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Globe Miami Times attended Arizona’s first Vegetarian Food Festival at the Scottsdale Amphitheater on Saturday, where more than 30 vendors sold anything from fresh produce and microgreens to decadent chocolates, and chefs gave demonstrations on how to make chocolate desserts, tacos galore, alfredo sauce and cheesecake… vegan-style.
We chatted with renowned chefs like Jason Wyrick, co-author of New York Times Bestseller “21 Day Weight Loss Kickstart,” as well as vendors about why vegetarian and vegan eats are becoming more mainstream. They shared their personal insights, as well as imaginative food combination ideas: chard and garlic tacos, chile relleno tacos, cashew nacho cheese, coconut bacon, double chocolate maple syrup pudding… Who knew vegetarian and vegan food had so many options?
Jenn Walker began writing for Globe Miami Times in 2012 and has been a contributor ever since. Her work has also appeared in Submerge Magazine, Sacramento Press, Sacramento News & Review and California Health Report. She currently teaches Honors English at High Desert Middle School and mentors Globe School District’s robotics team.
