Articles tagged with: vegan

RECIPE: Delicious Spicy Vegan Pumpkin Black Bean Chili

on Monday, 18 September 2017. Posted in Recipes

RECIPE: Delicious Spicy Vegan Pumpkin Black Bean Chili

It's that time of year again, oh yes pumpkin-everything is coming back. But it doesn't have to be reserved for our flavored caffeinated drinks. Introducing this week's Meatout Monday's recipe featuring a healthy and filling boost of real pumpkin goodness, with a little kick. This as-spicy-as-you-like-it chili is one for the recipe binder as you're sure to crave it over and over again this fall and winter. Top with yummy garnish(es) of your choice and enjoy!

Ingredients:
1 Small pumpkin - peeled, seeded & cubed
1-2 hot peppers - diced & deseeded
1/2 cup red onion - chopped
2 medium green peppers - chopped
5 cups chopped tomatoes
1 can black beans
1 cup vegetable broth
1.5 tsp. salt
2 tsp. cumin
2 tsp. maple syrup
2 cups vegan veggie crumbles
Olive or coconut oil
Garnish of choice (green onions, vegan sour cream or cheese, tortillas, etc.)

 

Directions:
1. Over medium heat, coat bottom of a soup pot or dutch oven with oil of choice.
2. Add hot peppers, onions, and green peppers, saute for 3-5 minutes.
3. Add pumpkin, tomatoes, black beans, and broth to pan.
4. Season with salt and cumin, then maple syrup and veggie crumbles.
5. Bring to a boil, reduce heat to low and simmer for 30-45 minutes, stirring occasionally to prevent sticking.
6. Remove from heat and allow to cool for 5-10 minutes prior to serving.
7. Ladle into bowls, garnish, and serve with cornbread or tortilla chips.

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Enjoy more vegan recipes on SundayMorningBananaPancakes.com.
Have you been making these recipes? We'd love to see!! Post your Meatout Mondays-made recipes to FacebookTwitter, and/or Instagram and tag FARM using #MeatoutMondays!!

Research shows our bones were actually stronger before dairy.

on Tuesday, 12 September 2017. Posted in News

Research shows our bones were actually stronger before dairy.

The University of California, Davis released the results of a study conducted around the advent of dairy as it relates to human bone density. As it turns out, we were much better off before consuming the secretions of another species! By studying more than 500 skulls and jaw bones from two dozen pre-industrial humans globally, "[the researchers found] that early hunter-gatherers had stronger jaws...developed from chewing plants. Alternatively, animal farmers had weaker bones due to their soft diet," notes coverage from Veg-News.

Learn more about this study and its findings at ScienceDaily.com.

Simple Stuffed & Baked Pears - VEGAN RECIPE

on Monday, 11 September 2017. Posted in Recipes

Simple Stuffed & Baked Pears - VEGAN RECIPE

Sometimes we all need an easy to prepare sweet treat. This baked pear recipe is perfect for dessert or really whenever you wish, of course. And although it's not included in the recipe it kind of goes without saying that this delectable dish would pair (get it? LOL) perfectly with some coconut whipped cream and/or your favorite brand of vanilla vegan ice cream. Enjoy!

Ingredients:
2 large d'Anjou (red) pears
1/4 cup water or apple juice
1/4 cup rolled oats
pinch ground cinnamon
pinch ground ginger
pinch allspice
4 Medjool dates, chopped
2 Tbsp. pure maple syrup

 

Directions:
1. Preheat oven to 375-degrees F.
2. Put 1/4 cup water or juice in a square baking dish.

3. Cut the pears in half and carefully scoop out the seeds, making a deep bowl (you can use a melon baller, but a small spoon works just as well).
4. In a small bowl, combine the oats, cinnamon, ginger, allspice, dates, and maple syrup and stir to combine.
5. Divide the mixture between the pears.
6. Cover baking dish with aluminum foil and bake for about 30 minutes. Test the pears for tenderness with the tip of a knife. If the flesh is still firm, continue to bake, covered until tender.
7. Serve immediately.

 

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Find additional vegan recipes at AnUnrefinedVegan.com.
Have you been making these recipes? We'd love to see!! Post your Meatout Mondays-made recipes to FacebookTwitter, and/or Instagram and tag FARM using #MeatoutMondays!!

