VEGANIFICATION

Celebrating The Journey of Becoming and Being Vegan

Mark Your Calendars!

VegFest 2020 Is Coming!

Linda is not only on the Planning Committee, but she's also a Co-Chair of the Culinary Demos and Lunch, as well as a Culinary Demo Presenter!

get your tickets now

Linda's Latest Blog Posts

Limoncello Coconut Cake Series – Part 1 – The Limoncello

November 11, 2016

baking, butter, cake, coconut, dessert, digestif, limoncello, plantbased, recipe, simple syrup, vegan, vegetarian

In keeping with the theme of celebrating World Vegan Month with a daily post instead of my typical weekly Tuesday posts and in going to the roots of Veganification, which is celebrating the journey of becoming and being vegan, I thought that I’d take you through the journey of veganifying

Cold Sesame Noodles

November 10, 2016

Asian, cold sesame noodles, noodles, pasta, recipe, sesame, vegan, vegetarian

Looking for a quick and easy meal that is delicious on its own but can also be the foundation with which to build upon? If so, this Cold Sesame Noodle dish will certainly fill the bill.

Wacky Wiener Wednesday – November 9, 2016

November 9, 2016

Boston baked beans, Field Roast, Heidi Ho, hot dog, hot dog bun, hump day, Italian hot dog, Old Bay Seasoning, philly dog, Tofurkey, Tzatziki, vegan, vegetarian, wiener

Hump Day is here! Today is Wacky Weiner Wednesday. That’s right. It’s not just your plain old vegan hot dog on a bun with some mustard and sauerkraut. Not that there’s anything wrong with that dog, because every now and again I get me a real hankering for one of them that I succumb to. But, let’s expand our horizons a little today.

Taco Tuesday – November 8, 2016

November 8, 2016

corn, jason wyrick, maize, Mexican, National Taco Day, taco, tortilla, vegan, vegan tacos, vegetarian

Hola, Amigos!

So, today everyone is familiar with tacos. We devour them at those readily-recognizable fast food chains and savor them at the family-run local Mexican restaurant.

Typically, a taco is a corn (maize) tortilla that is used as the vessel that is folded around a filling. Ahhh, but is has become so much more!

Meatless Monday – November 7, 2016

November 7, 2016

While Sir Paul McCartney is probably the face that we tend to associate with the modern-day version of Meatless Mondays, its beginnings are actually based in early 1900’s during World War 1 (WW1).

Sumptuous Sunday Supper – November 6, 2016

November 6, 2016

baked potato, bolognese, bread, cheese, curry, focaccia, freezer, kneading, lasagna, meatless, meatlness meatloaf, meatloaf, miyoko sinner, mozarella, organic, pad thai, peas, peppers, potato, rejuvelac, rice, ricotta, sausage, stew, stuffed bread, sunday supper, tempeh, tofu, vegan, vegan cheese, vegetarian

Today is the day when we step away from the busy-ness of the rest of the week and take time in the kitchen to create a mouthwatering supper.

That doesn’t necessarily mean that you are going to spend the entire day toiling away in the kitchen.

Souper Saturday – November 5, 2016

November 5, 2016

borscht, broccoli, broth, gazpacho, minestrone, pasta, soup, vegan, vegetarian, vichyssoise

Yippee! The weekend is here. I know…you’ve been running errands all day and the last thing you feel like doing it heading into the kitchen. You could reach into the pantry for one of those vegan canned soups…but honestly, (at least in my humble opinion) I’ve never eaten one of those things and subsequently raved that I just devoured the most wonderful, delectable soup.

I have another solution for you…homemade soup, made easy!

Freezer Friday

November 4, 2016

casserole, fast food, freezer, freezer ready, oven ready, soup, vegan, vegetarian

It’s Friday. It’s been a long work week. You’re grateful that it’s the start of the weekend; but the thought of heading into the kitchen is daunting, at best. No worries. We have you covered.

