Despite this being their crazy-busy time of year, Erin Ransom, Tofurky’s VP of marketing, talked with Chic Vegan about this family-friendly race. Perhaps this interview will inspire Chic Vegan readers to start a Turkey Trot in their community next year.

So here goes, with Erin Ransom as the voice of America’s favorite alterna-turkey:

Chic Vegan:  How did the Tofurky Trots first start?

Tofurky:  The Tofurky Trots were first started by Seth Tibbott, our founder, to provide an alternative to the traditional Thanksgiving Day “Turkey Trots.” The first one was hosted in 2013 and continues to grow over the years.

Chic Vegan:  How many have there been so far, and where?

Tofurky:  Currently there are just two trots, in Portland and at Griffith Park, near Los Angeles. We’ve hosted trots all over the nation in years past, in places like New York and Florida. We’ve also offered the option for folks to host their own Tofurky Trots in years past and to that end, we can’t give a specific number of trots that have taken place. Ultimately we decided to narrow down our vision for the trots and become sponsors of our two largest events, so that we could leave the race logistics to experts on the ground in those cities.

Chic Vegan:  What feedback have you received about these races?

Tofurky:  I think people find them really, fun. There are costumes and great brand partners that make the event really enjoyable. They’re low-key from a physical participation standpoint, and people can bring well-behaved dogs.

Chic Vegan:  Can you tell me a little bit about the animal groups that have benefited from trots?

Sure. The event partners that run the trots get to decide upon where the proceeds land. Oftentimes they choose local animal sanctuaries to share in the profits, or the leadership advocacy groups NW VEG and Factory Farming Awareness Coalition use some of the money to elevate their core programs.

Chic Vegan:  What should people do if they want to start a Tofurky Trot in their community?

We love this idea, although the best way at this point is to self-organize. While we don’t sponsor or sell trot t-shirts outside of the PDX/LA events – we’d definitely love to see some hand-made costumes on the run, Thanksgiving morning in support of animal welfare and environment.

Chic Vegan:  What else should readers know about Tofurky or the trots?

Tofurky will have a branded tent at each event, serving delicious treats. And this year in Portland we’ll be giving away a couple Limited Edition Ugly Christmas Sweaters to winners of each trot division. You can see a preview of the sweaters here.

The post Annual Tofurky Trot coming on on Thanksgiving Day appeared first on Chic Vegan.

Teresa: How did you decide which recipes to offer?

Holly:  With the freedom to create a dedicated menu, rather than just a few options, I created across the spectrum of what the customer could want. Whether it’s a lighter lunch option like the Roasted Vegetable Buddha bowl, or something a bit more comforting like the Shepardless Pie, all dishes are satisfying but also meeting the different customer needs. A lot of time was spent perfecting the desserts also. In particular working alongside Head Pastry Chef Paul Kelly to create the most incredible vegan meringues took a little bit of time, but the end result is something really special.

Teresa:  What has the response been so far? 

Holly:  The response so far has been so positive. It’s exceeded all expectations. Currently there is an estimate that 2% of the Irish population are vegans, but plenty more are adopting flexitarian or vegan-curious lifestyles. Fundamentally I wanted taste to be the guiding principle for all dishes and therefore vegan or not, everyone can appreciate how tasty the food is. Not a week goes by where I don’t receive a message on social media of people sharing how much they enjoyed the experience. The Merrion is a very special hotel and The Garden Room setting is one of the most beautiful in Dublin and overall it seems to be a wonderful experience start to finish.

Teresa:  How does the Garden Room fit into Dublin’s veg dining scene?

Holly:  I think we have created something particularly special at The Garden Room. I have travelled extensively and been lucky enough to eat in a range of vegan restaurants but I feel very confident that the menu, and in particular the desserts, are world class on the vegan food spectrum. Ireland’s vegan scene is on the rise and the term is far more familiar now than even this time last year. The Garden Room has done something very special and anticipated and met a rising demand in a beautiful way.

Teresa: How would you sum up Dublin’s overall veg scene?

Holly:  Overall for casual dining Dublin is very strong for vegetarian options but in terms of vegan finer dining it has a little longer to go. It’s an exciting time for food in general but like most things change happens slowly. It’s a large undertaking for a kitchen to train its staff to create satisfying vegan options but I am optimistic that there will be significant and exciting growth in the coming years. With apps like Happy Cow and social media it is easier at least for people to find places that will accommodate them now.

The post Holly White on the Dublin Vegan Scene and her New Menu at the Merrion Hotel appeared first on Chic Vegan.

Teresa: What non-vegan ingredients are commonly used in making scents?

Mona:  Each fragrance is a unique formulation. There are any number of animal ingredients that can find themselves in a perfume. Things like ambergris (from whale intestines) and civet (a unctuous secretion painfully scrapped from a gland very near the genital organs of civet cat) can be used as a fixatives in making perfumes. Then there are the more obvious musk oils and animal based acids. Because the use of animal products in the beauty industry is common, I would personally always assume that, unless a perfume specifically states that it is vegan, then it is not-vegan.

Teresa: How do you develop your fragrances?

Mona:  Our fragrances begin with a story, a NYC story. Each scent in our collection tells a real NYC story of life illuminated by fragrance, a story written by me. These stories are my personal experiences and, yet, they are not unique. Many people could relate to my experiences as their own. Our first collection includes: Sunday Brunch, 10am Flirt, Nitro Noir and Santal Sky. The fragrances were crafted in collaboration with perfumer Mathieu Nardin, a young perfumer known for combining artisanal craftsmanship with modern techniques.

Teresa:  I know your scents are gender-neutral. Could you say a bit about your take on gender within the perfume industry, and why you decided not to participate in this binary?

Mona:  I love this question. The answer is simple. I don’t participate in that binary because it’s insulting. As a model, I never liked fragrance marketers telling me what it meant to smell like or be a woman. They presumed that I should like pink, crystals and the smell of roses (I don’t). And so, my individualism denied, I was forced to shop for fragrance that I like in men’s aisles. I was always perplexed by the fragrance marketer’s logic. Is a Kandinsky feminine or a Warhol macho? When I go to an art gallery, no one tells me where to go. I think we can all agree, in this modern era, that labeling art as “for her” or “for him” would be insulting to us as individuals. Fragrance, like art, is for all… and should be free of gender-bias labels.

