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  • Vegan Chocolate Avocado Cake
    An occasion such as Valentine's Day, deserves the perfect decadent rich chocolate.  So, I decided to make one last weekend.  Eric and I celebrated early since the actual holiday is during the work week and I am working.  We went for a long walk around Minneapolis in our favorite area, then hit up our favorite local brewery Insight, then enjoyed some warming ramen at Tori Ramen in St. Paul, because that is the restaurant Eric chose. It was perfect though, because I am recovering from a cold and some warming broth was just what I needed.  And of course I had the dessert covered with the chocolate avocado cake I made.  I don't know why I hadn't thought of it before, but the combination is a great idea.  Think of it.  Chocolate is heart healthy, avocados are heart healthy so it is a healthy cake (wink, wink).  And why not make your cake healthy and taste amazing too!  Don't worry, you can not taste avocado in this cake at all.  Just rich, decadence. For the cake part, I used my classic date sweetened chocolate cake, made with mashed avocado in place of the nut butter.  And, let me tell you, it made the most rich tasting delicious cake batter that was actually oil free.  You bet I  scraped the bowl clean and enjoyed ... read more
    Published on 2018-02-17By Amy Lyons
    2 hours ago
  • Vegan Cranberry White Chocolate Chip Oatmeal Cookies
    My Mom bought me a bag of cranberries and asked if I would make her some cranberry oatmeal cookies.  Of course I wasn't going to say no.  Any excuse to bake cookies, I am in!  Oatmeal cookies are her favorite, and I think if she could eat them for breakfast every day she would.  She always told me when I was little that oatmeal cookies were healthier and the better choice than just plain chocolate chip cookies, and I agree!  You get the fiber of oats along with your cookie.  She was always trying to make recipes healthier when I would help her bake things growing up, like by adding apple sauce or mashed bananas instead of refined oil, and using whole wheat flour instead of white.  So, I think she kind of inspired me to try and make things healthier too.  I am always trying to improve upon recipes, and use the best ingredients that I can.  So back to the cranberry cookies.  I decided to make them just a tad more jazzed up than just just cranberries, and added in some home made white chocolate chunks, which my Mom loves as well.  The deli I work in makes a cranberry white chocolate chip cookie and it always smells amazing while baking, and I always say to myself, I need to make a ... read more
    Published on 2018-02-17By Amy Lyons
    2 hours ago
  • Vegan Red Velvet Popcorn with White Chocolate Drizzle
    Since I really enjoyed the Red Velvet Cake Batter Dessert Hummus I made last week, I decided to make something else red velvet as well.  Because, why not?  Valentine's Day is just a few short days away so it will be festive, and I always love popcorn.  It is kind of surprising that I have never made red velvet popcorn before.  I have made many other sweet dessert popcorn recipes.  Like berries and cream, chocolate mint, and turtle.  I pretty much love using the flavors found in classic desserts in popcorn.  I first got the idea when I was at a Mall on vacation when I was visiting New Orleans, and I came across a popcorn shop.  They must have had hundreds of flavors in there.  Pretty much anything you can think of savory and sweet.  I figured most of it wasn't vegan and if it was, there was probably lots of refined sugar in it, so I just went in there to admire the flavors and maybe get ideas for making some at home. One of the flavors that I saw was red velvet cake. So, I thought to myself, I need to make that some day.  Well, it kind of got pushed to the back of my mind I guess, because I didn't remember that I wanted to make it until this ... read more
    Published on 2018-02-17By Amy Lyons
    2 hours ago
  • Episode 423: Margaret Robinson and Bruce Friedrich
    Welcome to the 423rd episode of Our Hen House! First, Mariann talks to author Margaret Robinson, an Assistant Professor of Indigenous Studies at Dalhousie University, about veganism and indigenous peoples. Margaret Robinson is a two-spirit scholar from Eski’kewaq, Nova Scotia, and a member of the Lennox Island First Nation. Then, Jasmin talks to Bruce Friedrich, executive director of the Good Food Institute, about his new book co-written with Kathy Preston, Clean Protein, and how we can continue to change the way people think about their ways of eating. Bruce has penned opinion pieces for USA Today, the Wall Street Journal, Los Angeles Times, and many other publications. He is a popular speaker on college campuses and has presented repeatedly at most of the nation’s top universities, including Harvard, Yale, Princeton, Stanford, and MIT. Plus, Mariann covers this week’s News and Rising Anxieties! As always, the award-winning weekly Our Hen House podcast is hosted by Mariann Sullivan and Jasmin Singer. This episode is brought to you in part through the generosity of A Well-Fed World. A Well-Fed World provides the means for change by empowering individuals, social justice organizations, and political decision makers to embrace the benefits of plant-based foods and farming. Learn more at You can listen to our podcast directly on our website, or subscribe on iTunes or your favorite podcatcher! Also, if you like what you hear, ... read more
