Anilla is a communication scientist and a PhD student of sustainability communication and the rhetoric of planetary health. She has been vegan for almost 5 years and she loves to explore vegan dishes everywhere in the world. She has a small sustainability and travel blog with a YouTube channel, whereRead More →
Samantha is from Birmingham, UK. However, she spent roughly 10 years in Lake Garda, Italy. After discovering the auto immune disease, she decided to explore eating a healthier diet. That’s when she started looking into the food industry, and discovered the horrors of the diary, eggs and other meat industries.Read More →
Gemma has been vegan for nearly 3 years and made the transition after watching Cowspiracy. Gemma has always loved cooking, but now particularly enjoys the challenge of cooking vegan food for her husband and two children. She showcases her food on her Instagram account @gem_eats_vegan an account she’s run forRead More →
Nanda turned plant-based since ‘96. She was born in a small town in Minas Gerais, Brazil but moved to Canada when she was 15 years old. Meatless Movement recently had a chat with her about her vegan life. Tell us more about yourself please Hi, my name is Fernanda but allRead More →
Yulin 畢業于臺大食品科技所。她是一名食品技師，普普蛋白 —高蛋白低碳飲食創辦人，《植物能量療癒師》證照講師，專業飲食講師同時也是個蔬食實踐者(無肉.彈性蛋奶素.五辛素）Read More →
Shreya turned vegan 5 years ago due to a medical reason which later became a lifestyle choice. Since then, there was no looking back. Meatless Movement recently had a chat with her. She told Meatless Movement that it required a great degree of sacrifice, will power and perseverance and stillRead More →
Have you tried a Coral Burger yet? One that is loaded with protein and lots of love. Coral Restaurante serves healthy, colorful, creative and delicious traditional Mexican street cuisine. Meatless Movement recently had the opportunity to chat with Chef Paulino Encarnación, founder of the beautiful restaurant, right in the heartRead More →
Dr. WEI JIA 是一名纯素食者，她告诉 Meatless Movement 无肉更欢 饮食不仅决定了我们的身体健康，也决定了我们思考、感受和体验人生的方式。Read More →
蝦餃、燒賣、叉燒包！飲早茶是香港人生活和文化的一部分。香港美食吃不盡，而且豐富多樣，一日三餐要真正做到 「 走肉」 確實不容易。 近幾年來，隨著全球掀起素食潮流，市面上出現大量的植物肉替代食品。越來越多的香港人也開始接受了並轉向素食或彈性飲食的習慣。 最早的吃素是和宗教信仰有關，現在素食已經成為了一種時尚的生活方式。不僅中、老年人，许多青少年也加入這個無肉的行列當中，為保護這個地球出一份力。 Meatless Movement 無肉更歡 最近向3位來自香港的素食博主了解，請她們分享他們心目中最鍾意的素食餐廳，讓她們為我們推介三家連葷食者也會愛上的最佳素食餐廳。 山梨花野 HANANO VEGETARIAN veggie90s_mrschiu 大家好，我叫Regina，來自香港，專頁叫作「趙太hea煮日常」，我是胎裡素，媽媽也是素食者，因為嫁了個肉食老公，所以開了這個專頁記錄一下自己煮給他吃的素菜，還有喜愛及推薦的素食餐廳。 這家位於Prince Edward Rd 的香港素食餐廳 山梨花野 HANANO VEGETARIAN 是一間結合了素食。花藝。生活的餐廳。客人可以隨時隨地與知己及伴侶，一邊享受插花的樂趣，一邊享用花茶或山梨清酒，同時品嚐高質素的新派日本素食。 餐廳牆上一大個富士山裝飾最catching，成間餐廳裝飾令人感覺舒服，由定食餐盒同茶杯都非常有日本feel～富士山飯造型好適合用嚟打卡，正宗睇得又食得！而且喺市面上亦好少餐廳可以提供咁精緻嘅日本素食；餐牌上更列明含五辛同埋無五辛嘅選項，十分貼心！餐廳提供無五辛、無蛋奶純素料理. 部分食材來自日本山梨縣。 山梨花野更從日本山梨縣河口湖町花店 「花のわたなべ Hana no Watanabe”」引入花藝, 巧妙地與素食結合，為客人提供「飲食花藝」的新體驗。 五品吉列素豬扒 富士山石鍋飯定食 富士山飯是為餐廳必點的「Signature」之作，在5款醬汁中選了香滑兼味道濃郁的栗子南瓜汁，配牛蒡甘荀沙律、素魚豆腐、素吉列豬扒皈和焦糖西米布甸。其中富士山的藍色來自蝶豆花的天然色素，而我最愛由OMNIPORK整成的炸吉列豬扒，沾上蜜糖芥茉醬，感受到外脆內軟的滋味；定食配的餐飲綜合花茶喝下去甘甜不帶酸，十分配合定食口味！ 素魚柳牛角漢堡 餐廳推出的牛角漢堡系列，除了Impossible及豬柳漢堡選擇之外，今次揀選素魚柳牛角漢堡，烤得香脆的牛角包夾上脆炸魚柳，內裡再塗上一層特級自家製黑松露醬或者菠蘿醬，咬下去能一口感受所有材料，餐廳更細心配以餐刀，完全顧及想「欺文」地進食的你和我！ 四品素食拼盤 加叫這個四品素食拼盤，一方面是想嘗試其他小食，更重要的是現時這個拼盤正進行半價優惠，即是$18就可以享受拼盤！大家可以從萵荀凍豆腐、牛蒡甘荀沙律、野菜天婦羅、茄子天婦羅、麥素雞、素魚豆腐、素魷魚圈和北海道薯條中揀選4款小食～ POP vegan glam_vghk 我是 Priscilla，香港人，是一名蛋奶素食者，持素30年。有一對女兒，都是胎裏素的。 為處於中環SOHO伊利近街的POP vegan，是其中一間我最喜歡的餐廳。餐廳裝潢走簡約現代工業風格，給人舒適的感覺。 他們的菜色會不定期轉換，每次都給人耳目一新的感覺。 煙吞拿魚牛油果沙律，沙律汁以橙汁為基底，吃起來清新爽口。煙吞拿魚用蒟蒻製品來做，所以有生魚片軟滑的口感，而且煙熏味非常突出，讓人齒頰留香。配上牛油果的軟滑綿密口感，是一道又清爽又好吃的沙律。 海膽天婦羅是用紫菜包牛油果蓉，再油炸至酥脆。因為紫菜的關係，吃起來真的有類似海鮮的鮮味；而牛油果軟綿綿的口感，有如真的海膽。吃的時候沾點日式天婦羅汁及日式青芥末沙律醬，令味道更加提升，鮮味非常突出。 北京填鴨薄餅，薄餅底用很簿的麵團所造，焗後非常香脆。素鴨用麵筋所製，充滿鹹香亦非常多汁；他們的北京填鴨薄餅淋上帶微甜辣的梅子醬，吃起來竟然有些鴨騷味。真的是完美又厲害的素食fusion菜式 羊蹄菇扒配燒蘆筍、甜薯蓉和意大利黃瓜。羊蹄菇又叫刺蝟蘑菇，菇的肉質厚實鬆軟, 而且口感滑滑的，有點像肉類脂肪的口感。配合芥末子醬，微微的酸辣，蓋過菇菌類少少土質味道之餘，亦為羊蹄菇扒提高鮮味。Read More →