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Café VegNews
Gone To Tumblr!
The Chefs: Elizabeth and Taqueria Cancun

The Menu: Two veggie tacos with rice, black beans, avocado, and salsa.

The Goods: Friends, it's with a mixed bag of emotions that we bid adieu to Café VegNews. Since October 29, 2007, we've blogged about lunch here at the VNHQ every single day. Café VegNews was our first foray into blogging, which seemed like the height of media savvy five years ago. (Remember pre-Pinterest era?) More than 1,000 posts later, we've hosted an amazing roster of guests, eaten our own weight in kale salads many times over, and watched as new technologies made way for newer (and, in many cases, better) opportunities to share our world with our readers. On that note, we couldn't be more thrilled to debut VegNews on Tumblr! We'll meld behind-the-scenes scoop such as what's for lunch and the newest products arriving at the office with our favorite content from around the web, event photos, and more. It's a bit bittersweet to say so long to the blogs we've worked so hard to build, but, well, they're just so five years ago. As always, thank you for reading. Here's to what's next!
Summer Salad and Pesto Pasta

The Chef: Jennifer

The Menu: Spinach salad with fresh tomatoes and a brown rice pasta tossed with cilantro pesto and artichoke hearts

The Dish: It's 80 degrees, sunny, and Friday. Life is pretty grand, my friends. I whipped up the pasta dish with some cilantro pesto from Bolani, a local company that makes Afghan vegan sauces and dips. I swear by the spinach, pumpkin, or potato bolanis (a thin savory wraps filled with veggies). It's the first really hot day in San Francisco so I dined on the deck with my fellow VN staffers today. If you're in the Bay Area, be sure to stop by the SF Vegan Bake Sale on Sunday, April 22 from 12pm to 4pm, right here in front of the VNHQ headquarters. I'm baking a bundt cake for the occasion so come and get a slice!
Copycat Kale
The Chefs: Rashida and Herbivore

The Menu: Kale salad with avocado, cucumber, cherry tomatos, onions, and faux chicken

The Dish: Well, friends, I finally caved. After three months of hearing fellow VN staffers gush about Herbivore's kale salad—made extra awesome with the addition of chicken chunks—I finally decided to give it a shot. What took me so long? This salad of refreshing greens, rich avocado, and savory mock meat was an ideal warm-weather dish, perfect for devouring while soaking up rays on our gorgeous deck. Sunshine is awesome, but global warming is not. Check out 5 Ways Being Vegan Saves the Planet, and have an eco-friendly Earth Day this Sunday!
Indian Pancake with Coconut Chutney

The Chef: Colleen and Udupi Palace

The Menu: Mixed vegetable uthappam with a trio of chutneys (coconut, ginger, and tomato) and sambar soup

The Dish: Today, we had a business meeting scheduled during lunch, and our acquaintance had a hankering for Indian food. So off we went to the all-vegetarian Udupi Palace just two blocks away, taking us back to the VegNews Great Adventure to India. Those were the days! I had a delicious vegetable uthappam (Indian pancake) with dipping sauces that really hit the spot. Speaking of travel adventures, we just announced the 2012 VegNews Vegan Yoga Retreat to Mexico, and are so excited to be returning to the Mexican coast for amazing vegan food, top-notch yoga, breathtaking scenery, and wonderful camaraderie. We hope you'll join us!
A Kitchen Sink Salad

The Chef: Anna and Valencia Whole Foods

The Menu: Pesto pasta with sun-dried tomatoes atop a salad of corn, carrots, fava beans, hummus, dried cranberries, cherry tomatoes, chickpeas, and some other stuff I can't remember.

The Dish: I wasn't really hungry when lunchtime rolled around today, so I figured I might as well try to get some greens in there. Sure, pesto pasta isn't necessarily the "green" I went to the store with the intention of buying, but at least I got some of the leafy stuff in, right? My stomach was mostly filled with taro fries that we taste tested earlier in the day, and just so happens to be one of the seven delicious, taro-based recipes in our July+August feature. Want to get your hands on a copy before it hits store shelves? Order a subscription today!

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