When everyones got their eyes on a recipe, you know it must have something special that you will want to try! Thats the case for these 10 recipes that went viral last week. Theyre some of the best, and trust us when we say that you dont want to miss out on these incredible creations from our bloggers that you can find on our Food Monster App!

Source: Plant Based Hot and Sour Soup

This Plant Based Hot and Sour Soup soup by Molly Patrick is chock full of healthy and wholesome ingredients to warm you up this chilly season! This soup comes together easily and makes enough for you to have leftover for the week!

Source: Pumpkin Lentil Soup

This homemade Pumpkin Lentil Soup by Michele Elizabeth is easy and super hearty packed with carrots, potatoes and full of fresh flavors! Vegan and gluten free.

Source: Healthy Copycat Snickers Bars

These Healthy Copycat Snickers Bars by Mitra Shirmohammadi bars are so good, all without the processed sugar and unhealthy additives! These are great for your next sweet-treat emergency. Coconut flour creates a delicious gluten-free base, with dates and almond butter serving as the gooey caramel.

Source: Raw Hot Chocolate

Source: Coconut Lime Bars

This Coconut Lime Bars by Bake Vegan Stuff, Easy Recipes For Kids (And Adults, Too!), Sara Kidd is perfect if you and your family are a fan of sweet and tart desserts! The addition of the lime zest brings out the tart flavor and make these bars a perfect treat.

Source: Cinnamon Roll Cupcakes

A fluffy vanilla cupcake embedded with a cinnamon streusel and smothered in a simple powdered sugar icing. These Cinnamon Roll Cupcakes by Taavi Moore are a delight!

Source: Roasted Carrot and Tofu Burgers

Roasted Carrot and Tofu Burgers by Lydia Filgueras with sliced tomatoes and avocado might be your answer for a better veggie burger. Theyre so colorful with chopped parsley and toasted sesame seeds contributing to the orange of the main ingredient. Many people are open to trying a veggie burger and are disappointed when they try them. Either the patty tries too hard to mimic meat or its just a flavorless blob on a bun. Thats not the case with these guys! Say goodbye to boring veggie burgers!

Source: Turmeric Flatbread

Like all breads, the store bought options typically contain many shelf stabilizers and unnecessary ingredients and this recipe is just so hassle free. Skip the market, the endless ingredient lists, and whip up your own Turmeric Flatbread by Gabrielle St. Claire!

Source: Hasselback Potatoes

These Hasselback Potatoes by Lydia Filgueras make for an incredible side dish to a main course! They have crispy edges and achieve a delicious cheesy flavor from the nutritional yeast. Make this along side your next meal for an incredible addition.

Source: Carrot Lox

This super delicious vegan Carrot Lox recipe by Ivy will fool everybody who tries it: visually and taste wise! This vegan lox has a rich fishy flavor and the texture is just as smooth and soft as the non-vegan version. Simply INCREDIBLE!

We also highly recommend downloading ourFood Monster App, which is available foriPhone, and can also be found onInstagramandFacebook. The app has more than 15,000 plant-based, allergy-friendly recipes, and subscribers gain access to new recipes every day. Check it out!

For more Vegan Food, Health, Recipe, Animal, and Life content published daily, dont forget to subscribe to theOne Green Planet Newsletter!

Being publicly-funded gives us a greater chance to continue providing you with high quality content. Pleasesupport us!

See the rest here:

From Pumpkin Lentil Soup to Carrot and Tofu Burgers: 10 Vegan Recipes That Went Viral Last Week - One Green Planet

Put on your favorite sweater, throw a plush blanket over your shoulders, and embrace the chilly transition from fall to the fast-approaching winter season. The days may be getting shorter and some of us are already counting down the days until spring, but hey its vegan hot chocolate season. Heres how to make the best.

Chocolate comes from the cacao tree trees. Native to South and Central America, according to FAO (UN Food and Agriculture Organization) data, the top cocoa-producing countries include the Dominican Republic, Ecuador, Mexico, Brazil, Ghana, Nigeria, and the Ivory Coast. First, the bitter cacao bean is fermented, dried, cleaned, and roasted. The shell of the bean is made into cacao nibs, which are ground into cocoa mass or pure chocolate.

Cocoa powder on its own is vegan but it may not be kind to humans. The Food Empowerment Project, a nonprofit organization that aims to create a more just and sustainable world by recognizing the power of ones food choices, notes that Western African countries supply 70 percent of the worlds cocoa. In recent years, organizations and journalists have exposed the prevalence of child labor in farms from this region. Several of the farms supply cocoa to international companies including Hersheys, Mars, and Nestl.

With aisles full of dairy-free milk made from everything from almond to macadamia nuts and rice, how do you choose which vegan milk youre going to use? It comes down to personal preference. If you prefer a thinner hot chocolate, go for almond or coconut milk. But if you like your hot cocoa thick and rich, use soy or oat milk.

Marshmallows are the peanut butter to hot cocoas jelly. While theres nothing missing from a mug filled with chocolate, a layer of the squishy, fluffy confection somehow makes it better.

