Sabrina Sucato, For the Poughkeepsie Journal 12:31 p.m. ET June 6, 2017

So, you want to be a vegan? Here are a few reasons why it's a good idea. Video by Jordan Fenster/Poughkeepsie Journal Wochit

Lagusta's Luscious uses organic blood oranges and fair trade chocolate for the specialty Valentine's Day Bark.(Photo: Lagusta Yearwood/Courtesy photo)

It is time to veg out. Vegetable out, that is.

As any local veggie lover will recognize, tis the season for colorful produce and fresh flavors. With so many options available, there is no better time to take veganism for a test run. Whether you have considered a vegan or vegetarian lifestyle in the past or have a friend who extolls its virtues, chances are adopting a vegetable-friendly diet has crossed your mind. Now that CSA shares, farmers marketsand food festivals are in full swing, consider this the perfect time to embrace the healthy bounty the Hudson Valley has to offer by going vegan.

Today, recipes for delicious vegan food abound, fresh produce is widely available, and more and more restaurants offer vegan choices, said Roberta Schiff, director of Hudson Valley Vegans, a community group for local plant-loving eaters.

VEGANISM:Ask the experts when making dietary changes

WATERFRONT MARKET: Produce, specialty foods come to city

Tofu Satay is a featured dish at the Garden Cafe in Woodstock.(Photo: Lea Fridrich/courtesy photo)

Schiff, a vegan since 1993, educates about the merits of veganism at conferences and through the groups website in addition to organizing regular foodie events for members. She highlights environmental impact as one of the chief reasons to consider a change in eating habits.

Animal agriculture causes vast depletion of natural resources and contributes to world hunger, she explained.

The Garden Cafe in Woodstock makes eating vegan seem like a walk in the park with this creamy pesto pasta dish.(Photo: Lea Fridrich/courtesy photo)

According to GRACE Communications Foundation, a New York City-based organization that aims to raise awareness about the environmental and public health issues rooted within the nations food production industry, a pound of beef takes approximately 1,800 gallons of water to produce. In comparison, a pound of tofu requires about 300 gallons.

Of course, concern for the environment is not the only reason to consider adopting a plant-based menu. Personal health can also play a big role inthe decision.

The Garden Cafe's "unmeatball" hero is the perfect meal for sandwich lovers.(Photo: Lea Fridrich/courtesy photo)

Vegans have a significantly lower risk of cancer by virtue of eating more vegetables and fruits, said Vicki Koenig, MS, RD, CDN, a Master's level registered dietitian in New Paltz. She noted thatin addition to having a decreased risk of cancer, vegans often maintain lower cholesterol, blood pressureand body fat levels as well.

Vicki Koenig is a certified dietitian nutritionist based out of New Paltz.(Photo: Michael Gold/Courtesy photo)

As with any food lifestyle change, veganism requires dedication, commitmentand awareness about nutritional needs. Koenig pointed out that vegans can become overweight just like anyone else.

When veganism is done well and done right ... obesity is much less prevalent than what is found in developed countries like the U.S., she said.

Satisfy your sweet tooth with a slice of chocolate peanut butter layer cake at the Garden Cafe.(Photo: Lea Fridrich/courtesy photo)

If helping the planet and shrinking your waistline sound like solid reasons to add more vegetables to your diet, the next step is to figure out how to create a well-balanced meal plan that will leave you happy and healthy.

Lea Fridrich, owner of the Garden Cafe in Woodstock, said thatwith a little creativity, plant-based food options are endless.

With celebrations of the local bounty happening at farmers markets and food fests across the valley,now, Fridrich said, is a wonderful time to explore a vegan diet as locally foraged food becomes available.

Fridrich, who adopted veganism out of a love for animals and concern for their safety, offers a variety of mouthwatering plates at the Garden Cafe, such as a housemade cashew cheese brie plate, a no-noodle lasagnaand a shepherds pie, all made from scratch.

When the meat substitutes are believable and cheeses are creamy, Fridrich said, transitioning to veganism seems less like a challenge and more like a culinary adventure.

