The Easy Vegan makes magic out of whole, plant-based ingredients without associating itself with any health trends. Rather, its unpretentious street food is fun, flavorful and constantly rotating based on the whims of co-owners Alexi Mandolini and Taylor Herbert. Last year, their culinary creativity and business savvy earned them $50,000 when they won The Great Food Truck Race on the Food Network. The duo has teased opening a brick-and-mortar space, but for now, you can get pierogi, elote-inspired loaded potatoes, kimchi melts and more by pre-ordering and picking up from its South Broadway kitchen and at farmers' markets.

Originally posted here:

Best Vegan Pop-Up 2024 | The Easy Vegan | Best of Denver | Best Restaurants, Bars, Clubs, Music and Stores in ... - Westword

The notion that celebrities are just like us regular folks is often hard to justify. However, one thing we all have in common is our love of delicious food, and some celebrities, just like us, have developed a love affair with food. In fact, many celebrity foodies have put their famous names behind restaurants nationwide.

To find out which celeb-backed restaurants consumers love the most, tech platform Q.R. Code Generator meticulously analyzed Google reviews and found the 10 best.

Jump to the List

These star-studded ventures offer a unique dining experience that combines the glamor of the entertainment industry with the artistry of food, a spokesperson from Q.R. Code Generator said in a statement.From renowned actors to musicians and TV personalities, celebrities have ventured into the restaurant business to showcase their passion for food and hospitality.

The methodology behind this report hinges on assessing the average total percentage of excellent reviews on Google, focusing on establishments with more than 10 reviews to ensure a reliable dataset reflective of quality and diner satisfaction.

Whether its a fine-dining establishment, a trendy bistro, or a casual eatery, celebrity restaurants offer a chance to experience the culinary world through their love for food, they said.

Read on for the top 10 celebrity-owned restaurants across the country and the vegan options they offer.

JBJ Soul Kitchen/Instagram

A community restaurant with locations in New Jersey (Red Bank and Toms River) and a unique pay-it-forward model, offering American regional cuisine that emphasizes local and seasonal ingredients. Guests with dietary restrictions can be accommodated upon request.

Vegan highlight: While the menu at all locations of Bon Jovis restaurant changes frequently, the Toms River outpost is currently serving vegan zucchini boats stuffed with quinoa, roasted peppers, and almonds, and comes topped with crispy chickpeas. find it here

Hollywood Walk of Fame

Known for its laid-back vibe and Southern comfort food, this eatery is co-owned by The Walking Deads executive producer Greg Nicotero and actor Norman Reedus. The duo operates four locations of Nic & Normans in Senoia, GA; Chattanooga, TN; and Lexington and Louisville, KY.

Vegan highlight: The menu here is heavy on beef, dairy, and seafood. However, a plant-based Impossible Patty is not only on the menu but is featured in a burger build called Normans Pick which is topped with a fried egg (that can be omitted) alongside beets, avocado, spinach, and soy ginger sauce. The burger can also be ordered on a lettuce wrap for some extra plants on your plate. find it here

Erik Kabik

This iconic restaurant is part of a group founded by Robert De Niro, chef Nobuyuki Nobu Matsuhisa, and producer Meir Teper.A global icon of modern Japanese cuisine, Nobus Virgin Hotel location ranks third on this list and offers an array of dishes that incorporate traditional techniques with a contemporary twist.

Vegan highlight: Nobu offers a selection of vegetable dishes, including vegetable maki and hand rolls, Brussels sprouts, spicy miso eggplant, roasted baby corn, roasted cauliflower with jalapeo, veggie tacos, and kelp salad. The menu also features a seven-piece shojin option to highlight the meat-and-fish-free Buddhist cooking style. find it here

Lindsay Eberly

Co-owned by celebrity couple Giuliana and Bill Rancic, this classic steakhouse in Chicago serves exactly what you would expect: meat and more meat, plus seafood towers. But despite this focus, a spokesperson for RPM Steak tells VegNews that the eatery is thoughtful of its vegan guests and offers exciting dishes upon request.

Vegan highlight:Currently, RPMs off-menu plant-based options include Vegan Risotto With Roasted Mushrooms and Spinach; Tomato Tartare With Avocado Crema and Housemade Chips; and a seasonal Spring Pea and Ramp Bruschetta. find it here

Tagine/Instagram

This intimate dining spot in Beverly Hillsowned by chef Ben Benameur and actor Ryan Goslingoffers a taste of Morocco with tasting menus and la carte dishes that highlight the rich flavors and spices of this North African cuisine.

Vegan highlight: Tagine offers a variety of vegetable mezze dishes, including hummus served with Berber bread, roasted eggplant zaalouk, and tomato cucumber tartar.And if thats not Kenough, Tagine also offers vegan Berber couscous and a signature vegetarian tagine with preserved lemon, sweet peas, carrots, and potatoes. find it here

Crossroads Kitchen

Blink-182 drummer (and longtime vegan) Travis Barker helped open Crossroads Kitchen with celebrity chef Tal Ronnen. The original Melrose location in West Hollywood continues to be a celebrity hotspot that serves an upscale, Cali-Mediterranean menu that focuses on housemade pasta.

