By Jeanne Yacoubou, MS

The VRG received an inquiry about pig-derived kosher gelatin. Our reader wondered if there were any updates to our 2008 article titled Gelatin: Sometimes Kosher But Still not Typically Vegetarian.

At that time we interviewed several leading kosher certifying agencies who unequivocally stated that pig-derived gelatin could never be kosher. In April 2021, we contacted two leading kosher certifying agencies, Star-K and the Orthodox Union, to see if their positions had changed. Again, representatives on both of their consumer telephone lines said without any hesitation that “gelatin from pigs is never kosher.” For more, see:

https://oukosher.org/blog/consumer-kosher/gelatin-revisited/

www.star-k.org/articles/kashrus-kurrents/1404/getting-into-continued-on-page-4-the-thick-of-things-gelatin/

Rabbi Amiel Novoseller of the kosher certifying agency, Ko Kosher Service , did not agree with that stance in 2008 when we last spoke with him. In his opinion, porcine gelatin is kosher.

We caught up with him in 2021 to see if there were any updates to his viewpoint. Rabbi Novoseller told us that his stance “has not changed at all.” Here is his justification (reprinted from our 2008 article):

“…gelatin is not a food. At one time during its processing, when the bones and hides of animals are treated with acid during the gelatin extraction process, gelatin was not a food. In fact, it was “inedible even to a dog,” referring to a commonly known Jewish test of what is or is not a food. According to Jewish dietary laws, “If something is not a food, it cannot be non-kosher.” Therefore, according to Rabbi Novoseller, gelatin is kosher, regardless of animal species and slaughter method.”

Gelatin used as a processing aid in food and beverage products and in pharmaceuticals

During our discussion in April 2021, Rabbi Novoseller provided added insight to the issue of gelatin in food products. He stated that sometimes gelatin may be used during the processing of a food because it performs well during certain filtration or suspension stages, unlike other substances. In these cases, gelatin is not in the final food, and, so, would not appear on the label.

Vegetarians and vegans, in these cases, could not know if gelatin were used as a processing aid unless they contacted the food product company directly about unlabeled processing aids. For tips on how to get ingredient information from food companies, readers may find our article on this topic helpful.

Rabbi Novoseller also pointed out that gelatin of any source, used for medicinal purposes, could be considered permissible for consumption under Jewish law on the basis of “preservation of life” whether the gelatin had been certified kosher or not. This includes porcine gelatin in pharmaceuticals used during manufacture or in the final product. He noted, however, that kosher alternatives, if they exist, are always preferred.

If consumers are unsure of what to ask companies specifically about gelatin used as a processing aid in food or beverage products or in pharmaceuticals that they wish to consume, they should consult with the kosher agency that certified the product in question for more information.

Rabbi Novoseller declined to provide names of specific products or companies using porcine gelatin that he certifies. He noted that there are at least 4-5 other rabbis/kosher certifiers who consider porcine gelatin as kosher.

He also pointed out that since several of these certifiers as well as pig gelatin manufacturing plants exist, we can conclude that kosher and non-kosher porcine gelatin are currently in many food and beverage products and pharmaceuticals.

Rabbi Sheldon Goldsmith on porcine gelatin

Another kosher certifier of porcine gelatin is Rabbi Sheldon Goldsmith who spoke with The Vegetarian Resource Group in May 2021. Rabbi Goldsmith’s position is that pig-derived gelatin is not a meat byproduct, and, so, can be considered both kosher and pareve.

He later wrote to us:

“The production of the gelatin starts with the refinement of collagen-bearing tissues of any animal that has been raised and slaughtered for food purposes. The principal collagen-bearing tissue used is hide trimmings. These materials are carefully soaked in alkalis and/or acids and washed in clean water to remove almost all non-collagen constituents, including meat. During this soaking period the collagen is converted to gelatin. The treated materials are then cooked gently in pure water to extract the gelatin, which is further refined by filtration. The gelatin extract is then evaporated and dried to produce gelatin of the highest grade. (Contrary to common belief, gelatin is not manufactured from horns or hooves or meat of animals, for these do not contain the necessary collagen.)

It is interesting to note that during manufacture of gelatin, chemical changes take place so that, in the final gelatin product, the composition and identity of the original material is completely eliminated. Because of this, gelatin is not considered a meat food product by the United States government. The [manufacturing] plant is under supervision of the U.S. Food and Drug Administration. If the government considered gelatin a meat food product, the plant would operate under the Meat Inspection Branch of the Department of Agriculture.”

