FOOD & BEVERAGE MAGAZINE October 2018

TOP VEGAN DISHES IN THE U.S.

CHEF

TAL

RONNEN

CROSSROADS KITCHEN

FORK OVER KNIVES

THE PLANT-BASED WAY TO HEALTH EFFECTIVE NATURAL PLANT

BASED FOODS TO BOOST IMMUNITY

PLANT-BASED CHOCOLATE THE REAL THING

HOLI AIOLI

NEW PLANT BASED CONDIMENT

PLANT BASED W W W. FO O D BEVMAG .CO M

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Original Advisory Board

David Burke

Kerry Simon

Bobby Flay

Wolfgang Puck Emeril Lagasse

Back of the House

—

Michael Politz Publisher

Donsh’e Usher Gary Coles Cristina Carpio Creative Director International Columnist Editor STAFF

COLLIN MILLINGTON

KENNY SHOEMAKER

SALES DIRECTOR

NATIONAL SALES DIRECTOR

VP DIGITAL INVESTMENT

CELESTE CHING

MARSHA FISCHER WEST COAST SALES

BARB ROGERS PROGRAMMATIC

CONTR IBUTOR S CRISTINA CARPIO

INTERNATIONAL COLUMNIST Food and Beverage expert

S UBSCR IPTIONS SUBSCRIBE ONLINE www.fb101.com/digitaledition/

CONTACT US 1-888-959-7260 ext 101

Publisher - Micheal Politz • Food & Beverage Magazine® is owned and published electronically by Beautiful People LLC. Copyright 1995-2016 Beautiful People LLC. All rights reserved. Food & Beverage Magazine® and distinctive logo are trademarks owned by Beautiful People LLC. “fb101.com” is a trademark of Beautiful People LLC. No part of this electronic magazine may be reproduced without the written consent of Food & Beverage Magazine. Requests for permission should be directed to: editor@fb101.com. The information contained has been provided by such individual, event organizers or organizations. The opinion expressed in each article is the opinion of its author, organization or public relation firm. Nor are we afflicated with any other Food&Beverage or Hospitality publication. Articles and Comments are welcome, but they should be on-topic and well-expressed.

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COVER STORY

CHEF TAL RONNEN CROSSROADS KITCHEN CONTENTS FEATURES 06 Natural Plant Based Foods 08 Fork Over Knives 10 Restaurants Hygiene Practices 12 Effective Natural Plants 08 Fork Over Knives 14 Next Level Burger 16 Plant-Based Chocolate 18 BMI • Songwriters Celebrate Brewers Who License Their Music

28 Plant-Based Recipes . . . And More 4

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OCTOBER 2018 PLANT -BASED ISSUE

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P L E A S E D R I N K R E S P O N S I B LY

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TRENDS IN HEALTY EATING

NATURAL PLANT BASED FOODS Natural plant based foods are the effective ways to boost immunity health.

They provide power to the body to fight against diseases to maintain health and well being.

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here are so many diseases around humans that they are prone to in life. These diseases affect their general well-being. The life has become so stressful that it is difficult to control diseases. It is suggested to take care of the health and protect against diseases by building immunity.

Immunity is like building a wall that protects the body from diseases. It fights against diseases and does not let the system to be affected. There are so many medicines that are prescribed for every small problem as the body gets affected by disease.

It is important to understand that there are natural plant foods that can help protect the body from several diseases. It gives power to the body to fight against diseases. There are immunity boosting foods that help the body to be well protected. These simple plant-based foods should be included in the diet for the best results.

The use of cod liver oil is healthy option for immunity problem. It helps to increase the immunity without any side effects it should be regularly included in the diet after meals. It is used as healthy tonic for positive results. It is one of the simple immunity boosting foods. Regular usage will help to show results without any side effects. It helps to give special antioxidant properties. It also gives antiviral properties. Regular use will detox the body. It will cleanse the system. The use of jasmine leaves grinded and dried to make into powder is healthy option for immunity. It should be mixed with warm water and consumed for positive results. It is used as healthy tonic for results. It is one of the popular immunity boosting foods. Regular usage will help to show excellent results without any side effects.

The use of pumpkin seed made into a powder after drying and adding basil leaves is healthy to increase immunity it should be included in the diet and consumed after meals for effective results.

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It is used as healthy tonic for positive results. It is one of the popular immunity boosting foods. Regular usage will help to show results without any adverse effects. It helps to give special antioxidant properties. It also gives antiviral properties. Regular use will detox the body. It will cleanse the system.

The use of leaves of tulsi should be consumed every morning to increase immunity. It has positive results on the body. The regular use followed by warm water detox will help the body. It is used as healthy tonic for excellent results. It is one of the natural immunity boosting foods.

The use of fig leaves is healthy for the body. It is used as healthy tonic for excellent results. It is one of the popular immunity boosting foods. Regular usage will help to show results without any adverse effects. It helps to give special antioxidant properties. It also gives antiviral properties. Regular use will detox the body.

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TRENDS IN HEALTY EATING

FORK OVER KNIVES

The Plant-Based Way to Health

More and more, researchers are showing that plant-based diets, along with changes in our lifestyles will mean longer, healthier lives and in yet another summation, a researcher shows this to be true.

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orking with some of the finest writing in the field editor Gene Stone has drawn on the works of Dr. Caldwell Esselstyn, who is an advocate of a major change to a plant-based, vegan lifestyle. His research has shown that many problems that traditional medicine had considered solvable with traditional means (drugs, pills, shots) can be treated with more activity - yes a change in lifestyle on the patient’s part - as well as a move to a plant-based, vegan lifestyle.

Stone has worked gone through Dr. Essential’s work, as well as that of Dr. Colin Campbell, whose studies of the primarily vegetable-based diets in China show they have fewer diseases such as cancer. That is the type of disease that skyrockets when patients begin eating huge amounts of red meat. (It is true that, among other things, paleontologists have shown that men tend to be meat-eaters, however, when you look at the history of man and meat, you begin to see a corollary between the cattle industry’s use of performance-enhancing drugs such as steroids to get their products to market faster and, in the meantime, the customer, faces and eats many useless drugs, for most people. There are some people who do need them, but they are a very rare minority and are monitored by physicians.)

Stone’s work touches on the work of the Drs. Neal Barnard and John McDougall, who also advocate a plant-based diet, as well as changes in a patient’s lifestyle (exercise is usually included) and more. The result is one of the best researched lifestyle books on the market.

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This couldn’t have come at a better time as more and more specialists believe that gluten-based food should also be placed on the “don’t go there list” when it comes time to put together your menu for dinner.

