Much has been written about the yamabushi of the Dewa Sanzan mountains in Yamagata Prefecture, about two and a half hours north of Tokyo via bullet train. The yamabushi are followers of Shugendo, an ascetic mountain religion best thought of as an amalgamation of Shinto, Buddhism, Taoism, and mountain worship. Shrouded in secrecy and more than a little mystery, their ascetic practices might seem more like superhuman feats to the layperson: yamabushi famously commit to often physically grueling, spiritual practices of self-denial, like circumambulating mountains on straw sandals year-round, or meditating for hours under freezing waterfalls. Food might not seem of great importance while in pursuit of enlightenment, but it turns out that what you eat in your spiritual practice is just as important as your other activities.

Cauliflower shawarma, lentil arayes and a killer sabich – Amit Sidi is cooking some of the best vegan food in town at B’Ivrit, her Israeli street food pop-up. Amit is not vegan. She’s not a trained chef either. But she rolls up to bars around northeast LA – and Smorgasburg every Sunday – offering an impressive lineup of dishes, both creative and classic. It almost didn’t happen at all. Amit grew up in Israel, and after she moved to LA she spent most of the next 15 years working in Hollywood, as a producer and in the costume department. She liked that world – especially costumes – but, as she puts it, “it’s mentally very draining… and there are a lot of angry people.”

A commuter hub right on the Bosphorus, Beşiktaş courses with energy. In addition to the masses streaming on and off the ferries and the cars inching up and down the steep thoroughfare of Barbaros Boulevard, the neighborhood is overrun with students – Bahçeşehir University sits a few steps from the main ferry terminal. Of the many restaurants and coffee shops catering to the large student population, Yalla Falafel, a tiny corner spot, offers something different: vegetarian fare with Lebanese flavors. Judging by the many students who buzz in and out, this lighter food is preferred after a long day of studying and classes.

In Beijing, it’s not uncommon for a waiter to ask “有忌口吗?” before you start ordering. It translates as “Anything you don’t eat?” With a large Hui Muslim minority population, Beijing is more accustomed to diners with dietary restrictions than southern cities like Shanghai. In the Paris of the Orient, it’s not uncommon to explain that a diner is vegetarian and still have their tofu or vegetable dishes come out of the kitchen sprinkled with minced pork. The common retort when pointing out the meat is “It’s just a little bit – for flavor!” But Spring Trees takes that northern dietary accommodation a step further, offering meat-free renditions of classic Sichuan dishes alongside the pork-laden options. It’s perhaps the best option in Beijing for diners looking for a pork-free (or fully veg) restaurant.