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    It's bout time for another post, hey? So here I am, loyally yours, with bliss balls. These are pretty much anything you want them to be: dessert, snack, energy bite, whatever. Heck, eat them all for dinner if you wanna. They are dense and nutritious and chocolately and really quick to make. I tried to keep the ingredients simple and as usual, there are a ton of substitution options in case you don't have all the ingredients. I really appreciate all the love you've been sending my way, it helps more than I can express in words. I have been wearing my heart on my sleeve through this whole process and will continue to do so; it's hard for me to hide my thoughts and emotions. Freaky side note: I have inexplicably developed a heart-shaped bruise on my arm and I'm choosing to see it as a symbol of me wearing my heart on my sleeve (literally now) AND my body healing my broken heart / spirit, since as a friend reminded me: bruises are signs of healing. Feeling so rejected and alone lately, my anxiety-filled mind gets the better of me at least once a day and I end up thinking: I deserve this, it's my fault, I'm worthless... all that fun stuff. But reading your emails, comments and messages (+ talking with my friends and ... read more
    Published on 2016-06-02By Emily von Euw
    2 years ago
  • Sweet Spicy Gochujang Chickpea Lettuce Wraps
    Sweet Spicy Gochujang Chickpea Lettuce Wraps. Easy Wraps with Korean Gochujang Sauce and Chickpeas. Use lentils, white beans or other beans for variation. Serve as lettuce wraps or in tacos or top a salad bowl. Vegan Gluten-free Recipe. Pin this post.  Gochujang (hot pepper paste) is a savory, spicy, and pungent fermented Korean condiment made from red chili, glutinous rice, fermented soybeans, and salt. Depending on the brand you have, it can vary in heat. It can be a pure concentrated gochujang paste or mixed with ingredients to make sauce which is not as hot.  Gochujang can be used to make glazes and sauces that make the meal very flavorful and appetizing.  I used the paste with garlic, sesame oil and a bit of sweet to make a sauce in which chickpeas were simmered until they pick up the flavor. Add veggies of choice and serve in wraps, lettuce leaf wraps, tacos or over rice or cooked grains. Or Make a Bibimbap bowl with the gochujang chickpeas, rice, kimchi, some roasted veggies, sprouts and more gochujang. Make these simple Gochujang Chickpeas to try out this sauce! Continue reading: Sweet Spicy Gochujang Chickpea Lettuce WrapsThe post Sweet Spicy Gochujang Chickpea Lettuce Wraps appeared first on Vegan Richa. ... read more
    Published on 2016-06-02By Richa
    2 years ago
  • How to Host a Summery Vegan Cocktail Party on the Cheap
    Don't let limited funds get in the way of your urge to throw a swanky soirée—just think thrifty with these tips. ... read more
    Published on 2016-06-02
    2 years ago
  • Vice food site Munchies recently profiled a group of Hong Kong…
    Vice food site Munchies recently profiled a group of Hong Kong vegan women who call themselves the “V Girls.” The women say they are trying to break the stereotype of vegans while spreading a plant-based message in China. ... read more
    Published on 2016-06-02
    2 years ago
    I came across this quote on my friend Stacey's blog this week and I just love it.In How to Be Here, Rob Bell writes this:You and I were raised in a modern world that taught us how to work hard and be productive and show up on time and give it our best…We learned lots of very valuable skills, but we weren’t taught how to be here, how to be fully present in this moment, how to not be distracted or stressed or worried or anxious, but just be here, and nowhere else—wide awake to the infinite depth and dimension of this exact moment.I have my head down these days trying to keep everyone fed, rested, clean and happy. But I do feel that these days, in our times, stopping and seeing is so encouraged. It doesn't mean I do it, but it may be quote on Pinterest or line from a self help book or a loved one with a terminal illness that puts things back in perspective. It's advice I'm choosing to, or trying to, listen to because I am happier when I do.  The exhaustion, the 3am rocking, the mess and the tantrums, the baby smiles and the toddler phrases that make us laugh. It all feels like too much for my tender heart - both the hard and the really good of ... read more
    Published on 2016-06-02By Hugh Forte
    2 years ago
  • Vox Highlights Hypocrisy of Anger Over Harambe
    I think it's almost certainly the case that eating chicken, as raised in the US, is a greater moral wrong than killing Harambe the gorilla. ... read more
    Published on 2016-06-02
    2 years ago
  • 5-Minute Soy-Free Vegan Mayonnaise (using aquafaba!)
