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Recent posts

Ghosts Combine for a Chilling and Beautiful Sequence

When Liz Marshall, director, producer and writer of The Ghosts in Our Machine heard the Radiohead song “Give up the Ghost” it became her dream to incorporate that haunting music into her film; she felt it reflected the tone, mood and message of Ghosts perfectly. She wrote to Radiohead and received artist approval to use the song

Blending tips from Tess Masters

Hello, My name is Tess, and I’m a blendaholic. I absolutely love my Vitamix – I use it at least three times a day and could never live without it. No matter what make and model of blender you’re using at home there are some tips that I share in my new book, THE BLENDER GIRL that will help you get the most bang for your buck with any machine. Even the high-end blenders with all of the bells and whistles need to be treated with care. Whilst they ARE powerful and extremely resilient, they are not indestructible. So, “help your machine help you” to get the best results with any blend.

Boost your Health with the Blender Girl

Spring is here, and it’s the perfect time to start thinking about freshening up your diet and getting more of those spring greens onto your plate. It’s also the perfect time to pick up a copy of Tess Masters’ brand new book The Blender Girl, which is a FABULOUS collection of easy, healthy and delicious recipes that will have you salivating from the minute you open up this beautiful book

Betsy DiJulio: 4 Simple Strategies for Keeping the Creative Culinary Juices Flowing

I love new recipes as much as the next guy or gal. But even more I love being able to maximize their pleasure by creating endless riffs on them. Following are four simple strategies I use to do that, and how you can to

Getting Creative with Betsy DiJulio and The Blooming Platter on the Vegan Mainstream Cookbook Club

Getting creative in the kitchen is one of the most exciting things about being vegan. Often cooks who were not very adventurous in their pre-vegan days find themselves trying, and loving, all kinds of new ingredients and techniques, and falling in love with food all over again

Almost Home: a video to inspire vegan activism [video]

This video was put together by videographer and filmmaker, Michael Sizer-Watt and his friend Jason King. It shows the power potential that vegans have to spread awareness of the issues, and allow people to look at things through new eyes. The video was submitted to an online contest for a Moby video, and while it [&hellip

Gellin’ with Chia

I absolutely love chia seeds! I especially appreciate all of the nutrition and health benefits that they provide to my body, and I try to work them into my daily diet wherever and whenever I can. That being said, I have run into an obstacle, or should I say, a slight annoyance when it comes to my enjoying this awesome superfood. Much like their seedy counterpart, the poppy seed, teeny-tiny chia seeds will often get caught in between my teeth when I’ve used them as a topping to my morning meal or dinner salad. Thankfully, as the saying goes, “necessity is the mother of invention.” In an effort to ease my frustration (and to avoid the amused stares of those around me), I sought out a solution to stave off the unsightly specks in my smile, and the answer was actually quite simple – Chia Seed Gel to the rescue!

Beverly Lynn Bennett Gets Down and Dirty with Chia Seeds on the Vegan Mainstream Cookbook Club

We’ve all heard about chia seeds, and know that we should probably eat lots of them. But if you’re wondering about the best way to get more of them into your diet, then you’ll want to tune in to this week on the Vegan Mainstream Cookbook Club. We are going to be featuring vegan chef Beverly Lynn Bennett, who has recently come out with a book called Chia: Using the Ancient Superfood. Beverly is an experienced vegan chef who has authored several other cookbooks and writes regularly for VegNews Magazine

Matt Frazier on the Vegan Mainstream Cookbook Club: Running on Plants

The athlete’s body has special nutritional needs that need to be considered to maintain optimal performance—whether you’re a casual gym-goer, a weekend warrior on the marathon circuit, or a pro. But how do you know you’re covering all your food-related bases when you’ve decided to eliminate animal-based foods from your diet? And how can you be sure that you’re getting the right nutritional balance so your performance doesn’t suffer

HOMEMADE VEGAN “SEAFOOD” SATISFIES SOME NOSTALGIC CRAVINGS

Yesterday we published an article from Bryanna Clark Grogan about vegan “meat of the fields” – an interesting history of where they came from, along with her take on making her own. In this article, Bryanna shared a recipe for homemade seitan, and we promised to follow with more great recipes today. Here they are! A pasta with “clam” sauce, an angel hair pasta with “scallops”, and fried “sea meat scallops” with asparagus – promising to get your mouth watering! Note, you will need the recipe from yesterday – which you find here – for some of these recipes

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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