Kim-Joy's recipe for sushi-shaped vegan mini cakes

From theguardian.com

There’s no fish but lots of fun with this delicious combination of cake, fondant, buttercream and sugar syrup

These tasty mini-cakes are shaped like sushi but are sweet vegan treats. They may look as if they require plenty of effort but are not as hard as you might imagine, plus you’ll have a lot of fun making them. You can make this recipe with any kind of white cake although I’ve chosen this one because it’s firm and will be easier to shape. Rummage around in your kitchen cupboards to find sweets you already have that would look good as sushi fillings.
Makes 12-15 pieces.

        On your marks .... bake! Sushi-shaped vegan mini-cakes. Photograph: Kim-Joy

For the cake185g self-raising flour
160g caster sugar
30g cornflour
¾ tsp baking powder
120g vegan butter (room temperature, cubed)
80ml plant-based milk
120g vegan yoghurt
1tsp vanilla bean paste

For the buttercream100g vegan butter (containing at least 75% fat, not vegan margarine)
180g icing sugar
Green food dye

For the sugar syrup ‘soy sauce’50ml boiling water
75g dark muscovado sugar

Plus1 piece of stem ginger in syrup
Brown, orange, pink, and red food dyes
Black and pink fondant icing
100g fine desiccated coconut
Various gummy sweets (orange, pink and purple colours work well)
Marzipan
1 green apple

Preheat the oven to 200C (180C fan)/400F/gas mark 6 and grease an 18cm cake tin, then line the base with a circle of greaseproof paper.

Whisk together all the dry ingredients (self-raising flour, caster sugar, cornflour and baking powder). Then add in the cubes of vegan butter, and beat together until the mixture looks like breadcrumbs.
Add in the plant-based milk, vegan yoghurt and vanilla. Beat until combined. Then whisk using an electric whisk on high for another three minutes, until light in colour and fluffy. If whisking by hand, it’ll take longer.

Pour into the prepared cake tin, and then bake for 30 to 40 minutes until the top springs back when pressed lightly, and an inserted skewer comes out clean. Leave to cool in the tin for five minutes, then run a knife around the edges and turn out on to a wire rack.

Once the cake has cooled, wrap in clingfilm and then place in the freezer for two hours (this will make the cake easier to cut).

To make the buttercream, whisk together the butter and icing sugar until soft and fluffy. Remove two teaspoons of buttercream into a separate bowl and dye this green – this will be the “wasabi”. Cover both bowls and set aside for now. Slice the piece of stem ginger into thin slivers. Add a tiny amount of pink food dye and rub into the ginger to make it look like the pickled variety.

Spoon some green buttercream into a small dish, and place the ginger next to it. Make the sugar syrup “soy sauce” by mixing the boiling water with the muscovado sugar until dissolved (place in the microwave in short bursts if needed). Then pour into a small serving dish.

When the cake is chilled, cut off the brown crusts and then use a small round cutter to stamp out pieces of cake. Use a sharp knife to cut out rectangular shapes, and carve the top edges so that they’re slightly curved. You are aiming for the general shape of the rice in nigiri sushi. Cut or stamp out as many shapes as possible. You will have leftover cake scraps – you can eat these as they are, or turn them into cake pops.

To make the maki-shaped cake sushi, use a palette knife to completely cover the mini round cakes with white buttercream. Roll out the black fondant until thin, then cut into strips. Wrap the cakes in the black fondant so the sides are covered but not the top. Sprinkle the outer edge of the cake top with desiccated coconut, and then put small chopped pieces of gummy sweets, marzipan or apple in the centre.

To make the nigiri-shaped cake sushi, use a palette knife to completely cover the rectangular cakes with white buttercream, then sprinkle over the desiccated coconut. Make the fish toppings by shaping the pink fondant into fish slices. Then paint using food dye mixed with a little water. Use a knife or toothpick to create texture. Place these on top of the coconut-covered cakes. Shape the marzipan into a rectangle to resemble tamago, which you can use as a topping. Wrap with another thin piece of black fondant. Present along with the condiments made earlier plus some chopsticks.

https://www.theguardian.com/food/2020/jul/29/kim-joys-recipe-for-sushi-shaped-vegan-mini-cakes

Nestlé launches new vegan condensed milk

From foodbev.com

Nestlé has announced the release of a vegan alternative to its popular Carnation range, made from a blend of oats and rice flour.

The new product is certified by the Vegan Society as suitable for those following a vegan diet.

