Do you want to be permanently full of joy just like the worlds happiest man?

Of course you do and luckily, theres one very simple thing you need to do to attain true happiness.

According to Matthieu Ricard, a Tibetan monk and a confidante of the Dalai Lama, its ridiculously simple: Just go vegan.

In a campaign video for PETA (People for the Ethical Treatment of Animals), the 71-year-old Frenchman urged people to take up the diet, saying,

True happiness can only be attained when we avoid causing pain to others, so please become vegan like me.

And who are we to argue with him?

In 2012, research on Ricards brain by neuroscientist Richard Davidson produced extraordinary results.

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Excessive activity in his brains left prefrontal cortex compared to the right revealed he has an especially large capacity for happiness, researchers said.

The level of gamma waves produced by his brain had never (been) reported before in the neuroscience literature.

In the PETA video, he added,

I am extremely concerned by the fate of the 8million other species who share this world with us, and who, like us, wish to avoid suffering and live out their lives.

When you ask people if they are in favor of justice and morality, everyone will say yes.

Do you think you could then ask that its just and moral to inflict unnecessary suffering on sentient beings? Everyone will say no.

And thats exactly the case, because today this suffering is not necessary. If you love animals, watch and take action.

As well as his claims about eating meat affecting levels of happiness, Ricard, a former genetic scientist who is a scholar of Western religion, cited studies that have linked meat to health conditions. These include a possible link to heart disease, he said.

So if youre looking for the key to true happiness,you might need to ditch the meat.

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Subscribe to Elite Daily's official newsletter, The Edge, for more stories you don't want to miss.

Harley Tamplin is a writer for Elite Daily and British guy lost in New York City. He previously worked for Metro.co.uk in London.

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Guy's Simple Argument For Going Vegan Will Make You Want To Change Your Diet - Elite Daily

It was truly a vegan cheesesteak extravaganza last night at the Philadelphia Ethical Society. OK, we haven't heard back from Guinness yet, but it may well have been the first time ever that so many different kinds of vegan cheesesteaks were gathered in one room. Certainly these were some of the best vegan cheesesteaks available anywhere as we gathered to name 2017's Best Vegan Cheesesteak in Philly.

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Finalists Blackbird Pizzeria, Wiz Kid and Frankie's on Fairview all served samples of their popular sandwiches, as did high-placing vote-getters The Tasty and PlantPure Cafe. These latter two, plus Wiz Kid, opened within the last year, and all put in a strong showing in this year's contest and at the Ethical Society auditorium. At the event's end, attendees were also treated to vegan Tiramisu and other treats from Vegan Chef Lenka,courtesy of The Plough and The Stars.

Our fantastic judges - PMN columnist Jenice Armstrong, chef Fran Costigan, City Councilman Kenyatta Johnson and architect Joel Spivak - were both eloquent and voracious, leaving only a couple crumbs on their respective plates (having been good sports about not partaking of any cheesesteak samples before they were seated). In particular, Councilman Johnson made an impromptu speech giving a shout-out to Philly's vegan businesses and citing their key role in making plant-based living and eating easier to adopt when people have a mind to do so. Frank Olivieri, Jr., proprietor of cheesesteak-originator Pat's Steaks, kept things lively, interviewing judges and humorously razzing me when I started going on about the health liabilities of nonvegan cheesesteaks.

Judges' gift bags were donated by V Marks the Shop, whose Carmella Lanni and Carlo Giardina were present, Carlo reminding vegan food-contest lovers about the upcoming 'Philly MacDown II.' Also generously providing prizes were Miss Rachel's Pantry, Wear Bare Bones vegan tees, Chef Christina Martin and Michael Cassady of Michael's Seitan.

In the end, the judges' panel awarded two #1 votes to Wiz Kid and two #1 votes to Blackbird - a dramatic tie that was broken by Blackbird's top showing as 'Fan Favorite' among Vegan Cheesesteak Fans Everywhere.

Definitely a squeaker of a win for Blackbird, but that's two in a row for the beloved pizza joint and three years out of the four total for the contest - a dominating presence, for sure!

In conversation after the win, Blackbird owner Mark Mebus turned the focus to the vegan scene in general, saying he's most excited "to see the demand for non-animal-based foods growing drastically, even among places you'd assume would have no interest in vegan food. There's now a lot of places in Philly committed to opening people's eyes, and that's being accomplished by the efforts of a lot of people. It's great to see people waking up to these topics."

