Tag Archives: daiya

Veganize It: Mac Un-Cheeze

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Ladies and Gentleman.  I am proud to present to you a recipe.  A vegan recipe.  The holy grail of comfort food:  Mac Un-Cheeze.

In all its vegan, gooey, cheesy glory!

In all its vegan, gooey, cheesy glory!

Your mouth is probably watering after viewing that photo, so I’ll save you the written oozy goodness about this recipe and cut right to the chase.  I just want to say that this recipe is ENTIRELY original, not an improvisation on another recipe, but one that Melissa came up with all her own.  I’m insanely proud of her!

Melissa’s Mac Un-Cheeze (Serves 6-8)

Ingredients

4 tablespoons vegan butter (Earth Balance)
1/4 cup flour
2 cups non-dairy milk of your choice (we used plain soy milk)
1/2 cup nutritional yeast
1/2 cup Daiya vegan cheddar shreds
1/2 cup Daiya vegan mozzarella shreds
salt and pepper to taste
More Daiya shreds for topping
Panko bread crumbs
16 oz package pasta of your choice (we used whole wheat shells)
Method
  1. Pre-heat oven to 425F
  2. Cook and drain pasta, set aside.
  3. Melt butter in a medium-sized saucepan on low heat.  Add the flour, quickly whisk together with the butter.  Add soy milk, turn heat up to medium.  Add nutritional yeast, whisk together.
  4. Add the Daiya vegan shreds, stir.  Cook on low/medium until the shreds melt and forms a somewhat thick sauce, but not too thick. Watch the heat so it doesn’t burn or boil.
  5. Once the sauce is ready (forming a melted and thickened sauce), remove from heat.  Add salt and pepper to taste.
  6. Mix the pasta and sauce together in a 9×9 baking dish and add some more shreds as you go along.  Use a generous amount of cheddar shreds on top, as well as a generous amount of panko bread crumbs.  No real measurements on this part, depends on how much melty and crunchy goodness you like!  Sprinkle a little salt and pepper on top.
  7. Bake in oven for about 30 minutes, or until the cheese is melted and bread crumbs are golden.  Let cool and enjoy!

Tonight the Mac Un-Cheeze was served with some yummy crispy tofu cutlets and collard greens.  Talk about comfort food to the extreme!  Perfect for the sub-zero temperatures we have been experiencing here in Jersey City!

I mean, really now. I just can't.

I mean, really now. I just can’t.

Vegan Like Me No. 18

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Vegan Like Me aims to profile fellow vegans, from all walks of life from everywhere in the world! We’ve all been beginners and I think its important for folks to hear people’s stories in order to motivate themselves to keep going. This feature is intended to do just that. If you are vegan and would like to participate, get in touch with me and I’ll be sure to send our questionnaire along to you.

Name:  Ilana

Ilana, vegan 2 1/2 years

Where do you live?  Astoria NY

How long have you been vegan?  ”2 1/2 years”

What inspired you to take on a plant-based (vegan/vegetarian) diet?  ”I became a vegetarian over 20 years ago.  The story i know is that i was about 14 years old and saw my mom making chicken … something clicked and I realized that the chicken, the animal, was the chicken for dinner.  I’ve always been an animal lover … and from that day forward, I haven’t eat meat.  I’m thankful to 2 friends in particular who helped me eventually make the shift from vegetarian to vegan.  I think I was blocking out the reality of the dairy industry and other animal products… as I continue to learn more, I’m able to make more conscious and compassionate choices.”

What do you love most about being vegan?  “I feel good about the food I eat, how it helps the planet in some small way, and that it is a compassionate, thoughtful lifestyle.”

What three items do you always have in your pantry?  “Peanut butter, chickpeas, and salsa.”

What is your favorite vegan comfort food?  “Melted Daiya cheese on pasta or bread.  Or, a tempeh reuben sandwich.  Or a peanut butter and banana sandwich.  Hard to choose just one!”

What advice would you give to someone who is thinking about taking on a plant-based (vegan) diet?  “It’s a process… take one (baby) step at a time.  Reflect on your choices and feelings, and be kind to yourself…. it’s a must if you’re going to make a lifestyle choice that’s compassionate to other living creatures.”

Do you find anything difficult about being vegan?  “”Not really.  Sometimes eating out in a restaurant with a group of people can be challenging but I am OK with having less food options and sticking with my beliefs.  I’m currently working on refraining from buying leather shoes.  I don’t buy other leather products … but making the shift with shoes has been a little harder.”

