Observer

Meet the Female Founder Battling Food and Gender Stereotypes to Build a Vegan Empire Observer Then she opened another, then four more and then even a vegan chocolate shop. She had no restaurant or professional cooking experience when she launched one of New York City's first gourmet vegan eateries, Blossom, in 2005, yet she's turned her ...

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Meet the Female Founder Battling Food and Gender Stereotypes to Build a Vegan Empire - Observer

TAPAteria Restaurant Patatas Bravas (no aioli) - potatoes, smoked paprika, tomato sauce, served with membrillo aioli Thursday May 18, 2017. Photo by Jeff Kearney.

As I was plotting my move from New York to Colorado five years ago, I researched Colorado Springs restaurants known to be vegan-friendly. One of the first hits was TAPAteria, then one of the few eateries with the word "vegan" on the menu.

Today the laminated table cover listing small plates has been upgraded to a printed menu, and the "v" word is no longer there - but the vegan options are. The TAPA in TAPAteria is for tapas, Spanish for appetizers or snacks. Tapas restaurants and bars are great places to nosh on a variety of plates, ordering until full, and to mix and match glasses of wine to the food. Think of it as the theater of fare with several acts - and vegans will want to focus on the first and third acts.

First up: bocados, or bites. Eight of the 10 items are vegan, with something for everyone. Olives, $5.50, and almonds, $2.50, are fast to the table and great to nibble while sipping wine.

But the gazpacho, $3.50, and white bean hummus, $5.95, are the flavorful standouts. The chilled soup is served in a dainty cup perfect for sipping. The blended fresh vegetables and fruits offer a citrusy fragrance. The broth combines beautifully with the far heartier and dense white bean hummus.

The citrus - likely lemon juice - ties the soup and bean dip together, but the generous garlic pureed with gigande beans deepens the earthy flavor. Served with toast points and large cucumber slices, one order is plenty for lunch for one. Amp up flavor by ordering the garlic bulb, $5.25, and adding the cloves to the tiny sandwiches.

Leap over the seafood to the menu's verduras, or vegetables, section, where umami - the fifth flavor, savory - rounds out rich, plant-based bites. The mushroom toast, $4.50, is meaty, earthy and not at all for those on the fungi fence. The finely chopped mushrooms deliver a texture that borders meatless crumbles and chopped pate.

Team the toast with patatas bravas, spicy potatoes, for $4.95 - hold the nonvegan aioli - for a peppery balance to the mushrooms.

The savory cremini garlic mushrooms, $4.95, are filled with roasted garlic and lightly seasoned with truffle salt, a tasty mushroom alternative.

Most tapas restaurants offer a wine list as varied as the plates, and TAPAteria is no exception. Almost all whites and reds are available by the glass for $7.50 to $12 or by the bottle, $26 to $44. Reserve bottles range from $35 to $50. For a notable occasion, check out the special reserves, $65 to $220.

The fruity overtones of the $9 white Calcada Vinho Verde offset the depth of flavor in the umami-rich plant-based fare.

TAPAteria is a cozy Old Colorado City treasure where savory small plates and flowing wine are served for lunch, happy hour or dinner. Be sure to check out the patio for a leisurely al fresco nosh.

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TAPAteria offers vegan variety of small plates, tasty wines - Colorado Springs Gazette

You get the sense that Killingsworth Dynasty would rather be a warehouse in New York than a neighborhood bar in North Portland. The high ceilings and darkly lit space implies a sort of feigned seediness, despite an all-vegan menu and LGBTQ-friendly vibe that attracts a specifically Portland crowd: socially conscious party people. And so while you wait in line at the all-genders restroom, it doesn't seem odd to overhear a woman describe her drunken attempt to make use of a urinal. On the dance floor in the bar's farthest and darkest corner, sweaty people thrash around to left-of-the-dial art music, and in the large leather booths below exposed-brick walls that often serve as a screen for projected animations, you can blend into the background and sip sweet coconut-milk-based cocktails (like the $9 lavender-cream or horchata martinis). Note that while Dynasty is a lot louder and darker than most places in which you'd usually sit down for a meal, its menu has a decent selection of veganized Southern fare, including the holy grail of plant-based comfort food: vegan chicken and waffles.

