On a Wednesday evening in Downtown Los Angeles, a diverse yet intimate group of plant-based and plant-curious individuals gathered in the low-lit event space of the Au Lac Restaurant. They slurped vegan noodle bowls and demolished platters of the restaurant’s fried mushroom specialty, “Octopus”, in anticipation of the evening’s featured guests.

After an hour of mingling, Tennessee Titans linebacker Derrick Morgan and his wife, Chef Charity Morgan, took their seats in front of the present and Facebook Live audiences. Sure, both looked like supermodels, and yes, it’s not every day you meet a professional NFL player, but the attendees were more interested in the Morgan’s other claim to fame: both are vegan, and they convinced eleven of Derrick’s Titans teammates to eat vegan as well. This couple’s story demonstrates the allure and power of plant-based food, no hardball tactics required.

The Morgans fully transitioned to a plant-based diet about one year ago, after a gradual weaning off animal products. Charity was motivated by a drastic change in her health.

“I lived in hospitals and saw specialists for three months,” Chef Charity explained. Prior to going vegan, she had experienced horrendous headaches and dizzy spells. “If you’re thin and beautiful people think you’re healthy. I got really upset with doctors so I started doing holistic things, like changing my diet. When I started giving up [animal products], I didn’t feel dizzy anymore. I knew there was no going back.”

Charity admitted that the most difficult food for her to release was cheese. However, after retraining herself in plant-based cuisine, she no longer misses it. “Vegans eat every single thing that non-vegans eat; you just have to change the ingredients,” she advised.

For Derrick, who’s approaching thirty, his inspiration to go plant-based was based on the longevity of his athletic career. He took baby steps, first cutting out red meat, then chicken, and eventually fish, eggs, and dairy. Charity supported him every step of the way by providing nutrient-dense, plant-based meals to fuel the never-ending needs of a professional football player. Derrick raved about the benefits of his new diet, “I lost a lot of body fat and inflammation. My cholesterol went down. I felt good in my training, I was able to push through harder sessions, and recover faster.”

As Derrick chowed down on enormous plant-based burgers, his teammates began to take notice. Although typically not one to share food, he let the guys try a bite, and they were hooked. In fact, many who had raised an eyebrow at his new way of eating were the first to sign up for Charity’s catered meals. To date, eleven Titans have signed up for at least some portion of the Morgan’s vegan meal plan. 

For twenty-four weeks, Charity supplied the team with veganized versions of whatever they were craving, from French, to Cajun, to Indian cuisines. She strived to provide nutrition, taste, and variety, though the guys clearly had a few favorites. Burgers, empanadas, and Philly cheese steaks made it into the rotation on a regular basis.

“There’s no sacrifice,” Derrick said. “I let the food stand for itself. ” With all the creative and comforting dishes Charity prepared, it’s no wonder the team got on board. As an added incentive, “The first meal is free,” Charity chimed in.

The Morgan’s story is a powerful one. Derrick did not push his diet onto his teammates, nor did Charity prepare the stereotypical vegan fare, such as quinoa and steamed vegetables. The couple believes in meeting people where they are at. “Don’t speak to their ear,” Charity advised, “Speak to their heart. Ask them what they want.” In essence, listen to others and let the vegan food do the talking. By doing so, there is the power to make a positive impact in the lives of others human beings, animals, and the planet. The Morgans agreed, “We’re making a change. It might be small, but we’re making a change.”

We disagree. Convincing eleven southern, meat-and-potatoes-loving football players to eat vegan? That’s not small. That’s huge.

Thanks to the Morgans, we have developed a new interest in football, and we will be rooting for Derrick next season. In the meantime, we look forward to whipping up recipes from Chef Charity’s blog and stalking her drool-inducing plant-based creations on Instagram. Zucchini Butternut Squash Lasagna, here we come!

Tanya Flink is a vegan, foodie, and certified Master Personal Trainer based in Orange County, CA. She is also the host of the podcast, “The Vegan Potluck.”

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Being “real” is the new perfect. Social media is bursting with memes of lazy days with sweatpants and pizza, in celebration of “imperfections” and minor slips of willpower. We’re told it’s okay to be human, and yet, why do all these women gobbling gorgeous looking cupcakes look so damn perfect? Then there are the accounts that only highlight vibrant green juices, or elegant yoga poses, or perfectly-plated raw meals, and its like, do you ever just eat a brownie that isn’t date-sweetened, gluten-free and low glycemic? We all strive for wellness, but sometimes it can seem like a never-ending pursuit – always in sight but never quite there. In comes the GOOD Fest.

The GOOD Fest helps women to realize that they can still be health-conscious and enjoy a tall stack of gluten-heavy pancakes. This one-day event features a plethora of wellness topics, breakout sessions, yoga, and a supporting community of experts and like-minded attendees.

It all started in a coffee shop when the founders Kate, Jen, and Jess, decided to curate the “The. Best. Day. Ever for a wellness-lover.” Each of these dynamic women came to wellness after leaving their established careers in the marketing and restaurant industries. Now, they work as bloggers, yoga instructors, and health coaches.

Kate, Jen, and Jess are thrilled to host the second GOOD Fest at the Hudson Loft in Los Angeles on February 3, 2018, to share their love of wellness with four hundred women from around the world. People are traveling from the East Coast, as well as other countries, to attend this empowering festival. To keep the conversation relevant and intimate for everyone, each attendee has been assigned one of five unique wellness tracks. Each track addresses various wellness interests through its specific breakout sessions and panels.

“This day is designed to give you a taste of multiple facets of wellness so you can find what works for you. It might be crystals or it might be an inspiring career talk – our goal is for everyone to walk away from this day feeling inspired in some way,” said the founders.

Although the tracks are unique in themselves, each includes a yoga session with a local instructor, a veggie-centric lunch courtesy of Sweetgreen, time to shop the marketplace of wellness vendors, and of course, a concluding cocktail hour to mix, mingle, and make new friends. Plus, everyone will receive an epic swag bag loaded with healthy goodies from over a dozen festival partners – like Hu Chocolate, Nektar, and Rebbl. 

