Miami, FL-based vegan bakery and decorating studio Bunnie Cakes recently launched its Party in a Box to help South Floridians celebrate birthdays at home during the coronavirus pandemic. The box ($25) is meant for a party of six to eight people and includes eight colorful balloons, 24 candles, eight party blowers, two confetti poppers, a cake topper, and a Happy Birthday banner.

To complement the Party in a Box, Bunnie Cakes is offering local delivery for its cakes (5-inch starting at $45), cupcakes (a dozen starting at $27), and savory empanadas ($3.50 with three fillings available: Black Bean, Mexican Chorizo, and Smoked Chorizo). The companys cupcakes are also available at select Whole Foods Market locations in South Florida.

A birthday cake is the centerpiece for any birthday celebration, Bunnie Cakes owner Mariana Cortez said. We want to continue to provide a sense of normalcy to our customers, especially for children who are celebrating their birthdays during this unprecedented season. We also want to serve families with diet restrictions such as allergies or who are vegan or gluten-free since quality birthday cake options that cater to those dietary needs are hard to find.

Additionally, Bunnie Cakes offers do-it-yourself kits, including a Cookie Making Kit ($30) which comes with ingredients to make chocolate chip cookies, two aprons, and two surprises for children; and Cupcake Decorating Kit ($30 for regular, $34 for gluten-free) which includes six large cupcakes and frosting, fondant, and sprinkles for decorating, along with two aprons, spatulas, and fun stickers.

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Vegan Bakery Launches At-Home Birthday Party Kit With Candles, Confetti, and Balloons - VegNews

Okay, so your latest attempt at homemade sushi resulted in something that resembled a cross between a misshapen seaweed burrito and rice log pilaf. Not to fear, our roll-impeded friend. Maybe stick to perfecting that Pinterest banana bread recipe, and reach for that handy delivery app. We got you covered with seven spots offering the sushilicious vegan options of your dreams!

West Hollywoods newest vegan gamechanger, L.O.V.E, is the sister restaurant of beloved healthy hot spot H.O.P.E in Studio City. Opened at the end of February, L.O.V.E is already making waves with 5 stars on Yelp and a bevy of loyal customers for a reason. Serving a range of only fresh, organic, fusion fare from Japanese, Thai, and even South of the Border, cuisines, theyve got their own sushi menu that will have you truly questioning what kind of witchcraft goes on in their kitchen. Most of the dishes are gluten-free, and their sushi game is at Serena Williams status, cranking out flavorful hits like Crispy Rice (crispy rice topped with spicy tofu, avocado, jalapeno, green onions, shiitake teriyaki sauce), Mango Avocado Roll (mango, avocado, cucumber, takuan, yamagobo, mild tofu, creamy spicy yuzu sauce), and Tempura Roll (pumpkin, asparagus, carrot). The house-made sauces atop fresh ingredients plus the genius flavor amalgamations of each dish guarantee this will have all your pescatarian friends joining the L.O.V.E fan club. Dont forget to also treat those taste buds to L.O.V.E.s Thai Tea or their Banana Spring Rolls with Thai Coconut Ice cream to round out that perfectly palpable order.

Delivery or pickup: Postmates

Hours: Mon-Sat 12pm-3pm, 5pm-9pm

Celeb hot spot Katsuyas new delivery-only restaurant stemmed from a single menu item so popular, they decided to create an entire concept around it. Known for their perfectly grilled blocks of sushi rice covered with toppings, this expertly charred fan favorite gave birth to Krispy Rice. The brand delivers their sushi treasures in super Instagrammable portable bento containers too cute not to reuse after youve devoured all your bounty. Titan SBEs brainchild allows you to customize your box with all the vegan options they offer, including fancy favorites like Truffle Avocado Krispy Rice, Truffle Avocado Handroll, and the Truffle Avocado Cut Maki Roll, or classic fresh satisfiers like the Avocado Cut Maki Rolls, Cucumber Cut Maki Rolls, and Edamame. The flavors are high-end, clean, comforting, and will transport you to a wonderful time of four-inch heels, crisp button downs, and being closer than six feet. Bonus: no LA traffic or chances of running into paparazzi!

Delivery or pickup: Postmates, Uber Eats, DoorDash, Grubhub, and Caviar

Hours: Daily 11am-11pm

Hollywoods famed restaurant with the most epic view has recently teamed up with Heal Los Angeles Foundation to support healthcare heroes during this time. Yamashiro is doing their part during this time by participating in the #ShareAMeal program, where for every Bento Box purchased, the legendary OG hotspot will donate a meal to one healthcare professional at a neighboring hospital. For just $12 a bento box, youll be able to share a meal with a local hero. Write in the notes that you want the vegan option and youll get an adorable lunch of steamed rice, cucumber salad, edamame, nigiri rice ball, veggie roll, and seasonal vegetables. This perfectly curated lunch treat will come in its own reusable bento container, and will have you smiling at its portability and symmetry. Yamashiro is also out here to keep you from boredom as they are now offering Sake to Go for delivery or pick-up orders. Add a bottle of their Nigori, a soft fruit blend with notes of cherry blossom and white grape, or up your game with the Hiro Red Junmai, a delicate, silky blend with notes of melon, tapioca, and white pepper.

