Vegan Blogs

25 February 2020

Vegan Blogs
  • Subscribe to The Flexitarian
    25 February 2020
  • Sprouts Sneak Peek – Deals Start Wed. 2/26
    25 February 2020

    This post may contain affiliate links.  If you click on one of my links, I may receive a small compensation at no cost to you. Thank you for supporting The Penny Pantry! Read My Disclosure Policy

    It’s going to be a great deal for saving money on plant-based/vegan groceries at Sprouts! Keep in mind these prices don’t start until Wed. 2/26.

    I’ll have my full Weekly Post with Coupon Matchups up tomorrow, so check back for those! We’ll likely get more Sprouts app coupons, too. You can check out my current Sprouts deals HERE, too.

    Here are some of my favorite deals from the advertised sales:

    I’ve been waiting for a good sale on grapes! This is my “buy” price for apples.Sweet potatoes are very versatile, not just for Thanksgiving We also have a newspaper coupon for the Skinny Pop

    The post Sprouts Sneak Peek – Deals Start Wed. 2/26 appeared first on The Penny Pantry.

  • T-Mobile Tuesday Offers for 2/25
    25 February 2020

    This post may contain affiliate links.  If you click on one of my links, I may receive a small compensation at no cost to you. Thank you for supporting The Penny Pantry! Read My Disclosure Policy

    If you’re a T-Mobile customer, you can get these Free & Discounted Offers Tuesday, 2/25

    There are various FREE items, discounts, & sweepstakes for T-Mobile Customers.


    For the Ruby Tuesday freebie, I checked the menu and the only appetizer I see that may be vegan is a soft pretzel. Not a very vegan-friendly restaurant, but there is an “Endless” salad bar, as well as some sides that may be vegan such as sweet potato and baked potato.

    The post T-Mobile Tuesday Offers for 2/25 appeared first on The Penny Pantry.

  • Success of Veganuary, KFC Vegan Burger Sparks Quorn Shortage Across UK
    25 February 2020

    United Kingdom-based vegetarian brand Quorn has been unable to meet the demand of its meatless products following the success of this year’s Veganuary campaign—in which individuals commit to going vegan for the month of January. A record 400,000 people worldwide signed up for the Veganuary pledge this year, nearly double that of last year. Quorn’s global marketing operations director, Sam Blunt, told local media outlet iNews that the demand for Quorn foods—which include vegan chicken nuggets, fish filets, and burgers—increased dramatically as a result. The company was not able to meet this surge in demand, despite its larger production facility which produces 1.33 million products each week. “We saw unprecedented levels of demand. Other brands producing meat-free products have been experiencing the same; it’s not just us,” Blunt said. “It was disappointing that we couldn’t meet demand but we’re increasing production capacity and investing in new equipment. It’s been our strategy to expand for two years, but it takes time.” In recent years, Quorn has partnered with several major chains, including Pizza Hut and Costa Coffee. Last year, Quorn partnered with fast-food chain KFC to launch a Quorn-based Vegan Burger, which expanded to all 900 UK locations and subsequently sold one million burgers this January alone. Additionally, British convenience chain Greggs launched a vegan version of its popular sausage roll featuring Quorn-based vegan sausage at 950 stores and quickly expanded to all 1,950 locations across the UK. Earlier this year, Greggs developed a vegan version of its popular steak bakes, also made with Quorn.

  • Harrison Ford Ditches Most Meat and All Dairy to Fight Climate Change
    25 February 2020

    On a recent episode of The Ellen DeGeneres Show, actor Harrison Ford revealed that he has removed many animal products from his diet. Host Ellen DeGeneres asked the actor about a recent diet change. “I eat vegetables and fish … no dairy,” Ford said before acknowledging that he also doesn’t eat other types of meat. “I was just tired of eating meat and I know it’s not really good for the planet and I know it’s not really good for me.”

    Ford went on to discuss his involvement with fighting the climate crisis, including his visit to the United Nations Climate Action Summit. “We all need to start talking about [the climate crisis],” Ford said. “We need to insist that our elected officials do it.” Harrison went on to explain that his newest film The Call of the Wild—which hits theaters this Friday—uses computer-generated imagery (CGI) in place of his co-star, Buck the dog. The 77-year-old actor also confirmed that he will reprise his role as Indiana Jones in the fifth installment of the classic Indiana Jones film, scheduled for release in 2021.

