The woman had been on medical leave, but rejoined work due to the staff crunch. (Representational)

A head nurse of the Government General and Chest Hospital in Hyderabad died after testing positive from Covid-19. The senior nurse, who was set to retire by the end of June, was admitted to Gandhi Hospital in a critical condition.

Gandhi Hospital's Dr Prabhakar Reddy told ANI, "A head nurse working at Government General and Chest Hospital, was admitted at Gandhi Hospital after she tested positive for Covid-19 and was also a diabetic. Two days back, she was put on the ventilator, but could not recover. She passed away on Friday morning."

Telangana Governor Dr Tamilisai Soundararajan has expressed her condolences over the death. This is for the first time in Hyderabad that a senior nurse has died due to COVID-19 disease.

The woman had been on medical leave, but rejoined work due to the staff crunch. She developed a fever and tested positive for the disease. The woman was posted to a Covid ward and may have have been exposed to the virus, sources said.

Earlier, two staffers in the superintendent's office at Gandhi Hospital also tested positive.

The state on Friday reported 985 new coronaviruscases, taking the overall state tally to 12,349. The state health department informed that out of the total cases, there are 7,436 active cases currently in the state.

As many as 78 patients were discharged on Friday, taking the number of discharged patients to 4,766. With seven deaths due to coronavirusreported in the state on the same day, the number of deaths stood at 237.

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Nurse Dies Of Coronavirus In Telangana 4 Days Before Retirement - NDTV

Emmy-winning news anchor Sherry Margolis will sign off next week, ending a run of more than 35 years at WJBK-TV (Channel 2) and giving herself a chance to make up for a lingering regret.

Margolis, a favorite in the newsroom who has worked virtually every shift, currently anchors weekdays at 11 a.m. and 5:30 p.m. Her last day will likely be Tuesday or Wednesday.

Fox 2's Sherry Margolis announced on Wednesday that she is retiring after 35 years as an anchor at the station.(Photo: Sherry Zaslow)

Raised in Buffalo, New York, Margolis was in her last semester of graduate school there when she landed her first reporting job at the local ABC affiliate.

"That's my biggest regret not finishing my degree," she said. "That, and never learning to play the piano ... which maybe I'll do now."

Margolis made the announcement remotely Wednesday during a segment with anchors Huel Perkins and Monica Gayle.

"If not for this damn virus, we would be hugging you right now. But know that you are forever in our hearts," Perkins said.

Margolis, who came to the station as a reporter and anchor in September 1984, told The Detroit News she had planned to retire at the end of 2020.

"With the whole COVID-19 thing and working at home, it just seemed like a good idea to move that up," she said. Margolis has three daughters to visit out of state and an elderly mother still in Buffalo, and "it just felt like the right time."

Perkins, who shared an office and the noon newscast with Margolis when he arrived in Detroit 31 years ago, said he was shocked when he learned of her plans, "but also happy that she's leaving for the best of reasons on her own terms."

"She is so beloved not just by viewers, but also at the station," Perkins said. "Everybody respects her and looks up to her as an example of how we should all conduct our lives."

Along with anchoring newscasts, Margolis has helped craft such special projects as the annual "Tribute to Our Troops" on Veterans Day, the "Holiday Connection" series on impactful community groups, and "Still Standing," a series of profiles of people who have triumphed after tragedy.

Sherry Margolis announced her retirement from Fox 2 on Wednesday after 35 years with the station.(Photo: WJBK-TV)

Margolis experienced a tragedy of her own in February 2012 when her husband, journalist and bestselling author Jeffrey Zaslow, died in an automobile accident on his way back from a book signing in Northern Michigan.

They had met at a party in Orlando, Florida, when she was still working in Buffalo. She was the only newscaster in a roomful of print reporters, and he was being somewhat scathing but funny about TV news.

They reconnected at a wedding three years later, and it was love at second sight.

"Having lost Jeff," Perkins said, she wanted to leave when she still had years to devote to the people she loves.

Margolis' other immediate plans, she said, involve maintaining social distancing and pondering what will come after that need dissipates.

"I think I'd like to write a book," she said, most likely non-fiction. "I'd love to take classes. Consulting. All kinds of things."

