G-STAR, Mjolk, B.Son, RCVA

G-STAR is known for its urban, experimental approach to denim and it’s technical, decorative stitching and embellishments. The men’s collection features organic denim jackets, shirts and jeans. This organic vintage shirt does not disappoint, and would look fantastic on your walk for animals.

RVCA created a vegan studded pleather duffle bag that can carry all the anti-fur pamphlets you’ll hand out this autumn and winter, in style.

Sometimes Autumn weather can throw you for a loop. A short sleeve hoodie is a good compromise. These organic cotton hoodies from San Francisco’s B.Son can do the trick while apple-picking or partying with the turkeys at Thanksliving.

If you’ve gotta just roll up your sleeves and fight the good fight for wild horses, I love the wooden toggle-sleeve on this organic cotton shirt from the Australian line, Mjolk.

Drop-crotch seems to be coming up all over the place. People either love it or hate it, and it’s a pretty loud trend in Europe and Australia. Mjolk offers up these organic cotton jersey trousers. If slouch is not your thing, don’t worry. If you’re a risk-taker, dive in do some dancing in celebration of the 4.5 million animals recently saved from cruel experiments.

Native, Naturally

The incredible craftsmanship, color usage, and pattering of traditional Indian textile is going to be big this fall. The pairing of these styles with plaids, denim, canvas and moccasin-inspired shoes and boots is a great way to include it in your wardrobe. Because these textiles are traditionally made from wool and other animal hairs (like in the Pendelton for Opening Ceremony image up top), it is quite difficult to find animal-friendly and eco-friendly versions.

Luckily, thrift stores are chock full of this stuff, from silk-screened shirts to plaid pants and vests, to this western shirts I found, with a great black, silver and tan Chimayo pattern on it. I definitely recommend starting off at the second-hand stores, for both your wallet and the environment.

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Vuori‘s “Native” and “Tribe” organic tee-shirts  honor the men and women whose heroic efforts, so often unnoticed, propel us towards a more sustainable future. The “Eagle” tee from Loomstate and the “Endangered Wolf” tee from Loomstate for Barney’s celebrate two iconic animals that both need respect and protection. I’d wear this over a skull and crossbones, any day.

The Aztec Shirt from Sierra Trading Post, and Navajo Shirt from Orvis would look great underneath a solid sports coat or beneath a vest. Also try a Navajo vest over some organic plaid like Patagonia’s two shirts below.

Try some burgundy organic denim from Monkee Genes or pick up some plaid pants from the thrift shop!

These are some cruelty-free shoes and mocs that can pull the look together, or just function as the sole element:

Savory Summer Roll with Cuke Salad

This meal was easy to prepare and combines a refreshing, crisp salad of cukes, carrots, cilantro and onion with a savory, warm roll stuffed with sauteed onions, kale, rice-burger and roasted cashews. Best of all, it’s gluten-free and soy-free!

WHAT YOU’LL NEED (serves 4):

Salad:

• 1 large cucumber
• 2 large carrots
• 1/2 bunch of cilantro
• 2 cloves of garlic
• 1 red onion
• 2 tbs spicy mustard
• 4 tbs apple cider vinegar
• 1 tsp salt
• 1/2 tsp pepper
• 1 tbs agave (or preferred sweetener)

Roll:

• 4 sheets of rice paper
• 1 bunch of lacinato kale (aka Dinosaur Kale)
• 1 large spanish onion
• 2 cloves garlic
• 2 rice burger patties
• 1/4 cup raw cashews
• 1 tbs vegetable oil, for sauteing
• 1tbs Italian dressing
• 1 tsp salt
• 1 tsp nutritional yeast

DIRECTIONS:

Salad:

1. Cut the cucumber in half, longways -  and then slice into half-coins about 1/2-in. thick.
2. Dice the cilantro, red onion and garlic.
3. Slice the carrots into think coins.
4. Combine all ingredients in a mixing bowl, and add the vinegar, agave, salt, pepper and mustard.
5. Mix well and set aside to marinade while you prepare the rolls.

Rolls:

1. Bring a medium pot of salted water to a boil.
2. Bring a skillet to medium heat, and add the veg oil.
3. Cut very ends of the kale off (just 1 inch) and then cut the bunch in half. Place it in the hot water.
4. Boil the kale only for 1 minute, because we still want it to be slightly crisp. remove the kale from the water but SAVE THE WARM WATER and set both aside.
5. Chop the Spanish onion into rounds about 1/4-in. thick and add place in the skillet.
6. Dice the garlic, and burger patties and place in the skillet. Add the cashews, but set a few aside for garnish.
7. Pour over the Italian dressing, and let everything cook over medium heat until golden brown.
8. While step 7 is sauteing, dip your rice paper in he warm water. It will quickly become soft and elastic.
9. On a cutting board or working surface, lay out the rice papers and evenly divide the kale and the sauteed combo onto them.
10. Roll them up, plate and sprinkle nutritional yeast and the remaining cashews on top. Scoop some Cucumber salad for each plate and serve side-by-side.

Végétalien à Paris

One stop on my European travels was a little city called Paris. Ever heard of it? We found a little health food store that had some amazing vegan cheeses and spreads. Le Sojami is a french company that makes some ridiculously good herb cream cheese and veg pate. PURAL makes one of the best vegan cheddars I’ve tasted. Carlie and I had a picnic under the Eiffel Tower and made warm baguettes with fresh fig and three cheeses! “Get out of town,” you might be saying to yourself… well I did! I went to France and it was great!