    It’s always heartbreaking as a parent to witness your child with any kind of illness. We’ve been so lucky that this was Adriana’s first stomach flu, but it’s still so hard to watch her go through it. Thankfully, she didn’t get it quite as bad as we did. Eric and I dropped like flies: me first, then him shortly after. I’ve heard about the misery of having the stomach flu while pregnant, but never quite knew just how awful it would be. I was sidelined so much that even my stubborn self had to admit that I could do nothing but give my body (and little baby!) rest. I’ll tell you one thing: I’ve got a great guy; Eric took care of Adriana while I was too weak to even get out of bed, despite being sick himself. I reminded him more than a few times…you are my HERO! heh. I took the most beautiful picture of them on the couch, both completely passed out after they just couldn’t read another book. That’s love. I’ve been bouncing back a bit more quickly than Eric is (probably thanks to all the rest I got…hello, 7:30pm bedtime!), so now it’s my turn to hold down the fort and get life back in order after being in survival mode for several days. Since the thought of food ... read more
    Published on 2016-06-02By Angela (Oh She Glows)
    2 years ago
  • Toronto to Get Vegan Soft Serve and Belgian Waffle Food Truck
    Shakes, sundaes, and fully-loaded gourmet waffle desserts are coming to the Canadian city soon. ... read more
    Published on 2016-06-02
    2 years ago
  • Hong Kong Girl Group Brings Veganism to the Masses
    Intent on shifting local attitudes, Chinas V Girls are giving veganism a fresh, new face. ... read more
    Published on 2016-06-02
    2 years ago
  • Vegan Kale & Oatmeal Cookies
    Today’s recipe is a fun cookie that I’ve been meaning to test out for a while. I love sneaking greens into unexpected places because they add nutrition and color and most of the time you can’t even taste them! These Vegan Kale & Oatmeal Cookies taste just like your favorite oatmeal raisin/chocolate chip cookies with a slightly savory hint […] The post Vegan Kale & Oatmeal Cookies appeared first on The Colorful Kitchen. ... read more
    Published on 2016-06-02By Ilene
    2 years ago
  • Sleep Smarter Book Review
    Welcome to the 2nd meeting of the Healthy Blogger Book Club!!! (See the notes from the first meeting here). Today’s book is on such an important health topic: sleep. The book we’re discussing is called Sleep Smarter: 21 Essential Strategies to Sleep Your Way to A Better Body, Better Health, and Bigger Success by Shawn Stevenson. My co-host Stephanie selected this book, and I’m so happy she did because it is really, really interesting: I didn’t know who the author was before reading the book, and it turns out he’s a big-timer in the health podcasting world (don’t know how this one slipped by my radar???). Anyway, going back to sleep, there is so much evidence that it has a direct impact on health. I feel like we all know that, I mean it’s pretty easy to tell the difference between feeling rested and sleep-deprived. The real question is what the heck to do about it? I almost can’t remember a time when sleep came easily to me. In fact, I just discovered my high school journals, and I was surprised how many times I wrote about how tired I was. Thinking back on it, though, I had the type-A personality going big time back then, over-stressing about everything and not practicing good sleep habits (or life habits, for that matter) at all. Fast forward a few ... read more
    Published on 2016-06-02By Carrie Forrest, MBA/MPH
    2 years ago
  • Mango Spring Rolls with Almond Butter Dipping Sauce
    Whether you serve them up as an appetizer or as a light meal, these tropical spring rolls are sure to be a crowd-pleaser. ... read more
    Published on 2016-06-02By Alissa
    2 years ago
  • Sesame Teriyaki Tempeh, real world vegan style!
    Dinner was so good last night, I just have to share! You know the name of my game: keep it real. What do I mean by that? I mean use whole foods often and get a little help from convenience foods. This meal is representative of that philosophy. First, if tempeh is new to you, I recommend reading this comprehensive piece by Joe Yonan in the Washington Post: Make 2015 the Year of Tempeh. Now, on to dinner. Here’s how it went down. Yesterday, in the morning, I decided to steam a block of tempeh in the pressure cooker (I used an Instant Pot). I started steaming tempeh a few years ago (and before that, I used a soaking method) as a way to make the texture a bit friendlier and to help with the marinating process. Back then, I steamed it in a steamer. Now I set it on a trivet in the pressure cooker and cook it for zero minutes. Yes, zero. In the Instant Pot, I just choose “manual” (pressure cooking function) and select “0” for the time; in the Fagor LUX, I select “1” minute but as soon as I hear the beep that it’s at pressure, I shut it off. On the stove top, I turn the heat up to medium-high and as soon as pressure is achieved, I remove ... read more
    Published on 2016-06-02By JL Fields
    2 years ago
  • Vegan Blueberry Muffins
    These vegan blueberry muffins are moist, tender, bursting with juicy summer berries and flavored with vanilla and just a hint of lemon. I make a lot of muffins, and I’ve gotten to the point where I generally don’t follow a recipe anymore. I know, right? Soup without a recipe? Easy. Baking without a recipe? Never thought I’d get there. Muffins are pretty straightforward though, and once you get an idea in your head of the ratio of basic ingredients like flour, liquid, leavening and such, you can kind of wing it, at least as long as you’re going for something pretty straightforward. It doesn’t get much more straightforward than blueberry muffins, so I figured it was time I got some vegan blueberry muffins on the blog. Should be easy right? Well, for whatever reason, I made my way through about a half dozen fails before I got this one right. It is entirely possible that I’m a bit pickier when coming up with blog recipes than when throwing together a batch of random muffins to snack on at home. My husband did question why at least two batches of muffins that came out of the kitchen over the past few weeks were unworthy. I guess that means these muffins must be pretty darn awesome. They’re a bit heartier than your average blueberry muffin, ... read more
    Published on 2016-06-02By Alissa Saenz
    2 years ago
  • Savory Mediterranean Chickpea Oat Balls
    Sometimes I’m surprised by the recipes that prove to be most valuable in my kitchen. They’re not always dinner or lunch ideas or other fully composed meals. Oftentimes the recipes I cherish most take the form of a dressing or sauce, a really great dip or spread, or something else that I can use in many different ways to enhance meal after meal as the week goes on. These savory, Mediterranean chickpea oat balls are a perfect example. I began this past week with every intention of doing a lot of constructive batch cooking and recipe testing. But a long weekend of travel, coupled with a pressing school assignment and some timely work, caught up to me, and the kitchen prep didn’t go as according to planned. Still, I made this recipe, and I’m so glad I did, because it has paid off in a number of easy, nutritious meals. So far, I’ve enjoyed the chickpea oat balls on top of pasta for dinner, on top of salads (falafel style!), and as snacks. They are so versatile and tasty, and the fact that my boyfriend can’t stop popping one or two into his mouth as he passes the fridge is a sign, to me, that it won’t be too long before I make another batch. I guess you could call these a hybrid of vegan meatballs, falafel, and veggie ... read more
    Published on 2016-06-02By Gena
    2 years ago
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