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When it comes to classic brunch dishes, this vegan French toast recipe should be at the top of your list. It is quick to make and you can easily scale up the ingredients for bigger crowds. You will also be pleasantly surprised by the hidden protein content of this dish, thanks to the use of silken tofu.

Classic French toast is thought to have originated from the French dish of pain perdu, meaning lost bread. This refers to the stale bread that would otherwise be thrown away. This dish also has ties to the UK, where it is more commonly referred to as eggy bread.

However, the classic versions of this dish rely heavily on both eggs and dairy. So continue reading to find out how you can make vegan French toast that is just as good as you remember!

Classic French toast is traditionally made using a whisked-up base of eggs and cows milk. The egg helps to bind together the dairy and sugar to create a thick batter that solidifies around the bread as it cooks. Therefore, French toast isnt inherently vegan.

However, it is easy to veganize French toast. You simply need to substitute the eggs and dairy with vegan alternatives. Here are some suggestions for making vegan French toast:

The last thing you want when making a delicious plant-based brunch for you and your family is soggy limp French toast. Whilst this vegan French toast recipe is really quick to make from scratch, there are a few tips to pulling it off.

First of all, you will want to use a medium-thick slice of bread. Too thin and the bread will go too crispy, too thick and it wont cook through. It also helps if your bread is slightly stale, this will ensure that your bread doesnt go soggy during the soaking and cooking process.

Secondly, when cooking your vegan French toast, make sure to keep your frying pan on a medium heat. You dont want to sear the outside of the bread, instead, you want it to caramelize for at least 2 to 3 minutes on each side. The result will be fluffy spongey French toast with a crispy outer.

This vegan French toast recipe is a great base for both savory and sweet toppings. If you like to keep things sweet then we recommend serving it with maple syrup and a selection of berries. You may also enjoy it with slices of caramelized banana or apple.

For savory toppings, you may want to consider a meat alternative like vegan bacon or sausages. Or you can dollop a serving of scrambled tofu on top. A much simpler topping that is popular for topping eggy bread in the UK is tomato ketchup.

The next time you find yourself craving eggs for breakfast, try making one of these delicious egg-free recipes instead. Each recipe shows you how to replicate your favorite egg dishes using completely plant-based ingredients!

Every non-vegan who has ever tried this vegan eggy bread has been blown away by how authentic it tastes! The great thing about this recipe is that it can be turned into a sweet or savory dish (the batter is the same for both) so enjoy getting creative!

Duration20 mins

Cook Time15 mins

Prep Time5 mins

Servings2 people

Using a high-speed blender, blend all the ingredients together, apart from the bread, until very smooth.

Heat a non-stick frying pan until hot then add a little oil, covering the bottom of the pan.

Depending on the size of your frying pan, coat 1-2 slices of bread in the mixture and place in the pan.

Cook for several minutes on each side until quite crispy and golden brown make sure the bread isnt soggy.

Repeat the process until the mixture is used up. Serve hot.

This recipe was republished with permission from Vivas new cookbook, Everyone Can Cook Vegan. You can buy the book here.

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Italian brand Savoia has partnered with top London bars on special Veganuary cocktails.

Savoia the only vegan-certified vino aperitivo is celebrating the world of vegan food and drink with the launch of Vegan Road. Throughout January and February 2024, Savoia is partnering with some of the finest bars in London to offer guests a variety of aperitivo-based cocktails that are perfect for those observing Veganuary or looking to enjoy a mindful start to the year.

Aligning with the growing trend towards a plant-based lifestyle, Savoia has partnered with five of the capitals renowned bars. Each venue will serve a cocktail menu of three drinks, including two of the aperitivos signature serves as well as a completely unique cocktail created by the bar.

The Vegan Road by Savoia limited edition libations will be available at each venue from now until 11 February 2024:

Savoias offerings, Rosso and Orancio, have been expertly crafted using only natural ingredients, which give the silky liquids their rich red colouring and light orange hue. This thoughtful consideration ensures the aperitivos cater to a wider audience and helped to secure the brands certified vegan status.