Most marshmallows are made with gelatin, an ingredient made from the collagen of animal bones or ligaments. There isnt a version of gelatin available on a commercial level yet. San Leandro, California-based biotech company Geltor recently entered a partnership with collagen-maker GELTIA to commercialize animal-free collagen for supplements. But, marshmallows made with vegan gelatin may be available in the near future: This is a first step, but well continue to look ahead to the broader food and beverage industry to strike partnerships there, co-founder Alex Lorestani told Food Navigator.

Although most marshmallows contain gelatin, there are a few vegan options on the market. Look for Dandies, Trader Joes (minis and regular), and Suzannes Specialty Ricemellow Creme in the U.S. In the U.K., try Anadas, Mallow Puffs, and Freedom Confectionery.

These vegan hot chocolate mixes make it easy to get your hot cocoa fix.

British chocolatier Hotel Chocolats classic drinking chocolate is vegan when made with water or plant-based milk. The mix features the deep, smooth flavors of 70 percent dark chocolate. Hotel Chocolat ethically sources its cocoa from farms in Ghana, St. Lucia, Colombia, the Dominican Republic, and Honduras.

Check it out here.

Tazas Chocolate Mexicano features six vegan flavors Cinnamon, Vanilla, Guajillo Chili, Salted Almond, Cacao Puro, and Coffee made with direct trade cacao. Each disc can be melted into vegan milk to make hot chocolate.

Check it out here.

New Paltz, New York-based feminist chocolatier Lagustas Lucious makes vegan sipping chocolate. Lightly sweetened and made with 66 percent cocoa, it makes for a decadent experience.

According to the website, vegan chocolatier Lagustas Luscious stands for social justice, environmentalism, and veganism with a love of bold flavor and obsessive commitment to artisan techniques.From its ethically-sourced chocolate to the 100 percent post-consumer recycled materials it comes packaged in, this vegan sipping chocolate is sweet in more ways than one.

Check it out here.

Equal Exchanges Organic Dark Hot Chocolate is described as rich and extra-decadent. All you need is a tablespoon of the mix and vegan milk. Equal Exchange is a worker-owned cooperative that sources its Fair Trade cacao from small-scale farms in Latin America.

Check it out here.

Vermont-based gourmet chocolatier Lake Champlain Chocolates has more than 35 years of experience and a passion for craftsmanship. The traditional Hot Chocolate is made with fair trade dutch cocoa and organic sugar. The mix itself is vegan just add your dairy-free milk of choice.

Check it out here.

Making vegan hot cocoa is easy. If youre using a premade mix, just follow the instructions on the package.

You know which brands are vegan, but what about making your own? Try your hand at any of these decadently dairy-free hot chocolate recipes.

This decadent hot chocolate is extra-rich, thanks to a combination of semi-sweet chocolate and cocoa powder. Even better, it takes only six ingredients and five minutes to come together! Top it off with a generous pile of dairy-free whipped cream and chocolate shavings, if youre feeling fancy.

Get the recipe here.

The cool tingle of peppermint meets the rich taste of cocoa in this dairy-free peppermint hot chocolate. Made from plant-based milk, canned coconut milk, cocoa powder, and peppermint extract, its the perfect drink for the festive season.

Get the recipe here.

Creamy, foamy, rich, and delicious, this authentic vegan Mexican hot chocolate has a hint of cinnamon and just the right amount of sweetness. Using soy milk for this recipe is the key to getting the perfect froth.

Get the recipe here.

Yes you can make vegan white hot chocolate! This creamy, dreamy drink is made with full-fat coconut milk, real cocoa butter, coconut butter, a pinch of cinnamon, and maca, which adds notes of caramel.

Get the recipe here.

Summary

Article Name

How to Make the Best Vegan Hot Chocolate

Description

Do you know how to make the best vegan hot chocolate? These cocoa, dairy-free milk, and marshmallow ingredients will help you make the perfect cup.

Author

Kat Smith

Publisher Name

LIVEKINDLY

Publisher Logo

See original here:

How to Make the Best Vegan Hot Chocolate - LIVEKINDLY

You can now drink vegan Hersheys chocolate beer.

Thanks to a collaboration between Americas oldest brewery Yuengling and iconic American chocolate brand Hersheys, beer-lovers and chocolate-lovers can combine their two loves in one beverage.

The limited-edition Yuengling Hersheys Chocolate Porter is a new take on the brewerys 200-year-old Dark Brewed Porter recipe. Unlike the traditional version, the new porter features rich chocolate notes.

It took nearly one year to develop the new recipe. It features Hersheys chocolate syrup, cocoa powder, and cocoa nibs.

We have a 190-year history of listening to our fans, said Jennifer Yuengling the vice president of operations at D.G. Yuengling & Son, Inc in a statement. And looking for new ways to deliver quality and memorable drinking experiences.

We saw a unique opportunity to partner with Hersheys, a brand known worldwide for its iconic, delicious tasting chocolate, to deliver fans our first-ever beer collaboration,she continued.