  • So Delicious Debuts Vegan Salted Caramel, S’Mores, and Brownie Oat Milk Ice Cream
    25 February 2020

    Vegan brand So Delicious Dairy Free recently debuted new oat milk-based ice cream pints in indulgent flavors at grocers nationwide. The new pints are available for a suggested price of $5.49 each in four flavors: Chocolate Salted Caramel (chocolate and salted caramel ice cream dotted with chocolate flakes and caramel swirls); S’mores (graham cracker-flavored ice cream filled with chocolate bits and marshmallow made from So Delicious Dairy Free CocoWhip); Chocolate Hazelnut Brownie (chocolate ice cream with rich brownie dough pieces, chocolate chips, and hazelnut butter); and Creamy Vanilla Bean (vanilla ice cream dotted with vanilla bean specks). In 2019, So Delicious first launched its Oatmilk Frozen Dessert line with three flavors: Peanut Butter and Raspberry made with black raspberries and whole peanuts; Oatmeal Cookie made with oatmeal raisin cookie chunks and molasses; and Caramel Apple Crumble made with fresh apples and brown sugar. “We’re thrilled to expand our Oatmilk Frozen Dessert portfolio with four new flavorful offerings less than a year after we launched the product,” So Delicious Senior Brand Manager Jennifer Michuda said. “Consumers love the creamy texture and unique flavors of our Oatmilk Frozen Desserts, whether they’re looking for something dairy free, or simply a delicious new way to enjoy dessert. With these new flavors, we’re excited to bring even more dairy-free goodness to the ice cream aisle.” In addition to ice cream, So Delicious offers oat milk-based coffee creamers in three flavors: Original, Vanilla, and limited-edition Snickerdoodle, available at nationwide retailers, including Whole Foods Market, Sprouts, and Target.

  • Tulsi Gabbard on Veganism, Climate Change, and What Gives Her Hope
    25 February 2020

    Tulsi Gabbard is not only a presidential hopeful, a veteran, and a history-making Congresswoman (she is the first Hindu member and the first Samoan-American voting member of Congress), but as it turns out, this controversial Democrat is also deeply spiritual, relentlessly in pursuit of climate justice, and passionately into good food. These days, the unflappable Hawaiian is busy on the campaign trail, but took time out of her hectic schedule to speak with VegNews’ Jasmin Singer about why she’s vegan, how she wants to see society shift when it comes to our relationships to animals, and what exactly gives her hope.

    VegNews: A lot of people might not know that you’re vegan. What’s your go vegan story? 
    Tulsi Gabbard: Well, I have been a lifelong vegetarian. There are five kids in our family. We were all raised vegetarian. And my parents, they were living in American Samoa. There was a very meat-based diet there, and they were looking for how they could eat in a more health-conscious way. My dad said that one day they were out with the family at a community Luau type of thing, and he bit into a piece of chicken, and it was raw and bloody. And at that moment he was just like, “I can’t do this anymore.” And so that’s when my parents became vegetarian and raised us kids in that way. For me, deciding to be vegetarian is rooted in a very strong spiritual foundation as a practicing Hindu—and an awareness and a care and compassion for all living beings. So, more recently, in the last few years—just as I became more aware of the unethical treatment of animals in the dairy industry especially—it caused me to really think about some of the changes I could make to lessen that negative impact on animals as well as the environment. This is an issue I’ve really been working to bring to the forefront throughout my time in Congress and this campaign. I want to bring awareness around the environment and climate change; there’s a direct correlation to our diet and the choices that we make, what we eat, and what we put in our bodies every day. It’s been a glaring omission in most of the climate change debates, often focused on fossil fuels, which is important. But when you look at the impact that we could have in the world and on the planet by people moving to a plant-based diet, or even just starting to move in that direction, it’s really quite tremendous.

    VN: Why do you think the connection between animal agriculture and climate change is so rarely spoken about? 
    TG: There’s a lack of awareness around what kind of impact is made. That’s starting to change more with social media, and more and more people having direct access to this information. But it’s hard for people to think about a fundamental lifestyle change in food when they think of veganism as people who just eat plants and salad, and not being able to wrap their heads around what that would actually look like. Again, I think there’s a lot of opportunity around this area with films like The Game Changers and others that really bring it home. And all of the many benefits that transitioning to a plant-based diet can have not only on the environment, but also on yourself, your own health and well-being—for athletes, for performance—and bringing it into a more mainstream realm where it hasn’t been for a long time. 