For this year, Wiz Kid, whose entry had its origins in a 2016 cheesesteak custom-made for Senator Cory Booker, had to settle for second place and the "Top Newcomer" award. Frankie's on Fairview, which came in second in voting, was well received by the crowd and continues to perform impressively in the contest for a small, far-flung venue, but is taking on an always-a-bridesmaid role that the Woodlyn diner will doubtless seek to cast aside in 2018.

Despite such comic moments as my discovering the Official Vote-Card Stapler had no staples in it, the event went smoothly overall thanks to our wonderful volunteers, coordinated by event-planning mastermind Char Nolan, who also made the welcome table and judges' table into things of beauty.

Congratulations once again to Blackbird and all who participated. Here again are the top ten vote-getters from this year's contest, all worth sampling on your next vegan-cheesesteak crawl. (Happily, no asterisk - all these places' vegan offerings are on 100% vegan rolls.)

Blackbird Pizzeria, the vegan landmark, opening a location in Northern Liberties about 1 hour ago

Free cheesesteaks! It's National Cheesesteak Day about 2 hours ago

Published: March 24, 2017 2:33 PM EDT | Updated: March 24, 2017 2:50 PM EDT

Over the past year, the Inquirer, the Daily News and Philly.com have uncovered corruption in local and state public offices, shed light on hidden and dangerous environmental risks, and deeply examined the regions growing heroin epidemic. This is indispensable journalism, brought to you by the largest, most experienced newsroom in the region. Fact-based journalism of this caliber isnt cheap. We need your support to keep our talented reporters, editors and photographers holding government accountable, looking out for the public interest, and separating fact from fiction. If you already subscribe, thank you. If not, please consider doing so by clicking on the button below. Subscriptions can be home delivered in print, or digitally read on nearly any mobile device or computer, and start as low as 25 per day. We're thankful for your support in every way.

Originally posted here:

Blackbird squeaks past challenger Wiz Kid to retain vegan cheesesteak title - Philly.com (blog)

After seven years on Sixth Street near South, vegan hotspotBlackbird Pizzeria is in expansion mode.

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Mark Mebus and crew are coming to Northern Liberties, as Blackbird will take over the space at 614 N. Second St. that last housed Same Same and previously Koo Zee Doo.

It will be a copy of the original, with the same menu.

Mebus says it should open this spring.

Joe Scarpone and Michael Hersch of MPN Realty handled the transaction.

Published: March 24, 2017 2:41 PM EDT | Updated: March 24, 2017 2:50 PM EDT

Over the past year, the Inquirer, the Daily News and Philly.com have uncovered corruption in local and state public offices, shed light on hidden and dangerous environmental risks, and deeply examined the regions growing heroin epidemic. This is indispensable journalism, brought to you by the largest, most experienced newsroom in the region. Fact-based journalism of this caliber isnt cheap. We need your support to keep our talented reporters, editors and photographers holding government accountable, looking out for the public interest, and separating fact from fiction. If you already subscribe, thank you. If not, please consider doing so by clicking on the button below. Subscriptions can be home delivered in print, or digitally read on nearly any mobile device or computer, and start as low as 25 per day. We're thankful for your support in every way.

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Blackbird Pizzeria, the vegan landmark, opening a location in Northern Liberties - Philly.com (blog)

Since the Impossible Burgers debuton the meat-centric menu of restaurateurDavid ChangsMomofuku Nishi, Impossible Foods premier producthas continued to gain momentum. Every day, hungry customerswould line up outside Momofuku Nishi waiting to get a taste of the vegan burger that bleeds.Thanks to an innovative combination of wheat and potato protein, coconut oil, andheme, an iron-rich compound, the Impossible Burger is closer to the real thing than any other burger.No matter if they were vegan, vegetarian, or meat-eater everyone wanted to experience how true to the taste and texture of a beef patty the Impossible Burger truly was.

