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	<title>All About Vegan Food - Home of the Vegan Package Swap</title>
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		<title>Cake and traveling makes a great combo: an interview with Celine Steen</title>
		<link>http://allaboutveganfood.com/2013/05/cake-and-traveling-makes-a-great-combo-an-interview-with-celine-steen.html</link>
		<comments>http://allaboutveganfood.com/2013/05/cake-and-traveling-makes-a-great-combo-an-interview-with-celine-steen.html#comments</comments>
		<pubDate>Mon, 20 May 2013 09:02:44 +0000</pubDate>
		<dc:creator>(vegan) Food In My Life</dc:creator>
				<category><![CDATA[Uncategorized]]></category>

		<guid isPermaLink="false">http://allaboutveganfood.com/?p=1282</guid>
		<description><![CDATA[Back to when I started reading more vegan blogs, I remember that what would crab my attention &#8211; and still does &#8211; is a great combination of good stories and beautiful photos. Sometimes I ask myself if I should be a photographer because I just love looking the world through lenses, but the world &#8211; mainly the present &#8211; already has enough photographers, so I prefer to keep doing it as something I like and to keep admiring the good work that&#8217;s out there. One blog that grab my attention for its gorgeous food photos is Have Cake Will Travel. And it has delicious recipes too. I remember that when I decided to make the recipe of &#8220;cheezy crackers&#8221; from the blog, I contacted Celine Steen, the author, to ask her permission to share my version of the recipe. She was so nice and friendly. It&#8217;s so good when you get in touch with authors and they are also lovely people! So of course she was on my list of people I wanted to interview for the website. You might not know her blog, but you&#8217;ve probably seen some of her recipes in books such as 500 Vegan Recipes or Vegan Sandwiches Save the Day, between others she has collaborated to. With no more, it&#8217;s time to know more about Celine Steen! When did you become vegan and what has inspired you? I went vegan in 2005. A couple of vegan friends showed me that it wasn&#8217;t as complicated to eat and live vegan as I assumed before I started educating myself. The very first blog that inspired me was Jess Sconé&#8217;s, of Get Sconed and Vida Vegan Con fame. What&#8217;s the story behind the name of your blog Have Cake Will Travel? It&#8217;s been so long, I cannot even say for sure what I was thinking when I picked that name! I obviously love cake, and I used to travel more frequently than I do now, so I suppose that was the reason behind it. What are your main inspirations to cook? What do you like to cook the most? And do you have a favorite ingredient to cook with? I think my cravings are my main inspiration. I follow my gut, so to speak. Baking is my absolute favorite thing to do, and if I have to pick one ingredient with which I love to bake the most, I&#8217;d say whole wheat pastry flour. It makes everything just a little touch healthier (if you aren&#8217;t gluten-free of course), which means my conscience is even clearer when I gobble up whatever it is I make. The photos on the blog are stunning. Do you take all of them yourself? Thank you for saying! I do take the pictures. I only really got into photography when I started blogging, so the beginnings were a bit wobbly; I&#8217;m still constantly learning. You&#8217;ve collaborated with Joni Newman and Tami Noyes to write a few books, can we expect a solo work any time soon? I love the dynamics of collaborating with good people like Joni and Tami, but never say never. I wouldn&#8217;t be against doing something solo when/if the timing and subject are right. How&#8217;s the daily life of Celine Steen? What are your hobbies and passions? I&#8217;m as boring as they come. My biggest hobbies outside of baking and cooking vegan food are biking, and photography. I spend way too much time doing these two things, while happily procrastinating on taking care of chores and other administrative tasks. Oops. You live in California, which seems to be one of the most vegan-friendly areas of the US today. How&#8217;s life there for vegans? I live in a definitely not vegan-friendly part of California, without a single vegan restaurant in town (no joke!), so I cannot tell you what life is like for those who are lucky enough to live close to restaurants that are either fully vegan or at least, vegan-friendly, but I want to go to there&#8230; What&#8217;s your favorite restaurant? I keep telling my husband that as much as I love cooking and baking at home, I&#8217;d give anything for a day off from the kitchen (and especially from doing the dishes) to go out and eat some good vegan grub prepared by someone else, but alas: see question before and cry with me. I&#8217;d love to go to a place where I could just grab a huge bowl of a variety of vegan ice creams, with add-ins thrown in the mix. Or vegan pizza would be nice, too. I&#8217;m a simple and junk foodie kind of gal, apparently&#8230; We have a new project on the website, called Vegan Package Swap, where vegans around the world exchange packages. What would be your “must include” goodie to send in a vegan package? And what would you love to get in yours? It sounds like a fun project! My mom lives on the other side