Rabbi Goldsmith provided a summary of the Halachic principles used to justify his view:

“…When by chemical processes, the elements are separated and a new substance is produced… since it cannot be attained unless the original material is dried and spoiled, even if later, by chemical processes, it is given a good taste, it is considered a new substance…Kosher and Pareve. Thus, by all standards Gelatin may be classified as a new substance regardless of its origin prior to the various chemical treatments and processes preceding the product called gelatin.” [Note: Bold accent added by The VRG.]

NOTE FROM THE EDITOR: When relying on kosher, vegetarian, vegan, animal welfare, organic, or any other certification on a label, you should investigate the criteria of the certification and how it matches your needs. Each certification most likely will have somewhat different approaches and interpretations. 

The contents of this posting, our website, and our other publications, including Vegetarian Journal, are not intended to provide personal medical advice. Medical advice should be obtained from a qualified health professional. We often depend on product and ingredient information from company statements. It is impossible to be 100% sure about a statement, info can change, people have different views, and mistakes can be made. Please use your best judgment about whether a product is suitable for you. To be sure, do further research or confirmation on your own.

The Vegetarian Resource Group maintains an online Guide to Vegan/Vegetarian Restaurants in the USA and Canada. Here are some recent vegan restaurant additions. The entire guide can be found here: http://www.vrg.org/restaurant/index.php

To support the updating of this online restaurant guide, please donate at: www.vrg.org/donate

Here are some new additions to VRG’s guide (Note: Due to the COVID-19 pandemic many are doing take-out and/or delivery now):

Aratham Gourmet to Go, 3381 Rochester Rd., Troy, MI 48083

Aratham Gourmet to Go is making eating healthy vegan meals affordable and accessible. With to-go, delivery, and catering service providing delicious dishes like their vegan take on a Philly Steak Sandwich and the “Tuna Melt”, you can’t go wrong! Don’t miss out on their colorful freshly squeeze juices, like the Aratham Red, Green #1, or Yellow, and make sure to stop by to try their new dishes that are added every week!

Fermento, 1048 West Beech St., Long Beach, NY 11561

Inspired by Italian and Mediterranean cuisine, this café serves a selection of baked goods, lunch items, and even serves fresh-squeezed orange juice! They also offer espresso, tea, and a myriad of other coffee drinks. Be sure to try their homemade pancakes or a tofu scramble bowl for breakfast.

Goodbeet, 29 Haddon Ave., Westmont, NJ 08108

With a focus on using local organic produce and making baked goods in-house using coconut sugar, Goodbeet offers a wide range of healthy twists on casual comfort foods and proves just how creative vegan cuisine can be. From starters like Tofu Nuggets with BBQ or maple Dijon dipping sauce to the Wedge Salad with coconut bacon to the Sloppy Jack made with BBQ jackfruit, their menu offers something for every craving. They also offer a wide variety of lattes and smoothies—including the Birthday Cake smoothie, which includes vanilla protein and sprinkles on top. Hopefully you can manage to save some room for the in-house baked goods for dessert.

Mondays Plant Café, 208 4 St. NE, Calgary, AB T2E 3S2 Canada

Mouth-watering options include Rainbow Pad Thai – spiralized beet, zucchini, and carrot in a creamy peanut dressing, with edamame beans, sesame seeds, and local micro greens; Plant Bowl – greens, lentils, carrot, cashew-ricotta, sunflower seeds, creamy basil dressing, micro-greens; plus much more.

Plant Based Mafia, 7100 Fairway Dr., Palm Beach Gardens, FL 33418

Think of all the Italian favorite dishes made from plants twist. Plethora of Italian sandwiches available in half or whole gumbo portions. Mouth-watering options such as Get the F Outa Here: Onions and peppers caramelized to perfection with brown sugar, then slow-cooked in bbq sauce with diced habaneros. Served on Italian garlic bread with Italian sausage, and topped with crispy onion strings, ”Sausage and peppers never tasted so good’’. Check out their desserts as well!

Poor Man Vegan, 90 Monticello Ave., Jersey City, NJ 07304

It may be known for its vegan cupcakes, but this Jersey City café serves it all. Made noticeable by its bright-green and yellow exterior, this café offers a rotating buffet that makes it easy to get your delicious meal quickly. Poor Man Vegan serves breakfast all day, and you can even get your food delivered! Be sure to try their popular vegan empanadas, which are offered in five different flavors.

