Last semester, a group of vegans banned together to create the new Vegan Cooking Club. Now, they meet once a month to discuss, cook and eat vegan recipes as a group.

The organizers of the club were impressed to see that Sodexo already provided a full section of food that was vegan and gluten free. With these options already popular for students on campus, Caitlin Applin knew there would be enough people interested in starting a new club based on vegan food.

The fact that we had a whole section of food that was vegan and gluten free meant to me that Johnson had a significant number of students who ate vegan food every day, and I thought I could bring these people together and make it mean something, said Applin.

For a new club, the Vegan Cooking Club has met the requirements that the Student Government Association has in place for all clubs including monthly meetings and attending all club fairs. Their success has impressed SGA members including Brittney Malik, who is the director of clubs for the SGA. The Vegan [Cooking] Club started from nothing, said Malik. They only just became a club last semester, but they hit the ground running. We get a lot of new clubs each semester, and they usually have a hard time getting off the ground, but that wasnt the case with the Vegan Cooking Club.

Applin started to build the club by working closely with Sodexo employee Peggy Edwards, who is the vegan chef on campus. Edwards then started to reach out to other students who were interested in the possible club.

She started talking to more of the people who came by her station every day and found other vegans and vegetarians, even just students curious about it. We could tell we had enough people interested to get something going, said Applin.

Edwards, who is a vegan herself, is the clubs advisor and cooks with them at every meeting along with teaching the group tips to improve their cooking skills.

There have been quite a few things I have learned so far. I have been introduced to a bunch of new ingredients and a handful of tips and tricks that are important to know when cooking and baking vegan that I had never even heard of before, said Applin.

During the club approval process, there were some initial concerns about a Sodexo employee acting as a club advisor because the college does not directly employ them, and that partnership had never been done before.

We were worried about the collaboration between the club and Sodexo, but after meeting with Edwards and hearing the goals she had for the club, I knew that the club would grow to be something great, said Malik.

Edwardss dedication to the club is clearly shown, and anyone who attends lunch at the college will see Edwards serving up her vegan dishes and enthusiastically inviting students and staff members to the clubs events.

I love working with this club. Its the best part of my job, said Edwards.

Currently, the club has 10 members who are working closely with Sodexo and cooking every month with Edwards. The club has been able to gain more control over what they are eating and have even made a difference when it comes to what Sodexo serves during mealtimes.

The club has made it easier for us to talk to the people in charge of what we are eating, said Applin. We have been able to make a lot of suggestions and tell them what we like, and so far we have seen a lot of changes to what vegans and gluten-free students here are able to eat. More desserts, salad dressings and toppings such as nutritional yeast and gluten free croutons. Tom does like to make sure all the students know that if you write anything down and give it to them, they do take all suggestions into consideration.

The club is preparing for a dinner that they will be hosting in April, and during every meeting, they practice cooking one dish that they will serve and discuss what they may change in the future.

One of the first things we made was barbecued jackfruit, and when you saut it, it has the same texture as pulled pork, and its delicious but also doesnt remind you of meat. We are going to use it in one of the appetizers, and I cant wait for everyone to try it, said Applin.

The next meetings for the club will be March 18, March 25, April 15 and April 19 at 10 a.m. in the kitchen in Stearns. Applin encourages anyone to show up ready to cook no matter their experience level. The club is also looking for anyone who is interested in volunteering to serve food at the event on April 27 at 5 p.m.

We are holding our first dinner to raise money for the North Country Animal League, said Applin. Not only is this full course meal 100 percent vegan and gluten free, but we are also doing it almost completely waste free. So basically everything you are served will be edible down to the silverware and cups.

Tickets cost 15 dollars per person, but students with a meal plan are free. The event will be held in the Stearns performance space, so tickets are limited and sold on a first come first serve basis.

Tickets for the event will go on sale in March, and club members will be selling tickets in Stearns. Students or community members interested in the event can also contact Caitlin Applin through her JSC email, caitlin.applin@jsc.edu.

Its great to see that people are excited about what we are doing. I never imagined so many people to be talking about it or interested in the event, and now its almost overwhelming to see how much this is doing, said Applin.

