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The Milwaukee Public Market, 400 N. Water St., is getting a vegan/vegetarian restaurant called On the Bus, which will use a 1971 Volkswagen bus as its counter.(Photo: Mike De Sisti, Milwaukee Journal Sentinel)

On the Bus, a restaurant serving vegetarian, vegan and super-food menu items, could open in the Milwaukee Public Market as soon as early June, operating from a counter crafted from a 1971 Volkswagen bus.

Owner Emily Ware, a partner in The Green Kitchen at the market, will open On the Bus, the market announced Tuesday. (The Green Kitchen sells salads, sandwiches and juices.)

On the Bus' menuwill include breakfast dishes. It's expected to make its own veggie burgers, vegan ice cream, almond milk and kale chips. Items such as sandwiches, acai bowls and smoothies will be made to order.

Smoothies and date shakes ($6 to $8) could include combinations such as spinach, mint, cocoa, banana, dates and almond milk; coconut smoothies ($8 to $10) would be served in a just-cracked coconut. Acai and smoothie bowls ($8 to $10) will be topped with fruit, granola and nuts.

Sandwiches ($6 to $8) are to run the gamut from melts (including roasted red pepper and pesto panino with vegan cheese), plant-based deli sandwiches (such as eggless salad, made with tofu) and hot sandwiches (barbecue portobello is one example).

Breakfast items ($4 to $8) is to include granola and fresh almond milk and avocado toast.

On the Bus will replace Form Fine Goods & Floral, which opened at the market in March 2015; the shop's last day at the market is April 23. Form's owner, Beth Miller, said the shop is moving to a larger space in Walker's Point, at 700 S. 5th St. Miller projected the shop would open in early June.

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Vegan restaurant On the Bus to join Milwaukee Public Market - Milwaukee Journal Sentinel (blog)

New York Times

Vegan Meringues Made From Aquafaba New York Times The chef Diane Forley spent months perfecting meringues made from aquafaba, the liquid left from cooking chickpeas that is a vegan egg-white substitute. It's been a challenge, getting the proportions and the right kind of sugar to work, said Ms ...

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Vegan Meringues Made From Aquafaba - New York Times

The Juice Pharm, at 12 S. 15th Ave. E., is believed to be Duluth's first vegan restaurant: No meat, no milk, no animal products. (They do use honey). Giselle Hernandez and Desiree Jenkins opened in late March with little fanfare no advertising, no grand opening. They've relied on foot traffic and social media to build a following, and so far that's been enough.

"We sold out of food yesterday," Jenkins said during a recent visit. All of the tacos, kaput, by the end of the day.

Hernandez moved to Duluth three years ago and said she found it to be a healthy city with a lot of outdoor sports enthusiasts, but she was surprised that there wasn't a juice bar or vegan restaurant. She had made the switch to a vegan diet years ago when her mother told her the ingredients of her beloved hot dogs. The self-described animal-lover didn't just cut out hot dogs she went on to study at the Natural Healing Institute of Naturopathy, Inc., in Encinitas, Calif., where she became a certified nutritionist.

She started out juicing for herself. Then her friends and friends of friends caught on. As she gained traction, she used Endion Station where she was a bartender as a pickup point for people ordering her juices and cleanses.

"I wanted to introduce Duluth to healthier options," Hernandez said.

From there she moved to the Red Herring Lounge, where she first added smoothies and acai bowls to her offerings, and sold them during off-bar hours.

Shortly before moving into her own space below Anytime Fitness, she began experimenting with plant-based small plates: avocado toast, tacos, samosas.

Much of what they make is inspired by Hernandez's mother Maria Olivares, whom they refer to as Mamacita. Since Hernandez went vegan, she's always offered an animal-free version of mole enchiladas or posole soup, which traditionally combines meat and hominy. These days, Mamacita has been helping out at the shop. During a recent visit, she peeled bananas and juiced carrots. Her original energy bars a variety of nuts bound by dates are sold at the front of the cafe and tagged as "casa made."

Among Juice Pharm's popular menu items are the street-style Mexicali tacos, made with ground walnuts in the style of slightly spicy chorizo, with lettuce, red onions and cilantro pesto. Juice-wise, it's gold tonic, which blends carrots, oranges, pineapples, green apples, lemon and turmeric. Somewhere in between is the acai bowl with berries and coconut milk, topped with bananas, more berries, granola and honey.

