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  • The Tofu-Lover’s Guide to Tofu
    Think youve seen it all? Consider some novel variations of this soy-based staple. ... read more
    Published on 2016-05-24
    2 years ago
  • Baked Beet Schnitzel
    Breading and baking is not the same as breading and frying. Seriously, it’s not. So I won’t start this post with: “It’s like the real thing! You’ll fool everybody, even yourself!” Because you won’t. But this is not what my post and my recipe are about. This post is about how no matter if youRead more The post Baked Beet Schnitzel appeared first on seitan is my motor. ... read more
    Published on 2016-05-24By Mihl
    2 years ago
  • Sia just gave Tai Trang, an animal-loving contestant on…
    Sia just gave Tai Trang, an animal-loving contestant on Survivor, a $100,000 gift for “showing America how to be kind to animals.”  ... read more
    Published on 2016-05-24
    2 years ago
  • Stuffed Portobello Puttanesca Burgers
    This is a sponsored post written by me on behalf of Classico Riserva. All opinions are 100% mine. These Italian-inspired stuffed portobello sandwiches are filled with garlicky white beans and topped with flavor-packed triple olive puttanesca sauce. I think I hit the jackpot with these sandwiches. They’ve got the best of everything. Like a portobello sandwich, but also kind of like a veggie burger. Also kind of like pizza, made with puttanesca sauce, because, olives. I had a few ideas in mind when I came up with these, and they all kind of came together magically. First off, I wanted to create a portobello pizza-type thing. They have those at my supermarket, all premade and ready for grilling, but they’re not vegan. I wanted to create a vegan version that would rival their cheesy one. Second, we’re just rounding the corner towards barbecue season, and nothing makes me happier than showing up at a barbecue with a meatless burger fit to make all the meat eaters jealous. (I’m always happy to share!) If you to take these along to a summer gathering they can be baked or grilled. I baked mine in the oven, but they’re perfect for grilling, and I’ve included some guidance on how to do that in the notes. See, while the filling for these guys is quite veggie-burgeresque (i.e. not ... read more
    Published on 2016-05-24By Alissa Saenz
    2 years ago
  • 5-ingredient Oatmeal Cookies
    Hi guys! How are you? We’ve had a horrible week. Alberto suffered a terrible allergic reaction and we also had to move to another apartment for the third time because we couldn’t find a place to stay in Cologne for the three months we’re going to be here. Fortunately Alberto is much better and we’re enjoying our last days in Germany. We’ll miss Cologne so much, but are so excited because we’ll spend the summer in Spain enjoying the sun, and the good weather, woohoo! Cookies are delicious and so convenient to eat on the go as a healthy snack or dessert, but they could be also a great breakfast option. You can make a big batch of cookies and enjoy them for a few days with your favorite plant milk, juice or smoothie. We have some cookie recipes on the blog and oatmeal cookies are our favorite ones because they require just a few ingredients, are super healthy and everybody can make them because the recipes are sooo simple. These cookies are super chewy and not as crunchy as others, but they’re the healthiest cookies you can make and taste amazing.  Feel free to add other ingredients like nut butters, nuts, seeds, cocoa powder, jam or whatever you want! You can see the cookies before and after baking in the picture below. Hope you find it helpful! Tips: To make this ... read more
    Published on 2016-05-24By Iosune
    2 years ago
  • Spring Ramp Hummus
    I was recently given a big bag of ramps, and so I have been using them in just about every recipe I can think of. They are delicious little wild leeks that only are available for a short time here in Minnesota (in case you hadn't heard of them). I love them, being a garlic and onions fan so I decided that they would be delicious thrown into my weekly hummus, when I was making a batch yesterday. I always keep hummus in my refrigerator for afternoon snacks, and usually end up making it at least once a week. This ended up being a really simple hummus. Not that they all aren't but I only included 5 ingredients including water this time. I often times just use whatever bean I have cooked off in my hummus (I cook a big batch, and freeze some), and this time it was chickpeas which worked out perfect because they are neutral and really allowed the ramps to shine. I added just a little walnut butter for richness, some thyme, and sea salt. It was so good!  I thought it might be strongly flavored because ramps can be, but they gave it just the right amount of flavor without being overwhelming. This makes a delicious dip for veggies or chips and also a wonderful sandwich spread. I have ... read more
    Published on 2016-05-24By Amy Lyons
    2 years ago
  • 9 Picnic-Perfect Vegetarian Sandwiches
    We love peanut butter and jelly sandwiches, but these options are even better. ... read more
    Published on 2016-05-24By Oh My Veggies
    2 years ago
  • All-Purpose Cashew Cream Recipe
