YOGA
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Vegan Shoes, Purses,and Coats:
(save the planet and the animals with your fashion choices)
Patagonia (has some vegan winter boots and coats)
Jambu (makes many great vegan shoes and boots)
Simple (has some vegan shoes some are made of hemp)
Dansko (has some vegan clogs)
Keen (has a few comfy vegan options)
birkenstock (has a vegan line)

Olsen Haus (all vegan company creates shoes)
Hearts of Darkness (all vegan company creates shoes)
Urban Expressions (has vegan purses)

for more info on shopping vegan check Peta Mall
or download the iphone app cruelty-free

Vegan Recipes
try one of these yummy desserts and see how good eating cruelty free can taste (last updated 9/29/12):

Vegan Baking:

Vegan Banana Bread option #1 (wheat free, oil free) (from The Health Promoting Cookbook by: Alan Goldhamer, D.C.

Makes 1 loaf

4 ripe bananas
1 cup apple juice
juice of 1 lemon
4 cups oat flour (can also be oatmeal ground in the blender or food processor)
2 tsp baking soda
1 tsp baking powder
2 tsp cinnamon
1/4 tsp nutmeg or allspice

1-Blend bananas and juice in a blender or a food processor until smooth
2-In a separate bowl, mix the dry ingredients well
3-Preheat the oven to 350 F
4-Add the dry mixture to the bananas while processing, or pour the blended bananas in a separate bowl, and mix the dry ingredients in by hand
5-Pour into a glass loaf pan, and bake for 45 minutes, covering with aluminum foil for the first 24 minutes

variations: replace the apple juice with the juice of 1 apple, 4 large strawberries, and 3 ribs of celery. You can also add raisins, cranberries, or sliced dates to the final batter

Vegan Banana Bread option #2 (my favorite) (adapted to be vegan by Jessica Aiken reciped is from The Yoga Cookbook Recipes from the Sivananda Yoga Vendanta Centers

3 very ripe bananas
1/3 cup or brown rice syrup or agave
1 2/3 cups whole wheat flour (substitute oat if wheat sensitive)
1/2 tsp sea salt
1 tsp baking soda
2 tablespoons of vegan butter (Earth Balance Buttery spread) or vegetable oil or canola oil
3/4 cup chopped walnuts as a topper right before baking (optional)

1-Heat the oven to 350 F Puree the bananas in a food processor or blender, or mash them with a fork. Add the sweetener (agave or rice syrup) and blend again or mix with a whisk. Sift the flour, salt, and baking soda together. Add the flour to the banana mixture and stir with a whisk to combine everything. Add the oil or vegan butter.
2- Pour into a 9X 5 inch greased bread pan (sprinkle nuts on top if adding) and bake for about 1 hour. to check it is backed press lightly with a finger to see if the bread pops up, or insert a toothpick into the center to see if it comes out clean. Cool on a wire rack.

Vegan "Gluten-Be-Gone" Homestyle Chocolate Chip Cookies (from Eat, Drink,& Be Vegan by: Dreena Burton

makes 12 cookies

3/4 amaranth flour or brown rice flour
1 tsp xanthan gum
1 tsp baking powder
1/4 tsp baking soda
2 tbsp tapioca starch flour
1/4 cup unrefined sugar (or 1/3 cup alternative sweetener agave, brown rice syrup instead)
1/4 tsp sea salt
1/3 cup pure maple syrup
1/4 tsp blackstrap molasses
1-11/2 tsp pure vanilla extract
3-31/2 tbsp canola oil
1/3-1/2 non-dairy chocolate chips

Preheat oven to 350 F (180 C) In a bowl, combine dry ingredients, sifting in flour, xanthan gum, baking powder, and baking soda, and stir until well combined. In a separate bowl, combine syrup, molasses,and vanilla, then stir in oil until well combined. Add wet mixture to dry, along with chocolate chips, and stir until just well combined (do not overmix). Line a baking sheet with parchment paper. Scoop rounded tablespoons of batter onto baking sheet, evenly spaced apart, and ever so slightly flatten. Bake for 11 minutes (no longer, or they will dry out.) Remove from oven and let cool on baking sheet for 1 minute (no longer), then transfer to a cooling rack.


Vegan Oatmeal Raisin cookies (wheat free, oil free) (from The Health Promoting Cookbook by: Alan Goldhamer, D.C.

Makes 12 cookies

4 cups oat flour (can be oatmeal ground in a blender or food processor)
1 tsp baking powder
1/2 tsp baking soda
1 tsp cinnamon
1/4 tsp nutmeg
2 ripe bananas, mashed
1 cup apple juice
1/2 cup raisins

1- Preheat the oven to 375 F Mix the dry ingredients in a large bowl
2- In a food processor, blend the bananas and juice until smooth
3- Slowly add the dry ingredients while mixing
4- Pour the batter into the large bowl, and add the raisins. Drop spoonfuls onto a nonstick baking sheet. (could use parchment paper) Bake for 10 minutes

Raw Vegan "Un-cooking"

Creamy Chocolate Pudding

1 cup advocado
3 tablespoons raw cacao
1/4 cup raw agave
4 dates pitted and soaked
1/4 cup date soak water

blend until smooth chill and enjoy

Suggested Vegan Cookbooks:

The Health Promoting Cookbook by: Alan Goldhamer, D.C.
Eat, Drink and Be Vegan by: Dreena Burton
The Kind Diet by: Alicia Silverstone

For Vegan Nutrition Information:

Becoming Vegan by: Brenda Davis R.D. and Vesanto Melina, M.S., R.D.

For more Reasons to eat Vegan:

visit: Peta (people for the ethical treatment of animals) www.peta.org

visit: Animal Mukti (animalmukti.com)

read: Yoga and Vegetarianism by: Sharon Gannon

Join My Mailing list to receive a monthly newsletter with Yoga news, vegan recipes, workshop and class announcements, and inspirations just email me a blank email with mailing list as the subject to jessica@smileyogachicago.com