VegNews #131 The Summer Cities Issue

SIZZLIN’ SMOKIN’ SAUCY TEXAS VEGAN BBQ

In s id e !

plant-based food

CHILL OUT! WITH OUR SUMMER-READY, PL ANT-BASED RECIPES

p.50

lifestyle

TH E

CITIES ISSUE

Crispy vegan chicken in

AUSTIN p.31

Pl us !

H O L LY W O O D ’S Best Vegan Ice Cream

• Plant-based hibachi in

ATLANTA p.33

•

p.9 8

Vegan Cuban in

MIAMI p.34

•

✽

DISPLAY UNTIL 09/30/22

SUMMER GUIDE

$9.99 US

$10.99 CAN

Epic California Road Trip p.68

Fish-free sushi in

HONOLULU p . 74

• Sri Lankan in

PORTLAND p.96

A groundbreaking new plant milk cheese.

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Perfect the art of summertime cooking with Watson’s and milkadamia. milkadamia’s high smoke point oils are loaded with healthy fats and have a light, buttery taste. Watson’s organic, umami-infused seasoning blends make whipping up delicious, effortlessly seasoned meals easy and breezy (like summer should be).

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FORECAST CALLS FOR GRILLING WITH A CHANCE OF SPRINKLES

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Find our great-tasting, plant-based food products at Kroger, Sprouts and Amazon or at wickedkitchen.com/us/product-finder-us/

S U M M E R 20 22

THE

CITIES

ISSUE

VegNow 14

EDITOR’S NOTE Senior Editor Richard Bowie gives you the inside scoop on VegNews.

19

AWAY WE GO A vegan version of Airbnb is connecting travelers with plant-based accommodations all over the world.

20

MUST-KNOW NEWS The latest in food, health, environment, and animals

24

TRADITION, TIKTOK & TTEOKBOKKI Social media phenom Joanne Lee Molinaro (aka The Korean Vegan) dishes on Korean cuisines, the stories behind her headline-grabbing recipes, and unabashedly embracing her identity.

VegInDepth 29

THE VEGNEWS FOOD TOUR OF THE SOUTH Los Angeles, New York …

El Paso? The South may be known for meat-heavy cuisine, but from the Lone Star State to the nation’s capital, a wave of vegan changemakers is rewriting the region’s culinary legacy.

86 56

▲ From Mexican street corn to lobster ravioli to matcha pho—this season’s hottest ▲ cookbooks are serving caption up global flair.

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THE ETHICS OF TRAVEL With many celebrating an “end” to the pandemic, millions have put travel back on the itinerary. But what’s the real impact of that tropical getaway?

42

DESTINATION: LOVE Weddings are back in full swing, and VegNews explores three gorgeous, entirely vegan celebrations in some of the most stunning locales ever.

The Gracias Madre Cookbook

38

Be Organic. Live Organic.

Dairy-free Yogurt Made Specially for Kids.

New

100% Organic Probiotic Low Sugar With Calcium, Vitamins D, A & B12

Learn more

DAIRY FREE

GLUTEN FREE

SOY FREE

contents Food+Travel

29

50

SMOKE & SAUCE Wicked Good BBQ Sauce, Texas BBQ Brisket, Lone Star Hot Links, Vegan Barbecued Burnt Ends, Bacony Pasta Salad, Spicy Asian Coleslaw, Star Spangled Potato Salad, Hot Box Grilled Cabbage Steaks

58

VEGANIZE IT! UK-Style Fish & Chips With Mushy Peas

60

FRESH & HEALTHY Inside Out California Roll

62

GLOBAL BITES Vegan Cheese-Stuffed Pandan Pandesal

64

SWEET TREATS Helado de Fresas con Crema

66

TASTE TEST From Minneapolis to Miami, we scoured the country (and Canada!) to find the best locally made products from 10 stellar vegan food scenes.

68

VEGVACATION A food-filled road trip down the California coast

74

VEGEATS Honolulu’s plant-based sushi haven, Tane Vegan Izakaya

Departments 78 80 82 84 86 90

VEGSTYLE VEGBEAUTY VEGHEALTH VEGADVICE VEGMEDIA VEGPICKS

The End

cover photographed by Salt Worth Creative ice cream by Dear Bella Creamery

42

IN PORTLAND, THE PLATE IS YOUR PASSPORT In the mood for sweets from Sweden? South American empanadas? Beef carpaccio from Vietnam? No need to go through customs—just make for Portland.

98

GET THE SCOOP A women-owned ice cream shop in Hollywood is paying homage to Taiwanese tradition in a modern (and sweet), plant-based way.

VegNews (ISSN 1544-8495 or USPS #18640) is published quarterly by Fresh Healthy Media, LLC, 514 Front Street, Santa Cruz, CA 95060. Print subscriptions are $25/year in the United States and

VegNews (ISSN 1544-8495 or USPS #18640) is published quarterly by Fresh Healthy Media, LLC, 514 Front Street, Santa Cruz, CA 95060. Print subscriptions are $20/year in the United States and $40/year in Canada. Periodicals Postage Paid at Santa Cruz, CA and additional mailing offices. POSTMASTER: Please send address changes to VegNews, PO Box 469075, Escondido, CA 92046-9075. $35/year in Canada. Periodicals Postage Paid at Santa Cruz, CA and additional mailing offices. POSTMASTER: Please send address changes to VegNews, PO Box 469075, Escondido, CA 92046-9075.

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Cloudy Donut, Kindred, Ria Georgia Photography

68

96

EGG-FREE, FLAVOR-FULL Hodo started in a single farmers’ market stall almost 20 years ago.

We’re still obsessed with using the freshest, organic ingredients we can find to make handcrafted, delicious plant-based foods that are great for your tastebuds, your body, and the environment.

Inspired by our farmer’s market bestseller, we’re bringing you our All-Day Egg Scramble. Now you can enjoy your scrambles without walking on eggshells.

Minh , Hodo Founder HODOFOODS.COM/RECIPES | @HODOFOODS

editor’s note

Talk of the Town I’VE ALWAYS BEEN fascinated by cities.

How the feel changes from neighborhood to neighborhood, lounging in public spaces, figuring out the public transportation. And, of course, tracking down the best food. There’s always so much to explore when I find myself in a new city.

But by the end of 2021, when my team and I began to brainstorm for this summer issue—what would typically be an all-out travel-themed extravaganza—we had to pause. Here in Los Angeles, new cases of COVID-19 had exploded, up from around 1,000 in mid-October to more than 41,500 by the middle of January. Without knowing how cases would trend as we entered the new year, it felt best to pivot. Instead of focusing on the act of traveling, we created this issue, conceptualized around amazing vegan cities and their people, cultures, and cuisines.

Inside, you'll find a Texas-sized backyard bash with our “Smoke & Sauce” food feature (p.50), featuring homemade Texas BBQ Brisket, Lone Star Hot Links, and Barbecued Burnt Ends. From there, we kick off a cross-country excursion with "The VegNews Food Tour of the South," making stops in Dallas, Atlanta, Orlando, DC, and everywhere in between. And after a long two years, wedding season is back, so flip to p.42 to be transported to stunning vegan nuptials in some of the most beautiful places in the world, including Beverly Hills, Miami, and Mérida, Mexico.

Of course, now that summer is upon us, around the nation cases of COVID19 have dropped considerably since the winter surge. And at the time I’m writing this letter, we’ve reached a seeming turning point in the pandemic: even if cases do rise, hospitalizations are remaining stable and relatively low, thanks in part to vaccines, boosters, and some level of immunity in those who have already been infected. So now, many are beginning to feel more comfortable with the prospect of traveling. But as we venture out into the world, it’s more important than ever to do

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so responsibly and thoughtfully.

In “The Ethics of Travel” (p.38), Berlinbased writer Joe Baur explores the troubling phenomenon of mass tourism and how it affects hyper-popular, tropical vacation destinations and the people who call them home year-round. As more of our population decides to lead ethical plantbased lifestyles, I believe it’s of the utmost importance to extend those ethics to our fellow human beings, and listening to native, indigenous, and local communities about how outsiders should—or should not—visit their land is just one basic way to live according to one’s ethics.

For me, this may mean I might never see Hawai’i in my lifetime, and that’s okay.

Instead, for a less invasive trip full of natural wonder and great food, I’m taking the epic road trip along the California Coast that VN editor Sarah McLaughlin outlines in “Eats Meets West” (p.68). Seriously, who needs a Hawaiian getaway when I can score wasabi mayo-drizzled fries topped with vegan crab and coconut-marinated papaya poke in San Francisco?

RICHIE’S

Vegan City Bucket List

New York It’s a running joke in the VN offices that my hometown is Brooklyn (and Paris and London and Rio de Janeiro, you know, for the main character fantasy). But in reality, I’ve yet to visit this plant-based mecca. But when I do finally make it “back home,” Public Records, a quizzical music venueslash-record shop-slash vegan restaurant in Gowanus, will be my first stop.

Mexico City I first made the trip to the city from which my family originates in 2019 to take in the culture, history, and, yes, the street tacos. Round two will see me hit up all those delicious streetside carts again, just to make sure that my power ranking still remains accurate.

Toronto Bon voyage,

Richard Bowie Senior Editor

I’ve been obsessed with the ChineseMalaysian biweekly pop-up Fat Choi since first coming upon it years ago during research for a story. When I make it to Drake’s hometown, rest assured, those sticky, squishy char siu bao are all mine.

your SAY

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‘

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It’s fabulous!” @blanche.ullman2019 Shout us out with the hashtag #vegnews for a chance to be featured in the magazine!

“[ WE MADE IT ON] THE @VEGNEWS HOT LIST?! THIS IS SERIOUSLY A HUGE HONOR. GRACIAS!” @mistaconespdx

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VEGNEWS.COM

1. Traveling Is Back.

Here’s How to Pack for Your Next Vegan Vacation.

Must Reads!

READER Q+A

What’s your favorite summertime treat?

62% Ice cream 25% Berries and coconut whip 13% Piña colada

2. 5 Vegan-Friendly Beach Towns You Need to Visit

GET EVEN MORE VEGNEWS

Vegan Mob: Douglas Zimmerman/SFGate

3. 25 Ways to Get Your Vegan Mexican Food Fix Across the US

by subscribing to our FREE VegNewsletter and VegNews Recipe Club— sign up on VegNews.com!

4. Why Hollywood’s Hottest Celebrity Restaurant Is Vegan 5. The 7 Best Vegan BBQ Joints in America

We’d love to hear from you!

Find us on social media or email us at hello@vegnews.com.

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CONTRIBUTORS

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VEGNEWS

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JOE BAUR

MARGOT BIGG

The Ethics of Travel p.38

In Portland, The Plate is Your Passport p.96

Where I live: Berlin, Germany

Where I live: Portland, OR

Veg for: Two years

Veg for: 34 years

Go-to brunch dish: Chremslach (matzo meal pancakes)

Go-to brunch dish: Tofu scramble with lots of vegetables

Favorite iced drink: A peaty whiskey

Favorite iced drink: Iced Americano

Dream summer getaway: A well-forested national park

Dream summer getaway: Trinidad and Tobago

Favorite vegan city: Berlin

Favorite vegan city: London

MAYA GOTTFRIED

ARUKA SANCHIR

Destination: Love p.42

On a Roll p.74

Where I live: Beekman, NY

Where I live: Pasadena, CA

Veg for: 15 years

Veg for: Five years

Go-to brunch dish: Tofu scramble and Beyond Sausage

Go-to brunch dish: Breakfast burrito with JUST Egg and guacamole

Favorite iced drink: Iced coffee with oat milk

Favorite iced drink: Iced matcha latte

Dream summer getaway: Norway

Dream summer getaway: The Amalfi Coast

Favorite vegan city: Toronto

Favorite vegan city: Los Angeles

“

Richie

STA F F

Cross-country train ride from LA to Chicago

Publisher & Co-Founder Colleen Holland Senior Editor Richard Bowie

”

Art Director Emily Utne New Products Editor Sarah McLaughlin Beauty & Style Editor Aruka Sanchir

Jocelyn

Food Editor Eddie Garza

Amalfi “The Coast ”

What is your dream vacation?

Associate Editor Jocelyn Martinez Senior News Editor Anna Starostinetskaya News Editor Nicole Axworthy

“

Digital Editor Tanya Flink

Anna

Editor at Large Jasmin Singer

A vegan food tour of Taiwan

“

“

Director of Digital Strategy Jill Ettinger

”

Jill

Beachfront on a remote island

”

Digital Writers Karen Asp, Marla Rose Directors of Brand Partnerships Laurie Bradley, Michelle Schaefer Artwork Manager Laurie Johnston

Nick

Recipe Tester Sarah McLaughlin

A long weekend at Northern California’s The Stanford Inn

“

Chief Financial Officer Nicholas Holland

”

Sarah

A weekend of backpacking in Sequoia National Park

Reader Ambassador Lyndsay Orwig Tech Advisor Stephen Calnan

”

D E PA RTM E N T S Fresh & Healthy Heather Bell & Jenny Engel Global Eats Jasmine Briones

Heather

“

Sweet Treats Xiomara Villagomez

A beach in Greece with fresh juice in hand

”

VegAdvice Jasmin Singer Veganize It! Jamie Beaton VegBeauty & Style Aruka Sanchir VegHealth Shani Collins Woods

“

Jenny

Any place with clean mountain air and lots of nature

”

C O N T R I B U TO R S

Sheena Bates, Joe Baur, Margot Bigg, Jasmine Briones, Haley Davis, Risa Dexter, Maya Gottfried, Sarah McLaughlin, Megan Morello, Ryan Norton, Aruka Sanchir, Chad Sarno, Derek Sarno, Melissa Zink

THE FINE PRINT Publication of an article does not necessarily reflect the official position of Fresh Healthy Media, LLC. Subscriptions: Visit VegNews.com; contact 855-492-1649; email VegNews@pcspublink.com; or send orders to VegNews, PO Box 461390, Escondido, CA 92046-1390 Single Issues of VegNews are available for $9.99 postpaid.

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veg NOW

Y

F O O D / H E A LT H / E N V I R O N M E N T / A N I M A L S / B U Z Z

AWAY WE GO

OU HAVE YOUR flight planned, tours booked, and someone to water your houseplants locked in. Now, all that’s left is lodging. With more demand for vegan options than ever before, even travel companies are stepping up to cater to plantbased jetsetters. Enter VEGVISITS, an affordable Airbnb alternative that connects travelers with unique vegan-friendly accommodations in more than 80 countries worldwide.

Created by travel enthusiasts Nick and Linsey Minnella, Vegvisits connects plant-based travelers with hosts that adhere to a vegetarian or vegan household (allowing guests to find comfort not just in comfy beds, but in the kitchen, too) and are able to provide insight on the best local veg-friendly eats. Plus, there’s even an option to search listings based on diet type, including raw, nutfree, and gluten-free. Now there’s only one worry left: where to?

CAN’T-MISS LISTINGS

1

THE NETHERLANDS

An entire two-bedroom apartment next to Amsterdam’s exciting and sprawling Westerpark public park combines lush green spaces with vibrant nightlife and unique Dutch architecture.

2

GREECE

A picturesque vegan studio in southern Greece features classic brilliant white edifices, sweeping views of glimmering azure waters, and a home-cooked vegan dinner each night.

3

MEXICO

A relaxed suite at all-vegan boutique hotel Casa Mauna is just a four-minute walk from the cactus and cliff-lined white sand beaches of Playa Sachi.

Plant-based traveling has never been easier thanks to fully vegan kitchens and local expert recommendations on Vegvisits.

VEGNEWS.COM

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NEWS/now

Not the Same Old, Same Old GLOBAL FOOD BRAND KRAFT HEINZ is poised to introduce plant-based versions of some of its most iconic products following a historic partnership with vegan brand NotCo. The new venture— called “The Kraft Heinz Not Company”—will utilize NotCo’s groundbreaking artificial intelligencepowered technology that develops alternatives that mimic animal products on a molecular level, a move that Kraft Heinz CEO Miguel Patricio says is a “critical step in the transformation of our product portfolio and a tremendous addition to our brand design-to-value capabilities.”

So what vegan recreations may be in the pipeline?

“OUR FINDINGS SUGGEST WE NEED TO CONSIDER HOW WE TALK TO CHILDREN ABOUT HUMANS’ RELATIONSHIP WITH NON-HUMAN ANIMALS. Children are motivated to consider harm against the natural world, including animals, and as such, we might want to consider beginning these discussions about food decisions early in life.”

— Universit y of E xeter researcher Luke McGuire, PhD, on a new study that found that until the age of 11, children are less likely than adults to see animals as food

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$7.4 BILLION THE AMOUNT SPENT ON PLANT-BASED FOOD IN 2021,

according to a report released by nonprofit Good Food Institute. The figure represents a 54-percent increase since 2018, and a major outpacing of total food sales, which only grew two percent in the last three years.

LABELING

LIES

BILLIE TAKES TO DC Grammy Award-winning artist and longtime vegan Billie Eilish recently detoured from her world tour to speak on Capitol Hill in support of the Healthy Future Students and Earth Pilot Program Act— proposed legislation that would prioritize funding for low-income school districts and make plant-based entrées more accessible to students nationwide. “I’m proud to advocate for this legislation that will help to fight climate change, combat food insecurity, and promote health equity,” the artist said.

TOFURKY’S BIG WIN

Billie Eilish: Kenneth Cappello

Veteran vegan brand Tofurky won a major free speech lawsuit against the state of Louisiana when it was ruled that manufacturers of plant-based meat can label their products with terms such as “burger,” “sausage,” and “chicken.” The United States District Court for the Middle District of Louisiana ruled against the state’s October 2020 labeling law that imposed a $500 fine per day for every use of the marketing terms—a law initiated by Representative Francis Thompson who admitted he designed the law to protect agricultural producers from the growing plant-based competition. Sorry, Francis—looks like that vegan beef is settled.

Need another reason to be wary of the meat industry?

New findings published in the academic journal Science have found a “substantial portion” of cows raised and slaughtered on “Raised Without Antibiotics” certified factory farms have actually been treated with antibiotics. The study points out that of the 9 billion farmed animals killed for food in the US every year, the USDA tests fewer than 7,000 for antibiotics, and suggests buyers should not have confidence in such labels. A better idea? Eat plant-based.

47%

The average amount of cognitive decline that can be reduced by a plant-based diet in older Black adults, according to research from the Rush Institute for Healthy Aging. The decade-long study of more than 4,750 people showed that a healthy plant-based diet slowed the decline of perceptual speed and episodic memory (the ability to recall personal experiences associated with a particular time and place) for Black adults more than it did for white adults. Talk about food for thought.

VEGNEWS.COM

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NEWS/now

— Sir Paul McCar tney in an of ficial statement urging Starbucks to drop its vegan milk surcharge

Las Vegas, at a Crossroads The Las Vegas Strip has its first-ever vegan finedining restaurant with the opening of Crossroads Kitchen at Resorts World Las Vegas. The new location will feature Crossroad’s most popular dishes from its flagship location in Los Angeles, as well as specialty dishes designed specifically for the Strip’s 41 million annual visitors from around the world. And that’s not all—Crossroads is slated to open a third location in Calabasas, CA later this year.

THE END OF AN UGLY ERA OF BEAUTY? Cultured meat company ALEPH FARMS—creators of the world’s first ribeye steak cultivated in a lab—will begin producing cell-cultured collagen.

While conventional collagen is made by boiling and processing cow hides and bones, Aleph Farms utilizes a small sampling of cells from living cows, eliminating the need to slaughter animals during its production. Exploitation-free collagen creams and serums? We’re in.

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Paul McCartney: MJ Kim/© MPL Communications Ltd, Crossroads Kitchen

“It recently came to my attention that Starbucks in the US has an extra charge for plant-based milks as opposed to cow’s milk. I must say this surprised me, as I understand that in other countries like the UK and India, there is the same charge for both types of milk …

[I am] asking Starbucks to end its surcharge on plant milks, and I sincerely hope that for the future of the planet and animal welfare, you are able to implement this policy.”

talk NOW

B

When it comes to mainstreaming veganism, The Korean Vegan’s JOANNE LEE MOLINARO has broken the glass ceiling. But it’s not just Molinaro’s palate-pleasing, plant-based recipes that are getting headlines; it’s the authentic stories behind her food and life that are commanding attention.

by JA S M I N S I NG E R 24

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VEGNEWS: How have your Korean and American cultures come together in your recipes?