Teresa:  Tell us a little bit about how you integrate NYC art into your brand.

Mona:  KIERIN NYC is a brand for individualists boldly inspired to be. The white, opaque bottle is like a canvas. The label is purposely positioned “on the edge” of the square bottle as a metaphor for living life to its fullest. The collage art is reminiscent of the lifestyle of NYC and so many street art murals wrapped around the city’s building corners. Art is our muse– not spokesmodels or celebrities.

Teresa:  Anything else vegans in particular should know about KIERIN NYC?

Mona:  There are varying shades of green. KIERIN NYC is an uncompromising brand that not only offers consumers high-quality, distinctive blends that are vegan. Our collection is also cruelty-free, toxin-free, free of unnecessary stabilizers, free of skin allergens, parabens, sustainably sourced and recyclable. Not to mention that our premium fragrances are more accessibly priced than many traditional niche-brands, as a matter of principle.

The post KIERIN NYC Makes Vegan Perfumes appeared first on Chic Vegan.

I recently had the opportunity to chat with Kim-Julie. We discussed veganism and food, of course!

Chic Vegan: What motivated you to become vegan? Was it an overnight switch or more gradual shift?

Kim-Julie Hansen: It was unexpected, overnight and for ethical reasons. I read a passage in Gail Eisnitz’ book Slaughterhouse and had an awakening of sorts. I had never been an animal person and I loved processed foods, including lots of meat, eggs and dairy, so this came as a surprise to everyone.

CV: Did you notice any changes in yourself when you became vegan?

KJH: Yes, initially just physical changes, I started feeling better overall, less tired and more energized. The mental changes and long-term physical changes came gradually. Being vegan means constantly having to explain and justify your lifestyle, which forced me to approach things differently, but also to listen to others and hear their concerns more. After a while, both my allergies and chronic migraines I had been suffering from for most of my life started disappearing.

CV: When people learn that you are vegan, what is the first question they ask and what is your response?

KJH: The three most commonly asked questions are 1. But where do you get your protein? 2. So what can you eat? and 3. Don’t you miss it?

The protein question is something I personally wondered about as well before going vegan and it’s very easy to respond to. You can find plenty of protein in plants. What most people don’t realize is that the animals we eat for protein, including cows and chickens, get their protein from plants as well, but the myth of protein only being available from animal sources is something we keep telling ourselves to justify killing animals for food when in reality, we really don’t need to. To the second question I usually respond that I can eat anything a non-vegan eats, I just find veganized versions. There’s vegan bacon, vegan eggs, vegan cheese, vegan milk. I didn’t stop eating animal products because I didn’t like them, I actually loved them. I stopped because I could no longer morally justify it, so even though many people criticize these alternatives, I think they’re amazing. When I’m home, however, I usually cook very unprocessed meals using fresh fruits, vegetables, legumes etc. To the third question I would respond that interestingly, I have never missed meat or fish, but I have missed cheese at times, although not enough to eat it again. I just eat vegan cheese instead.

CV: Tell me a little bit about Vegan Reset and what inspired you to write it.

KJH: My book is basically the guide I would have needed to go vegan and to adopt a plant-based whole foods diet. I spent years researching and trying to figure out how to juice, make smoothies, cook simple yet delicious meals, get all the nutrients I need etc. It isn’t only for beginners though, it’s also for people who are already vegan but who want to learn more about meal prepping and a holistic lifestyle. More than just focus on food, the book includes also lifestyle tips. On a more personal level, the book was inspired by my dad who died of a heart attack shortly before I went vegan. He was only 53 but living an incredibly unhealthy lifestyle and I was following in his footsteps. I knew nothing about how to live a healthy life, so this book is also dedicated to those who don’t believe that veganism is for them or who feel too overwhelmed to even give it a try.

CV: What are your favorite recipes from the book?

KJH: My personal favorites are most of the pasta recipes, including the creamy mushroom penne, the nutmeg spinach pasta and the mac’n cheese. Two other top favorites are the carrot coconut soup and the pumpkin spice granola.

CV: What inspires you to create a new recipe?

KJH: The ingredients themselves. I love experimenting in the kitchen and usually start with one or two ingredients and then see how I can combine them and pair them with the right spices and other condiments. Sometimes I’ll also remember a dish my mom or grandmother used to make and then use that as inspiration.

CV: What advice would you give to someone who wants to go vegan but isn’t sure where to start?

KJH: Go at your own pace. That can be overnight, or it may take ten years. If they feel overwhelmed or intimidated by veganism, I’d tell them to start with one meal a day or even a week. The easiest way to start is to think of your favorite non-vegan recipes and then finding ways to veganize them. If a recipe includes eggs, for instance, simply google “vegan egg alternative”.

CV: What is your favorite vegan indulgence?

KJH: Vegan donuts, for sure. I also love vegan macarons and anything sweet.

CV: What vegan product could you not live without?

KJH: Nutritional Yeast and tahini.

CV: In your wildest dreams what will your life look like in 5 years?

KJH: If you had asked me this question a year ago, I would have said growing my company working night and day. A lot has changed for me over the past months and my priorities have shifted, so now I would probably say living a simple yet comfortable life, traveling a lot and impacting people on a personal level, writing more books and enjoying life. It goes by fast. I still want to grow my company, but in a more meaningful way and not at the expense of my peace of mind.

The post Interview Series: Kim-Julie Hansen appeared first on Chic Vegan.

I recently had a chance to chat with Laurie. We talked about her company, veganism, and of course, food!

Chic Vegan: What motivated you to become vegan? Was it an overnight switch or more gradual shift?

Laurie Johnston: It was more of a gradual shift for me. I had been vegetarian since 1992 and then, in December 2010, I started volunteering at Maple Farm Sanctuary. Spending time around the animals was inspiration enough, but on top of that, the Sanctuary’s founder Cheri Ezell-Vandersluis was also a big influence on me. She educated me about the horrors of the dairy and egg industries, and she suggested I watch Earthlings to witness them. It just took a few minutes of that hard-hitting documentary to make me realize going vegan was the right thing to do, but it took a couple of months of trial and error to go fully plant based!

