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3 Ways the Meat Industry Harms PEOPLE by Lindsay O’Donnell + Roasted Red Pepper Pasta

February 6, 2020 By julia

Meet Lindsay!

She’s inspired me over the last few years by putting out motivating, quality content at first, and then by her personable way of reaching people and simply making everyone feel loved and support. She is AWESOME.

 Lindsay O’Donnell  is celebrating her 20th anniversary as a vegetarian and 10th anniversary as a vegan! She is the owner of @PiquantMarketing, a Vancouver-based agency that builds community around food brands that promote health, sustainability, and food innovation. She also runs @lindsayisvegan, a vegan-activist account that focuses on the impact our food choices have on our planet and each other.

By Lindsay:

3 Ways the Meat Industry Harms People

When it comes to the meat industry, people will often say their motivation for going vegan is how destructive mass animal agriculture is to our environment. Or how utterly cruel it is for the animals. Maybe they might be doing it for their own personal health.

Each of those reasons on its own is enough to make you want to reach for tempeh instead of pork chops.

But the meat industry is also incredibly harmful to us and our communities.

  • Slaughterhouses Increase Crime Rates

Even though The Jungle is a book that is more than 100 years old, it is still incredibly effective at painting a picture of inside slaughterhouses. It’s a place where exploitation is the norm and unsafe situations are common for the sake of ‘efficiency’. It also makes it easy to see how these types of environments desensitize its workers. It all makes a 2009 study that linked crime rates and the presence of slaughterhouses entirely believable.

The study looked at data from 1994-2002 and found that all things consistent (education levels, income, immigration, etc.), the presence of slaughterhouses increases crime rates in the communities they are in. And not just petty crimes but violent crimes like murder, rape, and assault.

This has since been dubbed ‘The Sinclair Effect’ after The Jungle author who so accurately captured the trauma of working in a slaughterhouse.

  • Slaughterhouses Exploit Our Most Vulnerable People

We often argue that we need to be protecting our most vulnerable creatures, not exploiting them. And we’re often talking about the animals who are exploited for their bodies.* But this multi-billion dollar industry often harms vulnerable people too. People who work at ‘processing facilities’ or slaughterhouses are often illegal immigrants or people who are less empowered to fight for their basic human rights.

Recent raids in the USA have shown that slaughterhouses are filled with illegal immigrants who are asked to process animals at alarming rates. Reports have also shown that employees are pressured not to report injuries or illnesses that are caused by unsafe working conditions and unsafe expectations. Often, workers aren’t given sick leave or are fearful of losing their jobs altogether so they continue to work for little pay (the average annual pay for a meat or poultry work was about $26,000 a year in 2014).

  • It Is Bad for the Economy

*Gasp* I brought up the economy! What about all of the people who work in the meat industry! What about our farmers?!? I’ve always hated that argument because economies are always evolving. (Ask Blockbuster.) And to prevent change for the sake of nostalgia or to maintain the status quo that is no longer productive is ridiculous.

A 2016 study found that if we continued our current trend of eating meat, it would cost the US economy between $197 billion to $289 billion a year. And it would cost the global economy $1.6 trillion a year, all by the year 2050.

How? Marco Springmann and his colleagues at the University of Oxford looked at climate change and health care costs. In fact they even calculated that if the world went vegan, every person in the US would save approximately $1,600 a year both directly and indirectly through health care and climate change costs.

At this point, I can’t think of any reason not to go vegan and ‘I love bacon’ or ‘I could never give up cheese’ is starting to seem like an even more pathetic excuse. Especially since being vegan has never been more delicious, easy, or satisfying!

*Sound familiar? Spend some time reading about the link between veganism and feminism to have your mind blown! 

Recipe: Roasted Red Pepper and Mint Pasta with Pistachios

(Serves 4)

All of December I’m usually hosting, drinking, and eating decadent, delicious food. So for me, January is all about simplifying. I’m usually really busy with work and getting back into routines so I am all about tasty recipes that are fast, simple, and made with ingredients I already have on hand.

I LOVE this recipe. You can make it in about 20 minutes and the colours are so bright and sunny and I love all the flavour notes that blend together so beautifully.

