Michael shows you how easy massaging kale is in this quck video. Our dogs have a cameo, so be perpared for extra cuteness.
60 posts by Ethan Ciment
Vega One’s Vanilla Chai Nutritional Shake plus Ethan’s Date Shake combine to create the flavor senation of our Vega Vanilla Chai Smoothie.
Our savory cashew gravy is somewhere between a gravy and a cream sauce. It is rich and thick and goes great over biscuits.
We hope you’ve enjoyed our week of vegan barbecue recipes. Since today is July 4th and the weekend is upon us, here is a recap of all of our vegan barbecue recipes you’ll need for a cruelty-free, vegan holiday weekend barbecue. We hope you enjoy these and please post your pictures of these recipes when you make them! We love nothing more than seeing your delicious end results. Have a happy and safe holiday weekend! Bacon Wrapped Hotdogs Teriyaki Marinated Tofu Grilled Artichokes Perfect Potato Salad Grilled Sweet Potatoes and Grilled Asparagus
Gay pride festivities take place around the world year round but none is more emblematic of the LGBTQ struggle for full equality than New York City’s Gay Pride. Of course, that’s because the gay rights movement started here in New York City at The Stonewall Inn 45 years ago this weekend. In the nearly half-century since this movement began, gay, lesbian, bisexual, transgender, intersexed, queer and questioning people have started coming out of the closet, refusing to be silent, insisting on being seen and accepted for who we are. It seems fitting that on gay pride weekend we ought to pause, take stock of where we are as a community and as a movement in order to better understand where we have come from and where we are going.We have waged our epic struggle for equal rights while enduring a massive and historic epidemic that disproportionally afflicted our community. Since the
I have not enjoyed a mango lassie in over seven years. Given that they’re usually made with cream, milk and even sometimes clotted cream, this was one of the many things that I just assumed that I would have to give up when I went vegan. Oh, how I was wrong! I whipped this together and under two minutes this morning using our Vitamix blender. In truth, any blender will do. I enjoy the flavor of soy yogurt and soy milk but this can obviously be easily made using the nut milk and yogurt of your choice. Ingredients: 1/2 C frozen organic mango chunks 6 oz vanilla yogurt (I used Whole Soy and Company’s) 8 oz vanilla soy milk Pinch of cardamom Pinch of dried shredded coconut Directions Combine all ingredients in the blender and blend until creamy and smooth. Top with a dusting of Cardamom and a pinch of
Back in my pre-vegan days, I was a tuna salad junkie. I made a really good tasting one with enhancements to my recipe (like the shredded carrots and spicy mustard) offered by my mother-in-law who makes the best tuna salad I ever tasted. Well, until now. Mine is now the best because it’s a cruelty free version of what she makes. Using chickpeas instead of tuna makes this a lower-sodium and mercury-free option while still retaining all of that great protein you expect from a “tuna” salad. Prep Time: 5 minutes or less Ingredients: 15 oz can of chickpeas, rinsed and drained 2 green onions (finely chopped) 1 celery stalk (finely chopped) 1 medium carrot (shredded) 1 1/2 tsp spicy mustard 1 1/2 tsp sweet pickle relish 1/4 cup vegan mayonnaise 1/4 tsp onion powder 1/4 tsp garlic powder 1/4 tsp paprika Sea salt, to taste Ground black pepper, to taste
This morning I was looking at my Facebook news feed and saw the most adorable photograph of my dear cousin’s beautiful three-year-old daughter. I’ll call her “Susan”, as my cousin really does not want her daughter referenced by name in this piece. Susan is the kind of child that is so beautiful that people stop and stare. She has these puppy dog eyes and an inquisitive nature that is readily apparent through every expression of her cherubic face. In the photographs, Susan was out shopping with her mother who is a bit of a fashionista. The caption under the photo was that she looked “too cool with her leather jacket and $2,000 Celine bag.” For some reason, the photo and caption combination irked me all the way through my 5K run this morning. Then it finally hit me why it bothered me so much. It wasn’t just because this sweet
People who work in the food services industry are uniquely poised to help spread veganism. I was reminded of this fact a few weeks ago when I ran into my friend Anthony after shopping at our local Whole Foods. Adjacent and connected to our Whole Foods is a small restaurant. Years ago, when it was called Osteria, Michael and I would eat there as it had non-vegan items for Michael (as he wasn’t yet vegan at that point) and vegan options for me. A few years ago, a different management took it over, entirely changed the menu and rebranded it Corner Table. Unfortunately the new menu had no vegan options. Gone were the delicious tofu cacciatore and pasta with vegan sausages, and in came the chicken wings, burgers, chili and a plethora of other corpse-containing items. One day while shopping at Whole Foods I ran into my friend Anthony. Because he is an ethical vegan, I was surprised when he told
AGABAAG (pronounced “ag-uh-bag”) is simply an acronym that I came up with for “a green a bean and a green.” It became my go-to lunch item last month when I started my “December detox and diet”. In December, I lost 11 of my 22 pound weight loss goal and having a super-filling, healthy, protein and fiber loaded lunch item like this played a critical role in achieving that success. The idea of eating a grain, a bean and a green is certainly not new nor is it my original idea. I first came across this when eating at Real Food Daily in Los Angeles, California. Real Food Daily has a section on its menu called “basics” wherein you can decide to combine two, three, four or more of the items under these different food groupings. When dieting, I tend to default to the old weight watchers points program because it’s
