Eating Consciously

Since I've been running short on time lately, I thought now would be the perfect opportunity to invite a guest blogger on board. You might remember I interviewed Melanie back in August on Eating Consciously Podcast #13 . I've read the book and I give it five stars all the way! If you haven't pre-ordered it yet, I HIGHLY recommend that you do. Make sure you get a copy not only for yourself, but copies for the carnists in your life as well. Since this is a bit of a lengthy post, I won't take up too much more of your reading time, but I wanted to point out that you might be interested in watching this new two-minute video about the book: and now I'll let Melanie tell you a bit more about the book herself... Like most people, I grew up eating meat. I also grew up with a dog, who was my best friend throughout my childhood. And like most people, I didn’t think about how I could love my dog yet eat other animals daily without thinking about what I was doing or why.

I promised I'd upload my American Vegan spread as soon as I could scan it to a PDF for you and here it is! Thanks to the new Snow Leopard update, my scanner is no longer cooperating with me, but I now have a PDF copy to share with you thanks to a generous reader. Her name is Jodie Richeal and she is the owner of a bookkeeping business called, Office Manager For Rent . Thanks, Jodie! ;) I also wanted to share an exciting offer with all of you! To celebrate the latest release of American Vegan Magazine, with Eating Consciously as the feature, I am pleased to offer you a half-price yearly membership to American Vegan. That's only $10 per year, or $5 for students and those with low-income!! To join: By Mail: Send name and mailing address with check or credit card information to: American Vegan Society P.O. Box 369 Malaga, NJ 08328 Use credit card and join by Phone (856) 694-2887 or Fax (856) 694-2288 Be sure to mention Ed Coffin from Eating Consciously to get the

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Autumn is finally here! This is one of my most favorite times of the year. Seeing beautiful pumpkins and gourds, cooking with nutmeg and sage, and feeling that crisp chill in the air are just a few reasons to enjoy the season. Autumn also means school is back in full swing for me, which is the main reason my posting frequency has been... eh, a bit less frequent. I haven't forgotten about you and although I'm not posting regularly, I'm not going anywhere and I'm working on a ton of exciting projects that I will share with you all when the time is right ;) I figured since it's been a while since the last post, I'd be sure and give you a full-fledged post this time. So, sit back and get ready for lots of useful information. I also just wanted to give a quick acknowledgment to all the new subscribers and offer you a warm welcome! What I have for you first is another new recipe. A pumpkin pasta! Well, actually a regular pasta with a pumpkin sauce, but you ge

Sorry it's been a tad longer than usual since the last post, but I have A TON of stuff going on right about now. I wanted to swing in to drop off a new soup recipe I came up with for you guys since the cold weather will be here before we know it. I recently bought two heads of cabbage on a whim, only to realize when I got home that I had no idea what to make with them! The result was this surprisingly delectable cabbage soup featuring field roast sausage links. So good!! Cabbage and Sausage Soup 2 TBS olive oil 2 Field Roast links, diced (I used Smoked Apple Sage, any vegan sausage will do) 1 medium onion, diced 3 cloves garlic, minced 1 TBS dried sage 1/2 tsp paprika 1/4 tsp cayenne pepper 1/2 C dried green lentils 1/2 C brown rice, uncooked 1 small head of cabbage, sliced into 1/4" strips (about 6-8 cups chopped) 6-8 C water, depending on desired brothiness 1 vegan vegetable bouillon cube 1 TBS salt 1/4 tsp black pepper, freshly ground In a soup pot, over medium-high h

It's time for another recipe! I'm finally winding down with projects here as I savor the last few days of summer and take a deep breath to prepare for the upcoming school semester. All of my recipes are quick and easy, but lately the focus on quick has been vitally important for me as time has been of the essence. This mixture of classic Italian ingredients is one that everyone will enjoy. It can be served hot or cold, so you can take your leftovers for lunch the next day. So simple, yet so satisfying. Linguine alla Puttanesca 1/2 lb (usually 1/2 a bag) of whole wheat linguine, cooked 2 TBS olive oil 1 onion, diced 3-5 cloves garlic, minced 1 pint grape tomatoes 1/4 C sun-dried tomatoes, cut into 1/4 inch strips 1/2 C Kalamata olives, roughly chopped 1 C frozen spinach 1/2 block extra firm tofu, crumbled 2 TBS nutritional yeast 1 TBS lemon juice 1 tsp dried oregano 1 tsp dried red pepper, crushed (optional) 1/2 tsp black pepper, ground 1/2 tsp salt In a saucepan over mediu

I thought a chocolatey vegan treat would be just the thing to tell you about since I haven't done a sweet recipe in a while. The truth is that I'm semi-abstaining (there are always exceptions) from sweets this month since I've been eating it up this summer. After a long vacation and a few too many So Delicious Coconut Sandwiches by the pool, I decided it would be best to get back to basics and cut the sweets for a while. Of course, that didn't stop me from whipping up this yummy recipe. This delicious sandwich cookie is quite a treat for your end of summer celebrations! Chocolate Peanut Butter Sandwich Cookies Cookies: 1 TBS ground flax seeds 1/4 C soy milk 1/2 C canola oil 3/4 C sugar 1 TBS molasses (optional) 1 tsp vanilla 1.5 C whole wheat pastry flour 1/4 C cocoa powder 1 tsp baking soda 1/4 tsp salt Preheat oven to 350 degrees. Stir flax and soy milk together vigorously for 30 seconds. Add the oil, sugar, molasses, and vanilla together until well combined. A