JOANNE LEE MOLINARO: There is this really understandable temptation to say that because I’m Korean American, when I make a particular Korean dish—miyeokguk, a seaweed soup very popular on birthdays, for example—it is “Korean food.” What I have learned is that sometimes when I try to create or remake a Korean dish in my own kitchen, somebody who recently immigrated from Korea or perhaps is visiting from South Korea will taste that and say, “Oh, this is very Korean Ameri-

courtesy of Joanne Lee Molinaro

Tradition, TikTok & Tteokbokki

efore she boasted over 4.4 million social media followers, before she became a New York Times bestselling author, and before she was a regular guest on national morning television shows, Joanne Lee Molinaro was a high-powered attorney. If you think this isn’t your typical story of a superstar in the making, you’re right.

But for the unflappable, passionate activist behind The Korean Vegan, this unconventional rise to the top was organic.

With few exceptions, it’s still unusual for vegans to be offered a cooking segment on national TV talk shows that regularly feature meaty entrées. But with regular appearances on everything from Live with Kelly and Ryan (to whip up Korean barbecue black bean burgers) to Today (where she made eggless egg rolls and kimchi fried rice), Molinaro is proving that meat is not necessary at the dinner table.

Maybe it’s her training as a trial lawyer (Molinaro litigated claims disputes in some of the largest Ponzi scheme bankruptcy cases in history), or maybe it’s her contagious commitment to justice, but something about Molinaro’s straight-shooting style simply works. It’s hard to say what’s more enticing: her unique approach of using storytelling to frame her viral cooking videos—come for the japchae, stay for the intimate narratives on personal struggles and triumphs—or the delectable food itself. From kimchi soondooboo chigae to mushroom gochujang pasta, the dynamic recipes she features offer a taste of Korea with a hint of Italian (that’s thanks to her husband, Anthony Molinaro, a concert pianist).

VegNews Editor at Large Jasmin Singer sat down with Joanne Lee Molinaro to discuss blending cultural cuisines (even when that raises eyebrows), speaking out against hate (even when that raises vulnerability), and what it’s like to be the unstoppable force that is The Korean Vegan.

can. Amazing.” I think that’s so interesting.

And I think that it’s important to recognize that just because I’m of Korean descent and I make something that to everyone else seems Korean, doesn’t necessarily mean that it will seem or taste authentically or traditionally Korean to somebody who has grown up eating in Korea their whole lives.

I’m also married to an Italian-American man. I was also a working professional for much of my career, which meant that I really didn’t cook a lot, and I learned everything I know from Rachael Ray. There is a heavy Italian-American bent to my cuisine, because that’s how I learned how to cook. You’ll see a lot of pasta dishes that use Korean flavors in my cookbook, and that is very, very endemic to the way that I cook.

I am here in the United States. I was born and raised in the United States. My taste was developed in the United States. The ingredients that I’m using to make my food are sourced largely from the United States. When you combine all of those things, then yes, it is very understandable that a person from Korea is going to taste my food and note a difference.

I’m not saying one way is better than the other; I just don’t want to flatten Korean food in any way. I want to recognize that there is an inherent difference, and that difference should be celebrated as opposed to dismissed.

VN: How has veganism strengthened your cultural identity?

JLM: You never know what you have until you lose it, or face the prospect of losing it— and that is me. I took everything for granted— my culture, my Koreanness, my family. And when I went vegan, I was faced with the prospect of not being able to eat, because [with Korean cuisine,] you really cannot. Everything has fish sauce in it.

It is very difficult to eat vegan as a Korean person. I knew that going into it, but that just was not acceptable to me. Especially [being] partnered with a non-Korean person, it became even more threatening to me. I was like, “Oh, so this white guy is going to go vegan. Okay, so easy for you.” That’s how I felt.

Ultimately, it is easy to veganize Korean food, but it is not easy to be a vegan Korean.

I’ve been to Korea. It’s not easy.

VN: What has been your experience talking with other Korean Americans about giving up meat when it is considered such an integral part of Korean life?

JLM: I think that many Korean Americans might initially think, “Oh, she’s just white-

washed.” I think there are a lot of people who might think that about me and discredit me.

And that’s fine; I’m comfortable with my Koreanness now. I don’t need to prove it to other people.

I think there are other Korean Americans in particular who realize that, either for health reasons or for the environment, switching out their regular hamburger or meat sauce on their pasta with an alternative might be good.

Or when it comes to other proteins such as tofu or tempeh, things that we grew up eating—it’s not hard for them to say, “Today we’re going to eat tofu instead of chicken,” because that’s normal. We eat it all the time.

But I do think that, to an extent, there is that feeling of, “You’re asking me to give up samgyupsal and fish and shrimp?

Are you asking me to give up my identity?”

We need to place a premium on compassion, kindness, and effective communication.

That’s a much harder conversation to have.

It’s not one that’s going to be had over a cup of coffee—it needs to be a longer conversation.

VN: Black, indigenous, and other vegans of color often face a similar fear when deciding to become vegan: a fear of losing the foods they grew up with and the connection to their roots.

What advice might you have for BIPOC considering veganism who are struggling with this fear?

JLM: I think number one: validate the fear.

It’s a legitimate fear. It’s frustrating because in so many ways, food has historically been one of the weapons used to marginalize and exclude BIPOC. We’ve been at a point for the past two, three decades in the culinary world where we’re saying we’re taking ownership of our food, taking it back for our power.

And now we’re shifting the conversation into third gear where some are saying, “You’re asking me to give up the thing that I took back.

How do I maintain my power?” It’s a legitimate fear and it needs to be understood—we need to meet those people where they are.

Simply telling them, “Just stop eating meat!” is never going to be effective.

But what I think is beautiful is that there are so many people of color, BIPOCs who have been able to strengthen their ties to their heritage and culture—not in spite of going plantbased, but because they went plant-based.

This decision gives them an opportunity to explore their culture in a totally different and productive way.

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Supplying uncompromisingly delicious

plant-based meats seafoods dairy eggs

to foodservice operators nationwide.

VN: I watched a powerful video of you speaking out against anti-Asian hate—a very passionate message that you directed to your mother. Is this something that you thought you’d need to use your platform to confront?

JLM: No. I did not think that I would confront it in the way that I have been. I didn’t know that the AAPI community would surface in the manner that it has. My platform, The Korean Vegan, is about anti-racism. I’m antihate, whether it’s directed at the gay community, the trans community, a particular BIPOC segment—any kind of hate. That’s what The Korean Vegan is about.

For me personally, as Joanne, I hate racism so much. That is the thing keeping me from falling asleep at night. After the 2016 election, I started sharing stories about my family. It was designed to open people’s hearts to the possibility that there might be racial biases in their hearts, and that maybe it was time to have a reckoning with them in a very non-judgmental space. That’s really what I wanted to do, and I never thought that it would be a situation where I would be fighting specifically for Asian Americans. I didn’t imagine that the things that have happened in the past year and a half to the AAPI community would happen, particularly the shootings in Atlanta. I think that, and the events that led up to that, were a very enlightening moment for me.

VN: How do you feel that we can connect more deeply to our own innate kindness?

JLM: When I started sharing the stories as The Korean Vegan, I was absolutely furious with my country. I felt completely betrayed by this country that I loved and was so loyal to. I felt very isolated. I think part of it was exacerbated by the fact that I was in a relationship with a non-Korean person and was like, “You don’t understand what I’m going through right now.” It was a very difficult time, and I was very tempted to literally lash out in complete rage and anger and just say that everybody sucked and I hated this place. But I knew that was not effective. That’s not how we fix the problem that we are currently in.

We need to place a premium on compassion, to place a premium on kindness and effective communication. Those are the things that are going to open the hearts of people who are otherwise closed off.

JASMIN SINGER (jasminsinger.com) is the author of The VegNews Guide to Being a Fabulous Vegan, host of The VegNews Podcast, and co-host of the Our Hen House podcast.

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“ One of 15 restaurants that defined the past decade of eating in Southern California.” —Esquire Magazine

Now open at

THE VEGNEWS

FOOD TOUR OF THE

SOUTH FROM STREET TACOS AND AÇAI BOWLS on the West Coast to pizza slices and lobster rolls on the East Coast—all across the country, virtually everything worth eating has been veganized. But if there’s one part of the US that doesn’t get its due when it comes to meat-free eats, it’s the South. So VegNews editors decided to take a foodfueled trip from Texas to Georgia to Florida to Washington, DC, to uncover some of the region's most impressive vegan dishes, chefs, restaurants, and entrepreneurs that are pioneering a plant-based movement in places you may not expect.

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TEXAS

IT’S TRUE: it’s best not to mess with Texas.

Especially if we’re there chowing down on barbecue, behemoth breakfast platters, and, yes, bánh mì.

BUILD A BETTER BRUNCH ▶Since 2002, SPIRAL DINER has been feeding Texans feel-good, totally vegan comfort food.

With three locations in Dallas, Denton, and Fort Worth, the iconic vegan institution is known for incredible bakery items, classic club sandwiches, and scrumptiously meaty burgers, but it’s their breakfast menu that has even the staunchest of night owls waking up early. Here are the top three items to satisfy your brunch desires.

BISCUITS & GRAVY Big, buttery, scratch-made biscuits smothered in gravy? Ultra-comforting.

Ordered as The Lumberjack with tofu scramble and vegan sausage patties? You’ll want to curl up for an after-brunch nap.

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PANCAKE GRILLED CHEESE SAN’ICH This sweet-and-savory masterpiece features two handheld-sized pancakes cradling melted cheese and smoky bacon. If you’re up for a challenge, substitute the bacon for Beyond Chicken Tenders and add jalapeños.

ELEVATED FARE WITH GLOBAL FLAIR Texas may be known for downhome Americana meals, but at Belse Restaurant, a high-end, gastronomical world tour awaits.

The ruby red Tomato & Cactus Soup is topped with sautéed nopal cactus, garbanzos, avocado, and crunchy-fried red tortilla strips.

The Watermelon Ahi Stack features sesame-crusted seared marinated watermelon topped with soy-yuzu drizzle, balsamic nitsume reduction, and shiso leaves. And the Panko Crusted Piccata brings crisp chicken scaloppini together with vodkacaper wine sauce, seared broccolini, and smashed red potatoes. A taste of global cuisine while on a date night in Dallas? We’re in.

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It Ain’t All BBQ in TX

▶You can’t talk about Texas without bringing up good, old-fashioned American barbecue (and for that, turn to p.50), but as the Lone Star State grows more diverse, a slew of next-generation chefs are bringing their own cultural—and craveable—dishes that are making Texas’ food landscape more colorful. mushrooms, soy shrimp, tofu, and scallions.

Bun Mam Soup

Loaded Samosa Chaat at Vittle Vibes in Cedar Park

VIVA LAS MIGAS Migas—a traditional breakfast dish consisting of fried leftover tortillas, eggs, and veggies—are a bona fide Tex-Mex institution. Spiral’s fully loaded version includes soft tofu scramble, corn chips, bacon bits, tomatoes, black olives, corn, zucchini, salsa, guac, sour cream, and your choice of warm flour tortillas or corn chips.

F

Biscuits & Gravy at Spiral Diner

Bun Mam Soup at D’ Vegan in Dallas Don Duong’s family-run restaurant D’ Vegan offers a scintillating array of plant-

based options for culture-hungry Texans. Skip the ubiquitous pho and opt for this warm and complex soup with vermicelli noodles, eggplant,

After Indian-born chef Poornima Omkant quit her job at the IRS, she dove into her love of cooking with her very own food truck serving up loaded samosas layered like nachos with masala chole and housemade chutneys.

Pandan Tres Leches Cake at Reverie Bakeshop in Richardson This culture-clash cake dreamed up by owner Racene Nguyen features lightas-air sponge cake infused with grassy, vanilla-ish pandan that’s soaked in a sweet, housemade vegan tres leches milk mixture, then layered with vanilla pastry cream, and topped with a thick layer of whipped cream.

ATX

EXCELLENCE

Bistro Vonish

▶For all the plant-based progress that has swept the state of Texas, there’s still no place for vegans like Austin. But where to start when visiting this eccentric and diverse enclave of meat-free treasures? This curated list of some of our ATX favorites is sure to satisfy any craving.

• Best for fancy plates: Bistro Vonish • Best for stir-fries, curries, and noodles: Bodhi Viet Vegan • Best for a classic diner experience: Counter Culture • Best for oat milk mochas and stationery: Dear Diary Coffeehouse • Best for affordable Buddhist fare: Fo Guang Shan Xiang Yun Temple

DOWN SOUTH? DON’T MISS …

• Best for tasty secret burgers of the week: Plow Burger • Best for charcuterie: Rebel Cheese • Best for elevated fried chicken and craft beer: The Beer Plant

IN ARKANSAS

• Best for fun and funky comfort food: The Vegan Yacht • Best for African cuisine: Wasota Vegan Paradise

Bartleby’s Seitan Stand in Bentonville

Rebel Cheese

THE FAST-FOOD RESTAURANT

REVOLUTIONIZING VEGAN FOOD ▶Lucas Bradbury is on Nashville Hot a mission: to challenge Chicken at the way fast-food Project Pollo chains operate at the expense of animals and humans. That’s why the entrepreneur started PROJECT POLLO: an allvegan chicken chain that has taken aim at shuttered fast-food restaurants to seed 14 locations across Texas (with a rapid nationwide expansion in the works). From using compostable packaging to paying his employees double the minimum wage—plus a benefits package—Bradbury is quickly blazing a trail for a new approach to food that just may see him replace the industry giants of today in a more plant-based tomorrow. “[Fast-food] concepts are all at a pivotal point," Bradbury says. "They must either adapt to the market, or step aside and let Project Pollo take over.”

This vegan pop-up promises to raise hell with sinfully delicious wings and crispy seitan cutlets sandwiched between warm, fluffy buns. Don’t forget the dill pickle for added crunch.

IN OKLAHOMA Nabati in Oklahoma City

Nabati channels Middle Eastern and Mediterranean flavors with za’atar pizzas; family-style platters of tabbouleh, hummus, baba ghanoush, stuffed grape leaves and cabbage rolls; and flaky baklava soaked in sticky, sweet syrup.

IN LOUISIANA

Papa Ted’s in New Orleans When in NOLA, dine like a superstar at Danity Kane founding member Dawn Richard’s food truck Papa Ted’s, where plant-based king cakes, craft snowballs, and sunny-side-up fried eggs are up for grabs.

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GEORGIA IT’S THE HOME OF PEACH COBBLER, Coca Cola, and iconic housewives. But now, Georgia is also becoming known for a killer plant-based scene.

We Get Our Peaches Out In Georgia No summer in Georgia is complete without the state’s official fruit. So don't miss these next-level vegan sweets and swills that will leave you feeling peachy keen.

THE QUEEN OF ATLANTA ▶ In the ATL, no one does vegan grub like Aisha “Pinky” Cole. While her over-the-top Slutty Vegan burgers helped launch Cole to superstar status, the business mogul’s plant-based empire (recently valued at $100 million) is leaving its mark on Georgia’s capital city.

Here are four reasons why Cole runs Atlanta.

Bar Vegan

SLUTTY VEGAN

▶What began as a lone food truck quickly morphed into a brick-and-mortar fast-food chain with a cult-like following.

And with plans for outposts in Alabama, New York, and Maryland in the works, we’re holding our breath for Slutty Vegan’s nationwide takeover.

BAR VEGAN

▶Three years after first enticing Atlanta with her menu of salaciously named burgers, Cole’s Bar Vegan welcomed plant-based foodies to the

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famed Ponce City Market.

Happy hour, boozy brunch, bottle service, and Cole’s signature style of vegan vittles? Yes, please!

DINKIES

▶For world-famous Philly cheesesteaks, look no further than … Atlanta! Located inside Bar Vegan, Dinkies churns out gooey Impossible and mushroom versions of the iconic sandwich. How to make cheesesteak even better? Deep fry it! The crispy, golden-fried Cheesesteak

Eggrollz served with piping-hot, salty tater tots are not to be missed.

THE PINKY COLE FOUNDATION

▶Cole’s business-savvy gusto is praiseworthy, but it’s her steadfast commitment to her community that makes her a true pillar of Atlanta.

Through her foundation, she’s made it possible for local college students to graduate debt-free; helped thousands of Black men in Atlanta obtain life insurance; and provided formerly incarcerated youth with scholarships, employment opportunities, paid training, and food safety certification.

Peachy mini doughnuts at LoopHoles ATL Tiny, pillowy soft doughnuts are drizzled in a thick, peachy syrup and piled high with toppings like sprinkles, Oreos, and even apple pie for a treat guaranteed to satisfy your sugar cravings.

Roasted peach pizza at Plant Based Pizzeria This ATL micro chain has finally answered the great pineapple-onpizza debate: scrap it all together and go for roasted peaches instead! This one-of-a-kind pie is layered with red sauce, mozzarella, spicy Beyond Sausage, red onions, jalapeños, and roasted peaches.

Peachy popsicles & poptails at King of Pops Bar When locals are looking to escape the summer sun, they find their way toward Ponce City Market for refreshing Atlanta-made popsicles.

Made from just peaches, agave nectar, water, lemon juice, and a touch of sea salt, these sweetand-tart pops can be ordered on their own, or as a boozy poptail with bubbly Prosecco or local hard seltzer.

HIBACHI IS BACK

▶Tucked away in an Atlanta food hall, HIPPIE HIBACHI is putting a vegan twist on the centuries-old Japanese cuisine of barbecued meats and vegetables commonly served with a side of showmanship. While you won’t find any theatrics at Hippie Hibachi, this first-of-its kind take is still definitely worth a visit. From Impossible teriyaki, soy chicken, konjac shrimp, and chewy tofu to veg options like eggplant and mushrooms, this mountain of food is served atop fried rice, carrots, onions, broccoli, zucchini, scallions, red cabbage, and a finishing of sesame seeds and creamy Japanese steakhouse yum yum sauce. For even more flavor, go for the $3 vegan egg add-on.

DOWN SOUTH? DON’T MISS …

JERMAINE DUPRI’S

Top ATL Eats ▶ When he’s not writing chart-topping hits, creating the freshest beats, or collecting Grammys, legendary producer and longtime vegan Jermaine Dupri can be found indulging in all the plant-based fare his beloved Atlanta has to offer. But just what is he chowing down on in the ATL? We got his five must-haves.

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The Wild Buffalo Sushi Roll at VeGreen Vegetarian Fusion Restaurant Fried oyster mushrooms tossed in buffalo sauce and layered with cucumber and vegan cream cheese The Hibachi Plate at Hippie Hibachi Teriyaki konjac shrimp and fried rice with zucchini, carrots, broccoli, and onions

IN MISSISSIPPI Oops All Vegan in Jackson

drizzled with creamy yum yum sauce

3 4

The Jamaican Me Crazy at Planted Soul Vegan jerk chicken atop rice and peas, served alongside collard greens and macaroni and cheese The Cheesy Dog at YEAH! Burger Griddled hot dog topped with nacho cheese, crispy onions, and

jalapeños served in a buttered brioche bun

5

The Gregory at Gregory’s Atlanta Vegan Breakfast A French toast sandwich stuffed with vegan scramble, sautéed peppers, onions, spinach, pico de gallo, cheese, smoked sausage, bacon, and a drizzle of maple syrup

The Jamaican Me Crazy at Planted Soul

LaMarcus Robinson hasn't just made history with the state’s first vegan food truck, he's started a plant-based revolution with the help of Jamaican Jerk Burgers, burrito bowls, garlic parm fries, and Southern grits.

IN ALABAMA Underground Vegan in Birmingham

Fried green tomatoes, baskets of buffalo lemon pepper wings, crispy honey mustard shrimp, fried pickles, and peach lemonade—it’s all Southern comfort at this womanowned eatery dedicated to opening minds and pleasing palates.

IN TENNESSEE The BE-Hive in Nashville

This deli’s famous pepperoni can be found on menus across the US (at pizza joints like Brooklyn’s Screamer’s Pizzeria and Los Angeles’ Pura Vita), but in Nashville, don’t miss the popular ‘roni on the Hot Italian Sub loaded with melted cheese, peppers and onions, and oil and vinegar on a crusty baguette.

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FLORIDA

DIVERSE AND TROPICAL FLAVORS, chic and sexy celeb hangouts, and plant-based mega festivals—when it comes to vegan living in the Sunshine State, things are looking bright.

Mushroom Baja Taco at PLANTA

Plantains & Ackee & Jackfruit, Oh My! ▶If a quick flight to the Caribbean Islands isn’t on your Florida itinerary, don’t worry—the fresh, tropical flavors from stateside Cuban, Jamaican, and Puerto Rican eateries are sure to do the trick.

BÁNGARA

Traditional dishes abound at this Cutler Bay family-operated pop-up. From Puerto Rico’s national dish, arroz con gandules (rice, pigeon peas, and pork-free sofritos) to mofongo (fried and mashed plantains topped with crispy fried jackfruit chicken and creamy garlic-cilantro sauce), the love and culture are apparent in every bite.

