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25.01.2022 Carrot cake anyone?! This Vegan Carrot Cake by @tmdraeger Is also gluten free A perfect excuse to cuddle up with a cup of tea and a slice of cake! 3 batches flax egg (3 Tbsp flaxseed meal + 7 Tbsp water as original recipe is written)... 1/3 cup melted coconut oil* (or sub other neutral oil) 1/4 cup maple syrup 1 scant cup unsweetened applesauce 1/2 cup organic brown sugar* (or sub coconut sugar) 1/4 cup cane sugar* (or sub coconut sugar) 3/4 tsp sea salt 1 1/2 tsp baking soda 1 1/2 tsp baking powder 1 tsp ground cinnamon 3/4 - 1 cup plain unsweetened almond milk* (or other non-dairy unsweetened milk) 1 1 /2 cups loosely packed grated carrot 1 1/2 cups almond flour* 1 1/2 cups gluten-free flour blend* 3/4 cup chopped raw walnuts* (if preferred, omit, or sub 1/2 cup (70 g) raisins) Instructions Preheat oven to 350 degrees F (176 C). Butter and flour two 8-inch, 1 9x13-inch, or 3 6-inch round pans with coconut oil or vegan cooking spray and dust with gluten-free flour (adjust number/size of pans if altering batch size). Shake out excess. Set aside. Prepare flax eggs in a large mixing bowl. To flax eggs, add oil and maple syrup and whisk to combine. Next, add applesauce, sugars, salt, baking soda, baking powder, and cinnamon and whisk to combine. Add lesser amount of almond milk (3/4 cup or 180 ml as original recipe is written // adjust if altering batch size) and stir. Add grated carrot and stir. Then add almond flour and gluten-free flour blend and stir. The batter should be thick but pourable. If too thick, add remaining almond milk 1/4 cup or 60 ml as original recipe is written // adjust if altering batch size). If adding walnuts, add at this time and stir. Divide evenly among cake pan(s). Bake for 40-50 minutes or until deep golden brown and a toothpick inserted into the center comes out clean. When you press on the top, it shouldnt feel too spongy, so dont be afraid of over-baking! The gluten-free blend just takes a little longer to bake. Also, note that the size of pan you use will vary baking time. Remove from oven and let rest in the pans for 15 minutes. Then carefully run a knife along the edges and gently invert onto cooling

24.01.2022 This is 7pm tonight - the latest info on the recent protests in NSW and how the pandemic laws will affect animal activism from the wonderful solicitors at the Animal Defenders Office. And you can register and watch later as well. Please note this is a webinar - not a protest! https://event.webinarjam.com/channel/AssemPandemActivism.

24.01.2022 Dr Christine Townend is one of Australias pioneering animals activists! She is also an artist, author, poet, activist, change-maker and was recently awarded an OAM for her service. Join Dr Christine Townend for VTV Education tomorrow afternoon in the studio to learn all about her work as an animals activist and what it entails. All tickets are $5 and can be bought via the link the in bio! Hope to see you there! https://event.webinarjam.com/channel/ChristineTownend

24.01.2022 So excited we are joining the Alive team!

23.01.2022 Its a new week! We wish everyone a positive and amazing Monday And dont forget to spread the vegan message! : @freedom_farm_sanctuary

23.01.2022 Make the right choice and join us over here where the food is delicious and the animals are alive and thriving!

22.01.2022 Fathers Day is coming up! Shop the best of the best in vegan products, food, drinks, and other goodies! All over @vnswmarketplace