    VN: Beyond just the environment, you have certainly proven to be a leading politician when it comes to pro-animal legislation. What political efforts have you taken to protect animals? 
    TG: Throughout my years in Congress, I’ve been very proud to work with a lot of organizations that have been very focused on the humane treatment of animals. I was a co-sponsor of The Aware Act, which directly approves humane treatments for farmed animals and tried to push forward legislation to help reform our farming and agriculture practices, specifically on the armed services committee, which supported legislation that would no longer allow our military to use animals for testing and training, and have included legislation like the Best Practices Act and the Kitten Act. There are a lot of different pieces of legislation we have and are continuing to push forward. Once again, we have to make sure we have these vehicles for change. And more and more people in the country are becoming aware of these harmful practices and the impacts that they’re having. And they can then call their own leaders and members of Congress and ask them, “What are you doing? What are you doing to stop the cruelty of animals?”

    VN: It’s so important for people to be emboldened and to feel there are politicians who reflect our values. We interviewed Senator Cory Booker, who’s also an outspoken vegan—and for long-term vegans, this type of representation is totally surreal. Do you see a shift with politicians embracing veganism more?
    TG: Slowly. Very slowly. I’ll host different luncheons for different colleagues in Congress and when I’m the host, I’ll always cater a vegan lunch. And I’ll get different responses from colleagues. Some will come in saying, “Oh my gosh! This is so amazing! I had no idea vegan food could be this good.” And then there are others who are just like, “Nope. Nope.” Knowing that it’s not meat, they weren’t willing to try it, even to taste it. I’ve found that telling people after the fact—after they’re like, “This was an amazing lunch,” going, “Oh yeah, and it’s vegan”—that can open up their eyes. I’m a big foodie. I love food. Maybe a little too much. We all do in my family. I grew up working with my parents; they had a vegetarian family-style deli growing up. So we grew up in that atmosphere, and at different times we would invite our friends over for lunch and dinner. It really gives me hope as people are trying things—you know, things like Beyond Meat and all these foods that are kind of entering into their fast-food worlds, their everyday lives. They are seeing veganism and plant-based eating in a whole new way. 

    Happy Thanksgiving! There is so much that I am thankful for today and every day. Thank you all so much for your support! #Tulsi2020 #Thankful #Thanksgiving

    — Tulsi Gabbard 🌺 (@TulsiGabbard) November 28, 2019

    VN: Last year on Twitter, you posted a video of your vegan Thanksgiving. It looked amazing, and so we’d love to know what types of food you eat, what kinds of brands you love, and whether you have go-to meals you like to eat or share with others?
    TG: Thanksgiving and Christmas are two times of the year where most families across the country that are scattered and busy all over the place try to come together and show gratitude. Not only for the food, but also to Mother Earth, and to God, and for all of the blessings that we have. And I like to do so in a way that’s friendly to all the animals around us. So for my family, it’s the traditional lunch and dinner. We have the cranberry sauce, and the gravy, and the mashed potatoes, and the sweet potatoes, and obviously instead of a turkey, we’ll have a Tofurky. Sometimes my mom will make this beautiful oven-roasted tofu to stand in for the turkey. The latest one we had was a Field Roast. And then for Christmas, we actually had a traditional Filipino Kamayan dinner, which is not traditionally vegan, but obviously this was completely vegan. You have mounds of food on banana leaves at the dinner table and you eat with no utensils, no plates. Just clean hands, banana leaves, and a massive mounds of amazing food. 

    VN: What are your favorite meals while traveling? 
    TG: For the last year, I’ve been on the road almost constantly. And I always try to keep Vega bars or protein shake packs with me. Those are easy to get and delicious, and tide me over between A and B. I also love using the Happy Cow app. It points me to where those nuggets are where we can find a vegan restaurant, or those places that have a vegan option. You’d be surprised. When all else fails, we go for the six-inch Veggie Delite at Subway. The last time I was in New York, I went to Candle 79. Obviously, it was just before they closed, which I was really sad to see. I didn’t realize until a week or two ago that they had closed, but Candle 79 was a favorite in New York. Probably the best vegan restaurant I’ve ever eaten at is called Vedge in Philly, and we were very excited when they decided to open the restaurant in DC called Fancy Radish with pretty much the same menu. And so it’s a treat. That’s where we go for our birthday or anniversary dinners. 

