I met this woman through a moms group I belonged to, and she was telling me about her son who was born with celiac disease and a severe nut and egg allergy, Feick recalls. He was getting ready to turn five years old and had never had a birthday cake. It just got to my heart bringing up kids is the quickest way to appeal to me. I started tweaking my recipes and made a birthday cake for him, and when I brought it to his party, all of the other moms started asking for stuff. I figured there was enough of a demand for this to go over well.

Feick, who recently opened a brick-and-mortar location of her year-old brand, Prioritized Pastries (4904 Devonshire Avenue, 314-858-0333), understands that people do a double-take when they learn she does not eat a gluten-free or vegan diet herself. Considering that her bakery caters to people looking for these types of baked goods, its a natural assumption.

However, as Feick explains, the idea to open Prioritized Pastries actually came from her lifelong passion for the restaurant business. She was a child when her mom moonlighted at a caf on Main Street in St. Charles, and she would bring Feick to work with her on the weekends. By the time she was eight years old, Feick was bussing tables, a gig that earned her a little money over the course of two summers. The impression it left on her would last much longer.

It made such an imprint on me, Feick says. I remember the hustle and bustle, the kitchen yelling at the front-of-house, the front-of-house yelling at the kitchen. I loved it and got enthralled with the industry at that point.

At fifteen, she got her first real job in the restaurant business and never looked back. Although she alternated between cooking gigs and waiting tables, it was clear to both her and her employers that she was better suited for the kitchen, an assessment that was made clear to her when she was a server at Soulard Coffee Garden. The owners flat-out told me I wasnt good at this, Feick laughs.

Feick felt confident she could excel in the kitchen, and one of her Soulard Coffee Garden colleagues agreed. He was working a second job at BBs Jazz, Blues and Soups and was looking for some additional help. Feick accepted the job offer, and before she knew it, she was creating nightly specials and begging to do the restaurants desserts.

At the same time, Feick was attending culinary school, where she further realized that pastry was her path in the kitchen. Whether she was baking on her days off or for her coworkers, Feick was always making desserts and pastries to make herself and others feel better.

Because her opportunities to bake were few and far between at BBs, Feick left the club to work at Pie Oh My! in Maplewood and the Mud House on Cherokee where she further developed her pastry craft. After that, she landed at Niche, a gig she admits she applied for out of arrogance.

I had this instructor in culinary school who pushed me and asked me where I wanted to work, Feick recalls. Obviously, I wanted to work at the best place I could think of, so I said Niche. He told me to apply there, I think to knock me down a bit, but I ended up getting the job.

At Niche, Feick was pushed well beyond anything shed experienced before, and though it wasnt always easy, she relished the opportunity to learn from the restaurants talented pastry team. When the chance to run the pastry program at the Libertine came up, she decided to go for it, seeing it as a great next step for her career.

It was indeed a great advancement, and at the same time bittersweet. With her desserts catching some buzz, Feick was asked to be featured in an article about restaurants that prioritized their pastries for a local publication. She was interviewed, did the photo shoot and told family and friends the date her feature was going to be published. A week before it was set to come out, she got laid off.

I was in total shock and didnt see it coming, Feick recalls. I assumed I was safe. Then, to add salt to the wound, the publication called me to tell me they were pulling the article because I was no longer a prioritized pastry chef.

The next day, she launched a Facebook page for her business and named it Prioritized Pastries.

People think I named it that because I prioritize vegan or gluten-free baking needs, Feick laughs. Its spite. I did it totally out of spite and anger.

The setback proved to be a launchpad for her business. Feicks friends at Pie Oh My! let her use their kitchen as a baking space after they closed, and she got to work making her signature baked goods for the farmers market. Originally, she would bring a case of regular baked goods and a case of gluten-free and vegan ones. The latter proved to be the first to sell out every week.

Building on the success of her products and the demand for gluten-free and vegan baked goods, Feick went all in on the concept. She opened her first brick-and-mortar space, not simply because it is a place of her own, but because it allows her to finally get some rest.

The first two years of the business, I was going into Pie Oh My! in the middle of the night to work, coming home in the morning so my husband could go to work and then spending the day taking care of my daughter, Feick explains. Now that I have this place, I can sleep like a normal person someday!

Feick took a break from prioritizing her pastries to share her thoughts on the St. Louis food and beverage scene, her Dr. Pepper habit and why inclusive cooking is critical in the industry.

What is one thing people dont know about you that you wish they did? Im not gluten free! I dont have allergies or aversions, and neither does my kid. Everyone assumes I do because of my style of baking, but the truth is, Im just a baker who wants everyone to be able to eat a cupcake once in a while!

What daily ritual is non-negotiable for you? Coffee! Before life begins, coffee must be made and consumed.

If you could have any superpower, what would it be? Definitely the power to control time. Theres never enough, and I find myself wishing at least twelve times a day that I could stop time and get more done.

What is the most positive thing in food, wine or cocktails that youve noticed in St. Louis over the past year? There are so many positive things happening in our food scene right now. So many young chefs are killing it, and I think the greatest thing we have going for us is an openness and welcoming attitude toward anyone willing to try something new.

What is something missing in the local food, wine or cocktail scene that youd like to see? More all-inclusive baking and cooking. I love good comfort food as much as the next Midwesterner, but as food allergies and lifestyle changes are becoming more mainstream, Id like to see more people trying to merge the two. Just because people have food aversions doesnt mean they dont still want to enjoy a meal with all the bells and whistles.

