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Podcast 452 | Rest
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Doing less is the only thing worth doing.
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Vegan Tuna Salad with Artichoke Hearts and Chickpeas
This 10-ingredient vegan tuna salad is the best, most flavorful plant-based “tuna” that I’ve tried. Canned artichoke hearts add a uniquely briny quality to the salad, while chickpeas give it protein and texture. In place of store-bought vegan mayonnaise, you have the option to use a wholesome, homemade vegan mayo with cashews. Perfect for sandwiches, wraps, crackers, and more—this recipe is a lunchtime game changer! What no-cook, easy plant-based lunch could be more welcome on a busy afternoon than a vegan “tuna” salad…
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New Film Series
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The Minimalists’ new short-film series, Fragments is now streaming.
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