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A place where Vegans meet - Basement Medicine

San Antonio Express-News (subscription)

Recipe: Vegan Blueberry Buckle San Antonio Express-News (subscription) Instructions: Lightly grease an 8-inch baking dish or cast iron skillet and set aside. Heat the oven to 350 degrees. Combine the sugar and margarine in the bowl of a stand mixer fitted with the paddle attachment. Cream on medium speed until light and ...

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Recipe: Vegan Blueberry Buckle - San Antonio Express-News (subscription)

Wednesday, March 8, 2017 at 11:03 a.m.

Vegan food is about to have a moment in Long Beach. With so many anticipated restaurants all planning to open soon, it feels inevitable. Under the Sun, the new cafe from the gals at Rainbow Juices, is a few months away from its spot on Third Street. A second outpost for L.A.s The Grain Cafe, at 4th and Ximeno in Belmont Heights, is also imminent. The recent announcement of Seabirds going in on 4th Street (across from a McDonalds, no less) only sealed the city's fate as an emerging vegan destination.

Then, as if those werent enough, chef Soozee Nguyen, operating under The Wild Chive, returned from working at an acclaimed vegetarian kitchen in Brooklyn and started hosting a vegan brunch pop-up at Portfolio Coffeehouse every Sunday.

According to her website, Nguyen who grew up in Texas eating meals prepared by both her traditional Vietnamese mother and experimental, fusion-loving father became vegetarian at 19 but still craved the flavors and textures she had eaten before. Not so much the actual food, but more what that food meant, it says. So began an obsession with making vegan-friendly versions of international classics that even meat-eaters would want to dig into.

Tie a napkin 'round your neck, chri, and meet Bonjour Banh Mi! Making a special appearance at our vegan brunch debut, Sunday, January 29th, and Every Sunday thereafter from 9am-2pm. Crispy bacon, grilled ham, soft scrambled tofu, pickled veggies, fresno chile, fried shallots & zesty chive-cilantro aioli on fresh baked french baguette. #nomnomnom #thewildchive #veganbrunch #portfoliocoffeehouse #longbeachvegan #veganbanhmi #vegansoulfood #veganpopup #whatveganseat #veganfoodshare #lbvegan #longbeachvegans #losangelesvegan #vegansoulfood #veganfood #veganfoodporn #vegans #foodie #veganbreakfast #veganvietnamesefood #banhmi #vegansofinstagram #veganlove #vegansofig #vegancuisine #veganeats #whatveganseat

A post shared by The Wild Chive (@thewildchive) on Jan 18, 2017 at 2:32pm PST

After moving to Brooklyn, Nguyen worked her way up the line at Champs Diner, a vegan restaurant known for its animal-free comfort food (biscuits and gravy, grinders and more), before becoming executive chef at the Black Flamingo, a tropical-themed nightclub with an impressive DJ setup on the bottom floor and a vegetarian restaurant and bar on top.

She debuted The Wild Chive last June at the Long Beach Vegan Food Festival with an oyster mushroom po boy that had enough crusty cornmeal nuggets to look just like the real thing. For weeks afterwards, she taunted Instagram with pictures of the cooking experiments she was undertaking: saffron-infused soyrizo paella, vegetable-stuffed pho, buttery Texas toast for bourbon barbecue jackfruit sandwiches, a vegan Cuban sandwich with meatless ham and house-made pickles. Occasionally, The Wild Chive would pop-up at Crema Cafe in Seal Beach or another vegan food fest.

In November, Portfolio started stocking The Wild Chives pre-made forearm-sized soyrizo breakfast burritos, marking the first time any of Nguyens dishes became more permanently available in Long Beach. The burrito is stuffed with tofu forked so fluffy and kale cooked down so softly that it became real competition for Portfolios own breakfast burrito, itself a neighborhood staple. Wild Chives not-too-oily vegan mac and cheese and a colorful kale cobb salad also make consistent appearances in the busy shops pastry case.

Last month, the retail run went big, turning a few pre-packaged items a day into a full weekly pop-up, where Nguyen now makes Sunday brunch with a team out of the Portfolio kitchen. From the flaky biscuits with wild mushroom gravy to a sugary-but-still-vegan fruit-stuffed French toast, its already one of the most interesting brunches in the city.

