Delicious TV’s new television project is featuring popular vegan chefs through a six-episode cooking series to be distributed on public television. Since the episodes (half hour each) will be available to all stations via satellite, this project could explode as they will approach cable stations and eventually overseas markets.

Each week’s mash up is designed for universal appeal – every episode can be watched by followers of various diets. Join known chefs and cookbook authors Terry Hope Romero, Toni Fiore, and Miyoko Schinner every week in their own kitchens as they whip up some easy and tasty fare. A guest chef will be included to add some spice.

Betsy Carson’s “Totally Vegetarian” on Delicious TV has been seen nationwide and her recipe podcast VegEZ has reached more than 4.5 million people. She also produced Vegan Hotspot, a celebrity dining series.

The Chefs

Terry Hope Romero is the author and co-author of bestselling cookbooks Veganomicon: The Ultimate Vegan Cookbook, Vegan Cupcakes Take Over the World, Vegan Cookies Invade Your Cookie Jar, and Viva Vegan!: Authentic Vegan Latina American Recipes. She’s also presented cooking demos and talks at food festivals and conferences ranging from Paris to New York City, Toronto, and many more. Romero contributes to VegNews (leading vegan lifestyle magazine) through her “Hot Urban Eats” column. She holds a certificate in Plant-Based Nutrition from Cornell University.

Toni Fiore

Toni Fiore is the host of the popular public television show Delicious TV’s “Totally Vegetarian.” Fiore was raised by an Italian-American father and a German mother who instilled in her a sociable nature and the love of travel and of good food. She has two grown vegetarian children and a cat named Cadie. The author of Totally Vegetarian: Easy, Fast, Comforting Cooking for Every Kind of Vegetarian, she is planning a future cookbook and the next season of her show.

Miyoko Schinner published three cookbooks, two of which are still in print, The New Now and Zen Epicure and Japanese Cooking: Traditional and Contemporary. She owned a restaurant, developed and sold products nationwide and on United Airlines, and taught cooking in front of live audiences and on television. Her cooking show, Miyoko’s Kitchen, aims to go mainstream with vegan cuisine and make it fun and accessible for all.

Check Out Delicious TV on Facebook or YouTube. Funds are needed to make this mash up show meet the highest television standard possible. Financial assistance will cover the film crew, equipment, editing, closed captioning, tape stock, and publicity.

Though compared to some places, San Diego’s winter is mild, we still gravitate toward foods that heat us up and add spice to life on those dreary grey Seattle-like days. The perfect product for adding that warmth and comfort appeared in the mail recently and I haven’t stopped dabbling with it since. Nacho Mom’s Ultimate Vegan Queso and the newer Fire Roasted Queso (gluten-free, with chipotle and fire-roasted tomatoes) are fabulous for getting that cheesy feeling some veggies crave.

To boot, this vegan product is fat-free, and has no allergens like soy, nuts or corn.

I put it on top of my tomato sauce-laden potato gnocchi and dipped crackers in the stuff. My non-vegetarian friend and I gobbled down an entire tray of nachos (tortilla chips, black beans, olives, avocado, and Nacho Mom’s). She said “I wouldn’t know this was not cheese – these are really good!”

Nacho Mom’s was started by an award-winning chef in Texas who went vegan and was left with cheese cravings to fulfill. Nutritional yeast and other ingredients do the trick, and plenty of people are enamored, including VegNews Magazine, who picked Nacho Mom’s as the Best New Product in “This Just In.”

For more info, recipes, and where to buy this wonderful product, see their website (link above), and follow this fun company on Twitter.

Mickey and Her Creative Cupcakes

At the recent Compassion Bash, I was charmed by delicious pumpkin spiced cupcakes with cinnamon “buttercream” and candied maple pecans. The vegan dessert was a creation of Mickey’s Bakery, which started in Berkeley, CA in 2002, although Mickey Walker had been baking vegan items since attending The Natural Gourmet Institute and working as a chef in several vegan restaurants. Eventually one of her cakes was featured in the VegNews wedding issue.

Mickey’s Bakery makes mostly special occasion cakes (for weddings, birthdays, anniversaries, etc.).

“Really any vegan baked goods that someone might want I can make — cookies, cinnamon rolls, pies, fruit tarts, muffins, truffles — sky is the limit!” said Walker.

With a higher demand for gluten-free items and also no dairy, soy or nuts, Walker is happy to experiment. She has made gluten-free cakes, cookies, tarts, cupcakes, and pies with success. She often uses organic, quality ingredients and fruits are usually chosen seasonally from a farmer’s market.