CV: When people learn that you are vegan, what is the first question they ask and what is your response?

LJ: I get more statements than questions — “I could never go vegan, because I love cheese!” is a popular one, but it’s one that I love hearing because it gives me an opportunity to talk about amazing plant-based alternatives. From Miyoko’s cheese wheels to Follow Your Heart’s shreds, there’s a tasty, oftentimes healthier replacement for anything animal based that’s a part of the standard American diet

The same goes for dairy. If milk or milk-based products are a hangup, I give suggestions about my favorite milks for baking, blending and sauce making. This article is one of my go-to references for instances like this!

CV: Tell me a little bit about Two Trick Pony.

LJ: Oooh, where to start? My little company has been around since 2006, creating bright, playful and retro-inspired cards, prints, invitations and custom designs. We love finding creative ways to help people stay connected through good ol’ fashioned snail mail, and we do our best to leave a light hoof print (get it?) on the planet.

CV: Tell me more about that — What do does the company do to reduce its environmental “hoof print?”

LJ: It’s all about reducing, reusing and recycling at Two Trick Pony! 

We start with recycling everything we can — paper scraps, ink containers, cardboard boxes and anything else with one of those handy little triangle symbols. All of our cards are also 100% post consumer waste recycled, since using the highest post consumer waste content available means we are preventing more paper waste from ending up in landfills. Our kraft envelopes and chipboard items contain recycled content, and our single cards are all packaged in biodegradable protective sleeves.

On top of that, our tote bags are made from 100% certified US grown organic cotton, we use natural cleaners around the studio with recycled cloth rags and we also use pre-loved shipping boxes and packing materials — oh, and we have solar panels on the roof of our home studio to reduce our use of fossil fuels!

CV: What motivated you to start your own company?

LJ: I started Two Trick Pony with a good friend and fellow designer. We shared a passion for creating fun, retro-inspired greeting cards that were super eco-friendly but didn’t look “recycled” in the typical sense. We both had been working for other companies our entire careers and really wanted to try building something of our own.

Over the years, many things changed. She became a mom (an amazing one at that!), and I took over the business and also became vegan. I decided that I wanted to incorporate veganism into the business so I began donating products, money and time to organizations working for animals, which eventually led to the creation of our quarterly nonprofit partnership program. Now, Two Trick Pony donates 5% of sales (you read that right — I mean sales, not profits!) to a different animal-focused nonprofit every quarter. I also began adding vegan greeting cards and prints to the line, and now we offer organic tote bags with vegan messaging as well.

CV: What inspires you to create new designs?

LJ: A better question is what doesn’t inspire me to create new designs

I’m inspired by art, music, movies, nature and, of course, animals. Since inspiration can come from anywhere, it often strikes when I least expect it! You should see all of the scraps of paper around the Two Trick Pony headquarters and the running lists that I have on my phone.

CV: What advice would you give a budding entrepreneur who is hoping to start his or her own vegan company?

LJ: I would tell them that they’re halfway there since they’re passionate enough to want to put work into this cause, but that the other half is not for the faint of heart! I’ve heard over and over again from fellow small business owners that they may not have started their businesses if they were aware of how hard it would be! It’s not that they regret it, they just didn’t realize the amount of work that’s required every single day.

I would also tell a new business owner to learn everything they can about marketing or to partner with someone who knows marketing, if they can. Spreading the word and expanding your network is key to making your business thrive!

CV: Now let’s talk food! What is your favorite vegan indulgence?

LJ: I was hoping this question was coming! If I have to choose one, I’ll go with ice cream. My husband — you may recognize him as Mr. Pony if you follow Two Trick Pony on Facebook and Instagram — and I have a nightly ritual of making healthy “nice” cream from bananas, but we have been known to venture to Providence for soft serve from Like No Udder or to Boston for a sundae from FoMu pretty regularly as well.

CV: What vegan product could you not live without?

LJ: This may not be the type of product you’re expecting, but I’m going with my Vitamix since it’s facilitated my plant-based lifestyle. I use it multiple times a day in order to make smoothies, sauces, soups — you name it and I’ve Vitamixed it!

CV: In your wildest dreams what will your life look like in 5 years?

LJ: Well, Two Trick Pony would be selling enough eco-friendly totes, prints and cards to allow me to make substantial, regular donations to organizations that save animals’ lives. On a personal note, I would be living near the ocean in a very small — dare I say tiny? — house with Mr. Pony and traveling in search of the best vegan food and products whenever I want!

The post Interview Series: Two Trick Pony’s Laurie Johnston appeared first on Chic Vegan.

Laura is author of four vegan cookbooks, including Laura Theodore’s Vegan-Ease,  Jazzy Vegetarian’s Deliciously Vegan, Jazzy Vegetarian Classics and Jazzy Vegetarian. Laura is recipient of the Taste Award for Best Health and Fitness Program (Food and Diet), and she wasrecently inducted into the Taste Hall of Fame. Laura’s first restaurant, The Jazzy Vegetarian Vegan Café, recently opened Hendersonville, NC.

Chic Vegan: You’re known for your television show, Jazzy Vegetarianon PBS. You’re one of the first people to have a vegan cooking show on national television. How did it come about?
Laura Theodore: I have always been a ‘show-biz’ kind of girl. When I was three years old, my Grandpa had a video camera, and I would dance andsing, for the camera! I have always been a foodie too, standing on a stool and cooking with my Grandma in her kitchen when I was three or four.

When the Food Network premiered in the late 1990’s, I became determined to have my own plant-based cooking show on television. It took quite a few years, but in 2011 we launched the first season of my vegan cooking series –Jazzy Vegetarian–on public television.

Now, eight years later, we are honored and pleased to be entering Season Seven of Jazzy Vegetarian,our three-time TASTE award-winning series! With 88 episodes under our belts, the show is available in over 90% of US households! Throughout the summer, you can tune into Season Six of Jazzy Vegetarianon the Create Network, every Monday and Friday at 7:30am and 1:30pm EST.

Season Seven will premiere on September 29^th, 2018 (check your local listings) and was filmed in the kitchen of my beautiful new vegan café in Hendersonville, North Carolina!