Shortly after, the Impossible Burger was added to the menu of several high-end restaurants, each with their own interpretation of how to serve it. Most recently, Bareburger, an organic restaurant chain with 44 locations in five countries, added the Impossible Burgerat one of their NYC locations with plans to expand to other U.S. locations, offering a customizable experience and bringing the meat-free burger that tastes like the real thing even closer to mainstream consumers.Bareburger CEO and co-founder Euripides Pelekanos told Fortune that unlike other vegan burgers, the Impossible Burger is geared toward meat eaters, continuing, Its not going to live as [a]veggie burger on the menu. Its going to live side-by-side with the beef burger. At a time when more people than ever are cutting back on meat consumption, the plant-based Impossible Burger is giving consumers something that has been missing up until now: a meatless option that is practically indistinguishable from the real thing.

However, the success of the Impossible Burger at high-end restaurants was only the beginning. Rather than settle for being the sole vegan burger option, Impossible Foods CEO Patrick Brown is looking to make the burger that bleeds the new norm at every burger chain. And now, a future where even more Americans can pick up the Impossible Burger from a local restaurant is closer thanmost of us thought possible. Impossible Foods just cut the ribbon on a large-scale production facility located in Oakland, California.

As reported by The Good Food Institute, the facility will allow Impossible Foods to increase their production capacity from enough burgers to supply only eight restaurants to enough for1,000 restaurants. Thats at least one million pounds of meatless meat per month (enough to make four million burgers), which is250 percentmore than their current capacity, according to a report byYahoo! Finance. The entire game is about to change. But what makes this burger so different from the prepackaged veggie burgers were already familiar with?

While true foodies will travel cross-countryjust to try the Impossible Burger, CEO Patrick Brown is on a greater mission: In twenty years, we want to be producing more than half of the worlds supply of all of the foods were getting from animals. We need to grow on that scale because the problem were addressing [i.e., climate change] is so urgent. Brown has also not ruled out bringing the Impossible Burger to grocery stores, stating that theres no reason we cant choose to be everywhere.

Not only is the new facility a huge leap in business for the six-year-old startup, but it is also indicative of a new era of food. This era is defined by more people choosing to leave meat off their plate in favor of plant-based options that taste just as good, if not better, than the real thing and its already happening. Studies show that one-third of Americans are leaving meat off their plates more frequently, and the plant-based protein market is booming.The global plant-based meat market is projected to reach $5 billion by 2020and plant-based protein could represent one-third of overall protein by 2054.Considering these plant-based alternatives do not come with the same health and environmental concerns that meat does, its pretty clear the future of protein is, indeed, plant-based.

Unlike the many veggie burger options that can be found in the frozen foods aisle at grocery stores and increasingly, the menus of most restaurants, Impossible Foods is not targeting vegan and vegetarians; they are actively reaching out to meat-eaters and as the opening of their new facility tells us, they are succeeding.

In-text image source: The Good Food Institute

Lead image source: Impossible Foods/Facebook

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The All-Vegan Impossible Burger Will Be Everywhere Soon - One Green Planet

Zesty Wheat Berry-Black Bean Chili 78

This rib-sticking chili offers a hearty mix of wheat berries, beans, peppers and onion. Feel free to add an additional chipotle pepper to crank up the heat in this one-pot meal. Cooked wheat berries will keep for up to 1 month in your freezer and there's no need to thaw them; just stir them directly into the chili.

Make a double batch of this quick vegetarian chili, full of black beans and sweet potatoes, and eat it for lunch the next day or freeze the extras for another night. We love the smoky heat from the ground chipotle, but omit it if you prefer a mild chili. Serve with tortilla chips or cornbread and coleslaw.

This satisfying vegetarian, sweet potato soup is inspired by the flavors of West African peanut soup. We like the added zip of hot green chiles, but they can sometimes be very spicy. It's best to take a small bite first and add them to taste. Try chopped peanuts and scallions for a different garnish. Serve with a mixed green salad with vinaigrette. Recipe by Nancy Baggett for EatingWell.

Staples like canned black beans and frozen corn transform into spicy croquettes in mere minutes. Serve with warm corn tortillas, coleslaw and lime wedges.

Here is an easy way to serve a crowd a hearty breakfast before facing the elements for a day of winter sports. You can assemble it in the slow cooker in the evening and wake up to a bowl of hot, nourishing oatmeal. The slow cooker eliminates the need for constant stirring and ensures an exceptionally creamy consistency. It is important to use steel-cut oats; old-fashioned oats become too soft during slow-cooking.

With a stash of berries in your freezer, you can jump-start your day with this nutritious, tasty smoothie in just minutes. It provides vitamin C, fiber, potassium and soy protein.

