Ropeswing Hospitality Group - Bentonville, AR

Highly proficient in a broad range of cuisines and techniques, especially plant-based, vegan, vegetarian and gluten-free....

Please note that all salary figures are approximations based upon third party submissions to SimplyHired or its affiliates. These figures are given to the SimplyHired users for the purpose of generalized comparison only. Minimum wage may differ by jurisdiction and you should consult the employer for actual salary figures.

Send feedback or report inaccuracy

Gluten free, Dairy free, Vegan, etc.). Prepare, cook and present all menu items and specials. Contribute to the efficient operation of The Inn by participating...

Please note that all salary figures are approximations based upon third party submissions to SimplyHired or its affiliates. These figures are given to the SimplyHired users for the purpose of generalized comparison only. Minimum wage may differ by jurisdiction and you should consult the employer for actual salary figures.

Send feedback or report inaccuracy

Flagship Culinary Services is seeking experienced Vegan/HealthFood/Superfood cooks that are passionate about all things Vegetarian, Vegan, Health Food, Raw...

$20 an hour

We specialize in fresh hand made pasta and are looking forward to adding gluten free and vegan options on our menu....

$12 - $14 an hour

An ability to cook food in a timely manner, while ensuring compliance with all health and safety regulations....

Please note that all salary figures are approximations based upon third party submissions to SimplyHired or its affiliates. These figures are given to the SimplyHired users for the purpose of generalized comparison only. Minimum wage may differ by jurisdiction and you should consult the employer for actual salary figures.

Send feedback or report inaccuracy

Our Kitchen Prep Cook staff has an understanding of organic, gluten-free, and vegan ingredients and have a knowledge of food safety and proper food handling....

Please note that all salary figures are approximations based upon third party submissions to SimplyHired or its affiliates. These figures are given to the SimplyHired users for the purpose of generalized comparison only. Minimum wage may differ by jurisdiction and you should consult the employer for actual salary figures.

Send feedback or report inaccuracy

We are looking for a line cook who had experience in cooking vegan food. If you are passionate about vegan food we invite you to apply today....

Please note that all salary figures are approximations based upon third party submissions to SimplyHired or its affiliates. These figures are given to the SimplyHired users for the purpose of generalized comparison only. Minimum wage may differ by jurisdiction and you should consult the employer for actual salary figures.

Send feedback or report inaccuracy

Dulce Vegan Bakery & Cafe is looking for someone who is friendly and enthusiastic and thrives in a fast-paced kitchen environment and possesses excellent...

Please note that all salary figures are approximations based upon third party submissions to SimplyHired or its affiliates. These figures are given to the SimplyHired users for the purpose of generalized comparison only. Minimum wage may differ by jurisdiction and you should consult the employer for actual salary figures.

Send feedback or report inaccuracy

Knowledgeable of vegan, vegetarian, and gluten free diets is a plus. RED PIPE CAFE is now hiring workers for barista and food prep position....

Please note that all salary figures are approximations based upon third party submissions to SimplyHired or its affiliates. These figures are given to the SimplyHired users for the purpose of generalized comparison only. Minimum wage may differ by jurisdiction and you should consult the employer for actual salary figures.

Send feedback or report inaccuracy

Our Kitchen Prep Cook staff has an understanding of organic, gluten-free, and vegan ingredients and have a knowledge of food safety and proper food handling....

Please note that all salary figures are approximations based upon third party submissions to SimplyHired or its affiliates. These figures are given to the SimplyHired users for the purpose of generalized comparison only. Minimum wage may differ by jurisdiction and you should consult the employer for actual salary figures.

Send feedback or report inaccuracy

Retreat Chef & Cook*. We are looking for a cook to be able to manage light staff meals once or twice a day, and put together some amazing vegan and organic...

Please note that all salary figures are approximations based upon third party submissions to SimplyHired or its affiliates. These figures are given to the SimplyHired users for the purpose of generalized comparison only. Minimum wage may differ by jurisdiction and you should consult the employer for actual salary figures.

Send feedback or report inaccuracy

Now hiring experienced prep cooks. Must be able to focus in a fast pace kitchen. Work for a team oriented and fast paced restaurant. Must have good knife...

$10 - $15 an hour

Our goal is to make traditional meat dishes vegan. Chive Kitchen in downtown Farmington is looking for a Prep Cook to assist our Sous Chef and Chef specifically...

$11 - $13 an hour

We have an opening for 2 full-time COOK positions. A pioneer in socially and environmentally responsible sourcing, we cook everything from scratch using fresh,...

Please note that all salary figures are approximations based upon third party submissions to SimplyHired or its affiliates. These figures are given to the SimplyHired users for the purpose of generalized comparison only. Minimum wage may differ by jurisdiction and you should consult the employer for actual salary figures.

Send feedback or report inaccuracy

Our Kitchen Prep Cook staff has an understanding of organic, gluten-free, and vegan ingredients and have a knowledge of food safety and proper food handling....

Please note that all salary figures are approximations based upon third party submissions to SimplyHired or its affiliates. These figures are given to the SimplyHired users for the purpose of generalized comparison only. Minimum wage may differ by jurisdiction and you should consult the employer for actual salary figures.

Send feedback or report inaccuracy

your three favorite ingredients to cook with and why. Highly proficient in a broad range of cuisines and techniques, especially plant-based, vegan, vegetarian...

Please note that all salary figures are approximations based upon third party submissions to SimplyHired or its affiliates. These figures are given to the SimplyHired users for the purpose of generalized comparison only. Minimum wage may differ by jurisdiction and you should consult the employer for actual salary figures.

Send feedback or report inaccuracy

Engage with participants, answer questions about food being offered, and generally be an enthusiastic representative of the Sanctuary, Compassionate Cuisine,...

Please note that all salary figures are approximations based upon third party submissions to SimplyHired or its affiliates. These figures are given to the SimplyHired users for the purpose of generalized comparison only. Minimum wage may differ by jurisdiction and you should consult the employer for actual salary figures.

Send feedback or report inaccuracy

Darbster Vegan Restaurant is looking for an experienced Grill Cook. Must be able to work in a fast paced environment and pay attention to detail....

Please note that all salary figures are approximations based upon third party submissions to SimplyHired or its affiliates. These figures are given to the SimplyHired users for the purpose of generalized comparison only. Minimum wage may differ by jurisdiction and you should consult the employer for actual salary figures.

Send feedback or report inaccuracy

We specialize in fresh hand made pasta and are looking forward to adding gluten free and vegan options on our menu....

$12 - $14 an hour

You will be responsible for producing consistent quality Vegetarian, Vegan, Raw and Superfood products through the use of standard recipes....

$20 an hour

We are first hiring a new cook to join our team.This person must:. We're at Vegfests, Music Festivals, Breweries, and Fundraising Events all over the west coast...

$12 - $15 an hour

Now hiring experienced saute cooks. Must be able to focus in a fast pace kitchen. Work for a team oriented and fast paced restaurant. Must have good knife...

$11 - $15 an hour

Prep cook has the task of preparing all raw food and ingredients for the line cooks and chefs who assemble and cook then it is served to customers in a tasteful...

Please note that all salary figures are approximations based upon third party submissions to SimplyHired or its affiliates. These figures are given to the SimplyHired users for the purpose of generalized comparison only. Minimum wage may differ by jurisdiction and you should consult the employer for actual salary figures.

Send feedback or report inaccuracy

Is looking for a Production Manager will be responsible to lead our team of cooks to produce the best quality plant-based products.This position is a hands on...

$40,000 - $50,000 a year6d

Our goal is to make traditional meat dishes vegan. Chive Kitchen in downtown Farmington is looking for a Prep Cook to assist our Sous Chef and Chef specifically...

$11 - $13 an hour

Interest in a plant-based, vegan diet is a bonus. Want to work for the fastest growing USDA ORGANIC food and beverage chain in America???...

Please note that all salary figures are approximations based upon third party submissions to SimplyHired or its affiliates. These figures are given to the SimplyHired users for the purpose of generalized comparison only. Minimum wage may differ by jurisdiction and you should consult the employer for actual salary figures.

Send feedback or report inaccuracy

See the original post here:

20 Best Vegan Cook jobs (Hiring Now!) | Simply Hired

Food

Did you know that Aldi carries great vegan products? You do now! Bookmark this handy guide to vegan shopping at Aldi before your next grocery run.

Heres a list of vegan hot cocoa mixes to help get you through the remaining winter months.

In New York City, vegan options are plentiful. So, what are the must-try vegan hot spots in the Big Apple? Youll have to click to find out.

