If you’re a fan of rich Mediterranean flavors, you’ll love this beautiful Melanzane.

Peter Egan (Downton Abbey) is an incredible actor, a true gentleman, and a passionate animal lover. He took part in Veganuary 2016 and has never looked back. “I will always support Veganuary,” Egan says, “but I won’t have to do it again because I am now vegan.” In honor of Egan’s vegan transformation, we’re bringing you a cruelty-free version of one of his favorite dishes, which just so happens to be an Italian classic.

Serves 4

What You Need:
2 tablespoons olive oil, plus more for brushing
3 cloves garlic, crushed
3 sprigs thyme
8 sage leaves, finely chopped
10 cups chopped tomatoes
3 tablespoons red-wine vinegar
3 tablespoons sugar
4 large eggplants, sliced lengthways as thinly as possible
1 cup vegan cheese, grated
½ cup white breadcrumbs
⅓ cup pine nuts
10 whole basil leaves

What You Do:

1. Preheat oven to 400 degrees.

2. Into a large pan, heat oil and add garlic, thyme, and sage, and cook approximately 5 minutes. Add tomatoes, vinegar, and sugar, and simmer approximately 25 minutes, or until mixture has thickened.

3. While the mixture is simmering, heat a frying pan. Brush eggplant slices with olive oil on both sides and fry in batches until each slice is softened and slightly charred.

4. Mix ⅓ cup cheese with the breadcrumbs and pine nuts, and set side.

5. Into a large baking dish, add half of the tomato sauce and spread over the base. Top with a layer of eggplant.

6. Spoon remaining tomato sauce over eggplant, layer with remaining cheese and basil leaves, and another layer of eggplant. Repeat until you have a layer of tomato sauce and top with the breadcrumb mixture.

7. Bake for approximately 35 minutes, or until the top is crisp and golden and the tomato sauce is bubbling. Let cool for 10 minutes and top with basil.

Photo courtesy of Chris Shoebridge

Article source: http://vegnews.com/web/articles/page.do?pageId=10689&catId=2

Among all the preparations for vegetables, there is one overlooked cooking method that is easy and delicious to employ. Roasted vegetables are easy to make, and roasting is an excellent way to add flavor. You can roast most vegetables, and the adornment options are almost endless. There are four important parts to consider when making your roasted vegetables: the vegetables that you chose, the oil that you use, seasoning, and heat. Here is a closer look at all of those factors.

The four elements of great roasted vegetables:

Veggies

The vegetables that you choose will obviously have a huge impact on the finished product. The most common roasted vegetables are root veggies. That is because they are more fibrous or starchy and they hold up to roasting incredibly well. Leafy veggies or vegetables with a higher water content do not usually hold up well to roasting applications. When roasting, it is important to make sure that the cut sizes are even so that all of the veggies cook evenly. However, you can try to roast any vegetable that you want. Give it a try and see if is to your liking.

Here are some of our favorite vegetables for roasting:

  • Carrots
  • Beets
  • Turnips
  • Asparagus
  • Broccoli
  • Onions
  • Peppers
  • Fennel
  • Cabbage
  • Cauliflower
  • Rutabaga
  • Parsnips
  • Squash
  • Sweet potatoes
  • Green beans
  • Mushrooms (Technically mushrooms are not vegetables, but we can pretend they are anyway)

Oil

Oil is an essential part to roasting vegetables. The oil is the substance that heats up with the radiant energy of the oven and causes browning. Oil is an efficient medium for transferring heat energy to the vegetables.  Browning is the result of the caramelization of sugars in the veggies, and browning is the whole reason to roast veggies, in my opinion. I usually toss the vegetables in a bowl with the oil and seasoning before laying them out on a sheet pan. Several elements should help you decide what oil to choose, and the most important factor is flavor. The dry heat of roasting is pretty easy on oils as long as you keep the oven below 425 degrees. Just make sure that the vegetables are evenly coated. The oil will also help the seasoning to stick to the veggies as well.

Here are some of our favorite oils for roasting:

  • Extra virgin olive oil for low temps with high flavor addition.
  • Refined pure olive oils for higher temps and less flavor
  • Peanut oil for high temps (be careful for allergies)
  • Walnut oil for a nutty option
  • Avocado oil for high temperatures
  • Sesame oil for an Asian flare
  • Canola oil for little flavor addition and high cooking temperature.
  • Virgin Coconut oil for low temperature and big coconut flavor
  • Refined Coconut oils for higher heat and less flavor

Do you see a trend? The more refined the oil is, the less flavor it will bring to the party, but the higher heat it can handle.