Vegan highlight: The entire restaurant is vegan and classic menu items include kelp caviar-topped artichoke oysters, a kale Caesar salad, perfect carbonara pasta, and a piccata entre made with a choice of Impossible chicken, pumpkin seed tofu, or lentil tempeh. Opt for either a five- or seven-course tasting menu to get the full experience. Find it here

Dan DErrico / Montclair Film

This New York City deli boasts a comfortable vibe, offering sandwiches, soups, and salads that focus on simple ingredients. Actor Nicholas Braun from Succession invested in the newest iteration of this 100-year-old business.

Vegan highlight: Amid all the pastrami-loaded sandwiches, egg salads, and turkey clubs, the small print of the long menu points out that you can swap a veggie patty into all of the burgers to make a meat-free meal but youll have to navigate around all the dairy. VegNews has reached out to S&P to inquire if its veggie patty is vegan. find it here

Ole Red

Inspired by country star Blake Sheltons Southern roots, Ole Red is a multi-unit chain that features food, live music, and drinks. Locations include Las Vegas, NV; Orlando, FL; Tishomingo, OK; and Gatlinburg and Nashville, TN (with an outpost at the Nashville International Airport).

Vegan highlight: The good news about Ole Red is the vegan options are clearly labeled. The bad news is that they are limited to vinegar slaw. However, Beyond Meat can be subbed into many items, including burgers and taco salads, greatly opening up the plant-based choices. find it here

Rustic/Facebook

Francis Ford Coppola is as much celebrated for directing and producing great films such as The Godfather as he is for his work in the wine industry. Rustic is an eatery that sits on the Francis Ford Coppola Winery property in Geyserville, CA, and serves Italian-inspired fare that changes seasonally.

Vegan highlight: While guests have been accommodated with plant-based fare in the past, Rustics current winter menu is low on vegan options. However, its sister eatery, Pool Caf is a bit better at serving veggie crudit with hummus, fresh fruit, and meatless options such as the Pool Caf Impossible Burger (which comes with dairy components) and Vegetarian Piadina.The wines at Francis Ford Coppola Winery are also typically not vegan as they use animal-derived fining agents such as gelatin, albumin, and casein. find it here

The Polo Bar

Owned by Ralph Lauren, this New York City bar offers classic American cuisine that highlights the fashion moguls favorite dishes such as crab cakes, corned beef, and steak.

Vegan highlight: Despite its heavy focus on animal products, the menu here has specifically labeled vegetarian options. The Chopped Vegetable Salad and the Roasted Cauliflower are vegan as-is. find it here

Anna Starostinetskaya is the Senior News Editor at VegNews and is always keeping an eye on all things vegan in her home city of San Francisco, CA and everywhere else.

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From Jon Bon Jovi's Zucchini Boats to Ryan Gosling's Tagine: The Best Vegan Dishes at Celebrity-Owned Restaurants - VegNews

The first annual Athens Vegan Chef Challenge kicked off on Monday, April 1. For the entire month, participating restaurants around town will be testing out flavorful and creative plant-based menu items.

The month-long event is hosted by Vegan Outreach, an international, nonprofit organization whose goal is to reduce animal suffering by educating people on the benefits of a vegan lifestyle and by making vegan options more accessible.

The current list of nine businesses participating are Rashes Cuisine; Hi-Lo Lounge; Akademia Brewing Company; Big City Bread Cafe; Oh My, Delicious; The National; Paloma Park; Jinya Ramen Bar; and Little City Diner.

Athenians are encouraged to participate by sampling the various vegan dishes from the competing restaurants and voting on which dishes they like best on the Athens Vegan Chef Challenge website.

Voting closes on April 30, and updates will be available on the website. Winning dishes will be announced in May.

This challenge is inspired by Earth Month and aims to encourage Athenians to try vegan for the environment, as animal agriculture is one of the largest contributors to human-caused environmental issues, according to the press release.

Read more from the original source:

First annual 'Athens Vegan Chef Challenge' brings plant-based dishes this April - Red and Black

If it werent for potatoes, wed be hungrier people. While delicious in any form, fries hold a special place in our hearts; theyre carb-y, salty, deep-fried, and have saved us from having to settle for salads at many fast-food restaurants. But, sadly, not all fries are vegan. Were here to tell you which ones are.

Jump to the chains

All fries should be vegan, right? After all, theyre just fried, salted potatoes. While many fries are free from animal ingredients, sometimes they contain dairy or may be fried in lard.

Jay Gajjar

In most cases, the fries you order from a fast-food restaurant are cooked in the same oil thats used to fry meat and other animal products. Some vegans avoid ordering food that may be cross-contaminated, but others are okay with this as long as the fries themselves dont contain meat or dairy ingredients. Its a choice thats ultimately up to the individual.

While most fries are vegan, there are a few that actually contain animal ingredients:

McDonalds: These fries are cooked in oil with natural beef flavoring, which doesnt contain any actual meat, but it does contain dairy.

Checkers: Their fries are coated in milk powder and fried in animal lard, so theyre unambiguously not vegan.

Popeyes: Just like the majority of Popeyes menu, the fries are not vegan. In this case, theyre fried in beef tallow.

This isnt a definitive list of which fries contain animal products. Ask your server about the ingredients if youre visiting a smaller chain or a local fast-food establishment.

We dug through the top fast-food chains in the US to uncover which ones have vegan fries. In no particular order, here are 13 fast-food fries that are free from animal-derived ingredients.