Rory Freedman and I ate at a handsome little veg place called Le Potager Du Marais (mostly vegan) and enjoyed a delicious, traditional French meal with a super-rich chocolate mousse dessert. See the menu below for a descripion of what we ate. We were so thrilled to be eating French food, as oposed to just typical vegan food. One of the many things I loved about Europe is that the sidewalk cafes and bars are all set up to face the street, which makes people-watching so much easier.

Another spot we hit up was La Victoire Supreme Du Coeur. This was fine dining at its best, and if you go to Paris, this is a must. It is totally vegetarian with many vegan options.

In addition to eating out, we also cooked a few meals! I dumpster-dove those gorgeous sunflowers, and we bought produce at little markets in the neighbohood to enjoy with a breakfast of multi-grain banana pancakes that I made from scratch. For dinner, Joelle and Carlie made pan-fried brussels sprout-cakes, roasted chickpeas, and herb-polenta with gravy.

Finally, we went out in search of dancing partners, bars, and booze.

Circus Exposed & Mighty Menswear

Don’t forget the organic menswear sale at GILT GROUPE today starting at noon! If you’re not a member of GILT, click HERE.

Ringling Bros is in deep dung. A new undercover video contains footage of “beating, whipping and hooking,” according to PETA.

Check out these stripes and solids from Splendid Mills – made with organic cotton and recycled poly:

Juicy Jones, Barcelona

One of the places my friends and I returned to several times while traveling in Barcelona this month was Juicy Jones. Located in Ciutat Vella, or ‘The Old City’ – Juicy Jones offers up amazing daily specials – including an Indian-inspired thali plate, and an impressive list of juices, smoothies, soups, salads, and sandwiches. For only €8.50 you can have Soup, the Daily Special, and Dessert. The portions are generous, and the staff is incredibly friendly. When in Barcelona, definitly check this place out!

Loomstate, Edun, and Rogues Gallery: Organic Menswear Online Sale

Loomstate, Edun, and Rogues Gallery will be showcasing organic menswear at up to 70% off retail at the exclusive GILT GROUPE on Friday 7/24/09 starting at Noon EDT.

Gilt Groupe provides access, by invitation only, to Men’s, Women’s and Children’s coveted fashion and luxury brands at prices up to 70% off retail. Each sale lasts only 36 hours, and it’s first-come-first-serve.

Raw Creamy Zucchini Pasta

This raw, creamy pasta dish uses thinly-shredded squash and zucchini instead of grain-based pasta. It is amazingly delicious – and as a pasta-lover, I was happily surprised by how much I loved it!

WHAT YOU’LL NEED (serves 4):

• 1 organic zucchini
• 1 organic yellow squash
• 2 large organic tomatoes
• 1 organic avocado
• 1/4 cup raw, organic cashews
• 1 Tbs Italian seasoning
• 1 tsp sea salt
• 1 Tbs Nutritional Yeast
• 1/2 cup pitted Kalamata olives
• pine nuts for garnish

DIRECTIONS:

1. Using a vegetable peeler, shred the zucchini & squash very thinly (using almost no pressure).
2. In a blender, combine the avocado, tomato, and cashews. Add in the Italian seasoning, salt and Nutritional Yeast.
3. Pour the sauce mixture over the “pasta”, top with olives and pine nuts, and serve at room temperature.

Southern Barbecue Greens

Collards are so underrated! This southern-inspired collard dish is a spin on a timeless classic. Using Gardein Pulled BBQ Shreds or Tempeh Bacon, spices, and collards – this is a satisfying, simple, and spicy summer dish great at any BBQ or picnic, and perfect next to a big piece of grilled corn or melon salad.

WHAT YOU’LL NEED (serves 4):

• 1 large or 2 small bunches of organic collard greens
• 2 packages of Gardein Pulled BBQ Shreds - or – 1 package of Tempeh Bacon
• 2 Tbs Ketchup
• 1/4 tsp salt
• 1 tbs agave nectar or maple syrup
• 1 tbs apple cider vinegar
• 2 cloves garlic
• cayanne pepper to taste (very hot!!)

DIRECTIONS:

Chop collards, dice garlic, and in a lightly oiled pan, combine all ingredients and cook over medium heat, stirring moderately, until collards are bright green and soft.

Raw Kale Salad w/ Avocado & Tomato

Most people are surprised to find out that you can eat kale, raw. This raw kale salad is hearty, filling, and delicious. It’s packed with super healthy foods that will give you enough protein, vitamins and minerals to make it to the end of the day focused and strong! I’ve been eating it for lunch a couple times a week, and it never disappoints. As always, make sure to use organic ingredients!

WHAT YOU’LL NEED (serves 2):

• 5 leaves (with stems) of uncooked, green kale
• 1 large  tomato
• 1 avocado
• 1/4 red onion
• 2 cloves garlic
• 1 tbs apple cider vinegar
• the juice of 1  fresh lime
• 2 tbs flax meal
• 1 tsp nutritional yeast
• handful of cilantro
• salt & pepper to taste

DIRECTIONS:

1. Roll the kale leaves together into a tight scroll, longways. Starting at one end, thinly slice all of it.
2. In a large mixing bowl, mash the avocado.
3. Chop the tomato & onion, add to bowl.
4. Dice the cilantro & garlic, add to bowl.
5. Add in the Kale and, using a fork,  mash it into the other ingredients.
6. Pour the vinegar,  and squeeze the lime into the bowl.  Add the yeast & mix well.
7. Top with flax meal (to make, simply put dry flax seeds in a blender)
8. Serve and enjoy.