We totally heart Cocomels: delicious coconut-milk vegan caramels!
Guys, I’m happily OBSESSED with Cocomels vegan coconut milk caramels. Like, completely OBSESSED. JJ’s Sweets sent me a bunch of free stuff to try and as usual, I shared these goodies with my coworkers. Everyone absolutely loved them and multiple coworkers said these are the best things I’ve ever made them try.
I was never much into caramels but I thought I’d give these a try anyway and boy am I glad I did! They are nothing short of awesome. And totally addictive.
As they are made with coconut milk, some of them have a bit of a coconut flavor. People were comparing the vanilla Cocomels to Samoas Girl Scout cookies. I’ve never had those but that’s what everyone said they tasted like.
The coffee and sea salt have less of a coconut flavor. The coffee is my most very favorite of all the flavors! It tastes like rich coffee, like when you get coffee ice cream—not a subtle cappuccino flavor. The sea salt was my second favorite as you know I love the salty and sweet combo.
Now, don’t die! They also sent me a few of their chocolate-covered varieties!* I gave my mom the chocolate-covered vanilla ones and she pretty much died. These were all good but I actually prefer the straight up caramels. The chocolate seemed a little minty almost? Maybe I’m being cray but that’s what it tasted like to me. Loved the sea salt one of course! Here’s a picture of the chocolate-covered sea salt Cocomel, in all its glory:
Jeez, don’t drool on the computer! OK you can because it’s your computer and you can do whatever you want. Unless you are at the library (NERD), in which case do not drool on your computer and keep it down over there.
Other exciting bits of info:
-I love the packaging design! (Reminds me of the sidewalks in Rio. Why yes, I am fancy. Thanks for noticing.)
-Cocomels are made in copper kettles, all old-school like!
-They are gluten free, organic, non-GMO and corn syrup-free!
-The boxes are made with wind power for freaks sake!
-The chocolate they use is fair trade!
I know, it’s all so exciting! You can buy Cocomels online at their site, Food Fight Grocery, and Abe’s Market. You can also get them at Whole Foods Market stores in the NorCal, SoCal, CO, NM, UT, NY, CT, NJ, TX, LA, AR, OK, KS, NV; Select Sprouts in AZ and CA, Vitamin Cottage, The Fresh Market, New Leaf, and numerous smaller chains, COOPs and independent grocers. I cannot recommend these enough! I want more!
*UPDATE!: Several people have found the chocolate-covered caramels are sold-out on the Cocomels site! JJ’s Sweets just put this note on our FB:
The Chocolate-Covered Cocomels are available in a two pack only in a few select locations right now, but you will be able to order the larger bags of them on the site in the next few days…. making a fresh batch now!
I love vegan cosmetics! In a past more recent than I’d like to admit, I got tripped up by the term cruelty-free on cosmetics, thinking it was an all-inclusive term meaning vegan. That, my friends, couldn’t be farther from the truth, as cruelty free cosmetics often have animal ingredients in them. If I, a long-time vegan, am having trouble with this in the store, how must new vegans feel? It’s overwhelming! With lists and lists of animal ingredients to memorize, these waters are not often easy to navigate—not only in food but in products for our faces, bods and hair as well!
Thankfully, the Vegan Beauty Essentials Kit exists, curated by Vegan Cuts! This box is filled with such fun and luxurious products, I believe vegans of all experience levels, from rookies to lifers, the curious to the die-hards, will enjoy receiving it! I excitedly tried most of the products immediately, but am saving a few for weekends on the go! Most of the products, if not all of them, are the perfect size to get through TSA, and wouldn’t take up much room in an overnight bag. I enjoy having fancy products to travel with, it adds a bit of excitement and glamour to an on-the-go routine. I can’t just waltz into the drugstore for all my trial-size, traveling needs anymore.
Let’s be real: vegan products do not come cheap, definitely not as affordable as their cruelty-full counterparts. In this respect, I enjoy having an assortment of sample sizes to try, in order to make informed decisions about which full sizes to purchase in the future. After all, what works for you may not work for me and vice versa. The Beauty Essentials kit comes with 10 -15 surprise items, and while most are sample size, a couple of them are full size!
I couldn’t recommend this kit more! And what a deal: it’s a $50 value for $27.95. Everything smells so fresh, and is catered to most skin and hair types! (Please, can someone come teach me how to use the eyeshadow, because I have never gotten the hang of that one?) [Ed. note: Megan Rascal’s adorable sister can!]
Full Disclosure: Vegan Cuts sent me the Beauty Essentials Kit to review, free of charge, but all of the opinions stated are my own. I will be purchasing many of these products after sampling them in the kit. I wouldn’t waste your time, nor mine, writing posts that do not reflect my personal experience! BECAUSE I AM THE WORST AND DROPPED THE BALL ON GETTING THIS REVIEW UP, VERSION 2.0 IS WHAT IS AVAILABLE NOW. Looks just as awesome!
Veal calves: horrifically abused by-product of the milk industry
Mercy for Animals has released another undercover video, this time from a veal facility in Canada. These little babies are not just confined, they are sick and injured, and get no medical attention. Why would they? They are just “food,” right? And then on top of that, the workers in the factory pretty much torture them. I couldn’t watch the whole video, it’s too sad, but the parts I watched are disturbing.
I hear plenty of meat eaters proudly declare they don’t eat veal. Most people know it’s often a cruel industry. But do people know that veal is a by-product of dairy production? It’s very simple: Cows need to have babies in order to produce milk. Many of the babies born are male. These male calves are useless to the dairy industry. So they are shipped to veal farms.
Even “humane” dairy farms do this. That’s what I always tell people when they say such and such dairy farm is so nice to the cows: ask where the boy calves are. I dare you.
When I was a vegetarian, I had no idea that the cheese I consumed drove the veal industry. When I found out though, that’s when I became vegan. Of course I learned all the other reasons to be vegan eventually, but the link between dairy and veal is what made me vegan pretty much over night. I just thought to myself, if veal is a by-product of the dairy industry, dairy isn’t very vegetarian at all! Basically, being vegetarian isn’t very vegetarian.
More fun with homemade vegan cheese: testing Miyoko Schinner's cream cheese recipe!
I love being able to make fancy, artisanal vegan cheeses at home! I’ve been meaning to try this cream cheese recipe by Miyoko Schinner for about six months now. I finally did, and honestly, it couldn’t have been easier! I used unsweetened coconut yogurt to ferment it, and I let it sit out for the full 48 hours. That was kind of tough! I thought I was going to be super cool about leaving food out, letting the bacteria do it’s job, but it turns out I am an American through and through!
I made toast with Larrupin mustard, pepper and avocado! Delicious. Has avocado on toast always been a thing, or am I just noticing it now? I like to say the British have beans on toast and American vegans have avocado and toast. It really is a great combination!
I super enjoyed not only making this recipe, but eating it too! I am very into the long fridge life: two weeks! I can’t wait to make frosting or cheesecake with it. It is my dream to try to replicate the blueberry cheesecake from Timeless Coffee in Oakland! It is also crucial I get some more of Sophie’s Kitchen Smoked Lox, ASAP!