Burger King

Unlike its competitor McDonalds, Burger King has vegan fries.

Served piping hot and salted, you wont have to eat them alone since the Impossible Whopper has been on Burger Kings menu since the summer of 2019.

Apart from a burger and fries, youll find a few other vegan options at Burger King that will ensure you dont have to endure hunger pangs.

KFC

It may be known for fried chicken, but KFC gets credit for putting vegan fries on the menu.

The Secret Recipe Fries are seasoned with a secret blend of herbs and spices, according to the website. But what that really means is that theyre tossed with onion, carrot, tomato powder, and a little bit of MSG. Beyond fries, the chains vegan options are rather sparse. Unless youre in a pinch, go elsewhere for sustenance; but if youre looking for a quick bite in between meals, check out our vegan guide to KFC for the low down on vegan-friendly options.

In the meantime, well also be waiting for Beyond Fried Chicken to return in some way, shape, or form.

Wendys

We may not know if Wendys black bean burger will ever make its debut, but we do know one thing: the fries are vegan.

Wendys fries differ from other fast-food fries in that they leave the skin on. Were about it.

There are a few other plant-based options on Wendys menu that can help you round out your meal. If you need more to your meal, you could get a baked potato and have a starch-filled meal of both fried and baked spuds. And there may not be a veggie burger, but the Premium Bun is vegan.

Taco Bell

Yes, Taco Bell has fries! The Nacho Fries are known to come and go, so give them a try the next time you spot them on the menu. Traditionally, vegans have had to omit the dairy cheese to make this menu item plant-based, but in October 2023, the chain launched Vegan Nacho Friescomplete with dairy-free quesonationwide. For even more oomph, gussy up your fries with pico de gallo and guacamole.

At the time of writing, Taco Bell has since removed the Vegan Nacho Fries and dairy Nacho Fries from its menu, but be sure to keep an eye out for their return. The chain has yet to confirm if the dairy-free queso will make a comeback, but were keeping our fingers crossed. In the meantime, learn how to order vegan at Taco Bell with our trusty guide.

Five Guys

At Five Guys, there are two types of vegan fries to choose from. Theres the regular option, which is deep-fried in peanut oil before being salted. Then, there are the Cajun-style fries which are also fried in oil and then seasoned with onion powder, garlic powder, salt, paprika, oregano, white pepper, and red pepper powder. As for other vegan options, Five Guys is one of those fast-food chains where youll have to make do with just fries.

In-N-Out Burger

Although its only located in California, Arizona, Nevada, Utah, Oregon, Colorado, Idaho and Texas, In-N-Out Burger has earned a name for itself in the fast-food world. If you ever find yourself near one, unfortunately, you wont be able to get a burger, but the fries are vegan since theyre only fried in sunflower oil.

Arbys

This meat-centric establishment has a surprising number of vegan options, including fries! Both the crinkle-cut fries and the curly friesa rare white whale on fast-food menusare free from animal-based ingredients. Plus, depending on your location, you might find a third, regional option: the thick-cut homestyle fries.

@dallaspartyof2/Instagram

The regular fries at Sonic are vegan and primed for dipping into ketchup. But if youre seeking potatoes in another form, then youll be glad to know that the tater tots are also made with just plant-based ingredients.

Dairy Queen

No animal fat hereDairy Queens fries and hash browns are both vegan. You wont find many other animal-free options here, but surprisingly, Dairy Queen has a non-dairy version of its Dilly Bar, so you can indulge in a salty-and-sweet combination of French fries and ice cream.

Jack in the Box

Get ready, because Jack in the Box has a whopping three fries to choose from. The French fries, seasoned curly fries, and the potato wedges dont contain beef tallow or any other kind of animal-based ingredients, for that matter. Plus, the hash browns are vegan, too.

Whataburger

Fries are one of the few things on the Whataburger menu that are actually vegan. You can pair your spuds with a cheese-less garden salad and some apple slices, but not much else.

Hardees

Carls Jr. and Hardees both share incredibly similar menusboth chains happened to be owned by the same parent company, which has chosen to market them in practically the same way. Both have natural-cut fries but while Carls Jr. has waffle fries, Hardees has curly fries. All of them are vegan, but unfortunately, only Carls Jr. sells the Beyond Burger to help round out your meal.

Its not always fun eating just fries, but we appreciate how fries have been there to satiate our hunger in desperate times.

Shake Shack

In 2023, Shake Shacks menu additions made the fast-casual chain slightly more vegan friendly. The company unveiled two dairy-free dessert options (a rarity among mainstream chains): a non-dairy chocolate shake and non-dairy chocolate custard, both made in collaboration with NotCo, a Chilean food-tech company. For a sweet-and-salty combo, opt for the plain crinkle cut frieswhich are vegan as isand a non-dairy shake. If youre looking for a little more sustenance, with a few modifications, Shake Shacks vegetarian burgers can be ordered vegan. For more on how to order vegan, check our guide to Shake Shack here.

Kat Smith is a Queens, NY-based freelance writer and editor who loves cooking and discovering local vegan hidden gems.

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13 Fast-Food Chains With Vegan French Fries: Quick, Cheap, and Plant-Based - VegNews

Rocco's New Orleans Style Po-Boys and Cafe

Rocco's New Orleans Style Po-boys and Cafe's Capone Cheeseburger, shown here with sides of fries and fried pickles.