    Published on 2018-02-17By Jasmin and Mariann
    10 hours ago
  • The Vegan Experience
    The intention in my work on behalf of animals and veganism has always been to guide people to live compassionately and healthfully with joy and confidence — and without deprivation. And that's why I offer so many opportunities for you to join me in living joyfully, fully, abundantly, compassionately, intentionally, creatively, and consciously — in other words, to enjoy The Vegan Experience.  Thank you to everyone who supports this work: ... read more
    Published on 2018-02-17By Colleen Patrick-Goudreau, Author & Speaker
    18 hours ago
  • Avocado Sandwich
    This is the Avocado Sandwich of my dreams. Fully loaded and not holding anything back. I think the kicker is the layer of melty cheese! Dairy free + vegan. Plus, my homemade garlic aioli adds an awesome kick too. And sizzling onions add warmth and smokiness. The Goods. Melty vegan gouda cheese, fresh tomato, leafy greens, sizzling skillet onions, sliced pickle, garlic aioli and a thick layer of buttery avocado. I served mine on rye bread, lightly toasted, but you can use any bread you'd like. Let this be your next lunchtime craving... Read more » This is a summary, images and full post available on HHL website! ... read more
    Published on 2018-02-17By Kathy
    18 hours ago
  • Falafel Fattoush from Real Food, Really Fast
    I always know that I’m in good hands when I make one of Hannah Kaminsky’s recipes. This isn’t only because I own all of her cookbooks (and swear by Vegan Desserts), but also because I’m a very, very longtime reader of her blog, Bittersweet. It was one of the first vegan blogs in my reader, back in the day, and my admiration of Hannah’s work grew exponentially when we worked on my first cookbook together.I count on Hannah for food that’s practical and thoughtfully instructed, but with a touch of whimsy. Her recipes have a wonderfully playful and nostalgic touch. It’s always made sense to me that this quality would shine through in her dessert recipes—after all, what’s a more perfect realm for channeling nostalgia than pie or ice cream—but now I’m happy to see it animating a savory cookbook collection, too.Real Food, Really Fast is Hannah’s latest. It’s a robust, vibrant, playful collection of vegan recipes that take 10 minutes or less to prepare and are made with real food ingredients. Hannah’s starting point is that a lot of convenience food is far from wholesome and lacking in the foods—vegetables, whole grains, legumes—that give such rich nutrition to plant-based diets. In place of the usual frozen and boxed fare, she offers up whole food dishes—breakfasts, snacks, soups, salads, sides, entrees, and desserts—that come together ... read more
    Published on 2018-02-16By Gena
    20 hours ago
  • Avocado Toast with Coconut Bacon
    Mix up your breakfast routine with this delicious, and ridiculously simple Avocado Toast with Coconut Bacon! Avocado Toast with Coconut Bacon Guys.  Meet my new obsession.  Avocado Toast with Coconut Bacon.  A few weeks ago I brought brunch to my moms’ group at church, and I wanted to mix things up a bit.  A friend... Read More » The post Avocado Toast with Coconut Bacon appeared first on Fried Dandelions. ... read more
    Published on 2018-02-16By Sarah
    22 hours ago
  • Touring Like a Real Food Rock Star
    Photo by Paul Marshall One month since Real Food, Really Fast has been unleashed upon the world, the book has taken off like a rocket, with no signs of coming back down to earth anytime soon. Four previous cookbooks printed and published, still nothing could have prepared me for the sensation this new addition to the kitchen appears to have created. It’s been quite a trip, even in the span of just a few short weeks, to see the overwhelming enthusiasm with which my baby has been received. Words fail to convey the full extent of my gratitude to all of you who have embraced it so, because you are the single reason for this unbelievable achievement! Strong sales are a wonderful marker for success, but the greatest victory for me is seeing those recipes actually going to good use in real life. Photos sprouting up all across social media have made my heart soar, proving that this collection is more than just a pretty paper weight. I’ve been sharing some sweet and savory morsels through my on-going book tour, but you guys are the real rock stars out there. In case you need any more evidence of that fact, just take a gander at some of the incredible posts that have come of this whirlwind adventure so far. Starting on a strong and ... read more
    Published on 2018-02-16By Hannah (BitterSweet)
    22 hours ago
  • Easy Homemade Ramen Noodle Soup