Whatever she does, she said, she will do it here. Some retirees might flee to places where winter only lasts a week, but she remembers snow so deep in Buffalo that she crossed parking lots by stepping across the tops of cars.

Michigan weather does not intimidate her, she said and after 3 decades, Detroit holds one of the increasingly crucial warm spots in her heart.

nrubin@detroitnews.com

Twitter: nealrubin_dn

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Sherry Margolis announces retirement from Fox 2: 'It just felt like the right time' - The Detroit News

I heard about Ninas vegan butter via Instagram Stories, a truly 21st-century version of a recipe swap.

Molly Oberstein-Allen, who lives in Kansas City but has ties to Austin, posted several months ago that she had made an out-of-this-world coconut oil-based butter substitute that was relatively well-known in vegan circles online.

The recipe originated from a Danish blogger named Nina, who first wrote about her discovery in 2015. The Washington Post republished the recipe later that year in a story about using aquafaba, the thick water left over when you cook chickpeas and other legumes.

Ninas technique called for mixing the chickpea water with an acid and salt and then emulsifying with oil. Simple enough, right?

This recipe is similar to vegan mayonnaise made with oil blended into aquafaba, but the apple cider vinegar, salt and coconut oil transform the ingredients into a slightly firmer but still spreadable fat thats perfect for toast, open-faced sandwiches or even baking.

I cooked up a batch of chickpeas last week to make hummus and held onto the cooking water specifically to try this butter. We also had some extra heavy cream in the fridge that needed using, so I set up a butter experiment. How would Ninas vegan butter hold up to fresh butter made from heavy cream?

While I made the vegan butter in a food processor, my boyfriend, Frank, used his glass butter churner hes a modern-day homesteader who has things like a glass butter churner in his kitchen to make the real thing. We chilled both overnight and had them with toast for breakfast the following day.

The results were surprising: The vegan butter, thanks to the vinegar, salt and coconut oil, was bursting with flavor, while the homemade butter fell flat and tasted, at best, neutral on the bread.

Because its summer, the homemade butter held up better on the table after an hour out of the fridge the vegan butter melts quickly in this heat but there was no comparison on the flavor.

We usually eat store-bought salted butter, but I liked this vegan butter even better. It wasnt too difficult to make, especially when I already had the food processor on the counter to make the hummus and the aquafaba from the just-cooked chickpeas.

One last note: Because we eat with our eyes first, I decided to add a hint of color to the vegan butter by using a few drops of yellow food coloring, but you could also use a pinch of turmeric powder. A yellowish, almost orange oil, such as canola, will also give the spread a slight hue.

If youre looking for more recipes like this, Ninas website, plantepusherne.dk, also has recipes for dishes such as almond milk sour cream, dandelion tea honey and plant milk-based feta cheese. Its a great resource if youre transitioning away from animal products but dont want to rely on store-bought versions of your favorite kitchen staples.

What are you cooking these days? This story is part of an ongoing series called Austin360Cooks, where we share recipes and cooking ideas from everyday Austinites. You can share your discoveries online by using #Austin360Cooks or email abroyles@statesman.com.

Nina's Vegan Aquafaba Butter

Aquafaba, or bean water, is what helps this vegan butter substitute hold together. You can use the water from a can of beans or from home-cooked beans, but make sure the liquid has cooled before you make the butter. Unrefined coconut oil makes a softer spread, but refined coconut oil is fine.

Addie Broyles

1/3 cup plus 1 tablespoon coconut oil

4 teaspoons canola oil or olive oil

3 tablespoons aquafaba (chickpea water)

2/3 teaspoon apple cider vinegar (or freshly squeezed lemon juice or 1/8 teaspoons lactic acid)

1/3 teaspoon salt

If the coconut oil isnt liquid, melt over low heat and then let cool. Mix with canola or olive oil and set aside.

Place the aquafaba in a food processor or a narrow container that will fit an immersion blender. Add the vinegar or lemon juice and salt.

With the blender running, slowly drizzle the oil mixture in, making sure that the oil is incorporated before adding more. It should take a few minutes to add all the oil, so go slowly. Store it in the fridge, especially during the summer months.