The 4.8 percent ABV drink can be paired with a number of foods. For the most indulgent experience, Yuengling recommends you pair it with a bar of chocolate (naturally).

This Yuengling Hersheys Chocolate Porter is sure to surprise, said Ernie Savo, The Hershey Companys senior director of global licensing and business development. [It will] delight the chocolate fans and the avid beer-lovers among us that are looking to try something new and delicious.

All of Yuenglings beers are vegan, which is becoming more popular among consumers, particularly millennials.

Aleksandrina Yotova a consumer analyst at GlobalData told Beverage Daily last May,Millennials are careful about what they eat and drink and as a result, are making conscious decisions to take better care of themselves, including when it comes to alcohol.

She added,vegan is also increasingly trending. The fact that major brewers like Guinness have committed to 100 percent vegan-friendly beverages in recent years also suggests this trend will expand hugely in the future.

Yuenglings vegan Hersheys Chocolate Porter is available on draft only. You can find it in bars, restaurants, and venues across the United States for a limited time.

Summary

Article Name

Hersheys and Yuengling Just Partnered on a Vegan Beer

Description

America's oldest brewery Yuengling has partnered with Hershey's to create a new vegan chocolate beer called Yuengling Hershey's Chocolate Porter.

Author

Charlotte Pointing

Publisher Name

LIVEKINDLY

Publisher Logo

Go here to see the original:

Hersheys and Yuengling Just Partnered on a Vegan Beer - LIVEKINDLY

A violent and controlling vegan banned his girlfriend from eating animal products and regulated what she was allowed to watch TV.

Christopher Ellam would also subject his partner to abuse if she came home 'smelling of meat' after working at her stepdad's cafe.

Kirklees Magistrates' Court heard how he would control what she watched on TV and would kick off if he didn't like the way she looked at other men on the screen.

The 22-year-old, from Huddersfield, West Yorkshire, ripped up her clothing, called her a 'fat disgusting b***h' and used a vinegar bottle to hit her.

She spoke of her fear of Ellam and how his violent and controlling behaviour had ruined her life.

Ellam pleaded guilty at an earlier hearing to assault by beating, two counts of criminal damage and sending sending indecent or grossly offensive messages for the purpose of causing anxiety or distress.

Lisa Evans, prosecuting, said that the couple were in a relationship for four years.

She said: "She describes him as being violent and abusive.

"He controlled what she watched on the TV and (would become) angry over males on the TV she seemed to be looking at.

He was verbally aggressive, calling her stupid on a regular basis.

"He called her a 'fat disgusting bitch' and an 'ugly c**t'.

"He's a strict vegan and didn't allow her to consume animal products.

"She helped her stepfather in a cafe and was subjected to abuse if she returned home smelling of meat."

Ellam smashed a TV belonging to the victim and on April 4 attacked her.

Ms Evans said: "He used a vinegar bottle to hit her, causing bruising to her body.

"She tried to cover her face with a pillow to protect herself but it didn't protect her."

Ellam also damaged a black and red lace dress the victim bought for her birthday, two pairs of shoes and a cardigan by cutting them up.

He also sent her a 'significant amount' of abusive messages on Facebook .

And magistrates were told that he went to the victim's place of work, a car dealership, and caused problems for her there.

Ms Evans said: "He denied controlling behaviour but admitted being angry at unknown men on the TV due to low confidence in himself.

"He said he didn't stop her eating red meat but it's a house rule that no meat is eaten within the flat."

At an earlier hearing, the court heard how the victim described the relationship as 'awful' and said that she had been scared of Ellam for a long time.

Deputy District Judge described his behaviour as 'disgusting' after hearing that if she screamed he would only become more violent towards her.

In a victim impact statement she said that her ordeal had left her suffering from anxiety and depression and unable to sleep due to nightmares.

She told how she was scared to go out and barely saw her friends anymore.

The victim is currently unable to work and believes that any future relationships will be impacted upon.

She said: "I've been affected very badly by everything that's gone on in this relationship.

"He's ruined my life. I'm trying to move on with everything but my trust in people has gone and I've no confidence left."

Due to the injuries she suffered she had to undergo hospital tests. She has bumps to the back of her head but has been advised that these are hematomas and will go down eventually.

Mohammed Arif, mitigating, said that his client had suffered mental health issues after being bullied at school.

He said of the couple: "They shouldn't have got together in the first place.

"It's surprising that they lasted for four years as they are quite opposite.

"He wishes to apologise to the complainant. He wants to move on from the relationship and doesn't want to instigate any kind of reconciliation."

Magistrates sentenced Ellam to a community order including the 33 day Building Better Relationships programme.

He must complete up to 10 rehabilitation activity days and 200 hours of unpaid work.

Ellam was ordered to pay the victim 500 compensation as well as 85 court costs and 85 victim surcharge. The other was made as a direct alternative to custody.

Magistrates made a two year restraining order banning him from contacting his ex or going to her home.