    VN: Switching gears, what changes do you would want to see for animals legally? 
    TG: Factory farms have to be a thing of the past. Throughout the time I’ve spent in Iowa, we’ve seen the horrifying ways animals are treated in these farms and the incredible, ravaging impact that it has on the communities where these farms are located. Supporting more ethical and organic farming has to be the place that we go when it comes to farming. Ending animal testing. Ending the inhumane treatment of animals, whether it is for cosmetic purposes or other purposes. Science is showing us that even for those kinds of testing that may be required, there’s absolutely no reason or justification for this to continue to occur in the use of animals. We need to ban puppy mills. These commercial breeding factories full of animals that don’t put an emphasis on animals’ well-being—and really is a purely profit-driven, greed-based business—is leading to more dogs who are just actually in need of homes, and filling up shelters and ending up in a very terrible situation. I think another one is a huge issue—but not maybe striking a chord with everyone because people are not aware of it—is ending the trophy hunting that’s happening, and making it so that it is not a cultural norm that we accept in this society. There’s a long list of things we need to do, but I think these are at the top of the list. 

    VN: What about culturally and societally? In what ways do you want to see our relationships to animals shift? 
    TG: When people talk about their dogs as their best friends, or the cats in their house, or the horses that they have on their ranch … I would love to see that same kind of relationship that people have with their animals extended to all animals. That you’ve got to respect animals. That you know and understand that animals have incredible feelings and emotions and, just as our dogs are happy to see us when we come home, we need to understand and appreciate that relationship with all animals and respecting them as sentient beings that are like us. They are a very integral part of our ecosystem. 

    VN: It’s interesting to see where we draw a line between those we love and those we eat—our society can do much better than how we’re doing right now in terms of how we treat animals.
    TG: Yes. When we look at the unsustainability of our current dietary choices—factory farms, this mass production of meat for consumption—it points to this threat, this very direct threat that this poses to our planet. Our ability to sustain life. Humanity, given the rate that we’re on. Clean water, our ability to drink, our ability to grow food to feed people. And just looking back to Mahatma Gandhi saying, “Mother Earth provides enough for everyone’s needs, but not everyone’s greed,” is something we need to put at the forefront of how we look at agriculture, how we look at better dedicating our resources as taxpayers in this country towards the growth of food that is nutritious, that is healthy, and that is respectful and protective of these resources Mother Earth provides to us. And taking lessons from the Indigenous people who have come before us, who found ways to live in harmony with Mother Nature, and ensuring that we are protecting these resources we have now, and ensuring their sustainability for those who will come after us. 

    “Factory farms have to be a thing of the past.”

    VN: There’s so much suffering in the world at this moment. What keeps you up at night?
    TG: What keeps me up at night is the fact that here in the US and in other countries in the world, we’re seeing policies and laws passed, even by our own government, that are driven by greed and consumption, without regard for what the consequences are for those policies on people, on animals, on our planet, on our entire country, and extended beyond that into the world. And if we can get to the place where we’re rooting out that greed-driven corruption, even in our own country where it’s maybe not as blatant as it is in other countries (but it is happening here), then we can see past the materialistic measure of value in life, and instead see the value that is intrinsic to all living beings and focus more on how we improve the quality of life. Not measured by GDP or the stock market, or how many fancy cars you have, or how much money is in your bank. But actually, truly, in a deeply fundamental and spiritual place, the value and quality of life that is true, that is real. And that’s really what drives me and the kind of change we are seeking to bring about. You know, I’m a Democrat, I’m running for President—but the kind of change we are talking about is so much bigger than partisan politics and the kind of divisiveness we’re seeing in the country. 

    VN: What gives you hope?
    TG: This is what gives me hope: That even as there is so much suffering, hardship, struggle, and pain, here in this country and around the world I have the privilege of getting to meet people every single day who are leading with their hearts. That are gathering together in tiny little towns and big cities across the country, recognizing how deep these problems are, and are being driven to take action because of the love and care that’s in their hearts. The love of our country, and of those around us—families, friends, loved ones, our communities, and for Mother Nature and our planet. And therefore they are being spurred to take action, even if we don’t know all the answers today. It is being driven by that love to stand up and stand together that gives me hope for what’s possible and how we can make the right kind of change, and make progress towards that bright future for all. 

