Amanda Spinosa is a vegan illustrator, animal rights advocate and mother to two adopted dogs, Ludo and Sasha. She is born and raised in the Hudson Valley of New York where she spends much of her time hiking, foraging, experimenting with plant-based recipes and volunteering at the Woodstock Farm Sanctuary. Amanda is also an avid gardener and grows her own food during the summer months.
Hurricanes absolutely devastate and decimate communities, destroy homes and rob people of their livelihood. Some even lose their lives and loved ones. But every time there is a natural disaster, a spotlight shines on cats and dogs left behind.
If you’re here, odds are you already know what vegan means, but what the heck is a “reducetarian”? According to The Reducetarian Foundation:
“…A “reducetarian” diet, [is] where participants reduce the amount of meat they consume in order to improve their health, protect the environment, and spare farmed animals from cruelty.”
While reducetarians are not vegan, I support anyone who strives to cut down on the amount of animal products in their life (both diet and lifestyle) and I really think that people willing to take these steps, including vegetarians, are just future vegans in training!
Banh mi is a Vietnamese sandwich, typically made with pork but since I was pescatarian for a few years before becoming vegan I’d never had the “real thing”. And yeah, it’s pictured with kimchi which is Korean, not Vietnamese, but I’ve been on a real kimchi kick after going to Franchia Vegan Café in the city. I could have very well served it with a simple salad, but to be honest I’m a vegan who doesn’t like salad. If you ever dare to make me one, it better be the best damn salad I’ve ever had. But I digress. You can serve this banh mi with fries, or whatever floats your boat. This can be made GF, so I will asterisk substitutes. And honestly, if you want to change anyone’s mind about tofu, this is the perfect recipe.
I made these chocolate chip cookie dough truffles on a whim for a potluck at my job, and they were all gone in a matter of minutes. The parents were amazed at how good they were, but I’m sure they secretly wanted to kill me because their kids devoured them and were subsequently hopped up on sugar for the rest of the night. #NoRagerts
I’m really excited about this recipe, because although it might not be as healthy as a $14 kale salad, it’s amazing and makes for a great party appetizer, or even a meal on its own with a side of rice. I usually end up making the same boring broccoli, and I was getting bored of it so I took some inspiration from a dish I had out at a restaurant years ago and created a vegan version. This would definitely work well with cauliflower too.
One of my favorite soups of all time has always been New England clam chowder, so much that I brought it for lunch in elementary school pretty much every day. From a can, no less, *cue barf noises* but it was cheap and we can’t forget the fact that I’m a product of the 90s where convenience was everything. However, my mom always made really good food, so for now I’m just going to blame canned clam chowder on the decade.
In New York, the phrase “BECSPK” is of it’s own language. Standing for “bacon, egg, cheese, salt, pepper, ketchup”, it’s a classic New York breakfast that’s entirely unrivaled. Served on a kaiser roll, it sounds simple, and that’s because it is, but many out-of-state delis and diners have failed at recreating it. Being vegan doesn’t mean I can’t have any of the things I used to have, it just means I have to find a way to make it work. And while this isn’t a replica of the breakfast sandwich of my childhood, it still hits the breakfast sandwich spot.
I’ll be frank, Earthlings is hands down the most disturbing documentary I have ever seen, and I have a feeling it’ll hold it’s rank forever. When I was newly vegan, I was all about vegan documentaries. Cowspiracy, What the Health, Food Inc., you name it, I’ve seen it. I had always heard about Earthlings, and how it’s a “must watch” for all vegetarians and prospective vegans, so in February of 2017, I decided to give it a try. How bad could it be? The answer: really, really bad.
These crumbly, vegan shortbread cookies are not only a great way to showcase beautiful edible summer flowers, but they pair perfectly with a hot cup of tea or coffee, or your favorite dairy-free milk. They’re simple, quick and the star of the show at any midsummer get together.