of the world, so I have a pretty good idea of what she&#8217;d want in a package swap: liquid smoke and Luna bars are the top two things she usually asks for when I plan a trip home. Personally, I think I&#8217;d love to give a try to that Swiss Vegusto cheese everyone is raving about. Although I do think it needs to be refrigerated, so I would be in for quite a smelly surprise when the package would land on my doorstep&#8230; Could you share one of your recipes with our readers? Snickerdoodles? Okay! I know I mentioned my love for whole wheat pastry flour above, but these really work best with good old all-purpose flour, for some reason. Baking can be so contradicting sometimes&#8230; Snickerdoodles 1/4 cup plus 1 tablespoon (75 ml) neutral-flavored oil 1/2 cup plus 1 1/2 tablespoons (114 g) evaporated cane juice (or granulated sugar), divided 1/4 cup (48 g) light brown sugar (not packed) 2 to 3 tablespoons (30 to 45 ml) plain or vanilla vegan milk, as needed 1/2 teaspoon pure vanilla extract 180 [...]]]></description>
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		<item>
		<title>Ryan Patey: the face behind T.O.F.U. Magazine</title>
		<link>http://allaboutveganfood.com/2013/05/ryan-patey-the-face-behind-t-o-f-u-magazine.html</link>
		<comments>http://allaboutveganfood.com/2013/05/ryan-patey-the-face-behind-t-o-f-u-magazine.html#comments</comments>
		<pubDate>Thu, 16 May 2013 14:42:48 +0000</pubDate>
		<dc:creator>(vegan) Food In My Life</dc:creator>
				<category><![CDATA[Featured]]></category>
		<category><![CDATA[Interview]]></category>
		<category><![CDATA[People]]></category>
		<category><![CDATA[vegan publication]]></category>
		<category><![CDATA[interview]]></category>
		<category><![CDATA[Ryan Patey]]></category>
		<category><![CDATA[T.O.F.U. Magazine]]></category>
		<category><![CDATA[vegan business]]></category>
		<category><![CDATA[vegan in Canada]]></category>
		<category><![CDATA[vegan people]]></category>

		<guid isPermaLink="false">http://allaboutveganfood.com/?p=1263</guid>
		<description><![CDATA[It seems hard for me to remember the first time I get in touch with music, books, movies, websites and magazines. I just know that at some point they start to be part of my life. And that&#8217;s how I feel in relation to T.O.F.U. too. I just know that I&#8217;ve read they were looking for contributors a couple of years ago and I&#8217;ve got in touch with Ryan Patey, one of  the founders of the magazine and have contributed with one article to them and since that we&#8217;ve kept in touch and I will be always a T.O.F.U. reader and fan. For those who don&#8217;t know, T.O.F.U. is an amazing vegan online magazine from Canada and you can download the issues paying what you want. There&#8217;s a new issue about to come and I can&#8217;t wait to read it. In the middle of the chaos of closing this new issue, Patey took some time to answer a few questions to us! When and how did you start having the idea of starting a vegan magazine ? The idea of starting a magazine came about in a process that seemed organic for more reasons than one. Initially, I had come up with the idea to do a small vegan cookbook/zine (Veganize Me!) as a fundraiser for an outdoor show I was organizing with a bunch of youth in Halifax, Nova Scotia. A couple of the youth, and my partner at the time, were vegan, so it seemed to make sense. The cookbook was a success, and we decided to do a second one (Tis the Season to be Vegan) soon after. Again, the cookbook sold out, which helped to inspire us to think of other projects. Although I became busy with other things, my partner decided to take on the task of creating a dining guide (A Cure for Vegoraphobia: A Vegan Dining Guide to Halifax), which also went over relatively well. Soon after this, I moved to Winnipeg, Manitoba. For a bunch of reasons, we came up with the idea of doing a magazine while talking on the phone (yes, it was long enough that Skype, FaceTime, and text were not that popular), and then we shifted into high gear and made it happen. Since then, it&#8217;s been a definite labour of love, especially now that I&#8217;m the only one running the show. There have been some serious breaks in-between issues, but I&#8217;ve also lived in several different cities, both in Canada and South Korea. As well, holding jobs that actually pay my bills has, unfortunately, remained a priority. What are the most challenging aspects on running a vegan digital magazine? I&#8217;m not really sure how to narrow this down. I guess keeping things on-track and committed to some sort of deadline, especially now that I&#8217;m doing a lot of it on my own, is probably the most difficult. It helps once I&#8217;ve given advertisers a publication date, but before that it pretty much just falls on me setting and missing my own deadlines, and I&#8217;m always able to find a bunch of reasons to do just that. Along with this, keeping an active presence online in-between issues is a task in itself. I&#8217;d like to get outside and away from the screen more often, but there is always that last status update to make, or that last email to reply to. You&#8217;re about to release issue number 7. What can new readers expect from T.O.F.U.? Over the past few issues, the magazine has started to try and push buttons with people. Stepping outside of simply being