Sentences with phrase «months have been vegan»

Not exact matches

«But I felt so great after, that I've been [vegan] for more than six months now.»

Since then, Tesla has been working with PETA, and this month, the company will be launching the highly anticipated Model X electric SUV with a fully vegan interior, including the vehicle's seats, gear shift and steering wheel.

For the past 2 months I have been eating vegan because when I would eat animal products I would get a really upset stomach.

A good friend introduced me to your book and Blog and I have been vegan for 3 months now and loss nearly 3 stone, 4 lbs to go.

My husband and I have been vegan for just over 3 months, and we haven't felt deprived one bit - thanks in large part to YOU!

a couple months ago, when my brother was visiting, he said that i should come up with a vegan potato salad using yams (since giving up potatoes we have all started substituting them with white yams).

Ok, can I just say this looks AMAZING?!!! I've been playing around with dairy - free recipes during the past few months since our babe is sensitive to milk, and I'm so happy that you've found a way to make a vegan cheesecake!

I took part in this campaign last month sharing my Vegan Green Curry recipe, but if you didn't have a chance to check that out, let me share what it's all about.

I have been a vegan for almost 2 months and never knew this stuff could taste so good.

Until this month, I never set out with the intention of writing a vegan recipe, but as I reviewed my recipes, I found that I had accidentally created four soup recipes that were vegan.

i've been a vegan for a month so far and i'm so glad to have found this recipe!

My new version is admittedly still very processed with store bought Vegan cheeses but with my work schedule this month and my close proximity to no less than 5 health food grocery stores, I've splurged on convenience and taste for this recipe re-do.

I've been trying to eat entirely vegan the last month and this was by far the best dish out of the dozens I tried.

With so many distributors present at the event, we have no doubts that supermarket shelves are going to be seeing a lot of new vegan products in the coming months, especially places like Walmart and Target, who are starting to actively stock more plant - based foods.

My husband and I have been vegan for only about a month now, so I'm still really learning the ropes.

I have a pop - up restaurant (kinda like a supper club) that does themed dinners once a month and we are doing Vegan this month.

I just wanted to say that we are newer vegans, only have been for about 5 months.

I haven't made a real pizza in quite some time — although last month I did make a vegan version of pizza on whole wheat pitas with a vegan cheese sauce I made from scratch, that was quite delicious!

I've been vegan for about 2 months now — going from a very heavy meat diet.

What a coincidence... we are going to be in PA next month, and I've been mapquesting our route, trying to figure out how we WILL fit in a visit to Vegan Treats.

Every Grain of Rice — authentic Chinese home - cooking Breakfast for Dinner — sweet and savory breakfast combinations re-purposed for dinnertime The Little Paris Kitchen — classic French cooking made simple enough for every day by TV star Rachel Khoo Sicilia in Cucina — gorgeous, dual - language cookbook focused on the regional flavors of Sicily Venezia in Cucina — sister book to Sicilia in Cucina, but focused on Venice Vegetable Literacy — highly informative vegetable cookbook / encyclopedia, a great resource for enthusiastic kitchen gardeners The Chef's Collaborative — creative recipes from a number of chefs celebrating local, seasonal produce Home Made Summer — a sequel to Home Made and Home Made Winter, packed with simple, summery recipes that make the most of the season's bounty Try This At Home — a fun introduction to molecular gastronomy techniques through the ever creative eyes of Top - Chef Winner Richard Blais Cooking with Flowers — full of sweet recipes that can be made from the flowers in your neighborhood, like lilacs, marigolds, and daylilies Vegetarian Everyday — healthy, creative recipes from the couple behind Green Kitchen Stories The Southern Vegetarian — favorite Southern comfort food classics turned vegetarian by the folks at The Chubby Vegetarian Le Pain Quotidien — simple soups, salads, breads, and desserts from the well - loved Belgian chain Live Fire — ambitious live - fire cooking projects that range from roasting an entire lamb on an iron cross to stuffing burgers with blue cheese to throw on your grill True Brews — a great, accessible introduction to brewing your own soda, kombucha, kefir, cider, beer, mead, sake, and fruit wine Le Petit Paris — a cute little book of classic sweet and savory French dishes, miniaturized for your next cocktail party Wild Rosemary & Lemon Cake — regional Italian cookbook focused on the flavors of the Amalfi coast Vedge — creative, playful vegan recipes from Philadelphia's popular restaurant of the same Full of Flavor — a whimsical cookbook that builds intense flavor around 18 key ingredients Le Pigeon — ambitious but amazing recipes for cooking meat of all sorts, from lamb tongue to eel to bison Pickles, Pigs, and Whiskey — a journey through Southern food in many forms, from home pickling and meat curing to making a perfect gumbo Jenny McCoy's Desserts for Every Season — gorgeous, unique desserts that make the most of each season's best fruits, nuts, and vegetables Winter Cocktails — warm toddies, creamy eggnogs, festive punches, and everything else you need to get you through the colder months Bountiful — produce - heavy, garden - inspired recipe from Diane and Todd of White on Rice Couple Melt — macaroni and cheese taken to extremes you would never have thought of, in the best way possible The Craft Beer Cookbook — all your favorite comfort food recipes infused with the flavors of craft beers, from beer expert Jackie of The Beeroness

