We all know that stuffing is a must-have at a holiday dinner, but it’s also a perfect side dish to complement a variety of other dishes for regular weeknight meals. This vegan stuffing stars farro, butternut squash and toasted almonds for an unexpected twist on a fall classic. Farro, a hearty grain native to Italy and the Middle East, is high in fiber and a good source of iron and protein. Similar to brown rice and wheat berries in texture, farro has an earthy flavor and a nourishing chew; it’s a bold choice for a nontraditional stuffing. Read more
Whether you have food sensitivities and allergies, or you are a foodie, lover of nuts or a pumpkin-on-everything aficionado, this amped-up creamy vegan sauce is sure to satisfy. It’s important to note, however, that this isn’t a substitute for conventional dairy cheese. Instead, consider it a delicious and healthy alternative to your favorite fall dips.
At any one of the Meatball Shop’s six New York outposts, patrons relish, say, orbs of spicy pork over a bed of sauteed broccoli, or pesto-dressed chicken atop freshly milled polenta. And while a vegetable version of the meatball has long graced the menu, now Meatball Shop owner and Chef Daniel Holzman has dreamed up a vegan recipe. Read more
Food marketers know that certain nutrition “buzzwords,” such as natural, organic, gluten-free and vegan, are perceived by consumers to be healthier. Don’t fall for that trap, often referred to as the “halo effect.” Just because a food is vegan doesn’t mean it’s necessarily healthier for you than its counterpart that contains dairy, egg or meat. Here are five potential offenders. Read more
This vegan, whole-grain and refined-sugar-free cobbler will change your mind about healthy desserts for good. When served warm from the oven, the succulent peaches and the sweet cinnamon-kissed top will leave your guests clamoring for more. Read more
All Vegans Are Not Equal
Which kind of vegan do you think is more likely to stick to the diet: those who eschew animal products for ethical reasons or those who do it for health reasons? Ticktock … ticktock … Time’s up! The answer is ethical vegans. According to a study recently published in the journal Appetite and cited by Time, people who are vegans for ethical reasons follow the diet for about eight years, on average, and are also more likely to eat soy and vitamin supplements. Those who go vegan for health reasons, by contrast, stick to the diet for about five-and-a-half years, but they do eat more fruits and fewer sweets than ethical vegans.
From animal rights to health concerns, there are many reasons why people choose to become vegans. Vegans avoid all animal foods, including eggs, dairy and in some cases honey.
While becoming a vegan can lend itself to positive dietary changes, such as increased vegetable, fruit and whole-grain consumption, it does not necessarily make someone a “healthy” eater – sugar, fried foods, alcohol and refined starches can all be vegan! Additionally, veganism involves significant dietary restrictions, so in order to prevent deficiencies vegans must be diligent to consume plant-based sources of nutrients commonly found in animal products. In some cases, supplementation may be advised, but speak with your physician before consuming supplements. The most-common nutrients of concern are: protein, vitamin B12, iron, zinc, calcium, vitamin D and vitamin B2 (riboflavin).
You’ve been perusing recipes and finally found THE ONE you’ve been searching for. (Sometimes it can be as hard as finding THE ONE.) Problem is, the recipe needs to be vegan. Have no fear! We’ve put together our recipe-revamp cheat sheet that offers five easy substitutions to turn any recipe into a vegan or vegetarian one.
In 1984, Sharon Gannon — along with David Life — founded Jivamukti Yoga. This soulful, pioneering method, which helped spawn yoga’s ascension in the Western world, encompasses more than vigorous Vinyasa movements: It also fosters compassion. In her new book, Simple Recipes for Joy: More Than 200 Delicious Vegan Recipes (Avery Books), Gannon delineates this ethos by putting the spotlight on organic dishes from her popular New York cafe, Jivamuktea. Additionally, she sheds light on the oft-deemed-mysterious components of veganism, and offers up menu ideas. Here, she discusses why meat-and-dairy-free living translates to easily discovered happiness.
If you’re just joining us, it’s not too late to get on board with our No-Resolutions Resolution plan for 2015. We’re grabbing hold of the reins now so that come January 1st, we haven’t totally fallen off the (wholesome-eating) wagon.
This week (and for the next five weeks) it’s time to take the Vegetarian Vow. We’re taking Meatless Mondays one step further by suggesting what cookbook author Mark Bittman refers to as “VB6.” No, it’s not a fancy vitamin. The VB6 concept is to eat a plant-based diet for breakfast and lunch, thus becoming Vegan Before 6 p.m.