According to the Swiss food giant, it also provides baking enthusiasts with an alternative to make dairy or caramel-based treats without compromising taste, texture or appearance.

Marketing lead for dairy brands UK, Vittoria Simms, said: “Our new Vegan Condensed Milk Alternative has been in development for 18 months, bringing the plant-based, dairy-free trend straight into the kitchen for home baking. We have seen the desire to bake at home and experiment with new ingredients really boom this year, with a 61% rise in sweet baking in March and April.”

She continued: “It has been a challenge for vegans to find suitable alternatives to make dairy or caramel-based sweets treats or desserts, without having to compromise on taste, texture or appearance. Carnation Vegan has a very simple taste with a hint of lightly toasted oats, which makes it very versatile for a wide variety of baking and sweet treats.”

Vegan Condensed Milk Alternative goes on sale with Ocado in September, Morrisons UK supermarkets in October and Tesco in the UK and Ireland also in October.

https://www.foodbev.com/news/nestle-launches-new-vegan-condensed-milk/

Vegan diet may promote healthy aging

From medicalnewstoday.com

Plant-based diets support healthy aging and could significantly reduce the risk of cardiometabolic diseases, including diabetes and heart disease, finds a new review

Plant-based diets are becoming increasingly popular in the United States. A 2017 report estimated that 6% of U.S. consumers eat a vegan diet, up from just 1% in 2014.

There are many reasons why people choose to adopt a vegan diet, including avoiding harm to animals and mitigating the environmental impact of intensive farming.

A plant-based diet also provides health benefits. This diet is higher in fibre and lower in cholesterol and fat than an omnivorous diet, and it scores higher on the Healthy Eating Index.

A new review of the evidence on plant-based diets suggests that they may also protect against type 2 diabetes and heart disease and could reduce cardiometabolic-related deaths in the U.S.

The Physicians Committee for Responsible Medicine (PCRM) in Washington, DC, led the review, which features in the Journal of the American College of Nutrition.

An aging world

The review focuses on health in the context of aging, an important topic given that the world’s population is rapidly getting older.

“The global population of adults 60 years old or older is expected to double from 841 million to 2 billion by 2050, presenting clear challenges for our healthcare system,” explains first author Hana Kahleova, M.D., Ph.D., director of clinical research for the PCRM.

Dr. Kahleova and her team reviewed both clinical trials — which researchers perform under controlled conditions, usually to test the effect of a specific intervention on a particular outcome — and epidemiological studies, which follow people over time under normal conditions.

They found evidence that a plant-based diet reduces the risk of obesity, type 2 diabetes, and coronary heart disease.

Specifically, they found that plant-based diets could halve the risk of metabolic syndrome, which increases a person’s risk of developing cardiovascular disease and type 2 diabetes. Eating a plant-based diet could also halve the risk of type 2 diabetes itself, as well as reducing the risk of coronary heart disease events, such as a heart attack, by 40%.

‘Blue Zones’

People who eat plant-based diets may also live longer. The authors refer to so-called Blue Zones, where people live longer than the average. Examples include Loma Linda, CA, where people live up to 10 years longer than other people in California, and Okinawa, Japan, which has one of the highest life expectancy rates in the world.

As well as not smoking and engaging in moderate physical activity, people in Blue Zones tend to have a mostly plant-based diet. In Okinawa, for example, people consume a diet high in sweet potatoes, green leafy vegetables, and soy products.

As well as living longer, people who eat a plant-based diet may also remain cognitively healthy for longer.

The authors found one study which showed that the MIND diet — which is rich in fruits, vegetables, grains, nuts, and seeds but does not exclude animal products — reduced the risk of developing Alzheimer's disease. The team found that the DASH diet, which is similar to the MIND diet, and the Mediterranean diet were also associated with a reduced risk of developing Alzheimer’s disease.

A cost effective approach

Although aging is inevitable, the authors say that adopting a healthful, plant-based diet could help delay the aging process and reduce the risk of age-associated diseases. It could also increase a person’s life expectancy.

This conclusion is in line with the findings of the Global Burden of Disease Study 2017, which showed that a low intake of fruits, vegetables, and whole grains and a high intake of red and processed meats are major risk factors for disease.

