Hello from Scottsdale, AZ!
I had a blast speaking at the first annual Arizona Vegetarian Food Festival yesterday!
I shared five strategies to add more plants to ones diet and shared samples of vegan rice pudding (from Vegan Pressure Cooking). Then I was off to Phoenix to teach a private vegan pressure cooking 101 cooking class.
More on that (including this quick warm apple ice cream topping recipe) tomorrow. For today, the news!
Vegan news you can use (1/11/15)
- Californians Divided Over End of Foie Gras Ban
- Chipotle is giving away free food. Here’s how to get it
- Why Do Some People Fail at Being Vegan?
- Meet The Doctor Who Prescribes Vegan Diets
- With diligence, vegan diet can work for an athlete
- PETA releases vegan starter kit for the blind
- Seattle Company Introduces New Ground-Breaking Vegan Cheese
- Artisanal vegan cheese comes into its own
- New vegan cheese uses human DNA to create protein
- Make 2015 the Year of Tempeh
- The Secret To Vegan-Friendly Bacon? Coconut.
- Magic Vegan Bacon Grease Is Best Vegan Invention Yet
- Vegan pub opens in Toronto
- 4 charged under Utah’s controversial ‘ag-gag’ law
- Whole Foods, Organic Valley targeted by animal abuse video
- Humane Society targets Minnesota chicken processor for animal cruelty
- Kate Middleton Gift From PETA For 33rd Birthday: Vegan Jacket
If you’re hungry…
- Chestnut Pancakes
- Jalapeño Havarti Vegan Cheese Ball
- Super Kale Salad
- Chunky Veggie Split Pea Soup
- Jicama Home Fries
- Smoky Vegan Beet Reubens
Snapshots from my week in vegan food (via Instagram)
Black bean tofu tacos, whole wheat bread, tofu bowls, oatmeal, lentil soup, red bean and beefless crumbles tacos, artichoke with horseradish butter, pad thai, and pea hummus.
Recently on the blog
This weekend in bulk cooking: Pea Hummus and Whole Wheat Bread
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