Soulshine, 3864 Mission Blvd., San Diego, CA 92109

Make your day a little brighter by indulging in the delicious drinks that Soulshine is serving up. Take a gander around the vegan market in-store while you sip on their Lavender Latte or House made Matcha Lemonade. If you are looking for a quick bite to go along with your coffee then you must try the Herb Biscuit Sandwich, a cheddar & jalapeño biscuit loaded with a pho-egg patty, “bacon,” fresh lettuce and topped with a slice of vegan smoked provolone cheese, or satisfy your sweet tooth with one of their seasonal pastries.

The Nile Coffee Shop, 105 West Main St., Mesa, AZ 85201

The Nile Coffee Shop offers a 100% vegan breakfast and lunch menu. Several options have a southwestern theme as might be expected in Arizona. Chipotle mayo is served with several of the breakfast burritos including the Arizona tofu burrito with vegan cheddar and bacon, the southwest burrito with soyrizo and sweet potato hash, and the copper state burrito with vegan ham and cheddar. The lunch menu includes salads and sandwiches such as the mushroom melt with vegan provolone and bacon, and the Philly steak sandwich with peppers, onions, and vegan provolone. The Nile Coffee Shop is located in the historic Nile Theater and hosts live music venues.

Vaca’s Creamery, 1436 W. Blackhawk St., Chicago, IL 60642

Vaca’s Creamery is an all-vegan ice cream parlor. They have a variety of options such as ice cream, handshakes, drinks, various toppings, and sundaes. Some flavors that they have are Vanilla, Chocolate, Strawberry, Chocolate cake. Dulce de leche. They are located near the North Branch Chicago River.

By Shantika Bhat, VRG Intern

(5 servings)

3-1/2 cups poha (medium to thick poha, which can be found in Indian or Asian markets)

4 Tablespoons coconut oil

6 Tablespoons peanuts

2 teaspoons mustard seeds

2 teaspoons cumin seeds

2 chopped red chili

3 curry leaves chopped

3 pinches hing (asafoetida)

1-1/2 medium-sized onions, chopped

1 cup chopped green bell pepper

2 cups chopped carrots

2 Tablespoons of turmeric

Salt to taste

Lemon juice to taste

Chopped coriander leaves, for garnish

In a large pot clean the poha and be careful not to rinse it too much as it can get soggy and mushy. In a separate pot add 1 Tablespoon of coconut oil and then add peanuts and fry over medium heat until golden brown. Take out the peanuts and put them aside. In the same pot add 3 more Tablespoons of coconut oil and wait for 2 minutes. Add mustard seeds and cumin seeds and stir for 1 minute. Next, add red chili, curry leaves, hing, and onions and fry for 2 minutes. Add green bell pepper and carrots and stir for 3 more minutes. Add turmeric and mix for 1 minute. Add the soft poha and peanuts and integrate everything. For taste, add salt and lemon juice, and on top garnish with coriander leaves.

Are you looking for comfortable shoes that are vegan-friendly? Merrell offers a wide selection for men and women. Search under the word vegan at https://www.merrell.com/

By Reed Mangels, PhD, RD

Tempeh (also known as tempe) is a traditional fermented product that originated in Indonesia. It is made by hulling, soaking, and partially cooking whole soybeans or other legumes, grains, or seeds. The beans are then inoculated with a tempeh starter (most commonly rhizopus spores) and incubated. The final product, tempeh, is a solid cake that has a mat of white mycelium (fine filaments) holding together the beans, grains, or seeds. Tempeh’s taste has been described as “nutty,” “cheesy,” “yeasty,” or “like mushrooms.”

Commercial varieties of tempeh, in addition to soy tempeh include Tofurky’s Five Grain Tempeh made with soybeans, brown rice, sesame seeds, sunflower seeds and millet; Lightlife’s Three Grain Tempeh made with soybeans, brown rice, barley, and millet; and SoyBoy’s Five Grain Tempeh made with soybeans, brown rice, millet, kasha, and quinoa. Soy-free tempeh products include those made with azuki beans, chickpeas, and black beans, split peas, and lentils.