Read the original here:

Vegan banned girlfriend from eating meat and controlled what she watched on TV - Mirror Online

Plant-based meat alternatives continue to appeal to American diners, according to a new study from market research firm The NPD Group. Sales have risen from $118.7 million in 2017 to $192.1 million this year and our national obsession with hamburgers is playing a big role.

The most visible factor in this growth is the rise of cutting-edge, plant-based meat alternatives such as Beyond Meat and the Impossible Burger, which are redefining the concept of a traditional veggie burger. Meat alternative providers, particularly in the burger plant-based category, have done a good job on the taste front and in making vegetables reproduce the meat-eating experience, said NPD analyst Darren Seifer.

NPD found that plant-based hamburgers are largely responsible for the increase in Americans consumption of plant-based proteins at restaurants, with nearly 80 percent of that growth coming from Impossible Burger and Beyond Meat. Aside from burgers, sales of plant-based versions of wings, sausage and meatballs have risen by double digits over the past year and sales of plant-based Italian sausage have skyrocketed by 416 percent in that time.

Let our news meet your inbox. The news and stories that matters, delivered weekday mornings.

NPD found that 16 percent of Americans say they regularly use plant-based alternatives to meat and dairy products, such as almond milk and meat substitutes. More unexpected, though, is that 89 percent of the people eating all of these tell NPD that theyre not vegetarian or vegan they just like variety in their diets.

Consumers like having the option of mixing plant-based dairy and meat alternatives with dairy and meat consumption, Seifer said. Plant-based food consumption is not about rejecting traditional protein sources, its about having options.

Millennials and younger consumers are the ones driving the demand for many of these products, but theyre not the only ones eating them. Since the core consumer groups for plant-based dairy and meat alternatives are younger, NPD forecasts that plant-based foods, to varying degrees, do have staying power, he said.

NPD found that Gen Xers are more likely to adopt these products as they age and make health considerations more of a priority when choosing foods. Overall, NPD found that about 20 percent of people say they use what they eat and drink to help manage a health condition.

This trend also dovetails with the years-long embrace of more high-protein diets and eating plans. NPD found that 61 percent of Americans say they want more protein in their diets, and Seifer said many perceive plant-based proteins, even when they go through multiple steps to resemble, say, ground beef, are perceived as being better for you.

Consumers arent seeing plant-based proteins as processed. They perceive them as having a healthier profile than meat and not overly processed, he said.

Given the relative dearth of diners who embrace an all-vegetarian or vegan lifestyle, though, Seifer said taste will continue to be the key component that determines whether a plant-based alternative to a pantry or fridge staple succeeds or fails.

Attributes such as health and convenience go far to drive consumption, but if the flavor profile falls below consumers expectations, then the product will likely have a short run, he said. Now there is no compromise when choosing a vegetable-based burger in terms of taste.

Martha C. White is an NBC News contributor who writes about business, finance, and the economy.

Read more from the original source:

Almost 90 percent of the people eating non-meat burgers are not vegetarian or vegan - NBCNews.com

Although mention of the word vegan can bring up disturbing images of proselytizing protestors armed with signs and graphic visuals of animal cruelty, people often overlook the environmental impacts of reducing their consumption of animal products.

Prof. David Wolfe, plant science, revealed his insight on the crippling carbon footprint of the meat industry, and what a plant-based diet would entail for the environment.

A lot of the major meat producers in this country are coming from fairly large operations and corporate farms [where] the carbon footprint is quite a bit higher, Wolfe said. The animals are all confined in one place it could be very far away from where the crops are grown and are then transported to feed the animals.

According to Wolfe, the excessive amounts of fossil fuels utilized in the production and transport of these crops alone have a significant environmental impact. Ruminant animals, like cattle, have the added detriment of methanogens microbes required for digestion that release methane, a notorious greenhouse gas.

However, Wolfe explained that the extent of environmental damage caused by the consumption of meat all depends on where its coming from. According to Wolfe, farmers sloppy application of nitrogen fertilizers can be especially detrimental for local ecology, and is a major culprit of greenhouse gas emissions.

Excessive nitrogen applications leads to excessive amounts of nitrous oxide emissions, [which is] about 300 times more potent than carbon dioxide on a molecule-by-molecule basis, Wolfe said. Theres a lot of guidance on the judicious placement of the nitrogen fertilizer, but [farmers] dont all take the time to do that.

However, farmers use of sustainable practices like rotational grazing and the cultivation of specific carbon storing plant species makes a big difference.

According to Wolfe, if beef is produced using a rotational, meadowland grazing system, the cost of transporting crops to feed animals is eliminated. This is also a more carbon-neutral method of meat production.

Perennial plants in these systems store tremendous [amounts of] carbon in their roots and compensate for the carbon footprint of the methane emissions from the animals, Wolfe said.

Purchasing minimally packaged meat directly from local farmers who prioritize sustainable agriculture and free grazing all add up, Wolfe said.

Whats interesting about agriculture and meat production systems is that they not only think about reducing their emissions, but they can suck CO2 out of the atmosphere, by nature of what the industry is, and store it in our soils and trees, Wolfe said.