Vegan Maui Macadamia Vanilla Creams are handcrafted at Lagusta's Luscious in New Paltz.(Photo: Lagusta Yearwood/Courtesy photo)

Lagusta Yearwood, owner of Lagustas Luscious in New Paltz, said summer is an ideal time to embark upon said adventure.

I think for many of our vegan-leaning customers, its easier to eat less meat in the summertime because theres such great local produce around, and you can prepare pretty simple meals because the produce is so wonderful, which can be a great transition into a vegan diet, she said.

While Yearwood may not be whipping up salads at Lagustas, which specializes in vegan chocolates and confections, she does explore the savory side of vegan eats at Commissary!, Lagustas sister cafe in New Paltz. With menu items such asa mac and cheese casserole, or a cheese and pickle plate for lunch, and handcrafted vegan chocolates for dessert, Yearwood knows how to do vegan eats for all palates.

Indeed, finding sweet and savory options that are more than a weak imitation of non-vegan dishes is an essential, yet somewhat challenging undertaking for plant-based munchers. Luckily, many vegan-conscious locales, such as Red Hooks The Enchanted Cafe, offer a bit of both.

I strive to make sure that vegan options are available at all times, from sandwiches, salads, but also in terms of delicious treats, saidJoe Moscato, general manager at The Enchanted Cafe. In addition to brewing coffees and lattes throughout the day, the cafes staff also serve vegan cupcakes and brownies which, Moscato said, are enjoyed by everyone.

With bites that are just as tasty as they are vegan-friendly, plant-based eaters can enjoy the flavors they love and still maintain the dietary standards they value.

How about a vegan cupcake to celebrate?

Garden Cafe, Woodstock:http://thegardencafewoodstock.com/

Lagustas Luscious and Commissary!, New Paltz, http://www.lagustasluscious.com/shop/

Roberta Schiff, Hudson Valley Vegans:http://www.hvvegans.org/

The Enchanted Cafe, Red Hook:http://www.theenchantedcaferedhook.com/

Vicki Koenig, MS, RD, CDN, New Paltz:http://nutrition-wise.com/

Read or Share this story: http://pojonews.co/2sA0gJo

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Thinking about going vegan? Here's how to make the switch - Poughkeepsie Journal

Pasta so silky and succulent it delights the palate. Salade caprese surprising in its authenticity. A tiramisu with deceiving richness." All are vegan, but so delicious they appeal to all tastes and dietary preferences.

And who would believe these dishes, usually filled with eggs, milk and cream, contain no animal products? Attribute that to the artistry and talent of one creative, masterful chef. For Pietro Gallo, vegan chef for Little Italys Civico 1845, its all about the food. A vegan himself, he knows that a vegan restaurant must have a vegan chef who understands concerns about food purity and cross-contamination. Hes made it his mission to veganize the traditional dishes of his native Calabria, preparing his menu in a separate section of the kitchen reserved for salad and veggie prep apart from the main kitchen. He always uses a dedicated set of pots and pans.

Seated in the sunny, cheerful dining room of the restaurant he co-owns with his younger brother Dario, Pietro explained that both their Italian and vegan menus are a natural outgrowth of the healthful Mediterranean regional cuisine and simple farm-to-table style cooking of their childhood in Cosenza, Calabria, a small city located in the boot of southern Italy.

Now, his produce organic if available comes mostly from San Diego County rather than Calabria, though he still uses his preferred San Marzano tomatoes from Italy, extra virgin olive oil from Puglia, sun-dried tomatoes from Calabria and, for the traditional menu, cheeses and meats from small producers in the Italian countryside.

Its most important to have the right ingredient. Small vendors let us get the authentic products, he said.

Hanging out in the kitchen from an early age, Pietro learned to cook from his mother. The family ate little meat. Instead his mother, who instilled in him her love of cooking, prepared local seafood, legumes and an abundance of fresh vegetables, many coming from his aunts nearby farm.

