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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Vegan crab cakes sound like an impossible feat, but alas, this recipe manages to capture the flavors of the traditional Maryland grub without introducing wacky ingredients.

I often struggle to replace meat or fish with a store-bought vegan alternative, as I’m always critical of the ingredients going into the mix. Sure, there are plenty of health benefits that come from removing animal protein from the diet, but there is no promise that a vegan alternative is necessarily healthy. When I see soy-based vegan products, I consider it junk food – I mean, apart from being over-processed and difficult to digest, some 93% of soy in the U.S. is genetically modified. Pass, please.

So, then comes the hard part: creating homemade vegan alternatives to animal-based recipes that look and taste the part, without the dominance of soy (or overly-dense nuts). This hearts of palm crab cakes recipe manages to satisfy all of my nit-picky requirements.

What About Shellfish?

I occasionally eat fish, but the more I learn about shellfish, in particular, I have been trying to avoid them. Many shellfish are filter-feeders, which means they strain microbes from sea water throughout their life. Over time, high concentrations of pathogens can accumulate in their bodies from their polluted ocean environment.

This recipe eliminates the crab altogether and instead relies on hearts of palm, spice, and a little vegan mayo to achieve the consistency and taste of regular crab cakes. You won’t miss the original. And, considering it is a lot lighter, you can have more than one cake at each sitting. Enjoy!

Vegan Crab Cake Recipe

Serves 4-6

Ingredients

• 2 cans heart of palm, drained and chopped
• 1/3 cup vegan mayonnaise
• 1/2 cup whole-wheat or gluten-free Panko breadcrumbs
• 2 teaspoons vegan Worcestershire sauce
• 2 tablespoons Dijon mustard
• 4 dashes Tabasco sauce
• 1 teaspoon sweet paprika powder
• Salt and pepper to taste
• 1/4 cup vegetable oil
• Lemon wedges for serving

Directions

In a large bowl, add have the chopped hearts of palm along with the mayonnaise, breadcrumbs, Worcestershire sauce, mustard, Tabasco, paprika, and salt and pepper. Mix the ingredients together until well combined. Delicately fold in the remaining heart of palm until just combined. This will ensure chunkiness!

Form the “crab” meat into patties.

Bring a skillet to medium-high heat. Once hot, add the vegetable oil. Swirl the oil across the bottom of the skillet and then place as many patties that can fit onto the pan. Cook on both sides for five to ten minutes, or until golden-brown and crispy.

Serve the vegan crab cakes with lemon wedges and a vegan tartar sauce.

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More people than ever are making the switch to a plant-based vegan diet. Whether you’re going all the way or just adding a few meatless meals a week, you need these vegan staples, stat.

Are these items in your kitchen?

