“Chef Jose Baca brings a deep connection to Peruvian cuisine to his work at Westdrift Manhattan Beach and the Jute Costal Bar & Kitchen, where he serves as Executive Chef. His culinary roots trace back to his Peruvian heritage, with a career focused on refining and modernizing traditional Peruvian flavors.”
For Saturday night Chef Jose is presenting Grouper Ceviche and Mushroom Ceviche (the vegan option.) Both are served with sweet potato puree and crispy onions and micro cilantro.
“Hello, You’re Welcome is a (female-owned) neighborhood specialty café and bakery located in the heart of the playhouse district of Pasadena, CA, where neighbors and visitors gather for specialty coffees, teas, and baked goods. There is always something for all eaters – including gluten-free and vegan options. They feature their famous breakfast biscuit Sammie to fuel your morning and sammies on house-baked bread for lunch. They prioritize clean ingredients and partner with responsible growers, roasters, and tea farms that embrace the same ethos of sustainable-regenerative growing practices!” Second generation co-proprietress Gigi di Bernardo joins us with her whisk at the ready.
“Hello, You’re Welcome takes great pride in working exclusively with coffee and tea purveyors that source through a direct trade model. This commitment to quality and sustainability was inspired in part by the founding sisters – Deborah, JoJo, Chef Leah, and Chef’s daughter, Gigi Rose, who recently joined their female family business.”
“Hello, You’re Welcome believes that what you put in your cup matters. It matters for the farmers who grow the beans, the roasters who craft the perfect blend, and the community that enjoys the final product. They are passionate about what they do, and are committed to making a positive impact on both their customers and the environment.”
“At Hello, You’re Welcome, the journey started with a simple idea: to offer damn good coffee, unique baked goods, and clean food that everyone can enjoy. They emphasize “everyone” because it’s surprisingly difficult to find gluten-free and vegan baked goods that are delicious and made with wholesome ingredients that nourish your body and respect the planet.”
“From cozy classics to exciting flavors, The Plot in Oceanside is shaking up plant-based dining with a bold mix of comfort and style. Chefs Davin Waite and Travis Roe are reimagining vegan cuisine and zero waste menu design to celebrate flavor, texture, sustainability, and the magic that comes from sourcing locally and growing their own food.”
“The Plot’s Proprietors Jessica and Chef Davin Waite are dedicated advocates for improving and educating people on our food systems through their expanding culinary efforts, contributing significantly to the sustainability movement in Southern California and beyond. determined to change the culinary landscape, the Waites bring an eco-conscious model to the table with a plant-based, zero-waste approach, focusing on the total utilization of fresh, boundary-bending homegrown ingredients. The Plot is more than just a restaurant – it’s perhaps a movement.”
“Their philosophy is to give veggies the respect they deserve in an imaginative way, and they welcome the challenge of creating stunning and delicious culinary offerings with plants. most importantly, it’s comfort food, in that much of it ties to cultures and childhood memories in a way that people are drawn to.”
The Plot is one of the participating restaurants in the Swell Plates dining series (January 14th to February 11th). Their creation is the Banana Peel Torta. “This zero-waste torta transforms banana peels into carnitas and incorporates BBQ sauce made from Jitters’ spent coffee grounds. With avocado seed mole, it embodies Oceanside’s innovative, sustainability-minded culinary community.”
Jessica Waite joins us to unwrap all that is Oceanside’s The Plot.
“From the celebrated vegan chef behind West Hollywood’s Pura Vita, Tara Punzone, — the country’s first 100% vegan Italian restaurant and wine bar — comes Vegana Italiana – Traditional Italian the Plant-Based Way (Rodale Books, hardcover, $32.50), an exuberant celebration of old-world Italian flavors made entirely plant-based.”
“In Vegana Italiana, Tara Punzone draws from her rich Brooklyn-Italian heritage and years of culinary expertise to deliver an irresistible collection of over 100 authentic recipes, from craveable pastas like Ravioli Pomodoro and Gnocchi alla Sorrentina to crowd-pleasing classics like Eggplant Parmigiana, Stuffed Artichokes, and Tiramisu — no meat, dairy, or sacrifice required.”