Stone has gone through the work of these advocated of a vegan lifestyle and has come up with some very tasty dishes. His dishes range from blueberry oat breakfast muffins to sunny orange yam bisque. And, just to show there doesn’t have to be chicken sitting under garlic and rosemary, one of the recipes Stone has compiled is a garlic rosemary polenta.

Plans that cut out meat but still include fish are referred to as pescatarian diets. People who don’t eat meat or fish but still include dairy and eggs are referred to as vegetarian, while those who cut out any animal derived products, including dairy, eggs, honey and gelatin are referred to as vegan.

However, it is worth noting that ‘plant-based’ does not automatically mean ‘healthy’, particularly when it comes to processed and packaged foods.

Technically, products such as refined sugar, white flour and certain vegetable fats can all be labelled ‘plant-based’ as they are vegetarian, but this does not mean that they should make up the bulk of a healthy diet.

As if that wasn’t tasty enough, it is, there’s a desert based on a crisp , but this one is a raspberry-pear crisp.

Stone’s work all boils down to a central point and it is the central point that researchers such as Drs. Esselstyn and Campbell have shown and that is simply that you can easily change your lifestyle from one meat-based protein to one that is plantbased and you should benefit from it.

There are many types of plant-based diets, but they all emphasize certain foods associated with heart benefits, such as whole grains, fruits, vegetables, legumes, nuts, and healthy oils like olive oil.

A plant-based diet can be good for your heart. If you’re eating mostly or only fruits, vegetables, nuts, beans, whole grains, and meat substitutes like soy, you may cut your odds of getting heart disease, high cholesterol, high blood pressure.

A plant-based diet is also more likely to result in weight loss than a vegan diet. That’s because vegan diets eliminate animal products but do not restrict calories, fats or sugars. Plant-based diets use little oil, include few added sugars, avoid processed ingredients and focus on whole foods.

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RESTAURANT CUSTOMER SAFETY

60% OF RESTAURANTS

A culture of food safety in your operation has myriad benefits year-round. Get started this flu season, keeping your employees and customers happy and healthy!

HAVE INSUFFICIENT FOOD HYGIENE PRACTICES

To combat the many strands of the influenza virus that can be living on many everyday objects, facility managers must ensure they are making hand washing a huge priority, employers should also set up a strict sick policy to minimize the risk of infecting healthy employees.

By Donshe Usher

I

t’s the fall season, which means colds and the flu are on the rise again. You might not realize it, or just not think about it, but sneezes, coughs and dirty hands can lead to an outbreak. Follow these tips to protect your restaurant’s customers and staff during the flu season.

1.Disinfect Commonly Touched Hard Surfaces More Often Commonly touched hard surfaces in restaurants, such as door handles, chairs, menus should be sanitized more frequently during cold and flu season to keep up the defense.

These surfaces are always touched at high volumes by customers, but during cold and flu season that makes them particularly vulnerable for transmitting germs.

2.Wash Hands Often Restaurant workers have direct contact with customers, whether they are preparing or serving food product, handling payment transactions, or even making a fountain beverage. Encourage staff to wash hands thoroughly, and frequently. This may seem like a common-sense initiative, but it’s the most effective tool we have to reduce the spread of the flu virus.

3.Keep Sick Staff At Home Your staff gets sick like everyone else and infected employees have no business at work.

The CDC recommends staying home at least 24 hours after fever ends, and rest is an important part of getting over any illness.

Re-visit your sick policy if this isn’t standard practice for your foodservice operation. The risk of infecting more employees, or your customers, is just not worth it.

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This is also the most important time to ensure employees are keeping up with regular cleaning duties, while also having a professional team to handle routine restaurant and retail environments cleaning tasks, such as having kitchen hoods professionally cleaned and having ceilings and walls wiped down.

While cleaning and disinfecting highly trafficked areas are important, the actual flu virus is generally very fragile, standard cleaning and disinfecting practices are sufficient in containing and removing them.

Ensuring your facility has a sanitation plan in place will help keep your customers and facility safe this flu season.

Is the Flu (or another bug) on Your Menu Today?

Everyone loves a great meal–especially when someone else is cooking, serving and doing all your dishes! We love to dine out and do it more than ever before. Back in the 1970’s, Americans spent about 36% of their food budget on restaurants and today that number is closer to 48%. The National Restaurant Association reports that the average person purchases a snack or meal from a restaurant 5.8 times a week.

In addition to our expanding budgets and waistlines, a major concern about dining out is food safety. Public dining establishments such as restaurants, bars, cafeterias, and fast food establishments are most often cited for foodborne illness and food-related diseases. The CDC estimates that each year 1 in 6 Americans (approximately 48 million people) become ill, 128,000 are hospitalized, and 3000 die as a result of foodborne illnesses

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80% OF GERMS ARE SPREAD BY OUR HANDS Hands play an important role in the transmission of infectious diseases in our public and private lives. About 80% of germs are spread by our hands and only about 5% of the population washes their hands correctly. In restaurants, workers are washing their hands less often than what is recommended for food safety best practices, which could cause consumers to become ill.

Out of all the foodborne disease outbreaks reported to the CDC from 1998 to 2004, 52% were associated with restaurants or delicatessens including cafeterias and hotels. Even though restaurants are subject to food safety inspections on a regular basis, statistics show that up to 60% have insufficient food hygiene practices. Even if the restaurant demonstrates positive food safety practices, the opportunity for cross-contamination can even come from its patrons.

A constantly touched item in restaurants is the menus. They are not routinely cleaned and present a high contamination risk. One recent study found there was a “measurable transfer of bacteria present on menus to consumer’s hands, and bacteria survived on menus at least 2-days.” Unfortunately, plastic is an ideal surface for harboring bacteria. A good idea would be to take some hand sanitizer with you and use after you place your order or simply go and wash your hands.

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PLANT BASED NUTRITION

Effective Natural Plant

Based Foods To Boost Immunity

By Donshe Usher

Natural plant based foods are the effective ways to boost immunity health.

They provide power to the body to fight against diseases to maintain health and well being.

There are so many diseases around humans that they are prone to in life.

These diseases affect their general well-being. The life has become so stressful that it is difficult to control diseases.

It is suggested to take care of the health and protect against diseases by building immunity. Immunity is like building a wall that protects the body from diseases. It fights against diseases and does not let the system to be affected. There are so many medicines that are prescribed for every small problem as the body gets affected by disease.

It is important to understand that there are natural plant foods that can help protect the body from several diseases. It gives power to the body to fight against diseases.

There are immunity boosting foods that help the body to be well protected. These simple plant-based foods should be included in the diet for the best results.

