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Nil Zacharias’s Plantega is revolutionizing NYC bodegas by offering totally plant-based versions of beloved classics, from breakfast burritos to fried chicken sandwiches. “On one hand we’re a radical project democratizing access to plant-based food by empowering independent immigrant-run businesses… or you can look at us as a disruptive fast food brand that doesn’t own or operate our own kitchens.”

Bring a taste of New York City bodegas into your kitchen with this simple recipe for Plantega’s Philly Meatball Sub.

Tucked away on a South Philadelphia side street behind a glass garage door is Miss Rachel’s Pantry, a fine dining experience in a category of its own. Chef and owner Rachel Klein–who recently Beat Bobby Flay–cooks up masterful plant-based courses three nights a week. We talked to her how the Pantry flips fine dining on its head.

This galette is a beautiful addition to your summer parties and picnics! It can be made ahead of time and enjoyed at room temp, or warmed gently before serving. It’s the perfect way to show off a tomato bounty.

Coffeeshop maven Cynthia Lok has revolutionized the latte experience in Hong Kong, serving oatmilk-based drinks from a tap-and-go spigot a stone’s throw away from washing machines. She and her brother Bryan run Clean, a community hub that offers non-dairy coffee, laundry facilities, and a chance for Hongkongers to flip their mindset.

To bust the animal protein myth that exists within the fitness community, Vegan Strong created a touring team of champion vegan bodybuilders that attend fitness expos to inspire and educate fitness professionals and enthusiasts about plant- based eating and how to achieve peak fitness and health goals on a plant-based diet.