“Tara’s heartfelt journey from a meat-loving Italian kitchen to a plant-based culinary star threads through every page, reminding readers that honoring heritage and choosing a compassionate, sustainable lifestyle can — and should — go hand-in-hand. Whether you’re vegan, veg-curious, or simply looking for unforgettable recipes that happen to be plant-based, Vegana Italiana invites everyone to gather at the table, mangiare, and celebrate.”
“Tara’s debut is a love letter to Italian food, family, and flavor — showing that “vegan” doesn’t mean giving up the dishes you love; it means discovering even more joy in them.”
Chef Tara graciously shares the recipes for Cacio e Pepe and Tiramisu from Vegana Italiana with us.
Tara Punzone takes a break from her busy kitchen to join us.
Recipe excerpt from:
Vegana Italiana
by Tara Punzone
Serves 2 to 4
Cacio e pepe is probably the most popular pasta dish in Rome. On countless occasions when I lived in Rome, I felt my mouth watering wildly, watching people eat it up while knowing that I couldn’t have any, as cacio e pepe means “cheese and pepper.” Of course, my version has no dairy cream or cheese. It’s just a clean vegan cheese sauce with lots of black pepper— and it’s the second-most popular dish on the Pura Vita menu.
Excerpted from VEGANA ITALIANA by Tara Punzone & Gene Stone. Copyright © 2025 by Tara Punzone & Gene Stone. Used by permission of Rodale Books, an imprint of Random House, a division of Penguin Random House LLC, New York. All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher
Eric Anderson: Photo Credit
Recipe excerpt from:
Vegana Italiana
by Tara Punzone
Serves 6 to 8
When I was very young, one of my favorite desserts was tiramisu. I loved the taste of the coffee, I loved that it was so creamy, I loved all its various layers. When I became vegan and realized I might never have tiramisu ever again, I was crushed— and vowed that someday I would figure out how to make it dairy free. So I did. To make this tiramisu, you will need to buy either vegan ladyfingers or vegan vanilla cake (rather than the extra step of making them yourself, which, of course, you are welcome to do!).
Excerpted from VEGANA ITALIANA by Tara Punzone & Gene Stone. Copyright © 2025 by Tara Punzone & Gene Stone. Used by permission of Rodale Books, an imprint of Random House, a division of Penguin Random House LLC, New York. All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher
Eric Anderson: Photo Credit
“Feast on Miami Vegan: Plant Based Recipes from the Tropics to Your Table, a plant-based celebration of the tropics, brimming with bold Latin and Caribbean flavors and beloved dishes reflecting Miami’s delicious diversity. Award-winning author and Miami native Ellen Kanner brings Miami to your table with over 80 recipes delivering succulence, sizzle, and the big sun-drenched flavors you love—all with a plant-based spin.”
“Featured recipes include flaky guava cream cheese pastry, citrus-sparked and fish-free ceviche, creamy, coconutty Caribbean curry, savory Latin favorite picadillo, meltingly tender sweet plantains, and classic gone vegan Key lime pie. Discover how the spangle of citrus, the gentle warmth of chiles and spices, and the bounty of fresh green herbs have the power to transform even simple staples like rice and beans into a party-worthy hot pot that feeds a crowd.”
“Miami Vegan brings the city’s bright tropical flavors to your kitchen with vibrant, accessible recipes so you can enjoy the taste of Miami no matter where you live.”
“Ellen Kanner is the author of Miami Vegan: Plant-Based Recipes from the Tropics to Your Table and the award-winning book Feeding the Hungry Ghost: Life, Faith and What to Eat for Dinner. She writes about the intersection of food, culture, community, wellness, and sustainability for numerous outlets including HuffPost, VegNews, and Edible South Florida. She’s a vegan advocate and culinary instructor, recipe developer for major brands, and the creator of the Substack newsletter Broccoli Rising. A fifth generation Miami native, she lives with her husband in.. where else? – Miami. Ellen takes a break from her cutting board to join us.”
