Articles tagged with: dairy-free

"Is It Vegan?" iPhone App

on Wednesday, 12 March 2014. Posted in Products, Tips & Ideas

There's a great application out for iPhone owners that enables users to quickly and easily find out if any product (with a UPC barcode) is vegan or not. 

All you have to do is download and open the app, scan the UPC barcode on the product label, and within a few seconds"Is It Vegan?" will give you a thumbs up or thumbs down for the product's vegan-ness. 

It also provides a detailed report of the product's ingredients. You can even search for  a specific ingredient, and share your findings on social media too. Neat stuff!

For product and download information visit

How Do You Get Your Protein?

on Tuesday, 11 March 2014. Posted in Inspiration

How Do You Get Your Protein?

Do you like tasty foods that help you feel full and strong and build nice muscles worthy of an Instagram selfie? Oh good! Me too.

To continue dispelling the myths surrounding veganism, I want to focus this post on the question that I’m sure everyone has asked, been asked, or thought about at some time in their life: “if you’re vegan, how do you get protein?” Well, my friends, let’s explore that.

Getting a little scientific, protein is essential for the body’s cell growth and repair. The foods we eat give us the amino acids necessary for these functions. It is true that animal products are high in protein, but there are so many plant-based options out there that there is no need to worry about not getting your full daily intake.

Being vegan does mean that you have to do your research, but this applies to any diet. In truth, it was found in the National Health and Nutrition Examination Survey that Americans consume roughly twice the recommended amount of protein. Extra protein intake means extra calories, and the “traditional” American meat-based diet is a big contributor to our current obesity epidemic.

I consider myself to be someone who is extremely active, as I exercise at least six days a week, often for several hours a day. As a dancer and self-proclaimed workout junkie, I’m that crazy person that spends my free time doing ballet, yoga, spinning, boot camp, or some other intense fitness class. I love almond milk, don’t take supplements, and I have never had an issue with protein deficiency.

Foods such as tofu, tempeh, and quinoa are great sources of protein, but even if you don’t want to try anything “weird” in your vegan endeavors, things like peanut butter, beans, and spinach are packed with protein and are widely available. Popeye the Sailorman, anyone?

What I’m getting at here is that it’s possible to be vegan and still live a healthy, active lifestyle. Sure, there are still plenty of skeptics out there who will try to sway you. When speaking at pageant-related events I often find some blank stares looking back in my direction when I say protein isn’t an issue. And yes, my college friends will tease me for eating tofu for breakfast, lunch, and dinner, but I enjoy my mealtimes.

In addition to saving animal lives and decreasing our environmental footprint by swapping out the animal protein for plant-based options, we’re also getting tremendous health benefits. What’s important to remember is that we only have one body, and what we put in it is our choice.


Acacia Courtney is a junior at Fordham University, majoring in Communications and Media Studies, with a concentration in Journalism and plans to pursue sports broadcast, particularly within the scope of horse racing.  She is currently Miss Hamden 2013, an official preliminary of the Miss America Organization, and in that position has spoken to students throughout the community about the importance of Move It Monday and Meatless Monday. Embracing these movements is beneficial for the animals, the environment, and our own health. A vegan and a dancer, "pageant girl," and college student, Acacia is determined to work on addressing the disconnect between the farm and the plate, and create a more compassionate world. 

A huge animal lover, in 2011 Acacia founded the 501(c)(3) nonprofit organization "Racing for Home, Inc.", which is dedicated to rescuing and retraining Thoroughbred ex-racehorses after they are finished racing. She has been privileged to speak and represent the New York Racing Association, the Humane Society of the United States, and Farm Sanctuary as an animal advocate. She grew up in Connecticut, and her family currently has four horses, four cats, and a dog.

