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  • Joel Helfrich, Rochester River School
     Listen: Tuesday, July 12, 2016, 4pm ET by going to PRN, The Progressive Radio Network.   Part I: Joel Helfrich, First Vegan Public School in the U.S Joel is a father, educator, and activist who lives in the City of Rochester, near Highland Park. He is an Adjunct Associate Professor of history at Monroe Community… ... read more
    Published on 2016-07-08By Caryn Hartglass
    2 years ago
  • WhiteWave Bought By Yogurt Giant for $12.5 Billion
    Parent company of Silk, So Delicious, Vega, and Alpro will join the Danone corporation, well known for its Dannon brand yogurts. ... read more
    Published on 2016-07-08
    2 years ago
  • Dublin‘s First Vegan Butcher Restaurant Makes Its Debut
    From an Irish vegan breakfast to chia truffles, Sova Food Vegan Butcher has what the Emerald Isles herbivores crave. ... read more
    Published on 2016-07-08
    2 years ago
  • Animal Welfare Overhaul on Massachusetts Ballot
    Come November, voters could elect to ban battery cages, gestation crates, and veal crates in their state. ... read more
    Published on 2016-07-08
    2 years ago
  • Baked Vietnamese fries
    Baked Vietnamese fries. Baked Potato strips, loads of cilantro and basil, bean sprouts, nuts in sweet chile sauce, sriracha and vegan mayo! Banh mi Sandwich in fries form. Vegan Gluten-free Recipe. Pin this post.  Because what’s not to like in loaded fries with sweet, sour, spicy, nutty, creamy flavors! These Vietnamese style fries are topped with fresh cilantro, basil, scallions, bean sprouts, sweet spicy sauce, some cashew cream and toasty nuts. Use russet potatoes to make regular fries or sweet potatoes for Sweet potato fries.  Prep the sauces and toppings. Bake the fries, layer as you wish and serve. You can also add some crisped up tofu and toss it in the sweet sauce. Fill everything into wraps. Continue reading: Baked Vietnamese friesThe post Baked Vietnamese fries appeared first on Vegan Richa. ... read more
    Published on 2016-07-08By Richa
    2 years ago
  • Video: Southern-Style Tofu Pad Thai
    Rice noodles, green onions, egg and fried tofu in a sweet and salty sauce with lime makes this vegetarian pad Thai simply divine. ... read more
    Published on 2016-07-08By Kate
    2 years ago
  • Friday FAQs: Recipes using cacao powder, storing tofu, subs for my Jumbo Chocolate Chunk Cookies, and more!
    Hey, friends, how has your week been? After a relaxing holiday last week, Friday FAQs are back, well rested, and ready to roll once again. Please keep your questions coming on the blog and on social media. Also, I want to thank you for your excitement over Oh She Glows Every Day! Your support, comments, emails, and social media messages made our entire week. Q1. Is there anything I could use in your Flourless Thumbprint Breakfast Cookies in place of bananas? My husband can’t eat them. A. Hi Lisa, Although I haven’t tried a substitution personally, I know a lot of readers have used applesauce in place of the banana and enjoyed the results. A few commented that they would’ve liked their cookies to be a bit sweeter, and so they added a couple tablespoons of dry sweetener the next time they made them. This makes sense since bananas tend to be sweeter and more flavourful than unsweetened applesauce. Good luck if you decide to experiment! I’d love to hear how the cookies turn out. Q2. Any idea how long your Double Dark Chocolate Coconut Macaroon Tart will last in the freezer once it’s made? It looks delicious! A. Hey Liz, I’ve stored it in the freezer successfully for 2 weeks (I think it could last even longer, but we don’t ... read more
    Published on 2016-07-08By Angela (Oh She Glows)
    2 years ago
  • Loaded Avocado Quesadillas
    This shop has been compensated by Collective Bias, Inc. and its advertiser. All opinions are mine alone. #VidaAguacate #CollectiveBias Crispy on the outside, stuffed with creamy avocado and flavor-packed veggies, these dairy-free, fully loaded avocado quesadillas are sure to be a hit! One time, years and years ago, when cheese was a big part of my life, I got into an argument with a friend who tried to order quesadillas at a restaurant…without the cheese. Everybody knows that cheese is essential to a quesadilla right? I thought I knew everything back then. It took a food blog for me to realize that no, cheese is not, in fact, essential to a delicious quesadilla. Today, I’m sharing what might be my all-time favorite quesadilla recipe, stuffed with warm seasoned veggies and creamy Avocados From Mexico. Avocados From Mexico make an awesome quesadilla filling in lieu of cheese. In fact, you probably see a trend with avocados being my favorite stand-in for all kinds of things I avoid these days. Panini sandwich filling, smoothie base, (other) smoothie base crema topping, salad dressing, slaw dressing…you get the picture. To say there’s a lot you can do with avocados is an understatement. Head on over and join the Vida Aguacate Club for some delicious inspiration on how to use Avocados From Mexico. You’ll get lots of ideas. The ... read more