22.01.2022 Recipe for the weekend: Lemon Pepper Cauliflower Bites with Sweet Tahini Ranch! Thank you @saratane for this delish recipe! Recipe: 3/4 cup almond milk 2 lemons, zested and juiced... 3/4 cups all-purpose flour 1/2 teaspoon Simply Organic Cayenne Pepper 1/2 cup Panko breadcrumbs 1/2 cup plain breadcrumbs 2 teaspoons freshly ground black pepper 1 teaspoon kosher salt, plus more to taste 1 head cauliflower, cut into 1-inch florets Vegetable oil, for frying FOR THE SWEET TAHINI RANCH INGREDIENTS 1/4 cup tahini 1/4 cup extra-virgin olive oil 1 lemon, juiced 1 tablespoon maple syrup 1 tablespoon Garlic Powder 2 teaspoons Onion Powder 1 tablespoon chopped fresh chives 1 tablespoon chopped fresh dill Kosher salt, to taste MAKE THE CAULIFLOWER BITES METHOD: STEP 1 In a small bowl, whisk almond milk and juice of 2 lemons. Let sit for at least 10 minutes. In a separate small bowl, combine flour and cayenne. Set aside. STEP 2 In a third small bowl, combine panko, breadcrumbs, zest of 2 lemons, black pepper and 1 teaspoon salt. STEP 3 Dredge each cauliflower floret in the almond milk mixture, then flour mixture (tapping off any excess flour), then return to almond milk mixture again and finish in breadcrumb mixture. Transfer to a baking sheet and let florets chill uncovered in the refrigerator for at least 10 minutes. STEP 4 Meanwhile, make the sweet tahini ranch: In a medium bowl, whisk all ingredients and 2 tablespoons cold water (or more, depending on desired consistency). Keep in refrigerator until ready to serve. STEP 5 Heat 2-inches oil in a large Dutch oven until a thermometer submerged in oil registers 350F. Working in batches to avoid overcrowding the pot, add breaded florets to oil. Cook until florets are browned and crisp, about 6 minutes. The temperature of the oil should not fall below 325F. Remove florets from oil with a fine wire mesh ladle drain in a single layer on paper towels. Season with salt and serve with sweet tahini ranch immediately.

21.01.2022 Another round of VTV this weekend! Begin your Sunday morning with a calming and relaxing introduction to breathwork with Ashana Roberts Then meet the founders of@ishouldbe_souvlaki and learn all about how it began! And as always, weve got plenty of content to pump out throughout the week from more vegan creators and makers around Australia Make sure to have @sydneyveganmarket notifications turned on!

21.01.2022 Weekend mood! : @estherthewonderpig

21.01.2022 NVM is back!! Sunday 14th Feb-No-Dairy!! @The Station

20.01.2022 Today on @sydneyveganmarket IGTV! The awesome Karo Tak @miss_a_tak will be heading up your Sunday morning yoga session for your stretching pleasure! Then catch Melanie Ree and Guy James for some chats!

20.01.2022 Register to catch the replay - for all things vegan nutrition and tips for a well-planned vegan diet for body building Only $5! Register via the link https://event.webinarjam.com/register/65/zk047b71

20.01.2022 Wanna be part of the NVM? We'd love to have you! Our volunteers are what makes NVM actually happen!

19.01.2022 Vegan egg substitutes! There are so many ways to enjoy egg based meals and recreate your favourite flavours in a cruelty free way! What is your favourite substitute? : @vegan

19.01.2022 Today is World Plant Milk Day!What is your preferred plant milk? From almond, soy, coconut, oat and cashew to pea, hemp, rice and peanut milk, the diversity of vegan milks continues to grow. In Australia, the plant-based milk category has grown by 58 percent in just two years, with 1 in 6 Australians going dairy free. There are so many positive impacts switching to plant based milk! Here are a few:... Avoid causing suffering to animals: The dairy industry is a cause of immeasurable stress to cows. Due to the enormous volume of milk production, dairy cows must endure uncomfortable and stressful conditions that do not meet even their most basic needs. Switching to plant-based milk means that you are no longer part of this unnecessary suffering. Better for the planet: Animal agriculture is one of the leading causes of climate change, species extinction, loss of fresh water, rainforest destruction and air and water pollution. Switching from dairy to plant-based milk is one of the ways in which you can significantly reduce your impact on the planet. Better for you: Research consistently shows that a whole food plant based diet, including plant milk, is good for your health. Such a diet can help prevent hypertension, obesity, diabetes, heart disease, and some kinds of cancer. You don't need dairy milk to be healthy. In fact, only one third of people produce the lactase enzyme which enables them to digest milk during adulthood. Humans are the only animal who regularly and intentionally consumes milk into adulthood - the milk of another species at that. Better for people: The land used for growing crops to feed to animals in order to produce dairy milk is far larger than the land used to grow the crops used for plant-based milks. Reduced land use means that there is more land available to grow crops for people rather than farmed animals. Thanks to @vegan + @plantbasednews for the graphics + info!

18.01.2022 We’re veganising UN World Egg Day to World Egg Free Day because we want to focus on putting the chicken before the egg The egg industry is a cruel, unethical industry that exploits chickens and hens, as well as contributes to the destruction of our planet. Take the small steps and make positive change, starting with what we put on our plates!

