Some people become vegetarians because they love animals. Some, as comedian A. Whitney Brown put it, because they hate plants.

But vegans are committed. Not only do they not eat food that harms or kills animals, some dont even want food that inconveniences animals.

Like honey. Hardcore vegans will not eat honey because, as Noah Lewis of vegetus.org puts it, the simple fact is that the bees are enslaved. Similarly, some vegans will not eat sugar because, while it comes entirely from a plant, some sugar is whitened by using bone char, which comes from animals.

Although the vegan diet lacks in meat, dairy and egg products or because of it the diet can be better for you than that which the standard American eats. In 2009, the American Dietetic Association took the position that vegetarian and vegan diets reduce the risk of heart disease, cancer and diabetes, and lead to lower cholesterol and blood pressure.

It can be healthy, but there are some things to watch out for when on a vegan diet: You have to make sure to get enough protein and vitamin B-12 and calcium, iodine, vitamin D, iron, zinc and n-3 fatty acids.

Fortunately, a well-balanced vegan diet provides all of these essential nutrients, though you may want to take vitamin B-12 supplements, just in case.

Still, cooking a well-balanced vegan diet can be difficult, at least if you want to stick to what most Americans think of as normal ingredients. Many vegan recipes attempt to re-create meatless versions of familiar meat-based dishes, and to do so they rely on such potentially off-putting ingredients as vegan chicken, egg replacements and nondairy cheese.

Other recipes use soy products such as tofu and tempeh for their protein, and it is one of these that I tried first in cooking a vegan diet for a day.

Mee goreng, which is a type of stir-fried noodles, is popular street fare in the Philippines. When I have had it before, it always had meat in it, usually chicken or shrimp or both.

But then I came upon a vegan recipe for it using tofu, and tofu fans are sure to be instantly hooked.

If they like spicy food, that is. As with a lot of street food, mee goreng usually packs a kick. If you want it milder, simply trim down or eliminate the amount you use of sambal oelek, the all-purpose Indonesian and Malaysian ground chili paste.

Also, as is the case with much street food, mee goreng tends to be a little oily. The recipe calls for 5 tablespoons of oil for four to six servings; I got by with four tablespoons, but that is still a quarter cup of oil.

Do you need it? Yes. The oil brings the dish together, from the spicy sambal to the faintly bitter bok choy to the sweet sauce made from equal parts of soy sauce, brown sugar and molasses.

The tofu, which has the amazing ability to soak up all the flavors in which it is cooked, serves as a protein-rich punctuation to the meal.

For my next dish, I dispensed with the tofu and received my protein in the form of garbanzo beans, which are also known as chickpeas.

Indian-style vegetable curry with potatoes and cauliflower (that name seems a little over-descriptive to me) is another spicy dish. I like spices; sue me. If less fiery food is more your style, you can use a mild curry powder (but I wouldnt use much less) and leave out the serrano chili.

This dish benefits greatly from the mutually complementary flavors of potato, cauliflower, garbanzo beans and curry.

A bit of tomato paste and a cup of coconut milk make it deeply satisfying, yet it is so healthful that youll practically pat yourself on the back for eating it.

It is the kind of dish that calls out for basmati rice; if you have it, use it.

Finally, I made a vegan version of one of the least vegan dishes I could think of, pancakes.

Pancakes pretty much need eggs, milk and butter. If you try to make them from just flour, water, sugar, salt, baking powder and a little oil, youll wind up with paste.

Or so I thought. But then a colleague passed me a recipe for vegan pancakes that she swore was excellent. And she was right.

I dont know how this works.

I dont understand how they hold together without becoming slightly sweetened hardtack. Im guessing the oil has something to do with it, but we are only talking about a single tablespoon for 10 smallish pancakes.

These vegan pancakes are fine the way they are, but I incorporated a couple of additions suggested by my colleague: I added two tablespoons of soy milk (almond milk would also do) and a teaspoon of vanilla, just to make the pancakes even better.

They are a perfect foil for maple syrup. And maple syrup doesnt inconvenience any animal.

