TIME Newsfeed celebrities Man v. Food Host Adam Richman Is Now Vegan Jean CatuffeGC Images Adam Richman attends Day 4 of the 2014 US Open It has nothing to do with the show

When Man v. Food host Adam Richman literally ate his way across America, he consumed everything from 7-pound breakfast burritos to 48 oz. steaks. His most surprising dietary choice, however, was revealed in a new interview: Richman has gone vegan.

Speaking to the Independent, Richman said the decision to go vegana diet that he has now held for three monthshad nothing to do with his food-focused shows, but instead his love for soccer.

Im training for football right now, Ive been vegan for the past three months or so, he said. And for Soccer Aid I went 100 per cent vegan.

Ok. 1st: I go vegan periodically pre-filming and for soccer 2nd: My weight loss began 4 years after MVF ended. Absolutely NO link 2 the show

Adam Richman (@AdamRichman) April 8, 2015

Richman came under fire in 2014 for posting #thinspirationa hashtag often associated with pro-anorexia online circles on Instagram celebrating his weight loss and then telling a critic to Grab a razor blade and draw a bath. I doubt anyone will miss you. He since apologized.

[Independent]

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Man v. Food Host Adam Richman Is Now Vegan

BRUSSELS Ikea dished out a vegan-friendly version of its famed Swedish meatballs on Wednesday, aiming to lure more shoppers to furniture stores that already sell close to a billion meatballs a year.

The veggie balls will be introduced in Japan, China and South Korea in June or July, although they are available in most of Ikeas stores as of Wednesday, Michael La Cour, managing director of Ikeas global food business, said in an interview Thursday in the chains store in the Anderlecht district of Brussels. The Swedish meatballs with lingonberry sauce remain on the menu, he said.

The new chickpea-based veggie balls are the first step in a broader, health-focused overhaul of the retailers in-store restaurant menu, La Cour said.

Theyll cost less than Ikeas original meatballs to encourage shoppers to try them. Ten veggie balls cost 4 ($4.34), compared with 4.95 for 10 meatballs. The worlds largest furniture retailer has seen growing interest in vegetarian and lower-calorie food, La Cour said.

Our wish is to make this as appealing and as affordable for as many people as possible, he said. We want to make sure that its not a luxury product to have a vegetarian option.

Ikeas meatballs, the top-selling product in its restaurants, still use the same beef-and-pork recipe it rolled out in 1959. Some 600 million of the 825 million visitors to its 315 stores worldwide each year eat at its restaurants or buy food to take home. At some stores in Asia, more people come to eat than to buy furniture, La Cour said.

Ikea also plans to add reduced-sugar Nordic fruit waters, frozen yogurt and calorie counts to menus in coming months. The veggie balls contain 148 calories per 100 grams, compared with 250 for the meat-filled version.

Ikea tested veggie balls using mozzarella cheese and various spices before deciding to go with a blander vegetable-based recipe that would appeal to a wider audience, including fussy children. The soft turmeric-tinged balls have small chunks of sweet corn, bell peppers and onions for texture, while kale, black pepper, sage and bay leaves provide flavor and pea puree is used as a binder.

Theyll be served with different menus according to the season or the region, with the Brussels restaurant offering a protein-rich meal of veggie balls with couscous, yogurt and a mango curry chickpea salad.

The veggie balls are available in most of Ikeas stores as of Wednesday and will be introduced in Japan, China and South Korea in June or July, La Cour said. The Swedish meatballs with lingonberry sauce remain on the menu, he said.

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Ikea adds veggie balls to lure vegan shoppers to popular restaurants

Bloom Bake Shop is a cheerful, sun-drenched, locavore-centric bakery in downtown Middleton. Presided over by baker Annemarie Maitri, its become known in the last five years as providing some of the best vegan baked goods around.

Maitri has slowly expanded the vegan picks. Now every day the front glass case is filled with the shops classic sweets doughnuts, cupcakes, cinnamon rolls, brownies and cookies with half the case devoted to those made with dairy; the other half, vegan.

Now the bakery has introduced a savory option a farmer-fresh version of a breakfast sandwich made with Southern-style biscuits. Crispy on the outside, tender and fluffy on the inside, the biscuits, too, come in a vegan version, as do the sandwich contents.

Maitri says she loves the smell of savory that now permeates Bloom. Each breakfast sandwich is made up fresh; commuters and others in a rush are welcome to call in their orders, says Maitri. On Saturdays, theres often a line waiting for the bakery to open at 7 a.m.; once, they sold out of the biscuits by 11 a.m.

The basic sandwich, called the Wisconsin, features Murphy Farms butter, Pecatonica Valley Farm eggs and bacon, Hawkwind mustard, Cedar Grove cheese and Organic Valley buttermilk. The vegan version, the Homegrown, is new for spring, with roasted parsnips, caramelized onions, a few leaves of fresh spinach and fresh herbs.

Maitri says she worked on the vegan biscuit (its also gluten-free) for two months so that it wouldnt be a hockey puck. But now that shes come up with a special blend of six flours, its hard to tell the difference between the dairy and the vegan product. The exteriors are equally crispy; the vegan biscuits interior is perhaps ever so slightly more dense.

Maitri, whose family hails from Louisiana, says she had a vision of what she wanted. Its an art to get height on a biscuit.

Some commuters have gently suggested that height makes the biscuit hard to eat while driving. But, says Maitri with a smile, Slowing down is our whole message.

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