CV: You’ve just entered the world of restaurateur. Can you tell us a little about The Jazzy Vegetarian Vegan Café?
LT: Thanks for asking! Five years in the making, The Jazzy Vegetarian Vegan Café,

is a plant-based, fast-casual style eatery, committed to serving healthy and delicious vegan food, where whole foods are the star of the menu. The kitchen is 100% vegan – free of all animal products (free of dairy, eggs, honey and meat) and our menu features many of the fan favorite recipes from the Jazzy Vegetarian vegan television show, along with new offerings created specifically for the cafe.

CV: What inspired you to open your own café?
LT: I feel that if folks have the opportunity to eat affordable vegan food that mimics the look, feel and taste of the classic American-style dishes, more people will be inclined and inspired to add more plant-based recipes into their meals. Good for the planet – good for the animals – good for us!

CV: What types of foods will you be serving at The Jazzy Vegetarian Vegan Café?
LT: We are serving a festive and fun pub-style menu, highlighting items to please vegans, vegetarians andomnivores alike. We are featuring vegan twists on American classics like our vegan burgers (Ultimate Jazzy Burger, Chili-Cheese Burger, Hawaiian-BBQ Burger and Kick-Ass Slaw Burger), our New York style vegan pizzas (Classic “Pepperoni” Pizza – made with Violife Vegan Cheese and freshly milled flour from the Historic Old Mill of Guilford –, Vegan Margherita Pizza, and  Greek-ish Pizza) our Jazzy V Chili, quesadillas, festive salads, wraps, nachos (and more) – along with “small bites” and a fun “kiddie menu,” all fashioned to pair with the Sanctuary Brewing Company’s excellent vegan craft beer.

If you have a sweet tooth, the café offers up our “Chocolate Bar” featuring dazzling desserts made with Pascha Chocolate; like Laura’s world famous Pots De Crème.

CV: You also have a brand new cookbook called Jazzy Vegetarian’s Deliciously Vegan. What types of recipes can people find inside? 
LT: My newest cookbook, Jazzy Vegetarian’s Deliciously Vegan: Plant-Powered Recipes for the Modern, Mindful Kitchen is acomprehensive guide to vegan eating. It is a full color, 320-page cookbook with beautiful photos on nearly every page. In addition to over 175 plant-based recipes, I have included my top ideas on what it takes to stock and cook in a well-equipped vegan kitchen, with my essential Top Ten lists:

• Ingredients to have on hand at all times in your pantry
• Effective egg substitutions for baking
• Delicious options for making vegan cheese and cream
• Two-ingredient recipes
• Herbs and spices to always keep in your kitchen

From simple snack ideas – to enticing entrées – to mouthwatering desserts, the cookbook features delectable main dish recipes like Tofu-Teriyaki Kebabs, Sunny Black Bean Burgers and Gingered Portobello Steaks. Crowd-pleasing party foods include Guacamole Mini Peppers, Chili-Maple Almonds and Miso Hummus. Vegan Burritos with Tofu Queso Fresca, Golden Cashew Milk and Seitan Fajitas round out diverse dinner menus. And for dessert – plenty of scrumptious sweets to choose from, like Lively-Lemon Cupcakes, Sweet Potato Pie and Divine Chocolate Mousse Cake.

CV: What advice would you give someone who wants to go vegan but doesn’t know how to start?
LT: Folks often ask me, “Laura, what inspired you to become vegan?” My personal reasons for embracing a vegan diet are threefold: my compassion for animals, my desire for better health, and my aim to be more environmentally responsible. I am a vegan who started by first by giving up red meat over 30 years ago. Then I gave up chicken, dairy, fish, then I gave up eggs  – until I was completely vegan.

Many people ask me – How do I start on the path to becoming vegan full time? I say –Take it one meal at a time. If you have never eaten a vegan meal before, start by adding one plant-powered meal per week into your menu plan, then progress at your own pace from there! That way, it’s easy!

Begin by serving one, non-meat, plant-based meal each week for dinner. Try preparing hearty and satisfying favorites like Chili, Spaghetti, Veggie Burgers, Soups, Lasagna and other dishes that can easily be made vegan, while still having the mouth-feel and taste of the “meat-centric” versions. From hearty main dishes, to decadent desserts, the vegan diet offers a wide range of options. And best of all, you’ll be making the world a better place, one tasty recipe at a time.

CV: What will you be cooking up next? Do you have any other projects in the works?
LT: We are always cooking up something new in the Jazzy Vegetarian Kitchen! New recipes – a new television season – a new cookbook – and a brand new café are keeping me busy!

I hope you will visit my new café located at: Jazzy Vegetarian Vegan Café, at Sanctuary Brewing Company, 147 1st Ave East, Hendersonville, North Carolina, 28792. Learn more at www.jazzyvegetarian.com. Plus, tune into Season Seven of Jazzy Vegetarian on Public Television, starting September 29^th2018!

Cocoa-Cake Brownie Bites with Creamy Chocolate-Peanut Butter Frosting

 

Save Print

Author: Laura Theodore

Yield: 30 brownies

Ingredients

BROWNIES

• 1¼ cups whole wheat pastry flour
• ¼ cup plus 2 tablespoons unsweetened cocoa powder
• 1 teaspoon baking powder
• ¼ teaspoon baking soda
• ⅛ teaspoon sea salt
• 2 tablespoons flaxseeds
• ⅔ cup packed dark brown sugar
• ¾ cup sweetened nondairy milk
• ½ cup vegan margarine, melted
• ½ cup chopped pecans

FROSTING

• ½ cup vegan chocolate chips
• 2 tablespoons plus 1 teaspoon peanut butter
• 3 tablespoons sweetened nondairy milk
• 1 tablespoon maple syrup