Who is your St. Louis food crush? Oh lord, there are too many to mention! Kaylen Wissinger at Whisk has definitely been a huge inspiration of mine, and I will always look up to Sarah Osborn-Blue from Niche Food Group. I think I was too intimidated by her when I was working under her, but there are so many things I picked up watching her and learning from her that are implemented daily in my kitchen that have made me better. And of course, Nathaniel Reid for his technical skill and precision. I mean, come on, hes just brilliant!

Whos the one person to watch right now in the St. Louis dining scene? Id say Nick Bognar, but the world seems to have caught on to that one already. In the pastry world, Id look out for Abby Benz at Spoil Me Sweetly out of the Bakers Hub. She is a true artist with fondant and a piping bag.

Which ingredient is most representative of your personality? Salt. I can be salty af sometimes, but I can also be the thing that enhances the sweetness in something. And while you may not notice it if its there, you always notice if its missing!

If you werent working in the restaurant business, what would you be doing? I ask myself this question all the time. I still havent figured it out yet. Thats why Im still here!

Name an ingredient never allowed in your bakery. This is an easy one gluten! Really though, anything overly processed or fake. Or anything that we can just make ourselves.

What is your after-work hangout? Home! Not much beats hanging out with my kid while wearing comfy clothes and watching Moana on repeat these days.

Whats your food or beverage guilty pleasure? Ugh soda. Ive kicked so many bad habits, but god help me, I just cant give up my Dr. Pepper!

What would be your last meal on Earth? Can you make a meal out of cake? Because definitely cake. Chocolate cake. With vegan chocolate ice cream. But then again, I always think the answer is cake. We are always hungry for tips and feedback. Email the author at cheryl.baehr@riverfronttimes.com.

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At Prioritized Pastries, Alex Feick Puts Vegan and Gluten-Free Treats First - Riverfront Times

Sure, breakfast is the most important meal of the day (it jump-starts your metabolism and fuels the body so the brain can focus), but it can also be the trickiest. Ideally, breakfast should be tasty, healthy and easy. However, deciding what to eat at the break of dawn can be, frankly, annoying. Enter these delicious, exciting plant-based breakfast dishes. Some are intended forgrab-and-go dining,while others are best left for leisurely days off. Whether youre a vegan or a meat lover, all of these recipes deliver bold flavors and will help start your dayoffright.

While muffins typically require eggs, these treats use flax eggs made from flaxseed meal and water. Theyre packed full of carrots, apples and nuts, and theyrebursting with flavors of vanilla, cinnamon and ginger. Make a big batch and youve got 16 to 18 muffins! Thats enough for the whole family and then some. You can also freeze them and defrost one the night before.

Preparing an overnight oats recipe is like sending yourself flowers the mail: Put in a little work now and surprise yourself later with a truly magnificent treat. These overnight oats feature pomegranate (so be sure to make it in the fall when pomegranates are in season), oats (duh) and almond milk. Plus, we cant forget the cacao nibs (chocolatygoodness with antioxidants and fiber).

Toast that is gluten-free, Whole30-approved, vegan andgasp!tasty? You bet! Sweet potato toast serves as an excellent breakfast staple, especially because you can top it with things like nut butter, avocado, fruit and pretty much whatever floats your (sweet potato) boat. Not only can you bake these slices (in justtenminutes) and eatthemright away,butthey keep for three to five days in an airtight container for a full week of breakfasts.

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Were big into smoothies because they area great basefor any supplements or additions you need or want to toss in. This smoothie calls for just four ingredients, all of which are jam-packed with nutrients our bodies need to fend off illness and dehydration. Were talking hydrating watermelon,vitaminCrich mango, fiber-dense bananas and the omega-3 fatty acidsuperstaravocado.

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Oh, you still chew your spinach? Join the club and start drinking your favorite super-green every morning (your skin, hair and bones will thank you).Its made from spinach, banana, avocado anda couple other pantry staples,sowe have a feeling you have everything to make this guy already.

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News flash: Breakfast tacos do not require eggs. These plant-based breakfast tacos are made with high-protein tofu seasoned with cumin, chili powder, turmeric and garlic. Beyond that, its pretty much up to you what you want to garnish them with. This recipe recommends cilantro, avocado and jalapeo. We wouldnt mind red peppers, mushrooms or black beans, either.

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Chia seeds give any dish a healthy dose of fiber, omega-3 fatty acids and protein, which means they are ideal additions to breakfast recipes. This one in particular puts chia seeds front and center, combining them with almond butter, almond milk (or really anynondairymilk of your choice) and maple syrup for added sweetness. The result is a creamy pudding worthy of your most important daily meal. Pro tip: Melt the almond butter before adding it to the mix; this helps distribute itmore evenly.

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Yogurt parfait on the go? Sure, if you have two free hands and want to spill yogurt all over yourself as you run for the train. Nah, well go with these brilliant parfaitpops. Darn Good Veggies offers avegan Greek yogurtrecipe to use for these guys, which were sure is as delish and dairy-free as it sounds. Plop it together with granola and berries andvoil! A yogurt parfait that wont embarrass you first thing in the morning.

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Breakfast bowlsare excellent fordelivering nutrients to the body without sacrificing taste. Take this blueberry-turmeric bowl,for instance. In just a few minutes youve got turmeric (anti-inflammatory), ginger (detoxifying), spirulina (B12 and protein), blueberries (antioxidants), kale (vitaminK) and more waiting for you to dig in. Top it off with pear slices and pumpkin seeds for maximum impact.