Both are ideal for mindful drinkers thanks to their low ABV. Savoia Rosso is made from a complex blend of over 24 botanicals, including artemisia, bitter orange, and pink grapefruit, along with spices like ginger and cardamom. Savoia Orancio is a distinctive aperitivo made from orange wine, infused with an array of citrus and fruit flavours and complemented by the exotic richness of saffron and pomegranate. Both are ready to serve and perfect for creating a range of classic and innovative cocktails.

Savoia Vino Aperitivo is the first of its kind to receive vegan certification, an accolade which comes with a high responsibility to educate the community on our terroir and the natural ingredients we use, says Giuseppe Gallo, creator of Savoia.

Since the brands inception, we have made it our mission to expand the offering of vegan cocktails available, especially in such a cosmopolitan city as London, and promote this strong ethical approach with our partnering bars and exceptional mixologists. With the launch of Vegan Road we aim to create a unique cocktail experience that showcases the appeal of vegan and low-ABV drinks through the exquisite taste of our Italian heritage.

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Savoia Aperitivo presents the Vegan Road - The Spirits Business

Open Paws is a groundbreaking nonprofit dedicated to using AI to make animal exploitation obsolete. Its core mission is to build open-source AI models for animal advocates, help animal rights charities and plant-based / vegan businesses implement AI in their workflows, and advocate for systemic consideration for animals in the wider AI industry.

We spoke to founder Sam Tucker, who spent 15+ years working in animal advocacy and now works at the intersection of AI safety and animal advocacy, striving to address the urgent and under-addressed challenge of speciesism in AI.

Through combining his expertise in animal advocacy and artificial intelligence, Sam developed VEG3, the worlds first AI assistant dedicated to helping both individuals and organisations be more effective in advocating for animals and navigating a vegan lifestyle, which led to the formation of Open Paws.

Could you introduce us to Open Paws and its core mission? How does it align with the principles of vegan economics and ethical AI development? Open Paws aligns with the principles of vegan economics by supporting the growth of vegan-oriented ventures and promoting ethical consumption. By developing accessible, open-source AI tools, Open Paws aims to advocate for animal liberation and sustain the expansion of the vegan and plant-based industries.

In terms of ethical AI development, Open Paws addresses the issue of speciesism in AI systems. We actively integrate the perspectives of animal welfare and rights into AI development, ensuring that future AI capabilities develop free from ingrained speciesist biases. By doing so, Open Paws sets a precedent for ethical considerations in technological innovation and supports the values of compassion and equality for all species.

What inspired you to start Open Paws, and what are the primary goals youre aiming to achieve with this open-source AI initiative? Open Paws was inspired by the growing body of research highlighting the urgent need to address speciesism in AI systems and the lack of specialized AI tools catering to the needs of vegan businesses and animal rights organizations. The primary goals of this open-source AI initiative are to develop AI models for animal advocates and vegan businesses, help animal rights charities and animal-friendly businesses implement AI in their workflows, and advocate for systemic consideration for animals in the wider AI industry.

In your pitch, you mentioned the issue of speciesism in AI systems. Could you explain and elaborate on how Open Paws addresses these biases and the implications for the vegan and plant-based industries? Open Paws aims to develop AI models and tools that are free from ingrained speciesist biases. By integrating the perspectives of animal welfare and rights into AI development, Open Paws ensures that AI capabilities are aligned with the values of compassion and equality for all species.

Eliminating speciesist biases in AI systems is crucial for the vegan and plant-based industries. By utilizing AI without speciesism, vegan businesses and industries can benefit in several ways.

Firstly, AI can help vegan businesses enhance their product development and innovation. With AI-powered analytics and machine learning algorithms, businesses can gain insights into consumer preferences, market trends, and emerging demands. This enables them to create and refine their products and services to better meet the needs and expectations of their target audience, ultimately driving growth and success in the vegan market. The more an AI understands veganism and the vegan market, the more effectively it will be able to do all of these things.

Eliminating speciesist biases in AI systems is crucial for the vegan and plant-based industries

Secondly, AI can play a crucial role in marketing and customer engagement for vegan businesses. By leveraging generative AI that is aligned with the business ethics and understanding of their target audience, vegan businesses can personalize their marketing campaigns, recommend relevant products, and provide tailored customer experiences. This level of customization and personalization can enhance customer satisfaction, loyalty, and brand advocacy within the vegan community.

