My Vegan NYC Trip: 48 Hours Of Food, Thrifting & City Life

From plantbasednews.org

Here are some of Jenné Claiborne's top plant-based food finds in NYC 

Jenné Claiborne, creator of the SweetPotatoSoul YouTube channel, recently shared her latest vegan NYC trip – a two-day vlog packed with food, friends, and city chaos.

Between subway delays and podcast tapings, Claiborne fits in everything from oatmeal and tahini cookies to a visit to her favourite vegan spot, Chloe on Bleecker. It’s a city vlog that highlights plant-based staples like oatmeal, coconut yogurt, and tahini cookies, while dealing with unpredictable schedules and late lunches.

There is no set itinerary. Claiborne makes space for flavour, connection, and routine in between delays and detours. It’s a relaxed vegan NYC trip – flexible, a little chaotic, and always centred around good vegan food.

                                               There are great vegan food options in NYC - Media Credit: YouTube/ Sweet Potato Soul

Simple breakfast and a slow start

Claiborne starts the day in her friend Isabelle’s Brooklyn kitchen with a simple breakfast. “Just keeping it simple with oatmeal,” she says, topping it with blueberries, hemp seeds, and dates. She edits a YouTube video while eating, with a cat named Blueberry Muffin at her side.

Before heading into the city, she makes a quick trip to a beauty supply store. “I have not left the house all morning. It’s already 10:30.” She gets dressed in a comfortable dress, grabs a belt and a bag, and heads out to find a thrift store before a scheduled podcast taping.

Transit delays and a fancy lunch at Happier

Claiborne’s plans change when the subway line is down. “It’s going to take like a whole hour to get there at least,” she says. After 45 minutes on a packed bus, she finally transfers to a working train and makes it to Tribeca for a podcast recording.

After the taping, she and her friends head to a new grocery store called Happier. “It’s a super duper expensive health food store,” she says, comparing it to Erewhon in Los Angeles. She picks up a snack and eats alone. “That really hit the spot.”

Still hungry from the day’s disruptions, she heads to Greenpoint for dinner. “I was so hungry because I missed lunch and all that subway trouble.” Another long commute, another late meal. “Fingers crossed it’s all easy from here.”

Thrift store search and tahini cookies

YouTube/ Sweet Potato SoulJenné stops for raspberry iced tea and a tahini cookie during a Brooklyn thrifting run

The next morning, she heads back out on the hunt for linen pants and oversized shirts. “So that I can wear them, you know, in my yard, around the house, around the neighbourhood.” The first thrift store has a promising pair of Jill pants – but not in her size.

She walks 20 minutes to another shop but has to stop for a bathroom break. “I found a little coffee shop… I got a raspberry iced tea.” She also grabs a tahini cookie. “They did not have decaf coffee, unfortunately. But this is super refreshing and delicious.”

Later, she adds: “I was going to go sit outside, but there’s no seating outside or inside. So I’m just walking.” She eats the cookie on the go and gives her verdict: “It’s nowhere near as good as my recipe.”

Vegan dinner at Chloe on Bleecker

Later, Claiborne visits Chloe on Bleecker, one of her favourite vegan spots from when she lived in NYC. “It reopened which is so exciting. And it’s all vegan.” She eats with a friend in Greenwich Village, calling the area “so cute.”

The food is good, but the portions are huge. “I want to finish everything ‘cause I hate wasting food, but if I do, I’m going to pop.” They decide not to take leftovers. Afterward, they browse shops nearby. “Victory. We each got something now.”

This vegan NYC trip wraps with one last meal at Isabelle’s and a quiet night before flying home.

For more plant-based content, check out Claiborne’s YouTube channel Sweet Potato Soul.

https://plantbasednews.org/lifestyle/travel/my-vegan-nyc-trip-48-hours-of-food-thrifting-city/?utm_source=relpost

How to Get People to Buy More Plant-Based Eggs? Put Them in A Pancake

From greenqueen.com.hk

By Anay Mridul

A new US study shows that consumers are more likely to purchase plant-based eggs if they’re cheaper and served as an ingredient in a dish, rather than on their own.

With the egg crisis raging on in the US, empty shelves and high prices have made consumers rethink breakfast. It’s a golden opportunity for companies making plant-based alternatives, offering a more stable supply and largely great functionality in various food applications.