Attendees can look forward to hearing from prestigious speakers who are both knowledgeable yet relatable. Panelists include Sophie Jaffe of Philosophie, Katie Horowitz of Women Against Negative Talk, Jordan Younger of the Balanced Blonde, Lynn Chen of The Actor’s Diet, and so many more. The panels are packed with nutritionists, powerhouse female entrepreneurs, natural healers, and successful creatives.

If you’re getting the “woo-woo” vibe, its true, some opinions may be considered a bit out there. There is a discussion on crystals, and you are likely to hear the words “high vibrations” and “energy,” and perhaps even a few “the universe has your back”s. However, the founders ensured that all feel welcome, no matter their beliefs.

“In the end, it’s all knowledge, and you can do with it what you’d like. Maybe you’ll brush it off, or maybe it will be the thing that inspires you and changes your life.  We have speakers covering everything from living a more eco-friendly lifestyle to taking charge of your sexual health – so if you’re anti-woo – woo, no worries, we’ve got you covered too.”

The most important role of the GOOD Fest is creating a safe and nurturing space to foster a wellness community and personal growth. “If there’s something we’re most proud of, it’s being a place for people to truly connect & support each other,” said the founders. They hope to inspire the attendees to continue on their wellness journeys, no matter where they are, and support them when they feel less than perfect.

“We all have each others backs as we navigate and define this wellness space for ourselves. We aren’t ashamed that that we love a good burrito and IPA as much as a green juice and a Kundalini class. When we are real about our own lives, it creates a safe and accepting space for [attendees] to share theirs!”

There are still a few spots left. If you’re interested in wellness, or even just looking to meet a new friend or two, tickets and the full agenda are available here.

Tanya Flink is a vegan, foodie, and certified Master Personal Trainer based in Orange County, CA. She is also the host of the podcast, “The Vegan Potluck.”

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Social media is packed with image after image of flawless-looking women living life to the fullest. No matter what their platform is, be it fitness, food, or lifestyle, all of these influencers do what they do with a dazzling smile, perfect hair, and glowing skin. With holiday parties galore and tons of pictures being snapped (with or without our permission), we all want to look our best at any given moment. Let’s be real, sometimes we just can’t edit away an awful hair day, and we all have that friend who doesn’t have an eye for the right filter. To help us through the holidays, we got the insider tips on how to achieve effortless, cruelty-free glamour from the social media mavens who are always on point.

Meet The Influencers:

1. Devyn Howard (@DiningwithDevyn): Television host, media personality, and Instagram darling. This San Diego native epitomizes an effortless, laid-back Southern California style. Her daily Instagram and Instastories will have you drooling over her tantalizing plant-based meals and make you envy her photo-shoot-ready beauty.

2. Agnes Muljadi (@artsyagnes): Professional ballerina, vegan advocate, and entrepreneur. One scroll through Agnes’ gorgeous Instagram profile – with 329K followers – made us beg for her beauty and fashion tips. Fully embracing the ballerina image, Agnes’ look exemplifies classic beauty and grace. 

3. Nicole Derseweh (@NicoleDerseweh): Actress, personal chef, and curator of the wildly popular plant-based Unicorn and Mermaid brunches in Los Angeles, this stylish redhead spreads good vibes through her colorful food and vivacious personality. With fun accessories and a statement-making wardrobe, Nicole can make any style look straight from the runway.

4. Taryn Rasgon (@Vegetaryn): Entrepreneur and owner of her own plant-based apparel line, Vegetaryn, this girl rocks a laid-back vibe of sweatshirts and tees while still looking fabulous. With perfect hair and expertly-applied eyeliner, Taryn makes sweats look good.

5. Michelle Marquis (@ellemarquis): Personal plant-based chef with a clientele of celebrities and Los Angeles elite. She rocks a punk style with bold lips and dark accessories, but in person she is as sweet as can be. She focuses on allergen-friendly, vibrant meals, and is most recently known for her pop-up “Awful Waffle” brunches.

Learn Their Secrets

1. Eat the Rainbow

All of the influencers we asked swore by eating a plant-based diet; in fact, it was their first tip. There’s no doubt you are what you eat, and your diet is reflected in your hair, skin, and nails. Taryn swore that her vegetable-heavy diet makes her glow naturally from the inside out. Agnes seconded this idea. She drinks a glass of green juice every morning to keep her skin clear, naturally. Nicole makes her own weekly beautification tonic, which includes fresh young coconut, water, raw aloe, lime juice, and fresh mint. 

2. Take Care of Your Skin

When your skin looks good, you look good. Each gal has a slightly different routine, but all focused on daily cleansing and moisturizing. Taryn keeps things basic by cleansing with Pacifica’s Coconut Micellar Water Cleanser, which is available at Target.

For those with super sensitive skin, try Agnes’ suggestion. She uses Naturally Lindy products for everything from simple cleansers to acne prevention. “It’s aloe vera based, vegan and cruelty free!” she promised.

Devyn is a bit more regimented, due to her occupation as an on-camera host. “I have to wear a lot of makeup everyday, so it’s very important to me to make sure I take it all off at the end of the day,” she cautioned. “I use the Alba Botanica Volcanic Ash Cleanser and the Osea Malibu Eyes & Lips moisturizer. They’re made of seaweed, and I absolutely love it! I also occasionally cleanse with Micellar water and will do a red algae or clay mask if I feel a break out coming on. Weekly, I also apply the Osea Malibu Hyaluronic acid to stimulate collagen production and prevent wrinkles. I also recently started applying a Vitamin C serum each night that helps reduce blackheads and brighten skin. I’m loving it!”