If you still think eating meat is evolutionary, you need to read this.

Try these vegan face masks to solve all your skin woes.

This list of vegan Instant Pot recipes will show you why its everyones favorite kitchen gadget.

To celebrate this #NewYearNewVegan, youll want to grab some of these trendy vegan fashion items for your closet.

With the addition of two new flavors, Ben & Jerrys now has 9 different Non-Dairy varieties available. Which is your favorite?

Theres no need to look at the list of ingredients on products from these all-vegan beauty brands.

Avocado toast is only the beginning.

Read the original here:

Cruelty-Free & Vegan Living & Lifestyle | PETA

Contents

The competition to produce inexpensive meat, eggs, and dairy products has led animal agribusiness to treat animals as objects and commodities. The worldwide trend is to replace small family farms with factory farmslarge warehouses where animals are confined in crowded cages or restrictive pens.

If the anti-cruelty laws that protect pets were applied to farmed animals, many of the most routine U.S. farming practices would be illegal in all 50 states.

Peter Cheeke, PhD, Oregon State University Professor of Animal Agriculture, Contemporary Issues in Animal Agriculture, 2004 textbook

According to Professor Bernard E. Rollin: [I]ndividual animals may produce, for example, gain weight, in part because they are immobile, yet suffer because of the inability to move. In the case of battery-cage egg production, Rollin explains that though each hen is less productive when crowded, the operation as a whole makes more money with a high stocking density: chickens are cheap, cages are expensive.

In an article in favor of cutting the space per pig from 8 to 6 square feet, industry journal National Hog Farmer advises that Crowding pigs pays.

The Economist, What Humans Owe to Animals, 8/19/95

In the United States, virtually all birds raised for food are factory farmed. Inside the densely populated sheds, vast amounts of waste accumulate. The resulting ammonia levels commonly cause painful burns to the birds skin, eyes, and respiratory tracts.

Peter Cheeke, PhD, Contemporary Issues in Animal Agriculture, 2004 textbook

Todays broiler reaches market weight in about one third the time it took the traditional broiler. This rapid growth rate has been accompanied by an increasingly high incidence of conditions that cause suffering, such as ascites and painful skeletal deformities. According to Professor John Webster of the University of Bristols School of Veterinary Science, Broilers are the only livestock that are in chronic pain for the last 20% of their lives. In order to avoid problems of reproduction and lameness associated with obesity, broilers used for breeding are severely feed restricted.

Bernard E. Rollin, PhD, Farm Animal Welfare, Iowa State University Press, 2003

Packed in cages (usually less than half a square foot of floor space per bird), hens can become immobilized and die of asphyxiation or dehydration. Decomposing corpses are found in cages with live birds.

To cut losses from birds pecking each other, farmers remove a third to a half of the beak from egg-laying hens, breeding chickens, and most turkeys and ducks. Without pain relief, the beak is partially amputated with a heated blade; or the end is damaged with a laser, infrared beam, or powerful electric spark and sloughs off days later. The birds suffer severe pain for weeks. Some, unable to eat afterwards, starve.

Each week, hundreds of thousands of laying hens die on U.S. farms. Most endure one to two years of battery-cage confinement before theyre disposed of as spent hens.

By the time their egg production declines, the birds skeletons are so fragile that many suffer broken bones as theyre removed from the cages. Hens who are transported to slaughter often endure long journeys and sustain further injuries. Flocks killed on-site are gassed, rendered, composted, or destroyed by other means (for example, on two California farms, workers fed 30,000 live hens into wood chippers).

Male chicks, of no economic value to the egg industry, are typically macerated (ground up alive) or gassed. In some cases, they are simply thrown into garbage bags alive, as depicted in the picture below of chicks dead and dying in a dumpster behind a hatchery.

Our task must be to free ourselves from this prison by widening our circle of compassion to embrace all living creatures and the whole of nature in its beauty.

Albert Einstein, letter dated 1950, quoted in H. Eves Mathematical Circles Adieu, 1977

In the September 1976 issue of the trade journal Hog Farm Management, John Byrnes suggested, Forget the pig is an animal. Treat him just like a machine in a factory.

Over 30 years later, National Pork Producers Council spokesperson Dave Warner showed dismay at the idea that pigs should be given more space:

So our animals cant turn around for the 2.5 years that they are in the stalls producing piglets. I dont know who asked the sow if she wanted to turn around.

Theres a schizoid quality to our relationship with animals, in which sentiment and brutality exist side by side. Half the dogs in America will receive Christmas presents this year, yet few of us pause to consider the miserable life of the pigan animal easily as intelligent as a dogthat becomes the Christmas ham.

Michael Pollan, An Animals Place, The New York Times Magazine, 11/10/02

Morley Safer described on 60 Minutes:

This [movie Babe] is the way Americans want to think of pigs. Real-life Babes see no sun in their limited lives, with no hay to lie on, no mud to roll in. The sows live in tiny cages, so narrow they cant even turn around. They live over metal grates, and their waste is pushed through slats beneath them and flushed into huge pits.

On September 17, 2008, the Associated Press reported on a cruelty investigation performed by PETA at a pig farm in Iowa. The report stated in part:

The video, shot by People for the Ethical Treatment of Animals, shows farm workers hitting sows with metal rods, slamming piglets on a concrete floor and bragging about jamming rods into sows hindquarters

At one point in the video, workers are shown slamming piglets on the ground, a practice designed to instantly kill those baby pigs that arent healthy enough. But on the video, the piglets are not killed instantly, and in a bloodied pile, some piglets can be seen wiggling vainly. The video also shows piglets being castrated, and having their tails cut off, without anesthesia.

To visit a modern CAFO (Confined Animal Feeding Operation) is to enter a world that, for all its technological sophistication, is still designed according to Cartesian principles: animals are machines incapable of feeling pain. Since no thinking person can possibly believe this any more, industrial animal agriculture depends on a suspension of disbelief on the part of the people who operate it and a willingness to avert your eyes on the part of everyone else.

More than any other institution, the American industrial animal farm offers a nightmarish glimpse of what capitalism can look like in the absence of moral or regulatory constraint. Here in these places life itself is redefinedas protein productionand with it suffering. That venerable word becomes stress, an economic problem in search of a cost-effective solution, like tail-docking or beak-clipping or, in the industrys latest plan, by simply engineering the stress gene out of pigs and chickens. Our own worst nightmare such a place may well be; it is also real life for the billions of animals unlucky enough to have been born beneath these grim steel roofs, into the brief, pitiless life of a production unit in the days before the suffering gene was found.

Michael Pollan, An Animals Place, The New York Times Magazine, 11/10/02

For many people, dairy farming conjures up images of small herds of cows leisurely grazing on open pastures. Although scenes like this still exist in the United States, most milk is produced by cows raised in intensive production systems. Some cows are housed indoors year-round, and lactating cows are often kept restrained in tie stalls or stanchions.

From 1940 to 2016, average per-cow milk production rose from 2 to 11 tons per year; some cows have surpassed 36 tons. High milk yields often causes udder breakdown, leading to early slaughter.

Although they dont reach mature size until at least 4 years old, dairy cows first give birth at about 2 years of age and are usually bred again beginning at about 60 days after giving birth, to maintain a yearly schedule. It is unprofitable to keep dairy cows alive once their milk production declines. Each year, approximately one quarter of the cows who survive the farms are sent to slaughter, most often due to reproductive problems or mastitis. Cows can live more than 20 years, however theyre usually slaughtered and used to produce ground beef at about 5 years of age, after roughly 2.5 lactations.

On the majority of dairy farms, calves are separated from their mothers within 12 hours of birth. The males are mainly sold for veal or castrated and raised for beef. Bob veal calves are killed as soon as a few days after birth; those used to produce special-fed veal are typically kept tethered in individual stalls until slaughtered at about 16 to 20 weeks of age. The female calves are commonly subjected to tail docking, dehorning, and the removal of extra teats. Most are kept in individual hutches or pens, often outdoors or in an unheated barn, and fed colostrum, then saleable or unsaleable/waste milk or a milk replacer until weaned, typically at about 9 weeks of age. Pneumonia and digestive disorders are the most common causes of death among female calves who survive beyond 48 hours but die before weaning.

Historically, man has expanded the reach of his ethical calculations, as ignorance and want have receded, first beyond family and tribe, later beyond religion, race, and nation. To bring other species more fully into the range of these decisions may seem unthinkable to moderate opinion now. One day, decades or centuries hence, it may seem no more than civilized behavior requires.