The traditional topping rail, used to keep handy frequently used foods, holds candied almonds, bacon-flavored coconut flakes, diced cilantro, sunflower seeds, peanuts, onions and pepitas. Another has maca, acai, chia, flax, cinnamon and vanilla protein powder.

Hernandez and Jenkins are still experimenting and said they think they will always have an ever-changing menu. They've recently learned to make their own seitan, a wheat-made meat substitute most similar to chicken. It's the signature protein in the Maui tacos.

They also sell a variety of nut butters.

The night before they opened, they said, they were in the cafe at 2 a.m. developing the "warrior," a smoothie made of cold-press coffee and peanut butter.

Jenkins isn't vegan. She's too into cheese, she said. But once, while experimenting with a version of French onion soup that included an almond-based cheese, she considered that it might be a possibility. Now her eyes get wide as the idea of a dairy-free cheese case takes root.

Juice Pharm has a sunny, comfortable vibe. There are a lot of plants and fruit and vegetable-themed wall-hangings. One cheeky piece of art is a painted portrait of a cow, pig and horse each with its head slightly cocked. There is a tiki fence between the dining room and the small, open kitchen where there are no canned or cartoned goods in sight.

The water is spiked with cucumber.

Passionate about travel, they want the cafe to feel like stepping into a vacation, Jenkins said, and the food to represent the places they've been.

What if they had a patio, with strings of mason jar-filled lights, she wondered recently.

"You can see the lake from here," Jenkins said.

The Juice Pharm

What: All-natural juices and cleans and vegan cafe

Where: 12 S. 15th Ave. E.

Online: juice-pharm.com/mn

Hours: 8 a.m.-5 p.m. Tuesdays-Fridays; 11 a.m.-3 p.m. Saturdays

Note: The Juice Pharm will be closed April 20-22

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Juicing up: Duluth's Juice Pharm offers big selection of vegan drinks, food - Duluth News Tribune

Our love for cheese has been a lifelong affair. We dont think were wrong when we say that for many of us, Kraft Macaroni and Cheese was one of our staple foods. We reveled in mac and cheese dinners and in college, a carton of Kraft Easy Mac was stashed under our dorm room bed or at least, we might have known someone like that.When youre cutting back on dairy, the iconic

When youre cutting back on dairy, the iconiccblue box of noodles and powdered neon orange cheese sauce may be out of the picture, but it certainly doesnt mean that mac and cheese is off the table. Companies like Annies, Daiya, and others make the same kind of product, only without the dairy. If youre interested in homemade recipes, there are over one hundred different ways to make a plant-based mac and cheesefrom classic roux-based sauces, sauces made from nuts, or cheese sauces made just from vegetables. But in the busy day-to-day of life, sometimes we just dont have the energy to whip up abatch ofdairy-freehomemade cheesy sauce or even a box of vegan mac and cheese. Thankfully, Uptons Naturals and Field Roast Grain Meat Co. just released ready-made dairy-free mac and cheese!

Hungry? So are we. Keep an eye out for Field Roasts Mac nChao in the frozen aisle of your local grocery store and look for Uptons rendition of the cheesy classic in the same aisle as boxed mac and cheese if you find it, please mail it to us. Its amazing that were living at a time where four new vegan macaroni and cheese products are hitting the market at the same time. With more people than ever cutting back on dairy, its just further proof that the future of food is here and its plant-based.

And if you love mac and cheese or just food in general, check out theFood Monster App(available for bothiPhone and Android). The Food Monster App featuresover 8,000 vegan recipes vegan mac and cheese included and over 10 recipes are added daily! The days of but what about cheese?! are over. Go ahead indulge!

Lead image source: Field Roast

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4 New Vegan Ready-Made Mac and Cheeses Just Hit the Market! - One Green Planet

The light board has been affixed to the facade of 162 East Broadway for months. Now, its lit up with the greeting, Hola Chinatown! We see you. This is how the plant-based newcomerJaJaJa is announcing itself to the Chinatown neighborhood it invaded.