a publication for recipes and pro-vegan articles, there has also been a commitment to focusing on issues within the vegan movement that need attention. For example, the last issue focused on veganism and its intersection with other forms of oppression, whether intentional or not. We were also lucky enough to interview A. Breeze Harper who has done some amazing work on race, white privilege, and veganism. She&#8217;s received plenty of criticism for her work, but the magazine remains a supporter of what she is doing, and it was great to be able to highlight it in issue six. For the upcoming issue, the focus was placed on veganism and body image. There are some pieces that are incredibly personal and honest about the struggle to fight for both veganism and body/fat acceptance, and I&#8217;m really looking forward to the conversations they might spark. Right now you&#8217;re the only person behind the scenes of T.O.F.U., right? What do you like the most in the process of preparing a new issue? For most purposes, yes, I&#8217;m the only one behind the scenes of T.O.F.U. right now. I do have a good friend who handles the website development, and I&#8217;ve had a few folks help out on the creative/design end, but most of the tasks that have to be done are done by me. I guess this is due to a mix of me preferring to do whatever I can before I ask other people, not having the cash to hire folks, and just knowing great people who are far too busy with their own amazing projects. With that in mind, I guess there are a few key moments that I really like while preparing a new issue: - putting out the call for contributors, especially in regard to the focus pieces that tend to deal with tougher topics, and getting responses from people excited to write. - working out the cover concept and figuring out just how to make it happen. I&#8217;m a big fan of art that has a meaning/message, so that moment when I think of the visual way to convey a key part of the issue is always great. - uploading the magazine and telling the world that it&#8217;s available. Watching the downloads happen, and seeing what people feel is a reasonable price for it (if they pay at all), is always interesting. It&#8217;s not that I mind people downloading it for free, and I [...]]]></description>
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		<title>Good old fashion couscous</title>
		<link>http://allaboutveganfood.com/2013/05/good-old-fashion-couscous.html</link>
		<comments>http://allaboutveganfood.com/2013/05/good-old-fashion-couscous.html#comments</comments>
		<pubDate>Thu, 09 May 2013 10:37:24 +0000</pubDate>
		<dc:creator>(vegan) Food In My Life</dc:creator>
				<category><![CDATA[Featured]]></category>
		<category><![CDATA[recipes]]></category>
		<category><![CDATA[vegan food]]></category>
		<category><![CDATA[all about vegan food]]></category>
		<category><![CDATA[recipe; vegan couscous]]></category>
		<category><![CDATA[vegan in Italy]]></category>

		<guid isPermaLink="false">http://allaboutveganfood.com/?p=1246</guid>
		<description><![CDATA[I can&#8217;t say I remember the last time I&#8217;ve had proper time to cook a meal. I know it happened a few times after baby boy was born but I&#8217;m sure it didn&#8217;t happen that much. I used to cook more when I was pregnant. It seemed that I had all the time in the world. Well, life is a way funnier now with my little dinosaur walking and talking around, so I don&#8217;t mind cooking less. But there are some things to assure me and my husband get good meals in a regular basis.We have our favorite quick meals that &#8220;save&#8221; us mailing during the week. Couscous is one of those. What I like the most about couscous is that even the good old fashion recipe can sound funnier and taste different. You can vary the ingredients and there are many recipes online and in vegan cookbooks. I personally like the ones at Veganomicon a lot. But here&#8217;s a simple and basic couscous recipe in case you don&#8217;t want to look around: Black and green olives couscous 1/2 cup chopped black olives 1/2 cup chopped green olives 2 tablespoon cooked corn 1 1/2 cups uncooked whole wheat or regular couscous 2 tablespoons olive oil 1/2 teaspoon salt 1 teaspoon oregano (I usually add other herbs too) 2 ground cloves 1/2 chopped onion black pepper Directions: 1. In a medium-size skillet heat the olive oil. 2. Add chopped onions and garlic and fry it until golden. 3. Add the olives, corn, herbs, salt and pepper and fry it for 2 or 3 minutes, stirring. 4. Stir continuously as you pour in the couscous in a steady stream. 5. Add 2 1/2 cups of water, always stirring. Let it boil and when the water is almost all absorbed, turn off heat, cover the pan and allow it to sit for 5 minutes or until the liquid is completely absorbed. &#160;]]></description>
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		<slash:comments>2</slash:comments>
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		<item>
		<title>Vegan Cuts Snack Box is now worldwide (plus GIVEAWAY!)</title>
		<link>http://allaboutveganfood.com/2013/05/vegan-cuts-snack-box-is-now-worldwide-plus-giveaway.html</link>
		<comments>http://allaboutveganfood.com/2013/05/vegan-cuts-snack-box-is-now-worldwide-plus-giveaway.html#comments</comments>
		<pubDate>Fri, 03 May 2013 14:15:59 +0000</pubDate>
