Kathy Hester, author of new cookbook The Vegan Slow Cooker, knows how busy people can be. Sometimes the last thing you want to do at the end of a long day is spend an hour preparing a delicious vegan meal for yourself or family. In her new book, Kathy writes about how you can use slow cookers to prepare healthy, low-prep meals. The book states the few minutes of prep work can be done the night before, assembled in the cooker in the morning, and ready for you when you return home that evening. Her recipes cover a wide range of cuisines and include dishes like pumpkin pie oatmeal, exotic cardamom hot chocolate, lasagna with a garlic-tofu sauce and tempeh braised with figs and port wine.

New York City's Candle 79 vegan restaurant is frequently rated as one of the best vegan restaurants in the country. To spread their love of gourmet, flavorful vegan food to the rest of the country, co-owner and nutritionist Joy Pierson released Candle 79 Cookbook: Modern Vegan Classics From New York's Premier Sustainable Restaurant just a few days ago. The cookbook features recipes from the restaurant including chickpea crepes, ginger-seitan dumplings, live lasagna and chocolate mousse towers.

With vivid photos glossing every digital page, Chickpea Magazine gives you the feel of reading a print magazine. It opens in a convenience digital reader and includes recipes and a variety of articles from the vegan food blogging community. Cara Livermore and Bob Lawton, bloggers for Hipster Food, created Chickpea Magazine and hope to someday publish a limited number of issues in print.

Vegan MOFO: How Vegan Saved My Life (and a recipe for Vegan Cinnamon Buns too!)

Hi! My name is Steffi and I write a food blog called Don’t Fear The Vegan with the help of my husband and daughter. On our blog we share recipes, give out information about vegan places and products, and put some topics out there about the vegan movement too – if for no other reason than to get people thinking.  I am honored that Vegan Mainstream has asked me to participate as a guest writer for Vegan MOFO (Vegan Month of Food).
Read More

Vegan MOFO: Mediterranean Bean Burgers

Veggie burgers have taken the brunt of many jokes.  But, those jokes have gotten old, while our vegan burgers are new and fresh and exciting!  Indeed, we’ll have the last laugh with our health-promoting plant-powered, cruelty-free burgers.   We’ll probably agree, though, that our vegan bun-huggers have to 1) taste good, 2) not be too difficult to make, and 3) hold together on that bun already!
Read More

Feature Interview: Candle Cafe Makes Frozen Entrées Healthy, Hip…and Vegan!

At 72 years old, Candle Cafe founder Bart Potenza has the drive and energy of a young man in his 30′s. As evidenced by his lively conversation and gentle spirit, Bart’s energy just comes natural to him. It must be the vegan diet. In his 72 years, Bart has seen several of his dreams come to life. From the founding of two wildly successful vegan restaurants in New York City to his most recent success of his line of vegan frozen entrées being distributed in Whole Foods stores across the country, Bart is making high-quality, convenient vegan meals available to millions of people. Bart recently talked with Vegan Mainstream about Candle Cafe’s vegan frozen entrée line, and what it  has taken him to get where he is today.
Read More