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  • 4 Great Tips for Using Dates
    Are you ready for your hot date tonight? Don’t worry, I haven’t hacked into your social calendar—I am referring to the naturally sweet and energy-dense fruit. Dates are packed with fiber, potassium, copper, manganese, magnesium, and vitamins A, B, C, and K. ... read more
    Published on 2016-05-10By Jordan St. Clair-Jackson
    2 years ago
  • 070 Talkin’ Bout Cafe Gratitude
    The princesses tackle the Cafe Gratitude scandal, trying to bring some calm and rationality into the conversation after being disappointed with the vitriol they were seeing online. In This Episode Nichole and Callie were hesitant to weigh in on the Cafe Gratitude scandal, but after seeing so many vegans calling for blood, they felt it was important to step in with their unpopular opinion on the matter. Though Cafe Gratitude announced well over a year ago, via a blog post, that the founders were “transitioning” from vegetarianism to raising, slaughtering, and eating animals on their farm; everyone seems to have just heard about it and is calling for boycotts, ostracization and even violence. While the girls understand the intense disappointment and disgust with the founders, they don’t think it wise for the vegan communities reaction to such matters to be intense hatred and calls for punishment. We see this mirrored in so many other ways in our society – from shaming drug addicts to assuming everyone in prison is guilty and worthless – that it’s an impulse that Nichole and Callie feel should go away. We need to find compassion and rationality, even in the face of such a sad and awful announcement. The princesses also make the point that calling for boycotts and the closure of the restaurant will lead to a significant increase ... read more
    Published on 2016-05-10By Nichole
    2 years ago
  • How to Make Money at Blogging
    Welcome to Blogger Bytes! I’ve been thinking about another series of posts I could put together that might be of interest for you. This one I’m calling “Blogger Bytes” (get it? ha ha) and it’s specifically about the ins and outs of blogging. I guess you could say I’m an expert at this point, or at least a veteran, since I’m coming up on my 7th anniversary of writing this old thing. Sheesh, where does the time go?  I do find it super fun to get questions from other bloggers about some of the business or practical aspects of writing a blog. I absolutely love being part of the community and growing with all the changes that have happened and are happening at an even faster pace anymore. In fact, I did a written interview about blogging recently over at a friend’s blog that you might want to check out. But, for today’s post, I thought I might answer the question that most people thinking about blogging or even well into blogging want to know: Yep, the money question. How do I make money at blogging? At this point, there are a few ways that I personally make revenue as a blogger. I will say that for the first 3 or so years, I didn’t make any money and so the blog was most ... read more
    Published on 2016-05-10By Carrie Forrest, MBA/MPH
    2 years ago
  • Cocoa Strawberry Quinoa Breakfast Bowls
    Until this past Sunday, when I made these cocoa strawberry quinoa breakfast bowls, my breakfasts had gotten pretty routine. Most days it’s either tostadas (loosely based off of the recipe from Food52 Vegan, though I usually use Pacific or Amy’s refried beans instead of homemade these days), overnight oats, or savory oats. All wonderful options, but even the most cherished breakfast can lose some of its appeal when you eat it almost.every.day. Now that I have a tiny breather from school, I’ve been making more creative breakfasts, and this sweet, creamy quinoa breakfast bowl is a wonderful place to start. It’s undeniably chocolatey without being overly sweet or cloying first thing in the morning, and it’s packed with tasty ingredients, including fresh strawberries and toasted coconut. It may look fancy, but making it is nearly as simple as making a pot of quinoa–and it’s a little more fun, at that. To make the bowls, you simply cook up quinoa in a mixture of water and non-dairy milk (this is how I always prepare breakfast quinoa, whether I end up making it chocolatey or not). When the quinoa is fully cooked, you stir in extra milk and cocoa powder. If you have raw cacao powder, that will work perfectly, too, though you may want to decrease the amount to 2 or 2 1/2 tablespoons, as I ... read more
    Published on 2016-05-10By Gena
    2 years ago
  • 30-minute Portobello Mushroom Stir Fry
    I realized something lately. The blog does not have nearly enough stir fries considering how much I enjoy them. I view stir fries as the easiest, tastiest way to use up whatever produce you have on hand. Just serve over quinoa or brown rice and you have a seriously hearty, vegetable-packed, nutritious meal. When I want something super hearty, I look no further than portobello mushrooms. Can I tell you a secret? My absolute favorite portobello mushroom recipe at the moment is in our 31 Meals eCookbook (which has been recently updated to be entirely plant-based!). Think juicy portobello burgers with a creamy vegan garlic aioli sauce. It’s so good my eyes rolled back in my head when I took my first bite. Since then, my affection for portobellos has grown into full blown obsession. I had to put them in a stir fry – there was no question. This stir fry requires 10 basic ingredients and comes together in about 30 minutes! The marinade is the perfect balance of savory, citrusy, and sweet. And the mushrooms soak it all up and get incredibly juicy and flavorful. Once your portobellos have had a few minutes to marinate, it’s onto the stovetop where they get a sear on both sides and begin to slightly caramelize. Oh mama. For vegetables, I went with red bell pepper and ... read more