Adapted from a recipe on Plante Pusherne

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Make your own vegan butter thats as good as the real thing - austin360

New vegan film Theyre Trying to Kill Us is currently in production with a timely narrative that explores the intersections of diet, poverty, and systemic racism. The film (previously titled Hungry for Justice) is a collaboration between John Lewisthe Black vegan activist behind media brand Bad Ass Vegan, fitness expert, and partner at vegan protein company VeganSmartand director Keegan Kuhn, who co-directed popular vegan documentaries What The Health and Cowspiracy. The film will explore the profitable systems set up to keep Black Americans disproportionately affected by chronic illness by highlighting themes related to food deserts, links between poor nutrition and the pharmaceutical industry, and environmental racism, all through the lens of hip-hop culture.

Lewis and Kuhn have been working on Theyre Trying to Kill Us for more than four years, researching and collecting data, filming, and interviewing more than 100 people, including music legends such as Ne-Yo, Ma, Raury, and members of Wu-Tang Clan and Public Enemy, along with vegan doctors, attorneys, and social-justice activists. We are connecting the dots between diet, disease, systemic racism, government, and industry collusion, and the power of art and artists to transform the world, Lewis said.

Theyre Trying To Kill Us (Indiegogo Campaign) from First Spark Media on Vimeo.

Kuhn and Lewis are currently raising funding for the film via an Indiegogo campaign to gain public support. I believe that Theyre Trying to Kill Us is too controversial for mainstream outlets and so were asking for your support in getting this film out to the world, Kuhn said. Currently, the crowdfunding campaign has raised more than $16,000 of its $54,000 goalwhich will go toward completing the production of the film, funding an aggressive marketing strategy, and obtaining legal counsel.

The challenge of producing this film is that we must have the support of the community to ensure that this film, and message, gets to reach the actualization of creating massive transformation to the global society, the filmmakers said. We have to achieve this together as one, and your support is the reason we will continue to see this success come to be.

Please support independent vegan media and get the very best in news, recipes, travel, beauty, products, and more. Subscribe now to the worlds #1 plant-based magazine!

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New Vegan Film They're Trying to Kill Us Examines Intersection of Diet, Poverty, and Systemic Racism - VegNews

LONDON Transparency and highlighting plant ingredient inclusion is more likely to win over consumers than meat-free or vegan claims, according to GlobalData.

The data and analytics company found 71% of global consumers said plant-based claims are somewhat or very appealing, compared to 42% for meat-free and 39% for vegan.

The reason may be due to the association between plant-based claims and health and wellness attributes.

There is a clear disconnect in consumers minds between what these claims mean and the connotations attached to the definitions, said Carmen Bryan, consumer analyst at GlobalData. This is largely rooted in traditionalism and culture. For some, the idea of meat-free or vegan may be associated with the abstinence of meat, whereas plant-based has a much more positive connotation the inclusion of vegetables and fruit.

Nearly 40% of consumers associate the term natural with plant-based ingredients, she added.

Health and wellness trends are central to much of the FMCG industry, and that has only become more evident amid the COVID-19 pandemic, which is seeing consumers change their diets to incorporate more immune-boosting products, Ms. Bryan said. For many, the option to drink a plant-based smoothie packed full of vitamins is an easy and tasty way to get their health fix.

While vegans comprise only a small portion of the global population, plant-based claims have positive connotations for flexitarians and low-meat dieters, who may seek healthier, more ethically-conscious foods without abstaining from meats altogether.

Plant-based as a marketing message capitalizes on the trending popularity of these diets and has wider appeal, Ms. Bryan said. Associations with naturalness, another trending claim, only adds to this further.

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Plant-based wins out over meat-free and vegan claims - Food Business News

There are few things better than popping open a bag of chips and biting into some salty deliciousness. The only problem is, processed snacks like these are often calorie-dense, void of nutrition and filled with foreign ingredients. The good news is, the chip has evolved over the years thanks to socially conscious and health-forward brands that care about more than just taste. Weve tracked down the best chips and crisps that are 100% vegan and using innovative ingredients and preparation methods to ensure you get the most healthful, sustainable chip on the planet. Say goodby to the high fat, fried chip, and say hello to a new generation of better-for-you (and the world) chips and crisps.

