HomeFood & BeverageBiospringer Introduces New Source of Vegan Protein From Yeast Fermentation Biospringer

In view of the increasing number of vegan, vegetarian and flexitarian consumers worldwide, Biospringer, a division of Lesaffre, is introducing its innovative new yeast protein. The new and revolutionary Springer Proteissimo 101 is a complete yeast fermentation protein for meat and milk alternatives that does not produce any unwanted taste.

Springer Proteissimo 101 is a nutrient-rich, neutral-tasting ingredient and an easy-to-use building block for tasty, protein-enriched foods. With the introduction of Springer Proteissimo 101, we offer a unique yeast protein that is both long-lasting and digestible and has a clean taste without unwanted aftertaste. This underlines Biospringers ability to innovate and implement a customer strategy that always focuses on customer needs and keeps consumer expectations in mind, says Hanane Lamjaj, Global Marketing Director of Biospringer.

Yeast protein is also gluten-free, and has a stable supply chain since it is not dependent on harvest or seasonality and can be produced continuously in France where the company operates. Yeast protein does not contain any genetically modified organisms, it is suitable for vegetarians and vegans and is certified kosher and halal.

Biospringer also produces other yeast ingredients, in particular vegan flavours for meat and cheese analogs; including chicken, beef and cheese flavours. Biospringer is part of Lesaffre, one of the worlds leading yeast and fermentation groups.

The Proteissimo project was driven by Lesaffre R&D in collaboration with European partners such as Agro Paris Tech, Wageningen University, Improve, ProDigest, Ecoact and Campden BRI. Our innovative technology is protected by patents, says Eric Oriol, Director of the Puri Center, Corporate R&D of Lesaffre. The new product is based on more than a century of experience with yeast and yeast ingredients for food manufacturers and extensive consumer research.

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Biospringer Introduces New Source of Vegan Protein From Yeast Fermentation - vegconomist - the vegan business magazine

If ever there were a year to buy your loved ones vegan cookbooks, 2020 is that year.

Were surrounded by more vegan meats than ever before, while in the midst of accelerating climate change fueled by animal farming and an ongoing pandemic linked to animal confinement. The reasons for eating vegan in 2020 and beyond are clear. The only struggle is picking which vegan cookbooks to give as gifts.

Thats because publishers continued to shower the market with vegetarian titles in 2020, including solid new offerings from such accomplished vegan cookbook writers as Bryant Terry (Vegetable Kingdom: The Abundant World of Vegan Recipes) and Robin Robertson (The Plant-Based Slow Cooker: Over 225 Vegan, Super-Tasty Recipes).

I recently read through the stack of plant-based books that arrived at my home office during 2020 and selected these seven as the most unusual and best-suited to spreading holiday cheer during a season when were all hungry for change.

Vegan Christmas: Plant-based Recipes for the Festive Season, by Audrey Fitzjohn. Smith Street Books. $14.95.

With gorgeous photos and zero chat, this slender hardback serves up an elegant French Christmas worthy of holiday aspiration. Paris-based writer Fitzjohn sticks to Christmas classics (mushroom Wellington; frosted sugar cookies) and dishes designed to look great on display (festive fir artichoke puff pastry; praline-coated snowballs). The book is divided into five sections and contains recipes for sweet breakfasts, starters, festive mains, desserts and a whole chapter devoted to vegan yule logs (panna cotta with almond; chestnut cream with mango). The book gives both preparation and cooking times for all dishes. A few of the recipes, such as roasted tempeh with sweet potato mash or vegetable pies, might work into a weeknight routine, while most, including citrus punch, blinis with caviar, roasted seitan with vegetables and Black Forest cake, demand a festive occasion.

Evolving Vegan: Deliciously Diverse Recipes from North Americas Best Plant-based Eateries for Anyone Who Loves Food, by Mena Massoud. Tiller Press. $29.99.