Eat Just, the market leader for vegan eggs, has already been capitalising on this moment, with sales growing five times faster in January than 12 months prior, and 91% of these customers being neither vegetarian nor vegan.

Still, Just Egg is expensive, as are most such liquid egg alternatives. One new study suggests that for plant-based eggs to truly capture their market potential, they need a rebrand, and a lower price tag.

Using an experimental method known as a vignette design, researchers from the University of Illinois Urbana-Champaign and Purdue University tested how price, product type, and setting influence people’s purchase behaviours when it comes to vegan eggs.

“Vignettes refer to short descriptions of a person or a situation which contain precise references to highlight key factors that are believed to influence the decision-making or judgment-making processes of respondents,” the authors explain in the Foods journal.

Americans prefer vegan eggs in familiar dishes

The researchers surveyed over 1,600 Americans about their perceptions of eggs, both conventional and hen-free. They rated conventional eggs higher on taste, price and appearance, but vegan eggs as better for the environment and animals.

On the nutrition front, average scores were largely similar, with chicken eggs perceived as having slightly higher protein and more calories, sodium and carbohydrates, and plant-based ones scoring better on total fat and cholesterol content.

Instead of asking people directly whether they’d like to buy a plant-based egg, the researchers asked them to imagine they were about to eat breakfast, either at home or a restaurant, and to choose between scrambled eggs or pancakes made from vegan eggs.

“We expected the setting to be more important, as we thought the novelty of the plant-based egg product would lead people to want to eat it in a restaurant where chefs know how to prepare the product in a way that tastes good,” said Brenna Ellison, co-author of the study. “Surprisingly, the location of where you were eating, whether it be at a restaurant versus at home, didn’t have as much of an effect as we imagined.”

They were found to be more likely to buy vegan eggs when they’re mixed into a familiar dish, like a pancake, rather than served as a scramble. The preference gap is larger at home than in a restaurant setting. “Introducing them as an ingredient, especially in a product that consumers are comfortable with, is a way to get people over any ‘mental hurdles’ associated with trying plant-based eggs,” said Ellison.

“Price and product form were found to be significantly related to purchase likelihood; consumers were consistently more likely to purchase plant-based eggs when they were cheaper,” the study stated.

                                                                                                                   Courtesy: Yo Egg

How plant-based egg brands can shape their marketing plans

A third of the respondents to the survey had already tried plant-based eggs, and this is a key factor, since consumers who had previously eaten these products were more likely to buy them than those who hadn’t.

The study further found that people aged 18-34 were more likely to buy plant-based eggs than those over 55, while Black, African American and liberal respondents also indicated a greater willingness than other demographics. Larger households, meanwhile, are less likely to buy plant-based eggs, though parents with children under 18 are more inclined to do so.

“There are still sensory barriers,” said lead author Da Eun Kim. “I’ve tried the liquid version that comes in a bottle, like egg whites. The taste was different, but I was surprised the texture was very similar to traditional eggs.”

Kim and Ellison suggest that the study has important implications for the food industry. “For producers and retailers of plant-based eggs, understanding the factors that influence consumers’ purchase decisions can help optimise marketing strategies. Price sensitivity and product form should be considered when targeting specific consumer segments,” they wrote.

“Additionally, the significance of environmental impact and animal welfare in consumers’ perceptions suggests that highlighting the sustainability aspects of plant-based eggs could be a key marketing strategy,” they added.

“Policymakers can also benefit from this study’s findings, particularly concerning food environments.,” they continued. “The interaction between product form and location implies that interventions in food environments, such as restaurants and cafeterias, could influence consumer decisions to choose plant-based options. Encouraging the availability of plant-based egg options in such settings may facilitate healthier and more sustainable dietary choices.

https://www.greenqueen.com.hk/vegan-eggs-plant-based-alternatives-marketing-study/ 

This simple Chinese dessert is 100% vegan—and secretly amazing for your skin

From vegoutmag.com

By Avery White 

A centuries-old Chinese dessert might just be the skin-boosting ritual your beauty routine’s been missing—without a single drop of dairy

I’ll admit it: I used to breeze past anything labelled “red bean” on menus.

It sounded more like something you’d find in a hearty stew than a dessert. But one afternoon at a friend’s house in San Francisco’s Sunset District—where the fog rolls in like a cosy blanket over rows of Chinese bakeries and herbal apothecaries—I had my mind changed by a humble little bowl of red bean soup.

Sweet, warm, delicately flavoured. Comforting in a way that felt both nostalgic and new.