    Published on 2016-07-08By Alissa Saenz
    2 years ago
  • Fresh Sweet Corn Salsa
    There may be few things I really feel certain about in this world, but one thing I know for sure is I love this Sweet Corn Salsa. And “love” is not a word I throw around loosely. OK. Maybe it is. But I really can’t help myself — there are so many things in this world to love! My friend Christos tells me that’s because our English language has only one word to describe this feeling of love. That’s why our one word can get spread around kind of thinly. His beloved Greece has four ways to describe the feelings of love. Maybe we could learn a lesson or two from them. Why You’ll Love Sweet Corn Salsa The thing is, I’ve had a lifelong love affair with corn. I mean really, what American hasn’t? Especially when you grow up in the midwest where you see it growing from every patch of land available. If the midwest had a capital it should be called Corn City. When we go to our local Chipotle, I order the vegetarian burrito bowl. And when I make my way down to the salsas, I ask for a little of each, but a lot of the hot…and a lot of the corn. It feels a little selfish…ordering a lot of two things. There’s something about the fresh flavors and the texture of the corn combined ... read more
    Published on 2016-07-08By Marly
    2 years ago
  • Vegan Almond Joy Cupcakes
    My Mom asked me to make her something chocolaty that she could bring to a dinner with her friends, so of course I said yes. I am always up for making things for other people to enjoy, I can't have my own Mom having to go out and buy some baked goods to share at a party after all. So, I made her some chocolate cupcakes. Not just any chocolate cupcakes though, because that would be kinda boring. Almond Joy Cupcakes. One of her favorite candies is almond joy after all, so it was a good choice. I made a decadent yet oil free, gluten free, and fruit sweetened cake batter, that tasted wonderful even before I baked it. Yes, I taste my batter. It has prevented me from forgetting ingredients before, and when I smell it and see it staring up at me looking so tasty I have to try it. I mixed in almonds, coconut, and chocolate chunks all the ingredients of the classic candy bar. But of course these would be way healthier than candy bars. I love the idea of being able to share healthier desserts that taste just as good as traditional ones and have people enjoy them just as much. I frosted them with a whipped coconut cream so there was a balance of chocolate and ... read more
    Published on 2016-07-08By Amy Lyons
    2 years ago
  • Raspberry and Maple Cream Mousse
    A big thanks to Right from the Roots for sponsoring today’s post! ❤️ Hi guys! How are you? Sorry for not publishing in a long time, but we’ve been moving to a new hosting and couldn’t post any recipe. Fortunately, we’re back and today we have a delicious, quick and easy, super healthy recipe for you and also a giveaway! Maple syrup is not very popular here in Spain, it’s so expensive and is really hard to find it, but it’s my all time favorite natural sweetener, well, it was until I discovered maple cream. Have you ever heard about it? It’s AMAZING! Just in case you’re wondering what is it, let me tell you more about this wonderful sweetener. Maple cream (also known as maple butter) is made from grade A golden maple syrup. Besides, it is: Vegan. Gluten-free. Additive-free. GMO- free. Preservative-free. Kosher. It tastes like heaven and has an incredible texture, so is the perfect substitute for honey. The uses for maple cream are endless, but I prefer to eat it as a spread with a good homemade bread or as a healthy topping. Today’s post is sponsored by Right from the Roots, a family business, who produce maple products (syrup, cream and sugar). You can read more about them on their website. They make high quality products. We’ve tried the cream, the sugar and the amber maple syrup ... read more
    Published on 2016-07-08By Iosune
    2 years ago
  • The Best Way to Get Vitamin D: Sun, Supplements, or Salons?