Although these modes of sustainable agricultural and meat production are definitely consequential, Wolfe praised the environmental implications of vegetarianism and veganism.

If [the world] adopted a vegetarian diet we could reduce greenhouse gas emissions from agriculture by a third to a half, Wolfe said.

Eliminating all meat from your diet youre doing a lot more. [You are removing] an added trophic level to our food system. In most cases we are growing crops that we could be eating directly, and instead were feeding it to animals, and finally it gets to us, Wolfe said. This added step in the system creates inefficiency and energy is wasted.

So, what if the whole world went vegan?

Wolfe was realistic. There are places in the world that are somewhat food insecure, [where] they do not have arable land to grow many food crops effectively. But, they can raise animals So, in some places you need some meat consumption, Wolfe said.

[However,] if we simply went to a diet that constrained meat consumption to a Mediterranean diet which would be meat consumption once or twice a week, and some fish consumption once or twice, and the rest vegetarian that too would have a significant impact. There are ways to get part-way there, Wolfe said.

Wolfe further noted his optimism regarding climate change, citing efforts at the local, state, and national level.

Despite things you might hear from the executive branch, the USDA is still funding projects that are focused on sustainability and reducing the footprint of agriculture on the environment, Wolfe said.

Wolfe himself was involved in a congressional committee on sustainable agriculture solutions and technology, as well as the creation of Adapt-N, an app guiding farmers with their use of nitrogen fertilizers.

Wolfe further emphasized the power of the consumer. All of the foods youre buying taking the time to find out the sources of that food, and doing what you can to buy food from farmers who are doing things sustainably [can help immensely], Wolfe said.

Excerpt from:

What if the World Went Vegan? - Cornell University The Cornell Daily Sun

California-based vegan chain Plant Power Fast Food (PPFF) will open inside the space formerly occupied by Carls Jr. in Fountain Valley, CA in early 2020. The eaterywhich will feature a drive-thruwill serve an array of vegan fast food, such as chicken nuggets, almond milk-based milkshakes, and classic burgers, including The Big Zaca plant-based take on McDonalds Big Mac named after PPFF co-founder Zachary Vouga. Moving into the shells of former meat-based fast food restaurants is extremely beautiful to me, Vouga told VegNews. Its almost poetic in that it serves as a tangible, shining example of the paradigm shift were seeing across the country as consumers ditch meat and dairy for good. Were the future of fast food and were coming to take your restaurant. The growing vegan chain opened its flagship location in 2016 in Ocean Beach, CA before expanding to a second location in 2017 in Encinitas, where it transformed a former Burger King into a vegan drive-thru. Since then, in addition to launching a food truck, the five-location chain has set its sights on aggressive expansion to four more Southern California locations in the next 16 months. In April, PPFF opened a location on campus at the San Diego State University, where it attracted 1,100 customers on opening day. My two partners and I are ethical vegans to the bone, thats why we got into this. We arent going to stop until weve effected institutional change, Vouga said. In fact, were just getting started.

Want more of todays best plant-based news, recipes, and lifestyle?Get our award-winning magazine!

See more here:

Vegan Drive-Thru to Take Over Shuttered Carl's Jr. in California - VegNews

Ready, set, recipes! Here are our just published, fresh-out-the-mill recipes in one convenient place! These are the top vegan recipes of the day, and are now a part of the thousands of recipes on our Food Monster App! We have chickpea pumpkin blondies, Nutella mousse, and the ultimate guacamole recipe, so if youre looking for something new and delicious, you are sure to find a new favorite!

Source: Calming Turmeric Mung Bean Soup

Make this delicious Calming Turmeric Mung Bean Soup by Molly Patrickto calm your soul and nourish your body. Its so flavorful and good for you. Theres an Instant Pot and stove top option do whatever is good for you! Either way it tastes amazing! This Turmeric Mung Bean Soup is made with a delicious mixture of onions, garlic, ginger, tomato, cabbage, celery, mung beans, and more. It is such a great fall meal!

Source: Stewed Plum Compote

This delicious and sweet Stewed Plum Compote by Petra Vogel will spice up your desserts, breakfasts, or whatever else you want to add it to.

Source: Vegan Oven Baked Eggplant Parmesan

Whats fab about this Oven Baked Eggplant Parmesan by Gabrielle St. Claireis everything! Its fairly quick and easy, features staple ingredients, uses almond flour versus white flour, packs tons of flavor, crispy texture, the red sauce packs tons of flavor and skips the struggle of having to navigate finding a healthy red sauce, can easily be made in bulk, and is perfect for any season!

Source: Flourless Chickpea Pumpkin Blondies

Flourless Chickpea Pumpkin Blondies by Crissy Cavanaugh are great for both vegans and gluten-free diets. This recipe is great for fall with the addition of pumpkin spice. A blender and only one bowl is needed to create these protein packed powerhouse blondies! They make a great dessert, but can also be an energizing snack!