And the kicker? It’s completely vegan. No dairy, no gelatine, no processed nonsense.

Even more surprising? It's packed with skin-loving benefits that rival any pricey serum sitting on your bathroom shelf.

Let’s break it down.

What’s actually in red bean soup?

Traditional Chinese red bean soup (called hong dou tang in Mandarin) is made with just a few ingredients: adzuki beans, water, and some form of natural sweetener like rock sugar or dates. Sometimes, recipes include dried tangerine peel or lotus seeds for added flavour or texture.

That’s it.

It’s usually served warm, but you can also chill it for a summer-friendly version. It’s gluten-free, oil-free, and plant-based by design—not as a workaround.

And despite its simplicity, this unassuming little dessert carries a surprising amount of beauty-boosting potential.

So... how does it help your skin?

Let’s start with the adzuki bean, the star of the show.

These tiny red beans have been used in East Asian medicine for centuries. They're rich in antioxidants, especially polyphenols, which help protect your skin from environmental stress and premature aging. Think UV exposure, pollution, that too-long stare at your phone in bed. All of it.

As noted by dermatologist Dr. Whitney Bowe, “Antioxidants help neutralize free radicals—unstable molecules that damage collagen and lead to wrinkles.” In other words, adzuki beans don’t just taste good—they’re fighting your skin’s battles from the inside out.

But it’s not just about antioxidants.

Adzuki beans are also a fantastic source of zinc, a mineral that's crucial for skin repair and inflammation reduction. Zinc deficiency has been linked to acne and dull complexion, so getting more of it through whole foods like adzuki beans is a quiet act of skincare that doesn’t require a 10-step regimen.

Then there’s fibre. A cup of cooked adzuki beans packs around 17 grams of it. Why does that matter? Because gut health and skin health are deeply connected. When your digestion is off, it often shows up on your face: breakouts, redness, irritation.

As Dr. Nigma Talib has said, “Skin issues often begin in the gut.” And fibre—especially from legumes—helps balance gut bacteria, supports detoxification, and keeps things moving (you know what I mean). That glow people talk about? It’s often just a reflection of what’s working well inside.

The subtle magic of simplicity

There’s something oddly refreshing about a dessert that’s not trying to outshine itself with sprinkles or edible gold dust.

In a world of overcomplicated food trends (looking at you, charcoal-infused smoothie bowls), red bean soup offers a kind of stillness.

It doesn’t spike your blood sugar like cakes or cookies. It doesn’t come with the emotional crash that follows ultra-processed snacks. It nourishes, quietly.

And that calm shows up in your skin.

Blood sugar spikes are often overlooked in skincare conversations, but they’re key. High glycaemic foods can trigger inflammation and oil production—major contributors to acne and accelerated aging. Adzuki beans, with their low glycaemic index and high fibre, help regulate that balance.

I started eating red bean soup once or twice a week during the colder months. Not religiously, not as some “miracle” fix. Just as a small act of care.

A few weeks in, I noticed my skin looked... calmer. More even-toned. I wasn't breaking out around my jawline the way I sometimes do after sugar-heavy desserts. Coincidence? Maybe. But when something this simple checks so many boxes, I don’t need a double-blind study to keep a spoon in my hand.

More than a dessert: a quiet ritual

Making red bean soup doesn’t require any culinary degree or special tools. But it does take time.

The beans need to be soaked, then simmered low and slow until they’re tender. It’s the kind of kitchen task that pairs well with a good podcast or that audiobook you’ve been meaning to finish.

And I’ll say this: there’s something undeniably grounding about cooking a recipe that generations have made before you, especially one that asks nothing more than your presence and patience.

Maybe that’s part of the skin benefits too—lowering stress, slowing down, returning to nourishment that doesn’t scream for attention.

Because we all know stress wreaks havoc on our skin. Cortisol, the body’s stress hormone, can increase oil production and inflammation. By simply creating a quiet food ritual—something nourishing and repetitive—you’re reducing that internal noise.

How to make it (without overthinking it)

There are dozens of variations, but here’s the version I stick with:

• 1 cup dried adzuki beans (soaked overnight)

• 6 cups water

• 1–2 tablespoons of coconut sugar or maple syrup (or a few chopped dates)

• Optional: a sliver of dried tangerine peel or a pinch of sea salt

Simmer everything on low heat for about an hour, stirring occasionally. The beans should be soft but not mushy.

