For Immediate Release Global Vegan Magazine formerly Canadian Vegan Magazine is continuing on with its media partnership with Canada’s vegan exhibition giant once again. Vancouver, BC—Global Vegan Magazine and Planted Expo are excited to announce their continued collaboration on the production of two yearly special editions of the magazine, which will be distributed exclusively at each Planted Expo in Vancouver and Toronto. These special editions will contain exclusive Planted Expo content, along with contributions from well-known figures in the vegan space—much like what readers of the magazine have come to expect and love, such as mouth-watering recipes. Planted Expo Vancouver is taking place June 4-5 2022. Toronto will host the event April 29 and 30, 2023. “We’re excited about this continued partnership, and we look forward to meeting other business owners, innovators and the plant-powered community that Planted Expo attracts,” says Co-owner and Editor-in-chief Nia Seney. Planted Expo hosts Canada’s largest plant-based events each year.
Vancouver, BC (January 11, 2022): Nightshade, Vancouver’s newest 100% plant-based restaurant, is now open in Yaletown. The restaurant explores the boundaries of vegan cuisine, focusing on hyper-local, farm-to-table ingredients with a global twist. “We’ve drawn on techniques and flavours from a lot of different places, including India, Cambodia, Thailand, and Laos. The kitchen will also be using some strict Japanese techniques in certain dishes” says opening Executive Chef Chanthy Yen. “It’s not exactly molecular gastronomy but the restaurant is looking at ingredients from a different perspective.” Yen is an Ontario-born chef with Cambodian roots who trained at the NorthWest Culinary Academy in Vancouver and apprenticed at Spain’s two-star Michelin restaurant, Maguritz. After cooking alongside notable local chefs like Jefferson Alvarez and Ned Bell, Yen opened Montreal’s award-winning Fieldstone restaurant and the pop-up Touk. Since launching Nightshade, Yen has taken a position as the personal chef for Canadian Prime Minister Justin Trudeau and his family. Nightshade’s menu features dishes like Braised Salsafy & Burdock with garnishes of puffed wild rice, garlic, and lavender oil; Fennel Congee/Rice Porridge with sake and scallion dressing; Jicama Ceviche with kelp infused cucumber, dill and salsa verde; and Fried Cassava and Lotus Root with mint puree, sweet red curry, and coconut. The bar menu includes wine and vegan cocktails made to order as well as some, like Old Fashions and Rum Aged Manhattans, on tap. “While the focus is on plant-based food, the menu is designed to be savoured by vegans and non-vegans alike,” says Yen. “The goal is also to look beyond the ingredients and flavours while being mindful about our footprint. The team at Nightshade is committed to reducing the impact on the planet and being thoughtful about what we consume.” The 150-seat restaurant also features a private 20-seat wine bar and tasting room at the back. Lightshade, an intimate speak-easy-inspired setting, is a phone-free zone, giving patrons a quiet space to enjoy and relax. A 30-seat patio will be added this spring. Nightshade can be found in the former Glowbal and Wildtale space on Mainland Street in Yaletown. The room has been designed by Sean Sherwood, a former restaurateur turned furniture maker. The sophisticated decor gives a nod to flora-inspired motifs while still paying homage to Yaletown’s traditional brick and beam architecture. For more information on Nightshade and to make a reservation, please visit www.nightshadeyvr.com. About NightshadeNightshade is Vancouver’s newest fine dining restaurant featuring elevated vegan and vegetarian cuisine. Located at 1079 Mainland Street in Yaletown, Nightshade is open Wednesday to Sunday, 5 pm to 10 pm, with expanding hours and lunch service coming soon. For more information visit www.nightshadeyvr.com or call 604-566-2955. Follow them at @nightshadeyvr. #globalvegan
BUCK’s Strawberry Sass gelato is crowned winner at Canada’s largest plant-based exhibition Vancouver, BC (Oct 22, 2021): Saint Michael Foods Ltd. celebrates its first big win after learning that their BUCK Strawberry Sass plant-based gelato was declared Planted Expo’s 2021 Product of the Year. The signature frozen dessert placed first before a panel of judges which included industry insiders and everyday consumers, both vegan and non-vegan. The award will be formally presented on Nov 20 during the Planted Expo kickoff at the Vancouver Convention Centre. The highly anticipated two-day event will draw over 200 plant-based exhibitors, 20,000 attendees and a number of inspiring speakers from around the world. “It’s such an honour to receive. Our plant-based desserts are a staple at home amongst our children and it’s so fulfilling to see the community enjoying our products too. We know this is only the beginning, and we’re excited for more people to discover the countless benefits of buckwheat for our health, the planet, and local farmers,” says BUCK Founder Peter Yupangco. Each of BUCK’s gluten and dairy-free mylk and gelato-style dessert recipes have been created and perfected by Saint Michael Foods Chef Olivier Schittecatte. Originally from Brussels, and classically trained in French cuisine, Chef Olivier loves experimenting with wholesome ingredients to prepare kid-approved nourishing recipes. Each scoop of BUCK Strawberry Sass is loaded with fresh fruit and pure strawberry juice to give it a natural vibrance without the use of artificial colours or flavours. It has been a sell-out at farmers’ markets across the Lower Mainland and receives continuous praise for its decadent flavour and velvety, creamy consistency. “Winning the Product of the Year at the Planted Expo is no easy feat! Every year the kinds of submissions we receive are all really high-quality and truly game-changing products in their own right. BUCK’s gelato really stood out this year and brought smiles all around the judges table,” says Stevan Mirkovich, owner and chief relations officer of Planted Expo. Founded in 2018, Saint Michael Foods Limited is a plant-based buckwheat food and beverage producer based in Vancouver, B.C. After years of research and development, the company unveiled BUCK, a brand of buckwheat beverages and ice creams in 2020. BUCK products are made using locally-grown and harvested buckwheat, packaged in FSC-certified recyclable paperboard. Be BUCK, Own Your Goodness. simplybuck.com. Follow BUCK on Facebook and Instagram: @simplybuckofficial.