Bar story: When owner Michael Wolfson originally applied for a license to open the venue in 2011, the city of Portland had some concerns about "the neighborhood" and what the bar might do to stir up crime. "This is a bar for hipsters on bicycles," Wolfson told neighborhood association members at an OLCC hearing. "We might get some tagging, but I'll clean that up."

See the article here:

Killingsworth Dynasty is Where Vegan Hits the Dancefloor - Willamette Week

Veggie-lovers and beer-lovers have something new to share: Sage Vegan Bistro has just launched a completely vegan microbrewery adjacent to their Echo Park cafe. Along with the brewery operation also comes with a full tasting room and bar to knock back the animal-friendly drinks in style.

There are six fermentation tanks in place, Eater L.A. reports, which implies that at least six of the tasting rooms 36 taps will probably eventually be used for the house beers. For now, they are rolling out their own vegan beers slowly, starting with a habanero pilsner, and using the other taps for pre-batched cocktails, wine and kombucha.

While non-vegans might not think about it often, beer isnt necessarily fit for a vegan diet. A number of breweries, particularly those that adhere to British and Irish beer brewing traditions, use animal-derived additives and ingredients in making their suds. Guinness famously uses the fish-derived clarifying agent isinglass and other beers can contain ingredients like gelatin, casein and other products unsuitable for veggie lips. Los Angeles has no shortage of great spots for vegan dining, but Sages brewpub might mark the first proactively vegan drinking establishment around.

The bar is now open, but night owls may want to keep in mind that hours currently end at the relatively-early 11pm on weekdays, though they will be staying open until midnight on Friday and Saturday and may be extending until a 1am closing time if things pick up.

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Brittany is the associateeditor responsible forTime Out Los Angeles' blog and social media as well as the Film and LGBT sections. Her bloodstream is mostlycoffee. Follow her on Twitter at @britt_m.

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Sage Vegan Bistro launches a fully vegan brewery and bar - Time Out Los Angeles (blog)

Kansas City Star

KC Symphony violinist's vegan Key lime pie is cashew creamy Kansas City Star Violinist Stirling Trent plucks the tastiest fruits and vegetables when creating vegan dishes in his Kansas City kitchen. Prior to becoming Kansas City Symphony's associate principal second violin, Trent lived on both coasts first as a graduate of ...

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KC Symphony violinist's vegan Key lime pie is cashew creamy - Kansas City Star

Reducetarian, flexitarian, vegetariantheres a diet out there for everyone. Thats why its more important than ever to make sure we get it all straight.

One diet (or lifestyle) thats been gaining in popularity among nutritionists, celebrities andmillennialsis the plant-based diet.The diet mostly appeals to anyone whos looking to live a healthier lifestyle,but its smaller environmental footprintmakes it particularly appealing to millennials.

If youve heard people talking about a plant-based diet, you may have thought this was basically just another word for veganism, but youd be wrong. Really wrong. And were going to explain why.

Vegans abstain from eating any animal products. According to The Vegan Society, Veganism is a way of living which seeks to exclude, as far as is possible and practicable, all forms of exploitation of, and cruelty to, animals for food, clothing or any other purpose.This means that many vegans also dont purchase leather goods. But it doesnt necessarily mean theyre eating lots of plant-based meals. Vegans could get through life eating processed foods and snubbing their veggies just like anyone else. Think potato chips, gummy candy, and even Oreos.

A plant-based diet, on the other hand, emphasizes eating whole fruits and vegetables, consuming lots of whole grains, and staying away from (or at least minimizing)the intake of animal products and processed foods for health reasons. That means that evenvegan dessertsmade withrefined sugar or bleached flourare out.

There are no strict guidelines or definitions for what constitute a plant-based diet other than focusing on eating lots of fresh produce and minimally processed foods. Some people on a plant-based diet dont eat any animal products, while others will eat a restricted amount. Its flexible in that way, but strict in its focus on eating whole foods.

Were not saying that a vegan cant be on a plant-based diet or vice versa, but the two are not interchangeable and we want to make sure you know it.

Link:

There's A Big Difference Between A Plant-Based Diet And A Vegan Diet - HuffPost

Cashews have changed the game for vegan cheeses. They add a creamy, decadent flavor that cookbook authors and chefs have adopted in almost every new recipe I come across.

Vegan brands like Miyokos Kitchen offer up artisanal flavors like Mt. Vesuvius Black Ash and Aged English Smoked Farmhouse as cashew-based options.

