Anything you can make I can make vegan

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“Excuse me, do you have ANYTHING VEGAN?” ~Taste of DC 

By  Vegan Chef Jasmine, Anything Vegan Co-Founder- Sunday Oct. 12, 2013

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“Excuse me do you have ANYTHING VEGAN?”  This was the question Anything Vegan asked all day Sunday on our vegan grub prowl at Taste of D.C.  We found a few good hits like this Authentic Greek vegan, gluten-free salad dressing formulated by restaurant Athens Grill/Angeli Gourmet owner Anna Maria Angelakis. When I tasted it I had a flashback,  in 2008 I ate at this little Greek Restaurant in Australia when I bit into my portobello salad wrap I was hit with a remarkable burst of flavors that I will always remember and never tasted again…until Sunday at Taste of D.C, this dressing taste like Greece in a bottle!Athens Grill

We also found a few misses like the donut place (name omitted to protect the innocent) when asked, “Excuse me do you have ANYTHING VEGAN” one employee replied by saying “We don’t believe a truly good donut can be made vegan.” (Sidebar: Seriously? I think our friends over at Sticky Fingers Bakery would rightfully disagree.  I’m just saying.)

Moving on, so the day was cool but not raining (a good sign since it had been pouring for the past three days).

Here’s Anything Vegan’s:  2013 Vegan Grub Prowl List of Taste of D.C.

Looking for a meal that taste like home…but not your home where you have to cook and clean-up.  A meal that taste like it was made at the home of your friend who has a mom who is an incredible Ethiopian Chef and this mom cooked for  two days and two nights  to create the perfect soul satisfying meal that makes you feel like you are sharing a meal with family and friends in Addias Ababa.  Well if you are looking for that meal, yup THAT MEAL, stop by ETETE ETHIOPIAN CUISINE ON 9TH STREET N.W. DC.  I feasted on a plate of lentils, greens and a sambusa (a triangular pastry roll filled with lentil, green pepper, jalapeno and onion).

Etete Ethipopian Cuisine Plate of  Greens, Lentils, SombusaEtete Ethipopian Cuisine Card Flag

Honorable Mentions: Union Kitchen:  filled with restaurants and shops offering lots of vegan grub options.  Such as:


 INDIQUE HEIGHTSIndian Cuisine  Inidque Heights Foods Created by RestaurateursSurfy Rahman and Chef K.N. Vinod 

Right blend of spices…taste like India in DC

CHAYA:  Tacos & more!Owners Bettina and Suzanne wanted Anything Vegan folks to know that they are very vegan friendly and can make Anything Vegan, just ask!  Union Kitchen Presents Chaya They offer restaurant concept with an emphasis on vegetarian fresh Mexican cuisine.  Find Chaya chefs making these tasty tacos at:Union Kitchen and the White House farmers market (810 Vermont Ave. NW) Chaya-Vegan Friendly!
GONE NATIVE FOODS: Founded by Anna Vita Lee~Vegan Tomato     Sauce that taste so fresh, because it is!  Gone Native Fresh Sauce Tomato sauce that uses fresh tomatoes…seems so obvious you think more companies would do it.  Well here’s one “Gone Native Foods” that’s doing it right!  This sauce is fresh, locally sources and tastes literally worlds away from the common tomato sauce made with canned tomatoes.Find Gone Native at:  Union Kitchen and Whole Foods Market

 Other great Vegan Grub at Taste of DC: Snacks, Places and Items to stock your fridge


Woodlands Vegan BistroWoodlands Vegan Bistro Woodlands served upa plate of vegan goodness! Umm yeah I was FULL!Woodlands Food Photo - Copy Morning Star Farms Chef:  Feeding the people at Taste of DC: and yes we ARE aware that it includes vegetarian but you have to start somewhere and plenty of people were lining up to taste vegetarian food for the first time! #ExposureMorning Star Farms Chef


 Last but not least the Sabra Hummus Team was hilarious!  They offer great  snack packs to grab & go!

Sabra Hummas


Written for Anything Vegan LLC. by  Jasmine Simon, Anything Vegan Co-Founder:  Wish to republish? Go right ahead no problem!  Just send us an email at: and let us know! Thanks.

Giving Green Thanks

This Thanksgiving (and every day) I am thankful for the family and friends who live nearby. Travel has one of the most significant environmental impacts of all our activities. Having a local Thanksgiving is a great way to avoid stressful travel, break bread with neighbors, and add to your green life. If you are planning to go over the river and through the woods to visit family and friends this Thanksgiving though, travel smart. There is not much we can do to make traveling by plane much more efficient but if you are driving, make sure your car is tuned up and your tires are properly inflated. That’ll make your trip more economical. And don’t forget to carpool! Someone surely will be going your way.

Shopping locally? Cooking less? Decorating with natural materials? How are you making your Thanksgiving more green? Share your holiday stories at

Have a happy and green Thanksgiving!

Go Green with Greens!

The fate of the world is in our hands…or rather, on our forks. The food we choose to eat (or not eat) is a significant component of green living. One of the most effective steps you can take to a greener life is to reduce or eliminate from your diet animal-based foods like meat, eggs, and dairy. This is because raising animals for consumption uses more land and water, and produces more waste including greenhouse gases than growing plants. According to a New York Times article, raising, storing and transporting meat is responsible for almost 1/5 of greenhouse gas emissions! Even one meat-free meal per week could make a big difference in the fight against climate change. Whether you eat meat, live a vegetarian/vegan lifestyle, or are somewhere in between, go green with greens and the delicious recipes from!

