Vegan MoFo Sweeps the Internet in September!

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If there was a map of the Internet, some of its largest continents would be pictures of cats, grammatical errors, and vegan food. Although veganism is popular and enthusiastically represented in the online world, during the month of September, the corner of the Internet dedicated to plant-based food will become much larger. That’s because this year’s Vegan Month of Food (“Vegan MoFo,” for short) is happening every single day in September!

Vegan MoFo is a month-long celebration of all things vegan and edible. Bloggers, seasoned and newbie, take to the web and share delicious, cruelty-free food on the daily. With a blogroll at least a foot long, there’s no shortage of mouthwatering reading material and kitchen inspiration this month. Here are just a few Vegan MoFo blogs we’re most excited about:

Cadry’s Kitchen With an adorable Mister Roger’s Neighborhood-theme (and an adorable matching Facebook layout to boot!), Cadry’s Kitchen is focusing on vegan foods that “feel like home.”  With all the great comfort foods she’ll be whipping up, we sure wish we were her neighbor!

Fork and Beans Cara, the kitchen wizard behind the fantastic blog, Fork and Beans, is always up to something fun. For Vegan MoFo this year, she’ll be creating Halloween-themed vegan treats, like these Frankenstein Rice Krispie Treats! Recipes from Fork and Beans have often been a part of our weekly Meatout Mondays newsletter.
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Olives for Dinner Many of us have stacks and stacks of vegan cookbooks, right? With an overwhelming number of recipes across the Internet, it can be easy to forget about our paper-filled nuggets of inspiration sitting on the shelf. This month, popular vegan blog, Olives for Dinner will be cooking from her top 10 favorite cookbooks. With her stunning food photography, we can’t wait to see what she whips up!
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Eco-Vegan Gal Eco-Vegan Gal is doing her Vegan MoFo in front of the video camera! Tune into her blog for great videos on vegan cooking.

Kale and Cupcakes Got a sweet tooth? The Kale and Cupcakes blog will be focusing on healthy vegan desserts all month long!

Vegan Yack Attack A whole month dedicated to vegan mac & cheese? Say no more; we are THERE! Follow Vegan Yack Attack this month for all the cheesy, carby goodness.

Zsu’s Vegan Pantry  Burger fans, get yer buns ready: Zsu’s Vegan Pantry is dedicating the whole month of September to the endless possibilities of vegan burgers!

And there’s so, so, SO much more happening around the Internet this month for Vegan MoFo! Check out the full blogroll here, follow the hashtag #veganmofo on Instagram, and keep up with VeganMoFo.com for daily giveaways!

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Turning Point: What Inspired You to Start Advocating for Animals?

Over the weekend, we asked our Facebook followers, “What inspired you to start advocating for animals? What was the turning point for you?” We received nearly 200 heartwarming comments, some of which we will share with you here. 

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My mom taught me from a very young age to treat animals with compassion, and when I was 16 I decided to stop eating meat because I couldn’t justify the disconnect between the dead animal on my plate and the living cat at my feet. I went vegan at age 19 after taking an ethics class in college and reading the insightful work of Peter Singer and Tom Regan. My senior year in college I started an animal rights organization, Mean Greens for Animals. Now I’m about to start working with Hampton Creek Foods to make the egg industry obsolete. Working for animals is my passion, and they need every single one of us.” – Alexandria Kaye 

As a vet I felt that I cannot eat my patients. Started off as a vegetarian and am a vegan now.” – Vanaja Panickar

My parents killed my pet chicken on July 12, 1962 and served him for dinner. It was the first time I consciously understood what meat was.” – Samantha Curtis

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I was involved in animal rescue work, mostly with dogs and cats. A little girl, whose parents were divorcing, brought me her pet turkey, “Turkey Lurkey” and I promised she could visit any time. I fell in love with that bird and when Thanksgiving rolled around, I thought WTH am I doing, caring for the beautiful creature and now thinking about cooking one? That was the end of meat for me (my family soon followed). This happened in 1994 – my regret in life has been that it took me way too long to be where I should always have been.” – Holly Kathleen Stevens-Bondy

A video that my husband brought home. He is an animals rights lawyer. I couldn’t stop crying and that was it. Being an endurance athlete I wasn’t sure if I can go Vegan. Reading, Scott Jurek, vegan ultra runner and Brendan Brazier pro ironman, helped me to turn into vegan athlete. I appreciate my diet every single day, I recover way faster than I did before, no injures, sicknesses ever. I love to wear vegan shirts during races to show people that vegans are awesome.” – Gamze Kircalioglu

I was being attacked by a former boyfriend, and my dog Brady got him away from me and saved my life. I made a vow that day that I would forever fight for animals in every way. GO VEGAN!” – Nicole Furlan 

I worked about three days at a small town slaughterhouse. That was enough to make me reconsider a lot of issues: animal welfare and rights; personal health and diet. Slowly over the course of years I evolved into a mostly vegan diet.” – Stephan Caldwell

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We are all united by our compassion for animals and our commitment to helping them. Many people have said that their only regret is not learning about animal suffering and taking action sooner. The good news is that it’s never too late to change, it’s never too late to go vegan, and it’s never too late to speak out for our animal friends.