Delivery or pickup: Yamashiros website andCaviar -Free delivery on your 1st order!

Hours: Thurs-Sat, 5-9pm

The OG when it comes to vegan sushi, Shojin has been serving up fire sushi thats additionally gluten-free, macrobiotic, organic, and all natural since before Impossible Burger became trendy. Delivering some of their greatest hits out of their DTLA location, choose from savory combos like the Sushi Lover #1 (Baked Crab Cake Handroll, Shojin Dynamite Roll, Crunchy Tiger, Baked California Roll) or their Lunch Bento Box 24 which lets you choose one of their bomb sushi rolls (Shojin Dynamite Roll, Pirates of the Crunchy, Baked Cali Roll, or Shojin Roll 2020), #1 side (Stuffed Shiitake Mushroom, Green Forest-half roll, Gyoza, Miso Soup, Ice Green Tea Ginger Cooler, and #2 side (Orange Chicken & Vegetable, Forest-half roll, Gyoza, Miso, or Iced Green Tea Ginger). With generous portions and unique seasonal combinations, Shojin never disappoints and always delights. Feeling the need for some variety? Add one of their comforting bowls of ramen or their famous Matcha Green Tea Cake. Youll be full, satisfied, and ready for a leisurely nap!

Delivery of pickup: In-house delivery, DoorDash, and Grubhub

Hours: Tues-Fri, 4-8pm and Sat-Sun1-8pm

Where hipsters and trendy power-walking yoga moms get their sushi fix, family-owned Kombu is known for their staple vegetarian sushi menu (which is actually vegan). The brother-sister run restaurant provides their customers with traditional Japanese flavors with a contemporary twist, resulting in the familiar classic flavors you love with some surprises in the mix! Merging creative ingredients to craft rolls like their Hippy Roll (Shiitake mushrooms, inari, cucumber, gogbo, and scallions) and their Vruit Roll (avocado, asparagus, cucumber, cilantro, gobo, mango, serrano pepper) takes your taste buds to new places. Looking to stick to something more classic? Select local winners like the Veggie Roll (avocado, asparagus, cucumber, gobo, kalware, sprouts), or the Veggie Crunch Roll (assorted vegetable tempura roll). In addition to being available on all the usual delivery apps, the rolls are also available directly from their website, giving you their Happy Hour menu prices, like, $10 or under a roll!

Delivery of pickup: In-house delivery, Postmates, DoorDash, and Grubhub

Hours: noon-9:30pm

The most vegan-friendly non-vegan sushi place youll ever encounter, Blue Bird is a god among men when it comes to quality vegan sushi. Their vegan menu is just as extensive as their regular sushi menu and could fool even the most cunning of sushi fish connoisseurs. This local favorite attracts sushi lovers from all over LA and surrounding areas with specialties like their LB Vegan Roll (baked vegan scallop on top of their veggie roll), the Popeye Roll (spinach vegan cheese, fried shitake, veggies, avo, wrapped in soy), and their Vegan Tuna Sushi (vegan tuna nigiri on rice which will have you doing a double take). Their miso soup is fresh, savory, and out of this world, and they are constantly adding new vegan mastermind concoctions onto their daily specials list. If there was such a thing as homestyle sushi, Blue Bird would be the spot, where customers are greeted like family and treated as such. Bonus: Blue Bird is offering buy 1 roll, get the 2nd roll 50% off every day until the pandemic ends for pickup orders only!

Delivery of pickup: Postmates and Uber Eats

Hours: Mon, Wed, Thurs, Fri 5-10:30pm, Sat 1-10:30pm, Sun 4-10pm

We can all agree that health is wealth, and at Wild Living Foods, their key focus is to provide a matrix of nutrient dense and healing plant-based foods. Youll munch away at their delightfully fresh and organic ingredients never thinking twice about the fact that everything is raw. Choose from body-loving favorites like the Dynamite Roll (cashew cheese, red cabbage, tomato, avocado, ginger, red onion, coco jerky, ranch), the Spicy Tuna Roll (almond tuna, tomato, mustard, BBQ kale chips, spicy chipotle mayo, avocado, red cabbage) and the Mango Roll (macadamia cauliflower rice, mango, avocado, spring mix). Dont forget to add a pint of their decadent dairy-free ice cream like their Chocolate Chip Salted Caramel Cookies or Bean Strawberry Mint for the perfect night in.

Delivery or pickup: Postmates, DoorDash, Grubhub, Uber Eats, Caviar, and ChowNow

Hours: Daily 9am-9pm

RELATED: 8 Vegan Brunch Spots in L.A. Offering Takeout and Delivery

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Where to Get Vegan Sushi Takeout and Delivery in Los Angeles - VegOut Media LLC

In the opening sequence of The Game Changers documentary, presenter James Wilks a former mixed martial arts champion explains that his interest in veganism started when he got injured and began genning up on recovery.

