Articles tagged with: dairy-free

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 NavitasNaturals.com.

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

Ingredients:

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)

Directions:

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 AnUnrefinedVegan.com.

 

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 CoconutAndQuinoa.com.

To learn more about the health benefits of tempeh visit easy-vegetarian-diet.com.

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 Tofurky.com.

 

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 FatFreeVegan.com 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. 

Ingredients:

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

Directions:

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 FatFreeVegan.com.

 

2014 Named THE Year for the Rise of Vegansim, According to Nobel Prize Winner

on Wednesday, 22 January 2014. Posted in Inspiration, News

2014 Named THE Year for the Rise of Vegansim, According to Nobel Prize Winner

Nobel Prizing winning economist, and Stanford and Harvard professor, Alvin Roth predicts that "meat eating might become repugnant," making veganism the dominant paradigm in the very near future, if not by the close of 2014.

In a recent TIME magazine issue, Roth was interviewed by columnist Joel Stein, wherein Roth stated:

“We already don’t eat whale. We think whales might be smart. The next question is cows,” Roth says. Most Americans would recoil from eating whale, and feel justified in criticizing the Japanese over whale and dolphin hunting. Most Americans also eat beef. This is possible not because humans evolved to eat only land mammals, or because whales are closer to us in appearance than cows. Both whales and cows are intelligent, social animals with distinct personalities and a range of emotions. The single biggest difference lies not in whales and cows themselves, but the way our society accepts eating one and rejects the other without rational inquiry. If the tide of social paradigm shifts, eating animals in general might be considered morally outrageous by all.

Source: Peaceful Dumpling.

Artichoke and Lentil Salad

on Monday, 20 January 2014. Posted in Recipes

Artichoke and Lentil Salad

Looking for a quick recipe that not only comes together in a snap but is also light, healthy, and filling? Kristy, over at Keepin' it Kind posted this beautiful recipe from from Alan Roettinger's laste cookbook, Extraordinary Vegan. With a fresh herbal flare, this bright, tangy salad is sure to tickle your tastebuds.

Ingredients:

3 Tbsp. extra-virgin olive oil
2 Tbsp. freshly squeezed lemon juice
2 Tbsp. sherry vinegar (or additional lemon juice)
1 tsp. Dijon mustard
1/4 tsp. sea salt
1/4 tsp. ground pepper
1 Tbsp. chopped fresh parsley
2 tsp. chopped fresh thyme
3 cups French (or other) lentils
12 canned artichoke hearts, rinsed, patted dry, and cut in half lengthwise
1/3 cup minced shallots

Directions:

1. Put oil, lemon juice, vinegar, mustard, salt, and pepper in a medium bowl and whisk until emulsified.
2. Add the parsley and thyme, and then whisk until incorporated.
3. Add lentils, artichokes, and shallots, and then toss until well combined.
4. Serve at once.

Recipe and photo from keepinitkind.com.

Hail Merry Macaroons

on Wednesday, 15 January 2014. Posted in Products

Hail Merry Macaroons

Perfect for healthy snacking in the new year, these temptuous tasty macaroon bites from Hail Merry are gluten-free, dairy-free, completely raw and totally delicious.

Select from vanilla, chocolate, strawberry, and caramel sea salt.

But wait! There's more!

Hail Merry also makes Miracle Tarts (which are basically giant, deliciously raw vegan peanut butter-like cups), various granola mixes, and seasoned nuts and seeds. 

Have 'em handy for a light post-dinner treat, for an after workout snack, or for guilt-free movie time bites!

Photo from Spencer's Market.

For more on the nutritional facts and where to buy visit HailMerry.com.

How Veganism Reshaped This Designer's Creative Process

on Tuesday, 14 January 2014.

How Veganism Reshaped This Designer's Creative Process

For me the creative process has always been like air. I know it exists but I cannot touch it or see it. Author Susan Cain talks about the creative process in her book Quiet. She says “Our lives are so full of activity and “chatter” it’s difficult to find quiet time… those are the moments that are the most creative for me. The location is less important than the choice to turn other things off. Because I find that the quietest times of my life speak the loudest.”

So how do we make that choice to turn things off and make space for quiet listening? I have found the answer in spirituality and food.

I know that spirituality and quieting the mind are directly related but I think food is a big part of it too. Food influences our mind and body greatly. It is like fuel in the car, connection in a phone, creativity in advertising. Just like the quality of one, greatly influences the performance of the other, the quality of food greatly influences the performance of our mind and body. I don’t know a lot of people who are inflamed and in pain and are successful meditators. On the other hand, I do know some successful creative people who believe that being nurtured from inside out is more inspirational for a creative professional’s life.

