Press

St. Louis Post-Dispatch
February 24, 2021
Last year we featured Caryn Dugan’s Big Bold Chili recipe, a vegan chili with two kinds of beans, good-for-you vegetables, tomatoes, herbs, mushrooms and bulgur as one of the comfort foods chefs loved in the early stages of the COVID-19 pandemic. We went back to Dugan at the Center for Plant-Based Living in Kirkwood to see what kind of vegan or vegetarian soup she might have. Her twist on a hearty vegetable soup introduces the Asian flavors of ginger and miso in a soup that’s low in calories and high in nutrient density.

Fox 2 Now
February 22, 2021

Chef AJ Show
January 23, 2021
Chef and I riff off of each other and have a great time in this show! I hate eggplant- except for this one dish! I made Eggplant Manicotti with Spinach Tofu Ricotta and a Cashew Bechamel. Sounds fancy, looks fancy, so dang easy.




Show Me St. Louis
July 31, 2020

July 19, 2020
Our client and friend, Caryn Dugan, is one of the most optimistic and tenacious individuals we’ve ever met. Caryn is all about being the first to bring plant-based to a larger community. In 2008, she was motivated to start STL Veg Girl after losing her father to cancer and receiving her own cancer diagnosis shortly after. She has taught the first Forks Over Knives “Community” program to sold out audiences and created St. Louis’ first Plant-based Nutrition Summit, featuring world-renowned experts. But Caryn’s biggest first began a year ago when she created the nation’s first plant-based nutrition, culinary and lifestyle education center – The Center for Plant-Based Living (CPBL).


June 12, 2020
In response to the COVID-19 pandemic, the Center for Plant-based Living (CPBL) temporarily closed its newly opened brick + mortar doors. They are now in the process of planning a re-opening of the physical space, however, you can now virtually attend the nation's first plant-based nutrition and culinary education center in the comfort of your own home.