He will be making a special appearance at the gallery on June 2 from 6-9 pm and Sunday, June 3, 2012 from 2-4 pm. Don’t miss this unique opportunity to view his amazing work, as well as visit him in person!

Read more about Peter Max and his visit on Pegasus News.

Obviously, this is big news for Dallas Vegan fans! We’re excited to get to get their gluten-free vegan food more often!

Click here for the full story

White Rock Local Market continues its fourth season of markets and continues its new membership program with Community and Urban Garden Day on Saturday May 26, 8 a.m. to 1 p.m. at Green Spot Market and Fuels, 702 N. Buckner Blvd. in East Dallas.

The day will include live music by blue grass country band Fish Fry Bingo, demos on raised garden beds and water use, and a talk on starting your own community garden. The event is free. See http://www.whiterocklocalmarket.com for more information or call 214-797-4989. For a complete list of vendors go here: http://www.whiterocklocalmarket.com/vendors.html

WRLM’s Community and Urban Garden Day will highlight how valuable shared gardens are – for the growing of food and the promoting of health, for creating sustainable living, and for strengthening the community.  WRLM hopes to create a list of gardens through this event that will be a resource for people to find more information. The goal is to encourage local citizens to join a garden or start one of their own.
Garden representatives will inform members of the public about their gardens, and will sell harvests from their gardens. There is no booth fee for community gardens that day.

Gardens attending to date: Promise of Peace Garden, Paul Quinn College, Our Saviour Community Garden, Lake Highlands Community Garden, Bon Aire Community Garden, Stonewall Jackson Elementary School Garden, and Hexter Elementary Garden. The City of Dallas Office of Environmental Quality will be there as well.

 

 

The vegan dog food comes in a 2kg (4.4lb) bag of small, round kibbles suitable for most sizes of dogs. At $16 per bag, it’s a little more expensive than comparable vegan dog foods on the market, though the convenience of not having to wait for shipping might be worth it in a pinch.

The food was approved by Max, as he chomped down with reckless abandon (note the bits of kibble strewn about the floor).

So next time you’re in Addison, grab a bite for yourself, then grab a bite for your pups to go!

Zombie’s Food Truck will in downtown Dallas on Saturday for, ahem, DFW NORML’s Cinco de Mota – The 2012 Dallas Global Marijuana March

Also on Saturday, the Denton Community Market opens the season with Denton Vegan Co-op providing their tasty treats to market goers.

We hope everyone has a fun and festive Cinco de Mayo weekend!

Check their calendar for news and events, including monthly potlucks.

For more information, visit http://www.fwvs.com

I’ve had some pretty tasty homemade vegan Caesar dressings before (though have never mastered it on my own), but this quick and easy bottle is simply too good to be true. They’ve matched everything perfectly – the creaminess, slight tang and perfect spot-on flavor.

Served with some shredded Daiya Havarti cheese, croutons, cracked pepper, and Bac’Uns, you’ll forget there ever was a dark age that Caesar Salad was forbidden.

Follow Your Heart Vegan Caesar is available at some DFW Whole Foods stores (this one found in Plano, but not in Park Lane) – be sure to ask your local grocer to start carrying FYH’s entire line of dressings today!

Try the recipe and check out her new book, Practically Raw – available now.

Sugar-Free Strawberry Coconut Butter

(Inspired by Brittany’s strawberry “cream cheese”)
raw, vegan, gluten-free, soy-free, grain-free, nut-free, oil-free, sugar-free

1 cup coconut butter (or 3 cups unsweetened shredded coconut*)
1 1/2 cups sliced fresh (or thawed frozen) strawberries
1 to 2 packets stevia (preferably NuNaturals)
Big pinch of sea salt

*If you don’t have coconut butter on hand, place 3 cups unsweetened shredded coconut in a high-speed blender or food processor and blend until completely smooth and buttery. In a Vitamix or Blendtec, this will only take about a minute (use the tamper to move the mixture downward). In a food processor, this will take 5 to 10 minutes; be patient!

Combine the coconut butter, strawberries, stevia (I used two packets, but if you have less of a sweet tooth, you may want to start with just one), and salt in a high-speed blender or food processor. (Or, if you made coconut butter from scratch as directed above, simply add the strawberries, stevia, and salt to the blender/food processor.) Blend until completely smooth; taste for sweetness and adjust as desired. Transfer to a glass jar to store—the butter will keep at room temperature for up to two days; for longer storage, keep in the refrigerator.

Yield: about 2 cups
Per serving (2 tablespoons): 97 calories, 9.1g fat (8g sat), 4.3g carbs, 3g fiber, 1g protein

Substitution option
If you don’t have (or don’t like) stevia, you can use coconut palm sugar, xylitol, or organic granulated white sugar in its place; start with 1 tablespoon, then sweeten to taste.

Check out additional recipe details and more pictures on Amber’s blog – almostveganchef.com

Check out more information on their website at http://www.crosbycafe.com/.

In addition to offering menu items all with calorie counts of less than 450, they also offer seasonally inspired vegan and vegetarian menus that rotate four times a year.