The announcement from Canada Goose comes as part of their sustainability pledge

Luxury clothing brand Canada Goose has announced that it will stop using new fur from animal trappers in its products, opting for the use of reclaimed fur instead.

In a report published on their website, Canada Goose say that by 2022, “Canada Goose will launch a bold new initiative that will introduce reclaimed fur into our supply chain. We plan to begin making parkas using reclaimed fur and end the purchasing of new fur in 2022. Customers should begin to see reclaimed fur in some of our products as early as Fall of that same year.”

Humane Society International/UK issued a statement in response to this news. Claire Bass, Executive Director, said: “We welcome Canada Goose’s announcement because it means that untold thousands of coyotes will be spared from being maimed and killed in cruel mental leg-hold traps, though the decision to shift to reclaimed fur feels like a rather painful ‘long-goodbye’ in this company’s tired love affair with the fur trade. A cleaner and clearer commitment to sustainability will hopefully see Canada Goose in the near future investing in the development of bio-fake-furs, and closed loop-recycling of synthetic fur materials. Nonetheless, this decision to stop killing animals for fashion is yet another nail in the coffin of the fur trade, a cruel and outdated industry still down from the punches of so many top designers and retailers adopting fur-free policies.”

The post Canada Goose to cease use of of ‘new’ fur appeared first on Vegan Life Magazine.

This simple and rustic sheet pan focaccia has two topping options: jalapeños & (vegan) cheese or tomatoes, herbs & garlic.

Flatbreads like focaccia are great for beginners! They use simple ingredients and tools, they don’t require much active cooking time, they’re highly customizable, and it’s easy to tell when they’re cooked through.

Toppings

Spread your choice of toppings (minus olive oil and sea salt) over the surface of the dough. Then, work the toppings into the dough by dimpling it quickly and thoroughly using all your fingers (like you’re a very passionate but absolutely awful pianist). Top the surface with a generous drizzle olive oil and a dusting of sea salt before baking it until it’s golden-brown.

Jalapeño & Cheese

Pickled jalapeños, vegan cheese, cashew Parmesan (optional), garlic, sea salt, and olive oil.

I use “tamed” pickled jalapeños. They’re flavourful but mild so you can use a lot of them without their heat becoming overwhelming. If you use hot pickled jalapeños (and you’re sensitive to spicy food) you can chop them up and use less of them.

Use your favourite vegan cheese shreds. I like Daiya’s Cheddar Style Shreds (the Original kind) because they melt quickly and they’re widely available.

Tomato, Herb & Garlic

Cherry or grape tomatoes, sliced garlic, fresh or dried herbs, sea salt, and olive oil.

You can use fresh or dried herbs, depending on what you have. I used a dry Italian herb blend of rosemary, thyme, oregano, basil, marjoram, and thyme. Bruise hardy herbs like rosemary to release their flavourful oils before adding them.

Other topping ideas and variations

We also have a lovely potato & rosemary focaccia recipe on the blog. It’s a tidier looking version made in an 8” cast iron skillet.

You can make focaccia as simple or elaborate as you like. Other topping ideas are: olives, marinated artichoke hearts, roasted red peppers, shallots, sliced potato, roasted garlic, vegan pesto, and caramelized onions. Feel free to be creative or try multiple flavour combinations on divided sections.

Pizza dough

This focaccia dough is perfect for homemade pizzas, we used it in our Mediterranean pesto pizza recipe. For a thick pizza crust that’s eerily similar to Pizza Hut’s pan crust, liberally oil your pan/parchment paper before assembling and baking.

Using up leftovers (if you have any!)

Garlic toast

Cut leftover focaccia into slices, spread with garlic butter, and cook it butter side down in a hot skillet until it’s golden brown. Serve with spaghetti or other pasta dishes.

Croutons

Cube leftover (preferably slightly stale) focaccia. Add vegan butter or olive oil to a hot skillet. If desired, add some Italian herbs, minced garlic and/or garlic and onion powder. Add the cubed focaccia and cook, stirring often, until the croutons are golden brown and crisp. Use the croutons in a salad like our vegan crispy chick’n Caesar.