Because he had always eaten so many vegetables, the transition to a vegan diet was relatively easy and natural. After he settled in San Diego, his American girlfriend introduced him to veganism, explaining the impact on the environment of meat production. He was especially receptive because of his love of animals.

Why waste water? Why kill animals? he explained.

In designing their restaurant, the Gallo brothers incorporated vegan principles of reuse and sustainability, recycling and refinishing old dining tables and chairs and decorating with repurposed ornamental weathered doors and reclaimed wooden beams brightened with colorful silk flowers and greens. They adorned their walls with antique cooking implements brought from Italy or picked up at flea markets.

The brothers grew up around their fathers restaurant supply business in Calabria, where both worked during and after college, and had expected to take it over. Because of poor economic conditions in Italy, the Gallos decided to sell the business after their dads retirement and open a restaurant elsewhere.

They discovered San Diego by chance. A former employee with family in the city suggested San Diego as a good place to study English. Pietro, 33, and Dario, 28, arrived in 2013. They fell in love with the city and decided to return to open their restaurant. It took two years to find the right location, the former Zias Bistro, and execute their plans. In spring, 2015, they opened Civico 1845 at 1845 India St., with two menus offering traditional Calabrian and vegan fare, sometimes with two versions of the same dish, providing fresh options for mixed dining parties.

Finding vendors and importers for the high quality products they require was difficult at first, but Pietro, the kitchen manager and food buyer, and Dario, the general manager and wine buyer, drew upon the knowledge and expertise of front-of-the-house manager Flavio Piromallo and head chef Alfonso Pisacane, both with more than 10 years experience in San Diego-area Italian restaurants. Pisacane also assists Pietro in developing and testing vegan pasta and other traditional Italian favorites.

Since vegans shun any animal products, including milk, cream and eggs, Pietro experimented to find the right formula to create his vegan versions. He devised a mixture of low-gluten 00 flour and semolina, both imported from Italy, for his pasta dough, instead of using eggs.

Its more difficult to make vegan pasta. I found the right balance in blending flours, he explained.

While theres no comparable vegan substitute for eggs, he prefers using potatoes, cornstarch or tapioca as a replacement when needed. He doesnt like tofu and avoids using soy products as much as possible because of common soy allergies.

I try to use natural products as much as possible, he said.

Pietro hasnt found an acceptable commercial vegan cheese. For his caprese salad, he makes his own delicious version of mozzarella from rice, which requires a 24-hour process using special equipment, plus vegan smoked mozzarella and Parmigiana. To improve his skill, he recently completed a course in Italian vegan cheese-making in Sicily.

Pietro views the creation and success of his vegan menu his proudest accomplishment, superior even to earning two degrees while working in his familys business.

Although they expected their vegan menu to provide only 8 to 9 percent of their business, it now accounts for about 30 percent, and many customers order from both menus.

In a recent roundup of expat cuisine, Italian culinary magazine Gambera Rosso honored Civico 1845, along with a Swiss restaurant, as the two finest examples of exported Italian restaurants.

The Gallo brothers have clearly discovered their niche.

Larson is a San Diego freelance writer.

This colorful appetizer, representing the three colors of the Italian flag, includes one slice of each spread per serving. Use fresh or canned Italian San Marzano tomatoes for the tomato sauce for best results.

Makes 6 servings

Sweet Pea and Mint Mousse

8 ounces (1 cups) sweet peas, shelled

15 fresh mint leaves, plus extra for garnish

2 teaspoons water

1 tablespoon extra virgin olive oil

Salt and pepper to taste

6 slices whole wheat bread, toasted

Cannellini Bean Pt

8 ounces ( cup) white cannellini beans, cooked or canned

2 ounces (1/3 cup) capers, plus extra for garnish

2 tablespoons water

1 teaspoon extra virgin olive oil

6 slices whole wheat bread, toasted

Salsa Mediterranea

8 ounces (4 cups) sun-dried tomatoes (julienne cut, soaked in water for 1 hour), plus extra for garnish

4 ounces ( cup) tomato sauce (homemade or canned; Italian San Marzano recommended)

tablespoon brown sugar

1 teaspoon red onion (finely chopped)

6 slices whole wheat bread, toasted

For each spread, place all ingredients (except toast) in a blender and blend until smooth. Spread each mixture on toasted bread. Garnish each slice with mint (sweet pea/mint), capers (cannellini) and sliced sun-dried tomatoes (salsa Mediterranea).

