Plant-Based Ramen Restaurant Opens in West Hollywood

From vegoutmag.com

ippudo V brings world-class ramen to LA 

Japanese ramen restaurant group, Ippudo, is set to open a plant-based concept in West Hollywood on May 11. Ippudo V will be the group’s first fully vegan venture on the West Coast. The parent restaurant was founded in 1985 by Shigemi Kawahara in Fukuoka, the birthplace of Tonkotsu ramen, one of the most popular ramen styles from Hakata, Japan. While Ippudo’s brand recognition on the West Coast is still growing, it remains one of the most historic and renowned ramen groups from Japan, with 140 international locations across 15 countries.

                                                                                                       Courtesy of ippudo V

Japanese Ramen Restaurant Group Expands to US

In 2008, Ippudo made a bold move by opening its first overseas location in Manhattan, New York. By successfully demonstrating that authentic Japanese ramen could thrive in the States, Ippudo played a significant role in popularizing Japanese ramen in the US. Since then, Ippudo has extended its reach to the West Coast, opening restaurants in San Francisco and Berkeley, California.

“Our success has always been rooted in authentic flavours and traditional craftsmanship,” said Kawahara. “But we also know our customers’ tastes are always evolving. That’s why we’re committed to keeping our menus fresh to reflect that while staying true to what makes Ippudo, Ippudo.”

ippudo V to Open in West Hollywood

Ippudo’s West Hollywood location, ippudo V, will serve a vegan-only menu to meet the increasing demand for plant-based options. Standout ramens, among others, include Pla-Ton, Ippudo’s plant-based take on Tonkotsu; Daichi no Miso, a savoury miso-based variation; Shojin, a traditional shoyu ramen made with a broth extracted from Hokkaido Rishiri kelp and Kyushu dongko shiitake mushrooms; and Hakuna Matata, which swaps wheat noodles for house-made carrot fettuccine paired with spicy miso and a 48-hour marinated mushroom tsukudani.

ippudo V’s extensive menu features plant-based appetizers, sushi rolls, and dessert options, with a focus on its vegan sushi. The restaurant will incorporate fermentation, smoking, and innovative adaptations of traditional Japanese techniques to elevate the flavours of some of its dishes. Highlights include Matilda with LEON, a marinated beet roll paired with cucumber, vegan mayo, and micro herbs, as well as the Super Mario Bros with mushroom and asparagus tempura, marinated carrots and red cabbage, drizzled with teriyaki sauce.

                                                                                                         Courtesy of ippudo V

West Hollywood's New Japanese Ramen Spot

ippudo V is slightly smaller than the restaurant group’s recently opened (non-vegan) Culver City spot, accommodating 56 guests, with 30 seats inside and 26 on the patio. Located at 8352 Santa Monica Blvd, West Hollywood, CA 90069, hours will be Monday through Thursday from 11:30am to 10pm, Friday and Saturday from 11:30am to 11pm, and Sunday from 11:30am to 9:30pm.

For more details, visit IppudoUS.com or follow @ippudo_california on Instagram.

https://vegoutmag.com/news/plant-based-ramen-west-hollywood/

How This Woman-Owned Vegan Ice Cream Shop Became a Hollywood Favourite

From vegnews.com

Graced by regulars such as Usher and Joaquin Phoenix, this vegan scoop shop offers so much more than sundaes and sprinkles

There’s a crowded, two-story stripmall on the corner of Fountain and Vine. Unremarkable in many aspects, this crammed together collection of shops sits two blocks removed from the bustling foot traffic of Sunset Boulevard in Hollywood. For those in the know, this stripmall is a vegan destination. Sitting caddy corner to Doomie’s and Doomie’s Next Mex—two popular late-night eateries known for plant-based fast food—is Dear Bella Creamery. Originally coined Cocobella’s, Hollywood’s first all-vegan ice cream shop generates an instant sense of whimsy even before the first lick. The happy blue-and-pink accented walls covered with giant sprinkles and pastel-coloured ice cream cones (perfect for Instagram shots of double-scooped waffle cones) coupled with the tantalizing display case of vegan ice cream send off electric currents of joy. When at Dear Bella’s, you get to escape for just a moment into innocent, ice cream-induced bliss. Still going strong through the pandemic, co-owners Alice Cherng and Belinda Wei sat down with us for a behind-the-scenes look at the making of this popular vegan Hollywood spot. It’s not all Strawberry Fields and Sunflower Buttercup—running a vegan ice cream shop definitely has its fair share of Rocky Road, too. 