    VegNews Senior Online Features Editor Jasmin Singer is the author of the memoir Always Too Much and Never Enough as well as the forthcoming book The VegNews Guide to Being a Fabulous Vegan, and the co-host of the Our Hen House podcast. 

  • 10 Vegan Recipes to Make This Weekend and Eat All Week Long
    25 February 2020

    Batch-cooking can save your life. Well, perhaps not to that extreme, but it can definitely save you time, money, and calories. It’s nothing new, and there’s a reason this “trend” isn’t going away—it works. With pre-made meals in the fridge or freezer that you can reheat and eat throughout the week, batch-cooking simplifies your life when the workday has left you in a state of serious decision fatigue. From roasted vegetables to marinated vegan proteins, stock up on a Sunday so you can give the Postmates app a rest. 

    1. Roasted vegetables 
    Not every vegan swoons at the idea of fresh vegetables straight from the crisper drawer, but a sheet pan of thoughtfully seasoned, tender roasted veggies has much more appeal. Suitable for whatever is in season, a medley of veg can be used to add bulk and nutrition to any meal. Roll them into a wrap with beans or hummus, pile them on toast, spoon over grain bowls, toss with pasta, or mound them into a giant bowl, drizzle with tahini dressing, and dive in, fork-first!   
    Try this recipe: Italian Roasted Mushrooms and Veggies by Jo Cooks

    2. Marinated tofu
    Flavorful and simple, this staple plant-based protein complements virtually every meal. Tofu will keep in the fridge for at least five days if sealed in an air-tight container. Pair it with those roasted veggies and a grain, toss with salads, or add a flavorful protein boost to wraps and sandwiches. 
    Try this recipe: Garlicky-Ginger Tofu Triangles from The Friendly Vegan Cookbook 

    3. Baked pasta
    The beauty of baked pasta is that it keeps both in the fridge and the freezer, so even those who live alone can follow a recipe that feeds a vegan army without fear of food waste. Load up that casserole dish with your favorite noodles, a generous amount of sauce to prevent dryness, and hearty amounts of vegan sausage and mozzarella. Throw in a handful or two of frozen spinach to satisfy your greens quota. 
    Try this recipe: Easy Baked Vegan Ziti by Curious Chickpea

    4. Vegan chili
    When you have a big batch of vegan chili at the ready, your options are limitless. Cuddle up to a large bowl topped with all the fixings and a side of cornbread, or ladle on top of baked sweet potatoes, oven fries, spaghetti squash, or nachos. Give leftovers a makeover later in the week by using chili as a stuffing in burritos. Like we said—the possibilities are endless. 
    Try this recipe: Homemade Vegetarian Chili by Cookie & Kate

    5. Quinoa salad
    Healthy and delicious when eaten on its own, a quinoa salad can be a building block in a variety of other meals, too. Get fancy and use it to stuff roasted bell peppers or portobello mushrooms, or jazz up your basic grain bowl with this seasoned protein-packed salad. It’s also a great way to use up leftover veggies, fresh herbs, and that tablespoon or two of raisins left sitting in your pantry. 
    Try this recipe: Fresh Quinoa Salad by Plant-based on a Budget

    6. Vegan bolognese sauce
    Never again settle or buttered noodles and nooch (unless that’s your thing, then go for it). When there’s nothing left in the fridge, a box of dried pasta and homemade sauce from the freezer will be your savior. A robust bolognese conveniently captures everything you need in a meal—veggies, texture, flavor, and comfort. Thaw while your pasta is boiling and cure the hangries in seven-to-nine minutes. 
    Try this recipe: Vegan Bolognese by Vegan Huggs

    7. Taco filling
    With a stellar taco filling, you’ll crave Taco Tuesday every night of the week. From breakfast burritos to enchiladas to taco salads, a batch-cooked taco filling can be so much more than its name implies. 
    Try this recipe: Walnut Meat Taco Filling by VNutrition

