It’s Michael’s Veganniversary and Vegan Mos’ birthday, but you get the presents!
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The incomparable Gena Hamshaw has graciously given us a copy of her fantastic first book, Choosing Raw to raffle. We are saying first, because we know there will be more coming. We are huge fans of Gena’s and this book is just an extension of her awesomeness. Ethan first met Gena years ago thanks to the magic of twitter. Their virtual friendship grew over the years and finally one day, when all the stars aligned, we were finally able to meet in person at The Seed in 2013. We have kept in touch with one another and were even able to find time to go to dinner together where she and I bonded over our love for Tzatziki. We are so happy to have her back in New York so that we can see her more often. But back to her book… All the recipes in Gena’s book are easy to follow
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
While on the field trip as part of the Main Street Vegan Academy, we walked past Palà Pizza at 198 Allen Steet, New York, NY. One of my classmates said they had vegan options so I went in to grab a menu. Unfortunately, they don’t have paper menus to take, but they did give me a match book with a link to their website and told me the site had the full menu on it. I wasn’t able to look it up that day, but as soon as I did, I was so happy. It’s not just a pizza place that will throw some daiya on a pizza and call it a day. No siree. The entire back side of the menu is 100% vegan. There are almost as many vegan options as there are non-vegan ones. Considering how much love pizza, I knew Palà was a must go to. Fast foward
From May 23, 2014, to May 28, 2014, I was fortunate enough to attend Victoria Moran’s Main Street Vegan Academy. This intensive 5 day course trains students to become certified Vegan Lifestyle Coaches and Educators (VLCE). Victoria gathered some of the best vegan educators to help conduct the course. Our instructors, in addition to Victoria, included Dr. Robert Ostfeld, Jennifer Gannett, Sharon Nazarian, Joshua Katcher, Marty Davey, JL Fields, Chef Fran Costigan, Jasmin Singer, Mariann Sullivan, Robert Notter, Michael Parrish DuDell and Robert Cohen. Each person who spoke to us was truly a master of his or her subject. We were instruced on everything from animal rights to performing cooking demonstrations to setting up our own coaching businesses. It is truly a fast paced, information packed course. As stated on the MSVA website, the topics covered during the session were: • History and philosophy of veganism • Basics of plant-based nutrition •