Kale & Artichoke Party Dip

on Monday, 10 March 2014. Posted in Recipes

Kale & Artichoke Party Dip

Planning a St. Patrick's Day shindig? We've got just the thing! This gluten- and nut-free kale and artichoke dip is a perfect party dish. Not only is it naturally green but it tastes delicious too. Brought to you by Noelle from Peaceful Plate


1 1/2 cup unsweetened coconut milk (Not canned. Try SoDelicious) 
2 Tbs. cornstarch
2 Tbs. vegan butter, melted
1 Tbs. nutritional yeast
2 tsp. Braggs Liquid Aminos
2 tsp. agave syrup, light
1 tsp. tahini paste
1 tsp. fresh lemon juice
1/2 tsp. salt
1/4 tsp. black pepper
1 Tbs. olive oil
6 cups kale, leaves removed from stems (discard stems)
1 - 10oz jar of artichokes in water (about 9) drained
3 cloves of garlic, minced
1/3 cup vegan mozzarella cheese (Daiya shreds work great)
Water for boiling


1. Preheat oven to 375°F.
2. In a large deep dish skillet, bring a couple inches of salted water to a boil. 
3. Chop kale leaves into 1/2" strips. Once the water is boiling, drop the kale in and cover. Boil for 5 minutes. Then empty into a colander to drain. 
4. Combine all ingredients (from milk to black pepper) into a food processor. Process for about one minute to combine. With the processor still running, slowly drizzle olive oil in. Then let run for another 10 seconds.
5. Chop the artichokes in half, and then each half into thirds. Squeeze out as much water as possible, by hand. Place into large bowl.
6. Squeeze the blanched kale in your hands to get the water out. Then place in bowl with artichokes.
7. Add the minced garlic and mozzarella shreds, stir gently to mix. 
8. Pour the sauce over everything and mix thoroughly to combine. 
9. Pour everything into a small casserole dish (4"w x 8"d x 2"h works well). Put aluminium foil underneath the dish to catch any drippings. 
10. Bake for 45-50 minutes, until the top starts to brown and the middle and edges bubble a little. 
11. Let sit for 15 minutes before serving with toasted bread, pita, or tortilla chips!

Find more great gluten-free and vegan recipes at

Multiplication: Making Changes Toward Veganism - One Step at a Time

on Tuesday, 04 March 2014. Posted in Inspiration

Multiplication: Making Changes Toward Veganism - One Step at a Time

Now that we’re solidly hurtling away from all the hoopla of a holiday season and our resolutions are firmly implanted in our daily habits, (or put on a growing pile of broken promises), perhaps we can take a look at those resolutions through the Vegan filter.

Did you resolve to:

… Go vegan? Fantastic. Welcome.

… Eat a 100% plant based diet? Great. That’s the biggest change in your life you can make to benefit animals. The other small changes are icing on the cake.

… Start a vegan transition by eating a vegan breakfast for a week or two, then adding a vegan lunch for a week or two and finally going 100% plant based? That is a good first step. You’ll see how easy it is and never look back.

… Not buy any clothes, shoes, furniture or other things we take for granted made from the hides of dead animals? After the big steps, these are the little things that your purchasing decisions effect.

… Drill a little further down the ingredient list of products you commonly buy at the supermarket? There might not be milk, gelatin, or other obvious non-vegan ingredients you can identify off the bat but what about Alpha Tocopherol, or L-cysteine? (The first is Vitamin E and is vegan. The second is in a lot of commercial bread and is usually made from Duck feathers or human hair. There are many other non-vegan ingredients that food companies use … and many apps you can download to easily look them up).

It’s all good but all of these things are limited by one thing. They’re things limited by the fact that you are one person. Here’s the biggest thing you can do in the coming year:

… make another vegan. If each year each of us strives to make one more vegan we’ll double our ranks in the next 12 months. And again, and again. If we’re 1% of the population, (and this number is a moving target at best), next year we’ll be 2%. In 2 years we’ll be 4% and in 3 years 8%. Now it gets to be fun because in year 4 and 5 we go to 16 and then 32%. That’s how to create a force to be reckoned with.

(Photo by Drew B. Photography)
Marty Krutolow is an ethical vegan and is a retired airline and commercial pilot whose blog, chronicles his meals and experiences on the road.  Now he is pursuing the opening of a national vegan fast food chain, a NYC based vegan commercial and incubator kitchen space, and, a site dedicated to helping people go vegan.  Marty is 57 and lives in NYC.

Another Vegan Olympian Wins a Medal

on Saturday, 01 March 2014. Posted in Inspiration

Another Vegan Olympian Wins a Medal

Russian bobsledder (and world-champion arm wrestler), Alexey Voyevoda won gold at this year's Winter Olympics in Sochi. In an interview with People for the Ethical Treatment of Animals he discusses the health benefits of being a vegan athlete.