Best known for playing Aladdin in the 2019 Disney live action hit of the same name, Massoud is an actor and a vegan who was born in Egypt, grew up in Toronto, lives in Los Angeles and thinks the world is becoming more vegan. His fun compilation book highlights this shifting food scene with tempting recipes from his own kitchen, his mothers kitchen and the kitchens of 35 vegan restaurants in major cities in the U.S. and Canada. Professional recipes in the hardback include loaded pancakes (Veggie Galaxy in Cambridge), jackfruit flautas (No Bones Beach Club in Seattle), Szechuan beef (YamChops in Toronto) and ice cream cookie sandwiches (FoMu in Boston). Massouds own contributions include tofu pad Thai and sweet potato lasagna, while dishes such as koshare, moussaka and basbousa come straight from his Mammas recipe box.

Two Dollar Radio Guide to Vegan Cooking: Recipes, Stories Behind the Recipes, and Inspiration for Vegan Cheffing, by Eric Obenauf. Two Dollar Radio. $14.99.

Its a bright yellow, palm-sized cookbook with an off-kilter point-of-view, yet its also something more. Tucked between recipes for fish tacos and sausage sammies is a quirky vegan short story about Jean-Claude van Randy, Speed Dog, Rach, the Drunk Publicist and a restaurant called Tofu Daddys Nacho Emporium. What the story lacks in plot, it makes up for in eggplant cook-offs, 1988 gray Aerostar vans and The Flaming Lips. In between the tiny chapters of this oddly engrossing plant-based tale is a (vegan) cheese-friendly menu of chicken wings, tater tots, breakfast sandwiches, crab cake Benedicts and Italian casseroles. The book includes two dessert recipes (Devilish cheesecake; maple-frosted cookie dough bars) and eight vegan life hacks.

Southern Vegan: Delicious Down-Home Recipes for Your Plant-Based Diet, by Lauren Harrtmann. Page Street Publishing. $21.99.

Hartmann, a long-time vegan, is a culinary school grad and pastry chef who grew up in the South. That combination produces a must-have cookbook stocked with recipes perfect for the winter season. These comforting dishes include Cajun Brussels sprouts with cheesy grits, barbecue tempeh with sweet corn pudding, Hoppin John risotto and smothered steaks with greens. The book includes both a baked white mac and cheese and a mac n cheese soup. Yes, theres a recipe for pimento cheese spread and another for biscuits with gravy, plus recipes for fried broccoli with creole rmoulade, jalapeno hushpuppies, and fried pickles. Dessert brings out banana split sugar-dusted beignets and Mississippi mud cheesecake.

Effortless Vegan: Delicious Plant-Based Recipes with Easy Instructions, Few Ingredients and Minimal Cleanup, by Sarah Nevins. Page Street Publishing. $21.99.

From the creative force behind food blog A Saucy Kitchen, this book serves up 75 gluten-free recipes that come together quickly using pantry staples. Nevins, an American living in England, delivers a menu rich in beans, grains and vegetables populated with dishes such as cheesy broccoli soup, 15-minute tomato soup, black bean chilaquiles, spicy cauliflower lettuce wraps and sweet potato-spinach curry. Chickpeas are a particular favorite and appear in recipes including 10-minute smashed chickpea scramble, Mediterranean chickpea-spinach stew, and savory socca pancakes with balsamic mushrooms. No-bake treats such as edible cookie dough and chocolate dipped peanut butter oatmeal bites dominate the desserts. The book finishes with 5-minute sauces.

Vegan Junk Food: A Down and Dirty Cookbook, by Zacchary Bird. Smith Street Books. $24.95.

Fast food classics get the vegan treatment and emerge as temptingly familiar dishes such as The Big Zac and mushroom poboys in this hefty hardback. Bird, who is based in Melbourne, Australia, offers a recipe for fablova (his vegan spin on pavlova, a favorite dessert Down Under) but it is one of few hints about his background. Otherwise the recipes for breakfast sandwiches, Philly cheese steaks, tofu banh mis, bratwursts and pizza waffles read like an American menu, as do appetizers such as mozzarella sticks, jalapeno poppers and poutine. The Southern-fried chicken drumsticks deserve mention for their innovative use of jackfruit in place of chicken flesh and cauliflower stocks doing duty as chicken bones. Desserts include baklava and chocolate hazelnut ice cream, while a chapter of vegan pantry staples closes the book.