Nutritionally speaking, tempeh has a lot going for it. A 3-ounce serving of soy-based tempeh has 150-190 calories; tempeh made from other legumes may be somewhat lower in calories. Tempeh made with soybeans has more protein than a similar amount of tofu with a 3-ounce serving of tempeh containing 11-20 grams of protein. Tempeh made with other legumes and/or grains is lower in protein. Tempeh is a good source of fiber with 2 to 5 times more fiber than a similar amount of tofu.

Tempeh is a reasonably good source of iron with 2 milligrams in a 3-ounce serving and of calcium. A 3-ounce serving of soy-based tempeh has 70-100 mg of calcium. Unless vitamin B12 or a vitamin B12- producing bacteria are added during processing, tempeh is not a reliable source of vitamin B12.  Tempeh is low in sodium although it may be used to make higher sodium foods like tempeh bacon and tempeh burgers.

Tempeh can be marinated and broiled or grilled, sautéed, added to stir-fries or soups, used to top pizza, and to fill tacos or burritos.

For tempeh recipes see Cooking with Tempeh and Tempeh Temptations

To read about soy-based tempeh being approved for use in school meals see https://www.vrg.org/blog/2019/11/07/soy-based-tempeh-options-in-school-lunches/

To read about making your own tempeh, see:

Miso, Tempeh, Natto & Other Tasty Ferments by Kirsten K. Shockey and Christopher Shockey. Storey Publishing; 2019.

The Book of Tempeh by William Shurtleff and Akiko Aoyagi. Harper & Row; 1979.

The Stanford Inn Resort, is offering guests the opportunity to grow their lunch and eat it too with two new vegan retreats – one this summer and another in the fall.

“Everything we serve at our resort is organic, plant-based, and conscientiously prepared with respect for the land,” said Jeff Stanford, owner of the resort. “We field so many questions, we felt a couple of retreats would allow guests an authentic hands-on experience.” From cooking to nutrition, effective habit-change to environmental and ethical issues, guests will learn everything they need to know to be a happier, healthier person. The luxury eco-property has its own USDA Organic certified farm that provides produce for the Resort’s award-winning plant-based Ravens Restaurant.

The vegan retreats offer guests of the Stanford Inn Resort a chance to learn how to practically and logistically be vegan, and to show how simple it can be with regard to nutrition and cooking. There seems to be a feeling that transitioning to a vegan lifestyle is difficult. Stanford Inn Resort takes the guess work out of the process, and clears the confusion.

There are two vegan retreat sessions available:

·      Thursday, July 29 – Monday, August 2

·      Thursday, September 9 – Monday, September 13

Each vegan retreat includes:

·      4-night stay

·      4 breakfasts

·      4 dinners

·      2 cooking classes

·      Nutrition/healthy living class with author/nutritionist Sid Garza-Hillman

·      Sid’s Small Steps Approach with author/nutritionist Sid Garza-Hillman

·      “Bringing it Home” talk with Jeff Stanford & Sid Garza-Hillman–how to apply what you’ve learned!

·      Complimentary book copies of: Dining at the Ravens Cookbook by Jeff & Joan Stanford and The Art of Play by Joan Stanford; Approaching the Natural by Sid Garza-Hillman

·      Raising Healthy Parents: Small Steps, Less Stress, and a Thriving Family by Sid Garza-Hillman

·      Mountain bike rental

Cost:

$2150/person + tax (single occupancy), gratuities not included

$1390/person + tax (double occupancy), gratuities not included

The Stanford Inn Resort is located at 44850 Comptche Ukiah Road, POB 487, Mendocino, CA 95460. In addition to its farm and sprawling ecological landscape, the Stanford Inn Resort also hosts the Environmental Leadership Field School, an intensive experience that mobilizes future leaders from different fields to support and enhance the environment, biodiversity, and equitable relationships.

Guests at the Resort wander freely on the grounds, where they’ll see a variety of plants including edible flowers as well as a small menagerie of rescued animals. Those seeking a variety of other experiences make their way to resorts wellness center, which offers massage in the forest, nutrition and cooking classes, creative play shops, guided hikes, and various yoga and meditation classes. The Stanford Inn Resort’s outdoor shop offers different paddling and peddling experiences and specializes in redwood outrigger custom built canoe rentals, including the Canine Cruiser series – the only canoes in the world designed specifically for dogs and people to cruise together safely in style, with a raised and padded pooch floor.

By Shantika Bhat, VRG Intern

In high school there are many opportunities for activism. Participating on debate and ethics bowl teams can help educate your classmates.