17 Vegan Kitchen Staples

1. Avocado: Fat, protein, fiber, and deliciousness. Enough said!
2. Banana: From smoothie deliciousness to perfecting baked goods, bananas are kitchen staples. And if you’re looking for a sweet treat, try the Barnana chewy, dried bananas.
3. Beans: What’s any kitchen without beans? They are inexpensive, easy to prepare and incredibly versatile. From simple black beans and rice to a white bean pasta fagiole to smashed pintos, homemade chili, lentil soup and more—it’s enough to make any vegan smile.
4. Beyond Meat’s Beyond Burger: This is the burger that will make your meat-loving friends say ‘oh my gosh.’ It tastes like meat. It smells like meat. It chews like meat. It is peas, beets, and coconuts. It is the future. Find the Beyond Burger in the meat section of your local Whole Foods (yes, the meat section!).
5. Coconut oil: Another healthy fat comes from the oil du jour, coconut. An excellent butter and shortening substitute in baking, coconut oil is high in the rare medium-chain fatty acid, lauric acid. It’s also great to use topically on keeping your vegan skin and hair glowing!
6. Chia seeds: Protein, fiber and fats—what more could you want in a food? These seeds do it all. Sprinkle on salads, soups, yogurts, cereals. Add chia to smoothies or make chia pudding recipe.
7. Flax seeds: Add flax oil to salads and smoothies for an extra omega-3 fatty acid boost. Sprinkle on yogurt, bake into cookies, brownies, or muffins. Flax seeds make an excellent egg replacer in baking, just grind, blend with water and get your healthy fats!
8. Hemp seeds: Loaded with protein and good fats, hemp seeds are creamy and versatile. Like chia or flax you can use them as toppers, but they’re so good you may just want to eat them straight from the bag.
9. Jackfruit: Pulled pork, step aside, jackfruit is a kitchen wonder. This tropical fruit is shredded and seasoned for a delectable pulled pork, barbecue, or even as a tuna salad. Just season the cooked jackfruit and serve. You can find canned jackfruit online or in health food stores. Or look for Upton’s Naturals pre-seasoned in the plant-based meat section.
10. Kite Hill yogurt and cheese: This name-brand makes vegan yogurts and cheeses from almond milk (that the company also makes). The ricotta is simply divine in lasagna, and the soft-ripened cheese will satisfy any brie fan. The rich and creamy yogurts are simply irreplaceable.
11. Nutritional yeast: It’s the secret ingredient to cheesy flavor and creamy texture without all the messy ingredients in processed vegan cheeses. Make your own vegan mac ‘n’ cheese in minutes, boost the flavor of popcorn and add to just about any dish that needs a flavor or B12 boost.
12. Nuts: Nuts go a long way in a vegan kitchen—from straight snacking to butters, milks, homemade cheese and more. Recent research found even more benefits to eating nuts regularly (living longer sounds like a good deal, eh?) so make sure you’re adding them frequently! (Note for the nut allergic: seeds like pumpkin and sunflower are great nut substitutes with similar benefits and properties.)
13. Seitan: Protein-rich wheat gluten, best known as seitan, offers a deliciously versatile “meat” perfect for stir fries, bacons, and more. Make your own or check out Upton’s Naturals. The seitan bacon is heaven.
14. Tofu: Anything eggs can do tofu can do better! Scrambles and quiches or desserts, oh my!
15. Tofurky slices and sausages: Sure, you could spend your afternoon making a seitan roast or sausage. And it would probably be delicious. Or, you could just go down to your local market and pick up Tofurky’s deli slices or sausages. The good people at Tofurky have been doing this a long, long time and they’ve perfected vegan deli slices for the perfect sandwich. And the Italian sausage? It’s the secret to a quick, healthy, and so super delicious dinner. Pro tip: slice sausage on the angle and sauté up with some broccoli. Dinner is done!
16. Whole grains: Brown rice, quinoa, barley, millet, farro—whole grains provide versatile flavor and nutrition that vegans and meat-eaters alike can benefit from. For the gluten-free, quinoa, teff, and millet are great foods.
17. Vegenaise: This sandwich spread makes for an excellent VBLT (vegan BLT!). It also works for a coleslaw dressing, adds zing to potato or tofu salad, and can be whipped up into a myriad of creamy sauces and dressings.

Find Jill on Twitter and Instagram

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It’s the biggest myth about the vegan diet—that vegan protein simply doesn’t exist in the same volume as animal protein. But, nothing could be further from the truth.

What’s more, the myth about “complementary proteins” has been retracted by Francis Moore Lappé, who is believed to be the person who started the rumor in the book “Diet for a Small Planet.”

In other words, protein is protein. If you’re eating a well-rounded diet full of vegan protein sources, you shouldn’t be lacking or need any specific combinations for optimal health. And you don’t need to fill your diet with mock meats and other factory-made proteins, either. Pure, whole foods do the trick.

99 Sources of Vegan Protein

Need a little more convincing that the plant world is full of protein? Here are 99 sources of vegan protein (and protein count per serving size) that do a body good.