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Buying granola at the grocery store tends to be more trouble than its worth. Lots of granola isoverstuffedwith sugar and additives to provide taste, which ends up filling you with empty calories. No, thank you. Instead, make this homemade granola with delicious flavor built in, like creamy peanut butter and cocoa nibs. Just make sure you use vegan dark chocolate (as if we had to tell you).

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A different takeon chiapudding, this version feels autumnal. Could be the apples and cinnamon, or the slick combinationofraisins and maple syrup. Either way, you can make this on Sunday night and itll keep in the fridge for a few days, meaning youve just conquered breakfast for the week. Congrats. Take a bow.

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These energy bites can be ready in 15 minutes and then eaten in two seconds. All it takes is mixing up pumpkin puree, oats, pepitas, raisins, chia seeds, nut butter and maple syrup in a giant bowl andthen rolling it into little balls.The recipe does suggest tossing them into the refrigerator for a bit to keep them spherical and prevent them from falling apart, but if you cant wait to chow down, we say go for it.

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This is basically adult peanut butter and jellyin travel size. In one compact muffin, youve got flax, oats, chia seeds, crushed peanuts, coconut, peanut butter and strawberry jam. The recipe does call for milk, but were thinking coconut milk might make a great substitution. Again, this is a new take on an old favorite, which we love.

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Scones and tea make a perfect pairas do raspberries and lemons. These scones are made with frozen berries because they dont fall apart as easily as fresh berries during baking. Side note:This recipe calls for spelt flour, a wheat flour with more protein and fiber than white flour. It also contains coconut oil and coconut palm sugar, which makes for a creamy flavor. Scones always taste best fresh and dont really hold up well as leftovers, so plan accordingly.

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Liquid smoke, paprika and maple syrup are key to making the tempeh in this recipe flavorful. Layer the tempeh bacon on a slice of bread topped with avocado, tomato and lettuce. Sprinklealittle salt and pepper,and youve got yourself a savory breakfast full of protein (tempeh), lycopene (tomato) and omega-3s(avocado).

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RELATED: 21 Easy Plant-Based Diet Recipes to Try Tonight

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15 Plant-Based Breakfast Ideas for Vegans and Carnivores Alike - Yahoo Lifestyle

More and more people keep hopping on the vegan diet train. But why?

As the buzz about plant-based meat continues to grow, you may have found yourself wondering whether you should try out a plant-based diet. Vegetarianism and veganism have been practiced for thousands of years for a variety of reasons, and in 2019, it's become easier to give up meat and animal products, thanks to the plethora of plant-based alternatives (like the Impossible Burger, Beyond Meat burger and various cheese substitutes) that are so close to the real thing, they can turn the stomach of a years-long vegetarian.

If your last visit to Burger King has you wondering why you should should swap a beef Whopper for an Impossible Whopper, I'm here to dive into the various reasons people choose to go vegetarian or vegan and the impact those practices have on our bodies and our planet.

Read more: The best vegan fast-food options at KFC, Taco Bell, Burger King and more

A cross section of a Beyond Meat Burger

There's no shortage of evidence that eating lots of fruits and vegetables contribute to a healthy body and brain. In fact, some research suggests that vegans and vegetarians generally have better health markers than omnivores. In fact, many health experts recommend plant-based diets to people who have heart problems, high blood pressure, diabetes and other health conditions.

One big reason people give up animal products involves health concerns about animal protein, particularly red meat. For decades, public health officials and health practitioners urged consumers to eat less meat, especially beef and pork. They cited health concerns such as heart attack, stroke, cancer and more.

However, recent research revealed that people may have held the wrong conviction toward red meat for all these years, noting that the evidential ties between red meat, processed meat and illness were weak at best. Another long-held belief about red meat that its saturated fat content clogs the arteries -- was also recently debunked.

Read more: Essential kitchen tools for vegans

That said, no dietary recommendation is appropriate for every person, so take the evidence and do with it what you will. If you have poor reactions to animal protein, that's reason enough to try plant-based meat. And whether real beef or faux meat is healthier, well, that's the question of the decade (and probably the next one).

A vegan diet is worth trying out, especially if you're interested in the health benefits, animal welfare or potential environmental benefits.

This is a key reason for many people in their decision to start and continue a vegan diet. Many vegans strongly believe that all animals, including those that have long been staples in diets all over the world, have a right to life and freedom. That's certainly a fair standpoint, and having emotional attachments with animals often contributes to that view.

For example, research about the motives behind eating a vegan diet shows that having more pets early in life (and a larger variety of pets, e.g., not just cats and dogs) increases the tendency to avoid meat consumption later in life.

Read more: 9 vegan YouTube cooking shows you can't miss - CNET

If you're not ready to go full-out vegan but want to cut down on your consumption of beef for animal welfare reasons, replacing your typical beef burger with an Impossible Burger or a Beyond Burger the next time you eat out is a good start. Here's a list of places that have the Beyond Meat Burger on their menu, and a list of restaurants that serve the Impossible Burger.

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If you ask a vegan why they decided to eat vegan, there's a good chance they'll mention something about the environment. Many people who eat plant-based diets are passionate about protecting the environment, and that's all with good reason -- we should all strive to do our part for our Earth.

Many consumers and even environmental experts attribute current environmental issues to animal agriculture, citing flashy statistics about greenhouse gas emissions, water and land usage, waste, labor costs and transportation involved in raising livestock.

But animal agriculture may not be as bad for the environment as you think. Some research suggests that even if everyone on the planet went vegan, greenhouse gas emissions would only drop by 2.6 percent. The earth would probably be better off if people focused on reducing food waste, minimizing single-use plastic, and using public transportation, walking or biking more than using cars.