I was a part of my school’s Ethics Bowl team where we would prepare for competitions. Ethics Bowl Competitions are when two teams debate (in a kind manner) many real-life ethical cases. The point of these competitions is to learn how to be a critical and analytical thinker, develop teamwork, and have fun. Ethics Bowl is different from a debate competition because you are not assigned opposing views; rather, you defend whichever position you think is correct while providing advice and constructive criticism to the other team. The cases you get are pre-set and everyone gets the same ones. Before your team goes to competition you develop your own arguments and opinions which could also be the same as another team. In addition, you are being judged by engaging in respectful and supportive efforts to compete with your other team. Overall, this competition teaches you how to appreciate multiple viewpoints, civic engagement, and civic discourse.

One interesting case we were assigned was about factory farming, which was the term used by the ethics bowl organizers. The agricultural industry call these Concentrated Animal Feed Operations (CAFOs).

People can have very different opinions. As a vegetarian or vegan, you can decide for yourself how strong you want to be about your thoughts during the competition, and what style will have the most reach.

This case impacted a lot of my friends on the team about their lifestyle choices. Most of my friends consume meat but never knew about the cruelty that goes on to get the meat that they eat. A lot of those friends are more accepting of vegetarian and plant-based diets now compared to before they read this case.

Here are other ideas for activism: https://www.vrg.org/teen/#activism

Be sure to follow The Vegetarian Resource Group on Instagram: @vegetarianresourcegroup

By Shantika Bhat, VRG Intern

Shantika Bhat is interested in the intersection of ethics and medicine so she decided to ask Jay Lavine questions about his experience as a doctor.  Dr. Lavine, a retired opthamologist, answers questions about promotion of healthy diets and the medical system.

The current medical system

The current medical system focuses a lot on trying to fix people, which can be problematic in the long run, said Lavine. Prevention of diseases and solving them at the root cause should be the main focus of the medical system. However, according to Lavine, he thinks that the medical system is too focused on giving drugs. Thirty-seven percent of all deaths in the United States are attributable to four health behaviors: smoking, unhealthy diet, lack of physical activity, and problem drinking according to an article in the Journal of the American Medical Association. To Lavine the healthcare system has turned to more of an economic standpoint of trying to gain profit rather than doing what’s in the best interest of the patient. According to Lavine this is why patients he had were scheduled for unnecessary surgeries and given drugs when they could’ve fixed their problem by simple diet changes. However, when focusing on the diet aspect often doctors don’t have time to follow through with such lifestyle changes. A study titled Time Allocation in Primary Care Office Visits found that doctors spend a median of 16 minutes with patients age 65 and older, which isn’t enough time to explain diets, answer questions or concerns, and more. Lavine says the systematic approach to earning the most money for the medical industry has been to make doctors see more patients in less time to maximize profits which has hindered many physician and patient relationships. Relationships are key for trust between the patient and doctor so that positive change can be made, but the system needs to be changed to allow for more productive time.

Educating and Advocating for Vegan/Vegetarian Diets

Note from Shantika: I discussed several of the following topics with Dr. Lavine. From all the books, shadowing experiences, and more that I have experienced, I have seen that implicit bias, patient autonomy, and cultural competency have always been a huge struggle and influence in the medical industry. These three factors all come into play when it comes to lifestyle changes such as diet. Implicit bias is when we have attitudes towards people or associate stereotypes with them without our conscious knowledge. Patient autonomy is about patients’ ability to advocate for their self-interest. Cultural competency is about where doctors understand different cultures and can advise with that in mind.

In Lavine’s description of medical school he believes that one’s perspective and exposure plays a huge role in the way they treat their patients. For example, doctors who are vegan/vegetarian themselves have more tips and advice to give patients because they are themselves vegan/vegetarian; however, a non-vegan and vegetarian will only learn those tips from exposure in medical school. If doctors who don’t follow a vegan or vegetarian diet don’t get exposed well enough during medical school about implicit bias and effective diet teaching, then their way of explaining to patients about diet change might be less well rounded. From what Lavine witnessed he saw that everyone gets different level exposures to different procedures in medical schools. This is why he saw peers with negative biases about suggesting vegetarian and vegan diet change. Since there is no standard that each gets, bias can seep through when the doctor advises the patients. Jay Lavine once attended a lecture and it was about the prevention of heart diseases and the speaker was only talking about different medicines. Lavine asked about diet changes and then the doctor made jokes about the diets with negative connotations. Overall that action highlights that different doctors may say negative comments like that because of their own dietary preferences or they believe that the patients won’t follow through. This is where better training on bias and preventive techniques should be taught more.