It opens to the public on Friday.

JaJaJa (Plantas Mexicana) is a vegan Mexican restaurant helmed by Gelso & Grand proprietor Nima Garos and partner Koorosh Bakhtiar. The concept has been in the works for more than a year, and evolved along the way. For one, the establishment previously went by Gracias Mama, and also, the menu wasnt always strictly vegan. Now theyre trying capitalize onthe Dimes and Dirty Candy vibe/crowd.

The new cantina describes itself as a hybrid venture that caters to the unique way New Yorkers eat, meet, and share. Heres more babble fromthe Facebook page.

[JaJaJa] will feature an extensive Tequila and Mezcal program, traditional Mexican beers on tap, Mexican-style lagers and pilsners from local microbreweries, fresh pressed juices, and plant based Mexican fare with options for both comfort and health.

Bakhtiar and Garos caused quite a stir from the outset (when it was still Gracias Mama) having dispensed with two long-running Chinese businesses in its commercial space (newsstand and bakery). Their departure from 162 East Broadway came shortly after Garospartner in Gelso & Grand Hassan Gholizadeh purchased the buildingfor $6.6 million(December 2015).

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Vegan Mexican Joint 'JaJaJa' Opens Friday on East Broadway ... - Bowery Boogie

By admin | April 17, 2017

We wont tell JoJo to leave (get out) but we will recommend she stops giving news media the bait to make her a phoneyvegan figurehead.

PETA was quick to promote the pop-singer as their latest vegan poster child, sharing her mere mention of veganism in an interview about her 2017 world tour. JoJo herself starts that same interview by mentioning her interest in a plant-based diet and the positive effects removing dairy had on her vocal chords and allergies. But its revealed that JoJo has a vegan friend, has read Russel Simmons Happy Vegan, has tweeted about vegan scones before, and has a strong enough internet connection to stream the plethora of vegan documentaries (and their own mixed messaging). But we know interest in the trendiest bits of veganism doesnt make someone a vegan. Can you imagine our numbers if it did!?

Fault Magazine and TV3 didnt forget to include her Im by no means a perfect vegan bullshit, even if they kept vegan in their headlines for the clickbait. So when that JOJO IS VEGAN headline is at the top of the vegan google alerts thread, just a little more confusion gets sprinkled over an already confusing movement that almost perversely clings to the hopes a teen idol will be the key to making the world a better place. Not the clear education and understanding of fundamental rights or the need for freedom from exploitation thats not catchy enough and you cant photograph it in lingerie. And dont worry, they made sure a little bit of vegans think they have to be perfect was smushed in there to keep the non-vegans pleased.

So while we do hope the accessibility of information and her own ease and enjoyment of eating plant-based can be leverage for a legitimate vegan education, we wont be looking to JoJo for sage advice on behalf of our animal brethren anytime soon. Until she is shown the morality of refusing animal products, and considers the victims instead of the alleged choices we face, JoJo will be just another Ricky Gervais, Leonardo DiCaprio, or Beyonce.

You can go vegan today, without the help of a celebrity.

Photo from Fault Magzine

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JoJo is the next non-vegan 'vegan' celebrity - Ecorazzi

Plant-based i.e., vegan restaurant J. Selbys is now open on Selby Avenue and Victoria Street in St. Paul.

The restaurant is the creation of Matt Clayton, a retiredphysician who is vegan and said he was tired of the options available to him and his fellow meat-eschewing diners.

Claytons goal was to create a menu that even non-vegans would enjoy, and the opening offerings read like a gastropub menu: Fresh pretzel, Buffalo wings (made from cauliflower), a Philly sub, chili, a burger and lots of grain-based bowls. Theres also a tap beer list, wines by the glass and a kids menu.

J. Selbys (169 N. Victoria St., St. Paul; 651-222-3263; jselbys.com) is open daily for lunch and dinner, and for breakfast through dinner on the weekends.

Jess Fleming has been with the Pioneer Press since 1999, and has been covering the Eat beat since 2012. She is an adventurous eater, cook and gardener, but will only grow something she can eat. She is a graduate of the journalism school at the University of Minnesota and a native of Eastern Wisconsin, where she grew up eating good brats, good cheese and fresh vegetables from her dads garden.