Using a stand-mixer vs. kneading by hand

You can knead focaccia by hand or in a stand-mixer. I prefer using a stand-mixer for bread because it’s much easier to keep the dough moist. When you knead by hand you use more flour to prevent the dough from sticking to your hands and countertop. Start by adding ¾ the amount of flour and then add more, using the minimum amount required to keep the dough workable.

Proofing yeast

Bread recipes often start with a proofing step (adding yeast and sugar to warm water and waiting for the yeast to froth and rise to the surface). It tests yeast to make sure it’s active. Proof your yeast if you’re not sure how fresh it is to make sure your dough will rise. If you’re using fresh yeast you can skip this step.

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Focaccia (Jalapeño Cheese and Tomato Herb)

• 
  Author: Brittany Mueller
• 
  Prep Time: 25 minutes
• 
  Cook Time: 25 minutes
• 
  Total Time: 2 hours, 30 minutes
• 
  Yield: 1 sheet pan (12-18 servings)
• 
  Category: Breads
• 
  Method: Baking
• 
  Cuisine: Vegan

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Description

Easy sheet pan focaccia with two different topping combinations: Jalapeño & (Vegan) Cheese and Tomato, Herb & Garlic.

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Ingredients

Focaccia

• 1½ cups (375 ml) warm water
• 1 tbsp (15 ml) sugar
• 1 tbsp (15 ml) active dry yeast
• 1 tsp (5 ml) salt
• 4½ cups (540 grams) all-purpose flour
• Olive oil, as needed

Toppings

Jalapeño & Cheese Option (1 full sheet pan)

• 1 cup (140 grams) pickled (tamed) jalapeños
• ½ cup (45 grams) vegan cheese shreds (I used Daiya)
• 4 cloves garlic, thinly sliced
• Optional: vegan Parmesan, to taste
• Sea salt, to taste

Tomato & Herb Option (1 full sheet pan)

• 1 cup (160 grams) halved grape or cherry tomatoes
• 4 cloves garlic, thinly sliced
• Fresh or dried Italian herbs (oregano, thyme, rosemary, basil, etc.), to taste
• Sea salt, to taste

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Instructions

1. In a large bowl or stand mixer, combine warm water, sugar, yeast, salt, and ¾ of the all-purpose flour. Mix to combine. Knead (by hand or in a stand mixer with a dough hook) until the dough is smooth and elastic (about 10 minutes), add remaining flour as needed to keep the dough from sticking.
2. Coat the dough ball with olive oil and place it in a large bowl covered with a damp kitchen towel. Leave to rise until doubled in size (about 1 hour).
3. Line a large baking sheet with parchment paper. Drizzle the parchment paper with olive oil.
4. After the dough doubles in size, punch it down. Flatten and stretch the dough to fit your sheet pan. Cover lightly with a sheet of plastic wrap and let rise until doubled in size (about 40 minutes).
5. While the dough rises, preheat your oven to 450°F (230°C) and prepare toppings.
6. After the dough has risen, add your choice of toppings. Use your fingers to thoroughly dimple the dough, pressing the toppings into the bread. Drizzle with olive oil and season with sea salt.
7. Bake focaccia until golden brown, about 25-30 minutes.

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Notes

Ingredient amounts for toppings options are for 1 full sheet pan. If you want to make 1/2 and 1/2, half the ingredient amounts.

Keywords: focaccia, vegan focaccia, jalapeño cheese focaccia, tomato herb focaccia

The post Focaccia (Jalapeño Cheese and Tomato Herb) appeared first on I LOVE VEGAN.

Tuck into this Vegan Chocolate Banana Bread made with a simple dairy-free and egg-free batter swirled together into a beautiful marbled pattern. Topped with plenty of vegan chocolate chips this loaf makes for a decadent sweet breakfast treat! Oil-free option included. Jump to Recipe

If you like Banana Bread in general and the chocolatey kind in particular, then I have a treat for you today! Marbled Vegan Chocolate Banana Bread, ladies and gents! Doesn’t marbling just make everything look better? And honestly, the looks DO matter, especially when we’re talking sweet and decadent vegan treats! This gorgeous Chocolate Banana Loaf combines the goodness of dark chocolate and ripe bananas to form a loaf of sliceable banana bliss.

Continue reading: Marbled Vegan Chocolate Banana Bread

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This deliciously creamy and rich Vegan Peanut Stew makes for a warm and comforting weeknight meal that’s super easy to make using just One Pot. Gluten-free, soy-free, dairy-free, oil-free option and plant-based! 

