Also known as The Morticia Addams of the Raw Vegan World, longtime chef Adaora Osimiri-Lewis is the mysterious beauty behind the popular Goth in the Raw blog and Instagram account. Her gorgeous recipe photos have gained her a devout following among fans of raw and vegan food.

Her fondness for cooking, health, and gothic subculture developed around the same time. At age 16, she realized that being gothic doesnt mean that you have to do dark, twisted things like eating dead animals. Shes been vegan ever since and has been following a raw-food diet for about six years.

Were obsessed with her dark, sinister aesthetic and insanely delicious raw vegan recipes.

1. The Nosferatu Pop is an ode to Dracula and includes dark cherries, cracked black peppercorn, lemon, lemon zest, and agave.

2. This black cashew cheese looks to-die-for.

3. This is the perfect witching-hour treat (also known as a midnight snack): Pumpkin King Nice Cream topped with Coconut Ash and Banana Super-Dark Raw Chocolate.

4. The perfect centerpiece for Halloween (any goths favorite holiday), her creamy Kumato and Purple Bell Pepper Soup is sprinkled with Rosemary Garlic Eggplant Croutons.

5. Vixens, this ones for you: Chopped Red Kale Salad with Netherworld Goddess Dressing and sunflower seeds.

6. Night Flight Smoothie Bowl, anyone? I mean, how cute is this?

7. Have a sweet tooth? (Or should we say, sweet fang?) This Pretty in Putrid Cheesecake Tart is for youmade with muscovado sugar, shredded coconut, black chocolate drizzle, and candied lotus root.

8. The Widow Fettuccine Alfredo features back garlic, shaved black trumpet mushrooms, and Brazil nut parmesan.

Inspired to go vegan for animals and your own mortal soul? Order our free vegan starter kit today:

I Want a Free Vegan Starter Kit!

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8 Reasons We're Obsessed With Vegan Blogger Goth in the Raw - PETA (blog) (press release)

These days, being able to find vegan products and specialty stores in the U.S. really isnt that hard. After all, most grocers have well-stocked aisles, filled with plant-based options and the list of vegan food stores and restaurants is pretty impressive.There is a slew of stores popping up lately as the vegan trend grows, like Londons own vegan grocery store called GreenBay. Australians can check out Vegan Perfection, and if you live in the UK,you can make a visit to Honest to Goodness. Most recently, India-based startup Wegan Foods landed funding to offer vegan options to its plant-based community in Mumbai. And now, vegan consumers in Isreal have reason to celebrate, with the opening of its first vegan supermarket in Tel Aviv!

Gal Hayarok (Green Wave), opened in the Caramel Market of Tel Aviv, which is considered the vegan capital of Israel, and offers several vegan bars and restaurants. The new supermarket boasts over 4,000 plant-based products and describes itself as a safe space for herbivores.

Founders RefaelAvraham and EylonZakzar,want to make vegan options more accessible and with their plans to open five more stores across the country by next year, that shouldnt be a problem. The founders also personally guarantee that all their products are absolutely, 100 percent animal-free at all stages of production. Some of the products sold include baked goods, snack foods, legumes, cheeses, cereals, dairy-free alternatives, ready-meals, protein bars, and spices.

Plant-based eating has grown tremendously in Israel over the last decade. This comes as little surprise seeing as Israels Ministry of Agriculture and Rural Development made the move toinstall cameras in their slaughterhouses, and the Israeli Armydecidedtoserve vegan food in theircafeterias back in 2014. Additionally, Israel has more vegans per capita than any other country in the world. With the addition, and hopeful expansion, of this vegan grocery chain we cant wait to see whats next for this awesome country!

Image Source:Iakov Filimonov/Shutterstock

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Israel's First Vegan Supermarket Just Opened! - One Green Planet

Vegans, rejoice. A restaurant week just for plant eaters is coming to Baltimore.