 

Mango Sticky Rice Rolls Now in The Freezer at Trader Joe's Grocery Store

on Wednesday, 06 September 2017. Posted in Products

Mango Sticky Rice Rolls Now in The Freezer at Trader Joe's Grocery Store

If you enjoy Thai cuisine then you probably already know a thing or two about the prominence of mango sticky rice as a favored dessert, especially after a rather spicy meal. Now you can get this scrumptious treat wrapped in a tapioca, rice bran, wheat flour shell (ie, a standard spring roll form). Trader Joe's sources rice from Northern Thailand and then simmers it with pressed coconut milk, and pieces of sweet Nam Dok Mai mangoes, for a fragrant and silky sweet dessert or snack. They are quick to bake or pan fry and can be found in the freezer section at a Trader Joe's near you. 

Get product nutrition info and details at TraderJoes.com.

Unprecedented Demand for Plant-Based Food Formulations & Products

on Tuesday, 05 September 2017. Posted in News

Unprecedented Demand for Plant-Based Food Formulations & Products

With a 140 percent increase in 2016, for the demand of plant-based formulations, Bart Child, the CEO of Nellson (an ingredients-manufacturing company) indicates "recognizable" plant-based ingredients are the future. "We are seeing an increased demand for plant-based formulations in both nutritional bars and powders," Child said, in an interview with Foodnavigator. In contrast, whey-based products grew by only 2 percent last year. Child's company now has plans to expand production with a focus on peas, pumpkin, soy, algae, chia, soy, rice, hemp, and black beans as the protein source. 

Read more about this shift on Foodnavigator.com.

Double Berry (Gluten-Free Optional) Vegan Corncakes

on Monday, 04 September 2017. Posted in Recipes

Double Berry (Gluten-Free Optional) Vegan Corncakes

Happy September! We know what you're thinking, "It's almost officially Fall, time for corncakes!" Okay, you're probably not thinking that at all but still, corncakes! Woohoo! Welcome to another Meatout Mondays recipe. This week we're featuring a literally sweet breakfast recipe (that's easy to make gluten-free) from the Keepin' It Kind food blog. Enjoy!

Ingredients:
1 ¼ cup all-purpose or gluten-free flour 
3/4 cup corn or gluten-free flour
1 Tbsp. baking powder
3/4 tsp. salt
1 ½ cups non-dairy
1 cup fresh or frozen blueberries
1 cup chopped strawberries
1 tsp. vanilla extract
¼ cup aquafaba (click HERE to learn how to make it)
¼ cup melted coconut oil or sunflower oil
¼ cup maple syrup
¼ cup lemon juice

Directions:

1. In a large bowl, combine all flour, baking powder, and salt and whisk until combined.
2. In a medium bowl, combine the non-dairy milk, lemon juice, maple syrup, coconut oil, aquafaba, and vanilla extract, and whisk until combined.
3. Add wet ingredients to the dry and stir until combined (if the batter is too thick (i.e. not pouring easily), add 2 to 3 Tbsp. of non-dairy milk until the batter is thick but pours easily).

4. Heat a large frying pan or griddle over medium heat; liberally spray with cooking oil. Use a 1/3 cup measuring cup to scoop batter and pour a scoop onto the pan/griddle.
5. Sprinkle about 1-2 Tbsp. of chopped strawberries and 1-2 Tbsp. blueberries onto batter. Let cook until pancake edges become firm (about 2 to 3 minutes).
6. Use a spatula to flip pancake and let cook for another 1-2 minutes or until firm and golden. Remove from the heat. Repeat with the rest of the batter.

7. Serve with vegan butter, maple syrup, and more strawberries and blueberries, if desired. 

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 For more vegan recipes visit KeepinItKind.com.
Have you been making these recipes? We'd love to see!! Post your Meatout Mondays-made recipes to FacebookInstagram, and/or Twitter , and tag FARM using #MeatoutMondays!!