		<dc:creator>(vegan) Food In My Life</dc:creator>
				<category><![CDATA[Giveaway]]></category>
		<category><![CDATA[Vegan Package Swap]]></category>
		<category><![CDATA[giveaway]]></category>
		<category><![CDATA[vegan boxes]]></category>
		<category><![CDATA[vegan cuts]]></category>
		<category><![CDATA[vegan cuts snack box]]></category>

		<guid isPermaLink="false">http://allaboutveganfood.com/?p=1234</guid>
		<description><![CDATA[Today is not the day when I will be writing everything I want about Vegan Cuts and the people behind it. I&#8217;ll save this for later. Today we&#8217;re focused on the third edition of our international VEGAN PACKAGE SWAP and it is a perfect occasion to share this great news: Vegan Cuts Snack Box, one of the most amazing projecst I&#8217;ve ever seen (you sign up for receiving a montlhy vegan snack box for only $19.95) , now is shipped WORLWIDE! I always wanted this to happen and now you can sign up for it, no matter where you live. For extra $15 you can receive your special box montly outside the US (If you live in Canada it&#8217;s just $8 extra). Interested? Sign up now! And of course if you live in the US you won&#8217;t have the extra shipping cost (you&#8217;ll pay just $19.95 per month), so this is an awesome chance to get more amazing boxes every month! One box is good, two boxes is perfect! Vegan Package Swap + Vegan Cuts Snack Box is a great combo for all vegans or people who want to try vegan goodies. What more? As promissed, we have an exclusive GIVEAWAY to our US swappers this month! VEGAN CUTS is giving away ONE SNACK BOX to a luck swapper! All you need to do is to JOIN us to the MAY EDITION of our international VEGAN PACKAGE SWAP (from today until May 5th) and be an US resident. We will randomly pick up a subscriber on May 8th to receive an extra package this month, from Vegan Cuts!]]></description>
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		<slash:comments>2</slash:comments>
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		<item>
		<title>Moo Free rocks the vegan chocolate world (plus giveaway)!</title>
		<link>http://allaboutveganfood.com/2013/05/moo-free-rocks-the-vegan-chocolate-world-plus-giveaway.html</link>
		<comments>http://allaboutveganfood.com/2013/05/moo-free-rocks-the-vegan-chocolate-world-plus-giveaway.html#comments</comments>
		<pubDate>Fri, 03 May 2013 07:42:47 +0000</pubDate>
		<dc:creator>(vegan) Food In My Life</dc:creator>
				<category><![CDATA[Featured]]></category>
		<category><![CDATA[Giveaway]]></category>
		<category><![CDATA[Review]]></category>
		<category><![CDATA[vegan chocolate]]></category>
		<category><![CDATA[dairy free chocolate]]></category>
		<category><![CDATA[giveaway]]></category>
		<category><![CDATA[moo free chocolate]]></category>
		<category><![CDATA[review]]></category>
		<category><![CDATA[Vegan Package Swap]]></category>
		<category><![CDATA[vegan pralines]]></category>

		<guid isPermaLink="false">http://allaboutveganfood.com/?p=1223</guid>
		<description><![CDATA[When I stopped consuming dairy products 15 years ago I thought my days of being a “chocoholic” were done. It was 1997 in Brazil and there weren&#8217;t too many options of dairy-free chocolates around. The only options available were a few bar of dark chocolate and that&#8217;s what I&#8217;ve ate for many years. I like dark chocolate and don&#8217;t mind eating them at all but I&#8217;ve always missed the “milky” chocolate option. Since I&#8217;ve moved to Europe – and the fact that from 1997 until now vegan options have improved a lot – I&#8217;m able to get amazing chocolate options and this is a plus in my vegan diet. I do not live thinking about the things I don&#8217;t eat and don&#8217;t miss anything anymore, but when I see the opportunity of eating a vegan option of some food I used to love, yes, I am happier. All this talk about chocolates brings me to one of my favorite chocolate brands: Moo Free Chocolates. The UK brand offers bars (chocolate bars and Mini Moos), drops, Easter eggs, pralines and even Christmas chocolate goodies. Their products are largely organic and fair trade. Recently a friend brought us a box of their “Luxury Dairy Free Chocolate Pralines” and they&#8217;ve melt my chocoholic mouth and heart. Each beautiful box contains 12 chocolates filled with caramelised hazelnut centre and then coated with dairy free chocolate. Chocolate that tastes like milk chocolate but without harming any animal. The filling is smooth and creamy. I&#8217;m sure me – and you – could eat the whole box in a few minutes! &#160; These pralines are an amazing gift (and would look great in a box to be sent at our Vegan Package Swap!) but don&#8217;t think about stopping there with Moo Free products. Their range of chocolates is all delicious and I&#8217;m always up for more if you ask me. Have you ever tried Moo Free Chocolates? What do you think of them? What&#8217;s your favorite one? Would you like to win a box full of their goodies? If you&#8217;re an UK resident, we have an exclusive GIVEAWAY for you! All you need to do is to JOIN us to the MAY EDITION of our international VEGAN PACKAGE SWAP (from today until May 5th). We will randomly pick up a subscriber on May 8th to receive an extra package this month, from Moo Free Chocolates!]]></description>
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		<item>