Any other comments you or words of wisdom you would like to add?  “”I’m a licensed psychologist and also a certified yoga teacher.  I developed a program to bring mind-body health into early childhood education (think preschoolers learning more than just downward-facing dog, but breathing and meditation too!) www.growingchildyoga.com.”

Thank you SO much, Ilana!  I hope my vegan parent readers take the time to check out Ilana’s yoga program for kids.

Vegan Like Me No. 11

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Vegan Like Me aims to profile fellow vegans, from all walks of life from everywhere in the world!  We’ve all been beginners and I think its important for folks to hear people’s stories in order to motivate themselves to keep going. This feature is intended to do just that.  If you are vegan and would like to participate, get in touch with me and I’ll be sure to send our questionnaire along to you.

Name:  Keith De-Lin

 Where do you live?  Manhattan

How long have you been vegan?  ”Vegetarian for 12 years, vegan for the last 10 months”

Keith (right), vegan 10 months (With his wife, Stacy, who is also vegan!)

What inspired you to take on a plant-based (vegan/vegetarian) diet?   ”If you’re a guy, vegan and in a relationship, I’m sure you’ve heard the following far too many times: “”Who stopped eating meat first, you or her?”" Essentially what they’re asking is, “”So, when did she tell you to stop eating meat?”" The premise being that eating meat is manly and only women trouble themselves with thoughts of compassion. Real men eat meat, blah, blah, blah.

It wasn’t my vegetarian wife and it wasn’t some awful PETA video. For me it was just the right choice at the right time. Yeah, I’d heard the pleas from her and seen the gruesome videos, but as a stubborn New Englander that grew up in cow country, I was desensitized to those images and could not be convinced they were bad.

Then finally in the winter of 2000, I read an article about a large egg farm abandoning thousands upon thousands of chickens after a roof collapsed because it was cheaper for the company to walk away. This extreme callousness just rubbed me the wrong way and from that minute on I decided I would not support an industry that chose profit over life.

Eleven years later it was the egg industry again. I learned of the fate of male chicks and how the industry inhumanely discards them and decided it was time to complete the journey and go vegan and I couldn’t be happier. “

What do you love most about being vegan?  ”Knowing that my eating habits align with my beliefs, that all life is precious.

What three items do you always have in your pantry?  ”1) Garlic: Being married to an Italian means never running low on garlic. We use it in just about everything and why wouldn’t we? It’s amazing!

2) Field Roast Italian Sausage: Not only is this vegan sausage delicious, it completes my spicy red sauce which is the life-blood of my existence.

3) My Spicy Red Sauce: I know this isn’t really an “”item”", but it’s rare that I don’t have at least one mason jar in the fridge with it. I love pasta and used to spend far too much money buying expensive sauces until one day I decided to make my own and it’s SO DELICIOUS. I cannot live without it. It’s great on pasta, pizza, fried dough, fights crime, fills potholes, makes Popeye strong… wait, I may be wrong about some of those. “

What is your favorite vegan comfort food?  ”Two words. French Fries.”

What advice would you give to someone who is thinking about taking on a plant-based (vegan) diet?  ”I heard some advice recently that I loved and recommend. It was, lean into it. It would be great if everyone could go vegan over night, but sometimes it’s not that easy. For those people it’s nice to say that you don’t need to be The Perfect Vegan right away. Do what you’re comfortable with and slowly eliminate meat from your diet. I think you’ll find with all the alternatives out there, that it’s not as hard as people make it sound. In fact, I bet you don’t realize that most of your diet is already vegan.”

Do you find anything difficult about being vegan?  ”I really wish I could give a big hardy no but there is one thing that still gets me from time to time. Pizza. While there are tons of wonderful alternatives what with Daiya and Teese, it’s the pizzerias that throw me off. Living in NYC I used to love being able to step into one no matter what block I was on. It was practically second nature to me to grab a slice whenever the mood struck. Just the smell would lure me in. And that’s the problem, on every corner the temptation is there. DAMN YOU NEW YORK!! Thankfully I’ve found a couple terrific new spots that serve vegan slices so I’m just making a point to get there as often as I can.”

Any other comments you or words of wisdom you would like to add?  “I’d just like to add that the vegan community is so amazing. The sense of community and camaraderie is overwhelming and having a large support system and friends with similar values makes being a vegan one of the best choices I’ve ever made and I encourage all those on the fence to do the same.”