Makes 6 servings

Almond Pesto

3 cups crushed basil leaves

cup spinach leaves

cup blanched almonds

1 cups extra virgin olive oil or more as needed

Salt and pepper to taste

Pasta Dough

4 cups flour (Italian low-gluten 00 flour recommended)

Pinch of salt

Pinch of turmeric

8 ounces water

1 teaspoon extra virgin olive oil

Place greens, almonds and a little olive oil into a blender and start blending, adding salt and pepper and more oil while blending until desired taste and consistency achieved. Set aside.

Mix flour with salt and turmeric. Place flour mixture on a smooth surface or bowl, creating a crater in the middle. Slowly add water then olive oil into flour, mixing well, until a ball is formed. Cover dough with plastic wrap and let rest for 30 minutes. Divide dough into 4 equal parts and roll flat with rolling pin until dough is about 1/8-inch thick. Cut pasta dough into fettuccine strips about 8 inches long and -inch wide. Cook pasta in salted boiling water for 2-3 minutes. Drain in a colander. Mix fettuccine with 2 tablespoons pesto per serving, adding a little pasta water to achieve desired consistency. Place on plate and garnish with almonds and lemon zest.

Makes 6 small cakes

7 ounces dark chocolate

7 ounces soy milk

1 ounce ( cup) cocoa powder

1 ounces (3 tablespoons) brown sugar, packed

1 tablespoon organic corn oil

3 ounces (2/3 cup) flour

Pinch of salt

1 teaspoon baking powder

Icing sugar for garnish

Strawberries and mint leaves for garnish (optional)

Melt chocolate with soy milk in a bowl using a bain marie or place bowl over a pan of hot water. In a separate bowl, add remaining ingredients (except garnishes), mixing with whisk. Pour mixture into melted chocolate and whisk to blend. Pour batter into 4-ounce cupcake or muffin tin. Bake at 350 for 11 minutes. Remove from oven and serve immediately, sprinkled with icing sugar and garnished with optional sliced strawberry and mint leaves.

Recipes from chef Pietro Gallo of Civico 1845.

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Vegan Italian style - The San Diego Union-Tribune

San Antonio Firefighter Aaron Gaunt a finalist in 'Sexiest Vegan' contest (Courtesy of PETA).

A Navy veteran who is a San Antonio firefighter is a finalist in PETA's "Sexiest Vegan" contest.

PETA says Aaron Gaunt beat out hundreds of other entrants from across the nation to advance to the final round of 10 male and 10 female contestants.

There will be two lucky winners, one man and one woman, who will each receive a free vacation for two to Maui, Hawaii, courtesy of Humane Travel.

A news release from PETA states Gaunt served in the Navy from 2008 to 2016, primarily as a firefighter, and was deployed three times with the USS Carl Vinson. Gaunt says the documentary "Forks Over Knives" inspired him to go vegan during his deployment. He now shares his passion for vegan cooking with his fellow firefighters.

"With his plant-fueled strength and energy and his dedication to saving animals' lives, this vegan firefighter is smoking hot," says PETA Executive Vice President Tracy Reiman. "Each finalist in PETA's contest is a testament to how sexy vegans are, inside and out."

VOTE: You can help PETA determine the winners by casting your vote. Voting ends at 12 noon EDT on June 21st. PETA will select the winners based on several factors, including vote count. Winners will be notified and announced on June 28.

For more information and to cast your vote, CLICK HERE.

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VOTE: San Antonio firefighter a finalist in 'Sexiest Vegan' contest - WOAI

LISA GUTIERREZ

Last updated10:54, June 6 2017

123rf.com

Some bloggers claim heavy periods are a sign of toxins in the body - and a vegan diet can help you get rid of them.