Many people think that plant-based meats are the answer to current environmental problems.

Some people choose to eat a plant-based diet because they don't believe that humans need animal sources of food to survive and thrive. While there is some truth to that statement -- you can certainly meet your daily nutrient requirements on a vegan or vegetarian diet, even if you exercise a lot -- anyone on a plant-based diet should take steps to ensure they consume enough nutrients that come largely from animal sources. Those include vitamin B12, vitamin D, omega-3 and omega-6 fatty acids, calcium, zinc and iron.

Fortified plant-based foods, like the Impossible Burger and Beyond Burger, offer similar nutrient profiles to that of real beef. So if you're looking for plant-based alternatives but don't want to risk nutrient deficiencies, give one of these faux meat burgers a try.

Swapping faux meat in for real meat is a good way to enter the world of plant-based eating.

Some people choose plant-based diets for all the reasons on this list and some choose to eat plant-based simply because they don't enjoy animal protein and dairy products, or they have sensitivities to them -- like lactose intolerance.

At the end of the day, you don't really need a reason for choosing a plant-based burger over a regular burger -- you shouldn't feel obligated to explain your food choices to other people if you don't want to.

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The top 6 reasons people go vegan, explained - CNET

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Not only did Snoop Dogg hand out sandwiches at Dunkin this week to celebrate the release of its Beyond Meat breakfast sandwich, but he also beat out thousands of other workers to be named Dunkins Employee of the Month.

Its been rumored that Snoop might be secretly vegan, which Im guessing he isnt, because its impossible to be secretly vegan. Ive done short stints as a vegan, and I can confirm firsthand that eating a vegan diet makes you want to talk endlessly about how much better you feel on a vegan diet. Honestly, its great!

Maybe Snoops embrace of plant-based living is genuine, or maybe hes just well-compensated to say so, but who knows what the truth really is. One thing we do know for sure is that Snoop is an enthusiastic and tireless brand ambassador for Beyond Meat in all its many forms. He seems to love nothing more in this world.

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Last Call: Is Snoop Dogg vegan? - The Takeout

Eddie Huang, the author of the Fresh Off The Boat memoir that inspired the hit ABC comedy, announced this summer that hes now a vegan. Huang is also a renowned chef and owner of Taiwanese-Chinese restaurant Baohaus, located in New York City and Los Angeles.

It remains to be seen if Huang will stick with his vow to no longer eat meats, and how it will affect his restaurants menu.

Heres what we know about the reasoning behind his decision, plus a few other celebrities who went in the same direction as Huang and broke up with meat.

Huang co-owns Baohaus with his brother, Evan Huang, where they serve Taiwanese/Chinese cuisine consisting of very delicious-sounding, but un-planty items. For example, one item called the Chairman Bao is braised all-natural Berkshire pork belly served with Haus Relish, crushed peanuts, Taiwanese red sugar, and cilantro. In addition to pork belly, Baohaus also serves fried chicken and pork stew, all made with all-natural, antibiotic- and hormone-free meats.

Huang spells out the restaurants heart and philosophy on its website.

With [the restaurants] minimal menu, the brothers tore down everything people knew about Taiwanese-Chinese food and rebuilt it from the ground up.Baohaus isnt just a restaurant, itsthe place the brothers wish existed in their neighborhood when they were coming up. Our families came on boats, but now we on a spaceship, f*** with us.

Countless celebrities and public figures have also gone vegan for various reasons. Among them, former president Bill Clinton, mostly for health reasons. I like the vegetables, the fruits, the beans, the stuff I eat now, Clinton shared with aCNN reporter. All my blood tests are good, and my vital signs are good, and I feel good, and I also have, believe it or not, more energy.

Singer Carrie Underwood is a vegan but not a strict one. I am a vegan but I consider myself to be a practical vegan, shetold Entertainment Wise. If I order something on a menu and it has a sprinkling of cheese on top Im not going to send it back.

Former boxer Mike Tyson tried the vegan diet in 2010, and has since lost 100 pounds. Becoming a vegan gave me another opportunity to live a healthy life, he said on Oprah: Where Are They Now in 2013. I was so congested from all the drugs and bad cocaine, I could hardly breathe, [I had] high blood pressure, [was] almost dying [and had] arthritis. And once I became a vegan all that stuff diminished.

In August, Huang posted on Instagram that he could no longer eat meat, when he saw videos of the burning of the Amazon forest.

After watching videos of the Amazon on fire this week, Ive decided that this corned beef I ate at Juniors last week will be the last piece of beef I ever eat. I love beef, I love oxtails, I love Peter Lugers, I loved growing up in a steak house cutting NY Strip on Xanax. It was soothing but beef is f***ing us.