Ingredients:

  • Pasta for 4 people
  • 4 red, yellow, or orange bell peppers
  • 4-6 stems of fresh mint
  • Juice from ½ a lemon
  • 3 cloves of garlic
  • 4 tbsp. nutritional yeast
  • ½ cup pistachios
  • ½ cup of olive oil
  • Dash of salt

Instructions:

  • Slice and pit the peppers, drizzle with olive oil and then sprinkle with some salt before putting them in the oven on broil for 15-25 minutes until the edges are blackened
  • When the peppers are almost done, start cooking that pasta
  • Put the rest of the olive oil in the blender with the chopped garlic and blend until the garlic is nice and blended
  • Add the peppers, yeast, salt, lemon juice, and mint to the blender and mix until smooth
  • Then add the pistachios for just a few seconds (I like them chunky in the sauce but you can blend for longer)
  • Taste and add more salt or mint depending on your preference
  • Mix the freshly cooked pasta with the sauce and top with any remaining fresh mint you have!

If you make this tag @lindsayisvegan @piquantmarketing @hookedonplants !

Check out @8020plants for all the help you need for going plant based

Filed Under: Uncategorized Tagged With: go vegan, lindsay is vegan, piquant marketing, vegan talk

Mushroom Mylk | Maple Vanilla Chaga Almond Milk

January 21, 2020 By julia

This mushroom mylk is foamy, a little sweet, creamy, and packed to the brim with benefits + antioxidants.

… taken to the NEXT LEVEL with Stay Wyld Organics Chaga mushroom powder.

It foams nicely for that next latté… or just pour yourself a big glass for the dipping experience paired with Peanut Butter Quinoa Cookies, Chickpea Coconut Cluster Cookies, Chocolate Oatmeal Cookies, or these One Bowl Breakfast Cookies.

Now might be a good time to introduce you to a new mushroom biz I’m a part of:

Stay Wyld Organics!

I’ve always been amazed by the benefits of the fungi family, so I’m very excited to be a big part of Stay Wyld and all that it stands for.

These medicinal mushrooms are steam extracted, North American grown, organic, a blend of the fruiting bodies and mycelium, plus they come in plastic-free packaging!

Chaga, Cordyceps, Lion’s Mane, Reishi, and Turkey Tail.

Check out all of the benefits on the site! (Use ‘Julia10’ for the 10% discount)

I throw a mix of the powders in my smoothies, lattés, overnight oats, energy balls, cookies, you name it!! You can’t even taste the mushroom powders (I usually put 1/3 cup mix of all 5 mushroom powders in our smoothie every day).

More about Stay Wyld will be coming soon… but for now, enjoy this Chaga mylk.

Chaga has the highest ORAC score (the measure of antioxidant potency) of any superfood. Antioxidants combat free radicals in the body, preventing inflammation and disease.

Get it in ya!


Maple Chaga Almond Milk
 
Save Print
Prep time
5 mins
Total time
5 mins
 
Easy nut milk recipe for your next latté, packed with mushroom benefits!
Author: Jules
Recipe type: Drinks
Serves: 2 litres
Ingredients
  • 1½ cups almonds, soaked in water overnight, then strained
  • 1½ to 2 litres of water
  • 2-3 tsp chaga powder (using Stay Wyld Organics)
  • 2 tsp vanilla
  • 1 tsp cinnamon
  • 1-2 tbsp maple syrup
  • ½ tsp salt
Instructions
  1. Add the almonds and water to the blender. Blend on high for 30 seconds.
  2. Strain into a big bowl through a nut milk bag.
  3. Pour the strained milk into the blender again, and add in the rest of the ingredients.
  4. Blend for another few seconds.
  5. Pour into your fave milk jar (or mason jar), and store it in the fridge for up to 5 days
3.5.3226

Making this? Tag @staywyldorganics @hookedonplants 

Need a guide towards a plant-based lifestyle?  Try the 80/20 Plants Program

Check out my e-book (your new vegan handbook) AKA …all you need for a #PlantsForAWeek mini challenge.

For more inspiration and info on eating plant-based, sign up to my emails for bi-weekly inspiration, recipes, plus a free PDF on How to Get Hooked On Plants!

Filed Under: Drinks, Uncategorized Tagged With: almond milk, antioxidant recipe, easy recipe, homemade milk, maple chaga milk, maple mushroom milk, medicinal mushrooms, mylk, plant milk

