NEW ISSUE! The Holiday Issue (#140)

The new 2024 Holiday Issue is here, and as always,  it’s filled with the best plant-based products, recipes, food trends, vegan personalities, media, and so much more. Inside you’ll find all the details on the new Ikea food hall Saluhall in San Francisco, an in-depth conversation with Chef Tara Punzone of Pura Vita fame, the Great Big Vegan Holiday Cookbook (our biggest ever!), a culinary trip through Atlanta, The VegNews Cheese Awards, and so much more. Not yet a subscriber? What are you waiting for? Subscribe now so you don’t miss a single issue.

More of what’s inside:

• How AI is going to feed the world with vegan food
• A vegan food tour of Ikea’s sister food hall Saluhall in San Francisco
• How Pura Vita’s Chef Tara Punzone is redefining Italian cuisine
• The Great Big Vegan Holiday Cookbook
• Whipped Feta Dip With Caramelized Figs & Pistachios
• Stuffed Cheesy New Potatoes
• Holiday Skewers With Mushroom Carrot Gravy & Cranberry Orange Sauce
• Oyster Mushroom Noodle Soup
• Calabaza Squash Soup With Roasted Cinnamon Oil
• Roasted Root Vegetable Salad With Creamy Tarragon Dressing
• Wild Mushroom Pearl Couscous Salad
• Wild Mushroom Chicken Stew With Pumpkin Sage Dumplings
• Louie’s Holiday Manicotti
• Butternut Squash Patties With Pomegranate Slaw
• Kabocha Bacon Mac & Cheese
• Black Forest Trifle With Coconut Custard
• Mexican Wedding Cookies
• Italian comfort meets modern sensibilities at Philadelphia's Pietramala
• A food-fueled trip to Atlanta awaits
• VegMedia: This season’s best new cookbooks
• The VegNews Cheese Awards
• An insider’s look into NYC’s mushroom-based Third Kingdom restaurant