3358 Drusilla Lane

Robin Miller, features writer

Rocco's New Orleans Style Po-boys and Cafe cuts its half-pound Capone's Cheeseburger in two pieces for a reason: You can make two meals out of it.

If you can eat the entire burger in one sitting, that's great. But half of this rich-tasting burger is likely to more than fill you up.

Now, if you're not a fan of cheeseburgers, you can always order the Luca Brasi Hamburger, which also comes with a half-pound patty. Both burgers are topped with lettuce and tomatoes and served on toasted sesame buns.

And if you're curious about the Italian mobster-themed names, they're a humorous nod to owner Rocco Moreau's Italian heritage.

The Luca Brasi Burger, referencing the feared henchman in "The Godfather," is priced at $8. The Capone Cheeseburger, named for the infamous Chicago mobster, is $8.75. While you're placing your order, why not add a side of fries or Rocco's scrumptious fried dill pickles? Or maybe both?

Still, any Rocco's burger, alone, is enough to sate your taste buds.

4158 Government St., Baton Rouge

Jack Barlow, features writer

A vibrant presence on Government Street since 2016, Curbside Burgers is one of the hippest spots in town to grab a burger. While its recent renovation has given it a face-lift, and it's a great spot to catch live music, the main attraction remains its burgers.

I went for the $10.99 John Denver, partly for the presence of Hatch chiles and partly, I'm not ashamed to say, for its name. Picking things on a novelty basis is always a risky proposition, but in this case, it came off reasonably sized, the John Denver's patties were juicy, the chiles flavorful, the buns soft. The bacon was a nice touch, adding a bit of textural firmness to something that was otherwise pretty messy which, when it comes to a burger like that, is always a good sign.

The Chimes' steak burger comes with grilled mushrooms and onions. The burger with its ground ribeye patty and spicy garlic mayo comes with a plate full of fries.

Baton Rouge locations at 3357 Highland Road, 10870 Coursey Blvd.

Jan Risher, features editor

Several months have passed since I ate a whole burger in one setting. That changed Friday when I went to The Chimes.

I heard from a trusted source that the burgers there are top-notch I was not misled. The Chimes has options with their burgers. I chose the steak burger which is a patty of ground rib-eye, grilled mushrooms/onions, spicy garlic mayo, cheddar cheese and Swiss cheese. I asked them to hold the cheddar because I prefer white cheese with mushrooms on a burger a solid decision that I stand behind. The meat was tasty and cooked to perfection.

The pre-tax cost of the burger and a full plate of fries is $14.

The truth is that I've eaten a lot of burgers lately. This one was impressive. My husband and I watched a basketball game while we ate. The waiter was fun, engaging and cheering with us. I've been to The Chimes several times before, but sitting there, eating a burger beside my husband, watching a fun basketball game and cheering with the staff, made me understand better than before why the place is such an institution. 10 out of 10 recommend.

The Veganish Vibe burger comes with some of the best fries around and the burger itself is as tasty and satisfying as a burger ought to be.

4608 Bennington Ave, Suite A, Baton Rouge

Jan Risher, features editor

I ordered the Vibe Burger to go on my first visit to Veganish Vibes, a tucked away spot on Bennington Avenue, not far from Interstate 10 and College Drive. The burger came in a box with some of the best fries I've had in a long, long time. They were crinkly fries and cooked just the way I like them crispy. I wasn't sure what to expect with the 100%-plant-based burger, but it was beautiful and as tasty as it could be. Overall, the burger was satisfying in the way I expect it to be.

Nothing about this burger's vegan-ness took anything away from flavor. It was a messy burger in the best way a good burger should be messy. Had I not known it was vegan, I'm not sure I would have connected the dots.

10933 Cloverland Ave., Baton Rouge

Lauren Cheramie, features writer

You know how they say, "Phone eats first?" That almost happened here.

As pictured, the bacon burger from Riverside Patty is big enough to have leftovers. Dressed with pickles, onions, tomatoes, mayo and mustard, both the patty and the bun were crispy and crunchy on the outside and soft and juicy on the inside. Though, a "dressed" burger was optional. The ambience of Riverside Patty is a quintessential hole-in-the-wall, with leather booths and counter service.

Inside the restaurant, all the customers seem to be in on the old-school reliability of the almost-secret spot on Cloverland Avenue.

Luckily enough, they invite new people to the club.

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Five more Baton Rouge burgers we recommend trying including a vegan burger not to be missed - The Advocate

This week, two behemoths in the world of plant-based meats THIS of the UK and Planted of Switzerland this week both launch vegan chicken formats in the form of Asian rotisserie-style meat products. According to Global Market Insights, the market for plant-based chicken is projected to grow with a CAGR of 16% to 2032.

THIS, the UKs fastest-growing food brand (Alantra, Fast 50, 2022), this week reveals its latest NPD, THIS Isnt Chicken Shawarma. Based on its THIS Isnt Chicken Pieces recipe, THIS has leveraged its chicken-iest tasting vegan chicken pieces for the shawarma pieces, created with soy and fava bean protein, with a blend of spices including smoked paprika, cumin, coriander seed, cassia, ginger, mint and cayenne pepper.

