Pamela

15 Added | 1 Magazine | 20 Likes | @Pamela6a04 | Keep up with Pamela on Flipboard, a place to see the stories, photos, and updates that matter to you. Flipboard creates a personalized magazine full of everything, from world news to life’s great moments. Download Flipboard for free and search for “Pamela”

Introducing Nutrition Primers from The Vegan RD

Many of the questions that come to me via email, this blog and through social media are ones that I’ve answered somewhere at one time or another—in …

North Jersey

Either someone gave you a bad link or there's something funky going on. Either way, we're truly sorry for the inconvenience.

Beef producers say Obama is trying to kill their industry

Lawmakers from cattle producing states are seeing red following a 571-page federal report that that encourages Americans to go green.<p>A panel of nutrition experts recruited by the Obama administration to craft the newest dietary guidelines suggested last week that the government should consider the …

Our Top Cruelty-Free Cosmetics Finds at Target

February 10, 2015 | Written by<p>We’re happy to see that vegan makeup is becoming easier to find, proving once again that you can look and feel great …

Lips

The 9-Day Plant-Based Diet

Sure, green juices are good for you and your waist. But you can't live on them. Here, the plant-based eating plan to drop five pounds—pronto. Plus, get your nine day recipe plan, here.<p>A whole-food, plant-based diet is not vegan. Or raw. But recent research shows that it just might be the antidote …

imactoy.com

Copyright

Gluten Free Chocolate Chip Skillet Cookie (Pizookie).

<i>A decadent, melty, vegan and gluten free chocolate chip skillet cookie is the perfect dessert to enjoy with your family!</i><p><i>Disclosure: This post is</i> …

Dessert

This Is What Top Nutritionists Actually Eat at Home

<i>Take it from nutritionist Sarah-Jane Blackwell, RD, of Self: these eight easy dinners are diet-approved.</i><p>Registered dietitians like me have nutrition training. We complete our schooling, 1,200 supervised practice hours, and a national board examination to become certified. However, we're just like …

ic_2

Kite hill 6.JPG<p>Whole Foods Market loves cheese! That’s why we continue to search for new, innovative cheeses to share with our customers — no matter …

“These people can now stop pretty much anyone they want”: Wall Street in the Elizabeth Warren era

The financial industry confronts a Democratic Party in which the progressive populist is increasingly influential<p>Six and a half years after the near-meltdown of the U.S. financial system, Wall Street is once again having a pretty good go of it. The Dow Jones Industrial Average has surged, industry …

Middle-class

8 Quotes of Painful But Funny Human Insight From Comic Genius Larry David | Inc.com

Larry David's painfully honest sense of humor has spawned some of the most hilarious moments in TV history. Though he's famous for writing shows "about nothing," many of the awkward gags he's orchestrated over the years also put important human issues in the spotlight.<p>Next month, the <i>Seinfeld</i> …

Comedy

9 Vintage New York City Postcards and the Same Views Today

[Rockefeller Center as pictured in a 1930s postcard, and today.]<p>Few things serve as better <b>time capsules</b> than vintage postcards. They render a location—idealistically, of course, given that they're sent to far-off friends and relatives with notes about <i>how wonderfully</i> things are going on holiday—and …

