Vegan

An Organic Fuji Apple and Two Energy Bites for breakfast. Great food choice I made for myself.Lunch was at La Sandia. I had a Margarita De La Casa in honor of VaVa, who is always wanting a Margarita, but never having one. Observe the escalator in the mall in the background.Mom & I shared some great Chips & Salsa...and the Guacamole made fresh table-side was the best we'd ever had...I had the Market Fresh Vegetable Fajitas. All really excellent.Field Roast Celebration Roast with Imagine Mushroom Gravy and Baked Potatoes for dinner.No dessert after all that. Looking forward to the long weekend.

On Sunday June 2 from 7:30pm – 10pm, Bunna Cafe and A+S Works are hosting The Farmraiser at Dun-Well Doughnuts in Brooklyn as part of Bushwick Open Studios. Tickets are $20 in advance ($25 at the door) and will get you dinner and live entertainment, as well as access to a supposedly cheap cash bar. [...]

It’s Paul Shapiro’s Animal News You Can Use! Yay, Paul! Yay, Animals! Still happy about the Tennessee governor’s veto of his state’s ag-gag bill? So is the state’s largest paper, which editorialized this week that “On every level, ‘ag gag’ was a failure” and that “the legislation was built upon a lie.” The new ag-gag battle is in North Carolina, where a bill is pending in the state legislature. You can read the HSUS state director’s op-ed on the issue. You knew that foie gras production was terrible for the birds. Do you know how the farm workers are treated? Here’s the Financial Times’ coverage of the issue. Ever wonder about the guy behind most of the attacks on HSUS? The Boston Globe had a major front-page exposé on meat industry frontman Rick Berman (of the so-called “Center for Consumer Freedom”) and his campaign against HSUS. Appropriately, the piece is entitled, “Washington’s robust market for attacks, half-truths.” And on the polar opposite end of the spectrum, Peter Singer has a great new TED talk on effective altruism that’s worth your time. P.S. Video of the week:The most inefficient—and cutest—way a cat has ever drunk water.

If anyone should be terrified of breast cancer, it should be me. My aunt died of it in our home when I was 5. Figuring out the truth about food and how to avoid breast cancer has become the investigative reporting job of my life. As a result I have felt compelled to respond to Angelina Jolie's recent decision to have a double mastectomy to reduce her risk of developing cancer

A mason-jar bouquet of spring onions from last week's CSA share had been providing ambiance in my fridge for far too long. I needed to use them before they wilted and started to look sad. I also had on hand a stockpile of my beloved Shirataki Noodles which I bought on sale at Whole Foods a few weeks back. Although these tofu-based noodles are not everyone's cup of tea, I adore their chewy texture and no-brainer prep. They are costly, though, so I only buy them online, on sale, or at my local Asian market, where they are drastically cheaper. [The tiny package says it contains 2 servings. Ha! For two baby mice, maybe. I inhale the whole bag.] Necessity, they say, is the mother of invention. Spring onions are usually a garnish, at best, but in this recipe, they are the star of the show. There is something immensely satisfying about making something tasty from ingredients you already have on hand. Makes me feel like an urban pioneer woman. Hope all of you attending the Vida Vegan Conference are having a fantastic time. Have a great Memorial Weekend – and watch for a fun review and giveaway contest next week. shirataki noodles with scallions, ginger and pumpkin seeds 1 T oil [I used Colativa Roasted Garlic Cooking Oil Blend] 1 inch piece of ginger, peeled and finely minced 3 large cloves garlic, minced 2 cups spring onions [greens and whites: greens: 1-inch pieces; whites: 1/3-inch pieces] 1 heaping T vegan mayonnaise [I used Nasoya brand] 1 package Shirataki Fettuccine Soy sauce and red pepper flakes, to taste 2 T pumpkin seeds [or your favorite nuts], toasted Serves 1 normal eater or 2 dainty eaters Rinse the shirataki noodles well. Really well. Really, REALLY well. 'Nuff said. Drain. In a medium skillet, heat oil over medium and saute garlic and ginger until soft and fragrant, about 3 minutes. Add the onions, and sprinkle with some salt to draw out the moisture and flavor. Lower the heat slightly, and cook slowly, stirring every now and then until everything is soft, about 10 minutes or so. Add the vegan mayo and stir well. Cook the well-rinsed [ahem!] and drained noodles according to the package directions. Drain well. Stir in the scallion sauce, and add soy sauce and red pepper flakes to taste. Top with pumpkin seeds. Like shirataki noodles? Check out these other vegan recipes: Shirataki Noodles with Creamy Bolognese Sauce Shirataki Noodles with Creamy Pesto-Artichoke Sauce Hot and Sour Shirataki Noodles with Tofu Spicy Shirataki Noodles

One of the most dramatic and meaningful stories in the Bible is read this week in synagogues around the world. It is a food-related story and it merits our attention, yet it is seldom discussed. Or depicted in movies. The story, found in Numbers 11, describes part of the Israelites’ journey in the desert, before […]

In outfits cunningly fashioned from lettuce leaves, PETA volunteers tempted passers-by at Manchester’s Piccadilly Gardens yesterday with free vegan sausages. Sowing the seeds of healthy vegan eating in the minds of Mancunians, the lovely “Lettuce Ladies” were there to celebrate National Vegetarian Week – and to extol the benefits of a green and compassionate diet. While wielding signs reading, “Turn Over a New Leaf: Go Vegan”, supporters also showed the lunchtime crowd our powerful video “Glass Walls“, narrated by Paul McCartney. The short film exposes the suffering of animals in … Read more.