Cubano sandwiches and papas rellenas at Vegan Cuban Cuisine

SEXY, SUMPTUOUS PLATES in South Florida

▶Boasting four chic and upscale Florida locations, Toronto-born vegan restaurant group PLANTA has become one of the most innovative stars of South Florida’s food scene, vegan or otherwise. Dishes ranging from truffle almond parmesan cauliflower tots (at the OG Planta outposts in South Beach and West Palm Beach) to potato dumplings in coconut lemongrass broth (at the Asian-inspired PLANTA QUEEN concepts in Coconut Grove and Fort Lauderdale) attract everyone from hungry herbivorous locals to Bella Hadid, Adriana Lima, and Pharrell Williams. And with two under-wraps Atlanta-area locations in the works, Planta’s Southern empire is poised to grow larger, and more delicious.

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DAJEN EATS

First opened inside a gas station before expanding to a full brick and mortar in historic Eatonville, this popular vegan eatery—helmed by infectiously joyous chef and owner Jenn Ross—specializes in stellar Jamaican grub.

Bring an appetite, order mango-and-Scotch bonnet boneless spare ribs, jerk chicken, and oxtails, and don’t worry, be happy.

VEGAN CUBAN CUISINE

Steven Rodriguez and Lismeilyn “Liz” Machado’s fast-casual Miami restaurant is cranking out veganized Cuban classics that would please even the most skeptical of abuelas. Don't miss their vegan Cubano sandwiches or the papas rellenas (fried potato balls stuffed with a savory ground beef picadillo mix).

Dim Sum

DOWN SOUTH? DON’T MISS

and Then Some ▶Just blocks from the ocean, this Asian fusion eatery is owned and operated by wife-and-husband team Huimin Zhu and Alex Falco. They’ve earned a name for themselves thanks to their beautiful bamboo steamer boxes filled with a wide array of vegan dim sum dishes that capture both authentic and imaginative flavors. Take our recommendations and order these must-haves …

CARROT & BLACK SESAME BAO

Vibrant, impossibly fluffy, carrotinfused steamed buns filled with a jet-black, sweetand-bitter black sesame paste

CUBAN CORN WONTONS

Crispy fried, crimped dumplings stuffed with sweet corn, vegan ham, velvety cashew cream, garlic, and cilantro

…

Oh My Soul Carrot & Black Sesame Bao at Minty Z

VEGAN SHRIMP SHUMAI

Chewy-yet-tender vegan shrimp and sticky pearls of

brown rice stuffed into tall, openfaced, melt-inyour-mouth pleated dumplings

IN KENTUCKY

EAT YOUR HEART OUT,

Shahar Cafe in Louisville

Gen Z siblings Suzana and Vick Multani have created the ultimate Zoomer hangout with their comfort food menu of smoky BLTs, loaded tater tots, and savory brunch burgers complete with housemade habanero sauce, crispy bacon, cheese, avo, and vegan eggs.

Popeyes

▶What happens when Travis Barker’s on-tour chef and the guitarist of one of the 2000’s biggest metalcore bands fall in love, get married, and move from Los Angeles to Florida? Naturally, they open up one of the nation’s best vegan chicken and biscuit restaurants, duh! Mary Mattern and Neil Westfall’s WINTER PARK BISCUIT COMPANY in Orlando draws hungry carb-loving patrons from near and far thanks to their impeccable Southern-style biscuits made with oat buttermilk and served warm with vegan butter, French jam, and apple butter.

These flaky, golden pucks of perfection are good enough on their own, but don’t stop there—here are a few ways to go balls to the wall with your biscuits.

IN NORTH CAROLINA

Oh My Soul in Charlotte South Africa’s celebrated vegan café has landed stateside, and it’s serving up rich culinary history—from sweet chili chicken strips to Mozambiquestyle lemony shrimp with peri-peri sauce to the famous Gatsby sando.

IN SOUTH CAROLINA

The OG

The Biscuit: The signature house biscuit with added Tartufo Prestige-infused truffle butter and a side of sausage gravy for dunking The Sec: Savory griddled Impossible sausage patty, folded vegan egg, and

melted American cheese, drizzled with vegan honey and hot sauce The OG: Ultra-crunchy, craggy, golden-fried chicken cutlet with your choice of dill ranch, blue cheese, or maple mustard sauce

Annie O Love’s Cafe of Sweet Abundance in Charleston After slinging vegan cookies at farmers’ markets made her a local star, Annie Oswald has upgraded to this brick-and-mortar café where cookies, cheesecakes, and truffles are up for grabs alongside triple decker grilled cheeses and a so-wild-it-works peanut butter-crusted cheesy tofu pesto sandwich.

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The DMV & BEYOND

WHETHER YOU’RE RED, blue, green, or somewhere else on the political spectrum, here in the DMV (a cultural area encompassing Washington, DC and parts of Maryland and Virginia) and its surrounding areas, plant-based cuisine is winning the popular vote.

Carrot Cake Waffle

CLOUDY WITH A CHANCE OF GLAZE ▶Baltimoreans wait all week long in sugarcraved anticipation for the eight-doughnut lineup at CLOUDY DONUT's weekend run. And with more than 40 options in the shop's suite of flavors, they're guaranteed to come back to find a new favorite. So what's in our dream box?

Not Your Average Diner ▶Longtime vegans know Doron Petersan’s crave-inducing sticky buns and cookies from her groundbreaking DC-based bakery Sticky Fingers, first established in 1999. Thousands of orders, multiple storefronts, and two Cupcake Wars wins later, and Sticky Fingers is still going

strong—and now even counts a fullfledged restaurant, STICKY FINGERS DINER, as part of its portfolio. And the best thing about this savory foray into the Sticky universe is its versatility: you'll find old-school favorites, but don't sleep on the new, fun, and flavorful spins.

Carrot Cake Waffles Crispy, fluffy spiced waffle topped with zig-zags of cream cheese frosting and candied carrot sprinkles

A Duo of PlantBased Charcuterie Boards Your choice of two boards including herbed chèvre, smoked cashew mozzarella, capicola,

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Tough Cookie Boozy Shake Soy ice cream, bourbon, brown sugar syrup, dark chocolate syrup, and cookie dough, garnished with chocolate chips

SUMMER 2022

pepperoni, almond cheddar, almond ricotta, and chorizo served with pickles, spicy mustard, fig jam, and thyme crackers

Blackberry Mint Mojito: White rum-blackberrylime-mint glaze topped with fresh blackberry and mint Cookie Monster: Blue vanilla glaze, candy eyes, and Oreo-chocolate chip cookie crumbles Bananas Foster: Rum-infused banana glaze with hints of cinnamon, topped with salted caramel and brûléed banana

Red Velvet: Cashew cream cheese glaze with red velvet cake crumbles Sweet Potato: Spiced sweet potato glaze filled with buttery sweet potato filling, topped with cinnamon graham cracker pieces and toasted marshmallow fluff

IPANEMA CAFÉ

An institution in the Virginia Commonwealth University veg community since 1998, this vegan and vegetarian café was purchased by 24-year-old Seth Campbell in 2020, and is the preeminent place for a cold beer and a killer BBQ Jackfruit Sandwich.

NUVEGAN CAFÉ

Stuffed Summer Squash with black rice, greens, and carrot purée at Ipanema Café

BLACK-OWNED IN RVA ▶For many Black residents of Richmond, VA—once the center of the North American Slave Trade and then later, home to one of the nation’s first Black Wall Streets—the city carries painful and complex historical significance. But today, a bustling community of entrepreneurs are reshaping and redefining the legacy of Black culture in RVA, and some are doing it with an extra dose of plant-based compassion to boot.

This chain of cafeteriastyle eateries serves a huge menu of housemade eats ranging from tuna mac salad, barbecue tofu, and collard greens to mac and cheese, crispy fried chicken sandwiches, and lasagna.

DOWN SOUTH? DON’T MISS …

Drop Squad Kitchen

PHILLY VEGAN

Everything from burgers, sliders, egg rolls, fries, and nachos get a Philly cheesesteak twist at this family-run outpost where at least once a month, diners can enjoy a pay-what-you-can day, no questions asked.

IN DELAWARE

Drop Squad Kitchen in Wilmington This “unapologetically vegan” restaurant’s kosher-certified menu of candied yams, simple greens, madeto-order mac and cheese, and golden corn muffins will keep you coming back for more.

COME OUT OF YOUR SHELL ▶When acclaimed Washington, DC chef Rob Rubba—lauded for his menus featuring steak tartare and foie gras— took on the challenge of creating steak from carrots, something deep within him shifted. “I went home and thought it was the dish I was the most proud of in my entire career—just how deep and satisfying it was,” he told Washington City Paper. The meat-free experiment would mark a significant turn in Rubba’s personal and professional life. Not only did he go vegetarian, developing an obsession with sustainability in the process, but his newest, genredefying venture, OYSTER OYSTER, is making huge waves in an increasingly fluid and flexitarian world.

The multi-course, seasonal tasting menu at Rubba’s restaurant—named in

Roasted asparagus, ramps, crispy potato, radish, and peanutThai basil oil broth

Cocina Plantosaurus

honor of the bivalve and the mushroom—is by default vegetarian; diners can then choose a version of their dinner prepared with oysters or made completely vegan. Admittedly, it’s a concept that would

be a dealbreaker for some vegan gourmands, but those with an open mind are rewarded with extraordinary plantbased fare that earned Rubba a James Beard Award nomination and a Michelin star.

IN WEST VIRGINIA

Cocina Plantosaurus in Charles Town Puerto Rico’s signature dishes—from mashed plantain mofongo smothered in garlicky butter sauce to guavacheese-stuffed empanadas—are given the vegan treatment.

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✵✶✹

The Ethics of Travel Crystal clear waters, salty ocean breezes, awe-inspiring views, and respite from the hustle and bustle of life. These are some of the alluring promises travelers are tempted by when booking tropical island vacations. But locals are clear in their message: these temporary getaways to paradise often have long-lasting, crushing impacts on their communities. Overtourism is becoming an increasingly dire ethical dilemma, so before you book, consider: is your vacation doing more harm than good?

by Joe Baur

C

amille Leihulu Slagle didn’t think much about tourists visiting her backyard when she was growing up in Kailua, a small town on the northeastern coast of Oahu, Hawai’i. The 20-year-old student’s childhood was full of family, friends, and adventures across the sandy beaches during an era unfettered by social media. In many ways, it was the Hawaiian dreamscape many tourists are in search of when they book their vacation to the chain of Pacific islands.

There’s just one key difference: this is not a luxurious vacation destination for Slagle. It’s her home. And in recent decades, it’s become increasingly threatened by mass tourism—a phenomenon that sees tens of thousands of people incentivized by cheap travel package deals and converging on a location at the same time of year.

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GLOBAL PRESSURE Hawai’i is hardly alone when it comes to communi-

ties vastly changed and endangered because of mass tourism. The famed Italian city of Venice has been sinking from the weight of massive cruise liners, Thailand’s Maya Bay is overrun with tourists and longtail boats vomiting smoke and dragging anchors through sensitive coral, and Amsterdam found itself suffocating under the foot traffic of nearly 20 million annual tourists in a city of 900,000 inhabitants. This is a global phenomenon threatening cities, communities, and ecosystems.

“Over the past few decades, the very fabric of travel has changed,” says Kelsey Frenkiel, Director of Operations & Programs for the Center for Responsible Travel. “The rise in overtourism is due to a perfect storm of social media, the sharing economy, pop culture, advances in cruise and aviation technology, a growing traveler market, and other factors.”

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Pamela Colman Smith/Emily Utne

✈✈✈✈ The phenomenon wasn’t truly recognized until residents of historic cities like Barcelona and Venice took to the streets to protest the large swaths of tourists taking over. But Frenkiel doesn’t blame the tourists themselves. It’s those behind the industry trying to maximize growth in tourism by increasing “heads in beds.”

“It has become clear that this fixation on continual growth puts places at risk,” she says. “Eroded coastlines, overwhelming trash, close-call interactions with wildlife in national parks, hotels replacing homes, sensitive cultural sites turned into amusement parks, even strained historic plumbing—these impacts are even further exacerbated when you pull climate change into the picture.”

There are efforts to curb mass tourism.

Amsterdam’s city council adopted a regulation to limit tourism to 20 million overnight stays per year. In June of 2018, the Thai government closed Maya Bay to allow the ecosystem to recover. It reopened for the first time in four years in January. Even the Taj Mahal, one of the Seven Wonders of the World, introduced a three-hour restriction on visitors to help curb the degradation and pollution of the 391-year-old site. Those who stay past their allotted time will be fined.

But efforts to combat mass tourism in popular US destinations like Hawai’i and Puerto Rico have largely been dismissed.

And as stir-crazy travelers are eager to make up for lost time in a world easing off COVID restrictions, the problem only stands to get worse.

CREEPING CHANGE Slagle went to an all-native Hawaiian school,

learning in an indigenous language that was once outlawed by the US after the country illegally overthrew the Hawaiian government and annexed the land as a territory at the end of the 19th century. Her experience as a child of an ongoing revival of Hawaiian language and culture was one that would have been illegal when her grandparents were growing up.

Although tourism was mostly an afterthought for Slagle during her childhood, she wasn’t oblivious to it. At first, some of it even seemed amusing. She remembers laughing at Waikiki tourists chasing their belongings swept up by the tide or swimmers who make the cardinal sin of turning their back to the ocean, only to get dashed by a crashing wave.

Slagle had a mental map of places she would avoid—where wealthy travelers stayed

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in their expensive resorts surrounded by equally expensive restaurants. The thought of shuffling over to a tourist trap as a Native Hawaiian surrounded almost exclusively by tourists was hardly appealing. But when the smothering pressure of mass tourism started encroaching upon her hometown of Kailua, annoyances began to turn to dread.

“I specifically remember this one moment three or four years ago when a bunch of these green signs went up all around Kailua that says ‘Beach one mile this way,’” says Slagle.

“I knew this was the beginning of the end, because you don’t need that as a resident.

Those signs are not meant for us.”

Suddenly, one-way streets became flooded with traffic and the cost of housing skyrocketed. Slagle recalls a corner store that was forced to close after 22 years in business because the landlord tripled the rent.

According to Slagle, that’s just the tip of the iceberg, as a number of other long-standing, small family businesses are teetering on the brink of closure—threatening to permanently change the way of life for this small community because of an influx of smartphonewielding tourists looking for a few days of relaxation and content. Kailua, Slagle says, quickly transformed into a tourist destination right under her nose.

She’s not alone in her frustration with mass tourism in Hawai’i. When fully vaccinated travelers from the US were invited to skip quarantine and pre-flight testing to visit the islands in 2021, the state quickly found itself overrun with congested roads, overwhelmed restaurants and businesses, and worker shortages to meet the massive tourist demand. Last summer, Mike Victorino, the mayor of Maui County, hosted a press conference, pleading for airlines to decrease incoming flights.

The up-and-down effects of the COVID19 pandemic made life in Hawai’i all the more stressful. During the height of quarantine when tourism was brought to a halt, damaged ecosystems throughout Hawai’i began to recover. Overcrowded, polluted beaches were blissfully empty, coral reef ecosystems experienced a period of rejuvenation, and species not seen for years returned to local waters.

But as the travel industry rebounds, Hawai’i is preparing for the strain that a wave of tourists (already topping 10 million in 2019), eager to make up for lost time, will have on the islands.

“It’s very difficult to travel ethically to Hawai’i,” says Slagle. “But if you’re going to, you have to do a lot of research. Look at ecotourism programs and try your best to

find out who truly owns the lodging and businesses you’re patronizing. It’s a lot of work, but you owe it to the islands you’re visiting because it’s a privilege to be there.”

TENSION & TA X E X E M P T I O N S Alicia Kennedy is a food writer whose weekly

newsletter From the Desk of Alicia Kennedy touches on everything from food and politics to climate change and labor. A New Yorker by birth, Kennedy moved to Puerto Rico in 2019 where she lives with her husband who grew up on the island.

But Puerto Rico had long been a part of Kennedy’s life. Her grandmother was from there and Kennedy grew up hearing stories of this magical place—of a sun-kissed life ever-close to the beach. In college, however, her perception changed. “[I had a] political awakening to the fact that Puerto Rico is a colony of the United States,” she says. After beginning to make regular trips in 2015, she says she grew to see the tourism industry as a kind of neo-colonial enterprise—another admittedly less idealistic side of the island she had witnessed first-hand.

Tourism in itself, however, isn’t the biggest ethical issue happening on the island in Kennedy’s view. It’s Act 60—a tax incentive code that offers exemptions to businesses and investors that relocate to Puerto Rico.

This is an attractive deal to US citizens who can move to Puerto Rico without a residency permit and still reap the benefits of exempting their Puerto Rico income from federal and state income taxes. Boiled down, it’s an incentive scheme, and it was signed into law in July 2019.

Critics say the law is turning Puerto Rico into an island for non-Puerto Ricans.

According to an article by Carlos Edill Berríos Polanco from non-profit media outlet Latino Rebels, 4,500 individuals and businesses have relocated to the island, the majority coming from the mainland United States. Tourists themselves have come under fire as well after a mix of low-cost flights and relaxed restrictions caused a surge in pandemic-era tourism last year. Locals complained of loud, aggressive tourists throwing parties and starting fights.

For Kennedy, these are all important issues for visitors to Puerto Rico to be aware of before snapping their Instagram selfies in historic Old San Juan. They should also consider, she says, where and with whom they’re booking their lodging. Kennedy

shares a growing concern of Airbnb’s presence on the island contributing to a drastic shift in the culture—which many feel is rooted in the Act 60 tax breaks non-Puerto Ricans are receiving.

Following the devastation of Hurricane Maria in 2017, affordable housing has been in short supply, with Old San Juan residents in particular pointing the finger at Airbnb as a main contributor. These critics see wealthy residents coming in because of the tax incentives, buying up multiple properties from long-term owners, side-stepping the preservation requirements of rebuilding in the historic zone, and turning the properties into short-term rentals.

With all this mounting pressure and political red tape, Kennedy doesn’t believe it’s currently possible for most to ethically travel to Puerto Rico.

“It’s not necessarily where you go, it’s about what you do while you’re there,” she says. “It’s about how respectful you are to local culture, how interested you are in it.”

For example, that means doing your research on who owns the hotel before you book it, Kennedy says, echoing Slagle’s advice. She points to places like the Dreamcatcher and La Botánica Hotel that are Puerto Rican-owned.

“I don’t think it’s sane to say ‘Don’t go anywhere,’’’ says Kennedy. “I wouldn’t want anyone to tell me that. But I do think it’s about how you act and how you invest in the place.”

B AC K YA R D T O U R I S M For travelers with any doubts on traveling

ethically to popular destinations like Hawai’i or Puerto Rico this summer, there’s always another option.

A silver lining for itchy-footed travelers during the pandemic has been the opportunity to more intimately explore lesser-traveled in-state destinations. It’s a trend the nonprofit tourism organization Visit California jumped on early, devising a “Calling All Californians” campaign just a month after lockdown began in March 2020.

“As the economic impacts of the pandemic became apparent, we asked Californians to tap their sense of duty and civic pride to jump-start the local economy by taking a California vacation,” says Dan Smith, Sustainability and Public Affairs Manager at Visit California.

The organization did this with locally targeted campaigns, challenging Californians on their knowledge of the state to encourage residents to rediscover their backyard.

It also promoted in-state destinations that have an international feel. Travelers could visit the Death Valley Sand Dunes instead of the actual Sahara, travel along the Rim of the World Scenic Byway in lieu of that trip to New Zealand, or get a taste of Mediterranean life at the resorts and homes of Santa Catalina Island instead of cramming into a metal tube for an overseas flight to the Amalfi Coast.

Californians make up the largest share of tourists traveling to Hawai’i, accounting for approximately 25 percent of arrivals, according to market research by vacation rental marketplace FlipKey. The Hawaiian government’s own records show the US West Coast accounted for more than 4.5 million arrivals in pre-pandemic 2019. That’s roughly 44 percent of the state’s arrivals that year.

Visit California did not launch their in-state initiative specifically to curb mass tourism to Hawai’i. They have their own crowding issues to think about, which are being addressed at popular outdoor destinations with management strategies to encourage responsible travel. But Smith says their efforts to encourage in-state travel are working.

“Even with international travel recovering slowly, full recovery for California’s tourism economy is expected in 2023—a year earlier [than what had been previously projected],” he says. “Visitor spending reached $97.4 billion in 2021, up 50 percent from 2020.

Employment and visitor-generated tax revenue also rose last year. Research shows the outlook for summer travel in California is very positive.”

Only time will tell if California’s success in tourism will offer Hawai’i some muchneeded relief. But for Kelsey Frenkiel at the Center for Responsible Travel, our reopening world is an opportunity to rethink travel.