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The use of cod liver oil is healthy option for immunity problem. It helps to increase the immunity without any side effects it should be regularly included in the diet after meals. It is used as healthy tonic for positive results. It is one of the simple immunity boosting foods. Regular usage will help to show results without any side effects. It helps to give special antioxidant properties. It also gives antiviral properties. Regular use will detox the body. It will cleanse the system.

The use of fig leaves is healthy for the body. It is used as healthy tonic for excellent results. It is one of the popular immunity boosting foods.

Regular usage will help to show results without any adverse effects. It helps to give special antioxidant properties. It also gives antiviral properties. Regular use will detox the body.

The use of jasmine leaves grinded and dried to make into powder is healthy option for immunity. It should be mixed with warm water and consumed for positive results. It is used as healthy tonic for results. It is one of the popular immunity boosting foods. Regular usage will help to show excellent results without any side effects.

The use of pumpkin seed made into a powder after drying and adding basil leaves is healthy to increase immunity it should be included in the diet and consumed after meals for effective results. It is used as healthy tonic for positive results. It is one of the popular immunity boosting foods. Regular usage will help to show results without any adverse effects. It helps to give special antioxidant properties. It also gives antiviral properties. Regular use will detox the body. It will cleanse the system. The use of leaves of tulsi should be consumed every morning to increase immunity. It has positive results on the body.

The regular use followed by warm water detox will help the body. It is used as healthy tonic for excellent results. It is one of the natural immunity boosting foods.

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TRENDSTO IN SCHOOL QSR BACK • PREPARATION

Next Level Burger Delivers Burger Awesomeness to Austin Plant-Based Fast Casual Hotspot Continues National Expansion With New Location At Whole Foods Market’s Flagship Store America’s first 100 percent plant-based burger joint, Next Level Burger (NLB), today celebrates the grand opening of its first Austin location. The highly anticipated fast-casual favorite is located inside the flagship store at the Whole Foods Market Headquarters at 525 N. Lamar Blvd. Austin, TX 78703.

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Founded in 2014 by husband and w ife duo Cierra and Mat t de Gr uy ter, Next L evel Burger was born in Bend, Oregon. In just four years, NL B has built an out- of-this -world fan base and estab lished a strong follow ing throughout the Pacif ic Nor thwest, N YC, the Bay A rea, and now Austin.

“ We are so stoked to bring Next L evel Burger to Austin and be able to ser ve up burgers to our par tners at W hole Foods Market and all Aus tinites on a daily basis,” said Mat t de Gr uy ter, co -founder and CEO. “A nd we’re excited to get some bonif ied Texas meat eaters through the doors • we’ve found NL B can change percep tions about what a plant-based meal can be!”

Next L evel Burger is recognized for its revolutionar y menu of plant-based t w ists on classic burger joint favorites, including over a dozen jaw- dropping burger combinations. Designed to make plant-based eating delicious and acces sible for people of all ages, fan-favorite menu items include:

Menu items also include next-level hot dogs, sandw iches, salads and sides, including a variet y of f ries and tots. A dedicated kids’ menu means the whole family can enjoy a bet ter-for-you and better-for-the -planet meal. Desser t of ferings include delectable diner- st yle hand- spun shakes f rom standard f lavors like organic chocolate and vanilla, to next-level f lavors like Cookies N’ Cream and Salted Caramel Peanut. A ll shakes are dair y-f ree, allow ing guests the option of a coconut or soy sof t- ser ve base. It ’s a sinf ully satisf ying experience w ithout the guilt that any food enthusiast • plant based or not • w ill immediately love.

• T he Signature Burger, featuring a house -made umami mushroom and quinoa patt y topped w ith avocado, cheddar or sw iss - st yle cheese and roasted garlic thyme mayo

• T he A ll-A merican, featuring a savor y meat y pat t y topped w ith smokey tempeh bacon, cheddar or sw iss - st yle cheese and eggf ree mayo

• T he Sausage Bacon, featuring a juicy sausage - st yle pat t y topped w ith smokey tempeh bacon, cheddar or sw iss - st yle cheese, egg-f ree mayo and yellow mustard

• T he SoCA L , featuring house made quinoa and black chia seed pat t y topped w ith special sauce, smokey tempeh bacon and avocado

For more information on NL B, please v isit

“Opening Texas’ f irst Next L evel Burger restaurant in our f lagship store is a real treat and our shoppers are already sharing their excitement w ith our team members,” said Tara Tref f r y, culinar y coordinator for W hole Foods Market. “ W hole Foods Market shoppers are always hungr y for new culinar y experiences and Next L evel Burger’s innovative plant-based menu is sure to make it a popular destination for lunch and dinner!”

T he W hole Foods f lagship location w ill be open f rom 11 a.m. to 10 p.m., seven days a week.

Next L evel Burger is in the midst of its expansion and w ill continue to debut new locations across the U.S.

nextlevelburger.com.

A BOU T NE X T L EV EL BU RGER : Next L evel Burger is the nation’s f irst 10 0 -percent plant-based burger joint, redef ining the classic A merican burger experience by of fering f lavor-packed,

guilt-f ree

healthy

alternatives

to the status quo. Recognized for a standout, unique menu stacked w ith reinvented A merican favorites, Next L evel Burger of fers a variet y of planet f riendly choices — crave -wor thy burgers, award-w inning, dair y-f ree, hand- spun, diner- st yle milkshakes, plant-powered hot dogs, delicious sandw iches, salads and shareable plates. Committed to sustainabilit y, ever y menu item features re sponsibly sourced, non- GMO ingredients, as well as all organic veggies. First opening in Bend, Oregon in 2014, the grow ing Next L evel Burger por tfolio includes six locations coast to coast—w ith new locations in San Francisco and now Austin.

For more information about Next L evel Burger, please v isit w w w.nextlevelburger.com.

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PLANT-BASED DESSERTS

By Donshe Usher

Plant-Based Chocolate That Taste Like the Real Thing

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egan chocolate doesn’t have to be bland and tasteless. Enjoy the many innovative dairy free treats that will entice your palate and titillate your taste buds.

Adopting a vegan lifestyle isn’t always an easy decision to make. Apart from the ideological and health aspects of veganism, it is often associated with food that can lack variety and taste. For many of us, the thought of no longer eating animal products, be it meat, milk, eggs etc., is a daunting one. This is especially true with regard to chocolate and other sweet things that, in the non-vegan world, so often use dairy products to get that rich, creamy flavour and texture that we all look for in fine chocolates.