Six-Year-Old Australian, Vegan Activist Taking Internet (and our hearts) by Storm

on Thursday, 31 August 2017. Posted in Inspiration

Six-Year-Old Australian, Vegan Activist Taking Internet (and our hearts) by Storm

Evan LeFevre broke onto the vegan scene in 2016 when he was named that year's 'cutest vegan kid' by PETA Kids. Since then the Melbourne native has taken to social media to keep his fans in the loop on his many activism endeavors, including attending our latest National Animal Rights Conference in Washington, D.C. early this month. At the age of 4, shortly after joining his mother in veganism, Evan designed his own t-shirt, which says, "Don't eat cows because they suffer & die. They don't like it & neither do I." Through attending events, designing t-shirts, participating in chalk challenges, visiting farmed animal sanctuaries, and freestyle rapping, Evan is making a name for himself as a young leader in the vegan movement. What's more, Evan is part of the Animal Hero Kids network, a not-for-profit organization that supports and encourages acts of compassion in children, while providing vegan education programs. Keep up the great work Evan! We support you all the way! 

See What Evan is up to on his Facebook page: VeganEvan - Animal Hero.

Tofurky's Beer Battered Vegan Ham Roast FTW

on Wednesday, 30 August 2017. Posted in Products

Tofurky's Beer Battered Vegan Ham Roast FTW

It's not even September yet, what the heck are we doing talking about holidays? Well, you know some people do prefer to get a head start on the planning. Plus, when on the vegan path, amid the possibility of non-vegan friends and family at holiday get togethers, it can feel a wee bit better knowing there are a few things in order ahead of time. Therefore, may we introduce to you this beautiful vegan Ham Roast by the ever wonderful folks at Tofurky. Smoky and sweet with a tangy glaze, and battered in a malty, caramel-y beer by Hopworks Urban Brewery, this roast is sure to impress even the most non-vegan guests at the party.

Get product nutrition info at Tofurky.com.

Down With Dairy: Australia's Biggest Dairy Company Closing Locations

on Tuesday, 29 August 2017. Posted in News

Down With Dairy: Australia's Biggest Dairy Company Closing Locations

With a 22 percent drop in sales, in just this past year, Murray Goulburn (MG)—the largest dairy supplier in Australia—has taken a major hit. As a result, they've been forced to shut down three processing facilities and to halt their line of infant formula. In a public statement to the Australian Stock Exchange, MG noted that the blow is due in part to a "significant reduction in milk intake." On the topic, VegNews reminded us that the word "vegan" was the most searched dietary term in 2016. And non-dairy milk sales are at an all time high. Plant-based milks are the future, no doubt about it.

For more about Murray Goulburn check out DailyMail.co.uk.

RECIPE: Easy & Healthy Strawberry Chia Pudding Parfait, Vegan

on Monday, 28 August 2017. Posted in Recipes

RECIPE: Easy & Healthy Strawberry Chia Pudding Parfait, Vegan

A light, healthy pudding parfait may not be the first thing that comes to mind as we prepare to roll into the leafy, colorful season of fall (about a month away!). However, for those seeking a filling boost to your morning meal, a satisfying post workout snack, or a guilt-free dessert - this one is for you. Superfood, chia seeds are packed with Omega-3 fatty acids, fiber, and protein. The best part is you can totally customize this one with your favorite seasonal fruits and various toppings. Change it up each time, go wild, have fun. Yum!

Pudding Ingredients:
1/3 cup chia seeds
1 1/2 cups unsweetened almond milk
1-2 drops of sweetener of choice
1/2 tsp. vanilla extract

Parfait Ingredients:
1/2 cup pudding (from above)
1/2 cup unsweetened nondairy yogurt
1/4 cup fresh strawberries, sliced
coconut chips, garnish
pepitas, garnish

 

Directions:
1. In a large bowl whisk together the chia seeds, almond milk, sweetener, and vanilla. Let sit for about 30 minutes, stirring occasionally until mixture is thick. Set aside.
2. Chop strawberries and prep toppings. Feel free to sub for your favorite toppings like granola, nuts, fruits, etc.
3. Select your serving cup and layer alternating 1/4 cups of the pudding and parfait. Top with garnish of choice, serve with slices of strawberries.

 

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Get other simple and healthy vegan recipes on Good-Saint.com.
Have you been making these recipes? We'd love to see!! Post your Meatout Mondays-made recipes to Facebook,Twitter, and/or Instagram and tag FARM using #MeatoutMondays!!