Freelee the Banana Girl seemed so excited to tell her YouTube following how she lost her monthly period.

It happened "when I first came to a 100 per cent raw vegan diet," the popular Australian health blogger said in a 2013 video called "How I lost my period on a RAW VEGAN diet".

"And as soon as I came into the lifestyle, like, within the first month, I lost my period. It was gone.

"And I was like, 'Yes, get out of here. I don't want to see you ever again. Don't come back now, you hear?'"

READ MORE: *An early first period poses health risks for women - study *Vegan diet may let you lose a few kilos *I spent $909 on a juice diet and survived

She was happy to be rid of all the nastiness that make many women hate their periods - the heavy blood flow, the cramps, the depression.

"At the end of the day if you're having a heavy period, then get on a 100 per cent high carb raw vegan diet as soon as you can," she said in the video.

FREELEETHEBANANAGIRL / INSTAGRAM

Australian blogger Freelee the Banana Girl claimed in 2013 that she lost her monthly period by following a 100 per cent raw vegan diet.

But some physicians are not happy that vegan and raw food bloggers such as Banana Girl are telling their online followers that extremely tweaking their diets will release them from the "curse" of painful periods.

Some bloggers claim that heavy periods are a sign of toxins in the body.

"A non-menstruating body indicates the body is clean," raw vegan blogger Miliany Bonet recently told Broadly, Vice's women's interest channel.

"If a woman or young girl decided she wanted to stop menstruating or lighten up her heavy periods, then I would recommend a raw foods diet to help them with that.

"The industry has done a great job of brainwashing too many women into thinking that if they do not get their periods on a monthly basis, that something is wrong with their body and hormones."

Bonet, who is 19, runs the Raw Vegan Living blog.

There is no scientific basis to the idea that a period indicates the body is shedding toxins, Lauren Streicher, associate clinical professor of obstetrics and gynaecology at Northwestern University's Feinberg School of Medicine, told Shape magazine.

"A menstrual cycle is natural - the purpose of it is to achieve a pregnancy. That's it. Period," Streicher said.

Dreamstime

Physicians beg to differ with vegan bloggers who are telling women how to halt their periods with extreme dietary changes.

Obstetrician-gynaecologist Jen Gunter, author of The Preemie Primer,also pushed back against the notion that periods are toxic.

"This is a very dangerous idea and displays a complete lack of understanding of female biology and the human body in general," Gunter told The Daily Mail.

"Periods are not bad or filled with toxins. This trend is alarming because it comes from someone who clearly has no understanding of periods or even biology in general and is just another form of body shaming.

"Dieting to get rid of your period is unhealthy and anyone promoting this should be ashamed of themselves and take a first year biology course."

Followers of these bloggers challenging conventional thinking about menses are receptive to the idea of ditching their periods.

Several commenters, for instance, on a 2015 YouTube video called "I lost my period on a vegan diet", wrote how they, too, hadn't had a period - or had lighter periods - after switching to a vegan lifestyle.

"After eating a well-balanced vegan-diet for one year, I have not had my period for a year," wrote one woman.

For many women, however, not having a period is a medical problem, Jacques Moritz, an obstetrician-gynaecologist at Weill Cornell Medicine in New York, told Self magazine.

He said many of his patients see him because they're not having periods on a regular basis. "Aiming for no periods makes no sense," Mortiz told Self.

Missing a period can put a woman at risk for bone loss and other problems, including an abnormal buildup in the lining of the uterus that "can become cancerous down the road," Streicher told Shape. "There's nothing good about not getting your period."

-The Kansas City Star

Originally posted here:

Doctors warn against vegan bloggers who say their diets can stop menstrual 'toxins' - Stuff.co.nz

Monday, June 5, 2017 at 4 a.m.

The Ballpark Vegan stand at Globe Life Park proved so popular last year that it came back with even more dishes. PETA recently named Globe Life Park the most vegan-friendly ballpark in the U.S.