Unfortunately, if you have a sensitive gutor suffer from irritable bowel syndromeyou may have a hard time digesting these nuts. Those who cant tolerate cashews are often sensitive to FODMAPssugars and fibers that arent digested by the small intestines. (If you find you also have a problem with onions and garlic, low-FODMAP options might be worth a try.)

My other irritation with cashews is they have to be soakedsometimes up to two hoursbefore they can blend into a cheese sauce.

Extensive prep time is fine on a Saturday afternoon but not on nights when both my husband and I work late. Or, lets be honest, when Ive decided were having nachos for dinner and I forgot to soak the nuts in the first place.

Thankfully, there are nut-free recipes out there that are simple, healthy and delicious. Americas Test Kitchenthe Emmy-award winning cooking showincludes a nacho cheese recipe in its new book, Vegan for Everybody (Americas Test Kitchen, $29.95).

I was dubious when I looked at the ingredients alongside the picture in the book. I thought there was no way a mixture that blended boiled potatoes and carrots along with vinegar and nutritional yeast would come out anything like nacho cheese. Plus, the vinegar sounded gross.

I was completely wrong. The sauce came out smooth, tangy and with an unmistakable nacho cheese flavor and texture. Processing the potatoes released starch that gave it a gluey, stretchy consistency. Sauted adobo peppers and onions added a Tex-Mex kick.

Use it as a chip dip or a topping on your taco salad. Reheat on the stovetop, or microwave in 30-second spurts, adding water when needed.

If youre in the mood for a mac-and-cheese style topping, check out the velvety cheez sauce in Vegan Vittles, by Jo Stepaniak (Book Publishing Co., $19.95).

I got the original version of this cookbook in 2000my first year as a vegan. I remember flipping through the pages on multiple trips to the college bookstore, trying to justify the $13 purchase on my 19-year-old budget.

This is still my go-to topping for macaroni almost 20 years later. Like the nacho recipe, it has a potato and carrot base that you blend after boiling. But this one adds firm silken tofu and lemon sauce to give it a creamier texture.

Be cautious when blending the potato, carrot and water mixture in both recipes. If the liquid is still hot, it can force the lid on the blenderor food processorto pop open. I know this from experience. If you want to blend while the ingredients are still hot, only fill up the container halfway.

For a tangy salad topper or sandwich filling, try the Greek tofu feta recipe in Stepaniaks latest book, Low-FODMAP and Vegan (Book Publishing Co., $17.95).

The brinewhich mixes apple cider vinegar, water, miso and oreganotakes about 3 minutes to make. Cut some extra-firm tofu into cubes and let it soak overnight. I ate the cubes solo, but crumble and toss on top of pasta to get a more realistic feta feel.

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Love vegan cheese but can't eat cashews? Nut-free recipes come to rescue - Fredericksburg.com

Happy Persian New Year!

Each year I host a big gathering of friends and family for NoRooz. I love all the days of anticipation - scheming my menu and hunting down all the ingredients that I'll need. This year I made a special trip over to San Jose to go to a Persian Market -- oh my gosh, it felt so festive and merry to be in a shop full of people preparing for NoRooz! Everyone was shopping with baskets full of goodies and sprouts, and herbs and millions of other good things. I must remember to do this every year, just to build up the merry spirit of the holiday in my heart!

This year's celebration was even bigger than usual because it was also my dad's 80th birthday the following day, and we combined the two celebrations into one -- and for such a special day a few extra people came. It was pretty great. Two of my besties came over and spent the whole afternoon helping me in the kitchen which was both super fun and also a total life-saver for helping me meet my ambitious culinary agenda!

cheese and herb platter

The platters had fresh dill, chives, cilantro, mint, and parsley... along with walnuts, dates, and dolmas. The dates are my most favorite Black Gold Dates from Sam Cobb Farm down in Palm Springs, and they are so fantastic. Since we didn't go down to the desert this year, I ordered my dates online. They have a rich, deep flavor and aren't super mooshy or super dry. Just perfect! The dolmas were straight outta cans from Trader Joes! ha ha. Sorry to disappoint!