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After watching videos of the Amazon on fire this week, Ive decided that this corned beef I ate at Juniors last week will be the last piece of beef I ever eat. I love beef, I love ox tails, I love Peter Lugers, I loved growing up in a steak house cutting NY Strip on xanax. It was soothing but beef is fucking us. Actually, we are fucking ourselves on multiple levels and we need to make changes. Im going to go vegan because it takes 20 times less land to feed a vegan than a meat eater and over 90% of the land cleared in the amazon rainforest since 1970 is used for grazing livestock, but if all of us just stopped eating BEEF it would solve huge problems. Eat fish, eat chicken, eat pork until the next crisis but if all u can do now is quit beef, please do it. I know a lot of ass backwards people think vegetarianism or veganism is some uppity white girl thing to do but its not. There have been Asian Buddhist Vegetarians for thousands of years, Ital Rasta, Hindu as well, this is not some new age thing to laugh at. We are getting back to roots, healing the Earth, and ourselves. Ive eaten my last bite of meat. I wish I had planned this better and ate my moms ox tail soup but fuck it. There really isnt time to waste. Some things have to start today. I started to get these feelings shooting the last season of Huangs World and fasted for 5 days because my producer Davids mom said I looked sick. She was right. The 5 days not eating fundamentally changed me and I shot the second half of the season while intermittent fasting. Ive made a lot of food videos because I love food but more than anything because food was fertile ground for exploring difference, but I dont love what food tv and more importantly what food has become in our culture: a drug. I had a really rough 2018- early 2019, got high and just ate myself to sleep watching Harry Potter a lot lol but Im getting back on my shit. Take a moment, think about it, and reexamine your relationship with food because itll make the Earth and ourselves very very sick if we keep abusing it.

A post shared by Eddie Huang (@mreddiehuang) on Aug 23, 2019 at 5:44am PDT

Actually, we are f***ing ourselves on multiple levels and we need to make changes. Im going to go vegan because it takes 20 times less land to feed a vegan than a meat eater and over 90% of the land cleared in the Amazon rainforest since 1970 is used for grazing livestockIve eaten my last bite of meat.

I wish I had planned this better and ate my moms oxtail soup but f*** it. There really isnt time to wasteTake a moment reexamine your relationship with food because itll make the Earth and ourselves very very sick if we keep abusing it.

Read more: Zendaya and 16 Other Celebrities Who Dont Eat Meat

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The Real Reason Chef and Author Eddie Huang Went Vegan, Plus Other Plant-Based Celebrities - Showbiz Cheat Sheet

Wendys restaurants in Canada have secretly launched a burger with a vegan meat patty.

Wendys hasnt publicly announced the burger and the dish is not yet on the fast-food chains website. But images of the new Plantiful Burger cropped up on outdoor advertisements in Toronto. The sign showed a meaty burger alongside the words: Wheres the beef? Not here.

The 100 percent plant-based patty is made with pea protein. Wendys staff told Compassion Over Killing a non-profit animal protection organization that the burger contains egg. Its not clear whether the egg is in the mayonnaise, which could be removed on request, or in the bun of the burger.

The low-key launch shortly follows comments made by Wendys CEO Todd Penegor earlier this year. During the companys 2019 second-quarter earnings call, Penegor was asked about the companys interest in plant-based protein.

Clearly there is growth out there in plant-based proteins and we believe that it is a trend that will be here to stay,the CEO said, adding that Wendys istaking a hard lookat what the options would be for us at the restaurant.

In August, a petition was created that encouraged Wendys to join 2019 and launch a vegan burger. The petition amassed nearly 30,000 signatures.

A plant-based burger would not only be better for animal welfare, the environment, and health, but also great for business at Wendys,the petition reads.Beyond Meat recently went public with investments and raised nearly a quarter of a billion dollars while also soaring 163% from their original IPO (the biggest increase for a US company since 2000).

The popularity of plant-based food is soaring in Canada and major food brands are eager to keep up. McDonalds just teamed up with Beyond Meat to bring plant-based meat to its Canada restaurants.

Carls Jr. Canada introduced the plant-based Beyond Burger earlier this year. The meat-free burger called the Beyond Famous Star features a char-broiled Beyond Burger patty, American cheese, mayonnaise, special sauce, lettuce, tomato, and dill pickles. Customers can order it without cheese or mayonnaise to make it vegan.

White Spot also added the Beyond Burger to its menu. The Vancouver-based restaurant chain added the option after serving up meat-centric food for 90 years.

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Article Name

Wendys Secretly Launched a Meaty Vegan Burger

Description

Wendy's restaurants in Canada have secretly launched a burger with a vegan meat patty. The new meat-free option is called the Plantiful Burger.

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Jemima Webber

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LIVEKINDLY

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Wendys Secretly Launched a Meaty Vegan Burger - LIVEKINDLY

By Oscar Simone

Santanas Vegan Grill is a fast food joint dishing out classic American fare in a drive-thru and casual dine-in setting. Its legitimate vegan junk food, and theres nothing tongue-in-cheek or ironic about it. Its greasy, cheesy, fried, decadent, and unabashedly unhealthy not your typical vegan spot.

Now, if youre like me and feed off aesthetics, Id stay outside and order from the drive-thru. Inside, the space isnt dirty or unwelcoming, its just soulless. Between the white board menu, blank walls, and lack of any character or branding, it feels like a stripped-down McDonalds thats just been made into a brand-new chain. But its not new and its not a chain. This is Santanas sole location, and theyve been here for nearly two years, with a one-year stint at a previous spot. Theyve had enough time (and success) to warrant a personality update, but everything remains disappointingly generic.

Yet when it comes to the food, that actually isnt such a terrible thing. The burgers come out swaddled in a red and white checkered wrapper, flanked by golden fries straight out of a McDonalds commercial. Its hilarious and also troubling how delicious those flying wax-covered burger replicas look on TV, but I cant deny that they get my mouth watering, and the Santanas burger really looks camera-ready.