3. Cruelty-Free Makeup Tips

With a clear canvas of beautiful skin, makeup isn’t necessary, but it can add a nice touch to accentuate your natural beauty. Plus, its fun to play! Each influencer emphasized the importance of purchasing cruelty-free brands. Favorites included Kat Von D, NYX, Lime Crime, and Elf.

Elle shared her secret to her stand-out look: focus on just one element. “I pretty much only do eye make up and maybe a matte lip,” she said. She uses the NYX liquid black eyeliner for her signature pop. “Usually, I don’t have a lot of time between cooking, visits to the gym and delivering food around to my clients, so you’ll almost always find me with my thick black eyeliner! I love this look, because it is so versatile.”

4. Wear Timeless, Sustainable Fashion

Of course, all of these animal-loving glamour girls steer clear of clothing made from animals. However, each upped the fashion game by insisting that sustainable, ethical fashion is an equally important factor. For unique finds from shoes, accessories, and clothing, the gals suggested Bead & Reel, Mat & Nat, MooShoes, and Reformation. On a budget? Nicole, Devyn, and Michelle advocated thrift shopping. Michelle, who attended fashion school, gushed, “Thrifting is a great way to not only save money but it also allows you look cute as Hell without harming the environment!”

When shopping for that perfect outfit, Agnes advised, “Comfort and ease is everything to me. I typically prefer high waisted, loose clothes since I find them to be more flattering and give the illusion of longer legs.”

For a cute, comfy look that makes a statement, check out Taryn’s vegan apparel line, Vegetaryn. All of her tanks, tees, and sweatshirts are incredibly comfortable and surprisingly flattering. With tongue-in-cheek sayings like, “If Looks Could Kale,” “#VeganAF,” and “Basic Vegan Babe – Extra Hot,” you’ll look cool and confident.

Want to stand out? Follow Nicole’s fashion sense by adding statement accessories to your wardrobe. Think colorful, chunky necklaces, vibrant sunglasses with unique frames, and eye-popping, attention-grabbing earrings.

Tanya Flink is a vegan, foodie, and certified Master Personal Trainer based in Orange County, CA. She is also the host of the podcast, “The Vegan Potluck.”

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There’s something nostalgic about a box of baking mix. For most of us, these boxes were the gateway into our love for baking. We learned how to crack an egg, measure oil, and check with the infallible toothpick test. We also associate boxed mixes with early memories of childhood, spending time with family, acquiring our taste for raw cookie dough, and the pure joy of licking the spoon. Although we may have advanced our in culinary skills to preparing baked goods from scratch, there is still a place for the occasional boxed mix, especially during the rush of the holidays. We tested a plethora of options to find the best, veganizable boxed baking mixes for when you are short on time or craving some good old fashioned nostalgia.

6 Best Vegan Baking Mixes

1. Bob’s Red Mill

On Christmas morning, spend more time around the tree and less time in the kitchen with Bob’s Paleo Pancake Mix. This no-fuss, gluten-free mix creates thick and fluffy pancakes with minimal, whole food ingredients. No preservatives, no stabilizers, just homemade pantry staples. Of course, Bob has perfected the ratio of these ingredients for you. All you have to do is add eggs (we subbed a vegan egg replacer), water, and coconut oil (saffron or canola will work in a pinch). The hardest part? Mastering the perfect pancake flip!

2. FoodStirs

Can’t decide between a cookie and a brownie? Get the best of both worlds with Foodstirs Organic Snickerdoodle Blondie Mix. The finished product tastes like a snickerdoodle cookie, thanks to the cinnamon sugar packet we generously sprinkled on top, and has the mouthfeel of a thick, chewy blondie, reminiscent of the coveted corner piece. Note, the batter will look more like a crumbly cookie dough opposed to a thinner brownie batter. Don’t worry, just pat into your baking pan. We also found we could get away with using one less tablespoon of butter to avoid slightly oily edges. Although delicious straight of the pan, we highly recommend using these as a vessel for some vegan vanilla ice cream, candied pecans, and toffee or caramel sauce.

3. Cherry Brook Kitchen

Those with a gluten sensitivity know how difficult it can be to create edible baked goods. Even with the perfect recipe, the combination of multiple, often hard-to-find flours can be time-consuming and expensive. Thankfully, Cherry Brook Kitchen has created a gluten-free and vegan boxed cake mix that rivals Betty Crocker and Duncan Hines. Of all the gluten-free mixes we tested, this yellow cake had the best texture by far. It was light, moist, and devoid of that gritty mouthfeel. Slather on some chocolate frosting (Cherry Brook has mixes for this, too) and indulge!

4. Madhava

Craving rich, decadent brownies? Reach for Madhava’s Ooey-Gooey Chocolate Brownie Mix to get your fix. We love that the dry mix is completely organic and only includes familiar ingredients, like organic coconut sugar and spelt flour. Per the website’s instructions, we swapped the egg with applesauce to make our vegan treats. The result was a thick, gooey batter (as the name implies) and a rich, chocolatey brownie. Spoon-lickers, this is the batter of your dreams. If you save enough batter to actually bake, we suggest mixing in some vegan chocolate chips for some extra indulgence. You can also top these with peppermint frosting and crushed peppermint candies for a festive holiday sweet.

5. Miss Jones Baking Co

Nothing says childhood nostalgia like a funfetti cake with funfetti frosting. In fact, sprinkles have become popular in gourmet bakeries thanks to the unicorn trend. For those with a love of color and a severe sweet tooth, Miss Jones has you covered. This organic company has a Confetti Party Pop Box, complete with two vanilla cake mixes, two tubs of confetti pop vegan frosting, candles, a spatula, and recipe cards for inspiration to customize your four layer cake. All mixes and frostings are vegan as is, and although the instructions call for eggs, milk, and butter, the website includes an easy, vegan-friendly prep option. These products are on the sweeter side, but they also transport us back to a simpler time of neighborhood parties and frosting-laden sheet cakes. Nostalgia tastes so good.