		<title>Are you read to Bleat? We are!</title>
		<link>http://allaboutveganfood.com/2013/05/are-you-read-to-bleat.html</link>
		<comments>http://allaboutveganfood.com/2013/05/are-you-read-to-bleat.html#comments</comments>
		<pubDate>Wed, 01 May 2013 11:05:42 +0000</pubDate>
		<dc:creator>(vegan) Food In My Life</dc:creator>
				<category><![CDATA[Featured]]></category>
		<category><![CDATA[Interview]]></category>
		<category><![CDATA[People]]></category>
		<category><![CDATA[Veganism]]></category>
		<category><![CDATA[Bleat; veganism; vegan social network; interview; vegan people; vegan website; vegan business;]]></category>

		<guid isPermaLink="false">http://allaboutveganfood.com/?p=1207</guid>
		<description><![CDATA[Today is a HUGE day for vegans around the online universe. In the last days we have been reading about this BLEAT “thing”. There is such a buzz around it and their website and video look very exciting and professional. All About Vegan Food contacted the the people behind ble.at and talked to Matthew Glover to get to know a little bit more about this project that is being launched today! And we are already in there (all-about-vegan-food)! When and how was the idea of Bleat born? It all started a couple of years ago when Mike Dean came up with the idea when he was frustrated trying to find information about vegan places to visit in Scandinavia. I met Mike in September through an introduction through a mutual contact and we discussed the project. I liked the idea so much and after undertaking some market research we shook hands on a deal and began work on the website in October last year. Who are the people behind Bleat? I&#8217;m a businessman, having grown numerous businesses from the ground up. I wanted to put my business skills to best use after finding out the reality of factory farming and then researching speciesism. I was looking for a vegan/animal rights venture to get involved in and by coincidence ended up meeting Mike via a mutual contact. Mike’s background is that he is a digital designer/developer/animator, having worked with a number of really big global clients, Xbox, Disney etc he also wanted to put his skills to good use. About 18 months prior to meeting me, Mike had started the groundwork for Bleat but he didn’t really have the funds or time to make it happen. So, our roles are that I am funding the project, the business brains, salesman, chief-promoter and everything else on the business side and Mike is the Creative Director, currently leading a team of freelance developers that are building the site. Mike also designed the whole site and lead the branding design, with the help from a few contacts in the design industry. Matthew has been vegan for 2 years after being vegetarian for 10 years and Mike is celebrating his 5 year veganniversary shortly after we launch. What will users find on Bleat that they can&#8217;t find anywhere else? The idea behind the site is to bring together lots of information on the internet into one place. The site is a sophisticated social media network where vegans can share recipes, pictures, articles and so on, and find animal rights news, health and dietary information. There&#8217;ll also be a product search facility so we hope that in the future Bleat will be a single point resource for everything vegan. Bleat pointed out that veganism is growing day by day, what is true and in your launching video you said something about going mainstream. Veganism is already going more and more mainstream, do you see this as a positive aspect? Yes, we need veganism to go more mainstream if we are to reduce the amount of animal suffering. I believe that we&#8217;ll reach a tipping point soon where more and more people will convert to veganism. People tend to be very influenced by friends and family and those around them. My hope is that Bleat will help build a community spirit, help people maintain their vegan lifestyle and spread the positive message to others. Bleat proposes to cover everything from food to animal rights. Usually food gets a lot of attention online while animal rights seems to be kept in small circles. How do you see this difference in the approaches toward reasons and motivations to go vegan? People choose to go vegan for different reasons. For me it was for ethical reasons, and then I found out how great the food was! For others they have chosen veganism for health / food reasons, and then engaged with the animal rights messages. Others are more interested in the environmental argument. For me, I&#8217;m not worried how people find their way to a vegan lifestyle, as long as they make that choice and stick to it Can we expect any big surprises at Bleat? Any tease for our readers? Well, the site goes live today so go check it to see I expect the next few weeks / months to be a roller coaster with plenty of surprises. I hope people enjoy using the platform we&#8217;ve created, and are patient with us if they find the odd little bug. Bleat will be an ongoing project and we already have big ideas to make the site better.  ]]></description>
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		<title>Vegan food + great music = VegFest Bristol giveaway!</title>
		<link>http://allaboutveganfood.com/2013/04/vegan-food-great-music-vegfest-bristol-giveaway.html</link>
