November 1 was World Vegan Day, and this month you are challenged to achieve the highest vegan label claim in the world! The vegan food and products industry continues to grow with newfound demand for vegan consumer transparency. According to a vegan industry report from The Grand View Research “The global vegan food market size was valued at USD 12.69 billion in 2018 and is [...]
THESE HOMEMADE ENERGY BARS BRING FALL TO LIFE 3-STEP raw plant-based homemade energy bars made with pumpkin spice and everything nice! The Sassy Senior Chef Charlene is the star of the show with her famous recipe! Today on #LunchBreakLIVE, guest chef Charlene Woodruff RN shows us how to make these delicious and healthy, totally raw treats that are seeping with fall flavors. Let's take a [...]
VEGAN TAMALES FOR ALL YOUR HOLIDAY NEEDS Many people serve tamales over the holidays, so why not make them vegan this year? These vegan tamales taste exactly like the animal-based ones, but without all the cruelty! Today, guest Chef Elizabeth Gary shows us how to put together her famous vegan "chick'n" tamales without losing any of the flavors or textures of their non-vegan competitors. This [...]
COP26 MEAT MENU: OFFICIAL EMBARRASSMENT! COP26 Menu made the conference a punchline. Scottish Larder? WTF? They served Haggis, which is Offal. KUDOS TO THE BIG ISSUE & WASHINGTON POST FOR REPORTING ON COP26 MEAT MENU HYPOCRISY! Can you say Cop26 Cop-Out? Or maybe it's #CopOut26! We don't often quote this extensively from another publication, but this insightful Washington Post [...]
HAVE YOU EVER HAD A CAULIFLOWER POUR-OVER? What does it take to create creamy baked whole cauliflower (pour-over)? Find out how with vegan chef, Your Vegan Friend Tonia ...Tonia L Carrier Hicks, on this episode of #LunchBreakLIVE. This makes a great side dish that will impress family and friends alike. Let's take a closer look at how this incredible dish is made... </p [...]
A CHICKPEA SALAD THAT IS MIND-BLOWINGLY PERFECT Learn to make this easy chickpea salad sandwich with vegan chef Kathy A. Davis, on #LunchBreakLIVE. This is one of those incredible recipes that can be made in no time but tastes like it took hours. It is creamy and flavorful, bringing with it satisfaction in every single bite. Let's take a closer look at how to make [...]
The Hippos Who Made Legal History Hippo in Colombian. @Andres Diaz, Instagram @andres_dica For the first time in American history, a U.S. judge has recognized non-human animals as legal persons. Federal Judge Karen Litkovitz has given the status of interested persons to a population of Colombian hippos. She granted this request, which came from the Animal Legal Defense Fund, in her Cincinnati court. [...]
Vegan certified products are hitting store shelves at exponential rates and feed a large market share.
FALL IS HERE, BRING ON THE PUMPKIN SOUP! Autumn pumpkin soup with a Fall harvest salad on today's #LunchBreakLIVE! Enjoy a warm bowl of satisfying soup paired with the perfect salad for a complete, filling, and healthy meal that's quick and easy to put together. Vegan chef Felicia Slattery, an award-winning home cook who began her adventures in the kitchen at a young age, shares [...]
VEGAN MANICOTTI LOOKS DIFFICULT TO MAKE, BUT IT'S NOT! Who doesn't love Italian food? Today we have a super simple recipe for vegan manicotti that is so delicious it is sure to become a family favorite. Guest Chef, Cody Stubbe, joins us on #LunchBreakLIVE to prove that you can have a quality plant-based Italian meal with very little fuss or struggle. Whip this delicious recipe [...]
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