6. It’s Wholesome

Yet another allergy-friendly option, It’s Wholesome offers a wide variety of baking mixes made with clean, organic ingredients safe for almost every food sensitivity. From scones, pancakes, brownies, cakes, and frostings, this company ensures that everyone can enjoy a sweet treat without spending hours in the kitchen. We were drawn to their unique flavors of cake mixes, such as the Lavender, Chocolate Lavender, and Chai Spice. The texture was rather light, considering its gluten-free base, and the flavor was on point. A chocolate lavender cake may not take you back to childhood, but even without the nostalgia, this is cake is crazy good.

Tanya Flink is a vegan, foodie, and certified Master Personal Trainer based in Orange County, CA. She is also the host of the podcast, “The Vegan Potluck.”

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The key to the perfect holiday gift is finding that delicate balance between practicality and indulgence, the quintessential ratio of need to desire. The goal is to give something that will be used, but also feels like a luxury. On top of that, the perfect gift should be personal and keep on giving. Cookbooks check all of these boxes.

The variety of quality publications ensure that there is a book for every lifestyle and special diet. Even non-foodies can learn from basic cookbooks, or simply enjoy their stunning photography. We reviewed the most noteworthy plant-based cookbooks of 2017, as well as a few classics, to provide a comprehensive guide for everyone on your list.

1. PLANTLAB

Chef Matthew Kenney’s latest publication, PLANTLAB, fits two demographics: the serious home chef and the photography-lover. It is broken down into four chapters, each increasingly more complex. The book is a compilation of over one hundred recipes, all inspired from Kenney’s various restaurant concepts around the world. Kenney focuses on the highest quality whole food plant-based ingredients and introduces innovate culinary techniques to create truly outstanding, multi-component dishes. We recommend trying the Truffle Pizza, Spicy Udon, Hearts of Palm Ceviche, and Chocolate Orange Tart. In addition, the book itself is a work of art; the recipes are interlaced with gorgeous, full page, glossy photographs. From the exquisitely plated food, to nature shots, to scenes from the kitchen, the images make for a solid coffee table book.

2. Healing Mushrooms

For the friend who is always trying the latest adaptogenic herb or superfood, Healing Mushrooms is the perfect gift. Written by the original “funguy” to make ‘shrooms more mainstream, the book reviews the health benefits of the top ten edible super mushrooms in a fun yet educational voice. The second half includes fifty vegetarian and vegan recipes that rely on these mushroom varieties, sorted into chapters according to specific health benefits. Sure, you could eat to reduce inflammation, increase sports performance, and promote gut health, but our favorite section is “Next Level Desserts.” Hello, Cordyceps Raw Vegan Cheesecake and Chaga Chai!

3. The Edgy Veg

This is “dude food.” Plant-based YouTube personality Candice Hutchings created one hundred and thirty-eight carnivore-approved recipes for those unwilling to swap their comfort classics to buddha bowls and green juice. Think Chive and Sriracha Beer Waffles, Buffalo Cauliflower Wings, Crunchy Taco Wrap Supreme, and “Literally Dying” Skillet Cookie a la Mode. This colorful, tongue-in-cheek guide to veganizing our favorite animal-based guilty pleasures does require some time in the kitchen; you can’t master the ultimate Drunken Fish and Chips without multiple steps and some planning ahead. However, the recipes are manageable and include “hacks” for the less experienced audience. For a simpler, more bro-friendly option, keep reading.

4. The Vegan Stoner

As the name implies, this illustrated idiot’s guide to delicious plant-based eating is full of recipes for the culinary-challenged. In fact, it could double as a children’s book, as the ingredient list is reduced to fun doodles, and the simple instructions are contained to a maximum of two basic sentences, if not mere verbs. For the friend that never reads recipes all the way through, hates long ingredient lists, and has no time (or desire) to cook, The Vegan Stoner is perfect. We love the Biscuits and Gravy, Corn Chowder, Tofu Puff Pastry, and Monkey Bread.

5. Sweet Simple Vegan’s Planting Our Roots

This e-book is the result of a cultural family mashup, a fusion between the families of the vegan social media millennial couple Jasmine Briones (@sweetsimplevegan) and Chris Petrellese (@consciouschris). Briones and Petrellese created plant-based versions of their favorite family dishes, while remaining true to their cultural heritage. Try Petrellese’s Italian Smoky and Spicy Cashew Alfredo Sauce, or Briones’ Filipino Kare Kare (peanut stew). With relatively simple ingredients and basic instructions, this e-book makes a terrific gift for families to get in the kitchen and cook together. We also love the variety and wide appeal to all eaters. Dive right into the Mac & Cheese Quiche, or opt for one of the many gluten and oil free recipes, such as the Chocolate Chip Chickpea Blondies.

6. No Meat Athlete Cookbook

Former ultra endurance runner Matt Frazier teamed up with plant-based chef Stepfanie Romine to provide busy families and athletes with the ultimate vegan meal prep guide. All the recipes are focused on whole foods to fuel grueling workouts and sustain a happy, healthy lifestyle. In addition to the stellar recipes, the contents also include “blueprints” to teach one how to whip up a balanced meal with whatever is on hand. Learn how cook satisfying, hearty entrees like “The Lifesaving Bowl,” and “Sheet-Pan Meals.” With a smorgasbord of sauces and endless ingredient pairings, this book proves that healthy and basic is not equivalent to monotonous and bland.

7. Find Your True Fork

For the health-conscious flexitarian, this publication offers ten different eating ideologies, represented with recipes from the most celebrated chefs in that unique field. Part cookbook, part lifestyle guide, Wanderlust founder Jeff Krasno curated this compilation to help people find the diet that works best for them. Think paleo, vegan, raw, and ayurvedic, among others. While some chefs do incorporate animal products, the philosophies behind all of the diets center around local, sustainable, and mostly plant-based eating. For a holiday entree, we suggest Guy Turland’s Stuffed Whole Butternut Squash. We also adored Matthew Kenney’s simple raw vegan Milk Chocolate Pudding, Jason Wrobel’s vegan Cream of Mushroom Soup, and Meredith Klein’s basic homemade Almond Milk.

