Grocery shopping thought: I experienced the exact same problem at my grocery store. Just out of curiosity, I browsed the dairy cheese section after I added my vegan Violife feta to my cart. To my surprise, there was no feta cheese left, the shelf was completely wiped out. I said out loud, “did all the influencers rob the feta?” It seemed like it.

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To make this recipe vegan, I used Violife dairy-free feta cheese instead of cow’s milk feta and found that it tastes just like the real thing, but cooked slightly differently. First, you bake it like you normally would, but here’s the secret pro tip: Broil it for about 3-5 minutes on high to achieve that insta-worthy golden brown cheesy crust. Make sure to boil your pasta slightly al dente. This step is crucial because it helps to absorb the excess liquid from the vegan cheese.

Once you complete this perfect lunch, dinner, or midnight snack recipe, garnish with basil, Italian seasoning, salt, and pepper, and plate it with a side of toasted garlic bread made with sourdough. You can definitely share this meal with others, as the recipe serves four people but if you’re anything like me, take a spoon to the skillet & finish it alone, like a champ. If you’re in search of a foolproof Valentine’s Day dinner dish to impress your significant other, this feta pasta is the way to go.

Here Are The Step-By-Step Visual Instructions

Step 1: Gather all your ingredients and swap dairy feta for plant-based feta.

Step 2: Get your large oven-proof baking dish, add ingredients to the mix.

Step 3: Bake the dish for 40 minutes at 350 F and an additional 3-5 minutes under the broiler on high. 

Step 4: Add cooked pasta to the baked dish, stir and mix. 

Step 5: Garnish with basil and plant-based parmesan. 

The post We Made The Viral Feta Pasta Vegan, with These Simple Dairy-Free Swaps appeared first on The Beet.

First stop: The Beet takes you to Choice Health Bar in Maui, Hawaii.

This healthy restaurant destination boasts the winner of Best Vegetarian Food in Maui from 2012-2019. Chef’s and owner’s Emily Kunz and Kathryn Dahm, both moved to Maui from the east coast in 2008 and opened Choice Health Bar in 2011. They specialize in acai bowls, healthy smoothies and vegan desserts all Hawaiian produce and flavor centric.

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1. Is Choice Health Bar fully vegan or does it just have vegan options?

Choice Health Bar is not fully vegan but everything on the menu can be adjusted to be plant-based. It’s fast-casual, so you can come right from the beach, or on your way to surfing. Wear a simple coverup and flip flops and you’ll fit right in!

2. Why did we order the Pow-a-Bunga Bowl and the Avocado Toast?

I ordered the Pow-a-Bunga bowl because I am almond butter obsessed. Organic strawberries and blueberries, plant-based protein powder and house-made granola made for a delicious breakfast. The avocado toast came on locally made wheat bread and the red pepper flakes made for a spicy twist on this classic dish,

3. How’s the service?

The employees were so kind as to ask me about my dietary needs and if I had any allergies so they could make my breakfast all vegan. Other than that, you’re pretty much sitting wherever you like and there is no table service so just enjoy the chill vibe.

4. Would you eat here for breakfast, lunch, and dinner?

This is definitely a breakfast and lunch spot. It is easy to order your food “to go,” or take it to one of the cafe tables and sit outside in the warm breeze.

5. Is this place a date spot, business meetings, or family dinner?

This is a definite healthy destination for friends and family. The menu is filled with bowls, smoothies, and food that everyone will find pleasing and delicious. I wouldn’t go here for a first date unless you were testing how relaxed he or she could be.

6. If we could have ordered one more thing… How could we have missed this?

I am really happy with what I ordered and could totally see myself making this a part of my Hawaii daily routine.

7. What’s your overall rating of this restaurant?

On the “Caitee on The Beet” scale, I rate this place a 5 out of 5. I could hardly believe how huge their menu selection is and how many plant-based options there were.

Next, The Beet takes you to Duke’s Beach House in Maui, Hawaii.

This local favorite restaurant overlooks scenic ocean vistas and is open for breakfast, lunch, and dinner. It’s definitely more of a get-dressed-up-and-take-your-romantic-date here kind of place.

Under the direction of executive chef Scott McGill, the menu is filled with seasonal and locally sourced ingredients to rightfully make Duke’s hot spot for dining on the island. McGill has been with the TS restaurant group for the past 16 years and is a Hawaii resident.

He has a passion for fresh ingredients such as local fruits, vegetables, and spices making the menu full of flavor with a touch of island flair.

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1. Is Duke’s Beach House fully vegan or does it just have vegan options?

Duke’s Beach House is not vegan, but they do have gluten-free and vegan options. I found it easy and simple to substitute items on the menu for vegan ones.