Paul Shapiro's Animal News You Can Use: the coolest dog in the world!
Often pork comes to mind when people think about federal politicians, but there’s a new legislative caucus in Congress, one that probably wouldn’t mind directing a little more pork toward the poultry industry: The Congressional Chicken Caucus. Colman McCarthy has a great column in the National Catholic Register this week about it.
On the other end of the spectrum, HSUS worked with local lawmakers in Boca Raton to urge citizens to help protect their health and the planet by eating less meat.
Alicia Silverstone releases new book all about being preggers the vegan way!
I don’t think I’ll ever choose to get pregnant, but I know lots of people do! And we get a lot of questions about vegan pregnancy around here but alas, I don’t know jack about it. Luckily, Alicia does! Silverstone has just released this handy book, The Kind Mama, that goes from getting preggers to breastfeeding, all while staying vegan:
In The Kind Mama,Alicia Silverstone has created a comprehensive and practical guide empowering women to take charge of their fertility, pregnancy, and first 6 months with baby. Drawing on her own experience, as well as that of obstetricians, midwives, nutritionists, holistic health counselors, and others, Silverstone offers advice on getting one’s “baby house” in order through nutrient-rocking foods that heal and nourish, and, once pregnant, gentle ways to boost comfort, energy, and health during each trimester. She helps readers navigate everything from prenatal testing and birth plans to successful breastfeeding and creating a supportive “baby nest.”
Well! Sounds like the new vegan pregnancy bible!
So, do we have any soon-to-be parents in the crowd? I’m really curious, what have been the biggest struggles with regards to being vegan? I’d love to hear about everyone’s experiences. I know when people aren’t even vegan, EVERYBODY has something to say about what they should be doing when they get pregnant and have a baby. I imagine it might get even more cray when you’re vegan on top of that. Am I right?
Victoria Vegan Pasta Sauces: The Vegan Alfredo-Lover's Dream!
The lovely family over at Victoria Vegan recently sent me a variety of their pasta sauces for review, and so review them I happily will!
They sent me their Arugula Pesto Alfredo, Artichoke Alfredo, Vodka sauce, Roasted Bell Pepper Alfredo and Original Alfredo to try. I invited my sister over for the fun, as pasta is her favorite food. We called it our “Marinara Tasting Party”, though our party was dominated mostly by Alfredo sauces!
Clockwise from top left: My plate, my sister’s plate, sautéed spinach with vegan bac’un bits and my niece Audrey enjoying the Original Alfredo sauce with pasta! I made my sister and I the garlic bread and spinach (veganized), because those were staples on pasta night when we were growing up.
I had tried the Roasted Bell Pepper sauce a little while ago, so I already knew I was a fan of this brand! It was exciting to be able to sample so many varieties, and though I really enjoyed them all, my personal favorite was the Arugula Pesto. The Artichoke Alfredo definitely came in at a close second. They were so interesting and full of flavor; I thought the creaminess of the Alfredo complimented both the Arugula Pesto and Artichoke so well! My sister’s favorite was the Vodka sauce, so I sent her home with it. (She’s always open to trying vegan food, and it feels like such a victory when we find things she likes.) Audrey just had her 18 month check-up earlier that day, in which she was given the okay to finally introduce nuts in her diet. That was a good thing because Victoria Vegan Alfredo sauces are cashew based (it’s more of a fruit, I know, but you can never be too careful with nut allergies)! The sauces are also non-GMO and gluten-free! REJOICE! Sometimes they are soy-free as well, but be sure to check the labels on that.
After my sister left, I had four open, full jars of sauce to figure out what to do with! Things got creative over here. I had some jumbo shells I was waiting to do something special with, and having the Arugula Pesto sauce was the perfect reason to finally make them!
I filled my shells with sautéed mushrooms, garlic, onions and kale. I also added pinches of nutritional yeast, bac’un bits and salt. I was quite pleased with the results!
By this time I was getting tired of eating pasta, and was racking my brain for something fun to make. I thought fried mac and cheese sounded good, but not quite what I was in the mood for. So instead, inspired by this recipe, I fashioned baskets out of phyllo dough. It’s not as hard as it sounds, I swear! I made mac’n cheese with sautéed onions, mushrooms and spinach, again with a pinch of bac’un bits and nooch. I used the Orginal Alfredo for these, but any of the white sauces would be perfection! [Ed. note: DAMN GIRL GIMME THAT!]
Phyllo dough is not impossible or overly intimidating to work with, I swear! My mom’s secret is to keep it covered so it doesn’t dry out, but with a dry towel instead of a wet one. I greased a muffin tin, and then stuffed one folded sheet of dough into each hole. I then filled the dough with a spoonful or two of mac’n cheese, brushed the edges of the dough with olive oil and baked it at 350 until the edges were lightly browned. EASY, SEE?
All in all, I am a big fan of Victoria Vegan Alfredo sauces! If you see the Arugula Pesto, I’m telling you, pick it up! You can’t go wrong with any of the varieties and seriously, don’t be afraid to dress them up a little when you make them! I don’t live near a Whole Foods right now, but I was daydreaming combining any of the sauces with these ravioli (I can almost taste it!).
What's for Sunday dinner? How about a VEGAN HAM ROLL?
What’s for dinner this Sunday? Anything special? I’m hoping to pick up this vegan ham roll by Vegetarian Plus, for the weekend! I had it last last year when celebrating Easter with my family, and I’m a fan. I know meat analogs aren’t for everyone, BELIEVE ME I KNOW, but they’re for me! I always make a vegan version of what my family eats at dinner because I do not like to be left out. This ham roll wasn’t exactly how I remembered ham to be, but I enjoyed it nonetheless. It was fantastic in sandwiches the next day! (Protip: sourdough bread slices and tons of Vegenaise.)
I picked mine up in the Palo Alto Whole Foods last year, so if I were you, I’d call around to see which stores have it in stock. Caroline was innocently looking for some just-hit-the-shelves Kite Hill cheese and I showed up in line with this hunk of analog ham. That’s what it’s like to be friends with me: always with the atrocious-looking vegan foods! I’ve been surprised to see it somewhat year-round, in natural food stores in both Northern and Southern California.
If I am able to find it in time this year, I will be sure to bake it with a brown sugar glaze of sorts! For me, the baked-on-sweetness was missing and the apricot glaze didn’t cut it.
The Cinnamon Snail, the best food truck on the East Coast, needs a new truck! Want to help them get it? Of course you do! They are the greatest and living with the Snail is a trial and punishment that none of us, vegans and omnis alike, deserve.
So get a piece of that sweet Kickstarter action! The rewards look pretty sweet, too; if I had $250 to spare, I’d sign up for the cooking course (for heaven’s sake, someone teach me what to do with tempeh, I canNOT) for sure.
The streets of this great city are bereft without the glorious food of our beloved Cinnamon Snail. For their sake, for our own sakes, we must get them back in business. To Kickstarter, food lovers!
