Source: Christine Ro, bbc.com, June 10, 2020 Since Seafood allergy’s are common, this provides space in the market for simulated. Seaweed-wrapped deep-fried tofu, served in newspaper. Marinated aubergine slices pressed over rice. Chunks of legume protein coated in oil and herbs. These products are intended to mimic various fish dishes – fish and chips, unagi,… Continue reading Is Vegan Seafood the Next Plant-Based Meat?
Tag: vegan
Skin Care with a Conscience
Source: Alive.com, January 1, 2019 Beauty—vegan style Feeding our skin from the inside is easy on a vegan diet. But you might be surprised to learn that many of the beauty products we use can contain animal ingredients. Check out these skin-loving plant-based foods as well as the ingredients to beware of that may be… Continue reading Skin Care with a Conscience
Spiced Date Nut Energy Squares
Ingredients: 12 large, pitted Medjool dates 1/2 cup (125 mL) finely chopped walnuts 1/4 cup (60 mL) coarsely chopped raw almonds 1/4 cup (60 mL) chopped dried mango 1/2 cup (125 mL) unsweetened, medium-flaked coconut 1/4 cup (60 mL) agave or brown rice syrup 1 tsp (5 mL) cinnamon 1/4 tsp (1 mL) nutmeg Directions:… Continue reading Spiced Date Nut Energy Squares
Mulled Cranberry Apple Rooibos Tea
Ingredients: 2 cups (500 mL) unsweetened cranberry juice 2 cups (500 mL) apple cider or apple juice 1 cup (250 mL) fresh or frozen cranberries 1 cinnamon stick 1 star anise 2 whole cloves 2 thick strips orange peel 4 rooibos tea bags Directions: In large pot, add juice, cider, cranberries, cinnamon, star anise, cloves,… Continue reading Mulled Cranberry Apple Rooibos Tea
Kiss Me Mousse
Ingredients: Chocolate Mousse 1/2 cup (125 mL) chopped dark vegan chocolate 3/4 cup (180 mL) black bean aquafaba (liquid from a 19 oz/562 mL can of black beans)* 1 tsp (5 mL) lemon juice Hibiscus Oranges 1 Tbsp (15 mL) loose hibiscus tea 3/4 cup (180 mL) water 2 blood oranges 1/2 vanilla bean, cut… Continue reading Kiss Me Mousse
Black Lentil Tacos with Chunky Guacamole
Ingredients: 1 cup (250 mL) black (beluga) lentils 1 avocado Juice of 1/2 lime 1 cup (250 mL) diced mango 1 plum (Roma) tomato, seeded and diced 1/4 cup (60 mL) finely diced red onion 1/4 cup (60 mL) chopped cilantro 2 tsp (10 mL) minced chipotle chili pepper in adobo sauce 1/4 tsp (1… Continue reading Black Lentil Tacos with Chunky Guacamole
1-BOWL CARROT APPLE MUFFINS (VEGAN + GF)
Ingredients: 1 1/2 flax eggs 1/4 cup olive oil 1/3 cup mashed very ripe banana 1/4 cup agave nectar or maple syrup (or honey if not vegan) 1/2 cup unsweetened applesauce or 1 sweet apple, finely grated 1/2 cup brown sugar (or sub muscavado) 1/2 tsp sea salt 1 1/2 tsp baking soda 1/2 tsp ground… Continue reading 1-BOWL CARROT APPLE MUFFINS (VEGAN + GF)
Spiced Apple Cider
Ingredients: 2 cups (500 mL) apple juice 1/2 tsp (2 mL) ground ginger 1/4 tsp (1 mL) cinnamon 1/4 tsp (1 mL) cardamom Directions: In small saucepan, combine all ingredients and stir to combine. Bring to a low simmer and remove from heat. TIP: If you have whole spices on hand, you can swap powdered… Continue reading Spiced Apple Cider
Asparagus with Cranberries and Pine Nuts
Ingredients: 1 bunch asparagus 3 tablespoons olive oil 1/3 cup pine nuts 1/3 cup dried cranberries 1 pinch salt Directions: Break off or trim the woody ends from the asparagus and discard. Set the spears aside. Heat the olive oil in a skillet over medium heat. Stir in the pine nuts, cranberries, and salt.… Continue reading Asparagus with Cranberries and Pine Nuts
Slow-Cooker Curried Vegetable and Chickpea Stew
Ingredients: 1 teaspoon olive oil 1 large onion, diced 2 medium red or yellow potatoes, diced 1 tablespoon kosher salt 1 tablespoon curry powder 1 tablespoon brown sugar 1-inch piece ginger, peeled and grated (about 1 tablespoon) 3 garlic cloves, minced 1/8 teaspoon cayenne pepper, optional 2 cups vegetable broth 2 (15.5-ounce) cans chickpeas, drained… Continue reading Slow-Cooker Curried Vegetable and Chickpea Stew