cuisine on the green VeganUs is a plant-based meat company in Orlando and was cofounded by a family of vegans and golf enthusiasts – Dr. David Mao, Jessie Cheng, and Joanna Mao. The goal? To make a plant-based diet a lot more enjoyable and accessible to everyone, including on the golf course. Their NoChicken and NoBeef products are Non-GMO Project verified, incredibly easy to prepare, and simply delicious. Having conducted diabetes research at Harvard Medical School and obtained a Ph.D. in engineering from MIT, Dr. Mao deeply understands the health benefits of a plant-based diet as well as the “sausage-making” to create the best products. On the other hand, with a prior career in finance and education in marketing and plant-based nutrition, Jessie is a natural vegan cook and is the artistic soul behind the VeganUs products. Last but not least, as a freshman in high school, Joanna actively participates in the development and promotion of VeganUs products (in between range sessions, that is.) Dr. Mao has been on his “Break 80” conquest over the past year, coming infinitely close quite a few times but still waiting for the golf god to nod his head. Anyone else? 40
Left to Right: Joanna Mao, Dr. David Mao & Jessie Cheng
Spaghetti with NoBeef Crumbles ½ cup fresh basil ½ red bell pepper ½ fl oz of olive oil ¼ tsp of black pepper ½ oz of sugar 1 fl oz of soy sauce 1 bag of NoBeef Crumbles (8.8 oz) 1 lb of tomato sauce 1. Mince fresh basil and red bell pepper in a small food processor or cut into tiny pieces 2. Place NoBeef Crumbles into a skillet with a thin layer of olive oil at medium-high heat, add all other ingredients except for tomato sauce, pan fry for 3-5 minutes until brown 3. Add tomato sauce and cook at medium-high heat for another 10-15 minutes until it reaches the desired thickness, stirring to ensure even texture 4. Add finished sauce to boiled spaghetti. Enjoy!
Golf Central • Volume 23, Issue 3