Seasoning

The seasoning that you choose to put onto your roasted vegetables is where you can add to the rich roasted flavor. The options here are literally endless. You can go for just salt and pepper (the minimum necessity), or any number of seasoning mixes that you can buy at the market.  Try anything that you like and see how it comes out. Roasted broccoli with Montreal steak seasoning and parmesan cheese is a regular menu item in our house.

Here are some of our favorite combinations of roasted vegetable seasoning:

  • Rosemary and lemon
  • Cardamom and orange
  • Thyme and black pepper
  • Cayenne pepper and lime zest
  • Nutmeg
  • Montreal Steak seasoning
  • Basil and Parmesan
  • Garlic, Garlic, Garlic! Whole roasted cloves or minced and tossed with the veggies.
  • Smoked-spicy paprika and brown sugar (great on root vegetables and squash)
  • Garam Masala
  • Herbs de Provence

Heat

When roasting vegetables, it is necessary to use a relatively high heat. I usually set my oven to 375 – 425 degrees Fahrenheit (all future temps in Fahrenheit as well). Watch the veggies closely while cooking, as they can burn quickly; there is a fine line between roasted golden brown and burnt to a crisp. I usually plan on roasting my vegetables for twenty minutes at 375, and then I check the oven every five minutes if they are not finished cooking by that point. However, depending on what vegetables you selected, and the temperature of your oven, your cooking time could vary considerably. A good practice is that if you are roasting vegetables, then you need to keep an eye on them.

Here are some technique tips:

  • Roast smaller stock vegetables (asparagus), or thinly sliced vegetables, at a higher heat for a shorter time.
  • Roast large chunky vegetables on a lower heat for longer.
  • The denser the veggie, the more moderate the temperature and longer cooking time.
  •  Try to chop your vegetables to the same size so that they will cook evenly.
  • Plants with a higher water content will take longer to cook, but can handle higher heats because of their moisture content.
  • Mixing soft vegetables with dense or high water content vegetables may make them not cook even. There is nothing worse than a mushy zucchini in the same dish with a hard chunk of undercooked butternut squash.
  • Watch the oven! Don’t throw the veggies in without a timer and get sidetracked. They are easy to burn! A watched pot may never boil, but roasted vegetables aren’t a pot of water and will burn.

If you’re not already having a love affair with roasted vegetables, it’s time to start the oven and dust off those chopping skills because roasted veggies are an easy side dish to any main course, or they’re wonderful as the centerpiece of your meal. Once you know the basics and get your feet wet, there’s no reason you will ever have to run out of flavor combinations.

Article source: https://ohmyveggies.com/roasted-vegetables/

Posted by Jordan St. Clair-Jackson

Making a big pot of chili is a great thing to do when the weather is cool or rainy. Most recipes make a heaping helping, so if you’ve had it for two nights running (and don’t want to freeze it), here are 5 ways to make leftover chili more enticing! 

First, here are a few great chili recipes to choose from:

Chili Mac: A classic American iteration of basic chili, Cincinnati Chili Mac (shown above) is served over spaghetti. A key spice in the chili is cinnamon, for reasons unknown — but it does work well. Cook 8 to 10 ounces of whole grain spaghetti. Add a teaspoon of cinnamon to your leftover chili when reheating. Serve the chili over the spaghetti and finish with any the usual toppings if you’d like, though these are entirely optional. If you want a more formal recipe, here’s Cincinnati Chili Mac.

Chili-Stuffed Acorn squash

Stuff it into winter squash: Use as many small hard squashes as you need. Choose from acorn, golden acorn, small butternut squashes, or the smallest possible sugar pumpkins. See directions for how to pre-bake them so that they’re easier to cut in our post on How to Cut a Butternut Squash Without Losing Your Mind — which applies to other squashes as well. Acorn, golden acorn, and other small squashes microwave pretty well, too. Start with 3 minutes per squash, test for doneness, and go from there. When cool enough to handle, scoop out and discard seeds and fibers. Stuff the cavity with leftover chili. Reheat in the oven or microwave if needed.

