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  • Thai Basil Tofu Stir Fry
    Crispy pan-fried tofu is tossed in a sweet chili-lime sauce with fresh basil to make this flavorful Thai inspired stir-fry. A few months ago I hit my twenty year meatless milestone. That feels pretty weird, because I honestly don’t feel old enough to have reached any twenty year milestone, or at least any twenty year milestone of any adult decision, which I consider cutting out meat to be. Anyhow, this last month has been a weird one for me and my long and continuing vegetarian history, as I haven’t had much of an appetite. This is rare for me. Very, very rare. I love to eat. Unfortunately, since around Christmas I’ve spent the majority of my days battling not one, but two nasty, nasty winter colds. I’m just getting over the latter, which was by far the worst. It helps that I’m working from home now, but the interesting thing about having this unstructured sort of day at home is that during my weekdays while fighting illness it would get to be around three in the afternoon and I’d suddenly realize I’d forgotten to eat all day. That was when I became aware that I was pretty darn sick. Lack of appetite is not an affliction I’m familiar with. I also realized I was forgetting to write up my blog posts, which is ... read more
    Published on 2016-05-22By Alissa Saenz
    2 years ago
  • Sweet Potato Soul Blogger Makes Vegan Crab Cakes for Today
    Al Roker and the rest of the Today Show hosts were blown away by blogger Jenné Claibornes plant-based seafood dish. ... read more
    Published on 2016-05-22
    2 years ago
  • Fettuccine with Tomato Cream Sauce and Asparagus
    Fettuccine with Tomato Cream Sauce and Asparagus. Easy tomato Cream sauce with pasta and garlic roasted Asparagus. Use other veggies of choice. Add some chickpea chorizo or smoked coconut for variation. Vegan Soyfree Recipe. Can be gluten-free with gf pasta. Pin this post for later.  This easy pasta comes together very quickly. Cook the fettuccine or other pasta of choice. Toast up the asparagus with a bit of garlic. Heat the pasta sauce with herbs, then add a non dairy milk or cream and pasta and garlicky asparagus. Let it all heat up well. Garnish with vegan parmesan and done. Ready within 30 minutes.  I often make my cauliflower alfredo with fettucine. Or a plain tomato sauce. A creamy tomato pasta sauce pairs really well with fettucine and the crisp asparagus.  Use fresh and young asparagus and not the tough stems. Continue reading: Fettuccine with Tomato Cream Sauce and AsparagusThe post Fettuccine with Tomato Cream Sauce and Asparagus appeared first on Vegan Richa. ... read more
    Published on 2016-05-22By Richa
    2 years ago
  • Vegan News You Can Use (5/22/16)
    Happy vegan news day! As always, before we get to the news, just a reminder that my live radio show, Easy Vegan, airs Monday at 12 p.m. MST / 2 p.m. EST. and my guest is Katie Cantrell, founder of the Factory Farming Awareness Coalition. This is a collaboration show with VegFund, the premier underwriter of Easy Vegan, designed to introduce listeners to activists working on behalf of animals (and humans and the planet!) Listen on 93.9 FM in Colorado Springs and stream from anywhere via or the free TuneIn app. If you missed last week’s show, be sure to catch the show archive. Liz Dee and I chatted about corporate disruption and investing in veganism. Listen here: And now, the news! Vegan news you can use (5/22/16) Senator Cory Booker Serves Vegan Buffet to Congress 5 Ways to Eat Vegan, Even If You’re a Newbie Getting comfortable with the BBQ as a vegan These magazines will have you wanting to try vegan This cheap substitute for egg whites is taking over vegan recipes Former UM football player who reversed diabetes by going vegan The next frontier for vegan restaurants? Not calling yourself vegan Local vegan bakery announces plans to open 9 locations across country Why Wendy’s Wants To Woo Vegans Baileys Goes Vegan! Happy Hour Just Got Happier Two new vegan items ... read more
    Published on 2016-05-22By JL Fields
    2 years ago
  • How to Get Sponsored Content
    Welcome to my second post of Blogger Bytes, the series I’m doing about the practical and business aspects of being a professional blogger. Since my first post was all about ways to make money while blogging, I thought it made sense to have this post be about how to get sponsored content. The whole idea of sponsored content has really taken off in the last year, and it’s been a huge boost to my revenue stream, especially as the old model of using clicks to generate advertising revenue has diminished over the past 3 years or so. The three main ways that I get sponsored content as of right now are: Working directly with a company Using an agency Working through a PR rep Working directly with a company. This method means that there is no middleman involved and I’m working one-on-one with a brand manager, social media manager, or someone who is employed directly by the company I’ll be promoting. An example of this is my relationship with NOW Foods and a post I did on my Spring Natural Beauty Picks. My relationship with my contact happened organically in that she came across my blog and thought I would be a good fit to write about the company’s products. We wrote back and forth a few times over e-mail to discuss ideas, and then ... read more
