Virtuous Quinoa Paella

I'm sure you've probably heard of all the virtues of quinoa by now. How it's high in protein has no fat and is a superfood from South America. But how to eat it you ask? Some people eat it as a breakfast cereal, grind it as flour and make pancakes with it. There are also many ways to eat it in stews, in any recipe instead of rice such as in risottos.
I just found this recipe from an amazing website that I just discovered. Check out the following quinoa paella from the website: http://www.vegkitchen.com/recipes/glorious-grains/quinoa/quinoa-paella/

Serves: 6
2 tablespoons extra-virgin olive oil
3 to 4 cloves garlic, minced
1 green bell pepper, cut into 2-inch strips
1 red bell pepper, cut into 2-inch strips
2 cups vegetable broth, or 2 cups water with 1 vegetable bouillon cube
1 teaspoon saffron threads, dissolved in
a small amount of hot water (see Note)
1 cup uncooked quinoa, rinsed in a fine sieve
2 teaspoons fresh thyme, or 1/2 teaspoon dried
2 cups artichoke hearts (not marinated; either from the supermarket
olive bar, or one 14-ounce can, drained)
1 1/2 cups frozen green peas, thawed
2 cups diced ripe tomatoes
2 to 3 scallions, white and green parts, thinly sliced
1/2 cup chopped fresh parsley

Salt and freshly ground pepper to taste
Heat the oil in a large, deep skillet or steep-sided stir-fry pan. Add the garlic and bell peppers and sauté over medium-low heat until softened, about 2 to 3 minutes.

Add the broth, saffron, and quinoa. Bring to a simmer and cook, covered, for 15 minutes.

Stir in the artichoke hearts, peas, tomatoes, scallions, and half of the parsley. Check if the quinoa is completely done; if not, add 1/2 cup water. Cook, stirring frequently, just until everything is well heated through, about 5 minutes.

Transfer the quinoa mixture to a large shallow serving container. Sprinkle the remaining parsley over the top and serve at once.

Note: Can’t find or don’t want to spend the money for saffron? Turmeric is a fine substitute. Use 1 teaspoon.
Variation: Add a cup of sliced brown mushrooms when you add the peppers.

Ice Cream- Making Mint Chocolate Chip Vegan Style

I'm so excited to try out my new ice cream maker. I'm crazy about ice cream but the price of vegan ice cream was getting me down. I bought an ice cream maker to be able to make a great variety of vegan ice creams. Here's the first one I want to try. It's from http://www.healthfulpursuit.com/2011/07/vegan-peppermint-chocolate-chip-ice-c...

Vegan Peppermint Chocolate Chip Ice Cream Vegan, Gluten free, Dairy free, Sugar free, Yeast free, Corn free

A healthy vegan peppermint chocolate chip ice cream made with just 6 ingredients.
Yield: 3 1/2 cups

Ingredients
2 cans of lite coconut milk
6 medjool dates, pitted
1/2 tsp peppermint extract
1/2 tsp pure vanilla extract
handful of raw spinach
1/4 cup cacao nibs

Directions

Combine all ingredients but cacao nibs in blender until smooth.

Freezer style: pour into 2 freezer safe bowls, stir in the cacao nibs, and place in the freezer for at total of 1.5-2 hours, removing every 30 minutes to whisk so that it doesn’t set into an ice cube. When it gets to a soft serve ice cream consistency it’s done!

Ice cream maker style:
place mixture in your ice cream maker, drop in cacao nibs and allow to churn until desired consistency is met. If you’re like us and can’t wait, serve straight from the ice cream maker. If you have patience, place the ice cream in a freezer safe container and allow to freeze for 1-2 hours before serving.

Optional: try adding 1/4 cup cashews to the blender to make the ice cream a bit “creamier”

Lemon Tahini Dressing

Got this recipe in this week's Meatless Monday.

Tahini-Lemon Dressing:
1/4 cup Tahini
3 garlic cloves
½ cup fresh lemon juice (about 2 lemons) ¼ cup nutritional yeast or chopped raw cashews
2 Tbs. Extra virgin olive oil
1 tsp. salt + freshly ground black pepper (or to taste)
3 Tbs.water (or as needed

Prepare the Tahini-Lemon Dressing in a food processor by adding all ingredients and processing until smooth

My Favorite Vegan Country Gal

story from: http://blog.seattlepi.com/people/2012/04/11/carrie-underwood-loves-vegan-diet/

Country star Carrie Underwood’s vegan diet is helping the singer make better choices at mealtimes. A longtime vegetarian, the singer gave up all dairy and animal products last year after a friend became vegan and started looking “amazing.” And Underwood’s really beginning to notice how great she feels now that she’s given up fatty treats too.

