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  • 55 Vegan Bowl Recipes to Make for Dinner
    Just about everything is more fun (and easy) when eaten in bowl form! From deconstructed burritos and sushi rolls, to clean-out-the-fridge dinners, there’s a reason bowls have become hugely popular. Here are 55 delicious, healthy and easy vegan bowl recipes that demonstrate why. Try one for dinner tonight! A few years back, if you were to tell me you were having a bowl for dinner, I’d suggest that that might pose a serious choking risk, assuming you could even manage to bite off a chunk of this bowl you were supposedly planning to eat. These days, the concept of a bowl has a whole new meaning. Not quite a salad, but not really not a salad either. A superpowered salad? No wonder so many are called power bowls! Throw a bunch of stuff in a bowl, dress, mix it up and dig in. What could be cozier, easier or healthier? Bowls are kind of perfect for spring, because they’ve got the whole saladish thing going on, but are still super cozy and often served warm. Transitional food. So now’s about the perfect time to share a collection of my favorite vegan bowl recipes. Side note: vegan bowl recipes are really hard to categorize! They’re so random! So I stuck with the three pretty broad categories or grain bowls, noodle bowls and veggie bowls (i.e. ... read more
    Published on 2018-04-21By Alissa Saenz
    12 hours ago
  • Cauliflower and Zucchini Bake
    This easy, creamy Cauliflower and Zucchini Bake is perfect for the vegetables there always seem to be too much of! Simple spices and Parmesan cheese add a cozy, delicious warmth to this side that make it the perfect dinner enhancer! ... read more
    Published on 2018-04-21By Morgan Crutchfield
    13 hours ago
  • Episode 432: Dominick Thompson and Christopher Locke
    This week, Jasmin Singer talks to Dominick Thompson about his company Crazies and Weirdos, the relationship between athleticism and veganism, and the importance of sharing vegan messages on social media. Dominick Thompson is a leader in the vegan community and founder of Crazies and Weirdos®, a successful New York based start-up company that produces hip, sustainable clothing made in New York from recycled and organic materials.  He is also the founder of The RUNNING HERD, a sports and fitness brand, dedicated to the working professional, with plans to open training facilities in 2019. Despite this rigorous schedule, at the core, he is still an activist as well as an athlete. Not just any athlete, but a working athlete whose weekly training schedule includes cycling, swimming, running, calisthenics, boxing, cross-fit, cross-training, weight and power-lifting. Dominick has received global recognition and has been featured in NPR News, ABC News, Men’s Muscle and Fitness Magazine, Esquire, Thrive Magazine, Origins Magazine, PETA and more.  His social media platform is strong and continues to grow while producing some of the most inspiring, impactful content to over 175,000 followers. Then, Mariann Sullivan talks with Christopher Locke about his his thrilling animal rights-themed novel Vincent and The Dissidents—the highly anticipated second book of his young adult series, The Enlightenment Adventures. The first book, Persimmon Takes On Humanity, debuted to rave reviews in ... read more
    Published on 2018-04-21By Jasmin and Mariann
    19 hours ago
  • Vegan Nut-Free Tzatziki Dip (10-Ingredients!)
    Tzatziki is one of those things you either know and love or haven’t yet heard of/tried. I can assure you it’s amazing nonetheless though. Typically made with a yogurt base, I opted to put a different spin on it. Most store bought dairy-free yogurts are on the pricey side, so I wanted to share a simplified version using raw sunflower seeds. My holy grail pantry staple! I know I know, I use sunflower seeds in everything. From cheddar cheese sauce to parmesan. It’s the perfect, inexpensive vehicle for creamy bases. Especially so when compared to cashews, if you’re trying to save money. Trust me, don’t discredit sunflower seeds in recipes like this until you try it. I have to quickly say that if you’re looking for the fastest method of making this you can forego the cucumber straining. Adding less water overall and blending in the shredded cucumber as is. It will have a bit more of a cucumber flavor in the end result. Also, feel free to fold in the chopped herbs. I like to blend them to get the most flavor as quickly as possible – which is why it leads to a green sauce/dip. Adjust those depending on what best suits your needs. You can add more water to thin it out into a drizzlable sauce or leave it as is ... read more
    Published on 2018-04-21By Margaret
    1 day ago
  • Dancing in the Rain
    Predictably unpredictable as always, springtime in San Francisco meaning blazing hot days of sunshine, followed immediately by the shock of hail, and endless vacillation between floods and droughts. Winter is usually the rainy season, but all bets are off as weather across the globe grows more extreme. Though fleeting, each sudden downpour puts a serious damper on business as usual. If you’re on foot, you’re liable to drown before reaching your destination, even if it’s just across the street. If you’re lucky enough to have a car, get cozy because traffic will be at a standstill as hapless motorists try to contend with the unmanageable conditions. A real rainy day like this calls for staying in by all means possible, for the sake of safety and sanity. That means you had better stock your pantry and be prepared to make a meal of whatever you have on hand. Soups and stews are my go-to solutions for just such an occasion; anything in the fridge, freezer, and pantry can meld together in some sort of harmonious fusion, and with an ample spice rack, you’ll never risk flavor fatigue. Cook once, eat twice, thrice- or as many times as you can stand it. Contending with another drenching rain one recent afternoon, sheer luck and serendipity yielded one of the most brilliant, prismatic brews I’ve had simmering ... read more