Toss ‘N’ Tumble Thursday

November 3, 2016

faux meat, salad, stir fry, thursday, vegan, vegetables, vegetarian, wok, world vegan month

Are you or someone you know thinking about transitioning to a plant-based diet and not sure where to start? Starting today, and for the next six days, I’ll be writing about simple and easy ideas based on the day of the week that will aid in coming up with menu ideas.

Today being Thursday, it’s Toss ‘n’ Tumble Thursday.

Dynamic Harmlessness Day – November 2

November 2, 2016

ahimsa, American Vegan Society, AVS, Buddhism, dynamic harmlessness, Freya Dinshah, Gandhi, harmlessness, Hinduism, Jainism, jay dinshah, Mahatma, nonviolence, peace, peaceful, peaceful disobedience, vegan, vegetarian, world vegan day, world vegan month

“All beings tremble before violence. All fear death. All love life. See yourself in others. Then whom can you hurt. What harm can you do?” Buddha

Today, November 2, would have been Jay Dinshah’s 83rd birthday. If you haven’t heard the name, Jay became a vegan advocate embracing the concept of dynamic harmlessness after touring a slaughterhouse in 1957. Subsequently in 1960, he founded the American Vegan Society (AVS). Unfortunately Jay passed away in 2000; however, his tireless dedication and commitment to educating people about the practice of nonviolence and the benefits of adopting a vegan lifestyle are no less mirrored by his wife, Freya Dinshah, as the Executive Director of AVS, and his daughter, Anne Dinshah.

So, what exactly is dynamic harmlessness?

World Vegan Day

November 1, 2016

ahimsa, American Vegan Society, Freya Dinshah, kim barnouin, plant-based, Rory Freedman, Skinny Bitches, vegan, vegetarian, world vegan day

Today is World Vegan Day and the first day of World Vegan Month. As I paused a moment to acknowledge this day, it brought me back to that infamous day in November, 1997, when I was thrust into transition because Freya Dinshah, Executive Director of the American Vegan Society, recommended that I read the book Skinny Bitches (written by Rory Freedman and Kim Barnouin) to learn more about what it means to adopt a vegan lifestyle.

Autumn Harvest Pumpkin Sauce

October 25, 2016

autumn, baking, coconut, harvest, plantbased, pumpkin, sauce, vegan, vegetables, vegetarian

Did you really think I’d let the Fall season pass us by without any mention of this amazing vegetable, the pumpkin! No, it’s not for carving this year. This year we are baking it up and making a savory pumpkin sauce that is as versatile as it is delectable.

The possibilities are endless.

About Linda Voorhis

I’ve always had a love for cooking and read cookbooks and cooking magazines the way other people read books. They inspire me to create my own recipes and have taught me the ‘science’ of cooking, most especially baking.

Julia Child (definitely nothing veg about her, but probably the greatest skills technician) and my maternal Italian grandmother, Mary, were my first mentors. With the advent of the celebrity chef and abundance of television cooking shows, inspiration continued to be placed before me. Food, its preparation with love, and the creativity it sparks within me, became a passion of mine.

never miss a single dish or fun event!

VEGANIFICATION

Mark Your Calendars!

VegFest 2020 Is Coming!

Linda's Latest Blog Posts

Limoncello Coconut Cake Series – Part 1 – The Limoncello

Cold Sesame Noodles

Wacky Wiener Wednesday – November 9, 2016

Taco Tuesday – November 8, 2016

Meatless Monday – November 7, 2016

Sumptuous Sunday Supper – November 6, 2016

Souper Saturday – November 5, 2016

Freezer Friday

Toss ‘N’ Tumble Thursday

Dynamic Harmlessness Day – November 2

World Vegan Day

Autumn Harvest Pumpkin Sauce

About Linda Voorhis

never miss a single dish or fun event!

Subscribe to Veganification via Email

Sign-Up for the Newsletter!

Linda’s Portion of the Interview

The Full Length Interview (Audio Only)

Upcoming Vegan Events

Contact Me