Leah Pickett

In what likely came as a surprise to meat-loving Texans, PETA recently named Globe Life Park in Arlington the most vegan-friendly Major League Baseball stadium in the country.

It earned that designation thanks to the Ballpark Vegan cart in Section 16, which serves a surprisingly large array of plant-based ballpark eats like black bean tamales,Mediterranean nachos (i.e. a heap ofStacy's Pita Chipstopped with olives), a vegan Southwest burger and meatless hot dog.

The hot dog has proven most popular, saysCasey Rapp, general manager ofDelaware North Sportservice, which oversees food, beverage and retail services at the ballpark. The burger and vegan nachos have also been popular among meat-free baseball fans.

The cart was launched, Rapp says, because guest Twalla Grant reached out to request more vegan options at the ballpark.

She helped us pick out some of the items and suggested what might go well together, Rapp says. And sure enough, last year, when we created it, it did well enough to keep.

Grant, who runs vegan Rangers fan pages on Facebook, Twitter and Instagram, said her correspondence with Rapp began three years ago, when she discovered that the one vegan hot dog at the stadium already difficult to find in the Center Field Market came in a nonvegan bun.

We stayed in contact through email, and they started going to Whole Foods to get vegan buns, Grant says.

She also assured Rapp and his concessions team, none of whom is vegan, that if they built a space for the vegan community at the ballpark, the vegans would come.

I told them even people that arent baseball fans will come support it, Grant says. Thats how cool we are. We support vegan places. Judging by the #ballparkvegan hashtag on social media, indeed they do.

But how good is the food? Is it tasty and substantial enough for nonvegans to enjoy? Here's our take.

The bun is the highlight of Ballpark Vegan's Southwest burger ($10).

Leah Pickett

The Southwest Burger,$10 A Lightlife veggie patty, wedged between an Rudis bun, is dressed with onions, lettuce and tomato and served with Stacys pita chips. The bun is the highlight of this otherwise average burger because its both fluffy and sturdy enough to contain its fillings, even when the well-cooked patty inevitably crumbles.

The "chili" makes these vegan nachos well worth the splurge.

Leah Pickett

The Vegan Ballpark Nachos,$10 Tostitos tortilla chips are loaded with house-made vegan chili (a stewed mix of Beyond Beef Feisty crumbles with pinto, kidney, black and garbanzo beans and spices), Teese cheese and jalapeos. Unremarkable chips aside, the spicy, hearty and bean-diverse chili makes these nachos divine. The cheese, meanwhile, is an impressively smooth and creamy facsimile of the real thing.

The ballpark's most popular vegan item is the meatless hot dog.

Leah Pickett

The Vegan Hot Dog,$7.50 A Lightlife Smart Dog on an Rudis bun served with Stacys pita chips. Pro tip: Ask for onions, Teese cheese and chili on top. Actually, ask for chili on everything. My carnivorous dining companion, who tried the vegan dog and a standard hot dog, said he actually preferred the meat-free version.The dog itself is a plump and juicy delight, but the chili, once again, is the crowning glory. You can order it separately for $7, but we suggest slathering it on the dog for the ultimate experience.

Originally posted here:

We Tried the Vegan Food at Globe Life Park, PETA's 'Most Vegan-Friendly Ballpark' in the U.S. - Dallas Observer

Written by PETA | June 5, 2017

Amid reports that Youngstown may not be able to open its Northside Swimming Pool this summer because of a lack of lifeguardspossibly as a result of the high costs of certification classesPETA sent a letter to Mayor John McNally this morning offering to contribute $1,000 for training classes for lifeguard applicants if the city agrees to display PETAs pro-vegan ad at the pool.

PETA has also offered to dispatch its Lettuce Ladies to deliver vegan ice cream to the lifeguards to sweetenand cool downtheir workdays.

Vegan meals are a fantastic way to save animals lives; reduce our risk of suffering from obesity, heart disease, cancer, and diabetes; and help swimmers get that sought-after bikini body, says PETA Executive Vice President Tracy Reiman. PETAs cheeky ad could help keep Northside Swimming Pool full of trained lifeguardsand families full of delicious plant-based fareall summer long.