Smoothies That Taste Like Girl Scout Cookies: Your Favorite Cookie Flavors Using Healthy, Whole-food Ingredients, by Colin McCullough. $4.99.

Self-published by the Portland, Maine-based author who wrote the 2019 The Healthy Vegan Cookbook, this slim volume packs in a strong list of cookie-themed drinks. Usual ingredients such as Medjool dates, cacao powder and bananas abound, yet there are many surprise ingredients too, such as quick oats, sweet potatoes and yellow squash. Flavored oils allow for the recreation of the classic cookie tastes. A portion of the proceeds supports the Girl Scouts of America.

Avery Yale Kamila is a food writer who lives in Portland. She can be reached at [emailprotected]

Twitter: AveryYaleKamila

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Seven new vegan cookbooks that perfectly suit this unusual year - pressherald.com

Its a good time to be vegan in the world of fashion. From vegan leather designer bags made from corkto Juicy Couture partnering with vegan fashion label Apparis to make faux fur tracksuits, theres no shortage of amazing cruelty-free clothing and apparel finds.

But vegan suede? Not so easy to track down. Thats why we were so excited to hear that the shoe maestros Mercer Amsterdamhave unveiled a new slate of stylish sneakers made with vegan suede from Alcantara. And this animal-free suede isnt just any suede-like microfiberits the same fabric thats used in ultra-luxe cars such as various Porsche models, BMW "M" cars, and certain Lamborghini makes.

So what makes the material so great for sneaks? Its both more stain-resistant and also more durable than suede made from animal products. Its also cruelty-free, of course, and gives you pretty epic bragging rights to say your shoe finish shares something in common with a swanky Porsche interior. This collection marks the first time Alcantara is used for sneakers, and were hoping it becomes the norm for suede shoes one day soon. The sneakers retail for 250 or about $335 USD as of press time. Currently, theyre available in grey/white, black/white, and black/black color combinations for the shoes body/sole.

I think Alcantara and Mercer go very well together because we both combine high-end design and sustainability, Dutch designer and Mercer Amsterdam founder Pim Mercer told Plant Based News of the new sneaker line. We dont know about you, but the photos alone make us desperate for the days when we can gather in groups once again with our fellow sneakerheads, rocking these new kicks of course.

Check out the new collection herejust look for those with the word Alcantara in the sneaker title. Hasta la vista, suede.

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These Sneakers Are Made With Vegan Suede Used in Luxury Cars - The Beet

One of the largest beauty trends of 2020, according to Byrdie, is vegan beauty. It seems that veganism isnt just a diet, it extends into beauty too. With the rise of vegan and plant-based diets, its understandable that people want a bit more from their beauty products too. Beauty products have become part of a larger lifestyle choice. And the appeal of vegan beauty products is far-reaching. The super-rich and celebs have really got on board with a more vegan lifestyle. In 2020, consumers want cruelty free products and products without any additives they dont understand.

Having the label vegan on products has become a way for consumers to quickly understand the product.In other words, vegan beauty has become a sort of umbrella term which is used to describe a wide range of products. These products are typically produced without harm to animals. They arent tested on animals and also likely dont use any animal products, by-products, or derivatives.

According to an article on Vogue, common animal ingredients include beeswax, lanolin (which is the grease from sheeps wool), carmine (a red color from crushed cochineal insects), and uric acid from cows. Cosmetic chemist Kelly Dobos told Today that lanolin is somewhat of a point of contention. Lanolin comes from the grease in sheeps wool. Its necessary, so that the sheep arent injured, to shave it so that the coat doesnt become too heavy. But even though it doesnt affect the sheep at all and is quite a natural part of the cycle, lanolin is usually left out of vegan products.

So whats up with these products? Are they better for your skin? It seems that products without animal derivatives are in fact better for your skin. Of course, there are obvious benefits like the fact that youre reducing environmental damage. However, its also great for your skin.Vegan products are not only kinder to the planet but kinder to your skin.