8. Grand Central Market Cookbook

For the local history buff and adventurous foodie, the Grand Central Market Cookbook compiles the best recipes from this iconic Los Angeles food hall. The pages are packed with historic photographs from the market’s early beginnings, tied to stories from the food stalls’ owners as to how their business came to be. The recipes are adapted to suit the limitations of a home kitchen, and although not completely vegan, many dishes are vegan or easily adapted. From the health-boosting Press Brothers Juicery V-9 Juice to the slightly more sinful Golden Road Brewing Artichoke Hot “Wings,” there is a recipe for every taste, lifestyle, and ability. Enjoy this as a fun read, or save a trip (and parking fees) to Downtown Los Angeles by cooking these craveable dishes at home. 

9. Vegan Richa’s Everyday Flavor: Epic Anytime Recipes with a World of Flavor

From traditional Indian dishes to comforting classics, blogger-turned-cookbook-author Richa Hingle veganizes these popular recipes to please both her culturally traditional and plant-based audiences. This book is for that special someone with an overflowing spice rack, as many of the Indian dishes rely on a handful of spices to create depth and flavor. It is not for the Trader Joes shopper who prefers to buy ready-made staples; Hingle believes in homemade sauces and basics, and she provides an entire section on “Awesome Sauces” that store brands just cannot replicate. For those who enjoy cooking, this book is all they need to create Indian-inspired stews and entrees, beautiful bowls, creative burgers, tempting desserts, and even classic deep dish pizza.

Tanya Flink is a vegan, foodie, and certified Master Personal Trainer based in Orange County, CA. She is also the host of the podcast, “The Vegan Potluck.”

*Disclaimer: Help support EcoSalon! Our site is dedicated to helping people live a conscious lifestyle. We’ve provided some affiliate links above in case you wish to purchase any of these products.

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“Where do you get your protein?”

This question is beyond obvious and antiquated. It should be buried and never allowed to resurface. We apologize in advance for brining it up now. Yet, despite all of the information out there, protein remains the focal point of many omnivorous minds. Whether you have been vegan for five days or five years, the protein question is bound to come up by some misinformed relative over the course of your holiday dinner. You could roll your eyes – you’ve been over this with them before – or raise an eyebrow and gesture to the heaping pile of plant-based goodness on your plate, but this may lead to some confrontation. To keep things civil this holiday season, we gathered responses from plant-based professionals so you can positively address this question and get back to enjoying your meal.

Scenario One
Uncle Joe: Yeah, but where do you get your protein? You need plenty of protein to stay healthy!
Response: All plant foods contain protein. Many plants contain more protein per calorie than meat. In fact excess animal protein drives cellular reproduction, rapid aging and susceptibility to cancer. A better question should be—how much animal protein is safe to eat, if any?  

Dr. Joel Fuhrman is board-certified family physician. With his years of experience transitioning ailing omnivores into healthy plant-based clientele, Dr. Fuhrman knows exactly what to say. If you’re up for a bit of conversation about the topic, steal Fuhrman’s response to turn the question back on Uncle Joe while you continue enjoying your savory kale salad.

Scenario Two
Aunt Barbara: I rely on a good roast chicken for my protein. How do you cook to make sure you get enough protein in your diet?
Response: I love using my favorite qseudo grains like quinoa and teff to make protein-packed holiday loafs!

Michelle Marquis, private chef and contributor to Jason Wrobel’s cookbook, “Eaternity”, knows exactly how to fuel her body. After discovering she had several food allergies (including gluten and soy), she made it her mission to develop delectable plant-based recipes devoid of food sensitivities. She now hosts pop-up dinners and brunches, which sell out every time. Give Aunt Barbara some culinary inspiration with Michelle’s simple advice.

Scenario Three
Little Cousin Charlie: We learned in school you need protein to be strong. So where do you get your protein?
Response: From the same source as elephants get their protein from. Plants!

Dominick Thompson is a vegan endurance athlete and owner of Crazies and Weirdos, the vegan apparel line famous for its “Eat What Elephants Eat” and “Clark Kent Was Vegan” t-shirts. Not only is he ripped, he has also competed in a number of triathlons on a mostly raw diet. Follow his advice and encourage Little Cousin Charlie to eat his lentil loaf if he wants to be big and strong like an elephant.

Scenario Four
Sister’s Boyfriend, Chris: I’m eating chicken and broccoli and I’m seeing mad gainz. Where do you get your protein?
Response: To be honest, I don’t worry about protein but rather I focus on amino acids which are the building blocks of protein. You can find amino acids in fruits and vegetables. So I have no reason to worry about where my protein is coming from, because I am consuming what is essential.

John Lewis, also known as the Badass Vegan, is a plant-based fitness consultant and influencer. A quick scroll through Lewis’ Instagram will prove that you don’t need animal protein to build major muscles.

Scenario Five
Niece Katie: I heard protein is important, and protein comes from meat. How do you get it?
Response: I get my protein the same way the king of the jungle does! I eat plants like gorillas. #gorillastrong!

Nicole Derseweh is an enthusiastic, creative plant-based chef known for her festive pop-up brunch series. Her elaborate unicorn and mermaid-themed brunches for sixty-plus guests are true delights, and they happen to be packed with protein. Use Derseweh’s response to keep the conversation fun and lighthearted. 

Scenario Six
Nephew Dylan: Where do you get your protein? Do plants have protein, too, or just stuff like milk and turkey?
Response: Protein is found in every single plant in the world. Plants are alive and protein is a necessary nutrient to all living things. Did you know even lemons are 16% protein?

