Asparagus and Potatoes are a favorite and very tasty combination. This is a sweet salty type potato salad. It’s easy to make and tastes great no matter which asparagus you use. Serving Size: 4 Ingredients: 1 ¼ lb. potatoes, cooked, peeled and in bite sized pieces 1 lb. asparagus 1 cup vegetable bouillon 1 onion, peeled […]
Articles
Posted on:
Vegan Finger Foods: A Bite-Sized Review
Who doesn’t love finger foods? They’re perfect for parties, potlucks and quick, light dinners – but really great vegan appetizers can be difficult to come by. Being a true lover of hummus of many varieties, hummus and veggies with a side of pickles/olives tends to be my appy of choice. However, a whole new world of possibilities has opened up with the new cookbook Vegan Finger Foods by Celine Steen and Tamasin Noyes
Articles
Posted on:
Reneu Shoes: Vegan footwear that’s cool kid approved!
In my day job for Backpacker Magazine, I get to try a lot of shoes as a gear tester. Most of them aren’t vegan (go ahead, roast me in the comments), and they definitely don’t ever earn me any style points.* That’s why when the folks at PlanetShoes.com offered to send us shoes from all-vegan line Reneu, I threw elbows to make sure these babies came to me—I’m a serious remedial case.
In addition to being vegan, Reneu is eco-minded and incorporates earth-friendly materials into their shoes. Exhibit A: The first shoes I tried, the Temba ballet flat ($74), have all-hemp uppers.
My actual feet, looking much prettier than they normally do.
First thing I noticed: You probably shouldn’t try to go hiking in these. But if you (hypothetically) find yourself wandering around trails on a friend’s pot farm or something, then the Temba hemp ballet flat will not only be a fitting fabric for the occasion, but will do you good and hold up to the unreasonable demands you are making of it. The memory-foam insole isn’t enough to protect you from actual rocks and sticks and stuff, but it can totally handle a full 9 hours at a standing desk, plus the walk to happy hour afterwards. And they’re small enough to fit in a purse or a pack if you need to bring out the big guns hiker shoes on your commute (2.5 miles of flooded paths! I had to go WADING yesterday! Yes I am that lady who commutes in sneakers approach shoes then changes!).
And guys: In these shoes, the adorbs 22-year-old designer across the hall from me actually took the time to stop in and tell me she liked my outfit. That has not ever happened before.
I also tested out the Nia strappy faux-leather sandals ($79), but did not love them as much. It’s a tough fit when only the back strap is adjustable, and I found myself tripping on them even though they’re actually a half-size smaller than I’d normally wear. Luckily PlanetShoes.com has free returns, though, so if that fit issue happened to you, it’d be all good.
In summary: CUTE!!
*Actual quote from a friend: “You’re like a disco hiker or something. You have these normal outfits on, then you’re still wearing shoes like you’re about to run up a mountain.”
Articles
Posted on:
Sentience and moral consideration
by Sarah Albonesi WHAT IS SENTIENCE, AND WHY IS IT IMPORTANT IN ANIMAL ETHICS? Behaving according to society’s standards of morality is something that we as human beings learn from a young age. Children are often told to treat others as they wish to be treated – or to consider how their actions might benefit […]
The post Sentience and moral consideration appeared first on veganism.com.
Articles
Posted on:
QUICK, LIGHT AND LEMONY GREEK-STYLE ARTICHOKE HEART AND BEAN STEW
I bought a couple of jars of Kirkland artichoke hearts in water at Costco last week. (We regularly buy their marinated artichoke hearts– so good! They aren’t as acidic as other brands I’ve purchased.) I had in mind some sort of Greek vegetable stew. At first I was thinking of Veganized Italian Sausages, Potatoes & Artichoke Hearts in Tomato Broth (recipe here), but I felt like something lemony.
This recipe is a new, easy, lighter take on a classic Greek dish. The traditional version would contain about 1 cup (!) of extra-virgin olive oil. We just can’t consume that much fat in one meal, so I used just a little oil for flavour, and simmered the stew in a rich vegan broth instead. This stew is full of nutrition and flavour and takes only about 30 minutes to make. It’s very satisfying, too.
NOTE: Green fava or broad beans are traditional in this stew, but, if you don’t have access to them, I find that green garbanzo beans (see this post) or green soybeans (edamame) make good substitutes in many recipes. (I used green garbanzo beans this time.)
BRYANNA’S QUICK, LIGHT AND LEMONY GREEK-STYLE ARTICHOKE HEART AND BEAN STEW
Serves 4 as a main dish
2 tablespoons olive oil
16 artichoke hearts (bottoms) in water from a jar or can (or frozen, thawed),drained and cut in half
4 medium carrots, scrubbed and sliced into 1/4-inch “coins”
2 bunches of green onions (about 12-14), trimmed and thinly sliced
3 cups frozen shelled broad (fava) beans OR green garbanzo beans (see this post) OR edamame (green soybeans), thawed and drained (Or use any of these beans in their fresh form, but blanch them in boiling water for a minute or two and drain.)
1/2 a bunch of fresh dill, stripped off stems and finely-chopped OR 1 tablespoon dried dill weed
2 cups really good vegan “chicken” broth (my favorite)
Juice of 2 lemons
1 tablespoon flour
Salt and freshly-ground pepper to taste
Garnish: Lemon slices, sprigs of dill
Heat the oil in a large sauté pan or deep skillet. Add the artichoke heart halves and the carrots and sauté over medium high heat for about 5 minutes. Add the green onions and the beans of your choice. Sauté the mixture for about 2 minutes. Add the dill and broth. Bring to a boil, lower heat to a simmer, cover and cook for about 10 minutes, or until the carrots are just tender enough.
Whisk together the lemon juice and flour and stir into the pan. Stir until the broth thickens a bit. Taste for salt and add pepper as desired.
Serve with crusty bread or flatbread to mop up the lovely juices!
Nutrition (per serving): 302.6 calories; 22{ae720e0b436026f867bfa0c31185c2252a138f27e85f5f152ec5acc1c10a8cc9} calories from fat; 7.7g total fat; 0.0mg cholesterol; 485.0mg sodium; 1064.3mg potassium; 49.7g carbohydrates; 15.0g fiber; 7.7g sugar; 34.7g net carbs; 15.2g protein.
Enjoy!
The kitchen journal of a vegan food writer…For the 21st
century we need to learn to cook for ourselves again,
and learning to cook vegan can be a bit intimidating.
I’d like to help with that, from my kitchen to yours.
century we need to learn to cook for ourselves again,
and learning to cook vegan can be a bit intimidating.
I’d like to help with that, from my kitchen to yours.
Bryanna Clark Grogan, author of 8 published vegan cookbooks and The Vegan Feast quarterly cooking newsletter. Moderator of the beginners’ vegetarian forum on vegsource.com.