2.  Why did we order the Farmer’s Breakfast?

The Farmer’s Breakfast jumped out to me on the menu due to all of the nutrient and fresh ingredients used in the dish. Maui grown kale, fresh papaya, tomatoes, avocado, and house-made macadamia pesto. It was the ultimate hardy, delicious and guilt-free brunch.

3. How’s the service?

Our waitress, Shannon was so kind and helpful working with me offering to make a large variety of their dishes vegan-friendly. She suggested extra macadamia nut pesto and avocado instead of the egg, yum!

4. Would you eat here for breakfast, lunch, or dinner?

This place is perfect for all three! According to our waitress, the lunch and dinner menus have a larger variety of vegan options then the brunch menu, so it is definitely worth trying this place again.

5. Is this place a date spot, business meetings, or family dinner?

I really fell in love with this place. The restaurant overlooks the beach and you sit under perfect umbrellas while basking in the sun. I would recommend this place for family’s outings and first dates. 

6. If we could have ordered one more thing… How could we have missed this?

I wish I had stuck around for lunch because apparently, they have a fantastic taro burger with vegan roasted garlic aioli. 

7. What’s our overall rating of this restaurant?

On the Caitee on the Beet scale, I rate this place a 6/10, the food was delicious and fresh but like most restaurants in Maui, the menu lacked many vegan options.

The post The Best Vegan Options in Maui Hawaii With Caitee on The Beet appeared first on The Beet.

Chef Tara has been living the vegan lifestyle for over 30 years and has worked in the food industry for more than two decades, when she started to convert her family’s traditional Italian dishes to vegan versions, but keep all the taste. She has worked with inspiring chefs to hone her skills, and recently opened Pura Vita in West Hollywood, as the first 100% plant-based Italian restaurant and wine bar in the USA!

“At Pura Vita, we have created a unique dining experience that has the ambiance of a New York City wine bar with a traditional menu reflecting the best of Southern Italy,” the restaurant’s website tells visitors. “We pride ourselves on using the best organic, sustainable, clean, plant-based ingredients. Additionally, we have many organic gluten-free options for both pasta and bread, in an effort to make sure all of our guests can enjoy our dishes.”

The Beet couldn’t wait to try it out! Here are some FAQs about Pura Vita. Or just want the video!

1. Is Pura Virta fully vegan or does it just have vegan options?

The entire menu is completely vegan, though they  call themselves “plant-based.” From the pasta to salads to the entrees, and not to mention the huge assortment of vegan cheeses that are all nut-based.

2. Why did we order the classic Carbonara and a starter of Caprese Salad?

We ordered three things: The Caprese salad with heirloom tomatoes and cashew mozzarella, the Carbonara pasta with an avocado “egg”, macadamia nut Romano cream and shiitake “bacon,” and the cauliflower chickpea parmigiana with cashew mozzarella and macadamia nut parmesan.

I cannot express what an enlightening experience eating these dishes was for me, since I am newly plant-based and never knew there could be such delicious vegan Italian food! Everything was so flavorful and freakishly tasted like the real thing, if not better! The vegan cheeses were creamy, flavorful and light. I was genuinely sad when I finished my bowl of pasta and debated ordering others.

3. How’s the service? Does one order and sit down or is there a wait-staff?

The restaurant is sit down style and the employees were very knowledgeable of vegan cuisine, helpful with menu recommendations and very friendly. A great date place!

4. Would you eat here for breakfast, lunch, and dinner?

I would recommend this spot for a lunch and dinner destination. But honestly, we thought it was so good we would go back as often as we could.

5. Is this place a date spot, business meetings, or family dinner?

Pura Vita is definitely up and coming in the Los Angeles vegan community. It is perfect for any occasion or type of company from business lunch to romantic date night. The menu is exciting and just one visit for lunch or dinner isn’t enough to taste everything it has to offer. The other thing is, non-vegans will love it and not feel they are “compromising” on taste!

6. If we could have ordered one more thing… How could we have missed this?

As my friend Carroll and I enjoyed our ridiculously delicious Pasta Carbonara, we both watched the most beautiful plate of baked ricotta to pass our table. The way this baked ricotta was served was on house-made ciabatta bread. Our waitress informed us that it is the most popular thing on the menu and sells out almost every day. Just another excuse to head back.

7. What’s our overall rating of this restaurant?

We use The Beet Meter for rating products, but we would give this restaurant a five out of five, for taste and ambiance. Pura Vita has mastered Italian vegan cheese to the level of tasting better than the real thing. This is easily the best vegan mozzarella I’ve ever eaten.

The post A Video Tasting Tour of Pura Vita, First Plant-Based Italian Wine Bar in the US appeared first on The Beet.