Since choosing to live vegan three years ago, Voyevoda said, "My body has become lighter, so to say 'clearer,' [and] in my profession, flexibility and elasticity are incredibly important, and I increased both of these. I almost never suffer from a cold or flu." He added, "I love happy, living animals."

Read more from Alexey Voyevoda's interview, on

30th Annual March Meatout Pledge

on Friday, 28 February 2014. Posted in Inspiration

30th Annual March Meatout Pledge

It's that time of year again where we encourage you to join thousands of people from around the world in pledging to go animal-free! 

In honor of Meatout's 30th anniversary we're aiming to reach 30,000 people who will pledge to eat vegan for at least one day.

Choosing vegan foods for just one day means sparing the lives of thousands of animals! If you prefer, you can also pledge to eat vegan for a week or even the full month of March!

Learn more and take the pledge at

Nutiva Chia Seeds

on Wednesday, 26 February 2014. Posted in Products

Nutiva Chia Seeds

Once known for putting the "chia" in Chia Pet, chia seeds are now quickly becoming known for their vast health benefits. 

In addition to aiding in digestion, stabilizing blood sugar, boosting energy, and lowering cholesterol, chia is found to contain omega-3 fats, calcium, phosphorus, and manganese. Plus, just one ounce of chia has 11 grams of fiber (that's about a third of the recommended daily intake for adults). It's also now being studied as a treatment for type-2 diabetes. So many good things!

Fun fact: "Chia seeds come from a flowering plant in the mint family that's native to Mexico and Guatemala, and history suggests it was a very important food crop for the Aztecs," said Terri Coles

If pudding isn't your thing chia is also great in smoothies, granola, oatmeal, and non-dairy yogurt. It also works great as flour and egg substitutes and is perfect for thickening sauces!

Find product and nutritional information at

Strawberry Chia Pudding

on Monday, 24 February 2014. Posted in Recipes

Strawberry Chia Pudding

Looking for a quick, simple, and healthy new dessert (or breakfast) treat? Packed with fiber, protein, and omega-3 fatty acids, chia seeds are considered one of nature's super foods. They've been shown to stabilize blood sugar levels and, according to Fettle Vegan (the makers of this recipe), help fight snack attacks! Don't let the look deter you, this sweet treat is light and surprisingly delicious. 


1/2 cup chia seeds
2 cups coconut milk (or your favorite non-dairy milk)
3 Tbs. maple syrup (or agave nectar)
1 tsp. vanilla extract
1 cup strawberries (fresh, frozen or thawed)
sprinkle of chopped almonds (optional topping)


1. In a quart-sized jar combine chia seeds, milk, maple syrup, and vanilla. 
2. Put the lid on the jar and vigorously shake until everything is well mixed. Use a spoon to scrape any chia seeds that might initially be stuck to the bottom and then give another shake.
3. Place the jar in the refrigerator and let sit for 2 hours. This allows the mixture to gelatinize.
4. After the 2 hours give the jar one more shake, pour into serving dishes and top with strawberries and almond sprinkles. 

NOTE: The mixture will last for about one week, refrigerated.


Find more delicious vegan recipes at


What to Expect When You're Expecting a Vegan Baby

on Thursday, 20 February 2014. Posted in Inspiration

What to Expect When You're Expecting a Vegan Baby

It Begins
Congratulations! You’re going to be a vegan parent and it’s going to be amazing. The next several months are sure to be some of the most eye-opening, inspiring, and research heavy times in your adult life. There is something about being vegan that just begs you to question every single thing surrounding birth. From a homebirth to a natural birth to hypnobabies to cloth diapers to vaccinations to circumcisions to extended breastfeeding to babywearing and everywhere in between, chances are you’ll fall somewhere along this spectrum. Ultimately though, if you’re a first time vegan parent, you’ll encounter some things that are outside of your control like your friends and family members asking questions that could send you over the edge. The key is to take it all in stride and arm yourself with as much knowledge about the 10 month process and beyond to keep yourself cool, calm, and collected along the way. Your little one depends on it.