Once you pop, you wont stop...and you wont feel bad about it

PopCorners latest chip line, Flourish, is the ultimate chip experience, minus the guilt; only 100 calories for 30 crisps, plus 4 grams of protein per serving in their Kale flavor. The secret sauce is the chickpea flour mixed with real veggies and baked (rather than fried). There are four flavors in the Flourish lineyou cant go wrong with any of them. They are a perfect little dippable size, but with all that flavor, youll be inclined to eat them on their own.

Buy online here.

We are in love and rooting for you

Plant Snacks uses the vitamin and mineral-rich cassava root sustainably grown and harvested in Brazilas a base ingredient for its chips; its naturally grain-free, gluten-free, and nut-free. A simple ingredient list lineup, these perfect bit-size square chips are perfect for snackingwith or without a dip involvedand come in six flavors to choose from. Plant Snacks are always vegan, non-GMO and allergen-free.

Buyonline here.

Beans in surprising places

You might know Beanfields as the OG bean-based traditional chip, but one of its latest innovations is Vegan Cracklins, a chip-like crisp that provides bold flavor plus three grams of fiber and four grams of protein. These crisps are gluten-free, non-GMO and come in five mouth-watering flavors that pair well with any dip: Nacho, Cheddar Sour Cream, Himalayan Pink Salt, Jalapeno Lime, Spicy Queso, Himalayan Salt & Vinegar and Jalapeno Nacho.

Buyonline here.

Tortilla chips are out; Forgers is in

Who needs regular old corn tortilla chips when you can have Forgers instead! Forgers products are always veganyou may have had their creamy cashew milk and plant-based yogurtand ingredients are always from certified organic vendors, made from ancient grains like sprouted brown rice and quinoa, not corn. And, oh the taste. WARNING: You may not be able to stop at just one; you could easily devour the entire bag before you know it. There are four flavors in their line up, but the BBQ Chipotle Greens delivers a perfect hit of spice and south-of-the-border flare you wont find elsewhere.

Buy onlinehere.

Naked...and not afraid!

A chip snack doesn't get more simple than Bare. The name says it all; if there were a prize for the least amount of ingredients used in a bagged chip, Bare would win. With just two ingredientscarrots and sea saltBare is known for making clean products and also being a go-to for those with food allergies. The Carrot Chips have a perfect mix of salty and sweet, but also give the Beet Chips and Sweet Potato Chips a whirl. Buy them online.

All hail the queen of kale

Brads takes kale and other veggies to a whole new dimension. It doesnt get healthier than its Crunchy Kale with organic kale mixed in sunflower seeds, carrot, onion and garlic topped with turmeric powder for a tiny kick plus some anti-inflammatory action. Theyve also branched out to chips, which are packed with real, whole veggies; if you are on raw foods or living foods diet, these are for you. All Brads products are air-dried and never baked or fried, so enzymes and nutrients are locked in. Just one serving of Crunchy Kale delivers 30% of your daily recommended Vitamin C needs! Buy online.

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The 6 Best and Healthiest Vegan Chips - The Beet

Vegan musician Billie Eilish and her vegan mother, Maggie Baird, recently appeared on plant-based cooking show New Day New Chef (NDNC) on Amazon Prime Video. The shows special season focuses on the work of vegan nonprofit initiative Support + Feed, which was created by Baird to support local vegan restaurants in Los Angeles, New York, and Philadelphia while supplying food to childrens charities, homeless and domestic shelters, and family and senior centers during the COVID-19 pandemic.

As part of the eight-episode series, host Jane Velez-Mitchell and Baird welcome chefs in California who are supplying food to the needy during the pandemic, including Mollie Engelhart of Sage Bistro, Ron Russell of SunCafe, Tara Punzone of Pura Vita, and Angela Means-Kaaya of Jackfruit Caf. The show also includes appearances by Eilish and her musician brother Finneas.

New Day New Chef debuted on Amazon Prime Video in the United States and United Kingdom earlier this year with an aim to dispel the false notion that removing meat and dairy from ones diet is a sacrifice.