Today we are gonna stir some peanut butter into a kidney bean stew and trust me, you will love it! Enter – Vegan Peanut Stew!

I know peanut butter and kidney beans might sound like a strange combination but you have to trust me when I say it’s amazing. If this is the first time you ever make a peanut-based stew or curry, you’re in for a delicious treat.

This unique peanut, tomato, and coconut milk-based stew is so incredibly flavorful, super comforting, and is truly a hug in a bowl. The nutty peanut flavor lends itself beautifully to the creamy sweet kidney beans and served over some rice, this hearty vegan stew surely makes for a nutritious meal perfect for weeknights.

Why this Peanut Stew will be your new One Pot weeknight dinner fave:

While most peanut stews out there are more West African-inspired dishes, made with chicken, I am adding kidney beans to this dish to make it vegan and plant-based, but I promise you won’t even miss the meat. You’re going to fall in love with this rich and flavorful peanut stew!

This is the kind of vegan comfort food that is perfect for a cozy night in, curled up on the couch under a big soft blanket.

Another thing I truly love about this vegan kidney bean stew recipe is that it is extremely easy to make using just one pot, so next to no dishes!  It is also packed full of healthy ingredients like bell peppers, carrots, broccoli, and protein-packed kidney beans. We should all eat more of those!

The combination of natural peanut butter and coconut milk lends this stew a creaminess that you will LOVE and that really brings out the exciting flavors we incorporate.

Ingredients for making Vegan Kidney Bean Peanut Stew:

• Peanut Butter – used as a thickener and for flavor, it lends this stew a creamy richness that seems almost decadent. I use smooth peanut butter for this recipe. If you don’t mind the chunks, you can use chunky. You can also use almond butter or use sunbutter to keep it nut-free
• Kidney Beans – canned, or soaked and cooked. Make sure to rinse and drain them well if using canned. Or use other beans of choice
• Spices – chilli powder for some heat, and Indian curry powder for that mild warming flavor. You can use, garam masala, Jamaican curry powder, berbere or Baharat instead (all of these blends can be made at home and the recipes are in my second book). This stew is mildly spiced, but if you want a bit more kick, add more chili and/or some red pepper flakes.
• Herbs – oregano and thyme – use more or less according to your taste.
• Vegetables – carrots, bell peppers, broccoli, and diced tomatoes. You can add other veggies – see tips section.
• Coconut milk – opt for full-fat for the ultimate creaminess.

Tips and substitutions for making kidney bean peanut stew:

• To take this stew into an African direction, you can add more peanut butter and maybe a splash more broth, should your gravy become too thick. Also add a scotch bonnet pepper.
• For a fall/winter version, you could also add in some diced roasted leftover sweet potatoes or squash, if you have any.
• Toss in some spinach, swiss chard, or even kale or fresh chopped collard greens for extra flavor, color and superpower phytonutrients.
• Broth can be used instead of oil when sauteing the onions for an oil-free stew.
• African-Style Peanut Stews usually get topped off with a generous sprinkle of fresh cilantro and some chopped peanuts and you can go that way for sure. For my creation, I also like to add a squeeze of fresh lime juice. Something about that hint of sour really helps cut through the richness and it goes so well with the savory tomato and sweet nutty taste of the peanut butter.

How to make One-Pot Vegan Peanut Stew with Kidney Beans:

Heat oil or broth in a skillet over medium heat, add onion and sautee them until golden.

Add all the spices and herbs and stir into the onions for few seconds. Add in the peanut butter and mix it in.

Now, add in the diced tomatoes and veggies and mix in, letting everything come to a simmer.

Add the coconut milk, rinsed and drained kidney beans, salt, sugar and water and mix well.

Cover and cook for 13-15 minutes or until the veggies are cooked to preference.  I like to add some broccoli halfway through the cooking time. I add them in a bit later so that they don’t lose their color and I also do not mind it being a bit on the crunchy side. Add it in earlier if you want yours fully cooked, or break it into even smaller florets.

Taste and add more salt or sugar to taste. Garnish with cilantro and lime juice.

How to Store Vegan Peanut Stew

This recipe holds up extremely really well both in the refrigerator or freezer. You can refrigerate this peanut stew for up to 3 days or freeze it for up to a month!