I have been pinning many homemade vegan ice creams for the summer months, especially Sondi's Vegan Dulce de Leche (she has a new ice cream flavour every Friday), Alissa's Peanut Butter Chocolate Covered Pretzel Banana Ice Cream and Sofia's Chocolate Amaretto Ice Cream with Cherry Svegan ice creams for the summer months, especially Sondi's Vegan Dulce de Leche (she has a new ice cream flavour every Friday), Alissa's Peanut Butter Chocolate Covered Pretzel Banana Ice Cream and Sofia's Chocolate Amaretto Ice Cream with Cherry SVegan Dulce de Leche (she has a new ice cream flavour every Friday), Alissa's Peanut Butter Chocolate Covered Pretzel Banana Ice Cream and Sofia's Chocolate Amaretto Ice Cream with Cherry Sauce.

I am being 100 % serious when I say this vegan oatmeal bowl has been my breakfast or lunch for the past month.

-LSB-...] I'd like to share the Vegan Pumpkin Pie Energy Bars (serves 8) that I found over on Nutritionist in the Kitchen and have been a BIG hit in this house this month.

Now I've been vegetarian for almost 2 years now and vegan for 10 months.

I've been vegan for 8 months.

I've been transitioning to vegan for the past month and come to your site often for fresh recipes to try!

My husband and I became vegans 3 months ago, and I would be lost without your blog!

I have a friend coming over this weekend that is doing a Vegan cleanse for the month of January!

Hi Susan, I am a new vegan, 3 months now, and have recently found your blog.

For the past seven years she has been fluctuating between a vegetarian and vegan diet, and has been striving to live a Paleo lifestyle for the past three months.

Having spent 6 months in South America before becoming Vegan, I was obsessed with this stuff, so good to see an alternative and I can't wait to give it a go.

I wish I went vegan earlier (I have been for 7 months), but I will never go back!

Considering I am going to be training like crazy over the next few months for my first ultra marathon, I thought it would be a good idea to share with you some of my Vegan eats that are fuelling me through training!

I have been vegan for about 6 months now and I am so happy I discovered you.

I went Vegan about 8 months ago now and that is one of the biggest ways I have honored my body.

They are the best thing I've eaten in the last seven months since becoming a gluten - free vegan.

I should have left this comment way earlier since I have been making these for months and everyone I give a batch to, vegan and non-vegan alike, loves them too.

I haven't found a better one after being vegan for a few months.

But, wouldn't you know it, this is my second vegan post in as many months, and I'm just getting started.

These decadent Maple Syrup drenched Blondies are just one of so many recipes that I've tried in the past few months from her newest book «Vegan with a Vengeance» from Da Capo Lifelong Books Born and raised in Brooklyn, Isa Chandra Moskowitz began her vegan cooking journey over two decadesVegan with a Vengeance» from Da Capo Lifelong Books Born and raised in Brooklyn, Isa Chandra Moskowitz began her vegan cooking journey over two decadesvegan cooking journey over two decades ago.

I had the excruciating task of trying out a few recipes last month from Fran Costigan's «Vegan Chocolate» It was tough.

The recipe you're about to see is compliant with any personal health goals you have for this month, including being gluten - free, dairy - free and vegan!

Vegan has clearly been the retail focus of the last six months with many UK supermarkets launching ranges across chilled grocery and food to go fixtures.

I'm vegan, and have been wheat free for 3 months.

I've been vegan for about 2 months and it was the best life style change!

We are publishing on our website (which receives 5000 + hits every month) vegan recipes for Passover and would love to feature your «Vegan Matzo Ball Soup with Spring Vegetables» revegan recipes for Passover and would love to feature your «Vegan Matzo Ball Soup with Spring Vegetables» reVegan Matzo Ball Soup with Spring Vegetables» recipe.

What I hope to do is provide you with a simple list of cheap, healthy, vegan protein sources we can easily incorporate into the diet without having to source special ingredients from outer Mongolia or spend a months rent on the grocery bill.

My idea the last couple months has been to take some of my favorite tried - and - true recipes, whether they be from here on my blog, or favorite blogs or cookbooks and make them gluten free, refined sugar free, and sometimes vegan and share them with you.

I have been working towards a vegan diet but I have always fallen back into eating cheese / dairy / eggs after a few months.