We are so grateful that NDNC not only wanted to feature the incredible chefs and restaurants in Support + Feed but also to let us share our missionfeeding nourishing plant-based meals to people in need, to spread awareness, and to ultimately help the planet, Baird told VegNews.

Please support independent vegan media and get the very best in news, recipes, travel, beauty, products, and more. Subscribe now to the worlds #1 plant-based magazine!

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Billie Eilish and Her Vegan Family Appear on Plant-Based Cooking Show on Amazon - VegNews

Nothing says its officially summer like an ice cream cone loaded with your favorite dairy-free frozen dessert melting down your arm. Scoops of decadent vegan ice cream are the perfect way to stay cool during the warmer months.

Unlike dairy-based ice cream, which is made from animal milk, vegan ice cream is made with plant-based dairy products like oat, almond, or coconut milk. To learn more about what vegan ice cream is made of, see our article here.

From soy milk to oat and even avocado, vegan ice cream brands use a number of ingredients to give dairy-free desserts their rich and creamy consistency. Almond milk is a popular dairy-free beverage and many companies use it to create their non-dairy ice creams. Coconut and cashew milk are also popular ice cream base ingredients.

Non-dairy versions of dairy-based ice cream desserts generally have less fat and fewer calories than their related dairy versions. Of the plant-based milk options, coconut milk tends to contain higher calories and more saturated fats than other plant-based milk. Non-dairy frozen desserts made with soy, almond, cashew, or another nut-based milk tend to have fewer calories and saturated fat than those that are coconut-based.

Those craving a healthier vegan scoopor two!may want to opt for plant-based frozen desserts that are low in calories and saturated fats. A number of brands offer healthier nut milk-based options, such as Halo Tops non-dairy ranges selection low calorie, non-dairy treats.

Vegan brand So Delicious offers a variety of decadent frozen desserts. The company carries cashew-, oat-, almond-, coconut-, and soy-based non-dairy ice creams. Try the brands vanilla ice cream sandwiches or its mocha almond fudge bars.

Whats a summer without Tofuttis dairy-free frozen desserts? Keep cool with the brands fat-free chocolate fudge treats or its sundae cones, which feature crunchy sugar cones lined with chocolate and topped with creamy vanilla ice cream with fudge swirls.

Known for its oat milk-based beverages, Sweden-based brand Oatly also carried a variety of dairy-free ice cream pints. Try all of the brands seven flavors: oat, vanilla, chocolate, strawberry, coffee, mint chip, and chocolate chip.

Although not a vegan brand, Ben & Jerrys debuted its first non-dairy flavors in 2016 with the release of the plant-based Chunky Monkey, P.B. and Cookies, Coffee Caramel Fudge, and Chocolate Fudge Brownie. The brand has since added to its vegan frozen dessert selection. Its almond milk-based pints are now available in 12 different flavors. It also offers sunflower butter-based pints in flavors like Milk & Cookies and Mint Chocolate Chip.

Made from 100 percent organic coconut milk, Coconut Bliss offers a variety of vegan ice cream pints, bars, and cookie sandwiches. Pint flavors include chocolate peanut butter, chocolate hazelnut, and chocolate walnut brownie. For something to keep you cool on-the-go, try the brands decadent ice cream bars. Flavors include cold brew latte, raspberry acai in chocolate, and sea salt caramel in chocolate. Yum!

Another non-vegan brand to launch a selection of dairy-free ice creamsHalo Top is your one-stop-shop for all your summer frozen treats. The brands dairy-free flavor lineup includes pints in seven different flavors: birthday cake, candy bar, chocolate, chocolate almond crunch, chocolate chip cookie dough, peanut butter cup, and sea salt caramel. In addition to being certified vegan, the coconut milk-based pints contain only 280 to 380 calories per pint.

With an expansive non-dairy ice cream range, Haagen Dazs has every flavor you need to accompany your vegan ice cream cone. Try the brands delicious dairy-free flavors, including the chocolate salted fudge truffle and peanut butter chocolate fudge.

Since 2004, Texas-based brand Nada Moo has been churning out quality ice creams sans the use of cows. The company carries a wide variety of coconut milk-based, organic, non-dairy frozen desserts. Try a scoopor threeof Nada Moos Rockiest Road, Pistachio Nut, Peach Cobbler, Cookie Dough Fudge flavors.