She tells ABC News Radio she owes her big lifestyle change to her healthy pal: “(It was) like something had happened in her life. There was some switch flipped. Something was up. Her skin was glowing. Her eyes were gorgeous. Like, her body was amazing. “Something had happened, and I was like, ‘What are you doing? I need to know. The world needs to know.’ And she said, ‘I went vegan.’”

And now Underwood is encouraging others to try the health kick, adding, “It’s easier for me, actually, when I go out to eat because if I’m like, ‘Oh, I’m vegan. I can’t have that cheesy pasta.’”

The Many Varieties of Vegetarianism

Contemplating a vegetarian diet but not sure where to start? This article talks about the types of vegetarians and leads to resources to really help get you started. Here's an excerpt of the article :

Many people start off by being flexitarian which means that they forgo meat a few times a week without commiting to a full fledged vegetarian diet right away. Then you can progress to being pescetarian, meaning that you don`t eat birds or animals except for fish and seafood.

Being Lacto Ovo vegetarian is the next natural progression where you eat no animals, birds or fish but do eat dairy products and eggs. Finally, being vegan is the ultimate in being vegetarian where you eat nothing that used to have a face, plus, no product of an animal. Vegans protect animals from any abuse through their eating choices and in so doing also protect the environment and their health. So, you see, you can take this going vegetarian as gradually or as quickly as you are comfortable with.

There is no pressure to being fully vegan straight away. Any efforts on your part will make a difference in your health, the well being of animals and the health of the environment.

To read the full article and access the resources go to
http://sophiesvegetarianarmy.blogspot.com/2012/02/types-of-vegetarians-and-wh...

A Vegan.Superbowl

from: http://www.ecorazzi.com/2012/01/31/10-delicious-vegetarian-super-bowl-recipes/

While we’d love for you to consider dropping animal products completely and checking out our 10 yummy Super Bowl vegan recipes, we understand that there are others out there not yet ready to make that next big leap. So for all you awesome vegetarians out there (or for those looking to try it), this one is for you!

Here are our picks for some of the best and easiest to prepare vegetarian recipes for the Super Bowl:

Appetizers-
Fried Olives
Fried Olives can make a huge statement and offer an appealing and appetizing dish as your guests begin to arrive. The recipe is very simple and calls for 50 pitted green olives, drained and dried, 1 cup flour, 2 eggs, beaten, 1 container of Panko breadcrumbs (Japanese style, white not wheat), and 1 cup olive oil. Heat olive oil in a frying pan or a deep fat fryer, dip olives in flour, then eggs and breadcrumbs until thoroughly coated. Fry in oil until golden brown, turning as necessary. Drain on a paper towel or paper bag to remove excess oil. Serve at room temp. for an awesome pre-game appetizer.

Artichoke Feta Bruchetta
This recipe is easy to bite into, delivers on taste, and no one will notice that it is not just vegetarian but vegan-friendly. The ingredients include sourdough bread, garlic cloves, artichoke hearts, sun-dried tomatoes, white beans, lemon zest, parsely, and vegan feta cheese. A full recipe can be found at SheKnows Miso Vegan.

Apple-stuffed Mushroom Caps
Who would have ever thought of putting apple in mushrooms? I’m not sure who came up with this dish, but it sure is a winner. This recipe makes for 1 ½ dozen stuffed mushrooms. You’ll need: 18 mushrooms, 3 tbsp finely chopped celery, 1 tbsp butter (opt for a vegan version), ½ cup finely chopped apple, 2 tbsp dry breadcrumbs, 2 tbsp finely chopped walnuts, 1 tbsp crumbled blue-cheese, 1 tbsp minced fresh parsley, 2 tsp lemon juice. Remove stems from mushroom caps, then set aside half of the stems and discard leftovers or save for another use. Mince stems and set aside. Saute minced mushrooms and celery in a small skillet with butter. In a separate bowl mix apple, breadcrumbs, walnuts, blue-cheese, parsley and lemon-juice. Place mushroom caps on a greased baking sheet and stuff with apple mixture. Bake for 15-20 minutes (or until mushrooms are tender) at 375 degrees.