Baltimores Vegan Restaurant Week will be Aug. 18-26, said event coordinator Shannon Light Hadley, and aims to include dozens of Baltimore-area restaurants.

Vegan Restaurant Week will not operate like typical restaurant weeks, when patrons shell out hefty sums for a three- or four-course prix-fixe menu. Rather, restaurants are challenged to create an innovative vegan menu item like Blue Pit BBQs pulled jackfruit and slaw sandwich, a vegan alternative to traditional pulled pork or chicken.

The main goal is, on the patron side, to say, Hey, a vegan option doesnt have to be something that sounds boring, Hadley said.

The new endeavor was born out of a partnership between Hampdens Golden West Cafe and Mount Vernons The Land of Kush. Golden West Cafe had been hosting its own version of a vegan restaurant week twice a year for the last few years, said Hadley, who is part of the restaurants management staff. Land of Kush co-creator Naijha Wright-Brown approached Golden West and proposed a collaborative project.

Wright-Brown and Hadley have been beating the streets, Hadley said, to drum up interest in their respective neighborhoods. There are 10 restaurants currently involved in the restaurant week, but organizers would like to lock in 40 participating establishments, Hadley said.

Visit Baltimore and Yelp are sponsoring the restaurant week and will be promoting the event as it draws closer. The Black Vegetarian Society of Baltimore and the Restaurant Association of Maryland are also sponsors.

Richard Gorelick, The Baltimore Sun

Hampden's pioneering restaurant serves huge portions of family-friendly fare

Hampden's pioneering restaurant serves huge portions of family-friendly fare (Richard Gorelick, The Baltimore Sun)

Hadley said Vegan Restaurant Week aims to be financially accessible on all levels to patrons who might not want to spend lavishly to participate and to restaurants that might be too daunted to create a whole vegan menu.

Theres a lot of evidence that a plant-based diet is healthy for you, healthy for the environment, Hadley said. Theres a large population that [engages in] this mindful eating, so if youre not supporting them, youre missing out.

dohl@baltsun.com

twitter.com/dtohl

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Vegan Restaurant Week coming to Baltimore in August - Baltimore Sun (blog)

Lately, it feels a little bit like theres been a mandate set in place that says we cant go a week without a new, all-vegan grocery store opening up. Last week, the French organic grocery chain, Naturalia, opened up three all-vegan locations. Not long before that,Londons first all-vegan grocery store opened its doors. While nowadays, its easy to step into just about any grocery store with a full weeks worth of staples like plant-based milk (and not just almond, soy, and coconut highfalutin varieties, like macadamia and hemp), tempeh, tofu, and of course fresh fruit and veggies, the concept of a vegan grocery is nice. Its aplace where you can do you shopping without having to check the label unless you have allergies, which in that case, please check the label.

This summer, Long Islands first completely vegan grocery, Sweet to Lick The Market, will open its doors in Williston Park, a village on western Long Island. The shop will open three doors down from Sweet to Lick, Long Islands first vegan bakery. According to The Island Now, the market will feature fresh local greens and packaged vegan foods, so shoppers will be able to pick up their groceries and then go grab avegan Italian rainbow cookie,in true Long Island fashion, only without the eggs or dairy. (P.S. Cant make it out to Long Island? Try this recipe for vegan Italian rainbow cookies.)

In spite of being close to New York City, one of the most veg-friendly cities in the world, Long Island has long been a dry spot when it comes to vegan options. Luckily, as more and more people in the United States are choosing to eat more plant-based foods, options have grown. Little Nook Cafe, a late night spot in Sayville, offers vegan pizza and baked goods from the award-winning Vegan Treats bakery in Bethlehem, Pennsylvania. Cornucopia Natural Foods, also located in Sayville, is an organic grocery that offers local produce, vegan grocery staples, and a deli counter in the back with a wide selection of options for those looking to grab a quick bite to eat. And Sweet Annabelles,a vegan ice cream company whose founder Lorene started off selling her wares at a former dairy-farm-turned-sanctuary or at farmers markets, is now available at Batata Cafe, a local spot that offers a vegan menu.