Source: Nutella Mousse

Source: Cheezy Kale Chips

If you havent been living under a rock, youve likely heard about the kale being a health food. The leafy green is abundant in V vitamins, amino acids, and fiber. There are some really tasty ways to get it into your diet (and perhaps even slip it into your kids meals). Today, youre going to learn how to make Cheezy Kale Chips by Amanda Froelich!

Source: Super Simple Apple Pie

As we head into fall, youre going to need a go-to apple pie recipe to whip up for healthy but delicious desserts and look no further than this Super Simple Apple Pie by Amanda Froelich!

Source: Half Rainbow Slaw

This flashy colorful Half Rainbow Slaw by The Adventurous Eaters Club by Misha and Vicky Collins just may be your kids favorite. With its tart flavor and satisfying crunch, it may turn your kid into such a die-hard cabbage lover. Let your kids do all the grating so they get the chance to work with these colorful veggies.

Source: The Ultimate Guacamole

This is the ultimate guacamole recipe. Serve it with chips and fresh vegetables or enjoy it in wrap form. Its easy to make and is a great addition to so many dishes. Made with creamy avocado, red onion, tomatoes, and spices there is no arguing that this Ultimate Guacamole by Christina Bedetta is the best. With such delicious flavors and versatility, the possibilities are endless!

Source: Crispy Flavorful Pickles

A super quick recipe for yummy,Crispy Flavorful Pickles by Caroline Ginolfi. Have them on the side of your preferred vegan dinner!

We also highly recommend downloading ourFood Monster App, which is available foriPhone, and can also be found onInstagramandFacebook. The app has more than 15,000 plant-based, allergy-friendly recipes, and subscribers gain access to new recipes every day. Check it out!

For more Vegan Food, Health, Recipe, Animal, and Life content published daily, dont forget to subscribe to theOne Green Planet Newsletter!

Being publicly-funded gives us a greater chance to continue providing you with high quality content. Pleasesupport us!

Excerpt from:

From Vegan Chicken Parmesan to Cheezy Kale Chips: Our Top 10 Vegan Recipes of the Day! - One Green Planet

The Vegan Cookbook Club is not really a club you dont have to be vegan to join and its main purpose is not writing vegan cookbooks. It is simply a monthly gathering for anyone with an interest in a plant-based diet and in search of information and inspiration.

The Vegan Cookbook Club has helped me find recipes which are delicious, simple and healthy, said Pam Griggs, who was one of the six people at that first meeting in 2016. Another longtime attender, Carol Kalm, described it as a friendly, diverse, helpful, accepting group, and added, Youre never too old to learn a new way of eating. Don Watson, who has been attending for a year, said, The members of the club were very welcoming, and they helped ease my transition to a healthier diet. Now my visits to the doctors office are happy times for me.

People sit in a large circle to share ideas during a recent meeting of the Vegan Cookbook Club at the Mount Royal Branch of the Duluth Public Library.(Clint Austin / caustin@duluthnews.com)

Tracy Gellatly said she felt accepted since her first meeting.

The group has a warm, gentle way of gathering each month to help each other in our quest toward better health, connections with others and our planet through plant-based eating," she said.

Gellatly said she tends to feel in the minority as a vegan in social settings and that it's peaceful to relax with a group of people who support her dietary and lifestyle choices.

"I dont feel I need to defend or explain," she said, "but just share freely with like-minded people. Everyone is in a different place in their journey, and it is wonderful to share tips, recipes and stories with each other. This group has by far been the best resource and support in my decision to begin my vegan lifestyle almost one year ago.

Don Watson (left) of Duluth talks about how eating vegan has helped to lower his cholesterol and blood pressure as Dave Watson (no, they are not related) listens during a recent meeting of the Vegan Cookbook Club at the Mount Royal Branch of the Duluth Public Library.(Clint Austin / caustin@duluthnews.com)

The meeting format is simple. Seated in a circle, every person in attendance has the opportunity to speak for a few minutes. Everyone is heard, everyone gets to teach, everyone gets to learn. Meeting notes are emailed out to the entire list of 100-plus, allowing people who are not able to attend regularly to still be part of the group.

A measure of the success of the club in Duluth is that it has inspired the creation of a similar group in Minneapolis, where a Vegan Recipe Club now meets monthly at the East Lake Library branch of the Hennepin County Library. (For more information, check the Facebook page for Compassionate Action for Animals, under Events.)

Videos and books about living a vegan lifestyle sit on a table during a recent meeting of the Vegan Cookbook Club at the Mount Royal Branch of the Duluth Public Library. (Clint Austin / caustin@duluthnews.com)

Inspired by the wealth of information that was being shared at Vegan Cookbook Club meetings, Jody Richards, a founding member of the group, took on the project of creating a book. The Vegan Cookbook Club: Stories, Recipes & More is 78 pages of vegan recipes and personal stories, plus tips on all things vegan, such as how to cook dry beans, how to eat vegan on the road, and a general philosophy of life and diet: Every day is a new day. Do your best without getting hung up on dietary mistakes from the day before.