As you comment, please be respectful of other commenters and other viewpoints. Our goal with article comments is to provide a space for civil, informative and constructive conversations. We reserve the right to remove any comment we deem to be defamatory, rude, insulting to others, hateful, off-topic or reckless to the community. See our full terms of use here.

April 17, 2017, 4:05 pm

HeadFlyer Brewing () is getting ready to land along East Hennepin in Minneapolis. A grand opening is set from 11 a.m. to 11 p.m. Saturday, April 22, at the new brewery and taproom in the historic Miller Textile Building (861 East Hennepin Ave.). Along withthe brewerys American-style craft beers, small-batch and seasonal beers, the grand opening event will include live...

April 16, 2017, 11:30 am

SUNDAY (Family) Spice up family day with ROASTED PEPPERED PORK LOIN. Heat oven to 350 degrees. Rub 1 (2- to 3-pound) well-trimmed boneless pork loin with a mixture of 1 teaspoons garlic pepper and 1 teaspoons dried rosemary. Place pork in a shallow pan. Roast 40 minutes to 1 hour (20 minutes per pound) or until internal temperature of pork...

April 16, 2017, 9:47 am

Were all 80 years old. Were looking at 16- to 18-hour days and we just cant do it anymore, said Dick Mueller, who ran the stand with his wife, Donna, along with business partner Audrey Skarda

April 14, 2017, 2:35 pm

Being vegan means giving up lots of delicious indulgences, including flaky croissants, which are layered with plenty of butter, an animal byproduct. Or does it? St. Paul-based startup vegan company Eureka Compass Vegan Foods will be producing a vegan version of the indulgent pastries and will be selling them at the Herbivorous Butcher in Northeast Minneapolis on April 21. The...

April 13, 2017, 6:35 pm

Ichiddo Ramen, which also has a location on Nicollet Avenue in Minneapolis, has just opened a St. Paul restaurant on University Avenue.

April 12, 2017, 4:37 pm

Morel, morel, You put me through hell. Awaiting your season, Abandoning reason, Im probing the dirt With a heartful of hurt, Knowing theres no way; A month from Mothers Day, Youre ready to bloom, Youelusive wee shroom. My son hunts morels. He even casts spells To ward off others Who would stomp and smother Our fave morel packs And nearby...

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Vegan restaurant now open in St. Paul - TwinCities.com-Pioneer Press

Photo by Tony Najera

by Bonnie JoStufflebeam

I once drank wine in a cellar in Moravia. After the tasting, the travel group I was with gathered around a long table for a meal. For appetizers we were presented slices of bread and dishes of a white substance the consistency of butter. I did as the others did, smothering my bread with it. Only after Id eaten several slices did someone tell me: Id just eaten straight lard.

I wasnt vegan then. Now, as a vegan I dont take such chances; I almost always ask. I wish I could say something about the lard mistake like, and thats when I became vegan. But I would have starved in the Czech Republic, at least on our tour group: our two options at each meal were beef goulash or fried cheese. It wasnt until one year later that I stopped eating meat. Three years after that, I stopped eating animal products altogether. Traveling is more difficult now.

These days Ive learned my lessons: I study up on vegan restaurants before going anywhere, particularly to SF conventions where Ill be busy and tired and will have to squeeze in lunches when I can. I memorize where the vegan-friendly restaurants sit within a four-block radius: Chinese, Thai, Indian. Mexican, sometimes. Chipotle, always. Certain sandwich shops: the kinds with protein options like hummus or tofu.

I also email the organizers behind any event I plan on attending. At last years WorldCon in Kansas City, I checked to see if I would be able to count on dinner there any night. After some back-and-forth, it was decided that there would be snacks and perhaps one dinner.

Ditto with peer workshops and writing retreats, particularly those where meal-making is an element. Its difficult to distill veganism into a brief email explaining what would work meals-wise. I usually list the best proteins, since many peoples first attempts at placating one of our kind consists of salad: delicious but filling for thirty minutes tops, unless its decked out with all manner of nuts and beans. I usually dont recommend tofu; it takes practice to get tofu to taste good, and poorly-seasoned tofu is responsible for many a poor opinion of it. Instead I stick to the easiest routes: anything bean or nut-based.

