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Living Light Café & Cuisine-To-Go
Fresh, Organic Cuisine: Gourmet, Raw, Vegan
Located: Fort Bragg, CA
Owners: Two owners, both raw vegans
In business: 3 years
Serves: Juices, Smoothies, Salads, Soups, Entrées, Desserts
Background: Living Light Café is one of four 'Living Light' eco-friendly businesses. Raw food revolutionary Cherie Soria is the founder and director of Living Light Culinary Arts Institute. She has been teaching gourmet raw vegan cuisine to individuals, chefs, and instructors for well over 15 years and vegetarian culinary arts for more than 35 years. Cherie is also the author of several books, including Angel Foods: Healthy Recipes for Heavenly Bodies, and the soon-to-be-released Raw Food Diet Revolution: Feast, Lose Weight, Gain Energy, Feel Younger!
In 1992, while studying with Dr. Ann Wigmore in Puerto Rico, Cherie learned the principles of using whole live foods to aid in healing and rejuvenation. She recognized the need to make these simple foods as nurturing to the soul as they are nourishing to the body, so she began creating a gourmet cuisine that would rival the most delicious traditional cooked foods. Since then, Cherie has personally trained many of the world’s top raw food chefs and instructors and is often referred to as the mother of gourmet raw vegan cuisine.
Dan Ladermann is a Certified Hippocrates Health Educator and graduate of Anthony Robbins’ Mastery University. He combines these two fields of study to assist people in their transformation by teaching them how to create lives of health, joy, and abundance. He says, “Most people have never felt the kind of loving support and encouragement they receive at our Living Light trainings. Watching them blossom and become empowered with the tools we provide brings me great joy."
The Chicago Soy Dairy
"The only soy ice cream that is made in a dedicated vegan facility"
The manufacturing facility is located in Lombard, IL.
Owner: Ron Howard, vegan.
Vegan staff: 100%
In business: four years
Background: The founders have been vegan for 13 and 14 years. Quoting Ron Howard, the owner, "I became a vegan a quarter of the way into Diet for a new America while I was a sophomore in high school. I later studied Biochemical Engineering at Purdue University and knew that I wanted to do something in the natural foods area. The idea for a local soy dairy came up and my business partner, Dan Ziegler, and I got to work. We later developed Temptation non-dairy frozen dessert that is the bulk of our business."
Temptation Vegan Ice Cream comes in these flavors: French Vanilla, Chocolate Chip Cookie Dough, Fair Trade Organic Chocolate, Fair Trade Organic Coffee, Peach Cobbler, Strawberry, and Green Tea.
No animal products are used in any preparations.
Location: the midtown area of downtown Salt Lake City, with views of snow capped peaks of the nearby Wastach Mountains, a perennial garden landscape. 473 East 300 South, Salt Lake City, Utah 84111
Founder and executive chef: Ian Brandt, a vegan for 8 years
Vegan staff: about 60%
In business: 9 years; family-owned
Background: The café (named after the owner's son) and catering business offer a range of vegan comfort food as well as pure raw foods, and a pizza night! "Many of our guests are not vegetarian - approximately 75%! We have had many say that if they could prepare cuisine as great as Sage's Cafe they would eat vegan every day!"
A message from Ian: "Both of my grandmothers are not on this plane today but their legacy of land stewards will always carry with me. I hope to share their message to our customers..."
The Blossoming Lotus Restaurants
"We have an award winning cookbook (Vegan World Fusion Cuisine) with over 200 vegan and live food recipes."
Locations: 4504 Kukui St., Kapa'a, HI. ~ 925 N.W. Davis St., Portland, OR. 97209
Owners: There are several owners ranging from 4 years vegan to 40+ years vegan.
Vegan staff: Some, but not all.
For nearly four years The Blossoming Lotus has been a full service vegan restaurant that is open for brunch, lunch and dinner. They offer "World Fusion Cuisine" combining recipes from all around the globe. They also have a nearby Bakery and Juice Bar; The Lotus Root, selling all vegan items along with a number of retail products.
The CEO became vegan at 12 and has now been vegan for over 40 years. He became vegan to address some health issues and is now a true believer. He and The Blossoming Lotus founder worked together to start a place where others could dine with healthy and delicious food, and learn the importance of veganism for health, the environment, and the well being of animals.
"We ONLY sell vegan products. This includes NO refined sugar, honey, bee pollen, or anything tested on animals (including the cleaning products we use in the "back-of-the-house"). We even triple check all our beers and wines to assure that they are not processed with any animal ingredients."