		<comments>http://allaboutveganfood.com/2013/04/vegan-food-great-music-vegfest-bristol-giveaway.html#comments</comments>
		<pubDate>Tue, 30 Apr 2013 09:39:55 +0000</pubDate>
		<dc:creator>(vegan) Food In My Life</dc:creator>
				<category><![CDATA[Featured]]></category>
		<category><![CDATA[Giveaway]]></category>
		<category><![CDATA[VegFestUK]]></category>
		<category><![CDATA[vegfestuk; giveaway; happy mondays; vegfest bristol; all about vegan food;]]></category>

		<guid isPermaLink="false">http://allaboutveganfood.com/?p=1186</guid>
		<description><![CDATA[Recently we had our first experience in a veg fest and it was VegFest in Brighton! It was a great chance to discover new vegan products, try their samples and get to know or meet people too. VegFestUK is responsible for three festivals during the year and the second one is about to happen in Bristol. Happening from the 24th-26th May, you will find not only amazing food and products but the festival also hosts an incredible line-up of artists performing in the evening. Can it get better? Yes, it can! We&#8217;ve teamed up with VegFest to giveaway TWO tickets (worth £50) to see the Happy Mondays at the Bristol VegFest on Saturday 25th May. The giveaway is open to our UK residents readers and the winner will be announced on Friday 3rd May. For a chance to win, all you have to do is: - Leave a comment below telling what is your favorite part of going to veg festivals; - “Like” VegFest and All About Vegan Food on Facebook and leave a comment below letting us know ou have done it; - Follow VegFest and All About Vegan Food on Twitter and tweet this: ‘Check out @aboutveganfood‘s giveaway for the chance to win two tickets to see HAPPY MONDAYS at @vegfestuk! http://allaboutveganfood.com/2013/04/vegan-food-great-music-vegfest-bristol-giveaway.html&#8217;  - and leave a comment below stating that you have done it; Each comment counts as a separate entry. Good luck!]]></description>
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		<title>Lemon up that risotto!</title>
		<link>http://allaboutveganfood.com/2013/04/lemon-up-that-risotto.html</link>
		<comments>http://allaboutveganfood.com/2013/04/lemon-up-that-risotto.html#comments</comments>
		<pubDate>Thu, 25 Apr 2013 13:07:49 +0000</pubDate>
		<dc:creator>(vegan) Food In My Life</dc:creator>
				<category><![CDATA[Featured]]></category>
		<category><![CDATA[recipes]]></category>
		<category><![CDATA[vegan food]]></category>
		<category><![CDATA[vegan in Italy]]></category>
		<category><![CDATA[recipe]]></category>
		<category><![CDATA[risotto]]></category>
		<category><![CDATA[vegan lemon risotto]]></category>
		<category><![CDATA[vegan meal]]></category>
		<category><![CDATA[vegan risotto]]></category>

		<guid isPermaLink="false">http://allaboutveganfood.com/?p=1172</guid>
		<description><![CDATA[Risotto is one of the most popular meals in Italy and although some out of here would think it is a &#8220;boring&#8221; dish, I keep saying it is not and I keep writing about it here. In Italy they like to keep their food simple and not to keep coming with new versions of traditional meals but outside the country the Italian dishes have got many creative and delicious variations. This is also applied to risotto. But in Brazil there&#8217;s one recipe that&#8217;s very popular (and it&#8217;s not in Italy although some people will cook it) and that it&#8217;s beeing a hit in our kitchen lately: lemon risotto.  I&#8217;ve seen many recipes in the interent that also use aspargus, but I give lemon exclusivity! Here&#8217;s my recipe: Lemon Risotto Ingredients: 8 cups vegetable broth (prepared with 1 1/2 vegetable stock cube and boling water and set apart. If you use homemade vegetable broth it&#8217;s even better!) 2 cups arborio rice 1 tablespoon lemon zest juice of 2 lemons (freshly squeezed) 2 or 3 chopped fresh chives 2 tablespoon olive oil nutritioanl yeast salt freshly ground pepper 2 tablespoon vegetable (vegan) margarine Directions: In a medium pan fry the garlic in the olive oil. Add the rice and let it fry for 1 minute. Add half of the vegetable broth (in a traditional recipe you&#8217;ll be asked to do this a few cups at a time, but I do this in only 2 steps and it works perfectly).Add salt and black pepper. When it starts boiling, add the lemon juice. Cook, stirring, until stock has almost completely absorbed. Add lemon zest, stirring to combine. Continue cooking and stirring rice in this manner, adding the rest of the broth and nutritional yeast. Let it cook until you get a creamy consistency. Turn off the heat and wait 2 or 3 minutes. Add the vegetable margarine and stir it again. Serve it with vegan parmezano or nutritional yeast and lemon zest on top.]]></description>
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		<title>Get ready to become a cinnaholic!</title>
		<link>http://allaboutveganfood.com/2013/04/get-ready-to-become-a-cinnaholic.html</link>
		<comments>http://allaboutveganfood.com/2013/04/get-ready-to-become-a-cinnaholic.html#comments</comments>
		<pubDate>Wed, 24 Apr 2013 08:01:16 +0000</pubDate>
		<dc:creator>(vegan) Food In My Life</dc:creator>
				<category><![CDATA[Featured]]></category>
		<category><![CDATA[Interview]]></category>
		<category><![CDATA[People]]></category>
		<category><![CDATA[vegan desserts]]></category>
		<category><![CDATA[vegan in the US]]></category>