 

 

RECIPE: Avocado Black Bean Salad w/Corn & Tomatoes, Vegan

on Monday, 21 August 2017. Posted in Recipes

RECIPE: Avocado Black Bean Salad w/Corn & Tomatoes, Vegan

Zero cooking required this easy peasy, light, healthy salad is sure to become a staple of your summertime meals. Perfect as a side to your bigger salads, veggie dogs, and burgers; great for picnics and camping, this handy and fast-to-prepare dish can be made in a snap. Turn your favorite tortillas into dipping 'spoon' for this one, or add as a topping to your Taco Tuesday game plan. Whatever it is, we're sure that you're going to be glad you've got this recipe in your back pocket. Eat up and enjoy!

Ingredients:
2-3 cups cherry tomatoes, sliced in half
1 cup white corn kernels
1 avocado, pitted & cubed
15oz. can of black beans, drained & rinsed
1 tsp. cumin
Juice of 1 lime
Salt, to taste

Directions:
1. Prepare all ingredients as mentioned above.
2. Place ingredients into a medium bowl, toss and stir to combine well.
3. Serve with tortilla chips or a side salad.
NOTE: Mixture will keep for 2-3 days in a sealed jar.

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For more quick and simple vegan recipes see SundayMorningBananaPancakes.com.
Have you been making these recipes? We'd love to see!! Post your Meatout Mondays-made recipes to FacebookTwitter, and/or Instagram and tag FARM using #MeatoutMondays!!

'What The Health' Documentary Inspires NFL players to Eat Plant-Based Foods

on Thursday, 17 August 2017. Posted in Inspiration, News

'What The Health' Documentary Inspires NFL players to Eat Plant-Based Foods

What do professional athletes Theo Riddick and Trent Williams have in common, other than being players on National Football League (NFL) teams? They've both switched to eating a plant-based diet thanks to a new vegan documentary! In separate interviews with The Detroit News and ESPN respectively, both athletes have shared that their recent shifts in dietary choices and resulting health benefits were inspired by What The Health (currently streaming on Netflix). "Watching things like that is alarming on a lot of levels because of a lot of things you don't know...such as [eating] chicken and drinking milk has no nutritional value..." said Theo, running back for the Detroit Lions. Trent, of the Washington Redskins, said, "I'll never go back to eating like I used to...it's a choice. There's no temptation. No one is policing me saying I can or can't eat meat." Nice work, team. Keep it up! ::wink::

Check out the source piece on VegNews.com.

NEW Greek-Style & Squeezable Vegan Yogurts Brought to You by Kite Hill

on Wednesday, 16 August 2017. Posted in Products

NEW Greek-Style & Squeezable Vegan Yogurts Brought to You by Kite Hill

With every new vegan product that makes its way onto mainstream grocery store shelves we see just how easy it is to pick up our old (and new) favorite things, and how accessible and relatable vegan products are becoming for your everyday shopper. For example, famed vegan cheese company Kite Hill will soon be releasing kid-friendly yogurt 'squeezies' and seven flavors of Greek-style yogurt, in Whole Foods Markets this fall. If that's not cool enough they're also revealing a new jalapeno flavored cream cheese, and healthy drinkable yogurts too.

Learn about the product and nutritional information at Kite-Hill.com.
*Photo by VegNews Magazine*

RECIEPE: Quinoa & Sweet Potato Chili, Vegan

on Monday, 14 August 2017. Posted in Recipes

RECIEPE: Quinoa & Sweet Potato Chili, Vegan

Admittedly it may not quite feel like chili weather at the moment given that it's mid-August and warm over most of the US right now. However, we can never say no to a healthy and hearty chili recipe. Especially one that's perfect to add to our virtual recipe binder for future a use! This one comes to us from guest recipe contribute, Lauren Bossi over on the Plant Based on a Budget food blog and website. Make it your own by adding your favorite spices, flavors, and toppings. Speaking of which, have you tried the vegan sour cream by Follow Your Heart? It's very yummy. Enjoy.

Ingredients:
3 medium sized sweet potatoes, cubed
1 yellow or white onion, diced
16oz. jar of salsa
1 can of black beans
2 cups vegetable stock + 2 cups water
1/5-2 cups cooked quinoa
1 Tbsp. olive oil
2 tsp. ground cumin
1/2 tsp
. ground cinnamon
1/2
tsp. chipotle powder
1-2 tsp. hot sauce
1Tbsp. chili powder
Pinch of salt and black pepper

Directions:
1. In a large pot heat onions in olive oil with a pinch of salt and pepper, over medium heat.
2. Add sweet potatoes and spices to pot and cook for 3-4 minutes. 
3. Add salsa and vegetable stock and water to the pot. Bring to a boil over medium-high heat then lower and heat to medium-low to simmer.
4. Add black beans, cover and cook for 20-30 minutes or until the sweet potatoes can be easily poked with a fork and the soupy base has thickened.
5. Stir in the quinoa and then let chili mixture rest for 1-2 hours until fully melded together.
6. Ladle into serving bowls, top with avocado slices if you wish, and serve with cornbread and/or tortilla chips, as desired.