After only two years in San Diego, business has mainly been word of mouth. In the next few months the hope is to have a website up, and to see her vegan dessert and food in local cafés and health food stores. For now, Walker only does custom orders for private events — email mickeysbakery@gmail.com or call 619-770-7141.

This year Walker also started a personal chef business called Flourish.

Sample meals:  Coconut/Macadamia Nut Crusted Tempeh/Seitan with Rice and Sweet Mango-Coconut Curry Vegetables, and Cilantro Peanut Chutney, and Mediterranean Lentil Salad with Roasted Carrots, Caramelized Onions, to name a few.

“It’s funny, but none of my clients so far have actually been vegan! Most people are simply trying to eat healthier and cut the junk out! I focus on seasonal, local and organic, on top of being strictly vegan,” said Walker.

She charges $25 hourly, including shopping, menu planning, cooking, and clean-up. The initial consultation is free. Beyond 20 miles, fees may apply for time/gas.

“Everything was amazingly delicious! We’re amazed at your talent,” said an enthusiastic customer.

For more info, call 619-770-7141 or write flourishchef@gmail.com

It is unbelievable how life flies by, seemingly more so the older we get. As I turn 40 today I reflect on the journey since becoming a vegetarian 36 years ago — a choice I made as a four-year-old. My decision was supported by my mother who was already conscious of animal cruelty but was feeding us meat because she felt pressure from others for her “radical” choices at the time.

The year I was born, 1970, was also the first Earth Day — a big step for people to make correlations between their actions and the planet’s well-being.  For environmental and health reasons, and out of compassion for animals, I became a vegan 20 years ago. The world and the meat-free movement have changed much since I made those two dietary transitions.

Now with social media like Facebook and Twitter, vegetarians and vegans all over the world are in touch, relieving the isolation our unique lifestyle can bring. Many of us went from being called writers to being referred to as “bloggers” – who knew what that was until recent years? There are veggie blogs left and right; one can hardly keep up with all the information and inspiration.

Becoming a vegetarian today is much easier than a few decades ago. There are veggie events, great magazines like VegNews (celebrating its 10 year anniversary), cookbooks, restaurants, bakeries, and more. Food options have multiplied like crazy, and vegan cheeses have evolved from weird to delicious and capable of melting! There are many more types of energy bars, ice creams and other desserts without animal products.

As for veggie-friendly regions, San Francisco is in the forefront, having passed a resolution to observe every Monday as Vegetarian Day – urging local restaurants, schools and grocery stores to offer meatless options. May other cities follow soon. Let’s celebrate the huge strides we have made toward having a more compassionate world. That is the best birthday gift a lifelong vegetarian could ask for.

Photo by Navitas Naturals.

What do vegans eat? That is a common question we vegheads receive. What some folks don’t know is that for many people, the diet consists of a plethora of vegan dishes from all over the world.

Check out websites like International Vegetarian Union, which lists over 3,000 recipes from around the world. Some authors specialize in foods from all different countries, like Robin Robertson – see Global Vegan Kitchen and her bestselling cookbooks like Vegan Planet, Vegan Fire and Spice, and others. Robertson also has a column called “Global Vegan” in VegNews.

So, where to start if you feel like trying something different or are new to vegan cuisine? Ethiopian food entails wonderful pancake-like bread called injera which is used to scoop up beans, greens, salad and other sometimes spicy dishes. Mediterranean restaurants offer falafel (fried chickpeas), hummus, tabouli and more.

Indian food is an easy choice for veggies, with restaurants offering famously flavorful dishes like curries and dal (simmered spiced lentils, beans or peas). Trader Joe’s even has instant packaged foods for those on the run, like spicy eggplant. See this list of vegan goods they carry, many of which are international.

Thai food works for noodles, soups, veggie curries and the like — make sure to ask for no fish sauce. Fully-veg Asian restaurants abound in major cities. Araya’s Place has wonderful veggie food in Seattle, as does Loving Hut in San Diego and San Francisco, and Sipz in San Diego.

Mexican cuisine includes vegan dishes like burritos, tacos, tamales and such. Many places do no lard and no chicken stock. As long as the amazing avocado is involved, some of us are happy. The  list of ethnic foods goes beyond what I have mentioned, so travel the globe — or try something new in your own backyard.

Photo by Jeremy Pearl.

Allison and Family

You never forget your first taste of Allison’s Gourmet, organic vegan dessert from the heavens. I still recall with longing the birthday package filled with chocolaty brownies and cookies sent by my mom eight years ago, when fantastic vegan desserts were not as common.  The gift meant more knowing the treats were dreamed up by Allison Rivers Samson, a lovely woman I had met at a vegetarian event.