THIS claims that THIS Isnt Chicken Shawarma pieces offer unique hyper-realistic shapes and a fibrous texture achieved through the companys extrusion technology. Mark Cuddigan, recently appointed CEO of THIS since original founders Andy Shovel and Pete Sharman stepped down in January, commented: I love this product Shawarmach! Sorry, I couldnt resist. Seriously though, I really do, and we believe THIS Isnt Chicken Shawarma will be a customer favourite.

Available in ASDA, Waitrose, and Co-op from May, THIS Isnt Chicken Shawarma (170g) retails at 3.30. THIS Isnt Chicken Shawarma is also on sale in the Netherlands in Albert Heijn, the largest supermarket chain in the country.

Meanwhile, Planted Europes leading foodtech scale-up is launching Chicken Tikka Skewers exclusively into selected Tesco stores across the UK, described as being coated in a mouth-watering marinade, infused with hints of cinnamon, coriander, cumin, and curry leaf. Planteds Skewers produce 77% less CO2e and require 85% less water than their poultry counterparts, says the company.

Planted combines proprietary structuring and fermentation technologies to produce meat from plant proteins, produced in a glass-house production facility in Kemptthal (Zurich) Switzerland the first transparent meat production open to the public.

In an Op-Ed for vegconomist at the end of 2023, Rob Reames, VP of Commercial at Planted discussed how plant-based brands can best navigate the UK market, and tipped a hat to industry peer THIS, noting, Brands aiming to leave a lasting mark in the UKs plant-based category need to envision a long-term game plan. The emphasis should be on building a sustainable brand that resonates with evolving consumer needs. A pertinent example is THISs strategic launch of its Roast Chicken for the festive season. The brands ability to identify and capitalise on new opportunities underscores the importance of adaptability and foresight.

The narrative surrounding the UKs plant-based industry is multifaceted. While some reports suggest a growing list of challenges, many success stories underscore the sectors vitality and potential. In this vibrant and dynamic market, brands equipped with a clear vision, unwavering commitment to quality, and a pulse on consumer preferences will pave the way for a future where plant-based is more than just an optionits the preferred choice.

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THIS and Planted Launch Plant-Based Chicken NPDs in UK as Vegan Chicken Market Soars - vegconomist - the vegan business magazine

Vegan influencer Chef Dave makes a big impact on social media with his creative, flavour-packed plant-based recipes

Four years ago, a video on animal cruelty at farms popped up on Chef Daves social media feed on his phone. It was a video of newly hatched male chicks being dispatched in a grinding machine, as it was not profitable to keep them alive due to low market prices at the time.

Dave, whose full name is Kalidevan Murugaya, decided to stop eating eggs immediately.

I asked myself: How many eggs am I eating in a day? Why I am a part of this, which I dont agree with? I eat eggs and I pay the industry to do this.

Two weeks later, another video popped up. This time, it was a video on the atrocities in the dairy industry, in which cows are caged in a crowded space while female cows are artificially inseminated.

When the female cow delivers, its newborn calves are separated and fed a blended solution while the nutritious milk from its mother is extracted for human consumption. Newborn female calves are kept alive and when they come of age, the same artificial insemination process is repeated. Male calves are sent to the slaughterhouse for veal and their skin is processed into leather.

This changed Daves mind completely. He recalled an advertisement for fresh milk, in which cows were living free and running around on green pastures at beautiful farms in foreign countries. But the reality was shockingly far from it.

xposed to speciesism

As Dave have always stood up for social justice, he found his calling in the animal rights movement.

Animal rights just (connects) with me. If this were to happen to cats and dogs, we would definitely fight for them. If a cat is bullied or treated badly, the public would be outraged. So, why are we not fighting for chickens, goats, cows, ducks or pigs? he said, adding that the world has accustomed itself to accepting some animals as pets and others as food.

This was when he decided to learn about speciesism prejudice or discrimination against animals based on species.

Why are we paying money every single day for the industry to do all these cruel things to farm animals?

The thought led to his awakening, and the journey towards embracing life as a vegan.

Switching to veganism

I decided I wanted to be a vegan, but I was afraid to share my thoughts with anyone. At times, I even doubted myself, wondering what would happen if I started craving for meat. So, I learned to challenge myself. For a week, I ate vegan food. Then, I began to turn all my favourite foods to vegan (versions), replacing chicken in curries and experimenting with alternatives.

Slowly, I started learning to eat well. I was surviving and this triggered my passion for vegan cooking even more. Now, I feel like I cook with a purpose and (hopefully) each of my recipes will save many (animals) from being killed.

The more people are inspired by my cooking and start cooking like me, the more it would help to free animals (from a brutal and premature death). This is my motivation, the symphony of a social justice movement, passion and fire in my heart and my love for cooking, fused together, said Dave.

Steep learning curve

One day, a friend suggested he post videos of his lifestyle on YouTube, but he had no clue on how to start. After undergoing a steep learning curve, Dave started to post videos in 2020. And the rest is history. Much to his surprise, the easy and simple recipes posted on his social media channels gained followers from all over the world.

Dave became immensely popular, receiving praise from all corners of the globe for his clever alternative ingredients, creative recipes, tips and presenting vegan versions of favorite Malaysian dishes without compromising taste.

For example, his vegan Nasi Kerabu is a big hit among locals, with some saying it tastes better than the original meat version.

All his recipes use local ingredients that are easily sourced and affordable for people from all walks of life.