Meet Amy + her Velvet Underground Hazelnut Brownies

January 7, 2020 By julia

I’m excited to have Amy from Velvet Underground Cafe here this week to write a guest post.
I’m totally in love with all that she’s doing with Velvet Underground (it’s a must-stop when you’re here in Whistler) from the food, to the vibe, to the fun clothes and local product zone. I’ll let her introduce her rad self.
“Hello hooked on plants family!
My name’s Amy and I’m the owner and founder of Velvet Underground in Whistler BC.
We are a plant-based cafe, a second hand and vintage clothing store, and we are obsessed with reducing our environmental footprint on this beautiful planet. We consider ourselves a community, and a movement more than a store.
I grew up on a farm as an “animal lover” that still ate animals!
I even had pet cows and sheep but I just hadn’t made the connection that those same animals I loved I was also eating! It’s a weird feeling to think back to those times and try and understand my mentality around-consuming animal products.
Like many, I thought, it is what we as humans are supposed to eat.
And I get it, in some cultures – in snowy arctic climates – where vegetation is limited, they probably did need to eat meat and animal products, but in this day and age we can walk into any store and buy whatever our heart desires year-round!
I realized that we have the ability to thrive on a plant-based diet, so bit by bit the pennies started dropping.
Another huge deal breaker for me was the environmental impact animal agriculture has on the planet.
That was the first thing that started to really open my mind up to this more conscious way of living. I was interested in the environmental aspect of minimizing the demand of fast fashion and instead consciously choosing second-hand everything in all my shopping habits.
The vegan thing was a natural progression from that.
It was a slow process though, all though I’ve been vegetarian and about 80% vegan for around 5 years I only became fully vegan about 2 years ago, and I haven’t looked back!
This way of life has not only made me feel healthier and more energetic, but also I honestly believe it raises your consciousness to a level I can’t begin to explain.
Through my cafe, I get so much joy from inspiring others to make the change and seeing how stoked they are to learn that they can have everything they would ever want to eat but made VEGAN!
It’s actually so great! 2020, what a time to be vegan!  
So in light of that, I wanted to share this recipe from our cafe. It’s one of my faves because it’s super chocolate-y, and decadent, uses up the nut meal we have as a bi-product from making fresh nut milk, and tastes like a real ‘treat yo-self’ kinda dessert!
Heat it up with berries and coco whip to really pimp it out!”
Check out 80/20 Plants for all the plant eating help.

HAZELNUT BROWNIES

Makes 12 brownies

INGREDIENTS

½ cup (8 tsp) chia blended and mixed with just enough water to make a gel

4 cups nut pulp (we use the leftover hazelnut and almond from our nut milk but you can sub regular almond meal for a similar result)

1 cup (100g) dutch cocoa

1 tsp sea salt

½ tsp baking soda

1 cup (170g) dark chocolate (we use east van roasters couverture dark chocolate)

½ cup of coconut milk

1/2 cup (125g) of coconut oil, melted

2 cups date puree: make this by soaking dried dates in warm water for half an hour or more, then blend

2 tsp vanilla extract

1 cup (170g) chopped hazelnuts

DIRECTIONS

1. Melt the coconut oil and chocolate together separately in a metal bowl over a pot of simmering water

2. Assemble all other ingredients together in a large bowl, then mix in the melted chocolate and coconut oil together

4. Transfer to a 10 x 8 (ish) baking dish tin (lined with baking paper)

5. Bake at 350 F for 50 minutes

6. Let cool and put in the fridge for 30 minutes or overnight so it can easily be cut. Then enjoy!

 

Filed Under: Dessert, Gluten Free, Hooked On People Interviews, Recipes, Snacks, Uncategorized, Veganism

Top 5 mistakes New Vegans Make + New Year’s Party Pizza Recipe | Plants First Nutrition Guest Post

December 29, 2019 By julia

Roslyn Kent AKA Plants First Nutrition: love her.

She loves plants, she’s a holistic nutritionist, she loves to adventure in the mountains, and she’s passionate about the environment, animals, and helping people achieve their most balanced and healthy self in a super informative, fun, approachable way. I have loved connecting with her over the last few years, and am constantly inspired by her deep knowledge and unique way of educating her community.

Plus, she’s now a part of the inaugural Wyld Trybe of Stay Wyld Organics, sharing the benefits of our newly launched medicinal mushrooms! (MORE coming on that in the next post)

She graces us with her knowledge and recipe development skills today.

Enjoy the read and the eats, and don’t forget to give her a follow, share this, tag her (@plantsfirstnutrition) and I.

From the amount of value she puts out to the world, she deserves all the love back to her.