What to serve with this vegan kidney bean stew:

This peanut stew tastes amazing as is but I love serving it with a side of garlic bread,  gluten-free naan, chickpea flatbread, cauliflower flatbread, rice or cooked grains. You could serve it with cauliflower rice to cut down on the carbs.

More Vegan One-Pot Recipes from the blog:

• Instant Pot Vegan Lentil Mushroom Stew 
• IP Lentil Chili. GF
• Mushroom Wild Rice Soup. GF
• Lasagna Soup with Red lentils.  – So Easy
• IP Potato Chickpea Soup. GF

The post Peanut Stew with Kidney Beans & Coconut Milk – Vegan appeared first on Vegan Richa.

Tenderstem® Bengali Split Pea Curry with Caramelised Shallots

This is a curry that isn’t full of heat, but rather full of flavour.

Making a curry from scratch can seem a daunting task, but this recipe is easy enough to make on a Friday night without causing any stress! It’s also a really healthy option, too, as it’s full of protein from the split peas and packed with nutrients from the Tenderstem® broccoli.

Preparation time
10 minutes

Cooking time
35 minutes

Serves 4

Ingredients

• 1 large onion, roughly chopped
• 2-3 cloves garlic, peeled and sliced
• 2cm piece fresh ginger, roughly chopped
• 2 tbsp vegetable oil
• 200g yellow split peas
• 200g Tenderstem® broccoli, sliced into 3cm pieces
• Small bunch coriander, roughly chopped
• Freshly ground black pepper & sea salt

For the spice mix:

• 2 tsp cumin seeds
• 2 tsp fennel seeds
• 2 tsp fenugreek seeds
• 2 tsp mustard seeds
• 2 tsp nigella seeds
• 1-2 tsp dried chili flakes, to taste

For the caramelized shallots:

• 300g shallots, peeled and cut into thin slices
• 3 tbsp vegetable oil

Method

1. Make the spice mix by dry frying the all the spices together for a minute or so. As soon as you smell their aroma wafting up strongly from the pan tip them into a pestle and mortar and roughly grind. Set aside.
2. Puree the onion, garlic and ginger in a food processor until smooth, adding a tablespoon or so of cold water to help this process along if necessary.
3. Heat the oil in a large heavy based pan and gently fry the onion, garlic and ginger puree until soft and translucent. This should take around 10 minutes.
4. Add the ground spices and fry for a further couple of minutes before adding the split peas. Pour in enough boiling water to cover the peas by about 3cm and bring up to a simmer. Cook, uncovered, for 20 minutes stirring from time to time. You may need to add a little more water towards the end if it is looking a little dry.
5. Whilst the curry is cooking, caramelise the shallots by stir frying with the oil in a large frying pan or wok over a medium high heat. Cook until golden and crisp, then drain on kitchen paper. Set aside.
6. Stir the Tenderstem® broccoli through the curry and continue to cook for around 5-8 minutes or until it is tender but with a little bite.
7. Serve the curry topped with the caramelised shallots and sprinkled with the coriander. Great served with plain rice or naan bread.

Recipe courtesy of Tenderstem Broccoli 

The post Tenderstem® Bengali Split Pea Curry with Caramelised Shallots appeared first on Vegan Life Magazine.

Easter Carrot Cake

This Easter Carrot Cake by Violife is the perfect way to celebrate Easter.

Prep time: 20 mins
Cooking time: 30 mins
Serves: 6

Ingredients
For the icing:

• 2 packs Violife Creamy Original
• 100g coconut flakes
•  60ml oat milk
• 2tsp lemon juice

For the cake:

• 250ml jar coconut oil, melted
• 300g light brown sugar
• 1 ½ tsp vanilla essence
• 210ml oat milk
• 420g plain flour
• 1 ½ tsp baking powder
• 1 ½ tsp bicarbonate soda
• 1 tsp cinnamon
• 1 tsp ginger
• 1 tsp ground nutmeg
•  1 orange, zest only
•  4 medium carrots, grated
•  Edible flowers, for decorating
•  Baked coconut flakes, for decorating

