Tag: vegan

Plant-based Chef Nina Curtis

Forging a Plant-based Path to Wellness

Once a competitive bodybuilder who believed it took animal protein to build muscle, Nina Curtis found her competitive edge when she “broke up with salmon” and became a vegan chef. While Nina Curtis has been a foodie since she was an eight-year-old helping her mom cook from scratch and lending a hand with her dad’s catering business, she never thought she would cook for a living. “That’s why you should never say never, because it could come back to haunt you,” she says. And, while her mom went organic long before it was a thing, Nina’s early professional food experience…

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Vegan tacos with baked chickpeas, avocado, sauce and vegetables on dark background, top view — vegetarians vegetarianism

50 Shades of Vegetarianism

Before you can meet the dietary needs of those who prefer or require plant-based diets, you need to know all the different forms those who consider themselves to be “vegetarians” can take. “Do you have a vegetarian option?” These words once struck fear into the hearts of unprepared banquet servers and venue kitchen staff, who at best would scramble to whip up some brown rice and steamed broccoli in hopes that would satisfy the vegetarian conference-goer’s needs. With almost of fifth of the U.S. population either identifying as vegetarian or interested in going veggie at least part time (7.3 percent…

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Going Vegan – A Wicked Healthy Choice

  As we end this series on vegan education, I am excited to share insight from chef and plant-based educator, Chad Sarno. Along with brother Derek, Chad brought forth his Boston roots and created the concept of “Wicked Healthy” culinary arts: 80 percent healthy eating combined with an allowable 20 percent of wickedness. The healthy part is rooted in vegetables, and Chad sees the Veganuary movement as a solid introduction to eating plant-based. “Veganuary has been a kick-start for a lot of people who want a step-by-step program to go vegan,” Chad says. “It's really been a huge catalyst for…

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Chef Alain

Eating Vegan – A Hotel Chef’s Perspective

As few as five years ago, hotel kitchens weren’t as prepared to satisfy the needs of a vegan, and planners struggled to meet the nutritional requirements of their vegan attendee. Now in 2019, we’ve seen a great shift in education and accommodation for this group. I spoke with Alain Vergnault, pastry chef at the Hyatt Regency Orlando, to understand how hotel banquet staff have made changes to ease what was once seen as the vegan burden. “The frustration [in cooking for vegans] was here because we were not prepared,” Vergnault says. “If you prepare, and you have all the documentation…

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year of the vegan

Welcome to 2019 – “The Year of the Vegan”

Many of you may know that nine years ago, I started thrive! meetings & events after realizing that it was very hard to eat at the hundreds of events I planned and attended each year because I have a food allergy. While I had made significant dietary changes, and felt renewed in all aspects of life — certainly physically — I realized, perhaps more importantly, that I needed to educate the meetings and events industry on how to feed me and the millions of people like me. I attended the Institute for Integrative Nutrition and took other nutrition and food…

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vegan proteins

10 Sources of Vegan Protein

If you live a vegan lifestyle, getting enough protein is something you may worry about. Although many Americans get the majority of their protein from meat, there are plenty of other alternatives for sources of healthy protein. Since World Vegan Day is celebrated in November, I thought this would be the perfect time to share 10 sources of vegan-friendly proteins. Seitan. This wheat-based meat alternative packs a whopping 36 grams of protein into every ½ cup serving. Texturally, it is also the closest thing to meats like pork and beef and can stand up to grilling and frying. However, this…

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