Nau offers up recycled weather-protection in some great cuts. Created from post-consumer and post-industrial polyester waste, these jackets employ cradle-to-cradle ECOCIRCLE® technology, so that at the end of a long life it can be sent back to Nau and recycled once again into polyester fibers for reuse. Unfortunately, some Nau products contain cruel and exploitative down and merino wool, so stick to these cruelty-free choices:
This incredible, new “Leo” boot from Novacas is a landmark in mens’ vegan shoes. This is what we’ve been waiting for! A simple, classic lace up boot that looks great casually half-laced with a pair of fitted jeans, or laced up completely under slacks. Thanks for setting a new standard, Novacas! Thanks to reader, Adnan for the tip!
Available at Moo Shoes for $159
I recently got to try some of Gardein’s new frozen line, and I experimented with some recipes using their meatless “meats”. They are low-fat and high protein, and taste incredibly authentic. If you are into the taste and texture of meat but want to avoid the ethical, ecological, and social implications of eating animals, this is a pretty great product made from a combination of soy, wheat gluten, quinoa, amaranth, millet and kamut!
I think this recipe for Beefless-Tips Stuffed Collards with Eggplant and Shiitake is easy, delicious and full of nutrients. Enjoy!
WHAT YOU’LL NEED (serves 2):
- 1 small red onion
- 6 medium shiitake mushroom heads
- 1 cup chopped eggplant (about 1/4 of large Eggplant)
- 1/4 cup mixed olives including juice
- 1 tbs red wine vinegar
- 1/4 cup white wine
- 1 tbs olive oil, for sauteing
- 2 large collard green leaves
- 1/2 bag (about 2/3 cup) Gardein Beefless Tips
- salt & pepper to taste
- Wash 2 large collard green leaves, and set aside on 2 plates.
- Bring a large, oiled skillet ( I prefer cast iron) to medium head.
- Chop the onion, mushrooms, and eggplant and place in the hot skillet. Add the olives and Gardein Beefless Tips.
- Saute on medium heat for about 10-12 minutes, until the eggplant turn golden and begins to fall apart.
- Add the red wine vinegar, and white wine and continue cooking for another 2-3 minutes until the liquid cooks off.
- Divide the contents of the skillet in half, and scoop each half onto a raw collard leaf.
- Fold the leaf over, then flip so the midrib is on the outside and top:
- Serve and enjoy!