Method

1. Heat the oven to 180°C/350°F/Gas 4 and grease 2x 20cm cake tins with coconut oil and line the base with baking paper.
2. Whisk together the oil and sugar, then add the vanilla essence and oat milk.
3. Combine the flour, baking powder, soda, spices and orange zest in a separate bowl before adding the dry mixture to the wet mixture and stir well. Stir in the grated carrot.
4. Divide the mixture between the tins and bake in the oven for 25-30 mins until a skewer inserted into the middle of the cake comes out cleanly. Then take out and let cool completely.
5. To make the icing, mix all of the icing ingredients together in a mixer until you have a fluffy frosting.
6. Once cooled, spread half the icing on top of one of the cakes and then place the other cake on top.
7. Decorate the topping of the cake with the rest of the icing and sprinkle with coconut flakes and edible flowers.

Recipe courtesy of Violife 

The post Easter Carrot Cake appeared first on Vegan Life Magazine.

Popular soup producers launch vegan soup range

Baxters is launching their first-ever tinned plant-based soup. The new range is perfect for those looking for a convenient, vegan-friendly meal option.

Inspired by traditional recipes from around the world including Mexico, Sri Lanka and India, the new additions have been specially developed to be bursting with natural and wholesome flavour whilst using only fresh, healthy and natural ingredients.

The three flavours available include Jackfruit, Three Bean & Chipotle, Sri Lankan Sweet Potato and a Butternut Squash & Lentil Dhansak and have been created by Baxters very own development chef, Darren Sivewright, and use the same high-quality ingredients and methods the brand is synonymous with.

European marketing director for Baxters Food Group, Lorraine Rothwell, commented: “At Baxters, we’ve always championed new and innovative products. From being the first brand to introduce twist – off jar lids for our preserves in the 60’s to developing the first-ever vegetarian specific tinned soup range in the 80’s, innovation is at our core. So, we’re excited to launch our first ever Plant-Based range to the market.”

“Creating this range is something we’ve been working on for a while. Not only did we want something that was vegan friendly, but we wanted to showcase our commitment to introducing new and exciting recipes that also provide plenty of flavour and nutrients.”

The variants that are now available at Tesco price at £1.55, with further listings to follow later in the year.

The post Baxters Launch Vegan Soup Range appeared first on Vegan Life Magazine.

These easy Vegan Coconut Caramel Energy Balls are a healthy 3 ingredient snack that you can whip up in minutes in your food processor. Samoa  Cookie Bites in 5 mins! Naturally sweetened, paleo, and the perfect healthy treat both kids and adults will love. Jump to Recipe

To make these healthy date caramel coconut balls, all you need is a food processor and 4 ingredients, one of them being salt, so it’s really more like 3 ingredients. No baking required!

They are wonderfully soft and creamy and taste a bit like salted caramel candy / samoa cookies! thanks to the combination of toasted coconut and fiber-rich dates. A healthy snack I feel good about reaching for any time. These babies are wholesome and decadent at the same time!

Continue reading: Vegan Coconut Caramel Energy Balls (Coconut Caramel Bites)

The post Vegan Coconut Caramel Energy Balls (Coconut Caramel Bites) appeared first on Vegan Richa.

Tofu noodle soup hits the spot when you want comfort food that feels nourishing and restorative, not heavy. It’s a vegan alternative to chicken noodle soup that checks all the same boxes nutritionally and for lack of a better word, spiritually. You know, tofu noodle soup for the soul or something like that?

It’s a cozy and familiar meal for when the weather’s rainy, the world feels gloomy, or you’re feeling unwell. It’s best served when you’re curled up on the couch with a feel-good movie or TV show.

Cravings for tofu noodle soup rarely hit when you’re up to heading to the grocery store. Thankfully it’s a soup that suits rummaging through your fridge and cupboards to use what you have.

The real focus of tofu noodle soup is right there in the name: tofu, noodles, and broth. But you can throw in a few vegetables for added nutrition and to increase that “healing feeling”.

No vegetable is really essential, but carrots and celery are a classic addition that you’re likely to have on hand. I’ve also included mushrooms, kale, and frozen peas in the recipe. Chopped spinach, bok choy, or even broccoli are suitable additions too. If you have it, add a squeeze of fresh lemon to brighten up the flavours.

