What we're about

Our Mission: To educate and inform San Diegans about the benefits of eating a whole-food plant-based diet for optimal nutrition and health, environmental sustainability, compassion and mindfulness. We rally our community around the unifying concept of adopting a whole-food plant-based diet. We work with groups and provide support for individuals in transitioning to and/or maintaining a plant-based, animal-free diet and being conscientious stewards of the environment.

We schedule events to simply get together to learn, eat, and socialize. Please join this meet up if you want to learn about being part of the team and/or just coming to our fun events! To get in on the discussion, please "like" our page on Facebook, PlantDiego and we have a team leadership group on Facebook "PlantDiego Leadership Team."

PlantDiego plans large community events (like our Gratitude Food Fest just before Thanksgiving) and screenings of documentaries- PlantPure Nation, Cowspiracy, Forks over Knives for example), presentations by local experts, fundraisers, regular PlantDiego fun events (potlucks, meetings, visits to vegan restaurants, picnics, beach days), and community activism to get the word out about healthy plant-based diets.

This group is is a PlantPure Pod, and a member of the nation-wide network of groups formed on the heals of PlantPure Nation (http://www.plantpurenation.com) - a ground breaking film and nationwide organization about the power of plant-based eating and the politics we struggle against to get the word out! Checkout the national PlantPure Pods website (http://www.plantpurepods.com)for more information and please register as a Pod Member there, and to receive their monthly newsletter!

Please visit our local website and join our e-mail contact list (http://plantdiego.com/join-us/) and get our monthly informative newsletter with lots of great local features around plant-based eating and nutrition and info by clicking "Join Us" on http://plantdiego.com . Questions? Please e-mail us at plantdiego@gmail.com.

Regular events/potlucks will occur every month (unless it's a holiday). Please bring a Whole Food Plant Based (no animal products, minimal oil and processed products) dish, serving utensils and your own plate, bowl and utensils. Also bring something to drink if you like. Please being at least $1 per event towards meet up fees and other expenses. We also need contributions to keep this organization going! Thanks!

We are an active group! We hope to see you soon!

Upcoming events (3)

6-Course all-inclusive (meal, tax, tip & raffle) Vegan Filipino Dinner -Only $30

Details Special guest Chef Marlaw Seraspi will be creating a very special Vegan Menu for us at CARiN de RiA ! ++ ONLY $30.00 ++ All-inclusive: Dinner, Tax, Tip & Raffle (limited seating) My friend Laarni and I have arranged this great meal with 40 spots available; 20 slotted for current vegans and 20 slotted for vegan-curious. With a good turnout, we are looking to get the owner to dedicate a permanent portion of the menu to vegan only. ***IMPORTANT*** Three steps must be followed to be given a spot. 1/ RSVP here (you may purchase an additional spot for one guest). 2/ You must call the restaurant by April 14 (760)[masked] to make advance payment and selection of your main entree choice 1, 2, or 3. Please tell them you are with Kris's Meetup. 3/ Next in order for us to keep count please send an email to [masked] confirm your slot letting us know you have paid, and for how many people. We expect this to fill up fairly quickly, so don't wait to secure your spot. MENU Appetizer: • Lumpiang Ubod: A delicate crepe wrap that contains carrots, cabbage, tofu, sweet potatoes, and peanuts with an accompanying peanut sauce Soup: • Ginataang Kalabasa Soup with kabocha squash, corn, and string beans Main Dish (Select One): 1. Vegetable Kare Kare: Bokchoy, eggplant, string beans, and peanuts in a creamy peanut sauce 2. Tofu Sisig: Fried Tofu with onions, green and red bell pepper in a lemon/vinegar/soy sauce 3. Mushroom Adobo: Shitake or Button Mushrooms cooked with soy sauce, garlic, and vinegar Sides: • Inihaw na Talong: Grilled Eggplant with side of tomatoes, mango, and onions • Garlic Fried Rice with carrots, onions, green peas, cooked in soy sauce Dessert: • Vegan Halo Halo: Sweet potatoes and sweet bananas with coconut ice cream over finely crushed ice and topped with coconut milk, coconut flakes, agar jelly, and roasted sweet rice Beverage: • Drink option: Hot or cold Calamansi Juice (Other drinks are available for purchase) CARiN de RiA 124 west I Street Encinitast, CA. 92024 Remember - RSVP, payment, must be done by Sunday, April 14, 2019.

Fall’s Lost Vegetables Cooking Class at Williams Sonoma!

Curious about how to prepare seldom-used fall vegetables like Swiss Chard, Kale, Leeks, or Celery Root? Join us to learn the most delicious ways to use these fall vegetables. Discover how to gently coax deep flavors from vegetables and layer ingredients to provide depth. Chef Amy will demonstrate techniques for preparing a rich nut based cream that can be used in place of dairy in many applications. Learn new techniques that simplify preparation of unfamiliar vegetables. Build your knowledge of fall’s less well-known veggies and open up a whole new world of flavor. Cost for this class is just $40 and includes a meal featuring each of the dishes we prepare. This will be an evening with excellent food, a fun atmosphere, and many new friends. **IMPORTANT** Please call the store to register at (858)[masked] MENU - Roasted Celery Root with Horseradish Cream Massaged Kale Salad with Toasted Hazelnuts and Pomegranate Leek Fritters with Creamy Fresh Herb Sauce Swiss Chard, Pistachio, and Apricot Topped Socca *suitable for Vegetarians *suitable for Vegans

Roasted Fall Bisques Cooking Class at Williams Sonoma!
Needs a date and time

Williams-Sonoma

Fall is the best season of all because of 2 little words...Roasted-Veggies! Join chef Amy for this class that’s all about celebrating the best produce of the season. Learn how to coax the richest flavors from vegetables and how to easily concentrate them. Discover amazing combinations of vegetables that pair well together. In this class, you will also learn techniques for garnishing your bisques for a striking presentation. MENU - Asparagus and Fennel Bisque Sweet Potato and Poblano Pepper Bisque Parsnip and Cauliflower Bisque *suitable for Vegetarians *suitable for Vegans *suitable for Gluten-free Cost for this class is just $40 and includes a meal featuring each of the dishes we prepare. This will be a really fun evening with excellent food. Bring a friend or look forward to making new ones in the class! :) **Important** Please call the store to register at (858)[masked]

Past events (222)

Got Green?

San Diego Botanic Garden

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