While my family has been working from home, things around the house are pretty structured and everyone is busy talking to their clients. We all mill around the house, trying our best to eat healthy, whole foods like vegetables and whole-grain pasta. We try not to overeat junk food like sriracha puffs, veggie straws, or dark chocolate chips. As the only person in my house on a plant-based diet, my pantry is overflowing with delicious vegan snacks, so sometimes I can’t help but reach for Stacy’s pita chips and subconsciously eat the whole bag.

To break up my family’s mid-quarantine slump, I decided to whip up these delightful banana protein pancakes topped with warm organic maple syrup and powdered sugar (two of my pantry staples). They were a plant-based success and everyone in my household gave them two thumbs up. Here’s everything you need to make these drool-worthy pancakes and a video to follow.

Where am I and what am I cooking today?

What recipe did I use?

I used The Beet’s Easy Banana Protein Pancakes recipe. Here’s everything you need to make these delicious and “healthy-ish” pancakes.

How long did it take to make these banana protein pancakes?

How did this dish taste?

What else am I planning to cook in my “quarantine” kitchen?

What have I been snacking on?

What have I done for exercise in the last 24 hours?

The post What We’re Cooking This Week: Fluffy and Delicious Banana Pancakes appeared first on The Beet.

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Up until a few days ago, Peet’s Coffee was a stranger when it comes to all-vegan food items on their menu. They have dabbled with artisanal vegetarian options, but never made a fully vegan option–until now.

I am happy to report that the Everything Plant-Based Sandwich does not disappoint. Fluffy JUST egg, melty Violife cheese, Beyond Meat patty perfectly seasoned and nestled between a gorgeous everything bagel thin. Are you drooling? I definitely am. As a breakfast sandwich and anything vegan cheese aficionado, believe me when I tell you I am a harsh critic of these types of things. It earns a 10/10 on my Caitee on the Beet scale (which is no small feat) and more importantly pairs perfectly with my daily almond milk chai latte.

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The post I Taste-Tested Peet’s Coffee’s Everything Plant-Based Breakfast Sandwich appeared first on The Beet.

What recipe did I use?

I found this recipe online at Delish.  It’s called ‘Best-Ever Black Bean Burger’. To try it out yourself, click here for the original recipe. We made it vegan, of course with vegan mayo and vegan cheese.

How long did it take to make these veggie burgers?

From start to finish the burgers took me about 1 hour or about a very full glass of red wine, to make.

How did these black bean burgers taste?

These black bean burgers were so flavorful with a little hint of spice. The paprika, cumin, and chili powder make for a great kick and the avocado made them extra light and soft.

The post Healthy and Delicious Black Bean Burgers with Mushrooms and Onions appeared first on The Beet.

Here in Napa Valley, where I drove to see my parents (back when that didn’t sound like a risky move) Spring brought two amazing days of sunshine before the clouds set in. I decided to create the best isolation beach day I could conjure, right here in my own front yard. It was pretty adorable if I do say so myself: I laid out my mom’s blue and white checkered table cloth on the lawn, grabbed a beach chair, made fresh lemonade, and for the main event, enjoyed a bowl of creamy (but cream-less) butternut squash soup. Now it’s your turn.

Coming to you live from my kitchen, I enlisted the help of my mom Courtney, who is an excellent cook (unlike me, a pretty much beginner in most areas) to help me whip up this easy-to-make, delicious squash soup for you to enjoy—wherever you’re curling up and sheltering with your loved ones. From our kitchen to yours. Please excuse the lighting!

Where am I and what am I cooking today?

Today, I am in my family’s kitchen in Napa Valley, California. My mom, Courtney, is our head chef and I am the sous-chef today as we begin making creamless butternut squash soup.

What recipe did I use?

I used a recipe from Epicurious called Fabio’s Creamless Creamy Squash Soup. Click here to get the recipe in full. Have a favorite recipe to share? Make it and send us your pics at info@thebeet.com.

How long did it take to make this scallop and risotto dish?

The time flew by quickly but this dish took about an hour and a half to make. But that was also quality time in the kitchen with Mom, so we both enjoyed it.

How did this dish taste?

This recipe did not taste dairy-free, the texture was so similar to a creamy soup! It was so rich and creamy, you won’t believe that there is no milk, either real dairy or plant-based alternative. It was naturally took on that texture from all the fresh ingredients and spices!

What else am I planning to cook in my “quarantine” kitchen?

Next up in my “quarantine” kitchen cooking series, I want to make a loaf of vegan banana bread with the ripe bananas we have in our kitchen. We will also enlist Mom’s help here.

What have I been snacking on?

I have found myself snacking on walnuts, dark chocolate and I have been drinking tons of green tea. I am trying to stay away from the chips. My parents are healthy and it makes it easy.

What have I done for exercise in the last 24 hours?

This morning I did Melissa Wood Health’s 10-minute full-body workout and Ab flow from her youtube channel. I highly recommend it!