Of course everyone is different and have varied definitions of nourishment for the body, but when I was looking into enhancing my creativity and efficiency, I started thinking about the anxiety I went through while creating a design. Being anxious, stressed and worried about not finding design inspiration is a part of any creative’s life. Like many stressed out people when I got anxious, I would look for good-tasting comfort food. Often times this comfort food came in the form of chicken nuggets, pizza or meat sandwiches. Meat sandwiches made with croissants as a base were my favorite! Even though, growing up I had never been a big meat eater, I was hooked. Coming from a primarily vegetarian Indian family, I was only introduced to meat while growing up as a dietary option. My mother never cooked meat in the house and so I never ate it. But after moving to New York City for studies, I found many delicious meat choices at every nook and corner of NYC. Design school was very stressful and so the anxious, insecure artist inside me needed to find comfort food. What could be better than a cheap pizza slice laden with meat and cheese? My diet patterns changed from a vegetarian lifestyle to that of a meat eater.

The problem was that I found myself struggling even more with clarity of thought, emotions, efficiency and also weight management. After having meals composed of primarily processed ingredients with dairy and meat, I would feel lethargic and would just want to sleep for the day. My cycle looked something like this: Start a design > feel anxious, crappy and worried > eat comfort food > feel better but feel sleepy and tired > try to fight sleep > still not find inspiration for design > still feel crappy > eat some more.

I was medicating my anxiety with a lot of food and so I was having problems with weight management. I had put on 15 lbs. extra since I started school. I thought I was just eating too much and if I controlled portions I will be good. Right? Wrong. I tried controlling the portion size, but this food was so addictive that I would end up dreaming about the remaining half of my sandwich/pizza/whatever and finish it within the next hour! Not eating these foods only made my brain think that I was depriving myself while being under so much stress and pressure of thesis and 5 other classes I was taking at school. It was a vicious cycle. I was looking for answers and then I watched the movies Fat, Sick and Nearly Dead, and Forks over Knives. I decided to do a juice fast for weight loss. All this while, still wondering about dealing with my anxiety issues with the creative process. I think the biggest and the most important part of the creative process is to be able to tune your mind like a radio to a certain frequency for hearing and receiving inspiration. The quiet frequency that Susan Cain talks about. Specifically in my case of graphic design for advertising, it is to understand the facts you have, and culminate them into a “in-brand” vision that looks unique but is also relatable for the audience. I had all these questions, like how can I train my brain to dial into the correct frequency, avoid anxiety and be wired for receiving inspiration? I somewhat had a meditation practice in place so I thought I just needed to meditate more. Still not making the connection between food and spirit. But while doing the juice fast I started noticing that my mind was clearer. I was more attentive and a better listener, I found myself to be lighter and more present in the moment. I wondered what had changed. I was not sure if doing a juice fast could actually affect the quality of my thought process. So I did it again. I realized that the meat and dairy I was eating earlier was not really nourishing me or equipping me for the challenges I face in my life but was only a tasteful band-aid solution for feeling some kind of a momentary comfort. After the third juice fast I noticed that my cravings were not as strong as they were before and this time when I got anxious I actually started thinking through the reasons why I was getting anxious. Very soon after, I turned plant-based vegan substituting processed meat and dairy products with the good-old Mother Nature veggies and fruits.

After two years of continuously changing my perspective and relationship with food, today I find myself in a completely different place in terms of how I approach a creative project. Now, I look at a graphic design project as this amazing opportunity filled with possibilities. A piece of clay that I can mold into something full of potential instead of looking at it as an uninspired, structured, ridged framework. I will not claim that I do not run into problems and areas where I feel stuck, but my creative process is a lot more supported with clarity, patience and a nourished, present, calm mind that is available for receiving inspiration and insights. Who would have thought that one way to creativity is actually through the stomach? I am so deeply grateful for these movies, books, fellow-vegans and veggies that came to my rescue.

 

ABOUT THE AUTHOR:
Neha has been working as a graphic designer for over 6 years, focusing on user-centered design and designing communication pieces. She graduated from Parsons, The New School for Design, New York City in 2011. Her focus is on devising interactive strategies that would produce the most memorable experiences for the end user. In addition, the healthful journey of becoming a plant-based vegan has inspired Neha to become a wellness coach. She is enrolled for the 2014, February batch of Institute for Integrative Nutrition, Health Coach course and has launched a website called The Spiritual Foodie - another step towards being a part of the nutritarian movement.

Cooking Channel TV Show: How to Live to 100

on Friday, 10 January 2014. Posted in News

Cooking Channel TV Show: How to Live to 100

Congratulations to vegan chef Jason Wrobel for securing the very first completely vegan cooking show on the Cooking Channel! 

"How to Live to 100" made its debut on the Cooking Channel in January 2013. We're thrilled to see that it's been brought back for round two! 

