Innholdsfortegnelse for Summer 2025 i VegNews Magazine

NEARLY A DECADE AGO, VegNews was looking to expand its offices. The company was born and thriving in San Francisco for more than 15 years, but eventually it came time to look for a new home for our growing team and mission. At the time, Portland’s progressive, punky, eclectic vegan scene was unmatched. New York was home to some of the finest plant-based dining in the country. But we knew there was something special brewing in Los Angeles. A three-year-old, fine-dining restaurant named Crossroads Kitchen was making headlines, Top Chef winner Ilan Hall was opening the city’s first vegan ramen stall, and a nascent Vegan Street Fair was on its way to becoming the largest vegan festival in the world. By 2017, the VegNews team landed in Hollywood, ready to make…

Tradition, Transformed When Mishi Jain met Sunny Shah at a wedding in Alabama in 2016, it was a meet-cute worthy of a Bollywood script. Although they had countless mutual friends, they never crossed paths until that very night. But what began as a chance meeting quickly transformed into something deeper: long, thoughtful conversations about justice, faith, and the future exchanged from afar while each pursued law degrees on opposite coasts. “We started chatting and realized the many parallel interests, like our profession and love for animals,” Mishi said. “We started as friends but eventually, we moved forward in our relationship.” Their connection was grounded in their shared Jain values of non-violence and their evolving journey into veganism. Both vegetarian their whole lives, Mishi’s family went vegan first, leading her to…

Herbed Pomelo Salad (Ensaladang Pomelo) Pomelo, the slightly sweeter sister of grapefruit, tastes extra refreshing alongside an array of herbs and greens. The pomelo juices double as the salad’s dressing, bolstered with nutty notes of brown sugar, soy sauce, and sesame oil. SERVES 4 1 pomelo1 red Thai chili1 tablespoon soy sauce1 tablespoon brown sugar1 teaspoon toasted sesame oilJuice of ½ limeSalt¼ cup raw, unsalted, chopped peanuts, divided¼ cup loosely packed mint leaves¼ cup loosely packed cilantro leaves¼ cup loosely packed pea shoots1 teaspoon Crunchy Garlic Chips (see recipe) 1. On a cutting board, slice top and bottom off pomelo to expose flesh. Position fruit with 1 flat side down. Carefully slice off peel, following curve of fruit. Continue to remove peel and pith by rotating fruit. Carefully slice between…

Imagine gently-swaying palm trees, postcard-perfect beaches, emerald green rice paddies, rich local culture, undiscovered villages, and divine vegan cuisine. Join VegNews for a magical getaway to Bali, one of the most serene and breathtakingly beautiful islands in the world. Trip highlights… • Savor incredible vegan island cuisine • Sample an array of local fresh fruit • Trek up an active volcano with stunning views • Stroll through colorful bazaars and markets • Visit picturesque beaches and rural villages • Snorkel pristine coral reefs • Participate in an ancient Hindu ceremony • Visit an amazing animal sanctuary • Take two Balinese cooking classes • Enjoy traditional music and dance • Island hop to Java to hike a national park • Dine with a local family • Relax with a traditional Balinese…

MAKE A SUNDAY Italian feast even Nonna would approve of with the help of Instagram star (of @sepps fame) Giuseppe Federici and his beloved grandmother, Marianna Sgarito. Nonna’s authentic Italian recipes—honed across generations—are given the plant-based treatment alongside newer creations that have earned the matriarch’s coveted stamp of approval. Part cookbook and part family archive, this 288-page tome is filled with more than 80 recipes designed to bring families together. Kick off your classic Italian Sunday lunch with Nonna’s Bruschetta—fuel for making fresh, egg-free pasta while you share laughs and a glass (or two) of limoncello spritz with your own grandmother. Finish off the meal with a zesty lemon granita, and get ready to do it all again next weekend. 1 ISLAND VEGAN Lloyd Rose (aka @plantcrazii) is more than a…

IF IT FEELS LIKE PLANT-BASED OPTIONS are popping up everywhere, it’s because they are. In the past year, the number of people reaching for vegan products—whether for health, the planet, or just pure curiosity—has continued to climb. According to the Plant Based Food Association, an overwhelming 70 percent of the US population consumes plant-based foods. Analysts from Future Market Insights estimate that the plant-based protein market in America is poised to grow from $18.6 billion in 2024 to $42.6 billion in 2034. And companies aren’t afraid to milk the nation’s obsession with alt milk for all its worth; non-dairy milk alternatives dominate the plant-based market as the largest segment by far, with annual sales totalling $2.9 billion. This is more than double the next largest segment, meat alternatives, which brings in $1.2…

Staff Fave HABANERO HOT HONEY by Mellody PSA: Honey is no longer off limits to vegans, and this bee-free liquid gold from Mellody is proof. Made from a botanical medley including chamomile, jasmine, passionflower, and red clover, this sticky-sweet syrup features a piquant hit of habanero that’s finally unlocking the ultra-trendy world of hot honey-doused everything. Drizzle it on pizza or add to your summer cocktails, and we guarantee you’ll want to keep this Eleven Madison Park-approved honey stocked in your pantry. SWEET & SPICY SICHUAN SPROUTED CASHEWS & EDAMAME by Daily Crunch You don’t have to choose between sweet and spicy come snack time. Instead, embrace the best of both worlds with this “swicy” nut mix made of sustainably sourced ingredients. Crisped-up edamame and sprouted cashews are tossed in…

