Pecan-Cranberry Cocoa Cake

Makes one 9-inch cake

cup dried cranberries

cup orange, cranberry, or apple juice (or boiling water)

cup pecans, toasted and cooled, coarsely chopped

cup rolled oats

cup vegan cane sugar

3 tablespoons vegan chocolate chips

1 cups all-purpose flour

cup Dutch-process cocoa powder

cup vegan cane sugar

1 teaspoon baking powder

1 teaspoon baking soda

1 teaspoon ground cinnamon

teaspoon fine sea salt

5 tablespoons neutral oil

cup pure maple syrup, grade A, dark

cup any nondairy milk

1 teaspoon pure vanilla extract

1 tablespoon apple cider vinegar

Make the filling: Mix the cranberries and juice or water in a small bowl and set aside for about 15 minutes, or until the cranberries are softened. Drain the cranberries, reserving 1 tablespoon of the soaking liquid. Spoon the cranberries back into the bowl, and add the pecans, oats, sugar, and chocolate chips. Mix to coat. Set aside while you mix the cake batter.

Make the cake: Position a rack in the center of the oven and preheat to 350 degrees. Oil the sides and bottom of a 9-inch round cake pan and line the bottom with a parchment.

Place a wire mesh strainer over a medium bowl. Add the flour, cocoa, sugar, baking powder, baking soda, cinnamon, and salt to the strainer and stir with a whisk to sift the ingredients into the bowl. Whisk to aerate the mixture.

In a separate medium bowl, whisk the oil, maple syrup, nondairy milk, vanilla, and vinegar. Pour into the dry mixture and whisk until the batter is smooth. The batter will be thick but pourable.

Pour about half the batter into the prepared cake pan. Sprinkle with half the filling. Top with the remaining batter, using a small spatula to spread the batter to the sides of the pan if necessary. Sprinkle the remaining filling over the batter.

Bake for 34 to 38 minutes, or until the cake has begun to pull away from the sides of the pan and a wooden toothpick inserted into the center comes out clean or with just a few moist crumbs.

Cool the pan on a wire rack for 10 minutes. Invert the cake on the rack and carefully remove the parchment.

Fran Costigan, cooking teacher and cookbook author

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How to throw a vegan Thanksgiving that your whole family will embrace - The Philadelphia Inquirer

Not a cook? Thats OK. For Thanksgiving, you can get prepared vegan foods from grocery stores, order takeout, or use these meal-delivery services. Interested? Then peruse these options:

Order your vegan Thanksgiving feast from The Butchers Son via Mylk Guys, an all-vegan online grocery store. Impress your guests with the vegan delis Stuffed Crispy Skin Turkey Roast, Sausage Stuffing, Classic Eggnog, and Whole Cheesecake.

The Herbivorous Butcher in Minneapolis is another all-vegan delicatessen serving up some epic Thanksgiving delivery options. For $120, you can get a Turkey-Free Feastincluding Stuffed Turkey, Butternut Squasage, Meatloaf, Pesto Havarti, and Herb Fetadelivered right to your door.

We know and love Purple Carrot for its year-round vegan meal-delivery services, but the PETA Business Friend offers a seasonal vegan Thanksgiving dinner, too. For just $65, youll get a Hasselback Butternut Squash with Cider Glaze & Rosemary Pecan Dukkah, Roasted Brussels Sprouts with Oyster Mushrooms & Garlic Kimchi Butter, Rustic Ciabatta Stuffing with Root Vegetables & Herb Sausage, Cranberry Sauce, Classic Gravy, and a Cranberry Citrus Cake with Coconut Whipped Cream & Crystalized Ginger. (Note: This is a meal kit, which means youll save a trip to the store and enjoy family time in the kitchen using the kits easy-to-follow instructions.)

What would a vegan takeout list be without a Veggie Grill mention? For the umpteenth November in a row, you can get your vegan Thanksgiving to go from everyones favorite fast-casual vegan restaurant chain. The holiday feast comes complete with a holiday roast, apple sausage stuffing, green beans with almonds and orange butter, mashed yams, cauli-mashed potatoes, mushroom gravy, and cranberry sauce and is available for pickup on Wednesday, November 27, only.

Last but not least, pick up your vegan holiday meal this year from your local Whole Foods. The best part (other than that its vegan) is that you have options! Choose from Chef Jenn Claibornes Vegan Meal for 2 (think Mushroom touffe and Braised Collard Greens with Tomatoes), a Vegan Meal for 4 (featuring The Herbivorous Butchers Vegan Stuffed Turky), or pick and choose which individual dishes you want to create your own custom vegan Thanksgiving dinner.