Nan-e Barbari

We cut the breads up into little strips and put them out with the cheese platters. In this picture, you can a little bit see that they got a very nice crumb and texture: a good balance of density and airy-ness.

happy nibbling and chatting and festivizing!

huge platter of Kuku Sabzi

Kuku Sabzi is a traditional NoRooz food - an omelette packed full with minced fresh herbs, walnuts and barberries. Over the years I've tried many attempts at veganizing this recipe, and this is really my favorite -- it's based on the mini muffin-tin omelettes from Isa Does It, and then mixed up with lots of fresh herbs. I finally took the time to type up my recipe:

Kuku Sabzi Minis

(based on Muffin Pan Mini Omelets from Isa Does It, by Isa Chandra Moskowitz)

*you can easily double this recipe

ingredients:

2 1/2 Tbsp dried barberries

1/2 cup packed fresh parsley

1/2 cup packed fresh cilantro

1/2 cup packed fresh dill

1/2 cup packed scallions (green parts only)

1 cup packed spinach

1/4 cup fresh fenugreek, or 2 Tbsp dried fenugreek (optional)

generous 1/3 cup chopped walnuts, plus extras for decorating

2 cloves garlic, peeled

14 ounces silken tofu

1/2 cup water

2 Tbsp nutritional yeast

1 Tbsp olive oil

1/2 tsp ground turmeric

1 tsp salt

1/2 tsp black pepper

1/2 cup chickpea flour

1 Tbsp arrowroot flour

instructions

Cover the barberries with warm water and let them soak for at least 30 minutes. Meanwhile combine the parsley, cilantro, dill, scallions, spinach, and optional fenugreek in a food processor and pulse until finely minced. You don't want it to turn into a paste, but you really, really want to chop those guys into oblivion. If you don't have a food processor, get a good knife and start chopping chopping chopping. Once the herbs are chopped, set them aside in a large bowl, and next use the food processor or knife to chop your walnuts. Add the walnuts to the herbs. Don't worry about cleaning out the food processor between steps.

Preheat your oven to 350F. Next, chop up the garlic in the food processor (or a blender). Add the silken tofu, water, nutritional yeast, olive oil, turmeric, salt, and black pepper. Process until the mixture is smooth. Add in the chickpea flour and arrowroot and process more, until fully integrated. Pour the mixture into the bowl with the minced herbs and walnuts. Drain the barberries, discard the soaking water, and add the barberries to the batter. Stir well until fully incorporated. (note: at this point, you can refrigerate the batter to use it later or the next day)

Lightly oil a muffin tin and fill the muffin cups about halfway full with the batter. If you'd like, you can put a few chopped walnuts (or a whole walnut half) on each mini kuku sabzi. Bake the mini kuku sabzis for about 20-25 minutes, until they are lightly golden. Allow them to cool in the muffin pan for at least five minutes before you try to get them out.

Shirazi Salad

Shirazi Salad is a simple and delicious salad - and such a nice balance to the other flavors of the NoRooz feast. Light, fresh, crunchy, and simple -- it's a refreshing component with so many more robust dishes on the table. This year's salad was Persian cucumbers (the organic ones from Trader Joes are great!), cherry tomatoes, chopped red onion, and olives... along with several small handfuls of fresh herbs: a combo of cilantro, parsley, dill, and mint. For a dressing, I ad-libbed a quick dressing with pomegranate paste, olive oil, lemon juice, garlic, salt and pepper. Easy and delicious!

i love this picture!

The main 7 items:

Sabzi - sprouts symbolizing growth and rebirth

Samanu - a sprouted wheat pudding, symbolizing wealth

Senjed - oleander seeds, symbolizing love

Seer - garlic, symbolizing medicine

Seeb - apple, symbolizing health

Sumac - ground sumac, symbolizing the color of the sunrise

Serkeh - vinegar, symbolizing "old age and patience."

some of the other things include:

Sonbol - a hyacinth, symbolizing spring time

Sekkeh - coins, symbolizing weather and prosperity

Shirini- sweeties, for sweetness in the new year

A mirror - symbolizing reflection

A copies of poetry books Hafiz & Rumi, two great Persian poets

Candles

Eggs, symbolizing new birth (I use glass eggs)

A goldfish, symbolizing life (I use a cute plastic goldfish!)

Sabzi Polow

Sabzi Polow is another traditional NoRooz dish - parboiled basmati rice is mixed with yogurt, a mountain of fresh herbs, and then cooked/steamed in a pot. The Persian preparation of rice is so special and fantastic - the individual grains of rice are never clumpy or sticky, and there is a beautiful, crunchy golden crust on the exterior. This crunchy part is so good that it has it's own word "tahdig" -and it is definitely the best part. Every year I suffer some anxiety about how well my tahdig will turn out and this year I got a beautiful golden crust -- perfect, beautiful and delicious! I was so happy!