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The vegan diet meatless masterpieces | Food | theeagle.com - Bryan-College Station Eagle

Footwear News

13 Stylish Shoes That Are Completely Vegan Footwear News Shopping vegan and being on-trend while doing it can be a real challenge. Most fashion-minded brands favor the use of leather on soles or as lining, making it difficult to find shoes that are completely made without animal products. Luckily, we ...

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13 Stylish Shoes That Are Completely Vegan - Footwear News

Cinnaholic, the cinnamon roll-serving vegan bakery chain, is looking to expand into other cities, which will include Austin. The California-based confection shop focuses on customizable vegan rolls with 20 different frostings (banana cream, cake batter, maple, orange), and 22 toppings (brownie bites, coconut, marshmallows, jam, pie crumble). It also serves up vegan cakes, brownies, cookies, and cookie dough.

After its two Dallas location, Austin was naturally the next step, according to Daryl Dollinger, Cinnaholics president of franchising. The company is currently scouting locations in South and Central Austin, as well as around campus. Its aiming to nail down an address or open by the end of 2017.

Cinnaholic was founded in 2009 in Berkeley, California by Shannon and Florian Radke, who appeared on Shark Tank. There are 13 bakeries right now in America, with two in Dallas. For its expansions, its looking to franchise into other states as well, including New Jersey, Pennsylvania, and elsewhere in Texas.

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Vegan Cinnamon Roll Bakery Chain Eyes Austin Expansion - Eater Austin

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Rice Krispie treats are reminiscent of childhood snacking. But they werent as wholesome as they tasted. Sure, they were cereal based, but they were smothered in sugary marshmallows and butter, so they were more of a sugar rush than anything else. Even so, its hard not to crave Rice Krispie treats, even as an adult. Luckily, with a few tweaks, these yummytreats can take a deliciously healthy turn, so you can indulge in a childhood favorite (but with the metabolism of an adult).

These vegan Rice Krispie treats feature quinoa, nut butter, seeds, and coconut, and get lightly sweetened with brown rice syrup.

Original Rice Krispie treats call for the Kelloggs cereal. Naturally, the cereals main ingredient is rice. However, its the second ingredient on the list that makes a seemingly harmless cereal lose its charm: sugar. And for those with gluten sensitivities, take notice: Kelloggs Rice Krispies cereal contains malt.

To avoid packing in sugar and gluten when you can easily avoid it, purchase a gluten-free puffed brown rice. I used Arrowhead Mills version for this recipe.

Meanwhile, these treats are sweetened with brown rice syrup. Like most high-calorie sweeteners, brown rice syrup must be used in moderation and cannot be considered fully healthy just because its derived from brown rice. However, brown rice syrup contains no fructose or sucrose, and can thus be considered safer than high fructose corn syrup or ordinary sugar. Feel free to use another liquid sweetener in its place, such as honey, maple syrup, agave, or coconut nectar.

I love the popped quinoa, because it adds crunchy texture (and some fiber and protein) to each bite. When it comes to the add-ins, dont feel restricted to the ingredients listed. Once you master this recipe, start to get experimental! Try tossing in carob chips, dried fruit, different nuts and seeds, or even swap the cashew butter for a different kind of nut butter.

Vegan Rice Krispie Treats Recipe with Cashew Butter and Quinoa

Enjoy a childhood classic without all the sugar and animal-based fat with this vegan rice krispie treats recipe with cashew butter and quinoa.

Ingredients

Instructions

Calories per serving: 212

Fat per serving: 13.1g

Saturated fat per serving: 6.1g

Carbs per serving: 20.9g

Protein per serving: 4.7g

Fiber per serving: 2.3g

Sugar per serving: 9.2g

Sodium per serving: 55mg

Related on Organic AuthorityMallows Gone Gourmet: Make Your Own Organic, Chemical-Free MarshmallowsForget the Eggs: Make Tie-Dye Vegan Marshmallows for EasterGluten-Free Vegan Sweet Potato Casserole

Aylin is founder of GlowKitchen, a food blog with an emphasis on vegan and gluten-free fare. Aylin has been living in Istanbul, where she is founder and CEO of a cold-pressed juice and healthy foods company JS (www.jusistanbul.com).

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Vegan Rice Krispie Treats are a Drool... - Organic Authority

Ron Pickarski has many fond memories of growing up in Petoskey, even to the point of substituting for a Petoskey News-Review carrier a few times to make some extra money.