Dr. Debra Jaliman, a board-certified New York City dermatologist says that manyvegan skincare and beauty products contain vitamins and are filled with

This makes it easier to decide whether its something we want to put on our skin. Remember that the skin is the largest organ so everything you put on it is absorbed into the body. This is of course not to say that all non-vegan products are harmful or indeed full of chemicals. And its also not to say that all vegan products are completely safe. Dr. Anthony M. Rossi warns though that just because something is vegan doesnt mean you cant be allergic to it. In fact, many plants and plant-based ingredients can cause skin irritation and contact dermatitis.

Even though vegan is an easy buzz word to look out for on packaging, it doesnt always mean what we think it should. For instance, although cruelty-free and vegan are associated, there is no guarantee that your vegan products are definitely cruelty-free. And it works the other way around too, brands can be cruelty-free but not vegan. Essentially, its vital, as a consumer, to read labels. Its up to us to make sure we are well informed and know what it is were buying. Also, remember that ingredients can be ethically sourced. So your favorite face wash may use ethically sourced ingredients, but theyre still animal by-products. Its also easy to assume that all vegan products are organic and vice versa but that is also not the case.

Vegan skincare and beauty products are definitely worth a try. Often, they arent actually more expensive than their non-vegan counterparts. Anything we can do to help the environment is worth it. If youre not sure about giving up your collagen or lanolin quite yet, maybe opt for cruelty-free, natural, and/or organic products instead. Youre still helping the environment and practicing kindness after all.

Callahan, C. 2019. What is vegan skin care and is it better for you? [Online] Available at:https://www.today.com/style/what-vegan-skin-care-it-better-you-t151466.

Lawrenson, A. 2020. Mark Our Words: These Will Be the Biggest Skincare Trends of 2020. [Online] Available at: https://www.byrdie.com/2020-beauty-trends-4779832.

Vogue. 2015. Is it better to be using vegan beauty products? [Online] Available at: https://www.vogue.com.au/beauty/skin/is-it-better-to-be-using-vegan-beauty-products/news-story/868338688a343b198c812b86cc246f22

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So What Is Vegan Beauty And Is it Worth A Try? - Longevity LIVE - Longevity LIVE

Written by Beth JoJack on November 25, 2020 Fact checked by Alexandra Sanfins, Ph.D.

A newly published study has found that vegans may be at higher risk of bone fractures than people who incorporate meat into their diet. The risk may also be higher for vegetarians and pescatarians.

Researchers have found that vegans with lower calcium and protein intakes had a 43% higher risk, on average, of experiencing bone fractures than people who ate meat.

The longitudinal study that reached this finding appears in the journal BMC Medicine.

According to the study, among the study participants eating a vegan diet, there were close to 20 more cases of fractures per 1,000 people over a 10-year period. In particular, vegans faced a higher risk of fractures of the hips and legs, as well as other main site fractures, such as the clavicle, ribs, and vertebrae.

This is the first comprehensive study on the risks of both total and site-specific fractures in people of different diet groups, says Tammy Tong, lead author and a nutritional epidemiologist at the Nuffield Department of Population Health at the University of Oxford in the United Kingdom.

The biggest differences were for hip fractures, where the risk in vegans was 2.3 times higher than in people who ate meat equivalent to 15 more cases per 1,000 people over 10 years.

Tammy Tong

Vegetarians and pescatarians individuals who do not eat meat but do eat fish also had a higher risk of sustaining hip fractures than people who ate meat, according to the study.

However, the researchers found that taking body mass index (BMI), dietary calcium, and dietary protein into account partly reduced the risk of fractures in these groups.

The researchers analyzed data from nearly 55,000 men and women living in the U.K. who had agreed to participate in the Oxford component of the European Prospective Investigation into Cancer and Nutrition (EPIC) study to examine how diet affects fracture risk.

Of the participants, nearly 30,000 ate meat, about 8,000 were pescatarians, more than 15,000 were vegetarians, and nearly 2,000 were vegans at the time of their recruitment between 1993 and 2001.

Researchers at the Universities of Oxford and Bristol examined the outcomes of the participants by monitoring their hospital records and death certificates until mid-2016. The team followed the participants for more than 17 years, on average.