Cado changed the vegan ice cream game with the launch of its avocado-based frozen desserts. According to the company, its non-dairy desserts contain less sugar than other brands and are rich in good fats. Flavors include cookies and cream, mint chocolate chip, and classic vanilla bean.

This non-dairy, paleo ice cream recipe is no-churn and easy-to-make. Plus, the recipe only calls for six ingredients: coconut flakes, coconut cream, banana, pure maple syrup, pure vanilla extract, and paleo vegan chocolate.

Get the recipe here.

Whip up this vegan frozen dessert recipe for a classic, rich and creamy chocolate ice cream. Recipe ingredients include coconut milk, cocoa powder, salt, and mini, vegan chocolate chips. Scoop it into a cone and enjoy!

Get the recipe here.

Up your vegan frozen treat game with these chocolate blackberry ice cream sandwiches. In addition to being dairy-free, the recipe is free of sugar and gluten. The frozen dessert trifecta includes a base of almond meal, cacao powder, and maple syrup. The cashew-based filling features a rich dark chocolate cream topping.

Get the recipe here.

This coconut milk-based raspberry ice cream can be made using only four ingredients: coconut milk, granulated sugar, vanilla extract, andof courseraspberries. Enjoy it plain or atop bananas in an ice cream sundae.

Get the recipe here.

Keep cool with this vegan ice cream cake. It features blueberries, strawberries, bananas, and a delicious, cashew-based vanilla ice cream layer. Enjoy a sliceor two. Its the perfect vegan frozen dessert!

Get the recipe here.

This classic vegan strawberry ice cream recipe features only three simple ingredients: coconut milk, maple syrup, strawberries. Its thick, creamy, and super easy to make. The recipe is also gluten-free and keto- and paleo-friendly.

Get the recipe here.

You can whip up this cashew-based, non-dairy salted caramel ice cream recipe in under an hour. Enjoy it on a crunchy cone or in a waffle bowl.

Get the recipe here.

Summary

Article Name

Vegan Ice Cream: The Best Dairy-Free Frozen Desserts to Buy and Make

Description

These are the best vegan ice creams to buy and make. Plus, here are some of the best dairy-free frozen dessert ingredients.

Author

Audrey Enjoli

Publisher Name

LIVEKINDLY

Publisher Logo

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Vegan Ice Cream: The Best Dairy-Free Frozen Desserts to Buy and Make - LIVEKINDLY

When everyones got their eyes on a recipe, you know it must have something special that you will want to try! Thats the case for these 10 vegan viral recipes that went viral last week. Theyre some of the best, and trust us when we say that you dont want to miss out on these incredible viral recipes creations from our bloggers!

We also highly recommend downloading theFood Monster App with over 15,000 delicious recipes it is the largest plant-based recipe resource to help you get healthy! And, dont forget to check out our Popular Trends Archives!

Source: Chickpea Sliceable Cheese

No nuts and no oil? Yes, its true, heres a cheese for almost everyone. It gets a cheesy taste from vegan lactic acid in addition to the traditional nutritional yeast! The downside is it does require you to invest in some ingredients. It will cost around $30 to get them, but you can make over a dozen batches. Check out this Chickpea Sliceable Cheese by Kathy Hester!

Source: Loaded Lentil Burritos

These Loaded Lentil Burritos byCaroline Doucet make for a simple and delicious meal. Customize them to your liking with your favorite vegetables and pack them with a vegan lentil meat. Youll get a nutritious vegetable-packed burrito with a fiber-rich plant protein.

Source: Tofu Breakfast Bites

These little bites are full of eggy flavor from the kala namak, an Indian salt that has a lot of sulfur, also known as black salt. If you are salt-free you can use some garam masala to spice them up.

Source: Depression Era Cake

Whats fab about this Depression Era Cake by Gabrielle St. Claire, is everything! Its quick, easy, affordable features minimal ingredients, is rich with flavor, history, buttery soft, has a lil less sugar, features coffee, is perfect for any season, any occasion, you can top with whatever you like or serve plain, and its just so good!

