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Vegan Cheezy Broccoli & Cauliflower Bake

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This is a great side dish for any meal.

There are lots of veggies relaxing in a silky, cheezy sauce.

INGREDIENTS

2 cups broccoli, cut into bite-size pieces or larger if you prefer

2 cups cauliflower, cut into bite-size pieces or larger if you prefer

2 cups cashew milk (or other plant milk, I like the creaminess of the cashew milk)

1⁄4 cup flour

1 teaspoon of Onion powder

1 teaspoon Garlic powder

2 tablespoons nutritional yeast flakes

1 teaspoon salt

1⁄4 teaspoon nutmeg

1 cup of the new Daiya Cutting Board Collection Cheddar Style Shreds vegan cheese (it melts way better and gets stringier than the original does, its great on pizza)

Bread Crumb Topping Mixture

2/3 cup Italian seasoned bread crumbs

4 teaspoon extra virgin olive oil

½ teaspoon salt

½ teaspoon garlic powder

 

DIRECTIONS

Preheat oven to 400°F.

Prepare the bread crumb topping mixture by combining & mixing all bread crumb ingredients together, then set aside.

Cook broccoli and cauliflower in boiling water for 3 minutes, drain and set aside.

Blend in a blender the milk, garlic & onion powder, flour, nutritional yeast flakes, salt, and nutmeg until blended well.

Cook blender mixture, stirring constantly over medium heat in a saucepan until thickened, add Daiya Cheese, lower heat and stir until all the cheese is melted & incorporated. Stir until the sauce is smooth, turn off heat.

Add broccoli and cauliflower to the saucepan and stir until all the veggies are completely covered in sauce.

Pour mixture into a 9 x 9-inch casserole dish.

Sprinkle bread crumb mixture over top.

Bake until bread crumbs are toasted about 10-15 minutes.

Enjoy!

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Vegan Corn Chowder Recipe

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With the cold weather covering almost 2/3 of the country, I thought a hot warm soup recipe was in order. I took the basic Forks Over Knives Recipe for Corn Chowder and I changed up a few things to make this warm creamy comfort food. I hope you all enjoy it as much as I did.

INGREDIENTS:

1 small onion, cut into ¼-inch dice (about 1 cup)

6 garlic cloves, minced (about 1 tablespoon)

6 to 7 cups Vegetable Stock

6 cups fresh or frozen corn kernels

1 large russet potato, peeled and cut into ¼-inch dice (about 3 cups)

1 medium red bell pepper, cored, seeded, and cut into ¼-inch dice (about 1 cup)

1 teaspoon finely chopped fresh or dried parsley

1 teaspoon finely chopped fresh or dried thyme

Salt, smoked paprika and freshly ground black pepper to taste

 Instructions:

  1. In a large soup pot or Dutch oven, place the onion, garlic, and 1½ cups of the Vegetable Stock. Cover the pot and bring to a boil over high heat. Reduce the heat to low and simmer, covered, until the onion is translucent, about 10 minutes.
  2. Add the corn, potato, and 4½ cups of the remaining stock. Bring to a boil over medium heat. Reduce the heat and simmer until the potato is soft, 10 to 15 minutes.
  3. Transfer 1/2 of the mixture to a blender and blend until smooth. Return to the pot.
  4. Add the bell pepper, parsley, and thyme. Bring to a simmer and cook for another 10 minutes, until the flavors have blended and the pepper is tender.
  5. Add salt and pepper to taste. Dish up into soup bowls and sprinkle some smoked paprika onto the soup before serving to give it a slight smokey flavor. Serve hot.

 

Storage: Cool soup completely and transfer to an airtight container. Store in the refrigerator for 4 to 5 days or in the freezer for up to 1 month.

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Vegan 2017 Documentary – Is now out!

The short documentary  “Vegan 2017 – the film” is now out.

It gives a year in review for 2017.

Please give it a watch and be encouraged! It is 47 minutes in length.

 

 

 

 

 

 

 

November is World Vegan Month!

Happy World Vegan Month Everyone!!

Here is how you can celebrate

Here is a quote from The Vegan Society page where they give you 10 ways to celebrate.

“People around the world choose to mark World Vegan Month in an array of different ways. You could host a vegan lunch at work or a vegan dinner party with friends; commit to taking part in vegan outreach in your local community; share your favorite vegan recipes on social media or even challenge your friends, family or work colleagues to go vegan for 30 days by taking our Vegan Pledge

However you choose to mark World Vegan Month, be sure to share it far and wide using the #WorldVeganMonth and #WorldVeganDay hashtags on social media and tag us on Facebook and Twitter using the handle @TheVeganSociety, we would love to see what you get up to!”

