DC’s favorite fast-casual restaurant, Shouk, shows that plant-based, kosher food can be flavorful, satisfying and loved by all, even those who aren’t vegan. Andrew visits and shares what’s new for the company.
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It’s never been a better time to be a Jewish vegan. Take, for example, Doron Petersan’s new Fare Well in DC, which serves pierogi and a bagel platter with cured carrot “lox.”
A newcomer to the DC food scene, Shouk offers bright and creative Mediterranean fast food—think pitas overflowing with veggies and crunchy salads—with no meat, dairy or other animal products in sight.
Javazen is the brainchild of three young Jewish UMD grads who were seeking to create a better cup of coffee thanks to superfoods like goji berries and upgrade the coffee-drinking experience as a whole.
The turkey is the big Thanksgiving centerpiece, but for most people it’s not even the highlight of the meal. Save turkeys and tradition at the same time with these five vegan turkey substitutes.
You’ll want to start preparing this several hours in advance or the night before by putting a 13- to 14-ounce can of coconut milk in a spot where it can sit…
This is a simple, delicious, creamy mashed potatoes recipe. Try it with the groovy mushroom gravy. Both recipes come courtesy of my good friend, Nakul Dawra, a mathematician and culinary…
Bagels, cream cheese, lox. For many of us those are Yom Kippur break-fast staples. Not so if you’re vegan. Here are some ideas for breaking the fast without hurting animals, tradition or your appetite.
Here’s a vegan version of a break-fast staple (which your reluctant friends might even be eager to try): vegan tuna fish. When you delicately mash up garbanzo beans, it turns…