Source: Soft Peanut Butter Cookies

These Soft Peanut Butter Cookies by Fabio Gallo are the ultimate cozy Sunday afternoon treat. These cookies are so yummy and easy to make. Topping these soft vegan peanut butter cookies with chopped roasted peanuts will give them additional crunch and flavor.

Source: Jamaican Jackfruit with Curry

This Jamaican Jackfruit with Curry by Kathy Hester is made with potatoes and jackfruit and has gluten-free dumplings to make it even heartier!

Source: 15-Minute Hearts of Palm Lobster Rolls

This 15-Minute Hearts of Palm Lobster Rolls by Gabrielle St. Claire only takes minutes, involves a handful of affordable and accessible ingredients, is effortless, has multiple textures, and packs that classic lobster roll flavor! Whats not to love? The hearts of palm matches the texture of lobster meat and the spice mayonnaise topping adds creaminess and heat to the dish.

Source: Hearty Roasted Vegetable Rice Salad

This Hearty Roasted Vegetable Rice Salad by Patrica Granek is a super delicious and satisfying meal. A wild rice salad recipe made with simple whole food ingredients and dressed with a delicious easy salad dressing. An easy recipe for rice salad perfect for lunch, dinner or as a pot luck recipe.

Source: No-Bake Chocolate Coconut Cookies

These No-Bake Chocolate Coconut Cookies by Taavi Moore are no fail and only contain oats, shredded coconut, coconut oil, peanut butter, maple syrup, cocoa powder, and flaky sea salt. With only 7 simple ingredients, these no-bake chocolate coconut cookies are the perfect snack or healthy dessert.

Source: Peanut Butter Smores Cookies

Bring this camping classic right into your kitchen by whipping up a batch of these delicious Peanut Butter Smores Cookies by Allie Penner! Theyre oil-free, and because theyre made with oat flour, theyre also gluten-free!

For those of you interested in eating more plant-based, we highly recommend downloading theFood Monster App with over 15,000 delicious recipes it is the largest plant-based recipe resource to help reduce your environmental footprint, save animals and get healthy! And, while you are at it, we encourage you to also learn about theenvironmentalandhealth benefitsof aplant-based diet.

Here are some great resources to get you started:

For more Animal, Earth, Life, Vegan Food, Health, and Recipe content published daily, subscribe to theOne Green Planet Newsletter! Lastly, being publicly-funded gives us a greater chance to continue providing you with high-quality content. Please considersupporting usby donating!

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From Loaded Lentil Burritos to Tofu Breakfast Bites: 10 Vegan Recipes that Went Viral Last Week! - One Green Planet

The Very Good Food Company (VGF)parent company of Canadian vegan brand The Very Good Butchers (VGB)saw an 800 percent increase in its stock value after its first few days of trading on the Canadian Securities Exchange (CSE). On June 16, VGF completed its initial public offering (IPO) of 16,100,000 common shares at the price of CAD$0.25 per sharewhich resulted in gross proceeds of approximately CAD$4,025,000and began trading on the open market under ticker VERY on June 18.

Founded by couple James Davison and Tania Friesen in 2016, VGB initially sold its vegan meats and cheeses at local farmers markets before opening a storefront on Canadas west coast in Victoria, BC in 2017which, within four months, grew into a larger location at the Victoria Public Market. The shop features menu items made with VGBs housemade vegan meats and cheeses such as burgers, subs, mac and cheese, and loaded fries. The companys vegan meats are also now available at retailers across Canada and as part of a subscription butcher box.

This week, new Canadian investment firm Eat Beyond Global Holdingswhich focuses on funding the growth of the alternative food sectorannounced that its first investment was in VGF, stocks of which it purchased at the common share price last week. We are thrilled to see The Very Good Food Company, another major plant-based IPO, mirroring the success of Beyond Meat. There is clearly extraordinary confidence in this market, and enormous demand for plant-based products, Eat Beyond CEO Patrick Morris said. We are excited to continue investing in this growing sector and continuing to be a part of more success stories like this one.

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Vegan Butcher Stock Skyrockets by 800 Percent on First Days of Trading - VegNews