Francesca Chaney is a 22-year-old college kid with her own vegan restaurant. She swears by plant-based meals and wants to normalize them for underprivileged neighborhoods. Her restaurant, Sol Sips, is in Brooklyn, NY, and its menu is comprised of delicious, healthy eats.
Because Francesca is all about accessibility, she offers a sliding-scale brunch where customers can pay anywhere from to for their full meal. She hopes her mission of educating people about healthy eating grows into more Sol Sips locations and a healthier mindset for underserved communities.
For more, visit:
https://www.instagram.com/solsipsnyc/?hl=en
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MORE VEGAN CONTENT:
Is Vegan Sushi Actually Good?
Why This Accountant Created His Own Vegan Chocolate Factory
We Tried A ‘Steak’ Sandwich Made Of Watermelon
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22-Year-Old Chef Opened Her Own Vegan Restaurant In NYC Video Rating: / 5
#vegandistrict #market #grocer #malaysia #petalingjaya
As my unplanned trip to Malaysia is coming to an end soon, I decided to visit the Vegan District Market in Kota Damansara, Petaling Jaya, Malaysia. They have so many wonderful plant-based food, health, and beauty products, I was totally in awe of this place. I am glad to have had the opportunity to visit this marvelous location. I encourage everyone to visit and support this local grocer.
P.S. this video was taken in February 2020 before the movement control order was established and before COVID-19 was declared a global pandemic.
Restaurant Name: Vegan District
No. 19, Jalan PJU 5/4
Dataran Sunway
Kota Damansara
47810 Petaling Jaya
Selangor, Malaysia
Tel. Number: +60 19-649 4992
Website: https://veganmalaysiaplt.storehub.me
Operation Hours: Call for details or visit their website.
DISCLAIMER: On my channel, I discuss plant-based, vegan, food options availability as I travel to various destinations around the globe. I am not a professional food or travel critique. I simply enjoy eating, traveling, and sharing my experiences with the world. My perspectives, impressions, reflections, descriptions, declarations, and dispositions are simply opinions, which I have formed throughout my journey. Nevertheless, you, the viewer, are responsible for forming your own thoughts and opinions on the places and foods which I have mentioned in my videos. Enjoy! Video Rating: / 5
THE one and only VEGAN shop in Malaysia to date. The owner and managing director Ratna (full first name: Ratnasingam), offered me to come to have a look and made a VEGAN burger for me.
In this video, you’ll find the story behind the vegan shop and the man, what products they offer. And, what other important vegan events and activities they support.
Furthermore, you’ll see HOW Ratna makes this burger, and which products he uses.
Find more about VEGAN DISTRICT here :
https://www.facebook.com/vegandistric…
Other resources linked to :
– furry friends: https://www.facebook.com/vegandistric…
– anonymous: https://www.anonymousforthevoiceless….
– vegan Malaysia cube or truth: https://www.youtube.com/watch?v=L3j1n… (be aware: contains explicit content, not suitable for all ages)
Please like and subscribe to my channel if you want to see more “VEGAN interviews”. Video Rating: / 5
Are you a vegan, thinking about going vegan or a total meat lover? Whatever your preference, an increasing number of people are choosing the plant-based diet.
Everyone has their own reason for doing it whether it’s for health reasons, to reduce animal cruelty or to protect the environment. But how environmentally-friendly is being a vegan?
In this video we explore the impact some of the most popular vegan foods have on our planet, comparing them to the farming industry.
Presented by Frankie McCamley. Produced by Phoebe Frieze
Please subscribe HERE http://bit.ly/1rbfUog Video Rating: / 5
Christian asks what is veganism and is it the right way to live and eat.
www.cardinalnewman.org
Christian Hextrum is a little over average height so some people call me Big C. He lives in Santa Rosa with his mom, dad, and three sisters. He is a sophomore at Cardinal Newman and is 15 years old. His is currently the captain and leading scorer of the Newman JV basketball team. He attended St. Eugene’s from kindergarten through eighth grade and will be at Newman until he graduates. Soon, he would like to begin serving in the St. Eugene’s CYO basketball program to coach and mentor players. Christian would like to be an architect after college.