1. Black beans = 39 grams
2. Chickpeas = 39 grams
3. Kidney beans = 43 grams
4. Lima beans = 15 grams
5. Green beans  = 1.8 grams
6. Lupine beans = 65 grams
7. Pinto beans = 41 grams
8. Green lentils = 18 grams
9. Red lentils = 18 grams
10. Black lentils = 18 grams
11. Split peas = 48 grams
12. Mung beans = 49 grams
13. Fava beans = 10 grams
14. Cannellini beans = 6 grams
15. Soybeans = 68 grams
16. Great Northern beans = 19 grams
17. Gigante beans = 10 grams
18. Red beans = 39 grams
19. Black-eyed peas = 13 grams
20. Snap peas = 2 grams
21. Scarlet runner beans = 26 grams
22. Flageolet Beans = 7 grams
23. Cranberry beans = 45 grams
24. Pigeon peas (contain no pigeons!) = 44 grams
25. Almonds = 20 grams
26. Brazil nuts = 19 grams
27. Cashews = 5 grams
28. Macadamia nuts = 11 grams
29. Peanuts = 38 grams
30. Hazelnuts = 20 grams
31. Walnuts = 12 grams
32. Pecans = 9 grams
33. Pistachios = 25 grams
34. Chestnuts = 0.6 grams
35. Pine nuts = 18 grams
36. Coconut = 13 grams
37. Hemp seeds = 10 grams
38. Chia seeds = 4.7 grams
39. Flax seeds = 1.9 grams
40. Sunflower seeds = 29 grams
41. Pumpkin seeds = 12 grams
42. Sesame seeds 1.6 grams
43. Poppy seeds = 1.6 grams
44. Quinoa = 8 grams
45. Brown rice = 5 grams
46. Barley = 23 grams
47. Rye = 17 grams
48. Wheat = 26 grams
49. Spelt = 25 grams
50. Buckwheat = 23 grams
51. Millet = 22 grams
52. Teff = 10 grams
53. Amaranth = 9 grams
54. Farro = 7 grams
55. Oats = 26 grams
56. Miso paste = 3 grams
57. Soy sauce = 1.3 grams
58. Tempeh = 31 grams
59. Tofu = 10 grams
60. Avocado = 2.9 grams
61. Asparagus = 0.4 grams
62. Cauliflower = 11 grams
63. Broccoli = 4.2 grams
64. Brussels sprouts = 3 grams
65. Artichokes = 4.2 grams
66. Watercress = 0.8 grams
67. Corn = 16 grams
68. Sweet peas = 8 grams
69. Sprouts = 0.1 grams
70. Grape leaves = 0.8 grams
71. Sundried tomatoes = 6 grams
72. Spinach = 0.9 grams
73. Portobello mushrooms = 0.6 grams
74. White mushrooms = 0.6 grams
75. Shiitake mushrooms = 0.4 grams
76. Rapine = 3 grams
77. Chard = 0.6 grams
78. Kale = 2.9 grams
79. Collards = 5 grams
80. Parsley = 0.1 grams
81. Sauerkraut = 1.3 grams
82. Onions = 1.2 grams
83. Beets = 2.2 grams
84. Maca root = 4 grams
85. Chocolate (yes it does!) = 1.4 grams
86. Dried apricots = 4.4 grams
87. Prunes = 3.8 grams
88. Dates = 3.6 grams
89. Cherimoya = 3.7 grams
90. Jackfruit = 2.8 grams
91. Mulberries = 0.2 grams
92. Blackberries = 2 grams
93. Raisins = 1.3 grams
94. Figs= 1 gram
95. Passion fruit = 0.4 grams
96. Currants = 6 grams
97. Dulse = 2 grams
98. Spirulina = 4 grams
99. Nutritional yeast = 4.9 grams

Find Jill on Twitter and Instagram

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What makes you happier: sitting completely still and focusing on your breath or gorging on a plate full of (vegan) nachos? If you’re like most people, it’s certainly the latter, even though we’ve been told time and again that meditation is the key to happiness. But according to one Tibetan monk, eating vegan food may be the better of the two choices when it comes to sustaining your happiness. Really. (And pass the vegan nachos.)

According to the Evening Standard, Matthieu Ricard, a Buddhist monk who lives at a monastery in Nepal, is considered the happiest man in the world. Like, scientifically.

Ricard participated in a 12-year study observing how meditation affects his brain. For monks, meditation is a daily practice–hours more than those few minutes you sit still at the end of a yoga sesh.

Over the course of the study, the researchers noted spikes in Ricard’s brain waves, namely elevated levels of gamma waves linked to consciousness, attention, learning, and memory, “that had never before been reported in scientific studies,” reports the Standard.