    Published on 2016-07-08By Michael Greger M.D.
    2 years ago
  • My Favorite Things | June Edition
    Beauty Andalou Naturals 1000 Roses CC Cream | I am a huge fan of the Andalou Naturals 1000 Roses line. I find the smell so beautiful and the formulas super nourishing. Although I favor my Born This Way foundation during the cooler months, this cc cream is the perfect light weight color corrector and spf. I wear it every day and have nothing bad to say about it.Giovanni leave-in conditioning and styling elixir | Rhian used this product in her hair care tutorial and I was immediately interested. I am a huge fan of Giovanni and have tried many of their different lines, including the Blackberry Coconut and Cherry Blossom and Rose Petals (if you couldn't tell, I love rose-infused products), but had yet to try anything from their Avocado and Olive Oil line. I was able to procure some samples of the leave-in conditioner and styling elixir, and my hair has never been softer and smoother. I obviously need to invest in a full sized product soon as well and the entire line.SpaRitual nail polish in Tender | My favorite color (besides baby pink) is turquoise. This nail polish is vibrant, deep, and perfect in every way. I also love the creaminess and opaqueness of the formula. Whenever I wear this polish, I receive a ton of compliments. It is the perfect summer shade.EntertainmentIf/Then | ... read more
    Published on 2016-07-08By Caitlin M
    2 years ago
  • Chocolate Pecan Prune Energy Bites
    I recently discovered the jackpot of all jackpots! Well, my friend actually showed it to me and it would probably only be considered a jackpot for a health food fanatic vegan. BUT, the other day my friend showed me where one of the biggest wet markets I’ve ever seen is in our city! By wet market we’re talking fresh fruit, veggies, tofu, steamed buns, dumplings, grains and legumes, kimchi, flours, and on and on.  You should have seen my face when we walked in to the market from the rainy outdoors. I still can’t believe, and am kind of depressed, that I’m just now learning about this amazing place that I plan to go to all the time now. Continue reading Chocolate Pecan Prune Energy Bites... ... read more
    Published on 2016-07-08By Faith
    2 years ago
  • #1 Killer of Americans Is Preventable with a Plant-Based Diet
    According to a recently released report by the US  Centers for Disease Control and Prevention (CDC), heart disease is the number one killer of Americans … again. In fact, heart disease has been the leading cause of death for decades. There is good news though: we can fight back with a heart-healthy diet! Research has shown that a diet heavy in fruits and veggies is the key to avoiding this deadly condition. Just think: you can prevent or reverse America’s most fatal illness simply by changing your food choices. Tasty plant-based foods can help us avoid disease that leads to taking risky prescription meds or undergoing invasive surgery. Pretty amazing, huh? Eating plants can also help combat the second leading cause of death: cancer. Consuming animal products has long been shown to increase the risk of many types of the disease, including colon and breast cancers. Processed meats like bacon recently made it onto the World Health Organization’s (WHO) cancer index — alongside asbestos and tobacco — and a 2013 study found that a meat-heavy diet is right up there with smoking as a cancer risk! In addition, WHO has found that dietary factors account for at least 30 percent of all cancers in Western countries, and up to 20 percent in developing countries. Studies have shown that vegetarians were about 40 percent less likely to develop cancer compared to meat eaters. ... read more
    Published on 2016-07-08By Compassion Over Killing Staff
    2 years ago
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