Main Vegetarian Super Bowl Dishes PETA’s Kickoff ‘Chik’n’ PETA has put out a list of their top vegetarian food picks for the super bowl and at the top of the list was this delectable dish. It isn’t a dish that is perfect for everyday as it still uses processed foods, but for a once in a while treat or a party finger food, it works extremely well. The best part of all is that no chicken’s were harmed to make the recipe. It calls for Gardein vegan ‘Chik’n’ strips, mustard, flour, onion powder, pepper, garlic powder, salt, water and canola oil.

Seitan Chili
The best thing about Seitan Chili is that it can be made in approximately 15-20 minutes or you can make it in a slow-cooker all day long. Either way it is bound to turn out delicious.
You will need 2 tablespoons olive oil, 1 large onion, chopped, 1 large carrot, chopped, 1 large green bell pepper or 2 poblano peppers, seeded, chopped, 4 garlic cloves, minced, 1 to 2 tablespoons chili powder, to taste, 2 tablespoons chipotle in adobo sauce, finely chopped, 1 (28-ounce) can fire-roasted diced tomatoes (do not drain), 1 (15-ounce) can tomato sauce, 1 (15-ounce) can kidney beans, rinsed, drained, 1 (15-ounce) can black beans, rinsed, drained, 2 cups shredded seitan, 1 bunch fresh cilantro, chopped (leaves only). In a skillet, heat oil over medium heat. Add onions, carrot and pepper until softened. Add in garlic, chipotle, and chili powder stirring to coat veggies. Cook an additional minute before adding tomatoes, tomato sauce, beans, and seitan. Stir and bring to a boil. Reduce heat to low, cover, and simmer for 15 minutes. Stir in cilantro after removing from heat. Serve hot by itself in bowls or with multi-grain nacho chips.

Vegetarian Dips for the Super Bowl

Dips are a great tradition for super bowl parties because you can serve them with chips, crackers or veggie trays.

Spinach and Artichoke Dip
No party is complete without spinach and artichoke dip. This recipe takes about 30 minutes and requires a food processor so time management is important when you get ready to serve this divine dip.

To make a quick and easy spinach and artichoke dip for your super bowl party you will need; ½ c fresh spinach, ¾ cup Parmesan or soy Parmesan, 2 cups marinated artichoke hearts, drained, ¼ tsp pepper, 1 tsp lemon juice, 1 cup mozzarella or vegan mozzarella, grated, oil. Combine everything except ¼ cup Parmesan in a food processor. Blend until smooth. Oil a small baking and pour mixture into it. Preheat oven to 350 degrees and sprinkle leftover Parmesan over top of mixture. Cover with aluminum foil and bake for 20 minutes. Cool for five minutes and then serve. This dip is delicious with big, uncooked, white mushrooms.

Vegan Planet’s Guacamame
Vegan Planet offers a play on the traditional guacamole dip served at parties with a recipe for Guacamame, a creamy dip that is low in carbs and high in protein. Guacamame uses cooked edamame, ripe avocado, green chilies, fresh lime juice, onion, garlic and cumin.

Vegan Planet suggests that it be served with sliced raw vegetables, but multi-grain nacho chips also work well with this dip. Visit Vegan Planet for the full recipe.

Creamy White Bean Veggie Dip
This recipe is so simple to make you might find yourself making it all the time and not just for a special occasion like the super bowl.
You will need; 1 15-ounce can of cannellini beans, rinsed and drained, 2 cloves garlic, 1 tablespoon olive oil, 3 tablespoons plain nonfat Greek yogurt, 1/4 cup loosely packed fresh dill, 3 tablespoons fresh lemon juice, salt and pepper to taste, fresh dill sprigs for garnish. Place all ingredients except the dill sprigs in a food processor and blend until smooth. Add garnish and serve with veggies, chips, or as a dip for PETA’s Kickoff ‘Chik’n’.

Vegetarian Desserts for the Super Bowl

There are two important rules for serving up vegetarian desserts for the super bowl; they must be quick to make and deliver on taste. These two desserts live up to both rules.