Sabzi Polow

based on the Persian Rice recipe from Vegan Eats World, by Terry Hope Romero

*you can easily double this recipe, which is what I usually do

ingredients

3/4 cup minced fresh dill

3/4 cup minced fresh cilantro

3/4 cup minced fresh scallions or leeks (green parts only)

3/4 cup minced fresh parsley

1 2/3 cups white basmati rice

8 cups water

1 1/2 tsp salt

1/3 cup unsweetened vegan yogurt

1/4 tsp salt

4 Tbsp olive oil or melted vegan butter

instructions:

Wash and mince your fresh herbs thoroughly - either by hand or with a food processor. Remember, you really really want to mince those herbies finely.

Put the rice into a mesh strainer and rinse it well under cold water, to wash off excess starches. In a large pot, bring the 8 cups of water to a rolling boil. Add in the salt, then add the rice. Boil for 3-5 minutes. Take out a grain or two of rice and bite into it -- you want the outside to be soft and lightly cooked and the inside to still be hard. Drain the rice and rinse it again with cold water, and then put it in a large bowl.

To the rice, add the 1/4 tsp salt, vegan yogurt, and 2 Tbsp of the oil/butter, and mix well. Take out 1/2 cup of this mixture and set it aside. Now add the minced herbs to the big bowl and mix them to fully incorporate.

Preheat a heavy, 2-quart pot no larger than 10 inches wide, with a tight-fitting lid, over medium-high heat. Add the remaining oil/butter and swirl it all around to coat the bottom and the first couple inches of the sides of your pot. Use a rubber spatula or wooden spoon to spread the 1/2 cup of reserved rice across the bottom of the pan evenly. Now add in the remaining rice (with the herbs mixed in). Use the back of a measuring cup to gently but firmly press down the rice.

Use a chopstick to poke several holes into the rice - an inch or two apart and a couple pokes in the center too. This helps the steam escape so the bottom can get good and crunchy!

Next, take a clean, smooth-textured kitchen towel and put it over the top of the pan - then put the tight-fitting lid firmly onto the pot (so the dishtowel is between the rice and the bottom side of the lid.) Carefully fold the corners of your towel up on top of the lid, so that they don't hang down and catch fire on your burner - use a rubber band or a chip clip to secure them on top of the lid! The towel is important because it catches the steam and helps you get perfect Persian rice!

Turn the heat down to medium-low and cook for 35-45 minutes. It's a good idea to rotate your pot a few times, for a more evenly golden crust. Check the rice by lifting the lid -- the rice should smell toasty (not burnt). Sometimes you can get a butter knife and carefully peek down the edges of the rice to see if you see a golden color developing. Cook another 10-15 minutes if needed (and you can also turn up the heat a little if it's not getting golden), to get a good golden crust. Keep an eye on the rice, and also don't forget about it -- you don't want it to burn!

Remove from the heat, and take off the lid and towel. Take your serving platter, and invert it over the pot. Carefully hold the edges of the serving platter and the handles of your pot, and flip it over! It takes courage! A perfect tahdig will make a little "floop" sound and land perfectly on your serving platter. Dig in!

Amoli Rice Salad with Barberries & Orange Peel

from Silk Road Cooking: A Vegetarian Journey, by Najmieh Batmanglij

By the way, Silk Road Cooking is such a beautiful and evocative book, I highly recommend it. Especially if you enjoy reading about food and cooking foods from around the world!

Ash-e Reshteh

with onion-turmeric-mint garnish

And I especially love the contribution of the garnish: onions cooked until golden, then with added ground turmeric and dried mint. It is amazing! I made a big batch of the garnish this year too because I like to have lots of it!!

Ghormeh Sabzi

Maybe you have noticed that several of these dishes have the word "sabzi" in their name -- "sabzi" means "vegetables," or in this case "herbs." The traditional dishes of NoRooz are filled with fresh, tender herbs to symbolize the growth and new life of spring time. It's usually a combo of parsley, cilantro, dill, scallions/chives, leeks, and baby spinach. If you can track down fresh fenugreek (or even dried fenugreek), it's also great to include some of that! Fenugreek is a strong flavor, so I usually use a little less of it compared to the other herbs.