Sweet to Lick The Market is set to open later this summer. According to founder Michael Sabet, So many of the vegan spots are like, just so cool, and Im maybe just not cool enough to be there. But this is my place. Its exactly as cool as I am, so my familys welcome, your familys welcome.

Love to cook plant-based? We highly recommend checking out theFood Monster app, a food app available for bothAndroidandiPhone. The app has over 8,000+ vegan recipes with 10+ recipes added daily. Give it a try!

Image source: Sweet to Lick

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Long Island's First All-Vegan Grocery Store Set to Open This Summer - One Green Planet

Can we say whether or not a well balanced, vegan diet is BEST for human health?I will tell you the answer momentarily, but first- reasons for posing the question now.

A recently released documentary called What the Health reportedly makes the case for vegan diets, arguing that the attendant benefits are among the best-kept secrets of the medical-pharmaceutical complex.I say reportedly, because I have yet to see the film, although it is on my to-do list.A number of my friends and colleagues are featured.

The film came to my particular attention in a roundabout way.A video blogger with a MD degree and a sharp sense of humor, along with, apparently, a quite unprepossessing career in medicine- decided to assault the film for the entertainment of his social media followers.Colleagues of mine saw the critique, and gave as good- or better- than they got, in both video and print.References to, and remnants of the exchange made their way into my in-box.Rather like Mel Gibsons character in The Patriot, I felt obligated to enter the fray when the battle line rolled up to my front door.

Can we say whether or not a well balanced, vegan diet is BEST for human health?No.But we cant say it isnt, either.And when other considerations are factored in- such as the ethical treatment of other species, and environmental impact- the arguments for well-practiced veganism are extremely compelling.

Why cant we say, for sure, that an optimized vegan diet is the single best choice for human health?Quite simply, the study required to prove that has not been done, and almost certainly never will be, because it is well nigh impossible to conduct.

To prove that any one, specific diet is truly THE best requires comparing it to all other diets that are valid contenders.In this case, that could reasonably include, at a minimum, comparably optimal representations of Mediterranean, vegetarian, pescatarian, and flexitarian diets.Randomization should ideally happen at birth, or even in utero, and the outcomes that prove a diet is best- the combination of longevity, and lifelong vitality- require that the study run for entire lifetimes.

Because the comparison is among diets that are all optimized, and because other health practices would have to be standardized and comparable across groups, those lifetimes would likely be rather long, and the between-group differences small.Imagine, for instance, conducting a study intended to show the differential effects on longevity and vitality of running 35 miles a week, versus 32 miles a week.There might well be a dose-response effect ensuing, but it would be very small in the mix of factors influencing health over a lifetime, and hard to spot.When outcomes are small and hard to spot, sample sizes need to be very large to magnify them, and make them visible.

Our diet study has this same liability.So, it would require a vast sample of people (and/or their pregnant mothers) willing to be randomized to a specific diet for a lifetime.It would then require adherence to the assignment for that entire lifetime, and routine measures to confirm it.The investigators involved in launching the study would need a mechanism to pass it along to successors, since they would all die of old age before the study is done.I trust at this point I need not say more about why such a study has never been conducted, and is more than a little unlikely.

At one extreme, then, the claim that veganism is established to be the single, best diet for human health is somewhat exaggerated.Relevant evidence cannot correctly be said to be more than suggestive. From my perspective, having reviewed the relevant evidence with as much renunciation of a priori bias as humans can hope to achieve- both for a commissioned peer-reviewed paper, and a textbook- there is nearly comparable suggestive evidence for several variants on the theme of wholesome foods, predominantly plants, in time-honored and sensible combinations.I have heard my more ardent, vegan colleagues claim that wild salmon is toxic food for people.I am aware of no epidemiological evidence to substantiate that claim, but I would readily accept their argument that being eaten is certainly toxic to the fish.