The most recent episode aired on January 3rd but you can still watch it on the Cooking Channel. Click HERE to watch it now!

For more on Jason's new show check out his Facebook page, Jason Wrobel Living.

Get Healthy, Complete Protein With PlantFusion

on Monday, 30 December 2013. Posted in Products

Get Healthy, Complete Protein With PlantFusion

Happy [almost] New Year, everyone! With healthy post-holiday habits just around the corner you might be ready to spark up a new workout routine, throw on those running shoes, or head back to the gym.

PlantFusion makes two popular supplemental products that will help you reach new heights in your personal health routine. Supported and used by celebrities and the "it" crew of the vegan bodybuilding world, "PlantFusion" is the first plant-based protein that compares to animal proteins (like whey) in amino acid density and balance, sans cruelty!

Their other product, "Phood" contains everything needed for complete nutritional support and recovery in one simple, easy, delicious shake.

Both products are 100% plant-based from whole foods sources, are free of soy, dairy, gluten, and animal byproducts, and are non-GMO.

Learn more about who uses these products, who they are best for, and where to buy 'em by visiting PlantFusion.net.

International Vegan Travel Made Easy

on Saturday, 21 December 2013. Posted in Products

International Vegan Travel Made Easy

Maintaining a vegan lifestyle while traveling can sometimes feel daunting. Fear not, there are excellent resources available today that have made for an easy peasy time of dining out while traveling.

"V Cards: Vegans Abroad" is a smartphone app that simply allows you to pull up a pre-written description of veganism - in any of the 70+ languages provided - and show it to the restaurant/grocery store staff.

Looking for a physical handheld with additional helpful vegan lingo, in 73 languages? Check out Vegetarian Guides' "Vegan Passport."

One or both of these resources is sure to come in handy when traveling through an unfamiliar country. For even more tips on traveling vegan-style check out "10 Vegan Travel Tips You Didn't Know you Needed," by yours truly.

*Photo by Jill Pyle.

 

Norwegian Army Participates in Meatless Mondays

on Wednesday, 04 December 2013. Posted in Inspiration, News

Norwegian Army Participates in Meatless Mondays

Can I get a w00t! w00t! for Meatless (Meatout) Mondays continuing to spread like nobody's business!! Huzaah to the Norwegian Army for taking action in an effort to reduce the negative environmental impacts of animal-based food production on our dear little planet.

"It's a step to protect our climate," spokesman Eystein Kvarving explains. "The idea is to serve food that's respectful of the environment."

According to THIS Mercy For Animals article:

The army expects its implementation of Meatless Mondays to reduce the amount of meat it consumes by about 150 tons per year. "It's not about saving money," Kvarving clarifies.

"It's about being more concerned for our climate, more ecologically friendly and also healthier."

Click HERE and HERE to learn more about the Norwegian Army's decision to go meatless! :)

Healthy No-Eggnog 'Shake

on Monday, 02 December 2013. Posted in Recipes

Healthy No-Eggnog 'Shake

Chocolate Covered Katie does it again with a fabulous perfect-for-healthy-holiday-lovers vegan eggnog recipe, with some added protein boostin' goodness.

This is a single-serving recipe so be sure to double or triple up if you're makin' it for more than one person. :)

Ingredients:

1 cup of dairy-free milk
1/2 cup Mori-Nu Silken-Firm Tofu. See link below for a few soy-free substitutions.
1/2 tsp. lemon juice (optional)
1/8 tsp. salt
2 tsp. sugar or xylitol
1 Tbsp. sugar (or other sweetener)
1/2 tsp. pure vanilla extract
1/2 tsp. cinnamon
1/4 tsp. each nutmeg and ginger
tiny dash of cloves
optional: a little rum if desired

Instructions:

  1. Combine all ingredients and blend until smooth. (I used a Magic Bullet. If you don't have a blender, perhaps you can use Silken Tofu and just stir by hand.)
  2. Drink cold, or heat if desired.

NOTE: Can be sugar-free and/or soy-free -- click here.

Recipe and photo courtesy of Chocolate Covered Katie.

Find a bunch of yummy recipes like this one at ChocolateCoveredKatie.com.

Match [Meats] Made in Heaven

on Sunday, 01 December 2013. Posted in Products

Match [Meats] Made in Heaven

Veggie meats are becoming more and more popular. They play an important role in the fight against animal cruelty -- helping to make the vegan transition easy and delicious.

With meat substitutes on the rise, it can sometimes be hard to keep up with all of the amazing options -- which is actually really great news! Speaking of which, have you heard of MATCH yet? They make vegan equivalents of Ground Pork, Italian Sausage, Ground Beef, Ground Chicken, and Crab, along with a few ready-made, ready-to-cook meal options too!

Check out Vegan Crunk's review of a Match Meat burger, HERE.