Sweet Mexican Tortilla Chips

Making a snack-like dessert from tortilla chips is one of the simplest recipes to follow. Preheat oven to 350 degrees. Cut 4 flour tortilla shells like a pizza into 6 slices. Use an additional tortilla or two for each extra person at your party. Lay tortilla slices on a baking sheet and drizzle with 2 tbsps melted margarine. Sprinkle with 1 tbsp sugar and 1 tbsp cinnamon. Bake for 10 minutes or until at desired crispness. Serve warm or cooled.

Watermelon Granita with Champagne

End your super bowl party with a classy vegetarian dessert like watermelon granita with champagne. It is sure to be a hit and will make guests want to come back to any party you have with the hopes that you will be serving it. This recipe needs to be made in advance so keep that in mind for your time management.

To make this dish you will need; 2 pounds watermelon, seeded and cubed, ½ cup white sugar, 1 cup of champagne, and 4 slices or more of watermelon (one for each guest). Place watermelon cubes and sugar in a blender. Blend for approximately 1 minute. Stir in champagne. Pour mixture into a plastic container and place in freezer. Using a fork stir the mixture in the freezer every 30 minutes for about 2 hours. Remove from freezer and stir well with a fork until it is at the desired consistency. Serve in ice-cream bowls with a watermelon slice as garnish.

Top 50 Vegetarian Meals To Try In San Fransisco

from: http://m.7x7.com/eat-drink/big-veg-50-vegetarian-or-vegan-things-eat-you-die-...

Herbivores, rejoice! You can now work your way down one of our must-eat lists without running into a single piece of meat.

The Big Veg is our leafy opus of the 50 best vegetarian and *vegan dishes in SF. See how many you can spot on Foodspotting. First person to spot all 50 items by snapping a photo wins a $100 gift certificate to Ike's Place. (Rules here).

1. Vegetarian pork belly in a clamshell bun at Heaven's Dog 2. Stuffed avocado salad at Saha* 3. Papas al horno at Gracias Madre* 4. Buddha Girl roll at Sushiritto* 5. All About Vegetables tasting menu at Atelier Crenn 6. Vegan deep-dish at Paxti's Chicago Pizza* 7. Thrice-cooked "bacon" at Mission Chinese Food 8. Spicy cauliflower with capers at Delfina Pizzeria 9. Bud Bundy at Ike's Place* 10. Paper masala dosa at Dosa 11. Tempura-fried eggplant with miso glaze at Minako Organic Japanese Cuisine* 12. Mushroom wrap with green harissa at Grain and Grill (from Zaré at Flytrap) 13. The Nebulous Potato Thing at St. Francis Fountain* 14. The Plant Burger at The Plant Cafe* 15. Off-the-menu vegan pork buns at Lucky Creation* 16. Eggplant caponatina with burrata at Beretta 17. House-made tofu at Eiji* 18. The PLT at Citizen's Band 19. Tofu mole burrito at Papalote Mexican Grill* 20. Handmade couscous with vegetables at Aziza 21. Piquillo peppers stuffed with goat cheese at Piperade 22. Vegetarian tacos with avocado at La Taqueria 23. Mesquite-grilled brochettes at Greens Restaurant* 24. Fried plantain and black bean burrito at Little Chihuahua 25. Stuffed falafel at Old Jerusalem 26. Veggie burger at Roam* 27. Spicy tofuna roll at Tataki* 28. Samusa soup at Burma Superstar* 29. Your choice of veggie piroshki at Anda Piroshki 30. Grilled cheese sandwich at Outerlands 31. Braised tofu jook at Samovar* 32. Dolma sandwich at Truly Mediterranean* 33. Daikon rice cakes at Slanted Door 34. Crispy Brussels sprout chips at Marlowe* 35. Any veggie sandwich (particularly butternut squash with radicchio) at Il Cane Rosso 36. Cheese späetzle at Suppenküche 37. Vegetarian pot pie (such as spinach and lentil) from Mission Pie 38. Moroccan vegetable tagine at Nopa 39. Green Goddess salad at Prospect 40. Cheese and bean pupusas at El Zocalo, preferably around 3 a.m. 41. Seasonal veggie salad at Boulettes Larder 42. Vegetarian ramen at Katana-Ya* 43. Vegetable imperial rolls with vermicelli at Sunflower 44. The Fillmore pizza at Zero Zero 45. Crusted oyster mushrooms at Millennium 46. Any of the rotating veggie pastas at Flour + Water 47. Butter lettuce salad with fresh herbs at Bistro Aix* 48. Sformato at Cotogna 49. Vegan sausage at Rosamunde Sausage Grill* 50. Sloppy Lil' P at Juhu Beach Club

*=Vegan By Laura Beck on July 26, 2011
Go to the original article to get all the links for these delicious veg options in SF: http://m.7x7.com/eat-drink/big-veg-50-vegetarian-or-vegan-things-eat-you-die-...