Going Vegan
I started my vegan journey at a marine park, one year before becoming pregnant. Innocently enough, I swam with dolphins. A week later, someone on Facebook mentioned that dolphins were captive and led horrible lives in places like these. I did not want to believe it. I searched the internet high and low for anything that could prove him wrong. What I saw that day changed my entire life. Images of dolphins being killed in Taiji, accounts of orcas committing suicide while in captivity, and stories of dolphin trainers being killed flooded my computer screen. Through tears and audible cries, I made the decision that no animal would suffer for my enjoyment ever again. When I became pregnant in 2013, there was no question that I would have a vegan pregnancy and a vegan baby.

A New Vegan Life
Now I’m not going to sugarcoat this for you. The pregnancy and the birth was the easy part… and my son was born vaginal breech! If you’re new to this pregnancy thing, here’s my best advice:

  • Stay active! Studies show that babies born to active mothers are brought into this world with less interventions than their non-active counterparts. This means less c-sections, less drugs, and more natural birthing, if you so choose. This is not specific to vegan mothers, but it is crucial for a beautiful birth.*
  • Take those pre-natal vitamins. Rainbow Light and Deva sell vegan vitamins.
  • Eat healthy vegan foods. Try to avoid processed and junk foods as much as possible during this time. My midwife told me that if I gained more weight than was normal (normal is 25-35 lbs**) I'd have to push out a bigger baby. That stuck with me for the duration of my pregnancy. I ate as healthfully as I could knowing full well that it was integral to the success of my birth.
  • Take a birthing class of some kind. I strongly recommend Hypnobabies to all new mothers. When I went in to the birth center for my son’s birth, I had already done the majority of my birthing time (laboring) at home. I was complete at 10 centimeters the second I got there and my son was born two hours later. I firmly believe that Hypnobabies had everything to do with that and I am forever grateful.
  • Have a good support team. Nothing can make the difference between a confident birth and a questionable birth like those around you. Interview doulas, find the best midwife or obstetrician for your family who understands your vegan lifestyle, and let everyone know ahead of time that you plan a fully vegan pregnancy.
  • Stay confident. No matter what anyone tells you, stand firm in your convictions about this journey. You are doing EVERYTHING right.

That, ladies and gentlemen, was the easy part.

The Hard Part
Remember when you first went vegan? Everyone all of a sudden had a degree in nutrition. Who is giving out these nutrition degrees so easily? I can honestly say that nothing was more disheartening than the questions I received after becoming pregnant. Thankfully, my support team consisted of my vegan husband, my midwife, and my vegetarian in laws. Talk about being in a bubble of peace. That surely did not stop the questions from people who clearly had my best interest at heart, but did not have the proper faculties to ask in a tactful and supportive manner. I picked some battles and let many more go, as the stress of having to confront such people was simply too stressful for my growing fetus. That little one trumped everything for me, and the conversations I was willing to take on pre-pregnancy seemed all too trivial while pregnant. If you find yourself in such situations and feel the need to respond, I recommend doing so calmly and lovingly, for both your sake and your baby’s sake.

Here are a few questions and some answers I used that might help you build your arsenal of responses for the best possible outcomes:

Question 1: How will your baby get enough protein? (My favorite!)
Answer 1: During pregnancy, we need an average of 70 grams of protein in second and third trimesters or 6 to 6 ½ oz a day. You can get 1 ounce of protein from many sources including fruits, vegetables, nuts, legumes, and grains. Did you know that 1-tablespoon of peanut butter, ¼ c of beans, or 12 almonds all equal 1 ounce, respectively?*** Pretty cool, huh?

Question 2: What will you do if you crave something like meat? I heard that happens.
Answer 2: I’ll cross that bridge when, and if, I get there. (I knew I wouldn’t and surely didn’t.)

Question 3: Is it safe?
Answer 3: It is absolutely safe. (You really don’t need to answer anymore than
this. Unless you want to explain that there are women out there who grow perfectly healthy babies by eating the typical SAD or standard American diet with reckless abandon, this confident response should hopefully thwart off any further questioning.)

Question 4: What if your child wants some chicken nuggets at a friend’s house? (Yes, someone asked me this while 4 months pregnant.)
Answer 4: We’ll cross that bridge when we get there. (Can you tell this was a battle I chose not to pick?)