18.01.2022 Did you know October is Vegan Cheese Month? This month we’re encouraging you to hop onto the vegan cheese bandwagon and say bye bye to dairy for good! Vegan cheese has never been so good . Why? Firstly, Dairy is just cruel. There’s no way around it. Cows are forcefully impregnated on a regular basis in order to keep producing milk. Their babies are taken away from them, often within 24 hours, so that we can have that milk. Male calves born at dairy farms are considered to... be waste products by the dairy industry and are treated as such. Once no longer producing enough milk to be ‘profitible’, cows are sent on trucks to slaughter, often many, many miles away. Usually at about age 4, when their natural life span is 20 years. This happens on most dairy farms whether they are free range, organic or factory farms. We could go on... Remember: she makes milk because she is a mother, not because she is a cow! See more

16.01.2022 Morning Sydney- heres an exisiting upcoming webinar on Creativity and Self Care through Challenging times . . This webinar offers a brief introduction into how accessing our creativity can assist us to foster self care and look after our mental health during these challenging times. We will be exploring art therapy techniques and ideas that support us to feel grounded and find meaning in our own personal experiences of this time. Sophie Nyssen is a therapist a...nd facilitator based in the Upper Blue Mountains, west of Sydney. Having always had a passion for creative expression, holistic wellbeing, community and nature Sophie pursued art therapy after completing a bachelor's degree in Social Science and Development Studies. Working with women in addiction, homeless youth, people whoh have experienced trauma and domestic violence, local community groups, women's circles and individuals experiencing personal crisis, Sophie offers her services to a wide range of clients. Sophie weaves her passion for earth based traditions, buddhist philosophy, mindfulness and transpersonal psychology into her sessions offering a safe, calm, non-judgemental environment for clients to explore their inner and outer worlds. Grab your $10 tickets via the link in the bio!

16.01.2022 Ohh yes how good does this Chocolate Chip Cookie Pie by @chocolatecoveredkatie look?! A perfect treat to whip up for your father for Fathers Day! Sending love to all fathers out there! . . Recipe Ingredients 2 cans garbanzo or white beans (500g once drained)... 1 cup quick oats, OR 3/4 cup flour or almond meal 1/4 cup applesauce, pumpkin, or vegan yogurt, such as almond milk yogurt 3 tbsp oil OR 1/4 cup nut butter of choice 2 tsp pure vanilla extract 1/2 tsp baking soda 2 tsp baking powder 1/2 tsp salt 1/2 cup vegan nutella-style spread or chocolate spread of choice 1 1/3 cup sugar or xylitol, unrefined if desired (many readers say liquid sweetener works) 1/4 cup vegan chocolate chips, or more if desired Instructions Preheat oven to 350F. Grease a 9 or 10-inch springform, and set aside. Drain and rinse the beans extremely well. This is important. Combine all ingredients except the chocolate spread and chips in a food processor until completely smooth. (Although I havent tried and so cant vouch for the texture, many readers say theyve gotten good results with a blender.) Pour half the batter into the springform. If not already thin, gently heat the chocolate spread until runny. Swirl over the batter as evenly as possible, getting up to the edges. (See image.) Spread remaining batter on top, then sprinkle on chocolate chips. Bake on the center rack 35 minutes. Let cool at least ten minutes before removing the springform. The pie will be firm enough to slice, and the texture will be reminiscent of unbaked cookie dough! Refrigerate leftovers 3-4 days. Enjoy! See more

15.01.2022 Some alpaca love for this morning via @alpacagear

15.01.2022 Spring rolls! Yum Yum! Happy weekend, heres a recipe to share and enjoy with friends and fam! . Recipe by @foodpassionical... . Recipe: 10 pcs spring rolls wrappers 1 small purple cabbage- finely sliced 1 carrot- thinly sliced 20 gm cellophane noodles -soak in hot water for 10 minutes, drain out the water. 50 gm bean sprouts Some crispy garlic 1 tbsp Sesame oil Onion salt for taste Coriander for garnish Add in the cooked rice noodles, sesame oil, crispy garlic and onion salt in a big bowl (set aside). Place a spring roll wrap onto a towel and fill it with all the fresh veggies and top some cooked glass noodles. Make a sausage like shape out of the fillings at one end of the wrappers. Fold sides in and begin rolling the spring roll. At the end of the rolling seal it by moistening the edge with water. Heat the oil over medium-high heat. Fry the rolls and ensure turning frequently until the spring rolls turn golden brown. Finally serve with any your favourite dipping sauce. See more

