Prepare Vegan Dishes with Fresh Beets
Whenever we see fresh beets growing in a garden or stocked in a store, we wish we had new ideas…
Modern Classics: Black Beans
Hannah Kaminsky shares several delicious black bean-based vegan recipes in the latest issue of Vegan Journal. Enjoy Colombian Black Bean…
Spicy Moon Vegan Szechuan Restaurant in New York City
Finally had a chance to dine at Spicy Moon’s East Village location in New York City. Their vegan Szechuan Chinese…
Master Veggie in Santos, Brazil
By Priscila Camargo Reis, VRG intern from Brazil Santos is a mid-sized city on the coast of São Paulo County,…
Vegan Action: Katya Galbis, LD Increases Accessibility of Nutritional Information to the Spanish-Speaking Community
Each issue of Vegan Journal contains a column called Vegan Action where we feature an individual promoting veganism through their…
Review of Vegan Organic Frozen Fruit Pops and Bars
Vegan frozen fruit bars and pops come in a variety of flavors. In the latest issue of Vegan Journal we…
Enjoy Ahimsa restaurant in the Murray Hill section of New York City
If you happen to be in New York City, you might want to visit Ahimsa. This vegetarian restaurant clearly marks…
Mary’s Gone Cheezee Crackers Are Delicious!
Mary’s Gone Crackers now offers Plant-Based Cheddar and Plant-Based Cheese & Herb Crackers. Read our review in the latest issue…
The Savory Side of Chocolate
People generally think of sweet dishes when chocolate is featured; however, chocolate is often used in savory recipes. Debra Daniels-Zeller’s…