The Economist, What Humans Owe to Animals, 8/19/95

The term downer refers to an animal who is too injured, weak, or sick to stand and walk. The exact number of downer cattle on U.S. farms or feedlots or sent to slaughter facilities is difficult to ascertain, but estimates approach 500,000 animals per year; most are dairy cows. Complications associated with calving and injuries from slipping and falling are leading causes.

Evidence revealing widespread mistreatment of downer dairy cows hit the news in January 2008, when the Humane Society of the United States released footage from its undercover investigation of a California slaughter plant that supplied beef for the nations school lunch program:

In the video, workers are seen kicking cows, ramming them with the blades of a forklift, jabbing them in the eyes, applying painful electrical shocks and even torturing them with a hose and water in attempts to force sick or injured animals to walk to slaughter.

Temple Grandin, a renowned expert on animal agriculture and professor at Colorado State University, called the images captured in the investigation one of the worst animal abuse videos I have ever viewed.

See the HSUS report and video, and this Washington Post article; also HSUSs 2009 investigation of a dairy calf slaughter plant in Vermont.

A downed dairy cow. (Photo: Farm Sanctuary)

Before animals are slaughtered, they must be transported to the slaughterhouse. In the case of cows or steers, they are typically taken to a stockyard first, where they are auctioned off.

On the trucks, birds, pigs, sheep, or cows are crammed together. Mammals must stand in a slurry of urine, feces, and vomit; those who fall and cant get up may be trampled or suffocate.

The slatted trucks expose the animals to extreme temperatures. Some may suffer dehydration or frostbite, or become frozen to the trailers or cages.

Hot weather and humidity are deadly to pigs. Approximately 200,000 pigs die on their way to slaughter every year in the United States.

Like this bull I had last yearthis bull was one of the biggest bulls Ive ever seen. It was at the very front of the trailer. And the spirit it had, he was just trying his hardest to get off the trailer. He had been prodded to death by three or four driversbut his back legs, his hips have given out. And so basically they just keep prodding it. So it took about 45 minutes to get it from the front nose of the trailer to the back ramp.

Then from there it was chained with its front legs, and it fell off the ramp, smashed onto the floor, which I dont know how many feet that would be but quite a racketI just said, Why dont you shoot the damn thing? Whats going on? What about this Code of Ethics?

This one guy said, I never shoot. Why would I shoot a cow that can come off and theres still good meat there? When I first started, I talked to another trucker about downers. He said, You may as well not get upset. Its been going on for many years. It will go on for the rest of my life and your life. So just calm down about it. It happens. Youll get kind of bitter like I did. You just dont think about the animals. You just think that they arent feeling or whatever.

interview with a Canadian livestock trucker from A Cow at My Table, 1998 documentary

At Bushway, a calf slaughtering facility in Vermont, newborn male calves are typically brought in at one to seven days old. They are often trucked from long distances away, 10 or 12 hours or more, and they often arrive injured, weak and dehydrated. As a result, calves may arrive downed and unable to get up.

I witnessed animal handlers at Bushway grab a downed calf by a hind leg and drag him down an unloading ramp. Another calf was dragged through the holding pens. Dragging any non-ambulatory animal is against regulations. During another delivery, a handler swore at a downed calf and threw him off the second tier of the hauling trailer like a football.

Calves arriving at Bushway after slaughter hours were destined to spend yet another 1218 hours without food, when already they had been deprived of sustenance for perhaps days, since they were usually removed from their mothers immediately after birth. Sometimes calves are held overnight and it always broke my heart that employees would carry the bodies of these dead baby calves out of the pen because they died of dehydration and starvation.

A deadpile of pigs. (Photo: PETA)

Animals who survive the farms and transportwhether factory-farmed or free-rangeare slaughtered.

In the slaughterhouse, the animals can typically smell, hear, and often see the slaughter of those before them. As they struggle, theyre often abused by frustrated workers, who are under constant pressure to keep the lines moving at rapid speeds.

Jeremy Bentham, An Introduction to the Principles of Morals & Legislation, 1789

The Humane Methods of Slaughter Act, a federal law, requires mammals (other than rabbits) be stunned prior to slaughter (exempting religious slaughter). Typically, electric current is used to induce a heart attack and/or seizure; or a captive bolt gun is used to deliver a blow to the skull or shoot a rod into the animals brain.

Its not uncommon for an animal to suffer one or two failed stuns. In the case of a failed electrical stun, an animal may be paralyzed without losing sensibility. Unconscious animals whose necks are not cut soon enough may regain their senses after being hung on the bleed rail.

The Washington Post reported that, Hogs, unlike cattle, are dunked in tanks of hot water after they are stunned to soften the hides for skinning. As a result, a botched slaughter condemns some hogs to being scalded and drowned. Secret videotape from an Iowa pork plant shows hogs squealing and kicking as they are being lowered into the water.

You have just dined, and however scrupulously the slaughterhouse is concealed in the graceful distance of miles, there is complicity.

Ralph Waldo Emerson, Fate, The Conduct of Life, 1860

During religious slaughter, such as kosher and halal, animals are usually fully conscious as their throats are cut. This is supposed to induce rapid loss of consciousness. However, in a study of cattle at five kosher slaughter plants in several different countries, the timefrom the end of the cut until the eyes rolled back and the cow started to collapseranged from 8 to 120 seconds. Some cattle may have prolonged periods of sensibility lasting up to 385 seconds.

Animals are Gods creatures, not human property, nor utilities, nor resources, nor commodities, but precious beings in Gods sight.

Rev. Andrew Linzey, Oxford University, Animal Theology, 1995

Undercover videos taken by PETA between 2004 and 2008 at two U.S. kosher slaughterhouses revealed workers ripping the tracheas and esophagi from the throats of fully conscious cattle after the ritual cut; some of the animals are shown writhing in pools of blood, struggling to stand for minutes afterwards.

In Thinking in Pictures, Dr. Temple Grandin describes the shackle and hoist method of ritual slaughter:

Prior to slaughter, live cattle were hung upside down by a chain attached to one back leg. It was so horrible I could not stand to watch it. The frantic bellows of terrified cattle could be heard in both the office and the parking lot. Sometimes an animals back leg was broken during hoisting.

The shackle and hoist procedure can be seen in PETAs December 2009 video footage of a South American plant that supplies kosher meat to the United States.

See also: If This Is Kosher video; shechita photos.

Do we, as humans, having an ability to reason and to communicate abstract ideas verbally and in writing, and to form ethical and moral judgments using the accumulated knowledge of the ages, have the right to take the lives of other sentient organisms, particularly when we are not forced to do so by hunger or dietary need, but rather do so for the somewhat frivolous reason that we like the taste of meat?

In essence, should we know better?

Peter Cheeke, PhD, Oregon State University Professor of Animal Agriculture, Contemporary Issues in Animal Agriculture, 2004 textbook

Over 95 percent of U.S. land animals killed for food are birds, yet they are exempt from the federal Humane Methods of Slaughter Act and there is no federal law requiring they be handled humanely. To facilitate automated slaughter, birds are usually immobilized via electrical stunning. Hanging in shackles, the birds heads are passed through an electrified water bath.

It is not known whether this renders them unconscious, and the potential for birds suffering severely painful pre-stun shocks is difficult to eliminate. Each year, several hundred thousand chickens and turkeys reach the scalding tanks alive.

In 2015, the Humane Society of the United States released a video documenting the scalding of live hens, forced upside down into tanks of scorching hot water in which they drown. Watch the video below.

Turkeys enter the slaughter area, hanging shackled by their legs. The pain birds suffer from shackling can be extreme and inevitably causes violent wing flapping, which may result in dislocated joints and broken bones. Due to their wingspan, turkeys are prone to intensely painful pre-stun shocks.

In January of 2007, a Mercy For Animals investigator took a job in North Carolina at one of the nations largest poultry slaughterhouses to witness the conditions firsthand: Birds with broken legs and wings, open wounds, and large tumors were shackled and hung on the slaughter line; some of the injured were left writhing on the floor for hours beforehand. Workers punched, kicked, threw, and mutilated live birds; they tore eggs from the birds cloacae to toss at coworkers, and ripped the heads off birds who were trapped inside the transport cages.

A year later, PETA released footage of two other large plants, in Tennessee and Georgia, where many conscious birds were mangled by the killing machines or had their heads yanked off by workers. PETAs 2005 investigation of an Alabama plant, also found the neck-cutting machines routinely missed, slicing open the chickens wings, faces, and other body parts; numerous birds entered the scalding tanks for feather removal while fully conscious. The three facilities were owned by Tyson, a leading supplier to KFC.

