ago
Cruel and unusual punishments aren’t things which prisoners in this country have to endure. So we’re glad that compassionate meal options are being offered to prisoners so that animals aren’t necessarily being subjected...
Cruel and unusual punishments aren’t things which prisoners in this country have to endure. So we’re glad that compassionate meal options are being offered to prisoners so that animals aren’t necessarily being subjected to such punishments, either. Like us, animals are made of flesh, blood and bone. They have the same five senses that we do, and they have the same capacity to experience suffering and fear. All animals share the desire to live their lives free of pain and to avoid a violent death. Feeding prisoners pasta instead of pork chops … Read more.
about 9 hours ago
This week's meal plans are our FRESHEST yet and full of seasonal salads for both plans, including Buffalo Ranch Chickpea Salad with Low Fat Vegan Ranch (so easy!) (NEW!), Quinoa & Heirloom Tomato Salad (NEW!), and Balsamic Sweet Potato &...
This week's meal plans are our FRESHEST yet and full of seasonal salads for both plans, including Buffalo Ranch Chickpea Salad with Low Fat Vegan Ranch (so easy!) (NEW!), Quinoa & Heirloom Tomato Salad (NEW!), and Balsamic Sweet Potato & Spinach Salad (NEW!), plus TONS of kids' favorites on the family plan like Big Burrito Bowls (NEW!) and Ranch Dip + Veggies (NEW!). The meal plans also got a makeover!! In addition to the new & improved user-friendly format we released last week, we've added even MORE new features, like tips for make-ahead preparation, storage, and how to expand meals to make them bigger. We also have lower fat options now (with gluten- and soy-free options as always!). Individual Highlights Buffalo Ranch Chickpea Salad with Low Fat Ranch Dressing (NEW!) Breakfast Potato Tacos Avocado Yogurt Dip Quinoa & Heirloom Tomato Salad (NEW!) Mocha Smoothie Orange Teriyaki Rice BBQ Chickpeas & Veggies Balsamic Sweet Potato & Spinach Salad (NEW!) Chocolate Banana Oatmeal Cajun Bean Dip Get this meal plan now. Family Highlights Buffalo Ranch Chickpea Salad (NEW!) Sweet Potato Lime Wraps (NEW!) Big Burrito Bowls (NEW!) Quinoa & Heirloom Tomato Salad (NEW!) BBQ Chickpeas & Veggies Peanut Lime Noodles (NEW!) Ranch Dip + Veggies (NEW!) Balsamic Sweet Potato & Spinach Salad (NEW!) Mocha Smoothies Cajun Bean Dip Strawberry Pancakes Get this meal plan now. Testimonials "I am LOVING the new format you put the meal plans into! It really does help out with finding the recipe faster :D" — Ricky B. "I started using the meal plans in March, and am starting the reboot and cleanse tomorrow to get back on track after two weeks abroad. I LOVE the meal plans!" — Stephanie Get the current meal plan now.
about 9 hours ago
Monday I posted a picture of my blue-green morning smoothie on Facebook. Coconut milk, romaine lettuce, hemp seed, banana, and blueberries. Someone asked if I added a another blue-green – spirulina. To which I confessed that I can...
