Enter the winning combination of Google Reader and Evernote. Use Google Reader to, of course, track all of those fantastic vegan blogs (see our compiled list of past VegBloggy Awards winners for ideas on blogs to follow) and then send your selected posts to Evernote for storing and tagging (see “How to Send Blog Posts from Google Reader to Evernote“).

Create a “Recipes” Notebook in Evernote and send all of your recipe “clippings’ there. The fantastic thing about Evernote is that the entire web page is clipped, images and all, not just a link. Now you have the power of tagging and categorizing to help you manage your recipes — and you have access to them from your smartphone or web-enabled device and from any web browser.

Tag Tips:

• Tag your  post with recipe ingredients to easily find recipes based on what you currently have in your pantry and fridge.
• Add a tag (winter, spring, summer, fall) to filter recipes by season
• Tag your recipes as entrées, desserts, starters, beverages, etc.
• If it’s good for a nice holiday meal, tag it with the holiday name
• Tag with approximate prep time
• Tag with type of cuisine

You can also follow PCRM on twitter and become a fan on Facebook.

I’m really excited about this program. As mentioned on their site, veganism is becoming more and more accessible. Recent news coverage about factory farming and the environmental perils it entails is making it more and more difficult to ignore what meat-eaters consume and how that food gets to their tables.

As Jonathan Safran Foer recently noted, we need not incorporate new values  to understand and realize the horrors of the meat and dairy industry, we need only tap the values and “good instincts” we already have.

Couple that understanding with the fact that a plant-based diet is far healthier than any other and you’ve got a very compelling case for going veg.

The goodies are not only vegan, but also gluten-free, and most use agave rather than refined sugar.

To keep track of their LA opening and other news, check out their blog or follow them on twitter.

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Vegan mint chocolate lovers will be thrilled to know that Trader Joe’s has resurrected their “saucer-shaped’ UFOs candies but this time in vegan form! These delicious bad boys are a dark chocolate mint version of their classic milk chocolate predecessors, and I couldn’t be happier to see them on the shelves in their new incarnation! Trader Joe’s claims that they are “rich, creamy and boldly minty.” It’s a description we can’t argue against. They’re fantastic and, best of all, they’re vegan.

Regardless of what the baskets look like this year, we hope your Easter is a hoppin’ good one…!

This year, the traditional Passover seder takes place this week (my how time flies) and many a vegan will be celebrating with vegetarian haggadahs, a vegan seder plate and, of course, a sumptious vegan meal, hopefully ending with something as delectable as Hannah Kaminsky’s matzah toffee or even just the paired down, plain chocolate matzoh our own family has tried in recent years.

The absolutely wonderful news is that there is an abundance of mouth-watering vegan recipes available — from both the Sephardic and Ashkenazic traditions — all for the price of a browser visit (and the required ingredients).

In the past, our menus have reflected a blend of both traditions and have included the following:

• Turkish Eggplant Stew
• Sabbath Rice Pilav with Saffron
• Apple and Date Haroset
• Coconut-Lemon-Almond Haroset
• Orange and Olive Salad
• Sauteed Carrots with Almonds
• Vegan Matzoh-Ball Soup
• and, of course, chocolate matzoh

Additional resources for vegan seders can be found on The Vegetarian Resource Group site, PETA, and JewishVeg.com.

If you have a favorite recipe, haggadah, or blog post on your own seder that you’d like to share, please post in the comments. Our own celebrations (including pictures of some of the above-mentioned recipes) are posted here and here. This year, we’ll probably try Hannah Kaminksy’s matzah toffee and PETA’s Apple-Date Mousse. Chagsameach!

Yes, our own pre-schooler is a vegan and has been since the day he was conceived and, even in a place as liberal and veg-friendly as our city is, he’s still the lone vegan fella his size/age.

In general, he’s really ok with it. He knows what’s vegan and has yet to express interest in eating the foods that other kids eat. This is largely due to the fact that we always try to carry around vegan snacks and favorite foods no matter where we go; if anyone were to whip out a snack or buy some treat along the way during an outing, we’ve got him covered.

The lunch he has at preschool is one we pack for him and one that always garners the (positive) attention of both teachers and other students. We also always prepare some birthday treats (usually cupcakes) for birthday parties and school birthday circles.

Anyone who harbors concerns on raising children vegan should take comfort in knowing it isn’t as difficult as might be imagined. This entry on veg blog is informative and inspirational and is worth a gander, or better yet, a bookmark.

Other vegan parents out there are encouraged to share stories, collective wisdom and, of course, tips and tricks!

Epicurious is in the kitchen with Moby!

In these 4 short videos, Moby offers a glimpse into his small and humble, 30 square foot kitchen where he keeps his favorite, well-worn kitchen equipment and staples such as home-made garlic-infused olive oil, miso paste, brown rice, apple butter, pickles, sea salt and sesame seeds (“sprinkle sea salt and sesame seeds on anything to make it taste fantastic!”).

He also makes his favorite recipe, blueberry pancakes, and talks briefly about his philosophy and one of the best things about being vegan: experiencing new foods and becoming a more discriminating eater.

Other Moby links:
Moby’s Online Journal
Teany Cafe and a Teany Book
The Offical Moby Website

[via Ecorazzi]

Got a favorite quickie meal you’d like to share? Please post in the comments!