Order a FREE Vegan Starter Kit!

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Will Sexy 'Go Vegan' Ads Make a Splash in City Pool? - PETA (blog) (press release)

How To Make Vegan Mac And CheeseNo Fake Cheese Required Women's Health While seemingly restrictive, a vegan diet is actually pretty straightforward: lots of fruits, veggies, grains, and legumes. And that can lend to a lot of deliciousness...until you're really, really craving a bowl of mac and cheese. "Vegan cheese can ...

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How To Make Vegan Mac And CheeseNo Fake Cheese Required - Women's Health

When it comes to quality eats, Philadelphias food scene is prime real estate for creative chefs who like to push the limits. Some chefs go the traditional route perfecting classics like pizza or their family recipes for noodles, others flip it and make a vegan cheesesteak that Philadelphians actually enjoy, or mascarpone donuts that make you question how you ever ate at a chain donut shop

Whether you dig tradition or have taste buds aspiring for adventure, these Philly restaurants have cornered the market in being unique, fresh, and available whenever you want them. Check their stories, click to order with Caviar, and these inspiring dishes will be delivered straight to your door in no time. The hardest part is picking which one you want to try first.

Specialty: Brick oven, thin-crust pizza made with only the freshest ingredients, available to eat in or have delivered direct to your door by Caviar.

How its different: These handcrafted pies are created by a classically-trained, world class chef who loves pizza just as much (maybe more) than the rest of us.

When you think about it theres three simple thingsthe sauce, the mozzarella, and the doughso each of any one of those is not amazing the whole thing is ruined.

Specialty: Bowls of tasty ramen, nothing like what you made in college but everything you dreamed of being delivered to your doorstep (and Caviar makes that dream a reality).

How its different: These bowls bring big flavors to traditional dishes with a totally unique twist. If a bite of black garlic wings or spoonful of brisket ramen doesnt change your life, were not sure what will.

You can come in, listen to good music, low lights, watch your food being cookedthats the kind of room we like to eat in so thats the kind of room we tried to build.

Specialty: Chic but casual Sichuan and Taiwanese street food that the owners grew up eating. Enjoy in a sleek Rittenhouse brick-and-mortar, or have them delivered by the dependable hands of Caviar couriers.

How its different: Every dishfrom crispy cucumbers to traditional dandan noodles, lo mein to mustard greens with braised pork bellyis packed with savory flavors and just the right amount of spice.

People always think Chinese food is all spicyits actually more about flavor. Every bite is different.

Specialty: Korean-style fried chicken, cake batter donuts, and coffee you dont even have to get out of bed for (thanks to Caviar).

How its different: This delicious madness is open breakfast through dinnergiving you plenty of time to try every flavor of donut and still have space for a basket of crispy fried chicken.

We wanted to have different, unique flavors that made customers come here specifically for themyou could go to any donut shop and get a glazed donut, but you cant go everywhere and get a blueberry mascarpone donut or a burnt Brulee caramel donut.

Specialty: Savory pizza shop favorites, veganized and available daily to eat-in or have delivered by a trusty carrier like Caviar.

How its different: This Queen Village gem (also expanding to a new spot in Northern Liberties) is so good you dont need to be vegan to love it. Try the Haymaker. It will rock your world.

People in Philadelphia arent too concerned with what it isthey just want something that tastes good.

Mouth watering? Download the Caviar app to get these (and more flavor-packed favorites) delivered when and where you want them.

Videos courtesy of Luke Rafferty Visuals.

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From Brisket Ramen to Vegan Cheesesteaks: 5 Philly Restaurateurs Dish On Their Specialty - Philadelphia magazine

Superdrug are shaking up the high street beauty scene with a new vegan make up range.

With health and wellbeing trends influencing more than our what's on our plates, many beauty fans are looking for cruelty-free beauty options that are inexpensive yet still high quality.

The relaunch of British beauty brand B. , originally created in 2013, offers conscious shoppers high quality, vegan products at an affordable price - with nothing costing more than 10.

