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About Us

Daelyn Fortney is the co-founder and executive editor of the animal rights and eco-friendly news source, This Dish Is Veg.  Along with researching and writing articles for the website, she homeschools her three daughters. Veganism is part of her family's day-to-day life.

In addition to her work at This Dish Is Veg, she is a contributor for EVANA (European Vegetarian and Animal News Alliance) and Ecorazzi.

Daelyn’s thoughts on being a vegan: “In the beginning, much of my reasoning for going vegetarian had to do with becoming healthier. Over the years, I have added the 'animal aspect' to my rationale. I really do believe that animals are smarter than we presume. I believe they feel. I believe they love. I believe they mourn. As humans we are familiar with our own ways of expressing those emotions. We are obviously not familiar with the way animals think. If we were, we would never ever ever eat them.”

Email Daelyn: daelyn@thisdishisveg.com
Daelyn on Twitter: @daelyn

Eric Fortney is the co-founder and executive editor of the animal rights and eco-friendly news source, This Dish Is Veg. Eric is a freelance writer, children's book author, father of three, and vegan.

Donation Day With Eva Steeva, Eric's first children's book, teaches us that "giving without the need for thanks is the best kind of giving."

Eric’s thoughts on being a vegan: “When I first kicked the meat habit it was more of a healthy choice rather than a statement. Admittedly the further I get into vegetarianism my feelings on the treatment of animals has become a factor. I truly believe someday in the future (hopefully near future) we will be ashamed of some of our actions toward fellow animals.”

Email Eric: eric@thisdishisveg.com
Eric on Twitter: @elfortney


CONTRIBUTORS

[Recipes] Rebecca Berger - - I am Austrian but grew up in South Africa, and did a degree in Journalism & Linguistics there. I am currently living and working as a model in Hong Kong, and doing my Masters in Holistic Nutrition through an online program. I have been Vegan for 2 years (in September), and started Blissfully Vegan to help family and friends realise how easy and delicious Vegan food can be, and that there is no need for Animal Products in our lives. I believe that exploiting animals for their products is selfish when there are so many other delicious plant foods to choose from. I have never had more joy in the kitchen than I have had since becoming Vegan. Follow Rebecca on Facebook and Twitter.

[Recipes] Ricki Heller, PhD, RHN was already naturally inclined toward a vegan diet but made the switch to 100% plant-based in 1999 when she was diagnosed with CRC (Candida related complex). After studying holistic nutrition in 2002, Ricki further altered her diet and lifestyle and has since focused on achieving vibrant health through a whole foods vegan diet, regular exercise and chilling out with her (non-veg) husband and two dogs. Formerly the owner of a vegan bakery, Ricki adapted those recipes for her cookbook, Sweet Freedom: Desserts You’ll Love without Wheat, Eggs, Dairy or Refined Sugar. She also writes articles about food for various publications and online sites. Find Ricki posting delicious, healthy recipes on her blog, Diet, Dessert and Dogs or follow her on Facebook and Twitter.

[Blog] Kristine Kieswer of Ankle-Biting Terrier hails from the great neighborhood of Queens, NY, but she makes an effort to pronounce her Rs. Getting a degree in journalism from the University of South Carolina helped. Early in her career she had the good fortune of working for PCRM in Washington, DC, where she was blown away by all of the great things she learned about vegan nutrition. While there, she had the opportunity to write Healthy Eating for Life for Women, under the direction of PCRM’s medical staff. In her spare moments, which are many without kids, she studies dance, reads a lot, travels, fosters dogs (about 100 to date), and is still going on about vegan diets even when nobody’s paying her to. Follow Kristine on Facebook and Twitter.




[News] Jane Schlech is passionate about animal welfare and vegetarianism/veganism.

If you would like to be a contributor or guest blogger at This Dish Is Veg, please contact us.
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Contact Us

Please feel free to contact us.

Daelyn Fortney, Co-Founder/Editor email: daelyn@thisdishisveg.com, twitter: @daelyn	Eric Fortney, Co-Founder/Editor email: eric@thisdishisveg.com, twitter: @elfortney
Twitter @thisdishisveg Follow us on Twitter for news updates.	General Contact Email general comments and questions.
Consultations Inquiries regarding our one hour consultations.	Advertising Get in touch with us regarding advertising space on This Dish Is Veg.
Promotions Have a product you would like to giveaway?	Story Tips Story ideas or suggestions are always welcome.
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Photo Credit: Ex-feral boy cat, Daelyn Fortney

REVIEW: Yves Veggie Cajun Chicken

The Yves Veggie Cajun Chicken Deli Slices are a delicious vegetarian alternative to regular deli meat. I love the stuff! The slices are very tasty AND full of protein. :-) Not only are the slices chalked full of protein, but they are full of other important vegetarian vitamins & minerals like B12 and iron. The Cajun Chicken flavor is my favorite. Yves Deli Slices also come in vegetarian Bologna, Ham, Roast Beef, and Turkey. This product is a must-have in a Vegetarian's refrigerator! :-)

Yves Veggie Cajun Chicken Sandwich Slices boast 25 percent more protein than roasted chicken breast. With 100 calories per four slices, consumers can substitute the slices for traditional deli chicken meat and enjoy a sandwich low in fat and cholesterol-free.

Yves has been innovating tasty, nutritious foods since 1985. Today, the line consists of more than 30 tasty, easy to use and nutritious soy-based meat alternatives. Made with soy protein, the complete line of Yves veggie deli slices is a cholesterol-free alternative to traditional hamburgers, hot dogs, deli slices and other meat-based favorites. It is available in different varieties: Veggie Ham, Veggie Turkey and now new Veggie Roast Without the Beef and Veggie Cajun Chicken. New Yves veggie slices and other Yves products can be found in the produce section of your local supermarket or specialty food store in the U.S. and Canada. Pre-cooked and easy to prepare, Yves offers flavor and convenience for health-conscious people on the go. For more information about Yves log onto http://www.yvesveggie.com.

RECIPE: Vegetarian Black Bean Chili

This is a delectable vegetarian chili!

Ingredients:
1/4 cup olive oil
2 cups chopped onions
1 2/3 cups coarsely chopped red bell peppers (about 2 medium)
6 garlic cloves, chopped
2 tablespoons chili powder
2 teaspoons dried oregano
1 1/2 teaspoons ground cumin
1/2 teaspoon cayenne pepper
3 15- to 16-ounce cans black beans, drained, 1/2 cup liquid reserved
1 16-ounce can tomato sauce

Chopped fresh cilantro
Sour cream
Grated MontereyJack cheese
Chopped green onions

Preparation:
Heat oil in heavy large pot over medium-high heat. Add onions, bell peppers, and garlic; sauté until onions soften, about 10 minutes. Mix in chili powder, oregano, cumin, and cayenne; stir 2 minutes. Mix in beans, 1/2 cup reserved bean liquid, and tomato sauce. Bring chili to boil, stirring occasionally. Reduce heat to medium-low and simmer until flavors blend and chili thickens, stirring occasionally, about 15 minutes. Season to taste with salt and pepper. Ladle chili into bowls. Pass chopped cilantro, sour cream, grated cheese, and green onions separately.

May also be prepared in a crock pot.
Makes 4 main-course servings.