Peace On Plates, Secret Dishes and the Next Big Vegan Menu

Vegan ricotta gnocchi at Panevino

Vegan ricotta gnocchi at Panevino

For those toying with the idea of transitioning to a cruelty-free lifestyle or plant-based diet, a free resource group can help. Peace Begins on Your Plate: The Dish on Why Plant-Based Eating Is on the Rise, founded by Jodi Paige of Las Vegas-based Virgin Cheese, features a 25-minute program with five presenters speaking for five minutes. The program is designed to “harness the vitality of the Las Vegan plant-based network and share it with the community at large,” and to help others jump-start their health and wellness goals. The Peace panelists are Sari Dennis, a board-certified health and wellness counselor; Luke Hoffman, a vegan from birth; Joanna Blad, vegan educator, nonviolence specialist and World Peace Diet facilitator; Nick Brannigan, non-GMO advocate and host of the new Non GMO Kitchen Cooking Show; and Paige, speaking about how peace can begin on your plate. This event is made possible in part by community partner Violette’s Vegan Organic Eatery and Juice Bar. You can schedule a free booking by emailing

If you have never tried the plant-based offerings at Panevino (246 Via Antonio Ave., 702-222-2400,, now’s the time. In addition to his ultra healthy (and ridiculously tasty) menu that includes an organic “meatloaf,” organic “ricotta” and spinach ravioli and even a grilled veggie lasagna, Panevino general manager Vincenzo Granata has a bonus for guests in the know (that’s you). A new secret menu features a gluten-free, whole-food ravioli filled with lemon “ricotta” and walnuts in a creamy vodka tomato sauce, as well as a gorgeous low-fat, creamy porcini, shitake and thyme sauce to complement the pasta. The catch? You have to ask for Granata to cash in on the secret items.

There’s been a bit of buzz among the vegan community surrounding the opening of Owl (3990 W. Russell Rd., 702-659-9762). This vegan-friendly restaurant has been the subject of many food pics as the tofu-based deviled “eggs” have spread through social media forums. Owner Stephan Galdau tasked executive chef Daniel Schneider to create a unique vegan menu with those faux eggs as well as poutine, special dishes such as vegan chicken parm and more. The goal? To “constantly create and push boundaries,” Galdau says. He’s also said that he plans to open a full vegan restaurant built on Nevada craft beer, classic cocktails and fresh juices in the foreseeable future. In the meantime, Galdau has committed to a whopping 50 percent of Owl’s menu being vegan by the end of the year. Even if that number is a stretch to achieve, sometimes it’s the thought that counts.

Diana Edelman aims to make living a vegan lifestyle in Las Vegas accessible to everyone. Check out the latest vegan news (complete with all the places to eat) on her website,