Location: 1314 West Magnolia Ave., Fort Worth, TX. 76110
Owner: Amy NcNutt, a vegan for about 6 years and vegetarian for about 14 years.
Vegan staff: almost all. Out of 15 employees, a few are vegetarian, and I think only one is neither vegan or vegetarian. A few people started working as non-veg and have since switched.
In business since: August 21, 2002.
About 50-75% of ingredients are organic.
They offer a full vegan menu including fair trade coffee drinks, beer, wine, and desserts. They sell packaged food items, vegan pet food, cleaning products and beauty care products. In addition, they also have a line of jarred food called Spiral In The House for people wanting to take food with them.
The last two lines of her mission statement: "Spiral Diner and Bakery (the name inspired by the lyrics of the song Lateralus) hopes to advance the spiraling out of compassion and awareness that is already in progress."
Real Food Daily
A restaurant committed to only serving 100% vegan foods, no animal or animal by-products are used in their cooking.
Locations: 414 North La Cienega Blvd., Los Angeles, CA. 90048
514 Santa Monica Blvd., Santa Monica, CA. 90401
Owner and founder: Ann Gentry keeps a vegan kitchen in her home and at work. She occasionally eats animal by-products and eats fish a few times a month.
Vegan staff: About half of their staff of 100 people are vegan or vegetarian.
In business since: June 1993
Background: The restaurant came out of Ann Gentry's five year home delivery service in Los Angeles from 1988 to 1993, serving vegan foods made with organic ingredients. Ann saw a void in Los Angeles of good quality full-service restaurants serving high quality organic vegan food in an atmosphere of cleanliness and knowledgeable and helpful service.
The Health Deli
Location: 95 West 700 South, St. George, UT. 84770
Owners: Elaine French and her husband are both vegan. Elaine has been vegan for 25 years.
In business since: December 2002
All low-fat and they don't cook with oil.
A vegan restaurant located in the unlikely town of St. George, Utah. They serve soups, chili, hummus and falafel, sandwiches, veggie burgers, entrees and desserts.
Background: Elaine's becoming vegan was a gradual progression from reading Diet for a Small Planet, then Laurel's Kitchen, then The Pritikin Program, then working for Dr. John McDougall.
The Health Deli provides meals for The Body Shop; a vegan spa in St. George.
222 Veggie Vegan restaurant
"We are committed to the healthy vegan lifestyle and to helping others on this healthy and peaceful way of living. We treat visitors to our restaurant as individuals and as friends and we always try to cater for any special needs including special dietary needs such as food intolerance, allergies, gluten/wheat-free diets etc."
Location: West London England
Owners: have been vegan for decades. The three founders of the company are lifelong vegetarians who have become vegans in the last 20 years.
Vegan staff: Mostly.
In business since: 2005
The restaurant has a vegan whole food menu currently comprising around 100 dishes. The founders have all studied and experimented with vegan dietary styles including macrobiotic living and cleansing diets and one is a well-known vegan chef in English vegan circles.
For seven years, Bonobo's parent company's main principal is to be raw vegan. "We are on a mission to let people know being a raw (live food) vegan doesn't mean eating like a rabbit and the ramifications of this lifestyle go way beyond just the food."
Location: 18 E. 23 ST, N.Y.C .10010
Owner: Became vegan due to the overwhelming evidence of the benefits of the vegan lifestyle.
Vegan staff: some but not all
In business since: 2003.
Background: The owner wanted to give alternative food options to people with a mainstream diet.
Organic Garden Café
"Part of our mission statement is to prepare food in the purest, most healthful way possible."
Owner, founder & Chef de Cuisine: Robert Reid, a vegan for 8 years.
Vegan staff: Some but not all
In business: Eight years
Gourmet entrees, wraps, salads, juices, smoothies, pies, brownies, cookies, cream cheese, mostly raw food specialty items.
Background: Over 10 years ago, as a result of the battle of a loved one with cancer, founder Robert Reid's eyes were opened to the suffering of people, animals and the earth because of the many unhealthy dietary and farming practices, as well as the web of greed and misinformation surrounding these practices. Robert transitioned from a tax manager of a leasing company to restaurateur.