    Published on 2016-05-22By Carrie Forrest, MBA/MPH
    2 years ago
  • Weekend Reading, 5.22.16
    It’s a gray, chilly morning here in NYC. The weather keeps creeping upwards into the seventies, teasing us with a hint of summer, and then drops down to mid-fifties and fog. It looks as though we’ll have a burst of warmth later this week, but Steven and I will be traveling for a wedding at that point. The upside of gray weather is that it always encourages me to turn inwards. I’ve tried to use my little pause before summer class to cultivate some quiet introspection and creative energy, and I’ve certainly been feeling both of these things, even if they come and go as they please. Class starts up again tomorrow (medical nutrition therapy, which I’m looking forward to), so this is my last Sunday to stay paused and focus on work before multitasking begins again. For now, as I savor a quiet few hours, some reads and food images from friends. Don’t Lindsay’s Mexican chocolate muffins look delicious? They’re vegan and gluten free, and Lindsay folds figs and chocolate into the batter before spooning it into the muffin tins, creating a decadent swirl of sweet, chocolate-y goodness. Can’t wait to try them. Summer is peak time for entertaining and gathering with friends, and Jackie’s soyrizo stuffed mushrooms are a perfect offering for cookouts, parties, and al fresco lunches. Spicy, hearty, ... read more
    Published on 2016-05-22By Gena
    2 years ago
  • Vegan Blackberry Chocolate Chip Coffeecake
    I wanted cake last weekend, but I did not want to have to make one that I had to frost.  I wanted it to be bake and bam!  It was done, and once cooled enough, ready to enjoy.  I knew it was going to be a busy day and I didn't have a lot of time.  So, I decided on coffeecake.  Everyone in my family loves coffeecake, something about the delicious streusel topping, which always has to have oats included.  That is how my Mom always made it.  And, that is how I like it best.  They add a nice texture without always having to use nuts. I had blackberries on hand, and I wanted to include chocolate, so blackberry chocolate chip it was.  The batter was sooo good.  I always lick the bowl, part of the perks of being the baker.  It smelled amazing as it baked as well.  The aroma of cakes baking always makes me happy.  Unfortunately I accidentally burned my hand when trying to remove it from the oven, but it was worth it for this delicious cake.  Part of being a cook and a baker, it seems to go in pairs.  I burn myself accidentally at work, then it happens again soon after.  Sometimes I have to just laugh at myself. The cake was everything I had ... read more
    Published on 2016-05-22By Amy Lyons
    2 years ago
  • General Mills Invests in Kite Hill Cheese
    General Mills is the largest investor in the vegan cheese company's latest round of funding. ... read more
    Published on 2016-05-22
    2 years ago
    I got this idea from my friend, Maizy. She is the cutest QT I've ever met and her passion for life and love is inspiring. Check out her IG here for photos of delish vegan food, flowers and trees, feminist messages and gorgeous selfies. This recipe is SUPER basic, ya just throw nut butter into dates and stick 'em in the freezer for a few minutes. But the result is fabulous. They are gooey, cold, creamy, salty (if you sprinkle on a lil salt... do it), sweet and decadent. They're also made of foods that are good for you. These fudge bites are duel-functioning: they are a rich treat/dessert but also an energy snack. Eat as many as you want, whenever you want.//FREEZER FUDGE BITESMakes 66 pitted dates6 scant teaspoons walnut butter6 walnuts halvesPinch Himalayan salt (optional)Scoop a little nut butter into the dates, top with a walnut half, sprinkle on the teensiest amount of salt and put in the freezer for 10 minutes. Voila.NOTES: you can use any variety of dates, medjools work well because they are giant, but lately I've been preferring Bam dates (aka Mazafati dates, according to wikipedia). You can use any nut or seed butter you like. You can add whatever toppings you want, I threw on some sesame seeds for aesthetic reasons here. And use any nut to top ... read more
    Published on 2016-05-21By Emily von Euw
    2 years ago
  • Best Ever Vegan Baked Beans
    Caramelized onions, blackstrap molasses and a touch of bourbon make these the best, knock-your-socks-off vegan baked beans on earth. I know. Believe me, I know. I usually roll my eyes when I see a recipe title claiming to be the best ever anything. So as a rule, I usually don’t do it. But today, you guys, these beans are so incredibly good. I’ll make an exception. Baked beans are baked beans. Growing up, my family usually took pity on me at barbecues and left out the bacon (or whatever meat usually goes in baked beans). I appreciate that, but the result was a whole lotta picnics with no options for me but baked beans. So up until now it’s been a little challenging for me to get super enthused about them. But since barbecue season is right around the corner I thought I’d take to the kitchen and see what could happen with some whiskey and caramelized onions. These beans did the trick. They’re sweet, smokey, and packed with savory flavor. I was very excited about these baked beans. Warning: they take a while. Even though I went with canned beans, between the onion caramelizing and bean baking, the time adds up. It’s mostly hands off though, and it’s so worth it. Best Ever Vegan Baked Beans   ... read more