He claims to have spent 1,000 hours researching recovery-boosting nutrition. One thousand hours? Assuming he studied 9am to 5pm without lunch breaks, thats a full six months of solid reading. Anyway, amid these mountains of paperwork, he stumbled upon an article purporting to prove that Roman gladiators (the original professional fighters) ate a mostly plant-based diet.

Wilkss mind is blown. Over the rest of the film, he advances the case, in no uncertain terms, that eating only plant-based foods is better for recovery, health and crucially sporting performance. It was no surprise, then, The Game Changers garnered enormous attention, even among ordinarily hard-headed cyclists.

Full disclosure to kick off: I eat a mostly plant-based diet; Im not a strict vegan, but I avoid meat and dairy products most of the time (largely for ethical reasons). If my position were prone to bias, it would be skewed in favour of The Game Changers its message that veganism boosts sporting performance is good news for me. My job here, though, is to be unswervingly objective in answering this question: will going vegan make you a fitter, faster cyclist?

Adam Hansen cut animal products out of his diet three years ago

Quite early in the film, we meet Dotsie Bausch, the seven-time US national champion and Olympic silver medallist. This is the segment for the cyclists. Bausch tells us that she was in her mid-30s and ready to retire when she switched to a vegan diet, from which point she unexpectedly just kept getting better pointing out that she went from struggling to leg-sled 300lb to pushing 585lb in sets of 60 reps.

She relives the pinnacle of her career: silver in the team pursuit at the London Games, where she stood on the podium aged 39.5 years Im still the oldest person in my event to even go to the Olympic Games.

The film implies the Americans late-career improvements were the result of her switch to a vegan diet. However, it doesnt take much research to discover Bausch took up cycling relatively late, aged 26, as part of her recovery from an eating disorder. In light of which, the fact she was still improving at 35 was perhaps not so much proof of plant power as the natural development of a huge talent that for many years had lain dormant and/or been hampered by improper fuelling. Of course, this is to take nothing away from her remarkable achievements.

I contacted Bausch by email and asked what made her so confident her improvements were the result of diet over and above other factors.

Truly, this was the one thing that I changed, she replied. My coach and my training stayed consistent it was the diet change that gave me this advantage. And, lets be honest, I wasnt getting any younger when my body should have been resisting and slowing me down, I was actually getting fitter, stronger and more resilient.

Bausch is a passionate advocate of veganism, and as a plant-powered athlete has become a professional influencer on the topic (dotsiebauschusa.com). Her anecdotal evidence is compelling but is it supported by hard science?

Read the full article in this weeks Cycling Weekly magazine that includes nutritious recipes from a top cycling chef that can be made with store cupboard items, an honest look at supplements and which ones you need and how the pros used to eat. You can take out a subscription to Cycling Weekly or its available in supermarkets and newsagents.

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The truth about veganism and cycling - Cycling Weekly

Current social distancing orders are driving untold numbers of home-bound vegans into their kitchens to knead bread dough and hand-mix cookies as a way to cope with life under quarantineand that stress-relieving pastime just so happens to be what VegNews editors have been doing a lot of lately, too. We know that one of the best ways to ease anxiety can be found right in our own kitchens, and these days more than ever we cant imagine life without our mixers, spatulas, and fully stocked baking cabinets. Here are the eight recipes we turn to on days when were in need of a good baking session. Be warned: these recipes will make you want to start preheating your oven, too.

1. Turtle Oatmeal Cookies When in need of a cookie that is equally comforting and impressive, VegNews New Products Editor Sarah McLaughlin turns to Angela Liddons Turtle candy-inspired oatmeal cookies, which are hearty and chewy and studded with pecans, chocolate, and Medjool dates. Ive made them for friends and family and theyre always a hit, McLaughlin said. A really good cookie if you like texture and crunch and chewy all in one.

2. Soft Peanut Butter Cookies VegNews Senior Editor Richie Bowie delights in cookies that are rich and sweet, which is why his go-to happens to be this peanut butter-loaded cookie made with vanilla bean pastea not-so-secret baking staple that adds a heavenly vanilla aroma and flavor that will change your life.

3. Classic Chocolate Chip Cookies The classic chocolate chip is what Assistant Editor Aruka Sanchir bakes up when in need of a sweet treat. Theyre super easy, use simple ingredients, and smell amazing, Sanchir said. Better still: you can make the dough and freeze it for later, or layer the dry ingredients in a mason jar to leave at your neighbors front door. Do you really need further convincing?

4. Peanuts Bake Shop Cookie Kits VegNews Digital Editor Tanya Flink fully admits that she fails hard when it comes to cookie baking. Ask me to make a pie, tiered cake, croissants, or virtually anything else, and Im game, but cookies rarely turn out for me, she said. On days when a cookie craving hits, though, Flink turns to Peanuts Bake Shops vegan cookie mixes and transforms them into slutty cookie bars. I use the Chocolate Chip mix for the base, add a layer of Oreos and dollops of peanut butter on top, then smooth a layer of the Midnight Chocolate Chunk dough on top of that. Bake it off, and youve got an incredible cookie bar! Super moist, tender, gooey, and perfectly sweet.