Overall: LOVE. And I don’t know if I’m just gassed from their write-ups, but I felt like I was totally eating something that is good for my body! Chocolate is good for you now, right? Especially raw chocolate!
My very favorite was the smoked sea salt almond bar. Salt and chocolate is the best combination and Lulu’s pulls it off perfectly! I shared all the bars with my coworkers (because I am so nice to them) and they liked everything, but this bar was especially popular with them as well.
My other favorite was the coffee crunch bar. I also love coffee with chocolate and once again, Lulu’s does it right!
Smoked sea salt almond bar.
At the top, you can see the maca Buttercups. Maca is supposed to be super good for you, I think? At least it’s supposed to be an aphrodisiac. Below is the chocolate maca chunk.
Chocolate maca chunk bar.
I have to be honest, I wasn’t that into the maca flavored chocolates. They are fine but just kind of not that flavorful and not as good as the straight chocolate bars. But the Buttercups were pretty good actually! Besides the Buttercups though, I would mostly get the maca chocolates for the interest-factor. I.e. APHRODISIAC SEXY TIMES!
The love truffles are pretty exciting. They have hazelnut Rawmio! They were a little too rich for me, all truffles are, but my coworkers really liked them. So if you are a truffle person, these are for you. They have a hint of salt too! Yum.
So clearly I am a Lulu’s fan! If you want delicious chocolate that’s actually good for you, Lulu’s is where it’s at.
In other Lulu’s news, they currently have an Indiegogo campaign! They want to open a “chocolate lounge” but they need your help. There’s less than a week left and they still have a ways to go! So let’s help them out! I love when we get together and support vegan, socially and environmentally-conscious businesses! And you don’t have to be in Arizona to donate, the perks include LOTS of chocolate! So if you are thinking of buying any of their chocolate to try, think about doing so through the campaign so you get yummy raw chocolate AND you help out a vegan business. Let’s do this!
Bee Free Honee introduces FOUR new flavors! Vegan honey options abound!
Before we get started here, I just want to say that Bee Free Honee has seriously blown my mind. When I first read about it, I was like, “It’s made with apples and lemon, so it’s probably like a fruity, sugar syrup. That’s cool. At least no bees were harmed.” And yes, Bee Free Honee is made out of apples and lemon, but it is also so legit, it can’t quit. It tastes exactly how I remember honey tasting! The consistency is there too! But you already knew that, because we’ve talked about it here before.
I was never the biggest fan of honey, but I’ve had a special place in my heart for it because my grandpa would eat it with his oatmeal and I just thought he was the coolest! He also ate his shredded wheat with apple juice instead of milk, which was something I just couldn’t get into. Believe me I tried, once, with cornflakes. I like to think he would dig Bee Free Honee, and you know why? BECAUSE IT TASTES JUST LIKE HONEY! No joke!
Katie Sanchez, the innovator behind Bee Free Honee, sent me not only her Original Honee, but all of the new ones as well: Chocolate, Mint, Slippery Elm and Ancho chile! They are all so good. The flavors are really subtle and herbal. I wish I enjoyed drinking tea more, because any of these would be so great in a hot afternoon beverage! OR A HOT TODDY? I don’t know, I don’t like whiskey either [Ed. note: SQUARE!]. I used the chocolate and mint Honees to make brownies! While you can definitely use these cup for cup in place of sugar when baking, the brownies were a little too floral and herbal for me. I should have consulted the recipe page before proceeding! Oh well, we learn from our mistakes [Not me! -Megan Rascal].
My two favorites were the Original and the Slippery Elm, because they had the most classic tastes. It’s not because I’m boring, it’s because my favorite thing to make with honey used to be baklava! And by make, I mean what my mom would make and I would eat. I knew when these Honees were on their way that baklava was going down. My mom and I made a batch, and it was WONDERFUL! So, thank you Bee Free Honee, because being able to eat my mom’s baklava again was a fantastic experience! I didn’t think it was going to be a possibility to enjoy it again, so I am beyond stoked.
I haven’t tried these chocolates but they sure look nice! And I am excited to have an all-vegan chocolate shop to force my family to stop at when we drive the NYC-Philly route.
I know, another day, another vegan kickstarter, but I happen to love that our community can come together to fund the vegan endeavors of our brethren. We are mighty! Plus you KNOW I love kickstarter perks. Imma get some chocolate!
One of my last afternoons in San Francisco, I found myself in the Mission District’s Curry Up Now restaurant. I had been meaning to go for a while, and was in the mood for a light snack. Samosas and beer it was!
I enjoyed my afternoon pit stop. My only regret is that I was not more hungry, because many of their menu items sounded pretty good! Curry Up has a nice beer selection, along with special vegan and gluten-free menus. The prices were fair, dare I say, even on the inexpensive side? Inexpensive for San Francisco, that is. I thought this would be a good place to grab a bite to eat and a drink with co-workers, when everyone is different levels of hungry and spend-happy! It’s also open late (midnight) on Fridays and Saturdays, which is great because I get HUNGRY when I go out. I don’t always want a burrito; I like variety!
I pretended to be enthralled by the decor (which is actually quite nice) while I eavesdropped on the young, hipster girls at the table next to me discuss Taylor Swift at length. It was a little slice of heaven.
Curry Up Now has three locations in the Bay Area, including 659 Valencia in San Francisco, 321 Hamilton Ave in Palo Alto, and 129 South B Street in San Mateo!
Blossom Du Jour goodies now available at NYC Whole Foods!
Check it out! Whole Foods and Blossom Du Jour have teamed up to bring you Blossom goodies on the go. They will be rolling out a lot of products over the next year but the first out are Almond Biscotti Chips, Chocolate Chip Cookies, Double Choco Brownie Bites, Oatmeal Cookies & Pot Pies. POT PIES?! YES!
The line debuted at the Chelsea Whole Foods last Friday. I haven’t tried anything yet but best believe I’m getting pot pies as soon as I can get my chunky hands on them. And if they box up the vegan cronuts OMG!!!
Who doesn’t love looking at photos (aka why I’m obsessed with Instagram, and why you probably are, too!)? Now’s your chance to snazz up your boring ole coffee table with black and white photographer, Ignacio Galvez's book, Shoot It Yourself. Live shots of punk, hardcore, hip-hop (and more) musicians at shows. Get into it, people!!!
Paul Shapiro's Animal News You Can Use: Hope to See You Soon!
You likely know about the progress being made for pigs in North America, with numerouscorporate and public policies to phase out gestation crates. Well, today Arcos Dorados’ (McDonald’s in Latin America) issued a new announcement restricting gestation crate use, the first of its kind in South America.
Speaking of other countries, I’m looking forward to being in Winnipeg (Canada, for those of you as geographically challenged as I am…) next week. Here’s The Manitoban’sstory about it.
If you live in the U.S. though, you may be getting ready to pay your taxes. Business Week has aninteresting column on the idea of taxing meat.
In that vein, lots of members of Congress and state legislators are pledging to go meat-free for a week as part of the very cool US Veg Week campaign. Check ‘em out and share the link!