Chocolate Is Already Plant-Based Dark (or bitter) chocolate is already considered by many to be a perfectly valid vegan food. So long as it has no artificial additives and is, by definition, dairy free, then for the vegan with the urge for something sweet, it’s the perfect choice.

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When we add to this the fact that dark chocolate is enjoying rising popularity across the world by and increasingly health conscious public because of its qualities as a “superfood”, then dark chocolate wholesale sweets are perfect for vegans.

PUMP UP THE CRAVEABILITY OF PLANTS Many Americans choose to eat less meat. In fact, 59% of people eat meatless meals at least once a week.

But today’s diners have high expectations, demanding plant-based entrées that are just as delicious as meat-based meals. Use our recipe inspirations to create your own signature plant-forward options that “wow” customers and keep them coming back.

•

Buddha Bowl with Roasted Root Vegetables and Spelt

View Plant-Forward Recipes

•

LIBBY’s® Famous Pumpkin Pie

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•

Source: Datassential, Plant-Based Eating SNAP! Keynote Report (2016)

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INDUSTRY TRENDS

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his summer, BMI proudly partnered with the Ohio Craft Brewers Association on a tour that brought six Nashville songwriters to breweries in 11 cities and towns across the Buckeye state. The purpose of the tour was to give back to Ohio breweries that support BMI songwriters through the licensing fees they pay, while shining a light on the craft of songwriting and showing the power of live music in driving traffic to taprooms and brewpubs. The BMI songwriters who participated included Hugh Mitchell, Jason White, Even Stevens, Aaron Barker, Will Bowen and Earl Bud Lee. Collectively, they have written #1 songs for country superstars Garth Brooks, Eddie Rabbitt, Kenny Rogers, George Strait, Tim McGraw, Blake Shelton and Lonestar.

The tour made stops at Rivertown Brewing Co, Brewdog, Royal Docks Brewing, Crooked Handle Brewing, Warped Wing Brewery, Grove City Brewing, Zaftig Brewing, Combustion Brewing, Roundhouse Depot Brewing, The Laird Arcade Brewery, Railroad Brewing and Lockport Brewery. All of the songwriters had the opportunity to get to know the businesses that play their music and enjoyed telling the crowds the stories behind their songs. The brewery owners, who in-turn got to know the writers, remarked:

“We were proud to support and share great music by wonderful BMI songwriters with our guests! Thank you for allowing us to be a part of the tour.”

-Jodi Burroughs, co-owner, Grove City Brewing, Grove City, OH “Having Aaron and Earl Bud at Railroad Brewing Company was fantastic! The audience was so attentive and the songwriters were very engaging to the crowd. Our sales for the night more than doubled what we normally do on a Tuesday night. We are so thankful for the support BMI has shown the local breweries who depend on music to help with the overall experience of the taproom.”

-Thomas Wagner, President, Railroad Brewing Company, Avon, OH “We feel our Monday night stop of the brewery tour was a huge success. As far as our end, our sales matched a typical Friday night (not bad for a day we are usually closed), and our customers are still talking about their experience! Hearing the stories behind the songs we all know and love was an opportunity not afforded to many people. I am glad our customers were given this chance to see three legendary songwriters in one place performing together. Thank you BMI and OCBA for putting on an amazing tour!”

-Eric Kuebler, co-founder/co-owner, The Laird Arcade Brewery, Tiffin, OH “It was an incredible experience hosting the Nashville songwriters tour at our taproom. The writers were entertaining and engaging, and our customers immensely enjoyed the evening. On top of it all, the event translated into a fantastic night of sales. We are so grateful to have been a stop on the tour.”

-Lauren Marburger, co-owner, Lockport Brewery, Bolivar, OH

Pictured (L-R) before the performance at The Laird Arcade Brewery in Tiffin, OH are (Back row): BMI songwriter Aaron Barker, The Laird Arcade Brewery co-owner Eric Kuebler and BMI songwriters Earl Bud Lee and Even Stevens. (Front row): BMI’s Dan Spears and The Laird Arcade Brewery co-owner Andy Flechtner.

In addition to the Ohio tour, BMI’s Dan Spears made the trip out to Seattle recently to speak about music licensing at the quarterly meeting of the Washington Brewers Guild. Nashville Songwriters Hall of Fame member and legendary BMI songwriter Aaron Barker joined him to share his experiences as a songwriter. Barker, who has written multiple # 1 songs for George Strait, as well as huge hits for Lonestar and Clay Walker, also spoke about how the licensing fees paid by taprooms and brewpubs allow him to make a living and how the process of crafting an award-winning beer is not much different than mixing lyrics and melodies to craft a hit song.

For more information on music licensing and the service BMI provides to businesses, please visit bmi.com or call a BMI representative at 888-689-5264.

(L -R) BMI songwriters Earl Bud Lee and Aaron Barker perform at Railroad Brewing in Avon, OH.

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COVER STORY

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Q&A

with

Chef Ronnen F&B Mag: EVERYONE HAS A STORY. TELL US HOW YOU KNEW YOU Chef Ronnen WANTED TO BECOME PART OF THE HOSPITALITY INDUSTRY…WHAT WAS YOUR “LIGHT BULB” MOMENT? Always enjoyed being around food from a young age and was never a great student but unlike most people Who get into the restaurant business I knew going all the way back even in culinary school that I wanted to cook differently and cook food that was entirely plant based.

F&B Mag: IN ONE WORD DESCRIBE YOUR RESTAURANT. Chef Ronnen Delicious F&B Mag: WHAT IS YOUR FAVORITE SAVORY DISH? Chef Ronnen Right now I’m really into our new Grilled Abalone Mushrooms with our homemade chraimeh sauce Which is a recipe from a family friend and a sauce that I grew up eating. But at the end of the night at home I’m happy with a peanut butter and jelly sandwich F&B Mag: HOW IMPORTANT IS PRESENTATION? Chef Ronnen When designing a plate we take into account how it looks, of course, but these days to me, everything on the plate has to have a purpose.

Presentation is the first thing the guest experiences with a dish.

F&B Mag: WHO WAS YOUR GREATEST COOKING INFLUENCE? Chef Ronnen To me the two greatest American chefs were Charlie Trotter and Thomas Keller. I always appreciated that even 25 years ago Trotter always had a vegetarian tasting menu.

F&B Mag: WHAT IS YOUR FAVORITE INGREDIENT TO COOK WITH? Chef Ronnen At Crossroads, our menu changes seasonally, so currently we’re enjoying all other fall produce that is coming in including, pumpkins, squash and brussels sprouts. I also love the Morroccan spice, Chermoula spice which is similar to harissa but is brighter and has hints of lemon in it which makes it more acidic tasting.

