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!
With the most sweets-centric holiday just around the corner, it is crucial that we each take a moment to scan our pantries and decide whether or not we are prepared for Halloween. So stop brainstorming costume ideas and make sure you are well-stocked with treats that are free of dairy, gelatin, and other things that go bump in the night before the flood of trick-or-treaters arrives!
Last weekend I had the pleasure of attending and participating in Paris Vegan Day, an international celebration of plant-based eating in France! Now in its fourth year, I was thrilled to be asked to present cooking demonstrations at this ever-growing festival.
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.
As the number of vegetarian and vegan eateries continues to grow across the United States, so too does the range of cuisine — from fast-food to food trucks to four-star dining. When it comes to gourmet vegan cuisine, a specific niche known as raw vegan is steadily gaining in popularity among vegans and meat-eaters alike.
Ever been bored by traditional television cooking shows? Considering the limited programming that features recipes the average person actually could prepare at home, and the even smaller subset with good vegan recipes, it can be quite a bore! Bucking this trend, however, are vegan chefs across the nation who are turning to YouTube to produce their own niche — and incredibly fun and popular — cooking channels to both entertain and educate other veg and veg-curious chefs.
When The Sexy Vegan — that would be the affable Brian Patton — started dating his now-wife, he wooed her with Friday night happy hours at her apartment or his. When their friends heard of the lovely summer evenings they were having, the happy hours expanded, both in terms of the number of guests and the types of tapas.
It’s been just over a year since The Vegg was launched, and this versatile plant-based egg yolk replacer has taken the market by storm. Consumers everywhere — from the US to Switzerland to Australia — are using it to whip up amazing vegan creations including omelets, crepes, hollandaise sauce, quiche and so much more. What makes The Vegg so unique is that it looks, smells, and even tastes like egg yolk – but without all the cruelty, which is good news for hens! Plus, every time you buy The Vegg, 10% of sales are donated to Compassion Over Killing.
There’s a trend that seems to be reverberating through sectors of animal agribusiness: declining sales. We recently wrote about how Americans are drinking less and less milk with each new generation. And remember the Mark Bittman piece examining how beef, chicken and pork consumption has been plummeting in the past several years? And per capita egg consumption in the US has also been steadily declining for the past six years. This is all good news for animals – and it opens up opportunities for us to introduce more people to the vegan versions of some our favorite foods, such as hot dogs.