Between October 2003 and May 2004, an undercover PETA investigator captured footage at a Pilgrims Pride chicken slaughterhouse in West Virginia. Workers were filmed violently and repeatedly throwing live chickens into a wall, picking chickens up by their legs and swinging their heads into the floor, and kicking and jumping up and down on live chickens. According to a New York Times article on the investigation, this plant had previously received KFCs Supplier of the Year award.

Below are two of the many chickens whose bodies were sliced open by the killing machines at the Alabama plant investigated by PETA in 2005.

On March 4, 2010, the House Oversight and Government Reform Committee held a hearing on the Continuing Problems in the USDAs Enforcement of the Humane Methods of Slaughter Act. Stan Painter, who served as a Food Safety and Inspection Service (FSIS) inspector for more than 24 years and has been chairman of the National Joint Council of Food Inspection Local Unions for over 6 years, testified:

The agency claimed that there was a full complement of staffing at Hallmark/Westland when that situation came to light, yet the facility management was able to game the system and abused animals in order to squeeze every last penny for the bottom line. There are some slaughter facilities in this country that are processing cattle at 390 head per hour and hogs at 1106 head per hour. At that rate of production, we would need to increase the number of inspectors assigned to be able to enforce all of laws and regulations adequately

We are also hamstrung by our supervisors who are either not qualified to do their jobs, unwilling to let us do our jobs, or who are not committed to making animal welfare a priorityeither in FSIS-regulated facilities or in their private lives.

True human goodness, in all its purity and freedom, can come to the fore only when its recipient has no power.

Humanitys true moral test, its fundamental test (which lies deeply buried from view), consists of its attitude towards those who are at its mercy: animals.

And in this respect humankind has suffered a fundamental debacle, a debacle so fundamental that all others stem from it.

Milan Kundera, The Unbearable Lightness of Being, 1984

Dr. Dean Wyatt, an FSIS supervisory public health veterinarian for over 18 years, provided a statement citing several examples of the violations he observedat both Bushway and Seaboard Farms, a large pig slaughterhouse in Oklahomaand the struggles he endured trying to enforce the law:

When upper-level FSIS management looks the other way as food safety or humane slaughter laws are broken, or, as has been my experience, retaliates against people who are enforcing those laws, then management is just as guilty for breaking those laws as are the establishments. The laws are there. The enforcement of those lawsin my experiencehas not been there and, in fact, has been willfully ignored by well-paid public officials.

Go here to see the original:

Modern Animal Farming - Vegan Outreach

In order for a product to be approved for Vegan Certification it must not contain meat, fish, fowl, animal by-products, eggs or egg products, milk or milk products, honey or honey been products, insects or products from insects such as silk or dyes, or sugar filtered with bone char.

Products may not contain or be sourced from leather, fur, silk, feathers, down, bone, horn, shell, wool, cashmere, shearling, angora, animal skin, suede, or mohair.

Liquids such as beer, wine, and fruit juices may not be filtered or clarified with animal products.

Products must not have involved animal testing of ingredients or finished products by the supplier, producer, manufacturer, or independent party and may not be tested in the future.

Products many not contain any animal-derived GMO's or animal-derived genes used to manufacture ingredients or finished product.

In addition,companies must submit and have approved by the Vegan Awareness Foundation that acceptable steps are taken to thoroughly clean and sanitize all surfaces, vessels, utensils and machinery used between vegan and non-vegan production cycles to minimize cross-contamination if shared machinery is used.

Read the original:

Certification - Vegan Action

CHEAP LAZY VEGAN RECIPES EBOOK - http://www.thecheaplazyvega...

It's finally here! Cheap Lazy Vegan Recipes e-Book is finally here! I'm so proud of this creation which I worked on for months to bring you guys. I've been working day and night - measuring, baking, cooking, cleaning, recipe writing, photographing...! But it was all worth it to bring you guys this e-book. I really hope you enjoy the book - it was the first time I've EVER done anything like this and it truly is a blessing. Thank you so much for all your continued support! Even if you don't buy the book, your views, words of encouragement and kindness are all so, so appreciated.

Cheap Lazy Vegan Recipes e-Book includes: 60 easy, delicious, healthy plant-based recipes Breakfast, mains, sweets, snacks, sauces and sides Holiday recipe ideas Lots of Asian/Korean inspired recipes! Simple and affordable ingredients and easy-to-follow instructions

MY SOCIAL MEDIA LINKS

WEBSITE / BLOG http://www.thecheaplazyvega...

VLOG CHANNEL http://www.youtube.com/ther...

INSTAGRAM http://www.instagram.com/ch...

FACEBOOK PAGE http://www.facebook.com/che...

SNAPCHAT ItsRosatron

YOUNOW https://www.younow.com/Chea...

TWITTER http://www.twitter.com/chea...

TUMBLR http://cheaplazyvegan.tumbl...

PERSONAL INSTAGRAM http://www.instagram.com/th...

BUSINESS ENQUIRIES - PLEASE CONTACTcheaplazyvegan@gmail.com

New videos every Wednesday & Saturday (sometimes more!) Dont forget to SUBSCRIBE http://bit.ly/1Oc8oVW

LINKS + DISCOUNTS

iHERB.com $5 off your first order http://www.iherb.com/iherb-......

The awesome BLENDER I use! http://bit.ly/2enA5Oo

VEGAN CUTS is an all vegan snack and beauty box subscription service and I am an ambassador! Check out their site here to sign up for a box or see what products they have to offer: http://caurl.co/r/x9qwl/g6lg

Check out the individual boxes + marketplace here: Snack Box: http://caurl.co/r/x9qwl/gd1g Beauty Box: http://caurl.co/r/x9qwl/g2r8 Marketplace: http://caurl.co/r/x9qwl/g6lg Vegan Starter Kit: http://bit.ly/1ZkphGl

TOP 12 FAVOURITE EASY VEGAN RECIPES http://bit.ly/1SbpmaQVEGAN GROCERY GUIDE http://bit.ly/1OHZOzATOP 5 TIPS ON GOING VEGAN http://bit.ly/1RCRWArWHY I WENT VEGAN (MY VEGAN STORY) http://bit.ly/1mN5FtmHOW TO LIVE ON $3 A DAY (VEGAN EDITION) http://bit.ly/1W9lvtJ

MUSIC By http://www.epidemicsound.com Show less

View original post here:

Cheap Lazy Vegan - YouTube

Food Empowerment Projects mission is to help people understand how their food choices can change the world for the good.

Why go vegan? | How to go vegan | Is a vegan diet healthy? | What happens to animals?

What does vegan mean?

A vegan is someone who avoids consuming anything which comes from a non-human animal or an insect. This includes chickens, eggs, fish, milk, lobster, and honey.

Food Empowerment Project (F.E.P.) promotes veganism for ethical reasons and we want to make sure you are fully informed about this compassionate choice.

Vegans avoid leather, wool, silk, and honey because these products depend on the same kind of exploitation and cruelty that animals farmed for food suffer and have similarly negative consequences for the environment. Vegans also avoid purchasing products that contain animal ingredients and products that were tested on animals. They also seek not to participate in the suffering of animals used in entertainment, such as marine parks and circuses that have animals.

The term vegan is also used to differentiate consumer items which contain only plant-based ingredients (and are not tested on animals) from those which involve animal ingredients (such as: This cake is vegan; it does not contain eggs or milk).

Why go vegan?

People go vegan for a variety of reasons, but from F.E.P.s perspective, the main reason to go vegan is compassion for animals. Animals are sentient beings: they are individuals who are uniquely aware of their own existence, who feel pain and pleasure, and who bond with others in systems of kinship that they value deeply and grieve for when they are lost.

Its clear that they suffer when they are confined, forcibly separated from their families, have their reproduction controlled, and are mutilated and killed in the routine practices of agriculture that involve animals (Food Empowerment Project explains in great detail the fate of various farm animals on our website see links under What happens to animals raised as commodities? below).

Veganism is also better for human workers and the world we live in. Jobs in slaughterhouses and dairy farms, for instance, consistently rank among the most dangerous in the U.S.: animals in fear or pain may try desperately to escape, injuring the workers in the process; animal agriculture industries are notorious for lax safety and health standards; and, of course, the standard tools of violence used in the industry carry their own risk to workers (see our pages on Slaughterhouse Workers* and Factory Farm Workers.*) The raising and slaughtering of animals is also catastrophically harmful to the environment (see our Pollution and Environmental Racism pages).

*Food Empowerment Project also readily acknowledges the abusive treatment of produce workers and advocates for them, as well.