“As we look toward the future, we should ask: do we want to return to a world of overrun monuments, littered beaches, and gridlocked city streets? Or can we do things differently this time?” Frankiel says. “COVID19 provides an opportunity for a tourism reset. It has forced us to rethink many of the ways that we do things, from more structured admissions to national parks to new digital experiences that could replace in-person ones. Why not take this opportunity to assess what has worked, what has not, and put better strategies in place?”

JOE BAUR (joebaur.com) is a food and travel writer based in Berlin.

How to Travel More Ethically People are not going to stop traveling—nor should they. But for the planet and for local communities, it’s imperative we all start traveling smarter, more responsibly, and more ethically. Here are a few things to consider.

R E S E A R C H LO D G I N G OW N E R S H I P Before booking that hotel or vacation rental, do a little research on who actually owns the lodging to ensure your money is staying in the community. It’s estimated that for every $100 spent in a developing country, only about $5 is retained in the local economy. To help, find locally operated accommodations to support rather than mega hotel chains.

C O N S I D E R YO U R M O D E O F T R A N S P O RTAT I O N The ecological damage done by the airline industry is yet another factor to consider when planning a trip. A study by the National Academies of Sciences, Engineering, and Medicine has shown that traveling by train emits anywhere from 50 to 80 percent fewer greenhouse gas emissions when compared to an equivalent flight.

R E S P EC T W H E R E YO U T R AV E L “Leave no trace” is the golden rule to follow wherever you go. Remember that residential neighborhoods are not party destinations—they’re people’s homes. So be sure to leave places you visit better than when you arrived and ensure your fun doesn’t come at the expense of people who live where you’re visiting.

D O N ’ T B E PA RT OF THE PROBLEM If you can’t check these boxes, then consider if you should travel someplace else. Don’t be another straw on the camel’s back.

Overtourism isn’t going away, but being radical in the care you take before booking a trip is the first step in reforming the broken travel industry.

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Destination:

LOVE It’s a new dawn of marriage celebrations. Following the pandemic’s pause, weddings have become a place to reunite and revel as much as they are a moment for new beginnings.

From colorful Mayan influence in Mexico to celeb-chic vibes in Beverly Hills, these vegan couples took inspiration from some of the most beautiful places in the world to make their nuptials truly unforgettable. by Hannah Hagler and Jesse Weseloh tie the knot in Mérida, Mexico.

M AYA G O T T F R I E D

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HANNAH

C

MÉRIDA, MEXICO

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upid’s arrow guided

animal lovers Hannah Hagler and Jesse Weseloh to each other while the two college students were at a charity fundraising event.

“I saw Jesse from across the room and knew I had to get to know him,” says Hagler. Magnets to one another, the two spent all night talking, and have been inseparable since. Over a decade (and nearly two dozen foster dogs) later, it was their moment to get married. “We knew we wanted to take that next step and be a family,” says Hagler.

Weseloh surprised Hagler with a proposal while they were in Arkansas, visiting the brideto-be’s grandfather. “He’s my favorite person on the planet,” she says. Weseloh popped the question at The Old Mill, in North Little Rock’s lush T.R. Pugh Memorial Park—a grand recreation of a 19th century mill featured in the opening scenes of the big-screen classic Gone With the Wind.

Vegan influencer Hagler took to Instagram in search of the ultimate spot for their dreamy destination wedding, zeroing in on the colorful city of Mérida, Mexico to celebrate their longtime love. The pair kicked off their three-day romantic fête with a welcome party on the roof of the Rosas y Xocolate Boutique Hotel and Spa, where they gathered with friends and family as a rainbow appeared in the sky. Lounging with their guests in the tropical night air, two friends surprised the soon-to-be-wed couple by joining the house band on stage and serenading the bride and groom with songs.

The intimate weekend celebration embraced the natural beauty, sounds, and flavors of Mexico, with local flowers in vibrant jewel tones, live mariachi music, and an after-party featuring a taco truck. When the forecast predicted precipitation during the wedding’s outdoor ceremony, Hagler took a tip from the vegan-led makeup team and, following Mexican tradition, stuck knives in the ground to protect the matrimonial moment.

Hagler’s rain ritual worked, and the wet weather held off until the cocktail hour, when guests were safely shielded from the sudden storm beneath a canopy. Minutes later, the skies cleared and the party continued into the night, with a creatively crafted vegan dinner and dancing.

The newlyweds followed their Mérida marriage with a trip to Playa Del Carmen before spending a week in Mexico City.

There they indulged in the capital’s fantastic vegan culinary offerings, visiting restaurants including Por Siempre Vegana Taqueria, Plantasia, and Fat Vegan. “The vegan food there is insane,” says Hagler. “It is some of the best vegan food I’ve ever had in my entire life.”

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Mayan MAGIC

The PERSONAL TOUCH: Though the couple’s two beloved canine companions—Zoey and Archie—stayed at home, Hagler and Weseloh brought them to the wedding in spirit by naming their signature drinks after them.

The MUSIC: Weseloh walked down the aisle to the sweet sounds of “Always” by Frank Sinatra, while the bride entered to an instrumental rendition of “Stand by Me” by Vesislava.

The DÉCOR: All of the wedding’s decorations reflected the natural beauty of Mexico and Hagler’s passion for color.

Floral arrangements were composed of local blooms in stunning jewel tones.

The CAKE: WHAT THEY WORE: For the ceremony, Hagler wore an airy, sleeveless silkfree gown by Tara Lauren, with custom-designed heels from celebrated vegan designer MINK shoes, while Weseloh dressed in a vegan suit by Hangrr. For the reception, the bride emerged in a flirty dress and striking off-the-shoulder cape by Karen Willis Holmes, with vegan gold platform shoes

by AERA.

Vegan chocolate cake with vanilla buttercream frosting, decorated with edible pressed flowers

The Menu The A P P E T I Z E R S : Mushrooms with guajillo chili oil and garlic dressing Grilled eggplant, tomato, and tofu skewers with pesto Kalamata olive pâté with fresh breadsticks

The D I N N E R :

Ria Georgia Photography

Salad with kale, spinach, cranberries, avocado, strawberries, in a mango dressing Mushroom Wellington Yucatan tamal with chaya leaf, squash seeds, tomato sauce, and banana leaf Sweet apples with wine and homemade peanut butter

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VA L E R I A MIAMI, FLORIDA

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SANTIAGO

D E C E M B E R 2 7, 2 0 2 1

All Natural Nuptials

W

hen journalist

Santiago Rodriguez Tarditi took a break from traveling the world to touch back down in Miami, he had one intention: to get his stuff out of storage and leave. Surprised when a friend suggested that he meet ecoentrepreneur Valeria Hinojosa as a potential romantic interest, he almost didn’t bite— resolving to move on to his next adventure. But when Tarditi found out that Hinojosa was vegan, an animal lover, and a fellow world traveler, he softened.

Hinojosa, founder of the environmental advocacy organization The Yindah Foundation, wasn’t looking for a relationship. But when the same friend told her “He’s vegan, he plants trees, and he’s very tall,” she agreed to meet the

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potential love match.

The pair met for a coffee date before Tarditi departed for Colombia. A few weeks later, the pandemic arrived, and quarantines prevented the two from reconnecting in person. So, they spent hours deep in conversation on video calls.

After being trapped in Colombia by travel restrictions, Tarditi secured a spot on a humanitarian flight to Florida two months after the couple first met. “Are you ready for me to move in with you?” he asked Hinojosa.

“That was our second date,” she says. “I picked him up, and then he moved in with me.”

Living together in the city Tarditi had tried to leave, the couple experienced a whole new Miami. Together they explored little-known parts of the city and off-the-beaten-path vegan-friendly restaurants, supporting them during the pandemic. “It was a good long staycation,” says Tarditi.

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The couple—passionate about protecting the environment and animals—made it a priority to ensure every element of the celebration reflected their values.

Their spirit of exploration brought them to the Patch of Heaven Sanctuary for the event—a lush natural space and nonprofit that helps the forest to grow through conservation programs. On a steamy Florida day, the pair honored the earth as much as they celebrated their love for one another, with a zero-waste wedding featuring eco-friendly décor that supported ethical businesses.

Standing amidst the sanctuary’s lush greenery, they were married by a spiritual healer, exchanging vintage rings from the 1930s. The newlyweds served the celebratory meal themselves, pouring organic vegan wine by TILIA into recycled glasses, and presenting the cake on compostable plates made from palm leaves.

As the sun set, the couple realized they hadn’t had their first dance. So, they shared an impromptu moment under the great tree—moving to a rhythm of their own.

The Menu The A P P E T I Z E R S : Guava, pesto, and smoked gouda empanadas

The B R U N C H : Warm beet & endive salad Fresh spring rolls Smashed cucumber salad Cuban corn wontons Miso-kabocha potstickers Wok-fried wild mushrooms

The C A K E : Vegan carrot cake with vanilla icing, decorated with berries, fresh mint, and edible flowers

The D R I N K S : Vegan wine Sangria with organic fruit Coffee with oat milk Local vegan beer

The MUSIC: Surrounded by

chirping birds, scampering lizards, and the crunch of fallen leaves, the sounds of the sanctuary were more meaningful to the couple than the music. “We kind of let nature be our soundtrack,” says Tarditi.

The DÉCOR: Guests sat at a

communal dining table covered in a hand-printed tablecloth made by craftspeople in India. In place of fresh flowers, the couple created a display of colorful fresh fruits and vegetables that became a meal the next day.

courtesy of Valeria Hinojosa and Santiago Rodriguez Tarditi

The PERSONAL TOUCH:

Hinojosa created the place cards for the wedding herself out of clay, non-toxic paints, and leaves she picked at the sanctuary the morning of the wedding. Tarditi stirred up refreshing sangria for the celebration—adding berries, fresh mint, and rosemary.

WHAT THEY WORE:

The bride’s intricately decorated, long-sleeved gown was created by fair-trade designer FARM Rio, which plants a tree for each purchase. She wore her hair up using clips from BaYou with Love, crafted out of recycled gold from computers. Tarditi’s vintage guayabera shirt and pants were purchased secondhand and worn with vegan boots made from recycled rubber and organic cotton

by Virón.

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A M A N DA B E V E R LY H I L L S , C A L I F O R N I A

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GEOFF DECEMBER 5, 2021

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Head Over Hills in Love

T

he stars aligned when PR-media company founder Amanda Molina and Emmy award-winning television producer Geoff Rosen spotted each other at a mutual friend’s Fourth of July party. “It was like she was glowing,” says Rosen. Meeting in the midst of the party, the pair’s powerful connection was instantaneous. “If we were in a Disney movie, it would be like lots of little sparkles,” says Molina.

Despite Rosen’s job in New York City and Molina’s career in California, the two soon found their way back to each other. During the wintertime holidays, Rosen returned to Los Angeles where the pair shared a magical evening at the storied Polo Lounge in The Beverly Hills Hotel. They schmoozed over vegan appetizers, mesmerized by the sounds of singer/ guitarist Galo Pacheco and charmed by the ambience of the historic celebrity hotspot.

Eventually, Rosen relocated to the West Coast, and the couple transformed the pandemic’s mandatory quarantine into an opportunity to meet for long walks, explore Los Angeles, and grow closer. While meandering down a beautiful tree-lined path along Santa Monica Boulevard, they decided to move in together, making their home in a sweet, tile-roofed townhouse.

Rosen hoped to propose on Purim, a Jewish holiday of unity and happiness, but when the day came, he was still waiting for the engagement ring he’d ordered. As evening approached, the jewelry store called with news it had finally arrived. Within an hour of picking it up, he proposed to Molina. “I asked her if she was ready to change the world together.”

For their wedding, the couple revisited their spectacular Polo Lounge date with a ceremony in The Beverly Hills Hotel’s enchanting Polo Garden and reception in Polo Private Room, a dining room that had historically been used by Rat Pack members Frank Sinatra, Dean Martin, and Sammy Davis Jr. Moving through the garden, which was transformed into a floral fantasy, the bride and groom joyously embraced guests as they walked down the aisle.

The same musician who had enchanted the couple on their Polo Lounge date played romantic melodies from decades ago throughout the reception, handing over the mic to Rosen for a raucous rendition of “I’m Gonna Be (500 Miles)” during Molina and Rosen’s grand entrance. Guests indulged in elevated versions of the couple’s favorite plant-based dishes—including mini Impossible cheeseburger sliders and wild mushroom truffle risotto—reinvented by The Beverly Hills Hotel’s acclaimed Chef Sebastien Guillemin. To share their sweet love, the newlyweds gifted each guest with a petite box of miniature vegan pastries from the local Italian café they stroll to every Sunday.

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The PERSONAL TOUCH:

Cocktail hour offerings included “The Fantasy Island,” a fanciful tropical libation, named for the celebrated television series that Molina’s grandfather wrote and produced. At dessert, the couple honored Rosen’s grandmother, serving her favorite sweet treat: an old-fashioned vanilla milkshake made with cashew milk, a cookie crumb rim, sprinkles, and a paper umbrella.

The MUSIC: Artist Galo

The Menu The A P P E T I Z E R S Mini Impossible cheeseburger sliders on pretzel buns Artichoke and hearts of palm crab cakes Fig and almond crostini Mini potato latkes with applesauce Avocado crispy rice

The L U N C H : Butternut squash soup with pomegranate reduction and crispy sage Caesar salad Wild mushroom truffle risotto

Chris J. Evans

Chicken Parmesan over roasted spaghetti squash and broccolini

The DRINKS: The Fantasy Island: Strawberry lemonade and vodka cocktail with a mini candy cane Beverly Hills Manhattan: Whiskey, sweet vermouth, bitters, luxardo cherries, and an extra-large ice cube

Pacheco led his band in renditions of classic songs including “Fly Me to the Moon” and “Sweet Caroline,” and crooned “This Magic Moment” for the couple’s first dance.

The DÉCOR: Abundant and

elaborate floral arrangements in a Polo Lounge-inspired palette of whites, pinks, and greens evoked the cool California vibes of The Beverly Hills Hotel.

WHAT THEY WORE:

The bride wore a classic fulllength Vera Wang gown while Rosen opted for a navy tuxedo with a black lapel. “Amanda saw me try it on and started crying,” says Rosen. “So I knew that was a good sign.”

The CAKE: Four-tier chocolate cake with layers of vanilla and chocolate filling and chocolate chips, decorated with white icing and delicate pink flowers The FAVORS: A pastry box from vegan Italian restaurant Green Table Cafe with tiramisu, a chocolate-covered date, and a pistachio and cookie dough cupcake

MAYA GOTTFRIED (mayabidaya.com) is a relationship expert and the author of Vegan Love Dating and Partnering for the Cruelty-Free Gal.

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SMOKE

& SAUCE BY:

Get your bibs ready: this backyard barbecue spread will bring some serious sauciness to your summer.

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Fire up t he grill and take a culinary tour of t he Lone Star State from your own backyard. From vegan brisket to bacony pasta salad, t his Texas-inspired spread will take your next outdoor feast to t he next level.

by C H A D S A R N O & D E R E K S A R N O / photos by S A L T W O R T H C R E A T I V E

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Texas BBQ Brisket

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Wicked Good BBQ Sauce Good sauce make great barbecue. This smoky barbecue sauce gets its heat from a combination of chilies and its richness and depth from brown sugar and blackstrap molasses. Use this sauce to flavor this entire Texas-sized spread.

MAKES 3 CUPS

1 ½ 4 1 1½ ¼ 2 2 2 1 2 1 1 1 1

tablespoon olive oil small yellow or white onion, chopped cloves garlic, chopped small Fresno or cayenne chili pepper, chopped cups ketchup cup apple cider vinegar tablespoons coconut sugar tablespoons blackstrap molasses chipotle peppers in adobo tablespoon sriracha sauce teaspoons smoked paprika teaspoon mustard powder teaspoon salt cup water, plus more if needed tablespoon vegan butter

1. In a medium saucepan over medium heat, warm oil. Add onion, garlic, and chilies, and sauté until garlic and onions start to caramelize, about 3 to 4 minutes.

2. Reduce heat to medium-low and add ketchup, vinegar, sugar, molasses, chipotle peppers, sriracha, paprika, mustard powder, and salt. Add water and simmer for 8 to 10 minutes.

3. Into a blender, add mixture and blend until smooth. Return sauce to a simmer and cook until desired thickness is achieved, adjusting with water if necessary.

4. Stir in vegan butter for a silky sheen. Use immediately or refrigerate for up to 7 days.

3 tablespoons olive oil, plus more for coating Dry ingredients: 2¼ ½ ¼ 3 2 2 2 1

cups vital wheat gluten flour cup chickpea flour cup nutritional yeast tablespoons brown sugar or coconut sugar tablespoons chili powder tablespoons smoked paprika tablespoons granulated onion tablespoon salt

For the dressing: Wicked Good BBQ sauce (pg. 53) 1. Preheat oven to 375 degrees. Coat a medium baking dish with olive oil. Set aside.

2. For the wet mixture, in a medium bowl, whisk all ingredients.

4. Add half of wet mixture to dry mixture and stir until a dough forms. Knead for 3 to 5 minutes, or until dough feels firm and has an elastic texture.

3. Add chickpea mixture to flour mixture, and mix until a thick dough forms. Remove from bowl and knead dough on counter for 5 minutes.

5. Form dough into rough oval shape and place in baking dish. Lightly coat with oil and pour remaining wet mixture over dough.

4. Cut 6 separate 8 x 8-inch pieces of aluminum foil and spray with nonstick cooking spray. Using your hands, roll a piece of dough and shape into a 6-inch-long, 1-inch-thick sausage. Place sausage onto sheet of foil and roll around sausage, twisting ends and folding them in, being sure to wrap tightly. Repeat until all links are rolled.

6. Place dough in oven and bake 25 minutes.

Turn over and bake for another 20 minutes, basting with liquid in dish for the last 5 to 10 minutes. When dough is fully baked, the liquid in the dish should be mostly evaporated and thickened. Remove from oven and let cool.

7. Meanwhile, warm grill to medium heat.

Coat cooled seitan with Wicked Good BBQ Sauce while still in baking dish. Remove from baking dish, place on grill, and grill until charred all over, about 10 minutes, turning as needed for even browning.

These rich, meaty, savory slabs of plant meat are made with wheat protein instead of animal protein.

Lone Star Hot Links

1½ cups dry sherry or Chinese Shaoxing wine ¼ cup soy sauce or tamari 3 tablespoons sriracha sauce 3 cloves garlic, minced 3½ cups low-sodium vegan beef broth ¼ cup tomato paste 2 tablespoons apple cider vinegar 1 teaspoon liquid smoke

1. Into a blender or food processor, pulse chickpeas, tomato paste, garlic, maple syrup, jalapeños, pickling brine, and vegetable broth until finely chopped but not completely smooth. Mixture will be somewhat thick and pasty. Set aside.

3. For the dry mixture, in a large bowl, combine all ingredients.

8. Slice brisket as thinly as possible and serve.

Wet ingredients:

tablespoons pickling brine cup low-sodium vegetable broth cups vital wheat gluten teaspoons cayenne pepper tablespoon smoked paprika teaspoon black pepper tablespoon granulated onion teaspoons dried thyme teaspoons salt Vegetable oil for grilling Wicked Good BBQ sauce

2. Into a large mixing bowl, combine vital wheat gluten, cayenne pepper, paprika, black pepper, granulated onion, thyme, and salt. Mix well.

Texas BBQ Brisket

SERVES 6

2 ¾ 2 1½ 1 1 1 2 2

The secret to making the perfect vegan sausages is combining vital wheat gluten with mashed legumes. For these links, we mix gluten and chickpeas with a smoky spice blend to bring us a quintessentially Texan flavor.

SERVES 6

1 2 3 2 ¼

cup canned chickpeas, drained tablespoons tomato paste cloves garlic tablespoons maple syrup cup pickled jalapeños, plus

5. In a large, deep steaming pot, add 2 inches of water. Add a steamer basket, making sure water line is below the basket.

Into a steamer basket, place sausages and steam for 45 minutes.

6. Remove from steamer and refrigerate until firm, for at least 2 hours and up to 5 days.

7. To serve, heat a grill or cast-iron skillet to medium-high heat. Remove sausages from foil and lightly coat with oil. Grill until browned all over, basting with Wicked Good BBQ Sauce.

Vegan Barbecued Burnt Ends Burnt ends are the choice nuggets of any barbecue menu. To achieve that chewy, rich texture, we sear chunks of tofu, coat them in barbecue sauce, and freeze to create a vacuum that sucks all the flavor into the nuggets.