You can leave it thin and broth-like, or blend a portion for a creamier texture. Serve warm in the winter or chilled in summer with a splash of almond milk.

If you’re not into sweets, leave out the sugar entirely and enjoy it savoury-style with a bit of miso or tamari. It works both ways.

Why this matters more than it seems

When I was working corporate, I used to think of self-care as something I had to schedule. Like a calendar invite. 3 p.m., meditate. 6 p.m., gym. 8 p.m., sheet mask.

Now, I see it differently.

Sometimes, self-care is just eating something that makes you feel good afterward—physically, emotionally, and even aesthetically.

Sometimes, it’s rediscovering ancient food wisdom that doesn’t come in a bottle or tube. And sometimes, it’s about remembering that beauty isn’t about adding more. It’s about stripping back to what actually supports you.

Red bean soup reminds me of that every time.

No trends. No magic. Just quiet, nutrient-rich nourishment that shows up on your face a few days later.

I’d say that’s worth simmering for.

https://vegoutmag.com/food-and-drink/z-this-simple-chinese-dessert-is-100-vegan-and-secretly-amazing-for-your-skin/

‘The Vegan Dish I’ll Be Serving To Guests For The Rest Of The Year’

From plantbasednews.org

You'll love this upgraded smashed potato recipe with layers of texture and flavour 

Andrew Bernard, creator of The Nard Dog Cooks, has crafted a recipe that delivers on crunch, creaminess, and herby flavour without a lot of effort.

These chimichurri smashed potatoes layer crispy baby potatoes with a vibrant, no-blender chimichurri and a smooth high-protein chickpea dip. It’s simple enough for weeknights but impressive enough for guests. In the title of the video, he describes the recipe as one that he wants to serve guests “for the rest of the year.”

This is the kind of dish that holds up at the centre of the table. With pantry-friendly ingredients and easy techniques, it’s perfect for when you want something hearty, plant-based, and just a little bit fancy.

                                                                                  Media Credit: YouTube/ The Nard Dog Cooks

The herby chimichurri (no blender needed)

Bernard builds his chimichurri like a pesto, but by hand. “We’re keeping it simple today,” he says, as he chops fresh parsley, cilantro, and garlic. “Let’s just add them all together in our final mixing bowl.”

He layers the flavour with oregano, red pepper flakes, garlic powder, and smoked paprika, then stirs in olive oil and red wine vinegar. “We’re mixing this by hand because we want to preserve that rustic texture,” he explains. “We don’t want it creamy, say like a dressing.”

Letting the chimichurri rest helps develop flavour. “The vinegar breaks down the garlic a bit… and then pulls even more flavour out of the herb.”

How to make crispy smashed potatoes

YouTube/ The Nard Dog CooksSham your potatoes and cook until crispy and fluffy

The base of this chimichurri smashed potatoes recipe starts with boiling baby potatoes until fork-tender. Bernard emphasizes drying them completely: “That air-dried step… super important. When you let the steam escape, you’re drying out the surface which is absolute key for getting them golden and crispy.”

He smashes each potato with a glass and drizzles olive oil underneath to encourage browning. “It’s the contact of the potatoes against the hot tray that’s going to give you some more of that caramelization.”

Seasoning is simple: Italian seasoning, garlic powder, black pepper, and salt. The potatoes roast for about 30 to 35 minutes, though air-frying is an option too.

The creamy chickpea base

While the potatoes bake, Bernard makes a hummus-style dip with canned chickpeas, vegan mayo, Dijon mustard, lemon juice, and seasoning. “The mayo is going to give us some extra flavour but also gives us the creamy texture without needing olive oil,” he says.

The mustard adds tang, while lemon juice brightens the flavour. “You want to season this thing punchy enough to stand up against the bold flavour of the chimichurri.”

Assembling the chimichurri smashed potatoes

To plate, he spreads the creamy dip on the bottom, adds the roasted potatoes, and spoons chimichurri on top. “This is texture layering at its finest,” Bernard says. “It’s just a blast of contrast in every bite.”

The dish can be shared family style – but he admits jokingly, “I ate it all in the closet.”