“My adoption of the vegan/vegetarian diet symbolized to me the philosophy that one should conduct one’s life in a way that doesn’t cause harm to other beings both human and not human,” said Lavine. His perspective and exposure to a vegan/vegetarian diet helped change the way he treated patients to a more preventive route compared to other colleagues who didn’t have the same lifestyle. “We should all be for ourselves but that shouldn’t be at the expense of using others,” said Lavine. In terms of education, there could be much done to improve the way doctors educate patients on diet changes. Jay Lavine would explain and suggest dietary changes and give recipes to help patients figure out a plan to adopt it. He thinks the best way for doctors to educate is to 1) repeat terms a lot so that the patients can internalize it; 2) give handouts and articles that the patient should read because it allows patient autonomy to choose what’s best for themselves; and 3) give people the benefit of doubt and not assume that they will not change. Those are his three tips to start when suggesting a change to a patient. In addition, patients have the responsibility to try to understand what the doctors say and go for the change if they can do so.

It’s good to acknowledge that not everything is easy when it comes to switching to a healthier diet, says Lavine. One is the fact that many Americans in poverty may not be able to access healthy options, which is why social history, follow-ups, and support programs should be implemented. Health disparities are a huge issue that society needs to fix for healthier communities. Another fact is that cultural differences can cause some conflicts between the diet change if the doctors don’t educate themselves about their patients. There needs to be more diversity and cultural competency training in medical school as well. “You can turn any cultural foods vegan/vegetarian if the knowledge is applied,” said Lavine. Finally, the topic of the younger generation of kids wanting to change diets can cause conflicts in the household if parents don’t agree. Each parent responds differently but, highlighting the parents who may think a vegan/vegetarian diet can cause a lack of nutrients;  Lavine suggests giving parents literature and tips to read to help mediate between kids and parents.

“I think that there is too much judging and the lack of open mindedness in seeing things in the way that patients might see them,” said Lavine. He believes that doctors should try to understand how patients may feel and try to help them rather than quickly assess that patients will not follow through on diet changes.

“Nutrition is the main determinant of health,” said Lavine. Prevention and the focus on changing diets should be more advocated in the healthcare industry. Overall, training on implicit bias, patient autonomy, and more exposure in medical schools are ways to improve doctors’ ways of educating patients’ healthier diets.

Dr. Lavine is author of the Eye Care Sourcebook. See https://www.amazon.com/Eye-Care-Sourcebook-Jay-Lavine/dp/0737303956

The Vegetarian Resource Group maintains an online Guide to Vegan/Vegetarian Restaurants in the USA and Canada. Here are some recent vegan restaurant additions. The entire guide can be found here: http://www.vrg.org/restaurant/index.php

To support the updating of this online restaurant guide, please donate at: www.vrg.org/donate

Here are some new additions to VRG’s guide (Note: Due to the COVID-19 pandemic many are doing take-out and/or delivery now):

Baked by Chanice, 2800 10th St. NE, Washington, DC 20017

Satisfy your sweet tooth with the mouthwatering bakes at Baked by Chanice. Chanice is a teenage baker who opened her cookie and cake business out of her kitchen during the COVID pandemic, and in May 2021, had the grand opening to her storefront location. Order a custom cake or indulge in a Chocolate Lover’s Collection, a box including Chocolate Chip, Chocolate Chip Coconut Walnut, S’mores, and Kitchen Sink cookies.

Fudi Fast Food, 115 Plymouth Rd., Plymouth Meeting, PA 19642

Fudi Fast Food is accomplishing the impossible: combining fast-food guilty pleasures with healthy, vegan ingredients. With their wide array of fast-food favorites turned into well-balanced nutritious meals, you can satisfy your cravings without breaking your diet or your wallet. Try one of their mouthwatering wraps, like the Santa Barbara BKT, a unique spin on a BLT with Fudi Chkn, kale, Bkn, tomato, and feta, or pair the Chkn strips with one of Fudi’s numerous housemade sauces, such as the Citrus-miso Cesar, K-pop Ketchup, or Cabo Diablo. If you have a sweet-tooth, then you must try the smoothies, acai bowls, frozen banana bowls, or, the Fudi special, Banana Wrap!