SERVES 2

1 (14-ounce) package extra-firm tofu, drained and pressed 3 tablespoons vegan barbecue spice rub

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Lone Star Hot Links

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1 3 1 ¼

teaspoon salt tablespoons olive oil cup Wicked Good BBQ Sauce (p.53) cup fresh cilantro leaves

1. Over medium-high heat, warm a cast-iron skillet. Into a large mixing bowl, break tofu into 1½-inch chunks and toss with barbecue rub and salt, coating well.

2. Add oil to skillet and sear tofu until browned all over, about 8 to 10 minutes, flipping occasionally. Remove pan from heat, stand back, and pour Wicked Good BBQ Sauce over seared tofu (it will splatter).

3. Scrape tofu and sauce into heat-resistant storage container and seal while tofu is still hot. Place in freezer for 2 hours.

4. Preheat oven to 400 degrees. Line a baking sheet with parchment paper. Remove tofu from freezer and spread onto prepared pan, pouring any remaining sauce over tofu.

Bake for 18 to 20 minutes.

5. Remove from oven and toss with cilantro before serving.

Bacony Pasta Salad Can’t find vegan bacon mayo? Substitute it with plain vegan mayonnaise mixed with one tablespoon of smoked paprika.

SERVES 6

1 1 1 ½ 1½ ¾ 2 ⅛ ⅛

(12-ounce) package rotini pasta (8-ounce) bag frozen peas tablespoon olive oil small yellow or white onion, diced cups bacon-flavored vegan mayonnaise cup vegan bacon bits (such as McCormick) tablespoons chopped fresh parsley, plus more for garnish teaspoon salt teaspoon black pepper

1. Cook rotini in boiling salted water according to package directions. During last minute of cooking, add peas to pot. Drain pasta and peas together, then rinse under cold water to cool.

2. In a medium pan over medium heat, warm oil, add onion, and sauté for 5 minutes, or until just starting to brown.

Remove from heat and let cool.

3. In a large bowl, combine mayonnaise, bacon bits, parsley, sautéed onion, salt, and black pepper. Add drained pasta and peas to bowl and stir until evenly coated.

4. Serve immediately or chill for up to 3 days.

Serve chilled or at room temperature.

Star Spangled Potato Salad and Vegan Barbecued Burnt Ends

Creamy, Spicy Asian Coleslaw Flip the traditional cookout classic slaw on its head with this Asian-style take bursting with crunchy texture, aromatic flavors, and tingling, subtle spice.

SERVES 6

For the dressing: ¼ cup powdered sugar ¼ cup rice wine vinegar 2 cups vegan mayonnaise Juice of 1 lime 2 tablespoons sesame oil 1 cayenne pepper, thinly sliced, plus more for garnish ½ teaspoon celery salt Sriracha sauce to taste ¼ teaspoon salt, or to taste ⅛ teaspoon black pepper, or to taste For the slaw: 1 napa cabbage, shredded

½ green cabbage, shredded ¼ purple cabbage, shredded 1 cup bean sprouts 1 cup shredded carrots 1 cup snow peas, cut into thin strips 2 tablespoons chopped fresh mint or cilantro, plus more for garnish 1. For the dressing, in a large bowl, whisk powdered sugar and vinegar until sugar has dissolved. Add remaining ingredients and whisk until combined.

2. For the slaw, in a large bowl, add all ingredients and mix with hands until well combined. Add dressing and toss to coat well.

3. Cover and chill for 45 minutes before serving. Garnish with mint or cilantro.

Star Spangled Potato Salad This quick and easy spud salad features a colorful blend of red, white, and blue potatoes.

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Hot Box Grilled Cabbage Steaks

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SERVES 8

3 pounds small red, white, and blue potatoes, washed, scrubbed, and unpeeled 1 scallion, chopped 3 tablespoons olive oil 2 tablespoons white wine vinegar 2 tablespoons chopped fresh parsley 1 tablespoon vegan mayonnaise 1 tablespoon vegan sour cream 1 tablespoon Dijon mustard 1 teaspoon salt ½ teaspoon black pepper ½ teaspoon celery seed 1. Cut potatoes into 1-inch chunks. Into a steamer pot over boiling water, steam potatoes for 10 to 12 minutes or until tender.

Remove from heat and let cool.

2. In a large bowl, add olive oil, vinegar, parsley, mayonnaise, sour cream, mustard, salt, pepper, and celery seed. Mix well, add cooled potatoes, and toss.

3. Let cool completely, cover, and chill for 2 hours. Serve chilled or at room temperature.

Hot Box Grilled Cabbage Steaks Got a Dutch oven? Start hot boxing!

This technique creates tender steaks of cabbage you can season however you like, then char on a hot grill for a wildly delicious barbecue side dish.

Where Convenience Meets Sustainability 3,000+ Plant-Based products delivered right to your door!

SERVES 6

2 1 4 1

small heads green cabbage tablespoon vegetable oil tablespoons vegan barbecue rub cup Wicked Good BBQ Sauce (p.53)

**

1. Preheat oven to 400 degrees. Using hands, rub whole cabbages with vegetable oil. Sprinkle with barbecue rub and place in a large Dutch oven. Cover and bake in oven until almost tender, 45 to 60 minutes.

2. Using tongs, turn cabbages over, and continue cooking uncovered, until tender but not falling apart, about 10 to 15 minutes.

3. Meanwhile, warm grill to medium heat.

Transfer cabbages to a cutting board and cut into 2-inch-thick slices. Brush with Wicked Good BBQ Sauce, then grill until slightly charred, about 5 minutes per side.

Serve hot.

CHEFS CHAD SARNO & DEREK SARNO are brothers, co-authors of The Wicked Healthy Cookbook, stars of the Wicked Kitchen YouTube channel, and co-founders of the popular global line of Wicked Kitchen Food products.

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veganize it!

Fish & Chip Fakeout Transport yourself to the British Isles with this iconic English dish made with flaky battered banana blossom “fish fillets” and minty, mushy peas. recipe by JA M I E B E ATO N / photo by RISA DEXTER

Fish & Chips With Mushy Peas This pub favorite conjures up flavors of the sea with nori, capers, and vinegary notes, giving us a taste of the UK from the comfort of home.

SERVES 4

For the fish brine: 1 1 1 1 1⅛ 1

nori sheet, torn into large pieces teaspoon salt teaspoon soy sauce teaspoon apple cider vinegar cups water (15-ounce) can banana blossoms, drained

For the chips: 2 large Russet potatoes 6 cups water ½ teaspoon salt Oil for deep frying For the tartar sauce: ½ ½ 1½ 1½ 1 1 ¼ ⅛

cup vegan mayonnaise shallot, finely chopped tablespoons chopped capers tablespoons chopped pickles tablespoon lemon juice tablespoon finely chopped parsley teaspoon salt teaspoon black pepper

For the mushy peas: 1 ½ ¾ 1¼ 4

tablespoon olive oil shallot, finely chopped cup frozen peas cup vegetable broth mint leaves, roughly chopped

For the fish batter: ¾ ⅛ 1 ¾

cup self-rising flour teaspoon salt teaspoon baking soda cup sparkling water

For serving: Salt Malt vinegar 1. For the fish brine, into a blender, add nori, salt, soy sauce, apple cider vinegar, and water. Blend until nori is broken into small pieces. Pour into shallow dish, add banana blossoms, and marinate for 2 hours.

2. For the chips, peel potatoes and cut lengthwise into ½ x ½-inch sticks for long, thick fries. In a large saucepan over high heat, add water and salt, and bring to a boil. Add potatoes and boil for 5 minutes, or until potatoes are almost tender. Carefully drain and allow to cool completely.

LIVE

3. For the tartar sauce, in a bowl, whisk all ingredients. Transfer to a sealed container and refrigerate until ready to serve.

4. Once potatoes have cooled, heat enough oil for deep frying in a deep fryer or a heavy-bottomed saucepan. Heat oil to 280 degrees, add potatoes, and fry until potatoes just begin to brown, about 10 to 14 minutes. Carefully remove from oil and place on a wire rack to cool.

5. For the mushy peas, in a small saucepan over medium heat, add olive oil and shallots, and sauté until soft and translucent. Add peas and vegetable broth, and cook, uncovered, until tender.

Drain peas and reserve cooking liquid.

Into a food processor, transfer peas, a few tablespoons of cooking liquid, and mint leaves. Pulse peas until mushy but not pasty. Return peas to saucepan and cover to keep warm. Keep oil hot.

6. For the fish batter, into a large bowl, combine all ingredients and whisk until smooth. Set aside.

7. Preheat oven to 200 degrees. In a deep fryer or a heavy-bottomed saucepan, heat oil to 360 degrees. Fry potatoes until golden, about 1 to 2 minutes. Once golden, drain well and return to wire rack, and place in oven to keep warm.

8. Drain banana blossoms, gently squeezing out any excess liquid. Carefully place each banana blossom in batter, holding at stem and turning to coat blossoms with thick batter. Allow any excess batter to fall off, then carefully add battered banana blossom to hot oil. Cook until blossoms are golden and crispy.

Carefully remove blossoms from oil, place on rack, and immediately sprinkle with salt.

9. Serve banana blossom fish immediately with potatoes, mushy peas, and a side of tartar sauce. Sprinkle plate with salt and malt vinegar.

JAMIE BEATON (jamiebeets.com) is a UK-based vegan chef and author of Beets, Thyme & Love: Recipes for Happiness and Health.

@chefcynthiaeats www.chefcynthiaeats.com

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fresh+healthy

California Dreamin’ The traditional California roll is reimagined with hearts of palm, buttery avocado, and fresh vegetables in this veganized version of the West Coast classic.

by H E AT H E R B E L L & J E N N Y E N G E L photo by M EG A N M O R E L LO

Inside Out California Roll Shredded hearts of palm step in for crab while kelp powder lends this California sushi roll a fishy taste.

SERVES 4

3 cups water 1½ cups sushi rice 2 tablespoons plus 1 teaspoon rice vinegar, divided 1 tablespoon sugar

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1 teaspoon salt, divided 1 (14-ounce) can whole hearts of palm, drained ¼ cup vegan mayonnaise ¼ teaspoon kelp powder 1½ tablespoons finely grated red carrot 4 toasted nori sheets 2 teaspoons black sesame seeds 2 teaspoons toasted white sesame seeds 1 ripe avocado, peeled, pitted, and thinly sliced ½ cucumber, peeled and cut into thin strips ½ cup pickled ginger, for serving 2 tablespoons wasabi powder mixed with 1 tablespoon water, for serving 1. Into a medium pot, add water and bring to a boil. Add rice and cook according to package directions at a low simmer.

2. Once rice is cooked, transfer to a large bowl. With a wooden paddle, add 2 tablespoons vinegar, sugar, and ½ teaspoon salt, and mix until slightly sticky. Set aside to cool to room temperature.

3. Into a mixing bowl, add hearts of palm and shred with two forks. Add mayonnaise, remaining 1 teaspoon vinegar, remaining ½ teaspoon salt, and kelp powder. Gently mix, then add red carrot and fold to create a light pink hue. Set aside.

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4. To roll sushi, place a sheet of toasted nori, shiny side down, on a plastic wraplined sushi roller. With damp hands, spread cooked sushi rice evenly over nori sheet, leaving ½-inch on top portion of nori sheet bare. Sprinkle with both black and white sesame seeds. Flip sushi over onto plastic wrap-lined sushi roller.

5. At about 1 inch from bottom of ricetopped nori sheet, place a small amount of hearts of palm mixture, avocado, and cucumber in a horizontal line. Dampen top portion of nori sheet with water.

6. With sushi roller placed vertically to your body, carefully lift sides and rock gently to align fillings. Using roller, tuck in filling until completely sealed, then fully enclose sushi roll and squeeze gently. Delicately roll sushi with roller until a complete log is formed.

Press dampened end of nori sheet to seal.

Repeat until all nori sheets have been filled.

7. Slide sushi roll onto a clean surface. Using a dampened serrated knife, cut into 1-inch slices. Serve with ginger and wasabi.

HEATHER BELL & JENNY ENGEL (sporkfoods. com) are sisters, authors of Spork-Fed and Vegan 101, and co-owners of Spork Foods, a Los Angeles-based gourmet vegan food company.

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global bites

Eat Your Greens Pillowy soft, crispy-crunchy, and ooey-gooey—these bright-green, breadcrumb-crusted buns are as fun as they are delicious. recipe & photo by JA S M I N E B R I O N E S

Vegan CheeseStuffed Pandan Pandesal Pandan—a tropical plant used throughout Southeast Asia—imparts a mild coconut-vanilla-like flavor and a dazzling emerald hue to these soft-and-chewy buns hiding a melty, cheesy surprise.

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MAKES 20 BUNS

½ ¾ 2¼ 6 1½ 1 5 1 20 ½

cup lukewarm water cup plus 1 teaspoon sugar, divided teaspoons active dry yeast tablespoons vegan butter, melted cups warm, unsweetened vegan milk teaspoon pandan extract cups flour teaspoon salt Vegetable oil spray 1-inch cubes vegan cheddar cheese (or cheese of choice) cup plain breadcrumbs

WIN FREE ICE CREAM FOR A YEAR!

1. In a large cup, mix water and 1 teaspoon sugar until dissolved. Add yeast and gently mix to combine. Set aside for 5 to 10 minutes to activate.

2. In a medium bowl, mix butter, milk, and pandan extract. Set aside.

3. In a large mixing bowl, add remaining ¾ cup sugar, flour, and salt. Mix until well-combined. Add yeast mixture and milk mixture and fold until a dough forms.

On a lightly floured work surface or with a stand mixer, knead dough until smooth and elastic, about 8 to 10 minutes.

4. Lightly spray another large bowl with oil. Transfer dough to oil-coated bowl, toss, then cover with a clean, damp kitchen towel. Allow dough to rise in a warm area for 1 hour or until doubled in size. Line a large baking sheet with parchment paper.

5. Once dough has risen, punch down and divide into 20 even pieces. Use hands to roll each piece of dough into balls. Using palms of hands, flatten each dough ball and place a piece of cheese in center. Fold dough around cheese and form into a smooth ball, tucking ends under to seal.

V E G A N • KO S H E R • G M O - F R E E • G L U T E N - F R E E

6. In a large shallow bowl, add breadcrumbs. Gently roll each ball in breadcrumbs to coat. If rolls are too dry to coat, spray with oil or water to moisten.

7. Onto baking sheet, place rolls evenly, ½ to 1 inch apart. Cover with a clean towel or plastic wrap and let rise in a warm place for 1 hour or until doubled in size.

8. Preheat oven to 375 degrees. Bake rolls for 20 to 25 minutes or until golden. Let cool for 10 minutes before serving.

JASMINE BRIONES (@sweetsimplevegan) is a YouTuber and blogger at sweetsimplevegan.com, where she and her partner Chris share their passion for vegan cooking and inspire others to choose to live compassionately for themselves, the animals, and our planet.

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*Valid 7/1/22 - 10/3/22 on orders of $50 or more. Excludes sale items and cannot be combined with other offers. Limit once per customer.

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sweet treats

Fabulous Fresas A Mexico City ice cream shop staple gets a modern, plant-based makeover with an alt-sugar twist.

by X I O M A R A V I L L AG O M E Z / photo by MELISSA ZINK

Helado de Fresas con Crema (Mexican Strawberries & Cream Ice Cream) Pink pepper-spiked strawberry compote and a combination of cream cheese, coconut cream, and oat milk come together for an unforgettably creamy, decadent dessert.

SERVES 4

1 cup quartered fresh strawberries ½ cup water 2 tablespoons agave nectar, divided

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⅛ teaspoon ground pink peppercorns ⅛ teaspoon salt 2 tablespoons vegan cream cheese, softened to room temperature ¼ cup condensed oat milk ¾ cup unsweetened coconut cream ¼ cup granulated monk fruit sweetener 1 cup unsweetened oat milk ½ cup coconut whipped cream 1. Into a small saucepan, add strawberries, water, 1 tablespoon agave, peppercorns, and salt, and bring to a boil. Reduce to a simmer and cook, uncovered, for 10 to 15 minutes or until thickened to a compote.

Remove from heat and let cool completely.

2. In a medium bowl, whisk cream cheese and condensed milk until mixture reaches a frosting-like texture.

3. In a large bowl, whisk coconut cream until smooth. Add oat milk, monk fruit sweetener, remaining 1 tablespoon agave, and half of strawberry compote, and whisk until monk fruit sweetener has dissolved. Add cream cheese mixture and fold. Reserve remaining compote in a sealed container in refrigerator.

4. Into an ice cream maker's storage container, pour mixture and freeze for 24 hours.

5. In ice cream maker, churn frozen mixture according to manufacturer's instructions.

FreyWine.com ®

6. Scoop ice cream into serving dishes and top with remaining strawberry compote and coconut whipped cream.

C hef 's Ti ps Don’t have an ice cream maker?

No problem! After step 3, into a large zip-top freezer-safe bag, pour ice cream mixture. Place bag flat in freezer for 2 hours, or until firm.

Remove from freezer, and with bag still sealed, break into small chunks with hands. Into a food processor, add frozen ice cream chunks and process until consistency is similar to soft serve. Into a shallow pan, spread ice cream, cover with plastic wrap, and freeze for at least 4 hours. When ready to serve, thaw ice cream at room temperature for 5 to 10 minutes before serving with toppings.

XIOMARA VILL AGOMEZ is a Los Angeles-based, Mexico-trained chef who has crafted desserts for high-profile events across the US and abroad, including The Humane Society of the United States’ To the Rescue! Gala.

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taste test

PLANT-BASED GELATO Chi ca g o, IL

Staff fave

CHILI CRISP Austi n, T X

From viral TikTok recipes to the shelves of Whole Foods, one thing is clear: we’re living in the age of chili crisp.

While the crunchy, oil-infused condiment is a longtime staple in Chinese cuisine, it’s recently developed a cult following in the US. And in Austin, AUSTIN CHILE CRISP is wielding global flavors—like Mexican Morita and Turkish Aleppo peppers—for a smoky, slightly fruity twist on traditional crisp. We’re dolloping it onto our avo toasts, dumplings, and, heck, even vanilla ice cream.

UBE JAM Ph i l a d el p h i a , PA

Step aside, plain ol’ potatoes— ube is the tuber of the moment.

The purple yam with origins in the Philippines is popping up in desserts and drinks everywhere thanks to its vibrant hue and signature nutty, vanilla-like flavor.

And this brand-new, one-of-a-kind jam, from condiment and simmer sauce company FILA MANILA, blends the yam with coconut for a thick and creamy spread you’ll want to dollop on ice cream, spread over waffles, and even mix into cookie dough. It’s an ube takeover, and we’re all in.

Locally

MADE

As plant-based living takes root in cities across the nation, indie entrepreneurs are innovating some stellar vegan products in their hometowns.

VegNews editors scoured the plant-based scenes all across the country in search of the tastiest locally made vegan delights (that can be delivered nationally!), and here are our 10 favorites. photo by SHEEN A BAT ES

FRENCH PASTRIES Cora l G a b l es, FL

On a bright, palm-tree-lined street just outside Miami sits L'ARTISANE BAKERY & BISTRO, an award-winning vegan bakery enchanting customers with melt-in-your-mouth viennoiseries combining classic French pastries with tropical flair.

Buttery croissants, flaky dulce de leche cruffins, delicate cassisand-chocolate macarons, and guava-cream cheese danishes will transport you straight to Paris via The Magic City.

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Gelato—that extra dense and creamy Italian ice cream export—is getting a plant-based update in the Windy City thanks to SACRED SERVE. Nutrientdense chaga mushrooms, calming rose water, energyboosting maca root, and heart-healthy saffron are mixed into an electrolyterich coconut base for a functional dessert that makes you feel as good as it tastes. Which means don’t choose between Tigernut Cookies N Creme, Matcha Mint Chip, or Saffron Chai Spice—try them all.

MOONCAKES Brookl yn, NY

This year’s Chinese Mid-Autumn Festival isn’t until September 10, but why wait? Eat the celebration’s signature treat now! New York vegan bakery KOZY TOAST's Cantonese-style mooncakes are filled with warming lotus seed, earthy red bean paste, and housemade salted yolky vegan eggs, all baked to golden perfection. Want something more soft and supple? The chewy snow varieties, filled with custard chestnut or matcha red bean, will take you to the moon and back.

KOMBUCHA B oul d er, CO

Summer is about the three B’s: burgers, barbecues, and ‘booch!

And in the foothills of the Rocky Mountains, the ROWDY MERMAID brewers expertly blend foraged roots, botanicals, and mushrooms for a new twist on this centuries-old drink. Enjoy bubbly sips of fragrant hibiscus and smoky chipotle, juicy watermelon and tangy soursop, or soothing lavender and elderflower at your next cookout. And if you add a splash of booze for a sophisticated summer sip, we won’t tell.

CAFÉ DE OLLÁ SYRUP Lo s An ge le s , C A

How do you upgrade your coffee? A little almond milk?