This satisfying vegetarian chili for two is studded with black beans and sweet potatoes. Serve with some warmed corn tortillas and tossed salad with orange segments and avocado.

Modeled on North African stews, this aromatic vegetarian main course can be served over brown rice or steamed spinach.

Whole-wheat pasta bolsters fiber and nutrients in this popular Asian noodle salad. The recipe is from Annelise Stuart of Germantown, New York.

Making oven fries out of sweet potatoes brings out their inherent sweetness.

Diced eggplant turns tender and tasty sauted with garlic and olive oil. Toss with fresh plum tomatoes, green olives and capers and you have a simple light summer sauce. We like it over angel hair pasta, but any type of pasta will work. Serve with freshly grated Parmesan cheese and a mixed green salad.

Eggplant, cauliflower, chickpeas and tomatoes are the basis for this rich Indian-spiced curry. Make it a meal: Serve with brown basmati rice or whole-wheat couscous.

Like most soups, this Moroccan lentil soup recipe gets better with time as the complex seasonings have time to develop. Make it a day ahead if you can--this easy slow cooker/crock pot recipe variation makes it a cinch to get the soup cooking while you do other things.

Serve this zesty bean and barley soup garnished with chopped fresh cilantro and a squeeze of lime, if desired.

This spicy vegetarian stir-fry is a great way to use green beans when they're bountiful and inexpensive at the supermarket. You can also try it with other vegetables, such as broccoli or peppers, just make sure to cut them into small pieces so that they cook quickly. Coating the tofu in cornstarch before you cook it gives it a light crust.

We like broccoli best in this tofu stir-fry, but any mixture of vegetables you have on hand will work. One way to get great tofu texture without deep-frying is to toss the tofu in cornstarch before stir-frying. Let it cook for several minutes without stirring to help it develop a little crust. Serve with: Chinese egg noodles or rice noodles and a glass of Riesling.

These bean burgers will even please carnivores. The cornmeal coating gives a pleasant crunch and smoked paprika, cumin, cilantro and guacamole add Southwestern flavor.

To improve the nutritional profile of pizza, use half whole-wheat and half all-purpose flour, which yields a light crust with a distinctive nutty taste. Quick-rising yeast shortens rising time to just 10 minutes, making homemade pizza a possibility for busy weeknights. Use a food processor, stand mixer fitted with a paddle attachment or your hands to mix the dough. Add enough liquid to the dry ingredients to make a soft dough. If kneading by hand, toss, rather than push, the dough onto the counter for about 10 minutes; this allows the gluten to develop without incorporating too much flour.

Tofu and lots of fresh vegetables are stir-fried in just a bit of oil in this traditional Chinese dish. In the Sichuan province of China where this dish originates, the tofu wouldn't be deep-fried like it is so often in America. Similarly, in our version of this takeout favorite we stir-fry the ingredients in only a little bit of oil.

We love the maple-nut flavor combination of this heart-healthy granola, but feel free to substitute your favorite nuts or dried fruit for your own custom blend.

The rest is here:

Healthy Vegan Recipes - EatingWell

Some people become vegetarians because they love animals. Some, as comedian A. Whitney Brown put it, because they hate plants.

But vegans are committed. Not only do they not eat food that harms or kills animals, some dont even want food that inconveniences animals.

Like honey. Hardcore vegans will not eat honey because, as Noah Lewis of vegetus.org puts it, the simple fact is that the bees are enslaved. Similarly, some vegans will not eat sugar because, while it comes entirely from a plant, some sugar is whitened by using bone char, which comes from animals.

Although the vegan diet lacks in meat, dairy and egg products or because of it the diet can be better for you than that which the standard American eats. In 2009, the American Dietetic Association took the position that vegetarian and vegan diets reduce the risk of heart disease, cancer and diabetes, and lead to lower cholesterol and blood pressure.

It can be healthy, but there are some things to watch out for when on a vegan diet: You have to make sure to get enough protein and vitamin B-12 and calcium, iodine, vitamin D, iron, zinc and n-3 fatty acids.

Fortunately, a well-balanced vegan diet provides all of these essential nutrients, though you may want to take vitamin B-12 supplements, just in case.