That soyrizo burrizo is on the menu, this time made fresh while you wait. As is Nguyens must-try banh mi, a crunchy baguette filled with her soft-scrambled tofu, hickory bacon, vegan ham, and all the requisite fresh and pickled toppings. On a recent Sunday, a maple-dipped monte cristo had just been added to the lineup and it arrived as a towering stack of Texas toast oozing with melty Daiya yellow cheese.

Long Beachs vegan food scene has come a long way in just three years, when the closure of the citys second vegan restaurant, the comfort-food-focused Long Beach Vegan Eatery, dealt a blow to the nascent animal-free food scene. Now, the citys first vegan restaurant, Zephyr, operates as the similarly-minded Ahimsa and a handful of new concepts will open this year to fill the void. Nguyen is already setting herself apart from the others in the mix by popping up with her decadent brunches at one of Long Beach's most beloved coffee shops. That all the food happens to be meat, egg and dairy free is just a bonus.

The Wild Chive vegan Sunday brunch at Portfolio Coffeehouse, Sundays 9 a.m.- 2 p.m., 2300 E. 4th St., (562) 434-2486, thewildchive.squarespace.com

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Eat Monte Cristos and Breakfast Banh Mis at This Vegan Sunday Brunch in Long Beach - OC Weekly

Posted on March 8, 2017 By collin IN The Loop, News You Can Eat

By Isadora Pennington

Falafel, a fried ball of chickpeas or fava beans, is a popular vegan dish with ancient origins. The truth behind its creation is hazy, although its origins can be traced back to Pharaonic Egypt where it may have been invented as a meat substitute during Lent. The dishs long and complex history is a testament to its steadfast popularity. Throughout the years the recipe has remained more or less the same, though with some evolution brought on by technological advances and cultural influences.

Not only is it tasty, but it is also a great source of fiber, protein, complex carbohydrates, and vitamins, which makes it a viable meat alternative for vegetarians and vegans. Served hot, typically as a street food, one usually finds them wrapped in pita or served on a plate alongside salads and other sides.

The dish is a longtime favorite of mine, and throughout the years Ive had the pleasure of tasting some of Atlantas best falafel dishes. This month I stopped by a few of my favorite restaurants to sample their versions of this classic meal, so whether youve tried these delectable patties of tasty fried goodness or are looking for a new spot, I recommend stopping by these great local restaurants.

Ali BabaFalafel Wrap: Deep fried chickpeas (garbanzo and fava beans), vegetables, tahini, and a blend of seasonings served in a pita with hummus, babaganush, pita, tabouli, grape leaves and Mediterranean salad.1099 Euclid Ave. NE, 30307.alibabaatlanta.com or (404) 223-1445

Aviva by KameelFalafel Kameel Style: Hummus, baba ghanoush, tabouli, cabbage salad, tahini, hot sauce.225 Peachtree Street, Suite B-30, 30303.avivabykameel.com or (404) 698-3600

YallaFalafel Pita Wrap: traditionally served with chickpea fritters, hummus, labne, Israeli salad & pickles, zhug, tahini, herbs.99 Krog Street, 30307.yallaatl.com or (404) 506-9999

Mediterranean GrillFalafel Plate: falafel, rice, tahini, salsa and salad.985 Monroe Drive NE, 30308.mediterraneangrill.com or (404) 917-1100

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Falafel Time: Tasting Intown's popular vegan and street food dish - Atlanta Intown

It can be a challenge to think ofdelicious vegan lunch options that arent sandwiches withhummus as its star ingredient (though, lets be real: There are some pretty unique recipes out there these days). But with a few key foods, your midday meal can geta satisfying, delicious makeover. Save your hummus for crudite, and employ these 21 vegan sandwiches, from French-dip subs to Asian-inspired wraps.