I opted for the seasoned fries, not without some post-consumption regret. The seasoning is reminiscent of those Zapps Voodoo chips: smoky, a little spicy, and subtly tangy in a way that can only be attributed to citric acid. Its like they selected a bunch of flavor profiles that dont really mix and forced them together anyway. Im not mad at the seasoning, though I definitely dont love it. Regardless, the fries are salty and crispy and cooked to golden-brown perfection. I can confidently assume that the unseasoned fries kick ass.

My first bite into the deluxe cheeseburger takes me right back to middle school. Its McDonalds Monopoly season, and every day at 3:35 p.m. sharp, were running to those damn golden arches to grab $1 double cheeseburgers, tiny shiny tickets, and a quick peek into the perils of gambling. Everything north of the cheese and south of the patty on Santanas burger is pretty much identical to what youd find at a McDonalds. But the meat and cheese are right there, too.

Food tech has progressed a ton in recent years, and meatless products are becoming harder and harder to discern from real meat, but I think we can chalk up the accuracy of the burger to something else. The Beyond Meat patty on the Santanas burger doesnt have a ton of flavor, and while the texture is undeniably fleshy, it falls apart easily. The taste of the protein quickly falls to the backdrop of the sandwich, in the same way that one of those razor thin McDonalds patties does. Im not a huge fan, but if thats the burger Santanas is chasing, theyve got it.

If youre going to make the trip out to Santanas and, like me, arent really into that classic, painfully thin, saucy, fast food burger vibe, I would recommend opting for something different. With ooey gooey melted cheese, charred jalapenos, and a really good soy-based steak replacement, the steak and cheese is one to try. I wasnt able to get much information on what the steak replacement exactly was beyond soy, but the flavor was meaty and savory in a way that reminded me of seitan. But I wasnt there for the flavor, because the texture was off the chain. It was crispy on the outside and then tough and chewy on the inside, in the best way possible.

Internet critics have said things like I can cook up Beyond burgers at home or You know, you can buy those same chicken tenders at Target. But Santanas, like most other drive-thru spots, isnt in the business of offering customers food they cant replicate at home. It doesnt exist to tickle our most curious taste buds or introduce us to a new type of eating. Santanas Vegan Grill is here to serve the tried and true classics of affordable American fast food, minus the meat its as simple as that.

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The Vegan Kids Hijacked the Griddle - The Catalyst

A meat-heavy Belgian-style sausage bar in San Francisco has gone completely vegan. Belga is now the plant-based restaurant Wildseed, which serves sustainable, healthy food.

Owned by the Back of the House Restaurant Group, Wildseed sells locally-sourced food made with ingredients that are in season.

We believe that eating well should be easy to do, good for you, and delicious,Laura Kwan-Rosenbush PR and Marketing Manager of Back of the House told LIVEKINDLY.

Thats why we have created a menu of fresh, flavorful, and hearty food full of all the ingredients you need, and none of the ones you dont to satisfy your cravings and keep you feeling good, she continued.

Chef Blair Warsham who used to work as a consulting chef at fried chicken restaurant the Bird, also owned by Back of the House has taken over the kitchen at the new restaurant.

Warsham has swapped chicken for plants for the planet and for health reasons, says Kwan-Rosenbush.

Chef believes that eating more plants is one of the best things you can do for your body and your health,said Kwan-Rosenbush.And one of the strongest tools we have to fight climate change.

The menu currently includes Spinach Benedict (a plant-based take on eggs benedict) and a Fall Vegetable Omelet. Both dishes include JUST Egg, created by California-based food tech company JUST. Made with mung beans, the vegan egg has a similar taste and texture to traditional chicken eggs.

The menu also includes Spiced Pumpkin Soup and the bleeding Impossible Burger.

Like the food, the restaurant makes its drinks list from seasonal, local, and fresh ingredients; like juices, superfoods, herbs, and shrubs.

The drinks seek to complement the cuisine,added Kwan-Rosenbush. It sources all of the spirits for the cocktails locally. The wine list is exclusively local, vegan, organic, and biodynamic.

An important tool we have to fight climate change and support our community is our fork, she added.Thats why we are committed to creating a menu that leaves a small carbon footprint and makes a difference in the lives of our local farmers, all while supporting our community.

Wildseed is located in Cows Hollow, at 2000 Union Street.

Summary

Article Name

This Popular Sausage Bar Just Went 100% Vegan

Description

San Francisco sausage bar Belga is no more. In its place, the owners have launched Wildseed, a vegan restaurant serving sustainable plant-based food.

Author

Charlotte Pointing

Publisher Name

LIVEKINDLY

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This Popular Sausage Bar Just Went 100% Vegan - LIVEKINDLY

When everyones got their eyes on a recipe, you know it must have something special that you will want to try! Thats the case for these 10 recipes that went viral last week. Theyre some of the best, and trust us when we say that you dont want to miss out on these incredible creations from our bloggers that you can find on ourFood Monster App!

Source: Veggie Stew with Dumplings

This Veggie Stew with Dumplings by Fraiche Food, Jillian Harris & Tori Wesszer will keep you warm throughout the chilly season! This stew is not only delicious, but the addition of the vegan butter at the end softens the flavor. The dumplings will expand, so do not be tempted to make them bigger than the suggested size.

Source: Sweet Potato Carrot Cake

Yes you read that right sweet potato carrot cake! Sweet potato is a great replacement to flour in this recipe, less than 100 calories per slice, 7g Protein and gluten free. Whats Even better?! You wont even realize this Sweet Potato Carrot Cake by Vicky Coates healthy!

Source: Carrot Cake Smoothie

Get all of the deliciousness of carrot cake in a healthy and convenient smoothie! Nutritious and delicious what more could you ask for? Try this Carrot Cake Smoothie by Tara Sunshine.