Some coffeehouse caramel syrup? Well how about cozy cinnamon, zesty orange peel, aromatic cloves, and Latin American piloncillo cane sugar? That’s the café de olla way, and just a drizzle of this small-batch syrup from family-owned milk and coffee company LECHE will transform your plain cup of joe into a mug of Mexican heaven.

L’IL PUDDIN’ Por tl a nd , O R

Back away from those old-school chocolate pudding cups and say hello to these thick and creamy puddings that combine wellness and indulgence in one splendid spoonful. Kissed with sweet maple syrup and a dash of vanilla, these melt-in-yourmouth, stepped-up puddings from local vegan café chain PIXIE RETREAT are made with cashew cream, blood sugar-regulating Irish moss, and smooth coconut, then mixed with cookie dough chunks, brownie bites, and swirls of raspberry purée.

SWEET GEORGIA BROWNS Van couver, B C

Buckle up, vegan candy aficionados: chocolate caramel turtles are back, and this time, they’re vegan! We have 115-year-old Vancouver mainstay PURDYS CHOCOLATIER to thank for these rich, bite-sized treats made with crunchy, roasted pecans and chewy, dairy-free caramel enveloped in creamy coconut milk chocolate.

This luscious, nostalgic candy makes the perfect gift for anyone with a sweet tooth—if you’re willing to share, that is.

BRIE Min n e apo lis , MN

You may know THE HERBIVOROUS BUTCHER, the Twin Cities’ famed vegan butcher shop (the first ever in the US), for their mind-blowing ribs, sausages, and meatloaf, but now they’re about to forever change our vegan cheese boards.

The sibling-owned plant-based meat shop’s soft, buttery soy- and coconut-based brie is a charcuterie hit, pairing perfectly with seeded crackers, meaty deli slices, and sweet jam. Summertime wine-andcheese nights, here we come.

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veg VACATION

EATS

Meets West From redwood forests to palmlined beaches, California’s coastline isn’t just drop-dead gorgeous—it’s a treasure trove of vegan eats.

by S A R A H M C L A U G H L I N

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F

Bixby Creek Bridge in Big Sur

oggy coastlines and sandy beaches.

Towering redwoods and vineyardcovered hills. Historic vistas and swaying palm trees. California’s coast is world-renowned for its diverse landscapes and jaw-dropping cliffs that give way to the stunning Pacific Ocean. This summer, skip the international jet setting, hop in the car, and take a vegan food tour of this stretch of roadway that winds from the quiet and misty town of Mendocino to bustling and sunny San Diego. It’s a highway voyage full of unbelievable adventures into nature and some seriously great hidden plant-based gems (think an all-vegan hillside eco resort, chocolate biscotti-topped oat milk cocktails, and plant-based burritos at the world’s most beautiful Taco Bell).

The Stanford Inn by the Sea in Mendocino

Bread & breakfast Start your drive in the quaint cliffside town of Mendocino. With a population of less than 1,000, this tiny town is perched on a headland and surrounded by the Pacific Ocean crashing at its cliffs. Its incredible vistas have made it a destination, not just for tourists, but for film crews and artists alike. And nestled into the hills of the winding roads through this town lies Stanford Inn by the Sea, an all-vegan, environmentally minded resort complete

It’s a highway voyage full of unbelievable getaways into nature and some seriously great hidden plantbased gems. with pine and redwood-paneled rooms, wood-burning fireplaces, an upscale vegan restaurant, rolling vegetable gardens, and a holistic wellness center that treats guests to massages, tai chi, acupuncture, and yoga. A morning dip in the solarium-enclosed pool

and sauna, dripping with lush trailing houseplants, provides a world of calm before embarking on the rest of your journey.

As you head back onto Highway 1, continue down to Bodega Bay and make your way to the Bohemian Highway. Tucked into the green hills dotted with grazing cows and red barns, you’ll find a vegan carb-lover’s dream.

Wild Flour Bread is a hole-in-thewall bakery specializing in rustic French-style sourdough baked in giant wood-fired brick ovens that has made a name for itself far and wide. The loaves are anything but basic: Greek olives are kneaded into the olive loaf before being topped with a generous dusting of nigella seeds and za’atar seasoning, while the Dragon Loaf is infused and twisted with jalapeños, garlic, polenta, and cornmeal. Make sure to get there in the early hours to snag a hot-from-the-oven vegan scone (with everchanging seasonal add-ins such as rhubarb, nectarines, marzipan, figs, and pears) to sip with your alt-milk latte.

Golden Gate grub Just one hour further down the Pacific Coast Highway, you’ll be crossing the iconic Golden Gate Bridge into the city on a hill

▲ The vegan that is San Francisco. portabello From Peruvian tiger’s benedict at the milk-jicama ceviche, silky Stanford Inn by the Sea vanilla coconut panna cotta, and butterfly pea aloe cocktails at the chic eatery Wildseed to buttery garlic knots and wood-fired pizza at Matthew Kenney’s upscale Italian dining spot BAIA, a quick detour into this diverse city is worth a day (or two) of exploration.

And while the city is filled with great vegan restaurants, don’t miss the nighttime pop-up scene where you can catch The Vegan Hood Chefs—the marinated papaya poke bowls with vegan crab or the lion’s mane “steak” Surf and Turf fries are worth the trip.

With San Francisco’s foggy hills shrinking in your rearview, look forward to the sleepy

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Double Zero in Venice Beach

Ziggy’s in San Luis Obispo

Oliver’s in Santa Barbara

Capitola

city of Pacifica, just 20 minutes south. Time your arrival here carefully—don’t come after a heavy meal in San Francisco, as you’ll want to leave space for an absolute staple of road trips: fast food, as Pacifica is home to the most beautiful Taco Bell in the world. Located right on the beach with a gorgeous outdoor patio, fireplaces, and even spots for beachgoers to park their surfboards, this internet-famous location has drawn guests worldwide. And, luckily, the chain is very vegan friendly.

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Ordering your items “fresco style” swaps the animal products for pico de gallo salsa, and with the option to add potatoes to black bean-style Crunchwraps and burritos, there will be plenty to leave you feeling fueled for your drive.

Cruz County cruising Ninety minutes later, pull into the beach town of Santa Cruz, known for its competitive

surfing and crowds of tourists who flock to the historic boardwalk every summer. Pull up to mom-and-pop dumpling spot Mo’s Dumplings and order the crispy, sticky rice balls stuffed with red bean paste, the spicy kimchi noodle soup, and at least a couple orders of the vegetable-tofu dumplings in chili oil broth with sweet potato noodles.

If you stay the night, wake up and head downtown to Veg On The Edge, a totally vegan West African fusion eatery, for a Roasted Scramble Stack with fluffy tofu scramble, juicy Beyond Sausage, roasted potatoes, and a drizzle of West African-style pumpkin seedbased sauce. Staying for the day? A stop into Akira Sushi is more than worth the time. The vegan options abound with rolls named after pop culture references such as the Silence of the Yams (with mango, tempura yam, spicy sesame miso aioli, and wasabi vinaigrette), or the Veggie Gaia (with spicy tofu, tempura yam, green beans, and unagi sauce).

As you leave town, make a quick stop in neighboring Capitola for a meal at the beloved vegetarian hotspot Dharma’s Restaurant.

Founded in 1981 as a meatless, fast-foodstyle spot, the family-owned eatery has been serving up plant-based food to hungry college students and beach-going tourists for more than four decades. The gigantic menu boasts

a wide variety of cuisines spanning the globe: housemade tempeh burgers with pineapple and grilled onions; platter-sized tofu rancheros with vegan cheese; five different variations on tofu scramble; curry plates with papadum and fruit chutney; butternut squash ravioli; and old-school-style macro plates.

Come hungry, leave satisfied.

The next leg of your tour will bring you through ritzy Carmel-by-the-Sea, which hugs the awe-inspiring Big Sur coastline, and past Ragged Point (a landmark often referred to as “the Million Dollar View”). An hour later, you’ll arrive in San Luis Obispo, known for having one of the best farmers’ markets in all of California. Every Thursday night, more than 120 vendors sell locally grown produce, freshly made hummus, vegan cheese, and loaves of fresh bread. After picking up a few staples, head over to the town’s cherished vegan spot Ziggy’s for Korean-style fried cauliflower with gochujang; housemade blackand-pinto bean burgers with vegan pepper jack, guacamole, and charred jalapeños; and Impossible taquitos with sour cream. Prefer a lighter option? Try Bliss Cafe, a plantbased restaurant and marketplace with an Ayurvedic twist, where you can enjoy dishes such as protein Buddha bowls with almond nutritional yeast dressing, quesadillas stuffed with sautéed kale, and feel-good golden milkshakes with a kick of turmeric, cinnamon, and cardamom.

Wine & dine You know you’ve entered Southern California when you come upon picturesque Santa Barbara—trading the rocky, ocean-sprayed bluffs of the north for broad sandy beaches and swaying queen palms. Find your way to Oliver’s, Santa Barbara’s premier plant-based fine-dining institution. Its menu is impressive, replete with smoked almond goat cheese and apple salads, shredded hearts of palm artichoke crab cakes, and heirloom zucchinitomato towers with macadamia ricotta and pistachio pesto. In a town known for its wine, a visit to a vegan-friendly natural wine bar is a must. Satellite in bustling downtown serves local pours alongside farm-to-table tasting items such as fillet de hongo with polenta, seared shiitake mushrooms, and herbed chimichurri; gigante beans with harissa, garlic, and hemp seed pesto; and roasted broccolini with creamy vegan parmesan, basil, and vegan bagna cauda (an Italian hot dish traditionally made with anchovies).

Twenty minutes off the highway is the quaint, getaway town of Ojai where celebs

Christmas in

Thailand

with VegVoyages

December 23, 2022–January 3, 2023 Join VegNews for the ultimate holiday getaway to the tropical paradise of Thailand. Celebrate Christmas and New Year’s with sumptuous Thai feasts, stay in gorgeous accommodations, see spectacular sites, take Thai cooking classes, and experience the wonder of this magical country.

Trip highlights...

• Dine at Thailand’s best vegan restaurants • Meander through bustling produce markets • Explore the backstreets of Bangkok • Visit an all-women vegetarian monastery • Travel by gondola through peaceful canals • Island hop and snorkel in the Andaman Sea • Visit a wildlife rehabilitation center • Experience an all-vegetarian market • Savor a vegan BBQ on the Mae Klong River • Take vegan Thai cooking classes • Revel in a two-hour Thai massage • Toast Christmas and New Years with magnificent feasts • And so much more!

VegNews.com/thailand

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Venice Beach

KINDRED in San Diego

Margo’s Bar + Kitchen in Santa Monica Satellite in Santa Barbara

brunch of Jumbo French Toast sticks made from custard-soaked brioche and seasonal berries; Frittata Española with vegan eggs, soyrizo, caramelized onion, and pickled peppers; and a giant Breakfast Pizza loaded with buttery cashew mozzarella, spiced sausage, scrambled vegan eggs, and a maple syrup drizzle. And if that pie kicked off a pizza craving, head down to Venice for acclaimed vegan chef Matthew Kenney’s Double Zero to nosh on slices of rosemary potato pizza with cashew cream, vegan-egg-yolk-topped fourcheese pizza, and wild mushroom truffle pies.

Boozin’ & brunchin’ the likes of Britney Spears, Emily Blunt, and Tom Selleck have called home—and it’s worth the detour. Renowned for sunsets that paint the surrounding mountains in dusty pinks and pale purples, this scenic spot is where you can find the vegan gem that is Hip Vegan.

Located right off the main downtown street, this old-school eatery’s tree-shaded patio is always bustling with customers enjoying dishes like jackfruit carnitas tortas, South Indian dal with spicy cashews, bánh mì

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with marinated tofu and cashew “laughing cow” cheese, and piles of Gunpowder Fries tossed in seasoned salt and served with spicy ketchup. Grab a few of the massive chocolate chip, strawberry hempseed, or herbed cheese scones to go.

From Ojai, wind your way down to the jaw-droppingly beautiful Malibu coastline and into Los Angeles’ beach enclaves of Santa Monica and Venice. Swing by Margo’s Bar + Kitchen in Santa Monica for a next-level

With your trip nearly at its close, roll down the windows and enjoy the warm coastal air as you traverse among the cliffs of Palos Verdes into the city center of Long Beach.

There you’ll find the bright and fun, womanowned must-stop The Wild Chive. Arrive early to find a seat in the bustling eatery, or get your food to-go and walk five minutes to the waterfront for an ocean picnic. Dig into a sweet-and-savory Monte Cristo: grilled cheese and ham stuffed into caramelized potato French toast with fresh strawberry jam and maple syrup. Or the popular Chick’n

& Waffles with crispy beer-battered chicken over Belgian-style cornbread waffles served with habanero-strawberry jam, chive-butter, more maple syrup, and a dusting of powdered sugar.

It’s time to hit the highway again for your final destination: the always pleasantly warm San Diego. Roll into town, and head straight to KINDRED, a whiplash-inducing clash of a bar and restaurant where elements of French

For food and natural beauty lovers alike, this road trip will prove unforgettable. gothic, heavy metal, and airy pinks and golds are expertly blended to create a completely one-of-a-kind space. Slide into your seat at the marble-topped bar to sip down refreshments such as the strawberry-rhubarb-key lime Spinal Tap with gin and tiki bitters or the coffee-chocolate-oat milk White Noise with vodka, biscotti, and vegan marshmallows.

As you sip the delicately crafted tipples, dig into bar snacks like chargrilled seitan skewers napped in chimichurri, harissa, and horseradish aioli or everything bagel-spiced puff pastry knots with togarashi pub cheese.

And if your sweet tooth beckons, head to Split Bakehouse to pick up boxes of everrotating pastries such as strawberry pistachio frangipane tarts, pandan coconut cookies, and matcha rose scones.

For food and natural beauty lovers alike, this road trip will prove unforgettable. And with more than 650 miles of excitingly diverse terrain, blissful weather, and worldclass vegan food, it’s an expedition that can be returned to again and again with endless opportunities for exploration. So next time you’re itching for an adventure and unable to decide between a beachy escape, a mountainous hideaway, or a metropolitan escapade, just block out a few days on the calendar, pack the car, and do it all. The coast awaits.

SARAH MCL AUGHLIN (@sarahmclaughlin) is VegNews’ New Products Editor who has grown up exploring the California coast and all of its hidden gems.

New Year’s Vegan Yoga Retreat

to Mexico January 14–21, 2023

If you’ve been searching for a blissful getaway filled with yoga, organic vegan food, and a gorgeous setting, this is the vacation for you.

Join VegNews for 8 days of ultimate relaxation in the tropical paradise of Mexico.

Trip highlights...

• Stay at a luxurious eco resort • Take daily yoga classes • Enjoy incredible local vegan cuisine • Sip homemade aguas frescas • Take a vegan cooking class with an expert chef • Hike along the Pacific Ocean • Linger over three-course candlelit dinners • Join in scintillating evening fireside chats • Relax by a bonfire with vegan s’mores • Spend lazy afternoons on the beach • Receive a private yoga session • Explore local shops and beaches • Get a massage at the oceanfront spa • Experience a traditional Temazcal Ceremony • And so much more!

VegNews.com/yogaretreat

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veg EATS

ON a ROLL Against all odds, Honolulu chef Kin Lui has staked his claim on an island obsessed with seafood with some of the best fishless sushi in the country. And he’s not stopping there.

by A R U K A S A N C H I R

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O

n an unassuming block in Honolulu, hidden in plain sight among office buildings, gas stations, and dry cleaners, a small, slate-gray building is churning out some of the most sophisticated and dazzling meals locals have ever experienced. Inside awaits a world filled with plant-based culinary artistry, unbelievably fresh produce, and an explosion of flavor.

The restaurant is Tane Vegan Izakaya, the first-and-only strictly plant-based sushi spot and izakaya in the Hawaiian capital city. And here, masterful takes on nigiri, specialty

rolls, and classic ramen—all without fish, meat, and eggs—are rivaling even the city’s best seafood restaurants.

I MAGI NATION & I NGE N U I TY

Lush greenery, the bluest of skies, and white sandy beaches—this stunning backdrop of the mountainous, volcanic city of Honolulu is where over 350,000 people call home.

Among that lucky number is Hong Kongborn chef Kin Lui, who began his career on the sun-soaked island. Lui’s resumé is as extensive as it is impressive. After moving to Hawai'i at 15, he secured an after-school job at Pizza Hut that helped set the foun-

courtesy of Tane Vegan Izakaya

After years helming San Francisco's iconic Shizen, chef Kin Lui has returned home to Honolulu with another world-class vegan sushi destination.

dation for a career in restaurants. First, he was a busboy at a fine-dining restaurant in Waikiki—then, a server at a local Japanese restaurant. Before long, he made the move to San Francisco where he would go on to master his signature izakaya skills while tenuring at Kyo-Ya, one of the most expensive sushi restaurants in the city. Not long after, he met chef Raymond Ho, who would become a quick friend and, eventually, a business partner when the duo decided to forge their own enterprise.

While brainstorming ideas for a new type of eatery, a sudden realization came by way of a newspaper article. “One day, at lunch during my shift, I saw an article talking about how the bluefin tuna was going to go extinct if we don’t change the way we eat,” Lui recalls. “After lunch, I still had to go back and serve bluefin tuna to customers. So we decided to open our own sushi bar.” The restaurant would be focused on “sustainable fish,” a topic that nationally recognized environmentalist

and author Casson Trenor built his career upon. Trenor consulted the two chefs on their menu, helping them with the opening of San Francisco’s Tataki, “America’s first sustainable sushi restaurant,” that would go on to be a major hit with the city’s locals and visitors alike.

Guests who step into Tane as skeptics are guaranteed to leave as believers. Believers in the power of vegetables, that is.

After a third location and a TIME magazine “Heroes of the Environment” accolade in 2009, the trio looked to pursue an entirely new concept for the opening of their fourth

location. “We wanted to do something no one had ever done before,” Lui says. At the time, Tataki had a one-page vegetarian menu for those who abstained from seafood. Lui wanted to run with the idea, but Trenor challenged him to take it a step further and make the menu entirely plant-based without a trace of eggs or dairy. This venture took a year to complete, but from the hard work, one of the most acclaimed vegan restaurants in the world, Shizen, was born in 2015.

Three years later, after building the vegan institution from the ground up, Lui decided it was time for a change of scenery. The 42-year-old chef always knew he wanted to open his own restaurant in the hometown that nurtured his love for cooking, so he packed up and moved back to Hawai'i.

After an entire year of location hunting proved fruitless, Lui had all but given up hope, booking a flight to move back to the Bay Area. Serendipitously, the day he flew back, a friend from high school called about a Japanese restaurant that was for sale on

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between bites, with a full wall display of the finest sake available. If you’re celebrating an event, the back area is reserved for large groups for a night to remember. No matter the occasion, be sure to make a reservation, as spots fill quickly, especially on busy weekends.

The Wedge tempura roll with spicy tofu, scallions, shichimi togarashi, spicy aioli, and sweet shoyu

the island. Lui flew back the same night to see the space and just like that, Tane found its home.

THE SE E D IS PL A NT E D

The Hawaiian word “tane” translates to “seed,” and no person takes this more literally than chef-owner Lui. While the concept bears similarities to San Francisco’s Shizen, Tane Vegan Izakaya sprouted purely from Lui’s own hard work and ingenuity—from the sleek, contemporary interior to the personal connections he forged with nearby farmers to help fill his restaurant with an abundance of fresh, local produce. It’s this mix of painstaking intention and good luck that is ensuring a fishless izakaya on an island saturated with seafood eateries can not just survive, but thrive.

Another serendipitous moment came in the form of Philippines-born Catherine N. Palazo, a pastry chef who found herself in Hawai'i looking for a fresh start. Palazo had no prior Japanese cooking experience, but Lui saw talent in her, so he brought her under his wing. The partnership was more

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than just a gig—she’d found a mentor whose skills she admired as much as his philosophy. “It’s not about making a name for himself and being famous,” Palazo says of Lui’s work ethic. “It’s about reaching people all over the world—whether they’re vegan or not—and helping them appreciate that vegetables can taste so much better than meat.”

While sushi chefs go to the fish market every morning to handpick fish for their dinner service, Lui and the team go to the farms early in the morning to pick produce, rather than ordering from purveyors.

“Hawai'i is very diverse, and we wanted to use a lot of local produce from small farms.

We work closely with our farmers and support the community,” Lui said. “It’s a seed—a philosophical idea.”