1) Not eating enough calories:

A whole food plant based diet is naturally lower in calories, but typically higher in antioxidants, fiber, vitamins and minerals. This usually means that you can eat much more on a plant based diet compared to a standard American diet. Picture a stomach filled to the brim with vegetables. Now picture instead a stomach with 3 oz of steak and 1 tbsp of oil. The calories may be similar, but the volume is much different. This is a prime example of why you might feel more hungry on a plant based diet, and why it’s so important to not only increase the volume of food you eat, but the variety of food too. While you’ll want most of your daily food intake to come from carbohydrates, including leafy greens, fruit, whole grains, and starchy vegetables, it’s important to add in whole food forms of fat too, including nuts, seeds, nut butters, avocados, etc. as well as plant based protein (legumes, seeds, etc.) These will work to keep you feeling satiated. But the bottom line here is, if you under eat on a plant based diet, as with any diet, you’ll feel fatigued, lethargic, drained, and generally like sh*t. And not surprisingly, I see this a lot among new vegans. The common trend is to replace animal foods with plants, but the quantity on a plate often doesn’t increase. I don’t recommend counting calories on any diet, and especially not on a vegan diet, simply because it’s hard to overdo it, and you should be eating to feel full. If you choose to work with me, we can work together to up your food intake in a way that doesn’t feel like you’re always eating. Or maybe, you do like to eat, and that’s okay with you. We can work out something that fits your lifestyle, but the key here is to ensure sufficiency without filling your diet with processed foods.

2) Cutting out major food groups (without an allergy or sensitivity):

It’s one thing to be vegan. It’s another thing to be vegan, gluten free, lectin free, night-shade free, and nut free. I am not referring to food allergies, but instead the decision to avoid certain foods based on fear mongering and fat diet trends. All whole food plants are healthy, and all whole food plants can be healthfully incorporated into an everyday diet. No, lectins aren’t bad for you. No, a little oil every once in a while won’t kill you. No, gluten isn’t the enemy unless you’re legitimately celiac or sensitive, and no, night shades aren’t an issue unless you have severe inflammation in the body. The emphasis here is on whole food plant based, including all plants (unless sensitivities or allergies are at play) but leaving room for indulgences, vegan meat/dairy alternatives, and treats the other 20% of the time to keep life interesting and your soul happy. A vegan diet is not restrictive, but if you make it so voluntarily, you may run into issues and miss out on a variety of nutrients your body needs to thrive!

3) Eating too much raw food

Despite what you might have been told, vegans don’t just live off of salads. In fact, some vegans might not even be able to properly digest salad, let alone rough raw vegetables such as kale, celery, and carrots. You are what you eat, but even more so, you are what you digest, and if you can’t digest raw food, then why try to eat an abundance of it? Would it not make more sense to eat a variety of whole plant foods that are cooked and easier to digest until you can build up your ability to digest raw foods? Rabbits might eat raw carrots and Gorillas might eat raw leaves, but that doesn’t mean you should eat mostly raw if that’s not something your stomach or your intestines can handle. This will only contribute to indigestion, bloating, gas, and abdominal discomfort in the long run. Work with me to address your initial digestive concerns and we can work you up to a salad eating machine!

4) Not supplementing with the right things

It’s easy to think that a vegan diet is the be all, end all. And while I do in fact believe that it is by far the most healthy, sustainable, and animal friendly ways to live and eat, I do understand that it falls short of a few key nutrients. This isn’t because the plant kingdom is lacking nutrients, but instead, because our toxic world changes the way we digest food and the ability to get certain nutrients from our food. For example, you’ve probably heard that a vegan diet is lacking B12. This is true in a way, but only because B12 is created by bacteria, and the conditions in which we grow food are now so sterile, there’s no opportunity for B12 to proliferate in vegetables. Our guts make a small amount, but not enough to be sufficient for a lifetime. Animal eaters can get B12 from eating animal flesh, but again, the amount has decreased due to antibiotic use and sterilization of the gut—even cows are given B12 shots today to up the concentration of B12 that ends up in the beef on your plate. 

I often hear of first time vegans feeling fantastic after one month of being vegan, but after 4-6 months, they feel fatigued and exhausted, all the time. This is usually due to one of a few things: inability to digest certain foods, food sensitivities, or not supplementing with the right nutrients. Book an appointment with me to determine exactly what nutrients you might need as a new vegan, as this can be a very individual thing! 

5) Eating the same style of meals they did before, but vegan.