If none of the chains above tickles your taste buds, try asking local vegan or vegan-friendly restaurants if they offer a vegan Thanksgiving to go. If youre in the Los Angeles area, hit up Krimseys Cajun Kitchen, Follow Your Heart Market & Caf

or try Caf Gratitude for some sides and pies. If youre in or near New York City, consider ordering your feast from Harlems Seasoned Vegan.

Near Washington, D.C.? Roots Market has you covered.

If youre lucky enough to live in Seattle, order yourself a vegan Thanksgiving feast from Plum Bistroyoull be thankful that you did.

*****

Spend less time in the kitchen and more with family and friends this holiday by ordering from one of the options above. For even more selections, see what Trader Joes offers:

Your Entire Vegan Thanksgiving Feast Is at Trader Joes

Would you prefer to make a few dishes yourself? Weve got you covered there, too. Check out these vegan Thanksgiving side dish recipes:

Vegan Thanksgiving Side DishesComplete With Tutorials

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Vegan Thanksgiving to Go! 5 Places That Offer Takeout - PETA

Thanksgiving is almost here. As we gear up for the big day, we're sharing some of our favorite holiday dishes from recent years. Today, we've got celebratory dishes that are perfect for a meat-free holiday meal. If youve got vegans or vegetarians coming for Thanksgiving dinner, here are 35 recipes for main dishes and sides that are sure to leave them feeling truly thankful.

Kate Lewis, Running Press

Chocolate Pecan Cranberry Coffee Cake, from "Vegan Chocolate," by Fran Costigan.

Heres a perfect way to start Thanksgiving day. This chocolately coffee cake from vegan baking expert Fran Costigan features cranberries, pecans and oats. This is the perfect thing to munch on while watching the Macys parade on TV.

Recipe: Chocolate Pecan Cranberry Coffee Cake.

Grant Butler, The Oregonian/OregonLive

Spiced Pumpkin Cranberry Muffins With Chocolate and Pecans, a recipe from vegan baking author Fran Costigan.

Heres another great way to start Thanksgiving morning. These delicious pumpkin, cranberry and chocolate muffins from Fran Costigan are loaded with chocolate, and they also could be served for dessert after the big meal. And they can be made in advance, which helps cut back on kitchen work on Thanksgiving.

Recipe: Spiced Pumpkin Cranberry Muffins With Chocolate and Pecans.

Alicia Ross, Kitchen Scoop

Dairy-free Maple Pumpkin Bread, a recipe by Kitchen Scoop columnist Alicia Ross.

Heres another great way to start Thanksgiving Day. Kitchen Scoop columnist Alicia Ross came up with this easy pumpkin quick bread to satisfy guests with a dairy allergy. Applesauce and pureed pumpkin take the place of eggs. Serve it warm out of the oven with spiced apple cider or hot coffee.

Recipe: Dairy-free Maple Pumpkin Bread.

Yuki Sugiura

Pumpkin Seed Pate. (Yuki Sugiura)

Heres a dynamite appetizer thats perfect to serve on Thanksgiving when the football-watching guests are waiting for the big meal. The recipe comes together in just 10 minutes, and is perfect with crackers, vegetable sticks, or on large lettuce leaves. It will help cut the hungries until its meal time.

Recipe: Pumpkin Seed Pate.

Matthew Prescott, Flatiron Books

Mushroom and Kale Galette, a recipe from "Food is the Solution: What to Eat to Save the World" by Matthew Prescott.

This show-stopping galette is savory, made with mushrooms, kale, eggplant and capers, plus some non-dairy yogurt for creaminess. Its perfect for Thanksgiving, when you want a pretty centerpiece meal thatll be sure to please.

Recipe: Mushroom and Kale Galette.

Emily Brooke Sandor, Chronicle Books

Polenta With Wild Mushrooms, Hazelnuts and Figs, from "Pure Vegan" by Joseph Shuldiner.

Heres a vegan main dish thats so jaw-droppingly beautiful its sure to be the star of the Thanksgiving table. The combination of wild mushrooms, hazelnuts, figs and thyme evokes the earthy flavors of the Pacific Northwest. The preparation is elaborate, but this is Thanksgiving, when we go all out. To save time, you can prepare the polenta and lentils a day ahead.

Recipe: Polenta With Wild Mushrooms, Hazelnuts and Figs.