What’s not for dinner tonight? Email your menus, comments and questions to


This article By, Marjorie R. Simon Anything Vegan, LLC. Co-Founder, was Published on eCornell Plant-Based Nutrition Certification website on May 21, 2012.

The China Study found an inverse relationship between the concentration of Vitamin C in the blood and prevalence of cancer. When levels of Vitamin C in the blood were low, families were more likely to have a high incidence of cancer. Low vitamin C was prominently associated with a higher risk for esophageal cancer, for leukemia, and cancers of the Naso-pharynx, breast, stomach, liver rectum, colon and lung. How is vitamin C able to do such amazing things? The antioxidants in these foods interfere with free radical damage to cells that can lead to cancer.

Here is a top 10 food countdown to keeping the body cancer-free:

10#10: Strawberries

Strawberries are delicious and make a great addition to desserts or drinks. I think strawberry Margaritas count…


10#9: Oranges and Clementine’s (Tangerines)

No surprise here. The orange industry has done much better than its fruit cousins at promoting its health benefits and high levels of vitamin C. but yes, it’s only number 9 on the list…talk about promoting well. Oranges, citrus fruits, and their zest (the shavings of their peel) are all high in vitamin Followed by clementine’s, or tangerines.

10#8: Papayas (aka: Lechoza, Mamão, Pawpaw)

In addition to vitamin C, papaya is also a great source of vitamin A and foliate (vitamin B9). You are probably wondering – what do I do with a papaya? Well they make great smoothies for morning or anytime you need a quick pick-me up snack.

10#7: Kiwi fruits (Chinese Gooseberries)

Kiwi fruits are tart as well as decorative; they make a great addition to any fruit salad or dessert. Discovered more than 700 years ago in the Yang-tseriver valley in China, kiwi has stood the test of time. It taste is like a combination of melon, citrus fruits, nectarines and strawberries all in one, and yes it’s supposed to be green when eaten.  You can eat the tiny black seeds on the inside of the fruit and can even eat the fuzzy skin on the outside. Talk about the perfect package! Check out the California Kiwi Commission site for recipes.

10#6: Broccoli, Cauliflower, Brussel Sprouts

Broccoli provides vitamin followed by raw cauliflower, then raw brussel sprouts. Try not to dip them in cow ranch dressing like we unwittingly did as kids. Serve them on your party tray with olive oil and fresh herbs. Or you can use anon-dairy salad dressing as dipping sauces instead – it’s more common than people think…

10#5: Dark Leafy Greens (Kale, Mustard Greens, Garden Cress)

Dark leafy greens are more than just a source of calcium, and are packed with other vitamins including vitamin C. Raw kale provides the most vitamin C with120mg (200% DV) per 100 gram serving. Perhaps we should take a cue from our ancient ancestors that ate up to six pounds of leaves per day, probably by walking along from one place to another, just picking and eating leaves as they went. Can you imagine eating a grocery bag full of greens each and every day? Few of us even eat the minimum USDA recommendations of 3 cups of dark green vegetables per week. And yet, these veggies deliver a bonanza of vitamins, minerals, and phytonutrients.

10#4: Fresh Herbs (Thyme and Parsley)

Truly the spice of life, fresh and dried herbs are packed with vitamins and health benefits, they can be used in almost any soup, stew, or as the main ingredient to a salad. Thyme provides the most vitamin C of any herb followed by parsley. There are so many health benefits of adding fresh herbs to your meals that you’d be amazed. When you sprinkle fresh herbs on your food, you get such fabulous flavor. Your family and friends will think you are a much better chef than you really are.

10#3: Bell Peppers

A staple of pasta sauce and pizza the sweet bell pepper packs a high vitamin C punch. The amount of vitamin C depends on color. Yellow peppers provide the most vitamin C and green peppers provide the least vitamin C of the bell pepper family. The prices of fresh bell (or sweet) peppers seem to coincide inversely with the level of vitamin C—green bell peppers usually are cheapest, and red, yellow/gold, and orange are more expensive. The biggest surprise is the more rare colors of bell pepper: purple, pink, blue, rainbow, aqua, violet, maroon, white, black, and brown, depending on when they are harvested and the specific cultivar. Many people say the colors also have differing tastes. So to add a rainbow of pepper taste without the hot, this is the way to go.

10#2: Guavas

Depending on variety, guavas can provide as much as228mg (381% DV) of vitamin C per 100g serving. Guavas have so many uses in addition to fighting with free radicals and reducing the risk of cancer. The roots, leaves, bark and immature fruits are used for gastroenteritis as they are astringents. The fiber content in guava controls blood pressure and cholesterol. As a result it is very beneficial for heart. The potassium content and fiber in guava helps kidney in eliminating wastes. It controls diabetes and it is good for constipation. And its various parts can be used on wounds and aching places to get relief from pain, to get relief from toothache, as a remedy for cough and throat pain, to relieve swollen gums and oral ulcers, for skin diseases and it is very useful in stopping the puking sensation. In traditional medicine, the extraction of leaves is used to cure epilepsy and cholera. Convulsions in children can be treated by rubbing the stain on their spines. Are you as amazed as I am about this incredible fruit?

10#1: Red and Green Hot Chili Peppers

Actually a fruit pod, hot chili peppers are an excellent way to spice up soups, curries, and sauces, green chilies and provide the most vitamin C than any other food. Despite their fiery “hotness” are very popular and have tremendous medicinal and health benefiting properties. (But be sure they are fresh because Certain chemical compounds like aflatoxin (fungal mold), found in spoiled chilies have been known to cause stomach, liver and colon cancers – so buy them and use them quickly The red hot chili peppers aren’t just good to dance to – spice up your palate and your body will benefit in huge ways!


Sources: Plant-Based Nutrition lecture series

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