Herbie Butcher’s Fried Chicken, 735 E. 48th St., Minneapolis, MN 55417

Enjoy this all-vegan fried chicken shop. Not only do they serve chicken, but they also offer milkshakes, biscuits, and mac n’ cheese. It’s tried-and-true American comfort food. Their mission is to create vegan meats and cheeses that are even better than the real thing! Vegans, vegetarians, and omnivores will all find something to enjoy at this fast-casual restaurant in South Minneapolis.

Ka Papa Cuisine, 1830 S Osprey Ave., Ste. 104, Sarasota, FL 34239

This family-owned restaurant is upscale serving dishes inspired by Asia, Europe, and North America and has something everyone can enjoy. They source many of their ingredients locally and offer a full beer and wine menu. Be sure to try their Ricotta-Spinach Ravioli which is served in white wine lemon-caper sauce. 

kb&co, 10224 104 St. NW, Edmonton, AB T5J 1B8 Canada

kb&co is a casual conscious eatery that values lowering their carbon footprint and preserving the planet’s water supply through an animal-free menu, mindful ingredient sourcing, and eco-friendly packaging. They have a wide variety for breakfast and lunch such as different smoothies, wraps, soups, snacks, and more. Examples such as green curry stew (green curry, onion, red & green bell pepper, carrot, zucchini, mushroom, basil, coconut cream), cashew cream cheese avocado toast, sloppy joe (chili, avocado, red onion, tomato, romaine, sweet chipotle cashew cream), and more. They are located in Fox One Tower in downtown Edmonton.

Llama Love Vegan, 11633 Santa Monica Blvd., Los Angeles, CA 90025

Llama Love Vegan is a delivery-only restaurant inspired by traditional Peruvian foods and drinks. The menu features a variety of foods native to South America including quinoa, maca (Peruvian ginseng), and aji (Peruvian sweet pepper). Specialties include a quinoa bowl with salsa criolla, “Guacamaca” with fresh chips, and a spice rice surprise with spicy aji. Elixirs of life are also available including wellness juice with a dash of turmeric and chicha made with fresh Incan purple corn juice. The Peruvian menu is rounded out with desserts such as hot chocolate made with 100% cacao and vegan Arroz con Leche (Mexican rice pudding.

Maya’s Cookies, 4760 Mission Gorge Pl., Ste. G, San Diego, CA 92120

They sell a large selection of cookies, including Classic Chocolate Chip, Snickerdoodle, White Chocolate Macadamia and Drunken Grandma. They also have wheat free cookies including Chocolate Chip S’mores, Oatmeal Chocolate Chip and Wheat Free Drunken Grandma. Finally they offer specific “collections” like The Pride Collection, The Graduation Collection and The Father’s Day Collection

Thank Goodness it’s Vegan, 27 West Main St., Goshen, NY 10924

Thank Goodness it’s Vegan offers a variety of American vegan comfort foods and desserts. Some examples of food that they have are Tofu Scrambles, vegan BLT, Sesame Teriyaki Littles, Chocolate Encased Cannoli, and more.

Nan’s Noodle House, 3103B Edmonton Trail NE, Calgary, AB T2E 3N6 Canada

If you’re in need of some homemade comfort food, then look no further than Nan’s Noodle House. With mouthwatering bowls of Rich Miso Ramen, a creamy broth loaded with wheat noodles, green onions, corn, shiitake mushrooms, menma bamboo, and topped with your choice of vegan Hay’m slices or Chick’un, you can indulge in delicious favorites. Bite into a steaming Gua Bao, buns packed with glazed Chick’un, pickled vegetables, and cilantro, or snack on the Yakitori Chick’un Drumskicks served with a tangy BBQ dipping sauce. Make sure to take a look around the Vegan Market inside of the restaurant while sipping on a Thai Coconut Iced Tea or Thai Iced Coffee.

The Farm Café and Concessions Food Truck, 12 Emerald St., Keene, NH 03431

Food served includes soup of the day, bowls, wraps, sandwiches, quesadillas, burgers, salads, yummy sides, as well as gluten-free bakery boasting a cookie of the day. Mouth-watering options such as Buff-a-Flower Power Wrap with grilled cauliflower, Green Monster Quinoa Bowl, All Buffed Up Mac & Over the Rainbow just might make you want to road trip to NH!