Ellen graciously shares with us her Miami Vegan recipes for Guava Cream Cheese Pastry and Fireworks Black Bean and Mango Salad.
Recipe excerpt from:
Miami Vegan: Plant Based Recipes From the To Your Table
by Ellen Kanner
I created this recipe a few years ago to bring to my friend D’s annual Fourth of July party. I wasn’t planning to, but that day, she called and said, “Hey, are you still vegan?” Um, yeah, now and forever. The party spread turned out to be not vegan-friendly, and D asked if I could bring something that was. So with little warning, and using what I had in the kitchen, I came up with a winner.
Fireworks Black Bean and Mango Salad combines tender, earthy-flavored black beans, sweet, juicy mango, tart lime, sweet and hot peppers, soft, fresh greens, and buttery toasted pepitas—pumpkin seeds—offer healthy fats and fun crunch. It’s a no-cook wonder that can sit out on a picnic table for hours without wilting.
Oil-free fans, this is your moment. And even if you’re not oil-free, this is your salad. It’s naked—in a sexy way, I hope—but I mean it doesn’t have a real dressing. It doesn’t need it. The cumin, lime juice, and mango create the flavor, and the mango also provides the right amount of moisture that holds everything together. These flavors, textures, and colors come together like a burst of fireworks. Like America itself.
How to serve: Great as part of a buffet or picnic. Nice with cornbread or hoecakes.
Recipe excerpt from:
Miami Vegan: Plant Based Recipes From the To Your Table
by Ellen Kanner
Puff pastry, vegan cream cheese, and guava paste, all gettable at your grocery store, come together for something easy to make, Instagram-worthy, and sublime to eat—crispy, flaky, creamy, sticky, and sweet in every bite.
How to serve: Pastelitos de guayaba are eaten at breakfast with a café Cubano and enjoyed throughout the day just because we can. Pastelitos taste best right out of the oven. They’ll be snatched up for brunch, so make a double batch.
* Choose frozen puff pastry sheets made with palm oil, not butter or, dios mio, lard.
** Different vegan cream cheese brands perform differently. Choose a kind that’s firm, rather than spreadable. You can also omit the vegan cream cheese entirely; make all-guava pastries and get on with your life.
*** Guava paste is available in every Miami grocery store, many grocery stores throughout the country, online, and in specialty markets. Brands include Conchita and Iberia.
“Chef Eileen Elizabeth is a published, award-winning vegan chef based in Los Angeles, California. Her newest cookbook, The Vegan Blueprints, is the culmination of her decade-long career. Whether she is feeding celebrities, helping people manage disease, cooking for wellness retreats or developing menus for restaurants, Chef Eileen really is taking the culinary world by storm. Proving that plant-based food can be fun, creative, and enjoyed by vegans and meat eaters alike. Her cookbook The Vegan Blueprints highlights some of her most popular creations, as well as teaches you how to realistically integrate more plant-based food into your diet.”
“The Vegan Blueprints is so much more than a cookbook. It is an in-depth guide to all things vegan. The first half is loaded with information to help you get started. With tips and tricks, a glossary of vegan, non-vegan and cooking terms, as well as pages of vegan information, this book is for any person, at any culinary level. The second half features some of Chef Eileen’s most famous Blueprints. These Blueprints are recipes that chef Eileen has created to get you started and empower you to create your own go to plant based recipes. You don’t need expensive tools, obscure ingredients or hours in the kitchen. Chef Eileen has streamlined everything to make it as simple as possible, so you can feel inspired and look forward to cooking. Each blueprint is designed to be easy to follow, and even easier to adjust to make it your own. The blueprints are the base, what you create with them is yours to discover.”
“Chef Eileen Elizabeth is a vegan celebrity chef, recipe developer and health coach. She has worked on over 100 retreats as a chef both nationally and internationally. Eileen likes to say that she is the vegan chef for meat eaters, creating fun familiar food to help them transition into better eating habits. Over the past few years she has developed multiple vegan menus for non-vegan restaurants, and training other chefs on how to prepare exciting vegan dishes.”
Chef Eileen Elizabeth takes a break from her busy kitchen to join us.