Plant-Based Crab Cakes are a Good Catch! (Review)

Simply put, Good Catch Foods is revolutionizing the seafood industry. See the below video as we taste the frozen Good Catch Crab Cake, which far exceeds expectations. Good Catch is looking to expand in conventional retail and food service. For more info, contact Augusto Borth: 857.615.4558 Big thanks to our friends at Good Catch for providing…

Say Cheese!

by Miriam Hahn As a plant-based wellness coach the first thing many people say when we discuss plant-based eating is “Oh, I could never give up cheese”. Cheese seems to be the one thing that holds people back from switching over to powering your body with plants for optimum health.  It has actually never been…

Sizzling Portobello Mushroom Fajitas

by Harrison Gessow Cook Time: 15 min | Serves 2 Ingredients 2 portobello mushroom caps 1 bell pepper (or poblano) 1 medium onion 2 cloves garlic Lime Neutral oil Salt Pepper Brown rice, cooked Avocado or guacamole Flour tortillas, cilantro, salsa, hot sauce (optional) Recipe Cut each portobello mushroom in half, then cut each half…

Vegan Wines are Making A Splash

by Priya Rao We’ve all heard that 2019 was the ‘year of the vegan’. We may soon be declaring an upcoming year to be the ‘year of vegan wines’.  Consumer demand has been on the rise for vegan-friendly wines as more people become aware of the fact that wine in not inherently vegan. Yet, while…

Whole Roasted Eggplant with Herbed Tahini Sauce

by Harrison Gessow This recipe is inspired by a legendary dish at Lil’ Frankie’s in the Lower East Side, NYC. They roast a whole eggplant in a pizza oven and dress it simply with high-quality olive oil and black salt. We don’t have a pizza oven, fancy olive oil, or black salt, and chances are…

You Feta Believe It! (Review)

by Ben Davis Our friends at Follow Your Heart have been pioneering the cheese alternative space for 5 decades now, and I must say they have outdone themselves with this new product: Dairy-Free Feta Crumbles. This feta is the real deal. It’s sharp and tangy. It’s moist and crumbly. Most importantly, it is filling an…

Investing In Abundance with Big Idea Ventures

“That’s the goal, right?  If we can create a range of products that satisfy everybody’s taste, then it’s not about abstinence – it’s about abundance.” -Andrew Ive, Managing General Partner, Big Idea Ventures This message of abundance is the guiding philosophy of Andrew Ive and his team at Big Idea Ventures. This food-focused, forward-thinking firm…

Prepping a Plant-Based Lunch!

by Miriam Hahn We all know that the best way to eat healthy is to make it convenient. Good food choices usually don’t happen on a crazy workday when you are staring at an empty fridge! With most of us working from home, home schooling our kids, or just living this new way, we might…

Pivoting to a New Default with DefaultVeg

by Ilana Braverman Imagine a world where plant-based foods are served as the default menu option. Where nothing changes other than the way the items are presented on the menu. Meat and dairy options can still be included, but customers have to modify the item to include animal-based ingredients.  You order a latte and it…

5 ways to Jump Start a Plant-Based Lifestyle!

by Miriam Hahn Welcome to the Plant Based World! Powering your body on plants for optimal health and performance is a trend that is here to stay. Not only are we feeling more vibrant and alive, but we are also taking care of our environment and saving the lives of millions of animals. Move over…