Today, the company’s widened vegan dessert range includes everything from brittle to peppermint patties to fair trade hot cocoa, sending anyone with a sweet tooth into Willy Wonka bliss. And all this creative genius stems from Samson, who became vegetarian in 1989 and vegan in 1997.

“Becoming vegan was one of the biggest turning points in my life and one of the best choices I ever made,” said Samson.

Being vegan outside of a large city can be challenging, but four health food stores are near the small community by the Sierra Nevada Mountains where Samson lives with her husband David and daughter Olivia.  Samson is also studying how to garden veganically, with mixed results.

The vegan family enjoys making food at home, like the Tuna-free Sandwich recipe created for Samson’s column, “Veganize It!” in VegNews Magazine.  A few other veggie-friendly websites Samson frequents are  The GirlieGirl Army and VegFamily.

In addition to writing a column, running a successful business for the last 14 years, and being a mom, Samson practices Nia, a movement form that incorporates dance, martial arts, and healing arts. She also teaches cooking classes occasionally. Her favorite class was at the preschool where Olivia is the only vegan and the other children were astonished they could make ‘cheese’ out of vegetables and all devoured Samson’s mac ‘n cheese.

People are much more willing to try vegan dessert and foods these days, Samson said, partly because vegan products have come a long way and people have greater exposure to the benefits of veganism.

“I really love that I get to do my passion every day, which is of course, creating and tasting yummy foods!” said Samson.

Vegan dessert lovers can rest assured there will be more to come from Allison’s Gourmet, including gluten-free products and other surprises!

Adam Yauch

With vegan and raw food diets becoming widely known for health benefits, many celebrities, including musicians, are filling their plates and homes with vegan products. Some of these famous vegetarians are taking a stand against environmental destruction and cruelty to factory farm animals by becoming vegan.

Alanis Morissette wiped her “Hands Clean” by saying goodbye to the processed food making her overweight and unhappy. In becoming a vegan, she lost 20 pounds, feels her best and no longer has aches and allergies.

Beastie Boy Adam (MCA) Yauch decided rather than let it be “Time to Get Ill,” is fighting off salivary gland cancer through Tibetan medicine, and at the recommendation of the Tibetan doctors he met in India, is following a vegan/organic diet.

Moby, a vegan of over 20 years, doesn’t really live like “Hope is Gone.” He has numerous albums, is outspoken on his animal rights passion, and even owns Teany, a New York City teahouse with vegan cuisine – closed for the moment due to a fire.

Erykah Badu has been vegetarian over 20 years. For the the last two years she has been vegan, after realizing “Time’s A Wastin.” She told VegNews, “[What farmed animals] endure is just terrible. It’s horrible.”

Snatam Kaur, a highly popular New Age musician, is definitely “Feeling Good Today!” as she graces so many others with her gorgeous voice and her compassion for all creatures and the planet.

“There’s actually nothing more powerful that one can do for the environment than become a vegetarian. The energy that goes into creating that piece of meat is incredible. And as human beings, we simply cannot digest it . . . during autopsies, they find traces of meat leftover from when somebody was five years old—even when they’re doing the autopsy on an 80-year-old. It’s just not healthy.” (Vision Magazine, November 2009 issue, article by Elyssa Paige)

Peaceful Snatam Kaur

Snatam will hold an afternoon Children’s Yoga Adventure’ workshop before a Nov. 14 show in San Diego.

For more extensive lists of musicians you might love who are veggie, don’t be afraid to Google!

Kath Rogers and Annie

Kath Rogers became a vegetarian at age 9, when as an only child very bonded to her dog, she felt like animals were meant to be friends.  At 13, she looked up “animal rights” on the Internet, realized eggs and dairy involved cruelty to animals, and became a vegan.

“Once you know (about cruelty), then it’s a conscious choice,” said Rogers, 24.

In 2003, at just 19, she co-founded a non-profit, Animal Protection and Rescue League (APRL), with her husband Bryan Pease as Pro Bono Attorney. Now volunteering at APRL, Rogers is also a full-time student finishing her Bachelor’s degree.

Today, APRL is powered by seven employees and about 50 active volunteers.  Through APRL, five California cities passed resolutions regarding foie gras. Pease spearheaded the passing of a state law allowing the seals to stay at the Children’s Pool in La Jolla, and APRL urged the City of San Diego to install hundreds of educational signs about feeding squirrels leading to unnecessary poisoning. Rogers and company led one of the largest signature-gathering efforts to support Proposition 2, setting more humane standards for confining farm animals. Persistence was the key to making a big impact.