Lastly, the open-source foundational AI model we will release can aid in the development of further AI-driven tools and platforms specifically designed for vegan businesses. These tools can assist with various business functions, such as recipe creation and optimization, ingredient sourcing and supply chain management, and even customer service and support. Because the foundational AI models we train will be open source, the potential for vegan businesses to develop or fine-tune it for any specific use case will be limitless.

Open Paws ensures that AI capabilities are aligned with the values of compassion and equality for all species

Overall, the integration of AI without speciesism can provide significant benefits for vegan businesses and industries. It empowers them to innovate, optimize operations, engage customers, and uphold their ethical principles, ultimately contributing to the growth and success of the vegan market as a whole.

Who are the members of your team at Open Paws, and how do your backgrounds contribute to the projects success? Are there any notable collaborations or partnerships that have been instrumental in your journey? At Open Paws, the team consists of:

The collaboration between these team members with diverse backgrounds and expertise is crucial for the success of Open Paws.

Considering that the development of Open Paws is an ongoing process, what are some of the key challenges you anticipate encountering in the future? Additionally, could you share any strategies or approaches you plan to use to navigate these challenges effectively? As an open-source not-for-profit initiative, the biggest challenge we face is securing sufficient funding to cover computing costs to train our AI. We are currently seeking funding from grant-makers and donors and we also have a separate for-profit business in the vegan AI space called VEG3, which is also currently seeking investment.

Encouraging adoption and engagement with our AI models among animal advocates and vegan businesses may also pose a challenge. We will address this by focusing on creating very user-friendly and accessible tools, providing comprehensive documentation and support, and actively engaging with our target audience through outreach and education.

How do you envision the impact of Open Paws on the broader food industry, for instance in areas like gastronomy, food production, marketing, and ethical consumption? In gastronomy, Open Paws AI models can help chefs and restaurants create innovative and delicious plant-based recipes, catering to the growing demand for vegan options. These models can assist in optimizing ingredient combinations, flavors, and textures, enabling the creation of enticing plant-based dishes.

Regarding food production, Open Paws AI can contribute to more sustainable and efficient practices. By analyzing data and patterns, AI models can identify opportunities to reduce waste, improve supply chain logistics, and optimize resource allocation in food production processes.

In marketing, Open Paws AI tools can assist vegan businesses in reaching and engaging their target audience effectively. AI-powered analytics can provide insights into consumer behavior, preferences, and trends, enabling businesses to tailor their marketing strategies and campaigns accordingly.

Open Paws aims to inspire positive change and contribute to a more compassionate and sustainable future

Moreover, Open Paws focus on ethical consumption aligns with the growing awareness and demand for ethically sourced and cruelty-free products. By promoting the use of AI systems that prioritize animal welfare and rights, Open Paws can contribute to a more ethical and compassionate food industry.

Overall, Open Paws initiatives can revolutionize the broader food industry by harnessing the power of AI to drive innovation, sustainability, and ethical considerations. Through collaborations, partnerships, and the dissemination of open-source AI tools, Open Paws aims to inspire positive change and contribute to a more compassionate and sustainable future for the food industry.

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Open Paws: "AI Can Play a Crucial Role in Marketing and Customer Engagement for Vegan Businesses" - vegconomist - the vegan business...

Sugar is a big part of most peoples lives. Its in everything from cakes and syrups to sauce and yogurt. Its hard to avoid sugar (which is actually the generic name for ultra-sweet soluble carbohydrates), but there are a few major drawbacks of this popular ingredient.

The first is, obviously, that too much sugar can be detrimental to our health (and you can read more on that here), but the second issue is that its not always vegan.

Some sugar is processed with bone char, which is charcoal made from animal bones. While bone char does not make its way into the final product, some strict vegans choose to abstain from sugar processed in this fashion. Others choose to consume it. The choice is yours.

Regardless of where you stand, the market is luckily becoming more vegan-friendly. Here are six of the most popular types of sugar and where to find vegan versions.

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Sugar is a carbohydrate that is extracted from plants like sugar cane or sugar beets. It then goes through a refining process, which involves crushing and extracting the juice from these plants. This is then followed by purification and crystallization to produce the final sugar product. In its raw form, sugar is always totally vegan. But sometimes, manufacturers use bone char during the purification process.