That seed came to bloom in the beautifully designed space that harkens back to nature, inviting diners to a warm, unforgettable experience. Polaroid photos of happy diners hang on nearby walls, a testament to how important community is for the eatery. Inside, guests are bathed in the soft red glow from string lights dangling above. Casual diners can sit up front, able to glimpse stunning Hawaiian sunsets while savoring their meal, or at the sushi bar near the front, where magic happens before your eyes. For those embarking on an intimate date night, the sleek middle section emits a warm, subtle yellow glow for two to enjoy hushed conversations and flirtatious giggles

Guests who step into Tane as skeptics are guaranteed to leave as believers. Believers in the power of vegetables, that is. Juicy, handpicked tomatoes become complex, integral parts of an uramaki-style roll; chewy, bouncy noodles are slicked in yuzu shoyu and tossed with fresh cucumber, carrots, nori, and rice crackers in the refreshing cold soba salad; and earthy torched miso eggplants provide a convincingly fishy texture for a simple nigiri bursting with intense flavor.

When you first visit Tane, it’s best to do so with friends to experience the entire menu and dine family-style. For starters, a classic miso soup will warm you up, while the poke salad with marinated fried tofu, red onions, cashews, and scallions tossed in a yuzukombu-shoyu sauce will tantalize the palate.

Shared plates feature shiitake mushrooms stuffed with shredded tofu and sprinkled with matcha salt; agedashi tofu with handcut daikon; and panko-sprinkled, marinated katsu. Delve into a few or order them all— you can’t go wrong. If you’re in need of comfort food, one of the four ramen noodle bowls should do the trick. Each one—the delicate Shio, complex Shoyu, rich Roasted Garlic Miso, and bold Spicy Garlic Miso— employs a variety of flowers, seaweeds, and mushrooms to flavor their aromatic broths, guaranteed to soothe the soul.

But of course, the star of the show is the eatery’s sushi. In Lui’s nigiri, grilled enoki mushrooms stand in for fish, their natural umami contrasted and highlighted by a drizzling of sumptuous ponzu and garlic oil.

It’s then topped with buttery ripe avocado, an intriguing smoked beet aioli, and a shower of lemon zest before being placed carefully on a bed of vinegar-seasoned rice. “The details make the dish. When we’re making it, we enjoy everything that we prepare, and that translates to our customers,” Lui explains. “We believe they can feel the love we put into our food.”

Like any sushi restaurant, Tane makes classic rolls ranging from the simple California roll to spicy “tofuna” roll. But the most explosive of flavors come by way of

courtesy of Tane Vegan Izakaya

TH E C ROW N J EW E LS

the specialty rolls, all named after famous beaches in Hawai'i and California. Adventurous eaters should try the Manila Dune, an unusual blend of spiced burdock, shredded tofu, avocado crema, spicy chili, and lotus root chips. Or opt for the Kailua, a gingershoyu tomato with pickled mango, marinated shiitake, and asparagus topped with sweet mustard shoyu, wasabi mustard, and rice cracker pearls. Catch your breath in between rolls with a beer from local brewery Kona Brewing Company, or try one of the many sakes imported from small family breweries throughout Japan. When you’re ready to get back to eating, go for the Half Moon, a sweet potato tempura roll with smoked bean curd, pickled mango, tomato, yuzu, shiso, and jalapeño. Then, share the crowd-favorite The Wedge, featuring spicy tofu tempura, scallions, shichimi togarashi, spicy aioli, and sweet shoyu. Craving something sweet? Chef Palazo’s pastry expertise shines on the menu with unique dessert specials like her Orange Olive Oil Cake with Ricotta and the Pineapple Galette topped with scratch-made ice cream drizzled with miso caramel.

“We’re grateful that the vegan community on the island was very supportive. They’re bringing their friends who aren’t vegan and the majority of them are mind-blown,” Palazo says. “The moment they take their first bite, it’s like an invisible light bulb. You see a glow on their face, and they say, ‘I didn’t know that an okra or eggplant or tofu could taste like this.’”

THE SEED GROWS

Like much of how Tane came to fruition— a matter of right time, right place—Lui and his partners have found yet another perfect location to continue to grow the seed. Tane opened its second outpost in Berkeley, CA earlier this year, further intertwining Lui’s homeland with his beloved Northern California. But whether you visit Tane on the island or in the Bay, the mission of sharing the power and mastery of plants with anyone and everyone grows deeper. “You have to believe in what you love and what you love to do. We want to share this food and philosophy with anyone that walks in,” Lui says. “One day hopefully, we can grow this seed to different places where people can still enjoy the roots from here.”

Dip Into Your Happy Place Order online at www.happy-tomato.com Happy Tomato is always all natural and handmade in small batches.

VegNews editor ARUK A SANCHIR (@ruukes) is a self-proclaimed vegan sushi connoisseur who still daydreams about Tane’s ginger-shoyu tomato Kailua roll.

www.happy-tomato.com NO PRESERVATIVES

NATURAL

VEGAN

NO ADDED

GLUTEN FREE

SUGAR

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veg STYLE Beauty & Style Editor

ARUKA SANCHIR

O N - T H E- G O &

Glamorous WHETHER YOU’RE SHOPPING ‘til you drop on London’s Oxford Street or traipsing along Rodeo Drive, there’s always an occasion to dress up. This summer, we’re packing our bags for four famous locales, but first, we need to dress the part—all without an ounce of cruel animal leather, wool, or fur.

The world of fashion, much like the world around us, is evolving rapidly and shifting its focus to sustainability, ecofriendly materials, and fair labor practices. So get those passports ready, because VegNews Style Editor Aruka Sanchir is ready to help you take on each city in style.

Th e

LO ND ON LO O K Style objective: Luxe style meets luxe comfort—blend in with the Brits by focusing on smart sophistication, high-quality fabrics, and versatile pieces.

• CULTHREAD Vegan Leather Reversible Coat, $299, culthread.com • Hvisk Amble Structure Bag, $99, hvisk.com • SHRIMPS Blanka Trousers, $545, shrimps.com • LØCI Seven Sneakers, $180, lociwear.com

The

LO S A N GE L E S LO O K Style objective: Oh so California cool—LA is equal parts easy breezy and fashionably trendy. Pull it off by mixing natural materials with contemporary accessories.

• Vegan Tiger Halterneck Jumpsuit, $284, vegantiger.com • Femme Los Angeles Whiskey Slipper, $189, femme.la • BRINN Bags Mariah Bag, $265, brinnbags.com

The

NEW YO R K LOO K Style objective: On-the-go yet effortless—start with comfort, then incorporate interesting textures for all-day wear as you stomp the NYC streets.

• Djerf Avenue Breezy Shirt, $119, djerfavenue.com • CARIUMA OCA LOW Sneakers, $79, cariuma.com • Komodo Elodie Organic Cotton Mini Skirt, $68, komodo.co.uk • Frida Rome the WEEK/ END Crossbody Handbag, $366, fridarome.com

The

PAR IS LOO K

Style objective: Chic but casual—balance structured accessories with pared-down basics to nail the signature (and stylish) Parisian je ne sais quoi.

• Boody Scoop Top, $35, boodywear.com • Les Recuperables Fall Kool Pants, $136, lesrecuperables.com • VIVAIA Pointed-Toe Chunky Heels, $145, vivaiacollection.com

• Ashoka Paris Mini Paname Full Apple Skin Bag, $174, ashokaparis.com

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veg BEAUTY

Screen TIME AHHH, SUMMER. The sun-soaked season makes us feel more cheerful, alive, and ready to explore the world. But those rays can also cause major damage to our skin—we’re talking sun spots, wrinkles, and even skin cancer. Luckily for us, the clean beauty world is rife with nourishing, vegan products to ensure we’re protected at all times. VegNews Beauty Editor Aruka Sanchir explores the world of SPF so we can still have our fun in the sun.

H A IR S PR AY

Aveda Sun Care Protective Hair Veil, $36 Think your face is the only part that needs protection from the sun? Think again.

The hair care experts at Aveda know that the head and hair need to be top of mind, too, which is why their non-greasy, waterresistant UV-protective mist works like a charm to prevent scalp burns on even the hottest of days.

P OWD E R

Derma E Sun Protection Mineral Powder SPF 30, $22 Set your foundation with this handy mineral powder from trusted vegan beauty pioneer Derma E that’s packed with good-foryour-skin ingredients like green tea and vitamin E, plus the everimportant SPF 30.

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▶ P R IMER Iris & Romeo, Weekend Skin, $45 This two-in-one clean formula from the beauty minimalists at Iris & Romeo combines time-release vitamin C and mineral SPF 50 so your skin is dewy, luminous, and flawlessly prepped to take on the day.

Apply under makeup to soften wrinkles and protect the skin.

B L U SH + B RON ZE R

Colorscience Sunforgettable Total Protection Color Balm SPF 50, $32 What’s better than a balm that defends against UV radiation, pollution, blue light, and infrared radiation while imparting a warm, glowing complexion?

Mineral suncare brand Colorscience’s blush-andbronzer balm provides a vibrant pop of color or a sun-kissed shimmer.

L IP B A L M

HURRAW! Sun Lip Balm SPF15, $5 HURRAW!’s beeswax-free, shea-free, palm oil-free formulation packed with cold-pressed oils creates a creamy layer to protect your pout from the sun’s rays. The melding of sweet tangerine, soft vanilla, and calming chamomile scents means we’re ready to reapply always.

FOU N DAT IO N

KOSAS Revealer SkinImproving Foundation SPF 25, $42 Innovative makeup company KOSAS has

SUMMER 2022

been fusing good-foryou skin care ingredients with beauty products since 2015. And now, its new medium-coverage foundation blends easily to blur and minimize pores thanks to brightening niacinamide, soothing squalane, and plumping peptides. Plus, a reef-safe SPF ensures no harsh chemicals sneak into your beauty routine.

T INTED SUNS CREEN

MyCHELLE Sun Shield Liquid SPF 50, $24 MyCHELLE, a leader in clean skin care, has been creating eco-friendly, science-driven products for 22 years. Its sheer, tinted SPF provides a subtle glow that never leaves a white cast while balancing skin with bentonite clay and safflower.

FACE S UNS CREEN

Nuria Defend Matte Finish Daily Moisturizer with All-Mineral SPF 30, $23 For those days when you just want to let your own skin shine, reach for this antioxidant-packed, nourishing mineral SPF 30.

The new, women-founded brand’s euphrasia extractand peach flower-infused moisturizer smooths fine lines and wrinkles for a poreless finish all day.

LOTI ON

Pacifica Vegan Collagen SPF 30 Every Day Lotion, $19 This go-to, two-in-one

formula from vegan skin care and beauty institution Pacifica prevents the appearance of aging.

And thanks to its vegan collagen, aloe extract, and hyaluronic acid plus its all-in-one sunscreen and lotion, there’s no excuse to not wear SPF.

S PRAY S UNS CREEN

Sun Bum Original SPF 70 Sunscreen Spray, $16 Beach day? Don’t forget this powerful all-over spray (SPF 70!) from the sun lovers at Sun Bum. Its easy spray formula enriched with vitamin E shields skin from free radicals and keeps wrinkles at bay.

coming soon! connection

fun

food

events

giveaways Your fabulous vegan life starts here.

Hosted by VegNews’ Colleen Holland & Jasmin Singer

FabulousVegan.com

veg HEALTH Wellness expert

SHANI COLLINS WOODS

Access: Denied?

With plant-based products becoming more mainstream, it’s never been easier to be vegan than right now. But as more people decide to make the switch, it’s important to remember that not everyone’s road to a lifestyle change is so simple. Food deserts and insufficient access to nourishing foods are increasingly becoming a public health issue, but there are ways to not just manage, but thrive—no matter where you live.

Q. ASK SHANI

I live in a rural community, where it’s difficult to find all the vegan products I see on Instagram. I want to adopt a plant-based diet to improve my health, but don’t want to miss out on the foods I love.

How should I begin?

A.

As a native of the rural Mississippi Delta, I completely understand this struggle. And while smaller towns can be filled with food deserts—resulting in a lack of access to whole food options and vegan specialty items—remember that rural areas are often rich in agricultural resources.

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The farmers’ market is a wonderful place to start your plant-based journey, access various foods you love, and support local businesses, all at once.

Choose from a diverse and fresh selection of fruit, vegetables, herbs, and spices—you can even begin a full vegan revamp of your home with natural soaps and other household products.

If you are looking for more comfort foods, take a trip to grocers such as Walmart, Kroger, and ALDI. Even in rural areas, plant-based options are creeping into these budget-friendly stores. Keep

an eye out for vegan staples such as burgers, nuggets, pizza, and cookies. But remember that these are best viewed as helpers in transitioning to a plant-based diet and indulgences after you’ve done it.

Don’t forget your fresh vegetables!

When you begin your journey, keep in mind that the bigger picture is to eliminate animal products from your diet. Doing so will take planning, effort, and time.

But a bit of research via vegan Facebook groups and by creating a sustainable system that works for you can make all the difference.

Buh-Bye Beef

ACCESS & ATTITUDE

Meat-free protein swaps are not only better for your heart and cholesterol levels, but can be easier on the wallet, too.

If your local grocery stores aren’t overflowing with options, try any of these five plant-based protein swaps.

While it’s true that big cities and coastal towns usually offer more in terms of vegan options, a shift in perspective is sometimes all that’s needed to see the abundance of food at your fingertips. When embarking on a journey to eat more plants when access may be limited, remember these tips.

Think about quality, not quantity.

BLACK BEANS

VEGAN BURGER GROUNDS

8 grams protein per ½ cup

19 grams protein per ½ cup

Packed with antioxidants, fiber, and protein, black beans are a versatile legume that can be transformed into anything from burgers to brownies.

They are inexpensive, sodium-free when cooked from scratch, and can be flavored using all sorts of herbs, spices, and vegetables.

Available at select grocery stores, products from brands like Beyond Meat or Impossible Foods are satiating additions to a number of healthy dishes. Use them to make a vegan bolognese served over spiralized zucchini noodles; sauté with mushrooms, onion, sweet potato, and brown rice and stuff into peppers; or in an Asian-style bowl with cauliflower rice, shredded carrots, and sugar snap peas.

TOFU 10 grams protein per ½ cup Affordable and widely accessible, this soy-based wonder ingredient can be used as an egg substitute in breakfast scrambles, a protein boost in smoothies, or even whipped into a decadent, dessert-ready mousse.

TEMPEH 15 grams protein per ½ cup Made from soybeans and a good source of nutrients like calcium and manganese, this traditional Indonesian food is revered for its chewy texture and lightly nutty taste. And because it’s fermented, it’s also rich with probiotics that can help protect the digestive system.

SEITAN 28 grams protein per ½ cup This ancient Chinese ingredient is made by combining vital wheat gluten with water, kneading to produce fibrous, chewy gluten protein, then simmering to create a low-carb, low-calorie vegan meat with nearly as much protein as beef.

Prepackaged seitan can sometimes be high in sodium, but the mock meat’s neutral flavor and versatility means making it at home allows you to infuse it with flavor while being mindful of salt.

Pause and consider the quality of the foods that you do have access to. Perhaps you can’t take advantage of all the exciting vegan alternatives hitting bigger markets just yet, but instead, get excited to learn more about your local produce and the small businesses that can make meal time more interesting. Pay attention to seasonality, and try fruit and vegetables when they’re at their peak deliciousness (it makes a difference). Instead of grabbing your go-to fruit and veg or whatever happens to be cheapest, try different varieties of apples, tomatoes, mushrooms, and other foods until you find a new favorite. And be on the lookout for locally crafted products like hot sauces, nut butters, oils, and vinegars that can add a one-of-a-kind kick to your meals.

But you can enjoy the “quantity” side of veganism, too.

Just gotta try that new high-tech, plantbased egg or that artisanal fermented cheese that you can’t find in your town?

Try ordering online! You can have vegan food items delivered to you from online stores like Goldbelly, NoPigNeva, GTFO It’s Vegan, Thrive Market, or Vegan Essentials, where you can find everything from food products to home goods. Meal delivery companies like Purple Carrot, Veestro, and MamaSezz make it even easier by selling pre-cooked vegan dishes that you can have delivered to your doorstep.

SHANI COLLINS WOODS, PHD, is an Assistant Professor at Tennessee’s Austin Peay State University as well as author of The SHE Devotional: 31 Daily Inspirations for a Woman’s Spirit, Health, and Emotions.

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veg ADVICE Editor at Large

JASMIN SINGER

Vegan Know-It-All From navigating the veg scene in your new city to navigating around your partner’s meathead parents, life can be complex on the plant side.

L

ast I checked, we vegans were just about as human as anyone else. Though I fancy myself a unicorn who shits rainbows, the truth is, I’m just your average vegan lesbian Scorpio Gen-Xer with too many rescued chihuahuas and an irksome habit of offering my opinion for things that are none of my beeswax (PSA: give it back to the bees!). And since I’ve been around the block, I especially like to pretend to give good advice to baby vegans who still wonder if they’re getting enough protein.

Actually, no; I completely loathe that question ( just google it, dammit). But your questions, darling readers? I’m always happy to help.

Little city blues

Q

During the pandemic, I moved out of a big, expensive city to a much smaller one where it is more financially feasible to buy a house. But unlike my last city, there are hardly any vegan restaurants here—and my meat-eating husband is tired of going to the same few places over and over. How can I make sure I have plant-based options while dining out, and still keep my meathead partner happy?

Sincerely, Small City, Big Appetite

As someone who just moved to a small city from a huge one, I understand the vegan whiplash this can create. And though my city has a fair amount of fully vegan restaurants (where I might as well start paying rent), I have noticed that more and more non-vegan restaurants have separate vegan menus or a few clearly labeled plant-based dishes— but these veg-happy restaurants are still off the vegan radar. In other words, apps

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like Yelp and HappyCow haven’t yet caught on. So I’ve gotten in the habit of searching for “romantic restaurant” or looking for an eatery based on a neighborhood, rather than starting my search with “plant-based”—and I’ve been pleasantly surprised by what I’ve found. I’d recommend you try that, and if you discover some fabulous place, be sure to add it to crowd-sourced apps so others can follow suit and drive demand up for vegan options!

Parent paranoia

Q

My boyfriend and I are becoming more serious, but we haven’t met one another’s families yet. We’re having them over to our house for dinner soon, but I’m finding myself in a pickle. I’m white and my boyfriend is Black—that in and of itself is not an issue for us. But my boyfriend has alluded to the possibility of it being an

Jasmin Singer: Derek Goodwin

A

•••

issue for some of his family members. Given the possible tension, I’m concerned that my veganism will be yet another thorn in their side during our meal—especially if all we serve is vegan food. Should I make non-vegan food for them even though the thought of it makes me sick, or should I risk being perceived as a bad host and go with all vegan food?

Sincerely, (Not) Single, White (Vegan) Female

animals? I feel like all of my energy goes into managing my cool around this subject, and though I know it’s my duty to be considerate and lead by example, I’m getting exhausted.

What is the best way to resolve this inner turmoil while not sounding self-righteous or judgmental about my co-workers’ food choices?

Sincerely, Done with Dissonance

•••

•••

A

Though I appreciate your empathy (you sound like a rockstar partner), a lot of what you are concerned about here is not your problem.

I’m not suggesting you lose your softness, but I am recommending you focus on what is in your control—which is making (or buying) a fabulous vegan meal, complete with the plant-based version of items you know your partner’s family already loves. The addition of fresh bread (especially if the scent wafts throughout the house), a beautiful table display (bust out Grandma’s china), and a decadent dessert (chocolate ganache never disappoints) will earn you extra points—if they are, in fact, keeping score.

I would definitely not recommend abandoning your vegan bottom line.

Remember, your partner loves you because you are you—ethics and all. By showing his family the real you, and going above and beyond to make sure they feel respected, well fed, and that their son (or nephew, or brother) is with someone who is kind and caring, they will likely adore you.

To your point about race, this can be tricky because we live in a society marred by racism and white supremacy—and with many BIPOC who are scarred by these insidious aspects. Your job is to just be patient, open, loving, and to understand that there are legitimate reasons why a Black parent could be feeling cautious or hesitant of immediately welcoming in their child’s white partner. But your boyfriend chose you for a reason, and sharing that is as beautiful as sharing vegan food.

A

SCRUMPTIOUS SUMMER SALADS!

This is a tough one, that’s for sure.

It can be frustrating to be vegan in a meat-eating world, but I find the most extreme example of that to be when the meat-eater in question is an activist for other causes and cares deeply about social justice—while chomping on a chicken’s thigh.

The way I’ve dealt with this has been with humility; even though I personally see no excuse to eat animals, I also understand that my otherwise “woke” friends are probably much further along than I am in their particular corner of social justice. And yes, I know; why can’t they fight for the rights of other marginalized people while eating vegan? But chances are, you ate animals at some point, too—until you learned how completely delicious vegan cupcakes (my favorite food group) can be.