At the other extreme is the argument one tends to hear when veganism is being disparaged and ridiculed, generally by those who simply like bacon and baloney, or -more ominously- by those trying to sell you one or the other, that we need meat to be strong and healthy.This claim figures among the baloney.

What animals need to be big and strong is not foods that resemble the muscles they are hoping to grow; that is simple-minded mythology, perhaps aided and abetted by the beef industry.They simply need foods to which they are adapted.The mightiest muscles of any land animal, those of the elephant, are produced entirely on a diet of plants.The mightiest muscles in the sea- those of the blue whale- are produced on a diet of tiny animals, krill and copepods.Lions build their muscles from meat; gorillas all but entirely from plants, and horses from plants exclusively.The greatest of human muscles is inconsequential as compared to any of these.

Some species are obligate herbivores, and some others are obligate carnivores; neither has a choice about how to grow their muscles, because choice is constrained by their anatomy, physiology, and underlying adaptations.We humans are decisively omnivorous, meaning its a matter of choice.We can grow our muscle, and even fuel world-class athletic prowess, with plant or animal foods.Any argument that meat is necessary is simply misguided, uninformed, and ignorant.Among factors that matter in the determination of human muscle mass, strength, fitness, and performance- meat is moot.

Thus fail the arguments at the extremes in either direction, from my perspective.But lets be clear that arguments for vegan diets at a time of climate change, drying aquifers, industrial farming, assaults on biodiversity, rampant chronic disease, and global population pressures are anything but moot.

Consider, for example, just these two facts.A study out of Harvard, published in 2010, compared various sources of protein in the diet with regard to cardiovascular disease in over 80,000 women.The single, greatest beneficial effect observed derived from the displacement of beef in the diet, by beans.A study out of Loma Linda University, published in May of 2017, projects that the routine substitution of beans for beef by Americans- independent of any other climate control strategy- could achieve over 50% of the greenhouse gas emission reductions targeted for 2020 in the Paris Accord we have since decided to abandon.

Just those two facts make for a formidable argument on their own: humans can choose to grow their muscles out of beans, or beef, and beans are almost certainly, massively better for the health of humans, and the planet, alike.Mic drop.

But, actually, there are reasons to keep talking.

Beans are a staple in the diets of the worlds longest-lived, most vital peoples, among the more salient of themes running through the worlds Blue Zones.While absence of evidence on behalf of other diets is not reliable evidence of absence, the fact is that only vegan and near-vegan diets have been shown to shrink atherosclerotic plaque; reduce LDL as effectively as statins; and modify gene expression in a manner suggesting the potential to prevent the development and progression of cancer.Maybe other diets can do all this- but the burden is on them to prove it.

There are also the dire ethical implications of animal food, mass-produced.The only way anyone who has ever loved a dog can think of bacon as the casual, fun garnish into which our culture has turned it is either willful hypocrisy- or this.Pigs are highly intelligent, often claimed to be more intelligent than dogs; are sociable and can form bonds with humans just like dogs; and are routinely slaughtered in callous cruelty to embellish our cheeseburgers.

Yes, its true that vegans need to supplement vitamin B12.But so what?The argument that this requirement makes the dietary approach flawed or incomplete tosses out the baby for the sake of an inconsequential drop of bathwater, and fails the meanest test of parity.

These days, with marketing claims based on the gratuitous addition of vitamins to water, its harder to avoid nutrient supplements than to acquire them.All routinely clothed, indoor-working, northern-living humans need to supplement vitamin D, one way or another.Most humans exposed to modern living, and certainly those exposed to the liabilities of mass-produced animal foods such as second-hand antibiotics, are apt to benefit from probiotics.Veganism obligates select supplementation little more than modern living does.