Not all sugar producers use bone char. In fact, nowadays, many companies use activated carbon (also known as activated charcoal) instead. In fact, activated carbon is often preferred due to its high adsorption capacity and effectiveness in removing color and impurities.

Regardless of how its made, its difficult to tell if sugar is vegan just by looking at it. Sometimes, brands will label the packaging if the sugar has been processed without bone char. However, even the animal rights organization People for the Ethical Treatment of Animals advises that people shouldnt spend too much time, energy, and effort trying to work out if sugar is vegan if clearly marked animal-free options arent available.

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Eating vegan isnt about perfection or a quest for personal purityits about achieving real change for animals suffering in the food industry, a post on the nonprofits blog reads.

It adds: Dont stress too hard about sugar if youre unsure about how it was produced. Youre saving more than 100 animals per year by following a vegan lifestyle, and the effect will snowball as people around you, inspired by your choices, may start trying vegan meals once youve shown them how easy it can be.

If you are interested in learning more about the different types of sugar and the vegan options on the market, check out the list below.

Anthonys Organics

This is the most common type of sugarits white granules are what most people are referring to when they say sugar. In more scientific terms, it is the crystallized form of sucrose, and it is commonly used in everything from baking to cooking to sweetening beverages. Vegan white sugar options: In The Raw Organic Granulated White Cane Sugar, Anthonys Organic Granulated Cane Sugar

Brown sugar is also granulated sugar, but it has molassesaka the thick, dark, syrupy byproduct that is obtained during the process of refining sugaradded back into it. Because of this, it has a slightly moist texture and a caramel-like flavor. There are two main types of brown sugar: light brown sugar and dark brown sugar (which contains more molasses), and both are commonly used in baked goods and desserts. Vegan brown sugar options: Zulka Brown Pure Cane Sugar, Wholesome Organic Light Brown Sugar, 365 by Whole Foods Market Organic Light Brown Sugar

Like brown sugar, demerara sugarwhich is characterized by its large, golden crystalshas a delicious natural caramel flavor. Because of this, it is commonly used to sweeten beverages and as a topping for desserts. Vegan demerara sugar options: Nutricost Pantry Unrefined Demerara Sugar, Shams Granulated Demerara Sugar

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Sugar can be derived from sugarcane or sugar beets (a root vegetable that contains a high concentration of sucrose). While the vast majority of sugar is sourced from sugarcane, however, beet sugar is still a common sweetener. Its widely used in the food industry for baking, cooking, and sweetening various products (but you can also use beet sugar cubes in your tea or coffee, too!). Vegan beet sugar options: Tea Forte Beet Sugar

Sugar comes from various sources, including coconuts. That said, it is a little different from the type that comes from sugarcane or sugar beets. Coconut sugar, which is made from the sap of coconut palm trees, is an alternative sweetener with a lower glycemic index than regular sugar. Due to its caramel-like taste and retention of moisture, coconut sugar fares well in banana bread, pancakes, waffles, and chewy cookies. Vegan coconut sugar options: Anthonys Organic Coconut Sugar, Supernatural Organic Coconut Sugar, MADHAVA Organic Coconut Sugar

PurDate

Dates are another natural sugar-like sweetener. In fact, because date sugar actually retains the nutritional benefits of dates (which are high in fiber and vitamin B6), it is often considered to be a whole-food sweetener. But its important to note that date sugar has its own distinct flavor and texture, which, if youre baking or cooking, may influence the taste of the final dish. Vegan date sugar options: Anthonys Date Sugar, Chatfields Granulated Date Sugar, PurDate Organic Date Sugar

Here at VegNews, we live and breathe the vegan lifestyle, and only recommend products we feel make our lives amazing. Occasionally, articles may include shopping links where we might earn a small commission. In no way does this effect the editorial integrity of VegNews.

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Richmonds 144-hour plant-powered event kicks off on Tuesday, Jan. 23. V72x2 aka Vegan Restaurant Week continues through Sunday, Jan. 28.

Put on by Richmond Vegan Action, the annual event encourages local restaurants to offer unique or new vegan options and raises funds for a cause. This year, donations will go towards Matchbox Mutual Aid .

Each of the participating businesses has specials for the week. Weve got our eye on the vegan Chikn biryani at Gold Lion Community Cafe and the new carrot ginger flavor from Ninja Kombucha.