Dotsie Bausch is an Olympic silver medalist turned plant-based advocate. She earned her medal in women’s cycling on a plant-based diet, and now she is on a mission to spread the word through her non-profit, Compassion Champs. This year, she will be making a 100% plant based Thanksgiving meal for eight. Her menu includes a lentil and quinoa main dish, mashed yams, fall harvest salad with apple cider vinaigrette, artichoke, vegan spinach dip, cranberries, mini-vegan pot pies and a vegan stuffing with wholegrain bread, lentils, onions, celery and sage. We’re copying both her response and her menu for our Thanksgiving table!

When All Else Fails
Mercy For Animals Global Vegetarian Support Manager, Erin Kwiatkowski, helps people transition to a plant-based diet. It’s her full time job to support everyone on their vegan journeys, be it with nutritional advice or how to navigate their social life. Kwiatkowski offered her sound wisdom to keep peace at the holiday table:

I try to treat this question like it’s the first time I’ve heard it. Keep in mind that most folks are genuinely curious and don’t realize plants have protein. There is also no way for them to know that you’ve answered this same question over one million times since going vegan, so don’t punish them for it. Lead with your heart, then with the facts, and you can’t go wrong. Happy Thanksgiving!! 

Find Tanya on Instagram and The Vegan Potluck Podcast. 

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Can an instruction book become art? In the case of Matthew Kenney’s new work, “PLANTLAB: Crafting the Future of Food,” the answer is a definitive yes.

PLANTLAB is the culmination of Kenney’s life work as an ambitious chef and restauranteur, though it seems a disservice to limit this man’s accomplishments to these basic labels. In the past twelve years, Kenney has authored several raw and plant-based cookbooks, opened an impressive number of high end restaurants worldwide, and established the professional culinary institution for plant-based learning. He is on a mission to “craft the future of food” by brining innovation, accessibility, art, and sustainable nutrition to plant-based cuisine. This new book embodies the purpose behind these ventures with over one hundred recipes told though a stunning display of photographs. It is a cookbook, photography collection, lifestyle guide, and memoir of the PLANTLAB empire. It is to be equally treasured and displayed as a piece of art, but also gently worn and splattered as a cherished cookbook.

After a prominent career in New York fine dining restaurants, Kenney transitioned his focus onto plant-based cuisine after gradually adopting a raw food diet. This way of eating made him feel at his optimal best, and he now stresses the environmental, nutritional, and ethical benefits to going plant-based. He knew it was possible to create refined dishes out of plants, but at the time, no one had made the leap. For over a decade, Kenney has utilized his classical culinary skills to break the rules and push experimentation to its limits, shocking the restaurant world with his accomplished dishes and revolutionizing the concept of vegan food.

Formerly perceived as bland and limited, Kenney proved the plant-based diet to be just as complex and elegant as traditional animal-based cooking. He has showcased this modern approach to vegan cuisine through his many restaurants and cafes around the world, making diners’ eyes roll with delight and swoon with pleasure. However, there is no need to make a reservation to experience Kenney’s nourishing art; the recipes in PLANTLAB are all inspired by his most popular restaurant menu items, so everyone can enjoy his creations at home.

“This book is literally for everyone, from seventeen to ninety years old, men, women, and the entire globe,” Kenney wrote. Although known for his sophisticated culinary style, Kenney assured that the recipes are accessible to the home cook, no formal culinary training required. He continued, “Anyone can benefit from and appreciate the plant-based lifestyle. I wrote this book to inspire others to appreciate the value in living a lifestyle supported by well-prepared plant-based cuisine.” For this reason, the book is organized into four sections, each progressing in technical skill and complexity: “Fundamentals,” “Advanced,” “Professional,” and “Future.”

Hearts of Palm Ceviche. Photo courtesy Adrian Mueller

Not to deter anyone from venturing to the latter chapters, Kenney states in the introduction that anyone can master the Professional and Future recipes; they just take more dedication and require some specialized kitchen equipment, such as a smoker or sous vide. Those limited by basic tools should gravitate toward the first two chapters; there are plenty of bold and unique recipes to satisfy the adventurous palate. Think mango cheesecake, heirloom tomato with almond ricotta, and butternut squash carpaccio. Move on to the Advanced chapter, and the reader will find the secrets to creating Kenney’s famous plant-based cheeses, from Vegetable Ash Cashew Cheese, to Spirulina Blue Cheese. Other standouts from the Advanced level include Pastrami Roasted Carrots, Porcini-Crusted Whole Cauliflower, and the Plant Food and Wine classic, the Plant Burger.

Kenney invites the committed home cook to delve into the Professional and Future chapters for the ultimate experimentation and reward. Expect techniques involving fermentation, smoking, long-term marinating, and the use of an ice cream maker and sous vide machine. Yes, these are complex dishes that demand precision and patience, but to Kenney, the end product is worth it. “My cooking is not always simple, and I don’t necessarily try to simplify it. Whatever it takes to make it the best it can be, I will passionately pursue that.” The Professional section includes favorites from the Miami-based, Asian-inspired, Arata pop-up, as well as pizzas from the New York City staple, Double Zero. Try the Chickpea Ramen, Eggplant Bun, Shaved Truffle Pizza, or Farro-Fennel Sausage Pizza for an exceptional culinary treat. Ready to take on the Future? The Chickpea Curry, Gianduja Cake with Hazelnut Sorbet, and Pavlova are well worth the dedicated time in the kitchen.

When asked which recipes he would choose to throw a multi-course dinner party, Kenney paired dishes from the Fundamentals to the Future. He suggested, “I would start by passing small bits of the Truffle Pizza. The first course would be Hearts of Palm Ceviche. I would follow that with Maitake Mushroom Panzanella, then Spicy Udon and finish with Acai Panna Cotta.”

As promised, PLANTLAB is “a feast for the senses.” Whether you navigate its glossy pages based on skill level, the deliciously gorgeous photographs, or the mouth-watering recipe descriptions, you will end up with a truly satisfying and refined plate of food.

Clear your weekend and your bookshelf to make room for this masterpiece, and join the revolution to craft the future of food. 

