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Next Announces New Menus, Going Vegan for One

Next Announces New Menus, Going Vegan for One

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Following their current Kyoto menu, Next will debut menus centered around Bocuse d’Or, vegan cuisine

Looks like Grant Achatz's Facebook-polling for menu ideas didn't exactly work; Next has announced their upcoming menus post-Kyoto, and sadly, our favorite suggestion Titanic did not make the cut.

The Chicago Tribune reports that after wrapping up their Kyoto menu, the Chicago restaurant will debut a menu titled "The Hunt" in January, focusing on outdoorsy, survival-esque food, followed by one based on the Bocuse d'Or cooking competition and another that will be strictly vegan food.

The first menu will reportedly launch the second week of January, with dishes like bear jerky and venison heart tartare. In September 2013, the Bocuse d'Or menu will take over, and the menu will follow all the complex rules of the international cooking competition. Apparently, Achatz, who is a judge for the competition, is thinking of allowing diner interaction, such as allowing customers to choose the protein.

In May 2014, Next will be going all vegan, somewhat surprising for the restaurant in meat-centric Chicago. But Dave Beran tells the Chicago Tribune that seasonality and vegetables will be a main driver in the menu, as opposed to faux meat and tofu.

"The guy who goes to Gibsons and eats a Porterhouse steak and thinks vegetarian cuisine is unsatisfying, I think those people will be very surprised," Achatz said. "Knowing the techniques we can employ to manipulate vegetables, we can even, to a point, make it taste like meat."

In any case, Next is also expanding to seven days a week in the upcoming spring, meaning there will be that many more reservations to go around. Alinea and The Aviary will eventually follow suit, the Tribune reports.

18 Easy Vegan Instant Pot Recipes for Weeknights

If you’re looking for vegan instant pot recipes, this is the perfect post for you! It includes 18 easy vegan dinner recipes that are ready in no time. Perfect for busy weeknights!

When I bought an Instant Pot last fall, I was completely lost at first. Everything I tried turned out waaaay too soft and mushy!

After a weekend of instant pot testing, my hubby actually started complaining that we only ate what he called “baby food”. And he was actually right! Poor guy. Haha!

It actually took me some time to figure out how to use my instant pot and get the timing right. But now I absolutely LOVE it!! I use it to cook beans and other legumes and it makes the most amazing porridge! Besides, it’s awesome for brown rice and quinoa. And you can even make whole meals in it!

For this week’s roundup I teamed up with some fellow food bloggers to provide you with an awesome list of vegan instant pot recipes. So many great vegan dinner ideas in just one place!

We’ve got several vegan chilis, stews, and soups for you. But also some easy pasta recipes and even Instant pot burritos! I’m sure there is something for every taste. I just wanna try all of these recipes at once!!

Plant-based at Fatburger

In addition to Johnny Rockets, FAT Brands owns fast-food chain Fatburger. In 2017, Fatburger was one of the first chains to add the Impossible Burger to its menu and in 2019, the chain added Daiya&rsquos vegan cheddar to complement the plant-based burger. In 2019, Fatburger also updated its milkshake offerings to include vegan vanilla and strawberry flavors&mdashmade in partnership with Craig&rsquos&mdashalong with dairy-free whipped cream.

&ldquoFAT Brands&rsquo long-standing relationships with Impossible Foods, Daiya, and Craig&rsquos Vegan has proven that these items integrate seamlessly into classic American menus, and we&rsquore very happy to partner with brands that are centered around providing high-quality and great tasting products like we are,&rdquo Wiederhorn said. &ldquoThese product offerings have performed well to date at other concepts of ours, and we hope to incorporate as long-standing menu additions at Johnny Rockets, as well.&rdquo

Love the plant-based lifestyle as much as we do ?
Get the BEST vegan recipes , travel, celebrity interviews , product picks , and so much more inside every issue of VegNews Magazine . Find out why VegNews is the world&rsquos #1 plant-based magazine by subscribing today !

Chef Reina&rsquos mission

Prior to the pandemic, Montenegro operated a trio of vegan restaurants in the Bay Area under the &ldquoNick&rsquos&rdquo brand&mdasha remnant of the flagship location, Nick&rsquos Kitchen in Daly City, that she acquired from a Filipinx family and transformed into a vegan restaurant in 2017. After closing all Nick&rsquos locations due to the COVID-19 pandemic, Montenegro dropped the Nick&rsquos branding and launched Chef Reina as an online storefront in October 2020. The new restaurant space is the next step of Montenegro&rsquos vision of making flavorful vegan Filipinx food accessible to more people.