Still, cooking a well-balanced vegan diet can be difficult, at least if you want to stick to what most Americans think of as normal ingredients. Many vegan recipes attempt to re-create meatless versions of familiar meat-based dishes, and to do so they rely on such potentially off-putting ingredients as vegan chicken, egg replacers and nondairy cheese.

Other recipes use soy products such as tofu and tempeh for their protein, and it is one of these that I tried first in cooking a vegan diet for a day.

Mee Goreng, which is a type of stir-fried noodles, is popular street fare in the Philippines. When I have had it before, it always had meat in it, usually chicken or shrimp or both. But then I came upon a vegan recipe for it using tofu, and tofu fans are sure to be instantly hooked.

If they like spicy food, that is. As with a lot of street food, Mee Goreng usually packs a kick. If you want it milder, simply trim down or eliminate the amount you use of sambal oelek, the all-purpose Indonesian and Malaysian ground chili paste.

Also as is the case with much street food, Mee Goreng tends to be a little oily. The recipe calls for 5 tablespoons of oil for four to six servings; I got by with four tablespoons, but that is still a quarter cup of oil.

Do you need it? Yes. The oil brings the dish together, from the spicy sambal to the faintly bitter bok choy to the sweet sauce made from equal parts of soy sauce, brown sugar and molasses.

The tofu, which has the amazing ability to soak up all the flavors in which it is cooked, serves as a protein-rich punctuation to the meal.

Indian-style vegetable curry with potatoes and cauliflower. Photo by Christian Gooden/St. Louis Post-Dispatch via TNS

For my next dish, I dispensed with the tofu and received my protein in the form of garbanzo beans, which are also known as chickpeas.

Indian-Style Vegetable Curry With Potatoes and Cauliflower (that name seems a little over-descriptive to me) is another spicy dish. I like spices; sue me. If less fiery food is more your style, you can use a mild curry powder (but I wouldnt use much less) and leave out the serrano chile.

This dish benefits greatly from the mutually complementary flavors of potato, cauliflower, garbanzo beans and curry. A bit of tomato paste and a cup of coconut milk make it deeply satisfying, yet it is so healthful that youll practically pat yourself on the back for eating it.

It is the kind of dish that calls out for basmati rice; if you have it, use it.

Finally, I made a vegan version of one of the least vegan dishes I could think of, pancakes.

Pancakes pretty much need eggs, milk and butter. If you try to make them from just flour, water, sugar, salt, baking powder and a little oil, youll wind up with paste.

Or so I thought. But then a colleague passed me a recipe for Vegan Pancakes that she swore was excellent. And she was right.

I dont know how this works. I dont understand how they hold together without becoming slightly sweetened hardtack. Im guessing the oil has something to do with it, but we are only talking about a single tablespoon for 10 smallish pancakes.

These vegan pancakes are fine the way they are, but I incorporated a couple of additions suggested by my colleague: I added two tablespoons of soy milk (almond milk would also do) and a teaspoon of vanilla, just to make the pancakes even better.

They are a perfect foil for maple syrup. And maple syrup doesnt inconvenience any animal.

MEE GORENG

Makes 4 to 6 servings

1 pound fresh Chinese noodles yellow wheat or stir fried or 12 ounces dried spaghetti or linguine

1/4 cup packed dark brown sugar

1/4 cup molasses

1/4 cup soy sauce

4 large shallots; 2 minced and 2 sliced thin

3 garlic cloves, minced

2 teaspoons sambal oelek, see note

14 ounces extra-firm tofu, cut into 1-inch cubes

Salt and pepper

2 tablespoons cornstarch

5 tablespoons vegetable oil, divided

1 pound bok choy, stalks and greens separated and sliced 1/2-inch thick

4 scallions, sliced thin on bias

Lime wedges

Note: Sambal oelek can be found in the international aisle of grocery stores.

Bring 4 quarts water to boil in a large pot. Add noodles and cook, stirring often, until tender. Drain noodles and set aside.

Whisk sugar, molasses and soy sauce together in bowl. In a separate bowl, combine minced shallots, garlic and sambal oelek.

Spread tofu on a paper towel-lined baking sheet and let drain for 20 minutes. Gently pat tofu dry with paper towels, season with salt and pepper, then toss with cornstarch in bowl. Transfer coated tofu to a strainer and shake gently over bowl to remove excess cornstarch. Heat 3 tablespoons oil in 12-inch nonstick skillet over medium-high heat until just smoking. Add tofu and cook, turning as needed, until crisp and browned on all sides, 8 to 10 minutes; transfer to bowl.