For Immediate Release Canada’s national vegan (recently re-branded Global Vegan Magazine) joins forces with Canada’s vegan exhibition giant in a unique venture and collaboration. Vancouver, BC—Canadian Vegan Magazine and Planted Expo are excited to announce their collaboration on the production of two yearly special editions of the magazine, which will be distributed exclusively to the first 10,000 people at each Planted Expo in Vancouver and Toronto. These special editions will contain exclusive Planted Expo content, along with contributions from well-known figures in the Canadian vegan space—much like what readers of the magazine have come to expect and love, such as mouth-watering recipes. Planted Expo Vancouver is taking place November 20 and 21, 2021. Toronto will host the event March 26 and 27, 2022. Canadian Vegan Magazine’s editor-in-chief, Nia Seney, and Co-owner Karen Olenik, will be present at both events. “We’re excited about this partnership, and we look forward to meeting other business owners, innovators and the plant-powered community that Planted Expo attracts,” says Seney. Canadian Vegan Magazine is Canada’s only vegan lifestyle and culture magazine. Planted Expo hosts Canada’s largest plant-based events each year.
Karina Inkster, online vegan personal trainer and nutrition coach, is celebrating 10 years ofplant-fueled athleticism and the release of her fourth book The Vegan Athlete, with theannouncement of ‘A Decade of Deadlifts’: the first online, plant-based fitness summit of its kind. Spanning three days, the event features workouts, prizes, behind-the-scenes Q and A, nutritioninfo, and the weekend’s feature event: The Panel, an online industry discussion aimed tocounter common myths about vegan athleticism and fitness. The Panel features some of themost accomplished names in the industry worldwide: Daniel Austin (Champion power lifter; San Marcos, TX) Korin Sutton (Pro body builder; Bay Harbor Islands, FL) Melody Schoenfeld (Trainer and Nutrition Coach Pasadena, CA) Muzammil Ahmad (aka ‘Dr. Plantbased’; 3rd year medical student; Edmonton, Alberta) Karina Inkster (MA, PTS, Award-Winning Vegan Fitness & Nutrition Coach; Powell River, BC) Moderator: Zoe Peled (CPT, former vegan boxer: North Vancouver, BC.) The online event is free with registration, open to all levels of experience, and welcomes a local, national and worldwide audience. A Decade of Deadlifts: March 19 to 21, 2021In partnership with Herbaland |Free with registration | details + event information:karinainkster.com/booklaunch
HOT FOR FOOD ALL DAY Easy Recipes to Level Up Your Vegan Meals By Lauren Toyota ON SALE March 16, 2021 Lauren Toyota’s hot for food is one of the most followed vegan YouTube channels in the world and has become the go-to source online for flavorful, vegan comfort food recipes. But let’s face it—epic vegan food can take a lot of work. So in hot for food all day, Lauren collects her simplest, tastiest recipes for the quickest weeknight meals, easy work lunches, and satisfying breakfasts. Separated by meal type, and with choose-your-own-adventure recipes for mac ‘n’ cheese, snack mixes, scones, and more, hot for food all day has everything you can expect from Lauren— Buffalo Chicken Crunchwraps, Spiced Grilled Cheese, Stuffed Breakfast Danishes, Tokyo Street Fries—as well as ideas for leveling up your leftovers to make your vegan meals amazing all week. With more than 100 utterly simple, crazy-delicious vegan recipes that satisfy cravings all day, everyday, plus photos chronicling what Lauren eats in a day, as well as endless ideas for dressings, sauces, and other flavor boosters, Lauren proves again that vegans can eat whatever they want. ABOUT THE AUTHOR Lauren Toyota is the author of the bestselling cookbook Vegan Comfort Classics: 101 Recipes To Feed Your Face. She’s been named one of Canada’s Most Influential Vegans (Impact Magazine) and has appeared on many national television programs sharing her expertise for making vegan food fast and fun. Lauren’s YouTube channel, Instagram, and site, hot for food, have amassed millions of views and devoted fans.