Thank you so much, Keith, for being our first male “Vegan Like Me”!  Keith’s wife, Stacy, was my second “Vegan Like Me” and I’m so thrilled to say that we have all become friends, because of this very blog!  In fact, Keith & Stacy were inspired to create their own vegan blog, Vegan Fatty Boombalatty!  They post a lot of great recipes, reviews and other such vegan goodness.  You can “like” them on Facebook, too.  Keith is totally right, though – the vegan community is an amazingly supportive bunch, and I am so grateful for all of the friends that I have made just through being vegan. 

Vegan-ize It: Cheese”steak” Sammies

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Here’s another great recipe to help you transition into a more (or completely!) plant-based diet.

I absolutely love a delicious sandwich… it might be one of my favorite comfort foods.  Being vegan doesn’t mean you have to give it up, either.  Thanks to many wonderful meat-less brands, the possibilities are endless.  Melissa created this delicious, cruelty-free version of one of my favorite sammiches, a Philly Cheesesteak.  This version is almost like a loaded grilled cheese.  This also could easily be served on a nice whole wheat roll.  Here’s the recipe!

Ingredients (makes one sandwich)

 Directions
  1. Slice onion, pepper, mushrooms and kale.  Heat a skillet on medium.  Using vegan butter or olive oil, cook veggies thoroughly , set aside on a plate.
  2. Take Tofurky slices, cut them into large strips and separate them.  Add slices to a hot pan to brown them slightly for a few minutes, set aside.
  3. Using a non-stick skillet sprayed with olive oil (or use a small amount of vegan butter) on medium heat, place bread in pan.  Top bread with cheese shreds or slices, then add Tofurky slices on top of that.   Add the cooked veggies last, placing the other slice of bread on top.  You can press down on the sandwich with a spatula a bit, and cover it to let the cheese melt a little.
  4. Carefully flip the sandwich so that both sides are nicely toasted, slice in half, and serve.

 

Totally yum!  Tofurky used to make Philly steak style slices, but I don’t think they make them any more.  The roast beef slices work just as well.  This sandwich is perfect with some tomato soup or a delicious salad, or since it’s now the season for it, a crispy corn on the cob!

Do you have a recipe that you would like us to Vegan-ize?  Put your suggestion in the comments section and we’ll be happy to make it a reality!

 

Vegan-ize It: Omelette!

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This week’s Vegan-ize It recipe features the delicious breakfast food:  omelettes!  This recipe is a modified version of the original one that Melissa found on FatFree Vegan Kitchen.  Recipes on this website are fantastic and I highly recommend it.

Vegan Omelettes (serves two)

Ingredients

Omelette/”Egg” portion

  • 1 package Mori-Nu extra firm silken tofu
  • 2 tablespoons soymilk
  • 2 tablespoons nutritional yeast
  • 2 tablespoons cornstarch
  • 2 teaspoons tahini
  • 1/4 teaspoon onion powder
  • 1/4 teaspoon tumeric
  • salt and pepper to taste
  • freshly chopped scallions and dill, to finish
Filling
  • cooked kale
  • sliced Daiya jack wedges
  • cooked vegan sausage

Directions

  1. Blend together all “egg” ingredients in a blender or food processor until smooth.
  2. Use a non-stick skillet or well seasoned cast iron, spray or lightly coat with olive oil.  Heat on medium-high until hot.
  3. Pour half the “egg” batter into the pan, form into a circle about 8 inches in diameter.  The batter won’t run into shape like a pancake does, so use a spoon or spatula to make it a circle.  
  4. Reduce head to medium-low.
  5. Cover and cook for a few minutes.  You can check the edges with a spatula to see if it has set.  Once it looks like it is starting to cook through, the top won’t look “wet” and you are ready to add your toppings.
  6. Carefully loosen the bottom of the omelette with a spatula before flipping one half over, cook for another two or three minutes.  Top with fresh herbs, hot sauce, or whatever you like to use to finish your omelette!

And there you have it!  Hope you enjoy… I know we totally did!  Have you made a vegan-ized omelette?  Do you have any tips?  Please share them in the comment section.

Daiya Wedges! Finally!

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For those of you who might read my blog regularly, I’m quite often singing the praises of Daiya (day-yah) dairy-free cheese.  After over two years of development and experimentation, their initial product line started with vegan cheddar and mozzarella shreds, and later pepperjack shreds.  Even before I went full vegan, we quite often would purchase  these shreds because they really are very tasty!  They are perfect for pizza, italian dishes like eggplant parmesan, tacos, quesadillas, you name it, Daiya could do it!  Derived from the Sanskrit word “dayaa” meaning “loving, kindness, and compassion”,  Daiya cheese enables vegans to continue to practice those exact values but still enjoying the flavor and texture of cheese.