    A delicious Easy Homemade Ramen Noodle Soup that is actually healthy, vegan, oil-free and full of fresh ingredients like ginger, garlic and green onions! Only 8 ingredients! You'll never need packet ramen noodles again! Don't bite the screen! Don't do it! I know that big fat pasta closeup is shouting "eat me!" but I don't want you to chip a Continue Reading ... read more
    Published on 2018-02-16By
    1 day ago
  • Chipotle Sweet Potato Vegan Posole
    Sweet potato chunks, hominy and pinto beans are simmered in smoky, spicy broth to make this warming vegan posole. How’s winter been treating you guys? I know I’m going to get some grumbles, but I’m a little disappointed in ours. It’s sixty degrees as I write this. We haven’t gotten any significant snow storms. And spring is nearly a month away. Guys, I live for winter. It’s what gets me through July. So a wimpy winter is always a huge bummer. Oh, and then there’s all the comfort food and soup that I blog all winter. I need to justify that somehow. I’m sure I lost a few of you all, but for any fellow cold weather fans who are feeling ripped off like me, let’s make the best of this. Light a fire, cozy up with a big sweater, and make some soup. (All things I’ve been known to do even when it’s 90 degrees out, but whatever.) This vegan posole is the perfect cozy-up soup to pretend with. (Or not, if you’re lucky enough to be experiencing real winter.) With sweet potatoes, pinto beans, and hominy, it’s super hearty. Is hominy a new one for you? It’s a Latin American corn product that adds awesome flavor and texture to this soup. (If you want more details, give this a quick ... read more
    Published on 2018-02-16By Alissa Saenz
    1 day ago
  • Gloria and Adam’s Prize-Winning Vegan Mac & Cheese Collard Green Bake
    My name is Gloria Clay, and I won Vegan Outreach Mac Down Competition in Columbia SC. I was the only person who isn’t chef or an owner of a food truck or restaurant. I’ve never gone to culinary school, so I was surprised and thrilled to win the competition with my original Vegan Mac and […] The post Gloria and Adam’s Prize-Winning Vegan Mac & Cheese Collard Green Bake appeared first on VegKitchen. ... read more
    Published on 2018-02-16By Jordan St. Clair-Jackson
    1 day ago
  • Ask Angela: My morning coffee recipes, Instant Pot reader poll, and more!
    I have to say, this blog series is so much fun to put together each week. Even though I reply to your comments and questions a couple of times each day on the blog, making this round-up inspires me to dig a bit deeper and try new things to help troubleshoot. I also learn so many interesting things from you all, and absolutely love sharing your tips for others to read! Let’s dive in, shall we?! Q1. Hey Angela! With how popular superfood powders are, I’m curious if you consume any on a regular basis?  Hi Monika, I can’t say that I use many superfood powders! They tend to be expensive and I’d personally rather spend that money on quality produce. I also want my recipes to be accessible. That said, there are a couple I like to use: DoMatcha Organic Green Tea Powder (I make green tea lattes with it and add it to smoothies) and Sprout Living Broccoli & Kale Sprout Mix. The latter is a powder made from broccoli and kale sprouts that have been gently dried and milled—I also add this to smoothies for a plant-powered boost! Q2. Your coffee always looks so delicious on Insta Stories! Do you mind sharing exactly how you make it (including the proportions used)? My track record isn’t that good when I “wing” a ... read more
    Published on 2018-02-16By Angela (Oh She Glows)
    1 day ago
  • Podcast #20: How to Use Community to Get Fit with Flex it Pink Creators
    Fitness is a huge part of wellness. I’m thrilled to talk with Anna and Elisha, the creators of the fantastic online community Flex it Pink, about using community to inspire women to get fit. For this new episode on Clean Eating for Women, you can listen here or using your favorite podcast app (or click here if you don’t see the player below): Subscribe on Apple Podcasts | Google Play | Android | Stitcher In this episode of the Clean Eating for Women podcast, we talk about: It’s okay to take time for yourself and take care of your body Making a difference for your family starts with you The importance of reinforcement through community Some highlights of this episode: Elisha is a mother who grew up overweight. When she hit 225 pounds, she knew it was time to make a change. She wanted her kids to follow a healthy path. She started working out and eating right and lost 82 pounds. [01:15] Anna & Elisha were childhood friends and their Facebook page blew up when they started talking about fitness and support. This is what inspired them to start Flex it Pink. Their Flex it Pink page has about 95,000 followers and their Instagram has about 40,000. [03:29] Anna is also a mom who loves fitness classes and empowering women. She never ... read more
    Published on 2018-02-16By Carrie Forrest, MPH in Nutrition
    1 day ago
  • Understanding the Mammogram Paradox
    Published on 2018-02-16By Michael Greger M.D. FACLM
    1 day ago
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