Chili-topped sweet potatoes

Top smashed sweet potatoes: Bake or microwave sweet potatoes as needed. Cut in each in half and arrange cut side up on individual plates or arrange on a serving platter. Smash with a potato masher and top with leftover chili. A dollop of vegan sour cream or cashew cream makes this extra tasty. Two medium to large halves of chili-topped sweet potatoes make a filling main dish that’s so good you’ll forget you’re eating leftovers.

basic vegan bean burritos recipe

Wrap it up in a burrito: Leftover chili makes a wonderful bean burrito, not surprisingly. Place a dollop of warmed-up chili in the center of each 10-inch flour wrap. Sprinkle with non-dairy cheese if you’d like, and/or a bit of salsa. Tuck in two ends, roll up, and eat out of hand.

Layered taco salad

Top nachos with it or use in a warm taco salad: Spread tortilla chips on a large platter (if microwaving) or on a baking sheet (if going the oven route). Spoon some leftover chili over them, followed by shredded vegan cheddar or nacho cheese and sliced scallion and/or sliced or minced jalapeños. Microwave or bake (at 400º F.) until the cheese is bubbly. Serve with salsa, if you’d like. Or, use as a layer on a taco salad as shown above.

Top two photos from Plant Power by Nava Atlas.

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Article source: http://www.vegkitchen.com/tips/5-ways-to-use-leftover-chili/

Posted by Jordan St. Clair-Jackson

Nothing satisfies like a comforting bowl of soup when you come home feeling tired and chilled, or need a remedy for a cold. But lots of chopping and long wait times for simmering don’t have to be part of the equation. Here are 10 warming and super easy vegan soups that combine fresh veggies and shortcuts that result in a good-sized portions. It’s no accident that more than half of these aree Asian-style soups, which as a matter of course require little cooking. But they’ll all have you saying “Soup’s on” in 20 minutes or less!

Japanese Noodle Soup with Crisp Vegetables: In this Japanese-style soup (shown at top), udon noodles in a hot broth are topped with crisp raw vegetables, making for an offbeat and pleasing presentation. It can be made minutes before you wish to serve it. The traditional way to eat this is to “slurp” the noodles with the help of chopsticks, then finish off the remaining soup with a spoon.

Instant Kimchi Noodle Soup

Instant Kimchi Noodle Soup: This bold-flavored soup by Hannah Kaminsky features  buckwheat soba noodles, which take only a few minutes of cooking to reach al dente perfection while adding depth and a pleasant earthiness to the entire bowl. Spicy Kimchi is the star of the show here; read labels carefully to make that you’re getting a brand free of fish products.

Vegan Miso Soup recipe

Nearly Instant Vegan Miso Soup: It’s nice to know that making miso soup, similar to what you get at Japanese restaurants (if you’re lucky enough to find one without fish broth) is quite easy. Lately, though, I’m not fond of what kombu (a sea vegetable) does for the soup. It has a fishy flavor (after all, it comes from the ocean), a weird slippery texture, and it’s expensive. Fortunately, this vegan miso soup recipe is just as good without it.

Nearly instant vegan butternut squash soup

Instant Butternut Squash Soup with Spinach and Peas: Pureed butternut squash soup is so comforting. But unless you’ve got time to spare, making it from scratch is a bit of a project. A good one, mind you, but not one that most people would embark on when they walk in the door from a long day of work. To make this nearly-instant butternut squash soup with spinach and peas, we use the soup base that comes in 32-ounce containers. 

Thai coconut-corn soup

Nearly-Instant Thai Coconut-Corn Soup: Here’s a soup that’s great for any kind of weather, not just when it’s chilly and rainy. Because it’s ready to serve in 20 minutes, it’s for any time you want soup in a hurry. You can even chill it and serve it cold on warm days. 

20-minute asian vegetable noodle soup

20-Minute Asian Vegetable-Noodle Soup: When it’s cold and damp outside, or when you’re sick with cold or flu, you might be tempted to send your significant other to pick up some soup from the local Chinese eatery, as we used to do on such occasions. It was usually something called Bean Curd Vegetable Soup. The veggies were never very vivid or interesting, but still, it provided instant comfort. Here’s an equally comforting version for you to make at home that might be quicker than take-out!

Very quick black bean soup

Very Quick Black Bean Soup: Making a soul-satisfying black bean soup in such short order is a rarity, but organic canned black beans are so flavorful that they do the trick perfectly. Organic black beans are packed in a nice thick base, rather than a briny liquid. Take note of the variety of toppings you can use to dress the soup up each time you make it. This is delicious served with cornbread or a leafy wrap.