    8. Vegan casserole
    There are few things that can satisfy like a cheesy, creamy casserole. It brings leftovers back to life and serves as a reliable leftover in its own right. Revive produce that is on its way out by drenching it in a cashew-based sauce, mixing with a grain or noodles, and baking the five-pound dish to golden perfection. 
    Try this recipe: Cheesy Broccoli Rice Casserole by Darn Good Veggies

    9. One-pot soup or stew
    Even those who cringe at meal prep can conquer a one-pot wonder. Bust out your largest soup pot and make a batch to last you the week. Still have leftovers? Soups and stews can keep for months in the freezer. 
    Try this recipe: Everyday Lentil Soup by Minimalist Baker

    10. Tofu scramble
    Yes, this keeps! If you’re tired of plant milk and cereal or basic overnight oats, make a skillet-full of scramble to last you for days. This dish doesn’t freeze well, but it can definitely get you past hump day when stored in an air-tight container. Not an early morning eater? Breakfast for dinner is something to look forward to during any hectic workday.  
    Try this recipe: Loaded Tofu Scramble by Connoisseurus Veg 

    Stephanie Dreyer is a plant-based meal planning expert and the founder of Batch Cooking Club, a weekly meal prep membership that makes meal time easier and helps families live more deliciously.

    Photo credit: The Connoisseurus Veg

  • Travel Burnout: Why I’m Looking For Something More Fulfilling Than Digital Nomad Lifestyle
    25 February 2020

    The post Travel Burnout: Why I’m Looking For Something More Fulfilling Than Digital Nomad Lifestyle appeared first on Peaceful Dumpling.

    Touching the statue to return to Prague one day!

    This is something we do not hear often, but I am tired of traveling. While Instagram is as flooded as ever with dreamy ocean views on top of cliffs, and pastel outfits in sunny destinations, I am beginning to get a sense of “been there, done that.” In previous generations the idea was to be married, with a reliable job, a house, and kids by your late 20’s. Now it seems the focus has shifted. There is a hunger to add up passport stamps, and show off the number of countries traveled on your Instagram profile. But what are we really proving by adding another flag emoji to our social media bio? It seems our lives are deemed only as exciting and interesting as the number of countries we have seen.

    age 20, on my way to Japan. Before Instagram was created.

    “When it comes to saving for travel, millennials are leading the pack. Over half, 52%, of millennials are saving for a vacation,” Megan Leonhardt reported on CNBC. This is how I lived my 20s. I was always on the lookout for my next trip, sometimes flying or riding trains and buses monthly. But last January I realized I was in desperate need of a break. It was the week I found myself taking 3 buses to move cities, two of them being overnight rides, one of those without a bathroom. One missed bus, and 2 unhelpful hostel staffers later, the thought entered my mind, “I don’t want to do this again for a long time.”

    age 22, Dominican Republic

    The scarier thought came a week later, as I settled into an AirBnB in a brand new city: “If I don’t want to travel for a while, what do I want to do?” Being a 30-year-old, nowhere near marriage and children, nowhere near owning a house, and completely clueless as to what the next 2 years of my life will look like, I was shook. I have already swam in clear water beaches, hiked to the top of mountains in all four seasons, and checked top dream destinations off my bucket list. There are still places I would love to visit, and things I want to do with my life. But could it be that by traveling full-time, I did too much too soon?

    age 23, Ireland. Before editing pictures became mandatory.

    There has got to be a middle ground for people who are not building a home with a partner, nor roaming the beaches in Southeast Asia with nothing but an iPhone. So maybe that’s the answer. Maybe I have been living too fast. Maybe the next thing is to live slower. Here I am telling you I am tired of traveling, when I know my next flight is booked for this April. I should note this is a business trip. My family is spread out in different states and countries, so I will also keep doing the travel that involves staying in touch with them. But I want to take time off from itineraries, tight bus schedules, low-budget airline flights, constant packing for more than one weather, and feeling like I am missing out if I do not keep up with this lifestyle.

    Age 24, France. Aesthetics began to matter.

    I recently read this statement by Deepak Chopra: “Despite economic ups and downs, we live in astonishingly prosperous times by any historical measure. The sages, saints, and spiritual guides of the great traditions would look at our situation and expect us to evolve in our inner life, not endlessly pursue more things driven by blind consumerism.” I am all for the travelers seeking to enrich their lives with experiences rather than material things. I cannot help but wonder, is it possible that we are now blindly consuming countries like shoppers on Black Friday? Looking at overwhelming amount of travel content found on all social media platforms makes me feel pressured to book my next flight, and have frequent pictures of exotic foods and breathtaking views to publish.

