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Responsible Fast Food to Debut in Richmond, VA

July 2014
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Maggie’s Conscious Vegan Cuisine gluten-free meals will debut in Richmond, Virginia, with the August 1st opening of Southern Season. Chef Maggie Radzwiller created this new product line in response to the growing demand for plant-based meals. Radzwiller’s original recipes are prepared with locally sourced fresh vegetables and herbs, and seasoned with original spice blends to create deliciously satisfying meals. Packaged in BPA-free microwavable jars, Maggie’s Conscious Vegan Cuisine meals go from the fridge to the table in just 4 minutes. Each 32 oz. jar contains 4 servings at a budget-friendly $3 per serving or $12 per jar.
Radzwiller was prompted to create the line when challenged by cookbook author Rip Esselstyn to make tasty vegan meals with no added oils. Kicking things up a notch, she also made them gluten-free with no added sodium, sugar or oils. They’re also almost 100% GMO-free. In 2012 the product line was recognized as one of the top five products (out of 1500) to be introduced at the Expo East in Baltimore by Natural Foods Merchandiser/ New Hope 360.
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Maggie’s Conscious Vegan Cuisine’s meals include: 
  • Heirloom Bean and Vegetable Chili–a luscious mélange of slow-cooked heirloom beans like Scarlett Runners and Christmas Limas seasoned with an original blend of chilis and root vegetables.
  • Tuscan White Bean, Tomato and Kale–a rustic blend of white “Corona” beans, tomatoes and kale seasoned with fresh herbs.
  • The Green Life–an intense mix of vegetables like Red Chief lentils, garbing beans, tomatoes and kale seasoned with an original blend of Berbere spices.
  • Super Saag–a protein-rich meal featuring spinach, tomatoes, and garbanzo beans.
  • Black Beluga Lentils with Thai Green Curry–a comforting mix of black beluga lentils, sweet onions and carrots with a delightful Thai finish that just happens to have 23g of protein per serving.
  • Very Good For You Korma–a hearty stew with large pieces of broccoli, cauliflower, carrots and more seasoned with an original curry blend.
  • Not Your Madrecita’s Gazpacho–gazpacho that captures the tastes of summer in every bite, made with 11 different summer vegetables.
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Nationally known restaurateur, chef Maggie Radzwiller’s lifelong obsession with food– sparked by her mother’s (a contributing writer to Gourmet magazine in the 1960s) penchant for experimenting with exotic dishes–evolved into a 30+year culinary odyssey that began with an apprenticeship with New Jersey restaurateur John Foy, and includes stints at the storied Rainbow Room in New York City, The Grill and Daily Grill in Beverly Hills, and Campton Place Hotel in San Francisco. In the 1990s Maggie settled in Durham, North Carolina, where she’s delighted diners at her own restaurant Brightleaf 905 (named one of American’s Best New Restaurants of 1999 by Esquire magazine) and, since 2005 as a caterer and private chef. Check out her website for more!
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