This Thanksgiving, leave turkey — and all animals — off your plate without missing any holiday fun. You’ll find that many side dishes such as mashed potatoes, stuffing, green bean casserole, and candied yams can already be easily “veganized” with only a few minor modifications. Try these vegan side dishes at your next holiday feast.
Have you ever been the only vegan at the Thanksgiving table? When I visit family for the holidays I like to impress them by bringing vegan versions of all the holiday classics, but it’s challenging to prepare ahead and transport a full veg-friendly feast. My solution to this dinner conundrum: Compassionate Casserole!
You’re probably familiar with the highly-marketed slogans “Got Milk?” and “Beef: It’s what’s for dinner”? That’s because every year, federal farm “Checkoff” programs spend more than $500 million to advertise and promote meat, dairy, and eggs to the American public.
Earlier this year, month, we told you about a Tropical Smoothie adding Beyond Meat to its menus nationwide. A few weeks ago, we also announced that Subway introduced a new falafel sandwich at select restaurants in the DC-area. And last week, we shared exciting updates that Chipotle is now dishing out meat-free pinto beans nationwide and its popular vegan sofrita just became available on the East Coast.
Like many vegans, I spend a lot of time in the kitchen. And while I love trying new recipes and am an avid collector of cookbooks, sometimes it’s nice for someone to just show you how to do it. That’s where the talented and charming Spork sisters come in.
Earlier this year, Public School 244, an elementary school in Queens, New York City, announced that its cafeteria is now 100 percent meatless — and it just turned in its own report card to reflect how its 400 students are responding to and benefiting from the all-vegetarians meals.
Regardless of what part of the US (or the world) you call home, it’s hard to resist the veganized versions of Southern comfort foods like corn bread, barbeque sandwiches, and berry cobblers. And while the South may not seem like the first place you’d look to for vegan cuisine, you might be surprised by the increasing availability of plant-based options.
Recently, the Economic Times of India ran their own story on the rise of “power vegans”−which has already been noticed here in the U.S.−focusing specifically on what would motivate these business leaders to pursue a plant-based diet.
Last year, we shared the news about Subway’s vegan test menu in eight DC-area locations that was so popular, stores ran out of the vegan patties within a few short weeks. Several of the restaurant managers told us the vegan menu was tremendously successful, and they’ve been eager to satisfy customer demand by putting heartier and healthier plant-based option back on the menu.