Can we say that a balanced vegan diet is the single, best option for human health?No, we can only say it is among the likely contenders.Can we say that veganism is compatible with the adaptations of our omnivorous species?Certainly yes.Can we say that it allows for peak performance and muscle mass?Certainly yes.Can we say that it reliably garners the votes of the climate, the pigs and all other animals, and the planet?Certainly yes.

Argue against veganism if you choose, but concede it is because you like- or are selling- cheese, or meat.Other arguments are mostly just so much baloney.

Editorial note: for those wanting to know, the author is not vegan- although he eats a diet of minimally processed foods, predominantly plants, and does not eat any mammals and most other animals for ethical reasons.He counts four 4-legged animals, 3 dogs and a horse, among his closest friends.

Senior Medical Advisor, Verywell.com

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The Vegan Argument - HuffPost

The Greater Portland vegan community went wild this spring when a vegan hot dog cart called Sup Dawg? announced it planned to hit Portlands streets. Months have passed, and Im sorry to report it wont happen this year. Katie Knowles, owner of the planned vegan hot dog cart, said her partner pulled out of the venture and shes had to postpone the launch until 2018.

But even if we cant score a vegan hot dog out and about in Portland this summer, there are plenty of other plant-based street eats to try. This years fleet of mobile edibles includes three new vegan-friendly options.

Mashed, which operates out of a 1972 Shasta camper, offers a simple menu: vegan mashed potatoes with a choice of vegan, vegetarian or meat-based toppings.

Proprietor Renee Rhoads launched the Mashed trailer expecting to slowly test the waters with a couple hours each weekend on the Eastern Prom. Right away, she began running out of food.

It just kind of blew up, Rhoads said. Its been a little overwhelming since I started. I wasnt expecting it to take off, and I now have events booked into December.

Rhoads attributes her rapid success to the fact that while most of us love mashed potatoes, many people dont make mashed potatoes because they think its a pain. Or a special occasion food.

Her potatoes (always from Maine) are prepared with soymilk, vegan butter and a plant-based sour cream Rhoads calls her trade secret. (In blind taste tests she conducted with friends and family before the launch, Rhoads said the vegan mashed potatoes always beat out the dairy-based potatoes.)

The Mashed menu rotates through comfort foods piled on top of the potatoes such as BBQ lentils and carrots, Beyond Meat in Buffalo sauce, Thanksgiving-style tempeh, chickpea curry, housemade Italian vegan sausage, and vegan Swedish meatballs.

Before launching Mashed in April, Rhoads taught school for 22 years. She wrapped up her final term teaching fourth grade at Yarmouth Elementary School and serving as the schools garden coordinator before beginning her first food service venture.

In contrast, the owners of the newest vegan-friendly food truck on Portlands streets have a history in the food business that stretches back to their childhood. Falafel Mafia opened for business late last month driven by brothers Dylan and Cameron Gardner.

I was raised making falafel, said Dylan Gardner, who worked most recently at Five Fifty-Five and Grace. The pair have taken over the family business from their dad, David Gardner, who opened a falafel booth in the 1990s at the Common Ground Country Fair. It quickly became a popular fixture there and at other fairs and festivals. Their parents had previously owned a restaurant in Providence, Rhode Island, where falafel was a top seller.

We realized at the end of Common Ground last year that it was time, Dylan Gardner said. So many people had asked us when we were going to open up a food truck.

The falafel menu on the Falafel Mafia truck is all vegan Gardner feels it is a crime to put dairy on falafel while a complementary gyros menu is meat-based.

The Thainy Boda food truck sells a changing menu of Thai-influenced vegan dishes. Photo courtesy of Thainy Boda

Falafel pairs best with fresh produce and savory Middle Eastern flavors, Gardner said. Its not really authentic to have dairy with falafel. In Israel and Egypt, theyre not putting cheese or sauces or tzatziki on falafel. Thats a Greek thing.

Which means the trucks falafel comes stuffed in a pita with house-pickled vegetables, different types of hummus or baba ganoush. Each day, they offer two to three falafel pitas, one falafel taco and a falafel steam bun. The bun is similar to Asian steam buns but is filled with falafel, pickled corn and vegan avocado tzatziki.