15.01.2022 How beautiful does this blueberry banana bread made by @rainbownourishments look! Save for your weekend baking . BLUEBERRY BANANA BREAD 2 overripe bananas, mashed (200g) 250mL plant-based milk... 65mL sunflower oil 1 tbsp apple cider vinegar 310g plain, wholemeal or spelt flour 160g coconut sugar 100g blueberries 1 tbsp cinnamon 2 tsp baking powder Pinch of salt . FROSTING (optional) 1 cup icing sugar 1 tbsp berry jam of choice 1 tbsp plant-based milk . 1. Preheat the oven to 180C. 2. Add the bananas, milk, oil and ACV to a mixing bowl. Mix until combined. Add the remaining ingredients to the bowl and mix until combined. 3. Pour the batter into a loaf tin. Bake for 50 minutes or until a skewer can be inserted into the cake and theres no wet batter on it. Allow the cake to cool. 4. To make the frosting, add all ingredients to a bowl and mix until smooth. Add more sugar if the frosting is too thin and more milk if the frosting is too thick. It should be a thick drizzlable consistency. 5. Drizzle the frosting onto the cooled cake. Decorate with flaked coconut if desired. See more

14.01.2022 Head over to @sydneyveganmarket at 12:30 today to catch Teddy Cook talking about the anti-discrimination amendment bill 2020 and the effects on all of us! Will be available on IGTV afterwards if you miss the livestream!

13.01.2022 NVM is back on Sunday 14th Feb! Hosted by Vegan NSW, Newcastle Vegan Market is the ultimate spot in Newcastle for all things vegan. Now monthly - every 2nd Sunday on the month. Join us at The Station - the newly renovated and spacious Foreshore destination.

13.01.2022 A new animated Aardman short uses the struggles of people in lockdown to raise awareness of wild animals in captivity. (Via: BBC West)

12.01.2022 NVM is back for Feb-No-Dairy - on Sunday 14th - the day of love! We'll be at The Station - newly renovated, bigger and better, so close to the Foreshore you could dip your toes in! Did someone say beach? #newcastleveganmarket #nvm #vegannewcastle #FebNoDairy #TheStation #love #Feb14 #vegan #nodairy #Sunday #valentine #beach #foreshore #veganfood #plantbased #welovecows #dairyisscary #veganeasy

11.01.2022 Exploring the complex interplay of privileges and oppressions within which all humans and animals exist. Activists and advocates from our global vegan community join Vegan NSWs Kate Jones in a deep dive into anti-oppression, unpacking some of the core pillars such as racism, speciesism, fatphobia, homophobia, transphobia, colonialism and ableism that make up the complex realities of all our lives, and what the vegan community can do to expand our thinking and progress the mo...vement further, without leaving anyone behind. LINK IN BIO for tickets! Join Panelists: Georgette Singer: Editor of the Cruelty Free NZ Magazine - NZ Sarah Shaweesh: Owner Khamsa vegan Palestinian cafe - AUS Jessica Schoech: Founder Vegan Street Fair & Vegan Exchange - USA Mantshologane Maile: Actor & Activist - AUS Leigh Drew: Vegan cookbook writer & business owner - AUS Teddy Cook: ACON Trans & Gender Diverse Health Equity Manager - AUS Avanthi Bulathsinhala: Psychology and clinical counselling - AUS Hope to see you there! See more

11.01.2022 Thank you @nadiashealthykitchen for this recipe to keep us cool Peanut Butter Banana Magnumsare made with only 4 simple ingredients! ___ Makes 4 2 frozen bananas 4 tbsp smooth peanut butter... 2 tbsp maple syrup 200g dark chocolate, melted Method - mix together the peanut butter and maple syrup and divide between 4 chocolate or magnum shaped silicon ice cream moulds. Place in the freezer for 10 minutes. In the meantime blend the banana until you have a smooth soft serve texture. You may need to add a splash of milk to help it blend smoothly. Spread on top of the peanut butter layer, then freeze for 1-2 hours or until set. Carefully take the ice creams out of the mould and dip them in the melted chocolate, place on a baking sheet lined with paper, then allow to set in the freezer for a few minutes. Enjoy! See more