The collection, which was formulated using beauty insider expertise, includes a full range of skincare, make up and mens grooming products , plus an entire range of beauty accessories and makeup brushes .

There's also a capsule collection by celebrity make up artist Cassie Lomas.

Cassie Lomas said: It has been amazing to work with the team at B. on the make up collection. As well as inputting into the shades and formulations of the launch range being able to create my own capsule collection of products has been a dream.

Top buys for summer include the 7.99 brow contour kit , Cassie Lomas' 9.99 sheer liquid highlighter and the 6.99 dual lip and cheek tint which comes in six shades.

Sarah Gardner, Superdrug Head of Beauty said: Animal derived ingredients are in a multitude of make up products and its not easy to create high quality cosmetics without compromise. Weve worked for almost two years on the new B. Makeup collection and cannot wait for it to be revealed to beauty lovers.

B. Makeup is available online at Superdrug.com and in selected stores now.

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Superdrug launch exclusive vegan make up and skincare line and all the items cost 10 or less - Mirror.co.uk

Now that summer's unofficially here, Philly vegans are getting out of the house and trying out new vegan venues (more about that next week!) and also looking for excuses to hang out with other area vegans. Some fun opportunities for that happen this weekend, with the requisite yummy vegan food treats as the main excuse for getting together.

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Tomorrow, June 3rd at the Rotunda (4014 Walnut St; information@therotunda.org) you can get some free vegan ice cream at Animal Activists of Philly's 2017 Ice Cream Social, running from noon to 4 p.m. Organizer Marianne Bessey remarks that despite what you might have heard about June as National Dairy Month, in actuality "it's National Dairy-FREE month for animals, and Animal ACTivists of Philly will be giving away vegan ice cream in West Philly to show everyone how delicious animal-free can be!"

Remember, you don't have to be vegan to enjoy the free treats! You also don't have to NOT be vegan, of course - though in the spirit of the event, maybe bring someone with you who thinks vegan eating is all about raw carrots and righteousness and watch their eyes (and mouth) open!

Then on Sunday, June 4th from 1 to 4 p.m. at Tattooed Mom's (530 South St; 215-238-9880) - which is making its name as the go-to nonvegan venue for social vegans (and hungry vegans) - the infamous Philly Vegan Lady Gang will host a Worldwide Vegan Bake Sale. Yes, it's just happening at this one spot but is part of the Worldwide Vegan Bake Sale launched in 2009 that has helped raise more than $300,000 for a number of animal-related causes. In this case the proceeds will benefit Woodstock Farm Sanctuary.

Organizer LJ Steinig, whom V for Vegan readers may recall as the first winner (2016) of the Vegan MacDown, says "I've never been more stoked for a bake sale" and urges everyone to "stop by Tattooed Mom on the afternoon of Sunday, June 4th, get your arts & crafts on, eat a vegan sandwich & some tots, and then enjoy cupcakes and cookies and more!" The baked goodies will be supplied both by the "Philly Vegan Lady Gangsters" themselves and also by well-known vegan pros such as Soy Cafe, Crust Bakery and Miss Rachel's Pantry. Quite a lineup!

Also, since I noted last year that Lancaster, PA now has something of a vegan scene itself, I'll pass along that also tomorrow, from noon to 5 p.m. (enough time to get to both this and the ice cream social, if so inclined) Lancaster's first annual VegFest will be held at that city's Musser Park (more info: pavegfest@gmail.com or pavegfest.com). It's "a free public event whose mission is to provide information about the benefits of a plant-based diet for health and the benefit to animals" including "speakers, vendors, vegan foods, entertainment, raffle prizes, childrens activities, non-profit organizations, and much, much more!"

Wherever you are when you're out and about this weekend, stop at one or all of these and fill up on delicious vegan food and camaraderie. Raw carrots and righteousness can wait till Monday!

Published: June 2, 2017 3:38 PM EDT

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Weekend social events for Philly vegans? Sweet! - Philly.com (blog)