"I used to play at the old pond near the area of Walmart," said Pickarski, who now resides in Boulder, Colo., as the founder, president and culinologist of Eco-Cuisine, Inc., a US vegetarian and vegan foodservice company. "Before the highway along the waterfront was put in, I remember the officer I think his first name was Frank directing traffic on Mitchell Street down in front of the Perry Davis Hotel to get continued north."

Pickarski also recalls working at his parents' restaurant, Sophie's Lunch, located on the corner of Mitchell and Emmet Street which was open 24 hours.

In 1980, Pickarski was the first vegetarian chef to compete in the International Culinary Olympics in Frankfurt, Germany, and then competed in the Culinary Olympics again in 1984, 1988, 1992 and 1996, winning seven medals with vegan cuisine.

With 50 years experience in professional kitchens ranging from fine dining to quick service restaurants, Pickarski's specialty has been research and development of natural, vegan foodservice savory speed scratch products with pulses designed for chefs to cook with and build into their menus.

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Quick Read: Food as health, Petoskey native Pickarski an internationally renowned vegan chef - Petoskey News-Review

Kathryn S. Kuhar Attendees of the 2017 Ivy League Vegan Conference, which was held from March 24 to March 26.

The purpose of the conference is to open up a dialogue about the potential power of plant-based diets to address the heaps of global issues, Nina Gheihman, co-organizer of the conference, says.

By Frank M. Cahill and Norah M. Murphy Mar 30, 2017

From March 24 to 26, Harvard hosted the 2017 Ivy League Vegan Conferenceand there wasnt a sign-wielding animal-rights picketer in sight.

We really are focusing not on trying to convert or influence peoples personal ideologies, says Nina Gheihman, a Ph.D candidate in Sociology and co-organizer of the conference. Instead, the conference presented itself as a platform for educational outreach and academic dialogue, attracting an audience less radical than one might expect: Students, academics, vegans, and non-vegans were all welcome at the event.

Vegan is not necessarily the best word because it does have this activist association, Gheihman says. The reason we use the word vegan is because its just the most familiar colloquially. Its a mouthful to say plant-based or bioethics.

For Gheihman, veganism is an easily accessible term to describe the intersection of many related fieldsamong them sustainability, environmentalism, animal rights, and food security. The purpose of the conference is to open up a dialogue about the potential power of plant-based diets to address the heaps of global issues, she says.

The Ivy League Vegan Conference is described by conference organizers as an event concept, meaning that there is no single event-organizing body. Instead, an affiliated organization at each participating school, such as the Harvard or Cornell Vegan Societies or the Yale Animal Welfare Alliance, spearheads the organization of each conference. The first was hosted by the University of Pennsylvania in 2012, and this years event, held at Harvard, was the largest yet with over 300 attendees.

The Harvard Vegan Society, a club open to students across all of Harvards schools, organized this years conference. Gheihman serves as the clubs president, and Matthew N. Hayek, who just completed a Ph.D in Environmental Science and Engineering at GSAS, is the clubs vice president. Both played a central role in organizing this years Ivy League Vegan Conference.

Reflecting the conferences mission, a diverse line-up of speakers were invited to discuss a number of topics pertaining to veganism. On Friday, Law School professor Cass R. Sunstein spoke on behavioral economics and public policy. Another Law School professor, Kristen A. Stilt, addressed export practices of farmed animals. Saturday and Sunday featured various presentations and panels exploring topics from aquaculture and ocean ecology to biotechnology and its effects on public health.

This year was the first year that sponsorship played a role in the conference, and it left a corporate fingerprint. Stationed at the conferences entrance in front of a shimmery pink curtain, Unicorn Goods, the worlds largest vegan store, sold clothing and accessories. Whole Foods provided lunch on Saturday and Sunday, and Purple Carrot, a plant-based meal-kit service, supplied dinner for Saturdays reception following a keynote speech by its CEO, Andrew N. Levitt. These sponsors, organizers say, are helping make the idea of a plant-based diet more visible in everyday life.