Learn more about their products and where to buy, at MatchMeats.com.

Vegan For The Holidays

on Friday, 29 November 2013. Posted in Books & Media, Tips & Ideas

Vegan For The Holidays

We're so lucky to have a myriad of vegan cookbooks out there today, one of which is absolutely perfect for this time of year. Vegan For The Holidays, written by Zel Allen, is an inspirational piece for all who love spreading the vegan cheer every holiday season.

Vegan cooking expert Zel Allen demonstrates that plant-based holiday foods are as delicious, innovative, and elegant as their meat-based counterparts. Taking readers on a world tour of holidays -- including Thanksgiving, Hanukkah, Christmas, Kwanzaa, and New Year’s -- Zel provides a banquet of recipes for irresistible dishes steeped in heritage and tradition, innovatively updated with novel touches. Zel covers all the details any holiday cook requires to create the perfect celebration. From assembling a party menu to planning a multicourse feast, Vegan for the Holidays establishes modern food traditions with a compassionate focus that everyone can enjoy with guilt-free gusto.

Click HERE to pick up your own copy of Vegan For The Holidays today.

BBQ Tempeh Sandwich

on Thursday, 28 November 2013. Posted in Recipes

BBQ Tempeh Sandwich

Ooooh, Megan from The Vegan Cookbook Aficionado has done it again! This time she's created a stellar BBQ Tempeh* Sandwich and by golly does it look delicious. Love or "meh" tempeh, this recipe is sure to take your taste buds for a joy ride.

Prep and cook time combined are just 40 minutes. Go on and give it a whirl, then come back and let us know what you think!

Ingredients:

8 oz. tempeh, quartered then sliced thinly in half
2 tsp. no-beef bouillon
2 tsp. oil
1/2 cup store bought or homemade BBQ sauce
2 Tbsp. vegan mayo
pinch of garlic powder
pinch of chipotle powder
1/2 tsp. Dijon mustard
pinch of salt & pepper
red onion, sliced
dill pickles, sliced
sauerkraut
arugula

Instructions:

1. In a large pot place the tempeh and add enough water just until covered, bring to a boil then mix in the bouillon. Cover, turn the heat down and let simmer for 20 minutes. Remove from heat, drain the tempeh, and let cool slightly.

2. In a large frying pan over medium heat add the oil. Once the oil has heated, add your tempeh slices, cook for a few minutes on each side or until they start to brown slightly. Turn the heat down to medium-low and pour the BBQ sauce evenly over top. Add a squeeze of hot sauce for a spicy kick. Cook until the sauce has reduced and become sticky and caramelized, make sure you flip while cooking so that the tempeh is evenly coated. Remove from heat.

3. In a small bowl, mix together the mayo, garlic powder, chipotle powder, mustard, salt and pepper.

4. Stack your sandwich and enjoy!

Recipe and photo courtesy of The Vegan Cookbook Aficionado.

Find lots of other great recipes like this one at CookbookAficionado.com.

* tem . peh  
/'tempā/
noun
A traditional soy product that is originally from Indonesia. It is made by a natural culturing and controlled fermentation process that binds soybeans into a cake form. Source.

Loving Pumpkin Pie

Written by Meatout Mondays on Thursday, 21 November 2013. Posted in Recipes

Loving Pumpkin Pie

Happy Thanksgiving! A Thanksgiving feast just wouldn't be complete without a thick slice of creamy pumpkin pie topped with a dollop of ultra-creamy whipped topping. This pumpkin pie recipe is unbelievably easy and delicious. Be sure to also enjoy our Whipped Coconut Cream recipe along with other holiday recipes and tips at CompassionateHolidays.com.

Vegenaise Gourmet Spreads

Written by Meatout Mondays on Monday, 26 August 2013. Posted in Products

Vegenaise Gourmet Spreads

Enjoy the cool, creamy taste of mayonnaise with the world-famous, egg-free and all natural Vegenaise Dressing and Sandwich Spread. Made from fresh ingredients, Vegenaise is perfect for sandwiches, potato salad, spreads, and anything else you can think of.

Try any or all of nearly a dozen different flavors and varieties including Original, Organic, Grapeseed, Reduced Fat, and and their gourmet line including Horseradish Sauce, Tartar Sauce, Roasted Garlic, Gourmet Barbecue, Chipotle, Pesto, and more!

Find product and nutritional information at FollowYourHeart.com.

Consumption of Cows' Milk On Steady Decline

Written by Meatout Mondays on Monday, 17 September 2012. Posted in News

image courtesy of mr. nobody

According to the U.S. Department of Agriculture figures release in August 2012, U.S. liquid dairy sales have fallen to their lowest level since 1984. Now, more than half of U.S. adults no longer consume the dairy industry's most iconic product.

 

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