5. Salted Chocolate Cookies These soft chocolate gems are a spin-off of an old recipe from VegNews News Editor Nicole Axworthys vegan food blog that she frequently revisits when a chocolate craving hits. Made with a dash of balsamic vinegar and topped with flaked sea saltboth of which enhance the undeniable chocolate goodnesswe have no doubt youll find them irresistible, too.

6. Chewy Dark Chocolate Cookies This now-viral recipe from United Kingdom-based sandwich shop Pret A Manger is the cookie Senior News Editor Anna Starostinetskaya turns to when shes in the mood to bake. Studded with almond pieces and chunks of dark chocolate, its no wonder theyve quickly become her favorite. Our tip: Stash them in the freezer so you dont eat them all at once.

7. Life-Changing Chocolate Chip Tahini Cookies VegNews Editorial Assistant Jocelyn Martinez doesnt shy away from a veganizing challenge, and these cookies are no different. The recipe calls for a chicken egg, but Martinez simply substitutes flax egg. These cookies are perfectly soft and chewy, she said. When Im on a cookie kick, this is always my go-to. Kale Junkies recipe is easy, quick, just the right amount of sweet, and can be easily made vegan.

8. Chocolate Chip Cookies VegNews Senior Online Features Editor Jasmin Singer sticks to the tried-and-true when it comes to cookie baking. These classic chocolate chip cookies use all the standard ingredients along with heaps of semi-sweet and dark chocolate chunks. Take it up a notch by sandwiching the freshly baked cookies between a thick layer of vegan vanilla ice cream, and devour promptly.

Nicole Axworthy is the News Editor of VegNews and author of DIY Vegan who always turns to cookie-baking in times of stress.

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8 Vegan Cookie Recipes That VegNews Editors Are Baking Right Now - VegNews

It's safe to say you could call breadmaking the "it" hobby of 2020, as evidenced by the sourdough starter boom and the abundance of homemade loaves that have become common snaps on our quarantine social feeds. But in the midst of the boules, rolls, and baguettes, very few people seem to be making the humble flatbread.

In Five-Ingredient Vegan, Katy Beskow shares a slew of wonderful recipes that, as you've probably gleaned, require only five ingredients, or sometimes even less. Among her basic recipesthose ones you'll make and master until you can hardly remember spending money to buy them premadeare these easy flatbreads. Made using only three ingredients, they're certainly worth getting to know as they can become a perfect accompaniment to curries or, as Beskow recommends, vegan tagines.

In Beskow's native United Kingdom, self-rising flour is as common as all-purpose flour. Stateside, you'll be a bit harder-pressed to find self-rising flour, though it is possible. Luckily, even if you have to blend your own "self-rising flour" the recipe still requires only five ingredients, keeping the titular promise of the book.

According to the flour experts at King Arthur Flour, to blend up your own self-rising flour, blend 120 grams of all-purpose flour with 1 teaspoons of baking powder and teaspoon of salt. For this recipe, you'd be best off doubling their recipe and then storing the rest in the cupboard for next time.

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Sourdough Is Tricky: Try This 3-Ingredient Vegan Flatbread Recipe Instead - mindbodygreen.com

Broccoli is such a healthy, versatile, and tasty ingredient to add into your meal. Its got a fun texture and pretty neutral taste, so its all about the seasoning and other ingredients. It works well in almost any savory dish, so its great to buy a lot of and just throw into whatever youre making. Broccoli isalso perfect for people who dont love vegetables (yet.) Its one of the less intense green vegetables, but if you have an especially picky eater on your hands, try putting it in Mac n cheese or a stir fry! You can also try out these 15 vegan broccoli recipes theyre fantastic!

We also highly recommend downloading theFood Monster App with over 15,000 delicious recipes it is the largest plant-based recipe resource to help you get healthy! And, dont forget to check out ourBroccoli Archives!

Source: Baked Pasta With Broccoli

Pasta with broccoli and veggies, a plate full of flavor that will impress your guests! Try Lenia Patsis Baked Pasta With Broccoli!

Source: Meal Prep Sesame Tofu Bowls

Nutritious meal prep sesame tofu bowls. This recipe for Meal Prep Sesame Tofu Bowls by Caroline Doucet is perfect for lunches at school or work. Its vegan, gluten-free, nut-free and delicious! Packed with vegetables, protein and fiber to satisfy you for hours, while still being flavorful.

Source: Cheesy Broccoli Tots With Ranch Dipping Sauce

Think you need potatoes to make perfect tots? These Cheesy Broccoli Tots With Ranch Dipping Sauce by Shea Cope are made by combining black-eyed peas and broccoli, plus nutritional yeast to give it that cheesy flavor. Theyre baked, not fried, but they turn out with that perfect texture crisp on the outside, light and fluffy on the inside. Served with cashew ranch dip, these tots are perfect for any occasion.