Right now, veganism is seen as this fringe movement and the [Ivy League Vegan Conference] is a really good concept to legitimize the idea of veganism and make it into a mainstream academic issue thats worthy of serious engagement, Hayek says. It was incredibly important for us to highlight for people what the future of food tastes like. It tastes great.

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More Than Just Tofu: The 2017 Ivy League Vegan Conference - Harvard Crimson

Students at Hyde School in Bath are eating record amounts of plant-based foods. This new development is no accident. The boarding school has been actively promoting vegan and vegetarian dishes for the past three years.

Hydes embrace of plant-based fare puts it ahead of the curve of most other independent college preparatory schools. Like their public school counterparts, private schools in the state are serving ever more plant-based food. The reason? Students are eating more vegan and vegetarian food than ever before.

Based on my invoices, were buying more plant-based food than we are any other food, Hydes nutrition director Michael Flynn said. He says on a given week the school buys 60 to 80 percent more vegetables, fruits, beans, grains and seeds than it did on the same week five years ago.

Were constantly looking at how we can increase the plant-based options so potentially theyll eat more, Flynn said.

Its easy to think Flynn and his sous-chef Donna Leonard want the students to go vegan. But thats not the case. Instead Hyde wants to occupy the majority of each students plate with plants, allowing a smaller space for meat and dairy.

Naturally, Hydes student body includes full-time vegetarians. But the number of students who select plant-based options each day far exceeds their numbers. Similar trends are evident at the nations restaurants and grocery stores, where non-vegetarians are buying vegan food at record levels.

Chef Pauline Barry, who runs the Waynflete Cafe at the West End day school, prepares hummus wraps a far cry from the late 1980s when bagels, pizza and grilled cheese were favorites with the student body. Photo courtesy of Waynflete School

One new plant-based dish winning over the students and faculty at Hyde School is the savory blueberry burger, made with Maine wild blueberries, quinoa, chickpeas, cilantro and red bell peppers. Other favorite veg dishes at Hyde include zucchini-crusted pizza with tofu, sweet potato hummus and Brussels sprouts salad.

Students reach out to us and say, We have a game this week. What will give us the most energy? Flynn told me. We encourage them to go raw, plant-based. There isnt a quick fix, but if you stick with that for the week youll have more energy for that fourth quarter.)

Hydes increased vegetarian options reflect the dining staffs awareness of the ever-widening body of medical evidence linking plant-based diets to disease reversal and prevention. Flynns background is in healthcare, and says he watched a lot of the patients have issues because of their diet. In his travels, he says he also saw how dietary customs affect health. You start to feel responsible if youre providing food that would put them in the hospital, Flynn said.

Over at Waynflete School, a day school in Portlands West End, the appearance of more plant-based fare reflects increased demand.

In recent years, Waynflete students have gravitated to salads and the healthier items, said Pauline Barry, who has run the Waynflete Cafe since 1989 when grilled cheese, bagels, ham Italians and pizza were top sellers. Recently Barry told me: The majority of the stuff I do is the salads and wraps.

The cafe offers three vegan salads harvest blend, Asian and Thai all of which can be served in a wrap. Other Waynflete veg favorites include vegetable sushi and hummus with avocado wraps.

At North Yarmouth Academy, a day school in Yarmouths village, favorite vegan dishes include the scratch-made hummus, veggie fried rice and California rolls.

Dining director David Daigle told me the population of vegan and vegetarian students changes from year-to-year, but The older kids are the ones that are more apt to eat the vegetables and vegetarian options. They have an environmental club and are more aware of how beneficial that food is for them.

At Gould Academy in the village of Bethel, just 20 or so students out of 250 are full-time vegetarians and vegans, yet to keep up with demand for popular vegan dishes roasted tofu with tomatoes and lentil loaf with homemade barbecue sauce, to name two dining director Brian Scheidegger makes 40 to 50 portions.

In the last five years the number of people taking the vegetarian and vegan options has gone up significantly, Scheidegger said.

Other student favorites at the boarding school include ripe plantain with black beans, pad Thai with tofu, quinoa vegetable pilaf, and fakin bacon with sliced jalapenos.

Were doing more with tofu and tempeh and were doing more with TVP (textured vegetable protein), Scheidegger said. We do a lot with bean and legumes. We use quinoa and wheat berries all the time now. We have organic brown rice every day. The kids really enjoy it.