F&B Mag: WHAT CELEBRITY YOU WOULD LOVE TO COOK DINNER Chef Ronnen FOR? OR HAVE COOKED FOR? We have a lot of celebrity clientele and we don’t like to comment to respect their privacy.

Photos by Greg Poland

F&B Mag: WHAT IS YOUR FAVORITE WHITE WINE? FAVORITE RED? Chef Ronnen I tend to drink Chardonnays and Pinot Noirs. Joseph Phelps has great wines.

Chef Ronnen Q&A continued on the next page > > W W W. FO O D BEVMAG .CO M 21

COVER STORY F&B Mag: WHAT IS YOUR FAVORITE DESSERT? Chef Ronnen Spiced Pumpkin Mousse Verrine from the Crossroads Cookbook which was published by Artisan Books in 2015 F&B Mag: CHEF WHOSE STYLE OF COOKING YOU REALLY DIG? Chef Ronnen Chef Michael Voltaggio, We’re both into reinterpreting classic dishes F&B Mag: BEST THING ABOUT BEING A CHEF IS? Chef Ronnen Being Creative and Specifically for me, creating dishes that people think aren’t possible in the plant based space F&B Mag: HOW DO THE TERM GLUTEN-FREE, MAKE YOU FEEL? Chef Ronnen Most of our menu at Crossroads is or can be made Gluten Free.

We take peoples allergies and dietary restrictions serious at the restaurant.

F&B Mag: WHAT ADVICE WOULD YOU GIVE TO SOMEONE WITH Chef Ronnen ASPIRATIONS OF BECOMING A PROFESSIONAL CHEF? Get the proper training. Done be afraid to put in long hours. Don’t be afraid to experiment.

Start by using flavor combinations that are already home runs F&B Mag: LASTLY, WHAT DO YOU TO WHEN RELAXING? Chef Ronnen Enjoy listening to music and seeing live shows.

About Tal Ronnen Founder and chef of Crossroads and author of the New York Times Bestseller The Conscious Cook, became known nationwide as the chef who prepared the meals for Oprah Winfrey’s 21-day cleanse. He made his culinary mark at a number of high-profile events, having catered Ellen DeGeneres and Portia de Rossi’s wedding, Arianna Huffington’s party at the Democratic National Convention, and a U.S. Senate dinner. A graduate of the Natural Gourmet Institute, Tal conducts master vegetarian workshops for students and staff at Le Cordon Bleu campuses nationwide.

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CROSSROADS KITCHEN W W W. FO O D BEVMAG .CO M

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living organic basil THE NEWEST ADDITION TO THE WINDSET ORGANIC FAMILY! Our sweet basil is packed with flavor, making its aromatic leaves the perfect herb for your dishes. For more information on our family of delicious, greenhouse grown produce please visit windsetfarms.com or contact us: info@windsetfarms.com

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PLANT-BASED

A GREAT TRADITION PIZZA CAN BE FOUND IN ANY CITY ACROSS THE NATION. while chicago, new york and boston are competitive as to who has the best.

C

TheRE is no doubt that...

heese, is the heart and soul of the pizza, it being one of the three core ingredients that constitute the

beloved dish.

While many vegetarians choose to eat cheese, it is definitely a no-go for vegans.

Thankfully some incredibly talented

culinary mad scientists have developed vegan cheese that is completely dairy-free; and frankly, we can’t tell the difference. We use Daiya vegan cheese that is 100% dairy free.

Feta Feta is a delicious, exotic addition to any pizza and has found its way onto many of the different vego options on our menu. With a salty, rather sour taste and a soft, crumbly texture, fetta nicely offsets the heavier ingredients on a pizza, offering a fresh burt of flavour. And when there are a few olives thrown in the mix, it is a truly magical experience.

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Jalapeños Sometimes a pizza needs a little kick, and amongst all of the chilli options, jalapeños are arguably the most delicious. Jalapeños are medium-sized chilli peppers, and despite their spicy complexion, are actually very fresh and fragrant. They are generally quite mild, and are appropriate for even the most sensitive chilli skeptics.

olives

Packed with flavor, sun-dried tomatoes, califlour crust with spinash add a new level to any kind of pizza.

The great divider. Olives are one

Haloumi

mushrooms

of those you either love it or you

A middle-eastern delight and per-

The ultimate veggie pizza

hate it kind of foods, but if you’re

haps the most mouth-watering

a fan, can make all the difference

vegetarian option available, ha-

to a pizza. For vegetarians, they

loumi has truly made its mark as a

can provide a well-needed salty

vego favourite in modern Austra-

twang to any pizza, and when

lia cuisine. Its high melting point

cooked at high temperature in an

means it gets crispy rather than

oven, they are extremely juicy and

melts, and combined with its salty

soft. Olives are a major Mediter-

taste makes it a delicious vegetar-

ranean speciality and have found

ian substitute for meat. Its rich

their way onto a variety of our

flavour means its great in small-

pizzas. Vegetarian pizza toppings

er quantities, and when scattered

cab be delicious!

across a hot pizza.

topping might be mushrooms.

They’re meaty, flavorful, and pair well with cheese and sauce. The key is to cook them before topping the pizza—adding a little garlic doesn’t hurt either.

Neapolitan Style plant-based pizza

Vegan pizza is no longer hard to find, but if a person likes Neapolitan style, it is possible to find a delicious animal product-free option. This ancient recipe is actually quite conducive to contemporary dietary trends. The Neapolitan style of pizza fully encapsulates the essence of this Italian dish, and it is free from any animal products. To make an authentic vegan Neapolitan style pizza one must realize that there are very strict standards that guide how this dish is made and what ingredients are used. The key to the flavor of this particular dish is the choice of herbs used. Only the freshest basil, picked at the peak of flavor, is used to provide the signature flavor.

A pizza made in this most traditional and ancient way is often made in accordance with the precepts of veganism. This offers those who are under dietary restrictions the opportunity to enjoy the deliciousness of a hot slice, just like everyone else.

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PLANT-BASED RECIPES

“What you eat every mouthful matters! Here are some recipes to help you enjoy a healthy, happy, plant-powered life.”

‘Daily dozen’ for a healthy, plant-based life Appropriately planned vegetarian diets, including total vegetarian or vegan diets, are healthy and nutritionally adequate. Well-planned vegetarian diets are appropriate for individuals during all stages of the lifecycle.