Vegan Cashew Kissed Potato Salad

from Meatout Mondays by FARM

A simple, yet rich cashew sauce gives this potato salad its deliciously light coating and offers a pleasant diversity from the familiar mayo base.

Fresh herbs and broccoli turn this summer salad into a winning side dish. Make it super creamy by increasing the cashew and water to 1 cup each.

Ingredients:
2 lbs. potatoes, with skin, cut into bite-size pieces
1 lb. yams, peeled, cut into bite-size pieces
1/4 cup apple cider vinegar, divided
1 large broccoli crown, cut into bite-size florets
1 large carrot, shredded
6 strips Lightlife Fakin' Bacon (optional)
½ cup finely minced fresh parsley
½ cup finely minced fresh mint leaves
¼ cup finely minced fresh basil leaves
1 ½ tsp. salt freshly ground pepper
1/2 cup raw cashews
1/2 cup water

Directions:
Place the yams into separate 2 to 3-quart saucepans and cover the potatoes with water; cover the two pans and bring to a boil over high heat;
reduce heat to medium and simmer for 4 to 5 minutes or just until fork tender; immediately drain the water from each pan and add 2 Tbs. of the apple cider vinegar to each pan;
toss well to coat the potatoes, pour out the excess vinegar, and transfer both to a large bowl.

Rinse one of the saucepans briefly, fill it 2/3 full with water, cover, and bring to a boil over high heat; in batches, blanch the broccoli for 1 1/2 minutes or until just fork tender, but still firm;
use a slotted spoon to remove the florets to a dish to cool; drain excess liquid and add the blanched broccoli to the bowl with the potatoes.

Add the carrot, Fakin' Bacon, parsley, mint, basil, salt, and pepper. Combine the cashews and water in the blender and blend on high speed until smooth and creamy; add the cashew sauce to the potatoes and mix gently with a wooden spoon to coat all the ingredients; adjust seasonings if needed and enjoy immediately or chill and serve later.

Visit Zel's blog with more fantastic recipes at www.nutgourmet.wordpress.com

Don't Piss Off A Vegan!

Obviously the team that invited Steve-O to represent this event did not do their research. Good for him for standing up for what he believes in!

by: http://www.ecorazzi.com/2011/05/31/vegan-jackass-steve-o-storms-out-of-charit...

Don’t piss off a vegan! Or, at least that’s what the American Diabetes Association figured out when they served a meat-based menu and Jackass star Steve-O stormed out of their charity event.

Apparently the stuntman, and hardcore vegan, thought the event was to help promote the idea that a plant-based diet can lower your risk of diabetes, so you can imagine his bewilderment when he arrived at the celebrity go kart tournament and found meat heavy catering.

He stormed out before the race could even begin, and he later told a rep for the Children’s Hospital organization, “I came here because I thought this was about promoting a plant-based diet as diabetes prevention and they’re serving meat there… so I’m outta here.”

He then added, “It’s kind of an outrage to me… it’s stupid.” This isn’t the first time Steve-O has taken a stand for what he believes in, as he starred in an anti-fur PETA campaign, protested a zoo and its treatment of “Lucy” the elephant, and has been An active advocate for breast cancer awareness.

Complete Vegan Meals Delivered To Your Home

The Gobble Green Challenge delivers a nutritionist designed vegan menu right to your doorstep. Satisfy your craving for mouthwatering cuisine and lose weight efficiently by indulging in three gourmet, low-calorie meals plus dessert every day for less than $4.25 per plate.

he Gobble Green Challenge makes losing weight delicious and affordable!

The Challenge is Gobble Green's most popular program and is geared specifically towards weight loss. The Gobble Green nutritionist develops a meal plan to meet every individual client's needs; this includes exclusion of items to which a client is allergic or otherwise adverse. For the clients who follow The Challenge, Gobble Green has a perfect track record of helping them to lose weight. So far, the least any Challenger has lost during the program is 10 lbs!