Find Tanya on Instagram and The Vegan Potluck Podcast. 

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Los Angeles, along with many food-centric and progressive metropolitan areas, has become saturated with vegan restaurants and festivals in the past few years. Of course, this is a stellar phenomenon for the plant-based movement; it demonstrates the increasing interest and demand for vegan food. However, many have found these events to be much of the same. People crave variety. Like it or not, city society is constantly on the prowl for the newest, latest, most innovative “thing” to buy or experience. Circle V, a Mercy for Animals event, has revived the festival scene by combining live music, celebrities, vegan food, and activism into one not-to-miss event.

The third annual Circle V will be held at The Regent in Downtown Los Angeles on November 18th. Attendees can expect a few celebrity sightings, guilty pleasure vegan food, rocking live and DJ’d music, as well as inspiration from the leaders of the plant-based movement. Although entertainment is at the forefront of the event, the goal is to raise awareness and funds for animal rights issues. The profits from ticket sales will benefit Mercy for Animals’ mission to save the animals that are mistreated and destroyed by the animal agriculture industry. This non-profit welcomes all to attend, vegan or not. They stress inclusivity in hopes of introducing the vegan lifestyle to the masses and creating a positive change for farm animals.

The lineup of speakers has been thoughtfully curated to support this mission. Over thirty prominent vegan CEOs, entrepreneurs, professional athletes, social media influencers, chefs, and activists have been invited to speak. Active attendees may find interest in the athlete’s panel, which includes ultra endurance icon Rich Roll and Olympic Silver medalist Dotsie Bausch, among others. Business leaders include Bruce Friedrich (The Good Food Institute), Dominique Barnes (New Wave Foods), Ethan Brown (Beyond Meat) and Kat Von D (Kat Von D Cosmetics). Kip Anderson (What the Health, Cowspiracy) and Mark Ching (Animal Hope and Wellness Foundation) will also share their unique perspectives. The list goes on; you can find all the speakers and their bios on the Circle V line up page.

One of the factors that sets this festival apart is the live music. A longtime supporter of Mercy for Animals, musician Moby was charged with securing the musicians and DJs. In addition to performing himself, Waka Flocka Flame, DREAMCAR, ANML, Raury, Reggie Watts, Moon Honey, and DJ Valida will entertain the crowd from the early afternoon until midnight. This is not just a food festival with music. People come for the music.

Of course, exceptional vegan food is a major draw. Thanks to its growing popularity, many people are new to the vegan diet and the festival scene. For this crowd, their primary goal is to taste, sample, and discover all the vegan options they can get their hands on. By providing over a dozen different sweet and savory food vendors, Mercy for Animals and Moby hope to convince non-vegan attendees that plant-based foods are just as exciting, comforting, and delicious as any animal product out there. Like the music line up, the vendor list is extremely diverse. There will be multiple cupcake and Mexican options, as well as Soul Food, doughnuts, brownies, savory stuffed croissants, ice cream, and more. Moby’s fine dining, non-profit restaurant, Little Pine, is also participating. Although the menu has not been released, everyone is hoping he brings back that creamy, bread-crumb-topped mac-n-cheese.

To accompany some of the best vegan food in Los Angeles, a beer garden will serve brews from the top vegan-friendly beer companies in the area, along with non-alcoholic kombucha options for those intending to drive home. Wether you are a connoisseur of ales, stouts, or ciders, Circle V will provide.

It is not too late to purchase a ticket. Although General Admission has sold out, VIP options are still available. VIP is recommended, as it includes early admission to skip the lines and entry into the exclusive after party. Even those bored of the festival scene will find a renewed energy and engagement at Circle V. Its not just the food, or the live music, or even the A-list speakers and celebrities. Circle V cultivates an environment of shared passion, excitement, and community.

Find Tanya on Instagram and The Vegan Potluck Podcast. 

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Years ago, vegan or faux leather clothing and accessories were stigmatized as lesser quality products. The cheap and often times tacky looking material was a poor alternative to the real thing, and even ethical vegans found it difficult to give up their leather shoes and accessories for lack of quality, cruelty-free options. Fortunately, the past few years has seen a boom in leather alternative textiles, and companies are really showing off their creativity in terms of materials. The current trend is to not only provide an ethical product, but a sustainable one. So what’s the latest? Pineapple. Yes, we’re talking wearable fruit leather that looks, feels, and endures like its animal-based counterpart. Its called Piñatex™, and it is the latest en vogue material in the sustainable fashion world.

Piñatex™ is created with the long stranded fibers of pineapple leaves. Dr. Carmen Hijosa invented this creative material following her years of work in the leather industry. She took a trip to the Philippines in search of more natural products, and discovered that the pineapple leaf fibers could be made into a non-woven textile (translation: fabric that does not need to be knitted or sewn together). Dr. Hijosa implemented a system where the fibers are extracted by the pineapple farm workers, processed into a non-woven textile, then finished in Spain, ready to supply to responsibly-minded retailers. This practice bolsters the local farming economy and promotes sustainability, as pineapple leaves are considered a byproduct of the pineapple harvest and typically discarded. Dr. Hijosa created her consciously-minded company, Ananas Anam, as a way to distribute Piñatex™ globally.

Hipsters for Sisters (HFS) Collective, a Los Angeles based bag company, is an early adopter of pineapple leather and one of the first American companies to incorporate Piñatex™ into their collections. Dedicated to providing the highest quality products using the most sustainable materials, co-founder Rachel Denniston said they have had their eye on Piñatex™ for the past two years. HFS proudly debuted their pineapple leather bag collection in early Fall 2017. The line includes two belt bags (a chic, modern version of the practical fanny pack), a crossbody tote, and a matching zippered wallet. Denniston raved, “The true beauty of this collection stems from the fact that we are combining the rugged, edgy look of Piñatex™with our soft, elegant, eco-suede. The result is a sophisticated, unique collection that goes with just about anything!”