Alphabet vegetable Soup recipe

Alphabet Vegetable Soup: This tasty soup comes together, and is a fantastic way to get kids of all ages to eat their veggies! As kids get older, you can leave out the alphabets (or replace them with tiny shells, orzo, or other small pasta), but those letters floating around in the soup gives it great appeal to young eaters. This soup will recall the canned version—but it’s much better and fresher. 

Coconut-Curried-Red-Lentil-Soup-with-Spinach leslie cerier

Coconut Curried Red Lentil Soup: The red palm oil and red lentils give Leslie Cerier’s soup a beautiful orange color. Feel free to use any other kind of oil, and any greens you like such as spinach, collards, kale, or mustard greens.

Tofu vegetable soup

Colorful Asian-Style Vegetable Tofu Soup:  Last but not least, another quick Asian-stye soup. This quick and colorful bowlful will please anyone who enjoys Asian flavors. Just toss everything into a soup pot and in a few minutes, it’s done! Try enticing kids and teens with this simple soup. 

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Article source: http://www.vegkitchen.com/recipes/10-warming-easy-vegan-soups-in-20-minutes-or-less/

Lavash Hummus Veggie Wrap

Rectangular soft lavash wrappers are even easier to make sandwiches with than round wrapper breads — everything lines up so neatly, and they roll up so easily. Look for them in near your supermarket’s deli section — they’re often shelved near pita breads. Hummus holds everything together, and plenty of romaine lettuce plus fresh tomatoes, cucumbers, and roasted red peppers means that your yummy sandwich is also a salad! Make this with black olive hummus for extra flavor. Photos by Evan Atlas.

Hummus and Veggie Lavash Wraps

Author: Nava

Recipe type: Wraps

Cuisine: Vegan / Healthy

Prep time:  20 mins

Total time:  20 mins

Serves: 2 to 4

  • 2 fresh lavash breads
  • ¾ to 1 cup hummus (store-bought or homemade)
  • 2 cups finely shredded romaine lettuce, or as desired
  • 2 small flavorful tomatoes, sliced
  • 12 or so slices cucumber
  • 2 roasted red peppers from a jar, drained and blotted dry, thinly sliced
  1. Place one lavash bread on a cutting board and spread evenly with hummus.
  2. Sprinkle half of the romaine over the hummus.
  3. Arrange tomato, cucumber, and red pepper slices down the center, more or less as shown in the photo.
  4. Start rolling from one of the longer sides; make sure to roll snugly.
  5. Repeat with the second lavash bread.
  6. Cut each lavash roll in half. Each half of a lavash wrap can be a serving with a larger meal, or serve both halves for a heartier helping.
  7. Make sure to hold the wraps up horizontally as you eat them, so that you don’t lose any of the filling!

Hummus Veggie Lavash Wrap

Hummus Veggie Wrap recipe

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Article source: http://www.vegkitchen.com/recipes/hummus-and-veggie-lavash-wraps/

Crunchy, colorful, and easy to make, this wrap ensures you’re eating the rainbow.

When making any food, including an array of colors is always important. With this in mind, we’re loving this crunchy Thai slaw wrap with a simple peanut sauce. The combination of vegetables with crunchy peanuts is a colorful crowd pleaser that will also give your body plenty of nutrients.

Serves 4

What You Need:
For the slaw:
2 cups green cabbage, shredded
2 cups red cabbage, shredded
1 cup carrots, peeled and grated
1 cup cilantro, chopped
¼ cup scallions, thinly sliced
1 cup roasted peanuts

For the sauce:
¼ cup peanut butter
2 tablespoons rice-wine vinegar
2 tablespoons agave nectar (or maple syrup)
2 tablespoons soy sauce
1 clove garlic, minced

For the wrap:
4 tortillas

What You Do:
1. For the slaw, into a mixing bowl, combine all slaw ingredients.

2. Into a second bowl, combine all the sauce ingredients and stir well to combine, then pour over slaw.

3. Take one tortilla and one cup of the slaw mixture, form wrap, and serve.

Photo courtesy of Liz Arraj

Article source: http://vegnews.com/web/articles/page.do?pageId=10704&catId=2

News

Beyond Meat’s Ethan Brown says it’s only a matter of time before the company’s plant-based Beyond Burgers arrives at chains such as McDonald’s, Burger King, and Wendy’s.