You used to eat chicken, vegetables and white rice for dinner as an omnivore? Good luck trying to eat only plain vegetables and white rice instead each night. White bagels and cream cheese every morning for breakfast? Bagels and vegan cream cheese must be a good substitute, no? Or what about just salad with veg, without the chicken. Is that okay? The answer is a bit more complicated than a straight yes or no. The problem with adopting a plant based diet and not diversifying your diet is that you’ll feel, well, blah. The key to feeling energized and vibrant on a vegan diet is to increase the variety of foods you eat (in addition to the volume—see above). We’ve come a long way since meat and potatoes, so to take away meat and simply fail to replace that meat with a variety of plants might take you down the wrong path. The best way to diversify your diet (while still keeping things relatively simple) is to research vegan recipes. Try one new recipe a week, and before you know it you’ll have a laundry list of go-to recipes that you can make throughout the month without any effort. Try to buy at least 15 different vegetables every week at your local grocery store and google recipes that incorporate combinations of those plants. You might be surprised to find that an unexpected meal turns out to be your favourite!

ROSLYN’S SPICY CAULIFLOWER & AVOCADO RANCH PIZZA

SPICY CAULIFLOWER AND AVOCADO RANCH PIZZA
 
Save Print
Creamy, spicy, vegan pizza ready for the party people! The perfect finger food for any day.
Author: Roslyn (Plants First)
Recipe type: snack, new year party snack, appetizer
Serves: 8 slices
Ingredients
  • 2 cups all purpose flour (can swap for GF all purpose)
  • 1 package of instant yeast
  • ½ tsp salt
  • 1 tsp coconut or cane sugar
  • ½ tsp dried basil (optional)
  • ½ tsp dried oregano (optional)
  • 3 tbs olive olive
  • 1 cup hot water from the tap
  • ⅓ cup vegan mayo
  • 1 small ripe avocado
  • ½ tsp onion powder
  • ¼ tsp salt
  • ¼ tsp pepper
  • ½ tsp dried dill (can sub for 1-2 tbsp fresh)
  • ½ tsp dried parsley (can sub for 1-2 tbsp fresh)
  • 1 tsp apple cider vinegar
  • 1 tsp maple syrup
  • 1 head of cauliflower chopped into small florets
  • ⅓ cup franks hot sauce
  • ½ cup homemade or store bought pizza sauce
  • 3 stalks of green onion, sliced diagonally into thin pieces
Instructions
  1. Preheat the oven to 425 degrees F and place your pizza stone in the oven to heat up.
  2. To make the dough, mix the flour, yeast, salt, sugar, and spices in a large mixing bowl. Add the oil and water and stir with a wooden spoon to combine. When the dough starts to form, use your hands to combine until all the flour is absorbed. Set the bowl aside and cover with a tea towel.
  3. Add the cauliflower florets to a medium sized bowl and add Frank’s hot sauce. Toss to combine. Layer a cookie sheet with parchment paper or a silicon baking mat and add the cauliflower plus extra sauce, spacing it out. Bake at 425 F for 15-18 minutes or until almost cooked (the cauliflower will spend 10 more minutes in the oven later on!). Remove the cauliflower from the oven when finished and bring the heat up to 450 F.
  4. Combine all the avocado ranch sauce ingredients (mayo to syrup) in a high speed blender or food processor and blend until smooth.
  5. To assemble the pizza, place your dough ball on a clean, lightly floured counter space. Use your hands to stretch the dough out from the center. Pick it up and place your fists in the middle, rotating the dough in a circular motion slowly as you stretch it out until it reaches the desired width (approximately 12″).
  6. Carefully remove the pizza stone from the oven* and place onto hot plates on the counter. Lightly fold your dough in half and move it onto the stone, unfolding it once it’s positioned to your liking.
  7. Add the tomato sauce to the base of the pizza and spread around to the edges.
  8. Add the cauliflower pieces and ¾ of the green onion, spacing them out evenly.
  9. Place the pizza in the oven at 450 F and cook for 11-14 minutes or until the edges are browned and the underside is cooked through.
  10. Carefully remove the pizza from the oven and place it back on to the hot plates. Top with generous dollops of the vegan avocado ranch and sprinkle with remaining green onion.
  11. Slice into 8 even pieces and enjoy!
3.5.3226

Making this? Tag @plantsfirstnutrition and @hookedonplants 

Need a guide towards a plant-based lifestyle?  Try the 80/20 Plants Program

Check out my e-book (your new vegan handbook) AKA …all you need for a #PlantsForAWeek mini challenge.

For more inspiration and info on eating plant-based, sign up to my emails for bi-weekly inspiration, recipes, plus a free PDF on How to Get Hooked On Plants!