Source: Creamy Green Broccoli Soup

Soups have so many great benefits. They are quick to make, you can pack and hide tons of vegetables in them and if blended, they are pre-digested which makes them easier to absorb. Looking for a great recipe? Try this Creamy Green Broccoli Soup by Olivia Budgen!

Source: Quinoa Pilaf with Spicy Tempeh and Broccoli

Quinoa served with spicy and delicious tempeh and broccoli is a filling and delicious meal for any time. In this dish, fluffy quinoa pilaf is topped with tempeh and broccoli making it a protein and flavor packed. You have to try Pavani Nandulas Quinoa Pilaf with Spicy Tempeh and Broccoli!

Source: Black Lentil Charred Broccoli Shepherds Pie

This Black Lentil Charred Broccoli Shepherds Pie by Stephanie McKinnie is an extremely warm and comforting entree. This unique take on shepherds pie captures the essence of the classic version minus the meat. The charred broccoli is bursting with flavor and it adds to the overall savory essence of the dish. The lentils provide protein and deliver a heartiness facet while the mashed potatoes deliver the comforting component.

Source: Broccoli Pepper Curry

There is no shortage of flavor in this deliciously put together Broccoli Pepper Curry by Phoebe Douglas! This Indian classic is perfect for lunch or dinner, and may become your favorite curry yet!

Source: Broccoli Flatbread

Tried and tested a handful of times, this Broccoli Flatbread recipe by Anhelo Escalante will become a regular favorite. Its just such a simple recipe and is a perfect alternative to bread. Straight out the oven or popped into the toaster, this recipe is full of goodness. This Broccoli Flatbread is gluten free, low in carbohydrates, refined sugar free, egg free making it 100% vegan, as well as incredibly delicious. The texture is perfect, and the ingredients hold well together without falling apart. This recipe is quick and easy and only uses a handful of ingredients. What youre left with is a perfectly healthy flatbread, packed with amazing nutritional benefits (not to mention flavor).

Source: Broccoli Couscous

Who would have ever thought you could make couscous with broccoli? Lenia Patsis Broccoli Couscous is amazing!

Source: Broccoli and Portobello Beef

Traditional broccoli beef gets a healthy, whole foods makeover in this recipe that uses mushrooms instead of beef. Portobello mushroom caps are sliced into strips and marinated in an umami sauce that gives them a savory flavor and then sauted until theyre tender and meaty. Sauted broccoli adds a fresh flavor and crisp texture that completes the meal. You have to try Angel McNalls Broccoli and Portobello Beef!

Source: Vegetable Korma

Nikki and Zuzanas Vegetable Korma curry is sweet, mildly spicy, creamyand super tasty. Plus there is a super quick and easy curry paste that is great to have one hand when you are short on time. It has broccoli, sweet potato, and carrots, but you can add in whatever youd like really. This vegetable korma is so cozy and deliciousperfect for fall!

Source: Roasted Charred Broccoli With Peanuts

Raymund Macaalays Roasted and Charred Broccoli with Peanuts is quite simple, a really good appetizer or side dish, its so tasty thanks to the roasting process that brings out the nutty sweet flavor of broccoli.

Source: 15-Minute Tempura Vegetables With Chili Dipping Sauce

People often consider tempura a difficult dish to create, however, it is in fact incredibly easy, with just a few simple ingredients required. The trick to creating the perfect light yet crispy batter is using sparkling, carbonated water that is ice cold. Use vegetables that need minimal preparation, such as button mushrooms and broccoli, to save time. 15 Minute Vegan: Fast, Modern Vegan Cookings 15-Minute Tempura Vegetables With Chili Dipping Sauce is amazing!

Source: Broccoli-Stuffed Baked Sweet Potato With Cashew Cream Chive Sauce

This is such a wonderful potato creation! Sweet potatoes are already so full of flavor, and then they get packed with broccoli and a homemade cashew cream chive sauce to take this dish over the top! Enjoy this Broccoli-Stuffed Baked Sweet Potato With Cashew Cream Chive Sauce by What the Health, Kip Andersen and Keegan Kuhn with Eunice Wong as a lunch dinner, or even appetizer.

Source: Creamy Coconut Curry Noodles

This vegan red curry is fantastic! So flavorful and delicious! These one-pot Creamy Coconut Curry Noodles by Lenny Wu are basically heaven in your mouth creamy, spicy, savory, you-name-it. Cook up a batch for your dinner meal prep!

Reducing your meat intake and eating more plant-based foods is known to help withchronic inflammation,heart health,mental wellbeing,fitness goals,nutritional needs,allergies,gut healthandmore! Dairy consumption also has been linked to many health problems, including acne,hormonal imbalance,cancer,prostate cancerand has manyside effects.

For those of you interested in eating more plant-based, we highly recommend downloading theFood Monster App with over 15,000 delicious recipes it is the largest plant-based recipe resource to help reduce your environmental footprint, save animals and get healthy! And, while you are at it, we encourage you to also learn about theenvironmentalandhealth benefitsof aplant-based diet.

