Can you guys tell how much I love these GIF posts? I aim for one per month, at least. I just have such a good time putting them together - so much geeking out! This time around, we're talking about vegan victories. You know, those moments where you could shoot through the roof cause you're

These vegan sourdough pancakes are so fluffy, thick, and perfect when topped with caramelized, roasted peaches.

Vegan chicken drumsticks? With crispy skin? Sounds crazy at first, but it really works. We bake and serve them on simple roasted vegetables.

With a $150,000 fundraising goal, Lettuce Feast owners Eva Cannon and Willie Perrymon hope to purchase a new vegan food truck or apply the funds toward a brick-and-mortar location.

"You can eat it with a spoon." She said."Eat what with a spoon?" I asked."Vegenaise. OMG, it's so good." She replied."Yuck. I'm not a big creamy-condiment fan." I scrunched my face."Just try it." She answered. I tried it. Loved it. Vegenaise was invented in the early 1970's by the Follow Your Heart (FYH) brand, which...

A healthy oatmeal recipe created to fuel your body and mind, and boost your metabolism and performance.

Challah Recipe Winner in Blind Taste Test

These vegan brownies are fudge, rich and slightly tangy from the sourdough discard.

These Italian vegan Amaretti cookies are chewy, crispy and soft as a cloud. They need just six pantry ingredients and the cookie batter takes all of five minutes to put together.

Animals didn't even have to wait for the phase-out period to end in 2022—Germany's last fur farm now stands empty, and fur farming there is over.

chick'n pad thai

Going vegan does not have to be hard. Try these recipes and read this book to get yourself on the right path for 2024.

Helping every day people start a simple, delicious and long-term vegan lifestyle.

Season of Victory's latest self initiated piece heralds the rise of the plant based diet.

My vegan Greek Meatballs are UH-MA-ZING! Much like the traditional recipe, these keftédes are tastefully flavored with red onion, fresh parsley, mint, and brightened with lemon zest! They're slightly crisp on the outside, and perfectly juicy on the inside! Serve with my Lemony Orzo Salad for the perfect summertime meal!

Garner promised in July if Labour polled high enough to govern alone, he'd go vegan.

A delicious twist on such a classic recipe. These vegan maple cinnamon rolls also have a hint of coffee and pecan - the most irresistible cinnamon buns!

Vegetarians and vegans have a distinct approach to their dietary choices, making conscious efforts to adhere to their beliefs. However, they are not immune to human fallibility and may inadvertently make errors when selecting foods, mistakenly assuming that certain items are suitable for their vegan lifestyle. Presented here is an enlightening compilation of commonly consumed foods that may deceive vegans and vegetarians. This comprehensive list offers valuable insights for those following these dietary practices. Frosted Pop-Tarts Pop-Tarts are delectable pastries that bring joy to everyone who indulges in them. Each bite of these delightful treats leaves a person feeling fantastic.

This fruit, often found in a can, is perfect for making jackfruit pulled pork and other jackfruit recipes that are ideal meat substitutes.

Coconut Curry Salad Wrap with Tofu is the kind of dish that will warm your heart and your taste buds in all of the right ways. You will adore the simple blend-it-up curried mayonnaise. Once you try it, you’ll end up wanting to slather it on everything. Hint: It’s rather yummy on potatoes! Make a big batch of this salad and invite friends over for a make-your-own wrap kind of casual meal. Not only will your guests thank you and owe you one, but they’ll also be asking for your recipe and thinking quite highly of your cooking skills, too!  Little will they know that this curry was easy as pie! This recipe provides about 10 servings of 4 ounces each.  It takes about 30 to 45 minutes to make, at the most, and it keeps well in the fridge for days, so it’s terrific to make ahead and enjoy in sack lunches.

Vegan UFC Fighter Nate Diaz stepped in to fight the formidable Conor McGregor on only 12 days notice and claimed a impressive victory after beating his opponent in the second round. McGregor was unable to keep up with Diaz and was completely overwhelmed by Diaz's energy and unrelenting pace. McGregor had been in training for months leading up to th

The magnificently decadent flavors that unite in our Vegan 7-Layer Salad are nothing short of marvelous!  Bring this savory jackpot of bacony, creamy, crispy fresh taste to your next potluck and flutter your eyelashes in gratitude as a stream of genuine admiration and amazement comes your way.  (Nobody will believe that this is plant-based, vegan, and gluten-free!  By the way, get ready for the invites, too, because sharing this salad is sure to get you invited to all of the best potlucks for years to come!  Providing, of course, that you promise to bring this infamous Vegan 7-Layer Salad!  And to make this salad, refined oil-free, be sure to use our homemade vegan mayo in place of store-bought.