In a recent interview with media outlet Entrepreneur, Beyond Meat CEO Ethan Brown said that he believes the company’s plant-based Beyond Burger patties will soon be sold at chains such as McDonald’s, Burger King, and Wendy’s. “I’m very confident that’s going to happen,” Brown said, “because I think the consumer is turning so quickly.” Beyond Burger launched at a Whole Foods Market in Boulder, CO in 2016 and has since expanded to 9,000 points of distribution. “Once we break the code and get to the point where it’s indistinguishable from animal protein,” Brown said, “I think you will see that shift.” In 2016, Brown revealed that his goal was for his children—then 11 and 12 years of age—to drive to a McDonald’s when they turned 16 and order a Beyond Burger. The company has raised $72 million in venture capital to date, and Beyond Burgers are currently available at 465 locations of fast casual chain TGI Fridays, which pushes Brown’s goal closer to reality.

Article source: http://vegnews.com/web/articles/page.do?pageId=10694&catId=1

2017 was a happening year when it came to hot vegan trends. An all-around push toward veganism as a lifestyle, above and beyond the plant-based diet, was exciting and encouraging. Here are just a few of the indicators that “vegan” is a hot trend and here to stay:

  • In the fall of 2017, American actress Laverne Cox announced she has gone vegan.
  • British grand prix sensation Lewis Hamilton too, made news when he went Vegan midseason.
  • Google searches were already encouraging for keyword – ‘Vegan’ — a rise by almost 90% in 2016 as compared to previous years.
  • Global fashion houses seriously contemplated the use of alternatives like pineapple leather and synthetic material over animal derives.
  • The vegan leather industry is set to explode in the coming years, hitting $85 billion global mark.
  • These trends clearly signify that Veganism is here to stay.

It looks like 2018 is shaping up to be another banner year for all things vegan. Here are a few trends that are indicators of things to come: 

1 – Vegan products and options everywhere

With the plant-based lifestyle becoming more common, the supply and demand of vegan products will increase.

Research firm Global Data reported last year that 6% of people in the United States now identify as vegan, up from roughly 1% in 2014.

Restaurants and hotels will have more vegan options on their menu. Rising vegan preferences and the opportunity to leverage the growing trend will drive this trend.

Vegetable sales will multiply, as may demand for organic food. More people are consuming fresh fruits and vegetables today.

Photo: pexels.com

2 – Produce and whole foods get a boost

We already know vegetables, fruits, and whole grains are full of vitamins, minerals, and fiber.

While there is still resistance to adopting a totally vegan diet by the general population, omnivores are getting the message that a plant-rich diet is nutritious and healthful. Whatever your persuasion, the more produce you eat, the better you feel. Supermarkets offer a wide array of pre-cut, prepped fresh veggies such as spiralized squash, shredded carrots, prepared beets, and more, making excuses a thing of the past!

In addition, it’s hard to dispute that fiber is necessary for good digestion. At the same time, it also helps maintain sugar and cholesterol levels. Veg food and recipes will provide wholesome options for non-vegans.

Wind energy

Photo: pexels.com

3 – Veganism connects with a sustainable lifestyle

A plant-based diet only needs one-third of the land needed to support meat and dairy diet.

Avoiding meat products helps to conserve natural resources — which would lessen socio-economic burdens in the longer run.

Hopefully, 2018 will see better awareness of how unsustainable the mass killing of animals is for thee for human diet and health of the planet. Even the production of dairy products is harmful to the environment (not to mention the animals).

4 – Vegan fashion will be hot

As we see more of 2018, we’ll find newer materials that are environment friendly. Boots and footwear will be smart and snazzy, and increasingly leather-free.

Animal leather will be replaced by alternatives like cork and cotton canvas. Without losing sheen and style, these materials are carefully fabricated to give products a close resemblance to original leather. And they’ll be more comfortable than the synthetic shoes of bygone days.

In fact, wallets, bags, belts, overcoats and even corsets are beautifully crafted using glazed and paper cotton.

We know the fashion industry drives everyday trends. Tops labels and haute brands are already obsessed with eco-friendly clothing.  This year, expect them to redefine their apparel and accessory range.

5 – Furniture & furnishing to go green

Just like other industries, a lot of initiative is expected of furniture and furnishing businesses.

Popularly known as ‘Recycled Aesthetic’ or ‘Sophisticated Aesthetic,’ the process involves making use of recycled cans, plastic and phone screens in the production of furniture goods.

The industry seems to be headed toward a shift the paradigm, to thee point where it contributes to a clean environment and better society.

