Tag Archives: vegan food writing

Plant-Based Food & Drink

Plant-based paradise: Hendersonville is nourishing a growing vegan community

It’s no secret that Asheville is a popular destination for plant-based eaters — the city has long made headlines with its vegan-friendly food scene. But Hendersonville, Asheville’s smaller neighbor to the south, is becoming a serious competitor when it comes to vegan eats.

The small, close-knit town — population 13,840 — has seen a slew of vegan and vegan-friendly spots and options come to the table in the last several years. This could arguably be a domino effect started by the all-vegan Sanctuary Brewing Co., which opened in 2015.

Click to read the rest on MountainX.com. 

Plant-Based Food & Drink

Chloe Coscarelli’s Journey From Cupcakes to Vegan Comfort Food

In the past few years, the mellifluous moniker of chef Chloe Coscarelli has become synonymous with crowd-pleasing vegan eats. After winning Food Network’s Cupcake Wars in 2010, the pretty chef with an infectious smile went on to write three popular cookbooks before opening her groundbreaking NYC eatery, By Chloe, in 2015.

The cheerful spot sells vegan burgers, shakes, air-baked fries, mac ‘n’ cheese, cupcakes, and other nutritious twists on familiar foods. Coscarelli’s menu items even won over self-proclaimed vegan skeptic, Iron Chef Michael Symon.

Click to read the rest on MiamiNewTimes.com. 

Plant-Based Food & Drink

Miyoko’s Kitchen and the Rise of Vegan Cheese

In the space of just two years, Miyoko Schinner’s nut-based, cultured cheesemaking company, Miyoko’s Kitchen, has exploded in popularity, evolving from a small, online-only operation to a successful business with 40 employees and an international reputation. With a lease signed for a massive new space, expansion into food service, and increased focus on placement in mainstream retailers, Miyoko’s Kitchen is rapidly moving up — and changing the definition of cheese in the process.

Click to read the rest on SpecialtyFood.com.