on the flip-side, there are many benefits to eating a plant-based diet, such as improved animal welfare and personal health, and better sustainability. i\u2019ve been an ovo-vegetarian (someone whose diet includes eggs, but no dairy, meat, or fish) for a few years now. while living in san diego, i\u2019ve been on the search for the best vegan restaurants. san diego is a wonderful place to be vegan or vegetarian, but as our need for more sustainable food grows, so does our need for more sustainable options. so, if you\u2019re living in san diego, or just here for a visit, here are few of those places. they\u2019re delicious, comforting, and provide an array of options that\u2019ll satisfy even the most tenacious of meat eaters.<\/p>\n
your new favorite jewish deli: ben & esther\u2019s<\/h2>\n![\"a](\"\/wp-content\/uploads\/2022\/10\/img_1445.jpg\")
a custom bagel sandwich from ben & esther’s. (courtesy ben & esther’s sd<\/a>)<\/figcaption><\/figure>\na few months ago, a close friend of mine asked me to meet her for lunch at a spot that she\u2019s been dying to try. we\u2019re both vegetarian and are constantly on the hunt for the best vegetarian and vegan food in san diego. ben & esther\u2019s is a hole in the wall style jewish deli, with all the fixings: giant jars of kosher pickles, a selection of baked goods, deli counter salads, and a list of classic sandwiches, bagels, and of course, schmears.<\/p>\n
i\u2019m not exaggerating when i say that i was over the moon after seeing the menu. my friend and i both ordered our sandwiches. i went for the rueben, a pickle, and a raspberry jammer for later. she got a bagel sandwich, and some schmear.<\/p>\n
since then, i have moved around the block from their location on el cajon boulevard and i\u2019m not embarrassed to say that i have eaten there almost every week since. even my non-vegan mother was impressed. she\u2019s 71 and still asks if they have “regular” eggs at every vegan restaurant we go to.<\/p>\n
i reached out to ben & esther\u2019s founder justin king, whose grandparents are the deli\u2019s namesakes. he put me in contact with his business partner marc bennett, who lives here in san diego. marc and i spoke about the main goal of the company, to make consistently quality and delicious jewish-american deli food.<\/p>\n
ben & esther\u2019s was born in portland, oregon, and has since opened three restaurants: the location on el cajon blvd., one in oceanside, california, and a second portland location. they are soon opening a location in seattle. marc says that their goal is to open locations all along the west coast, a goal i believe they will have no difficulty accomplishing.<\/p>\n
vegan food, that\u2019s reminiscent of your favorite jewish deli order? what more could you want? both justin and marc sign their emails \u201cfor the animals,\u201d a phrase that speaks volumes, as kindness and accountability are two of the pillars of the vegan lifestyle. so next time you\u2019re craving a blt or a philly cheesesteak, check out ben & esther\u2019s. and make sure to grab a raspberry jammer for later, though be warned, it probably won\u2019t survive the car ride.<\/p>\n
the date-night spot: donna jean<\/h2>\n
i like to think that the future of food is in restaurants like donna jean. it\u2019s a glorious, sustainable brunch and dinner restaurant on the outskirts of balboa park in san diego. i spoke to its founder chef roy elam about his gem of a vegan restaurant, whose namesake is his late mother, donna jean. when donna was diagnosed with breast cancer, her doctor recommended that she start eating a more plant-based diet. according to a 2017 review, a vegan diet reduces overall cancer risk by 15%. this is possibly due to the presence of phytochemicals \u2014 biologically active compounds in plants that help protect against cancer<\/a>. there are other benefits of a vegan or vegetarian diet, such as better metabolic health<\/a>, healthier gut microbiota, and lower cholesterol<\/a>.<\/p>\nroy flew home to st. louis, missouri, to help her veganize some of her favorite recipes. years later, he was inspired to create a restaurant that, while plant-based and sustainable, offers beautiful and delicious seasonal dishes. my favorites are their house bread with maldon salt (i recommend upgrading to the garlic butter sauce \u2014 it\u2019s unreal). seasonal dishes like the sea bean caesar salad, and their hot shrooms: deep fried oyster mushrooms with pickles and nashville style hot sauce.<\/p>\n
they even have pasta and pizza, made with their own vegan cheese that actually melts. chef howe (of donna jean) and chef roy created scratch house vegan cheeses. chef howe was unimpressed with the vegan cheese options on the market and embarked on creating his own. just look at their \u201cfungazi\u201d pizza. i\u2019m in love. <\/p>\n![\"a](\"\/wp-content\/uploads\/2022\/10\/img_6955.png\")