Filed Under: Appetizers, Dinner, Holidays, Recipes, Sauces/Dressings Tagged With: avocado pizza, cauliflower avocado pizza, cauliflower pizza, finger food, hooked on plants, pizza, stranger wings, vegan new year eve, vegan new years, vegan pizza, vegan snack

Energizing Orange Pecan Chocolate Mushroom Vegan Fudge

December 17, 2019 By julia

The other day I was flippin’ through my fave mag (Veg News) and luckily came across a drool-effect vegan fudge recipe by Jackie Sobon (Vegan Yack Attack). I say ‘luckily’ because… now you get to bask in the introduction to this decadent, melt-in-your-mouth fudge. I switched it up a bit to create what is seen here: Orange Pecan Chocolate Mushroom Vegan Fudge. It’s a mouthful…of AMAZINGNESS!!!

You can even benefit from eating this delicious dessert-y concoction.

I amped up her fudge recipe by adding in some Stay Wyld Organics medicinal mushroom goodness, and even a scoop of the simplest, cleanest Complement Protein powder.

The protein powder is a fave around here. 4 ingredients, and each one is stated on the front of the biodegradable bag in percentages.

And medicinal mushrooms? Well, they’re adaptogens, and they help bring your body back to homeostasis (in other words, balance everything out and help you deal with daily stressors).

Plus, they’re PACKED to the nines with antioxidants. Chaga especially is an antioxidant powerhouse.

Think of adaptogens as as a calming Grandmother, who brings you back down to earth when craziness hits the fan. If your adrenals are wired, they’ll help slow them down. If you’re immune system is out of wack, they’ll strengthen it up. If your mood swings are as steep as the Eiffel Tower, they’ll do their best to calm them back down to the flat-ness of the Saskatchewan plains kind of level.

Reishi, Lion’s Mane, Cordyceps, Turkey Tail and Chaga… each of them have their special unique beneficial traits. Whether you want more focus, more energy, less anxiety or more immunity, they’ve got you. Today we’re adding Cordyceps to the mix to make this fudge super energizing.

Not only does this fudge bring on plant protien and mushroom benefits… but it also shines for what it doesn’t have.

No dairy: No cream. No butter. No milk.

Yet, it’s still incredibly decadent, creamy, fudge-y and mouth-wateringly heavenly.


Orange Pecan Mushroom Fudge - Adapted from Vegan Yack Attack
 
Save Print
Prep time
1 hour 15 mins
Cook time
8 mins
Total time
1 hour 23 mins
 
A vegan, melt-in-your-mouth fudge with adaptogenic medicinal mushrooms! An energizing and delicious gift for the holidays, to your loved ones... or yourself!!
Author: Jules
Recipe type: dessert, holidays
Ingredients
  • 4 cups vegan dark chocolate chips
  • ¼ cup vegan butter
  • 1 cup full fat coconut milk (the solid taken from the coconut milk can)
  • ⅓ cup maple syrup
  • 1 teaspoon orange extract (peppermint would be great too!)
  • 2-4 tsp Stay Wyld Cordyceps powder 
  • ¾ cup dried cranberries (save ¼ for the topping)
  • ¾ cup pecans, chopped (save ¼ for the topping)
  • 2 tbsp orange zest (half for the topping)
  • 1 tsp sea salt
Instructions
  1. Lightly greece an 8 x 8 baking dish with butter or coconut oil.
  2. Fill medium sized pot with 2-3 inches of water, and warm it up over medium heat.
  3. Create a double boiler by placing a steel or glass bowl over the pot.
  4. Add chocolate chips, coconut milk, maple syrup, vegan butter and orange extract.
  5. Whisk occasionally until smooth (about 5-8 minutes)
  6. Add the mushroom powder, whisk until smooth.
  7. Remove the bowl from the heat and fold in ½ cup cranberries, ½ cup pecans, 1 tbsp orange zest.
  8. Pour fudge mixture into the prepared baking dish (spread evenly)
  9. Sprinkle the toppings on there (1/24 cup each of cranberries and pecans, 1 tbsp orange zest, sea salt)
  10. Place in the fridge for 1 hour before serving.
  11. Chop it up and enjoy (place chunks in mason jars for an amazing Christmas present)
3.5.3226

If you make this tag: @hookedonplants @vegnews @veganyackattack @staywyldorganics @lovecomplement on instagram so we can see!

… and if you want more:

Try @8020plants plant-based coaching and transition app.

Sign up to my emails for weekly inspiration, recipes, plus a free PDF on How to Get Hooked On Plants!