Back at Hyde, senior Aaron Ayala is a vegetarian who appreciates the schools focus on vegetarian and vegan foods. There are consistently healthy, delicious options for me, he said.

Hydes dining staff is happy to oblige.

Avery Yale Kamila is a food writer who lives downtown Portland. She can be reached at:

[emailprotected]

Twitter: AveryYaleKamila

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Maine's prep school students are demanding more vegetarian, vegan options - Press Herald

Celebrity chef Chloe Coscarelli was pushed out of By Chloe after an arbitrator determined that she was being grossly negligent of the vegan fast-casual chain she co-founded, according to documents from the legally binding process including losing leases on new spaces and sabotaging deals with business partners.

The chef who rose to fame after being the first vegan chef to win a TV cooking competition founded the restaurant in 2015 with Samantha Wasser, daughter to mega-hospitality group ESquared CEO Jimmy Haber. The relationship unravelled last summer, and Coscarelli sued ESquared, alleging that Haber wanted her restaurants to serve meat.

The claim that they would serve meat is outrageous.

But Wasser says the claim is outrageous, and they never planned to stray from being vegan. She also alleges that Coscarelli has been less involved with the business and has undercut its success for some time. Wasser pointed to several pages of the arbitrators findings, the result of a 12-day hearing with some 4,000 pages of transcripts, more than 600 exhibits, and seven witnesses.

Legal documents shared with Eater show that the arbitrator thought several of Coscarellis actions qualified as gross negligence of the business, a term defined as an active failure to protect property.

In one case, Coscarelli halted a project where By Chloe would collaborate with other vegan chefs, according to Wasser and the arbitration findings. Wasser tried to get vegan chefs not employed by the company to publish their recipes on the By Chloe blog a situation she considered a win-win that would raise the profile of the chefs and help By Chloe develop a relationship with the vegan community, Wasser says.

But according to the arbitrator, Coscarelli interfered with the contracts, pushing two of the four chefs to back out of the project. The arbitrator considered it gross negligence of the business.

In another incident, Coscarelli did not act in a manner to try to save a lease that the company was trying to sign near Barnard College, according to the arbitrators findings. Wasser says that By Chloe was close to signing a lease for a space near the university, but after Coscarelli had a conversation with the landlord, they pulled out of the deal. It was not clear what happened or why the landlord ended the arrangement. The arbitrator wrote in her findings that Coscarellis testimony was less than candid in the matter and also labeled it as gross negligence.

Coscarellis lack of candor about the payment was troubling.

And in yet another incident, according to the arbitration testimony, Coscarelli was apparently paid to appear in a video sponsored by SmartWater and created by Vox Creative, the advertising arm of Eaters parent company. The sponsorship funds should have gone to By Chloe, but its not clear what happened to the money, according to the arbitration summary. The arbitrator did not consider this gross negligence but wrote that Coscarellis lack of candor about the payment was troubling.

Ultimately, the arbitrator agreed that Coscarelli could be removed from the company.

Coscarellis attorney Lisa Bloom said in a statement that the chef is a rock star in the vegan community who has been a true inspiration to all of us who love animals and care about healthy food and a sustainable planet. We will not stand for petty people trying to tear down the hard-earned reputation of this pillar of our community, the statement says.

Meanwhile, Wasser just wants people to know that she is committed to keeping By Chloe the same vegan restaurant that its always been. Since news broke about the split, people in the vegan community have allegedly been sending Wasser and ESquared death threats many under the belief that ESquared pushed Coscarelli out so that they could start serving meat products. She doesnt blame them for supporting Coscarelli but wants them to know her side, too.

The vegan community had been so critical to our success, she says. The fact that people think we would ever want to put meat on our menu is the most ludicrous thing.

During the legal process, By Chloe opened several more locations, including outposts in Brooklyn and outside of New York City. Wasser and ESquared, which is funding By Chloe, plan to keep expanding at the same rate, with the same vegan menu.