Have fun, Oakland: S+M popup at Beer Revolution on Friday!
Did you have plans for Friday, Bay Area? If they don’t include hitting up Beer Revolution in Oakland for the S + M vegan BBQ, cancel ‘em! Or modify them, I don’t know! Please, just make sure you check this out, and then tell me everything. I’ve been hearing amazing things about this new vegan popup in town! I want to see all the pictures too, because your vegan food, cats and cocktails are what I live for on Instagram. Could I be anymore of a cliche? Answer: no.
Van Leeuwen Ice Cream has SEVEN vegan flavors! We try the Salted Caramel!
The popular NYC ice cream company Van Leeuwen now has 7 vegan flavors you can buy in stores!!!! THIS IS THE BEST! Why didn’t you tell me? Well actually I saw the banana nut flavor but didn’t really feel like trying, though I thought it was cool they had an exotic vegan flavor. But I didn’t know they had a million vegan flavors! So I saw this Salted Caramel—with Maldon, my favorite salt! (SHUT UP)—at Union Market in Brooklyn and I had to try it because I am such a scientist.
It’s delicious! Creamy, salty, caramel-goodness. It’s very rich, I don’t know how much I could eat in one sitting, but so good. Top a slice of vegan apple pie with a scoop of this and you’ll probably die of happiness. But it’ll be worth it!
As you see, these are all soy-free. I know some of you like that. They didn’t have the Coffee Crunch at Union Market and YOU KNOW I love coffee ice cream! But Van Leeuwen’s FB says they have it at the Whole Foods in BK. I hope they also have the Peanut Butter Chocolate Chunk!
More exciting news: looks like Van Leeuwen has branched out to LA! Their FB seems to have the truck in Venice mostly but they also said you can get all the vegan flavors at The Oaks Gourmet at 1915 n. Bronson ave. So there you go LA, you get all the good vegan stuff!
Has anyone tried the Coffee Crunch? TELL ME ABOUT IT!
Vegansaurus’ Sarah and her brother Asher visiting the Beyond Meat offices in El Segundo.
The Beyond Meat staff was so incredibly welcoming and friendly! I love it when vegan companies are as epic towards their fellow human beings as they are towards non-human animals. Let’s just say the warmth and idealism was brimming over throughout the sunny, El Segundo open-floor plan office. I love that Beyond Meat is doing a campaign to reduce meat consumption by 25% in the next 20 years!
Other office highlights: I got a Beyond Meat t-shirt, I met an adorable puppy named Winnie, and got to see the talented Beyond Meat chef cooking up some new products that are too top secret to mention here!
Winnie, the cutest office dog ever, plays with the Beyond Meat family.
Vegansaurus’ Sarah making beef-free Beyond Meat with her vegan brother Asher in Echo Park!
Beyond Meat Beef-free crumbles are so delicious in pasta sauce!
After Beyond Meat showed me their great office and gave me and my brother a bunch of beef-free crumbles and chicken-free strips, I served Beyond Meat beef-free crumbles to a bunch of omnivores in the form of pasta sauce. Everyone thought the product was delicious! Beyond Meat’s team also told me some top secret details about new products coming out, and while I’m not allowed to spill the beans, OMG, you guys, this is a very good time to be a plant eater!
Beyond Meat is available at select grocery and health food stores nationwide.
EXCLUSIVE: Vegansaurus readers can get a $2 off coupon by clicking here!
ONE PROBLEM. Sunder was supposed to be freed in 2012:
The Jyotiba temple came into possession of Sunder in 2007, but after constant chaining and beatings came to light, Maharashtra Minister of Forests Dr Patangrao Kadam and the Project Elephant division of the Ministry of Environment and Forests issued orders for Sunder’s release to a sanctuary on 21 August 2012 and 9 November 2012, respectively. However, those orders were never carried out, and Sunder was then spirited away at the behest of Kore and hidden in an old poultry shed, where he remained in chains. In December 2013, PETA obtained video footage showing that his mahout was violently beating him, and veterinarians and elephant experts who examined Sunder found him scarred, wounded and chained so tightly that he couldn’t lie down.
It wasn’t a ruling by the high court so maybe it’s different this time. Regardless, I’m happy that the government of India is on Sunder’s side! And let’s all hope to the highest hope that this time Sunder gets his sanctuary! My heart goes out to you, sweet ele!
Della: vegan, socially responsible accessories and tech cases!
Della is a socially responsible fashion line that provides jobs, education and skills training to women and men of Hohoe, Ghana. So the company sounds pretty amazing, but the bags also look super cute! And I just so happen to need a little sleeve for my bitty work computer! AND 30% of all sales for THIS WEEK are being donated to PETA! It’s DESTINY. So I bought this cute vintage coral one. I’m in love.
No really, this is just what I was looking for. I have a giant bag with a big open interior. So far, I just shove my work macbook in when I need to bring it home but I’m always like, “this seems like the worst idea ever.” Well, never no more! I now have a perfect responsibly-made macbook sleeve to protect it.
And as I was saying, the company looks really awesome. It was started by an LA designer and an entrepreneur in Ghana as a way to help the women of the Hohoe community. The women who make the Della products not only make a fair wage, they also take classes in literacy and finance. You can read all about it on their site. Here’s a little peek inside the company:
CLOSED: The Oh She Glows Cookbook giveaway! With a sneak peek recipe!
I got to make and review The Eat Your Greens Detox soup from The Oh She Glows Cookbook, now it’s your turn! Not only that, but we are hosting a giveaway for you to own a physical copy of this gorgeous, full-color cookbook!
Eat Your Greens Detox Soup:
1 1/2 tsp coconut oil or olive oil 1 sweet onion 3 cloves garlic, minced 3 cups sliced cremini or button mushrooms 1 cup chopped carrots 2 cups chopped broccoli florets Fine-grain sea salt and freshly ground black pepper, to taste 11/2 to 3 tsp grated and peeled fresh ginger 1/2 tsp ground turmeric 2 tsp ground cumin 1/8 tsp cinnamon 5 cups vegetable broth 2 large nori sheets, cut into 1 inch strips (optional) 2 cups torn kale leaves Fresh lemon juice, for serving (optional)
In a large saucepan, heat the oil over medium heat. Add the onion and garlic and sauté for about 5 minutes, until the onion is soft and translucent.
Add the mushrooms, carrots, and broccoli and stir to combine. Season generously with salt and pepper and sauté for 5 minutes more.
Stir in the ginger, turmeric, cumin, and cinnamon and sauté for 1 to 2 minutes, until fragrant.
Add the broth and stir to combine. Bring the mixture to a boil and then reduce the heat to medium-low and simmer until the vegetables are tender, 10 to 20 minutes.
Just before serving, stir in the nori (if using) and kale and cook until wilted. Season with salt and pepper and a squeeze of fresh lemon juice, if desired.
I can’t stress enough how great this soup is if, like me, you sometimes put your body through the ringer. It’s both warming and so healthy; really great for all seasons.