Click HERE to read all the responses on Facebook.

Photo credit: JoAnne McArthur / We Animals

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From PETA to Food Network: Exclusive Interview with Vegan Chef Kristina Addington

“How does it feel to lose to a vegan?” quips Chef Kristina Addington as she takes her position among her competitors on set of Food Network’s “Cutthroat Kitchen.” This bold statement ends up being delicious foreshadowing as Kristina became the first vegan chef to win the high stakes show known for its sabotaging twists! FARM was lucky to catch up with the talented “Vegan Temptress” about the show and vegan living.

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Growing up in a small rural town in Kentucky, Kristina was raised on typical Southern comfort foods. “I grew up eating everything fried in bacon grease,” she said. She never thought twice about it until 7 years ago, when she happened to stumble upon some information about factory farming online. That led to more research on animal agriculture, which then led to her epiphany. “It hit me like a ton of bricks,” Kristina said. “I knew I couldn’t support that [industry] anymore. I went vegetarian overnight.” Knowing she had to do more to help animals, Kristina started volunteering with animal advocacy groups as much as possible. Within a month, she was fully vegan.

And how did her “country” family take the news? “They thought I lost my mind,” Kristina said with a laugh. Though it was a big shock to the way her entire family had always lived and cooked (“My mom cooks just like Paula Deen!”), eventually they came around to the vegan side of things. Now when Kristina comes to visit, everyone enjoys preparing and eating vegan meals together.

Cooking was always a passion of Kristina’s. Before learning about factory farming and embracing a vegan lifestyle, she had already enrolled in culinary school. When her classes began, Kristina thought she could handle cooking non-vegan foods for other people, even though she herself wouldn’t be eating those animal products. That mentality changed the day the students were to “break down a chicken.” “I nearly had a panic attack. I knew there was no way I could do it,” admitted the vegan chef. From that point on, Kristina only worked with vegan foods, with which the school was very accommodating, bringing in tofu and tempeh.

But after a few semesters, Kristina’s other passion – helping animals – was calling, and she left culinary school to work with animal rights organization, People for the Ethical Treatment of Animals (PETA). For five years, Kristina promoted veganism and advocated for animals in the clothing industry. Throughout her time with PETA, Kristina taught vegan cooking classes on the side. Eventually, she realized she could combine her love of cooking and her dedication to animal advocacy full-time, and she returned to the kitchen.

Back in Kentucky, Kristina helped open a café and served as the executive chef, creating a vegan menu for the establishment. She created wholesale vegan and gluten-free baked goods. Her vegan cooking classes continued, as well as some small scale catering gigs. Wanting to do more to promote veganism, the Vegan Temptress looked toward national television. Specifically, Food Network.

While checking out the national cooking channel’s website, Kristina saw that they were taking applications for their competitive, high-stakes show, “Cutthroat Kitchen.” Kristina saw this as a way to really give veganism a spotlight and she applied right away, specifically stating on the application that she was a vegan chef, cooking only with vegan ingredients, and that she really wanted to highlight healthy, cruelty-free eating. “My ultimate goal [for appearing on “Cutthroat Kitchen”] was to promote veganism. Going on national TV would be the best way for me to reach the most viewers and eaters with this message,” Kristina explained. The very next day, the network called her, and a couple days later, she was booked for the show!

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Despite some “light, friendly teasing” from her opponents, as well as that jaw-dropping “sabotage” on the show where she was forced to bake gingersnap cookies with pickled sushi ginger, Kristina emerged a triumphant winner! Kristina proved that no matter what, delicious vegan food is always possible.

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The future looks bright for Chef Kristina. With her $18,500 winnings from “Cutthroat Kitchen,” she’s scoping out restaurant space for her future vegan restaurant. Until then, she has vegan catering and a possible vegan food truck on the horizon to showcase her delicious and cruelty-free Southern-style cooking. The more platforms for her food, the better; the world needs more vegan sausage gravy! Congrats again to Chef Kristina. We can’t wait to see what she whips up next!