Over the course of the study, 3,941 fractures occurred in total, including 566 arm, 889 wrist, 945 hip, 366 leg, and 520 ankle fractures and 467 fractures at other main sites, which the researchers established to mean the clavicle, ribs, or vertebra.

The authors observed no significant differences in risks between diet groups for arm, wrist, or ankle fractures once they took BMI into account.

Earlier studies have linked calcium and protein intake to bone health. Researchers have also shown that a low BMI is associated with a higher risk of hip fractures but a lower risk of ankle fractures.

Regarding specific diet types, previous studies found that vegetarians had lower bone mineral density (BMD) than those who ate meat.

According to other research, people who follow vegan or vegetarian diets have lower intakes of dietary protein, as well as lower BMIs than those who eat meat. Additionally, vegans may have substantially lower intakes of calcium.

The studys authors found that the differences in the risk of total and site-specific fractures became less once they factored in BMI, dietary calcium, and dietary protein.

A 2019 analysis found that combined vitamin D and calcium supplements were effective in fracture prevention.

Well-balanced and predominantly plant-based diets can result in improved nutrient levels and have been linked to lower risks of diseases, including heart disease and diabetes, says Tong. Individuals should take into account the benefits and risks of their diet and ensure that they have adequate levels of calcium and protein and also maintain a healthy BMI that is, neither under nor overweight.

A 2007 study from the Oxford-EPIC cohort that included almost 35,000 participants also found that vegans had a higher risk of total fractures, but not vegetarians.

However, when the study only looked at the participants who reported consuming at least 525 milligrams a day of calcium, the increased risk dissipated.

Researchers caution that this study had a shorter follow-up period of 5 years and relied on the participants self-reporting.

The authors of the new study caution that they were unable to pinpoint the causes of the fractures and did not know whether the participants had used calcium supplements.

They hope to see additional studies looking at non-European populations, as other studies have indicated that there are differences in BMD and fracture risks among ethnic groups.

As three-quarters of the participants in this study were women, the researchers also call for a study with a larger proportion of men to explore differences in risk by sex.

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Vegan diets may be linked to a higher risk of bone fractures - Medical News Today

Whether you're vegan for health reasons, personal choice or simply preference, one of Ohio's favorite ice cream chains will soon be offering a sweet treat just for you.

Graeter's has partnered with California-based food technology company Perfect Day to introduce a brand new line of ice creams, "Perfect Indulgence," using animal-free dairy protein.

The vegan series of ice creams will feature traditional favorites like cookies and cream, mint chocolate chip, black cherry chocolate chip, chocolate, Oregon strawberry and chocolate chip with plans to eventually roll out additional flavors such as Madagascar vanilla bean.

It should be noted that their most popular flavor, black raspberry chocolate chip, is not on this list. Perhaps it falls into the category of "flavors to come."

On the creamery's website, they note that the vegan treat does contain certain milk allergens and that folks with sensitivity to "other dairy" should read through the panel of ingredients.

The taste of Perfect Indulgence is exactly what our customers have come to expect after 150 years of bringing them irresistibly indulgent ice cream, said Richard Graeter, fourth-generation family member and president and CEO of Graeters Ice Cream in a press release.

We are excited to finally be able to serve authentic Graeters indulgence to guests who choose to eat vegan or cannot enjoy our regular ice cream due to a lactose intolerance. Until now, we couldnt put our name on a vegan product because it simply did not live up to our standards. But now, with Perfect Day, we can.

But how does it compare to the decadent dairy delight we've grown to love over the past 150 years? The Graeter's folks say it's "virtually indistinguishable" from their typical cream-based offerings, by incorporating "animal-free protein from microflora rather than cows, which makes for a kinder, greener and more sustainable future," the press release reads.

"Were honored to partner with Graeters Ice Cream, a venerable brand beloved across generations for its great taste and uncompromising quality," says Perfect Day. "This is just the beginning of what we see as a tremendous opportunity to share delicious, animal-free dairy with people in a mainstream capacity.

The vegan line of ice creams will be available online beginning Nov. 27, and will be ready for scoopin' at stores starting Dec. 1.