1. Chipotle Baked Tofu Sandwiches With Pineapple Guacamole: Chipotle marinated tofu takes on a chewy-crispy texture after being baked. Its spiciness is offset by a slightly sweet pineapple guacamole in this sandwich. (via Connoisseurus Veg)

2. White Bean Salad Pitas: Made with dairy-free yogurt, this white bean salad is surprisingly creamy. Pop it into a pita with some crunchy veggies for a satisfying lunch. (via Veggie Inspired)

3. Ultimate Rainbow Veggie Sandwich: Eat the rainbow with this sandwich. Its filled with a crunchy combo of carrots, beets, avocado, almond ricotta, and more. (via Scaling Back)

4. Strawberry Avocado Chickpea Salad Sandwich: Chickpea salad is a vegan lunchtime favorite, but it can get kind of boring. Jazz it up with the addition of strawberries and avocado and youll fall in love all over again. (via Emilie Eats)

5. Tofu Banh Mi Sandwich: Marinated tofu adds protein and flavor to theVietnamese sandwich. Then, theyre loaded with pickled vegetables, vegan mayo, and jalapeos for a complex and tasty meal. (via B. Britnell)

6. Sweet and Spicy Tempeh Sandwich: Sweet, smoky, and spicy tempeh is a sandwich filling vegans and omnivores alike will enjoy. Slather it with carrot aioli and youre really in business. (via The Green Life)

7. Vegan Winter Sandwich:Sliced cauliflower, beets, and kale are combined with sweet potato satay hummus for a meal that hits all your favorite flavor notes. (via Radiant Rachels)

8. Thai Green Curry Sandwich:Mixed with chickpeas, mango, and cashews, Thai green curry pastemakes for a sandwich spread that delivers a spicy, tangy, nutty, and sweet finish. (via Contentedness Cooking)

9. Pan Fried Chai Cranberry Tofu Sandwich: If you love making sandwiches from Thanksgiving leftovers, this ones for you. Spiced chai cranberry sauce and crispy pan fried tofu combine for a sandwich thats *full* of flavor. (via Diary of an Ex Sloth)

10. Lentil Loaf Sandwiches: Make this lentil loaf for dinner, then combinethe leftovers with caramelized onions and a creamy garlic spread to create a bomb lunch. (via Catching Seeds)

11. Quinoa Meatball Sub: Skip the takeout, and make this meat ball sub instead. Quinoa meatballs are joined by grilled peppers, onions, and tomato sauce for a hearty meal. (via Connoisseurus Veg)

12. Blueberry Grilled Cheese Sandwich: Sweet and salty pairings always make us happy. This blueberry grilled cheese sandwich, topped with frizzled red onion, will make your midday meal a little brighter. (via Contentedness Cooking)

13. Vegan Pulled Pork and Black Bean Po Boy: Jackfruit, when cooked just right, is a delicious pulled pork substitute. Sweet, tangy, and savory, its paired with black beans, veggies, and avocados in this scrumptious sandwich. (via Pineapple Pineapple)

14. Balsamic Sweet Potato, Mushroom, and Arugula Sandwich: Marinated grilled veggies are always a good bet in a sandwich. Here, theyre paired with vegan herbed cheese to add some creaminess into the mix. (via Herban Yums)

15. Jalapeo Tempeh Cheese Sandwich: Tempeh crumbles are a hearty sandwich filling on their own. When theyrecombined with vegan cheese and spicy jalapeo, it makes for a lunch thats much better than a veggie burger. (via Kiip Fit)

16. Grilled Eggplant Sandwich:Eggplant gets sandwiched between two halves of a fluffy ciabatta roll along with roasted red peppers and melted vegan cheese. (via Gourmandelle)

17. Buffalo Tempeh Ranch Wrap: Buffalo chicken is out, but buffalo tempeh is SOin. (via One Ingredient Chef)

18. Cauliflower Rice Pesto Sandwich: Cauliflower rice isnt just a side dish. It makes for a mean sandwich filling too! (via Contentedness Cooking)

19. Asian-Inspired Crispy Tofu Wraps: Crispy tofu is rolled up with cabbage slaw and guacamole to make these Asian-inspired wraps. (via The Hungry Herbivores)

20. Cranberry Walnut Chickpea Salad Sandwich:This cranberry walnut chickpea salad sandwich will help sate any cravings for this deli favorite. (via The Simple Veganista)

21. Vegan French Dip Sandwiches: Rich and flavorful, these sandwiches do double duty as lunch or dinner. The secret to their success is a quick dip in a savory vegan au jus. (via Connoisseurus Veg)

For more exciting lunch time inspiration, follow us on Pinterest.