Rumors started rumbling early in the year that Daiya would be coming out with a new product, and that was confirmed when I attended the 2012 Vegetarian Food Fest:  Daiya wedges were on their way!  They made their official debut at the 2012 Natural Products Expo and I couldn’t wait to get my little vegan hands on it!  It comes in three varieties – Cheddar, Jalapeno Havarti and Jack.

And I finally did!  Well, Melissa did.  She found them at the Whole Foods in Union Square.  Although they were sold out of cheddar (BUMMER!) Melissa grabbed both of the others.  The packages were smaller than I anticipated, though not sure what I was expecting there.

I tasted the Havarti first – upon first taste, I was impressed.  The flavor was bold and the jalepeno gave it a great bite.  It wasn’t just jalepeno flavoring – there were jalepeno bits in the cheese.  As far as texture is concerned, well, its not cheese.  BUT!  For a vegan, this is an amazing alternative.  The texture didn’t bother me so much because of that.  I would think that given to a cheese eater, they might scoff.

Next was the Jack, which was my favorite of the two.  It was creamy and flavorful.  I noted that the flavor was not that artificial tasting, to me anyway.

Now, the ultimate test – paired with crackers and vegan pepperoni!  Both passed the test with flying colors.

I don’t know how well they would stand up at room temperature for an extended period of time, say at like a dinner party or on a cheese plate, but overall I was really thrilled.  I hope to soon find and taste the cheddar wedge.  I also need to test it out cooked, like in grilled cheese or maybe a toasted sandwich.  I will post an update once I do so.  (Since I originally drafted this post, I have also had it on a sandwich (Tofurky w/Jack cheese) and it was totally yum.)

Rating:  Four out of five carrots!

Vegan-ize It: Grilled Cheese

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Did you know that today is National Grilled Cheese Day?!  Well it is!  And guess what?  Vegans can celebrate!!!

There are so many great cheese substitutes available nowadays.  Follow Your Heart produces several varieties of cheese wedges and cream cheeses. I love their cheddar for use in cheese and crackers or grilled cheese.  But my absolute fave lately is Daiya – they produce cheese shreds and their new wedges which I have not been able to find yet!  However, their cheddar shreds are PERFECT for making some vegan grilled cheese.  

I know pretty much everyone knows how to make grilled cheese, but I’m going to include a recipe anyway.  After all, its further proof that being vegan does not mean you miss out on some of the best comfort food!  Best part about vegan grilled cheese?  NO Cholesterol or Trans Fat!

Vegan Grilled Cheese (serves two)

Ingredients

  • Your favorite vegan bread
  • Daiya cheddar shreds
  • Sliced tomato, if desired
  • Earth Balance butter

Directions

  1. Warm a pan or skillet over medium heat.  Melt a tablespoon of butter in the pan.
  2. Butter one side of four slices of bread.  Place two bread slices, butter side down in pan and portion out some Daiya cheddar on to each slice.
  3. If desired, warm some tomato slices in the skillet.  (I prefer no tomato, but Melissa loves it!)
  4. Take the other two slices of bread, and place them butter side up on top of the cheese, like a sandwich.
  5. Cover pan with a lid to help the cheese melt, for a minute or two.  Be careful not to burn the bread.
  6. Flip sandwiches to let the other side crisp.
  7. Remove from pan and serve!

We had our grilled cheese with a nice kale salad tonight, but sometimes we’ll have it with tomato soup.  It’s the perfect comfort food!  Do you have a favorite vegan comfort food?

Vegan Pizza in Point Pleasant?!

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We travel down to Point Pleasant, NJ on a regular basis to visit my partner’s mother and husband. When we travel to either of our families, we usually always travel with a goody bag of our basics: a carton of soy milk, package of tofu, Earth Balance butter and then whatever else we might want to prepare ourselves to eat. It saves our families a little bit of stress when we visit, because they tend to get a little nervous about what to feed us.

We arrived today mid-afternoon… Too late for lunch, too early for dinner. But we were hungry. So, Melissa does as we always do when traveling to a city or town we aren’t familiar with – she Happy Cow’d Point Pleasant. (Happy Cow is a vegan/veg food finder that basically works globally… You start up the app, it locates you, and tells you where the closest vegan/veg friendly places to eat). Our eyes about bugged out of our heads when it returned the result of Jason’s Organic Pizza Cafe. Could this really be true?! Vegan pizza in Point Pleasant?! Indeed, vegan pizza in Point Pleasant.