Instructions

1. Preheat the oven to 350 degrees F. Lightly coat a 9-inch square baking pan with vegan margarine. Line the pan with unbleached parchment paper, leaving 2-inch wings on two sides of the pan.
2. Put the flour, cocoa powder, baking powder, baking soda, and salt in a large bowl and stir with a dry whisk until combined. Put the flaxseeds in a high-speed blender and process into fine flour. Add the ground flaxseeds to the flour/cocoa mixture and stir with the whisk until combined. Add the sugar and whisk until almost no lumps remain. Add the nondairy milk and melted margarine, and stir, just until moistened and no bits of dry flour remain. Fold in the pecans.
3. Pour the batter into the prepared pan and smooth the top with a rubber spatula. Bake for 17 to 20 minutes, or until a toothpick inserted into the center of the brownies comes out clean. Put the pan on a wire rack and let cool about 20 minutes before frosting.
4. Meanwhile, to make the frosting, put the chocolate chips, peanut butter, nondairy milk, and maple syrup, in a double boiler. Cook, over low heat, until the chocolate chips melt, stirring occasionally, to thoroughly combine the frosting. Let cool 3 to 5 minutes.
5. Spread the frosting over the brownies. Put the brownies in the freezer for 5 to 10 minutes to allow the frosting to begin to set before slicing. Return to the cutting board and, using the paper “wings,” gently lift the brownies out of the pan and place them on a cutting board. Cut into 30 “bites” or 15 larger brownies. Refrigerate about 30 minutes, until frosting is firm, before serving. Covered, and stored in the refrigerator, the brownie bites will keep for about 3 days.

3.5.3226

The post Interview Series: Jazzy Vegetarian’s Laura Theodore (Plus Vegan Brownie Bites!) appeared first on Chic Vegan.

Bella Mahaya Carter is an author, writing teacher, developmental editor, and empowerment coach with a lifelong passion for creativity, health, and healing. Her new book is Raw: My Journey from Anxiety to Joy.

The title Raw has a double meaning. Bella adopts a raw diet in order to heal chronic stomach problems, but she also shares raw emotions in the book, which is about her journey from agony to inner peace.

Raw is divided into three sections—Body, Mind, and Spirit—and it chronicles Bella’s healing journey. Many of us have had to deal with health issue that doctors couldn’t solve for us (I know I have!), so we’ve had to become our own doctors in a way. I could relate to Bella’s health issues and frustrations with the medical system.

While a raw diet did help with her stomach problems, her anxiety continued, so Bella experimented with different modalities and holistic remedies. She learned that anxiety was the root of her stomach issues, and after a years-long quest, she was able to find relief, which brought her into what she calls “spiritual adulthood.”

I recently had the chance to chat with Bella. We talked about Raw, being vegan, and dealing with anxiety.

Chic Vegan: Tell me a little bit about your new book Raw and what inspired you to write it.
Bella Mahaya Carter: My memoir, Raw, is like a Mr. Toad’s Wild Ride of holistic healing. It’s divided into three sections—body, mind, and spirit—because healing on one level led naturally to the next. I wanted to explore and share ways in which I took responsibility for healing my chronic stomach problems. Responsibility is an interesting word. If you break it down like this: response-ability, it means the ability to respond. When I realized my doctor’s solution to my discomfort was to prescribe medication to manage symptoms, I knew I needed to heal myself. I wanted a cure, not a cover up. I had no idea how I’d heal myself, only that I knew I needed to do it. Some part of me felt like I had everything I needed inside me to accomplish this. I’ve since learned that this is true for us all. We have innate mental health. When it comes to anxiety the only thing that keeps us from good mental health is our own thinking. When I started writing Raw, I didn’t realize anxiety played a role in my physical discomfort. My anxiety had to erupt into a disorder before I knew what I was dealing with. The instinct to write Raw was a healing one.

CV: What motivated you to become a raw vegan? Was it an overnight switch or more gradual shift?
BMC: My stomach pain motivated me to become a raw vegan. I figured if there was something wrong with my stomach it made sense to think about what I put into it. I read dozens of books on health and nutrition and was amazed to learn that people were curing a wide range of diseases by adopting a raw, vegan diet. My switch was gradual. Over a period of about six months I cut out chicken and fish (those were the only meats I ate). Then sugar. Then dairy. I upped my fresh fruits and vegetables, and juiced a lot. So by the time I made up my mind to go 100 percent raw, it wasn’t hard. I was motivated by a powerful desire to feel well.

CV: What changes did you notice in yourself after adopting a raw diet?
BMC: I felt incredibly well-nourished. After eating I’d feel totally satisfied, but also energetic and light. I never felt tired or bloated like before. I discovered that the test of a good meal is how you feel after you eat it. I also had lots more energy, needed less sleep, and I lost 30 pounds. There were other changes, too, that seemed remarkable: my toenail fungus disappeared, the lines on my face faded, and I felt more awake and alive in my life.

CV: What were the downsides to being on a raw diet?
BMC: The biggest downside to being on a raw, vegan diet was the social aspect. Food is a sensitive topic. It has to do with survival. People like to “break bread” together and they want to be sharing the same (or similar) foods. More often than not I’d bring my own food to people’s homes, restaurants, and other places. It was awkward at best, and sometimes threatening to others, and emotionally painful for me. When I first started my raw, vegan diet in 2004, you couldn’t buy prepared raw foods the way you can today. I made my own flax crackers, pizza crusts, desserts, and more. It was time-consuming and my learning curve was steep. It’s so much easier to eat this way today, although gourmet raw, vegan food is expensive. I’m hopeful the money I spend on “clean” food now will prevent me from having doctor’s bills to pay later.

CV: At the end of the book, you mention that you’re still vegan, but you’re no longer 100% raw. What changes did you noticed when you began introducing cooked foods back into your diet?
BMC: The first time I ate cooked grains—quinoa—I felt sleepy, as if I’d been drugged. It wasn’t an unpleasant feeling; I felt tranquil. Sedated. Aside from that experience, which I found amazing at the time, I didn’t notice other changes when I began introducing cooked foods back into my diet. I think this is because 1) I did it gradually and slowly. 2) I paid attention to how foods made me feel and let that wisdom guide my eating.

CV: When people learn that you are vegan, what is the number one question they ask and what is your response?
BMC: If you’re a vegan reading this I’m sure you’ve heard what I’m about to say. The number one question I’m asked when people learn I’m a vegan is: How do you get your protein? I tell them there’s plenty of protein in nuts, seeds, legumes, and dark leafy greens, and that most people in America get too much protein. The protein myth is deep and huge. For a closer look at this subject, read the Chopra Center’s recent article “10 Plant-Based Protein Sources for Vegans.”