Enjoying varied and colourful plant-based meals, rich in fruits, vegetables, nuts, seeds, beans, legumes and grains is the single most powerful way you can be kind to your health, the plane

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PLANT BASED RECIPES

UP THE ‘STEAKS’

CHARGE UP TO 36% MORE PER PLATE BY ADDING PESTO •

•

Add flavor-packed pesto to virtually any dish—pizza, sandwiches, veggies, and proteins— to boost check averages 12%-36%. To get started, try this recipe for pesto-glazed cauliflower steaks served with a mixture of crispy Brussels sprouts, pomegranate and corn along with a schmear of smoky chipotle crema.

Datassential MenuTrends, 2016 FOOD & BEVERAG E MAG A Z I NE 30Source:

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Grilled Cauliflower Steak with Pesto Ingredients ½ cup Minor’s® GreenLeaf™ Cilantro Pesto (gluten free) 1 pint Crème Fraiche 1 Tbsp Minor’s® Chipotle Flavor Concentrate (gluten free) 2 Cauliflower, whole (1-lb each) ½ pouch Brussels Sprouts, halved (4 oz) ¼ cup Pomegranate Seeds ½ Tbsp Corn, fresh roasted, off the cob 1½ cups Vegetable Broth

Method 1. In a small bowl, whisk crème fraiche and Minor’s Chipotle Flavor Concentrate until smooth.

2. Cross-cut cauliflower into steaks. Glaze with Minor’s GreenLeaf Cilantro Pesto.

3. On a grill over medium-high flame, add pesto glazed cauliflower and cook for 2-3 minutes on each side until cooked through. Finish in oven at 350°F if needed.

4. Add olive oil to sauté pan and sear Brussels sprouts over medium-high flame until crispy.

5. Season with salt and pepper and cook until tender.

6. Mix corn, pomegranate seeds and Brussels sprouts in a medium bowl.

7. Place a schmear of crema on the plate and top with cauliflower steak.

8. Fill void areas with corn mixture and serve.

Request a free sample of Minor’s GreenLeaf Cilantro Pesto to deliver the color, texture, and flavor of house-made pesto without added labor.

Request a Free Sample

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PLANT BASED RECIPES

COCONUT

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Prep time: 15 mins Cook time: 15 mins Total time: 30 mins Serves: 8 wild blueberry scones.

Ingredients • 2 cups all-purpose flour* • ½ cup sugar* • 2 teaspoons baking powder • ¾ teaspoon salt • ½ cup frozen wild blueberries or ¼ cup dried wild blueberries • 1 cup full-fat coconut milk (I use So Delicious Original Culinary Coconut Milk), or as needed** • 1 teaspoon vanilla extract

• Coarse sugar, for sprinkling (optional)

Instructions 1. Line a baking sheet with parchment paper or a silicone baking mat, and lightly dust two spots with flour.

2. Whisk the flour, sugar, baking powder, and salt together in a medium bowl.

3. Add the frozen wild blueberries to the flour, and toss lightly to coat, breaking up any berry clumps.

4. Drizzle in ¾ cup of the coconut milk and add the vanilla. Stir to bring everything together. Drizzle in more coconut milk as needed (I use 1 cup total) to get a cohesive dough that is somewhat workable but not too sticky.

5. Divide the dough in half and place both on the prepared baking sheet. Gently pat each into a circle that is roughly ¾ to 1-inch high. Place in the freezer while you preheat your oven to 425ºF. 6. Once the oven is preheated, remove the baking sheet from the freezer an cut each disk into 4 wedges. Pull the wedges apart about 1 inch to give them a little space.

7. Brush the tops of the dough with a little coconut milk, and sprinkle with coarse sugar, if desired.

8. Bake for about 15 minutes, or until lightly browned. Let cool 5 minutes. Can be stored in an airtight container at room temperature for up to 3 days, in the refrigerator for up to 1 week, or individually frozen for longer.

Notes Healthifying Since this is a Panera copycat recipe I went all out with indulgence. But if you prefer a less sweet scone, reduce the sugar to ¼ to cup or use finely ground coconut sugar, and reduce the salt to ½ teaspoon. For a more wholesome bite, you can use whole wheat

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HEALTHY BREAKFAST Prep Time: 5 minutes Cook Time: 10 minutes Total Time: 15 minutes Servings: 6 thick slices Calories: 238 Ingredi en t s • 240mls / 1 cup plant-based milk • 130g / 4½ oz / ½ heaping, very packed cup extra firm tofu • 2 teaspoons vanilla extract • 2 tablespoons cane sugar • ¼ teaspoon ground cinnamon • ⅛ teaspoon salt • 1 tablespoon OPTIONAL vegan butter, plus a little extra for brushing on the griddle/pan • 6 thick (around 1 inch) slices of crusty white bread (a couple of days old) Instructions 1. Add everything except the bread to a blender and blend until completely smooth.

2. Preheat a griddle or a pan over a medium/low heat. I set my griddleto 350°F. 3. Brush the griddle/pan with a little vegan butter (even if it’s non stick I recommend doing this as it makes it much easier to keep the golden crust that develops on the bread intact when turning it).

4. Pour the blended ‘custard’ into a wide bowl and dip the bread in it. Leave it to sit for around 20 seconds then turn over and leave for another 20 seconds. Make sure all areas are covered, then lift it out and quickly dip the crust around the edges.

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VEGAN BANANA FRENCH TOAST 5. Carefully place the custardy bread slices onto the hot griddle or pan. Cook for around 4-5 minutes then flip carefully and cook for another 4-5 minutes on the other side. Try to leave it alone and not peek while it’s cooking. If you move it too early the golden surface can get damaged and not look quite so pretty.

Keep an eye on it while cooking and if there is any sign of it getting too dark turn it earlier or turn the heat down a little.

6. Once it is very golden on each side, remove from the pan and serve immediately.

RECIPE NOTES

Choose a neutral tasting milk. Almond milk has a really strong flavour and doesn’t work well in this recipe.

If you use sweetened milk omit the sugar or use a little less. I like to use cashew milk or soy milk.

Extra firm tofu works best. Firm will be ok if that’s all you have. Medium and soft are not advised.

Cane sugar is best, turbinado sugar is 2nd best. Do not use brown sugar or coconut sugar. Maple syrup is ok but best results and better colour come from using sugar.

The butter is optional but recommended. It makes it slightly richer in flavour and helps with the browning.

For the best results the bread you use must be a rustic, crusty white loaf that is slightly stale. Soft sandwich bread does not yield good results, nor does really fresh bread.