Already hungry? Download a passport and get a free sweet treat from Ruby Scoops when you collect five stamps.

To enjoy vegan and vegetarian-friendly eats all year long, check out our guide .

Robin is a born-and-raised Richmonder who has contributed to publications including RVA Magazine, The Cavalier Daily, and C-VILLE Weekly. She helped launch RICtoday in July 2021 and enjoys exploring James River trails in her free time.

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Where to eat during Vegan Restaurant Week, V72x2, in Richmond VA - RICtoday

The history of vegan food reveals itself through cookbooks. This is what I found out while researching my book No Meat Required: The Cultural History and Culinary Future of Plant-Based Eating, which chronicles the subcultures, key chefs, and changing tides of meat-free food. There have been popular restaurants, fad diets, and trendy ingredients along the way, but the major moments have always been grounded in cookbooks that focus on whole foods, from-scratch home cooking, and a global perspective that shows readers that meatless cuisine exists virtually everywhere.

Since the 1971 publication of Frances Moore Lapps Diet for a Small Planet, which made the case that the global food system could feed everyone if only people cut back on meat, there have been many different approaches to getting people on board with a more plant-based lifestyle. Since the 1970sfrom the publications of Mollie Katzens Moosewood to Hannah Ches The Vegan Chinese Kitchengiving up meat has become both increasingly mainstream and necessary to the health of the planet. The following cookbooks, which include options for both the beginner and the experienced yuba-fryer, can provide endless inspiration.

The Moosewood Restaurant in Ithaca, New York, was established in 1973. In 1977, Ten Speed Press put out The Moosewood Cookbook, with signature illustrations and hand-written recipes by Mollie Katzen. It would become a classic, both of the time and the vegan movement, with sales now exceeding four million copies, and recipes like vegetable chowder, lentil-walnut burgers, and gazpacho becoming go-tos for many.

Classic Indian Vegetarian and Grain Cooking

One of the best ways to start eating and cooking more plant-based meals is by looking toward cuisines where vegetarianism is more normalized. Classic Indian Vegetarian and Grain Cooking by Julie Sahni, published in 1985, teaches fundamental cooking principles and includes a guide to common vegetables and grains, along with recipes for tofu dumplings made with chickpea flour, eggplant and rice casserole, and squash and bean stew.

The Greens Cookbook: Extraordinary Vegetarian Cuisine

Deborah Madison would become known as a doyenne of vegetarian cooking thanks to 1997s Vegetarian Cooking for Everyone, but it all started with the San Francisco restaurant Greens, where she established herself as a chef who could take local, seasonal produce and make vegetarian food that even omnivorous critics enjoyed. This 1987 release is still filled with revelations, like beets in walnut vinaigrette, corn and green chili chowder, and white bean and eggplant gratin.

Veganomicon: The Ultimate Vegan Cookbook

Twenty years after The Greens Cookbook came the similarly encyclopedic and world-changing Veganomicon. What Moskowitz and Romero do here is teach vegans how to really cookcoaching readers through everything from knife skills to bakingwithout a reliance on prepackaged products. Their book would come to be known as The Joy of Cooking for vegans, for just how expansive, educational, and fun it wasand still is.

Afro-Vegan: Farm-Fresh African, Caribbean, and Southern Flavors Remixed

Terry came out of community organizing and food justice before making a big splash with Afro-Vegan in 2014. Here he made familiar flavors and staple ingredients sing, all without animal products; just take his tofu poboys, black bean and seitan stew, or blackened cauliflower. The book also offers extensive guidance on seasonings, pickles, and condiments that will bring more power to any dish, such as a creole spice blend, cumin-pickled onions, and harissa.

The Homemade Vegan Pantry: The Art of Making Your Own Staples

Schinner would become famous for establishing Miyokos Creamery, a line of fermented cashew-based cheeses and cultured non-dairy butters, but this 2015 book reminds readers that anything worth eating might be worth making from scratchfrom ketchup to baguettes to yuba-based bacon and eggless pasta. Schinner gives the plant-based home cook all the tools they need to spend more time in the kitchen and way less money at the grocery store.

