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Joanne Molinaro on Muck Rack

Joanne Molinaro

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Articles

The 2026 Veggie Awards: The 100+ Best Plant-Based Products, People, and Places of the Year

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By Joanne Molinaro, Richard Bowie Verified, Michael Greger
| VegNews Verified
Think vegan food has peaked? Not a chance. This year’s survey celebrates the brands and products making every meal feel like a win—from the oat milk taking over the world to the best new product we already can’t live without. Plus, we’re sharing your picks for Vegan City of the Year, your favorite social media stars, and the cookbook you couldn’t put down (spoiler: thank you, Miyoko). Ready to see who’s leading the pack? Let’s dig in. Best Milk: Oatly Oatly can’t be stopped.
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How to Make Tasty, Crispy Takeout-Style Vegan Fried Rice at Home

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By Connoisseurs Veg, Charlotte Pointing Verified, Joanne Molinaro
| VegNews Verified
When you’re craving takeout, it’s hard to beat Chinese cuisine. A big, steaming pile of fried rice is essentially foodie bliss. But you don’t have to splash out on restaurant prices to enjoy this comforting dish. If you’re tightening the purse strings at the moment, here’s how you can learn to make vegan fried rice yourself at home. It’s so delicious, so pick up the wok and get cooking. Where did fried rice originate?
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Veggie Noodles (Janchi Guksu)

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By Joanne Molinaro
| Plant Based News Verified
These veggie noodles, known as janchi guksu, are a light Korean noodle soup often served on special occasions. The dish uses thin wheat noodles in a clear broth, topped with simple vegetables. Janchi guksu traditionally appears at celebrations, which is why the name translates to “banquet noodles.” This version keeps the focus on clean flavors and gentle textures, making it easy to enjoy as a meal any time of year. The broth stays clear and savory, made from kelp, onion, and radish.
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