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#TRENDS IN RECIPES

Bittersweet Olives Have An Olive Day With Olives From Spain

Ingredients • 1 can of pitted Manzanilla green olives • Walnuts (to taste) • Almonds (to taste) • Hazelnuts (to taste) For the sauce: • 100 gr. sugar • 75 ml. vinegar • 1 teaspoon cornstarch • 50 ml ketchup • 75 ml. water

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Directions Use a small saucepan on medium heat and put the vinegar, sugar and ketchup. Stir it until it starts to boil.

Once it breaks to boil, remove it from the heat and mix the water with the teaspoon of cornstarch. Pour it together with the olives.

Add the nuts to taste and enjoy it!.

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TRENDS IN VEGAN CUISINE

TOP VEGAN SEAFOOD DISHES IN THE U.S

We recognize restaurants for creating innovative and delicious vegan -based “seafood” meals, the first-ever list of the Top Vegan Seafood Dishes in the U.S. creations range from soy-glazed mock eel to briny artichoke oysters and can be found at eateries from across the nation.

“From the simmering faux-fish and shrimp hot pot at Vegan House in Arizona to the vegan crab cakes at Land of Kush in Maryland, every one of these delicious award-winning dishes is proof that no sensitive sea animal needs to die for dinner”. Recognizing these restaurants for crafting thoughtful animal-free seafood meals that are sure to have diners catching—and riding—the vegan wave.”

“Fish” Tacos The Owlery in Bloomington, Indiana

Hearts of Palm “Lobster” Roll Sailor Jack’s in Kansas City, Missouri

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Mock Eel & Tofu The Grange in Providence, Rhode Island

Artichoke Oysters Crossroads in Los Angeles, Ca.

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Vegetable Ceviche Seed Restaurant in New Orleans, LA

Vegan Crab Cakes Land of Kush in Baltimore, Md.

Seafood Hot Pot Vegan House in Phoenix, Az.

Oyster Mushroom Calamari 3 Brothers Vegan Cafe on Long Island, New York

Blush pink in color, aromatic with citrus and red fruit, floral with a crisp and refreshing mineral character.

. . . let the fun begin Available at WINE.com and DRIZLY.com or at a store near you, visit our website and use the store locator

NotoriousPinkRose NotoriousPinkRose

www.NOTORIOUSPINK.com

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FOR MORE GREAT RECIPES VISIT WINDSETFARMS.COM

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LIVING ORGANIC BASIL

TOMATO GOAT CHEESE TART A super simple Campari Tomato and Living Organic Basil appetizer that dazzles and tastes amazing. Great for the whole family!

INGREDIENTS •

1 sheet of frozen butter puff pastry, defrosted

•

1 large egg white

•

1 tbsp Dijon mustard

•

6 to 8 large fresh Living Organic Basil leaves

•

8 Campari Tomatoes, halved

•

1 tbsp extra virgin olive oil

•

¼ cup goat cheese

•

¼ tsp kosher salt

INSTRUCTIONS Pre-heat the oven to 400˚F. On a clean work surface, lay out the sheet of puff pastry and cut a ½” strip off of each side of the rectangle. Brush the outside of the puff pastry rectangle with the egg white and cut ½” strip to fit around as a border. Place on a baking sheet covered with parchment paper and pierce the pastry all over with a fork. Bake for 8 minutes and remove from oven to cool for 10 minutes.

Brush Dijon mustard over the inside surface of the tart. Place basil leaves on top of the mustard and arrange tomato halves on top of the basil leaves. Drizzle extra virgin olive oil over the tomatoes and scatter goat cheese on top. Season the tart with salt and return to the oven. Bake for 15 minutes or until golden brown. Serve immediately.

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CARPIO’S CORNER

CULTURAL IMMERSION IS THE WAY TO TRAVEL

10 Social Dining Experiences Around the Globe to Check Out Kensington Toronto

By Cristina Carpio

C

an the word “authentic” be linked to luxury travel? Of course it can. People who travel often find luxury in getting to know the ‘real’ culture of a place without covering it with the glitz and glamour. The idea of social dining or others call it “eating with strangers” can be intimidating for some but to others who have tried, they just can’t get enough. Social dining means you would have to meet with a stranger who is a local in the destination you are visiting.

They host you for a lunch or dinner at the location of their choice whether it is on a rooftop, their backyard, or an art museum. You would also dine with other people you don’t know. Immersing yourself with locals when travelling believe it or not has become a trendy thing to add to the itinerary if you are looking for a memorable experience.

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What better way to get to know a destination’s culture than by linking yourself and learning from the locals. From going to secret tours, dining on a boat or rooftop or even learning how to cook and finding out the secrets of a cuisine, there are so many experiences out there to discover beyond what a resort or restaurant can offer.

Mexican Ancestral

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In fact, hundreds and thousands of hosts worldwide are waiting to welcome travellers to provide an experience they will never forget. Check out some of the top cultural experiences offered through a social dining app like EatWith. Voted the top 3 app in 2016 by Apple, EatWith allows anyone around the globe to access thousands of hosts everywhere. All you have to do is bring your drink and an open mind. Some hosts also offer alcoholic beverages as part of the package.

Secret Tour Barcelona

1. Fish Market Tour and Sushi Making in Tokyo Guests meet at a hotel lobby in central Tokyo and walk around the biggest fish market where you can find sumo-wrestler size men slicing fresh tuna, live shrimps, octopus and more. You will also visit a Japanese knife store and other cool stores along the way. After shopping, you go to the host home and learn the traditional way of making sushi. You will learn techniques and secrets of slicing fish you’ve never heard before so you can create your very own authentic sushi just like Japanese sushi chefs do.

2. Exclusive Secret Tour in Barcelona A local from Barcelona will take you to a small family café for a homemade Spanish breakfast to start your experience. Go for churros and hot chocolate for a snack while touring. Taste and see the diversity of gastronomy in a local Market Hall and try Spanish and Catalan cheeses and of course, you will get to sample the ever premium Jamón Iberico. You will also understand the influence of other cultures in Spanish dishes in one of the most emblematic shops of the city, and master roasters since 1851.

You can also learn the real origins of tapas and get to visit a small family restaurant and enjoy a fresh Sangria with your paella. End your experience by heading over to the Mediterranean sea and toast with a handpicked Cava wine. That’s not all, the tour also offers a secret dish to make it even more memorable.

Macaron Making Paris

Mauritius In New York

3.) Luxury Houseboat Dining in the Amsterdam Canals Spectacular views of the Amsterdam canal sets the ambience of this authentic dining experience aboard a luxury houseboat. Robert, the gracious local host, welcomes his guests in his home to enjoy a homemade and locally inspired 3-course dinner which includes carefully selected beverage options.

