If you are like me, you read a lot of vegan blogs. As I have always said, vegan blogs really helped me transition so easily and well to a plant-based diet and vegan lifestyle. My friends at Vegan Mainstream started VStream Zine to give readers “a pulse on the vegan blog world.” I am so excited to share that I have an article in the forthcoming “Changes & Transformation: Me. You. All of Us.” issue of VStream!

This 50-page online magazine is packed with articles from your favorite vegan bloggers, community leaders, chefs, and activists. Learn from them how to transform your kitchen, how fashion can save animals, what to say to the vegan opposition, why it’s time to overcome the fear of change, the challenges of transitioning a community and of course some mouthwatering recipes. These stories are not only informative, but they also encourage us all to make a difference in our own communities.

Sign up for a free sneak preview of this issue, due out April 22, 2012. You can even pre-order it – the cost is only $1.99! Here’s a glimpse into the theme of my article:

Don’t assume that your reality today defines where you will be one year, five years or ten years from now. Open your compassionate heart to the possibilities.

Five years ago I didn’t know I would fall in love with lentils. Brown, green, red, I love them all. But they aren’t all the same. Red lentils are much like split-peas. They get mushy – this is a good thing – and are perfect for an Indian dal or for a thick soup. In fact, not so long ago I made a red lentil dish in which I wasn’t quite sure if I had made dal or soup.

One day last week I got caught up in a project and ended up working out much later in the morning than I planned. I don’t know about you but I tend to avoid breakfast until after a workout so this delayed exercise session led to a bit of a nutritional fail. I returned from my workout, between 11:30 and 12:00, and I wanted lunch ASAP. I knew I could cook lentils up in no time. I grabbed a few things

and opted for a very simple soup. Carrots, tomato, lentils + my basics of homemade vegetable stock, garlic, and onion = go!