Add 1 tablespoon oil to now-empty skillet and heat until shimmering. Add sliced shallots and cook until golden, about 5 minutes; transfer to paper towel-lined plate.

If necessary, add remaining 1 tablespoon oil to now-empty skillet and heat until shimmering. Add bok choy stalks and cook until crisp-tender, about 3 minutes. Clear center of skillet, add garlic mixture and cook, mashing mixture into skillet until fragrant, about 30 seconds. Stir into vegetables.

Stir in noodles, tofu, bok choy leaves and scallions. Whisk sauce to recombine, add to skillet and cook, stirring constantly, until sauce is thickened, 1 to 2 minutes. Sprinkle fried shallots on top. Serve with lime wedges.

INDIAN-STYLE VEGETABLE CURRY WITH POTATOES AND CAULIFLOWER

Makes 4 to 6 servings

1 (14.5-ounce) can diced tomatoes

3 tablespoons vegetable oil

4 teaspoons curry powder

11/2 teaspoons garam masala, see note

2 onions, chopped fine

12 ounces red potatoes, unpeeled, cut into 1/2-inch cubes

Salt and pepper

3 garlic cloves, minced

1 serrano chile, stemmed, seeded and minced

1 tablespoon grated fresh ginger

1 tablespoon tomato paste

1/2 head cauliflower (1 pound), cored and cut into 1-inch florets

11/2 cup water

1 (15-ounce) can chickpeas (garbanzo beans), rinsed

11/2 cups frozen peas

1/2 cup coconut milk

1/4 cup minced fresh cilantro

Note: Garam masala can be found at international food stores and the spice aisles of well-stocked grocery stores.

Pulse diced tomatoes with their juice in a food processor until nearly smooth, with some 1/4-inch pieces visible, about 3 pulses.

Heat oil in Dutch oven over medium-high heat until shimmering. Add curry powder and garam masala and cook until fragrant, about 10 seconds. Stir in onions, potatoes and 1/4 teaspoon salt and cook, stirring occasionally, until onions are browned and potatoes are golden brown at edges, about 10 minutes.

Reduce heat to medium. Stir in garlic, chile, ginger and tomato paste and cook until fragrant, about 30 seconds. Add cauliflower florets and cook, stirring constantly, until florets are coated with spices, about 2 minutes.

Gradually stir in water, scraping up any browned bits. Stir in chickpeas and processed tomatoes and bring to simmer. Cover, reduce to gentle simmer and cook until vegetables are tender, 20 to 25 minutes.

Uncover, stir in peas and coconut milk, and continue to cook until peas are heated through, 1 to 2 minutes. Off heat, stir in cilantro, season with salt and pepper to taste, and serve over rice.

Vegan pancakes. Photo by Christian Gooden/St. Louis Post-Dispatch via TNS

VEGAN PANCAKES

Makes 8 to 10 (6-inch) pancakes

11/4 cups all-purpose flour

2 tablespoons granulated sugar

2 teaspoons baking powder

1/2 teaspoon salt

11/4 cups water

1 tablespoon oil

1 teaspoon vanilla

2 tablespoons soy or almond milk, optional

Sift together the flour, sugar, baking powder and salt into a large bowl. In a small bowl, whisk together the water, oil, vanilla and optional soy or almond milk. Make a well in the center of the dry ingredients and pour in the wet ingredients. Stir until just blended.

Heat a lightly oiled griddle or skillet over medium-high heat. Pour batter onto the griddle or skillet until it forms a 6-inch puddle. Cook until bubbles form and the edges are dry; check underneath to see if the bottom is lightly browned. Flip and cook until browned on the other side. Repeat with the remaining batter.

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'Delicious' and 'vegan' not mutually exclusive: These dishes prove it - Press Herald

Emma Watson has recently been on the road promoting her new movie Beauty and the Beast, one of the most highly anticipated movies of the year. But, in spite of her hectic schedule, the actress is still taking time tospread the word about sustainable, vegan fashion.

On the press tour for Beauty and the Beast, Emma looked fabulous wearingadressand shoes made out of recycled plastic. And this isnt the first time she has made a statement about sustainable fashion. Back in 2016 at the Met Gala, Emma wore a gown made from recycled plastic bottles.