185 Bleecker Street, New York, NY

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By Chloe Chef Ousted For 'Gross Negligence' of Vegan Fast-Casual Company - Eater NY

FRESNO, Calif. It took just one documentary about animal agriculture to convince Ashley Hankins-Marchetti to become vegan. The documentary, Cowspiracy, raises the argument that livestock are harmful to the environment. Although there is still a lot of debate over the issue, Hankins-Marchettis mind was made up. No more meat for her.

After watching the movie, she and her wife, Ashlee Marchetti, removed all the meat and animal products from the fridge in their cozy home. They gave it away to neighbors. Gone was the milk, butter and veal shanks that they specially ordered from a local butcher shop.

People thought we were crazy for not eating meat anymore, Hankins-Marchetti says. As an animal lover and someone who cares about the environment, I wanted to change how we eat.

That was nearly a year and a half ago and Hankins-Marchetti remains a diehard vegan with a new passion: blogging about her vegan lifestyle.

An avid home cook, she created eatfigsnotpigs.comwhere she shares her recipes with thousands of followers. Describing her cooking style as vegan comfort food, shes garnered the attention of websites likefoodgawker.com, a curated photo gallery showcasing photos and recipes from food bloggers around the world. Several of her recipes have been published on the site. Her work also appears onthefeedfeed.com.

On the page, you will find delicious-looking dishes like vegan chilaquiles, chili habanero cauliflower wings and stuffed pasilla peppers filled with quinoa and soyrizo.

Marchetti says some of her favorite recipes are the Mexican food ones. There is a recipe for vegan menudo that uses snow fungus mushrooms, instead of tripe.

It even looks like tripe and is a little chewy, Marchetti says. It works.

Hankins-Marchetti says her goal with the blog is to show others that being vegan doesnt mean giving up on great-tasting food.

Both Ashlee and I love to cook and experiment in the kitchen and what we have learned is that with just a little extra effort you can create some amazing meals, Hankins-Marchetti said.

Marchetti, a culinary school graduate, said the fun part of adopting a new cooking style is discovering new uses for everyday ingredients like cashews. When soaked and put in a blender, the nuts take on a creamy texture that is perfect as the base for sauces, including their Caesar dressing.

Hankins-Marchettis street-style tacos will satisfy even the most devoted taco fanatic. She substitutes carne asada with textured vegetable protein, or TVP. The soy-based product comes dry and is soaked, well seasoned and then fried into crispy chunks. She packs the TVP into a warm corn tortilla and tops it with cilantro, lettuce, onion, a squeeze of lemon and a drizzle of the spicy habanero pesto.

Food experts and chefs say theyve seen an uptick in people opting out of eating meat or animal products for a combination of reasons, including animal welfare, environmental and health reasons. Restaurants are also responding to the trend by offering more vegetarian, vegan and plant-based options.

Emerging research continues to support the importance of including more fruits, vegetables, legumes, nuts/seeds, whole grains in our diets to both help increase nutrient quality of our diet, but also to help prevent the development of certain chronic diseases, says Kim Tirapelle, a registered dietitian in the bariatric department at Kaiser Permanente Clovis Medical Office. A plant-based diet is also found to be more environmentally friendly and sustainable for the long term than relying on animal sources.

Tirapelle says a plant-based diet is generally understood as incorporating the main components of your diet from fruits, vegetables, legumes, nuts/seeds, whole grains. It also emphasizes fewer processed foods and more whole foods. A plant-based diet can allow for some consumption of animal proteins but on a limited basis, while vegan does not and a vegetarian can exclude meat but still eat eggs and dairy.

Shredded cabbage or lettuce

Corn or flour tortillas (I purchased the extra small street style tortillas)

1/4 cup vegetable oil, for frying

2 cups tsp or Soy Curls (textured soy protein, which we purchase at our local grocery store in the Mexican food aisle or at Whole Foods)

2 Not Chikn bouillon cubes (If you cant find these, you can use vegetarian chicken stock or vegetable stock in place of the water and bouillon cubes)

2 teaspoons ground oregano

1 teaspoon vegan Worcestershire sauce, optional

1/2 teaspoon liquid smoke, optional

2 cups loosely packed fresh basil

1/4 cup loosely packed cilantro

1/4 cup vegan Parmesan shreds (we used Follow Your Heart vegan shreds)

2-3 habanero peppers, deveined of all seeds

6-8 tablespoons olive oil

1/2 teaspoon Pink Himalayan salt

1/4 teaspoon ground cumin

To make Habanero Pesto, mix all ingredients in a food processor and blend on high for about a minute. Store, covered in the refrigerator until ready to be used.