6 – Vegan foods – same intent, with new ideas

Last year, a Los Angeles-based company launched CBD infused vegan gummy bears. The components used in making were other than animal based gelatin.

Rather they used organic cane sugar, organic tapioca syrup, water, organic seaweed extract, and organically grown CBD rich hemp oil. CBD is the most prominent of more than 85 cannabinoids found in cannabis. It is known to be highly beneficial and growingly used around the world today.

Greek-style vegan yogurt and barley milk were other food items that were recently introduced, adding to the roster of plant-based foods for an enjoyable diet. Expect an influx of more such items to the vegan market this year.

7 – All-vegan dining stations and eateries

Many big ideas start from grass-root level. If veganism grows, it may do so by popular demand of young people — college students in particular.

University of California set a perfect example when it came out with an all-vegan dining station not long ago. Many other colleges offer this option. This is a good example of how popular demand for social and environmental justice dovetails with profitability. Expect to see lots more of this in the year (and years) to come.

Article source: http://www.vegkitchen.com/vegan-lifestyle/7-hot-vegan-trends-2018/

One part What the Health and ten parts of the most inspiring fitness routine you’ve ever seen, this new film—executively produced by James Cameron—will have you sweating in your seat.

New documentary The Game Changers—executively produced by James Cameron, directed by Louie Psihoyos (who also directed The Cove), and narrated by mixed martial arts legend James “Lightning” Wilks—debuted tonight at Sundance Film Festival. VegNews got a sneak peak at the plant-based documentary, and we’re going to bet that Sundance attendees are feverishly discussing the groundbreaking film right at this moment. That’s because The Game Changers puts plant-based elite athletes—such as fast-cycling Olympic medalist Dotsie Bausch, endurance runner Scott Jurek, and charismatic strongman Patrik Baboumian—in the spotlight, with riveting fitness footage that’ll make you search the back of your closet for your gym shoes. Naturally, the film is backed by scientific evidence that a plant-based diet really does give you an edge in achieving top physical performance. Here are just 10 fascinating facts we learned while watching this truly game-changing documentary.

1. Scott Jurek is an absolute badass
The ultrarunner might be thin, but he is not frail. To set his 2015 record of being the fastest person to complete the Appalachian Trail, Jurek ripped a bunch of ligaments, completely wore himself out, woke up at 4:30 am (for 46 days in a row), and ran/walked/crawled in record rainfall and wind just to prove that a plant-based diet can get you to the top of this 2,189-mile trail that starts in Georgia and ends in Maine. “The potential of the human body is immense,” Jurek says. “You can come out of some of the deepest, darkest holes if you keep pressing forward.” The man had previously run 164 consecutive miles (equivalent to about six marathons) to set another American record. Now that’s what we call plant-powered!

2. B12 is not a vegan-only issue
Vegans do not get vitamin B12 “naturally” from food; that is true. But even meat-eaters are low in B12, according to doctors interviewed in the film. That’s because we live in an unnatural world. Whereas, before the modern era, we would get this non-animal based nutrient from soil or from the water we drink, the chemical agents present in our world (such as pesticides) kill off our natural sources of the vitamin, which creates a need for supplements. We take this fact as further evidence that our society does not live in alignment with the natural world.

3. Arnold Schwarzenegger hates meat marketing
The Terminator (and prolific bodybuilder, slash “Governator”) spends a portion of the film talking about how marketing techniques have sold false narratives to men about the nutritional value of meat, and how he, at almost 70 years old, is thriving on a plant-based diet. “You have got to understand that’s marketing,” Schwarzenegger says. “It’s not based in reality.”

4. Marketing of animal products mimics that of cigarettes
The film reveals that when cigarettes were banned in sports advertising, Big Meat stepped in with its marketing dollars. “[It’s] playing the same game,” narrator James Wilks says, “with a different product.” Big Macs became the Camels of the modern era, and athletes began to believe they needed to consume animal protein in order to be strong.

5. Our teeth are made for grinding plants
Anatomically, we are not designed to eat animals, as our canines are a poor example of the ripping teeth needed to slice meat. Instead, we have what the film refers to as a “mortar and pestle” set of teeth, more designed for making (vegan) pesto than chewing raw meat.

