Appetizer
Kale My Name and Avocado Theory team up to bring popular vegan dishes to two Chicago suburbs: Tinley Park and Naperville April 3rd, 2025, Chicago, Illinois – In a groundbreaking collaboration, Kale My Name, the award-winning fully vegan restaurant, is partnering with Avocado Theory, the popular non-vegan eatery, to introduce a curated selection of Kale My Name’s most beloved plant-based dishes to Avocado Theory’s menu.
Confetti Snacks offers well-seasoned, crunchy, chunky chips made from what some might call ugly, but perfectly edible, veggies. The result is a delicious solution to the food waste crisis. Queens, New York, February 12th, 2024–Food waste is a huge problem that contributes to climate change and global food insecurity.
What Is A Vegan Corn Dog Muffin? Easy mini vegan corn dog muffins that are the perfect little savory appetizer! Today’s #LunchBreakLIVE guest Chef is Kelly Kerr, creator of The VeganAbler and The VeganAbler Collective, a global network of vegan chefs and content creators. Let’s see how she makes these cornmeal muffins with some vegan hotdogs in the middle!
These Vegan Veggie Rolls Are Raw, Beautiful, And Delicious! These vegan raw veggie rolls will certainly impress your friends at your next gathering. Today’s guest Chef, DAM Good Vegan Danni Gaulden, founder of the Vegan Mama Academy and TheVeganSkillet.com, shows us exactly how to put these simple yet totally scrumptious rolls together. They are the perfect appetizer for any party, full of raw plant-based nutrients, and are beautifully presented, ready to WOW your guests. let’s watch how it’s done… More About Our Guest Chef Danni Gaulden, the founder of The Vegan Skillet, is a Plant-Based Nutrition Coach dedicated to inspiring and encouraging individuals to choose healthy vegan options to improve their health and overall well-being.
It’s Time For Vegan Fondue Ring in the New Year with this vegan fondue with a twist on #LunchBreakLIVE. Guest Chef and Activist, Chelsea V Davis of Veggies Do It Better, Animal Rights Collective Portland, and The Roaring Vegans, joins us in her kitchen, showing us how to make this delicious, creamy fondue, perfect for your New Year celebrations!
Vegan Crab Cakes Made By A Pro Have you ever made vegan crab cakes? This delicious plant-based take on an appetizer favourite will please your most discerning guests, and their crispy grilled finish makes them a perfect complement to the acidity of a wine pairing.
MOUTHWATERING BBQ JACKFRUIT TACOS Get ready for today’s delicious recipes, BBQ jackfruit sliders! Today’s guest chef on #LunchBreakLIVE is Herbert Bell, Whole Food Plant-Based Practitioner, Certified Health & Wellness Coach, and Tai Chi teacher. Today he demonstrates how to make these crowd-pleasing sliders for your next gathering. Let’s take a look at how it’s done… DEDICATED TO HELPING OTHERS Herbert Bell grew up on his grandfather’s farm, which gave him many experiences understanding the symbiosis between animals, man, plants, and the environment.
PISTACHIO BAKLAVA SURPRISE! This unique recipe for pistachio baklava is made not from phyllo pastry, but a rare Chinese tofu! Today’s #LunchBreakLIVE with guest Chef and vegan tofu creator and Author, George Stiffman, will blow your mind. He shares one of the recipes from his forthcoming book “Broken Cuisine”!
LET’S MAKE VEGAN SCALLOPS You won’t believe it’s vegan! Unbelievably tasty homemade vegan scallops made with oyster mushrooms and mushroom-infused tofu cream. This very easy and gourmet dish is brought to you by today’s vegan chef Jonathan Ohayon, Founder of the F.A.K.E.
FALL RECIPE FOR BRUSCHETTA, GET YOUR PEARS READY! Enjoy a scrumptious recipe for bruschetta that is perfectly tailored for the Fall months. It is made with pear and pomegranate, created by guest Chef, Nicole Derseweh, a world-class vegan chef with culinary training at Le Cordon Bleu. She shows us how to make this simple, eye-catching recipe in minutes. Perfect for the holidays and Fall family gatherings.