The authors say that as well as offering significant benefits for health, plant-based diets could reduce healthcare costs in the U.S., which are close to $3.5 trillion each year. They suggest that a healthful diet is a cost effective approach to preventing disease and recommend incorporating it into everyday life.

https://www.medicalnewstoday.com/articles/vegan-diet-may-promote-healthy-aging#A-cost-effective-approach

Air & Grace launch vegan shoe collection

From veganfoodandliving.com

Prepare for autumn in style with Air & Grace's first ever vegan collection

Who doesn’t love a good pair of well-made, ethical shoes? London based footwear brand Air & Grace is launching its first-ever vegan shoe collection coming this autumn.

Approved by PETA, the collection will be made with materials that have no animal derivatives and that are also responsibly sourced. The shoes are designed using materials that are breathable and durable so they not only look great, but they will also last too.

The range includes five different designs of trainer in Air & Grace’s iconic Cru and Alto styles and two different summer espadrilles styles. Prices start at £99 for the Fiesta Multi Leopard Espadrilles, £149 for the trainers and £179 for the Leopard Print High Tops. This new collection is also made using Air & Grace’s Tender Loving Air® Comfort Technology, made up of three different layers of luxurious vegan memory and recovery foam cushioning and adhesives, ensuring luxurious comfort.

Air & Grace also care about who makes their shoes, choosing to partner with family-run factories in Portugal and Spain. These families have passed their skills from generation to generation, ensuring their shoes are of a high-standard.

Air & Grace founder, Claire Burrows commented, “We designed the new Vegan Collection in response to popular customer demand for animal-free products. With veganism moving heavily into the mainstream, it felt only natural and in keeping with the Air & Grace ethos to provide not only vegans, but all women, with an offering that met consumer needs and combined a unique blend of considered comfort, quality and style – and true to Air & Grace, provided women with shoes that look great, feel great, and stand the test of time.”

https://www.veganfoodandliving.com/news/air-grace-launch-vegan-shoe-collection/

My Vegan Experiment

From modernfarmer.com
By Frank Giustra

Six months with no fish

I always used to picture vegans as frail, pasty people who wore flowers in their hair and meditated a lot.

My perception changed when I watched a documentary by filmmaker Louie Psihoyos called The Game Changers last December. The film makes the case that vegan diets are superior to omnivorous ones because they promote heart health, decrease inflammation, lower cancer risk, and most importantly for me, improve your physical performance. 

The film has its flaws, which are sometimes glaring. Critics have pointed out factual inaccuracies and some misleading information. Some of the experts involved in the documentary also have financial interests in vegan products (including the film’s executive producer, James Cameron, an outspoken vegan who founded plant protein company Verdient Foods). But even with all of those caveats, The Game Changers was sufficiently convincing that, as the credits were rolling, I made a decision to try it out for six months. 

In the documentary, a parade of athletes claim that a plant-based diet was responsible for superior performance. This did it for me, as I am very active. I train in the gym almost every day and love biking, hiking and running. I wanted to see if I would notice any positive or negative change in strength or endurance.

                                              Photography by Stock-Asso Shutterstock

I prepared myself mentally for what I thought would be a torturous and dull half year of grilled vegetables, soups and too many pasta dishes. Friends started sending me vegan cookbooks, recipes and restaurants to try that opened the door to a whole new world for me. As someone who loves to cook, trying these new recipes was tremendous fun, and some of them are now among my favourites. The variety seems endless.

My conversion also stirred a lot of debate among friends. On the one hand, I was getting an abundance of praise from other vegans. I was cheered on to the “right side” with enthusiasm that bordered on the evangelical. There is definitely a very militant side to the vegan world. Conversely, some friends were more circumspect, only asking me to clarify exactly how long this fad was going to continue.


The six months just ended, and to sum up my experience, I would say that my strength and energy levels were not adversely impacted. My digestive system definitely felt better. I confess that I did hedge my bets and started taking vitamin supplements during the same period. I lost approximately five to seven pounds in the process. Cooking at home became a fun adventure but going out for dinner or dining at friends’ homes posed occasional challenges. Most people try to accommodate, but you inevitably end up with a plate of grilled vegetables. And being a pacifist by nature, I felt better about myself, given that I was no longer one of the murderous links in the animal food chain and that my new behaviour was also better for the environment.

I am a believer in tweaking your diet now and then to see if the changes make you feel better. I cut out dairy a few years ago and it made the world of difference in my digestion. I had also largely eradicated red meat from my diet. 

