As this 100th posting comes to life, I reflect on having produced this vegan blog for over a year now. A writer and veggie of many years, I created this website out of passion and with much patience from a consultant, Stephanie Redcross of Vegan Mainstream.

I came into the world with a compassion for animals that at age four prodded me into becoming a vegetarian, a life calling that begs to be shared with others. I feel a responsibility to continue inspiring people toward the vegetarian and vegan lifestyle and to keep the already converted motivated. At an event the other day someone addressed me as “Turn the Paige,” so hopefully my efforts and those of numerous other herbivorous ambassadors are turning people in a healthier direction.

Through blogging I have attended many more veggie events and meetups than usual, and have come home excitedly like a kid on Christmas to packages filled with Earth Cafe raw cheesecakes or goji berries that companies have mailed me to review. I’ve met many amazing people in Southern California and stretching into some other areas of the world. Connecting with others who share an interest in vegetarian cuisine is easy — we are like a tribe of like-minded folks — whether an employee at a Hare Krishna restaurant in Uganda or a vegan baker in San Diego.

As I move forward with these writing endeavors, I am seeking your feedback. Are there articles you would love to see? Veggie websites and blogs are bountiful – what other websites should I link to in the “Resources” section? No promises that I will add a certain topic or link, but I am open to suggestions.

Thanks for your input, and may the vegetable and fruit gods be with you.

Photo credit- Buddhachannel

Cheesecakes by Earth Cafe

Vegan dessert options have seriously improved over the years and now cater not only to those who avoid eggs and dairy but people who steer clear of gluten and processed sugars. Some companies have taken extra steps to create products that make you feel as if you are truly indulging, even though you are enjoying healthy treats.

Take Earth Cafe, for one. Sold at natural foods stores, larger grocery stores, and other spots in California as well as online, their 10 different raw, vegan, wheat/gluten-free cheesecakes are creamy, rich and decadent. Rockin’ Raspberry and Banana Cream are excellent as are the others I have tried.

On their Twitter page, Earth Cafe often touts the health benefits of the nuts used in their treats, and the sweetener they use is agave syrup, known to avoid causing sugar crashes.

Treats from Nana's

Nana’s Cookie Company also creates vegan dessert without refined sugars, and should be applauded for using only fruit juice. With products sold across the U.S. and also in the UK, Nana’s avoids genetically modified organisms (GMOs) and ensures Kosher certified products.

My favorite was the rich and moist double chocolate cookie. The chocolate chip and peanut butter cookies, while also not wheat-free, were tasty.  Of the gluten-free or wheat-free options from Nana’s, I only tasted the berry vanilla cookie bars, which could use some fine-tuning to reach a more satisfying texture and taste. It is wonderful for people with celiac disease or allergies that Nana’s has many gluten-free products such as ginger spice, lemon and other varieties of cookies, cookie bars and cookie bites.

Progressive businesses such as these should be honored for their innovative ways of satisfying today’s demanding customers.