Plant Based? Plant Yourself at Genuine Pizza™ and Harry’s Pizzeria® with New Vegan Mozzarella Cheese

For Chef Schwartz quality is king and so are happy guests.  With 93% of people in American eating pizza at least once a month, and many with dietary restrictions, it is important our restaurant menus make guests feel at home — just like our dining rooms.  Now Genuine Pizza and Harry’s Pizzeria are more vegan-friendly than ever, thanks to the introduction this week of vegan mozzarella “cheese” that can be added to any pizza. The choice was popular brand Daiya, an industry leader in plant-based products and also serious about quality, to provide us with their premium Mozzarella Style Shreds.

Schwartz says, “Making our pizza restaurants more welcoming to more people is a win and something like vegan cheese is a big deal to a lot of folks.  We’re mindful of that. We’re also excited about how well the mozzarella-style melts.”

The margherita and “cheese” pizzas can be made vegan — adding caponata to either makes for a tasty combination. In addition to the vegan options on the pizza menu, we make a number of colorful salads with satisfying grains and beans, and a roasted eggplant entrée that can also be made vegan.

“Plant-based is no longer a fringe movement—it is now mainstream,” says Michael Lynch, Daiya’s vice president of marketing. “Today’s consumers have an appetite for foods that not only taste great, but are also better for themselves as well as the planet.”

We added a gluten free dough last year and the response has been great, not just accounting for a 4% slice of pizza sales, but especially to how good Wild Flour’s crust eats.  Whether you suffer from allergies, are dairy-intolerant, living vegan or simply choosing a healthier lifestyle you can still enjoy a better pizza. We leave the choice in your hands!

All in the ‘Farmilia’: Genuine Scraps Become Whole in Little Haiti at The Earth ‘N’ Us Farm

Keith & a Jackfruit.

Recently, Ellie, a one time raw vegan for 6 months in 2008, attended a Love & Vegetables pop-up dinner hosted by Michael’s Genuine Miami line cook Keith Kalmanowicz. This is no ordinary pop-up, and not just because it happens to be vegan, nor because it is hosted in Little Haiti, the last place you’d expect the of-the-moment trend in foodie dining to crop up. “Love & Vegetables is magic and the amount of passion that the chefs have for food is mirrored by the level of consciousness put into every aspect of the dinner,” she explained. “The sweetness and pure joy that the chefs have towards each other and the sanctuary where it takes place is simply a pleasure to witness. And not in any of the time I was vegan did I have food as dynamic and delicious as was served.” Wait that’s peachy, but… a sanctuary? I had to get to the bottom of this, and start at the source, like we usually do here. And that was Keith. Keith, the line cook, who pays a visit to Omar in our back office on 39th street like clockwork each week, accounting for his visits to the market. Keith who I witness putting out the soup special the days I make it to lunch pre-shift.

Like most stories, there are those things at the surface, and then the juicy middles. This is one of those stories. I learned more from interviewing Keith about how our kitchen functions than I have in a longer time than I am willing to admit. Here’s why.

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