6. Patrik Baboumian is literally superman
There is a moment in the movie when Patrik Baboumian—who held Germany’s strongest man title in 2011, and currently holds multiple world records in weightlifting—lifts a car and tosses it on its side as if it’s a special effect…but it’s all just plant-based Patrik. His inspiration for being a strongman comes from a tragic car accident involving his mother, father, and sister, in which only his mother survived. Baboumian vowed to do whatever it takes to be a hero to all living beings since then. “When I stopped eating meat [in 2005],” Baboumian said, “I got stronger and bigger.”

7. Plant protein is super powerful
According to sport nutritionist James Loomis, MD, consuming carbohydrates is a powerful source of energy (in the form of glycogens). “I think one of the most common misconceptions in sports nutrition,” Loomis says, “is that we have to have animal protein, in particular meat, to get big and strong and perform at a high level. That’s just clearly not true.” As it turns out, all of the protein that people consume when eating animals comes from the protein the animals consume from their plant-based diets, which makes animals the unnecessary middle-man. The average vegan gets 70 percent more protein than they need from plants alone.

8. Plants speed recovery
Recovery from physical strain is what distinguishes casual athletes from the elite. Plant foods have 64 times more antioxidants than animal foods. As it turns out, iceberg lettuce—regarded as a low nutrient food—has more antioxidants than salmon or eggs. All of this means that switching to a plant-based diet reduces inflammation by 29 percent in as little as three weeks.

9. Eating meat messes with erections
A study conducted by Aaron Spitz, MD—lead delegate of the American Urological Association—found that total testosterone increases by 26 percent on plant-based diet, which pans out to good times in the bedroom. “The more meat men eat,” Spitz says, “the more quickly they lose their manly manhood.” During the film, three professional athletes underwent tests for their erection frequency and strength (the latter measured by a clever little device) for two nights: once after consuming meat-based burritos and then the next night after consuming plant-based versions of those meals. After the plant-based meals, all men experienced bigger and harder erections—some increased erection frequency by up to 500 percent with bigger penile circumference. “I think these results are going to wake up people that have penises,” Spitz said after the tests, “and I think this will wake up people that like people that have penises.” In response to where the three men would take their dates to eat on Valentine’s Day, the unanimous decision was vegan eatery Veggie Grill.

10. Plant-based diets promote longevity
Every tiny advantage counts when human bodies are pushed to their max. Elite athletes—such as Olympic cyclist Dotsie Bausch—endure a number of physical demands at the starting line, such as having the strength to start pedaling at an incline that requires producing 800 watts of power. Bausch won silver in the 2012 London games at an awe-inspiring 39 years of age—making her the oldest athlete, female or male, to ever medal in the cycling event. “When I transitioned over to an entirely plant-based diet,” Bausch notes, “ I became like a machine. Anything I asked my body, at any time, it was able to deliver.” Carl Lewis, a nine-time gold medal Olympic sprinter told Oprah Winfrey, “I changed my diet to a vegan diet and I set all of my personal bests at 30-years-old.”

Photo courtesy of The Game Changers, LLC

Anna Starostinetskaya is VegNews news editor and is waiting for the resolutioners to clear out before hitting the gym hard.

Article source: http://vegnews.com/web/articles/page.do?pageId=10677&catId=5

Forget the quinoa, and pass the Sour Patch Kids.

Snacks are truly a godsend—they can get you through a busy work week, a cram session in a dimly lit library basement, and even the kind of colossal breakup that leaves you ugly-crying in that same sad basement searching for something to eat your woes away. To our delight, a number of companies have been making accidentally vegan snacks for years, and we’ve compiled a list of a few of our favorite go-to treats you can find practically anywhere. Bookmark this list for the next time you’re on a road trip in the middle of nowhere, in need of something to munch on at the movies, or trying to get through a difficult moment and are in need of some sweet or salty fuel.

oreos

1. Oreos
How could we not include the most iconic cookies to ever exist as the kick-off to this delectable list?

Pringles
2. Pringles
The ultimate BBQ snack can be found at your local grocery store; just be sure to get the two vegan-friendly flavors—Original and Barbecue Pringles.

Takis
3. Takis
Two flavors of these spicy, crunchy chips are vegan: Takis Fuego and Takis Nitro.

Unfrosted Pop-Tarts
4. Unfrosted Pop-Tarts
We already know which vegan flavors we’re having for a mid-morning snack tomorrow: Unfrosted Strawberry, Blueberry, and Brown Sugar.

Doritos Spicy Sweet Chili
5. Doritos
Finding these Spicy Sweet Chili-flavored tortilla chips at a vending machine or gas station is a safe bet.