The price for these items reflects the true cost of operating a sustainable business. Unfortunately, the fast fashion industry has popularized the concept of cheap, disposable faux leather products, which has led to some resistance and even sticker shock when a non-leather good costs the same as its leather counterpart. However, it is essential to disrupt this ideology and make an effort to understand what goes into the pricing of these products. A sweat-shop made handbag is not meant to last over the years, and it can be produced quite cheaply and sold at a socially acceptable price point, no eyebrows raised. However, the same handbag made with durable, sustainable material by a worker earning a living wage will cost significantly more. The Piñatex™products at HFS Collective will set you back from $215 for the pocket belt bag and up to $395 for the large crossbody tote. Its true, there is an expense to responsible business practices, but for Denniston, ethics are non-negotiable.

“Simply stated, sustainable and ethical production means being responsible in one’s manufacturing and sourcing of fabric. Not only is it important to have the lightest impact on the planet with your production and sourcing of material, but its equally important to provide the craftsmen and women that make your products with fair, living wages in safe and pleasant working conditions. We try to do it all.”

In addition to HFS Collective, a few other small businesses are beginning to incorporate Piñatex™into their lines. The material is becoming more prevalent through Etsy retailers, and there is hope for larger distribution with big name brands in the future. 

In essence, fashion is an investment. It is not about how many different outfits you have or never wearing the same thing twice; it is about collecting classic, quality pieces that truly shine and make you feel confident. Fashion is not meant to be disposal, it is meant to be treasured and valued. Thanks to the recent innovations in sustainable material, like Piñatex™, quality fashion can now be ethical and sustainable fashion. We’d rather wear fruit than flesh, any day. 

Find Tanya on Instagram and The Vegan Potluck Podcast. 

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Discretely nestled in the foothills of Hollywood, just beyond the urban chaos of Hollywood Boulevard, lies Wattles Farm. This organic community garden has offered a natural respite for Angelinos since 1975, and on October 25th, 2017, it served as the venue of choice for the roaming farm-to-table dining concept, Outstanding in the Field. Nearly ninety guests gathered for the organization’s first completely plant-based supper among the lush garden plots of Wattles for a truly unique dining experience.

The five-hour event was both rustic and refined, meticulously curated yet extremely relaxed and comfortable. Women in breezy sundresses adorned with large-brimmed hats and men in smart tailored shirts and sunglasses paired their chic attire with practical boots and sneakers, prepared to “rough it” in the soft dirt of the garden. The day was hot – over 100 degrees – but the ample trees, giant misting fan, and chilled high-alcohol kombucha kept guests tolerably cool. Upon arrival, a chipper, sandy-haired Outstanding team member greeted each individual and instructed them to place their plate at the communal table (it is a tradition to bring your own plate). Guests were then free to enjoy a leisurely ninety minute reception and optional garden tour.

As attendees became acquainted with each other, they were treated to boozy refreshments supplied by local beverage companies and intricately prepared passed hors d’oeuvres. 101 Cider House impressed guests with brightly colored alcoholic probiotic drinks, filling wine glasses with the lavender hues of “Purple Monkey” and vibrant green “Bonfire Betty.” The host chefs of the evening, Donna Jean’s esteemed Roy Elam and up-and-coming S+M Vegan’s duo Marie Chia and Shane Stanbridge, delighted with an array of petite bites before the sit down supper. The standout was the cultured cashew cream cheese-stuffed date wrapped in marinated eggplant – a vegan take on the trending bacon-wrapped date.

Just prior to settling in for dinner, Outstanding in the Field Founder, artist Jim Denevan, gave a short speech to educate the crowd on the history and mission of the organization. It began in the summer of 1999, and has since flourished into the robust roaming restaurant it is today. In 2017 they will serve close to ninety outdoor dinners in twenty-seven states, in addition to four Canadian provinces and even Burgundy, France. The goal is to introduce people to the source of their food and the local chefs that create it. They turn farm-to-table on its head, literally bringing the table to the farm.

Wattles Farm president, Toby Leaman, concluded the presentation with a final warm-hearted welcome. Guests were then asked to take their seats at the tree-lined communal dining table. The multi-course meal was served family style, one dish for every eight diners, each thoughtfully paired with a beer or wine. Freshly made baguettes and sage focaccia accompanied a crudite platter of olives, picked carrots, tomato-onion jam, shiitake pate, and creamy vegan butter. The pate was decimated in minutes, the obvious favorite. The second course featured roasted magic myrna potatoes drizzled with a preserved plant-based lemon yogurt. This was followed by a lighter course of an arugula lentil salad, tossed with tomatoes, pistachio-milk curd, and smoked beets, dressed in a lemon-tamari vinaigrette. Both were exquisite, but the chefs demonstrated their true talents with their two main courses. Eyes popped wide as the gigantic bowl of green risotto was placed on the table alongside the elegantly plated winter squash ravioli with sauteed kale. The multiple textures of the risotto, such as the popped sorghum and roasted brussels sprouts, added an addictive contrast to the creamy herb pesto base. Diners helped themselves to second and even third scoops. After some time to digest and savor the rich meal, the evening concluded with a stellar pear cobbler, topped with homemade vegan “nutella” and cashew cream. Mere crumbs remained.

Contentedly full guests left the event just after sunset with a new appreciation for local produce and perhaps a new friend or two. The five hours of mingling, tasting, and learning was more than just a pleasant picnic on the farm, it is the beginning of a new approach to eating and entertainment. Outstanding in the Field educates people about the importance of eating and buying local through the entertaining culinary events, highlighting local chefs and producers while familiarizing diners with the source of their food. The team encourages everyone to “follow the bus” to see where the next meal will be held, but in the meantime, you can host your own Outstanding dinner. Prepare a meal using produce from the farmers market and local purveyors. You don’t need to be a trained chef to create a fantastic, locally-grown meal. The produce does the work for you!

Find Tanya on Instagram and The Vegan Potluck Podcast.

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