Question 5: What if he asks me for a piece of steak?
Answer 5: We’ll cross that bridge when we get there.

Do you see the theme here? The point of me posting these questions is to give you a sense of what types of questions people will ask you. You probably have so much more knowledge under your belt about the vegan lifestyle and can answer all of them gracefully and with ease, which I encourage if you feel so inclined. For me, it just was not worth getting into debates about my child’s current or future life. In many cases, I used the genuine line of questioning to help educate my loved ones on how I was going about having a healthy vegan pregnancy. In some instances, it didn’t matter. Many people had made up their minds about how they felt about my growing baby and my lifestyle choice. Ultimately, you should know that no matter how you go about your daily lifestyle as a vegan pregnant person or partner of a vegan pregnant person, you are doing everything you can to give your child a perfect start to their perfect life. Congratulations to you and that beautiful growing baby with amazing vegan parents.


Jessica Schoech (pronounced Shay) lives in Los Angeles by way of the Bronx, New York. She is the founder of The Vedge App, mother to young son Kenny aka Goose, and a personal trainer. She has been leading a vegan lifestyle since 2011 with her husband Ken and has made it a central part of her everyday life. She is an avid juicer, foodie, and traveler who lives by one rule: eat all the vegan things.


Caramelized Onion & Mushroom Sliders

on Monday, 17 February 2014. Posted in Recipes

Caramelized Onion & Mushroom Sliders

A perfect mini handhold for a party, for the kids, a snack, or an appetizer, Fo Reals Life's easy Caramelized Onion and Mushroom Sliders are super versatile! Top with some homemade vegan mayo (recipe HERE), arugula, and a side of chips or fries for a flavorful, party favorite! 


1 can kidney beans, drained and rinsed
1/2 cup rolled oats
1/2 cup cooked brown rice
1 large onion, cut into quarters and sliced thin
1 cup mushrooms, roughly chopped
1/2 tsp. salt
1 heaping tsp. coarse ground black pepper
1 tsp. smoked paprika (or liquid smoke)
6 rolls or buns (collard greens or lettuce leaves work well too)


1. Preheat oven to 375°F.
2. Heat a large nonstick pan over high heat, add the onions and mushrooms and stir frequently until onions are lightly browned. 
3. In a medium bowl smash the beans with a fork until all are roughly mashed. 
4. In a separate bowl use your hands to mix all remaining ingredients together (if it gets too dry add a touch of water but be careful not to over-moisten). 
5. Separate the mixture into six balls and then flatten each into patties. 
6. Place burger patties on a parchment-paper-lined baking sheet, place in oven, and bake for 15 minutes. Then flip the patties and bake for another 10 minutes. 
7. Serve on your choice of bread or greens!

Find this and other great vegan recipes at

10 Power Couples Behind Some of Today’s Most Successful Vegan Establishments

on Friday, 14 February 2014. Posted in Inspiration

10 Power Couples Behind Some of Today’s Most Successful Vegan Establishments

Have you ever wondered who is behind some of your favorite vegan businesses and organizations? 

It turns out that some of the most successful vegan establishments are run by what you might call a "Vegan Power Couple," or couple who are together--romantically speaking. 

Check out this article that spotlights 10 Vegan Power Couples, what they do for work, how they got started, and when they fell in love. It just goes to show that when driven by compassion and a specific cause, perhaps love (for all sentient beings) truly does conquer all. 

Read the article HERE on

Vegan Weddings HQ

on Wednesday, 12 February 2014. Posted in Inspiration, News, Books & Media

Vegan Weddings HQ

Borrowed, blue, and vegan too--newly relaunched website, Vegan Weddings HQ provides vegan-friendly resources to couples looking to celebrate their big day in cruelty-free form.

In addition to its Vendor Marketplace the website shares real proposal, wedding, and honeymoon stories, provides resources, and guidance and tips via its comprehensive blog and forum page. It even provides a list of charities should couples forgo gifts in exchange for donations made to their favorite organizations.

Though a version of the website has been around for about three years, the website has been newly named and designed. It's celebrating the relaunch throughout the entire month of February, with Valentine's Day marketing its three year anniversary.  