Matthew Mead, The Associated Press

Pumpkin Bisque, a recipe from Kitchen Scoop columnist Alicia Ross.

Soup makes a great first course for Thanksgiving, and this spicy soup from Melissa dArabian is a time-saver because it can be made the day before and rewarmed just before serving. Theres a bonus to making it in advance, too: The flavors of the Thai red curry paste have time to meld with the pumpkin and apple, creating a harmonious, balanced soup.

Recipe: Pumpkin Peanut Curry Bisque.

Alicia Ross, Kitchen Scoop

Sweet Potato Bisque, a recipe by Kitchen Scoop columnist Alicia Ross.

Soup is an often-overlooked opening course at the Thanksgiving table, but this glorious soup from Kitchen Scoops Alicia Ross should seal the deal, offering a spicier sweet potato dish than what traditionally part of the holiday menu.

Recipe: Sweet Potato Bisque.

Simon Smith, Quadrille Publishing

The Ultimate Christmas Roast, from "Vegan Christmas" by Gaz Oakley.

YouTube star and cookbook author Gaz Oakley created this roast as a way to celebrate a proper Welsh Christmas. But its a perfect option for ambitious cooks wanting to make a dramatic Thanksgiving centerpiece.

Recipe: The Ultimate Christmas Roast.

Photo by Meredith Corporation

Roasted Stuffed Pumpkin, from "EatingWell Vegetables," by the editors of EatingWell.

Normally, the focal point of the Thanksgiving table is a roasted turkey. But this showstopping stuffed pumpkin, which can easily be adapted from vegetarian to vegan using egg and dairy substitutes, features a wonderfully seasoned bread and mushroom stuffing. Want a real splurge? Use wild mushrooms from the farmers market instead of crimini for added foresty flavor.

Recipe: Roasted Stuffed Pumpkin.

Motoya Nakamura, The Oregonian/OregonLive

Beet Wellingtons, a holiday recipe created by Portland cookbook author Ivy Manning.

Portland cookbook author Ivy Manning came up with this vegetarian riff on traditional Beef Wellingtons, with golden beets and portobello mushrooms taking the place of the beef. If you eliminate the goat cheese and the egg wash, the dish is vegan.

Recipe: Beet Wellingtons.

Ann Oliverio, Page Street Publishing Co.

Apple-Braised Tempeh and Butternut Squash Bake, a recipes from "The Easy Vegan Cookbook" by Kathy Hester.

This protein-packed dish from cookbook author Kathy Hester works as either a side dish or an entree, and is a great choice if youve been asked to bring a dish to a Thanksgiving potluck, because it travels well and its preparation couldnt be easier. In just a few minutes, you assemble all the ingredients in a baking dish, then pop it in the oven. In an hour, youve got an entree with all the must-have flavors of fall.

Recipe: Apple-Braised Tempeh and Butternut Squash Bake.

Simon Smith, Quadrille Publishing

Hasselback Potatoes With "Cheese" Sauce, from "Vegan Christmas" by Gaz Oakley.

Heres another Gaz Oakley recipe that brings elegance to the Thanksgiving table.

Recipe: Hasselback Potatoes With Cheese Sauce.

Simon Smith, Quadrille Publishing

Sexy Sprouts with Coconut Bacon, from "Vegan Christmas" by Gaz Oakley.

Gaz Oakleys take on holiday Brussels sprouts adds coconut bacon, which adds a delicious bit of salt and sweetness to the savory sprouts.

Recipe: Sexy Sprouts with Coconut Bacon.

Maya Sozer, Page Street Publishing Co.

Better Not Squash Mac & Cheese, from Maya Sozer's "Easy Vegan Breakfasts & Lunches."

Macaroni and cheese is a common Thanksgiving side dish in some parts of the country. And why not? Its rich and comforting, and in this squash-loaded version from cookbook author Maya Sozer, its completely vegan-friendly.

Recipe: Better Not Squash Mac & Cheese.

Katie Sears, Chronicle Books

Nutty Curry-Stuffed Pumpkins from "Big Vegan" by Robin Asbell.

These colorful, single-serve stuffed pumpkins from cookbook author Robin Asbell are speckled with golden millet, green jalapeo and crunchy nuts, and finished with just a touch of coconut. They are a perfect main course for Thanksgiving, and are a fun way to use the mini pumpkins you find in a lot of grocery stores right now, though you can use other small squashes.

Recipe: Nutty Curry-stuffed Pumpkins.