    Age 24, England. Still did not have an Instagram account.

    When I began travel blogging in 2013, I did not own Instagram, and merely used Facebook to stay kind of in touch with people that may not live in the same state as me. I created a WordPress site to document my travel experiences, and to have a general place where my friends and family could read how things were going (because I used to not even have a smartphone back then, so keeping in touch was not as easy). The travel I did then was primarily for me, for my own personal growth and self-actualization. Recently, travel has felt like a competition.

    Age 26, Spain. My consistent travel life began.

    In 2015, influencers were invited to a small town in New Zealand where their job was to share their experiences with their Instagram following. As a result, the town experienced an increase of 14% in tourism. In a National Geographic article, photographer Chris Burkard shared that now we are 10 clicks away from looking at a travel post on Instagram to buying a flight ticket to go there. “I think a lot about social media’s role in tourism. Now you can almost curate your whole experience based on the images you see online, and it’s an unnatural approach to travel. It makes me wonder what happened to exploration.” While I love seeing people who may have never explored life outside their American suburbs fly across the world, and even working abroad or backpacking for months, it is also possible that traveling full time means we run the risk of falling out of wanderlust.

    Age 27, Spain.  My Instagram life began.

    It can be easy to demonize other cultures, religions, and ways of living if we have never ventured outside our comfort zone. I am still an advocate for travel. Whether you are looking to relax by the seaside with a cocktail in hand, walk the narrow streets of a European city, or learn a new language while living abroad for a year, there is no question that travel will expand your view of the world. It will test you and teach you, fill you up with meaning, and tire you out. Travel will not only show you who you are but who you can become, and what people other than your kin are really like.

    Age 28, Italy. Getting that Instagram shot was now very important.

    For now, I am furnishing a loft in the city center of Queretaro, and I have no idea when I will move out. I enjoy this feeling. I have no major adventures planned other than to set up a routine, decide on a go-to coffee shop, a favorite restaurant, and frequent those same places for a while, relishing in the ordinary and the predictable. I am excited to make new friends without feeling exhausted at the idea of leaving them in a few months for a new place where no one knows my name. I am stripping the labels, and while I will keep my travel Instagram account active, I can honestly say that for the first time since I started my account I do not care how many likes my content gets or if I am keeping up with other influencers and digital nomads. I do not even mind losing some followers. I am not looking for the approval of an audience, which only sees the highlight reel of my life. I have had a decade of big adventures, and I am truly ready to sit back and take in where I am without thinking of where I am going.

    Age 29, U.S.A. Getting that perfect shot.

    “Once in a while it really hits people that they don’t have to experience the world in the way they have been told to.”

    —Alan Keightley

    Age 30, Mexico. It’s been a wild ten years!



    Photo: Vanessa Uzcategui


    The view other posts like this on Peaceful Dumpling.

  • Chili Garlic Chickpea Bowls
    25 February 2020

    Can I let you in on a secret? I kind of love Chinese takeout. I know it’s not the healthiest dinner option but I can’t help but indulge my cravings for sticky, salty Chinese food every once in a while. There’s a spot in my neighborhood that I can walk to and they have a full menu of veggie dishes that use seitan as protein. Their kung pao veggie chicken inspired this recipe for Chili Garlic Chickpea Bowls and I have to say, I think I like my version better!

    I used spaghetti squash instead of white rice and chickpeas instead of seitan. I truly feel like my body is thanking me for these healthier choices! Spaghetti squash totally satisfies my carb cravings. While there’s not as much protein in chickpeas as there is in seitan, chickpeas are gluten-free and contain more dietary fiber. Plus, they aren’t processed! I’m getting married later this year and part of my road to a healthier happier me is reducing processed foods. Chickpeas for the win.

    The quick cabbage slaw I whipped up for these Chili Garlic Chickpea Bowls is so fresh and delicious and takes just a few minutes to make. Some steamed green beans (you could also use broccoli) provide additional fiber, which means you’ll stay satisfied longer and be less likely to reach for a sugary treat after dinner. It might seem like there are a lot of components to this dish, but almost everything can be made while the spaghetti squash and chickpeas roast in the oven. Just throw it all together at the end!

