Across the country the restaurant industry has been turned upside down with new restrictions and laws as states respond to the rapid development of the Coronavirus. Among restaurants, those that focus on vegan food items are not excluded from this and in many cases may face more obstacles to staying above water during this time when all small businesses face drowning. Restaurant owners are being forced to reevaluate their specific situations overnight EVERY NIGHT and make adjustments, and weigh the cost of staying open against the cost of closing- for their rent, mortgage, debt, staff, and communities.
Some restaurateurs were forced to make the difficult decision of closing down resulting in employees losing their paycheck, and with the dragging on of pandemic estimates, likely bankruptcy and permanent closures. Other restaurants who have decided to stay open need to suddenly shift their programs to delivery and takeout services while #contactlessdelivery has become the new model of the industry– just to be able to survive this time that could go on as much as 3-6 more months. Along with takeout and delivery, others have expanded into creating meal service packages, grocery delivery service, and sponsored food relief to at risk and in need people as well as promotions for , as well as seeking donations for their disenfranchised staff and over-burdened medical staff. In this article we will take a closer look at a few cities, with vegan businesses and see how they are operating right now.
Continue reading Vegan Businesses Effected by Coronavirus
1 tsp cinnamon
Jackfruit looks strange from the outside– its giant and green, oblong and covered in a million tiny green spikes– but inside it is a mildly sweet fruit somewhere between a mango and an artichoke. The young green jackfruit can be found in cans, or it can be found whole or pre-cut closer to ripe in most asian grocery stores. I always like to finish my jackfruit in a cast iron pan (I use this one from Lodge)
A little bit of bravery and a very sharp knife will cut through the thick outer skin of the whole fruit, giving you a great base that can take on many flavors from pulled v-pork to jerk v-chicken, giving you a healthy plant-based alternative to classic foods! Even better, jackfruit grows in abundance, making this a sustainable crop for local farmers year-round.
Continue reading Jerk Jackfruit
Something about Collard Greens always puts me in the mood for southern cooking…and while soul food and vegan cooking may not be the most intuitive combination, I assure you it can be delicious! For this dish we will make a tasty, smoky, meaty baked tofu that we add to our equally smoky and also garlicky and a little feisty collard greens.
I will show you how to get a really fool-proof and satisfying flavor and texture from your tofu and I’ll even show you how to shred those collards with a simple technique that will save you tons of time with all your leafies.
Serves 4-6 as a side, or 2 as a main.
Continue reading Good Karma Collards w/ Baked Tofu
There is a ton of literature out there about how veganism is “healthier” for you, for the planet, and of course for the animals. While some of us may know that it’s just as possible to be a junk food vegan as it is to be a junk food omnivore, there are some compelling details about veganism that make it not just physically more healthful, but also economically lean as well– and these benefits go far beyond the cost of food. In fact, some insurance companies agree so much they Strongly advocate a plant-based diet for everyone. Below are 7 strong reasons to medically and economically #govegan.
Continue reading Vegan Health and Economics
By popular demand, the mint chutney recipe from the HaVen Indian Curry Mac’n’Cheeze, that was a crowd-pleaser at the PEP Foods #VeganMacSmack February 2016 in Baltimore.
The recipe takes about 15 minutes to make, and is made without oil or sugar. You can make it spicier with a bit more curry and cayenne, and you can make it creamier with a bit of coconut milk or oil if you prefer. ENJOY!
Continue reading HaVen Mint Chutney
If you’re like me, the taste and expense of store-bought vegetable broth is just not something you want to deal with, and broth can seem like a crazy undertaking, with millions of ingredients and a long time, but once you get in the habit you’ll be glad you did. The control over your flavors, for different kinds of soups or applications is benefit enough, but you’ll also be producing less packaging waste AND stretching your groceries for every last little penny. Who knew onion skins would become your most treasured kitchen commodity?
It works like this: you go through your week, chop an onion here, smash some garlic there, and various other veggies in your travels. Save them, and especially the skins, the seeds, and the leaves. Have veggies that have gone a little limp or are a bit too near the end of their life? Put em in, they’ll boil down to flavor and the solids will be filtered out! Put all these unwanted scraps in a gallon ziploc bag and keep that baby in your veggie drawer until its full (up to 7 days) combine it with a broth bag, cover with water and BOOM broth.
Here’s one such example (its big, you can make 1/4 size no problem!):
6 mushrooms (and stalks from 5-7 more) Continue reading Kitchen Scrap Veggie Broth
Whether you are aiming for a guilt-free dessert, pudding topping or filling, this creamy delicious sweet indulgence is loaded with a nutrient density that is nothing to sneeze at! The optional chia seeds add a lovely texture and pack this baby full of omegas too. Don’t forget, you can leave the salt out or simply add a splash of lemon juice instead to make this healthy raw dessert completely Sugar Oil and Salt (SOS) free.
2 ripe avocados
2/3 cup cocoa powder
2/3 cup plant milk
1/2 cup sweetener
3 Tablespoons chia seeds
dash of mineral rich salt
1 tsp cinnamon
Continue reading Chocolate Mousse