First Robert took on a passionate study of holistic lifestyle and natural healing, obtaining several holistic certifications until settling on to his ultimate focus of Organic Vegan and Raw Food healthy eating practices. This culminated in the opening of the Organic Garden Café, the only vegan organic cafe in Greater Boston and the only predominantly raw food restaurant in New England.
"Just one meal at the Organic Garden switches a little light on that says 'Wow! I didn't know you could prepare food like that, eat that way and feel so energized afterwards'."
"One truth I believe is certain is that animals feel pain and are beings that deserve humane treatment. Another is that producing meat for human consumption is wasteful of resources and polluting to the earth, and therefore unsustainable.
"I also believe a great amount of our diet should come from living foods to feel truly vibrant and yet I know spiritual masters can subsist on a few handfuls of rice a day. The problem is that most people's taste buds get thrown off with food addictions and they lose this sensitivity and connection to their bodies' innate wisdom. This is where I believe raw foods come in handy. They help cleanse, hydrate, alkalize, vitalize and restore sensitivity and proper taste, then allowing the bodies wisdom to return. In the fall and winter I eat more cooked foods in keeping with Ayurveda and warm my raw food smoothies and morning fruits."
A vegan and organic restaurant. They also have a best-selling cookbook.
Original location: 1307 Third Avenue at 75th Street, New York, New York 10021
Second location: Candle 79: 154 East 79th Street, New York, New York 10021
Owners: Barat Potenza, a vegan for 13 years and Joy Pierson.
Vegan staff: about 25%
In business: 20 years!
Background: Bart Potenza and Joy Pierson, co-owners, won $53,000 in a New York lottery in 1993. "That was our seed money, the rest is vegan history!" explains Bart. "In over 20 years, we have served some 3 million vegan meals. This has saved a lot of animals and people too!"
"With respect for all life, we proudly serve all dishes with a lot of love and free of meat, poultry, fish, egg, dairy, MSG and honey; low fat and no cholesterol."
Location: 903B West Foothill Blvd., Upland, CA. 91786
In business: 6 years
Savory Chinese, Thai and Indonesian vegan dishes, Catering and Party Platters. They make imitation meat products: seitan (wheat gluten) and TVP (textured vegetable protein) in the following forms: Vegan Chicken Breast, Vegan Chicken Nugget, Vegan Fish Steak and Vegan ham, Chick'n less Potato Curry, Lemon Grass Chick'n less, Sauté Garlic Beef-less, Scottie's Crazy Chick'n less Sweet yet Spicy Chick'n less, and Harmony Tofu.
"We want people to be vegan and tell people that vegan food is healthy and delicious."
"We believe in the philosophy of eating well to benefit our body and by doing good to our body, we hope to behave in a compassionate and beneficial manner to others."
Location: 113-117 King St., Newtown 2042. This is a suburb of Sydney, Australia.
Director: Colin Fung, vegetarian for approximately 12 years, although not always vegan
Vegan staff: Approximately 20% vegan, 70% full vegetarian
In business: 10 years
They have two complementary businesses; one is a vegan Chinese restaurant and the other is a vegan grocery store (stocking mainly Chinese products). All products sold in both shops are vegan.
In the grocery store, they stock a range of soy protein products, homemade sauces, frozen entrées/meals (such as peking mock duck, steamed dim sim, BBQ nugget buns, vegetable buns, all sorts of dumplings, tofu pillow with miso & lemongrass sauce, etc.)
Background: Green gourmet is a family run business, which is focused on nourishing the body and mind. When he first introduced tofu dishes in 1984 in his first Chinese restaurant, only 20% of his customers knew or heard about tofu. Since then, Colin has persisted in bringing together a selection of fine vegetarian dishes.
When Colin became a vegetarian, he established Green Gourmet Vegetarian Restaurant at Newtown in Sydney. Colin and his sister Gloria established Vegan's Choice Grocery, which is next door to their Newtown restaurant. They provide a range of restaurant quality prepared meals and sauces to allow busy customers to enjoy hassle-free vegetarian dishes at home. With the success of the Newtown restaurant, another Green gourmet restaurant was opened in St. Leonards.
Location: 2990 N. Campbell Ave, Tucson, AZ
In business: 2 1/2 years
Owner: Peggy Raisglid, a vegan for almost 19 years (since August 14, 1989).
Vegan staff: "I am not sure about the percentage of staff. They are largely veggie."
