Broccoli Rising and the Miami Vegan Dining Guide
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It’s my pleasure to write about Miami and its vegan community and cuisine. I mean, I even call my new cookbook Miami Vegan. I’ve written about local vegan dining for VegNews, Edible South Florida and Miami Curated, among others. But nothing stays the same, especially in Miami. Vegan eateries I’ve loved, frequented and cheered about have come and gone.
Just a few years ago, Miami was one of PETA’s top 10 vegan cities. Those days are history, along with local vegan dining establishments of note including:
Full Bloom, which just ended a 10 year run.
The Planta franchise announced bankruptcy.
Minty Z took its vegan dim sum and decamped to LA, where it’s now Men and Beasts. I wish you guys well, but boy do I miss you and your cauliflower kimchi and carrot black sesame bao.
As Philadelphia’s big-hearted, big-talented Vedge chef Rich Landau told me, if vegan restaurants don’t up their game, they’re toast. It’s not fair, but it’s true.
If you have a favorite vegan restaurant, be it in Miami, Memphis, Minneapolis, anywhere — go there, eat there, tell your friends, bring your friends, because honey, we all need support.
The same might be said of fledgling vegans. Y’all start out great guns — 25.8 million folks participated in this year’s Veganuary. Yay, you!
The challenge is sticking with it.
All Veganuary participants commit to eating less meat going forward, and that’s a big win. But only a third stay vegan. Need to fix that. We all need support, especially new vegans. Let’s set you up for success. To stay in the plant-based game for keeps, you need:
— People who have your back, whether that’s your family, friends, or online community (hello, me, me, me here, waving frantically, eager to help and cheer you on. Reach out to me on Substack’s Chat, email at ellen@soulfulvegan.com, DM me on IG).
— Solid plant-based info so A few resources:
— Plant-based food that makes you happy and healthy. Miami Vegan aims to give you both, whatever your food choices are and no matter where you live.
Lassi to the Rescue
Too hot to cook? Have a mango lassi. I made one when my air conditioner broke down last week. In the middle of July. In Miami. Things got sticky and steamy, and not in a good way. With just three ingredients— five if you’re into embellishments— and three minutes, I got a cooling treat that’s a gift from India. You can too.
Mango Lassi
1 good sized mango, peeled and sliced — about 1 cup
1/2 cup vegan yogurt, preferably plain, unsweetened (I’m loving Forager these days)
1 cup ice
Whizz everything in a high-speed blender until smooth and velvety, about 3 minutes. Taste.
I think a mango provides plenty of sweetness, but if you want to nudge it up some, add a teaspoon or two of agave and whizz again.
For a haunting floral note, add half a teaspoon of orange blossom water. One more blitz in the blender and you’re done.
Makes a generous amount of mango lassi for one. Double it and share with someone wonderful.
August Events and Prior Podcasts
(stop me before I alliterate again)
August 7 I'm excited to bring a taste of Miami and Miami Vegan to Ft. Myers at the Luminary. Their kitchen space is state of the art, but space is limited, so get your tickets now.
Come for a big, tropical taste of Miami Vegan, bring home your very own copy of my cookbook.
August 8 Garden Party at the Epicurean in Tampa with chef, producer, Zest podcaster Florida Vegetarian Cookbook author, the warm and wonderful Dalia Colón
My (podcast) date with Rip Esselystyn!. Plantstrong, proud and THRILLED to be a guest on @goplantstrong, the podcast hosted by the one and only @ripessestlyn. We had a great chat about Miami Vegan, the joys of vegan and how to make vegetables sing. Have a listen! Big Miami Vegan thanks to Rip and his fabulous team.
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