Dear Bella Creamery

Ice cream that bonds

Cherng and Wei are both proud Angelinos of Taiwanese descent—Cherng immigrated from Taiwan when she was eight years old, while Wei has called Los Angeles home since college. The pair bonded over their shared heritage, love of food, and devotion to the vegan lifestyle. Each found their place working in the LA vegan food scene independent of each other. Wei launched herself on a fast track to the kitchen, studying at Le Cordon Bleu and eventually adopting a vegan diet for health reasons. She worked in several plant-based kitchens in the city—including health-forward eatery Cafe Gratitude. While Wei left that job for the role of executive pastry chef at The Springs, Cherng found her place at Cafe Gratitude shortly after. Observing the potential chemistry, mutual co-workers insisted they meet, so Cherng dropped by for lunch at The Springs during Wei’s shift. Wei sent out a scoop of black sesame ice cream, and the two hit it off. “We talked about food and our shared Taiwanese background. We’ve been best friends since,” Wei said.

She continued to emphasize her love of ice cream. Growing up, every Friday night was ice cream night, and her family would go out and order the same thing. “It is the most consistent memory of my childhood,” Wei explained.

“As my family sat around and shared ice creams, we were one. The love and connection we had for each other in that moment was unspoken, but palpable. For 20 minutes, I felt safe, loved, and belonged.”

The duo agreed that this is the same feeling they want to recreate with Dear Bella Creamery.

Dear Bella Creamery

Who is Bella?

First it was Cocobella, and the rebrand has ensured Bella’s name lives on. So, who is Bella? The business partners informed us that Bella is a state of mind—she is pure emotion, or the feeling one gets with the first lick of Cookie Monsta or Taiwanese Pineapple Cake. The original name was fairly literal—because the majority of the ice cream was made with coconut milk, the pair simply attached “coco” to Bella and were happy with the sound of it. In the four years of operation, their style has evolved. The ice creams are made with more than just coconut milk—there’s now oat milk options and other plant-based bases, which inspired Cherng and Wei to anoint their business with a new name.

“Dear Bella is our love letter to our community of ice cream enthusiasts. We handcraft each ice cream, after months of research and development, and all with love, positive energy, and expertise in our field,” they said. 

Dear Bella Creamery

A place where Ube Casserole and NY Cheesecake can co-exist

Despite the joy that exudes from the space, there is a bit of decision paralysis when walking into Dear Bella Creamery. First, there’s the question of flavour. The selection ranges from nostalgia-inducing classics such as Rocky Road to intriguing tastes like Lychee Raspberry Daiquiri. Sure, you can get a double scoop, but we’re not sure if those two flavours would complement each other. Beyond the choice of ice cream, there’s the vessel to consider. Why get a basic cup when you could select an edible vessel in the form of a cone or cookie sandwich? Or why not a sundae layered with a warmed fudgy brownie and/or yellow cake pieces? Should you pick up an ice cream cake while you’re at it? The only answer is to become a regular customer and find solace in the fact that eventually, you can try it all. 

The Dear Bella fandom extends far beyond local vegan Angelenos. Wei and Cherng confirmed that Usher has been a regular since the shop opened, and their staff have positively identified Harley Quinn Smith, Quincy Brown, Joaquin Phoenix, Daniella Monet, Mark Webber, T.I., and Weird Al stopping by for something sweet. 

For celebrities and commoners alike, it’s all about the exceptional quality and the flavours. Speaking to some of the more unique options like the Mango Sticky Rice and Ube Casserole, the pair commented, “We always make sure to offer one or two Asian-inspired flavours as a representation of our heritage.” But that doesn’t mean they don’t share an equal amount of fondness for ice cream loaded with cookie dough and sprinkles.

