Veg Newsletter
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February 2017
From Portland’s first all-vegan doughnut shop to vegan butchers being named a top job in 2017, there’s no better time to be plant-based than right this very moment. And if you need more proof, recipes for indulgent-yet-healthy Peanut Butter Cup Truffles and elegant and spicy Classic Tofu Breakfast Scramble should do the trick. Still want more? The latest news in vegan ice cream and true stories from people who say veganism saved their lives will completely wow you. Whether you’re a longtime plant-eater, or are month two into a New Year’s resolution, we’re sure you’ll agree, it’s easier—and more exciting—than ever to be living the veg life.
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