In early 2009, Rogers was one of the activists featured in VegNews article “20 Under 30.”

“If you have confidence, you can make change. In the coming generations, we’ll see a vegan world. Most social movements have seen that a small percentage leads the rest of society to do the right thing,” Rogers said.

To fuel her body for her busy life, Rogers mainly eats fruits, vegetables, beans, and grains – from teff and quinoa to amaranth and millet. Another daily boost is her smoothie with frozen mangos/berries/spinach, spirulina, acai, hemp, soymilk, and cocoa. A favorite meal is blended cashew cream over rice noodles with tempeh bacon.

She suggests people wanting to become vegetarian or vegan try new foods at the grocery store, and explore cookbooks like How it all Vegan and recipes at vegcooking.com.

New veggie-friendly places are always being discovered in San Diego! Here are some updates since my VegDining.com articles posted under 2007.

Rancho’s Store in North Park closed (though their restaurant next door is still hopping, as is the one in Ocean Beach). Earth Food hot dog stand which was run by our awesome local Animal Protection and Rescue League is no longer open, but APRL is still going strong. Kung Food is now called Nature’s Express. All the Cilantro Live locations shut their doors, also. A wonderful way to stay current on San Diego vegetarian restaurants, shopping and more is vegsandiego.com.

Try the latest Ethiopian restaurant: Muzita Abyssinian Bistro at 4651 Park Blvd., in a charming old house setting. They serve up delicious salata (salad), shiro (seasoned chickpeas) and greens, all scooped up with injera, their special bread. You can also find worthwhile veg choices at the more casual Red Sea, 4717 University Ave., or Harar Ethiopian Restaurant at 2432 El Cajon Blvd.

Loving Hut is a new Asian vegan restaurant at 1905 El Cajon Blvd., with a bright atmosphere, motivational quotes on the walls, and a large and satisfying menu.

Another fun place for vegheads to visit is the All Vegan store in University Heights, with wonderful chocolates, candles, T-shirts, shoes and more. They keep a great list of San Diego veggie dining options online. 

Stephanie’s Organic Bakery and People’s Organic Foods Market both on Voltaire St. in Ocean Beach have served vegan pizza for a long time, and now many other places are joining the ranks. Pizza Fusion on Fifth Ave. in Hillcrest delivers their chow with hybrid vehicles and has many vegan options along with a super eco-friendly business model. Vegans can also find fare at Pizzeria Luigi in Golden Hill, and Blind Lady Ale House and Zia Gourmet Pizza in Normal Heights. Nature’s Express on Fifth Ave. has added the beloved Daiya vegan cheese to their pizza.

Fairouz Cafe on Midway Dr. has a buffet full of tasty veggie options (all labeled) and awesome art and jewelry for sale. Another great buffet spot nearby with many choices for vegetarians is Café India on Sports Arena Blvd. And Meechai Thai Cuisine — on West Point Loma Blvd. in that same part of town — makes delicious specialties for those who request their meals sans fish sauce.

Peace Pies, the company that sells much-loved raw desserts and meals at the local farmer’s markets, opened up a storefront with a few seats for dining in at 4230 Voltaire St. They are open 9 am – 5 pm Tues.- Sat. I had some amazing raw canoli made with dehydrated bananas, blueberries and more! The kale salad is so healthy and colorful. They sell eco and raw-friendly cleaning and food products too. Support your local businesses!

Roots said adios to its location in Ocean Beach but is now selling their fresh wraps, salads and desserts – with a focus on local and organic – at the Little Italy farmer’s market on Saturdays. What stands out at the North Park farmer’s market on Thursdays is the friendly vibe that smaller markets tend to have, including a kind man from Kenya at the Umoja booth serving up overflowing bowls of millet, collards and black-eyed peas, all vegan. He encourages customers to share a nearby table with other market-goers; you never know who you might meet. At Hillcrest and other farmer’s markets and at a new store in Fallbrook you’ll discover Guanni Chocolates, specializing in truffles, bars and other variations of our favorite sweet stuff. Some is raw, some is vegan, and what stands out are the added Peruvian spices and dried fruits.

Speaking of farmer’s markets, the Mission Valley Certified Farmers Market will have a grand opening on September 18 at 3 pm. We are lucky to have more than 40 markets we are so lucky to have in our area!

Foodies and fans of gardening would like San Diego Food Not Lawns, which meets for potlucks and other events supporting eating local, organic and healthy foods. Also a must are the vegetarian, vegan, raw food and numerous other meetups which gather regularly for meals and fun times. An active group is: http://www.meetup.com/SD-Vegetarians-Unite/

By Paige Newman

No longer just a conservative Navy town, sunny San Diego has transformed into a vegan wonderland.