That’s not all though! We are giving away Angela Liddon’s Oh She Glows Cookbook to one lucky Vegansaurus reader! To enter, please link to your favorite Oh She Glows blog recipe in a comment on this Vegansaurus post! It’s okay if you haven’t tried it yet, link one that looks especially scrumptious to you (I want to know what the people think is scrumptious!). Facebook comments don’t count! The winner will be picked Monday, April 14th, around 5pm Pacific. Please, only one entry per reader.
Eat Your Greens Detox Soup reprinted with permission. Reprinted by arrangement, with AVERY, a member of Penguin Group (USA) LLC, A Penguin Random House Company. Copyright @ GLO BAKERY CORPORATION, 2014.
Hello, friends! I told you I was going to Young’s first pop-up restaurant a few weeks ago but I’ve yet to tell you how it was. It was fun! It was pretty hectic but I assume that will work itself out as there are more events. It was also pretty cramped, so I think when I go back I will bring 3 friends so we get our own table. Otherwise, you share. People were nice though, I just like my space. Oh and the staff was so nice and so amazing! Seriously, our server was so nice and very knowledgeable about the food. But, most importantly of all, the food was yummy! My pictures came out dark so Young’s sent me some of these lovely photos Kate Lewis of my favorite dishes.
Our favorite dish was the carrot spaetzele (pictured up top)! It was a sweet and savory noodle dish. The roasted carrots on top were a perfect mix of sweet and charred!
Here’s the banana split of Neapolitan ice cream, black cherries and hot fudge. One hundred thumbs up! The chocolate ice cream was so chocolatey, I almost died.
We also loved the smoked hen of the woods mushroom dish but the hummus under it could have been more exciting. I like hummus but I’ve just had so much of it by now! But the mushroom was excellent. I loved the smoky flavor and the texture was perfect.
If you missed this pop-up or just want more, I’m happy to tell you the next Young’s pop-up is here! Young’s will be hosting another all vegan dinner at Old Bowery Station on May 1st, 2nd, and 3rd. Get your tickets here! It’s $40 for dinner and then a little more for the beer or cocktail pairing (the beer and cocktail pairing have gone down a little, so I think I will def spring for the beer pairing). I hear tickets are selling out fast so if you want to go, get your ticket asap! The menu looks good! It’s 3 courses and stars fava beans (my favarite!), ramps, and beets. Quite the trifecta!
First of all, this cookbook is gorgeous! There are 100 recipes featured, with each recipe given it’s own page of text and full-page, color photograph! I love this, as sometimes I find myself making recipes that aren’t turning out, and I have no idea how they’re supposed to look, which can lead to confusion and frustration in the kitchen. That’s why I love making recipes from blog posts so much! 75 of the recipes in Angela’s cookbook are new, while 25 of them are from her most popular blog posts, just updated. Her recipes are made with “real, whole-foods ingredients,” packed with vegetables and few processed foods. Each recipe is also classified regarding food sensitivities and allergies, so gluten-free, soy-free, grain-free, sugar-free and nut-free labels abound!
Before we get to the food, I want to add that everything I made turned out as beautiful as the pictures featured*, which the author deserves credit for, for creating easy-to-follow recipes with vibrant ingredients. This is definitely a book for those looking to add some “cleaner” recipes to their repertoire!
The first two recipes I made were the Eat Your Greens Detox Soup and Roasted Brussels Sprouts with Fingerling Potatoes and Rosemary.
It was a lot of green in one sitting, but my bod needed it! The soup was maybe not something I would serve guests, but make for myself when I’ve had a long weekend or late night out. It just felt good to eat it. And how can one go wrong with roasted Brussels sprouts and potatoes with fresh rosemary? The answer: you can’t! The potatoes were approved by my 18 month old niece, Audrey, which is one of the highest forms of praise in this household. She is demanding more as I type!
Next up I made the Marinated Italian Mushrooms because Bradleys love marinated mushrooms. I have always bought them at the store, not realizing how easy they are to make! The homemade version is delicious, and will be a staple now in my home for years to come!
When I was flipping through Oh She Glows, deciding what to make, I came across the Perfected Chickpea Salad Sandwich, and it was a done deal. I am a huge fan of adding Vegenaise to anything and calling it a salad. Liddon’s version did not disappoint; I was blown away by how flavorful and colorful it was! Disclaimer: I did not add the pickles it called for because I do not swing that way.
I slathered this salad on sliced sourdough bread, because any respectable sandwich comes on sourdough when you grow up in the Bay Area.
Last but very certainly not least, I made the Glowing Strawberry-Mango Guacamole. Talk about a sight and taste sensation! This guacamole is beautiful. There is a bit of prep involved, to chop all the fruits, but it is SO WORTH IT. One doesn’t even need chips for this, it’s great by the spoonful!
I recommend this cookbook because it stays true to it’s word: “Vegan Recipes to Glow From the Inside Out.” The recipes I made, at least, made me feel good. They weren’t particularly tricky to make, they were just a little time consuming, as anything chock full of vegetables will be. There are so many more recipes within these pages I can’t wait to make, including her Summertime Cherry-Basil Bruschetta (Megan Rascal told me she loves bruschetta! Maybe I can finally lure her back to California for a visit by making it [Megan Rascal note: YEP SOUNDS PROBABLE BRUSCHETTA FOR LIFE]) and the Roasted Beet Salad with Hazelnuts, Thyme and Balsamic Reduction!
Full Disclosure: I was sent this cookbook free from the publishing company for review, however, all of the opinions stated above are my own.
*Well, my food may have turned out beautifully in real life, but I’m no food photographer! Angela Liddon not only created all of her recipes, she also shot all the food within the pages herself!
I just received Mayim Bialik’s debut vegan cookbook, Mayim’s Vegan Table, and I absolutely love it. I have had so much fun making the recipes out of this book. They are easy to follow with super accessible ingredients. I got the feeling this book is catered towards people who are new at veganism or feeding picky, young eaters, but I think anyone can enjoy it! While it can be exciting to make challenging recipes with multiple, unusual ingredients, most of the time I want to make quick meals that are big on flavor. In that respect, Mayim’s cookbook definitely delivers! Like, WHOA!
The first recipe I made was the creamed cornbread, which is pictured above. I never would have thought of using creamed corn. It added a texture to the cornbread that was both soft and incredibly moist! This recipe did call for quite a bit of maple syrup, which I could see some people very much enjoying, but I would definitely cut down on that next time, maybe even adding some jalapeños. But don’t take that as me criticizing: I very much like having recipes in my repertoire that are delicious in their original form, but can also be easily tweaked to suit my own palate!
The next recipe I made were the brussels sprouts chips. I meant to share these with my dad, but I ended up eating them all in one sitting. Oops! Peeling the layers of brussels sprouts is not much fun, but the result is so spectacular that I don’t mind doing it again! I hadn’t had roasted brussels sprouts chips since I last went to Social Brewery and Kitchen, so this was quite the treat.
Mayim’s cheese sauce shows up in a few different places in her book, so I decided to give it a whirl, on it’s own. I used Daiya mozzarella, and in place of wheat flour, I substituted rice flour. I was curious if this recipe could hold up gluten-free. Good news: it does! I think many gluten-free substitutes, such as flour, breadcrumbs and pasta, can be used in the same ration without compromising the taste in her recipes. That is just another reason I am loving this book!
