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David Gwyn Ⓥ

@plantbaseddavid

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A whole food plant-based chef and cyclist living near Philadelphia.
Vegan Powered Athlete 2023.
Certified Bourbon Steward ⚔️
🌱Vegan: 31-Oct-2018

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Pizza night was a success! First up is a basil-spinach pesto with vegan mozzarella, chick’n and vegan ricotta with balsamic glaze.

Garlic mushrooms topped off with homemade vegan hot honey.

First time making a vegan version of Quattro frommagi.

Slicing things up with soyrizo and fire roasted corn with red onions.

Wrapping up with the champion pie - meat lovers with vegan pepperoni and hot Italian sausage from @beyondmeat taken in Medford, New Jersey by @plantbaseddavid

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3 months ago

Another yummy pizza night. Homemade pesto made basil grown here at the house topped with vegan chick’n and @violife_foods Parmesan. Followed by another sautéed garlic mushroom standard and then finished with a meat lovers special with pepperoni and @beyondmeat Hot Italian Sausage. All three topped off with my homemade vegan hot honey. It’s tough being vegan. 🌱 taken in Medford, New Jersey by @plantbaseddavid

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4 months ago

It’s pizza time! These are the first of the 2026 pizza season and I’m happy I didn’t seem to forget how to make them. Shared with my brother, @john.gwyn.31, he didn’t seem to complain about eating homemade vegan pizza.

#veganpizza #veganfood #veganfoodlovers #pizza #ooni taken in Medford, New Jersey by @plantbaseddavid

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4 months ago

Stocking up for the week ahead so my work days are fueled with the best coffee in the area. Great people and delicious coffee are two reason you need to stop by @lakescoffeeroasters! by @plantbaseddavid

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4 months ago

We haven’t had power since 4AM Sunday night. It made Monday a bitterly cold day. The electric company claims we won’t get power back until Thursday at 4:00 PM. No heat, no hot water. We shoveled all day yesterday to clear the driveway of the 16” of snow that fell.

Today we ran out to a doctor’s appointment. The office was closer to a Starbucks, but I chose to drive to my favorite local coffee shop for a fresh-roasted cup of deliciousness. I was reminded why I made that decision with their warm greeting, engaging conversation and their kindness. Do yourself a favor and choose local over ‘Bucks and Dunkin. Not only will you be supporting a small local business, but I bet your coffee will be as good as mine.

We taken in Lakes Coffee by @plantbaseddavid

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8 months ago

George Chang and I sitting in the back as usual, causing trouble, also as usual. by @plantbaseddavid

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9 months ago

I’ve been a long-time fan of @eatjust eggs. I make delicious omelets with them and it’s a regular staple in this house. Plus their frozen omelets make great and speedy breakfast sandwiches too!

Imagine what a pleasant surprise it was to learn they were expanding into vegan chicken products. Extend that to the exuberance of learning I won their latest “like and share” contest! Talk about a company that delivers on their promises! I received a DM announcing that I won and asking for my address and if I’d be home today or tomorrow. I replied that I was home and bingo, these showed up at my door within the next hour or so! Thank you, @eatjust!

It couldn’t be simpler to make - heat up a pan with a little oil and in 2-3 minutes it’s ready to eat. I can see a whole lineup of lunches this week as I try each tasty variety! There’s plain chicken which comes in handy for so many dishes, plus chili lime, sesame ginger and even buffalo! I can’t wait till lunch tomorrow! Which one should I try first? by @plantbaseddavid

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10 months ago

A post got stuck in draft back in June...Another wonderful vegan pizza night. A spin on elite corn turned into vegan pizza with @pleesecheese mozzarella, sauce made with @biancodinapolitomatoes with a layer of soyrizo and corn, topped with a vegan ranch dressing. So tasty. And tried a family favorite of sautéed peppers and onions with my vegan hot honey. A little Sauvignon blanc washed it all down. taken in Medford NJ by @plantbaseddavid

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a year ago

This guy right here. Joe, my distilling partner in crime last week, seen here “Taking care of business.” This is the guy you absolutely want on your team.

Have you ever worked with someone that just knows what to do and you both go about your tasks, barely even needing to talk? That’s what happened on Thursday. By then we had made four batches and knew what to expect. We got to our self-made reserved parking spot Thursday morning and had the still churning out our 5th run within minutes. Although calling it a ballet conjures up imagery that no one needs in their minds, it was a well-choreographed example of two people who work seamlessly together.

Hopefully he’s forgiven me for all the relentless ribbing I gave him. But hey, life’s too short to not have fun, right? by @plantbaseddavid

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a year ago

Some people take vacations to go to a third-world country to perform eye surgery for people who have no access to health care. I took a vacation to help people who bought a still and just got licensed but had no knowledge of what to do. Less noble than eye surgery, but still rewarding.⁣
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My excursion was having the distinct pleasure of chasing a dream by helping Armenia Mountain Spirits produce the first batches from their beautiful new still. I can now add "professional distiller" to my resume. In three days, we made 300 bottles of gin and 400 bottles of vodka. taken in The Douglas Place on Armenia Mountain by @plantbaseddavid

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a year ago

And now for something completely unrelated to what’s going on in this country - here’s what’s going on in my kitchen. First two dough balls from scratch using the Pizzapp. While the dough was proofing, I took a bowl of San Marzano tomatoes I grew in my garden and picked a few days ago. I blanched them and removed their skins, sliced them and removed the cores, then crushed them. I added salt and basil also from my garden.

Then I prepared my usual garlic mushrooms for the first pizza. The second was with a link of @beyondmeat Hot Italian sausage, which as an Atheist, I think this sausage is the closest I’ll get to heaven. Accompanied with an autumn Old Fashioned, cause I’m old, with orange bitters, cinnamon simple syrup I made and bourbon, topped off with apple cider.

I hope your Saturday night is even better than mine!

#pizza #pizzatime #veganpizzas #veganpizza #madefromscratch #crueltryfree taken in Medford, New Jersey by @plantbaseddavid

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a year ago

Some of the amazing dishes we enjoyed last night celebrating @rivkabens birthday at @vedgephiladelphia. What an amazing night and highly recommend it to anyone wanting to experience an excellent vegan meal in Philly. taken in Vedge Restaurant by @plantbaseddavid

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a year ago