 

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Get more great vegan recipes on PlantBasedOnABudget.com.
Have you been making these recipes? We'd love to see!! Post your Meatout Mondays-made recipes to FacebookTwitter, and/or Instagram and tag FARM using #MeatoutMondays!!

 

**Photo from One Green Planet**

 

Coconut-Milk-Based Vegan Yogurt From 'So Delicious Dairy-Free'

on Wednesday, 09 August 2017. Posted in Products

Coconut-Milk-Based Vegan Yogurt From 'So Delicious Dairy-Free'

Launched earlier this year, So Delicious—makers of a wide variety of dairy-free milk-based products—brings us yet another scrumptious treat in the form of cruelty-free yogurt! Featuring a dozen organic, gluten-free, and non-GMO flavors including unsweetened, unsweetened vanilla, blueberry, chocolate, passionate mango, plain, key lime, raspberry, peach, strawberry, strawberry banana, and vanilla cultured, you're sure to find at least one that suits your fancy. Particularly handy for those who miss their weekly dose of yogurt, So Delicious' flavors boast a rich and creamy texture leaving you satisfied as ever.

Get product and nutrition information at SoDeliciousDairyFree.com.

RECIPE: Oil-Free Veggie Fried Rice With Baked Tofu, Vegan

on Monday, 07 August 2017. Posted in Recipes

RECIPE: Oil-Free Veggie Fried Rice With Baked Tofu, Vegan

If or when you are craving something hearty, filling, warming, and healthy, you will love this recipe. You may want to digitally earmark this one right now because we're pretty sure you may come back for repeats of this one. ::wink:: Brought to you by An Unrefined Vegan food blog, this homemade oil-free vegetable dish has all the makings for a satisfying meal time and again. Consider adding your favorite toppings or garnish for even more yum. Enjoy!

Ingredients:
4 cups cooked brown rice
Vegetable broth or water, as needed
1 onion, chopped
4 cups fresh veggies, cut into 1-inch pieces
2 cups baked or pan-seared tofu, cut into 1/2-inch pieces
1 Tbsp. fresh ginger, minced
1/4 cup dry sherry or mirin
4 Tbsp. low-sodium soy sauce or tamari
Ground black pepper, to taste
Optional garnish/toppings:
Cilantro, basil, scallions, avocado, lime juice, hot sauce, whatever you wish

 

Directions:
1. Have all your veggies cut and liquids ready to go before you fire up the skillet or wok.
2. Heat skillet/wok over high heat. Splash a little vegetable broth and add the onion, cook for about 5 minutes. Add remaining veggies and lower heat a little bit, stirring and adding more broth as needed to prevent sticking. 
3. Cook for about 5 minutes, letting the broth cook off and veggies get a little brown. Remove the crisp, tender veggies from the skillet/wok and set aside.
4. Add another big splash of broth to the pan and stir in the garlic and ginger. Cook for about 30 seconds and then add in the rice a little bit at a time, breaking up any clumps. 
5. Stir and add broth as needed. Once all rice is in the pan, stir until it starts to stick. Then add the tofu and the cooked veggies to the pan along with sherry. Cook for about 1 minute. 
6. Add soy sauce and black pepper. Turn off heat and serve with selected toppings.

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Get even more great vegan recipes on AnUnrefinedVegan.com.
Have you been making these recipes? We'd love to see!! Post your Meatout Mondays-made recipes to FacebookTwitter, and/or Instagram and tag FARM using #MeatoutMondays!!

Everything You Need to Know About Summer Camping, Vegan-Style

on Wednesday, 02 August 2017. Posted in Tips & Ideas

Everything You Need to Know About Summer Camping, Vegan-Style

Camping season is in full swing here in North America. If you're a lover of that forever stuck-to-your-clothes campfire smell, s'mores, and bug bites but are wondering how to veganize bits of your camping excursions that may not seem vegan-friendly, we've got just the resource for you. VegNews Editorial Assistant, Sarah McLaughlin penned a great online piece for the publication, called "The Ultimate Guide to Vegan Camping." Inside you'll find information on cruelty-free camping gear, bug spray, and sunscreen, as well as essential foods and snacks, to pack (yep, even vegan s'mores options!).