Source: Chickpea Flour Omelette

Vegan omelette with chickpea flour: a super easy recipe that does not require many ingredients and is prepared in no time at all. This Chickpea Flour Omelette by Deniz Kilic is an essential breakfast recipe!

Source: Tiramisu Oatcakes For One

This tiramisu oatmeal pancake recipe is so simple, healthy, and delicious! Oatscoffeezucchiniwaitzucchini? Oh yeah, these tiramisu oatmeal pancakes will even help you get some veggies in during the morning. The coffee flavor is intense enough that any earthy zucchini flavor is entirely undetected. Sweet coffee-flavored pancakes are layered with non-dairy yogurt for the perfect breakfast that will satisfy your sweet tooth. This Tiramisu Oatcakes For One recipe by Lauren Smith is what you need in your life.

Source: Spiced Pumpkin Raisin Cookies

These Spiced Pumpkin Raisin Cookies by Tara Binder are perfect for the fall and winter months with pumpkin, the ultimate blend of cinnamon and allspice and the best part is theyre pretty healthy without tasting healthy. Spiced pumpkin cookies that smell and taste divine!

Source: Vegan Breakfast Sausage Patties

Vegan and sausage in the same sentence? Well its not quite a meat sausage, but its the perfect breakfast patty packed with meaty, umami, and smoky flavors. Pair with a buttered English muffin, alongside a tofu scramble, or stuff in a plant-based breakfast sandwich. These quick and easy Vegan Breakfast Sausage Patties by Taavi Moore bring all the right flavors to the table with lentils, maple syrup, herbs, balsamic, and more. These patties are tender, crispy, smoky, and sweet.

Source: Tofu Sheet Pan Meal With Cheezy Miso Tahini Sauce

Serve this Tofu Sheet Pan Meal With Cheezy Miso Tahini Sauce by Lauren Kirchmaier over quinoa or by itself for an easy and filling weeknight dinner. The tofu browns beautifully alongside the veggies here for a protein-packed entree thats ideal for meal prep and busy weeknight dinners. A simple dried rosemary and thyme blend keeps things cozy, fragrant, and perfectly seasoned. The trick to achieving even baking with all of the different vegetables and textures in this meal is to spread the contents between two baking sheets.

Source: Gluten-Free Walnut Yogurt Cake

This Gluten-Free Walnut Yogurt Cake by Mitra Shirmohammadi is super easy to make with just 10 wholesome ingredients. Its free from refined sugar, sweetened with pure maple syrup, and is dairy-free and vegan.

Source: Salted Caramel Energy Bites

These Salted Caramel Energy Bites by Caroline Doucet are made with dates for a caramel-like flavor, without the added sugar. These bites are packed with nutritious ingredients, including cashews, chia seeds and oats. Have them for a snack, dessert or even a quick breakfast on-the-go!

We also highly recommend downloading ourFood Monster App, which is available foriPhone, and can also be found onInstagramandFacebook. The app has more than 15,000 plant-based, allergy-friendly recipes, and subscribers gain access to new recipes every day. Check it out!

For more Vegan Food, Health, Recipe, Animal, and Life content published daily, dont forget to subscribe to theOne Green Planet Newsletter!

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From Carrot Cake Smoothies to Vegan Sausage Patties: 10 Vegan Recipes That Went Viral Last Week - One Green Planet

Pasta is incredibly versatile and can be dressed up to fit any occasion. Pasta dishes also tend to be very simple, making them the perfect choice for an easy Thanksgiving side dish. The holidays can be a little tougher for those that eat vegan as they often end up having to cook their own dishes, so these recipes offer a perfect solution. From ravioli to risotto, we have 15 fantastic recipes of pasta sides packed with pumpkin, squash, mushrooms, creamy sauces, and more! And we couldnt forget a classic like baked macaroni and cheese. If youre looking for a lighter or gluten-free version, try substituting zucchini noodles, spaghetti squash, or simply some gluten-free pasta!

For those interested in eating more plant-based, we highly recommend downloading the Food Monster App with over 15,000 delicious recipes it is the largest meatless, vegan, plant-based and allergy-friendly recipe resource to help you get healthy!

Also, dont forget to check out our ultimate guide to plant-based recipes for Thanksgiving!

Source: Pumpkin Pasta With Tomatoes and Basil

This colorful Pumpkin Pasta With Tomatoes and Basil by Sina is ready in less than half an hour, so its great for quick weeknight dinners or a last minute Thanksgiving side! Creamy pumpkin combines with tomato and basil to make a bridge between summer and fall flavors. To give the pasta an extra boost of iron and to stick with the pumpkin theme, its topped off with a sprinkling of pumpkin seeds!

Source:Roasted Veggie Pasta With Sage Cream Sauce

When we think of fall, we think of flavorful comfort foods and roasted veggies. This Roasted Veggie Pasta With Sage Cream Sauce by Kristen Genton, with seasonal and colorful root vegetables, is just that kind of meal. Covered with a cream sauce made from garlic and fresh sage, it provides a balance of flavor between roast vegetables and herby sauce.

Source: Sweet Potato Ravioli With Creamy White Sauce

A creamy and rich sweet potato filling topped with silky smooth white sauce infused with tarragon and garlic. Completely homemade and delicious! Impress you guests with this Sweet Potato Ravioli With Creamy White Sauce by Taavi Moore.