Rita Maas, Ten Speed Press

Butternut Squash, Mushroom and Sage Crepes, "Candle 79 Cookbook," by Joy Pierson, Angel Ramos, and Jorge Pineda.

This elegant entree from New York Citys acclaimed Candle 79 restaurant features key Thanksgiving flavors, including sage and squash. Splurge a little on high-quality wild mushrooms to achieve the greatest depth of flavor.

Recipe: Butternut Squash, Mushroom and Sage Crepes.

David Prince, Penguin Random House

Roasted Acorn Squash With Sesame Seeds and Cumin, from "Martha Stewart's Vegetables" by the Editors of Martha Stewart Living.

Heres a dandy Thanksgiving side dish from Martha Stewarts Vegetables. The beauty of acorn squash is that its skin is tender when roasted, making it totally edible. Acorn squash also adapts to a wide variety of flavors. Here, sesame seeds and cumin give it the warmth of the Mediterranean.

Recipe: Roasted Acorn Squash With Sesame Seeds and Cumin.

Nathan Hostler, Special to The Oregonian/OregonLive

Brussels Sprouts With Red Grapes.

Joan Harvey came up with this terrific Thanksgiving side dish, which uses seedless red grapes as a sweet counterpoint to the savory flavor of sprouts.

Recipe: Roasted Brussels Sprouts With Red Grapes.

Marcus Nilsson, Penguin Random House

Salt Roasted Potatoes, Shallots and Chestunts, from "Martha Stewart's Vegetables" by the Editors of Martha Stewart Living.

Heres a side dish from Martha Stewart thats perfect for both Thanksgiving and Christmas. Fingerling potatoes, shallots and chestnuts are roasted under a blanket of coarse salt, which locks in flavor and moisture. When the roasting is done, discard any excess salt, slice the potatoes and serve.

Recipe: Salt-baked Potatoes, Shallots and Chestnuts.

Sweet Potato, Lime and Peanut Soup, from "A Modern Way to Cook" by Anna Jones, 2016, Ten Speed Press. (Photo by Matt Russell)

We do some disgusting things to sweet potatoes for Thanksgiving, dousing them with sugar and marshmallows, then baking them until theyre mush. Heres a better option: A rich, silky soup with a crunchy topping of peanuts and fried shallots. Its a great opening course for the rest of the holiday meal.

Recipe: Sweet Potato, Lime and Peanut Soup.

Grant Butler, The Oregonian/OregonLive

Thanksgiving Soy Curls With Mashed Potatoes and Mushroom Gravy.

The flavors of Thanksgiving come through in the seasonings for this soy curl and mushroom gravy combo. Serve over fluffy mashed potatoes, wild rice or your favorite stuffing.

Recipe: Thanksgiving Soy Curls With Mushroom Gravy.

Matthew Mead, The Associated Press

Winter Citrus, Mushroom and Farro Stuffed Acorn Squash.

Heres a great vegan entre thats worthy of the Thanksgiving table. Roasting acorn squash brings out its natural sugar, which is accentuated by lemon, and given a savory counterpoint with umami-rich mushrooms and nutty farro.

Recipe: Winter Citrus, Mushroom and Farro Stuffed Acorn Squash.

Matthew Mead, The Associated Press

Roasted Butternut and Herb Tart.

Butternut squash is one of the flavor workhorses of the Thanksgiving table, though its rarely as elegant as this side dish, which layers paper-thin slices of squash and Yukon gold potatoes.

Recipe: Roasted Butternut and Herb Tart.

Ed Anderson

Cranberry Compote, from "Home: Recipes to Cook With Family and Friends" by Bryan Voltaggio. Reprinted with permission from Little, Brown and Company. (Photo by Ed Anderson)

Celebrity chef Bryan Voltaggio (of "Top Chef" fame) shares this terrific addition to Thanksgiving dinner. It gets layers of flavor from chamomile tea, jalapeno and spices like allspice and cinnamon. Sweet Reisling brings it all together. This is the new gold standard for cranberry side dishes.

Recipe: Bryan Voltaggio's Cranberry Compote.

Go here to see the original:

35 vegan, vegetarian Thanksgiving recipes to be truly thankful for - OregonLive

Kooky types Burger King debut vegan burger that is not suitable for vegans

What if we made a vegan burger, but then cooked it in a way that made it non-vegan? Burger Kings Rebel Whopper, which debuts in Europe and is soon to be on its way to the U.K., according to Bloomberg, is vegan. Burger King cooks its vegan burgers on the same grill as its beef burgers, which means it is not vegan. Vegan when raw, not vegan when cooked, but no-one eats a burger because its cooked. Schrdingers patt(y.) It also puts mayonnaise on the burger, which, why (and, not vegan.)