My content revolves around vegan food, vegan travel and a vegan lifestyle. In terms of vegan food, I share recipes and give alternatives. For example, an alternative to cows milk is almond, cashew or walnut milk.

I will (provide information) on where to get ingredients and what you can get as alternatives or what alternative items to use in the cooking, such as vegetarian belacan.

Dave shares tips on how a vegan could travel and find food options easily, debunking the myth that vegans cannot get meals while travelling. He also speaks passionately about the vegan lifestyle, which is about activities, clothing, personal care products and cosmetics that are not derived from animals or involve the suffering of other species.

Advocating veganism

According to Dave, veganism is not associated with any religion, and the core ideology of veganism is avoiding the exploitation of animals.

We are basically brainwashed and made to believe that at every meal, we must have protein, at least one piece of chicken, or fish. But we can have tofu, dhall or chickpeas, which are all available in Malaysia, that are cheap and nutritious. The alternative source for animal protein are soy, legumes, lentils, nuts, seeds and tempeh.

Vegans abstain from meat, dairy, honey and any animal-based products such as cheese and butter and also avoid using leather products such as shoes, bags, belts and leather furniture and car seats.

My aim is not to convince people to become vegan, but to inspire those who are ready to (adopt this lifestyle), and show them it is possible.

I am not telling others what diet they should follow. That decision should come from inside each of them, on their own. They should discover the reason or have a turning point in life to become a vegan.

Daves social media channels serve as a guide and he provides information not just to vegans but vegetarians and those with health issues.

I dont want them to lose the flavour of Malaysia and I want them to continue enjoying Malaysian food.

A new challenge

Starting on social media was not easy for Dave, who had previously worked at the Shangri-La Hotel and on the Disney Cruise Line.

I would say from the beginning, I learned through trial and error. I realised I had to be consistent in producing videos. It went from zero to 30,000 subscribers within a year, with my live streaming sessions being the most engaging.

In the second year, something special happened when Dave was stir-frying Mee Goreng Mamak on a live session. Usually, he would draw about 200 to 300 viewers. But on that episode, there were over 3,000 people watching.

I could not believe it. But with that particular video, in just one night, my video reached one million views and drew 100,000 subscribers.

Since then, Dave has focused on live sessions and his subscriber numbers have grown tremendously. Last year, he launched Project 365, challenging himself by posting one recipe per day for the whole year.

The biggest challenge was keeping up with social media trends, which constantly changes... from short videos to long ones and then back to short videos again. But as a content creator, I keep updating myself with trends, knowledge and technology.

When you have no knowledge in the area of editing, photography or videography and solely depend on your team, you are in your comfort zone and you stop learning, said Dave, who learned from that mistake and mastered every aspect of making, editing and posting videos.

Revitalised during Ramadan

For every occasion, Dave comes up with traditional vegan recipes. For Ramadan, he has been posting plant-based recipes under Sehijau Ramadan 2.0, an improved version of the farm-to-table concept that he produced last year.

The ingredients are sourced from the farm and the video also shows to the world the life of Malaysians living in their kampung.

In these videos, a drama element was added, in which Dave plays the character of an adopted son of a Muslim parent, with messages on human values such as filial piety embedded.

I want viewers to immerse themselves in the feeling of serenity, peace and calmness. We hope people appreciate our culture and food, said Dave, who is making plans to diversify his content in different languages, such as Mandarin, to reach a wider audience.

Daves recipes can be viewed on Instagram @chefdave-veganjourney and his YouTube channel Chef Dave Vegan Journey.

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A voice for the voiceless - theSun

It started with a phone call. A highly unusual phone call.

My family could be described as passive-aggressive in terms of dealing with just about anything that might hurt someones feelings. Rather than telling you that you look ridiculous in those skinny jeans, I might tell you that I really like the sweater you wore last Christmas eve. It takes more than a genius to read the tea leaves in my family.

Out of the blue, my adult son Scott called me in 2016 to tell me that I made a major mistake while raising him. He told me what I did wrong and asked, what in the heck was I thinking? I was confused. I wondered who was this impersonator with the gall to confront me so strongly? I soon discovered that my son had been researching animal rights and had come to the conclusion that I had been unnecessarily abusing and killing animals and teaching others to do the same. Scott added that my wife and I had been feeding our kids a much less-than-ideal diet all those years.

Well, that wasnt the type of phone call I expected that, or any other, day. So I picked my ego off the floor, expertly deflected his arguments, and put aside the anger from having him tell me the emperor has no clothes. That said, I had a nagging feeling that I needed to figure out what all this was about and why he was suddenly so passionate about veganism. My vegan journey was just starting.

First of all, I wondered what exactly is veganism. My moms side of the family were dairy farmers and I had more experience helping work a farm than your typical American, so certainly I must know about how to treat animals, I thought. I scooped so much cow manure with Grandpa that when I drive near a farm, I still associate the smell of manure with warm feelings about my grandparents, who were nice, honorable people and even had framed photos of prized cows like they were part of the family.

Surely, I couldnt be doing anything wrong by maintaining my current diet. We need the protein and vitamin B-12 from cows milk and meat, and those cows will die eventually anyway. I mean, I know Grandpa just did with the cows what was needed to feed America. Before Scott called, I never considered that the average dairy cow lives about three to four years of their 20-year natural life expectancy, and they have it good compared to cattle raised for beef. My son must be nuts, I thought, but Ill humor him and look into this vegan thing. I wondered if vegans were just angry antagonists hell bent on challenging

the status quo and unnecessarily questioning our dietary traditions and animal agriculture? I also wondered if some crazy vegans lost their taste buds, forced my son into a cult and now hes totally lost his way?

