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Compassion Over KillingVegWeek 2012

VegWeek Daily Digest 4 of 7 April 26, 2012
New to VegWeek? Get Caught Up with Previous Emails Here.

Creativity and Variety the Key to Satisfaction


It’s already Day Four of VegWeek – you’re half-way there! Remember to have fun experimenting with all the veggie options you’ve discovered so far. If you don’t fall in love with a particular food the first time, don’t rule it out – swap it for another brand, prepare it differently, or try other seasonings and spices. Whatever your taste preferences are, they can be satisfied with the right veg foods.

Check out Chef AJ’s Unprocessed for recipes that will bring life back to tired taste buds. »

Did You Know?

No matter how it’s marketed, meat is simply not “humane” or “sustainable.” And the claim “free-range” is far from being cruelty-free. In fact, free range practices often include overcrowding animals inside massive sheds while offering limited or inadequate outdoor access. In the egg industry, cage-free hens still come from hatcheries where “debeaking” is standard and male chicks are gruesomely killed.

Chef’s Spotlight: The Sexy Vegan

In The Sexy Vegan Cookbook: Extraordinary Food from an Ordinary Dude, YouTube cooking sensation and the Executive Chef at food delivery service Vegin’ Out Brian Patton shares 100 vegan recipes that are failure-proof, flavor-filled, and most of all, fun.

“My book is the ‘fun uncle’ of vegan cookbooks,” explains Patton. “Other books are like your parents – they want to make sure you’re doing the right thing, which is great. But isn’t it fun when whacky Uncle Glenn stops by and gives us something our parents don’t want us to have?”

One order of Bourbon Tempeh Sliders comin’ up! »

CONNECT AND SHARE

           

Cook Books We Crave

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Over the World

How It All Vegan!

The Conscious Cook

Chloe’s Kitchen

The Kind Diet

The Vegan Table

VegWeek 2012 is brought
to you in part by:


US VegWeek is brought to you by Compassion Over Killing.
PO Box 9773, Washington, DC 20016 · 301-891-2458 · COK.net