The Vegan Chinese Kitchen: Recipes and Modern Stories from a Thousand-Year-Old Tradition

When Che decided to pursue a plant-based diet, she realized that Chinese cuisine has a lot of meatless food. It inspired her to start a blog called The Plant-Based Wok, which provided the jumping-off point for this award-winning 2022 cookbook. Theres congee, seitan skewers with mala spice, char siu with oyster mushroom filling, and blanched spinach in sesame sauce, to name just a few of the delicious and visually stimulating recipes included here.

The Superiority Burger Cookbook

Brooks Headley came to culinary fame as the pastry chef at New Yorks upscale Del Posto restaurant before he began making veggie burgers at buzzy pop-ups on the side. When Superiority Burger opened its tiny storefront in the East Village, Headleys success continued; boasting constantly changing specials reflecting farmers market produce and extremely popular gelato, it made vegetarian food cool. (All this has carried on in its new, much bigger space around the corner.) But anyone can access the spots (highly technical) quinoa-based burger patty, tofu-fried tofu sandwich, and beet salads through his book.

Sweet + Salty: The Art of Vegan Chocolates, Truffles, Caramels, and More from Lagustas Luscious

Yearwood came to making chocolates in 2003, while running a vegan food-delivery business, and has changed the game for vegan confections since opening her Hudson Valley shop Lagustas Luscious in 2011. There, chocolates and caramels are infused with local fruits, surprising herbs, and worldly spices, and fair-trade versions of Snickers and pecan-studded turtles give the originals a run for their money. She collects those recipes in Sweet + Salty, besides giving things like candy canes and whipped cream the vegan, fair-trade treatment.

The Korean Vegan Cookbook: Reflections and Recipes from Ommas Kitchen

Molinaro first attracted a following through her vulnerable, narrative-driven cooking videos on social media. Then, in 2021, this cookbook became a best seller and James Beard Award winner, serving readers vegan approaches to classic Korean dishes. The book takes one through pantry staples like gochujang and ferments like kimchi, all the way through to bibimbap, Molinaros many takes on tofu, and tteokbokki arrabbiata.

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The 10 Best Vegan Cookbooks for Every Pantry - Vogue

In the quest for longevity and health, the concept of Blue Zonesareas where people live significantly longer liveshas captured global attention. Exercise, social interaction, and a focus on plant-forward eating are common traits of the five global Blue Zones, namely Sardinia, Italy; Okinawa, Japan; the Nicoya Peninsula in Costa Rica; Ikaria, Greece; and Loma Linda, CA in the US.

Could new Blue Zones emerge in the United States? Insights from Forbes Health and HappyCow are pointing to three US cities where the Blue Zones habits echo those of locales where people tend to live the longest. The cities with emerging Blue Zones, and where plant-based fare is king, are Los Angeles, CA; Portland, OR; and New York City, according to theinsights.

The methodologies of Forbes Health and HappyCow, while distinct in their focus, share a common theme in evaluating factors that contribute to healthier and more sustainable living environments.

Forbes Healths approach is centered on identifying potential Blue Zones within the US by examining a range of lifestyle factors, including the availability of plant-based foods, levels of physical activity, community engagement, sleep patterns, life expectancy, and the presence of centenarians.

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HappyCow, on the other hand, specifically targets the vegan-friendly nature of cities by assessing the density and variety of vegan businesses, including restaurants, shops, and bakeries, within a 10-kilometer (6.2-mile) radius of city centers.

The growth of vegan businesses and qualitative factors such as the ease of finding vegan options and the citys overall engagement with veganism are also crucial components of HappyCows evaluation.

The overlap in these methodologies suggests a significant link between the rise of vegan-friendly cities and the characteristics of Blue Zones. Both approaches recognize the importance of plant-based diets in promoting health and longevity.

In Los Angeles, the vegan scene, despite a 27 percent decline in the number of vegan businesses since HappyCows last report in 2022, continues to be vibrant and diverse. The city boasts 61 fully vegan restaurants, alongside a total of 145 vegan businesses, and 652 vegan-friendly listings on HappyCow.

Ubuntu

New establishments in 2023 include Ubuntu, a vegan West African restaurant from NYC transplant chef Shenarri Freeman, and The Moody Vegan, a bakery and caf. Upscale dining options such as Shojin and Crossroads Kitchen offer luxurious plant-based cuisine, while affordable options like Seoreata and Malinalli Superfoods cater to budget-conscious consumers.