CV: In the book, you talk about a raw food feast that you prepared for a dinner party with friends. What type of foods would you prepare for a dinner party today, now that you eat cooked foods?
BMC: We usually offer a variety of foods at our dinner parties to accommodate vegans as well as non-vegans. We have assorted cheeses (dairy as well as nut-based), crackers, olives, and fresh veggies with dips. We serve vegan homemade soups, lasagna (with gluten-free noodles), veggie (no cheese) pizza, stir-fried Tempeh, chili, tofu and veggie Kabobs, zucchini noodles, and more. My husband is a great cook. I prefer working with raw foods. Together we make wonderful, healthy dinners.

CV: Raw is about your journey to heal stomach issues as well as debilitating anxiety. What advice would you give to someone who also suffers from anxiety?
BMC: I’d like people to know that they do not have to suffer! As much as I’ve found therapy helpful, I’ve also discovered that sometimes dwelling on the content of our thoughts is less helpful than understanding how we think. For me it took a combination of therapy, time, and insight, but I cured—and created a new relationship with—my anxiety, which is a human emotion we all experience. If I could do this, anyone can. I want people to know that anxiety doesn’t have to run their lives! I encourage people to reach out for help. I was ashamed of what I was going through. Even so, I tried dozens of therapies and holistic healing modalities, which I describe in my memoir. I’ve continued to deepen my understanding of anxiety—where it comes from and how I innocently created it. I work with clients using a variety of coaching modalities, including but not limited to instruction, guidance, and conversations around the Three Principles of Mind, Consciousness, and Thought. Also, I want people to know that if they need medication, that’s okay. I struggled with this and had to relax the rigidity of my belief system and be willing to accept that medication was a viable tool, if used properly. It was the last tool I reached for, but there were times when it was necessary. And beating myself up over it only exacerbated my anxiety. But there is freedom from anxiety and the fear that creates it.

CV: You tried many different modalities in order to heal yourself and overcome anxiety. Which do you think was the most powerful?
BMC: Working with an anxiety therapist was very helpful, but cultivating an awareness of the Three Principles of Mind, Consciousness and Thought, as defined by author and visionary, Sydney Banks, added to my healing dramatically. Check out the 3P Global Community for information, webinars, videos, and more. It’s a wonderful resource.

CV: In your wildest dreams what will your life look like in 5 years?
BMC: I don’t have “wild” or grandiose dreams about the future. I want to keep growing and learning. I hope that in five years I genuinely will not care what anybody thinks of me. I’ll have such clarity about who I am and why I’m here on this planet that other people’s opinions of me simply will not matter. I also hope my relationships will continue to be loving and kind; my family will be alive and well; the universe will continue to support my work. In five years I hope to have another book (or two) published. I’ve got several manuscripts in process. I’ve learned so much about navigating anxiety since writing my memoir that I’m chewing on a self-help book on the subject. I’ve also got a spiritual psychology guidebook for writers percolating. And I’m expanding my teaching and coaching practices to work with students and clients worldwide. I’ll continue teaching writing, which I love, and I’ve recently started working with people suffering with anxiety. I have a life coaching practice in which I support and empower people to take risks in service to fulfilling heartfelt dreams. I’m excited about working with writers and non-writers alike both in groups and individually, in person and online. I also plan to teach workshops at retreat centers, where I’ll offer creative writing, creative movement, guided meditations, and other practices that enhance personal well-being, healing, creativity, and growth. But mostly I expect things to be much the way they are now: to have the freedom and joy to learn and grow—and to share my discoveries with others.

The post Interview Series: Bella Mahaya Carter appeared first on Chic Vegan.

Chic Vegan: What motivated you to become vegan? Was it an overnight switch or more gradual shift?
Bianca Haun: When I was in the US for holidays, I basically stumbled into a vegan restaurant, tried the food and was amazed at what was possible! I became more interested in veganism after that. I read Eating Animals and watched Earthlings, which is one of the most intense documentaries! After that, it was clear to me that I couldn’t live my life the way I did before. I couldn’t eat meat or dairy products without having those pictures in my head. So I slowly introduced new vegan products (tofu, tempeh, TVP and veggies I have never tried before) into my diet and removed the animal products from my meal plan. The mental decision to go vegan was overnight, the execution of the new diet was a gradual shift. First it was only about the food, but then I paid more attention to only buying wool-free, leather-free, silk-free clothing and cruelty-free makeup.

CV: When people learn that you are vegan, what is the #1 question they ask and what is your response?
BH: The number one question is: How long have you been vegan? And when I tell them that I’ve been vegan for over 5 years now, they are impressed. Veganism only recently became more of a subject in Austria (we are often times a little behind when it comes to trends and Austrians sure love their schnitzel, so it’s not always easy to eat in restaurants as a vegan).

CV: Tell me a little bit about The Veginner’s Cookbook and what inspired you to write it.
BH: The hardest part of any lifestyle change is the beginning, so I knew I wanted to help struggling vegans. I have a section called ‘Veginners’ on my blog, which includes posts written especially for new vegans. When my publisher approached me to write The Veginner’s Cookbook, I knew I wanted to do it, but a cookbook project is huge (and to be honest, I was afraid to do it alone), so I brought my boyfriend Sascha into the boat. Together we created The Veginner’s Cookbook, which is much more than just a cookbook. It’s the Ultimate Starter Guide for New Vegans and the Veg-Curious. We included kitchen hacks, advice on how to stay vegan in difficult situations (in restaurants, at the workplace, at BBQs, ….), helpful articles for Veginners such as ‘How to avoid disputing your dietary preferences’ or ‘Substitutes that will make you forget about the non-vegan food’ and of course tips on how to stock a vegan pantry/freezer/fridge.

CV: What are your favorite recipes from the book?
BH: It’s hard to choose favorites, but I use the Nooch Cheese Sauce all the time (for pizza, lasagna, or as dip – it’s very versatile and delicious). There’s also a recipe for an African-Inspired Peanut Butter Stew in the book, that my boyfriend and I served at a party for our friends once. They talked about that dish for weeks and kept asking for the recipe. I never managed to put it on the blog, but I knew it was cookbook material. I really love the Stovetop Avocado Pizza for a quick and delicious lunch.