    Published on 2018-04-20By Hannah (BitterSweet)
    1 day ago
  • De-Bugging Your Beauty Routine: Vegan Makeup
    Not all women wear makeup, but for those of us who do, we often devote a lot of time and energy to putting it on, especially when we’re going on a date. I usually begin to plan what cosmetics I’m going to wear when I pick out an outfit for a special occasion. For many […] The post De-Bugging Your Beauty Routine: Vegan Makeup appeared first on VegKitchen. ... read more
    Published on 2018-04-20By Jordan St. Clair-Jackson
    1 day ago
  • Crispy Orange Tofu
    Namely MarlyEnjoy a bowl of this delicious Crispy Orange Tofu with Sticky Orange Sauce rather than calling out for takeout. Cubes of crispy, battered tofu is served in a sweet, sour glaze with savory sweet orange flavor. Imagine this Chinese take-out classic, sauce and all, made in your very own kitchen.This article first appeared on Namely Marly and is copyrighted © 2018  ... read more
    Published on 2018-04-20By Marly
    1 day ago
  • Ask Angela: The spiralizer I use, make-ahead Superfood Porridge, Chocolate “Nutella” swaps, and more!
      Happy Friday, friends! Boy, did I love reading your comments on my Crazy Mug Lady post the other day. Sooo funny! Glad to hear I’m not alone. After last weekend’s ice storm, we’re really looking forward to getting outside to enjoy some moderately warm-ish spring weather tomorrow and Sunday. I hope you have a great one too!  Q1. Just came across your Superfood Porridge recipe! It seems great for my one-year-old. If I were to prepare this the night before, should I cook the veggies first and then add to the oatmeal to soak? Thanks!  Hey Dawn, So glad you found this recipe! We love the porridge and make it often…it’s a nice way to sneak in veggies in the AM! You don’t need to cook the veggies in advance. I prep everything the night before (without cooking anything), then simply heat and serve in the morning. It really helps to use the super-fine grate hole in the grater box so the carrot and zucchini aren’t too thick—that way they won’t need much cooking to soften. Q2. Hi Angela! I absolutely love your recipes. They are natural, healthy, and usually involve simple ingredients that I already have in my pantry. I have both cookbooks, the app, and I go on your website often for food inspiration. I base my meal planning around your ... read more
    Published on 2018-04-20By Angela (Oh She Glows)
    1 day ago
  • Warren’s Spring Cooking Classes & Lectures
    Are you interested in learning more about being a uber healthy superhero? Or more about macrobiotics? ... read more
    Published on 2018-04-20By Alicia Silverstone
    2 days ago
  • Do Mobile Phones Affect Brain Function?
    The World Health Organization concluded that cell phone radiation may cause brain tumors, but what about effects on cognitive function? ... read more
    Published on 2018-04-20By Michael Greger M.D. FACLM
    2 days ago
  • Pasta e Fagioli (Pasta and Beans)
    Pasta e fagioli is an Italian dish made with pasta and pinto beans. It only requires one pot, easy to get ingredients and 20 minutes. Hi guys! We’re in Cambodia working a little bit before visiting Angkor Wat. We’ve also visited Singapore, Malaysia, Thailand and we’ll travel to Bali soon. After Bali, we don’t know what to do, because we love to travel so much, but it’s really hard to work on the go when you’re a food blogger, so we’re thinking about finding a new apartment and travel less.  Continue reading Pasta e Fagioli (Pasta and Beans) at Simple Vegan Blog. ... read more
    Published on 2018-04-20By Iosune
    2 days ago
  • Spinach Calzone
    Published on 2018-04-20By (Graham I. Haynes)
    2 days ago
  • Beyond Sausage Debuts at All Whole Foods Nationwide
    Beyond Sausage Debuts at All Whole Foods Nationwide: Here’s one sausage party we’re excited about. ... read more
    Published on 2018-04-20
    2 days ago
  • AMORE! Rich & Julie On Relationships — Plus Italian Cuisine 2.0
    “It’s an amazing opportunity when you develop the ability to observe yourself.” Julie Piatt Do you think a healthy vegan lifestyle ... read more
    Published on 2018-04-20By admin
    2 days ago
  • Vegan Chocolate Sheet Cake with Silky Chocolate Frosting
    Namely MarlyThis vegan chocolate sheet cake features a moist, rich chocolate cake topped with an silky smooth chocolate ganache dotted with chopped pecans. It's as easy to make as a boxed cake mix, but the flavors are so much better. If you're a chocolate lover, this sheet cake will be the ultimate in indulgence. Make it today!This article first appeared on Namely Marly and is copyrighted © 2018  ... read more
    Published on 2018-04-19By Marly
    2 days ago
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