Boston Veg Food Fest showcases healthy alternative eats that can’t be beet

Boston’s resident herbivores “vegged” out Saturday and Sunday at the Boston Veg Food Fest, held in Roxbury Community College’s Reggie Lewis Track and Athletic Center by the Boston Vegetarian Society.

Organized by volunteers, the weekend gathering highlighted both local and national efforts to help support a healthier lifestyle. Vegans and vegetarians, as well as meat-eaters who were simply curious, came out to try new products, sign petitions and learn more about the benefits of vegetarianism. The weekend featured 120 exhibitions, demonstrations, social projects and the most delicious part of all — food stands.

Various vendors, from Vegan Treats Bakery to Organic Living Superfoods, came out to spread their messages and give out free samples.

Deena Jalal, one of the owners of FoMu, brought her company to the food festival to share their plant-based, dairy-free alternative ice cream with the crowd.

“We’re all about food integrity,” Jalal said. “We pride ourselves on making healthy food accessible.”

FoMu incorporates some of the aspects that many other vendors at the festival encompassed as well — small-scale steps toward better quality items and healthier foods. Mass production, Jalal said, isn’t a focus, as quality production is the highest priority.

Jalal explained that FoMu makes seasonal decisions on its alternative ice cream in order to keep the products “fresh and interesting.” This season, the store is selling an apple cider donut flavor, as well as a pumpkin spice one. The company showcases its food as the most important aspect of the production process and undertakes practices such as roasting its own pumpkins.

Many other vendors in addition to Jalal said they work to give people a variety of choices that don’t lack in taste or aesthetic. One of the main struggles for vegetarians, they said, is often having to compromise on taste in order to better fit their needs.

Nicole Calvino, a 2014 graduate of Boston University and current Boston resident, said the food festival gave her the opportunity to have some great, “real” food.

“I’ve been coming here since I was a freshman at BU,” Calvino said. “Honestly, it is just delicious, and the groups that come here make the event really interesting and fun to be at.”

Calvino mentioned that the free samples were her favorite part of the event, and that visitors “could basically get a lunch just from walking around.” From Perfect Fuel’s chocolate tidbits to Veggie Fries’ tasty crisps, vendors were generous in allowing the public to try out different products.

One of the liveliest booths of the weekend belonged to So Delicious Dairy Free, an Oregon-based company that works to support consumers leading alternative dietary lifestyles. The stand gave away dozens of free samples, including their vegan ice cream sandwiches.

So Delicious provides dairy-free options to its customers, whether through ice cream bars, beverages or the soon-to-be announced macaroni and cheese entrée. This is the company’s second year at the Boston Veg Food Fest and, based on the positive response, they plan on coming back again next year.

The festival gave individuals a taste of all there is to offer in living a healthier lifestyle. From the moment visitors walked in, they could sense a passion for sustainable living. With enthusiasm as the icing on the vegan cake, the Boston Veg Food Fest encouraged all present to come back next year for a second helping.