CV: What’s the top tip you would give to someone who wants to go vegan but isn’t sure where to start?
BH: Don’t be afraid to just start cooking! Start with basic meals like pasta and tomato sauce and work your way up from there. There are tons of vegan blogs and YouTube channels nowadays. You’ll never run out of ideas to make. Never. Also, don’t take yourself too seriously. I don’t think there is 100% veganism, otherwise you wouldn’t be able to drive a car because of the insects on the front of the car. Just do your best and enjoy the journey!

CV: You’re also known for your delicious recipes on your blog Elephantastic Vegan. What inspires you to create a new dish?
BH: Aww thanks! I love to travel and I usually eat my way through a new city, so I always come home with my head full of ideas I want to make for the blog. Or I veganize Austrian recipes I grew up with which are usually very heavy on the meat. Sometimes I just think of recipes or combination of ingredients when I’m walking or showering, I feel like inspiration is everywhere, you just have to keep your eyes peeled for them.

CV: What would you cook for a dinner party of die-hard meat-eaters?
BH: I’ve actually been in that situation before. I’ve had my parents’ and my boyfriend’s parents over for dinner and all of them are meat-eaters (especially the dads). I opted for an Indian feast. As an appetizer, I made Veggie Pakora with sweet potato and broccoli . It’s fried – so they loved it. That one was easy! For the main course, I made 3 different curries (I know, I always go a bit overboard for dinner parties): Dal Makhani (Black Lentil Curry), Palak Tofu, and Falafel Curry and served these with basmati rice and cilantro naan. We felt pretty stuffed from all the food, so we ‘only’ had nice cream for dessert.

CV: What is your favorite vegan indulgence?
BH: Definitely pancakes! Pancakes are for me so much more than just breakfast. They are the symbol of enjoying a relaxing time in the morning without having to worry about the day. I just know when I have pancakes in the morning that it will be a good day.

CV: What vegan product could you not live without?
BH: Kala Namak, Nutritional Yeast and Liquid Smoke. For me, these are the holy grail to making any vegan meal into an AMAZING vegan meal. I love to use Kala Namak (Black Salt) for Tofu Scramble and Chickpea Omelette because it adds such an eggy smell and taste. Nutritional Yeast is a must-have for anything cheesy like parmesan or cheese sauce. Liquid Smoke makes Tofu, Tempeh, and TVP smell like bacon!

CV: In your wildest dreams what will your life look like in 5 years?
BH: My wildest dreams are not very wild, quite the opposite. If I’m taking my future dog (we are looking to adopt!) out for a walk after I’ve watered my plants on a sunny day, then I’m the happiest person. I love the quiet life with lots of time to cook and enjoy life.

The post Interview Series: Bianca Haun appeared first on Chic Vegan.

Chic Vegan – What motivated you to become vegan? Was it an overnight switch or more gradual shift?
Dustin Harder – Initially it was health, and all or nothing. But I easily got discouraged and intimidated and found myself back to eating as I had been (non-vegan). But I still wanted to be vegan, so I started taking it one step at a time, trial and error, finding things that I liked and not dismissing vegan as a whole because I tried something I didn’t like. In terms of it being for health, my reason for being vegan eventually evolved to encompass veganism for all of the reasons. I think any compassionate human being eventually sees the good that can be done by adopting a vegan lifestyle, the personal benefits are undeniable paired with saving lives and the environment, it’s a win win for everyone no matter what way you spin it.

CV – When people learn that you are vegan, what is the #1 question they ask and what is your response?
DH – Where do you get your protein? I still can’t believe the misconception there is behind how MUCH protein people think we are supposed to have in our diets. It’s usually not questions much anymore so much as “But I couldn never live without…” and they have a list.

CV – Tell me a little bit about The Simply Vegan Cookbook and what inspired you to write it.
DH – The Simply Vegan Cookbook is just that, simple. When I went vegan 10 years ago, as I mentioned, I was intimidated. It was foreign to me, the ingredients, the community. It was that feeling that prompted me to start my series The Vegan Roadie and then also write this book, I want veganism to be all encompassing to everyone. I want it to be welcoming and accessible, I never want someone to feel intimidated by vegans, a vegan lifestyle or the new ingredients they will face. So, I tested every recipe on this book on a $25 blender I bought at Walgreens (proff you don’t need an expensive high speed blender), and I would say 90% of the recipes are void of nutritional yeast or miso paste, that sort of thing. I wanted the ingredients to be ingredients you can find in any grocery store in the United States. I also tried to stay away from using any meat alternatives or cheese alternatives, there are options to use them in the book but they are never the core of a recipe and can be made without, but then I also mention my favorite and most accessible brands in the book to give a full scope. Most importantly, the recipes are easy and delicious.

CV – What are your favorite recipes from the book?
DH – Simple Spinach Artichoke Flatbread, Kentucky Baked Cauliflower, Salted Coconut Almond Fudge and Avocado Breakfast Pizza. And oh – The Stovetop Thanksgiving Rice Stuffing.

CV –What’s the top tip you would give to someone who wants to go vegan but isn’t sure where to start?
DH – To google a vegan version of one of their favorite foods or recipes and make it! Hopefully seeing one of their favorites veganized will provide a hopeful outlook. And from there, keep going! Trial and error, just because one vegan recipe didn’t work for you doesn’t mean the next one won’t!

CV – Can you tell me a little about The Vegan Roadie?
DH – YES! I created the series in 2014 and it has been a crazy ride! It is the plant based version of the popular food network series, Diners, Drive-Ins and Dives. We wrapped the third and final season for The Vegan Roadie YouTube Channel this fall in Italy. In February I’ll release all of Season 3, six brand new episodes on February 13^th. This will make 26 television quality episodes in total with all three seasons available to watch for free. This is the end of the road for the series on YouTube, but I’m excited to see what the future has in store! I’m also excited to share that Miyoko Schinner joined me to host the first episode for Season 3 in Sicily.