If you have a favorite recipe you would like to share with The Beet, email us at infor@thebeet.com or DM us on Instagram @thebeet.

The post What We’re Cooking This Week: How to Make a Creamy Vegan Butternut Squash Soup appeared first on The Beet.

Living in California, you can’t drive down Sunset Boulevard without passing burger joints that have epic fans: In and Out, Astro Burger, Burger King, and McDonald’s. When I found out that BK was newly selling an Impossible Whopper, I was still a meat-eater. Then I went plant-based and gave up all my worldly love of my formerly favorite foods: I swore off meat and dairy, cheese and icecream and of course the burger and fries treat of old.

Then COVID-19 hit. I high tailed it up to Napa to stay with my parents for the first five weeks. I love my parents, I really do, but after a while, of meaningful talks and long walks, I was yearning to get back to LA so again I hopped into my car and drove the usually seven hour drive in  about 5 and a half. There was no one on the road. But that road trip worked up an appetiite. As I pulled back into my home city of LA I needed a fix. A burger, fries, the sweet sticky smell of ketchup. I pulled into a Burger King and ordered my first ever Impossible Whopper.

Just like that, my virginity was stolen. How did it feel? It was amazing. (Unlike the first time I actually lost my virginity but that is another story for another day, and much wine.)

The Impossible Whopper, even without the cheese and sauce that would have made it a non-plant-based option, was piping hot and the fries were equally salty and  delicious, and I topped it off with the trifecta of fast-food living: A Diet Soda. As a former Whopper virgin (since that was never my go-to for burger fixes growing up), I couldn’t even tell the difference between the Impossible and real meat. Impossible and BK really know what they’re doing in the kitchen. (Although note to all the vegans out there this patty is cooked on the same grill as beef and chicken so of course if you want zero trace of animal product you need to ask your server to microwave it.) After one bite, I was speechless. I will never be quite the same again. For full orgasmic reaction, just watch the video below.

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Now more than ever, fast-food chains are offering plant-based items to those of us who want to eat that way because the world has spoken. From Shake Shack to Umami burger, I’ve tried veggie, Impossible and Beyond burgers, and came to my senses that the Impossible Whopper is to my taste buds, the best in flavor, texture, and taste.

Some of my friends now call me the Burger Queen because these days my diet is 80% vegan patties and 20% vegan grilled cheese. So I know what to look for in a vegan burger.

1.  Taste and texture: For starters, the Impossible Whopper is made of Impossible meat, which receives high marks. The flavor and texture really do resemble that of a beef burger, but slightly lighter and less greasy tasting.
2. Toppings: I like the classics. Nothing too fancy. I am not the biggest fan of “vegan truffle cheese sauce” or any crazy vegan aioli’s, I just like lettuce, tomato, tons of grilled onions, pickles, and ketchup for dipping! This Whopper has all of my favorite things and they aren’t shy about grilled onions. (But hold the mayo because as  of yet, BK doesn’t offer a vegan version.)
3. Patty Thickness: I’ve got a thing for smash burgers, the thinner the better. Paying homage to my California roots, In & Out has the crazy decadent and famous Double-Double burger, and trust me, it is exactly what it sounds like: Two thin patty’s, double cheese, and double toppings! The Impossible Whopper marks high in my book for its perfectly thin patty.

The Bottom Line: The Impossible whopper is my new all-time favorite fast food vegan treat. It’s simple, classic comfort food that hits the spot every time.

Pro-tip: Make sure to ask for your burger to be done in the microwave instead of the grill to avoid meat contamination and ask for a “dry bun” which is code for hold the mayo! Your Whopper still comes with the Impossible patty, lettuce, tomato, grilled onions, and crunchy pickles… Make your way over to Burger King and get yourself a hopper with an order of piping hot fries, to treat yourself and lose your Impossible virginity today.

The post I Was An Impossible Virgin. Then I Lost It. Here’s What It Felt Like appeared first on The Beet.

This snacking behavior leads me down the wrong path: A handful of walnuts, some dark chocolate, then for savory snacks, veggie straws, pita chips, vegan grilled cheese sandwiches with kettle chips. All before lunch. Then more dark chocolate, until I am too full to eat any dinner.

This morning, I was so grateful to find in my inbox an email from the Beet with a ‘Smoothie of the Day’ recipe. I plan to make a smoothie each day in hopes of streamlining my horrible snacking habit. Today, I am going full steam ahead and testing out three of these smoothies to let you all know if they are Caitee-approved.

Note: I had a cameo from Dad, who walks in and tastes the smoothie, and then says: Great mid-morning snack. He gets up at 3 am, so his “mid-morning” snack is my start of the day.

The post Watch This Video to Make 3 Different Smoothies. Then Sign Up For Your Smoothie of the Day Newsletter appeared first on The Beet.