Recently, some food truck owners in the citys wider fleet have started leasing brick and mortar spaces to open restaurants, but this seasons third vegan-friendly truck did the reverse. The Thainy (pronounced tiny) Boda truck is the latest project from Dan Sriprasert, who owns Boda and The Green Elephant, Portlands leading vegetarian dining spot. Both restaurants serve vegan dishes and so does the truck.

Thainy Boda sells a changing menu of Thai-influenced vegan dishes that have included morning glory stir fry, fried Brussels sprouts, grilled rice balls, and grilled shiitake skewers. Many of the items come straight from Bodas menu.

We understand there is a huge vegan demographic in the Portland area and are happy to cater to that demographic, as well as non-vegans, said Seyha Chea, who runs the truck with Myles Roberson. The vegan options sell very well.

The best way to find these food vendors is to follow them on Facebook, Instagram or Twitter. All three plan to be at concerts and events at Thompsons Point this season, and all are regulars at the citys many breweries and on The Eastern Prom.

Wherever hes parked, Falafel Mafia owner Gardner said hes eager to pair the familys falafel with a changing array of local greens and vegetables.

August and September are the best months for produce in Maine, Gardner said. Its going to get really exciting.

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

[emailprotected]

Twitter: AveryYaleKamila

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Three Portland trucks cover more ground with vegan food - Press Herald

The time has pretty much never been better to get into the plant-based food business. The plant-based meat market is set to reach$5.2 billion by 2020and could make upone-third of the market by 2050.U.S. household penetration of dairy-free beverages has doubled in five years tomore than 30 percent, with almond milk now accounting for almost 70 percent of sales and new nut-based milks such as cashew gaining momentum.The almond milk market alone has grown by250 percentand become a$894.6 million industryin the past five years. Dairy-free milk salesrepresent a$2 billion categoryand growth is expected to continue outpacing dairy milk sales at least through 2018.

This massive spike in demand for meat and dairy-free products is largely being driven by consumers who are waking up the impact that our current food system is having on the planet, animals, and perhaps most importantly, their own health. Over the past few decades, weve seen countless studies come out about the hormone and antibioticcontent in dairy products and recoiled in horror watching undercover investigations in factory farms and when you add the rising understanding that industrial animal agriculture is responsible for more greenhouse gas emissions than the ENTIRE transportation sector the fact that 30 percent of Americans are leaving meat off their plates more frequently really doesnt come as much of a surprise.

Withconsumer demand shifting towards more healthy, plant-based products many companies are seizing this opportunity and creating innovative plant-based proteins and dairy-free milks, cheeses, and ice cream that are effectively changing the face of the food sector as we know it.

Understandably, there are a lot of brand new companies jumping on the plant-based wagon, but T.K. Pillan, co-founder of Veggie Grill, the largest all vegan restaurant chain in the United States, saw this trend long before others did. Thanks to its overwhelming popularity on the West Coast,Veggie Grill secured $22 million in investment to expand across the country and will (hopefully) be making its way to the East Coast soon.

In a recent episode of #EatForThePlanet with Nil Zacharias, T.K.shares the inspiring back-story of how he co-founded Veggie Grill despite having never worked in the food space and provides key tips on what it takes to be a plant-centric food entrepreneur. In addition to helping start this paramount plant-centric fast, casual chain, T.K. is now also an investor and co-founded Powerplant Ventures, a venture fund that supports visionary entrepreneurs who are leveraging the power of plants to deliver better nutrition in more sustainable and ethical ways.

If you are an entrepreneur or aspiring to break into the sustainable, plant-based food industry, or just love an inspiring success story, this episode is a must-listen.

If you like this episode, be sure to subscribe to the #EatForThePlanet with Nil Zacharias podcast for new episodes with food industry leaders,healthand sustainability experts, as well as entrepreneurs and creative minds who are redefining thefuture of food.