This discovery led the scientists to dub him the “happiest man in the world”—a moniker you’d think would be enough to stop his search for things to boost his happiness. But, no, Ricard did not stop there.

While most Tibetan monks avoid gorging on chicken wings and ribs, they’re not exclusively vegetarian or vegan, if for no other reason, at least in Ricard’s case, because Nepal isn’t exactly the Beyond Burger capital of the world. But the food is largely plant-based–think a delicious mix of Asian (Chinese) and Indian cuisines, heavy on the rice and dal, etc.

But despite his already clean and conscious diet, Ricard says choosing to go full vegan is his number one recommendation for finding true peace and happiness. He even wrote a book about it.

“I am extremely concerned by the fate of the 8 million other species who share this world with us, and who, like us, wish to avoid suffering and live out their lives,” Ricard reportedly  told PETA (People for the Ethical Treatment of Animals).

And since most of us in the West can’t meditate for hours every day while breathing in the fresh Nepalese mountain air, cleaning up our diets is a logical next best step–or, if Ricard is right, the first, most crucial step before we even tackle meditation.

“True happiness can only be attained when we avoid causing pain to others,” he said. And vegan nachos. I’m sure he said that, too.

Find Jill on Twitter and Instagram

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What makes good vegan food? Science and artificial intelligence, apparently.

The video below shows how a group of Chilean scientists, using artificial intelligence and technology,  have formulated “smarter and better-tasting meat replacements,” Treehugger reports.

“Founders Matias Muchnick, Karim Pichara and biochemist Isidora Silva of food-tech startup The Not Company are leveraging recent developments in deep learning algorithms to create entirely plant-based foods that are healthy for people, and won’t have the huge ecological impact of meat.”

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The Queen of Earth, Beyoncé, says we should all be eating more plant-based foods and she’s making it really easy with a new vegan food delivery service called 22 Days.

The program is a partnership with Bey’s trainer, Marcos Borges. All the meals are 100 percent organic, gluten-free, dairy-free, soy-free, non-GMO and are delivered fresh; all you need to do is plate them and eat up. Reasonably priced (about the same as eating at a vegan restaurant), the more meals you buy, the less expensive the plan becomes.

Here’s what Beyoncé had to say about 22 Days in a statement: “I am so grateful that I took the challenge and credit Marco with leading by example. He is the most energetic person I know and it’s all because of his decision to live a healthy lifestyle. He came up with a great program to get people motivated to make better nutritional choices. All you have to do is try. If I can do it, anyone can. I am excited to partner with him.”

While not a true vegan herself (she’s a fur hag who’s even worn fur inside vegan restaurants of all places), Beyoncé and hubbie Jay Z have had a lot of success on a 21-day vegan diet, which gave them the momentum to put their weight behind the program. The theory behind 22 Days is that it takes 21 days to form a new habit, with it getting easier and more second nature beginning on the 22nd day.

Taking the struggle out of eating healthy during those critical early days, 22 Days’ delivery service provides freshly prepared meals so that you no longer have to battle the temptation of picking up the phone and ordering yourself a stuffed crust pizza or a bucket of chicken wings just because you can’t figure out what to do with tofu.

There are a few reasons why I like this program a lot. First, vegan meal delivery is not a new concept – several companies out there already do this – but unlike 22 Days, which delivers fresh foods, those other vegan delivery foods often come frozen, and for many people that means popping the meal in the microwave. You might as well just eat the cardboard box the food comes in if you’re going to nuke it. You get about the same nutrients. Fresh is key, not just to avoid the microwave, but it also tastes better, which is really important to nascent vegans. Rediscovering the inherent flavor in vegetables that aren’t dusted with Doritos flakes is an aha moment.

Second, there’s also a lower carbon footprint with 22 Days, as it appears the company has kitchens operating all across the country, so there’s no shipping your meals from New York to LA, for example. That’s a really big bonus for the planet. A vegan diet is already much better for the planet than eating meat and dairy-rich products, but shipping dinner across the country would make it counterproductive.

I also love that they went full vegan with 22 Days and not just vegetarian. The difference between vegans and vegetarians is that vegans don’t eat dairy products, eggs or honey, while most vegetarians do.