Well, she did it — Jana cooked every recipe in Happy Herbivore Abroad! Jana shared her family's journey with us along the way at Day 50 and Day 100 of their HHA challenge. Today, she's back with a new set of favorite recipes and her fantastic final thoughts."I have completed the entire recipe list of the book. I didn't do this project to just check something off my list. I did it to make a change in our household. And guess what? Going through the entire book, one recipe every day, caused the biggest diet change ever in my family's life. Why? Because every family member got involved and was excited about the recipe of the day. By the end, my 5-year-old was creating his own recipes and my 2-year-old would walk into the kitchen, point at HHA, and ask if that was the recipe of the day. My 13-year-old Man Boy is a veggie loving fool. I cannot get over it. He was my meatloaf loving, meat grilling boy. Now, he loves the lentil loaf even more and is all over the grill with the veg. Currently, he is touring the UK and Europe with his grandparents for the next month and is choosing to eat plant-based. My Kitchen Shadow was so inspired that we are getting a recipe from Everyday Happy Herbivore served via his hands every day. So awesome to have another person cooking in the kitchen next to me and even providing full meals a few nights a week. To watch this 11-year-old boy know his way around the kitchen and even experiment and come up with brilliant recipes is incredible. Ladies, line up, his wife will be blessed. And so will his friends. My 19-year-old Artist gets angry if there isn't a a plate left for her because she wants to taste the new recipe. If you were here at my house right now, you would see the plate on the stove waiting for her. I want her to get in on the daily goodness as well.My 2-year-old craves asparagus. She is in the garden with me every morning cutting and cleaning it. She eats it nightly. Doesn't have to be forced.My 5-year-old eats Kale Sandwiches. Raw Kale Sandwiches. That is, if it makes it into the house before he eats it. He cleans it and spins it in the salad spinner and then makes every one a sandwich. All by himself. All because he wants to be a part of this.My hubby and mom have been dreamy and encouraging. Enjoying each recipe and happy to see the changes in the family. And what about me? What have I learned through this? I can whip up a FRESH dish in minutes! Seriously. I would set the timer and challenge myself. Things don't have to be fancy to be good. Time saved in the kitchen has been a blessing and guess what? More time elsewhere!!Happy Herbivore rocks!! Her site, her blog, her books. All of it. What a great community. Thank you, Lindsay!If you don't have this book, get it. It is not expensive. It is brilliant. Affordable plant-based recipes that you can whip up in minutes that have beautiful flavor. Even my meat lover friends have been happy with the recipes!So... on to my faves from the last recipes I prepared:No-Chicken Broth Powder (p. 236): This is magic in a jar. I use it in so many things. Splendid flavor.Tostada Con Tomate (p. 123): Wow!! My new favorite breakfast, snack, lunch and dinner. For real. And my little Garden Shadow cannot get enough. She is two.Orange Teriyaki Rice (p. 130): Whips up in minutes and has fantastic fresh flavor. Man Boy ate 3 bowls. Seriously beautiful and light. Mmmmm mmmmm Good!Chermoula (p. 197): Knocked my socks off. Such a surprise. One of those dishes you make that you find is good on everything. Even a spoon alone.Date Bread (p. 157): "So yummy in my tummy" is what the two-year-old said. I couldn't agree more.Gazpacho (p. 30): Makes me smile. Fresh yum. What more would you want?Cherry Clafoutis (p. 152): Simple. Delicious. The entire home gave it a "thumbs up!"Cheater Satay (p. 196): Coconut, nut butter and heat? How can you not be in love?Spring Rolls (p. 77): I am in love with these. Fast and fresh. And dipped in the Satay sauce? Oh my!Mediterranean

On Morrissey’s birthday this Wednesday, he was the one giving a present – to geese, that is. The legendary rocker posted a stirring message on his website, slamming the torture of birds for the production of foie gras. When it comes to this cruel product, he won’t rest until he knows it’s over. The ex-Smiths singer, who is now as famous for his compassion for animals as he is for his thoughtful lyrics, congratulated Prince Charles for banishing foie gras from his functions but let rip at Fortnum & Mason … Read more.

Hi Everyone! Welcome to this week’s Wellness Weekend. By the time you read this, I will be on my way to this year’s Vida Vegan Con, the premier vegan bloggers’ conference! I’m really excited to meet up with so many vegan bloggers whom I’ve come to know via the internet. And, of course, will report [...]