The Green Nosh Group—a group of vegans in Cape Cod, MA—has challenged local restaurants to add at least one plant-based item to its menus during the month of October. The “Plant-based Chef Challenge” was started by Green Nosh Group founder Joanne Irwin so residents could have “good, creative, plant-based options above the veggie wraps and pasta marinaras.” To date, a total of 14 restaurants have pledged to participate, many adding more than one option. Chef Anthony Silvestri of local favorite The Ocean House was excited to create a vegan menu, which included butternut squash hummus, edamame dumplings, and a baby kale Caesar salad. Similarly, Cummaquid restaurant Harbor Point added not one but two entrées to its menu, including a marinated tofu and portobello mushroom platter plus a dairy-free cheesecake for dessert. Many of the group’s members are seniors and are supporters of the Physician’s Committee for Responsible Medicine, who will be opening the Barnard Medical Center—a breakthrough facility that focuses on nutrition and preventive medicine—early next year.
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