&ldquoIt feels so good to be on my own and doing what I absolutely love without anything or anyone holding me back,&rdquo Montenegro said. &ldquoI feel that finally my life is aligned where I can soar high and do what I am passionate about, which is ultimately to convince people to end suffering, not only to the environment or to the animals, but also themselves.&rdquo

Currently, the Chef Reina space features a walk-up window where patrons can pick up online food orders along with &ldquocare packages&rdquo (vegan meat by the pound that they can cook at home), with plans to build out an on-site parket to allow for seating. The chef is working to expand the business with nationwide shipping of the care packages&mdashwhich include meats such as tocino, caldereta, and carnitas. Montenegro will also use the space as a cooking studio where she will produce virtual events, host cooking demonstrations, and work on collaborative projects with other chefs to help bring vegan food to their menus.

Photo Credit: Mogli Maureal

Love the plant-based lifestyle as much as we do ?
Get the BEST vegan recipes , travel, celebrity interviews , product picks , and so much more inside every issue of VegNews Magazine . Find out why VegNews is the world&rsquos #1 plant-based magazine by subscribing today !

14 Vegan Desserts That Everyone Will Love

Craving something sweet? From our take on chocolate layer cake to two kinds of baked fruit crisps, these vegan desserts (made sans dairy!) are delightful. Our recipes make use of vegan-friendly ingredients like almond milk, soy creamer, margarine, and coconut or vegetable oil to provide the moistness and fat that traditional dairy ingredients (such as milk, eggs, and butter) offer. Vegans, or anyone with a dairy intolerance, will love you, and others won't even know the difference.

Our vegan dessert recipes range from dairy-free takes on absolute classics (we're looking at you, chocolate cake) to unique sweets such as Spiced Cashew-Coconut Brittle and Plum Pâtes de Fruits. Whether you make them for a special occasion like a birthday party or give smaller treats as a gift during the holiday season, you can feel good knowing that there is something delicious&mdashand safe&mdashhere for everyone to eat.

The Vegan Blueberry Crisp, pictured here, is the perfect example. Make it in the middle of summer when plump blueberries are at their peak and you can enjoy their naturally sweet, juicy flavor. They're topped with a crumble made from rolled oats, toasted almonds, sugar, and coconut oil, then baked until bubbling and golden brown. When fall comes around, we also have two spiced apple desserts&mdashVegan Apple Oat Crisp and Vegan Apple Pie. Do you prefer a more rustic dessert or something a bit more formal? Trust us, you can't go wrong either way.

These vegan (and in some cases, also gluten-free!) dessert recipes are sure to please your family and friends.

Disneyland just launched an epic vegan and vegetarian menu and fans are going wild

Veganism and vegetarianism have been taking the world by storm over the last few years and it's showing no signs of slowing. Since the popularity of the lifestyle choice has grown, many people have decided to adopt it and many businesses, including the likes of Marks & Spencers, Pret A Manger and Greggs have decided to cater for it too. Now, Disneyland is the latest to do so.

The Californian theme park has introduced pamphlets, which break down each restaurant on-site, and explains which dishes in each outlet contain animal by-products and meat. It also breaks down how long you're likely to dine at each so you know where you can grab a quick meat-free bite if you need to. The restaurants are categorised by quick service (QSR) or table service (TSR) and if the dishes are for breakfast (B), lunch (L), or dinner (D).

We have to say, the company's efforts are impressive. There are 75 vegan and vegetarian options on offer to choose from and the great detail the pamphlet goes into - it actually breaks down every ingredient - makes it brilliant for those who might have allergies such as lactose or gluten.

Many believe this has been in the works for some time as last year, PETA's youth division peta2 collaborated with actress Aubrey Miller, who is vegan, to create a video about the animal-free offerings at Disneyland and Disney California Adventure Park.

"I have been a vegan since birth, and not only do I do it for my own health, but I do it for my love of animals," Miller said while making the guide. "And I think it's really cool to say that no animals were harmed in the making of my meal."

Naturally, fans have praised the company for its efforts to provide better for people who follow either veganism or vegetarianism. One Twitter user said: "I just love how vegan-friendly Disney is," while another revealed the news has prompted them to make a trip: "I've been avoiding going because no vegan food, but now looks like I'm planning a family vacation!".

I hope you like this roundup of easy vegan dinner recipes as much as I do. Don’t forget to pin or share this post to always have these easy vegan dinner recipes ready!

