Plant Based Paradise

Curated by Diana Edelman of Vegans, Baby

Veggie Lovers, this one’s for you! The Farm Stand is a vegan culinary experience in collaboration with local farms. Curated by Diana Edelman of Vegans, Baby, participating chefs create unique dishes using the freshest, locally-sourced ingredients — from the farm straight to your plate.

Who's Cooking

Plant Based Paradise

Curated by Diana Edelman of Vegans, Baby

Veggie Lovers, this one’s for you! The Farm Stand is a vegan culinary experience in collaboration with local farms. Curated by Diana Edelman of Vegans, Baby, participating chefs create unique dishes using the freshest, locally-sourced ingredients — from the farm straight to your plate.

Who's Cooking

Friday

Vintage Vintage Vegan Diner

Chef Taylor Riley-Parham

Slider Combo
Two sliders with smoked homemade turkey and mozzarella topped with our garlic butter sauce served with a side of garlic-parm fries.

Paradise City Creamery

Chef Valerie Stunning

Trophy Wife Breakfast
Golden Mylk Cream. Peanut Butter Swirl. Cinnamon Toasted Coconut served on a Gold waffle cone and topped with a signature Disco Cherry®

Spoil Me Daddy
Sweet Cream. Double Caramel. Dark Chocolate Stracciatella served on a Gold waffle cone and topped with a signature Disco Cherry®

Phyto's Vegan Eats

Chef Anibal Flores

Crispy Cowboy
Vegan hot dog topped with crispy onions, white onions, fakin’ bacon, and bbq sauce with a side of hand-cut chips.

O.G. Lumpia

Chef Mary Dee Moralita

Spring Rolls
Our crispy, always hand-rolled, original recipe spring rolls. Filled with our signature seasoned plant-based ground and vegetable mix. Includes sweet chili sauce for dipping.

Saturday

Souley Vegan

Chef Tamearra Dyson

Ain’t Gator Po Boy!
Souley Vegan’s play on New Orleans staple Gator dish. House-made Louisiana vegan meats, battered mushrooms & house-made special swamp sauce. Served on toasted bread with pickles, onions, tomatoes & lettuce. Served with fries.

TIABI Coffee & Waffle

Chef Tiffany Stiles

Pumpkin Cookie Butter Waffle
Fall pumpkin waffle, cookie butter, chocolate chips & fire roasted vegan marshmallows.

Garden Grill

Chef Leslie Marroquin

Chick’n Sandwich
Plant based chick’n, chipotle aioli, lettuce and tomato on a bun.

POTs

Chef Iman Haggag

Mushroom Shawarma
Famous vegan shawarma with a new take using oyster mushrooms, topped with our Egyptian tzatziki, arugula, pickled tomatoes, and marinated red onions. Served with pita bread.

Sunday

Simply Pure

Chef Stacey Dougan

Maryland Crab Cake Sliders with Dill Remoulade and Pineapple Jalapeño Slaw
Crispy Maryland Style crab cakes prepared with heart of palm and jackfruit, served on toasted mini buns. Sliders are topped with butter leaf lettuce, tomato, and a dill remoulade. Served with a tri colored pineapple jalapeño slaw tossed in a sweet herb vinaigrette.

k.ando

Chef Kevin Hernandez-Ng

Tofu Kushi Katsu
Fried tofu katsu skewers, vegan Sichuan aioli, balsamic katsu sauce, chives

Underground Burgers

Chef Emmanuel Zambrino

The Classic Underground
Impossible and mushroom patty, lettuce, tomato, pickles, caramelized onions, and secret underground sauce.

Chikyū Vegan Sushi & Izakaya

Chef John Le

September Bento
A selection of four plant-based Japanese dishes celebrating the season, featuring three brand-new vegan proteins by Omni!