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You can see the full “Cutthroat Kitchen” episode, titled “Two Chefs, One Toga,” on Food Network, XFinity TV, and Amazon.com.

To keep up with Kristina’s success, follow her on Instagram, Facebook, and Twitter.

Photos courtesy of Kristina J. Addington / Vegan Temptress and Food Network

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Truck Tour Cuisine with The 10 Billion Lives Crew

Mashed sweet potatoes, BBQ Beyond Meat, slaw with Beyond Mayo, and Gluten-Free/Dairy-Free Amy's mac & cheese.
Brussels sprouts, BBQ Beyond Meat, slaw with Just Mayo, and Gluten-Free/Dairy-Free Amy’s mac & cheese.

Andy (truck tour operator) and I (Amanda, tour assistant) love finding vegan meals in restaurants everywhere we go with the 10 Billion Lives tour. And while there really are vegan options everywhere, most of the time we cook our own meals. Though we lack a full kitchen as we’re touring the country, we’re able to whip up some gourmet meals with limited equipment. Since we talk to a lot of people who themselves have limited (or no) kitchen space, are short on time, and are cooking on a budget, we wanted to share some of our favorite meals we make while on the road that use affordable ingredients that can be found in any supermarket, can be made in a rice cooker, and don’t require much prep work.

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“Never Too Late to Go Vegan:” An Interview with Virginia Messina

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Virginia Messina, also known as The Vegan RD, has a few books under her belt including “Vegan for Life” and “Vegan for Her;” both which I highly recommend. In her latest installment, co-authored with Carol J. Adams and Patti Breitman, “Never Too Late to Go Vegan: The Over-50 Guide to Adopting and Thriving on a Plant-Based Diet,” Messina provides essential nutritional information pertinent to folks who are over age 50. In addition, the trio of authors tackles some of the challenges facing folks who are interested in transitioning to a vegan diet later in life and help guide their readers towards a goal of ultimate health.

I was privileged to have the opportunity to interview Virginia Messina regarding her latest book. My interview is posted below. Messina will also be speaking at this year’s Animal Rights National Conference held July 10th-13th in Los Angeles, California.

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Skip the Easter Ham and Skip the Cruelty

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An Easter tradition here in the US has been to celebrate life and new beginnings by sitting down to a meal with a honey-baked ham as the centerpiece. Thing is… if most folks took a moment to reflect on the true meaning of this holiday, they might notice that consuming the body of a dead animal doesn’t align with the life-affirming spirit of Easter.

Pigs are highly intelligent animals, with advanced learning and problem solving capabilities. They can use tools, understand commands just like dogs do, they respond to their name only after a few months of being born, and they have a high sense of social recognition, which help them form strong social bonds. Pigs can even learn to play video games!

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All Our Water is Going to a Plant We Don’t Eat to Support a Diet We Don’t Need

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The cracked-dry bed of the Almaden Reservoir as seen on Feb. 7, 2014 in San Jose, California.

2013 went down as the driest year in California’s recorded history.  A major reservoir outside of Sacramento has been reduced from 83% to 36% capacity in just over 2 years.  In the Central Valley, 1,200 square miles of land is sinking at a rate of 11 inches a year from the drilling of groundwater.  And the annual measure of the Sierra Nevada snowmelt done every April 1st indicates that the end isn’t in sight.

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Eat Less Meat to Save More Wildlife, Show More Love for the Planet

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Raising animals for food is one of the largest sources of carbon dioxide and the single largest source of both methane and nitrous oxide emissions, which contribute to global warming and climate change.

When the first Earth Day was celebrated in 1970, people were concerned about air and water pollution and the survival of endangered species. They talked about how the growing human population was crowding out wildlife and how we all have a responsibility to take care of the planet. Now, 44 years later, there are 3.5 billion more of us in the world, and our appetite for energy, land and meat has skyrocketed.

It’s time for a renewed call to action for the planet and wildlife, and we can start by taking extinction off our plates.

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Mayim’s Vegan Table to Yours

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Mayim’s Vegan Table isn’t just another vegan cookbook that will acquire dust and end up in the back of your cupboard. It’s one that’s sure to become a permanent fixture on your kitchen counter, quickly collecting food stains on the pages of your favorite recipes. And if you love it as much as I do, you’ll be handing out copies to all of your friends and family, vegan and meateaters alike.

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Going Vegan Brings Benefits at Any Age

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Do you think of going vegan as something that college kids do? It’s true that young people might be leading the way, but there is a place for more vegan meals in your menu no matter your age. Whether your 18 or 80, taking steps toward plant-based eating can make a difference in your life, your legacy, and the world around you.

Here are five reasons why it is truly never too late to go vegan.

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