From TikTok to UGG: The Unstoppable Rise of Vegan Living

Hold onto your kale chips, folks! This newsletter is a whirlwind tour of the vegan universe, where TikTok fame rescues family restaurants and shoe giants swap leather for plants. From Veggie Outers' meetups to zen potlucks, the social scene is buzzing.

In tech news, Heura's shaking up the meat-alt world, while Puma's sparking leather debates with Gen Z influencers. L.A.'s just snatched Portland's crown as America's vegan capital, serving up everything from poppable egg yolks to plant-based sushi that'll blow your mind.

We've packed in a drool-worthy Butternut Squash Curry recipe for fall, plus a quirky fact about non-vegan camera film. Whether you're a tofu titan or just plant-curious, this newsletter is your golden ticket to the green revolution. Veganism isn't just trending – it's transforming the world, one bite at a time!

Events for the upcoming week

• On Saturday October 5th, the Veggie Outers will meet at IndianBistro14 from 6-9pm. For details, visit their page here.

• On Sunday October 6th, Eatyodestiny will be hosting a vegan potluck and meditation meetup at Bath House Cultural Center in Dallas, TX from 10 am to 12:30 pm. Details and registration available here.

Plant based news

• A heartwarming story of social media use. A TikTok video from a 15 year old about his parent’s Vietnamese vegan restaurant in Houston went viral and business picked up.

• Vegan food tech startups are going main stream, One such startup called Heura is featured on TechCrunch, a prominent tech publication. Heura wants to create meat alternatives which make them less “Junk”.

• Here is some interesting non food related article, Puma is using Gen Z influencer to start a conversation regarding leather vs vegan leather.

• A list of perfume brands that are vegan and cruelty free.

• Famous California based shoes brand UGG launched their first vegan shoes.

From Ramen to Riches: How L.A. Became the Ultimate Veggie Vacation Spot

Move over, kale smoothies - there's a new green revolution in town! WalletHub's latest report has unleashed a veggie-powered shakeup in America's most plant-friendly cities. Los Angeles has dethroned Portland as the vegan capital, with Orlando hot on its heels. From affordable eateries dishing out five-star veggie delights to bustling farmers markets and quirky vegan festivals, L.A. is a plant-based paradise. With vegan sushi, Mexican feasts, and even dairy-free "eggs" with poppable yolks, the City of Angels is proving that going green isn't just healthy - it's downright delicious!

You can read the original article here.

Fun Fact:

Did you know that photography film, which was used in most cameras before digital cameras were invented, is not vegan?

As per Wikipedia, one of their sides is coated with gelatin.

Recipe of the week

With fall upon us, I thought it would be great to add a recipe that has the in season vegetables.

Butternut Squash Curry with Chickpeas

Ingredients

• 1 medium butternut squash, peeled and diced

• 1 can (15 oz) chickpeas, drained and rinsed

• 1 onion, chopped

• 2 cloves garlic, minced

• 1 tablespoon fresh ginger, grated

• 1 can (14 oz) coconut milk

• 1 cup vegetable broth

• 2 tablespoons curry powder (adjust to taste)

• 1 teaspoon turmeric

• Salt and pepper to taste

• 2 tablespoons olive oil

• Fresh cilantro for garnish (optional)

Instructions

1. Sauté Aromatics: In a large pot, heat the olive oil over medium heat. Add the chopped onion and sauté until translucent (about 5 minutes). Stir in the garlic and ginger, cooking for another minute until fragrant.

2. Add Spices: Sprinkle in the curry powder and turmeric, stirring to coat the onions. Cook for about 30 seconds to release the spices' flavors.

3. Cook Squash: Add the diced butternut squash to the pot and stir well. Pour in the vegetable broth and coconut milk. Bring the mixture to a boil.

4. Simmer: Reduce the heat to low, cover, and let it simmer for about 20 minutes or until the squash is tender.

5. Add Chickpeas: Stir in the chickpeas and cook for an additional 5 minutes to heat through. Season with salt and pepper to taste.

6. Serve: Garnish with fresh cilantro if desired. Serve hot over rice or quinoa.

This recipe is not only flavorful but also packed with nutrients, making it a great option for a comforting meal. Enjoy your cooking!