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21 Vegan Sandwiches That Make Lunch the Best Part of Your Day - Brit + Co

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.

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.

A weekly treasure trove of tastiness, featuring reviews from restaurant critic Ian Froeb and how-to videos by food writer Dan Neman.

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.

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The vegan diet meatless masterpieces - STLtoday.com

Good news if you hate strawberries but fancy more crispy turnip cakesin your life.

Tom Brady has teamed up with vegan food suppliers Purple Carrot to launch a new meal delivery service designed to help athletes and active individuals stay at their peak. To do so, eaters will adhere to Bradys very strict nutritional plan, and pay $78 per week, which yields a total of three meals for two.

Eating meals like these is what has helped me stay at the top of my game, Brady said in a statement on Purple Carrots website, which is accepting preorders.

[You might be nuts if you pay $50 for Tom Bradys snacks]

Besides the crispy turnip cakes, which are served with a side of tabbouleh, Purple Carrot said subscribers to the service can also expect to see white lentil risotto with roasted veggies, ramen with gingered greens and broccolini, and more in the subscription service that will rotate out seasonal ingredients.

And lest you think this is just a gimmick, Purple Carrot CEO Andy Levitt said Brady himself is going to be eating all the meals, too.

Hes going to be getting boxes of meals to his house just like the rest of us, Levitt said on Tuesday. He jokes with me that he wasnt going to be doing the cooking, though.

The meals dont come precooked. That part is up to subscriber, who along with the box of pre-measured and sorted ingredients will also get a recipe card along with notes, sometimes written by Brady, who might drop a line about a favorite dish or ingredient now and again.

Brady also plans to keep his fans updated on his thoughts on the product on social media, where he announced the launch of the new partnership with Purple Carrot on Tuesday morning.

While some of the dishescome directlyfrom plant-based meals Tom and his family have personally enjoyed, according Purple Carrots website, others are simply inspired by Bradys strict and sometimes odd nutritional guidelines as outlined in his $200 cookbook that sold out last year.

Among the obvious rules of Bradys diet and, ergo, what you can expect to each week from Purple Carrot are no refined sugar, gluten or dairy. Bradys diet also forbids mushrooms (for fear of mycotoxins) and advocates for a very limited consumption of nightshade fruits and vegetables, such as tomatoes. (Theyre inflammatory.)

[The Tom Brady cookbook works great if youre Tom Brady]

While the Brady-branded meals are higher in protein than most other Purple Carrot products, theyre not just for athletes, according to the player wholl turn 40 later this year.

The TB12 Performance Meals are designed for anyone whos looking to achieve or sustain their own peak performance, Brady told CNBC in an email. Whether thats in the gym, on the field, or at work. We want to inspire everyone not just athletes to be their best, and I think these meals will be a big step in that direction.

Purple Carrots CEO Levitt said the company is very happy with the response so far. While he declined to give specific numbers about orders, Levitt said there is a possibility the company will sell out despite having expanded our capacity quite a bit to accommodate for this launch.

Its a good problem to have, Levitt added.

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Tom Brady and vegan meal supplier turn his weird eating habits into meal delivery service - Washington Post

Honey is not vegan, but luckily there are delicious alternatives to replace it in any recipe. Try these vegan alternatives to honey!

The honey question is surprisingly contentious in the vegan world, but honey is an animal product and definitely not vegan. Bees do not create honey for humans to eatthey create it as their own, sole food source.

As Piper Hoffman explained here at Care2, bees have a central nervous system. They experience pain, just like larger animals do. Im going to speculate here that starving causes pain, Hoffman says, and thanks to beekeepers, some entire hives starve to death during the winter.

There are some vegans whoargue that local honey is ethical, because the methods used to take the honey are less harsh than in commercial honey operations. The local honey debate is a hot topic, and Im not here to argue about it. You do you.The resources below are for anyone lookingfor vegan alternatives to honey.

1.Agave Nectar- Agave nectar is a little bit controversialfrom a health perspective, but there is no question that when it comes to taste and how it behaves in recipes, it mimics honey like a dream. I think ofagave nectar as a sometimes food, because its not terribly healthy.