Browse real vegan wedding stories and learn more at

Double Chocolate Truffles

on Monday, 10 February 2014. Posted in Recipes

Double Chocolate Truffles

Whether you're planning something special for your sweetie, for your friends, or for yourself this Valentine's Day we've got just the thing! Keepin' it Kind's Kristy has perfected the simplistic nature of these gorgeous truffles. With just six ingredients it's sure to become one of your favorite sweet treat recipes. Note: This recipe requires overnight refrigeration so be sure to plan ahead.  


1 cup dark vegan chocolate chips (try SunSpire)
1/2 cup coconut milk
1/2 Tbsp. melted vegan butter (we like Earth Balance)
3/4 cup chopped dark chocolate (check out this vegan chocolate guide)
1 tsp. coconut oil
Cacao nibs or vegan mini chocolate chips (for sprinkling) 

Directions for ganache filling:

1. Place chocolate chips in a bowl and set aside.
2. Pour coconut milk into a small pot on the stove and bring to a boil. Once boiling, remove from heat and pour over the chocolate chips. 
3. Let sit for about 1-2 minutes and then stir until completely combined and smooth. Add the melted butter, stir, and let cool at room temperature. Once completely cool, cover and refrigerate overnight.

Directions for chocolate dipping sauce:

1. Use a double broiler (or a glass dish on top of a pot of boiling water) and melt the chocolate with the coconut oil. Stir until it's completely smooth. Remove from heat.
2. One by one, use a spoon to dip each ball of ganache into the chocolate and then carefully place it back on the lined baking sheet.
3. Top each truffle with cacao or mini chocolate chips or nuts. If you want to get fancy, cool completely and then drizzle some more melted chocolate over them. 
4. Keep chilled until ready to serve. 

For great step-by-step photos of this recipe and others visit


World's Happiest Cow

on Friday, 07 February 2014. Posted in Inspiration, News

World's Happiest Cow

German farm animal sanctuary, Hof Butenland shared a touching video last week of one of its volunteers providing Fiet (the lovable cow) with scratchies and cuddles that seemed to put him in heaven.

The video, promoted by the animal rights group Free From Harm, demonstrates that cows--among other sentient beings--feel pleasure, express emotion, and have the right to be free and happy.

Watch the short video and learn more at

Update Vegan Planet Cookbook

on Thursday, 06 February 2014. Posted in Products, Books & Media, Tips & Ideas

Update Vegan Planet Cookbook

Popular and longtime vegan cookbook author Robin Robertson has released a revised and updated version of her classic, Vegan Planet cookbook which now includes 50 additional recipes. 

According to Robertson's publisher The Harvard Common Press, "The new Vegan Planet...has a newly expanded range of whole grains, super greens, new facts concerning cooking oils and how they relate to health, plus new saucing and flavoring ideas from" around the world. 

Some of Robertson's other cookbooks include Nut Butter Universe, One-Dish Vegan, Fresh from the Vegan Slow Cooker, Quick Fix Vegan, 1,000 Vegan Recipes, Vegan on the Cheap, Vegan Fire & Spice, and Party Vegan.

Learn more about Robin and her cookbooks at

Nativas Naturals Organic Cacao Nibs

on Wednesday, 05 February 2014. Posted in Products

Nativas Naturals Organic Cacao Nibs

Thinking about adding a dash of extra sweetness to your French toast recipe as suggested by Annie, the source of today's recipe? Navitas Naturals Organic Cacao Nibs has got you covered!

Known as "nature's chocolate chips," cacao nibs are made from the unprocessed beans that are used to make chocolate.  Rich in antioxidants as well as good fats, fiber, zinc, iron, calcium, and potassium cacao nibs (located at the center of each cacao bean) are not only tasty but are also a healthy topping for your favorite recipe.

Some of us have been known to pop a handful straight up for a quick snack too. 

