Zucchini Pizza Bites
Ingredients
2 medium zucchini
1/2 cup unsweetened pizza sauce
1 cup vegan mozzarella cheese shredded
olives, sliced
cilantro leaves
edible flowers
sweet peas
Preparation
Preheat oven to 450°F. Line a baking sheet with parchment paper and set aside.
Slice zucchini 1/4” thick and arrange on prepared baking sheet.
Place in the oven for 5 min while you preparing toppings.
Top zucchini slices with pizza sauce, cheese and your favorite pizza toppings.
Bake 5 min.
Arrange on the platter.
Experience pure joy!
Lena Ropp is a Founder of Pure Vegan Food, a health & wellness brand that advocates nourishment for the mind, body and soul by living life at the highest vibrations. Lena is a Plant-Based Chef, Recipe Developer, Food Stylist, Healthy Living Educator, Author and Social media influencer based in Encinitas, California. She nspires her 250K+ followers on @pureveganfood through the art of food since 2014. Lena creates daily delicious, high vibe plant-based meals & desserts by using the purest, wholesome ingredients and passionate about spreading awareness for the beauty of a plant-based lifestyle. Chef Lena was featured in The Huffington Post as one of the “17 Vegan Instagram Accounts You Should Definitely Be Following”.
Black Bean Tempeh Nachos With Cashew Cheese
Black Bean Tempeh Nachos With Cashew Cheese
Serves 4 - Cooking Time 10 Minutes
Ingredients Cashew Cheese
3/4 cup raw cashews, soaked from 1 hour to overnight and drained
1 tablespoon nutritional yeast
1 tablespoon tapioca starch or tapioca flour (they are the same thing)
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1 tablespoon lemon juice
1/2 cup water
Tempeh Nachos:
10 to 18 ounces tortilla chips
1 15-ounce can black beans, drained and rinsed
1/2 cup diced red onion
1 Roma tomato, diced small
8 ounces tempeh, diced very small
1 hot chili pepper, sliced thin crosswise
2 tablespoons raw shelled hempseed
1 avocado
Juice from one lime
Preparation Cashew Cheese:
Add all the cheese ingredients to a blender and blend until smooth. Transfer this blended mixture into a small saucepan. Cook on medium heat and stir until the sauce thickens a bit. It will take about 5 to 10 minutes. Take off the heat to cool slightly.
To assemble the nachos:
Lay all the chips on a platter. Sprinkle black beans over the chips. Dot with cashew cheese. Sprinkle the red onion, tomato, tempeh, chili pepper, and hempseed all over the top.
Dice the avocado and dredge in lime juice. Sprinkle diced avocado over the nachos.
High Protein Vegan, Ginny McMeans, Nuts, grains, vegetables, fruits, and seeds all provide healthy fuel for the body, and in combination they make complete protein powerhouses that easily deliver this essential nutrient. Whether it is Multi- Layered Avocado Toast for breakfast, Acadian Black Beans and Rice for dinner, or No-Bake Chocolate Peanut Butter Cookies to satisfy a sweet tooth, blogger and recipe developer Ginny Kay McMeans has a protein-packed option for everyone. The High-Protein Vegan Cookbook highlights the ins- and- outs of vegan protein, including how to build muscle and lose weight, the best foods to eat to achieve a strong, healthy body, and recipes for DIY seitan. With more than 125 protein-rich, plant-based recipes, McMeans proves that vegans don’t have to skimp on this important nutrient. Reproduced by permission of the Countryman Press. All rights reserved.
Horchata
Serves 8 - Cooking Time 20 Minutes Ingredients
1 1/2 cups long-grain white rice, uncooked
2 whole cinnamon sticks
6 cups water, divided
3 cups unsweetened almond milk
3-4 tablespoons cane sugar
1 1/2 teaspoons vanilla extract
1/2 teaspoon ground cinnamon
Preparation
First, wash and drain your rice. Add it to a large bowl with the cinnamon sticks and 4 cups of boiling water. Let the water cool to room temperature, then cover the bowl and transfer it to your fridge for at least 5-6 hours, but preferably overnight.
Add your almond milk and cane sugar to a small saucepan. Bring it to a low boil, then reduce heat and simmer for 20-30 minutes, or until the liquid is reduced by about half. Let it cool, then cover and store it in your fridge until you are ready to use it.
When the rice is ready, remove both cinnamon sticks. Add the rice and water to your blender and mix on medium until smooth, about 3-5 minutes. You may have to blend in 2 separate batches depending on the size of your blender. Note: you have a few options for blending the cinnamon. You can blend the whole cinnamon sticks with the rice and strain the pieces out, add in ½ tsp of powdered cinnamon, or leave both out. It all depends on your personal preference!
Once smooth, pour the rice mixture in batches through a very fine mesh strainer or cheesecloth into a large bowl. Squeeze or press down with a spoon to pass as much liquid through as you can.
Pour it through the strainer or cheesecloth at least once or twice more (to catch any extra grainy bits). Continue this process until all the rice water has been transferred to your bowl.
Mix in the rest of the water, reduced almond milk, and vanilla. Taste and adjust the sweetener if you want. If you prefer a thinner consistency, add in more water.
If you prefer it creamier, add in fresh almond milk.
Transfer to a large jar or pitcher for storage. Serve your horchata chilled on ice with a sprinkle of cinnamon on top. Enjoy!
Mitch and Justine Chapman, At Broke Bank Vegan, you'll find Mexican food made cheap, easy, and delicious. As residents of Mexico, we re-create authentic meals with a vegan twist. Our nursing backgrounds showed us the limitations of promoting health through diet within a hospital setting. Recognizing many diseases are food-related, we are motivated to develop nutritious plant-based recipes you'll want to make over-and-over again!
Our companies are known for creating products that enhance people's lives. Through Sunset Corporation of America and its companies, we’re equally dedicated to improving lives. Our commitment extends to helping local communities, fostering better educational systems, supporting the arts and culture, helping disadvantaged youth, protecting and improving the environment, animal welfare, wildlife issues and encouraging employee volunteerism.
The Sustainable Action Network (SAN), A Don Lichterman non-profit organization dedicated to building a global community raising awareness of corruption, injustice and the need for action across a full range of issues impacting people and animal/wildlife welfare around the world, such as conservation, climate change, campaign law, lobbying, government action and rescue work. SAN’s vision is to create safer world, free from political, environmental, and social oppression, where all the inhabitants of Earth can live in harmony within their own natural environments. Our commitment extends to helping local communities, fostering better educational systems, supporting the arts and culture, helping disadvantaged youth, protecting and improving the environment, animal welfare, wildlife issues and encouraging employee volunteerism.
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