Image source: Veggie Grill

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Veggie Grill's Co-Founder Shares Secrets to Building a Vegan Food Empire - One Green Planet

The delayed grocery store plus food hall in FiDi City Acres Market will finally open for the lunch hordes next week. Its the second location for City Acres, which started in South Williamsburg as Key Foods Urban Market, but on this one has an accompanying food hall.

The grocerant at 70 Pine Street with vendors like Vanessas Dumplings and vegan sushi Beyond Sushi was originally supposed to debut in March and then again a few weeks ago. Now, the market says that the public can start checking out all the vendors next Tuesday, July 11. Vegan vendor Cinnamon Snail, which started as a food truck, will start cooking as early as this coming Friday.

Other vendors include local pizza chain Artichoke, which has been an expansion bender, cold-pressed juice shop JuiceBrothers, and a slew of salad and sandwich options created by the markets Morimoto alum chef Stephen Yen.

With both Cinnamon Snail and Beyond Sushi, meat-free dining will be make up a healthy portion of the offerings. At Cinnamon Snail, expect items like a gochujang-glazed seitan and kimchi sandwich, a bourbon barbecue-flavored seitan burger, and a breakfast sandwich with tofu and bacon made of coconut. Beyond Sushis menu has rolls that look like typical sushi rolls but instead are filled with ingredients like curried cauliflower, mushrooms, and mango.

In non-vegan options, the family behind local mini-chain Vanessas will offer up their hallmark pork and chive dumplings, as well as a slew of sesame pancakes stuffed with fillings like pork or Peking duck. At lunch, six dumplings, soup, and a small side is available for $9.88.

And at other non-vegan vendor Artichoke, the stand will dish out the mini-chains well-known artichoke and cream sauce, as well as a pizza with crab sauce. The City Acres-branded vendors include a custom salad bar with hot items, meal kits for home, and a stand with sandwiches like caprese, meatball, and reuben.

Both the market and grocery store portion of City Acres Markets in FiDi will be open from 7 a.m. to 12 a.m. Monday through Sunday, with the food hall a floor beneath the grocery.

70 Pine Street, New York, New York 10270

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City Acres Food Hall Brings Dumplings and Vegan Food to FiDi Next ... - Eater NY

We have some very exciting (and delicious) news to share! Hagen-Dazs has released FOUR vegan ice cream flavors! According to the ice cream giant, the flavors are being sold exclusively at Target, and it seems it will only be available in the United States. The flavors includePeanut Butter Chocolate Fudge, Coconut Caramel, Chocolate Salted Fudge Truffle, and Mocha Chocolate Cookie. Are you drooling or is that us?

The flavors make no mention of the word vegan but thanks to the trusted folks over atVegansaurus, its been confirmed each flavor is indeed vegan and most certainly yummy. Whats more, according to VegNews, a reported fifth flavor Pistachio Chocolate is rumored to be in production.

At Hagen-Dazs, we believe theres no room for compromise. So while most non-dairy options simply start by substituting soy, almond or cashew milk, every flavor in our new collection begins with a core ingredient, like real pieces of Belgian chocolate, actual peanut butter, or real coconut cream. The result? Indulgent non-dairy flavors with a creamier texture and an authentic taste that shines through,Hagen-Dazs stated on their website about the new drool-worthy flavors.

With Ben and Jerrys and Breyers already in on the non-dairy ice cream game, its really no surprise thatHagen-Dazs wants to join the cool kids too.More and more people are replacing dairy withdairy-free alternativeslikealmond milk, non-dairy yogurt, and, as is indicated by a glance in the frozen dessert aisle of your local grocery store, vegan ice cream. Meanwhile, dairy milk consumption has seen a steady decline since the 1970s and today, we consume37 percentless milk than we did nearly 50 years ago. Given the rise in demand for dairy-free alternatives and the massive boom in thenon-dairy milk industry, making vegan ice cream is a business-savvy decision.