Before my vegan experiment, I was eating the Mediterranean diet, which is largely vegan except for fish. As my six months came to an end, I decided to go back to including fish. Not so much because I missed it, but because it’s more convenient when not home cooking. I hope my new vegan friends will find it in their hearts to forgive me.

https://modernfarmer.com/2020/07/my-vegan-experiment/

Two Friends Launch Barcelona’s First Vegan Fast-Food Shop

From vegnews.com

Chuga Libre offers vegan fast-food meals such as burritos and spiced potatoes

Barcelona’s first vegan fast-food restaurant Chuga Libre (translated to “Liberated Lettuce”) recently launched for delivery. The eatery concept was created by vegan friends Ken Bucovineanu Celestino and “Francis”, who have experience in restaurant management and menu creation and realized there wasn’t enough vegan fast food available in the area. Chuga Libre has already begun offering catering and delivery services and is currently crowdfunding in an effort to expand its team and business, and help support the development of the vegan community in Barcelona by assisting animal-welfare organizations, animal sanctuaries, and people in need. 

Chuga Libre offers a variety of fast-food dishes made from vegetables and prepared the same day, such as the El Pollo Loco burrito (salad, tomato, onion, guacamole, grilled chicken flavoured tofu, vegan cheddar, and secret sauce); El Tauro Furioso (salad, tomato, onion, red pepper, Tex Mex soy protein, guacamole, sauce, and vegan cheddar); and Papas Tornado (potatoes with secret spiced marinade).

“We want to show everyone that it is possible to have food that tastes as good as what you are currently eating, even better,” Celestino wrote on the Kickstarter page. “We offer food that is better for your health than traditional fast food, which offers no nutritional balance, a high fat content, a lot of salt, sugars, and harmful products, such as flavour enhancers and artificial flavourings.”

Celestino and Francis hope to eventually open a brick-and-mortar restaurant and expand their menu.

https://vegnews.com/2020/7/two-friends-launch-barcelona-s-first-vegan-fast-food-shop

How African Americans are Boosting the Vegan Economy

From vegconomist.com

There is no doubt the plant-based foods industry is among the fastest-growing in the world. In the US, this market is worth over 4.5 billion dollars and has grown 5 times the pace of total food sales. The European market has experienced similar growth.

In fact, the entire planet is seeing phenomenal expansion in the plant-based foods category, with the plant-based meat market alone expected to reach a value of $27.9 billion by 2025.

The plant-based movement has received a considerable amount of attention in the entertainment world, especially in the music industry. One of the most notable contributors to the vegan movement, and hence, the vegan economy, has come from people of colour.

In the United States, veganism has become particularly popular among the African American community. A 2016 Pew Research Centre survey found that 3% of all American adults identified as vegan. Of that pool, only 1% were Hispanic Americans. Among African Americans, that number was eight times higher, at 8%. In fact, it is considered the fastest growing vegan demographic.  According to Gallup, whites have reduced meat intake by 10% within the last 12 months. Black Americans, on the other hand, reported reducing their intake by 31%.

Health is a major motivator for this shift, as many fast-food restaurants are over-represented in low-income neighbourhoods throughout the US, which often consist of people of colour. As members of these communities learn about the effect these unhealthy foods have on their bodies, many are making the switch. Contrary to the belief that vegans come from a position of privilege, a 2018 Gallup poll found that Americans who earn less than $30,000 a year are nearly twice as likely to embrace a plant-based lifestyle compared to those earning over $75,000.

Famous people of colour are helping to tip the scales in a veg-conscious direction. Most members of the rap group Wu-Tang Clan identify as vegan or vegetarian, while rapper A$AP Rocky integrated veganism into his recent song “Babushka Boi.” Last year rapper Snoop Dog partnered with Dunkin’ to launch the Beyond Sausage Sandwich throughout the US, and Jay-Z, the world’s first billionaire rapper, who has also won 22 Grammy Awards, invested $1M in vegan cookie manufacturer Partake Foods, while rapper Cardi B started a vegan fashion line.

                                                                   ©Partake Foods

Earlier this year, pop star Rihanna launched her first vegan leather line, and singer Beyoncé Knowles has supported the vegan economy in numerous ways, from launching a vegan app to the release of a 22 Day Nutrition vegan meal planning and delivery service that is estimated to generate $2.7M in annual revenues. Keith Tucker, an African American community health activist and twenty-year businessman from Seattle, produced the first plant-based hip hop event at the White House in 2015.