Egg and cheese-eating vegetarianism is an antiquated diet trend that was really popular in the ’60s and ’70s a la the Moosewood Cookbook days. Back then, you could get “clean” dairy and eggs from small family farms and since it didn’t kill the animal–it was more of a slight inconvenience–those foods were considered safe and healthy to eat. But when it comes to most of the dairy and egg products today, they’re mass produced in gnarly factory farms. Veal is a by-product of the dairy industry and egg-laying hens endure some of the worst farm conditions of any animals. So, in other words, if you’re going to be a modern vegetarian, you might as well eat meat as there’s little difference to the animals.

But the real benefit to the 22 Days program is the weighty push of Beyoncé and Jay Z. Let’s be real here: If they say you should eat more vegan food, you probably will, and of course, you probably should. But don’t just give it 22 Days; if you really want to do your body and the planet (and those animals!) some good, make plant-based foods the primary part of your diet every day.

Find Jill on Twitter @jillettinger

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Vegan baking is an art of its own – what’s one to do without the butter, milk and eggs?

Vegan baked goods are just as delicious as their traditional counterparts, but they take a bit more honing in the kitchen to master, as well as a wider knowledge base of formerly unbeknownst-to-you ingredients and techniques.

Here are 21 vegan baking tips you should never enter the kitchen without.

1. For leavening, replace one egg with 2 teaspoons of baking soda mixed in 2 tablespoons of water.

2. For leavening, replace one egg with 1 teaspoon of baking powder mixed into 1 teaspoon of vinegar.

3. Also for leavening, replace one egg with 1 tablespoon of ground flaxseeds mixed in 3 tablespoons of water. Let set for a few minutes to thicken before using.

4. For binding, replace one egg with 2 tablespoons of cornstarch mixed in 2 tablespoons of water.

5. For binding, replace one egg with 2 tablespoons of cornstarch mixed in 2 tablespoons of water.

6. Also for binding, replace one egg with 2 tablespoons of instant mashed potatoes.

7. Replace 1 cup of buttermilk with 1 cup sweetened nondairy milk mixed with 2 tablespoons of either lemon juice or vinegar. Whisk until creamy.

8. Replace cow’s milk with equal amounts of either soy milk (for richer desserts), coconut milk (for richer desserts), almond milk or rice milk. Make sure all milks are unsweetened.

9. Use coconut oil in equal quantities as you would use butter. The best brand that offers that buttery effect without the coconut aftertaste includes Earth Balance and its many butter variations.

10. If you need to replace just one egg white, dissolve 1 tablespoon of plain agar in 1 tablespoon of water. Whip it, chill it and then whip it again.

11. One-half of a banana, mashed, also replaces one egg in baking.

12. Canola oil, or any light tasting oil, replaces butter well, just use slightly less than the measurement for butter. For example, if a recipe calls for 1/2 cup of butter, use 1/3 cup of oil.

13. Vegan recipes often cook at cooler temperatures and for longer because they rely on sugars and starches for binding instead of dairy products. Keep this in mind when trying to turn a regular recipe vegan. Knock down the temperature by 20-30 degrees Fahrenheit and cook for 5-10 minutes longer, keeping an eye on the baked good towards the tail end of its increased cooking time.

14. Buy organic and in bulk whenever possible. You’ll save money and support sustainable farmers.

15. Don’t be afraid to experiment – that’s how you learn!

16. High fat non-diary milks, like coconut milk, can stand in for cream in a recipe.

17. Always taste as you go – there are no raw eggs in there, so make sure you taste the mixture to determine any missing ingredients or whether you should adjust the balance of sweetness.

18. So-called “hard” flours have a higher protein content (all purpose, winter wheat and spring wheat) and are fit for studier baking, like for breads. “Soft” flours (pastry and cake) are better fit for fluffy recipes, such as pies, tarts, cakes and cookies. Gluten-free flours fall into the “soft” category, but you can always add in xantham gum when baking gluten free to offer the recipe more structure.

19. If you are worried about sugar, try a healthier sweetener, like agave, maple syrup or organic brown rice syrup. The proportion for substituting white sugar for liquid sweeteners, however, is not 1:1. Research how to strike the perfect balance.

