Veg Newsletter
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May 2017
The whole world is going vegan! From Forbes decreeing that “dairy-free milk is draining the dairy industry” to White Castle’s new vegan options to Capitol Hill feasting on Beyond Burgers, plant-based living has never been hotter or more accessible. And for a taste in your own kitchen, check out our recipes for White Bean Bruschetta, Shiitake-Lime Lettuce Cups, and Double Chocolate Cherry Ice Cream. Excited for the arrival of sunny spring days? We are, too! Which is why we have your guide to the best day ever at your local veg festival, springtime wedding ideas, and the top places to find vegan love (spring fling here we come!). And you won’t want to miss our stellar May+June Spring Issue, loaded with vegan taco recipes, out-of-this-world milkshakes, plant-based party food, and more, on newsstands now!
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