Of course, not all vegan entrepreneurs are celebrities. In the summer of 2018, Pinky Cole, an African American entrepreneur, opened a vegan burger joint in Atlanta and named it Slutty Vegan, which didn’t take long to attract celebrities and media attention. Such success appears to have turned Cole into a celebrity herself. Celebs such as Gabrielle Union, Ludacris and Snoop Dogg have patronized Cole’s now infamous food truck, and she plans to expand nationwide while also launching her very own “Slutty Vegan Bacon Strips”.

Overall, the investments mentioned above may seem minute when we consider how a total of over $16 billion has been invested in the US plant-based foods and dairy industry since 2009 (of which well over half has been injected since 2017). But there is no doubt the influence of celebrities of colour in the plant-based economy is a force to be reckoned with, and this may only be the beginning.

https://vegconomist.com/market-and-trends/how-african-americans-are-boosting-the-vegan-economy/

Vegan mac and cheese: this dairy-free recipe is still loaded with calcium

From stylist.co.uk

Our beloved mac and cheese has been there when we needed it most – childhood crafts, university dinners on a budget, it’s even followed us into adulthood in the most sophisticated of forms (truffle and lobster MC – we raise a glass to your delectable medley).

This vegan sweet potato and lemon mac and cheese dish gives old faithful a makeover with a dairy-free “cheese” sauce – using high-protein cashew nuts, gut-supporting miso paste and fibrous sweet potato (yes, all three contain calcium) for a nutrient-dense comfort meal that builds strong bones.

It’s no wonder social media’s darling has over 1.5 million posts on Instagram – we’ll say (vegan) cheese for that.

INGREDIENTS:

FOR THE SAUCE:
2 small or 1 large sweet potato
1 cup canned coconut milk
1/2 cup cashews (soaked with hot water)
1/2 cup of nutritional yeast
Juice of 1 large lemon
1 tbsp white miso paste
1/2 tbsp mustard
1/2 tbsp onion
1/2 tbsp garlic powder
Salt
FOR THE PASTA:
14 oz bag of pasta (any kind)
1/2 to 1 cup of water

METHOD:

Soak cashews overnight in hot water.
Dice and boil or steam the sweet potato until soft (peeling is optional).
Add sweet potato purée to a food processor or blender, along with soaked and rinsed cashews, coconut milk, lemon juice and all seasoning.
Blend until very smooth.
Cook macaroni and make sure to reserve 1 cup of cooking water before draining.
Add enough of the pasta water to the sauce and blend until it reaches your desired consistency.
Mix sauce with the hot pasta.

Courtesy of Alexandra Paska of @plantbased.traveler

https://www.stylist.co.uk/fitness-health/vegan-mac-and-cheese-recipe/409681

UK demand for new vegan food products soars in lockdown

From theguardian.com

Trademarks registered double in a year as supermarkets and restaurants eye fast-growing sector

The number of trademarks registered for new vegan food and drink products in the UK more than doubled to a record high last year.

Latest figures reveal that companies successfully applied for 107 trademarks in 2019 for everything from ice cream to meat-free burgers – a 128% increase on the 47 recorded in 2018 – as consumer demand for vegan alternatives continued to soar.

They were filed prior to lockdown, but supermarkets have meanwhile reported strong sales of plant-based ranges since the coronavirus outbreak began, highlighting the fragility of the traditional food chain.

       ‘There are now more vegan products on shelves than ever before,’ says law firm EMW.                                                                Photograph: Leon Neal/Getty Images
The ongoing trend reflects people paying closer attention to their diet during lockdown, increasingly adopting “flexitarian” diets – cutting down on meat and dairy while eating more plant-based foods.
The new trademark figures are compiled by law firm EMW, which says the fast-growing vegan food category is now attracting interest from large multinational businesses with the resources to invest heavily in branded products.

Among them are consumer goods giant Unilever, which has trademarked vegan ice cream for its Magnum and Ben and Jerrys brands.

With further innovations in the pipeline, two manufacturers – Upfield and Beyond Meat – have trademarked product names based on variations of “Beyond Butter”, “Beyond Cheese” and “Beyond Mince”. Upfield, the owner of Flora, bought the vegan cheese producer Violife for a reported €500m (£455m) earlier this year.

Daisy Divoka, an associate at EMW, said: “There are now more vegan products on supermarket shelves than ever before. Multinational corporations have identified this as a fast-growing sector and are competing to register their trademarks with the aim of capturing and defending a share of the market.”

