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Understanding the Impact of a $325 Plant Based Menu
Understanding the Impact of a $325 Plant Based Menu
Article by Ben Davis, Plant Based World After the pandemic shut down restaurants across the city, chef and owner, Daniel Humm, has reopened New York City’s three Michelin-starred restaurant, Eleven Madison Park. This reopening revealed a new 100% plant-based menu that costs $325 per customer. Although plant-based options are becoming increasingly popular, this announcement was unprecedented for…
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Strategies for Creating a Plant Based Cocktail Menu
Strategies for Creating a Plant Based Cocktail Menu
Article by Ben Davis, Plant Based World According to a recent study by the National Restaurant Association, 1 in 6 restaurants have closed their doors permanently or long-term due to the pandemic. Needless to say, restaurants need to do all they can to create a spark with signature offerings and remain relevant to customers to keep them coming back for more. We’ve covered strategies for…
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World Plant-Based Awards To Be Presented At The 2nd Annual Plant Based World Conference & Expo
World Plant-Based Awards To Be Presented At The 2nd Annual Plant Based World Conference & Expo
Plant Based World Conference & Expo (PBW) and FoodBev Media are pleased to announce The World Plant-Based Awards will be presented during the opening day of the 2nd annual event taking place at the Javits Center in New York, October 2-3, 2020.
There will be 15 categories judged by seasoned industry experts who will be looking to celebrate innovation and excellence across the plant-based food and…
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How Vegan Restaurants Can Broaden Their Appeal
Article contributed by Andriana Moskovska, HealthCareers The number of people switching to vegetarian or vegan diets is increasing, with almost 40% of Americans trying to embrace a vegan lifestyle. Consumers choose to do this for many reasons, such as opting for healthier choices or caring for the environment.
The number of people going vegan has increased from 1% in 2014 to 6% in 2017in the…
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All Things Plant Based Takes Center Stage At Javits in June
With a goal of a healthier world by shifting towards a more plant-based lifestyle, the Plant Based World Conference & Expo (PBW) is slated for June 7-8, 2019 at the Jacob K. Javits Convention Center in NYC. Read now at TotalFood.com:
With a goal of a healthier world by shifting towards a more plant-based lifestyle, the Plant Based World Conference & Expo (PBW) is slated for June 7-8, 2019. The Jacob K. Javits Convention Center in New York City will welcome this rapidly evolving community.
The eventwill focus on establishing a home for the rapidly evolving community of human beings by making the shift towards a more…
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Amanda Cohen’s Secret-Weapon Stir-Fry Sauce (Flavor Bombs)
INGREDIENTS
⅔ cup cilantro
⅔ cup parsley
⅔ cup Thai basil
4 cups spinach
2 cloves garlic, peeled
2 tablespoons peeled and chopped fresh ginger
PREPARATION
Tear all the stems off the herbs and spinach. (No need to be exact, just rip off most of them.)
Blanch the cilantro, parsley, Thai basil and spinach in a pot of boiling water for about 30 seconds. As soon as they turn bright green, take them out and drop them into a bowl of ice water.
Take the greens out of the ice bath and shake off excess water (but leave the greens wet). Put them into a blender or small food processor with the garlic and ginger. Blend until you have a smooth, dark green purée. If it’s too thick, add a little water to keep it moving, about 1 tablespoon at a time. Pour purée into an ice cube tray and pop it into the freezer. To use in fried rice, add a few cubes to the pan once the vegetables and any other protein are cooked and the rice is translucent; keep stirring as the cubes melt and coat the rice. Season and serve.
The 19 essential vegan restaurants in New York City
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