This talk was given at a TEDx event using the TED conference format but independently organized by a local community. Learn more at http://ted.com/tedx
Here are 5 easy, healthy, budget-friendly, and customizable meals that I eat every week as a vegan! Tell me your favorite weeknight staple meal in the comments below 🙂
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• Crispy Tofu: https://frommybowl.com/crispy-tofu-recipe/
• Crunchy Asian Slaw: https://frommybowl.com/crunchy-asian-slaw-recipe/
• Pickled Red Onions: https://frommybowl.com/quick-pickled-red-onions/
• Smoky Tempeh: https://frommybowl.com/how-cook-tempeh/
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Just including more plant based food in your routine, can be a wonderful approach to eating. Veganism is about focusing on whole foods with plenty of vegetables that’ll keep you satisfied without tacking on the pounds
If you are looking for healthy recipes and ideas, Here are 4 healthy and easy vegan recipes for weight loss that you can add into your weight loss diet.
I hope you like all these vegan ideas ?
1 Spaghetti with vegetables recipe 270 calories (1 serving)
Ingredients
1.5 oz whole wheat spaghetti
1 small white zucchini
1 clove garlic
1 tsp olive oil
1/4 medium white onion
1/2 medium red bell pepper
1/2 small aubergine eggplant
3 tbsp water
1 small tomato
1 tbsp chopped parsley
salt and black pepper to taste
1/4 tsp dried oregano
1 tsp permesan cheese
Preparation
Cook pasta according to package directions.
Heat the olive oil in a frying pan. Add garlic, onion, zucchini aubergine and peppers add 3 tbsp water, cover and cook for a few minutes on low heat until tender.
Add the chopped tomatoes, parsley, salt and pepper and dried oregano.
Add cooked pasta.
Serve with Parmesan cheese on top
enjoy!
1/4 white onion chopped
1 clove garlic minced
1 tsp olive oil
1 small carrot cut into squares
1 small white zucchini cut into Squares
1/4 red bell pepper chopped
1/3 cup lentils
1/2 cup vegetable broth
1/2 cup water (add more water in needed)
1/4 tsp turmeric
1/4 tsp cumin
salt and black pepper to taste
1 bay leave
1/2 tbsp parsley finely chopped
Preparation
In a pot on medium high heat, add olive oil and saute onion and garlic until soft, about 3 minutes. Add the rest of your ingredients and turn the heat up to high and bring everything to a rapid boil.
Once it starts boiling, turn the heat down to a low simmer and cook for about 20 to 30 minutes, until lentils are cooked through.
Top with fresh parsley, serve and enjoy!
3 Chickpea and tomato quinoa 290 calories (1 serving)
Ingredients
1/4 cup quinoa
1/4 white onion, chopped
1/4 yellow bell pepper
1 clove garlic, finely chopped
1 tsp olive oil
1 medium tomato, chopped
1 tsp tomato paste
1/8 tsp paprika
1/8 tsp cayenne pepper
salt and black pepper
1 oz spinach
2 oz cooked chickpeas
1 tbsp black olives
1 tbsp parsley, finely chopped
Preparation
Bring salted water with quinoa to a boil in a pot over high heat. Cover and simmer for 15 minutes or until all water has been absorbed
Heat up the oil in a large frying pan. Add chopped onion, garlic, yellow pepper and fry on a low heat until soft.
Add chopped tomatoes, tomato paste, and all spices. Cover the pan with a lid and gently simmer until tomato have turned into sauce.
Add spinach and cover again until spinach is wilted, stir in cooked chickpeas, olives and let them warm through. Serve with cooked quinoa topped with chopped parsley.
4 Veggie Fried Rice 240 calories (1 serving)
Ingredients
1 medium carrot, cut in half lengthwise
1/4 cup brown rice
1 tsp olive oil
1/4 red bell pepper, chopped
salt and black pepper
1/8 tsp chili powder
1/8 tsp cumin
1/8 dried oregano
2 tbsp tomato sauce
6 grape tomatoes
1 medium green onion
1 tsp cilantro, finely chopped
Preparation
Cook the rice in water first until done.
Heat a skillet with oil over medium heat. Add bell pepper and carrot and cover until carrot is tender.
Season with salt and pepper, chili powder, cumin, dried oregano. Add cooked rice and mix to combine.
Add tomato sauce, sliced tomatoes, and green onions.
Serve topped with chopped cilantro.
I hope you like all these vegan meals ? Video Rating: / 5
![How this VEGAN grocer made me a very tasty delicious VEGAN BURGER [ Vegan District, Malaysia ]](https://i.ytimg.com/vi/hDeJHTx76gw/default.jpg)