    Published on 2016-05-10By Dana Shultz
    2 years ago
  • New York Times Profiles Aquafaba
    Times writer Jane Black says, "Vegans, by necessity, are a creative bunch." ... read more
    Published on 2016-05-10
    2 years ago
  • YouTube Star Ricky Dillon Goes Vegan
    The 24-year-old performer samples meat-free meat and battles insomnia by watching vegan recipe videos. ... read more
    Published on 2016-05-10
    2 years ago
  • Jamba Juice to Launch Plant-Based Concept Café
    Smoothie company will expand the brand into a café with juice, smoothies, and a plant-based menu. ... read more
    Published on 2016-05-10
    2 years ago
  • Queer Vegan Disco Returning to London for One Night Only
    All-vegan event, hosted by blogger Fat Gay Vegan, will feature Prince tunes, specialty vegan White Russians, and vegan snacks. ... read more
    Published on 2016-05-10
    2 years ago
  • Chewy Bar Ice Cream Sandwich Bites
    I’m taking Enjoy Life’s Soft Chewy Bars to the next level by giving them a bit of a May-keover (get it, because it’s the month of May?! Anyone?) for Celiac Awareness month. A combo celebration of summer and gluten free foods, all rolled into one, it’s why I partnered with Enjoy Life Foods to turn these allergen friendly snacks into Chewy Bar Ice Cream Sandwich Bites. Simply roll the bars out slightly, cut with a square-shaped cookie cutter, dip into sprinkles, mini chocolate chips, nuts (or if you are allergic, seeds!) and freeze until firm. This just made homemade ice cream treats so easy to do in your very own kitchen, you have no excuse not to! Man, I’m a sucker for a good, versatile food. You know, food that poses as a snack and then also can be used in a completely different recipe. It’s like your favorite black dress that can transcend three different occasions. But in snack bar form. And sandwiched between dairy free ice cream. And sprinkles. And allergen friendly. And you can eat it. Turn store bought Enjoy Life chewy snack bars into these easy and allergen friendly Chewy Bar Ice Cream Sandwich Bites. Here’s how: Chewy Bar Ice Cream Sandwich Bites   Save Print Prep time 15 mins Total ... read more
    Published on 2016-05-09By Cara
    2 years ago
  • Five Ingredient Cherry Vanilla Protein Energy Bars
    Five Ingredient Cherry Vanilla Protein Energy Bars – fresh with flavors of peanut butter and jelly, if you have five minutes you can make these bars!   I have never been a fan of peanut butter and jelly. Ever. Even as a kid – as a sandwich, I preferred grilled cheese, then later bagels and cream... Read More » The post Five Ingredient Cherry Vanilla Protein Energy Bars appeared first on spabettie. ... read more
    Published on 2016-05-09By Kristina Sloggett
    2 years ago
  • Taiwanese Thick Mushroom Soup
    This Taiwanese Thick Mushroom Soup is a vegan variation of a popular market and street-side dish in central and southern Taiwan, known as Rou Geng. We fell in love with this starchy, translucent soup on a recent trip to the southern Taiwanese city of Kaohsiung. Traditionally Rou Geng is not vegan, since it contains hand-shaped elongated boiled morsels (or dumplings) of pork and seafood paste. The thick starchiness of this soup is characteristic of the textural significance in Taiwanese cuisine. The starch itself doesn’t add flavor, but rather it provides a satisfying heartiness that appeals to the Taiwanese palate. Packed with julienned vegetables and flavored with a dash of Taiwanese black vinegar and white pepper; this soup may seem reminiscent of Hot and Sour soup – but with noticeably more neutral flavors. Our vegan Taiwanese Thick Mushroom Soup combines shiitake and enoki mushrooms with julienned carrots, chopped napa cabbage, cubed silken tofu and a garnish of cilantro. The soup base is layered with the flavors of Taiwanese black vinegar, five-spice powder, white pepper, garlic and ginger before being thickened with tapioca starch. If you love, or are just discovering, Taiwanese cuisine; an essential ingredient for your pantry is Taiwanese black vinegar. We like to use, and recommend, Kong Yen Vegetarian Black Vinegar. Taiwanese Black Vinegar is a fragrant, richly flavored ... read more
    Published on 2016-05-09By vegan miam
    2 years ago
  • Quick asparagus pasta,  mac ‘n’ cheese, and pan fried ginger…
    Quick asparagus pasta,  mac ‘n’ cheese, and pan fried ginger sesame tofu are easy and delicious dishes to make during your busy week. Need more ideas? Check out our 32 Easy Vegan Weekday Meals. ... read more
    Published on 2016-05-09
    2 years ago
  • 12 Surprising Vegan Meals at Fast-Food Restaurants
    With a few substitutions, vegan food can be found at many of the countrys most popular fast-food eateries. ... read more
    Published on 2016-05-09
    2 years ago
  • VegNews Wins Two Prestigious Maggie Awards
    VegNews Magazine wins top honors at the 65th Annual Maggie Awards, held this past weekend in Los Angeles. ... read more
    Published on 2016-05-09
    2 years ago
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