The Global Evolution of Plant-Based Dining with Diana Edelman

In the latest episode of The Plant-Based Switch Podcast, host Nafsika Antypas welcomes Diana Edelman, founder of Vegans, Baby, a platform dedicated to making vegan living accessible and exciting. As a partner with the James Beard Foundation and creator of the video series The Good Fork Bites, Diana has established herself as a trailblazer in the plant-based culinary world. Her work extends beyond food curation to include luxury vegan tours with Alluring Africa, showcasing how plant-based living encompasses lifestyle, travel, and environmental consciousness.

The conversation with Diana reveals how drastically the vegan food scene has evolved globally, debunking misconceptions about plant-based cuisine being bland or boring. From innovative mycelium-based alternatives that perfectly replicate meat textures to the emergence of unexpected plant-based hotspots like Paris and Berlin, Diana's insights offer a glimpse into the exciting future of vegan dining. Let's explore the fascinating developments in plant-based cuisine that are changing how we think about food.

The Mycelium Revolution

When asked about recent products that have taken her by surprise, Diana immediately highlighted mycelium-based alternatives. Described as the root of mushrooms, mycelium is being harnessed to create meat alternatives with remarkably authentic textures and flavors. Companies like Meati are producing steaks and chicken products, while My Forest Foods has developed a bacon alternative that Diana enthusiastically describes as spot-on in both flavor and texture compared to animal-based bacon.

The innovation doesn't stop at mycelium. Diana also points to fermentation techniques that are revolutionizing plant-based cheese production. These scientific advancements are creating alternatives that closely mimic traditional animal products, addressing one of the main hesitations people have when considering plant-based eating – the fear of missing familiar tastes and textures.

For those who question why vegans want foods that taste like meat, Diana's response is refreshingly straightforward. She explains that food is deeply ingrained in culture and life experiences. Going vegan doesn't mean giving up the desire for certain tastes and textures; it's about enjoying those familiar flavors without contributing to animal suffering. As she puts it, she doesn't want to eat animals, but that doesn't mean she dislikes the taste – especially when the protein is simply a vehicle for flavors created by herbs and spices.

Global Vegan Hotspots

New York City stands out in Diana's experience as having unparalleled diversity in vegan dining options. The city's culinary landscape offers everything from vegan Burmese tea leaf salads to cashew-based baked brie and plant-based steaks. This diversity means vegans can enjoy virtually any cuisine they crave without compromising their dietary choices.

Surprisingly, cities previously known for their meat-heavy cuisines are emerging as vegan-friendly destinations. Diana specifically mentions Paris, Berlin, and Madrid as standout locations for plant-based travelers. Paris, traditionally associated with butter, cheese, and foie gras, now boasts numerous vegan restaurants and amazing plant-based cheese alternatives that pair perfectly with the iconic French baguette. This evolution demonstrates how even the most tradition-bound culinary cultures are embracing plant-based innovation.

When recommending dishes to impress non-vegans, Diana shares a personal favorite: fried oyster mushrooms. She describes how she prepares this with her family by battering oyster mushrooms in plant milk, flour, and seasonings, creating a dish with a texture remarkably similar to fried chicken. This simple yet effective recipe has become a staple when visiting her parents, showcasing how satisfying plant-based alternatives can be for even the most dedicated omnivores.

The Future of Restaurants

Looking ahead, Diana foresees several trends shaping the restaurant industry. Cultivated food technology is gaining momentum as consumers become increasingly aware of factory farming practices and their environmental impact. This technology offers a path for those who want to continue eating meat but wish to avoid contributing to the negative consequences of conventional animal agriculture.

Another significant trend is increased consciousness about ingredient sourcing. Restaurants, particularly in metropolitan areas like New York, are paying closer attention to where they obtain their products and ingredients. This shift reflects growing customer concern about not just factory farming but also the chemicals and additives used in conventional agriculture. Regenerative farming practices are gaining traction as restaurants seek more sustainable and ethical sources for their plant-based ingredients.

The environmental benefits of plant-based eating are becoming impossible to ignore as climate change accelerates. Diana notes that as awareness grows about the connection between animal agriculture, fossil fuels, and environmental degradation, more people are making conscious decisions about their food choices. Restaurants are responding to this demand by incorporating more plant-based options and being transparent about their sourcing practices.

Effective Vegan Advocacy

Diana's approach to vegan advocacy emphasizes patience, understanding, and meeting people where they are in their journey. She acknowledges that veganism often carries negative stereotypes and that not everyone adopts plant-based eating at the same pace or for the same reasons. By creating a safe, judgment-free space for education and exploration, she helps people understand that veganism extends beyond food to encompass all aspects of life.

When working with restaurants to add vegan options, Diana avoids confrontational tactics. Instead, she collaborates with them, showing how simple menu adaptations can attract new customers and create more inclusive dining experiences. This cooperative approach has proven effective in Las Vegas, where she successfully encouraged many establishments to veganize existing dishes or add new plant-based options.

For aspiring advocates, Diana offers these key pieces of advice:

• Be patient and understanding with individuals and businesses

• Meet people where they are in their plant-based journey

• Create safe spaces for education without judgment

• Focus on showing rather than telling – let delicious food speak for itself

• Work collaboratively with restaurants to demonstrate the business value of vegan options

• Remember that not everyone needs to be 100% vegan to make a positive impact

Taking Your Next Steps Toward Plant-Based Living

The conversation with Diana Edelman showcases that plant-based living is more accessible and enjoyable than ever before. With innovative alternatives that satisfy our desire for familiar flavors, an expanding global landscape of vegan dining options, and a more inclusive approach to advocacy, there's never been a better time to explore plant-based eating.

Whether you're curious about trying those mycelium-based bacon alternatives, planning a trip to an unexpected vegan-friendly destination like Paris, or simply looking to incorporate more plant-based meals into your routine, remember that every small step makes a difference. As Diana's work demonstrates, plant-based living isn't about perfection or restriction – it's about exploration, innovation, and making conscious choices that benefit our health, the environment, and animals.

If you're inspired to begin your own plant-based journey, start by introducing one or two plant-based meals per week, visiting a local vegan restaurant, or experimenting with plant-based alternatives to your favorite animal products. With the incredible variety and quality of options available today, you might be surprised at how satisfying and delicious plant-based living can be.