You know you can bake at home without using eggs, so why don’t major food manufacturers cut the cruelty and go egg-free? Enter Hampton Creek Foods, a one year-old company backed by well-known venture capitalists that is cracking the code on eggs and hatching a cruelty-free solution.
There are few books out there that have revolutionized how people look at their dinner plate like Dr. T. Colin Campbell’s The China Study. Exhaustively researched, Campbell’s work is the definitive guide on the health benefits of plant-based eating, and he argues that most chronic diseases can even be prevented or reversed through diet. The China Study inspired the groundbreaking documentary Forks Over Knives, a cookbook, a foundation, an online plant-based nutrition program at eCornell, and so much more.
Dr. Campbell picks up right where The China Study left off with his new book Whole: Rethinking the Science of Nutrition, released earlier this month. Whole explains the science behind all the evidence presented in The China Study. Dr. Campbell spoke with us about his new book and shared some strategies for helping others adopt and sustain a plant-based diet.
The jocular Brian Patton is a YouTube cooking sensation with an impressive resume: he’s currently the Executive Chef at food delivery service Vegin’ Out , author of The Sexy Vegan Cookbook: Extraordinary Food from an Ordinary Dude, and if that’s not enough, he’s also releasing a second cookbook—about happy hour.
While Happy Hour at Home: Small Plates, Big Flavors, & Potent Cocktails won’t be out until June, you can and should pre-order it now—with summer on the horizon, you’ll want to get the book as soon as it’s available to begin planning your post-work festivities. With menus entitled Holy Stromboli; Be Still, My Hearts of Palm; Papadilla, Don’t Preach; and Satay-day Night Fever, you know you’re in for a good time.
Matt Ruscigno is not your ordinary dietician. When he’s not trekking 3,300 miles cross-country on a bike and running 50-mile races, he’s busy creating a web documentary series on vegan athletes, giving talks about the benefits of vegan food, and consulting others on their own personal eating habits. And he still managed to find a few spare moments to talk with us for this featured interview.
He’s visiting the DC-area this week, so don’t miss your chance to meet him while he’s in town.
While factory farmers, food manufacturers, and retailers play the blame game in Europe over the discovery of horse DNA in various beef products, a significant number of British consumers are responding by not just avoiding the possibly tainted beef, but eating less meat overall.
Ellen Kanner—award-winning food writer, Meatless Monday blogger for The Huffington Post, syndicated columnist Edgy Veggie, and now author of Feeding the Hungry Ghost: Life, Faith and What to Eat for Dinner—has invited you to share a meal. You, and the 7 billion other people on this planet (or as she calls it, her “ideal dinner party guest list”), as she wants nothing more than for “everyone to be fed, nourished, and celebrated.”
With that desire, this ardent advocate for organic, sustainable, and accessible food has penned a glorious memoir/cookbook to satiate both our souls and our appetites. Because we so often resemble the hungry ghosts of Taoist lore—eating mindlessly, wandering aimlessly, and wanting more than food itself can provide—Ellen, with warmth, humor, empathy, and insight, offers that recognizing our relationship to food (how it’s grown, a recipe’s cultural and spiritual underpinnings) gives it as much depth and flavor as fresh ingredients or lavish spices, and ultimately provides the real sustenance we’re craving: meaning, emotional fulfillment, community. According to Ellen, “Saffron, tarragon, cardamom, and cumin make food taste better. Culture, connection, and faith do the same thing for our lives.”
In honor of Valentine’s Day, we’ve got some sweet news: Chloe Coscarelli, the first vegan winner of the Food Network’s Cupcake Wars and darling of The New York Times, has published a new cookbook. An all-dessert book.
That’s right. Available on February 19 or for pre-order now, Chloe’s Vegan Desserts boasts more than 100 recipes for cookies and pies, tarts and cobblers, cupcakes and cakes, ice cream and puddings, and more. We’re talking Salted Caramel Cupcakes, Chocolate Hazelnut Gelato, Animal Cookies (the pink and white kind from elementary school) and an entire section called “Dessert for Breakfast.”
With gorgeous photos accompanying nearly every recipe, this book will please your eyes in addition to your palate. And we’ve even shared a recipe below so you can immediately indulge while waiting for the book to arrive in your mailbox.
Preheat your ovens, people: Doron Petersan, two-time winner of Cupcake Wars and mastermind behind DC’s favorite vegan eatery, Sticky Fingers Sweets & Eats, has answered your vegan prayers: 100 of her most coveted “super-secret” recipes are now in print!
And with the WorldWide Vegan Bakesale coming up, you’ve
got all the excuses you need to bake your heart out for animals. So grab a copy of Sticky Fingers’ Sweets today and start whipping up some treats everyone can enjoy.
Caryn Ginsberg has spent more than a decade helping animal protection advocates utilize proven strategy and marketing approaches to get better results. She has worked with leading organizations and hosted presentations and workshops at the Animal Rights National Conference, Taking Action for Animals, and other events.