“Dear Bella is an authentic expression of both of us,” they stated. “We intentionally create every flavour with our customers in mind. Having our customers enjoy a family childhood favourite like Cookies ‘n Cream is equally important to us as having them try Taiwanese Pineapple Cake for the first time. We use ice cream as a canvas to create narratives that are sometimes sentimental and other times unfamiliar but exciting. Being able to share our cultures through our food is both fun and a blessing.”

And for those wondering what vegan Ube Casserole ice cream entails, get this: it’s slow-roasted, fresh ube mixed with a velvety ice cream base, candied pecan pieces, and torched mini marshmallows. With hope, this flavour will stick around through Thanksgiving, because this beats any sweet potato casserole we’ve ever had. 

Tanya Flink is a Digital Editor at VegNews as well as a writer and runner living in Orange County, CA.

Photo credit: Dear Bella Creamery

https://vegnews.com/2021/9/vegan-ice-cream-shop-dear-bellas

Disney parks expand vegan food options and they're delicious (just don't call them 'vegan')

From cnn.com/travel

Editor's Note — David Allan, editorial director for Features at CNN, has been a vegetarian for more than 25 years and Star Wars fan for 40 years. This is the first time those two priorities have intersected. The views expressed here about Disney's plant-based options are his own.

Orlando, Florida (CNN) — The self-described "happiest place on Earth" is getting increasingly happier for animals, and for those who are increasingly removing those animals from their diet.

After a big push last fall, the resort development division of Walt Disney World in Florida has identified more than 400 new and proven "plant-based" options on the menus of all its food locations, including park restaurants, food carts and hotel properties. That's 580 locations in Disney World alone. And a similar effort is underway at the Disneyland park and resort in Anaheim, California.

Just don't call these non-meat, non-dairy, non-honey options "vegan."

"Most research shows that the word 'vegan' appeals to vegans but the trend is much broader than that," explained Cheryl Dolven, a manager for food and beverage health and wellness with Walt Disney World Resort Development, Optimization and Standardization.

"'Plant-based' is much more broadly appealing," Dolven added.

"I get it, 'vegan' sounds weird," I said to Dolven, who politely didn't disagree.

"Plant-based" can be defined more loosely than vegan, says CNN Health contributor and nutritionist Lisa Drayer. But Disney defines their "plant-based" options as "made without animal meal, dairy, eggs and honey," according to their website, meeting the commonly accepted definition of vegan.

Like many of Disney's food offerings, some of the vegan dishes are themed to match their location. This hummus dish served at Star Wars: Galaxy's Edge is called a "Felucian Garden Spread," a reference to a planet covered in overgrown plants in the Star Wars universe.

Whatever you want to call it, it's a smart move to capitalize on a trend that's already impacting the restaurant and hospitality industry across the country. Restaurant sales of alternative meat products jumped 268% last year, according to the Dining Alliance, a US industry group.

Disney was also hearing directly from its own visitors, who were noting dietary restrictions in their reservations, buying more meat-free options, and giving feedback in guest surveys asking for vegan options. It all became a growing chorus asking the resorts to embrace a growing vegetarian and vegan appetite.

The company is also trying to appeal to younger guests, the future of Disney, as well as its own cast members who adhere to plant-based diets, Dolven added.

The proof is in the tasting

It's one thing to offer more hummus and carrot sticks. It's another to invest and innovate in alternatives that appeal to the diverse interests of those who are vegan and may still crave the taste of meat, chocolate, pastries and ice cream.

Disney chose the latter. Its in-house Flavor Lab, a research and development facility used to create and test new menu items, tasked its chefs to re-educate themselves. They took trips to vegan (sorry, plant-based) restaurants in New York and Philadelphia. They began hunting for and developing replacements for mayonnaise, butter, yogurt, cheese and eggs.