Preparing the tofu is simple. Cut firm or extra-firm tofu into thick slices before giving it a quick press. The purpose of pressing the tofu is to dry the outside (and draw out a little moisture) to prevent it from sticking in the pot. Cube it, add some soy sauce, and mix gently until the soy sauce is fully absorbed. Brown the tofu in a little olive oil before adding the vegetables and broth.

While this recipe is for tofu noodle soup, you could swap the tofu for chickpeas or chopped vegan “chicken” (not the breaded kind.) Tofu puffs or cubed store-bought spiced/marinated tofu are also suitable options.

Cook the noodles separate from the soup and add them just before serving. If you add them right away they’ll continue soaking up the broth until there’s none left and the pasta is mushy. Fusili is my pasta of choice but farfalle (bow-ties), shells, and broken spaghetti-type noodles all work well.

For speed and simplicity I use store-bought vegetable or “no-chicken” broth or bouillon cubes/powder. Be sure to use one you like because the flavour of the soup will lean heavily on the one you choose. If you have homemade broth on hand, all the better!

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Tofu Noodle Soup

★★★★★
4.8 from 8 reviews

• 
  Author: Brittany Mueller
• 
  Prep Time: 20 minutes
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  Cook Time: 25 minutes
• 
  Total Time: 45 minutes
• 
  Yield: 6 servings
• 
  Category: Soup
• 
  Method: Sautéing and Simmering
• 
  Cuisine: Vegan

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Description

A hot bowl of tofu noodle soup hits the spot when you’re feeling under the weather. Quick and easy to prepare.

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Ingredients

• 1–2 tbsp (15–30 ml) olive oil, divided
• 1 350g block extra-firm tofu, pressed and cut into cubes
• 2 tbsp (30 ml) soy sauce
• 2 cloves garlic, minced
• 1/2 cup sliced carrot (approximately 1 carrot)
• 1/2 cup sliced celery (approximately 1 rib)
• 1 cup (40 grams) kale, stems removed, finely chopped
• 1 cup sliced cremini mushrooms (approximately 5 mushrooms)
• 1/2 tsp (2.5 ml) ground ginger
• 6 cups (1500 ml) vegetable broth
• ½ cup (50 grams) frozen peas
• 2 cups (170 grams) uncooked pasta (fusili, farfalle, etc.)

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Instructions

1. Cook pasta according to package instructions. Drain and set aside.
2. In a medium-sized bowl, pour soy sauce over cubed tofu. Mix gently until the tofu absorbs the soy sauce.
3. Heat 1/2 of the olive oil in saucepan over medium-high heat, add tofu and sauté until evenly browned on all (or most) sides.
4. Move the tofu to one side of the pan. Add remaining olive oil and add minced garlic. Cook for 1 minute, do not brown. Add carrot, celery, kale, mushrooms, and ground ginger. Stir and cook for 3 minutes.
5. Add the vegetable broth and simmer for 5 minutes.
6. Add frozen peas and simmer for another 3-5 minutes, or until the vegetables are just tender.
7. Taste and adjust seasoning.
8. Keep pasta and soup separate until ready to serve. Divide cooked pasta into bowls and top with hot soup.

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Notes

Storing leftovers: Store leftover pasta and soup separately. Combine just before serving.

Keywords: tofu soup, tofu noodle soup, tofu soup recipe

The post Tofu Noodle Soup appeared first on I LOVE VEGAN.

This creamy Thai inspired Vegan Red Lentil Sweet Potato Curry features red curry paste, healthy coconut milk and plenty of veggies. It’s all made in just one pot, gluten-free and perfect as a quick weeknight dinner!

Nothing better than ending a long workday with a good book and a bowl of something cozy and comforting like this red lentil sweet potato curry. It’s easy to put together, it’s got that thick and creamy texture that coats the spoon just perfectly and has just the perfect balance of sweetness, acidity, and spiciness.

We have sweet potato or potato and red lentils, both of which are hearty but won’t weigh you down, and they are swimming in a creamy fragrant coconut milk broth that’s rich with Thai red curry paste and spicy ginger. I think this might just be the ultimate vegan red curry! This red lentil sweet potato curry needs only 1 Pot, can be made ahead of time and is freezer-friendly. Weeknight dinner win and also naturally gluten-free!

Continue reading: Vegan Red Lentil Sweet Potato Curry

The post Vegan Red Lentil Sweet Potato Curry appeared first on Vegan Richa.