With an endless array of plant-based dining options, cruelty-free boutiques and non-stop stretches of smooth, sandy beach perfect for picnics, it’s hard to imagine a more veg-friendly town. The mild, Mediterranean-like climate, long harvest season (which means an abundance of fresh produce—there are 30 certified farmers’ markets throughout San Diego county), and cool, multicultural vibe make San Diego an ideal year-round destination.

MuyBuenoBurritos
With such close proximity to Mexico, San Diegans have many choices for South of the Border flavors. Rancho’s in North Park is famous for its plentiful veggie options—from tamales to tofu scramble—and their adjoining vegan market with raw food items galore, killer empanadas and fresh juice bar. At their funky Ocean Beach location you’ll find colorful Mexican décor and a soothing plant-filled patio. After chowing down on blue corn and avocado enchiladas, diners can mosey over to the beach for a sunset promenade.
> Rancho’s North Park: 3918 30th St.
> Rancho’s Ocean Beach: 1830 Sunset Cliffs Blvd.

SweetDreams
Down the street from People’s, Stephanie’s Bakery specializes in vegan wedding cakes but also serves many delicious baked goods. Don’t miss the chocolaty Black Forest Strudel, vegan cheese and pepperoni pizza, or meatless BLT on the ever-expanding menu. Enjoy treats in the charming café before walking a few blocks west to “Dog Beach” to watch pooches running wild.
> 4879 Voltaire St.; stephaniesbakery.com

SpreadtheLove
In trendy North Park, Spread restaurant dishes up “nouveau comfort food” with a focus on fresh, organic produce and artsy presentation.
Customers sit in space-age chairs that hang from the ceiling, while edible flowers adorn beautifully presented meals such as lavender guacamole with grilled fruits and vegetables, and Thai vegetable pizza with spicy peanut coulis. They also sell nut spreads to go. Try the dark chocolate ginger peanut or white chocolate cantaloupe almond.
> 2879 University Ave.; spreadtherestaurant.com

ShopforaCause
Next door to Sipz is the Animal Protection and Rescue League Thrift Store filled with affordable clothes, CDs and other fun household items. Proceeds fund a soon-to-be-established animal sanctuary for farmed animals.
> 5497 Clairemont Mesa Blvd.; aprl.org

VegantoGo
Kung Food Express Café, vegan, buffet style restaurant across from lovely Balboa Park, offers weekend brunches with tofu sausage and pancakes, and community events filled with music, chair massages and smiles. For lunch and dinner try the “chicken” pot pie, homemade soy ice cream, or decadent pies and cakes, often raw and sans wheat. The drive-through window fulfills every vegan’s guilt-free fantasy, dishing up yummy meat-free bacon cheeseburgers and french fries.
> 2949 5th Ave.; kung-food.com

FollowthatTrend
At the All Vegan retail store in the hip University Heights district, there’s a little something for everyone. Stylish vegans will appreciate a big selection of non-leather shoes and animal rights shirts, gourmet chocolates, clean-burning candles, wallets, backpacks and other fun items made from recycled materials.
> 4669 Park Blvd.; allveganshopping.com

Thaitalian
Sipz Fusion Café offers Vietnamese,
Thai, Chinese and, to keep you guessing, Italian food.
Bring your appetite and dig into big portions centered on savory soy meats, like tasty “Chicken” with Basil. Most dishes and all cakes are vegan. Try the Boba “Slusheez” (with tapioca balls bouncing at the bottom), in flavors like green apple and lychee.
> 5501 Clairemont Mesa Blvd.; sipz.com

OrganicbytheBeach
At People’s, a vegetarian food co-op in an environmentally responsible building in Ocean Beach, you’ll discover the most beautiful organic produce for miles.
They serve a wealth of healthy comfort foods like soy macaroni and cheese, chocolate chip cookies and hot soups in the upstairs deli, where they also feature live musicians and educational workshops.
> 4765 Voltaire St.; obpeoplesfood.coop

HotDog!
Gay-friendly Hillcrest is home to Earth Food, an outdoor vegan hot dog stand that serves up chili dogs and veggie meatball subs in creative, ecologically sound corn husk wrappers. They also sell natural drinks, chips, and ice cream for folks on the run.
> 3900 5th Ave.; earthfoodcart.com

Southern California native Paige Newman teaches English as a second language in San Diego, the land of eternal avocados and sunshine.

This article was originally printed in VegNews.