WHAT IS INCLUDED?
28 total meals (7 breakfasts, lunches, dinners, and desserts) per week.
No cost shipping. Your meals will be delivered right to your doorstep once a week.
Weekly email check-ins with the Gobble Green nutritionist.
One phone check-in per month upon customer request with the Gobble Green nutritionist.
A password protected log in so that you can view the nutritionist's menu selections for you each week.
Heart-healthy, no bad cholesterol. Just convenient, nutritious gourmet meals.
WHEN DOES THIS DEAL EXPIRE?

This special is only available until April 30, 2011 at midnight PST.

WHAT IS THE COUPON CODE?

Use coupon code HappyCow at check out to receive 50% OFF The Challenge. For more information about this deal or for assistance with check out, call 1-800-684-7618 or email support@gobblegreen.com.

Avocado Pesto Pasta

Got this recipe from Meatout Mondays...happy Monday!

This amazing dish is easy to make and has simple ingredients. The avocados create a deliciously rich and creamy sauce. While its fat content appears to be high, the source is from healthy monounsaturated fats, which are actually beneficial for cholesterol levels. For added nutrition, use whole wheat pasta and toss in steamed broccoli, asparagus, or spinach.

Ingredients:
1 lb. dried linguini 1 bunch basil leaves (about 2½ ounces) ½ cup pine nuts 2 ripe avocados, pitted & peeled 2 Tbs. fresh lemon juice (about ½ of a lemon) 3 cloves garlic ½ cup olive oil salt (to taste) freshly ground black pepper (to taste) ¼ cup chopped sun dried tomatoes (optional)

Directions: In a large pot, bring water to a boil; add pasta and cook to package directions. While pasta cooks, in a food processor, blend basil, pine nuts, avocados, lemon juice, garlic, and olive oil; season with salt and pepper. Drain pasta; in a large serving bowl, toss pesto with hot, freshly cooked pasta and garnish each serving with a basil leaf; for an extra touch of color and flavor, top pasta with sun dried tomatoes. Check out this and more outstanding recipes at http://www.ChefChloe.com

Meatout Is This Weekend

There has never been a better time to go vegan if only for one day a week. All over the world people are turning on to vegetarianism and veganism. I found a post about meatout on Vegansaurus' awesome vegan blog:
http://vegansaurus.com/post/3949293683/its-time-to-do-stuff-shut-down-fur-sto...

" What are you doing this weekend for Meatout? You are supposed to host a meat-free event and get the people excited about vegan food! DO IT! OR go to an event someone else is hosting like this one in San Francisco:
What: Vegan Feed-in, leafleting, and signs at the March & Rally to Stop the Wars
Saturday, March 19th; 12pm (noon). Where: UN Plaza
RSVP: Contact FARM’s new West Coast Coordinator, Alex Felsinger;
831-601-9082, alexf@farmusa.org

Vegan Shamrock Shake

Check out the Vegan St.Patrick's Day recipes on VegWeb... An awesome collection here: http://vegweb.com/holiday/

Recipe submitted by Charlsey, 11/08/09

Vegan Shamrock Shake

Ingredients
1 cup non-dairy vanilla ice cream
1/2 cup nondairy milk
1/4 teaspoon mint extract
4 to 5 drops green food coloring (optional, but I had too!)

Directions: Add all ingredients to food processor or blender. Blend on HIGH until smooth. Pour into glass and enjoy the creamy mintyness.

Source of recipe: I used to love these as a kid around St Patrick's Day, This might not be exact but perfect for me...
Makes: 1 serving, Prep time: 5 minutes

Meatout on March 20, 2011

"Feeling sluggish, catching frequent colds, or considering shedding a few pounds?

Unhappy about animal manure being dumped in your water supplies? Or just troubled by the suffering inflicted on innocent, sentient animals in factory farms and slaughterhouses?

What is Meatout?

On (or around) March 20, thousands of caring people in all 50 U.S. states and two dozen other countries get active to host educational events for Meatout- the world's largest grassroots diet education campaign. Activists distribute free food, educate their communities, and ask their friends, families, and neighbors to "kick the meat habit” and explore a wholesome, compassionate diet of fruits, vegetables, and whole grains.

New to plant-based eating?

Visit http://LiveVegan.org, where you can find delicious recipes, learn all the “why’s” and “how’s” to transitioning toward a vegan lifestyle, and receive our Meatout Mondays e-newsletter.