CV – Season 3 of The Vegan Roadie takes place in Italy. Were you surprised at how vegan-friendly the country is?
DH – Yes and no, hahaha. When Vegan Travel Club approached me about producing Season 3 together their biggest reason for doing it was wanting people to see how vegan friendly Italy is, so I was sort of prepared for it thanks to the enthusiasm of the folks at Vegan Travel Club. Just the same, it was amazing to see how many dishes are vegan just by nature in Italy. A lot of the diet is whole food plant based to begin with, making it fairly easy to eat vegan no matter where you are in Italy!

CV – What is your favorite vegan indulgence?
DH – PIZZA! Vegan Pizza! I love it it, I love to make it from scratch at home (I actually have some dough proofing right now as I type this), I love store bought frozen brands and my favorite pizza places are Screamers in Brooklyn and Double Zero Co. on the lower east side of Manhattan.

CV – What vegan product could you not live without?
DH – Nutritional yeast. I love it! It’s the perfect addition to pasta and to make sauces!

CV – In your wildest dreams what will your life look like in 5 years?
DH – The Vegan Roadie, in some form, on a network like Netflix, Hulu, or Amazon. The time has come, it’s going to happen whether it’s me or not… but why shouldn’t it be me then? No matter who it is – the time has come and it’s thanks to the hard work of so many plant based enthusiast, chef’s and business owners who don’t give up and keep spreading the word through positive vibes, I couldn’t be more grateful to be part of it in my own little way, we are on our way!

The post Interview Series: Dustin Harder appeared first on Chic Vegan.

Chic Vegan: Tell me a little bit about your book The Skeptical Vegan and what inspired you write it.
Eric Lindstrom: The Skeptical Vegan is the book based on the blog based on the bet. When I went vegan it was overnight. My wife, a vegetarian with lactose-intolerance-denial syndrome, challenged me to go vegan with Colleen Patrick Goudreau’s “30-Day Vegan Challenge.” I was the most notorious meat-eater at the time but was also up for a good challenge. After thirty, very memorable, days I counter-challenged her with a bet to stay vegan. Almost seven years later this is still the bet I refuse to lose.

Right after going vegan I started my popular vegan food blog MeatyVegan.com and my publisher found it when trying to find the next “Main Street Vegan” meets “Thug Kitchen.” A year later my first book is released and I now have a deal for my follow-up “Mind Your Peas and Cukes: A Guide to Raising Vegan Kids.”

CV: What difficulties did you face as a new vegan?
EL: Since my first year as a vegan was entirely based on a bet, I kept thinking my wife was going to cave and start eating cheese. So, the initial difficulties were giving up all the foods that I loved: chicken wings, pepperoni pizza, and sausage, biscuits, and gravy. The real struggle was facing these foods on a regular basis; in real-life and through mainstream media. There were a few times I thought I would give up, especially while travelling, but I stuck to it and now I’m an ethical vegan who would never consider turning back.

CV: You went vegan because of a bet with your wife. Was there an a-ha moment that made veganism stick for you?
EL: Two things I think made veganism “stick” for me. The first was realizing that I wasn’t going to starve to death and that all the old foods I once indulged in were available in a vegan version. Beyond Meat played a pretty big role in this tipping point and today there are TOO many amazing vegan options of the old foods I used to eat.

The second moment was making “the connection.” This is where the rubber hit the road. When I hear about people dipping their toe into going vegan, I ask them to give it time and hope that they make the connection. Animals are not food. They simply are not. Once I realized this, I knew there was no turning back.

CV: Do you still consider yourself to be a “skeptical” vegan?
EL: I am SO far from being the reluctant or skeptical vegan now. Being vegan has become my entire identity. Aside from never again wanting to consume meat, dairy, or eggs, I can’t ever imagine abandoning my new-found family. When I read about celebrities who are “no longer vegan” I can honestly say they never were vegan. Vegan for life is the only way to live.

CV: When people learn that you are vegan, what is the first question they ask and what is your response?
EL: When people learn I’m vegan, they usually just ask “why?” And then they size up my 215-pound frame and say “really?” I answer with “because animals are not food and there are a million french fries out there with my name on them.”

CV: You and your wife are raising your children vegan. What challenges do you face as a vegan parent?
EL: My new book “The Skeptical Vegan” (Skyhorse Publishing) opened the door to my next book “Mind Your Peas and Cukes: A Guide to Raising Vegan Kids.” We have two under four who have been vegan since birth and it’s fascinating, and inspiring, to see how they’ve taken on the roles of young activists and have embraced a vegan diet. The know animals aren’t food and are the only kids in their class who willingly eat all their veggies.

CV: What would you cook for a dinner party of die-hard meat-eaters?
EL: I go two ways when trying to impress omnivores with a vegan dinner. One is more “traditional” as I unleash my Italian upbringing to make lasagna, garlic bread, Caesar salad, and tiramisu. All vegan. People are amazed that Italian food translates so well to vegan. The other direction is fried everything. Vegan “chicken” wings, fries, potato skins, “mozzarella” sticks. Dip those into all the marinara and ranch dressing you can buy and they’re NOT going to miss the animals.

CV: What is your favorite vegan indulgence?
EL: I have a chapter dedicated to the potato. I think all the marvelous ways a potato can sustain life are many of the indulgences I still indulge in. We also have vegan pizza night every Friday where I make a homemade gluten-free, vegan crust and load the top with veggies and vegan cheese. Feels less like an indulgence and more like a meal.

CV: What vegan product could you not live without?
EL: Some of my ingredients are now vegan clichés: nooch and tofu. We make scrambles all the time and sometimes wrap them up with some cheese into a brown rice wrapper. Of course, none of this makes any sense unless you dip it into Just Mayo. Final answer? Just Mayo.

CV: In your wildest dreams what will your life look like in 5 years?
EL: I’ve always thought that the concept of a middle-aged man going vegan would make an excellent reality show. Kind of a “Queer Eye for the Straight Guy” meets “Hell’s Kitchen.” Get people around the country to put that 250-pound man up for the challenge and then follow them for 30-days while they navigate being vegan. I think they would soon discover the benefits to their health, the environment, and the animals. I’d like my name to be on this TV show and I’ve like the show to be called “The Skeptical Vegan.”

The post Interview Series: Eric Lindstrom appeared first on Chic Vegan.