BETHLEHEM, Pa. — Tina Simba Ojiem, chef and owner of Da Judah's Kitchen, said she didn't have to work hard to come up with vegan options — they're already central to her menu.
On Tuesday, Simba's savory African-inspired dishes won first place and the People's Choice Award at the Lehigh Valley Vegan Chef Challenge Awards Ceremony.
“I didn’t even think about how many vegan options I already had until someone pointed it out,” said Simba, who is from Kenya and serves fusion from Central, North and East Africa.
“In Africa, most people eat plant-based foods because that’s what’s grown locally — fruits, vegetables, grains. It’s part of everyday life.”
At the ceremony, held Tuesday inside the Swift Restaurant at Wilbur Mansion, attendees tasted some of Simba's winning dishes, including rice, peanut stew, plantains and fufu — all prepared with traditional African spices.
Swift Executive Chef Brandon Otto also won Best Dessert (for his sorbet), and the restaurant was honored with the Most Elegant Dining Experience award.
Otto said the restaurant, which recently rebranded its cocktail and food menus, embraced the challenge as an opportunity to think beyond typical vegan fare.
“It’s not difficult — it’s just about going outside the box,” Otto said.
“Anyone can serve salad or vegetables, but we wanted to make the hearty entrées and desserts that surprise people.”
'A whole new community'
Swift’s featured dishes also were served at the soiree, including a delicious vegan penne made with a creamy cashew-based sauce and a panzanella salad, both of which quickly became hits.
“The panzanella actually made it onto our fall menu,” Otto said.
“We definitely saw a spike in diners during the challenge — and we’re keeping some of those items because people loved them.”<br/>Brandon Otto, Executive Chef of Swift
“We definitely saw a spike in diners during the challenge — and we’re keeping some of those items because people loved them.”
For Simba, participating in the Vegan Chef challenge helped introduce her restaurant to new audiences.
“For the first time, I had American vegans coming in," she said. "It opened doors and helped market my restaurant to a whole new community.”
The awards also highlighted the efforts of sponsors and local partners:
- Butterhead Kitchen, for promoting vegan cooking classes and community events
- Fresh Tofu Inc., a Lehigh Valley-based producer of organic, kosher tofu
- Sato Salon + Spa Organics, for eco-conscious support and prize donations
- Woodstock Farm Sanctuary, for contributing educational visits that promote compassionate living
- Urban’s Farmstead, for donating baskets of locally grown mushrooms, microgreens and black garlic.
'Compassion and creativity'
The event was organized by Vegan Outreach and Animal Defenders Greater Lehigh Valley,and the challenge drew more than 400 community reviews from Sept. 15 to Oct. 15.
Vegan Outreach is an international nonprofit that promotes a vegan lifestyle through education and increased accessibility to vegan options to reduce animal suffering.
Other winners included Aman's Artisan Indian Cuisine, Apollo Grill, Black & Blue, Bolete, Bub’s Breads, Curious Goods at The Bake Oven Inn and Daddy’s Place Restaurant.
Also, Forks Mediterranean Deli, Gyro Concept (Bethlehem & Easton), Stations Cafe, Tapestry Lounge & Cafe, Terra Cafe and Vault Brewing.
“This event has been absolutely amazing,” said Marybelle Fayad, vice president of the board for Animal Defenders Greater Lehigh Valley.
“It’s about compassion, creativity and celebrating every chef who helped make plant-based food shine in the Lehigh Valley.”
The event also recognized the Super Volunteer Award winner for outstanding coordination and outreach, as well as Super Diner, Mackenzie Harry, who visited the most restaurants and submitted the most reviews during the challenge.
Growing Vegan Movement in the Valley
Now in its second year in the Lehigh Valley, the Vegan Chef Challenge continues to expand nationwide, encouraging restaurants to keep vegan dishes on their menus permanently.
“This isn’t just about food,” Fayad said.
“It’s about kindness, sustainability, and showing that plant-based cuisine can be exciting, elegant and full of heart.”
For those inspired to try more vegan meals, Vegan Outreach offers a free 10 Weeks to Vegan program — a step-by-step guide to transitioning to a plant-based lifestyle.
For the list of Vegan Chef winners and to learn more, go to veganchefchallenge.org.