donna jean’s fungazi pizza. (leslie patinsky funabashi\/courtesy donna jean<\/a>). <\/figcaption><\/figure>\nchef roy works with local markets and produce suppliers to make a menu using seasonal and local produce. therefore, the menu will vary depending on season, and location. they have recently opened a second donna jean location in sherman oaks, a neighborhood in los angeles. reservations are required for the l.a. location, and strongly suggested for san diego. it\u2019s just that good. chef roy eventually hopes to open another location, in st. louis, missouri, to bring home some of his amazing recipes. but in the meantime, make a reservation at donna jean in san diego or l.a., it\u2019s food at its best: seasonal, sustainable, and comforting. i promise, donna jean will transform how you view vegan food.<\/p>\n
the punk rock quick bite: underdog<\/h2>\n
a few months ago, a close friend of mine asked me to meet her for lunch at a spot that she\u2019s been dying to try. we\u2019re both vegetarian and are constantly on the hunt for the best vegetarian and vegan food in san diego. ben & esther\u2019s is a hole in the wall style jewish deli, with all the fixings: giant jars of kosher pickles, a selection of baked goods, deli counter salads, and a list of classic sandwiches, bagels, and of course, schmears.<\/p>\n
i\u2019m not exaggerating when i say that i was over the moon after seeing the menu. my friend and i both ordered our sandwiches. i went for the rueben, a pickle, and a raspberry jammer for later. she got a bagel sandwich, and some schmear.<\/p>\n
since then, i have moved around the block from their location on el cajon boulevard and i\u2019m not embarrassed to say that i have eaten there almost every week since. even my non-vegan mother was impressed. she\u2019s 71 and still asks if they have “regular” eggs at every vegan restaurant we go to.<\/p>\n
i reached out to ben & esther\u2019s founder justin king, whose grandparents are the deli\u2019s namesakes. he put me in contact with his business partner marc bennett, who lives here in san diego. marc and i spoke about the main goal of the company, to make consistently quality and delicious jewish-american deli food.<\/p>\n
ben & esther\u2019s was born in portland, oregon, and has since opened three restaurants: the location on el cajon blvd., one in oceanside, california, and a second portland location. they are soon opening a location in seattle. marc says that their goal is to open locations all along the west coast, a goal i believe they will have no difficulty accomplishing.<\/p>\n
vegan food, that\u2019s reminiscent of your favorite jewish deli order? what more could you want? both justin and marc sign their emails \u201cfor the animals,\u201d a phrase that speaks volumes, as kindness and accountability are two of the pillars of the vegan lifestyle. so next time you\u2019re craving a blt or a philly cheesesteak, check out ben & esther\u2019s. and make sure to grab a raspberry jammer for later, though be warned, it probably won\u2019t survive the car ride.<\/p>\n
the date-night spot: donna jean<\/h2>\n
i like to think that the future of food is in restaurants like donna jean. it\u2019s a glorious, sustainable brunch and dinner restaurant on the outskirts of balboa park in san diego. i spoke to its founder chef roy elam about his gem of a vegan restaurant, whose namesake is his late mother, donna jean. when donna was diagnosed with breast cancer, her doctor recommended that she start eating a more plant-based diet. according to a 2017 review, a vegan diet reduces overall cancer risk by 15%. this is possibly due to the presence of phytochemicals \u2014 biologically active compounds in plants that help protect against cancer<\/a>. there are other benefits of a vegan or vegetarian diet, such as better metabolic health<\/a>, healthier gut microbiota, and lower cholesterol<\/a>.<\/p>\n roy flew home to st. louis, missouri, to help her veganize some of her favorite recipes. years later, he was inspired to create a restaurant that, while plant-based and sustainable, offers beautiful and delicious seasonal dishes. my favorites are their house bread with maldon salt (i recommend upgrading to the garlic butter sauce \u2014 it\u2019s unreal). seasonal dishes like the sea bean caesar salad, and their hot shrooms: deep fried oyster mushrooms with pickles and nashville style hot sauce.<\/p>\n they even have pasta and pizza, made with their own vegan cheese that actually melts. chef howe (of donna jean) and chef roy created scratch house vegan cheeses. chef howe was unimpressed with the vegan cheese options on the market and embarked on creating his own. just look at their \u201cfungazi\u201d pizza. i\u2019m in love. <\/p>\n chef roy works with local markets and produce suppliers to make a menu using seasonal and local produce. therefore, the menu will vary depending on season, and location. they have recently opened a second donna jean location in sherman oaks, a neighborhood in los angeles. reservations are required for the l.a. location, and strongly suggested for san diego. it\u2019s just that good. chef roy eventually hopes to open another location, in st. louis, missouri, to bring home some of his amazing recipes. but in the meantime, make a reservation at donna jean in san diego or l.a., it\u2019s food at its best: seasonal, sustainable, and comforting. i promise, donna jean will transform how you view vegan food.<\/p>\nthe punk rock quick bite: underdog<\/h2>\n
![\"a](\"\/wp-content\/uploads\/2022\/10\/img_1462.jpg\")