I baked the cheese sauce atop enchiladas (my own recipe, not the ones featured in the book). I was very pleased with the consistency of this sauce freshly made as well as baked in the oven! I could see using this sauce not only on the enchiladas and mac’n cheese in the book, but also with burgers and chili cheese dogs!
Next up, I made the soft pretzels. These were an Instagram favorite, but I have to admit, I already knew that would be the case!
I knew I had to make the pretzels, both for myself and because if I’m going to do a review, pretzels are going to be the hit. I am super with-it, when it comes to food trends! My first thought was “Oh no, working with bread dough is so tedious.”, but I should have known better! Mayim’s recipe couldn’t have been easier or faster to make. One thing: the recipe says it makes eight, but then only has you form four pretzels. I only made four and they were huge! So next time I will make eight. I brought two over to my sister and her husband, who are both particular about food. They LOVED THESE PRETZELS, and keep demanding more! So, don’t just take it from me that they are incredible.
The very last recipe I made were the baked zucchini chips! They were fantastic and I ate them all in one sitting. Four zucchini have never disappeared so quickly! I didn’t have any vegan parmesan, and even though the recipe said that ingredient was optional, I wanted a cheesy taste. I diced up some Daiya mozzarella instead, and I thought it worked pretty well. Of course, I then had to dip them in Sriracha, because, what else?
So, that’s that! There are so many more recipes I can’t wait to make, including her Matzo ball soup and falafel! The cookbook contains more than 100 recipes, with appetizer, bread, sauce, breakfast, entree and dessert sections. There is also a sweet introduction, leading up to nutritional information for vegans and a few how-tos. If you are in the market for a new cookbook, I think Mayim’s Vegan Table is definitely worth checking out!
Full Disclosure: The publishing company sent me this book free for review, however, all of the opinions stated in this post are mine.
Pelzer’s Pretzels, located in Crown Heights, BK, was started by a Philly transplant, in the hopes of bringing the Philadelphia soft pretzel game to NYC. Because really, Philly soft pretzels should be as ubiquitous across the country as the prison industrial complex! If not more so!
I emailed with Pelzer’s to find out if they had any vegan options. They have some meaty and cheesy pretzels but their everything, original and cran-mary are totally vegan! I even double checked because the pretzels were so shiny I thought they must be an egg-wash—nope! Veegs! Pelzer’s sent me those three varieties for free to try and some of their spicy beer mustard too. I shared the pretzels with my coworkers because I’m so nice to them. They were a hit! The spicy beer mustard went like hotcakes.
You can see just by looking that they are not like regular Philly pretzels, these are on some gourmet steez. They remind me of this super delicious pretzel I had at the Zurich airport once (Megan Rascal: International Hassle). The outside/skin/whatever is so amazing! It’s flavorful and thick and awesome.
I liked the original of course, and I liked the everything. I thought the everything would be my favorite as I’m an everything-enthusiast, and while I really liked the everything, I’m head over heels for the cran-mary! It’s cranberry and rosemary, if you didn’t get the name. I’m not super into cranberries but they were SO GOOD in the pretzel. And the rosemary? HAVE MERCY.
You’ll also like this bit from their about us:
As the source for artisanal Philadelphia style soft pretzels in New York City, Pelzer’s Pretzels is committed to making wholesome and delicious pretzels from the best available ingredients, providing fair wages and promoting worker dignity, and investing long-term in our local Brooklyn community.
Love it! Totally Philly style too. Without the massive chip on the shoulder part.
Keepin' It Kind's Tofu Chèvre recipe is a vegan cheesy grand-slam!
Chèvre, olive oil, balsamic reduction*, fresh chopped tomatoes and julienned basil on toasted slices of sourdough baguette.
I am quite the vegan cheese connoisseur, and by that I mean I enjoy all of it**, especially the most expensive varieties! Right now, however, I am living in a place where the only vegan food I can trust comes from my own kitchen, fancy cheese included. There’s no Kite Hill for miles in these parts. I can’t complain too much though, as the olive oil and wine produced here are pretty fab!
Last week I wanted to treat myself, with as little work and ingredients as possible. Fortunately for me, I had bookmarked Keepin’ It Kind’s tofu chèvre, saving the recipe for a rainy day! Just kidding, I live in SoCal now, which means it was most definitely not raining the morning I made this! It was however, reigning Breaking Amish on Netfilx in my kitchen all day, that’s for sure! Man, I loved watching those four Amish and one Mennonite, making their way through the big apple. Oh, how I miss city life!
Alright, enough TV talk (we can use Twitter for that), let’s get to the cheese. I was stoked at just how easy this recipe was to follow, and that the results following were spectacular! I did change it a little, because tahini is not something I ever have on hand, nor was I willing to buy it for a half tablespoon. I substituted a little more miso (which means I should’ve cut back on the salt) and lemon. When this baby came out of the oven it took everything I had not to just eat it by the spoonful. By the time it cooled I had only about half a log left, which I used to make the most delectable bruschetta of my life!
Chèvre, olive oil, balsamic reduction, avocado and julienned basil.
I can’t recommend this recipe enough, as it’s both scrumptious and elegant! I’m making it for every party I host or attend in the future, because the world needs to know about this vegan cheese! My fave part was that not only did I make an artisanal cheese at home, it was a fraction of the cost of most vegan items on the market. I can’t wait to make this pesto and chèvre grilled cheese sammie and then this pizza! Who’s coming for dinner? I heard a rumor that Kristy Turner, of Keepin’ It Kind, may be working on a cookbook and so you better believe I’ll be ordering online from the seat I’m in right now first in line for that hard copy!
*You don’t have bother looking up a recipe for balsamic reduction, unless you like things exact. I simmered about 1/4 cup of balsamic vinegar for approximately 20 minutes. It hardens as it cools, so don’t worry if it doesn’t seem syrupy enough when it’s warm. Don’t use a whole bottle of vinegar for a glaze you’ll use twice. Or do whatever you want, it’s your fridge space!
**Never the FYH vegan cheddar though. NEVER THE CHEDDAR.
I am a fan of sea vegetables in pretty much any form (hello, B12 source!), but let’s face it, when it’s in the form of “bakin’” (aka crunchy, flavorful awesomeness), I want IN on that action!!
I’d heard that the makers of Sea Bakin’, The Great and Wonderful Sea of Change Trading Company (say THAT three times fast) were walking around Natural Products Expo West, but (sadly) I missed running into them. I was so bummed—I wanted to eat free vegan bakin’, ya’ll!!! Thankfully, I have an in with them (an old friend from my DC raver days, but that’s a WHOLE other story), and they kindly sent me samples of all three flavors to try. Score! The flavors are Garden Vegetable, Maple, and Thai BBQ. I think the Garden Vegetable was my fave, but I liked them all!
Up close and personal. They aren’t that pretty but they sure are tasty!
