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    • The Herbivorous Butcher Enters Into “Vegan Butcher” Trademark Dispute with Nestlé November 18, 2019
      Sibling-owned vegan shop The Herbivorous Butcher is in the midst of a trademark battle with food corporation Nestlé USA. In August 2017, The Herbivorous Butcher attempted to register the trademark “Vegan Butcher” with the United States Patent and Trademark Office (USPTO). Shortly after the USPTO denied The Herbivorous Butcher the trademark—citing that the term was […]
    • New Restaurant Hungry Angelina to Bring Vegan Comfort Food to Southern California   November 18, 2019
      In mid-December, renowned vegan chef Matthew Kenney will open his newest vegan restaurant concept, Hungry Angelina, in Long Beach, CA. The 2600-square-foot space will be the third California-based concept of Kenny’s popular and extensive dining brand and will be located alongside a 45,000 square-foot Whole Foods Market store. With a diverse menu, Hungry Angelina will […]
    • 16,000-Square Foot Plant-Based Food Innovation Lab Opens in North Carolina   November 18, 2019
      This month, the The NC Food Innovation Lab (NCFIL) officially opened in North Carolina as a 16,000-square foot research and development facility focused entirely on plant-based foods. The facility will support a variety of companies—from established multinational brands to startups to equipment manufacturers—in their endeavors to develop plant-based products in North Carolina, a state where […]
    • Ohio’s Dayton Mall Gets Its First Vegan Restaurant November 18, 2019
      Vegan restaurant That’s Soul Vegan recently opened in the food court of the Dayton Mall in Dayton, OH. Taking over the former space of Taco Bell, the new vendor is the first and only vegan eatery in the shopping mall. Owned by Ashaki Daugherty and Jose Estremera, That’s Soul Vegan offers a diverse menu of […]
    • Report: Meat Companies Are Officially the World’s Biggest Water Polluters November 18, 2019
      The meat industry poses one of the most significant threats to our global water supply, according to a new report by sustainability nonprofit organization Ceres. The 2019 edition of the benchmarking report Feeding Ourselves Thirsty takes a close look at how 40 of the largest food companies manage water risk in their operations and global […]
    • Dirt Candy Owner Opens ‘Made-From-Scratch’ Veggie Burger Shop in NYC  November 17, 2019
      On November 19, new vegan shop Lekka Burger will open in the Tribeca neighborhood in New York City. The new burger shop—founded by Amanda Cohen (owner of vegetarian fine-dining restaurant Dirt Candy) and South African-born humanitarian Andrea Kerzner—will focus on made-from-scratch veggie burgers inspired by global flavors. “There’s definitely room for the Impossible and Beyond […]
    • You Can Now Order Two Pounds of Vegan Mac and Cheese for the Holidays November 16, 2019
      In time for the holidays, chef Ayinde Howell recently made his popular Mac & Yease (vegan mac and cheese) available for nationwide delivery. A two-pound family pack costs $19.99 plus shipping and can be ordered online for delivery or ordered from Whole Foods Markets in the Southern Pacific region for pick-up. Howell—the former personal chef […]
  • Subz Lajawaab is loaded with the richness of coconut milk and cashews. It is a creamy yellow gravy that can be done under 20 mins. It tastes wonderful and is a perfect side dish to go with any Indian Flat Bread.

    Text Recipe:

    Ingredients:
    Turmeric Powder – 1/4 tsp
    Ginger – small piece
    Coriander Powder – 1 tsp
    Garam Masala Powder – 1/2 tsp
    Asafoetida (hing) – pinch
    Onion (finely chopped) – 1/2 medium
    Green Chillies – 6 no. or to taste
    Carrot ( 3 inch long sticks, boiled) – 1 medium
    Potato (cut in wedges, boiled) – 1/2 no
    Cauliflower (florets, boiled) – 1/2 Cup
    Capsicum (cubes, boiled) – 1/2 no
    Green Peas (boiled) – 1/4 Cup
    Cilantro (finely chopped) – 1 Tbsp
    Cashews – 15 no
    Yogurt (Curd) – 3 Tbsp
    Clarified Butter (Ghee) – 1 Tbsp
    Salt – to taste
    Coconut Milk – 3/4 Cup
    Milk – 1 Cup

    ===================================================
    For more video recipes on Youtube
    Visit my Channel:
    and Click here to subscribe: www.youtube.com/subscription_center?add_user=sruthiskitchen
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    Music Courtesy of Audio Network.

    Subz Lajawaab - Quick Five Spice Indian Vegetarian Recipe under 20 mins

    Subz Lajawaab is loaded with the richness of coconut milk and cashews. It is a creamy yellow gravy that can be done under 20 mins. It tastes wonderful and is a perfect side dish to go with any Indian Flat Bread.

    Text Recipe: http://www.sruthiskitchen.com/?p=3006

    Ingredients:
    Turmeric Powder - 1/4 tsp
    Ginger - small piece
    Coriander Powder - 1 tsp
    Garam Masala Powder - 1/2 tsp
    Asafoetida (hing) - pinch
    Onion (finely chopped) - 1/2 medium
    Green Chillies - 6 no. or to taste
    Carrot ( 3 inch long sticks, boiled) - 1 medium
    Potato (cut in wedges, boiled) - 1/2 no
    Cauliflower (florets, boiled) - 1/2 Cup
    Capsicum (cubes, boiled) - 1/2 no
    Green Peas (boiled) - 1/4 Cup
    Cilantro (finely chopped) - 1 Tbsp
    Cashews - 15 no
    Yogurt (Curd) - 3 Tbsp
    Clarified Butter (Ghee) - 1 Tbsp
    Salt - to taste
    Coconut Milk - 3/4 Cup
    Milk - 1 Cup

    ===================================================
    For more video recipes on Youtube
    Visit my Channel:https://www.youtube.com/user/sruthiskitchen
    and Click here to subscribe: www.youtube.com/subscription_center?add_user=sruthiskitchen
    ===================================================

    Join me on Facebook:
    http://www.facebook.com/shruthiskitchen

    Twitter:
    http://twitter.com/sruthiskitchen

    Music Courtesy of Audio Network.