Source: Crispy Gnocchi With Mushrooms, Asparagus, and Brussels Sprouts

When you need a quick, one-pot dish for dinner, this crispy vegan gnocchi recipe is the way to go. Its fast, easy to make, and packed with healthy veggies! This Crispy Gnocchi With Mushrooms, Asparagus, and Brussels Sprouts by Rhea Parsons is delicious, satisfying, and perfect any fall day or the holidays!

Source: Pasta with Sweet Potato Sauce

Sweet potato is the thing for fall. Almost everyone loves it! But what you may not know about the sweet potato is that it makes the most delicious (and wholesome) pasta sauce. Yes, pasta sauce from a potato! Give this Pasta with Sweet Potato Sauce by Laine Rudolfa a try this holiday season.

Source: Creamy Butternut Squash and Roasted Tomato Pasta

A super creamy pasta with roasted butternut squash and blistered roasted tomatoes! This sauce can create many recipes. Add a bit more liquid and enjoy it as a bisque or thick soup. Keep it thick and dip fresh bread into it. Or keep it as it is and toss it in some pasta noodles. This Creamy Butternut Squash and Roasted Tomato Pasta is by Taavi Moore truly the perfect fall recipe!

Source: Pumpkin Ravioli in White Wine Butter Sage Sauce

Although making your own ravioli takes a bit more work than opening a package, with hard work comes great reward. These tasty Pumpkin Ravioli in White Wine Butter Sage Sauce by Gabrielle St. Claire have pumpkin folded into the dough, which gives them a lovely orange color. Then, they are stuffed with creamy pumpkin pure and vegan Parmesan and cooked until tender. The finishing touch is a delicious white wine butter sauce that is perfectly seasoned with fresh sage. This makes a small serving, so youll want to make more if youre serving a crowd!

Source: Five Cheese Baked Macaroni and Cheese

This Five Cheese Baked Macaroni and Cheese by Joni Marie Newman gets its cheesiness from a nutritional yeast-filled sauce, a tofu ricotta-like mixture, vegan cream cheese, shredded vegan cheese, and walnut parmesan sprinkles. Mac and cheese is the perfect comfort food and makes an great side dish on Thanksgiving!

Source: Mushroom Stroganoff

This Mushroom Stroganoff by Molly Patrick is a delicious and heart dish to serve alongside your holiday feasts or any night of the week! The mushrooms give it an almost meaty texture and it is full of yummy fall seasonings like thyme and sage. It is sure to please anyone who gives it a try!

Source: Baked Mushroom Risotto With Rosemary and Dried Cranberries

This Baked Mushroom Risotto With Rosemary and Dried Cranberries by Taavi Moore is incredibly creamy and luscious. Embedded with soft chewy chunks of dried cranberries and sun dried tomatoes. Flavored with fresh rosemary and homemade cream of mushroom soup. This will be the perfect side dish during your thanksgiving meal.

Source: Creamy Pumpkin and Spinach Lasagna

This Creamy Pumpkin and Spinach Lasagna by Vaishali Honawar is an extraordinarily healthy indulgence. A single serving packs nearly 11 grams of protein, more than 8 grams of dietary fiber, and more than 400 percent of your daily requirement for Vitamin A. Although I called this a lasagna for two, it could easily feed four people. Guests will love this hearty and healthy fall dish on their Thanksgiving table!

Source: Napoletana Pumpkin With Pasta

This is a rich tomato sauce and the addition of pumpkin and pine nuts make it deliciously satisfying. You can make this Napoletana Pumpkin With Pasta by Olivia Budgen your own by choosing your favorite type of pasta. The pumpkin makes this dish a wonderful meal for fall!

Source: Creamy Sweet Potato Pasta

Another orange, creamy sauce for fall. This delicious, creamy and nutrients dense Sweet Potato Pasta by Olivia Budgen will leave you feeling full, happy and satisfied. Mushrooms add a great, hearty texture.

Source: Butternut Squash Mac and Cheese

Mac and cheese is the one of the most popular dishes transitioning vegans worry about, but there is truly no need to! This Butternut Squash Mac and Cheese by Ashley Smyczek does the trick to satisfy that craving. Theres a slight twist on the classic here with the addition of butternut squash to the cheese sauce. Perfect for Thanksgiving!

Source: Truffled Mushroom Risotto

Whether youre looking for an indulgent celebratory meal or just a cozy, stay-home-in-your-PJs dish, look no further. This vegan mushroom risotto is loaded with heady and aromatic truffles and cooks up silky and divine. And its dead simple. Youre going to fall in love with this recipe. Its so creamy and richthe perfect treat for yourself. Try out this vegan mushroom risotto for the holidays!

Loving these Thanksgiving pasta sides? Check out 12 Thanksgiving Dishes Using Green Beans, 10 Vegan Casseroles Perfect For Your Thanksgiving Dinner, and Five Fantastic Vegan Stuffing Recipes for Thanksgiving!

Check out the following resources:

We highly recommend downloading the Food Monster App with over 15,000 delicious recipes it is the largest meatless, vegan and allergy-friendly recipe resource to help you get healthy! its a brilliant food app for anyone looking to cut out or reduce allergens like meat, dairy, soy, gluten, eggs, grains, and more! You can also make meal plans, add bookmarks, read feature stories, and browse recipes across hundreds of categories like diet, cuisine, meal type, occasion, ingredient, popular, seasonal, and so much more!

For more Animal, Earth, Life, Vegan Food, Health, and Recipe content published daily, subscribe to the One Green Planet Newsletter!

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15 Vegan Pasta Sides to Try This Thanksgiving! - One Green Planet