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2017 Veggie Award Results Are Out!

The 2017 Veggie Award results are now out. Here are some of the winners.

Restaurant Of The Year: Virtuous Pie Portland Oregon

Company Of The Year: Elmhurst Dairy New York City

Person Of The Year: Pamela Anderson – Actress

Product Of The Year: Violife

Book Of The Year: Mercy For Animals

Cookbook Of The Year: The Vegan Air Fryer

Non-Profit Of The Year: PCRM

Fav Fine Dining Restaurant: Candle 79 New York City

Fav Casual Restaurant: Gracias Madre Los Angeles & San Francisco

Fav Restaurant Chain: Veggie Grill

Fav Online Store: Vegan Essentials

Fav Vegan City: Portland Oregon

Fav Celebrity: Ellen DeGeneres

Fav Cookie: Lenny & Larry’s

Fav Ice Cream: Ben & Jerry’s

Fav Milk: Almond Breeze

Fav Chocolate: Endangered Species

Fav Staple Cheese: Daiya

Fav Artisanal Cheese: Miyoko’s Kitchen

Fav Yogurt: Kite Hill

Fav Energy Bar: Larabar

Fav Vegan Snack: Earth Balance Vegan Cheddar Flavor Squares

Fav Candy: Justin’s Dark Chocolate Peanut Butter Cups

Fav Protein Powder: Vega One

Fav Condiment: Vegenaise

 

 

“Why I Quit a Paleo Ketogenic Diet & Went Plant Based” – Dr. Lim

This is a short interview with Dr. Lim. It’s fun to see and hear yet another doctor talk about their “ah ha” moment and evolution in their thinking and the way they now treat their patients.

The following is a partial quote from Physician’s Committee For Responsible Medicine.

The interview was conducted at the Physician’s Committee’s 2017 Nutrition in Medicine conference.

Anthony Lim, MD, JD, Medical Director: Anthony Lim, MD, JDAs Medical Director, Dr. Lim oversees the medical care of participants in the McDougall Program. Dr. Lim is a board-certified family physician, and enjoys working closely with patients to help them adopt healthier habits that can significantly improve their overall health.

He is a graduate of Stanford University with a degree in Human Biology, and subsequently obtained his law degree from Harvard Law School and his medical degree from Boston University. He completed his residency training at Santa Rosa Family Medicine Residency and has a busy career combining patient care, teaching, and community advocacy focused on whole food, plant-based nutrition.

2017 VegNews Veggie Awards, its time to vote!

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That’s right folks it’s that time of year again where you get to vote for your favorite Vegan products, restaurants, people, and organizations.

It only takes a few minutes and it’s a great way to pay homage to your favorites, not to mention the opportunity to win some great prizes.

Click on the banner above to get started or click here.

 

How Your Body Transforms On A Vegan Diet Shown Week By Week

Here is a great video showing how your body changes week by week on a Vegan diet.

Enjoy!

New movie with a Vegan message “Okja”

Alert! There is a new movie coming out on June 28th. It’s a Netflix original movie that has a Vegan message, the title is “Okja“.

Look for it on Netflix. Here is the official trailer.

How To Talk To Non-Vegans About Veganism – Video

Most of us find it difficult to effectively talk to non-Vegans about Veganism. The reason why it’s especially hard to talk to people about Veganism is that the subject of what we eat is a very personal and deeply emotional for people.

I have seen and heard Vegans try to express their beliefs and convictions to others and it did more damage to Veganism than if they would just keep their mouths shut. The people walk away angry and more determined to not give it another thought and/or talk to another person about the subject again. It builds a divide.

This mainly happens when a person tries to persuade (scare, intimidate or shock) people into changing their lifestyle by making rude comments or making the others feel ashamed and negative. This method rarely works and most of the time does just the opposite. If you have been around the Vegan culture for any amount of time, I am sure you know what I am describing.

There is a way that really works and leaves no one angry or upset, all the while really making them think about their diet and the life choices they make.

Please take the time to watch these videos, this method allows the person to come to the conclusions on their own. You will also gain insights on how meat eaters think.

Earthling Ed explains the method in the below video. The second, third & fourth videos show his method being used as he talks to people about Veganism around the UK.

 

These next three videos below show Earthling Ed talking to everyday folks about Veganism.

(He has many other videos that are good as well on his YouTube Channel)

 

 

I believe that the more we allow people to come to their own conclusions about Veganism intellectually, which will then allow them to embrace it emotionally, the more fruit we will see from our labors. And maybe, as an added benefit, we will meet and make some new friends along the way.

I hope you have found this helpful and insightful.

The Vegan Gourmand

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