Unique spots such as Justines Wine Bar, Vegan Playground, and Besties Vegan Paradise exemplify the citys rich and varied vegan offerings. Despite the geographic spread of these options, Los Angeles maintains its reputation as a vegan haven.

Moreover, new additions such as Hart House (owned by comedian Kevin Hart) continue to bring a celebrity flare to LAs plant-based food scene.

Despite Californias ranking as the tenth place in Forbes Healths list, largely due to its lower walkability score and higher percentage of inactive adults, Los Angeles shines in its number of vegan and vegetarian restaurants.

The states commitment to plant-based eating, Forbes Health found, is evident in its 755 vegan and/or vegetarian establishments, signaling a shift towards the dietary patterns celebrated in Blue Zones.

Portland, making a comeback on the 2024 list of the worlds most vegan-friendly cities, showcases a high density of vegan establishments relative to its population. The city features 53 all-vegan restaurants, 102 vegan businesses, and a total of 574 listings on HappyCow.

Chubby Bunny PDX

Among the newest additions in 2023 are breakfast truck haven Chubby Bunny, cocktail resto-bar June, and XO Bar, serving Southeast Asian-inspired cuisine. Feral offers an upscale dining experience with a focus on foraged and wild food. Affordable dining options include Speed-o Cappuccino and Daily Fuel.

Unique destinations such as El Salto PDX (serving Venezuelan comfort foods); Baby Ketten Klub (a vegan karaoke bar); and Ice Queen (a frozen dessert bar) highlight Portlands diverse and thriving vegan culture.

In line with the Blue Zone criteria, the state of Oregonwhere Portland is the largest cityranked seventh in Forbes Healths analysis, primarily due to its high number of vegetarian/vegan restaurants, which comes to approximately 23 per million residents.

Additionally, the states emphasis on adequate sleep, with 68 percent of adults getting seven hours of sleep per night, plays a crucial role in overall health and longevity.

This year, HappyCows list has expanded to include 20 top vegan cities and New York City comes in at number 15a dip from previous years as new cities, such as Hamburg, Germany and Lisbon, Portugal move in on top spots, Cebuliak explains.

Ras Plant Based

Often hailed as the international food capital, NYC still offers an astonishing variety of plant-based options. Eateries such as P.S. Kitchen, Ras Plant Based, Aunt Et Uncles, and May Kaidee highlight the diversity, serving everything from artisanal plates and authentic vegan pizza to the finest Thai cuisine. The citys commitment to veganism doesnt stop at restaurants. Vegan bakeries, including Erin McKennas Bakery and Rawsome Treats, are becoming staple destinations for those seeking plant-based indulgence.

NYC is where to get your vegan fast-food fix, too, with options such as Neat Burger, Slutty Vegan, and PLNT Burger all available to residents throughout the city.

Forbes Healths analysis found that approximately 15 percent of New Yorkers meet their daily fruit intake, and 14 percent meet their vegetable requirements, surpassing national averages. The citys high walk score, indicative of pedestrian-friendly environments, aligns with the Blue Zone characteristic of natural movement, promoting daily physical activity in urban life.

One added health bonus here is that the citys mayor, Eric Adams, has been on a plant-based journey since 2016 and has implemented several initiatives in schools and hospitals to make plant-based eating more accessible and appealing to New Yorkers.

In New York, Los Angeles, and Portland, the growth of the vegan lifestyle mirrors the traitsfirst identified in 2004 by National Geographic fellow Dan Buettnerthat Blue Zones have in common such as diets heavy in plant-based foods, natural physical activity, strong community ties, and stress reduction techniques.

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As such, the availability and accessibility of plant-based foods in these cities reflect a deeper understanding of health and the environment. The emphasis on natural movement aligns with the Blue Zone principle of incorporating physical activity into daily life.

Moreover, the sense of community, particularly evident in the strong vegan scenes of these cities, echoes the social connectedness observed in Blue Zones.

In addition to New York, California, and Oregon, Forbes Health also points to Vermont, Massachusetts, Connecticut, Rhode Island, New Hampshire, Hawaii, and Maine as states with the highest Blue Zone traits. Outside of the US, HappyCow has named Lisbon, Bangkok, Paris, Hamburg, Amsterdam, Barcelona, Berlin, and (its top city) London as leaders in plant-based food options.