Japan is one of those places that’s a presumed no-go for vegans and vegetarians—fish after all, is the cornerstone of Japanese cuisine. That is the mindset, at least, of your average Westerner who assumes that Japanese food is primarily sushi. And if you can’t eat sushi, what’s the point? The answer is simple: just eat sushi. Perhaps one of the biggest misconceptions of Japanese cuisine is that fish is the most important ingredient in the nation’s most important dish. First of all, the national dish is actually curry rice. Secondly, the most important ingredient in sushi isn’t fish. Jiro Ono, a world-renowned sushi chef, famously said that “sushi is not about the fish. It’s about rice.” Once the glass is shattered on the fish misconception, the paradigm shift on what…

BEN & JERRY’S JUST ADDED FOUR NEW OAT MILK-BASED FLAVORS to its repertoire as demand for the popular alternative milk continues to soar. The first flavor, Chocolate Caramel Brownie, features salted caramel swirls, almond toffee pieces, and fudge brownie, and is available by the pint. “We know chocolate lovers have been craving more non-dairy options … we’re confident Chocolate Caramel Brownie will be an absolute crowd-pleaser among our vegan fans, flexitarians, and foodies near and far,” says Ben & Jerry’s spokesperson Colleen Rossell. The three other flavors—also all oat milk-based—are exclusive to the company’s scoop shops and include: MOCHACCINO CHIP Chocolate Coffee ice cream with caramel swirls and fudge flakes CARAMEL COOKIE GRAHAM Caramel ice cream with fudge chips, graham cracker swirls, and chocolate cookie swirls STRAWBERRY SWIRL Strawberry ice cream…

FRANCE’S NATIONAL FOOD SAFETY AGENCY HAS RECOMMENDED LIMITING SOY-BASED FOODS in schools, hospitals, and other public establishments due to concerns over isoflavones—compounds that mimic estrogen. The agency cites concern that the compounds could impact reproductive health, while critics say the recommendation contradicts broader international studies. This move follows France’s 2024 ban on the use of meat-related terms on plant-based products, stoking further debate on plant-based food policies. In a climate-conscious world, it seems the only thing getting scrambled here is the science.…

How does a vegan restaurant survive 30 years in business? “Crusted oyster mushrooms,” says Alison Bagby, longtime general manager and co-owner of the Bay Area’s landmark eatery Millennium. The restaurant’s crowd-favorite appetizer is such a hit, she says, that “it’s pretty much why we’re still open.” If only that’s all it took. According to the Bureau of Labor Statistics, 17 percent of all restaurants shutter within the first year, while industry analyst Woolworth on 5th puts first-year closings up in the 60 percent range. Pair this with the more than 90,000 US restaurants that have shuttered because of the pandemic, and a grim picture of the restaurant industry starts to emerge. Yet Millennium and other beloved vegan institutions are still standing, still serving, and still (mostly) loving what they do—decades on.…

Plantain Breakfast Waffle With Passion Fruit A crunchy, caramelized waffle is paired with buttery avocado and spicy Scotch bonnet peppers before being drizzled with a sweet-tart passion fruit vinaigrette. For a Caribbean twist, pair it with the Ackee Saltfish. MAKES 1 WAFFLE For the waffle: 2 ripe plantainsRefined coconut oil or neutral oil, for brushing waffle maker For the passion fruit vinaigrette: ½ cup passion fruit juice2 tablespoons olive oil2 tablespoons apple cider vinegar1 tablespoon agave nectarSaltBlack pepper⅛ teaspoon red pepper flakes (optional) For serving: ½ avocado, sliced1 (½-cup) serving Ackee Saltfish (see recipe)1 Scotch bonnet pepper, thinly slicedChopped scallionsChopped tomato 1. For the waffles, peel plantains and cut each into 3 pieces. Arrange in steamer basket in a single layer. 2. Prepare a pot of water just below steamer…

Join VegNews for the ultimate holiday getaway to the tropical paradise of Thailand. Celebrate Christmas and New Year’s with sumptuous Thai feasts, stay in gorgeous accommodations, see spectacular sites, take Thai cooking classes, and experience the wonder of this magical country. Trip highlights… • Dine at Thailand’s best vegan restaurants • Meander through bustling produce markets • Explore the backstreets of Bangkok • Visit an all-women vegetarian monastery • Travel by gondola through peaceful canals • Island hop and snorkel in the Andaman Sea • Visit a wildlife rehabilitation center • Experience an all-vegetarian market • Savor a vegan BBQ on the Mae Klong River • Take vegan Thai cooking classes • Revel in a two-hour Thai massage • Toast Christmas and New Years with magnificent feasts • And so…

THE ELEVATED DINING • In most cities, it’s nearly impossible to find vegan fine dining. But in LA (home to five-time Best Fine-Dining Restaurant, Crossroads Kitchen), the biggest struggle is choosing from all the options. Where to go: Donna Jean, Planta, Pura Vita THE MOM & POP SHOPS • This city hasn’t nabbed the “Best Vegan City” title from VegNews readers six years in a row for no reason, and a tour of its megawatt dining destinations proves why. But when your food scene is the best in the country, even small, grassroots spots shine bright. Where to go: The Grain Cafe, Vegan Glory, The Vegan Joint THE BRUNCH • Brunch isn’t just a meal, it’s a full-on lifestyle. And plant-based Angelenos are spoiled with everything from flaky pastries and…

IF IT FEELS like this bright green powder is all everyone’s talking about, you’re not imagining it. The already-popular Japanese export is having an explosive moment in 2025, thanks to its clean energy, range of wellness benefits, and perfect-for-Instagram hue. But as more and more people are whisking, frothing, and sipping, we’re wondering: are we even matcha-ing correctly? We turned to Remy Morimoto Park—vegan creator, cookbook author, and founder of premium matcha company Frauth—to get the lowdown on everything you need to know about your favorite green drink. Ceremonial grade or culinary grade? Ceremonial grade is often thrown around as a marketing term, but there are levels within the category. Generally, the term refers to something of higher quality, typically a first-flush or first-harvest matcha, but not always—something could be first…