Adasi Persian Lentils

Nonetheless, I thought it would be nice to make something that I knew he'd love and, lo and behold, he loved these lentils again this year! I know they're not much to look at, but they are perfectly seasoned with cinnamon and angelica (a ground spice that I found on my trip to the Persian market, called "golpar" in Farsi.) They are deceptively delicious for such plain looking lentils!

My dinner plate of glory

Such beautiful abundance! I just love the flavors and aromas of Persian food - they are complex, strong, and still often unexpected to my American palette. As you can see, I enjoyed a mountain of delicious food... and we haven't even talked about dessert yet! Mwahahaha! After two long days in the kitchen, it felt great to sit down and dig in. Of course it tasted great too!

Special Drinks:Dried Lime Tea, Mint Limeade, & Pomegranate Mint Spritzer

I also made Mint Limeade -- we cooked up a special lime syrup by making a simple syrup, adding fresh lime juice, and simmering it for a bit longer. We added that with some fresh lime juice, springs of fresh mint and sparkly water. I think next time, I will also boil some fresh mint with the syrup - so that flavor can come through a little more. Pretty much everyone loves limeade, so it's not surprising that this one was a hit!

We also made a simple Pomegranate Spritzer -- fresh pomegranate juice from the farmer's market, a touch of simple syrup, sprigs of fresh mint, and sparkly water. After the even was over, there was a little limeade and a little pomegranate spritzer left over, and I just combined them into one pitcher. Note to self - it was good!

NoRooz Sweets!

Saffron Almond Diamonds

Nan-e Nokhodchi (chickpea flour cookies)

Sohan As-Ali

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Vegan Eats & Treats!

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Vegans get ready as this summer there will be a festival held in Devon just for you (yes you heard that right a vegan festival).

A vegan festival is heading to Plymouth in July where will be over 60 stalls, eight food caterers and FREE vegan samples for all to enjoy.

The event will be held at the Plymouth Guildhall on July 8, between 11am and 5pm.

There will also be a number of cookery demonstrations, talks and fun workshops throughout the day.

The event is being run by VegfestUK, who organise of some of Europe's biggest vegan festivals.

Read more: Exeter's new gin bar will sell a gin that 'makes you look younger' - and hundreds of others

Established in 2003 by Yaoh manager Tim Barford, the company aim to 'combine the seriousness of veganism with a rock-'n-roll festival atmosphere, allowing people to do the following all in one place: eating, socialising, learning about healthy ethical eating, dancing and partying.'

Their website reads: "VegfestUK events are all about GOING VEGAN.

"It's not about eating less meat, or choosing eggs over fish, or anything like that.

"It's about going vegan, pure and simple.

"For the animals, for the planet, for your health, and for sustainable global food production. And it's so easy.

"Vegfest will demonstrate just how easy it is to go vegan and stay vegan."

3 entry on the door (under 16's free) or 13 for advance VIP tickets from veganeventsuk@gmail.com to include fast track entry and a goody bag full of products, samples, discounts and offers.

This story was first published on The Plymouth Herald.

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A vegan festival is heading to Devon - Devon Live

Beverly Hills is ready to show off its sunny side, with todays reveal of the all new Gratitude on Canon Drive. The offshoot vegan eatery from the Cafe Gratitude folks opens on Wednesday for lunch and dinner.

Much like the Newport Beach original iteration of Gratitude, this location sports wood floors, light tile touches, plenty of pillows, and touches of greenery. The primary focus is on the long marble bar, where beverage director Jason Eisner turns out drinks with a health-conscious bent like a turmeric mule, or the eye-rollingly-named cleansetini with alkaline vodka, ginger, and cayenne pepper.

The food follows a familiar meat-free pattern, and comes from chef Dreux Ellis. Theres the usual slew of redone dishes with I Am names, catering to the growing hoards of vegans and vegetarians spread out across Los Angeles.

The 3,600 square foot space is spread across a wide front patio and an interior dining area, and is perhaps the most charming new angle, and should make for a fun night out in Beverly Hills. Hours will run daily from 11 a.m. to 10 p.m., starting on May 24.

Gratitude Beverly Hills 419 N. Canon Drive Beverly Hills, CA

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Gratitude Shines on the Beverly Hills Vegan Crowd - Eater LA