Read the full source piece over at VegNews.com.

UK's Ad Agency Standards Sides with "Humane Milk is a Myth" Campaign

on Tuesday, 01 August 2017. Posted in News

UK's Ad Agency Standards Sides with

Animal rights group, Go Vegan World, started a billboard campaign in the UK earlier this year stating that "humane milk is a myth." Groups like the National Farmer's Union complained to the Advertising Standards Agency (ASA) that the billboard's claims were misleading consumers and making the dairy industry seem unfavorable. After deliberation, the ASA stated, "we understood it was the case that calves were generally separated from their mothers very soon after birth, and we, therefore, concluded that the ad was unlikely to materially mislead readers." Boom! That's right.

Check out the details at GoVeganWorld.com.

Vegan Chick'n & Artichoke Pesto Pizza Recipe

on Monday, 31 July 2017. Posted in Recipes

Vegan Chick'n & Artichoke Pesto Pizza Recipe

Sometimes we just crave a solid yet unique pizza option and when the mood strikes to get jiggy in the kitchen on pizza night, this recipe from the Keepin' it Kind food blog sure does the trick. Featuring the basil-garlic goodness of yummy pesto, your favorite cruelty-free "meaty" toppings (try subbing mushrooms for the vegan chick'n if you'd prefer), and a pinch of tang with those sun-dried tomatoes, you're going to adore this recipe.

Pizza Ingredients:
Salt and pepper, to taste.
1-2 Tbsp. vegetable broth
1 Tbsp. lemon juice
2 Tbsp. olive oil
2 Tbsp. nutritional yeast
1 packed cup of basil leaves
1 packed cup of baby spinach
2-3 garlic cloves
1/3 cup cashews

Pesto Ingredients:
Vegan pizza dough (try THIS recipe if you wish to make your own)
6-8 strips of vegan chick'n strips (try the Beyond Meat brand)
2-5 artichoke hearts, cut into squares
1/4 cup softened sliced sun-dried tomatoes
A sprinkle of vegan parmesan, optional

Directions:
1. Combine all of the pesto ingredients except for the vegetable broth, salt, and pepper in a food processor and process until combined. Add 1 to 2 tablespoons of vegetable broth to thin it out as you wish. Add salt and pepper, to taste. Chill until ready to use.
2. Preheat oven to 475 F and if using a pizza stone, place it in the oven while it preheats. If using a pizza pan or a baking sheet, sprinkle a little bit of flour on the pan/sheet you plan to use. Set aside.
3. Roll out the dough on a floured surface until it is no less than 1/4 inch thick. Spread the pesto on the dough, leaving room around the edge for a crust.
4. Top dough with vegan chick'n pieces, artichoke hearts, and sun-dried tomatoes. Sprinkle on the pecan parmesan, if using. Transfer the pizza to the prepared pan or to the stone in the oven.
5. Bake for 10 to 12 minutes or until the crust has risen and is golden. Remove from the oven, slice, and serve. Enjoy!

 

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Find other fantastic vegan recipes on KeepinItKind.com.
Have you been making these recipes? We'd love to see!! Post your Meatout Mondays-made recipes to FacebookTwitter, and/or Instagram and tag FARM using #MeatoutMondays!!

 

Register For The National Animal Rights Conference Banquet Before It Sells Out!

on Tuesday, 25 July 2017.

Register For The National Animal Rights Conference Banquet Before It Sells Out!

The 2017 Animal Rights National Conference is just over a week away (online registration closes July 26!) and we've got a special banquet dinner planned for you! Join us Saturday, August 5 at 6:30 PM for a delicious dinner featuring Field Roast Grain Meats with vegan celebrities Kat Von D, Harley Quinn Smith, Jane Velez Mitchell and more. Following dinner, we will have a high energy fundraising auction with amazing items including vegan trips, art, gift baskets, and more as well as a special awards ceremony for this year's Animal Rights Hall of Fame, Grassroots Activist, and Youth Activist recipients. Banquet tickets on sale now!

Tickets available here: ARConference.org.

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