Try the #PlantsForAWeek challenge E-book

Filed Under: Dessert, Gluten Free, Holidays, Recipes, Snacks, Uncategorized Tagged With: adaptogenic dessert, christmas fudge, four sigmatic, four sigmatic recipe, fudge, hooked on plants, orange chocolate, pecan orange fudge, plant based dessert, vegan chocolate, vegan dessert, vegan fudge

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Hi, I'm Julia! I like to simplify plant-based eating and make yummy recipes. I'm a Registered Holistic Nutritionist, certified plant-based chef, Olympian, and I make cereal (Jules Fuel). Enjoy! Read more

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🌱 Olympian | Chill Vegan | RHN & Chef
🏠 Whistler Realtor @jules.eliz.murray @living.in.whistler
☀️ Retreats

Pro tip: Stay consistent. You’ve got this 🐾 Pro tip: Stay consistent. You’ve got this 🐾

P.S. Wondering what all the cuteness is about?

Only for the bestest dog food ever: @virchewdogs
🇨🇦 Woman-founded
🚚 Delivered to our door
🌱 Plant-powered
🧴 Perfect for sensitive skin (just ask Zak)

Use code hookedonplants for a discount — link in bio or just message us ‘DOG FOOD’ & we’ll send more info. 

~ With love, Zak & Tez 🐶💛
Whistler people! Name where this is from & I’ll Whistler people! Name where this is from & I’ll give you extra high fives today 🏆 
The OG rainbow collard wrap 🤤 

PS: if I were to create a Whistler Vegan Guide, drop in the comments what can’t be missed ??!!

#whistlerveganguide #whistlervegan #veganwhistler #plantbasedfinds #plantbasedwhistler #vegantravel
15 Minute Protein-Packed Vegan Pesto ChickUn Fettu 15 Minute Protein-Packed Vegan Pesto ChickUn Fettuccine 

1) Soak soy curls in water for 10 mins, then strain and pan-fry in olive oil & @bragg liquid aminos
2) In a pan, sauté 1 onion, lots of crushed garlic, 8-10 sliced mushrooms 
3) Add vegan pesto (used @love.legrand), nutritional yeast, and the pan fried soy curls to that pan. 
4) Boil pasta of choice (drop your fave pasta below… macaroni? Penne? Fettuccini?
5) Strain then pour pasta into the pan of goodness & mixy mixy
*** optional: add mushroom benefits with 1 tbsp each of @staywyldorganics Immunity Blend powder, and extra protein with @complement unflavoured protein powder. Use ‘hookedonplants’ for a discount - links in bio. 

 
🤤 Devour. 

Anything can be veganized. 👌 

📌 Save this for your next 15 minute dinner recipe idea.

#vegandinner #veganpasta #pestopasta #15minuterecipe #easyrecipe #easyveganrecipe
Ok, I’m biased… but this mama has to be the mo Ok, I’m biased… but this mama has to be the most inspiring plant-based athlete out there.

@stephaniejdsloan always supporting, motivating, moving, adventuring (in braids), and top-cheffing it up with the goodness of whole plant foods.

Happy Mother’s Day to all the amazing mama’s out there. 💕 

#momsrule  #nomeatathlete
#plantbasedathlete #veganmom #mothersday
This isn’t just any tofu scramble… it’s next This isn’t just any tofu scramble… it’s next-level creamy and eggy thanks to 2 secret weapons:

🥄 Hummus for texture 
🧂 Black salt (kala namak) for that eggy flava flave

Serve it up with avo, tomato, and a drizzle of hot sauce for the ultimate #MothersDayBrunch moment 🥑🔥

🌱 Tofu Scramble Recipe - from the #hookedonplantsarchives 

Ingredients:
	•	½ large yellow onion, diced
	•	2 cloves garlic
	•	6 white mushrooms, sliced
	•	1 red pepper, diced
	•	1 tsp each: garlic powder, onion powder, paprika
	•	½ tsp turmeric
	•	1 tsp cumin
	•	½ tsp black salt (kala namak)
	•	¼–½ cup nutritional yeast
	•	½ cup hummus (use your fave — or try my Roasted Garlic one!)
	•	1 block medium or soft tofu (~350g)

Directions:
	1.	Sauté onion in a hot pan (no oil needed). Let it brown, then splash with water to deglaze as needed.
	2.	Add mushrooms, garlic, and red pepper. Cook for a few minutes.
	3.	Stir in spices + ¼ cup water.
	4.	Add hummus and mix until incorporated.
	5.	Crumble tofu into the pan with your hands (tiny crumbles = perfect texture).
	6.	Stir everything together and cook for a few more minutes until golden and hot.

Top with avo, tomato slices, hot sauce… or wrap it up in a tortilla 🌯

💌 Save this for your next brunch or breakfast for dinner (the best) and tag @hookedonplants if you make it!