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Graeter's Introduces New Line of Vegan Ice Creams - Cleveland Scene

Zsa-Zsa Porter and Nikkis Campbell are triathletes, mothers and entrepreneurs who want to expose the West Charlotte community to a vegan lifestyle.

They opened Exposed Vegan restaurant at 1540 West Blvd. earlier this month with curbside pickup and delivery and intend to add a food truck to reach more of the community. Salads, bowls, smoothies and vegan cookies are among the menu items.

Exposed Vegan is based in City West Commons, a location incorporated into the city of Charlottes #StreetEats program, which wrapped on Nov. 22. The program turned parking and sidewalks into outdoor eating spaces to encourage people to support restaurants amid capacity limitations brought on by the COVID-19 pandemic.

We are very excited to provide healthy options to West Boulevard, Porter said. During the pandemic we recognized that there are so many [people] who are looking for healthy options, especially if they are working from home or are just not out and about. They need to get fresh food or plant-based food, and we are excited to provide those options.

West Boulevard is one of the citys six areas in the Corridors of Opportunity program, which targets bridging gaps in infrastructure, workforce, transportation, housing and code enforcement, business development, public safety and urban design. The $24.5 million initiative kicked off in September on Beatties Ford Road.

The West Boulevard corridor is a food desert, making the addition of businesses like Exposed Vegan significant in terms of providing healthy options.

It is so important that we continue to provide healthy food options and access to residents along the corridor, because right now we dont have that, City Council District 3 representative Victoria Watlington said. We want to invest in peoples education and their economic mobility, but we also want to invest in their health. Part of doing that is partnering with healthy food options with business owners.

Said Porter: There are some low-income areas that we want to make sure that we give back to.

Porters background is in financial services, specifically digital and mobile. While she still has her corporate job, she felt called to provide something for the community amid the COVID-19 pandemic.

I am not a nurse and I am not a doctor, so I am not someone who can help people who are sick in that way, but I can cook, Porter said. I can provide healthy options. We recognized that a plant-based diet can help someone with ailments, and it can help prevent several diseases. We felt our role to play was to provide those healthy options to everyone during the pandemic.

Porters conversion to a healthier lifestyle had a direct impact on her health. Knee pain when running led to a diagnosis of severe arthritis and inflammation. Her doctor gave three options: medication, surgery or a diet change and weight management to reduce the stress on her knees, which were broken when she was 17. The latter worked best for her.

Porter pursued an Ironman triathlon after turning 40, which meant tackling a 2.4-mile swim, 112 miles of biking and 26.22-mile run. Her goal is to expose myths and debunk stereotypes about living a vegan lifestyle.

I recognized there just something I wanted to do for myself, she said. I have three kids, and I love to swim and bike. So does my business partner. I decided to start doing triathlons. I started triathlons about four years ago, and two years ago, I completed my first Ironman. I have completed that twice.

On the Net: http://www.exposedvegan.com

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Exposed Vegan opens healthy food options along West Boulevard - Charlotte Post

Today, acclaimed vegan chef Matthew Kenney will open his newest concept, a three-in-one restaurant, in Los Angeles, CA. The MKTK concept will operate out of the test kitchen at his Plant Food + Wine restaurant and offer customers a preview of future brick-and-mortar restaurants by featuring three distinct menus from which they can order takeout or delivery. At burger shop mKburger, guests can choose from a selection of burgers, fries, and vegan chicken nuggets, along with salads and brownies. Latin America-inspired concept Oleada Cocina (which will open in both New York and Los Angeles) the menu features familiar burritos and tacos, along with ceviche and cocktails. Finally, La-Zen is inspired by Chinese cuisine and will feature both vegan takes on traditional Chinese dishes and contemporary creations. The timely concept fits well with Los Angeles recent retraction of outdoor dining due to increased COVID-19 cases and will be in operation until Plant Food + Wine can reintroduce sit-down dining.