Dinner and the best views await the lucky guests while Robert shows you the top things to know about Amsterdam.

Roman Rooftop Dinner

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CARPIO’S CORNER 4.) Macaron Making with a Masterchef in Paris When you think of Paris, you think macarons. You can learn from a Masterchef winner, Jean-Yves and learn the tricks of how to make the best macarons like a true Parisian. If you love desserts, this experience is the one to add to the list. Enjoy champagne while tasting your masterpiece creation and Jean-Yves will show his guests how to celebrate the experience the French way.

5.) Cocktail Architect Dinner in Brooklyn New York This Mauritius inspired dinner experience will take you to the beautiful country without having to travel 20 hours to the Indian Ocean. Even being in the big city, the host promises a sophisticated experience.

Host Nandini, also offers vegan options, meat and fish dishes to all her guests and incorporates Ayurvedic spices of cumin and cardamom to enhance her food offerings. New York is a very diverse city, and experiences like this help you “get out of town” for a moment and remain in the big city.

6.) British Food Tour in London You start your experience at the Borough Market, a foodie destination in London to start your day with an English fudge or cake and sampling award-winning Lincolnshire sausages followed by the best fish and chips in town. During the tour, you can make stops at stores to shop while the local tells you stories about the history of the surrounding areas such as the Sir Walter Raleigh’s Golden Hind, The Shard and Southwark Cathedral. Then you head over to a historic pub and sample some British cheeses, served with fig cakes and chutney while enjoying with London beers, ales or ciders. This British tour will also take you to the London Bridge and Tower Bridge on the River Thames as well as the Battleship Belfast.

You cannot get any more British than that.

7.) Mexican Ancestral and Ritual Dinner Experience in Mexico City Host Rosalba Gonzalez does not take hosting dinners in her home lightly. She comes from a line of traditional cooks from Oaxaca, and her culinary knowledge goes back many generations. Sticking to her culture when it comes to cooking is of utmost priority and keeps her Mexican rituals alive. Rosalba even has an altar which showcases her collection of the most exquisite ingredients she uses for her dishes.

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During the dinner, she will tell stories of Mexican traditions she takes part in and will also share the variety of dishes she prepares and explains why. You will find this experience very amusing, authentic and different from your typical Mexican restaurant experience.

8.) Unforgettable Roman Rooftop Culinary Experience Upon arrival, you go straight to the terrace and settle with a nice glass of prosecco or wine of your choice. Everything from this experience is Roman. The dinner starts with an aperitivo and goes right into antipasto which can include caponata, caprese, prosciutto di Parma and more. Handmade pasta options include orecchiette, farfalle, tortellini to name a few as primi. Mains include a choice of scampi, fish, Osso Bucco or sautéed veal. Contornis are also available as well as vegetarian dishes and ending the night with a traditional Tiramisu or Italian gelato for dessert. From the ravishing views, the food and of course the stories from your Roman host, you will be dining like a real Italian.

9.) Farm to Table Feast on a Mountain Winery in Telaviv Asaf, the host, has gotten fantastic reviews on his dinner experiences. Guests rave about his tales of the food, and history of his hometown. Assaf is a self-proclaimed foodie and a professional pastry chef for 12 years. During this time, he’s travelled the world and has always educated himself on wellness, health and spirituality. As a food therapist, he ties what he has learned to his carefully curated menu and explains to his guests why we eat such things and other connections not many people can teach. He likes to share his table and meet new people so he can share his passion for food and wellness. One guest review calls the experience “magical”, and the harmonious balance of the food took her to heaven here on earth.

CULTURAL IMMERSION IS THE WAY TO TRAVEL

10.) Art and Culinary Food Tour in Toronto Kensington Market is Toronto’s hipster community where you will discover a lot of unique and trendy art, food, indie shops and more. It is one of the hottest tourist spots known for its authenticity and street art populated by Victorian homes and tree-lined streets. Guests will do a tour of the area and sample a variety of cuisine from many cultures to showcase Toronto’s diversity in the multicultural enclave of Kensington market which also includes a stop in Chinatown. Guests are encouraged to come hungry, and the experience promises to be a culinary adventure with surprises and the host also teases guests to expect a possible “twist” in the end.

Secret Tour London

Luxury Boat Amsterdam Chef Gaggan Annand

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NON DAIRY ICE CREAM

VEGAN BEN & JERRY’S ICE

Available in Supermarkets

E

xciting news, vegan ice cream fans! Ben & Jerry’s— which released its first vegan flavors less than three years ago—has added vegan ice cream mini cups to its popular dairy-free lineup.

The almond milk–based mini dessert cups are available in packs of four. The pack above features two of Ben & Jerry’s most iconic vegan flavors: Chocolate Fudge Brownie and Chunky Monkey. The mini cups come complete with spoons—making them the perfect, portion-controlled treat, even if you’re on the go.

Which of the vegan Ben & Jerry’s flavors is your favorite?

Before you answer, be sure that you’re caught up on the latest nondairy ice cream news. While many ice cream lovers have already tried some—or all—of the seven nondairy flavors the brand previously offered, freezer aisles across the country have been rocked by the introduction of two new vegan Ben & Jerry’s varieties: “Cinnamon Buns” and “Peanut Butter Half Baked.”

According to the Ben & Jerry’s site, Peanut Butter Half Baked pints are packed full of brownie chunks and peanut butter cookie dough and those who buy the new Cinnamon Buns flavor can expect to find cinnamon ice cream swirled with cinnamon streusel and containing pieces of cinnamon bun dough. All vegan Ben & Jerry’s flavors are made with almond milk.

With the addition of these latest flavors, Ben & Jerry’s lineup of nondairy pints now includes 9 varieties. That’s enough to make anyone scream for ice cream.

There’s never been an easier—or more delicious—time to go vegan. With an ever-growing array of vegan foods available in stores and at chain restaurants, there’s no excuse for animal suffering to be part of your day. The expansion of Ben & Jerry’s nondairy line is more than just good news for vegan diners—it’s a sign of the times.

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VEGAN COCKTAILS

A light, refreshing cocktail with fresh lime and mint and a surprising, pleasant crunch from cucumber slices.

PREP TIME 5 minutes TOTAL TIME 5 minutes Servings: Category: Beverage Cuisine: Vegan Does it keep? Best when fresh.

Ingredients

• 1 1/2 oz gin (1 1/2 oz equals 3 Tbsp)

• 4-6 slices cucumber

• 1/4 medium lime (sliced)

• 4 oz tonic water

• 6 mint leaves

• 1 Tbsp sugar (optional)

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CUCUMBER LIME RECIPES

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