11.01.2022 Happy Monday! Heres a refreshing, healthy and delicious recipe for the new week! Baked Garlic Chili Tofu by @plantbasedrd Check out the tofu recipe below! Baked Garlic Chili Tofu 1 block extra firm tofu drained and pressed for at least 30 minutes 2 tbsp tamari... 1 tbsp nutritional yeast 2 tsp chili garlic sauce Set oven to 400F. After pressing tofu, cut tofu into even cubes and place in a bowl or Tupperware container. Add remaining ingredients, and if using a bowl just gently toss together. If using a tupperware container, seal container and gently shake contents to evenly coat tofu. Remove tofu and place on a lined baking sheet making sure tofu cubes arent touching. Place in oven for at least 25 minutes or until edges have browned. Remove from oven and serve as desired.

11.01.2022 Are you a newly vegan? Or ready to make the switch? Join our expert panel to answer your vegan questions this Wednesday via VTV Education! Learn about transitioning successfully from a vegan dietitian, a vegan coach and a vegan activist! $5 tickets can be found https://facebook.com/events/s/making-the-switch-our-expert-p/646422322893383/?ti=icl! via @vegan

11.01.2022 Today is World Mental Health Day 1 in 5 Australians are affected by mental illness annually, yet many don’t seek help because of stigma. During the COVID-19 pandemic, prioritising mental health and wellbeing has been more important than ever.... This year’s campaign has been developed with the aim of challenging negative perceptions around mental illness and encouraging people to take a more positive view mental illness. Check in with yourself. Talk about it. Check in with your friends and family, encourage them to reach out for help. Prioritise your mental health, you matter ! You are not alone

10.01.2022 Up your nacho game with this ultra cheesy vegan nacho cheese recipe Thank you @lovingitvegan for this creamy, rich and super simple recipe that this is ideal as a dip for your tortilla chips or poured over fully loaded nachos! INGREDIENTS * 1and 1/2 cups (225g) Cashews (Raw)* * 1 TbspLemon Juice (freshly squeezed)... * 1/4 cupNutritional Yeast * 1 tspOnion Powder * 1 tspGarlic Powder * 1 tspDijon Mustard * 1/2 tspSmoked Paprika * 1/4 tspTurmeric* * 1 TbspJalapeño Slices * 2 cups(480ml) Vegetable Stock INSTRUCTIONS 1. Add all the ingredients to your blender jug and blend. 2. Transfer to a saucepan and heat, whisking regularly until hot (don’t let it boil). It will thicken while it heats. If you think it’s getting too thick, add in a little water (be careful as if it gets too thin that is harder to fix than if it’s too thick) and whisk it in until it’s the right consistency. 3. Serve as a dip for tortilla chips or pour over a plate of fully loaded nachos. 4. Store leftovers in the fridge. It will thicken when cooled, so when you reheat add in more water as needed to reach the desired consistency. NOTES *I did not soak my cashews first and it’s not necessary for this recipe. *The turmeric is just for color, so if you don’t like it you can omit it. .

09.01.2022 Wanna go vegan? Join our panel on the 7th October 7pm and they’ll will answer your questions! Learn about being vegan from a long-term vegan, a dietitian, and a success coach -FREE TO ATTEND, register via the link in the bio!... Michael McNally has been vegan for more than a decade and has been instrumental in vegan street activism in Sydney, answering every question that a vegan can be asked a dozen times over. He currently serves the community as the President of Vegan NSW. Georgia Bamber is a success coach, speaker and author of Achieve Anything You Want . Using practical tools and mindset strategies she teaches people to make positive changes and live the most happy, healthy, vibrant lives they can. As well as being a certified coach, Georgia has an MBA, a Masters in Psychology, is certified in Plant-Based Nutrition, is an endurance athlete, and mother of two teenage boys. Georgia offers private coaching and online group courses and can be found at www.georgiabamber.com Fiona Halar is an accredited dietitian and exercise scientist, and she is currently a PhD candidate at the University of Sydney. She also has a private practice specialising in vegetarian and vegan nutrition and sports nutrition. Her doctoral research investigates the health profile, dietary behaviours and motivations to participate in sport and exercise of Masters Athletes. Make an appointment at www.fionahalar.com