Here are some great resources to get you started:

For more Animal, Earth, Life, Vegan Food, Health, and Recipe content published daily, subscribe to theOne Green Planet Newsletter! Lastly, being publicly-funded gives us a greater chance to continue providing you with high-quality content. Please considersupporting usby donating!

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15 Vegan Broccoli Recipes that Will Impress Picky and Adventurous Eaters! - One Green Planet

David Holzer

Sunday, April 26, 2020, 12:31

Aspiring vegan David Holzer talks with one of the leading Hungarian plant-based foodies, blogger and YouTuber Kristf Steiner, about the spread of the movement here.

Kristf Steiner, the vegan foodie whose cooking I had been looking forward to tasting at Budapest gastro space Borganika, described it as the last normal day of the universe back then.

I was keen to experience Steiners cooking because, even before the news that the coronavirus might have come from an undercooked bat or a snake, Id been trying to go vegan. But this was the weekend when the government ordered the universities to close. So travelling up to Budapest from Szeged by train didnt seem to be a smart move.

My partner, a vegetarian since her early 20s, was also looking forward to meeting 38 year old Hungarian Steiner, who describes himself as a passionate foodie and vegan YouTuber travelling the world with his husband Nimrod Dagan, holding cooking classes, pop-up dinners, foodie workshops, visiting festivals and markets.

Steiner has published three vegan cookbooks, gives lectures, participates in roundtable talks and helps hotels, cafs, bars and restaurants to veganize their menus, or come up with new vegan dishes that fit with their profile. Hes also a social media expert helping other vegan, LGBTQ and travel influencers to succeed.

Born in Budapest, Steiner recently moved to Greece, to a tiny village of 12 people, where his lifestyle embraces zero waste, seasonal, locally sourced shopping and cooking with whole, unprocessed food ingredients. As we couldnt meet, Steiner kindly corresponded by email. BBJ: How did you get into veganism?

Kristf Steiner: For many years I was hoping Id get to a place where I wouldnt be able to make excuses for eating meat. In our age of freely flowing information, ignorance is a matter of choice, so I got into researching and reading. One day I was sitting with my dog on my lap, munching on a huge piece of meat and it hit me: my pet gets everything he needs from me to be healthy and happy but Ive just ordered a leg of a goose thats been slaughtered simply so I can eat. Right then I decided to stop contributing to the meat, dairy and egg production industries. This was 11 years ago, and Ive never, ever felt like I was missing animal products.

BBJ: Why did you become a vegan chef?

KS: Im such a food freak that I couldnt turn vegan and give up on my favorite dishes, so I started experimenting. After uploading my food creations online some editors from magazines and TV programs I used to work for asked me to do a column sharing vegan recipes. Not long after this, famous Hungarian food blogger Zsfia Mautner visited me in Tel Aviv, where I was living, tasted my food, and said: Youre insane for not doing this professionally. You simply must write a cookbook. Its important to state that Im not a trained chef. I learn from chefs, just as they learn from me when we cook together. But I dont believe in hierarchy in the kitchen.

BBJ: What do you offer people?

KS: Creative plant-based cooking ideas for whoever asks me. I was recently invited to put together the perfect vegan sandwich that included a Beyond Meat Patty for Burger Market Budapest. Sometimes Ill do a cooking-free workshop featuring dishes that can be created inside 30 minutes. Other times, well start from scratch and create a four-course themed dinner where we dont use meat or dairy substitutes or any packaged products. We ferment vegan cheese and make our own mock meat. Whatever I do, I put my own stamp on it.

BBJ: Why do you think veganism is becoming more popular in Hungary?

KS: The same reason its becoming popular everywhere. We now clearly understand that the system weve built and participated in is not sustainable. A plant-based diet as radical it sounds is still a relatively easy way of taking a huge step towards a more conscious lifestyle.

BBJ: Do you think veganism will grow in Hungary?

KS: I have no doubt veganism will grow all over the world, including Hungary. Major companies are going plant-based. Governments and global organizations support the shift. As human beings become more and more sensitive and intelligent, as we learn more and embrace compassion, the concept of eating animals will cease to exist.

BBJ: How is coronavirus impacting what you do?

KS: Im having to rethink everything Im doing. I was making my living from travelling the world and sharing food experiences with people. Several of our cooking holidays have been cancelled, as has the night of the museums in Budapest and a big food festival I was going to be part of. Several publications that used to publish my articles and recipes have closed down for the time being. I could panic but Im rethinking how I want to contribute to building a society that can live on.

BBJ: How are you trying to mitigate that?

KS: Im continuing to share recipes and ideas to help people connect to the joy of cooking and plant-based living. Im focusing on what made me love cooking in the first place, creating food at home for Nimi, my loved one, and me.

BBJ: What are you doing for your community and society?

KS: I recently published an article asking people to join me raising money for a Hungarian doctors organization. My cooking videos and recipes, which I used to be paid for, are now being shared for free. Im trying to help people survive and be well. Were helping our village in Greece in every way we can; taking care of other peoples animals and doing their shopping. This is ultimately a time when we need to do things from a place of compassion and empathy.