Social justice warriors who are not yet vegan are, at the end of the day, still just people on their own journeys—just as we are on our own journeys of other forms of advocacy. Meet them where they are, but after work is over, make sure you have a core group of vegan friends (even if they are online friends) who totally get it and get you.

And remember to take wellness days, take care of your mental health (I’m a big fan of therapy), and—if it calls to you—develop a mindfulness routine that will help you let shit go. Final thing: I know it’s frustrating for you, but I’m personally grateful you’re the vegan in the room at these work events. I’d rather you be taking up that space than not.

If they had the opportunity, I would imagine the animals would thank you, too.

Workplace woes

Q

I work at a social justice organization, and it’s becoming increasingly harder for me to deal with the fact that my otherwise progressive colleagues eat animal products. How can they fight for marginalized humans but partake in systems that exploit and oppress

JASMIN SINGER (jasminsinger.com) is the author of The VegNews Guide to Being a Fabulous Vegan, host of The VegNews Podcast, and co-host of the Our Hen House podcast.

Edward & Sons Trading Co., Inc. Convenience Without Compromise® ®

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VEG MEDIA Black bean burgers, chorizo chimichanga, and calabaza quesadillas

THE GRACIAS MADRE COOKBOOK At California mainstay Gracias Madre, Mexico’s classic culinary creations are reimagined with a dash of West Coast flavor. And now, you can feast upon the microchain’s “MexiCali” dishes in your very own kitchen. Tap into the power of Mexico’s rich, pre-colonial pantry of corn, beans, and chilies, and learn to layer them with a collection of complex moles, savory salsas, nut cheeses, and wholefood proteins for plantbased fare that marries tradition and innovation.

Be intoxicated by the smell of fresh steamed tamales, munch on crispy hibiscus flower flautas, and indulge in fudgy brownies drizzled in salted mezcal caramel, all in celebration of transnational cuisine—no passport required.

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LET’S COOK

Our top picks!

DON’T MISS TODAY’S LATEST AND GREATEST COOKBOOKS THAT MAKE PLANT-BASED EATING A BREEZE.

1

VEGAN PASTA NIGHT

Escape the ho-hum of weekday routines for an all-you-can-eat tour of Italy. And who better to guide your taste buds than Brianna Claxton? Armed with ancestral recipes passed down from her nonna, the vegan chef will teach you how to make everything you need for the ultimate pasta night—from scratch-made doughs and fresh mozzarella to creamy sauces and even meaty additions. Buon appetito!

Must-makes: Bacon and Pancetta, Baked Mozzarella Garlic Rigatoni, and Lobster Ravioli with Saffron Mascarpone Cream

2

THE TWO SPOONS COOKBOOK

Ever dream of nighttime walks along the Seine, underneath the twinkling lights of the Eiffel Tower? Make your Parisian fantasy a reality with Hannah Sunderani’s collection of more than 100 French-inspired recipes. Tapping into her own experience living abroad, the Two Spoons blogger shows you the ins and outs of French fare, including buttery brioche, Parisian-style crêpes, and pillowy beignets so good, you’ll be left saying “sacré bleu!”

Must-makes: Faux Gras, Summer Rainbow Ratatouille, and Classic Crème Brûlée

3

VEGAN BBQ

Dust off your grills and crank up the tunes—it’s time to barbecue! With her eighth vegan cookbook, author Katy Beskow is here to prove veggies are the star of the show. Transform mushrooms into smoky Mediterranean Sausages, give cauliflower an infusion of Caribbean flavor, and win over guests with sizzling broccoli satay. Forget meaty alternatives—you’ve never barbecued veg like this before.

Must-makes: Teriyaki Tofu with Charred Greens, Smoky Paella, and Grill-Side Katsu Burger

4

MISSION VEGAN

For celebrity chef Danny Bowien, food, cooking, and eating are an exploration of identity. And, for the Korean-born, Oklahomaraised chef, food and identity are constantly evolving. No place is this more apparent than his latest book, dedicated to exploring the flavorful and fun approach he takes to his acclaimed New York and San Francisco restaurants, Mission Chinese. From Pineapple Kimchi to Matcha Pho, Bowien’s 254-page recipe repertoire is unmatched. Must-makes: Cilantro-Tapioca Pot Stickers, Lemon Pepper Glass Noodles, and Chilled Tofu in Peanut Milk

5

PLANT-BASED HIMALAYA

Situated north of India and south of Tibet lies Nepal, a country of snowy peaks, lush forests, and crystalclear glacial lakes. In her debut cookbook, Babita Shrestha takes you on a journey through her home country. Learn about Nepal’s rich cultures, biodiversity, and varied geographies before you bask in its tasty traditions of homecooked curries, hearty greens, and snacks influenced by the country’s diverse indigenous peoples. Must-makes: Black Lentil Pancake, Puffed Rice Salad, and Carrot Pudding

6

PLANT-BASED INDIA

It’s no surprise Indian cuisine is vegan friendly, as the country is home to the world’s first vegetarian city.

Whether you’re a seasoned pro or are looking to try something new, look no further than Dr. Sheil Shukla’s tome filled with more than 100 recipes celebrating centuries of tradition. Flip through 256 pages of tips for stocking your pantry, nutritional overviews, and meals for every day of the week. Must-makes: Dabeli Crostini, Crispy Masala Dosa Rolls, and Chocolate Chai Mousse with Berries

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Get Digital

Look no further for the very best happenings in social media, blogs, podcasts, apps, and more.

Paloverde Bistro

@veggiehotels

Seiran Sinjari

To take the guesswork out of planning a veg-friendly vacation, vegan travel journalists Thomas and Karen Klein and IT specialist Peter Haunert created a one-of-akind online database that all meatless lodgers should keep in their favorites tab. And this stunning Instagram account highlights the more than 422 vegetarian or vegan hotels, houses, and B&Bs to choose from. Just a few minutes spent scrolling through this wanderlust-inducing feed will spur endless vacay inspo, and lead you to incredible veg finds (Iran has a vegetarian boutique hotel—who knew!).

Ashley Hankins

@eat_figs_not_pigs With her signature tagline, “I love animals, so I don’t eat them,” author and blogger Ashley Hankins shows her TikTok viewers just how amazing and comforting vegan food can be. Growing up in a Filipinx household with a heavy focus on meat and eggs, it took a while for the Fresno, CA-based Hankins to find the best vegan alternatives to recreate her favorite dishes.

Now, she shows us how to make sizzling vegan sisig, flavor-forward chicken adobo, and homemade sopa de albóndigas in easy-tofollow videos that’ll leave you drooling.

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@legallyplantbased Looking to diversify your vegan feed and your palate? With a heavy influence on Middle Eastern flavors, Swedish-Kurdish recipe developer Seiran Sinjari highlights enticing fare from around the world to her 92,000 Instagram followers. Follow along to make Loaded Fries with Oyster Mushroom Shawarma, Kurdish Fried Eggplant with Garlic Yogurt & Fried Herbs, and Watermelon & Vegan Feta Salad.

Happy cooking!

Hit List Ever wonder what VegNews editors are obsessed with?

Here’s a look at the media we can’t get enough of.

“I recently came across a beautifully illustrated app called Rescued that teaches children and adults alike facts about the animals in our lives. What’s the average lifespan of a chicken? What exactly is a group of cats called?

This educational app is rife with trivia gold and animal know-how—and I can’t wait to share it with my nephews.”

—COLLEEN HOLLAND, PUBLISHER

“I may not be able to travel around the US to feast on all the tantalizing vegan options, and even when I am visiting a new place, it’s impossible to try it all. That’s where Goldbelly comes in. From Chicago deep-dish pizza to Brooklyn-baked sea salt-speckled cookies oozing with puddles of chocolate, Goldbelly offers access to mouthwatering vegan eats from across the US.”

Netflix

—TANYA FLINK, DIGITAL EDITOR

“Meat the Future, a documentary by award-winning filmmaker Liz Marshall, follows cardiologist Uma Valeti as he takes his company Memphis Meats—now called UPSIDE Foods—from concept (growing meat outside of the animal) to reality (giving

Former president Barack Obama narrates Our Great National Parks.

investors a taste of cultivated chicken). The film captures Valeti’s passion to change the world in a raw and inspiring way and after watching Meat the Future, I feel grateful to be alive during a time when animals as food products will become obsolete.”

—ANNA STAROSTINETSKAYA, SENIOR NEWS EDITOR

“Growing up in Southern California, birthday trips to Disneyland were moments I’ll forever cherish. As a kid, I wouldn’t dare tackle the Happiest Place on Earth without a map, a pair of fuzzy Mickey ears, and my trusty autograph book in tow. Today, no visit is planned without a meticulous dive into Lisa Beesley’s @Happiest VeganOnEarth Instagram page. From complete food guides

for both Disneyland and California Adventure to snapshots of the latest seasonal Dole Whip flavors, Beesley is my ultimate vegan Disney guide.”

—JOCELYN MARTINEZ, ASSOCIATE EDITOR

“Lately, I’ve been tuning into the beautiful Netflix docuseries Our Great National Parks, narrated by former president Barack Obama. From Kenya’s incredible Tsavo National Park teeming with elephants, hippos, and rhinos, to the cute otter sanctuary that is California’s Monterey Bay National Marine Sanctuary (where I spent many childhood hours exploring), this expedition into some of the world’s most biodiverse hotspots is filled with reminders of what is at stake in conservation efforts for future generations.”

—SARAH MCLAUGHLIN, NEW PRODUCTS EDITOR

VEGNEWS.COM

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veg PICKS Searching for today’s hottest vegan products?

Look no further.

VegNews tasted and tested dozens of them, and here are the ones you don’t want to miss. illustrations by RUBY ROTH

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Candy-Coated Chocolate Nuts

Wondermilk Ice Cream Cones

There are two kinds of people. Those who hike all summer, and those who lounge poolside. Luckily, GOODSAM’S candy-coated dark chocolate nuts are for everyone. Toss the keto-friendly, no-sugar-added almonds into a homemade trail mix for sweet, sustaining energy on your next excursion. Or blend the chocolaty cashews into a boozy milkshake for that upcoming summer soirée. However you enjoy, you’re sure to be nuts about them, too.

Soy, coconut, almond, cashew, and oat—veteran vegan ice cream brand SO DELICIOUS has done it all, but its newest creation may be the best yet.

Crispy sugar cones are loaded with its ingenious, ultra-dairy-like Wondermilk ice cream (made from a blend of pea protein, cocoa butter, and wheat flour) along with fudgy swirls, crunchy peanuts, and of course, a dense chocolate nugget at the bottom. No wonder we can’t get enough.

Vegan Cookie Dough Cups

Canned Vegan Milk Teas

How do you make raw vegan cookie dough studded with semisweet chocolate chunks even more irresistible? Fill it with sumptuous, gooey cores of vegan fudge and salted caramel. And even though each of these über-indulgent cookie dough cups from veteran vegan dessert company EATPASTRY are individually portioned, we won’t tell if you go back for seconds (or let’s be honest: thirds).

If you’re anything like us, that ASMR hiss of popping open a can of nitroinfused anything is as satisfying as the drink itself. And TWRL MILK TEA’S ultra-creamy, first-of-their-kind milk teas are no exception. Supersustainable pea milk is blended with bold black, fragrant jasmine, or toasty Hojicha roasted green tea, and subtly sweetened with a hint of agave nectar for a better-for-you (and the planet) milk tea experience.

VegNews A

pproved

Chicken & Cheese Taquito Bites

Dessert-Inspired Creamers

Vegan Spinach Pesto Chicken Burger

Long summer nights mean dinner party gatherings, backyard barbecues, and guests galore. But at least when it comes to the appetizers, you won’t be sweating the prep with these pop-in-the-oven mini taquitos from MORNINGSTAR FARMS. Stuffed with Southwestern-style vegan chicken, dairy-free mozzarella and cheddar cheeses, and green chilies, the only thing missing is guac and salsa to get any party started.

Dessert for breakfast, anyone?

While we crave cold brew all year round, there’s something extra delicious about a tall, ice-cold cup of joe this time of year. And once we swirl in CALIFIA FARMS’ oatand almond-based creamers in lightly spiced cinnamon roll and cookie butter flavors, one sip is all it takes to satisfy both our caffeine cravings and our taste buds.

Beefy burgers, black bean burgers, even fish burgers—these days, there’s no shortage of hot-offthe-grill handhelds to enjoy. But DR. PRAEGER’S is adding one more to the mix—veg-filled chicken burgers!

Each patty’s meaty bite comes from ever-versatile pea protein, while whole ingredients like basil, spinach, collard greens, and garlic up the flavor factor. So go ahead, toast some buns and eat your veggies!

Plant Cream Heavy Whipping Cream

Jalapeño Cheddar Mac and Cheese

Crunchy Vegan Hot Fries

Our favorite summer treat? A bowl of juicy, sun-kissed berries dolloped with sweet, airy whipped cream. And that’s exactly what we have on rotation all season long thanks to Plant Cream, the brand-new invention from old-school dairy brand COUNTRY CROCK. Made from the company’s proprietary lentilbased Plant Milk, this vegan heavy whipping cream is perfect for whipped cream, but is a dream in everything from cocktails to pasta sauces, too.

It’s about time boxed mac and cheese is spiced up a little, no?

DAIYA FOODS thinks so, which is why the newest rendition of its fanfavorite Deluxe Mac & Cheeze sees real jalapeños added to its velvety, pourable vegan cheese sauce.

Mix into the gluten-free brown rice noodles and enjoy straight up, or load it up with vegan ground beef, chopped tomatoes, crushed tortilla chips, and even more jalapeños.

Vegan Doritos? Done. Flamin’ Hot Cheetos? Check. Flamin’ Hot Fries?

Finally! Plant-based snack brand SPUDSY is putting a dairy-free, sweet potato spin on Chester Cheetah’s spicy French fry-inspired chip using upcycled spuds. And in response, we’re pushing them to the limit, from straight-from-thebag snacking to fun sushi hand roll inclusions. Low-waste, no dairy, and big-time flavor? We’re obsessed.

VEGNEWS.COM

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In Portland, The Plate is Your Passport

by M A R G OT B I G G

Sweet on Sweden A vegan oasis in the suburban community of Beaverton, Swedish American-owned Carina’s Bakery offers Scandinavian sweets such as drømmekage (Danish “dream cake”), savory smörgås (open-faced sandwiches), and the best-selling Scandinavian

Carina’s Bakery

Epif

almond cakes. Owner Carina Comer—who is legally blind—is committed to providing employment opportunities for people with diverse abilities. “When an MBA wasn’t enough to convince managers to look past my blind mobility cane and the perceived risk of having a blind person in their fast-paced kitchens, I decided it was time to pivot and see my dreams of opening a bakery come true,” Comer says. And that she did. These days Comer spends her time delighting sweet-toothed Portlanders with everything from chocolate-hazelnut chokladnötkakor to semlor, a fluffy, cardamom-infused bun stuffed with marzipan and whipped coconut cream that comes with a great backstory. The buns “used to be a staple for Lent, when Swedes tried to comply with the religious edict to cut down and eat simply by just hiding their cream inside mundane looking bread,” Comer says.

Pisco en PDX

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Constructed around the massive limb of a catalpa tree in Portland’s hip and artsy Kerns neighborhood, Epif serves up plantbased small plates (think empanadas and stuffed peppers) along with a fantastic selection of cocktails made from pisco— Peru and Chile’s beloved spin on brandy—

THE ANDES and housemade vegan honey. While you’ll find plenty of Andean favorites on the menu, co-owner Nicolle Dirks stresses that while Epif draws its inspiration from the culinary traditions of Chile and Peru, it’s not a conventional South American spot.

“That gives us a fair amount of freedom to create dishes that maintain the essence of traditional flavors and textures, but use different ingredients to make them vegan.”

This flexible approach has resulted in all sorts of original delights, from fried empanadas stuffed with vegan mozzarella to huancaína potatoes that swap out traditional queso fresco sauce in favor of a silky, cheesy cream.

Epif: Stephanie Yao Long / The Oregonian

When visiting a top-rated food city such as Portland, OR, diners get the unique ability to sample and savor cuisines from all corners of the world.

And with plant-based entrepreneurs specializing in far-flung flavors from Sweden to South America to Sri Lanka, there’s no chance your palate will be bored in this Pacific Northwest vegan haven.

Mama Đút

VIETNAM Vietnamese video star One of the newest additions to the Portland vegan restaurant scene, Mama Đút, smack-dab in the middle of Buckman neighborhood, focuses on plant-based Vietnamese fare, from bánh mì to bao to occasional specials like bò tái chanh chay (lime-cured vegan beef carpaccio). It all started by happenstance, when Thuy Pham, a Vietnamese American stylist who had to pause working due to pandemicrelated shutdowns, started livestreaming cooking videos to Instagram. One particular video of her and her child trying out a vegan pork belly recipe resulted in countless requests from viewers who wanted to taste the concoction themselves. “Within a week, I had so many orders to fulfill that I had to move into a commissary kitchen and start production on a larger scale,” she says. High demand for her flavors led to a series of pop-ups, and by November 2020, Pham opened her first brick-and-mortar.

She hasn’t looked back since.

From Sri Lanka, with flavor Just a 10-minute walk away from Mama Đút, another pandemic-era pop-up turned brick-and-mortar is serving up Sri Lankan favorites such as string hoppers (rice noodle patties) and parippu vade (lentil fritters). Not only that, but Mirisata is also entirely worker-owned—the restaurant’s

SRI LANKA

Mirisata

part-time, non-owner employees even formed a union earlier this year. “My dad is from Sri Lanka, so I grew up with this food,” says co-founding worker-owner Alex Felsinger. “We now have several other worker-owners who are Sri Lankan and bring their own family recipes to the restaurant.” While the Southeast Portland restaurant does plenty of renditions of Sri Lanka’s non-veg mainstays, such as kottu roti, which traditionally uses eggs, Felsinger points out that much of Sri Lankan fare is vegan-friendly to begin with. After all, jackfruit is Sri Lanka’s national fruit.

Japanese comfort Sushi and ramen spots are easy to find across the US—tracking down homestyle Japanese cuisine? Not so much. Enter Obon Shokudo, a cozy spot in Portland’s industrious Central Eastside where you’ll find warming noodle soups, curry plates, and even a panko-crusted take on Oregon’s own invention, the humble tater tot. “I grew up in the mountain village atmosphere of old Japan,” says co-owner Humiko Hozumi, who started Obon with her husband as a farmers’ market operation before expanding into a brick and mortar. “My family had a small farm. We grew shiitakes in the rear of our house, under centuries-old cedars. I’ve always wanted to do Japanese shojin cuisine,” she says, referring to the traditional vegetarian style of cooking that’s rooted

in Zen Buddhism. Fast-forward to today, and Hozumi is transforming those same mushrooms into subtle shiitake dashi for the house curry udon and into grilled stars of open-faced sandwiches finished with smoky tofu misozuke, kale vinaigrette, and shichimi togarashi.

MARGOT BIGG is a Portland-based travel writer who loves discovering global vegan flavors right in her hometown.

Obon Shokudo

JAPAN VEGNEWS.COM

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Get the Scoop Hollywood’s hottest vegan ice cream parlor is run on friendship, commitment to quality, and really good matcha.

WHAT HAPPENS WHEN

two women meet while working at a plant-based restaurant, become best friends, and connect over a shared background and a love of food? Luckily for vegan ice cream lovers, they go into business! Becoming fast friends after being connected through mutual co-workers in the industry, CPA-turnedrestaurant manager Alice Cherng and Le Cordon Bleu graduate Belinda Wei came up with the idea for a boutique vegan ice cream shop that would satisfy sweet tooths and let unique, artisanal flavors shine. After more than 60 home-kitchen tests to create the perfect ice cream base and two straight months of after-work all-nighters cleaning and transforming a dingy retaurant space, they finally opened a storefront smack-dab in the middle of Hollywood. And it became an instant success. Today, DEAR BELLA CREAMERY tantalizes with ultra-creamy scoops, soft serve, cookie sandwiches, ice cream cakes, floats, sundaes, and more. But what really sets this gem of an ice cream parlor apart is the tempting cultural flavors. From Black Sesame, Sweet Rice Hojicha, and Taiwanese Pineapple Cake to Horchata Latte with Churro Chunks and Mango Chamoy, each scoop is nostalgic, quintessentially California, and full of fun.

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✽ Forget chocolate and vanilla. Softserve flavors at LA’s Dear Bella Creamery run the gamut from verdant matcha to Hong Kong milk tea.

Calling Lovers of all things cheesy Scan Here for Cheesy Goodness

MELTY. CHEESY. DAIRY FREE. Make every night pizza night with our NEW Dairy-Free Finely Shredded Mozzarella. Rich and creamy with an amazing gooey melt, our delicious shredded mozzarella makes eating dairy free easier than ever.

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