Bam’s Vegan has emerged as one of the most thoughtful and flavorful forces in North Texas’ plant-based dining scene, and its growth tells a story of passion, community, and a clear vision for what vegan food can be. Founded by chef and owner Brandon Waller — known by regulars simply as “Bam” — the concept was born out of a desire to help people transition into a healthier, plant-based lifestyle without stripping away the pleasure and comfort that food should bring.
Continue readingFiled under Steven Doyle
Broken Yolk Cafe in McKinney is bringing fresh flavors to the table this February with the introduction of two new seasonal dishes. The Plant-based Power Wrap features Abbott’s plant-based Vegan Chorizo, Vegan Just Egg, fresh Spinach, diced Red Bell Peppers, sliced Mushrooms, and home fries, all wrapped in a Vegan Spinach tortilla. It’s served with a side of sliced fresh Avocado and Salsa Verde.
Continue readingFiled under Steven Doyle
Kalachandji’s is a one-of-a-kind vegetarian restaurant nestled in the heart of Dallas, Texas. With its serene and spiritual ambiance, this restaurant provides an experience that goes beyond just a meal. Kalachandji’s offers a diverse and tantalizing spread of vegetarian dishes that delight the senses and satisfy the soul.
Continue readingFiled under Crave, Steven Doyle
photos by Joey Stewart
We don’t do a lot of recaps of wine dinners, pop-ups and just specialty one-off dinners as of late, we find them a bit of a tease when the evening has passed and the items served are no longer available. This may or may not be true for chef Troy Gardner’s tasting menu he performed last evening for the benefit of the North Texas Wildlife Center.
The dinner was billed as a “wild dinner”, was vegan and mainly featured seafood. Vegan seafood. Which is interesting because Gardner is known for exquisite flavors he seems to conjure with his unique palate and seemingly Wiccan abilities to create vegan replicas of what otherwise be a plate suitable for omnivores.
Continue readingFiled under Crave, Joey Stewart, Steven Doyle
Shake Shack is excited to celebrate their new Veggie Shack and Non-Dairy Frozen Custard by launching ‘Veg Out’ – a custom Picnic Experience! Guests are invited to ‘Veg Out’ and experience Shake Shack back at its roots by going back to the parks with a curated picnic kit, inclusive of premium picnic basket, new menu items, Doc & Bay blanket and more.
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Dreamboat Donuts & Scoops (1204 6th Ave.), the highly anticipated vegan sweets shop from the team behind Spiral Diner & Bakery, announced its official opening in early April. The shop’s hours of operation will be Tuesday – Thursday from 7:00 am to 6:00 pm, Friday and Saturday from 7:00 am to 8:00 pm, and Sunday from 7:00 am to 2:00 pm.
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From chicken nuggets to cheeseburgers, there’s been an explosion in plant-based meat-alternative options at fast food chains across the country. This is due in large part to producers like Impossible Foods and Beyond Meat, who have created incredibly realistic plant-based proteins that look, smell, and taste similar to the real thing.
These companies are fueling most of the new options out there, and their proteins are so convincing, they make it easy to go meatless when you’re on the road grabbing a quick bite. And they let you satisfy that burger craving without making a big sacrifice in flavor or texture.
Continue readingFiled under Steven Doyle
1204 6th Ave, Fort Worth; Coming Early Spring 2023
Dare to dream as the nostalgic donut, and ice cream shop transports you to a whimsical land full of color and flavor – cruelty-free! White tile floors with multi-colored sprinkles and pink Formica countertops will have you dreaming about lazy childhood Sunday morning donut runs with the family. Executive Chef Parker Howard puts his masterful palate and creative spirit behind delicious plant-based treats, researching and developing soy-milk-based ice cream and donut flavors. Find flavors like traditional glazed, Earl Grey lavender donuts, cake donuts, apple fritters, and mint ice cream or classic vanilla. With countless offerings like ice cream Sundays, donut ice cream sandwiches, donut cakes, and even croissants (all free of animal products) — the only limit is your imagination. Sweet dreams coming in early spring 2023.
Filed under Steven Doyle