09.01.2022 Register to see the replay - Fiona Halar covers the macros and the supplements, and when to eat what to build muscle and be healthy. Only $5! Register here: https://event.webinarjam.com/register/74/q7w4mh8m

09.01.2022 A reminder to eat/ drink your greens! Happy Humpday! via @happilyheiferafter

09.01.2022 Check out this delicious roast pumpkin soup that the wonderful @rainbownourishments made! With some @dilectiogourmet blue cheese on top too. Yum! - Roast pumpkin soup with blue cheese croutons . Did you know the trick to making ridiculously good pumpkin soup is ROASTING the pumpkin?! It intensifies its flavour, makes the soup a lot sweeter and more complex. Pumpkin soup made just on the stovetop just doesn't compare, I'm sorry! I loved developing this recipe for @dilectio...gourmet (not spon). Before I went vegan, I wasn't really a big fan of cheese but Dilectio's range are truly delicious, especially on pizza! Anyway, here's the recipe xo . ROAST PUMPKIN SOUP WITH BLUE CHEESE & CROUTONS (Serves: 2) Soup 1/3 kent pumpkin or 1/2 butternut pumpkin, peeled and chopped 1 onion, peeled and chopped 3 garlic cloves 1 1/2 cups vegetable stock Olive oil as needed Salt and pepper to taste . Toppings 2-3 bread slices, cut into long strips or cubes 1/4 cup Dilectio blue cheese Olive oil, as needed Coconut cream or yoghurt, as desired . 1. Preheat the oven to 180C. 2. Arrange the pumpkin on a lined baking tray and drizzle with a dash of olive oil. Toss the pumpkin to coat it in oil. 3. Bake the pumpkin for 10 minutes. Add the chopped onion and unpeeled garlic to the baking tray. Bake for another 15 minutes or until the pumpkin, onion and garlic are soft and tender. Set aside. 4. Spread about 2 tablespoons of the blue cheese on the pieces of bread. Arrange the bread on the baking tray and lightly coat the bread in olive oil. Bake the bread for 10 minutes or until crisp. 5. Crumble or cut the remaining cheese into small cubes. Set aside. 6. Squeeze the garlic out of its peel and discard the peel. Add the roast pumpkin, onion, garlic and vegetable stock to a stand blender. Blend for 3-5 minutes or until smooth. Season with salt and pepper to taste. 7. Divide the pumpkin soup into 2 bowls. Top the soup with coconut cream or yoghurt and remaining blue cheese. Serve with the toasted croutons or pieces of bread and enjoy! See more

07.01.2022 Enjoy this vid of @littleoaksanctuary residents Charlotte and Portia eating away at the watermelon Have a lovely week!

07.01.2022 Thank you, Ricky, for having the vision to realise the time was right to provide the Central Coast community with a quality vegan festival. And well done for delivering what so quickly became a highlight on the calendar for so many people near and far. We know the hard work and dedication that takes. In joining the Alive Festival team, Vegan NSW will always strive to do justice to your creation, continuing to showcase everything wonderful that veganism has to offer. We wish you well with all of your future endeavours, and hope to see you at the next Alive, enjoying the festival from a whole new perspective :)

06.01.2022 SVM totes and a range of stickers are available at @suzyspoonsvegetarianbutcher All tees are organic, fair trade, ethically made and totes are locally printed by @yogitown.guru Show your support with SVM merch, totes and stickers!

06.01.2022 How do the current laws in NSW about public gatherings affect vegan street activism? Find out from the solicitors at the Animal Defenders Office - webinar 7pm Wed

06.01.2022 Veganism is about more than just the food you put into your body; its also about making social change to improve the lives of all living beings on this earth. If you are looking to learn more about the simple changes you can make to your lifestyle and mindset to break down systems of oppression, then this is the online event you have been waiting for!Tickets via https://event.webinarjam.com/register/87/n65zws1w!