Members listen to Jody Richards talk about how she uses cinnamon during a recent meeting of the Vegan Cookbook Club at the Mount Royal Branch of the Duluth Public Library.(Clint Austin / caustin@duluthnews.com)

For the book, 23 club members agreed to write about their health journeys and what inspires them in the vegan life. As the introduction explains, There are tales of illness and regained health, of challenges with family or while traveling, of years of study and of sudden insights. No two stories are the same, but all radiate a sense of hopeful exuberance.

The books are $10 each and can be purchased before and after any monthly Vegan Cookbook Club meeting, and at Zenith Bookstore, 318 N. Central Ave. in Duluth.

Because the Vegan Cookbook Club has no ongoing expenses, the group has no need to raise money for itself, so profits from book sales will go to the Duluth Library Foundation. Collaboration between the club and the library has been fundamental to the clubs success; the library has an extensive collection of vegan cookbooks and offers a safe and accessible place to meet. In the hope that this model will be replicated in other locales, the cookbook includes a section titled How to Start a Vegan Cookbook Club in Your Community. In fact, former attender Sue Gilmer writes, Since moving away, I have really been missing our vegan cooking club! I think I will try to get one started in our new town, since there is nothing like that here.

Thai Vegetable Soup, Moroccan Carrot Salad, and Walnut Waldorf Sandwich are all recipes in "The Vegan Cookbook Club" recipe book. (Emma Ambrosi / For the News Tribune)

Here are four recipes from The Vegan Cookbook Club cookbook:

This is a brothy, gentle soup. I added spinach when I made it.

Ingredients

1 tablespoon olive oil

1 onion, finely chopped

4 oz. mushrooms, chopped

1 tablespoon ginger, minced

2 cloves garlic, minced

1 green or red bell pepper, diced

2 potatoes, diced

1 cup carrots, diced

3 cups vegetable broth

One 14-oz. can coconut milk

1 tablespoon soy sauce

1 teaspoon lime juice

Cilantro

Directions

In soup pot, heat oil and saute onion, mushrooms, ginger, garlic and bell pepper until soft. Add remaining ingredients except lime juice and cilantro. Simmer for about 20 minutes, until potatoes and carrots are tender. Add lime juice and garnish with cilantro. Serve over rice or rice noodles if desired.

This delicious sandwich filling can also be eaten as a salad.

Ingredients

1 cup coarsely chopped walnuts (lightly toasted if desired)

cup minced celery

cup dried cranberries or cherries

1 apple, finely chopped

1 teaspoons onion powder

1 teaspoon curry powder (optional)

cup vegan mayonnaise

Salt to taste

Combine all ingredients. Spread on bread or stuff into a pita.

Ingredients

3 extra large carrots (or the equivalent)

cup golden or dark raisins

3 tablespoons lemon juice

teaspoon cumin

teaspoon cinnamon

teaspoon salt

1 pinch cayenne

2 tablespoons olive oil

cup toasted slivered almonds

Grate carrots and place in a bowl with raisins. In a small bowl, whisk together remaining ingredients except almonds. Pour this dressing over carrots and toss. Add almonds and serve.

Ingredients

1 pound vegan burger crumbles

a little oil or water

cup uncooked long-grain white rice

1 small onion, chopped

1 14-oz. can chopped tomatoes, undrained

1 14-oz. can sauerkraut, undrained

cup water

salt and pepper to taste

caraway seeds (optional)

In a large skillet, saute burger crumbles in a little oil or water. Top with all remaining ingredients, cover and cook on low heat until rice is done, about 25 minutes. Note: To make sauerkraut less potent, rinse it and replace the sauerkraut juice with water.

Bonnie Ambrosi lives in Duluth and is an organizer of The Vegan Cookbook Club. Write to her at bonnieambrosi@gmail.com.

Read the original:

After three years of camaraderie, Vegan Cookbook Club has a book of its own - West Central Tribune

DULUTH On the first Thursday of December 2016, six people met in the Blue Room of Mount Royal Branch Library to talk about vegan cooking. They called their group The Vegan Cookbook Club. Three years later, more than 100 individuals have joined the group, and theyve published a cookbook.

The Vegan Cookbook Club is not really a club you dont have to be vegan to join and its main purpose is not writing vegan cookbooks. It is simply a monthly gathering for anyone with an interest in a plant-based diet and in search of information and inspiration.

The Vegan Cookbook Club has helped me find recipes which are delicious, simple and healthy, said Pam Griggs, who was one of the six people at that first meeting in 2016. Another longtime attender, Carol Kalm, described it as a friendly, diverse, helpful, accepting group, and added, Youre never too old to learn a new way of eating. Don Watson, who has been attending for a year, said, The members of the club were very welcoming, and they helped ease my transition to a healthier diet. Now my visits to the doctors office are happy times for me.

Tracy Gellatly said she felt accepted since her first meeting.

The group has a warm, gentle way of gathering each month to help each other in our quest toward better health, connections with others and our planet through plant-based eating, she said.