Coney Island

Guest Post: Life After Dairy with Karen Page Hi Everyone! I am so honored & excited to be a part of the blog tour for Karen Page’s THE VEGETARIAN FLAVOR BIBLE! I’d had the original version on my Amazon wishlist forever, but for some reason I always held out on buying it. Perhaps a deeper intuition was serving me as a vegetarian version was in the works! I recently received my copy & let me tell you - WOW! This book is a must have for any home cook, blogger, recipe developer, you name it! But more on the book (& a giveaway) next week. Today I have an exclusive guest post written by Karen Page herself, & it covers everyone’s favorite subject VEGAN CHEESE! _______________________________________________________________________________________________ “Life After Dairy” by Karen Page (adapted from THE VEGETARIAN FLAVOR BIBLE) When I interviewed legendary cookbook author Deborah Madison, founding chef of San Francisco’s famed vegetarian restaurant Greens, for THE VEGETARIAN FLAVOR BIBLE, she told me, “Greens in 1979 [the year it opened] was a very stylish restaurant…In the early days, the food was pretty cheese-y. Of our early customers, there was only one who didn’t eat dairy, which was so rare that he had his own nickname: Non-Dairy Jerry . as madison acknowledges, today that part has really flipped. there are, of course, growing ethical concerns as the public comes to realize that an estimated 99 percent of dairy products consumed in the united states were created via “factory farms.” but there is also more widespread acknowledgment of lactose intolerance, which the physicians committee for responsible medicine (pcrm) estimates affects as much as 75 percent of the population worldwide. pcrm’s dr. neal barnard has pointed out that the lot of us are starting to be referred to as “normal” and those who are able to digest lactose as “lactose persistent”! as someone who has become increasingly lactose intolerant over time, i stopped drinking milk more than a decade ago and more recently have virtually eliminated other dairy. but cheese had admittedly been one of my last holdouts – and is often what gets in the way of other vegetarians going vegan.  i’m sorry to admit that i have never met a daiya-cheese-based dish i ever liked, although i know this popular vegan cheese brand has its admirers. i did have a slice of whole-wheat vegan pizza in sebastopol last week that i enjoyed, which i was told was made with follow your heart mozzarella. but the first-ever vegan cheeze that i really, truly loved was the “peppercorn-flavored brie-style cheeze” made by lori robin of cheezehound, located in fleishmanns, new york (cheezehound.com or facebook.com / veritablevegan), that was served to me and my husband andrew dornenburg last summer when we were houseguests at the home of our friend susan dey. lori robin handcrafts her “route 28 peppercorn” cheeze from a blend of hemp seed and macadamia nut milks. her “qasbah” cheeze uses the same base, but infuses the cheeze with 10 freshly-ground spices, including anise, cardamom, cayenne, cinnamon, coriander, cumin, nutmeg, and paprika.  she recommends serving both at room temperature. lori’s jalapeno and hot red pepper “catskill fire” cheeze is meltable, so it’s ideal for burritos and other mexican dishes – or for making good old-fashioned grilled cheeze sandwiches. umami lovers will take note that she’s also started making her own vegan paté from 100 percent raw cultured cashews and stout plus northwest pacific wild mushrooms (e.g., lobster, morels, porcini) accented by a hint of tarragon. as each pound of cheese is made from a half-pound of wild mushrooms, you can imagine the intensity of its flavor. thanks to the growing league of dedicated artisanal vegan cheesemakers like cheezehound’s lori robin, i have tasted the future of vegan cheese. and it’s absolutely delicious. the next time anyone you love is trying to kick their dairy cheese habit, just share the handy chart in chapter 2 (pp. 76-80) of the vegetarian flavor bible adapted here for other ways to tame the crave: if you are craving…. this try this instead ~ cheese cashew or other nut-based cheese cheese, cream soy cream cheese soft fresh cheese made from almond milk cheese, parmesan parma brand vegan “parmesan” cheese popcorn popcorn sprinkled with nutritional yeast cheese, ricotta ground almond, cashew, macadamia or pine nut “ricotta” half nondairy cream cheese + half firm tofu, mashed tofu “ricotta,” made from crumbled tofu cheese, smoked smoked tofu (e.g,. on sandwiches, in salads) _______________________________________________________________________________________________ thanks so much, karen. i really want to try some of those cheezehound flavors. mmmmm, mmmmm. i think we can all agree that we’ve come a long way & not only is it becoming a delicious phenomenon, vegan cheese is here to stay! check back in next week for a chance to win your very own copy of the vegetarian flavor bible. and now if you’ll excuse me, i’m gonna make a grilled cheese, “non-dairy jerry” style, of

Hi Everyone! I am so honored & excited to be a part of the blog tour for Karen Page’s <i>THE VEGETARIAN FLAVOR BIBLE</i>! I’d had the original version on my …

Vegan Dal Makhani - Holy Cow! Vegan Recipes

Shares 273<p>I have for your today a delicious Dal Makhani with a Raisin Nut Pilaf.February is always a busy travel month for me, and that’s one reason …

Easy Mushroom Gravy

Easy Mushroom Gravy<p>Author: Nava<p>Recipe type: Sauces / gravies<p>Cuisine: Vegan / Healthy / Holiday<p>Prep time: 10 mins<p>Cook time: 15 mins<p>Total time: 25 …

Soysauce