20. Avoid vegetable oil, because it leaves behind an aftertaste. Stick to canola, which is light and aroma free.

21. Frost a cake when it is cold so you don’t mess up the amazing vegan baking job you accomplished up until that point.

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It’s the Holy Grail of vegan food. To create a passable vegan cheese is more than just an art, it’s practically a miracle.

If you’ve eaten a vegan diet for any length of time, you’ve seen the vegan cheese industry bubble and melt with all kinds of incarnations. At first, we were lucky to have Tofutti’s cream cheese-like spread. Nevermind that it’s loaded with hydrogenated oils and GMO ingredients. We took what we could get. There was VeganRella and Soya Kaas (which isn’t technically vegan—it contains casein). And who can forget the rice cheese singles that offered as much of the shivers as a traditional slice of American cheese itself? You could just feel the oils congealing somewhere along your spine. Ew. We tried tricks like covering up pizzas for the last few minutes of cooking so the steam would “melt” the rubbery substances we’d hoped would give us the stretchy goo we craved without the guilt we couldn’t stand. We used microwaves and flame torches in hopes of shreds disappearing into a clotted sea of soy, oil and “flavoring.”

While many vegan mock meats can effectively mimic taste and texture rather well (the biggest complaint I hear is that vegan meats are drier than animal products, but otherwise taste just like the real thing), cheese has long left us lacking. But, quite a few companies are getting close to perfection.

The darling of dairy-free cheese right now is Daiya (pronounced “day-uh”). The tapioca-based vegan cheese has true meltability that’s swayed the toughest vegans and even some dairy eaters too. But with melting comes consequences: While boasting some non-GMO ingredients—and being soy-free—the Daiya shreds are loaded with oils (including canola), “natural flavors” and stabilizers. But it melts. And vegans who miss cheese say it’s the best stuff ever (this vegan steers clear of the stuff. Always gives me an upset stomach).

Follow Your Heart and Teese brands are also receiving praises for their meltable vegan cheeses, but Daiya has virtually cornered the market—partnering with other brands (Amy’s and Tofurky use it on their frozen pizzas), food service distributors and top restaurants are all on the Daiya train, too.

Now, several brands are working on developing “finer” cheeses. Leaving the pizza and melting to the aforementioned brands, these aged vegan cheeses encourage you to tear off a hunk of baguette, say something French and crack open a bottle of expensive wine. One such brand is Kite Hill, formulated with chef Tal Ronnen. I tried these nut-based cheeses recently at his Los Angeles Crossroads restaurant. Served on a cheese plate with warm bread, jam, fruits and nuts, I realized it was the first time in my adult life I’ve ever eaten anything called a “cheese plate.” How refreshing. While the options I tried all lacked the bite of truly aged cheese, they were delicious nonetheless, and satisfied a hankering for hard cheese that I hadn’t realized I’d had.

But the true winner in the aged fine cheese category goes to a small Brooklyn-based brand called Dr. Cow. They naturally ferment their nut-based cheeses with acidophilus, which gives them a tang and texture that will be familiar to dairy cheese eaters. If you’re in Los Angeles, you can find them at Erewhon on Beverly Blvd. And be prepared to blink at the prices: nothing under $10 for a hunk the size of an apricot. But well worth the spend. The ingredients are impeccably clean as well: nuts, salt, acidophilus and some added flavors like kale or dulse. Truly delicious.

Similar to how the vegan mock-meat market exploded over the last decade (and has seemed to taper off with no noteworthy newcomers in years), it’s a pretty good guess that we’ll see more than a few more innovations and trends in vegan cheeses. And just like you can rather easily make your own veggie burgers from scratch, with a little effort, you can make your own vegan cheeses from scratch, too, using nuts and seeds (and never discount the myriad uses of nutritional yeast!). While they won’t get the melt of the highly processed stuff, they’ll certainly give you flavor—and a healthier option as well.