Fritos
6. Fritos
The inventor of these salty corn chips was supposedly vegetarian. Try the Original and Bar-B-Q flavors for your dairy-free chip fix.

Fruit by the Foot
7. Fruit by the Foot
Introduced in 1991, the fruity snack was like childhood currency at lunchtime and playgrounds.

Ritz Crackers
8. Ritz Crackers
No butter is added to the original flavor of these buttery, versatile crackers—it’s made with vegetable oils—so enjoy them with vegan cheese, peanut butter, or salsa.

Sour Patch Kids
9. Sour Patch Kids
We’re ready to get our sweets fix with this chewy, soft, and gelatin-free candy. Even better? Beloved Sour Patch Watermelon is also vegan.

ruffles chips
10. Ruffles Potato Chips
Classic Original and Canadian cult favorite All Dressed are two dairy-free flavors of these recognizable crinkle-cut potato chips.

smarties candy
11. Smarties
We’re adorning ourselves with Smarties candy necklaces, bracelets, and rings. Nostalgia lane, here we come!

nature valley granola bars
12. Nature Valley Crunchy Granola Bars
Granola bars are a smart addition when packing your bag for hiking, studying, or travelling. Flavors such as Apple Crisp, Cinnamon, Maple Brown Sugar, Peanut Butter, Pecan Crunch, and Roasted Almond are positively plant-based.

Lay's Chips
13. Lay’s Classic Potato Chips
This common party staple’s Classic, Barbecue, Salt & Vinegar, and Lightly Salted Barbecue flavors have no animal-derived ingredients. Sports games and tailgates just got a whole lot simpler.

Smucker's Uncrustables
14. Smucker’s Uncrustables
You can expect to find these peanut butter and jelly sandwiches in the frozen aisle—the Grape Jelly and Strawberry Jam flavors are vegan. We’re packing them for our next picnic.

Haribo Sour S'ghetti
15. Haribo Sour S’ghetti Gummi Candy
It’s sometimes a search to find a gummy candy that has no gelatin, so discovering these gelatin-free sour gummies had us jumping for joy.

Thomas' New York Style Bagels
16. Thomas’ New York Style Bagels
If you’re craving a heartier snack, a bagel topped with vegan cream cheese or vegan butter is sure to satisfy. The Blueberry, Cinnamon Swirl, Everything, and Plain versions are plant-based.

Lindt dark chocolate bars
17. Lindt Dark Chocolate
Dark chocolate in 70, 80, 85, and 90 percent cacao varities is healthy, right? Right?!

Clif Bars
18. Clif Bars
A quintessential snack to take for strenuous outdoor activities, every flavor is vegan except for Mini Blueberry Crisp.

Triscuit Crackers
19. Nabisco Triscuit Crackers Baked Whole Grain Wheat
We’re seeing a trend—crackers, crackers, and more vegan crackers! We’re diving into Fire Roasted Tomato and Rosemary & Olive Oil Triscuits with hummus and a glass of red wine for a small but titillating treat.

Nabisco Grahams
20. Nabisco Grahams Original Crackers
Snack manufacturing giant Nabisco is clearly onto something. Its Ginger Snaps, Oreo 100 Calorie Packs, and Saltine Crackers are all also accidentally vegan. Keep ‘em coming!

Snyder's of Hanover Jalapeno Pretzels
21. Snyder’s of Hanover Jalapeño Pretzel Pieces
Jalapeño-flavored anything is sure to have us fired up, but jalapeño-flavored pretzels? Next level. Snyder’s Pretzel Sticks in Oat Bran and Pumpernickel & Onion are also vegan-friendly.

sun chips
22. Sun Chips
Often touted as a healthier chip option, it’s no surprise the Original flavor was also vegan all along.

Herr's Onion Rings
23. Herr’s Onion Rings
Are our eyes deceiving us? Vegan onion rings?! We need these right now!

Nutter Butter
24. Nutter Butter Cookies
Shaped like peanuts with the same creamy, peanut butter taste, and accidentally vegan? We’ll take a case.

belVita Crunchy Breakfast Biscuits
25. belVita Crunchy Breakfast Biscuits
Ideal for someone on-the-go, these crunchy biscuits provide lasting energy and come in flavors such as Toasted Coconut and Cinnamon Brown Sugar.

Note: Ingredients may differ in every country. This list is only for products sold in the US.

Article source: http://vegnews.com/web/articles/page.do?pageId=10649&catId=2

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