If you give any of these vegan dinner recipes a try, I’d love to know what you think about it. Just leave me a comment below. Your comments really make my day!

You like my recipes and roundups and want to see more? Then follow me on Facebook, Instagram, or Pinterest!

Low Carb Vegetables

  • Cauliflower - Lemon Garlic Cauliflower Steaks
  • Spinach
  • Bell Peppers
  • Lettuce
  • Cucumbers
  • Swiss Chard
  • Celery
  • Cabbage - Ginger Lime Asian Coleslaw
  • Onions
  • Asparagus
  • Zucchini - Tomato Zucchini Pesto Bake
  • Eggplant
  • Leeks
  • Brussel Sprouts
  • Garlic
  • Mushrooms - Creamy Mushroom Soup
  • Radishes
  • Kale
  • Collard Greens
  • Avocado
  • Tomatoes
  • Broccoli
  • Green Beans

Top restaurant Eleven Madison Park goes meat-free, dropping animal products from its menu

Like many other restaurants throughout the country, Eleven Madison Park in Manhattan will soon open again for indoor dining after a year of being closed during the pandemic. But diners there will see a very different menu: Chef Daniel Humm will not be serving meat, fish or virtually any other animal products.

In a note on his restaurant’s website, Humm said that the past year — when his acclaimed fine-dining establishment closed and he and his team focused on feeding the hungry through a partnership with a nonprofit group — had changed his perspective. “We have always operated with sensitivity to the impact we have on our surroundings, but it was becoming ever clearer that the current food system is simply not sustainable, in so many ways,” he wrote.

He did not respond to a request for comment.

And so on June 10, gone will be the honey-glazed duck, the butter-poached lobster and the foie gras, all signature dishes that helped earn Eleven Madison Park three Michelin stars and a reputation as one of the world’s best restaurants. Humm wrote that he understood the risk he was taking by jettisoning the food that put him and his restaurant on the map but that he was excited about the new flavors he is experimenting with, such as intense vegetable broths, plant-based creams and butters, and fermented ingredients. According to the Wall Street Journal, Humm will make an exception to the all-plant-based rule by serving milk and honey with its coffee and tea.

“It is time to redefine luxury as an experience that serves a higher purpose and maintains a genuine connection to the community,” he wrote. “A restaurant experience is about more than what’s on the plate. We are thrilled to share the incredible possibilities of plant-based cuisine while deepening our connection to our homes: both our city and our planet.”

Eleven Madison Park is hardly a barometer of mainstream tastes: A tasting menu from the former menu cost $335 without drinks or tax. But the move to go plant-based comes as many in the food and restaurant business are rethinking their relationship with meat. Food website Epicurious last week announced it would no longer publish recipes using beef, citing the environmental damage done by cattle farming. Plant-based beef substitutes are widely available in grocery stores and fast-food restaurants such as Burger King.

3 Quick And Easy Vegan Recipes From Deliciously Ella

Ella Mills, known as Deliciously Ella , has reached fans all over the world with the launch of her latest cookbook, “ Deliciously Ella Making Plant-Based Quick & Easy .” It includes 100 new recipes, and we’re giving you three of our favourites ― all of them tasty, nutrient-packed meals worth making today.

Plant-based eating has been part of Mills’ life since 2012, when she drastically changed her diet to ease the symptoms of postural orthostatic tachycardia syndrome (POTS), which affects the autonomic nervous system. She started a food blog that exploded in popularity and became one of the faces of the all-encompassing wellness movement. The result was over a million Instagram followers, a popular podcast and one of the fastest-selling vegan cookbooks in UK history. Regardless of how you feel about wellness trends like infrared saunas (she mentions being a fan in the new book), Mills’ plant-based recipes are mouthwatering and truly easy to prepare.

The cookbook features plenty of recipes worth exploring, from breakfast (like a green ginger smoothie or a smashed mustard avocado savoury toast) to dips and dressings (like a harissa-spiced hummus or a miso coconut sauce). But the serious draw is in the three chapters dedicated to everyday dishes you’ll actually want to eat: 10-15 minute meals, 20-30 minute meals and big batch meals. That way you can select what to make based on how much time you have to spare.

We’ve got three recipes from the new book, featuring one full recipe from each category: Creamy Kale and Mushroom Salad (10 minutes), Sesame, Almond and Black Pepper Tofu Bowl (15 minutes) and Easy Red Lentil Dhal (big batch).

All recipes and photos are reprinted with permission of Mobius/Hachette Book Group, Inc.

Watch the video: Nový problém veganství


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