My favorite Vegan food site. The recipes are delicious and the food photography puts me in a perpetual state of hunger.
Frankly, They’re Delicious.
Just in time for the 4th of July, Field Roast has come out with an all-new Vegan Frankfurter.
I just got a chance to try it and I have to say that they are absolutely fantastic. The texture is great, the flavor great, too. And, these dogs are soy free, which is is a nice change.
They’d be perfect on any weekend grill.
VegNews.com
Great source for reviews, tips, food industry insights and recipes.
I get my Vegan news here.
On Being A Vegan Foodie
With books like the Conscious Cook from Tal Ronnin, The Kind Diet by Alicia Silverstone and Veganomicon, Clean Start and others, Vegan food is sexier than ever.
Gone are the days of seeing Vegan eating as tasteless and bland.
The new Vegan cuisine is robust and satisfying. And, the books that are coming out are filled with dynamic and challenging recipes, bold flavors, creative executions of modern and classic recipes form every world cuisine.
The Blogisattva Awards
This is cool. I just saw that a post I wrote for Elephant Journal has been picked as a finalist in the annual Blogisattva Awards for excellence in Buddhist themed blogging.
My post “Pizza: My One Obstacle To The Pure Land of Veganism” is a finalist in the category Best Achievement with Humor in a Blog or Blog Post.
Give the post a read over at Elephant Journal.
Thanks, Blogisattva judges. That’s really cool.
Must See: Forks Over Knives
Forks Over Knives premiered here in Jacksonville on Saturday, November 6th at 5-Points Theatre at 5:00 pm. This was a powerful and important documentary.
I encourage everyone who cares about their health and what they eat to see it.
New Book: Thrive, The Vegan Nutrition Guide
I picked up THRIVE by Vegan Triathlete Brendan Brazier. I’ll review it after I’ve read it.
But, I’ll say this now — I am excited to use the principals outlined within the book as part of my yoga practice, fitness routine and diet. I’ve been mostly vegan for almost 2 years now with a few hiccups ( See my Elephant Journal article on pizza ).
However, I find myself at the final stage of the eating evolution (I’ll post another time on becoming Vegan vs. Veganism becoming you. There is a difference) and this book is filled with great insight and information on plant-based nutrition. It also dispels some really bad myths about the incompleteness of a Vegan diet. I’d say Brazier has shown conclusively that Vegan eating can be powerful, energized and based on the recipes I’ve read so far, pretty damn delicious.
The Fantasticness of Field Roast Vegan Sausage
The Field Roast Artisan Vegan Italian Sausage is fantastic. In fact, it’s my favorite new veggie product. I made a Bolognese sauce using the Field Roast sausage, whole wheat spiral pasta, Roma tomatoes, freshly minced garlic, red chili flakes, olive oil, salt and pepper.
Damn, was it good.
The sausage had amazing flavor, a firm texture and had a hearty fennel flavor which infused the entire dish with a robustness that I absolutely love. This is a great product for any vegetarian and non-vegetarians who want a lower fat option without sacrifing flavor.