They have a unique texture, but if I were to compare them to anything, I’d say they’re a hybrid of flavored kale chips and toasted seaweed snacks. Seriously deeeeeelish! I ate them alone, and I tried them sprinkled on salads and tofu scrambles.
Where do you get these delicious little snackys you ask? Their website says they’re available in natural food stores across California (and they’re working on other places), but you can also order directly from them!
And finally, what’s a post about bakin’ without some Bacon?!
Review: Vanessa Elise Skincare in San Francisco! Vegansaurus readers get 20% off!
Vegan skincare is a tricky one, and I often find myself confused by ingredients and labeling when it comes to cosmetics. Thank goodness then for Vanessa Elise Skincare, a one-stop vegan shop for all your facial and waxing needs, based in San Francisco! I’ve known Vanessa for a while and not only is she a dedicated, very knowledgeable and completely professional esthetician, she is a fantastic, thorough and patient teacher at Marinello. She was one of my first roommates and friends in San Francisco, and it’s been so much fun watching her grow within her career!
I don’t trust many people or skin care products with my complexion, but I have no problem surrendering to Vanessa’s expertise. She gave me my very first facial at Marinello School of Beauty in downtown San Francisco, for which I was kind of nervous. I was her “model” and not only had I never had a facial before, I was going to get one in front of her students. Vanessa’s humor, professionalism and demeanor put me completely at ease and it was such a fun experience. I was stoked when she asked me to visit her Style Seat location months later, because my skin looked so impressive after that first facial. I appreciate that Vanessa understands not only the importance of what a vegan lifestyle means to certain members of her clientele, but what food allergies mean in terms of the kind of products she uses. She does her research not only based on cruelty-free products, but for all the various skin types and allergies as well! She has assessed I have sensitive skin, which I never really considered before, but is now so obvious. Vanessa has given me so many valuable tips* about how to care for my particular skin type, for which I am eternally grateful. This second time I went to see her, the stress of making a long-distance move had reared itself on my complexion and I was embarrassed. She assured me that she had my back, as she was in the business of fixing faces. What a relief! Vanessa also tinted my eyebrows, a procedure I had never had done before! She went back and forth about it, worried that tinting my brows would make them too dark against my pale skin and light hair. That is until I cried, “IT’S SO GWEN STEFANI, DO IT!” My friend Britney was in the room and not only laughed at my outburst, she was so impressed by my brows, she had Vanessa shape hers!
Enough about my experience, let’s get to know the woman behind Vanessa Elise Skincare a little bit more. Tell us more about yourself, Vanessa!
I’ve been a licensed Esthetician since 2006. I am still teaching the Esthetics program at Marinello, and I’ve been here since last Spring. Previous places I’ve worked were Super/Perricone MD, Sephora, Pure Beauty, Always Tan Skin & Body. The things I consider to be my specialties are brows and treating problem skin (acne/clogged pores, sun damage/hyperpigmentation), but I offer facials for all skin types and ages. I do chemical peels (lactic, glycolic, TCA) and use microcurrent to lift, red LED to stimluate collagen and firm, and ultrasonic technology to exfoliate and infuse products into the skin. My whole concept is that professional skincare should be results-oriented AND cruelty-free, and that people shouldn’t have to compromise on either one of those things. I wanted to create a space where clients could feel confident that they are going to get the results they want, be it clear skin, beautiful eyebrows, or a basic bikini wax, with products that are ethical and luxurious at the same time.
The products I use and sell are from Skin Script and Dawn Lorraine Conscious Skincare. Neither line is 100% vegan, but all of the products I have from them are. I also sell Hurraw! Lip Balms. Dawn Lorraine is made up Nevada City, and the line uses organic ingredients whenever possible (meaning, when it will not compromise the effectiveness of the product), is paraben and pthalate free, uses eco-friendly packaging and supports animal and environmental protection. Plus it smells AMAZING. I use skinscript to fill in the gaps where Dawn didn’t have vegan options, mostly for acne stuff, and my professional enzymes and peels.
Right now, Vanessa is offering vegan facials and waxing treatments a couple days a week in downtown San Francisco, using Style Seat. If you are interested in booking an appointment with Vanessa, you can do so here! She has generously offered 20% services for Vegansaurus readers’ first visit, so let her know you found out about her here! Be sure to follow her on both Facebook and Twitter, as she is always offering specials to current and future clients! You an learn more about Vanessa and her campaign to open her own skincare studio here!
*Valuable tips include the importance of eye cream (the skin around your eyes has no oil glands and needs the extra moisture of eye cream to help keep wrinkles at bay. Drier areas of the body show age quickly) and not using an exfoliator, no matter how gentle, on my sensitive cheeks.
Full Disclosure: Vanessa did give me my Style Seat facial on the house, but I was so impressed, with both my skin and the products that she used, I purchased the exfoliator and moisturizer, and I have contributed to a past IndieGoGo campaign to get her started. I will definitely be booking an appointment with her during my next visit to San Francisco. I still can’t get over how clean my face feels after visiting Vanessa!
Many of you are prob like duh, I been making kale chips longer than you’ve been out of rehab! But I had never made them until a few weeks ago and now I’m addicted. It did take some trial and error though so I thought I’d share my methods for the first-timers in the crowd.
I also want to add that I wasn’t that into kale. I don’t like it raw and I don’t really like it steamed. But I love kale chips! So if you aren’t that into kale either, you should definitely give chips a try if you want to find a way to like this uber-nutritious green.
Ok so set your oven to 300 degrees.
I like curly leaf kale best so that is what I would go with. First, wash your kale! Get it all clean. And then I lay the leaves out on paper towel to dry. You want them dry! Then I take each leaf, pat it a bit more, and place it on a cutting board.
Now, here is where my special method kicks in. My problem the first time making kale chips was too much olive oil! Too much olive oil means they will be soggy and won’t crisp up or will take forever to crisp up. That’s bad. But I couldn’t figure out how to put some oil on, but not too much. Then I had a genius idea! I took paper towel and doused it with olive oil, then I rubbed the paper towel over the full leaf. PERFECTO!
So take some paper towel and get it wet with oil. Rub over both sides of the leaf, dabbing a bit at the edges to make sure they get some oil. Then you take a knife and slice out the stem. I hear the stem is very bitter. Bleh. Then you cut or rip the rest of the leaf into about two inch pieces.
Now place them on a big ol’ cookie sheet (or lasagna pan if you are me and lost your cookie sheet). Arrange them in a single layer. Then sprinkle with salt and Nutritional Yeast, if you want to (you totally want to!)). If you have more kale pieces than fit in a single layer, you will have to do the chips in batches. Unless you have like one kale leaf, you will be doing this in batches.
Ok place the sheet in the oven. It will only take about 9 or 10 minutes for the chips to be ready! They should be crispy like leaves on the ground in the fall and a little shriveled. You can check on them at 7 or 8 minutes to see how they are doing. You can flip them too if you want, but I don’t think it’s necessary with the curly. If you use Lacinato kale, you should prob flip them half way through (I just flip them with my bare hands, the chips themselves aren’t very hot).
