Maazah Lentil Dips Reviewed in Vegan Journal
Red lentils are featured in new dips from Maazah. These savory dips come in several flavors including Basil Jalapeño, Lemon…
Mezcla Puff-Crispy Bars: Matcha Vanilla
By Whitney McVerry These bars are a great on-the-go pick-me-up and filling snack. We tried the Matcha Vanilla flavor and…
Veganized Traditional Southern Dishes Served on New Year’s Day
Are you still looking for some new ideas for dishes to serve on New Year’s Day? If so, you may…
Vegan Journal Features Heather Francis: Environmental and Vegan Activist
Each issue of Vegan Journal features a vegan doing creative activism. In the latest issue we introduce Heather Francis a…
The Vegetarian Resource Group’s Annual Scholarship Program for Graduating High School Seniors in the USA Promoting Veganism
The Vegetarian Resource Group’s Annual Scholarship Program for Graduating High School Seniors in the USA Promoting Veganism Due to the…
The BE Hive in Nashville, TN
By Whitney McVerry If you’re looking for the perfect pizza topping, The BE Hive vegan pepperoni is it! These pepperonis…
Italian Cooking with Nonna is reviewed in Vegan Journal
Who doesn’t love Italian food? Giuseppe Federici’s book Italian Cooking with Nonna is reviewed in the latest issue of Vegan…
Oddball Fruit Snacks Reviewed in Vegan Journal
Oddball has produced vegan fruit snacks that are not made from gelatin. This vegan-friendly alternative to Jell-O comes in flavors…
RESTAURANT CHALLENGES
There was an interesting article on a CBS news site that stated, “Chicago loses four vegan, vegetarian restaurants in eight…
Which is the Best Plant Milk for Lattes?
Vegan Journal editor Hannah Kaminsky tells you how to use soymilk, almond milk, or oat milk to best prepare your…