🎃 Your Plant-Based Weekly: Spooky Celebrations & Seasonal Updates

Welcome to This Week's Plant-Based Chronicle

As autumn settles in across the Dallas-Fort Worth metroplex, our community continues to thrive with engaging events and meaningful gatherings. We're excited to bring you updates on upcoming Halloween celebrations, local meetups, and significant changes in the plant-based industry.

From sustainable fashion discussions to seasonal recipes, this week's edition offers a comprehensive look at what's happening in our community. Our coverage includes both local events and broader industry developments, ensuring you stay connected with the latest in plant-based living. We've also included a warming butternut squash soup recipe perfect for the cooling weather.

Events for the upcoming week

• On Thursday, October 31 4-6:30 pm CDT, Ruby Baking Co. is hosting an allergen friendly Halloween at 811 E. Yellowjacket Ln. #122, Rockwall, TX.

• On Saturday November 2nd, The Veggie Outers are scheduled to meet for a meetup at Vida Cafe (3522 Blue Bonnet Circle Fort Worth, TX, 76109) from 6-9pm. Details and registration here.

• Vegan holiday meals prepared by Chef Victoria Lee are available in Fort Worth. Details can be found here.

• Vegan holiday meals can be ordered at Nature’s plate too. For details visit here.

Vegan Halloween Candy Guide: Treats Without Tricks

The world of vegan candy is far richer than most people imagine, spanning from accidental vegan treats like Sour Patch Kids to specialty confections. Traditional candy-making ingredients like gelatin and dairy are being replaced with plant-based alternatives such as pectin and oat milk, revolutionizing everything from gummies to chocolate. The market now offers vegan versions of virtually every sweet treat - from marshmallows made with carrageenan to dairy-free chocolate bars from major brands like Hershey's. While these treats aren't necessarily healthier (they're still candy!), they're making sweet indulgences more accessible to everyone, with the vegan confectionery market expected to grow by 10% in coming years.

You can read the original article here.

Weekly News

• Here is some exciting new coming out of the omnipresent coffee shop. Starbucks is going to drop the surcharge for dairy-free concoctions starting Nov 7 in US and Canada.

• Here is an article from The Washington Post about Vegan leather and how it is not the ideal solution or sustainable as compared to leather. The article is behind a paywall so here is a summary of what the author has to say:

  • Pleather/Vegan Leather:

    • Usually made from polyurethane or PVC (both plastics)

    • PVC is particularly problematic, releasing toxic chemicals

    • Not easily recyclable and won't biodegrade

    • Generally less durable than real leather.

  • Traditional Leather:

    • Comes from livestock hides, primarily a byproduct of meat/dairy industry

    • If not used for leather, hides often end up in landfills creating emissions

    • Traditional tanning process can be environmentally harmful due to heavy metals

    • More durable, can last 100+ years with proper care

  • Emerging Alternatives:

    • New plant-based leather alternatives are being developed (mushroom, cactus, fruit-based)

    • These might be more sustainable but are still in early development stages

    • Not yet widely available or thoroughly tested.

• Following up on vegan leather news, how about an article listing some vegan fashion brands and items?

Recipe of the week

Here’s a delightful vegan recipe that captures the essence of fall: Vegan Butternut Squash Soup. This creamy, comforting soup is perfect for chilly autumn days and highlights seasonal ingredients like butternut squash and warm spices.

Vegan Butternut Squash Soup Recipe

Ingredients

• 1 medium butternut squash (about 2 pounds), peeled, seeded, and cubed

• 1 large onion, chopped

• 2 cloves garlic, minced

• 4 cups vegetable broth

• 1 can (14 oz) coconut milk

• 1 teaspoon ground cumin

• 1 teaspoon ground ginger

• 1/2 teaspoon nutmeg

• Salt and pepper to taste

• 2 tablespoons olive oil

• Fresh herbs (like thyme or parsley) for garnish

Instructions

1. Prepare the Squash: Preheat your oven to 400°F (200°C). Toss the butternut squash cubes with 1 tablespoon of olive oil, salt, and pepper. Spread them on a baking sheet and roast for about 25-30 minutes or until tender.

2. Sauté Aromatics: In a large pot, heat the remaining tablespoon of olive oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes. Stir in the minced garlic and cook for another minute until fragrant.

3. Combine Ingredients: Add the roasted butternut squash to the pot along with the vegetable broth, coconut milk, cumin, ginger, nutmeg, and additional salt and pepper to taste. Bring the mixture to a simmer.

4. Blend the Soup: Once everything is heated through, use an immersion blender to puree the soup until smooth. Alternatively, you can transfer it in batches to a countertop blender.

5. Serve: Ladle the soup into bowls and garnish with fresh herbs. Enjoy it warm with crusty bread or a side salad.

This recipe not only embodies the flavors of fall but also provides a warm, nourishing meal that is entirely plant-based. The combination of sweet butternut squash and creamy coconut milk creates a rich texture that is sure to satisfy during the cooler months

Interesting find of the Week

I have no words for it, so I’ll let you read and enjoy!

Dog.. What!!

Sarcasm at its best!