My mother in law took a ride with us over to their location at 1314 Richmond Ave, a short ride over the bridge in a cute plaza full of Italian specialty stores and a random taco joint. Not only do they cater to vegans, but offer gluten-free options as well. And, of course, everything is organic. Their brochure states, “We believe that all natural foods help you feel better. At Jason’s our wish for you is to eat good and feel good.” I couldn’t agree more!

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We took a look at the menu, which is full of wonderful options for vegans and omnivores alike. Specialty pizzas, salads, appetizers, and sandwiches, I felt like they really made a conscious effort to include the vegan and gluten-free crowd, which was worlds away from your typical pizza parlor. I opted for a “Create Your Own” pizza, selecting a whole wheat crust, organic spicy tomato sauce, Daiya vegan mozzarella cheese, topped with organic crimini mushrooms and Field Roast sausage. Melissa got the same crust and cheese, topped with basil, red pepper and crimini mushrooms.

While we waited, the owner, Jason himself, treated us to a sample of his homemade vegan meatballs. I thought this was extremely kind and generous, and before I even had told him about Jerseycityvegan.com! The meatballs were delicious, made from veggie protein, had a perfectly seasoned Italian flavor exactly like what you’d expect from a meatball! My mother in law even gave them a taste, and she was thoroughly impressed. That’s kind of a big deal, in my book – An omnivore giving a seal of approval on a vegan meatball.

And I’m sure you’re wondering how the pizzas were? Well, have a look…

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The cheese was perfectly melted, toppings were full of flavor, and the crust was crispy. I was absolutely delighted. I would love it if Jason’s opened a location in Jersey City, but for now I will settle for it being my Jersey Shore go-to for pizza. Summer is coming, so trips to the shore will be plentiful very soon… As will my visits to Jason’s Organic Pizza Cafe!

Vegan Like Me No. 2

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Vegan Like Me aims to profile fellow vegans, from all walks of life from everywhere in the world!  We’ve all been beginners and I think its important for folks to hear people’s stories in order to motivate themselves to keep going. This feature is intended to do just that.  If you are vegan and would like to participate, get in touch with me and I’ll be sure to send our questionnaire along to you.

Stacy De-Lin, Vegan for five months

Name:  Stacy De-Lin

Where do you live?  New York City

How long have you been vegan?  Five months!

What inspired you to take on a plant-based (vegan/vegetarian) diet?   I’ve been a vegetarian for years, since my teenage years. I’m Italian-American and getting rid of meat was difficult, but I always thought to myself the old adage, “I could never give up cheese!” Truthfully though, I think that for a lot of years, I tried not to read things about the egg and dairy industry as a way of keeping it out of sight, and out of mind. Then last winter, my husband and I took a trip to Woodstock Farm Animal Sanctuary. Once we saw the battery cages and the cows that would have been taken from their mothers and sold as veal, we couldn’t put it out of sight anymore. We took the plunge after that trip and never looked back.

Additionally, I am a physician, and I work with so many patients whose health problems are nearly exclusively diet-related, like Type 2 diabetes and obesity. When counseling my patients on nutrition, all of the evidence points towards a vegan diet as the most healthy. Meat, dairy and eggs are high in cholesterol and saturated fat. It’s hard to ignore.

What do you love most about being vegan?  So many things! I love to cook, and being vegan has opened up a whole new realm of cooking and baking to me. I love being part of a vegan community– knowing that there are so many great people out there who are compassionate and caring too. And of course, there’s the old Franz Kafka quote: “‘Now I can look at you in peace; I don’t eat you any more.” It’s very, very true.

What three items do you always have in your pantry?  Only three??  Ok…. Daiya Mozzarella, Gardein chicken, Raw Ice Cream Company’s mint chocolate chip flavor.  (Don’t worry, I’ve got some vegetables in there too.)   :-)

What is your favorite vegan comfort food?  People always say brunch is the hardest thing to give up when vegan, but some of my favorite vegan foods are brunch foods!  My top comfort food is tofu scramble with potatoes and Field Roast sausage.  I love starting my weekend mornings with some hearty scramble.

What advice would you give to someone who is thinking about taking on a plant-based (vegan) diet?  After putting off a transition to veganism for some time, taking the plunge was so much easier than I thought.  Find a good community– online or otherwise– to help you with the transition and give you support.  You will feel better, more healthy, with a freer conscience.