How to Digest Beans. Do you have IBS and/or IBD, but still love to eat beans? Here are some ways that you might be able to digest them. agutsygirl.com Click SHARE below to share with friends and family.

Vegan celebrity Will.i.am credits his plant-based diet for health benefits such as weight loss, better sleep, and more.

Hi! Lots of (healthier) food inspiration this time around. Including my new favorite pasta dish... you'll see below. As always, follow along on Instagram for more plant-based food inspiration. xx For more budget-friendly recipes and information on how to save money on a plant-based diet, download my eBook: My Budget-Friendly Plant-Based Kitchen. From grocery lists

This delightful dish combines the satisfying crunch of perfectly cooked tofu with the bold flavors of spice and garlic, creating a mouthwatering experience that even non-vegans will crave.

My name is Catherine Strouse, a 30-year-old fitness trainer and sports nutritionist residing in Atlanta, Georgia. The trajectory of my life took an unforeseen turn in 2018 when my family faced a…

Savory Crepes with Sage Aioli We made savory crepes two different nights, with two different fillings and they were both delicious but I have to admit, we could use a bit more practice with the actual crepe. We tried a couple different pans and the crepes just seemed to break apart – maybe it’s our flipping technique. We ended up using a cast iron skillet with a bit of non-stick spray and managed to get a few good ones out of the batch. The Sage Aioli sauce is amazing and we used it on both versions. We started with the Squash and Mushroom combo then the second night we finished off the mushrooms and added seasoned tofu from Trader Joes. We cut tofu into small dices then lightly fried until crispy. Butternut Squash, Mushroom, and Sage Crepes Filling (Candle 79 cookbook) – A great restaurant in NYC 2 cups peeled, diced butternut squash 2 tablespoons olive oil 1/2 cup chopped onion 1 1/2 lbs. cremini mushrooms, stemmed and thinly sliced 1 tablespoon chopped fresh sage 1 teaspoon salt Crepes (to follow) Sage Aioli sauce (to follow) Preheat the oven to 350 degrees. Put the squash in a bowl with 1 tablespoon of the olive oil. Toss well to coat, then transfer to a rimmed baking sheet. Roast the squash until tender, 20-30 minutes. Heat the remaining tablespoon of olive oil in a saute pan over medium-low heat. Add the onion and saute until caramelized, 8-10 minutes. Add the mushrooms and saute until their liquid has evaporated, 8 - 10 minutes. Stir in the sage, salt, and squash and cook for about 2 minutes. To serve, put 1 crepe in the center of a plate, spoon part of the vegetable mixture onto one side of the crepe, and fold the other side over the filling. Repeat with the remaining crepes and filling. Serve with a dollop of aioli and a scattering of chives. Classic Crepes ( Vegan Brunch Cook Book by Isa Chandra Moskowitz) 1 1/2 cup almond milk or other non-dairy milk 1/4 cup water 2 tablespoons agave or pure maple syrup 3/4 cup all-purpose flour 1/4 cup chickpea flour 1 tablespoon tapioca flour (cornstarch or arrowroot is ok) 1/2 teaspoon salt cooking spray Put all the ingredients into a food processor or blender. Blend for about 30 seconds, scraping the sides of the blender once, until everything is smooth. The batter will be very thin. Refrigerate batter for about an hour. Preheat a crepe pan or large, nonstick skillet over medium-high heat. The pan is ready when a few drops of water flicked onto it sizzle. Lightly spray the pan with oil. Ladle about 1/3 to 1/2 cup of batter (use bigger amount for a bigger pan) in the center of the pan. Lift the pan off the burner and tilt in a circular motion so that the batter spreads in a thin layer across the bottom. Cook until the top of the crepe is dry, the center is bubbling, the edges are lightly browned and crinkly and are pulling away from the sides of the pan, usually about 1 – 1/2 minutes. Gently run the spatulas under the crepe to loosen, then carefully flip and cook on the other side for 30 seconds. Slide the crepe onto a dinner plate. Repeat with the remaining crepes. Sage Aioli 1 1/2 tablespoons olive oil 3 cloves garlic, chopped 3 fresh sage leaves 1/2 cup vegan mayonnaise 1/4 cup soy or nut milk 1 teaspoon freshly squeezed lemon juice 1/2 teaspoon chopped fresh flat-leaf parsley pinch of salt & pepper Heat the olive oil in a small sauté pan over medium heat. Add the garlic and sauté for 3 minutes. Combine the sage, vegan mayo, soy/nut milk, lemon juice, parsley, salt, and pepper in a blender and process until smooth. Add the garlic and oil and blend until well combined. The aioli will keep, covered, in the refrigerator for up to 2 weeks.