Now Emma is kicking her commitment to better fashion up a notch by provinganimals dont belong in clothing.

The Good Guys label was started by Marion Hanania in 2010. Although the brand has only been around for a few years, they have already won several awards including PETAs Best Stylish Casual Shoes Award.Emmas love for vegan, eco-friendly fashion doesnt stop there. She is also a fan of Allbirds and Veja, both of which offer vegan footwear.

And Emma isnt the only celebrity using her status for good, she is joined by Alicia Silverstone, Pharrell Williams, Kate Mara, and dozens morewho are committed to making cruelty-free and eco-friendly fashion mainstream.

While we all may not have Emma Watsons star power, this is certainly a trend that we can all start to follow. Finding cruelty-free clothing and accessories is relatively easy if you know what to look out for. To make things easier, several designer labels like Vaute Couture, ecoSkin, MATT & NAT and Dalia MacPhee have started offering fashionable all-vegan collections (some of which have sustainability commitments as well) in the past few years.

Change starts with your dollar so share this post and show them you can still look fabulous while being cruelty-free and eco-friendly!

Image Source: The Press Tour/Good Guys/Instagram

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Emma Watson, Star of 'Beauty and the Beast,' Embraces Sustainable, Vegan Fashion - One Green Planet

FARAH FARJOOD / AGGIE

Whats available for vegan eaters at this quintessential UC Davis eatery?

If I was a picky eater, I dont think I could be vegan, said Danny OBrien, a vegan and first-year environmental science and management major. Your options can be limited at times, but that comes with being vegan.

Indeed, eating vegan restricts the variety of foods you can consume. Restaurant options and eating non-home-cooked meals can also become a hassle. And for busy college students, quick on-the-go options are a must. The popular Coffee House in the center of campus is often the spot for such meals, but what are the options for vegan students?

At the CoHo, we have vegan options in every restaurant, said Lily Johnson, a third-year sociology major and a CoHo employee. Some restaurants have more options than others, but we are told in the training process what is vegan and what is not vegan. Everything we serve is labeled vegan or not. If we have any questions we can ask the supervisor, but all the information is provided to us.

Johnson named specific vegan options at Swirlz including chocolate chip cookies, snowball cookies, almond shortbread, coconut fudge bars and cupcakes. One of the most popular options there is the vegan peanut butter Rice Krispie treats.

Our deli bread is also vegan except for the greek yogurt bun, and you can put veggies on to make a vegan sandwich, Johnson said. The tofu salad is also vegan.

In OBriens opinion, TxMx is a good CoHo option for vegans.

TxMx is actually good because you can substitute beans instead of meat, and the meal actually fills you up rather than just a salad at Croutons, OBrien said. I also like the tofu chili at Cooks and bagels with avocado spread.

Staple foods for vegans include beans, hummus and avocado, according to OBrien, which can be provided and substituted at most restaurants in the CoHo.

Really the only restaurant that is off-limits for vegans is the the pizza place, Ciao, OBrien said.

For vegan Samy Richards, a fourth-year design major who worked at the CoHo last year, staples like nuts, grains, beans and vegetables make up her diet.

I either eat vegetable sushi, a vegetarian sandwich with dairy-free bread or a salad from Croutons, Richards said. I never have had a problem eating at the CoHo or accommodating for customers when I used to work at the CoHo.

Johnson agreed that CoHo employees are eager to help vegan patrons navigate the different options at the CoHo all one has to do is ask.

We at the CoHo are all more than happy to help. It is never an extra hassle to accommodate for a vegan customer, Johnson said. I think we do the best we can, but we are always open to more suggestions to make things more welcome to vegan eaters. Written by: Caroline Rutten arts@theaggie.org

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Vegan Eats at the CoHo - The Aggie

Many think of a vegan diet as rabbit food. However, Sage Bistro proves that vegan food can be full of flavor. The restaurants menu entirely consists of plant-based ingredients purchased from local farmers. Through weekly communication with farmers, Sage works to ensure that diners receive the best tasting food.

Sage Bistro has three Los Angeles locations in Culver City, Echo Park and Pasadena. Before entering the Culver City location, diners must make their way through a maze of potted plants that decorate the entrance to the restaurant. The interior style of the restaurant resembles a rustic farmhouse, which creates both a trendy atmosphere for young couples and a comfortable environment for families.

