Soulgood Vegetarian to Go was founded in 2012 by Chef Cynthia in honor of her son, Tyler Nelson, who was born with Cystic Fibrosis. In 2010, her son needed a life saving double organ transplant. Chef Cynthia felt helpless and one day she began researching the benefits of whole foods, meatless diets, herbs and nutrition. She began to discover ways healthy foods could help her son and how a whole food diet could align with the medical treatments he was receiving to help sustain a better quality of life. We believe food can be thy medicine and our organic vegan and vegetarian recipes contain the best local ingredients money can by. We are proud to announce the launch of a new Soulgood Vegan and Vegetarian Fast Food truck in honor of Tyler who won his battle with Cystic Fibrosis on July 23, 2015. You can help us achieve this dream. Click here to give a gift to help Soulgood build their new vegan and vegetarian fast food truck this summer.
Soulgood Vegetarian to Go will miss the fun this year at the #TasteofDallas. We wanted to pop up and meet some of the best fans in Texas this year; but we’ll be back next year. Remember, you can always find our team at the Dallas Farmers Market on Saturdays from 8am – 4pm serving healthy, organic and meatless breakfast and lunch – fast. We love our #Soulstirrers and appreciate your #veggielove. To find out what’s on the menu follow us on Instagram, Facebook or Twitter @eatsoulgood.
If you are trying to eat less meat, you have plenty of company. Our cultural tide is flowing steadily in that direction. Just look around — there are multiple best-selling books touting the benefits of plant-based eating; theMeatless Monday campaign has gone mainstream, with awareness and participation climbing rapidly over the past decade; and the word “flexitarian” is now in the Merriam-Webster dictionary (meaning “one whose normally meatless diet occasionally includes meat or fish”).
Americans still eat about triple the global average of meat, but consumption trends show we are starting to back off. And people no longer consider beef-, pork- and poultry-free meals a fringe idea: 47 percent of those polled by the Vegetarian Resource Group said they eat at least one vegetarian meal each week, and the group reports one in four people says he or she is a “meat reducer,” actively trying to eat less of it. It’s a trend supported by our country’s top nutrition advisory committee which, in its recent report for the Dietary Guidelines update, recommended we cut back on meat for the sake of our health and the environment.