How to go vegan

The basic idea of being vegan is to purchase and consume only items which are 100% plant-based and avoid all activities that support animal abuse and exploitation.

As a new vegan, the important thing is to make your best effort and to eliminate the obvious animal-derived ingredients from your shopping cart. Over time, you will become more comfortable with your lifestyle and gradually learn to eliminate the less obvious ingredients, as well.

Is a vegan diet healthy?

Yes, a vegan diet is healthy and appropriate for all kinds of people of various ages. In fact, It is the position of the American Dietetic Association that appropriately planned vegetarian diets, including total vegetarian or vegan diets, are healthful, nutritionally adequate, and may provide health benefits in the prevention and treatment of certain diseases. [1]

If you have more questions while transitioning to a vegan diet check out: Vegan for Life: Everything You Need to Know to Be Healthy and Fit on a Plant-Based Diet

What happens to animals raised as commodities?

Animals used for their reproductive secretions (dairy):

Animals used for their flesh (meat):

One final note: In the face of growing consumer awareness about the horrors of animal agriculture, these industries have increasingly tried to portray their treatment of animals as humane, using terms like free-range and cage-free, among others. These terms hide more than they reveal: theres nothing humane about these animals lives, or deaths.

Find out more in the Humane Myths section.

[1] Position of the American Dietetic Association: vegetarian diets. http://www.ncbi.nlm.nih.gov/pubmed/19562864

More:

Veganism | Food Empowerment Project

** please choose **ACT - Australian Capital TerritoryJervis Bay TerritoryNSW - New South WalesNT - Northern TerritoryQLD - QueenslandSA - South AustraliaTAS - TasmaniaVIC - VictoriaWA - Western Australia

** please choose **AntwerpEast FlandersFlemish BrabantHainautLiegeLimburgLuxembourgNamurWalloon BrabantWest Flanders

** please choose **ABBCMBNBNLNSNTNUONPEQCSKYT

** please choose **AnhuiBeijingChongqingGansuGuangdongGuangxiGuizhouHainanHebeiHeilongjiangHenanHong KongHubeiHunanJiangsuJiangxiJilinLiaoningMacauNei MongolNingxiaQinghaiShaanxiShandongShanghaiShanxiSichuanTaiwanTaiwanTianjinTibetXinjiang FujianYunnanZhejiang

** please choose **AlsaceAquitaineAuvergneBrittanyBurgundyCentreChampagne-ArdenneCorsicaCorsicaFranche-Comtle-de-FranceLanguedoc-RoussillonLimousinLorraineLower NormandyMidi-PyrnesNord-Pas-de-CalaisPays de la LoirePicardyPoitou-CharentesProvence-Alpes-Cte d'AzurRhne-AlpesUpper Normandy

** please choose **Baden-WrttembergBavariaBerlinBrandenburgBremenHamburgHesseLower SaxonyMecklenburg-VorpommernNorth Rhine-WestphaliaRhineland-PalatinateSaarlandSaxonySaxony-AnhaltSchleswig-HolsteinThuringia

** please choose **Andaman and Nicobar IslandsAndhra PradeshArunachal PradeshAssamBiharChandigarhChhattisgarhDadra and Nagar HaveliDaman and DiuGoaGujaratHaryanaHimachal PradeshJammu and KashmirJharkhandKarnatakaKeralaLakshadweepMadhya PradeshMaharashtraManipurMeghalayaMizoramNagalandNational Capital Territory of DelhOrissaPondicherrPunjabRajasthanSikkimTamil NaduTelanganaTripuraUttar PradeshUttaranchalWest Bengal

** please choose **AcehBaliBangka-BelitungBantenBengkuluGorontaloJakarta RayaJambiJawa BaratJawa TengahJawa TimurKalimantan BaratKalimantan SelatanKalimantan TimurKepulauan RiauLampungMalukuMaluku UtaraNusa Tenggara BaratNusa Tenggara TimurPapuaPapua BaratRiauSulawesi BaratSulawesi SelatanSulawesi TengahSulawesi TenggaraSulawesi UtaraSumatera BaratSumatera SelatanSumatera UtaraYogyakarta

** please choose **AucklandJohorKedahKelantanKuala LumpurLabuanMelakaNegeri SembilanPahangPenangPerakPerlisPutrajayaSabahSarawakSelangorTerengganu

** please choose **AguascalientesBaja California NorteBaja California SurCampecheChiapasChihuahuaCoahuilaColimaDistrito FederalDurangoGuanajuatoGuerreroHidalgoJaliscoMxicoMichoacanMorelosNayaritNuevo LeonOaxacaPueblaQueretaroQuintana RooSan Luis PotosiSinaloaSonoraTabascoTamaulipasTlaxcalaVeracruzYucatanZacatecas

** please choose **DrentheFlevolandFrieslandGelderlandGroningenLimburgNorth BrabantNorth HollandOverijsselSouth HollandUtrechtZeeland

** please choose **AucklandBay of PlentyCanterburyChatham Islands TerritoryGisborneHawke's BayManawatu-WanganuiMarlboroughNelsonNorthlandOtagoSouthlandTaranakiTasmanWaikatoWellingtonWest Coast

** please choose **AbraAgusan del NorteAgusan del SurAklanAlbayAntiqueApayaoAuroraBasilanBataanBatanesBatangasBenguetBiliranBoholBukidnonBulacanCagayanCamarines NorteCamarines SurCamiguinCapizCatanduanesCaviteCebuCompostela ValleyCotabatoDavao del NorteDavao del SurDavao OccidentalDavao OrientalDinagat IslandsEastern SamarGuimarasIfugaoIlocos NorteIlocos SurIloiloIsabelaKalingaLa UnionLagunaLanao del NorteLanao del SurLeyteMaguindanaoMarinduqueMasabateMetro ManilaMisamis OccidentalMisamis OrientalMountain ProvinceNegros OccidentalNegros OrientalNorthern SamarNueva EcijaNueva VizcayaOccidental MindoroOriental MindoroPalawanPampangaPangasinanQuezonQuirinoRizalRomblonSamarSaranganiSiquijorSorsogonSouth CotabatoSouthern LeyteSultan KudaratSuluSurigao del NorteSurigao del SurTarlacTawi-TawiZambalesZamboanga del NorteZamboanga del SurZamboanga Sibugay

** please choose **AEAKALAmerican SamoaAPOARArmed Forces Americas (AA)Armed Forces Pacific (AP)AZCACOCTDCDEFLFMFPOGAGUHIIAIDILINKSKYLAMAMDMEMHMIMNMOMPMSMTNCNDNENHNJNMNVNYOHOKORPAPalauPRRISCSDTNTXUTVAVIVTWAWIWVWY

View original post here:

Order Your FREE Vegan Starter Kit With Recipes And Tips From ...

1 of 80 Photo: Jennifer Causey

We've embellished the humble carrot to mimic the smoky taste and snappy texture of a hot dog. To lend a dairy-free cheesy flavor to plant-based nacho sauce, we use nutritional yeast; look for it in health food stores or well-stocked specialty grocers. Our recipe saves 8g saturated fat over standard cheese dogs without losing any of the flavor.

Advertisement

2 of 80 Photo: Jennifer Causey

This soup just screams "summer" with its bright, refreshing flavor and cool temperature. You can make the soup a day ahead and keep it chilled; just give it a good whisk or another turn in the blender before serving.

3 of 80 Photo: Greg Dupree

Add fresh curry paste to canned coconut milk and nut butter, and you have an instant, wonderfully complex satay sauce. Use as a dip, in stir-fries, or drizzled on this gluten-free veggie bowl. If you dont have a spiralizer, you can use a julienne peeler or the shredding blade of your food processor. The sweet potato noodles will look like too much for the skillet but will shrink considerably as they cook. If using store-bought curry paste, start with 2 teaspoons, as it is much higher in sodium than fresh.

Advertisement

4 of 80 Photo: Jennifer Causey

This sorbet is refreshing with an almost creamy texture. The white balsamic vinegar is subtle, but it adds depth of flavor that enhances the melon.

Advertisement

5 of 80 Photo: Jennifer Causey

Advertisement

6 of 80 Photo: Courtesy of Oxmoor House

If you don't have barley on hand, serve with brown rice, quinoa, or farro. You can also cook the tofu on a stovetop grill panjust be sure to turn your oven vent on high, as the honey-based glaze is sure to create some smoke.

Advertisement

7 of 80 Photo: Jennifer Causey

Luscious, velvety carrot soup gets its body from tahini, not yogurt or cream. Tahini's ability to stand in for dairy makes it a go-to for vegans and those who keep kosher. This sub keeps the soup in super-savory territory as well.