If anyone needs us, well be heading over to the nearest Target, indulgingourselves with this new Hagen-Dazs non-dairy ice cream!

To learn more about rising plant-based food trends, check out One Green Planets Future of Food page.

Image source:Hagen-Dazs

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Hagen-Dazs Released 4 Delicious Vegan Ice Cream Flavors! - One Green Planet

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Two years ago, life changed for Delinda Jensen and her son, Kyle.

The pair walked into a movie theater to view the documentary Unity, and walked out vowing to never consume animal products again.

The road to veganism presented its challenges, but most of all, they found it difficult to find many restaurants that were friendly to their lifestyle in Northeast Pennsylvania.

As vegans, if we go out to eat theres nothing for us around here, Kyle Jensen said. We have to eat peanuts and water bottles on the road. Theres nothing for us.

In May, Kyle Jensen decided to create an on-the-go vegan food truck that could travel around the state and the country to cater to those like himself and his mother, and thus, Mother Nature Food Trailer was born. The Jensens summer events calendar has been filling quickly with events like VegFest in Lancaster and Blues, Brews and BBQ fest in Allentown. At this point, the food truck is booked through the first weekend in November.

Its not just about the business, Kyle Jensen said. We want to get the knowledge of veganism out there. ... There are so many (vegan) products out there now, its not really a sacrifice to give up animal products. Veganism is not a diet, its a compassionate way of life.

Kyle Jensen graduated from Northampton Community College in 2009 with a degree in culinary arts, while his mother used to own a bakery.

I am a good cook but I got into a rut. I got bored. I could bang this stuff out, but its all old news, Delinda Jensen said. So when I went vegan, it was a whole new world of new products, using different spices and I found new recipes.

When it comes to replacing proteins or mimicking meat in meals, Kyle Jensen claimed they need to make the food 1000 percent better than the original, or else non-vegans wont buy into it. Instead of recreating a basic cheeseburger, they created a Hawaiian burger topped with vegan bacon, pineapple, sweet mango chutney, lettuce, tomato and onion.

Thats an exciting burger, Kyle Jensen said.

Equipped with a revolving menu, Mother Nature Food Trailer offers items like Turkey Salami paninis, a Peking Salad with Spring Rolls, Buffalo Caesar Wrap and Barbecue Pork. Additionally, the food trailer offers many gluten-free products. The Jensens use soy products like soy curls or seitan to achieve meat-like foods.

Our menu changes every event, Kyle Jensen noted. For the farmers markets, wed like to make foods that incorporate the fresh produce from other vendors.

Just as the food is cruelty-free, so is each cleaning product used. All containers and silverware are biodegradable, and the Jensens hope to move toward using edible silverware in the future.

When it comes to a meat-eater, they want reliability with what they eat, Kyle Jensen said. When I have carnivores come back and say, That was phenomenal, that fuels my fire. If I could maybe prevent them from eating meat for that meal, its a win.

We dole out big servings because then theyre full. They dont need that cheeseburger and we might have saved an animal.

For those hoping to find the trailer locally, Mother Nature Food Trailer plans to vend at the Monday addition to the Wilkes-Barre Farmers Market, which focuses on healthy foods. This part of the market runs Mondays from July 10 through Oct. 2.

Its been a fun ride so far, Delinda Jensen said.

And its just beginning, Kyle Jensen agreed.

Contact the writer: cjacobson@citizensvoice.com; 570-821-2061; @CVcljacobson on Twitter

Mother Nature Food Trailer

Based out of: Wilkes-Barre

Phone: 570-793-9821

Established: May

Owners: Kyle and

Delinda Jensen

Cuisine: Vegan

Online: Visit the food trucks Facebook page.

Continue reading here:

Chef's Table: Mother Nature Food Trailer brings vegan options to ... - Scranton Times-Tribune