Monday I posted a picture of my blue-green morning smoothie on Facebook. Coconut milk, romaine lettuce, hemp seed, banana, and blueberries. Someone asked if I added a another blue-green – spirulina. To which I confessed that I cannot stand spirulina.  I felt like I had made a major confession and decided I’d drag my Facebook friends into the mix by asking “How about a true confessions game? Tell us one (two, or three, or more!) things that people assume vegans love but you don’t. I’ll start in the comments…”  Over 70 people shared their “vegan dislikes” (you can read them here). Oh what fun to read! One of my dislikes is tempeh.  I don’t love it and I don’t hate it but I sure don’t like it. So, of course, I pulled some tempeh out of the freezer to thaw because I just can’t stop trying to love the stuff. It thawed quickly (within a couple of hours).  I steamed it for ten minutes and then diced and marinated it in sesame oil, dulse flakes, garlic, onion and ume plum vinegar for about six hours in the refrigerator.  I decided to use my huge cast iron skillet; I sautéed carrot and onion in veggie broth. I added the tempeh and onions; a few minutes later I tossed in a handful of green beans. Shortly after I tossed in some mushrooms before adding the final veggie, about three cups of kale, with a splash of low-sodium soy sauce. This all cooked up in about 12 minutes. I served the very veggie and tempeh stir-fry over brown rice. Not long ago I learned that steaming tempeh before cooking is essential – it helps in the absorption of marinade. I think cooking it on high, but with plenty of liquid (veggie broth) in the cast iron made it even more palatable.  In fact I loved this dish. Even better, so did my omnivore husband.   And speaking of him, yesterday on VeganForHer.com I wrote this piece: Living in a “multivore” home: How I use umami to bridge the vegan-omni gap. The umami in this tempeh dish  - mushrooms, ume plum vinegar, soy sauce - was probably the draw for both of us and it was practically braised in the cast iron, which certainly helped. Hmm. Maybe adding lots of umami ingredients to tempeh is the key? Also yesterday on VeganForHer.com Ginny wrote Cut Cravings with Vegan Umami-Rich Foods (and our friend Jesse O wrote a piece on Dressing Vegan). Umami. Do you think about it when cooking?
about 10 hours ago
TweetDisclaimer: I was compensated for the post. As always all opinions are my own. This is my honest review of this product. We have a juicer at home and although we juice a few times per week there are often weeks that we go without j...
TweetDisclaimer: I was compensated for the post. As always all opinions are my own. This is my honest review of this product. We have a juicer at home and although we juice a few times per week there are often weeks that we go without juicing just because of the labor in making our own fresh juice or because Edith is sleeping and we don’t want the crazy loud juicer to wake her up. So I have been on the search for a quick, and healthy green drink to have on days I don’t want to make my own. When I was offered the opportunity to try Cell-nique I decided that it sounded so why not? Cell-nique Super Green Drink is a USDA organic drink that energizes, detoxifies and nourishes your body with the equivalent of 8 servings of fruits & vegetables in every bottle. Cell-nique is Vegan, gluten-free, low-calorie. All flavors of Cell-nique Super Green contain the same 31 organic superfoods.  Most of the sugar count comes from the naturally occurring sugars in the fruits and vegetables, with a small amount of stevia and organic blue agave. Although Cell-nique isn’t just like my favorite fresh green juices it is great when I want something quick and easy to go to. I really loved the green tea, tropical fruit and citrus vanilla flavors. I also honestly felt pretty energized after drinking it. As you know I have been off coffee this month so I have been looking for healthy alternatives and this has really done the trick. Try your choice of any 1-3 bottles of Cell-nique now and get FREE SHIPPING! Redeem this offer at http://www.cell-nique.com/products/Try_Me-26-66.html Connect with Cell-nique on Twitter  http://www.twitter.com/CNSuperGreen & Facebook http://www.facebook.com/CellniqueSuperGreen Tweet#call_to_action h4{padding:0px 5px;} Comment on this post...Related Posts:Monday Link Up: March 4thMonday Link Up: April 8Monday Link Up: April 1Monday Link Up: March 11#IWILL Under Armour What’s Beautiful Campaign
about 15 hours ago
Ever since I first read up on alkaline diets while on the Crazy Sexy Diet cleanse two years ago, I've been off and on obsessed with trying to eat as many alkaline foods each day as possible. Of course, I go through plenty of vegan junk f...