06.01.2022 Happy September! How fast is 2020 flying by?! Its also the beginning of Spring, so here is to a new and warmer month! Eating vegan doesnt mean becoming protein deficient. There are so many plant based protein sources to fulfil your daily protein needs! What are your fav vegan protein sources? via @iheartvegans.co

05.01.2022 Making the Switch? Join our expert panel to answer your vegan questions next Wednesday! Learn about transitioning successfully from a vegan dietitian, a vegan coach and a vegan activist! $5 tickets can be found here https://facebook.com/events/s/making-the-switch-our-expert-p/646422322893383/?ti=icl! Michael McNally has been vegan for more than a decade and has been instrumental in vegan street activism in Sydney, answering every question that a vegan can be asked a dozen ti...mes over. He currently serves the community as the President of Vegan NSW. Georgia Bamber is a success coach, speaker and author of Achieve Anything You Want . Using practical tools and mindset strategies she teaches people to make positive changes and live the most happy, healthy, vibrant lives they can. As well as being a certified coach, Georgia has an MBA, a Masters in Psychology, is certified in Plant-Based Nutrition, is an endurance athlete, and mother of two teenage boys. Georgia offers private coaching and online group courses and can be found at www.georgiabamber.com Fiona Halar is an accredited dietitian and exercise scientist, and she is currently a PhD candidate at the University of Sydney. She also has a private practice specialising in vegetarian and vegan nutrition and sports nutrition. Her doctoral research investigates the health profile, dietary behaviours and motivations to participate in sport and exercise of Masters Athletes. Make an appointment at www.fionahalar.com

03.01.2022 Making History for Animal Victims of Domestic and Family Violence: Up to 70% of domestic and family violence victims also report abuse of a companion animal, yet animals remain unprotected under our current laws. Violence towards animals in a domestic violence context is a significant indicator of homicide, DFV, sexual assault and child abuse. Learn about the fight to ensure animals are deemed domestic violence victims in their own right and how with the right laws, NSW could make history for human and animal victims of abuse. Join Dr Leticia Funston and Ms Jussey Verco from the Education Centre Against Violence, and the Hon. Emma Hurst, MLC, Animal Justice Party tomorrow evening Tickets available via https://event.webinarjam.com/register/77/w8q4vs7l!

03.01.2022 @tullyzkitchen blessing us with a delicious THREE Cheese Mac N Cheese Recipe! Watch the recipe via over @sydneyveganmarket or head to @tullyzkitchen website! All vegan and absolutely delicious

02.01.2022 Weekday menu recipe: Mexican Sweet Potato Skins by @biancazapatka Who doesnt love potato boats?! Ingredients Sweet Potato Skins 4-5 medium sweet potatoes... 1 tbsp oil 1 onion finely diced 2 cloves of garlic minced red bell paprika (100g) finely chopped 1 14 oz can black beans rinsed and drained 1 14 oz can corn rinsed and drained 3-4 tbsp salsa sauce or to taste (optional) salt and pepper to taste pinch of chili optional 1 cup non-dairy cheese (120g) shredded To serve (optional) fresh parsley or cilantro roughly chopped scallions sliced squeeze of lime juice Instructions Sweet Potato Skins (see step-by-step pictures in the text above) Preheat oven to to 430F (220C) and lightly grease a baking sheet. Pierce sweet potatoes a few times with a fork. Arrange them on the tray and roast for about 40-50 minutes, or until tender. (Smaller sized sweet potatoes are cooked through faster, so pierce with a fork after 40 minutes to check, and continue roasting, if needed until soft). Quick version: Optionally, you can wrap the pierced sweet potato in a kitchen towel and microwave for 10 minutes until soft. While sweet potatoes are baking, heat the oil in a pan. Add the onions and bell pepper and sauté until roasted and softened, about 3-5 minutes. Add the garlic and roast for a further minute until fragrant. Sprinkle with salt, pepper or other seasonings to taste. Set aside. When sweet potatoes are fork-tender remove from the oven. Let cool for 5 minutes, or until cool enough to handle. Cut them in half and scoop out the flesh with a spoon, leaving a thin layer of potato inside of the skins. Mash the soft flesh, add roasted onion mixture, beans, corn, salsa and mix to combine. Brush the sides of your sweet potato skins with a tiny bit of oil. Scoop the filling inside and sprinkle over non-dairy cheese Bake for about 5-10 minutes or until cheese is melted. Serve with fresh parsley, sliced scallions and lemon slices + your fav dipping sauce or guacamole! Enjoy

02.01.2022 VTV for tomorrow ! Join us from 9am for a de stress mindful movement with Ashanna Roberts Then join @tullyzkitchen to learn all about Atuls journey and how Uncle Tully came about! Keep an eye out on IGTV for more content from our talented vegan creators and business

02.01.2022 Its Monday!! New week, new goals, fresh start Heres to this week! : @itsagoatlife