If youd like to experiment with plant-based cooking, Kristfs YouTube channel is Kristfs Kitchen. You can follow him on Instagram @kristofsteiner. His blog is http://www.proudhippieboy.com. His cookbook is here: http://kulcslyukkiado.hu/kristofskitchen

More:

Veganism Finding its Path Even in Meat-loving Hungary - Budapest Business Journal

Global Vegan Yogurt Market Outlook and Growth Factors 2020-2025 presents key statistics on the market status and its an essential source of guidance that provides the right direction to the companies and individuals interested in the global Vegan Yogurt industry. The report contains the newest industry data and industry future trends due to which, the document acts as a backbone for the success of business in any sector. The report then lists the leading competitors and provides the insights strategic industry analysis of the key factors influencing the market. The report includes the analysis and discussion of important industry trends, market size, market share estimates, profiles of the leading industry players, and forecasts.

The report highlights the driving factors, restraining factors, and opportunities in the global Vegan Yogurt industry for the business owners to plan effective strategies for the estimated period of 2020 2025. Different geographical areas are deeply studied and a competitive scenario has been presented to assist new entrants, leading market players, and investors to determine emerging economies. The report combines the markets classifications, application definitions, and market overview, product specifications, manufacturing processes; cost structures, raw materials.

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The report dedicatedly serves professional solutions for corporate strategic decision-making. The helpful solutions will allow the players to increase their clients on a global scale and improve their goodwill significantly in the near future. The report has mentioned market revenues and shares growth patterns, analysis of market trends, and the value and volume of the market. Moreover, the report describes the segmentation of the global Vegan Yogurt market based on geography, demography, types, product, etc.

The report has analyzed several players in the market, some of which include: General Mills, Danone, Hain Celestial Group, Califia Farms, Ripple Foods, Lactalis (Stonyfield Farm), Daiya Foods, Good Karma Foods, Hudson River Foods, Nancys Yogurt, Kite Hill, COYO Pty Ltd, Forager Project, Yoconut Dairy Free,

Next sheds light-weight on the sales growth of the various regional and country-level markets. Regionally, this report categorizes the production, apparent consumption, export and import ofglobal Vegan Yogurt market covering: North America (United States, Canada and Mexico), Europe (Germany, France, UK, Russia and Italy), Asia-Pacific (China, Japan, Korea, India and Southeast Asia), South America (Brazil, Argentina, Colombia etc.), Middle East and Africa (Saudi Arabia, UAE, Egypt, Nigeria and South Africa)

Important types of products covered in this report are: Soy Yogurt, Almond Yogurt, Coconut Yogurt, Others

On the basis of the end applications, this report focuses on the status and outlook for major applications/end users, sales, market share, and growth rate for each application, including Household, HoReCa

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Global Vegan Yogurt Market 2020 Industry Outlook, Comprehensive Insights, Growth and Forecast 2025 - Latest Herald

As with meat dishes, think about matching the weight and intensity of a food with the wine

Finding a wine to match vegetarian food should be no more difficult than finding one to drink with meat or fish. It is true that the acids and tannins in wine provide a great foil for flesh and fowl, but frequently it is the sauce or accompaniments that dominate the flavours, so it is always worth considering the vegetables, even with non-vegetarian dishes.

First, a few broad pointers. Give Chardonnay a chance. Even if you think you dont like it, Chardonnay is a wonderful food wine, and comes into its own with so many vegetarian dishes, as do wines made from Viognier, and Marsanne/Roussanne blends.

Remember that ros is a great food wine, going well with all sorts of dishes, light or spicy. When choosing a red wine, if in doubt, lighter reds such as Beaujolais go well with pretty much any food, as would the delicious Coteaux Bourguignons in this weeks tasting notes.

As with meat dishes, think about matching the weight and intensity of a food with the wine. So for lighter salads and dishes with mild cheese, think of crisp whites, ross or light red wines. Albario, Verdejo and Sauvignon blanc are great salad partners, as are dry Provence-style ross. Full-bodied casseroles tend to go better with red wines; the more robust the dish, the bigger the wine.

Wines of a region will often match the cuisine, and this is true of vegetarian dishes too. With a quiche or flammkuchen try an Alsace Pinot blanc or Pinot gris. Pasta with tomato sauce goes nicely with lighter Italian reds such as Montepulciano dAbruzzo, a Rosso Conero or a lighter Nero dAvola from Sicily. Pasta with pesto, herb or cheese sauces are best with lighter crisp white wines, such as Soave or Vermentino.

All of those recipes with tomato sauce, peppers and aubergines vegetarian lasagne, shakshuka and huevos rancheros call out for richer, more robust red wines. With substantial bean dishes try out a Chianti Classico, a Malbec from Cahors or Argentina, or maybe a full-bodied Zinfandel.