Gellatly said she tends to feel in the minority as a vegan in social settings and that its peaceful to relax with a group of people who support her dietary and lifestyle choices.

I dont feel I need to defend or explain, she said, but just share freely with like-minded people. Everyone is in a different place in their journey, and it is wonderful to share tips, recipes and stories with each other. This group has by far been the best resource and support in my decision to begin my vegan lifestyle almost one year ago.

The meeting format is simple. Seated in a circle, every person in attendance has the opportunity to speak for a few minutes. Everyone is heard, everyone gets to teach, everyone gets to learn. Meeting notes are emailed out to the entire list of 100-plus, allowing people who are not able to attend regularly to still be part of the group.

A measure of the success of the club in Duluth is that it has inspired the creation of a similar group in Minneapolis, where a Vegan Recipe Club now meets monthly at the East Lake Library branch of the Hennepin County Library. (For more information, check the Facebook page for Compassionate Action for Animals, under Events.)

Stories, recipes and more

Inspired by the wealth of information that was being shared at Vegan Cookbook Club meetings, Jody Richards, a founding member of the group, took on the project of creating a book. The Vegan Cookbook Club: Stories, Recipes & More is 78 pages of vegan recipes and personal stories, plus tips on all things vegan, such as how to cook dry beans, how to eat vegan on the road, and a general philosophy of life and diet: Every day is a new day. Do your best without getting hung up on dietary mistakes from the day before.

For the book, 23 club members agreed to write about their health journeys and what inspires them in the vegan life. As the introduction explains, There are tales of illness and regained health, of challenges with family or while traveling, of years of study and of sudden insights. No two stories are the same, but all radiate a sense of hopeful exuberance.

The books are $10 each and can be purchased before and after any monthly Vegan Cookbook Club meeting, and at Zenith Bookstore, 318 N. Central Ave. in Duluth.

Because the Vegan Cookbook Club has no ongoing expenses, the group has no need to raise money for itself, so profits from book sales will go to the Duluth Library Foundation. Collaboration between the club and the library has been fundamental to the clubs success; the library has an extensive collection of vegan cookbooks and offers a safe and accessible place to meet. In the hope that this model will be replicated in other locales, the cookbook includes a section titled How to Start a Vegan Cookbook Club in Your Community. In fact, former attender Sue Gilmer writes, Since moving away, I have really been missing our vegan cooking club! I think I will try to get one started in our new town, since there is nothing like that here.

Here are four recipes from The Vegan Cookbook Club cookbook:

Thai Vegetable Soup

This is a brothy, gentle soup. I added spinach when I made it.

1 tablespoon olive oil

1 onion, finely chopped

4 oz. mushrooms, chopped

1 tablespoon ginger, minced

2 cloves garlic, minced

1 green or red bell pepper, diced

2 potatoes, diced

1 cup carrots, diced

3 cups vegetable broth

One 14-oz. can coconut milk

1 tablespoon soy sauce

1 teaspoon lime juice

Cilantro

In soup pot, heat oil and saute onion, mushrooms, ginger, garlic and bell pepper until soft. Add remaining ingredients except lime juice and cilantro. Simmer for about 20 minutes, until potatoes and carrots are tender. Add lime juice and garnish with cilantro. Serve over rice or rice noodles if desired.

Walnut Waldorf Sandwiches

This delicious sandwich filling can also be eaten as a salad.

1 cup coarsely chopped walnuts (lightly toasted if desired)

1/2 cup minced celery

1/4 cup dried cranberries or cherries

1 apple, finely chopped

1 1/2 teaspoons onion powder

1 teaspoon curry powder (optional)

1/2 cup vegan mayonnaise

Salt to taste

Combine all ingredients. Spread on bread or stuff into a pita.

Moroccan Carrot Salad

3 extra large carrots (or the equivalent)

1/2 cup golden or dark raisins

3 tablespoons lemon juice

1/2 teaspoon cumin

1/2 teaspoon cinnamon

1/2 teaspoon salt

1 pinch cayenne

2 tablespoons olive oil

1/4 cup toasted slivered almonds

Grate carrots and place in a bowl with raisins. In a small bowl, whisk together remaining ingredients except almonds. Pour this dressing over carrots and toss. Add almonds and serve.

German Skillet Dinner

1 pound vegan burger crumbles

A little oil or water

1/2 cup uncooked long-grain white rice

1 small onion, chopped

1 14-oz. can chopped tomatoes, undrained

1/4 cup water

Salt and pepper to taste

Caraway seeds (optional)

In a large skillet, saute burger crumbles in a little oil or water. Top with all remaining ingredients, cover and cook on low heat until rice is done, about 25 minutes.

Note: To make sauerkraut less potent, rinse it and replace the sauerkraut juice with water.

Bonnie Ambrosi lives in Duluth and is an organizer of The Vegan Cookbook Club. Write to her at bonnieambrosi@gmail.com.

Read the original here:

After 3 years of camaraderie, Vegan Cookbook Club has a book of its own - Minot Daily News