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Food

Ellen Jaffe Jones Joins the VM Cookbook Club to talk about solutions to a Kitchen Divided

What do you do when you are vegan and your partner is not (or vice versa)? This is not an uncommon problem, and there are bound to be some tensions to deal with – or at least meals to sort out. This week on the Vegan Mainstream Cookbook Club cookbook author and personal trainer Ellen Jaffe Jones will be with us to share ideas and recipes from her new book Kitchen Divided, which addresses that exact scenario

Natalie Slater: Snappy Answers to Stupid Questions About Veganism

They say there’s no such thing as a stupid question, but chances are, they are not vegan. For if they were vegan, they would know that there are plenty of people in this world who delight in asking vegans the same questions over and over again – not to learn – but rather, to antagonize. Never before has your protein intake or the iron levels in your blood been so fascinating to other people! And so, for my fellow cranky vegans, I have developed this list of snappy answers to the top 5 stupid questions we deal with

Natalie Slater’s Sassy Take on Veganism Hits the Vegan Mainstream Cookbook Club

Who said vegan food was boring? Whoever dared to whisper those words hasn’t met Natalie Slater, creator of bakeanddestroy.com and author of the new cookbook Bake and Destroy: Good Food for Bad Vegans. This colorful cookbook, named one of VegNews Magazine’s “15 Most-Anticipated Vegan Cookbooks of 2013” & nominated for a PETA 2 Libby Award, is full of vegan comfort food recipes and photos that will have you salivating

How to make Chocolate Orange Sesame Truffles: Tips from Chef Fran Costigan

This popular recipe from Vegan Chocolate: Unapologetically Luscious and Decadent Dairy-Free Desserts is a perfect holiday confection to serve after a meal, before the “big” dessert, or arrange on a dessert tray. Vegan or omnivore or in-between, everyone is sure to love these unusual truffles.

As I have made many hundreds of these Chocolate Orange Sesame Truffles to serve at my book parties, I’ve learned a few new things that I wanted to share

Fran Costigan and Vegan Chocolate (!) on the Vegan Mainstream Cookbook Club

If you love chocolate, you are going to LOVE what’s coming up on the Vegan Mainstream Cookbook Club. This week we are delighted to welcome the “queen of vegan desserts,” Fran Costigan, and boy are we looking forward to it! Fran’s latest cookbook, Vegan Chocolate, offers recipes for chocolate cakes, brownies, truffles, puddings, ice creams, and more that will appeal to every chocoholic—vegan or otherwise. And while committed vegans already know it can be difficult to find truly indulgent desserts that accommodate their diets, this breakthrough book will delight them and unite everyone and anyone who madly, deeply, and truly loves chocolate

A Gluten-Free Flour Primer from Allyson Kramer

Listed below are my top 3 picks for gluten-free flours. When using these flours, I often blend them with lighter flours and starches such as millet, sorghum, potato starch, tapioca starch, and quinoa flours. And, I’ve found that a little touch of xanthan gum—a corn or soy derivative—goes a very long way for texture and binding, almost like a gluten replacement. Be sure to check the package to make sure it is 100% gluten-free as a few brands are made from wheat

Allyson Kramer’s Gluten-Free World on the Vegan Mainstream Cookbook Club

Are you gluten-free, or would you like to start cutting back on the gluten in your diet? Are there comfort food dishes you miss, and wonder how you can make them on a vegan, gluten-free diet? We are delighted to have Allyson Kramer with us this week on the Vegan Mainstream Cookbook Club to show us how. Allyson is a best-selling cookbook author, recipe developer and food photographer, specializing in vegan and gluten-free cuisine. She is founder of the blog www.manifestvegan.com, lives in Philadelphia, PA and is currently pursuing her Masters in Human Nutrition

How to make gluten-free pie crust

There is almost nothing the compares to home-made pie, and making your own pie crust is surprisingly easy, yet it’s the one thing many, many people fear. Yes, it’s a little bit tricky getting the crust into the dish, but using waxed paper helps immensely. This recipe, adapted from my Mom’s (and Betty Crocker) does not require ingredients to be a particular temperature, and has been adapted with great results to be gluten-free. If you are not gluten-free, use all-purpose flour and omit the xanthan gum, and use 3 T. dairy-free milk. Gluten-free flours tend to absorb more liquid than wheat flour does

Stephanie Weaver Makes Thanksgiving Easy on the Vegan Mainstream Cookbook Club

Thanksgiving weekend is coming up, and you may be wondering WHAT SHOULD I MAKE? Well, wonder no more…we’ve got you covered. This week on the Vegan Mainstream Cookbook Club we are delighted to welcome Stephanie Weaver, aka The Recipe Renovator, who has just come out with a BRAND NEW e-book of recipes – vegan AND gluten-free – especially for Thanksgiving!

Quality Matters: Vegan Baker Hannah Kaminsky Talks Vanilla

November has arrived at last, bringing with it crisp fall air, brilliant red and orange leaves, holidays, and above all else, baking! Pretty soon pastry aficionados all around the world will begin their marathon baking sprees, preparing dough of all flavors and colors in astounding quantities, racing to make enough to fill countless gift boxes. Sugar and flour will be flying off grocery store shelves, as these passionate bakers stock up on the basics, but there is one vital ingredient that is all too often overlooked

Take Action Towards Veganism

On facebook I am connected to a number of friends who are non-vegan, as well as vegan, and this weekend I was approached by a non-vegan friend and asked if I could send him a few vegan recipe sites to look at because he had noticed that I have shared vegan information in the past [&hellip Take Action Now ()

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