		<category><![CDATA[cinnaholic]]></category>
		<category><![CDATA[interview]]></category>
		<category><![CDATA[vegain in the US]]></category>
		<category><![CDATA[vegan cinnamon rolls]]></category>
		<category><![CDATA[vegan companies]]></category>
		<category><![CDATA[vegan people]]></category>
		<category><![CDATA[vegan shops]]></category>

		<guid isPermaLink="false">http://allaboutveganfood.com/?p=1156</guid>
		<description><![CDATA[There is something about cinnamon: you love it or hate it. But whether you like it or not, it&#8217;s impossible to not notice that this spice is present in many desserts, vegan or not. One of the most popular and traditional treats using it are cinnamon rolls. It&#8217;s not hard to find the vegan version of this delicious treat in bakeries around the world, especially in the US. But since 2009 cinnamon rolls have been taken to another level with Cinnaholic, a 100% vegan cinnamon roll shop, located in Berkley, CA. Florian (who has his roots in the punk rock scene in Berlin, Germany) and Shannon (the face of Cinnaholic) met in 2008 and started what would one day become a dream job, offering costumers a “variety of different flavors that are waiting to be explored, all made with the highest quality ingredients to tickle your taste buds”. Cinnaholic isn&#8217;t just a vegan bakery. It is a paradise for fans of cinnamon rolls, offering gourmet treats in a funny and nice environment. We had the chance to talk to Shannon Michele Radke about the shop and its treats: What&#8217;s so special about cinnamon? Back in the old days cinnamon was considered to be an extravagant gift that was given to kings. Nowadays, it&#8217;s been proven that cinnamon has all kinds of uses including healing properties for many health issues. Not only is it useful, it&#8217;s an amazing flavor enhancer and tastes AWESOME. Cinnaholic is the first custom gourmet cinnamon roll business in the US, right? How and when did you have the idea of opening a specialized bakery dedicated to vegan gourmet cinnamon rolls? We are the ONLY gourmet cinnamon roll shop that allows people to customize their very own cinnamon roll! We opened about 3 years ago in Berkeley, CA after testing out our product at bake sales for about a year. Do you have an idea of how many customers Cinnaholic receives every day? We have certain times of the year that are busier than others so our foot traffic varies. Last year we had over 30,000 customers! What are your bestsellers? Our best selling roll by far, is our chocolate chip cookie dough roll. It comes with vanilla frosting and our house made cookie dough chucks and chocolate chips.   Cinnaholic just won ‘Best Desserts’ on City Voter’s 2013 Bay Area A-List. How does it feel to receive a reward like this, competing to non-vegan desserts? We&#8217;re always flattered when we&#8217;re acknowledged anywhere, but it&#8217;s especially rewarding when people who aren&#8217;t vegan say good things about our baked goods. I can see the punk rock style everywhere in Cinnaholic. Where does it come from? What are your biggest musical influences? Both Florian and I grew up around the punk rock scene so Cinnaholic was sort of a combination of both of our pasts and our passion for the culture and music. Some of our customers have included members from Rise Against, AFI, Rancid, Anti-Flag and many more. It&#8217;s always an exciting day in the shop when we get those orders! Do you ship everywhere in the US? Is the online shopping popular? We ship to all 50 states and ship out hundreds of orders a year. It&#8217;s a great option for people who don&#8217;t live near Berkeley and who have a hard time finding good vegan baked goods in remote areas. Anyone in the US can order here. San Francisco seems to be very vegan-friendly. How would you describe the city regarding this aspect? The SF Bay Area has insanely good vegan options. You can find anything from Asian to Mexican, southern soul food to Indian, raw to fried on almost any given day. I consider myself really lucky to have so many options available and it&#8217;s a lot of fun to be located in the center of it all!]]></description>
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		<title>She bakes and destroys &#8211; An Interview with Natalie Slater</title>
		<link>http://allaboutveganfood.com/2013/04/she-bakes-and-destroys-an-interview-with-natalie-slater.html</link>
		<comments>http://allaboutveganfood.com/2013/04/she-bakes-and-destroys-an-interview-with-natalie-slater.html#comments</comments>
		<pubDate>Mon, 15 Apr 2013 08:37:07 +0000</pubDate>
		<dc:creator>(vegan) Food In My Life</dc:creator>
				<category><![CDATA[Featured]]></category>
		<category><![CDATA[Interview]]></category>
		<category><![CDATA[People]]></category>
		<category><![CDATA[Vegan cookbook]]></category>
		<category><![CDATA[Bake and Destroy]]></category>
		<category><![CDATA[interview]]></category>
		<category><![CDATA[Natalie Slater]]></category>
		<category><![CDATA[vegan author]]></category>
		<category><![CDATA[vegan cookbook]]></category>
		<category><![CDATA[vegan people]]></category>

		<guid isPermaLink="false">http://allaboutveganfood.com/?p=1087</guid>