    Cashew cream is one of those “secret weapon” vegan ingredients that I wish I could share with every person who’s nervous about giving up dairy. It’s so easy to make, and yet it can create a world of difference in vegan soups, pastas, casseroles, cream sauces, and more. There are, of course, many ways to successfully create creamy texture in vegan cooking without the use of real cream. They include silken tofu, coconut milk, vegan mayo, and avocados. But this all-purpose cashew cream recipe is my favorite trick of the dairy-free trade, both for its authenticity and also for it’s mild flavor. It’s a lot more neutral tasting than coconut milk, and I think it comes closer to replicating real dairy or cream than silken tofu does. Cashew cream can feel like a bit of a project if you’ve never cooked with it before, but the truth is that it’s a 3-4 ingredient recipe that takes very little time or effort. A high speed blender makes it easier, but it’s totally doable in the food processor, too. It works in some regular blenders, too, depending on the model and on how long you soak your cashews. Once you have a jar of cashew cream at the ready, you can store it for up to 5 days, using it throughout the week to add silky decadence to ... read more
    Published on 2016-05-24By Gena
    2 years ago
  • Thai Carrot Salad with Curried Cashews
    By now you probably know our dirty little secret: We order Thai food on Sunday. Every Sunday. And it’s delivery. There, I said it! OK fine, we eat it in stretchy pants while watching Netflix and Hulu. Are you happy? Our Thai food rotation has been a mix of Mango Curry, Spring Rolls, and Pad Thai (recipe in 31 Meals). And our current obsession? Papaya Salad. Because green papaya can be quite difficult to find, I’ve recently been making an inspired version that relies on carrot and kale instead. I think you know where this is going. This recipe is simple, requiring just 30 minutes to prepare. The base is shredded carrot and lime-sesame massaged kale. Curry Spiced Cashews add protein and healthy fats (and a TON of flavor).  And the peanut-chili-lime dressing takes this salad to the next level. It’s tangy. It’s sweet. It’s sour. It’s spicy. It’s perfect. I hope you all love this salad! It’s: Vegetable packed Super flavorful Perfectly dressed Tangy Spicy Sweet Crunchy Fresh & SO satisfying This would make the perfect meal when you want something light and fresh but still hearty. It’s a lovely stand-alone entrée, but would also pair well with my Mango Curry! If you try this recipe, let us know! Leave a comment, rate it (pretty please?) and don’t forget to tag a picture #minimalistbaker on Instagram! We’d love to ... read more
    Published on 2016-05-24By Dana Shultz
    2 years ago
  • Bon Appétit Offers Advice to Help Veg-Curious Go Vegan
    Popular food publication identifies five common mistakes that keep people from staying vegan. ... read more
    Published on 2016-05-24
    2 years ago
  • Another UK Veg Fest Draws Massive Crowds
    More than 13,000 attendees convened on Vegfest UK Bristol, braving rain and wind for a chance to get their hands on vegan finds. ... read more
    Published on 2016-05-24
    2 years ago
  • Vegan Product Labels Are Fastest Growing in Western Europe
    A market trend report predicts significant growth for products labeled as vegan in $709 billion ethical-label global market. ... read more
    Published on 2016-05-24
    2 years ago
  • Brazilian State Bans Cosmetic Animal Testing
    Pará, Brazil's second largest state, became the fourth city in the country to ban testing of beauty products on animals. ... read more
    Published on 2016-05-24
    2 years ago
  • My Next Book!
    I am so excited to announce my next book, which is coming out this September! It’s a book all about my favourite smoothies and juices and there’s a really delicious mix of recipes in there, which I think you’ll all love. It’s a smaller book, just as beautiful, but cheaper and easier to use every morning when you’re whizzing things up for your breakfast! I’ll tell you guys more about it soon, but I just wanted to let you know that it’s coming so that you can start to get excited too.   The post My Next Book! appeared first on Deliciously Ella. ... read more
    Published on 2016-05-24By Ella
    2 years ago
  • 072 Colonization, Classism and Fragmentation: The Issues Plaguing Vegan Debates
    The princesses recently attended a panel in San Diego focused on debating if we should eat meat or not and were appalled by the level of colonization-minded comments, classism and fragmentation coming from the vegan panelists as much, if not more so, than the pro-meat consumption panelists. To address this, they break down examples of each one, and give resources to where you can get a primer on each one. In This Episode We are new to some of these concepts, so we tried to tread lightly and we strongly encourage everyone to personally watch/read the resources listed below to start learning for themselves if these concepts are new to you as well. However, despite not having it all figured out yet, we couldn’t not say something after watching in horror as a panel on meat consumption, grossly titled Meaty Issues: Meat – Friend or Foe?, turned into social justice nightmare with some of the vegan panelists being the worst perpetrators of promoting a colonization mentality, classist bigotry, and the objectification and fragmentation of animals. Colonization Colonization is an ongoing process of control by which a central system of power dominates the surrounding land, its animals and its people. Side effects of colonization include the mentality that people of color or people indigenous to a region don’t know how to manage their own ... read more
    Published on 2016-05-24By Nichole
    2 years ago
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