Despite naming items that are composed entirely of plants, the menu at Sage is extensive and includes brunch, lunch, dinner and dessert. The prices of small plates and sides range from $7 to $14, and most of their entrees average $15 each.

For small plates, Sages waiters recommend the cauliflower wings, the fried brussel sprouts and the single pretzel.

The tender cauliflower is coated with the diners choice of sweet and sour or buffalo sauce. For those hesitating to order the spicy buffalo sauce, have no fear the creamy dipping sauce served with the cauliflower helps to tame the flame. The brussel sprouts are sauteed to perfection and paired with a habanero cream cheese sauce, and the warm, soft dough of the pretzel melts in the mouth.

With entrees, Sage Bistros most noteworthy options include the butternut squash ravioli, the eggplant arrabiata, the falafel bowl and the Brazilian bowl.

The butternut squash involves four large raviolis served on a bed of kale. Inside each ravioli, the sweet squash filling is offset by a zesty pesto sauce. The soft linguini noodles of the next stand out pasta were served with tender eggplant slices, cashew cheese and vegetable and brown rice meatballs.

The falafel bowl mixes leafy greens, basmati rice, quinoa and falafel with cucumber, onions, roma tomato, avocado, orange slices and fresh cilantro. Although the falafels were hard and dry, the sweet tzatziki, mango aioli sauces and hummus were delicious enough to compensate.

Overall, the entrees were as appetizing for the stomach as they were for the eyes since they mingled the colors and flavors of numerous plants and spices.

Diners can finish off their meal with a homemade good Sages famous ice kreme or a shake for dessert. The dessert flavors change depending on the day and season, but no matter the time of year, the ice kreme is a must-try. Despite being made from a coconut base, the ice kreme tastes like normal ice cream maybe even creamier.

Reservations are recommended, since Sage becomes crowded during popular dining hours. The staff and service were friendly, but inconsistent. Once seated, the appetizers and entrees came out quickly almost too quickly. The waiter brought the entrees only minutes after the appetizers. As the restaurant grew busier later in the evening, the service became very lax. Though the service did not match the restaurants offerings, the delicious food more than made up for it. As a restaurant that offers guests both a new perspective on the vegan diet and a delicious meal, Sage Bistro is a treat for vegans and meat eaters alike.

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REVIEW: Sage Bistro delivers fresh organic flavors to vegan dishes - Daily Trojan Online

Remember when Baileys released Almande, their classic Irish Creamliqueur made with almond milkinstead of dairy, and for a hot minute, the vegan food space rejoiced? No longer would cocktail enthusiasts have to DIY their own Irish Cream. Life was good or so we thought. Although Baileys received an overwhelmingly positive response from vegans and dairy-free people alike, there was just one little problem. Unfortunately, the dairy-free version of their classic Irish Cream liqueur was not vegan at all because the formula containedbeeswax. Bummer. Sure, you can make your own vegan Irish Cream liqueur, but having the convenience of vegan Baileys felt like a victory.

Luckily, Baileys was quick to admit fault and company representatives even assured disappointed consumers that they were working on making the formula vegan. While most of us likely have our reservations regarding promises made by big companies, Baileys held true to their promise and re-released their Almande liqueur with a certified vegan label.

We can certainly understand why Baileys was so keen to release a dairy-free version of their famed beverage;dairy consumptionis on thedeclineand the market for milk alternatives has experienced unprecedented growth. In just five years, the almond milk industry grew 250 percent to more than $894.6 million. Now is as good of a time as any to capitalize on dairy-free milk, which is exactly what Baileys did. The fact that they have listened to the customers saddened by the inclusion of beeswax kind of makes us feel a little warm and fuzzy inside.

According toAlex Tomlin, SVP of Scotch Whisky and Reserve Brands at Diageo North America: We are excited to welcome spring with Baileys Almande, which offers the same quality and delicious flavor that people love about Baileys, but now in a dairy-free, gluten-free, and vegan option that we know many are thrilled to enjoy.

Baileys Almande liqueur is now available nationwide and you can find recipe ideas on their official website, as long as youre of legal drinking age. Were all excited for their certified vegan Almande, but remember, drink responsibly and never drink and drive.

Image source: Baileys

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Baileys Goes Vegan For Real This Time! - One Green Planet