2.Bee Free Honee-This apple-based vegan honey alternative is truly amazing. Creator Katie Sanchez discovered this recipe in 1999 when an apple jelly experiment went awry. The result of her testing wasnt jelly, but it was a shockingly spot-on vegan alternative to honey.

3. Maple Syrup Maple syrupgives recipes a different flavor than honey does, but it works well in baking, sauces and most other recipes that call for honey. I even use maple syrup in place of honey in beauty recipes, like this sugar scrub.

4. Brown Rice Syrup Brown rice syrup isavailable at most grocery stores. Its slightly less sweet than honey, but that can be a good thing, especially if youre trying to cut down on your sugar intake. Use it just like honey, adding a bit more to recipes, if you find the results not sweet enough for your tastes.

5. Barley Malt Syrup Barley malt syrup has a distinct, malty taste, and, like brown rice syrup, its a bit less sweet than honey. Its a fun one to play with, though, if you can find it at the store! I especially like barley malt syrup in place of honey for things like granola, cookies or cereal bars.

6. Sorghum Syrup Sorghum is an interesting crop. Some energy companies are looking at this heat- and drought-tolerant crop as an alternativefor the corn used to make biofuels, and its also versatile in the kitchen. Sorghum syrup is available at most grocery stores and is about as sweet as honey, so you can sub it in at a one-to-one ratio.

Image Credits: All images via Thinkstock.

Disclaimer: The views expressed above are solely those of the author and may not reflect those of Care2, Inc., its employees or advertisers.

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6 Vegan Alternatives to Honey - Care2.com

At 19 years old, Clara Polito counts skateboarding, punk music, and Gossip Girl nostalgia as just a few of her hobbies, but none are more dear to her than bakingand its with good reason. The teenager is also the one-woman force behind Clara Cakes, the in-demand bakery operated out of her family home in Los Angeles, where she dreams up gluttonous desserts that also happen to be entirely vegan.

While shes been a vegetarian since the age of 5, she didnt start pedaling her wares until the age of 14 when she became a full-fledged vegan and set up shop at The Smell, an all-ages music venue in Downtown L.A. where young, likeminded guys and gals have partied sans adult substances since 1998. Since then, shes built a local roster of private clients who crave her unassumingly vegan confections.

Now on the edge of turning 20, Polito is taking a post-graduation step toward building an empire not unlike steadfast vegan chef Chloe Coascarelli, whose byChloe fast casual concept has grown rapidly since it opened its doors in August 2015. To kick it off, shes releasing a book entitled Clara Cakes: Delicious & Simply Vegan Desserts for Everyone, due out today from PowerHouse Books.

Inside, readers and wannabe bakers alike find recipes for waistline expanding Butterfinger pie, sweet andsalty potato chip blondies, and corn flake-topped Breakfast Cakeall made without any eggs, dairy, or other animal product contraband in sight.

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The 19-Year-Old Vegan Baker You Need to Know - Observer

03/07/2017 at 8:00 | Tyler Miller // Freelance Writer

Photo Credit: Photo by David McNew/Getty Images

This strange story has us saying, What the cluck?

Atlantas Channel 11 Alive reported that a Georgia woman was recently involved in a hit-and-run with a truck hauling chickens while on Hwy. 72 in Hull, Ga.

The truck driver initially called police after the woman slammed into the side of his truck, twice, before speeding off. Luckily, debris was left in the wake, including the drivers license plate which eventually led police to the her home .

The driver, later identified as Judith Moriah Armstrong, 26, admitted to fleeing the scene of the accident. She later revealed to police, through multiple windows of her home and behind a locked front door, that she hit the truck because it was a filled with chickens and she was a vegan.

She proceeded to tell the authorities that she had taken a couple shots when she arrived home and later blew a .089 which is above the legal limit.

Armstrong now faces several charges including hit-and-run, obstruction, aggressive driving, and driving under the influence.

Unfortunately, authorities did not book Armstrong for charges of being an aggressive vegan.

Tyler Miller is the type of writer that prefers a typewriter.

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Vengeful Vegan Gets Into Hit-and-Run With Chicken Truck - 96.3 KKLZ