The Impossible Burger, which the company uses in the U.S. is not yet available in the U.K. because heme, the soy-derived protein that adds umami and creates the bleed has not been approved as an ingredient, but Burger Kings sizeable roll-out suggests that this is more than a stop-gap. Will there be conflict when heme is approved as safe? Probably. Is Impossible Burger and Beyond Meats adoption as saviours of the world troubling? Yes. Will Burger Kings balance sheet care? Unlikely. [Bloomberg]

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Burger Kings Rebel Whopper Is a Vegan Burger Until Its Cooked - Eater London

There is great excitement among vegans at the news that Mars is to launch a vegan version of its bestselling Galaxy bar in this country. Fans of proper chocolate may find it hard to understand what the fuss is about since most decent bars of dark chocolate do not contain dairy ingredients but those who regard a bar or a few chunks as an indulgent sugar rush rather than a gourmet experience will no doubt be keen to try the new products.

The new Galaxy bars have been presented as the first move by a mainstream manufacturer to offer consumers a plant-based alternative to milk chocolate, but it is telling that they are not actually attempting to imitate milk chocolate as such.

The new bars come...

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Don't get too excited about the new vegan Galaxy, there are much better (and more ethical) vegan chocolate bars out there - Telegraph.co.uk

Goddess Tiye has a hard time reeling off whats on the menu at Vegans on Rivers, which this week replaced Tav on the Ave. Its not that she isnt familiar with the dishes. She just has to keep pausing as she names them because, All the things are mouthwatering.

Among the items are Salisbury steak, chicken salad, a crispy chicken sandwich, a Denmark Vesey burger and pineapple upside-down cake, all of which are made without meat, butter or any other animal product.

When Goddess Tiye in March opened a restaurant in the 4245 Rivers Ave. building, which previously housed Ragamuffin Sugarshop and Iron Dog Diner, she figured she could draw a crowd with chicken wings and cocktails. But the August closure of Dellz on the Macon left North Charleston without a source of vegan food, so Goddess Tiye (who doesnt use a last name) on a random Tuesday decided to see if she could entice more customers with plant-based protein.

The experiment was so successful that Goddess Tiye retired Tav on the Ave. She and her husband worked with the founder of Lambs Bread, a popular vegan restaurant in Columbia, to create Vegans on Rivers.

Ive known him 20 years, Goddess Tiye says of the man known as King. I went in one day looking for African artifacts and he said he would help make this happen here if I just got the building.

Despite her longstanding relationship with King, Goddess Tiye is just two months into veganhood.

Its better than what I thought, she says. Its more healthy, and it can be healing.

In addition to dishes ranging from collards to gizzards (not really my idea, Goddess Tiye clarifies), Vegans on Rivers offers an array of beverages that are supposed to have curative properties, such as a sea moss smoothie. The restaurant also sells statues, clothes and incense.

Its a little bit of everything, Goddess Tiye says. And theyre loving everything so far.

Vegans on Rivers is open 11 a.m.-9 p.m. Monday-Wednesday and Friday-Saturday; 11 a.m.-8 p.m. Thursday; 1 p.m.-6 p.m. Sunday. For more information, at least until Goddess Tiye updates the restaurants website to reflect its new identity, call 843-459-2181.

Reach Hanna Raskin at 843-937-5560 and follow her on Twitter @hannaraskin.

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North Charleston once again has an all-vegan restaurant with opening of Vegans on Rivers - Charleston Post Courier

A new vegan spot, offering pizza and burgers, has made its debut in the neighborhood. The fresh arrival to the Colony, called Healthy Junk at the House, is located at 440 S. Anaheim Blvd., 209B, Anaheim CA 92805.

Healthy Junk at the House serves vegan burgers, sandwiches and vegan wood-fired Italian pizza, homemade pasta and salads. Diners can choose the Anaheim chili pepper burger, with cheese, fried chili peppers, Sriracha sauce and mayo; or opt for the fajita bowl, with grilled beefy strips and veggies with red sauce, rice and beans and topped with cilantro sauce and salsa.

Click here to view the menu.

Healthy Junk at the House has gotten off to an uneven start thus far, with a three-star rating out of four reviews on Yelp.