The restaurant is strictly vegan, including all of the shakes, "ice cream" desserts, cakes, bacon cheese burgers, etc. You can check out the entirely vegan menu at http://www.lovinspoonfuls.com/menu.html
Background: "Being a restaurateur is undoubtedly my niche in life. So many of the things that I value the most all come together at this one point: a venue to prepare great food, the ability to promote veganism and healthful eating while helping to minimize cruelty to animals, and the opportunity to interact daily with new faces and old friends. I am so thankful for all of the elements in my life's history that have come together to make this all possible."
the video segment done
by our local PBS station"
Cafe & Store
Locations: Four California locations, which can be seen here
Owners: vegan for about 5 years
Vegan staff: about 40%
In business since: 2004
Background: "While the owners, who are married, were on vacation in Hawaii they decided to try to eat only a raw vegan diet for a month. After the month they felt so good that they kept it going and eventually opened Cafe Gratitude. Cafe Gratitude is really a school in transformation disguised as a restaurant. We actively practice relating to business as Sacred commerce, which includes honoring the earth and eating a sustainable diet."
Check out our store at:
Course Vegan Restaurant
& Vegan Worldwide
Location: South 4th St., Brooklyn, NY
Owner: Chef Matteo (Matthew Silverman) a vegan for 14+ years. No other staff at this point.
In business since: 4 Course Vegan January 2003, Vegan Worldwide June 2007
Sells: vegan (cooked and raw) cookies, snacks, cakes, pies, bulk ingredients for professionals or the home novice.
Background: Chef Matteo became vegan for environmental and compassionate reasons. He decided that was the best to address our problems at hand.
Chef Matteo has worked as a private chef for 7 years. 4 Course Vegan was opened in January of 2003. 4 Course Vegan began as a way to offer high quality, seasonal, and local foods to the public through an informal setting. He began Vegan Worldwide as a way to offer high quality, vegan products to the public.
Buy Kind -
best, award winning veg restaurants in the world… without leaving home.
"...working hard to 'eliminate suffering and ILLUMINATE JOY' for all creatures great and small."
Order delivery-to-the-door from award-winning vegan restaurants: Vegan 'Shrimp' Tempura, Gourmet Pizza, the Best-Ever Veg 'Bacon Cheddar Cheese' Burger, Cakes, Cheesecake, Tiramisu and so much more - Delivered!
owner, Jody Kivlin (the active, decision making, sweat equity partner) is
vegan. The other silent partner and financial investment owner is not vegan
but agreed to the conditions that Buykind would be of course 100% vegan with
decisions left to the vegan owner of Buykind.
In business since: November of 2006
vegan restaurants that have created a vegan menu - appetizers, entrees,
desserts for buykind, of the most delicious and amazing vegan foods. that
can be ordered and shipped to the door.
The 'buykind store' offers vegan chocolates, wines, bakery goods, vegan dog food, organic and beast-of-burden-free coffee, and 'cowches' by Helga.
"The company is set up with a minimum of 10% dedicated to ending cruelty to animals, however basically as co-owner, all of the dollars I can spare above living expenses goes toward this endeavor. Also, as a company we carried out our first buykind 10% which actually cost far more than what we have realized in profits. An excerpt from this rescue can be found at www.buykind.com/lilyjosieandbillygalahad.html"
"My passion since I
learned of the insane brutal cruelty farmed animals suffer is to do all I
can to end it. This is the mission of buykind. BuyKind's motto is 'Eliminate
Suffering. ILLUMINATE JOY' - for all creatures great and small.
"An excerpt of the amazing story of how my life was changed can be found at www.buykind.com/mission.html with a picture (at the top and bottom of the page) of myself and my teachers, my loves and the inspiration for buykind - my rescued angel baby goats, now my little (big) babies. You can google my name to learn more about me."
All You Need is Green
Vegan Gourmet Food Delivery For Chicago
Owner: The owner is vegan since 2002.
Vegan Staff: 100%
In business since: 2006
Sells: 100% vegan ethnic food. "We offer a great variety of dishes from 6 world cuisines. Most of them were originally vegan, so we don't have to use any meat/dairy substitutes. They are delicious both for vegans and people who eat meat! Currently our menu contains 224 dishes."
vegetarian in 1999 for spiritual reasons and then vegan in 2002 for ethical
We don't like fake things and that's why we don't use soy products. We have
a different menu for every day of a week. Our website has hundreds of high
quality studio photographs of our juicy and flavorful food. We provide
nutritional values for all of our dishes. No later than this year (2008) we
are going to add African and Ethiopian cuisine to our extensive menu."