    Published on 2016-05-21By Alissa Saenz
    2 years ago
  • Saturday Six | Peperonata Bruschetta, Ginger Cheesecakes and Tempeh Lettuce Wraps
    We’re rounding up some of our favorite recipes from this week’s Potluck submissions, including sweet peperonata bruschetta, vegan ginger cheesecakes and spicy tempeh lettuce wraps. ... read more
    Published on 2016-05-21By Alissa
    2 years ago
  • Vegan Blackberry Donuts with Berry Glaze
    Start your day out right with these Vegan Blackberry Donuts with Berry Glaze. You’ll be glad you did! I love sharing the best vegan donut recipes, so you might want to check out my Lemon Poppyseed Baked Donuts too! I used to always pass up on donuts. Can you believe that? I remember one of my first office jobs there would be someone who would go out for donuts every Friday. You had to contribute to the pool if you were going to eat a donut and I never did. Am I a total freakazoid or what? Well, there maybe more than one person who’s thought that about me, but that’s another story. The thing about donuts was, I couldn’t handle the grease. The combination of the deep fried bread and sugar made me feel awful. It was such an instant reaction, that it was easy for me to just say no. That’s why I’m sky-high happy about these vegan blackberry donuts…because they’re baked…not fried! Bye bye, grease! Bye bye, upset stomach! Now I can enjoy a baked vegan donut (or two) with everyone else and that makes me break into a happy dance. Seriously. I danced. In the kitchen. Shawn laughed. I’m a constant source of entertainment for him. Hey, someone’s gotta be! Why You’ll Love These Vegan Blackberry Donuts I actually ... read more
    Published on 2016-05-21By Marly
    2 years ago
  • Cacao Mint Coconut Deodorant
    Commercial deodorants can contain some nasty stuff like aluminum (linked to cancer and alzheimer's disease), parabens (hormone disrupters), artificial fragrances, propylene glycol (can cause damage to the nervous system in large quantities), phthalates (hormone disrupters), triclosan (considered carcinogenic).  I mean yes, they make you not smell or sweat, but sweating is normal and healthy, your body uses it to rid itself of toxins as well as cool itself. And, there are natural ways to combat that funky smell.  I used this commercial deodorant for the first 20 years of my life, but then learned what I was exposing myself to, so I decided to switch to natural brands.  I have the mentality, if I wouldn't want to eat something I wouldn't want to put it on my skin, because that is pretty much what you are doing when you put things on your skin.  Your skin is absorbing what you put on it and it is going into your cells and bloodstream.  This is actually why I started making my own deodorant a few years back.  It is kind of fun, and I can choose what flavors I like.  I use essential oils to scent it. I always use a coconut base, but I have been experimenting lately and decided to try adding a little cacao butter in with the coconut oil I always use ... read more
    Published on 2016-05-21By Amy Lyons
    2 years ago
  • Iced Vanilla Bean Matcha Latte…with a twist!
    I’ve had a lot of requests for my go-to iced matcha latte recipe since I first posted pictures of it on Snapchat last month. I uploaded it to the app a few weeks ago, and today I’m sharing it on the blog! I love that matcha gives me loads of energy without any jitters whatsoever. During the first trimester, I didn’t want anything to do with tea or coffee—the thought of it absolutely turned my stomach and I couldn’t even be around it. I made the mistake of drinking a coffee one day after a random craving and I was so sick afterwards. But sometime well into the second trimester, I started to crave matcha tea, and found that I could stomach it just fine. Shortly after, this amazing iced latte recipe was born! Here are my favourite tips for making the very best iced matcha green tea latte: – My preferred method, by far, is to blend everything up in the blender. Matcha green tea powder has a tendency to clump very easily, so the blender ensures a super smooth end result! – My favourite twist? I love to incorporate frozen wheatgrass juice for an extra boost. (I buy the Evergreen brand of frozen wheatgrass cubes.) But not to worry if you don’t have any—it’s still delicious without! – Vanilla bean makes a ... read more
    Published on 2016-05-21By Angela (Oh She Glows)
    2 years ago
  • Madeline’s Strawberry Tart
    Published on 2016-05-21By Ella
    2 years ago
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