Mushrooms in most forms, including mushroom risotto, love Pinot noir. Risotto primavera, however, is better with crisp, dry whites including Sauvignon blanc. Whole baked portobello mushrooms go really well with more substantial red wines, while a creamy mushroom pasta dish is best with a rich white wine.

Rich cheese dishes such as cauliflower cheese or macaroni cheese are probably best with a rich white wine such as a Chardonnay or Viognier. With roast sweet potato or butternut squash, you could drink either red or white a Pinot noir or once again a nice rich Chardonnay.

If this all seems a little complicated, dont worry. Most wine tastes better with most food, vegetarian included. You can have a lot of fun trying out different matches to see which you prefer.

Cuc Verdejo 2018, Barco del Corneta VdT de Castilla (organic, vegan) 13% 17.95-19 An exuberant, aromatic wine with racy green fruits, zesty citrus and a crisp, dry finish. Perfect with all sorts of salads, mild cheese dishes and herby pasta dishes. Stockists:Jus de Vine, Portmarnock, jusdevine.ie; 64wine, Glasthule, 64wine.com; Baggot Street Wines, Dublin 4, baggotstreetwines.com; Blackrock Cellar, Blackrock, blackrockcellar.com; Green Man Wines, Dublin 6, greenmanwines.ie; Clontarf Wines, Dublin 3, clontarfwines.ie; The Corkscrew, Dublin 2, thecorkscrew.ie; Lilliput Stores, Dublin 7, lilliputstores.com; Martins Off Licence, Dublin 3, martinsofflicence.ie.

Bourgogne Chardonnay 2018 Domaine Latour-Giroud (vegan) 13%, 30 A very impressive richer Chardonnay, with subtle toasted almonds to complement the stylish broad green fruits and refreshing citrus acidity. Perfect with a variety of foods, including a luxurious cauliflower cheese with toasted nuts, or roast root vegetables. Stockists:Whelehans Wines, Loughlinstown, whelehanswines.ie.

Dedicace 2017, Lirac, Domaine Coudoulis (vegetarian) 13.5%, 17.95 Smooth, powerful and mouth-filling with masses of rich, ripe, slightly baked red cherries and dark fruits. Try it with Mediterranean roast vegetables and bean casseroles. Stockists:OBriens, obrienswine.ie

Cuve No1 Les Chanterelles 2015 Domaine Huber-Verdereau, Coteaux Bourguignons (vegan) 12.5%, 24.40 This is absolutely delicious; smooth, ripe, soft rounded red cherry and cassis fruits. Nicely concentrated yet fresh. A blend of 80% Gamay and 20% Pinot noir. A great all-rounder with food; try it with roast beetroot or mushroom risotto. Stockists: Wines Direct, Mullingar, winesdirect.ie

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The best wines to drink with vegetarian or vegan food - The Irish Times

Theres an old joke that goes How can you tell if someone is vegan? Dont worry, theyll tell you. Ive never heard anything more true in my entire life. Sometimes stereotypes are true and one of the ones that is true is that vegans wont shut up about it. The Vegan Police gag from Scott Pilgrim was making fun of how vegans talk about being vegan like it gives you superpowers.

So Taika Waititi mentioned recently that he wasnt sure if Thor would still be fat in the forthcoming Thor: Love and Thunder (he wont be, Thor being hot is a big selling point for those movies). Cue PETA with an open letter on why Thor should go vegan.

Via IndieWire:

Dear Taika,

We understand that you have a bit of a weight problem on your hands, and PETA is here to help. As we all remember, Thor packed on a few pounds in Avengers: Endgame, so the question consuming Marvel fans across the Nine Realms is how our favorite thunder god will return to his Ragnarockin bod in your upcoming film, Thor: Love and Thunder. We suggest taking a page from Chris Hemsworths own playbook and exploring what would happen if Thor tried going vegan.

According to his personal trainer, Hemsworth went vegan while filming the original Thor and Avengers films, developing a particular taste for beans and veggie burgers. Perhaps if Thor took the Bifrost Bridge to our world, he might get inspired by plant-based Avengers, Benedict Cumberbatch (Doctor Strange) and Natalie Portman (Jane Foster) and that battle armor would start fitting a little more comfortably.

If Thor is serious about protecting the Earth, going vegan makes a lot of senseaxing animal products from his diet could save more than 1,000 gallons of water, 20 pounds of carbon dioxide emissions, and 30 square feet of forest each day as well as the lives of nearly 200 animals a year! By having Thor go vegan, you could easily explain his restored physique while hammering home the benefits of a plant-based diet.

Just some food for thought

Best regards, Lewis Crary Assistant Manager, Animals in Film & Television PETA

Yeah, thats what we need, a protein-deficient god of thunder chewing on his hammer in the hopes of getting some iron in his system.

Some people believe that PETA is an operation designed to discredit the animal rights movement because its hard to believe someone being that annoying and terrible sincerely. But let me tell you, no one corny enough to use the phrase Ragnarockin bod is running that deep a game.

Link:

PETA Wants Fat Thor to Slim Down by Going Vegan - The Blemish