Generally, "chefs aren't trained that way," said Gary Jones, a culinary dietary specialist at Walt Disney World. "A lot of us are going back and relearning how to extract the most flavour from plant-based choices."

Jones then led me through a sampling of some of that research and development.

The most impressive of the offerings was the seafood platter on the menu at the Toledo restaurant located at Coronado Springs Resort. The creations mimicked a mouth-feel -- flavour, texture and other sensations -- I'd been craving over the more than 25 years I've been a vegetarian.

The royal trumpet mushroom-based "scallop" was tender and buttery. The breaded fungi "calamari" was tangy and chewy. But it was the heart of palm-based "crab cake" that was personally moving.

I was born and raised in Maryland, baptized in Old Bay seasoning. I've never found a fake crab that wasn't fish. And the Toledo's crab cake was just how I've long dreamed non-seafood crab could be, the taste evoking childhood memories.

All over the Disney World parks and hotel restaurants, new menus rolled out in the fall feature a green leaf icon next to items that are plant-based. And while the company's website has a new page featuring plant-based meal options, Disney's vegan fans have created their own guides with a lot more detail and reviews.

And when it comes to Disney's plant-based options, one size doesn't fit all. Most of the new options are unique to a location's theme and cuisine type.

The rustic-looking PizzeRizzo in Hollywood Studios serves a thick and juicy spicy Italian "sausage" sub, the same cost as their meatball sub. The African themed Mara restaurant in the Animal Kingdom Lodge has a Marrakesh Falafel Platter served with soy yogurt. Epcot's Rose & Crown Dining Room, for example, has a vegan version of the traditional UK breakfast of bangers and mash available upon request. Hollywood Studios' fancy Brown Derby serves a popular vegan chocolate-coconut cake, the same price as the espresso cheesecake and chocolate mousse cake.

And they ate happily ever after

I sampled other options in the Orlando parks, uncovering a not-so-hidden world of vegan, er, plant-based dining. 

In Galaxy's Edge, the Star Wars land, I adored the Felucian Garden Spread, with plant-based spicy "kefta" meatballs and hummus and tomato-cucumber relish with pita bread, served in a skillet and actual metal silverware. The kefta was meaty-chewy and filling, the hummus thick with herbs. Jones said its one of the best sellers among the stellar offerings at the boisterous Docking Bay 7 Food and Cargo. Felucia is a jungle planet that makes a brief appearance in "Star Wars Episode III: Revenge of the Sith."

On the other end of the culinary spectrum, the ABC Commissary in Orlando's Hollywood Studios served a thick and delicious vegan California Burger with sautéed peppers, vegan mayo ketchup and a Sriracha mustard, served with a side of perfectly crisp shoestring fries. It cost $2 more than their traditional cheeesburger. I didn't see any vegan dessert options, so I asked the woman taking orders if there were any. She looked confused and politely answered, "No, I don't think so," which the Disney public relations department later confirmed.

And I made a hearty dinner of the Southwest Bowl at the Fairfax Fare stand in Hollywood Studios. The bowl is a well crafted blend of chili, corn and vegan cheese, topped with non-dairy ranch dressing and crunchy tortilla chips. It costs the same as their comparable bowl with chicken.

I also noticed some locations not meeting the claim that all food locations have plant-free options. The Dockside Diner, near the Fairfax Fare didn't have any plant-based options on its menu of hot dogs and nachos.

But Disney is getting there. Disneyland will get its big plant-based push this spring. And properties in Europe and Asia have many plant-based options but no current plans to overhaul their menus (visitor demand could affect that decision).

Given the planners' careful eye on sales, it's clear that the more Disney guests who choose vegetarian and plant-based options, the more options they can expect. After all, this is a hospitality brand famous for its innovation and for perpetually reinventing itself, and that extends to its dining choices.

"It's been great to see the reception we've seen from the guests," said Jones of the new plant-based options. "They are ordering more than we thought and influencing other guests. And our chefs are a lot more inspired and excited about it."

As should vegetarian and vegan guests.

https://edition.cnn.com/travel/article/disney-world-vegan-food-wellness/index.html