Advertisement

8 of 80 Photo: Jennifer Causey

This blend is a zippy alternative to hummus; serve with crudits or crackers. Sweet green peas offset the kicky heat of wasabi (which you'll find on the Asian foods aisle).

Advertisement

9 of 80 Photo: Jennifer Causey

We combine everything you love about Chinese takeoutthe sweet, savory, spicy sauce; the super-crispy tofu; and the crisp-tender, perfectly caramelized vegetablesinto one quick vegetarian main. Celery takes on a leading role rather than a base ingredient here: It maintains its crunch, adds a natural saltiness, and is a nice foil to the more robust flavors in the dish. Szechuan here refers to the stir-fry method rather than a tingling, chile-laden heat. If you want more spice, swap the crushed red pepper for one or two very thinly sliced Thai red chiles.

Advertisement

10 of 80 Photo: Jamie Vespa

Finally, a brownie with benefits that you can feel good about eating. Our no-bake treats taste ultra decadent, yet are free of added sugar thanks to naturally sweet dates. Each vegan, gluten free brownie also boasts 6g fiber (about 25% of your daily recommended goal) and 6g of plant-powered protein. Enjoy them for dessert or as pre- or post-workout snack. Store in an airtight container in the refrigerator up to 1 week, or in the freezer up to 1 month.

Advertisement

11 of 80 Photo: Jennifer Causey

Jackfruit is a nutrient-rich, tree-borne fruit that easily shreds to mimic the texture of pulled pork. It's gluten-free and a favorite ingredient for vegetarians. Look for young green jackfruit found canned at Asian supermarkets.

Advertisement

12 of 80 Photo: Jennifer Causey

The salsa verde that flavors the purslane would make a terrific table salsa; just leave out the leaves. While purslane's gently tart flavor and soft, slightly succulent texture makes it distinct, a mix of torn watercress, spinach, and chard in equal portions will give you a similar taste.

Advertisement

13 of 80 Photo: Jamie Vespa

Everything there is to love about carrot cake made into 2-bite, no-bake truffles. Our plant-powered, vegan treats are brimming with heart-healthy omega-3 fats, and free of added sugar thanks to naturally sweet dates. Use the smallest setting of your box grater or food processor's grating attachment to grate the carrots into fine, fluffy pieces. Cinnamon, ginger, and nutmeg compose the heady spice trinity, so dont be shy about adding extra, if you like. Enjoy these truffles for a snack or dessert, or share them with family and friends for easy Easter entertaining.

Advertisement

14 of 80

Crispy, spicy, and totally plant-based, these vegan taquitos make the ultimate party finger food. Shredded jackfruit mimics the texture of cooked chicken, while being doused in a tangy chipotle-infused sauce. These easy snacks are baked, not fried, to keep the calories low still creating that irresistibly crunchy texture. Serve with homemade guacamole on the side to cool down the peppery bite.

Advertisement

15 of 80 Photo: Jamie Vespa

The beauty of seasonal produce comes to life in this bright spring salad. A simple trip to your farmers market should cover all the basics, but feel free to add or remove any ingredients you prefer. Radishes are a great use-it-all veggie, making them a highly economical buy. Instead of chopping off the greens and trashing them, rinse them clean and toss them in salads and stir-fries. They lend a peppery taste that adds savory depth to an array of spring dishes. If youre craving an extra boost of protein, add shredded rotisserie chicken or grilled shrimp on top.

Advertisement

16 of 80

Nothing says comfort quite like potpie. Traditionally made with chicken, we put a plant-based spin on this cozy casserole by substituting shredded jackfruit and using vegan-friendly puff pastry. With rich flavor thanks to the sauted onions and combination of herbs, this is a vegan main dish that will fool even the most committed meat-eaters. Serve with a side salad or steamed veggies to complete the meal.

Advertisement

17 of 80 Photo: Jennifer Causey

Advertisement

18 of 80 Photo: Hector Manuel Sanchez

We change up the classic oat and nut combo with coconut flakes and starchy buckwheat groats. Look for pale-green groats; the toasted, dark-brown buckwheat can have a bitter flavor. You can also skip the buckwheat and add another 1/2 cup rolled oats.

Advertisement

19 of 80 Photo: Greg Dupree

This super-chocolaty smoothie is a tasty nondairy option. Dates offer richness and a caramel-like sweetness--naturally--while boosting fiber by about 2g.

Advertisement

20 of 80 Photo: Alison Miksch

We take a shortcut to the rich, deep flavor of slow-simmered beans by starting with a quick sofrito--aromatics sauted until tender with tomato and vinegar--and adding canned pinto beans. The result is better than any seasoned bean you'll find in a can.

Advertisement

21 of 80 Photo: Hector Manuel Sanchez

The best way to cook steel-cut oats during the week? Don't cook them at all. Soak the oats overnight in your milk of choice: The oats will soften and plump in the liquid but remain slightly chewy. Enjoy cold, or heat in the microwave for 30 seconds. Cocoa nibs add a little extra crunch and a wake-up jolt similar to coffee.

Advertisement

22 of 80 Photo: Colin Price

Homemade dressing comes together in minutes and is far healthier, cheaper, and fresher than bottled dressings with added sugars, chemicals, and fillers. Prep ahead and store in a covered jar or container in the refrigerator. If you're cooking for more than one, feel free to double or triple the dressing.

Advertisement

23 of 80 Photo: Hector Manuel Sanchez

These two-bite treats taste rich and indulgent, with absolutely no added sugar. Each also contains 3g fiber and 3g protein. We find one to be satisfying, but don't feel bad about eating twothat's only 222 calories. Store chilled in an airtight container for up to 1 week.

Advertisement

24 of 80 Photo: Greg Dupree; Styling: Lindsey Lower

It may seem too good to be true, but its not: This impressive, full plate requires only 5 ingredients (water, oil, salt, and pepper are considered freebies). Microwaved sweet potatoes are sliced into medallions, brushed with oil, and lightly seared so they become satisfyingly steak-like. The creamy, nutty sauce adds richness, and the lemon-dressed arugula-chickpea salad bulks up the plate beautifully. In place of almond butter, you could substitute any nut butter you likepeanut, cashew, or sunflower butter would be delicious. And if canned chickpeas arent in your pantry, you can use another mild legume; try cannellini or navy beans.

Advertisement

25 of 80 Photo: Jennifer Causey

If any one dish is devoured quickly and constantly (usually by the fistful) throughout the holiday, its snack mix. Consisting of salty nuts, pretzels, and cereal doused with a Worcestershire and butter, this innocent munchie racks up sodium and calories quickly. Our healthier version gives you all the salt, crunch, and bold spices of the original with the addition of whole-grain popcorn, toasty whole-wheat cereal, and spicy wasabi peas. The peas inspired an Asian track with toasty sesame oil and reduced-sodium soy sauce, cashews, and pungent ground ginger.

Advertisement

26 of 80 Photo: Jennifer Causey

Soba noodles are made of buckwheat flour and have a toasty, nutty flavor. You can sub whole-wheat linguine if you can't find them.

Advertisement

27 of 80 Photo: Hector Manuel Sanchez

This brittle is sweet and mildly bitter all at onceowing to the caramel flavor of the cooked sugar. We added everything youd find on the iconic bagel of the same name except garlic and onion flakes for a nutty-savory-sweet treat. Brittle is very susceptible to moisture, so wrap it up in parchment paper and pack into an airtight container. Store the container in a cool, dry place. This is a decidedly grown-up sweet treat, but you can make it kid-friendly by omitting the poppy seeds and black sesame seeds and stirring in a teaspoon of ground cinnamon.

Advertisement

28 of 80

Everyone enjoys a steaming bowl of soup to warm up their body and spirits when they're under the weather. Now vegans and vegetarians don't have to miss out on this comfort. Our plant-based spin on chicken noodle features jackfruit, which perfectly mimics shredded chicken, and a combination of herbs that will hit you with a nostalgic taste. Feel free to substitute other pasta shapes (alphabet soup, anyone?) or other seasonal veggies you have on hand.

Advertisement

29 of 80 Photo: Jennifer Causey

This salad is a beautiful addition to any table spread with its vibrant orange and deep magenta hues. Hearty radicchio and fennel have real staying powereven after they've been tossed with dressingwhich makes this ideal for times when you need a make-ahead salad for a buffet or to take to a potluck. We love the color of blood oranges, but you can use all naval or Cara Cara oranges.

