Kristie is the author of the book MeatLess and has worked with the nation’s largest school districts, food companies, and institutions to help them incorporate more plant-based options and implement initiatives like Meatless Monday. Kristie works with Seattle Food Tech, is co-founder of the East Bay Animal Political Action Committee, and holds a certificate in plant-based nutrition.
Is there anything better than fried potatoes? These potato pancakes are similar to traditional latkes, but they’re made using aquafaba (chickpea brine) instead of egg! This vegan potato pancake recipe is egg-free, vegetarian, plant-based, dairy-free, and totally delicious. This recipe comes from Zsu Dever, who hails from a long line of culinary professionals and restaurateurs.…
Vegan meringues? Oh yes, sweet friend. It is shockingly easy to make gorgeous, pillowy vegan meringue cookies from the magical ingredient: aquafaba. They’re plant-based, dairy-free, and totally divine. Read on to see the recipe! We’re so excited about the new Wicked Healthy Cookbook by Chad Sarno, Derek Sarno, and David Joachim. The Sarno brothers have long…
The issue of single-use plastics has been top of mind lately with many corporations and cities, like my hometown of Oakland, California, taking a first step by regulating plastic straws. This is important for many reasons. According to the World Economic Forum: “A full 32 percent of the 78 million tons of plastic packaging produced…
Hungry for some delicious vegan Mexican food? Eddie Garza is your man. Eddie is a leading figure in the movement to reform food systems in Latino communities. He recently came out with the ¡Salud! Vegan Mexican Cookbook: 150 Mouthwatering Recipes from Tamales to Churros, and he’s excited to share his go-to vegan mollete recipe with…
A vegan in Paris? The city of buttery chocolate croissants and delicate macarons and delicious street-side crepes? That was once a near-impossibility without massive sacrifice. But being a vegan in Paris is no longer a challenge…rather a delicious adventure! Ever since I started French class in the eighth grade, I’ve been a Francophile. I love…
1. Meat production is really resource-intensive Producing meat requires vast amounts of land, water, fertilizer, and oil. According to the Environmental Protection Agency, it takes 1,100 gallons of water to produce just two pounds of chicken. That’s not even an entire chicken (or a really little one!) and it’s enough water to fill about 25 bathtubs.…
The air conditioning of the small office was a welcome respite from the suffocating humidity the July day I visited the Turtle Hospital in the Florida Keys. Arriving a few minutes after the hourly tour started, I took a seat at the back of the room as Meghan, our tour guide, explained that 80 percent…
Driving through the Eastern Shore of Maryland one sunny morning this summer, I passed truck after truck packed full of chickens bound for slaughter. It broke my heart seeing hundreds of chickens crammed into cages, frightened and terrified on the way to the end of their lives. While I’d been well aware of the abuse these…
Weeknight meal planning can easily get repetitive. It’s easy to fall into a trap of making pasta every night while forgetting that there are so many other foods that are just as simple to prepare! This sweet and spicy eggplant recipe by author and vegan chef Debbie Adler is just the trick to getting out…
In this recipe, vegan chef Robin Robertson shows how to create homemade vegan foods from everyday ingredients. This vegan roasted cauliflower piccata is bursting with flavor and is a great choice for making your weeknight dinner feel a little extra special. This recipe comes courtesy of her new book, Veganize It, where delicious and easy is the name…