Yelper Lupita E., who reviewed the new spot on Oct. 25,wrote, We decided to order a pizza and tried the meatball sub. I always get a side of the fries at the other location so ordered them here too. The food was delicious."

Intrigued? Stop in to try it for yourself. Healthy Junk at the House is open from 11 a.m.9 p.m. on Monday, Tuesday, Wednesday, Thursday and Sunday and 11 a.m.10 p.m. on Friday and Saturday.

Want to keep your finger on the pulse of new businesses in Anaheim? Here's what else opened recently near you.

This story was created automatically using local business data, then reviewed and augmented by an editor. Click here for more about what we're doing. Got thoughts? Go here to share your feedback.

See more here:

Healthy Junk at the House brings vegan fare to The Colony - Hoodline

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.

Photo gallery: The Vegan Cookbook Club's November meeting

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.

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.

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

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

Optional: 1 teaspoon curry powder

cup vegan mayonnaise

Salt to taste

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

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.

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

optional: caraway seeds

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.

Eating a vegan diet could be the single biggest way to reduce your environmental impact on earth. Researchers at the University of Oxford found that cutting meat and dairy products from your diet could reduce an individuals carbon footprint from food by up to 73%. reported in The Independent, June 2018

"The Vegan Cookbook Club" cookbook is on sale before and after club meetings, and at Zenith Bookstore. (Emma Ambrosi / For the News Tribune)

The Vegan Cookbook Club meets on the first Thursday of every month at the Mount Royal Branch Library from 11:30 a.m.-12:30 p.m.

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

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Vegan Cookbook Club: After three years of camaraderie, the club has a book of its own - Duluth News Tribune

Fairfield Countys restaurant scene has expanded with the introduction of two eateries focused on vegan cuisine.

JRs Meatless Cuisine and Juices will have its grand opening on Nov. 15 at 3927 Main St. in Bridgeport, which was formerly occupied by Kabob & Gyro. The new restaurant will cater to the breakfast, lunch and dinner crowds with vegan meals, cold-pressed juices and smoothies. Chef Junior Mullings, who owns and operates the restaurant, said he was inspired by the increased public support for veganism.

This is not a passing trend but a way of life that we are excited to share with our newly found patrons and vegan explorers, he said.

In Ridgefield, Organika Kitchen opened at 424 Main St. on Nov. 12. The plant-based diet includes Acai Bowls, protein bowls, salads, sandwiches, juices and smoothies.

It is the third Organika Kitchen location in Fairfield County, joining the local chains eateries in New Canaan and Southport.

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New vegan restaurants arrive in Bridgeport and Ridgefield - Westfair Online

If you missed the chance to celebrate World Vegan Day with deals at your favorite restaurants, don't sweat itBen & Jerry's is extending the vegan promotions. Introducing: Ben & Jerry's "Im-BOSH-ible" ice cream burger.

Available at select locations in the United Kingdom, the ice cream burger is part of Ben & Jerry's special vegan menu that will be around for the rest of November. The menu was made in collaboration with Bosh, the popular cooking channel by duo Henry Firth and Ian Theasby. The two are huge advocates of the vegan lifestyle, and with over 1.9 million Facebook followers, they must know what they're doing.

The vegan Ben & Jerry's menu's main event is definitely the "Im-BOSH-ible" burger and this burger doesn't skimp out on any of the deliciously sugary (vegan) details. All sandwiched between a sweet brioche bun, the burger includes your choice of Ben & Jerry's non-dairy ice cream, Speculoos spread (think yummy Biscoff cookies in spread form), a salty caramel sauce, and vegan whipped topping. Basically, all necessary accoutrements are accounted for.

Other menu items of note include a toffee apple crunch sundae, which consists of layers of pecan-maple granola and apple compote, as well as two scoops of the new non-dairy cookies on cookie dough ice cream. It's topped off with salted caramel popcorn, drizzled with salted caramel sauce, and sprinkled with apple crisps. Finally, the "campfire snuggle" hot chocolate is non-dairy chocolate fudge brownie ice cream melted into an almond drink with an added pinch of cinnamon. The drink is garnished with whipped topping, vegan marshmallows, and popcorn.

Even if you don't strictly follow a vegan diet, these menu items are a must try. All three limited edition menu items will be available for purchase in Ben & Jerry's locations in London, England; Rotterdam, Netherlands; and Berlin, Germany through November 30.

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Ben And Jerrys Launched A Vegan Ice Cream Burger That Brings A Whole New Meaning To "Ice Cream Sandwich" - Delish