Advertisement

30 of 80 Photo: Jennifer Causey

You get deep umami richness from mushrooms and soy sauceno need for any meat drippings or poultry/meat stock. Cremini mushrooms have a deeper flavor than button mushrooms, but you can use those in a pinch. For even deeper, more savory flavor, replace half of the cremini with shiitake mushrooms.Thyme and mushrooms are a match made in heaven. If you dont have fresh thyme, you can use 1/2 tsp. dried thyme. Make ahead: You can store in the fridge a couple of days in advance of when you need it, but we wouldnt recommend freezing.

Advertisement

31 of 80 Photo: Greg Dupree

If you look up a recipe for DIY smokehouse nuts, you'll find that a good chunk of them involve dousing nuts with liquid smoke and baking them in the oven. Our method gives you real woodsmoke flavor instead. Settle in: It takes about 45 minutes for smoky flavor to infuse the firm, dense nutsbut patience gives a bacon(ish)-flavored reward. Your outdoor grill or smoker takes care of the heavy lifting; all you have to do is prepare the wood as specified for your smoker (try hickory or mesquite) and position the nuts over an area with indirect heat. You can give them a stir once or twice, but it's not necessary. For the best flavor and texture, let them cool completely before eating.

Advertisement

32 of 80 Photo: Jennifer Causey

To really jazz up your healthy holiday spread, bring a whole roasted cauliflower to the table, and then "carve" and dress it with a light vinaigrette, pomegranate arils, pine nuts, and parsley. Pomegranate adds a refreshing dose of natural sweetness for minimal added sugar.

Advertisement

33 of 80 Photo: Brian Woodcock; Styling: Heather Chadduck Hillegas

Make a big perfect pot of lentils to start your week off on the right food. You can add them to salads orserve them as sides.Start tasting for doneness at the 28-minute mark. They'll continue to soften as they sit, so be sure to stop the cooking process before they turn to mush. Red and yellow lentils do not work well here, as they tend to cook much faster and will fall apart. You want to maintain a bit of a bite, making these lentils better candidates for salads, soups, and stews.

Advertisement

34 of 80

Enjoy tacos while also keeping your weeknight dinner fast, easy, and mess-free. All you need is a sheet pan, food processor, and bowl for this vegan recipe. Richly spiced chipotle tofu gets delectably chewy while brightly colored veggies sear for a flavorful taco filling that is sure to be a new member of your weekly recipe rotation.

Advertisement

35 of 80 Photo: Iain Bagwell

View original post here:

Vegan Recipes - Cooking Light

Veganism is a way of living which seeks to exclude, as far as is possible and practicable, all forms of exploitation of, and cruelty to, animals for food, clothing or any other purpose.

There are many ways to embrace vegan living. Yet one thing all vegans have in common isa plant-based diet avoiding all animal foods such as meat (including fish, shellfish and insects), dairy, eggs and honey - as well as products like leather and any tested on animals.

Although the vegan diet was defined early on in The Vegan Society's beginnings in 1944, it was as late as 1949 before Leslie J Cross pointed out that the society lacked a definition of veganism. He suggested [t]he principle of the emancipation of animals from exploitation by man. This is later clarified as to seek an end to the use of animals by man for food, commodities, work, hunting, vivisection, and by all other uses involving exploitation of animal life by man.

When The Vegan Society became a registered charity in 1979, the Memorandum and Articles of Association updated the definition of veganism as:

"A philosophy and way of living which seeks to excludeas far as is possible and practicableall forms of exploitation of, and cruelty to, animals for food, clothing or any other purpose; and by extension, promotes the development and use of animal-free alternatives for the benefit of humans, animals and the environment. In dietary terms it denotes the practice of dispensing with all products derived wholly or partly from animals."

To read more on the history of veganism, see here.

A great deal - you'll soon find a whole new world of exciting foods and flavours opening up to you. A vegan diet is richly diverse and comprises all kinds of fruits, vegetables, nuts, grains, seeds, beans and pulses - all of which can be prepared in endless combinations that will ensure you're never bored. From curry to cake, pasties to pizzas, all your favourite things can be suitable for a vegan diet if they're made with plant-based ingredients. Check out our vegan recipes for ideas.

Vegans avoid exploiting animals for any purpose, with compassion being a key reason many choose a vegan lifestyle. From accessories and clothing to makeup and bathroom items, animal products and products tested on animals are found in more places than you might expect. Fortunately nowadays there are affordable and easily-sourced alternatives to just about everything. With over 22,000 products and services registered with our Vegan Trademark alone, living a vegan lifestyle has never been easier. Browse online today.

Currently all medicine in the UK must be tested on animals before it is deemed safe for human use, but please note: The Vegan Society DOES NOT recommend you avoid medication prescribed to you by your doctor - a dead vegan is no good to anyone! What you can do is ask your GP or pharmacist to provide you, if possible, with medication that does not contain animal products such as gelatine or lactose. For more information visit the website http://www.medicines.org.uk, which contains information on medicines prescribed in the UK, including ingredients lists.

If you're a medical charity supporter you may wish to check whether your chosen charity performs tests on animals. There are many charities that don't currently conduct animal tests and many vegans prefer donating to charities that actively seek alternative methods of testing.

Vegans choose not to support animal exploitation in any form and so avoid visiting zoos or aquariums, or taking part in dog or horse racing. A great alternative is visiting and supporting animal sanctuaries that provide safe and loving homes for rescued animals.

Want to find out more about the vegan lifestyle? Sign up to the free Vegan Pledge today. There are hundreds of thousands of vegans across the globe - with you, we're that much stronger.

Read the original post:

Definition of veganism | The Vegan Society

126

I. Loved. This. Place. The venue, the customer service, and the creative plates (and desserts). This is a "mom & pop," "hole-in-the-wall" type place. I loved the homey vibes and the owner was in the back preparing the plates. Lots of little trinkets for purchase as well as a "To-GO" refrigerator section. I didn't expect to find a raw-vegan restaurant along the outskirts of Chicago, glad I gave this place a try. I will be back!!!!

Karim and Irina, the owners, are two of the most fabulous, loving, kind, and warm people you will ever have the chance to meet. They take so much pride in their beautiful cafe, but also embody this idea of health and wellness, and it simply radiates from the two of them.I would love to compliment their food in the highest regard! Each and every item I have ever ordered has always been prepared with love, and has left me feeling so energized and full of life by the time I am finished. So much care and attention to detail goes into every dish, every juice, every smoothie, and even the water they serve. Enhancing its properties with pieces of Quartz and Shungite. They truly care for their guests well being, and create such a harmonious and loving energetic space for all to be welcomed into!They have a little section of goods in the store too, available for shopping. They sell everything from stones to health foods, to body products, all vegan and environmentally friendly.The Hemp Burger is delicious, and their Burrito is my absolute favorite. I enjoyed the Blue Mountain juice the last time I was there. The blue green algae and fresh peppermint left my palate with a wonderful zing! Irina is a fabulous baker and has so many little sweets and treats to choose from aswell. Their raw vegan "cheesecake" is so fantastic, as are the individual CBD chocolates they sell.I love this place, and hope everyone who reads this review will stop in there. You will be so happy that you did! 🙂

I've been a vegetarian for 10 years, and am working towards being vegan, so I am always looking for new places in the city and the burbs, and had been eyeing Purple Sprout for months. I'm so glad I finally made it in!! The food was refreshing, and a much needed change from the typical "vegan junk food" restaurants you would find in the city (not hating on those places, but sometimes I prefer to walk out of a restaurant without a food baby). I loved that they even purify their water with different elements, such as crystals, to detoxify, and boost positivity. Seriously some awesome vibes in this place! They even have a grab and go section along with an entire wall filled with homemade soaps, knickknacks and what not.Service was phenomenal and anyone who complains about the portion sizes in their review should probably rethink how much they are consuming in one meal. I was plenty full after my meal, and it was the first time I had eaten all day. Pricing is on point for the food, especially since its fresh and organic ($48 for two meals and two drinks - no different than if you were to go to a regular restaurant to stuff your face with processed food and a glass of wine). I had the braised seitan that comes with the house mash and a salad, and I also ordered their Fountain of Youth juice (kale, apple, parsley, celery, ginger and lemon). My friend(non-veg) had the same meal, and a smoothie, and he loved his as well. Highly recommend even if you're not a veg! I will be back 🙂

Recently vegan (3 weeks) n wanted to try out some vegan places. This was our second vegan place and being vegan is starting to look scary. Order quite a bit so we can try a bit of everything but the only thing that was half decent was the waffle. It had kinda liked this mealiness texture n liked the flavor of the drizzle on top. SushiNot freshly made. Was in their "grab n go" fridge. Instead of rice they rolled it with chopped almonds n veggies. Popped one in my mouth n all I tasted was ginger. Kept chewing n found something super tough. Pulled it out n it was the nori (seaweed). Refrigerated nori?? I should have known better. Hemp burger with beet ketchupDef not a "burger" you are use to. So if your recently vegan, don't get the burger. Way too different from a reg burger you may have been used to. Braised seitan plateWas ok but loved the pure that it came with!!One thing I've noticed so far is that vegan food is really quite expensive for having no meat in it. And I also found that making vegan meals at home is much more tastier than what we've encountered so far.