This is actually the worst part of traveling with dietary restrictions, particularly those self-imposed: some people are sensitive about food. Of course there are many people who just want to help if they can, but others might react strongly to a request for vegan options. Ive had more family arguments about menus than about any other topic; drunk carnivores have on several occasions attempted to incite shouting matches. I always try to be as courteous as possible, and if someone asks my reasons for being vegan in a tone that is less-than-dulcet, I refuse to engage them on that particular topic.

When traveling as a vegan, I recommend packing a few of these staples: a bag of nuts, a couple cans of beans. I dont go on trips without my trusty cans of dolma and a jar of peanut butter. And I never leave on a trip thats longer than a weekend without a bar of chocolate or a bag of cookies: homemade if Ive got the energy, Oreos or some other premade version if Im short on time. Some of the most difficult things to find in strange cities are vegan desserts, and conventions are full of sugar. I come down with some serious cravings if I dont have some way to satisfy my sweet tooth.

Heres the cookie recipe I always use, adapted from The Joy of Vegan Baking by Colleen Patrick-Goudreau:

3 heaping Tbsp. applesauce 1 cup Earth Balance margarine 3/4 cup granulated sugar 3/4 cup brown sugar 2 tsp. vanilla extract 2 3/4 cups all-purpose unbleached flour 1 tsp. baking soda 1 tsp. salt 2 cups semisweet chocolate chips (most grocery stores will have an accidentally-vegan brand)

Directions

Preheat oven to 375 degrees F.

In a large bowl, cream the butter, granulated sugar, brown sugar, and vanilla. Add the applesauce. Combine. In a separate bowl, combine the flour, baking soda, and salt. Add flour mixture into the wet mixture until it forms a dough. Add chocolate chips.

Form dough into balls and drop onto baking sheet. Bake 8-12 minutes. Remove to cooling racks.

Makes about 4 dozen.

***

With proper preparations, Ive learned how to stay well-fed even in the midst of cities built primarily for meat-eaters. Hunger, after all, is not the con-goer and workshop-attendees friend. Careful planning allows me to enjoy traveling and stay well even when out of my comfort zone.

Bonnie Jo Stufflebeams fiction and poetry has appeared in over 40 magazines and anthologies such as Clarkesworld, Lightspeed, and Beneath Ceaseless Skies. Her novelette The Orangery is a finalist for the 2016 Nebula Award. In 2015 she released a collaborative fiction-jazz album Strange Monsters. She also created and coordinates the annual Art & Words Collaborative Show in Fort Worth, Texas.

April 11, 2017

Tags: Bonnie Jo Stufflebeam

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Vegan Road Warrior - SFWA News

The chefsofPhiladelphia's much-lauded vegan restaurant, Vedge, are officially coming to Washington.

Husband and wife team Richard Landau and Kate Jacoby are behind the most well-known meatless restaurant in the country andhave a half-dozen James Beard Award semifinalist and nominee nods to their names. For years, they've talked about opening up shop in the nation's capital. Now they've signed on to join the Apollo development at 600H Street NE, which includes a new Whole Foods Market and Wydown coffee shop, and have plans for a late fall opening.

[Philadelphia restaurants are moving in on D.C. Get used to it.]

For the new location their first outside of Philadelphia Landau and Jacoby plan to replicate their V Street concept, a vegan street food bar.We celebrate street foods by drawing influence from popular dishes and ingredients around the globe, Jacoby said in an email. Nothing is a literal take, just our inspiration.

[The next frontier for vegan restaurants? Not calling yourself a vegan restaurant.]

V Street's offerings include such dishes as dan dan noodles with roasted mushrooms and a red chile-sesame sauce, Peruvian fries with aji amarillo sauce and flatbreads. Cocktails will also draw on global flavors, such as the Lokum at the Bazaar (Turkish coffee, bourbon and a Middle Eastern syrup known as jallab) andCruz Control (tepache, horchata andtequila).

Jacoby, the pastry chef, has big plans for dessert. Expect soft serve in such flavors as halvah with sumac sour cherries or cannoli with pistachio, bitter orange and chocolate magic shell. Also: chocolate-stuffed beignets.

