Tag: veganplanbased

Best Easy Gluten-Free Vegan Boston Cream Pie

Best Easy Gluten-Free Vegan Boston Cream Pie

Credit to Rhian’s Recipes Ingredients For the cake: 60 g (1/4 cup) coconut oil (or sub olive or vegetable oil) 200 ml (4/5 cup) unsweetened almond milk (or any other plant-based milk) 1 teaspoon apple cider vinegar (ensure gluten-free if necessary) 8 tablespoons maple syrup […]

Vegan Fashion

Vegan Fashion

We are presenting The Drama store story The Story of The Dharma Store There’s two of us, and our vegan journey started in 2015. There was so much that we didn’t know (about GMO, animal cruelty, and so many other things) that we were making […]

Vegan Group Sea Shepherd Retires Flagship Vessel – After It Saves Over 6,000 Whales

Vegan Group Sea Shepherd Retires Flagship Vessel – After It Saves Over 6,000 Whales

Plant based news revealed that Vegan organization Sea Shepherd is retiring its flagship vessel the M/Y Steve Irwin, after 11 years of service, and with 18 campaigns under her belt.

Captain Paul Watson is the Founder of non-profit marine conservation group Sea Shepherd which uses direct action to protect marine life and expose illegal activities on the high seas. He launched the ship with Teri Irwin in December 2007.

He described captaining the M/Y Steve Irwin – which was part of a fleet of 11 vessels and multiple small boats – as ‘an honor’.

‘No longer safe’

“The lives we have saved and the difference we have made with this vessel has been awesome,” he added in a statement.

“We worked the ship hard, through horrific storms and crushing ice and after 11 years, our engineers have determined that the Steve Irwin is no longer safe for sea.”

Leading Neptune’s Army

The M/Y Steve Irwin was built in 1975 and served as an enforcement patrol boat for the Scottish Fisheries Protection Agency for nearly 30 years.

After being acquired by Sea Shepherd, it was initially named the MY Robert Hunter, after the Canadian environmentalist who co-founded Greenpeace, but was renamed in honor of the host of the TV wildlife documentary series The Crocodile Hunter, Steve Irwin, who died in September 2006 on location in Queensland, Australia.

In addition to helping to save more than 6,000 whales from the illegal Japanese whaling fleet, the vessel has also seen action protecting pilot whales in the Faroe Islands, the Mediterranean bluefin tuna and humpback whales off Australia’s Kimberley coast.

Difficult decision

The organization’s Board of Directors decided to retire the 59-meter-long flagship after a recent assessment revealed issues that could have put the crew at risk if the vessel was allowed to continue to lead Sea Shepherd’s fleet. For its final journey, the M/Y Steve Irwin will make its way to a recycling facility.

“In line with Sea Shepherd’s environmental ethics and standards the Irwin will be recycled,” said Sea Shepherd Australia’s Jeff Hansen.

“Together with the Steve Irwin, we have made history, saving hundreds of thousands of marine animals in defense of our oceans, humanity’s primary life support.”

The M/Y Steve Irwin’s flagship status will now pass to the M/Y Ocean Warrior.

Vegan Pizzeria Now Open In Camden -UK

Vegan Pizzeria Now Open In Camden -UK

About Purezza Purezza (purity) was founded in 2015, becoming the first vegan pizzeria in the UK. We are plant pioneers, revolutionising Italian food through cruelty free ingredients. Our aim is simple: to make our plant based menu superior to the traditional alternatives. Classic cuisine, innovated We spent over two […]

Vegan Mushroom Ravioli

Vegan Mushroom Ravioli

Ingredients Vegan Ravioli Dough: 1½ cups flour ½ cup water 2 Tbsps olive oil ½ tsp sea salt Mushroom Filling: 450g button mushrooms, frozen or fresh, sliced (I used frozen mushrooms by Edenia) 1 medium onion, diced 1 Tbsp oil 3 garlic cloves, minced fresh […]

Finally !!!!Easy Vegan Oreos

Finally !!!!Easy Vegan Oreos

Ingredients

Cookie

  • 1/4 cup + 1 tbsp maple syrup
  • 1/2 cup cacao powder
  • 1/4 cup + 2 tbsps brown rice flour

Filling

  • 1 can of full fat coconut milk chilled overnight
  • 2 tbsps powdered sugar (store-bought or homemade in the blender)

Lower fat filling options

  • Powdered peanut butter
  • OR powdered peanut butter + cacao powder
  • OR 1 banana (sliced)

Instructions

  1. Cookie: Preheat the oven to 350F.
  2. Combine all the ingredients. Mix to form a thick cookie dough.
  3. Roll into 16 balls. Arrange on a pan (or two pans) lined with parchment paper. Cover with a piece of wax paper and flatten with the bottom of a cup or jar to about 1/2 inch thickness
  4. Bake for 8-10 minutes at 350F.
  5. Let them cool, they will become crispy as they cool.
  6. Filling: Scoop out the cream from the can of coconut milk leaving behind the liquid. Add the powdered sugar and whisk till smooth and creamy.
  7. Spoon onto your cookie, smush, and enjoy! Keep any leftovers int the fridge for up to 3 days.

More recipes >>>>>Feastingonfruit

Booja Booja – The best Vegan Product

Booja Booja – The best Vegan Product

Booja Booja produces a delectable range of truffles and dairy-free ice cream. Each flavour has its own unique production method, developed and refined over many years to ensure the perfect tastes and textures for your enjoyment. „We are also passionate about how we go about […]