Its encouraging to observe a growing mainstream trend towards vegan options in urban areas, building momentum as more people relate their health, the environment, and animal welfare to their plate, Cebuliak says.

We believe this has the potential to catalyze significant lifestyle shifts, with plant-based eating becoming a default choice for many, Cebuliak says. This could lead to a collective improvement in health outcomes and a greater public consciousness regarding sustainable living.

Anna Starostinetskaya is the Senior News Editor at VegNews and is always keeping an eye on all things vegan in her home city of San Francisco, CA and everywhere else.

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These Top 3 Vegan Food Cities Are Poised to Become Blue Zones - VegNews

You can find Babette Daviss infectious smile and bright energy in every video uploaded to her Instagram page. The 73-year-old lifting enthusiasts feed offers a peek into her early-morning workouts or behind the scenes of her restaurant Stuff I Eat, an organic, plant-based, whole food spot in Inglewood, CA. The restaurant was born from Daviss desire to bring healthy, plant-based options to her community. Now, through her countless appearances on podcasts, talkshows and her ever-growing social media following, her message of embracing and appreciating every step of the aging journey has reached more and more people.

Davis hopes she can show others the magic of showing yourself self-love and self-care through diet and exercise. She says, There are going to be alot of things that give you an excuse to not trainbut the truth is the human body is incredible. Never stop training, never stop working to be the best version of yourself.

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73-Year-Old Vegan Chef and Fitness Enthusiast Babette Davis Has Mastered the Art of Defying Your Age - Maria Shriver's Sunday Paper

Sure, making coffee at home can save us money, but black coffee can be a bit boring. Cue the vegan coffee creamers! Derived from ingredients like nuts, seeds, and oats, there are several tasty creamers to try. From traditional flavors like vanilla and caramel, to seasonal favorites, weve devised a list of 10 vegan creamers your cup of joe deserves right now.

Could we even describe the French Vanilla and Sweet & Creamy Coconut Milk creamers as anything other than so delicious? Its true. These dairy-free creams are the perfect accompaniment to that morning coffee.

Courtesy of So Delicious

Simple ingredients and great flavor totally won us over. The Classic Chocolate is our flavorite! Get it? Be sure to keep your eyes peeled for seasonal offerings like Pumpkin Spice and Peppermint Mocha.

Courtesy of Nutpods

From Crme Brle to Oatmeal Cookie, Silk has their creamer flavors on lock. The longtime vegan brand also offers Half & Half, perfect for the creamy coffee sippin purist. In the cruelty-free world, half & half means half coconut milk and half oat milk, and we wouldnt have it any other way.

Courtesy of Silk

Perfect for both portion-controlled and on-the-go living, Coconut Cloud offers powdered creamers in individual sticks. With flavors like vanilla and salted caramel, its hard not to be obsessed.

Courtesy of Coconut Cloud

When you think coffee creamer, you probably think Coffee-Mate. But did you know the longtime brand offers plant-based creams? Crafted from a variety of vegan sources like almond, coconut, and oat, Coffee-Mate serves up various flavors. Brown Sugar Oat Milk is seriously our love language.

Courtesy of Coffee-Mate

Derived from oats and almonds, these cruelty-free creamers come in many flavors. The Mint Chip is the newest addition to our morning routine. Can you blame us?!

Courtesy of Califia Farms

Your favorite pea milk also offers Plant-Based Half & Half perfect for simple coffee creations. We love Ripple for both a smooth cup of joe and an enjoyable morning, or afternoon; we dont judge when you caffeinate.

Courtesy of Ripple

Oat creamers and a barista series of nondairy milks, oh my! If that doesnt impress you, check out their craveable flavor lineup: french vanilla, chai, caramel macchiato, and original.

Courtesy of Elmhurst

Vegan-Friendly

This powdered cream product comes in several flavors including drool-worthy mocha. You can also find versions enriched with ingredients like functional mushrooms and turmeric for an added morning boost.

Courtesy of Laird Superfood

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10 Non-Dairy Coffee Creamers That Taste Better Than the Real Thing - VegOut Magazine