For the tacos, you must first rehydrate the tsp. In a large bowl, add dry tsp. In a small saucepan on high heat, add water and bouillon cubes OR vegetable stock. Once boiling, add to tsp mixture, set it aside to rehydrate for about 10-15 minutes. Add seasonings (oregano, cumin, liquid smoke, vegan Worcestershire) and stir to combine.

In a frying pan on medium high heat, add oil. Once oil is hot, fry rehydrated tsp, stirring constantly until browned and crispy, about 15-20 minutes. Transfer cooked soy curls to a paper towel-lined plate. Serve with warm tortillas and garnish with lettuce, habanero pesto cilantro, and lemon.

1/4 cup vegan Parmesan (store bought or homemade)

Sun dried tomato mayonnaise

2 tablespoons sun-dried tomatoes, finely minced

1 tablespoon fresh squeezed lemon juice

4 white buns (free of dairy or eggs)

4 Portobello mushroom caps, cleaned

Roasted red peppers (canned or roasted yourself)

Vegan Gouda cheese (we used Follow Your Heart brand)

1-2 tablespoon sherry vinegar

Basil pesto aioli (recipe above)

Sun dried tomato mayonnaise (recipe above)

In a food processor,combine all ingredients for basil pesto aioli, blend and set aside. Combine ingredients for sun-dried tomato mayonnaise and set aside.

Preheat oven to 425 degrees. On a cast iron skillet, heat 1/2 tablespoon olive oil on medium high heat. Add a slice of onion and cook until translucent, about 5 minutes per side. Set aside. Add additional 1/2 tablespoon of olive oil and sear mushroom caps for about 2-3 minutes per side. Top mushrooms with two slices each of vegan Gouda cheese. Place skillet and mushrooms in oven and allow to cook another 7 minutes. While mushrooms finish cooking, toss your arugula in sherry. Remove mushrooms from oven and begin building your burgers.

Ashley Hankins-Marchetti

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Fresno food blogger takes vegan food to a new level - The Missoulian (blog)

Somewhat unexpected. Photo: Elmhurst

Last fall, New Yorkers got the sad news that the citys very last dairy plant was headed for the big pasture in the sky. Elmhurst Dairy, as it was known, was a century-old company whose milk could be found everywhere from Manhattan Starbucks cafs to 1,400 different public schools citywide. Until August, products were bottled for 80 years at the same facility in Jamaica, Queens. But as CEO Henry Schwartz told the New York Times at the time, the family-owned operation wasnt profitable anymore, and their plant had stayed open long past the years that it was economically viable mostly because hed promised his dad it would. More depressing, though, at least from a dairymans perspective, was what he said about his product: that milk has sort of gone out of style.

In hindsight, maybe that wasnt so depressing after all? Elmhurst (officially now without the Dairy part) has suddenly reemerged as, of all things, a producer of vegan nut milks. It quietly debuted four varieties almond, hazelnut, cashew, and walnut at the Natural Products Expo in Los Angeles two weeks ago:

Coincidentally, milk sales have been tanking in the U.S. for a while, so its hard not to read something deeply symbolic into this switch. Elmhursts redesigned site even offers an Our Story tab sort of a paean to its past that starts:

Of course, Manhattan farmland sounds hilarious now, and it looks like Elmhurst thought continuing to run a New York City dairy company in 2017 does, too. It brags its new nut milks are GMO- and gluten-free, kosher, minimally processed, sustainable, produce little food waste, contain no additives, and pack in more nutrition using a proprietary cold-milling technique.

The Maccioni familys iconic Manhattan restaurant is in very serious trouble.

He made off with 110 bottles worth an estimated $550,000.

These are the best 24-hour restaurants, for noodle-slurping, tabletop-grilling, and people-watching.

They fractured his trachea and made off with $1,800 in cash and foreign currency.

Elmhurst Dairy is now entirely vegan.

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New York City's Last Remaining Dairy Has Reinvented Itself as a Nut-Milk Start-up - Grub Street