And then you have kale chips! THEY ARE THE BEST I WANT TO EAT THEM ALL THE TIME.
Reading a summary of the judgment, presiding Judge Peter Tomka of Slovakia said that the present “research program,” dating to 2005, has involved the killing of 3,600 minke whales and a number of fin whales, but that its “scientific output to date appears limited.” The ruling suggested instead that Japan’s whaling hunt served political and economic reasons.
Lawyers attending the proceedings said there was a gasp in the audience when Judge Tomka ordered Japan to immediately “revoke all whaling permits” and not issue any new ones under the existing program.
Though Japan’s unrelenting harpoons have continued to drive many species of whales toward extinction, Sea Shepherd is hopeful that in the wake of the ICJ’s ruling, it is whaling that will be driven into the pages of the history books.
Faux Moccs: Stylish vegan shoes for kids are here!
Finding vegan shoes for children isn’t very easy. I had been searching high and low for about six months with only a few questionable pairs to show for it when I heard about Faux Moccs, a company created by Kortney Campbell, one of the Vegan Housewives, I knew that I had found my solution. I interviewed her for an in-depth look into this vegan mom-run company.
According to Kortney, the soft-bottom design of Faux Moccs is especially important for the development of baby and toddler feet. The sylish design of the Faux Moccs encourages babies and toddlers to spread their toes and feet naturally while still offering protection from the outdoors. The fact that children’s developing feet were taken into consideration in the construction of the shoe makes them worth their weight in eco-friendly material. They are made from either nylon or polysester fiber matric manufactured in the USA (the vast majority being nylon). They are breathable and water resistant with no PVC, vinyl or plasticizers. Eco-friendly, vegan, AND biomechanically sound? This is a combo unlike any I’ve ever seen in the kids’ shoe department.
Kortney came up with Faux Moccs when she was having a hard time finding cruelty-free footwear for her 17-month-old son, Judah. Once she realized that other moms were probably having the same issues, she decided to veganize a shoe that would fit her (and his) needs. She tapped into her love of moccasins, her degree in fashion design, and her hero, Betsey Johnson, for inspiration. The resulting design is nothing short of genius. The array of colors offered combined with the handsome look of the shoe are sure to make any mom happy to dress up her little one for a playdate. Kortney says she hopes to release new designs with each season — our kids can be fashionable all year long as they outgrow their stylish vegan shoes.
Jessica Schoech is the founder of The Vedge App, an up-and-coming app that will revolutionize the way we find veg food worldwide. She is a self-professed crunchy, vegan mom (cloth diapers, anyone?), wife, and foodie, who finds the most joy in welcoming people of all backgrounds to the green side, especially vegan parents and children. You can find her on Instagram, Facebook, Twitter and at Power to the Veg! on Facebook. Images courtesy Faux Moccs.
Paul Shapiro's Animal News You Can Use: Ag-Gag, Meatless Mondays, and a Puppy in a Hoodie!
Wondering how the meat industry responded to last month’s HSUS whistleblowing exposé of a Kentucky pig factory that was locking pigs in gestation crates and feeding what NPR called “piglet smoothies” back to their mothers? Perhaps unsurprisingly, rather than fixing the problems, its response was to introduce an ag-gag bill in Kentucky to criminalize taking photos of factory farms. Our action alert calling for a defeat of that bill is here.
Inspired by the progress against gestation crates in Canada? Learn more about it in our latest Huffington Post piece.
Wondering whether students are liking Meatless Mondays in their cafeterias? Check out this great news segment from one school in Long Island.
Care about saving wildlife from extinction? NPR reports on a new campaign from the Center for Biological Diversity suggesting we eat less meat.
Attack of the vegan food hybrids! Pizza waffles, meatloaf cupcakes, and more!
Guys, I was looking on Finding Vegan for some food porn to share and I couldn’t decide which of these hybrids sounds cooler! So I thought I’d share them all. Let’s make it a smackdown! Which one is most exciting?
So vegan watches, you can’t get leather bands so you either have to get a metal one or a plastic one. Basically, you’re going to look like a banker or a kid (when in that dilemma, always go with kid. JK, big ups to vegan bankers). But wait! There’s another option! Wood watches from Jord!
This was pretty perfect for me as I love wood everything. Well, danish modern wood furniture. And now I love wooden watches too! Jord sent me the Ely in black (pictured above. It’s not actually black as you can see) for free to review and I have to say I’m enamored. It’s very well made and so handsome! So, so handsome.
And guess what! We are giving away one Jord Ely watch in black to a lucky Vegansaurus reader! To enter, answer this question in the comments section: What is the best time of day? (If you say 4:20, you will be disqualified.) We will pick a winner next Thursday around 5pm Eastern so enter before then. FB comments don’t count! Ok, go!
I am so popular at work right night. Even more popular than I already was! Which was very popular. Why? Because Hurraw! sent me a bunch of lip balms to try for free and they sent me so many, I decided to be charitable and see what the omnis around the office thought. THEY ARE OBSESSED. Like, the office manager just ordered 12 more tubes online. And everyone is saying it’s their new favorite lip balm.
They are very light, not waxy or greasy, and my lips have been so soft. My favorite is the almond one because I love almond smelling things. I also like the cinnamon tint one. It gives you a very subtle tint. I was worried it would sting because it’s cinnamon? But it didn’t at all. Totally smells cinnamon-y though. And I like the Ayurvedic one I tried, Vata. It smells like almond too AND it has a pretty label.
NYC gets a cupcake ATM with vegan red velvet cupcakes!
Extra, extra! Sprinkle’s in NYC opened their cupcake ATM yesterday! I’d heard of the one in LA and it sounded so fun. I haven’t been over yet but I emailed Sprinkle’s and the rep informed that the ATM will always be stocked with their vegan red velvet cupcakes. Yay! I’ll report back on the flavor as soon as I make it over! Has anyone tested the ATM yet?!
Animals Australia has a funny campaign, "That ain’t no way to treat a lady" about egg-laying hens. It’s a cute little play on gender roles. You can see the commercials on the link above but I like this sweet video about Little Miss Sunshine! Look at her looking in the mirror! So silly! I love her!
So what do you say, omnis and vegetarians? Maybe a living being is more important than breakfast?
Put nutrition profiles head to head with Google search!
Welcome to my new favorite thing!!! Google launched this food comparison search tool a few months ago and it’s so dang cool. I just read about it on NPR and I’m already obsessed. I thought all the vegans would be into this too because of course I immediately started comparing veg foods with omni foods. BEST GAME EVER.
BIG shout-out to kale for having that ill calcium content! I guess you can get calcium without torturing cows? If only we’d known this all along!
The filling is seasoned with wine and mushrooms which was great but I think the favorite addition was the seeds. The recipe has you save the seeds from the squash, cook them a bit, and then add fresh lemon zest and sage. They were awesome! I think we needed to cook the seeds longer as they weren’t quite toasted but it was still really good.
Yes, the recipe has a lot of steps but it’s a really nice dish. So check it out and tell me what you think!