#TofuScramble #VeganBrunch #EasyVeganMeals #HookedOnPlants #MothersDay #HummusHack #TofuScramble #BreakfastforDinner #PlantBasedProtein #VeganComfortFood #WeekendEats
… vegan for a decade and she’s still kickin’ … vegan for a decade and she’s still kickin’ 👌 

Plants have all the protein 🌱 💥 Who here is early in their plant-based journey? Need some tips? 

🐾 PS: These rescue dogs are thriving on plants too. Check the link in bio for info 🐾 

#vegan #veganolympian #plantbased #plantbasedtips #vegannutrition @virchewdogs
@alohaanimalsanctuary needs support right now. ➡ @alohaanimalsanctuary needs support right now.
➡️The GoFundMe page is linked in @alohaanimalsanctuary bio.

A few years ago, I had the beautiful experience of volunteering with Aloha Animal Sanctuary, and supporting their team with @complement products to help the volunteers and founders thrive—so they could give their best selves to the animals.

It’s a dream of mine to spend more time physically supporting farm sanctuaries. 
And to have my own one day… 💫 
… to rescue animals like the lucky ones you see here, living out their best lives.
Just putting that out there 🌱✨

💪🏽 The work, love and energy the founders have poured into Aloha is incredibly inspiring, but it comes with its challenges… Funding expenses being the main one. 

If you’ve got even $5 to spare, it could make a huge difference in helping save Aloha.

Since I don’t have my own sanctuary (yet!), the least I can do is share, volunteer, and spread the word.

& look back on the cute animal pics from my few days there. 

🐾 Hug a dog today. 
🐾Reconnect with the magic animals bring into this world.
🐾Donate if you can. 
🐾Visit a sanctuary. 
🐾Support the people doing this heart-led work.

🩵🐖🐓🐐
Need a serotonin boost? Hug a dog today. 10/10 re Need a serotonin boost? Hug a dog today. 
10/10 recommend.

PS: dogs can thrive on plant-based diet and it may actually extend their life 🎉 If you have sensitive pups, or don’t feel like feeding other animals to your family animals or want to try a more sustainable dog food for 🌍 try feeding them a vegan option. Check out the studies on @virchewdogs site, and try their starter pack (link in bio). Developed with vegetarians. Feel free to use ‘hookedonplants’ for a discount. 

Zak & Tez just love it. 
Tez actually vibrates with excitement every time. 😆 

#vegandogs #plantbaseddogs #dogfood #vegandogfood#adoptdontshop #rescuedogs #rescuedogsrule
🥞💛 Vegan 3 Ingredient Blender Pancakes—so 🥞💛 Vegan 3 Ingredient Blender Pancakes—so easy, super delish, and protein-packed.✨ 
Just blend, pour, flip, and devour.

3 main ingredients plus a few powders / spices 👌 

👨‍🍳 Ingredients:
✔️ 3 ripe bananas 🍌
✔️ 3 cups oats (GF if needed)
✔️ 1-1.5 cups plant milk (oat, almond, soy… whatever floats your nut milk boat)
✔️ 1 tsp baking powder
✔️ 1 tsp baking soda 
✔️ 1/2 tsp cinnamon
✔️ 1 tsp vanilla extract
✔️ Pinch of salt
Optional:
@complement Daily Greens
@complement Chocolate Protein 
@staywyldorganics Mushroom powders 🍄‍🟫 
Vegan chocolate chips?!

Use ‘hookedonplants’ for a discount on all. 

… beer powder makes these babies nice & pink…! 

🔥 Directions:
1.  Add oats, powders to the blender, and blend to a flour
2. Add milk and bananas, blend until smooth (add a little extra milk if needed & use a tamper to help blend. 
3. Heat a non-stick pan over medium and lightly grease with coconut oil or vegan butter.
4. Pour the batter into the pan (small pancakes work best), cook for ~3 mins until bubbles form.
5. Flip, cook another 2 mins, then stack ‘em high!
✔️ TOP IT with maple syrup, nut butter, warm berries, coconut chips, chocolate drizzle… whatever makes your heart happy! 🍓

Save this for your next cozy brunch and tag me if you try it. 
Who’s flippin’ pancakes this weekend?! 💛

👌Freeze & pop in the toaster for a quick Breaki. 
** Can also be used in the waffle iron 🧇 

Are you in team waffle or team pancake?? 
👇Do tell. 

#HookedOnPlantsArchives 
#VeganPancakes #BananaOatPancakes #HealthyBreakfast #PlantBasedEats #WeekendBrunch #EasyVeganRecipes
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