The first step on my journey was to attempt to rationalize my dietary choices. Yeah, my cholesterol and blood pressure were a bit high in spite of being razor thin and doing triathlons, but I loved BBQ pork and beef steaks. Yeah, my skin issues were troublesome, but I love dairy and need that vitamin D. I started by watching some of the standard shocking vegan scare videos you can find on YouTube, like those by Gary Yourofsky, and watched movies. I was swayed but not totally moved because I felt I needed (OK, wanted) these products for my health if I wanted to continue to be the solidly mediocre athlete I was. That said, I wanted to support Scott and better understand him, so I went vegan for a month or two and continued my research. I figured that after time elapsed, Id be able to come back to Scott with a solidly researched and irrefutable explanation for why veganism wasnt for me or most people.

My first plant-based food month went poorly. Fortunately, my wife joined me on the adventure or I probably would have given up after a week; we monitored each other. I felt hungry a lot and I missed my BBQ after the first week. I bought fake meat, and it tasted like a poor substitute for what I was used to. I couldnt find a decent butter or milk substitute, but hey, I was committed and prepared for a short adventure. I tried to keep up my fairly intense exercise schedule but felt a bit more run down. The only upside was that I felt much more energetic after meals, whereas I previously needed to rest after a heavy meal. What also helped keep me motivated was that all the medical research I was doing indicated that I should be able to thrive, not just survive on a plant-based diet. I also started to learn how to discern real science from feel-good propaganda. I found that the seemingly endless amount of non-plant-based advertising, articles and social media supported by the meat and dairy industries was much less scientific and research-based than the information I found supporting thriving on a plant-based diet. I came to understand that most people didnt want to stick to a plant-based diet and there were plenty of people with misinformation and half-truths out there to support them. I was starting to realize that maybe we didnt really need to eat all these animals to be healthy and enjoy food. Could Scott have been correct that vegans are just trying to help the world become more compassionate and sustainable? But nah, I wasnt not sold yet. Plus, if I couldnt prove to myself that I was just as healthy and reasonably satiated on a plant-based diet, I was out.

Cary Anderson, who went vegan because of his son, shows off some vegan Korean tofu tacos he made.

My second plant-based month was a transition. I still craved and occasionally tried meat and dairy, but I was starting to get used to my new food choices. My taste buds started to change and I was appreciating more subtle flavors, as long as I didnt eat too much fake meat. Some plant-based eaters believe fake meats are a great way to transition, but my personal feeling is that the fake meats keep people from fully appreciating plant-based foods because theyre similar to what youre comfortable with, but not what you enjoy. Theyre also just as fatty and salty, so your palate doesnt change as much. The main thing I learned in month two was I needed to eat way more food. I was eating the same amount of food, but a plant-based diet isnt nearly as calorie or protein-heavy as a diet with meat. This was a recipe for disaster, but I found that you almost cant eat too much on a plant-based diet. I like to eat a lot, so thats good for me. I simply needed to find protein-intensive and high caloric meals for athletes, and once I did, I started to feel better.

On my third plant-based month I decided to be vegan for a year; not only to enjoy the challenge, but to see what the impact would be on my health. During this period, I discovered that most pre-made and restaurant plant-based food is terrible. I bought several vegan cookbooks and went to work. The more recent the cookbook, the better, as vegan cooking techniques are rapidly improving. I even dabbled with the idea of opening a vegan dessert shop because I could make vegan desserts that matched or surpassed my old recipes and could not be found elsewhere.

Meanwhile, I continued my research to counter Scotts claims about veganism. I was moved by the overwhelming scientific research connecting our environment with animal agriculture and surprised by how large of an impact it had. I started to see the effect of animal agriculture on those less economically fortunate worldwide. My eyes were opening.

By the end of year one, I was almost all in but I dont give up easily.

Teresa and Cary celebrating an anniversary with a vegan meal and great view at Greens restaurant in San Francisco.

I started my journey by trying to counter Scotts animal welfare arguments so I could continue my old diet, but Id found no rational science-based counter argument. Not only that, but I found its better for my health, the environment and those less fortunate. I also wasnt craving my old food. So, by the end of year one, I had all these reasons to stick with it. Like most of us, I tried to live in a way that matched my values. Empathy and fairness and regard for the earth were aligned with plant-based eating.

Then I stopped: a good reason to stop all this plant-based nonsense would be going to the doctor for an annual exam and see what blood tests say. I was still playing basketball twice a week, doing Crossfit and getting lots of other exercise. I wanted to stay fit and healthy long-term. If doc said Im worse now, I might give up. No way in heck was I giving up my health for others.

Howd the exam go? Every single health indicator was better or the same, including B-12, and my borderline high cholesterol was now in the low range. I had essentially become younger.

Fast forward eight years to 2024. As I turned 63, Ive found that Im just as healthy and just as mediocre an athlete as before. Im still doing that research, but Ive given up on trying to convince Scott that hes wrong about veganism. In fact, every day I find more reasons to stick with a plant-based diet. My wife and I are still in this together and other family members have joined us over the years.

