Chef Priyanka’s Tofu Bánh Mì is made with a tamarind-marinated tofu, spicy and tangy slaw, and tons of jalapeños and fresh cilantro.
Chef, author, TV host, world traveler…self-trained Chef Priyanka Naik is redefining what we eat, one recipe at a time.
Brenda’s approach to creating recipes always starts with 3 major considerations: (1) quick prep time, (2) easy to prepare, and (3) affordable ingredients. Try this easy vegan pasta salad for a delicious meal with minimal effort required.
With no grocery store within walking distance of her home, Brenda Sanders’ childhood diet was not afforded the privilege of choice, instead chock full of whatever processed foods were available. It wasn’t until she learned about racial health disparities that Brenda started to make the connections, setting the stage for the food justice outreach work she’s committed herself to for the past two decades.
Meet Brenda Sanders, FlipIt’s Chief Strategist and the Executive Director of the Afro-Vegan Society. Brenda brings decades of food justice activism in Baltimore and beyond to her roles as Chief Strategist.
lauren Ornelas first got involved in animal rights in 1987, and in the thirty-five years since, her activism has only expanded to become more encompassing and intersectional. With Food Empowerment Project, she’s connecting the dots and showing people what an ethical food system really looks like.
Making its first appearance on the cooking scene in the 1700s, the humble brisket made its way to the United States in the early 1900s with the immigration of Ashkenazic Jews and has since become a popular part of American cuisine.
Based in the Bronx, the Cypher uses ancestral memory to share vegan knowledge with Trans & Queer Black and Indigenous people.
Join Rabbi Jonathan Bernhard on an exploration of what kosher really means. On the streets of LA and in his own kitchen, Rabbi Bernhard reflects on the importance of food in Jewish culture, asking each of us to question whether what we eat matches what we believe.
Flipping the script on both the stigma surrounding food banks and the type of food you can find at them, Gwenna Hunter’s Vegans of LA Food Bank—the first of its kind in LA County—serves 43o households each month.
Nil Zacharias’s Plantega is revolutionizing NYC bodegas by offering totally plant-based versions of beloved classics, from breakfast burritos to fried chicken sandwiches. “On one hand we’re a radical project democratizing access to plant-based food by empowering independent immigrant-run businesses… or you can look at us as a disruptive fast food brand that doesn’t own or operate our own kitchens.”
Bring a taste of New York City bodegas into your kitchen with this simple recipe for Plantega’s Philly Meatball Sub.
Tucked away on a South Philadelphia side street behind a glass garage door is Miss Rachel’s Pantry, a fine dining experience in a category of its own. Chef and owner Rachel Klein–who recently Beat Bobby Flay–cooks up masterful plant-based courses three nights a week. We talked to her how the Pantry flips fine dining on its head.
This galette is a beautiful addition to your summer parties and picnics! It can be made ahead of time and enjoyed at room temp, or warmed gently before serving. It’s the perfect way to show off a tomato bounty.
Coffeeshop maven Cynthia Lok has revolutionized the latte experience in Hong Kong, serving oatmilk-based drinks from a tap-and-go spigot a stone’s throw away from washing machines. She and her brother Bryan run Clean, a community hub that offers non-dairy coffee, laundry facilities, and a chance for Hongkongers to flip their mindset.
To bust the animal protein myth that exists within the fitness community, Vegan Strong created a touring team of champion vegan bodybuilders that attend fitness expos to inspire and educate fitness professionals and enthusiasts about plant- based eating and how to achieve peak fitness and health goals on a plant-based diet.
Vegan bodybuilder approved (thanks Vegan Strong!), this meal is a great blend of healthy carbs, fats, and proteins that is packed full of flavor.