What is our obsession with melty, gooey cheese, anyway? I’ve spent more than a healthy bit of time fixating on this. One opinion is that there’s a chemical in cow’s milk to help “addict” the baby cows so they make sure to eat. When it’s made into cheese, it  becomes more concentrated, and the reason we crave the stuff is the opiate-like effect it appears to have on humans. (How many times have you heard “I’d go vegan, but I just can’t give up cheese!”) If that’s true, it could explain our pursuit of a vegan cheese that tastes and melts just like the stuff we’re eschewing for ethical reasons. But vegans don’t pursue faux animal bones in mock meats. We don’t seek out gristle or other components to meat products. Should we be agonizing over cheese that melts—especially if it means ingesting highly processed factory-made options?

I suppose like mock meats, it is a step in the right direction of a greater food consciousness. While I prefer a sprinkle of nutritional yeast on an otherwise cheeseless pizza, here’s hoping we melt our way into a more ethical and humane future.

Keep in touch with Jill on Twitter @jillettinger

Image courtesy of Kite Hill

The post The Rise (or Rather, Melt) of Vegan Cheese and Our Favorite Picks appeared first on EcoSalon.

Born in an Ithaca, New York kitchen when founders Samantha Abrams and Ian Gaffney developed a special macaroon recipe one night, Emmy’s Organics has become of the most conscious snack food producers in our country.

Priding themselves on the use of organic, non-GMO, gluten-free, vegan, and raw ingredients, the company is also committed to eco packaging, sustainable business practices, and exceptional employee care. As Samantha affirms, “we put a lot of effort into every step of the process and we’re very aware of the impact we make.”

Low temperature dehydration is the process used to make the Emmy’s Organics tasty products. Nothing is heated above 115°F so that many essential and beneficial nutrients are retained in these energy-packed snacks. Emmy’s macaroons are available in a range of delectable flavors and the scrumptious granolas, trail mixes and sprouted sunflower seeds are great snacks when on the go. Sweeter treats include raw food super fudge and the mouth-watering chocolate sauce sweetened with agave – perfect over a bowl of fresh fruit! Their fantastic gift boxes are the ideal way to send some birthday wishes or warm greetings – who wouldn’t love a box of tasty and healthy treats?

All of the products are nut, coconut and fruit based, so the ingredients come from all over the world. As Samantha says, “we really care about each ingredient that goes into our products. We have a lot of control over the quality of our product as everything is made in-house.” The company communicates directly with its suppliers to learn the stories behind the nuts, fruits, oils and sweeteners. “A dream of mine would be to connect with a local farm that can provide us with our ingredients,” Samantha says.

Sharing a love of healthy food and wellness with Ian, Samantha has always been dedicated to and passionate about conscious living and “looking for natural ways to take care of herself.” After experimenting with a strictly raw diet for a long time, she realized the benefits of running her body on pure foods that are full of nutrition and energy.

Samantha and Ian initially worked in Ian’s mother’s (Emmy’s) kitchen, selling their macaroons and other culinary creations at farmer’s markets and small local stores. Soon after the treats began appearing in Whole Foods Markets across the East Coast and by 2010 the company had grown large enough that a move to a manufacturing facility in Ithaca. Emmy’s Organics is now available in stores on both coastlines and nationwide online.

Samantha and Ian’s efforts and success were recognized in 2012 when Miss Abrams was invited to the White House for President Obama’s signing of the JOBS Act. “It was one of those experiences that I’ll never forget and I felt so supported as a small business owner” Samantha says. As a young woman with a successful and consciously-driven venture, Samantha truly is an example of the potential for creating sustainable solutions that actually benefit customers and create strong community influences. “What inspires me is making an impact on people. We hope that when people pick up our products they experience the benefits of them and also realize the simplicity of the ingredients, the integrity of our values and how sustainably we operate our company. We hope that through that we can inspire people to make better choices, whether it’s with their diet or their environmental impact or any type of lifestyle choice.”

In honor of Earth Day, the company is donating 15 percent of all April proceeds to the Youth Farm Project in Ithaca. The project provides teens ages 14-18 with the opportunity to learn about growing food for their community, preparing that food and working together to achieve their goals. Take advantage of a 10 percent discount on all Emmy’s Organics items for the rest of the month by using the code YOUTHFARM when checking out online!

Images: Emmy’s Organics

The post Emmy’s Organics: A Vegan Snack Company with Integrity appeared first on EcoSalon.