Landau and Jacoby were drawn to Washington for personal and professional reasons. Landau has family in the area, and Jacoby attended Georgetown University. Jacoby said she and Landau always saw potential in the city's restaurant scene, especially when it came to opportunities for growth in meat-free concepts. She gives props to such operations as Elizabeth's Gone RawandSticky Fingersfor helping to grow the vegan restaurant scene. We know the demand for serious vegan food is getting stronger all the time, she said.

The couple has already witnessed thedemand from D.C. residents. After those for Philadelphia and New York, Washington's 202 area code is the most popular number on the reservation books at Vedge.

Read more:

The new H Street Whole Foods wants to be your neighborhood pub

The search for America's best food cities: Philadelphia

How two vegan chefs find inspiration in a world of (sometimes meaty) cooking

L.A. restaurants treat vegetables like stars

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The chefs behind the best vegan food in the country are opening a ... - Washington Post

Anyone who has ever gone out to brunch knows what a mad rush it can be. After all, eating an over-the-top breakfast over the weekend is a great idea, so no wonder so many people are on board for that. Although typical brunchtime fare is heavy on eggs, bacon, and buttered toast, its easy to make all of that vegan. But theres one brunch favorite that requires a little more elbow grease eggs benedict, a dish consisting of eggs, Canadian bacon, and hollandaise sauce served atop an English muffin. Its true origins are shrouded in mystery, but it is said that it was created on a whim at the request of a hungry stock broker visiting an NYC hotel. April 16th just happens to be National Eggs Benedict Day, so we cant think of a better way to celebrate it than with a vegan version and as it happens, there are a few different ways you can do that.

So while everyone else is waiting in line at your favorite greasy diner for goodness-knows-how-long, youll already be digging into one of these homemade vegan eggs Benedict that would make even the most seasoned brunch-goer drool with envy. Go out and get some (groceries so you can make this over the weekend).

When it comes to this awesome Tofu Benedict Florentine, less is not more. It starts with a toasted English muffin, followed by sauted spinach, smoky Portobello bacon, and tofu scramble. Of course, the crowning glory of the whole thing is the hollandaise sauce, and this vegan version does not disappoint! Its creamy, smooth, eggy (due to the black salt), and has that subtle, trademark tanginess from the lemon juice. Even if its not a special occasion, you deserve this.

This Tofu Benedict With Avocado Hollandaiseis the perfect brunch item or breakfast for a special occasion. A rich, creamy, slightly salty, and tangy sauce is slathered all over a crispy, pillowy English muffin. No eggs necessary its made from creamy avocado and a bit of vegan Worcestershire sauce. A heaping tablespoonful on top of some perfectly grilled tender tofu, a slice of fresh tomato, and some peppery arugula all on top of a soft, but crunchy English muffin This might just be your new favorite breakfast.

There is zero, zilch, nada, no egg in this recipe for Polenta Benedict With CoconutCream. Totally vegan! But it sure looks like eggs Benedict, dont you think!? The perfect amalgam of traditional meets unusual. Get ready for your taste buds to do a little happy dance.

You have got to get some of this Tofu Benedict Meets Tofu Florentine into your life. Pan-seared tofu is coated with a sweet, umami sauce made from maple syrup, liquid smoke, and soy sauce and paired with salt-and-pepper sauted kale. Then, its coated with a delicious, buttery hollandaise sauce. Instead of bread, its served with a big slice of beefsteak tomato, but if youre an English muffin aficionado, feel free to go with bread!

Make yourself something fancy for breakfast or brunch with this Tofu Benedict! Firm tofu is sprinkled with an eggy spice blend and cooked until golden, then placed atop a toasted English muffin with mushroom bacon, creamy hollandaise, and greens. The mushroom bacon tastes like sweet and salty goodness, but if youre not a fan of mushrooms you can swap it out for tempeh bacon. And of course, dont forget to top it off with some hot sauce and black pepper!

Looking for more vegan breakfast and brunch ideas? Check out our vegan breakfast recipes page!

Lead image source:Polenta Benedict With CoconutCream

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Avoid the Brunch Rush With These 5 Vegan Takes on Eggs ... - One Green Planet