Power Plants

Meat eaters may finally have met their match. Come late February, chef and cookbook author Chloe Coscarelli will bring the first Massachusetts outpost of her fast-casual restaurant by CHLOE. to the PricewaterhouseCoopers building at 101 Seaport Blvd., followed by a second spot in the Fenway neighborhood. Coscarelli will be serving her signature sweets—which made her the first vegan chef to win Food Network’s Cupcake Wars—in addition to a stable of plant-based brunch, lunch and dinner dishes. The Seaport’s 48-seat space will sport the brand’s colorfully kitschy and Instagram-worthy interiors, but you can expect a few things not found in the New York flagship. Says by CHLOE. co-founder and creative director Samantha Wasser, “We are working with one of our talented contributing chefs, Candice Hutchings, the Edgy Veg, to create playful vegan twists on a few iconic Boston beloved dishes.” As for Wasser’s personal favorite dish, she currently leans toward the newly debuted Nicoise salad with chickpea “tuna.” But she suggests those new to vegan fare start with the guac burger, a black bean, quinoa and sweet potato patty that’s topped with corn salsa and chipotle aioli. Adds Wasser, “Order it with a side of our air-baked French fries, and we can promise you won’t miss the meat.” Pass the beet ketchup, please!

Prefer to eat in? Needham meal kit company Purple Carrot just teamed up with Forks Over Knives, the brand born of the 2011 documentary that delved into T. Colin Campbell’s China Study and inspired Purple Carrot founder and CEO Andy Levitt to leave behind his pharmaceutical career. While the subscription service has always been plant-based, it’s now offering recipes that follow Forks Over Knives’ dietary guidelines, including a focus on whole foods and excluding added oils, bleached flours and other refined foods. The first installment debuts Jan. 16 with tweaked options like an Ethiopian platter with berbere lentils and beet pickles as well as “fabcakes” made with chickpeas and hearts of palm and served with collard slaw and Old Bay aioli.