		<description><![CDATA[Let&#8217;s go back to some personal back ground here. If you&#8217;re new to this website, you probably have no idea that we are into hardcore and punk music and, besides being vegan, we (my husband and me) are also straight edge. This is not an aspect of our lives that you will find I will talk about on here often but sometimes there are some references in the articles or posts. Why am I telling you this today? To introduce the woman I&#8217;ve interviewed last week: Natalie Slater, responsible for the blog Bake and Destroy, one of the first blogs about vegan food that I started following. It was easy to me to get into her posts: the page has this punk rock layout, she&#8217;s into tattoos, she&#8217;s straight edge and she loves baking. We talked about her first book, coming out this summer, and some of her influences – in life and in the kitchen: Your book Bake and Destroy &#8211; “Good Food for Bad Vegans” comes out in August and was listed by VegNews Magazine co-founder Colleen Holland’s as one of the “15 Most-Anticipated Vegan Cookbooks of 2013”. What can we expect to find in the book? I wanted to write a book filled with really fun, really tasty recipes that just so happen to be vegan. For five years or so people thought of Bake and Destroy as a place to find dessert recipes with a healthy dose of pop culture, but ever since I started posting my meals on Instagram there was a serious demand for my savory recipes. So I think this book has the best of both worlds &#8211; lots of easy to make, creative dishes and desserts for people who already have a plant-based diet as well as people who just want a break from the norm.  What does “good food for bad vegans” mean? It&#8217;s a nod to The Cramps&#8217; Bad Music for Bad People album. My friends actually came up with some other ideas that were pretty funny, I posted them here. Gay Recipes for Racist Vegans made me laugh really hard. I still want to write that book. My April Fools joke this year was that I&#8217;m working on a follow up book called Eat Shit and Die. I had so many friends call to congratulate me, I actually felt kind of guilty.  What I love most about your blog is your sense of humor and the way you name and describe your food and recipes. Where does all of this come from? Thank you! I went to a food blogger conference in Portland last year and sat in on a session about recipe writing. One of the points the speaker made was that your description should be one short paragraph because no one wants to read a long story about your soup. I thought, &#8220;well, I&#8217;m doing it wrong.&#8221; I always tell epic tales about my recipes, but people read them so maybe I&#8217;m the exception to that rule. And the stories are true &#8211; that&#8217;s how I get inspired. I might hear a Marduk song or see a slasher movie and for whatever reason, that makes me think, &#8220;you know what would be good? Almonds on a taco&#8230;&#8221;  How does pro-wrestling influence you and your cooking? I always see you talking to or about CM Punk on Twitter and he&#8217;s also the one who wrote the introduction to your book, right? Well, Punk and I have a long history together. I talked about it a little bit on his DVD Best in the World, but basically we met at a party right after I graduated high school &#8211; he went to Lockport High and I went to Joliet Catholic. First we became friends because we&#8217;re both straight edge and we were both trouble makers, and eventually we started dating and we were living together. It&#8217;s funny, because I grew up a huge wrestling fan and dating a pro-wrester made me hate wrestling. I&#8217;ve been married to my husband for seven years now (he is not a wrestler), and Punk is a really close friend of ours now. So I get to be a fan again, and it&#8217;s fun to drop those references into my cooking. And of course I do SugarSlam every year &#8211; a pro-wrestling themed bake off.  And what about punk rock? I&#8217;m also very much influenced by the music! What will I find to relate to it in your book? A few years ago I was approached by a publisher who wanted me to do a &#8220;punk cupcake&#8221; book. I came back to him, basically, with the proposal for the book I ended up writing, and he was like, &#8220;no, no &#8211; punk rock like, cupcakes that look like they have cocaine on them, and cupcakes with booze in them and stuff.&#8221; That&#8217;s just not my idea of punk rock, I guess. To me, punk rock is loud music and trashy movies and just having fun. This book is like my brain fell out of my head and landed in the pages. I mean, it&#8217;s illustrated by Betty Turbo, it&#8217;s full of recipes inspired by horror movies, pro-wrestling, music&#8230; it&#8217;s just dumb fun.  Where do your cooking and baking ideas come from? I&#8217;ve read that you don&#8217;t define yourself as a chef&#8230; I have a lot of close friends who are chefs. Real deal trained chefs who run professional kitchens and I get a little annoyed when people refer to me as a chef. I am not a chef. I am a blogger who happens to know how to cook and bake. But I grew up cooking with my mom and my grandma, and I&#8217;m 5 years older than my little sister so once I was in junior high school it was up to me to get dinner started if my mom had a meeting and my dad was working late. Later in college I worked at a bakery, so I get the fundamentals. Everything [...]]]></description>
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