Scott, thanks for that phone call. It changed my life. By the way, those skinny jeans really look horrible on you.

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Skinny Jeans and a bumpy father-son vegan journey - Los Altos Town Crier

Modern Chinese food brandMLhas launched a limited-time run of the markets first-ever plant-based soup dumplings. The newVegetarian Soup Dumplingswill ship nationwide and are exclusively available for pre-order from March 22 through April 19 via the companys website.

What began as a modest brick-and-mortar shop in Bellevue, WA in 2018 has now become one of the fastest-growing Chinese food brands in homes across the U.S. Crafted for the ultimate at-home dining experience and made with all-natural ingredients, MLs products and in particular, its frozen soup dumplings have grown a cult following among both passionate foodies and consumers eager for a wider variety of convenient frozen and refrigerated Asian foods, including more authentic dishes and healthier options.

Weve received countless requests for a vegan version of our restaurant-quality soup dumplings and have been on a mission along with a team of dedicated chefs and food scientists to turn those requests into reality, says Jen Liao, MLs Co-Founder & President. After two years of development, were thrilled with a delicious result that mimics the texture and consistency of our traditional pork soup dumplings, all while maintaining our high standards of taste and quality.

Featuring patent-pending plant-based gelatin and plant-based jackfruit filling, MLs Vegetarian Soup Dumplings steam up in just a few short minutes, making them perfect for an appetizer, main course, or even a midnight snack. For the time being, these savory morsels will only be available for pre-order in bundles until April 19, so customers are encouraged to act fast to guarantee their shipments.

For more information and to place your pre-orders, visitwww.eatmila.comor follow the brand on Instagram atinstagram.com/eat.mila.

ABOUTML

MLisamodernChinesefoodbrand onamission to craft the bestChinesefoodpossible. In 2018, the brand started asabrick-and-mortar shop in Bellevue, Washington. After expanding to offer frozen, direct-to-consumer products in 2020,MLnow specializes inarange of restaurant-quality soup dumplings, noodles, sauces and ice creams made with premium, all-natural ingredients. Co-Founders Jennifer Liao and Caleb Wang celebrate third culture through the brands products and flavors, telling their story of being bothChineseand American, not either/or.MLproducts ship directly to doorsteps in the U.S. For more information, visitwww.eatmila.comand follow along@eat.mila.

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ML Introduces Limited Edition Vegan Soup Dumplings - VEGWORLD Magazine

Prior to going plant-based, my diet consisted mostly of fatty, fried fast food I could quickly grab on my lunch breaks. Dinner was anything I could cook up quickly, always with some form of animal protein as the main course.

On December 24, 2021, I had an appointment with a hepatologist, arranged by my primary care physician after blood work revealed that my liver enzymes were in the cosmic range. The hepatologist ordered more tests, the results of which showed that I had non-alcoholic fatty liver disease (NAFLD), likely the result of a nasty gene in my family: alpha-1 antitrypsin deficiency. Imaging showed a median liver stiffness score of 13.2, which indicated severe fibrosis/cirrhosis.

I was also obese, weighing 184 pounds; had Type 2 diabetes, with an A1C (a measure of average blood sugar) of 7; and had high cholesterol. The doctor told me that if I did not change my diet and sedentary lifestyle, I would be a candidate for a liver transplant within three to six years. Well, that was a lovely Christmas present!

When I told one of my stepdaughters the news, she told me to watch the Forks Over Knives documentary. So I didthree times. After that, I immediately became a vegan. My focus was on repairing and keeping my liver healthy. I was pleasantly surprised when, a few weeks into my new diet, I found myself losing weight.

As for my liver, I went for another checkup in April 2022, and imaging showed a much improved liver stiffness score, of 4.3. Imaging in March 2023 showed a liver stiffness score of 3.7. And my most recent imaging, in January 2024, showed liver stiffness of 2.7, which indicates no significant fibrosis, or normal/inflammation.

Its been more than two years since I adopted a healthy vegan diet. Along the way, I have lost 35 pounds (I need to buy a new wardrobe!) and reversed my diabetes, with my most recent blood work showing an A1C of 5.6 (normal). Ive lowered my cholesterol to the normal range, as well. And I did it all with a plant-based dietwhich, by the way, is delicious!

Because I have never met a vegetable or spice that I dont like, I have really enjoyed making stews and soups with spices from North Africa, India, Asia, and Central America. There are some really great vegan cookbooks out there (including those from Forks Over Knives).

To minimize my exposure to toxic chemicals, I also stopped coloring my hair, as you can see from the photos. I actually like the silver look better than the dark brown!

I am so very grateful to my stepdaughter for telling me to watch Forks Over Knives. I no longer live in fear of liver failure, transplant surgery, or having to take immunosuppressant drugs for the remainder of my life. I tell everyone who asks how I did it to watch Forks Over Knives. For me, food is medicineso, as a dear friend says, I am self-medicating!

Ready to get started? Check out Forks Meal Planner, FOKs easy weekly meal-planning tool to keep you on a healthy plant-based path. To learn more about a whole-food, plant-based diet, visit our Plant-Based Primer.

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On a Healthy Vegan Diet, I've Healed My Liver, Reversed Type 2 Diabetes, and Lost 35 Pounds - Forks Over Knives