Ever since I first read up on alkaline diets while on the Crazy Sexy Diet cleanse two years ago, I've been off and on obsessed with trying to eat as many alkaline foods each day as possible. Of course, I go through plenty of vegan junk food phases. But when I'm trying to get back in line, I reach for alkaline-forming veggies and fruits.Alkaline food is easier than acidic food on the digestive system since it matches the pH of the blood. And it's believed that cancer cannot live in an alkaline environment, so the more fresh veggies and fruits you're eating, the better. Of course, it's all about balance. Acidic foods, like beans, nuts, and wine, have health benefits too. But it's all about the balance.And balance is what Eating the Alkaline Way by Nastasha Corrett and Vicki Edgson is all about. This vegetarian cookbook (it's not totally vegan) kicks off with helpful articles and charts listing alkaline foods and acidic foods. There's a great piece on kicking bad habits, and there's even an "Honestly Healthy Cleanse" readers can follow with meal plans and lists of foods to avoid for the entirety of the cleanse (it ranges from 5 days to 3 weeks, depending on your preference).But the best part of this book are the recipes! The book is full-color and loaded with gorgeous photos of fresh juices, raw summer spring rolls (with nori wraps), eggplant and pesto rolls, avocado mango dill salad, and butternut squash risotto (made with brown rice). After much deliberation, I finally settled on trying the Mixed Vegetable & Soybean Hotpot.That's a miso soup with butternut squash (substituted for pumpkin in the recipe), carrots, potatoes, zucchini, bell pepper, and cubed tofu. It was light and refreshing, and I just felt so darn healthy eating it. I have to admit that I did add more tofu than the recipe called for. Tofu is closer to the middle on the alkaline scale, but it's not as acidic as say, sunflower seeds or rice.There are so many more recipes in this book I want to make. And although they aren't all vegan, most are easily veganizable. Some call for goat cheese or feta as a topping. But that can be left off without affecting the dish (and in my opinion, leaving those nasty things out make it so much better for you and better-tasting).Even desserts can be alkaline! There are recipes for raw mango coconut balls, raw chocolate mousse, and chocolate superfood ganache!
about 15 hours ago
Best known for her role as Dr. Temperance ‘Bones’ Brennan on the popular American television series “Bones,” actress Emily Deschanel is a 20 year vegan who is a committed animal...
Best known for her role as Dr. Temperance ‘Bones’ Brennan on the popular American television series “Bones,” actress Emily Deschanel is a 20 year vegan who is a committed animal...
about 17 hours ago
I'm saving the Banana Bread for when I can really relish it. Instead, I brought a semi-defrosted Blueberry Muffin from Le Pain Quotidien for breakfast..Lunch was from Lotus Vegetarian Restaurant. The "Lotus Spicy" Lunch Special $7.95 Dic...
I'm saving the Banana Bread for when I can really relish it. Instead, I brought a semi-defrosted Blueberry Muffin from Le Pain Quotidien for breakfast..Lunch was from Lotus Vegetarian Restaurant. The "Lotus Spicy" Lunch Special $7.95 Diced Soy Protein sautéed with Dried Tofu, Celery, Organic Carrots, Green and Red Bell Peppers and sprinkled with Peanuts in spicy Kung Pao Sauce, including Brown Rice and Spring Roll. Very good today.More Escarole and Lentil Soup for dinner. Believe it or not, there is still more soup left, as well as lots of Vegetables from last weeks CSA order...A Tofurky Italian Deli Slices Sandwich for dessert.WFH grub tomorrow. In addition to another CSA haul to add to last weeks haul.
about 19 hours ago
Hi y'all! It's been a while, but rest assured I've been eating well, both near and far. For this post, let's talk about near:I'm not sure why I've never written about Straw before, but this carnival-themed eatery comes complete with a ...
Hi y'all! It's been a while, but rest assured I've been eating well, both near and far. For this post, let's talk about near:I'm not sure why I've never written about Straw before, but this carnival-themed eatery comes complete with a separate vegan menu full of tasty tasty options, like the portobello sandwich (above) served up with their infamously good sweet potato tots. The star of the show? A blueberry bbq sauce for dipping. YUM. I inhaled it before I snapped a picture, but I highly recommend their "hippie love" salad too. The combination of the peppery arugula, tangy cider vinaigrette, and briny green olives makes no sense (at least to me) but it really really works.In other news, I finally tried the nachos at Herbivore and OMG they are the best things ever. I am always dubious when it comes to plant-based cheeses, but whatever they are using, it kicks ass. Crispy chips covered in cheddar and sour cream with plenty of beans and guacamole and salsa really hit the spot. Try some, trust me. They are addictive and I want more right now.Ok, I'll be back soon with some more eats by the bay soon. Meanwhile, eat well!
about 22 hours ago