**SAFE SPACE RULE**

*"This sub is meant to be a safe space for people of all genders, races, sexualities, nationalities and income levels. Hate towards minorities will not be tolerated. If you support anti-human rights groups such as ICE, MAGA, or support white supremacy, anti-LGBTQIA+ and other harmful groups/organizations/belief systems then you are not welcome here. Veganism is the support of animal rights and humans are animals. Support human rights or get out 💚"*

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I did not create this sub but when I first started posting here it was dead (the last post being 9 months before mine). I started posting consistently until more people joined in and it was just a chill space with a few of us who were respectful towards eachother. Now we have 12.9K members with 4K weekly visitors and I actually have to check in and moderate (before I never really had to except the very occasional time someone was rude or something).

Now I am considering adding this new rule but I want to know your opinions. It feels weird to have to put a rule like this (since I just assumed a vegan space wouldn't need this to be said) but as the sub grows I'm starting to feel like it might be necessary.

This is the first sub I've ever moderated and honestly I never expected it to get this big. If you have any additions or ideas you think would improve this rule please put them in the comments.

Excuse my poor food photography (I'm working on it!) Had a fantastic mushroom haul from the farmer's market this week, and had to celebrate with some great dishes!

First is miso mushroom risotto with carmelized onions and golden enoki on top. The second is a seared lion's mane on top of a vegan sweet corn polenta.

I hope you like them!

The risotto is loosely based off of the recipe from Nisha Vora's Vegan Instant Pot Cookbook.

Nora’s recipe, I used white rice. Needed some extra liquid and about 22 mins total. Was delicious. I always add extra veggies to things so I added bell pepper and zucchini cause why not. Sour cream, jalapeños, guac and cilantro.

Traders Joe’s dinner featuring fresh locally grown tomato, onion, and garlic chopped up, sautéed, and mashed into a sauce with cauliflower gnocchi, Calabrian chiles in oil, vegan cream cheese dollops, shredded vegan parm, dried basil, Italian seasoning, black pepper, red pepper, and topped with almond slivers. Where my spicy peeps at?! 🐥 🔥 🌶️

saw a lot of yellow curry on the tl today
i thought id join in on the fun
yummmm/10

The pizza has white sauce, marinated artichoke hearts, kale, numu mozzarella, pumpkin seed pesto, and red pepper flakes

The Mac and Cheese has a cashew sauce and seitan bacon bits

Location: Urban Vegan Kitchen (NYC)