    You’ll notice the title of the recipe is Chili Garlic Chickpea Bowls, yet I haven’t mentioned anything about chili or garlic. Hah! I used a bit of chili garlic sauce to achieve a spicy flavor for the sauce that coats the chickpeas. You can scale up or down depending on your heat tolerance, but I found that two teaspoons was just right. I used Huy Fong Foods Chili Garlic Sauce, which is usually next to the Sriracha and other Asian condiments in the grocery store.

    Chili Garlic Chickpea Bowls
    • Author: Kate Kasbee
    • Prep Time: 30 mins
    • Cook Time: 45 mins
    • Total Time: 1 hour 15 minutes
    • Yield: 4 servings

    For the spaghetti squash:

    • 1 spaghetti squash
    • 2 teaspoons olive oil

    For the chickpeas:

    • 1 15-oz. can of chickpeas, drained and rinsed
    • 1 tablespoon toasted sesame oil
    • ¼ teaspoon garlic powder
    • ¼ teaspoon salt
    • Few twists of black pepper

    For the slaw:

    • 1 carrot, shredded
    • 1 cup green cabbage, shredded 
    • 1 cup red cabbage, shredded
    • 2 green onions, thinly sliced (dark green parts only)
    • 1 teaspoon sesame oil
    • 2 teaspoons lime juice
    • Pinch of salt

    For the sauce:

    • 3 tablespoons soy sauce
    • 2 teaspoons chili garlic sauce
    • 2 tablespoons sesame oil
    • ¼ cup maple syrup 
    • 1 tablespoon lime juice
    • 1 tablespoon tapioca flour
    • 1 tablespoon water

    For the green beans:

    • ½ pound green beans, ends trimmed
    • Pinch of salt and black pepper
    1. Preheat your oven to 400F degrees. Slice the spaghetti squash in half lengthwise and scoop out the seeds. Brush the olive oil all over the inside of both halves. Place the squash halves cut side down on a baking sheet. Pop the baking sheet in the oven and set your timer for 10 minutes.
    2. Place a few layers of paper towel on your countertop. Spill the drained and rinsed chickpeas onto the paper towels. Place another layer of paper towels on top and gently roll the chickpeas around to dry them. Add the chickpeas to a bowl along with the toasted sesame oil, garlic powder, salt, and black pepper. Gently toss to coat. 
    3. When the timer goes off, spill the seasoned chickpeas onto the baking sheet with the spaghetti squash. Continue roasting the spaghetti squash and chickpeas for another 20 minutes, shaking the pan once halfway through. When done, flip the spaghetti squash over and set aside to cool.
    4. While the squash and chickpeas roast, make the slaw. Combine the shredded carrot, green cabbage, purple cabbage, and green onion in a bowl. Drizzle with lime juice and sesame oil and season with a pinch of salt. Toss to combine.
    5. To make the sauce, combine the soy sauce, chili garlic sauce, sesame oil, maple syrup, and lime juice in a smaller bowl. Whisk to combine.
    6. In an even smaller bowl, whisk together the tapioca starch and water.
    7. Use a fork to shred the flesh of the spaghetti squash. Divide the strands between four bowls.
    8. Heat a skillet over medium-low heat and add the roasted chickpeas and sauce. Bring to a gentle simmer, then stir in the tapioca starch slurry to thicken the sauce. Continue to simmer until the sauce has reached your desired consistency, then remove from heat.
    9. Finally, steam the green beans. Place the green beans in a saucepan and cover with an inch of water. Bring to a simmer, then cover and cook for 3 minutes. Drain the green beans and season with a pinch of salt and pepper.
    10. To serve, add a scoop of chili garlic chickpeas to each bowl along with some slaw and green beans. Garnish with sliced green onion and a squeeze of lime.
    Did you make this recipe?

    Tag @well_vegan on Instagram and hashtag it #wellvegan

    The post Chili Garlic Chickpea Bowls appeared first on Well Vegan.

No events
February 2020
1 2
3 4 5 6 7 8 9
10 11 12 13 14 15 16
17 18 19 20 21 22 23
24 25 26 27 28 29
Author Information
Latest Articles