Locally, Kenney owns several additional businesses including vegan deli and store New Deli, pizzeria Double Zero, and newly opened pasta bar Sestina. Outside of Los Angeles, Kenney operates a variety of vegan concepts under his MKC brand worldwide, including an all-vegan food hall in Providence, RI, Alibi inside the Ovolo Hotel in Australia, and SUTRAa rooftop restaurant he opened in New York City last month. Last year, Kenney helped 150-year-old French ptisserie chain Ladure transform its Beverly Hills location into an all-vegan restaurant and bakery and is working with the brand to introduce vegan pastry options to its locations worldwide.

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Craving Burgers, Chinese, or Burritos? You Can Order Them All From This New Vegan Concept in Los Angeles - VegNews

Spanish-born singer, actress, and flamenco dancer Charo (born Maria Rosario Pilar Martnez Molina Baeza) is urging her fans to ditch turkey this Thanksgiving for a vegan spread of roasted vegetables. The iconic personality took to Instagram to share her tips this holiday season. If you are like me, a vegan and vegetarian, now its coming Thanksgiving and what to do without the turkey? Charo says in a video while sitting in front of an array of vegetables. So, I went to the market and bought everything that we needed. Every single vegetable that is here is so rich in vitamins and fiber that Who needs the turkey? Charo then recounted her trip to the grocery store, stating, When I went there, somebody said, A Thanksgiving dinner without turkey is like eating a soup with a fork. I said, if I would be the turkey, I would say, fork you.

In 2019, the 69-year-old celebrity told fans on Instagram that while she consumed as many fruits and vegetables as possible, she also ate chorizo and salmon. Within the last year, Charo has been exploring fully vegan recipes, including tomato tapas, her first vegan dessert (a roasted squash stuffed with berries), and vegan tacos topped with almond-based cheese.

Pleasesupportindependent veganmediaandgettheverybest innews,recipes,travel,beauty,products, andmore. Subscribe now to the worlds #1 plant-based magazine!

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Charo Urges Fans to Have a Vegan Thanksgiving - VegNews

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Jack Jacobs November 25, 2020 0

Henry Fletcher recently launched 1115 Mobile Kitchen, a food truck that serves Southern food with vegan options for menu items that feature meat. (Courtesy of 1115 Mobile Kitchen)

Traditional Southern cooking is about as far from veganism as you can get, but a new local food truck wants to marry the two concepts to create something with wide appeal.

1115 Mobile Kitchen launched earlier this month. In the drivers seat is Henry Fletcher, who said hes invested about $100,000 to launch the truck, which is based out of Hatch Kitchen RVA in Manchester.

Fletchers food truck serves up a menu of Southern-style favorites like fried chicken and hushpuppies alongside shrimp and salads, with vegan options for items made with meat.

The concept was motivated by Fletchers own experiences at concerts and other events, where often it was difficult to find a food truck or restaurant that appealed to both himself and his friends with dietary restrictions.

A big motivation was hanging out at concerts, festivals and events. When me and my plant-based friend wanted to eat, we couldnt always get a similar meal, said Fletcher, who prefers plant-based meals but is willing to eat meat and animal products. I want to break that barrier.

Fletcher said his own dietary habits means he has the right background to create a menu that will appeal to vegans and non-vegans. Fletcher has some industry experience through a recent, several-year stint on the crew of Pennsylvania-based food truck Humptys Dumplings.

The trucks numerical name is a reference to a number that Fletcher noticed would regularly crop up in his life; on clocks, in books and it was the address of a house hed spend time in between skateboarding sessions. In numerology, the number is associated with positive change.

The truck has recently set up for business in Hatchs food truck corral and Buskey Cider. The truck also plans to make an appearance at Final Gravity Brewing Co. on Sunday.

Another local food truck, Zorch Pizza, is planning to open a brick-and-mortar location in Carytown. Elsewhere in the vegan scene, a vegan bakery and deli plans to open in the former Guitar Works in Carytown early next year.

Jack joined BizSense in 2020, covering startups, retail, healthcare, public companies and nonprofits. He previously reported for the Virginia Gazette and Tidewater Review. He is a graduate of Christopher Newport University. Reach him at [emailprotected] or 804-554-6545.

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Food truck startup cooks up Southern-style favorites with vegan spin - RichmondBizSense