You can find more exciting plant-based recipes on Andrew Barnard’s YouTube channel The Nard Dog Cooks.

https://plantbasednews.org/lifestyle/food/vegan-dish-serving-to-guests/

You’re Not Dreaming: Doritos Has Vegan Flavours, and the Knockoffs Are Just as Good

From vegnews.com

Discover which Doritos flavours are vegan-friendly in the US and UK, and explore the best plant-based alternatives for when you’re craving the iconic crunchy, cheesy snack

Americans have been enjoying Doritos for decades. These crunchy tortilla chips first hit the market in the 1960s and have remained a firm favourite ever since. According to YouGov, about 75 percent of the US population enjoys Doritos, making them the 15th most popular snack in the country. Beyond the US, Doritos are a grocery store staple worldwide; produced by PepsiCo, they’re sold in more than 200 countries.

Not all Doritos are plant-based. The popular Cool Ranch flavour, for example, contains skim milk and cheese, while another fan favourite, Nacho Cheese, also includes dairy ingredients.

However, some Doritos varieties are vegan-friendly. And if you can’t find a vegan flavour you like, there are plenty of great plant-based Dorito alternatives on the market, too.

Which Doritos flavours are vegan?

According to Doritos, none of its flavours are actually certified vegan. That said, in the US, the Spicy Sweet Chili variety is considered plant-based, as it’s made without any animal-derived ingredients.

In the UK, there are a few more vegan-friendly Doritos options. Both Chili Heatwave and Original Salted flavours are plant-based, and Zesty Lime is also free from animal products. Interestingly, Doritos once partnered with Burger King to create Whopper-flavoured chips in the UK. Despite being inspired by the meaty burger, these chips were also vegan-friendly.

                                                                                                                      Doritos

Recently, in Chile, PepsiCo also teamed up with AI food tech company Notco not to make vegan Doritos, but to make vegan Doritos-flavoured mayonnaise and chicken nuggets.

Benjamín Herrera, the CMO of PepsiCo’s business in Southern Cone markets, said in a statement: “Doritos is one of the most beloved brands among Chilean consumers, not only for its distinctive flavour but also for its authentic and daring personality. This alliance with NotCo, one of the most disruptive Chilean companies in the region, seeks to reflect the irreverent spirit that characterizes the brand.”

The best vegan Doritos dupes

Craving that bold Dorito crunch? If you’re in the US, here are some of the best vegan-friendly Dorito-style snacks on the market.

1Real Food From the Ground Up Nacho Tortilla Chips

Craving that classic Nacho Cheese flavour but want a cleaner, plant-based alternative? Real Food From the Ground Up delivers with their deliciously addictive cauliflower-based chips. Made with wholesome ingredients like cauliflower, cassava, garlic, and savoury spices, they offer the bold, cheesy taste of classic Doritos, just without the added dairy. Plus, the brand offers other vegan-friendly flavours like zesty lime and classic salted, so you can switch things up.
  

2Siete Dairy-Free Nacho Tortilla Chips

Another irresistibly crunchy nacho cheese–style option comes from Siete Foods, a brand known for its grain-free, better-for-you snacks. Made with cassava flour, these chips are completely dairy-free yet still deliver that bold, cheesy flavour. The texture is light and crisp, with just the right amount of kick. Siete also offers a variety of other vegan-friendly flavours, including tangy lime, fiery Fuego, savoury ranch, and classic sea salt.

3Natural Endurance Protein Nacho Chips

Looking to boost your protein intake while enjoying that satisfying Dorito-style crunch? Natural Endurance snacks are a perfect choice. Each bag packs a hefty 14 grams of protein, all while delivering bold flavours like nacho and barbecue. For something a little different, try the surprisingly tasty birthday cake flavour.
 

Hippeas

4Hippeas Chickpea Nacho Vibes Tortilla Chips

Hippeas may be best known for its chickpea puffs, but the brand’s Chickpea Tortilla Chips are just as crave-worthy, especially the ones coated in bold, cheesy nacho flavouring. Each chip offers a boost of fibre and protein, making them a more nutritious choice, too. For a flavour twist, try the Rockin’ Ranch variety.
 

5Late July Sea Salt & Lime Tortilla Chips

Made with organic chia seeds, these crispy, crunchy tortilla chips from Late July are seasoned with a zesty blend of sea salt and lime, for the perfect balance of tang and crunch. Not only are they vegan, but they’re also gluten-free, making them a great option for celiacs or those with gluten intolerance. Late July offers a range of other tasty vegan-friendly flavours as well, including the mildly spicy Jalapeño Lime and the bold, fiery Scorchin’ Sauce.

https://vegnews.com/vegan-doritos