Do you find anything difficult about being vegan?  Surprisingly, the food part for me isn’t hard at all. The most difficult part has been the social aspect. My family has had a hard time adjusting and friends don’t always understand. But being a new-ish vegan, I know that in time the people who love me will adjust, and in the future will always make a dinner reservation where there are vegan options! :-)

Any other comments you or words of wisdom you would like to add?  I love being a vegan! If you haven’t taken the journey already, there’s no time like the present. :-)  Please feel free to contact me with any questions or concerns!

Thanks Stacy!  I love to hear about other vegans who have been inspired to go vegan by the Woodstock Farm Animal Sanctuary – just like me!  If you’d like to get in touch with Stacy, feel free to contact me and I’d be happy to get you in touch with her.

2012 NYC Vegetarian Food Festival Part 1

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Over the weekend of March 3-4 I had the pleasure of attending the 2nd annual NY Vegetarian Food Festival.  Two days worth of great vegan food, speakers, animal advocacy organizations?!  Sign me up!  I purchased a set of 2-day VIP passes for my partner and I, so we could take in as much as the vegan goodness that we possibly could.

Lets get straight to the goods — THE FOOD!  I was super excited to learn about some great new products, and boy did the NYVFF deliver.

As soon as you walked in the door, you were greeted with the delicious smell of Daiya Vegan Grilled Cheese.  I am super familiar with their products — their line currently boasts three flavors of shredded vegan cheeze goodness, Mozarella, Cheddar and Pepperjack.  Its fantastic on pizza, in nachos, grilled cheese, basically any recipe that calls for cheese, Daiya can handle with dairy-free vigor.  It melts, its ooey and gooey and tastes just like the real thing.  They were taking this opportunity to begin advertising their newest product, Daiya wedges.  Flavors to expect are Jack, Cheddar and Havarti.  VEGAN HAVARTI CHEESE?!  Lord have mercy, the vegan gods really do love us.  You can expect a full review as soon as I get my hands on these things.

The Vegan Bodega‘s table was impressive.  They served up a trifecta of fantastic vegan goods — Bee Free Honee, Food For Lovers Vegan Queso and the much anticipated Vegg.  They did share some other products, but these three were the stand-outs for me.

I know what you’re probably thinking — bee-free honey?  How can that be?!  Well, some brilliant folks in the great state of Minnesota have figured out how to make honey from apples.  Its got the texture, the thickness, the deliciousness of honey but without the guilt.  I want to kiss these folks on the face.  Because I did love honey very much… and now I can have it!

I originally heard about The Vegg a few weeks ago and was very excited at the prospect of french toast in my future.  The Vegg can be used in any recipe that calls for eggs.  I happily purchased a pouch (Vegan Bodega was selling it for $6.50 a pouch) and look forward to writing a review for everyone in the near future.  The best part of The Vegg?  ZERO Cholesterol!  So many folks don’t realize that the amount of cholesterol in ONE EGG puts you near your upper limit of recommended dietary cholesterol for the day.  You could eat salad for the rest of the day and it wouldn’t make a difference.  So The Vegg is for sure going to be a game changer not only the vegan world, but I think the omnivore world as well!  Bonus points:  10% of sales goes to Compassion Over Killing!

A lot of non-vegan/vegetarian folks don’t know that marshmallows aren’t vegan.  They typically contain an ingredient known as geletin which is a no-no in vegan land.  But have no fear!  Sweet & Sara, based out of Queens, are purveyors of vegan marshmallows!   Not only do they make just marshmallows, but they also delight us with vegan smores.  I was a big fan of their peanut butter smores and their toasted coconut marshmallows.  Can we all say YUM?!


This next product blew. my. vegan. mind.  Plant Based Foods, a new food distribution company based in Virginia, is introducing Cavi-art, vegan CAVIAR, to American markets.  And boy are we glad to receive it!  Made from seaweed, it comes in nine flavors – black, red, salmon, orange, wasabi, ginger, Balsamico and chili.  It’s got the texture and pop that one would expect from caviar and is completely plant-based.  I picked up a jar of black to save for a special occasion.

I’ve grown quite the appetite while sharing all of these wonderful, plant-based products.  Which of these products intrigues you the most?  I can assure you that they are all delicious and prove even further that it just keeps getting easier to eat plant-based in a meat-centric world.

Stay tuned for Part Two which will feature a few of the speakers, animal advocacy organizations as well as the Saturday night Special Event which included a movie screening and a talk by one of my vegan gurus, Jenny Brown of the Woodstock Farm Animal Sanctuary.