Find product and nutritional information at

Zesty Chocolate French Toast

on Monday, 03 February 2014. Posted in Recipes

Zesty Chocolate French Toast

Nothing says cozy weekend brunch like homemade French toast. Sweeten things up with some chocolate, cinnamon, and orange zest for a dream worthy all-in-one fix. Hunker down with this scrumptious chocolaty French toast and good movie for a relaxing bellyfull weekend, escaping the chilly winter wonderland. Today's simple recipe comes to you courtesy of Annie from the website, An Unrefined Vegan


4-6 thick slices of whole grain bread
1/4 cup cashews, soaked for at least 2 hours ahead of time
3/4 cup almond milk
1/4 tsp. ground cinnamon 
1 Tbsp. unsweetened cocoa
1/2 tsp. vanilla extract
Zest of 1/2 an orange
Sweetener to taste (agave or maple syrup will do)
Cacao nibs (optional)
Sliced strawberries (optional)


1. Rinse and drain the cashews, then put them into a blender along with everything but the orange zest. 
2. Blend until very smooth (about 1-2 minutes).
3. Pour the mixture into a deep-sided baking pan and stir in the orange zest.
4. Heat a large cast iron or non-stick skillet over medium heat.
5. Dip the slices of bread into the chocolate-cashew mixture and then carefully place in the heated pan. Brown on one side then gently flip and brown on the other side. 
6. Keep toast warm in a 200
°F oven while you cook the remaining slices.


Find this and more great vegan recipes at


Health Benefits of Tempeh

on Wednesday, 29 January 2014. Posted in Health, Tips & Ideas

Health Benefits of Tempeh

Originally from Indonesia, tempeh is a plant-based protein that is made by a naturally controlled fermentation process that turns cooked soybeans into a firm cake-like texture. 

Studies show that consuming tempeh can increase bone density, reduce cholesterol, and provide faster muscle recovery time after exercising. It also allows for better nutrient absorption and is an excellent source of protein.

In addition to being tasty and good for you, tempeh is also extremely versatile. It serves as an excellent base for sandwiches, pasta dishes, and makes a great salad topper. It can be grated to make cheesy crumbles, blended to make a thicker sauce mixture, and more. 

Photo by

To learn more about the health benefits of tempeh visit

Tofurky's Marinated Tempeh

on Tuesday, 28 January 2014. Posted in Products

Tofurky's Marinated Tempeh

No time to marinate your own tempeh for this week's Tempeh, Lettuce, and Tomato (TLT) recipe? Not to worry,Tofurky has got you covered! They make three delicious, ready-to-serve, tempeh flavors that include Smokey Maple Bacon, Sesame Garlic, and Coconut Curry. 

Stock up on your favorite flavors and keep them for on-the-go quick bites, last minute game night snacks, or to assemble your favorite sandwiches. 

Find these and other time saving Tofurky products (such as deli slices, pizzas, pies, pockets, sausages, dogs, links, holiday products, and more) at your nearby grocery store.

Click HERE to search for a store near you.  

Find product and nutritional information at


Tempeh, Lettuce, & Tomato Sandwich

on Monday, 27 January 2014. Posted in Recipes

Tempeh, Lettuce, & Tomato Sandwich

Here's one to add to your multi-purpose recipe folder. Susan over at created an easy tempeh recipe that she says is versatile and can be used in many types of sandwiches including Rubens, burgers, and this Tempeh, Lettuce, and Tomato (TLT). Or just snack on it straight up, if you so desire. 


1 8-ounce package of tempeh (any variety will do)
1 cup warm vegetable broth
2-3 Tbsp. soy sauce
1 tsp. Liquid Smoke
1/2 tsp. onion powder
1/2 tsp. garlic powder
1/4 tsp. chipotle chili powder


1. Slice the tempeh about 1/4-inch think. 
2. In a large skillet arrange the tempeh slices in a single layer. 
3. Mix the remaining ingredients and pour over the tempeh.
4. Bring the broth to a boil and reduce heat to a simmer. Simmer for 10 minutes, turning the tempeh halfway through to make sure each piece gets equal time on both sides. Remove from the heat and allow it to sit in the broth until you're ready to pan fry it. 
5. Spray a large non-stock skillet with canola oil or cooking spray. Put it on medium-high heat until hot, and then remove the tempeh slices from the broth and put them in the pan in a single layer. 
6. Cook until brown, and then turn. When they are almost brown on the second side, add a few Tablespoons of the simmering broth to the skillet and allow to evaporate. 
7. Remove from skillet and assemble sandwich, serve immediately. 

Find this and other healthful recipes over on


<<  21 22 23 24 25 [2627  >>