Went here with my best friend for my early birthday brunch and loved the food!Oil free option!!!! We had the amazing gf waffle and the burrito with the bean sausage. All vegan, gluten free and OIL FREE!! Delicious healthy food that is worth it. Will definitely be back again and can't wait till there are oil free dessert options also available:) You will not be disappointed if your looking for healthy food that is completely Vegan!! Can't wait to try the heavenly waffle and enchiladas plate.

Great little place if you are trying to be vegan like I am....dont be in a hurry as everything is carefully made to order....super high quality food very well worth the prices....This is the future of food....they might be ahead of their time.....come support them and the plant based food movement..peace.

This is my favorite restaurant ever and I've only been here twice. I've tried the Blue Mountain juice, lettuce wraps, hemp burger, burrito, enchiladas, strawberry cheesecake, and wheatgrass shots. Everything is AMAZING. Best vegan food. Best food in general. Everything tastes fresh, healthy, complex yet simple and delicious. Customer service is amazing and gives advice and answers questions. This place is a sanctuary for those who are vegan, those care about the earth and their health. So many options! Friendly, warm environment! There are even some groceries you can buy, lots of business cards, signs w info about local vegan/plantbased/ mindfulness/ wellbeing groups. It's a little pricey compared to the standard restaurant, but you're getting high-quality, local, fresh, nutritionally dense food! Definitely worth it!

I enjoyed my visit at the Purple sprout cafe it was on my book marks and am very interested in healthy clean eating . I came on a Sunday morning and was greeted by this beautiful child unlocking the door. I entered a very clean interesting cafe . I spoke to the brain child behind this clean interesting place, Irina . She is very passionate and knowledgeable about nutrition. The restaurant was playing nice relaxing music as I dined on a garbanzo vegetable crpe . Irina was kind enough to write a detailed description of what the crpe was made of but I misplaced the paper . So I believe it was made with two types of lentil flour and had a sesame creme. Inside was celery carrots avocado. It was an interesting vegan choice. As I continued to eat this I started to really enjoy it. It had something that was fermented and really tantalized my tastebuds. She was very gracious and not only did I receive a chickory coffee for checking in she gave me a beautiful hand made dark chocolate that was sugar free. It was very rich and satisfying. I was going to save it and give it to my dear friend who is very healthy so she offered one more for myself. I never care for artificial sweetener and they used agave nectar which made it taste like a wonderful decadent chocolate. Nothing artificial about this .If you guys want something tasty and HEALTHY check this place out. Irina is very passionate & interesting about her foods, without being to invasive or overbearing. I enjoyed my visit and chatting with her.It's a cool little place to visit and look forward to coming back. I felt very energetic after eating here and am possibly thinking of being a temporary vegan or pescatarian . I was a vegan once for 6 months . I think the recipes and flavors have really evolved in the last three years. So I'm pretty sure I'll be back here sooner then later. Check it out!!

OMG. I love it. Purple Sprout is my dream restaurant. Go here and lose your mind (in a good way). WE NEED MORE PEOPLE/PLACES DOING THIS. Irina is a goddess! *chickpea scramble *veggie stir-fry w/ lentil chorizo TRY THEM^

I got a wheat grass shot and green juice to start. The veggie burger and sweet potato fries were amazing. The owner Irina was very nice. I was able to get work done with the wifi.

Wow what a blessing to find this gem in the neighborhood. I came in today for the first time and was welcomed, they even allowed my son to play with some toy trucks while I shopped. I love there smoothies, they are so delicious. I had a burrito too and it was enormous and so incredibly good. It was a joy to eat and to know it was good for me. Kudos to the chef. I will be back tomorrow morning, yup it was that good plus I signed up for a 5 day meal plan. I did pick up some fresh cream cheese and homemade bread that I'm sure my kids will love especially the strawberry flavor. I also got fresh almond milk and some frozen meals! Oh and the coconut balls are awesome! I will def buy more of those!! So happy! Thank you Irina.

I love that they Opened a healthy place to eat in Wheeling. Came here with few family members. Ordered green smoothie which was pure water,banana,spinach , dates and kiwi. Was really good I especially loved the little chunks of dates that were in it. I also ordered tofu kabobs with brown rice. It was very good and also surprisingly very filling and lots of flavor! Overall this place was really good. Just bit pricey but then again everything here is good for you.

Heavenly GF Crepe is amazing!!! Delicious crepe filled with banana, topped with strawberries, pears, ice cream and chocolate syrup. Vegan and zero calories... well ok not the calories part!! The menu has a perfect balance between sweet and savory. The chickory coffee was delish. It was crowded when i came so there was a bit of a wait, but well worth it and ill be back again!!

Traveling for work and picked Purple Sprout, as it was close the business park I was visiting. Food was really good - it was a bit chaotic to figure out ordering (some things on menu weren't being made, etc..), but I appreciated the care and love that the owners clearly had for the food they are putting out. I was a raw foodist for many years, even founded a raw food company - So I think it was extra special to me, as it brought back a lot of memories from my days in Northern California. I'd definitely come back if I'm in the area again!

My new favorite restaurant! The menu is varied and the dishes are creative. We tried the sprouted lentil chorizo enchiladas and the veggie burger, and both were delicious. The enchiladas came with very nicely flavored fluffy rice, a cabbage slaw, and the best tasting refried black beans I've had in ages. The beans were my favorite part of the dish. The veggie burger had a fantastic whole grain bun and microgreens, with a slightly sweet beet spread. I normally hate beets with a fiery passion, but it really worked for this dish. The chef clearly understands how to properly balance a vegan meal, and I think even health conscious meat eaters will really enjoy the plant based dishes. There are 2 downsides to Purple Sprout that kept me from giving 5 stars. One is that they are way understaffed, and when we came in only one person was working. She had to do everything herself, including cashier duties and cooking. Everything is handmade from scratch, so the wait for food is super long. Give yourself plenty of time to eat here. The other issue is price, sort of. This place is not cheap but if you consider the fact that everything is organic and that each dish contains many different ingredients, I actually think the price is fair. Just be aware that it's a little expensive.

First time here. The owners were very nice and very accommodating to our requests. Told them it was our first visit and the woman went on to explain product and foods in great detail, which I very much appreciated due to the fact that I am new to this way of eating. I ordered the hemp burger & my husband ordered the avocado salad and the sweet potato sliders. All was spot on and flavorful. We also split a mango smoothie, we didn't care for much, maybe because it was warm, better maybe if it were ice cold. The cost was kind of expensive, but it was worth it because the food was good & it's very difficult to find places that specialize in this type of food. I will definitely return.

Great food, real food. Presentation of the Chick pea crepe was great.Next time I fly into Chicago executive I will definitely stop in!

So so so good!!! I got the hemp burger and loved it! I would recommend this to everyone and I promise you won't be disappointed 🙂 also it's such a cute place with great service and raw desserts.

Very good experience. Small cafe and the owners are really nice. They have a variety of options, all vegan. Tried the hemp burger and their sweet potato fries and a deep green smoothie. Hemp burger was good (highly recommend trying it with the sunflower cheese) as well as the sweet potato fries. The green smoothie tasted as it sounds; green, which was hard to get down, but #health. But the chocolate smoothie, I as well as my friends enjoyed.It was on the more expensive side, but they are a recently opened cafe and they are serving alot of fresh and hard to come by ingredients. They also serve raw desserts.

They were very nice! The atmosphere strange! It could be like a relaxing and fun place! But it just is a counter to order! Bright lights and uncomfortable seats! Slow service!The food was ok! Very small portions and the juice shots were very expensive! But i did not expect them to taste good! But i feel sure they are good for you!Everything seems to be the same, and we tried a lot of different things!We were so glad to have a vegan restaurant in Wheeling! But i am hoping they up their game!We may give it another shot someday! But they are no heartland cafe!Sorry! I do not want to be so harsh!If they invite us back and the food is better, we would love to give them a great review!I really hope they do well!

See the original post:

Purple Sprout Cafe - Wheeling, IL - Yelp