Discount supermarket chain Lidl has trademarked a range of vegan products including pastries and baguettes, while restaurant chains Honest Burger and Leon also entered the fray for meat substitutes and plant-based condiments. The furniture chain Ikea will next month start selling “plant balls”; versions of its eponymous meatballs made from pea protein.

Sainsbury's, which has trademarked its mushroom-based “shroomdog”, reported double-digit growth of its plant-based and meat-free range. Rosie Bambaji, plant-based buyer at Sainsbury’s said: “We expect to see this area continue to grow as we emerge out of lockdown.”

Tesco said it had launched more than 30 new plant-based products across its Wicked Kitchen and Plant Chef ranges in June, including BBQ, Asian-inspired and meal kits. Plant-based barbecue options had proved very popular during the recent hot weather, it said.

Companies can also apply to use the Vegan Society’s sunflower logo, for which they pay a licensing fee based on turnover. A spokeswoman said: “We have only recently starting reporting by category but the number of fashion products registered has doubled so far in 2020. Drinks, household and toiletry products are our next biggest growth categories.”

https://www.theguardian.com/lifeandstyle/2020/jul/25/uk-demand-for-new-vegan-food-products-soars-in-lockdown

Vegan bakeries are on the rise in Tokyo

From japantimes.co.jp/life

Green is clearly in, as the number of vegans and people adopting more heavily plant-based diets is undoubtedly on the rise. According to a report by GlobalData, the number of U.S. consumers that identify as vegan grew by 600 percent between 2014 and 2017. While concrete numbers for the Japanese market are not available, a limited study shown by Vegewel suggests the number of vegans doubled from 1 percent in 2017 to 2.1 percent in 2019.

Plant-based options are springing up all around the city. From the vegan curries at queer-friendly cafe Ryusen112 in Asakusa to thick vegan burgers from Great Lakes Tokyo in Takadanobaba, small vegan-friendly businesses are appearing so quickly it’s hard to keep up. Even traditionally meat-heavy options like steak houses and pubs are becoming friendlier to the veggie population, with The Burn in Aoyama, along with pubs such The Hobgoblin in Shibuya, churning out impressive vegan options.

             Curry vibes: Vegan cafe Ryusen112’s daily curry features seasonal produce.                                                                                           Courtesy of Ryusen112

However the real proof of veganism’s growing popularity is in the pudding. Or rather, the bread. This spring, a new generation of vegan bakeries and cafes have popped up around Tokyo. It’s welcome news for vegans, or even those with milk or egg allergies, who have often been prevented from enjoying many Japanese-style loaves.

One of these new businesses is 1110 Cafe/Bakery, located just across the river from Akabane in the city of Kawaguchi, Saitama Prefecture. Open since June 27, it’s a little oasis of green among the area’s many steel workshops. The red-brick bakery is situated next to a kombucha brewery run by the same company, Oizumi Kojo Inc. Originally a real estate company, current president Kantaro Oizumi was inspired to create a new side to the family business after a visit to New York in 2018, where he became inspired by popcorn, deciding to share the food trend back in Japan.

Among the cafe’s plethora of options, the anpan (red bean bun) stands out — a fluffy koppepan roll filled with rich coconut-based vegan butter and anko (red bean) — bringing this popular favorite to a whole new market of foodies.
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Along with baguettes, pain de mie, raisin bread and other breakfast favourites, 1110’s menu also includes hearty meals such as macaroni and vegan cheese and a delightfully authentic vegetable-based quiche, which can be washed down with lattes made using organic plant-based milks — including oat milk, still a rarity in Japan.

A popular favourite, now vegan: 1110 Cafe/Bakery uses coconut-based vegan butter to bring anpan (red bean buns) to a new group of foodies. | Chiara Terzuolo

Asked why he decided to open a vegan bakery, Oizumi’s larger goal becomes clear. “I travelled all around the world, but saw that there really weren’t many bakery cafes that focused on both organic and plant-based food, so I decided to start one myself,” he says.

Although not vegan himself, through his discovery of organic farming, kombucha brewing and the effect of animal husbandry on climate change, he recognizes the value of increasing vegan options in Japan, for both residents and visitors.

While the world-wide trendiness of veganism is partly to thank for the rise of plant-based eateries, Saiko Ohsara, the proprietor of Universal Bakes and Cafe in Setagaya-Daita (and sister shop Alaska Zwei in Nakameguro), says that the internationalization of Tokyo is also spurring on the change.
“Although slowly, Tokyo is becoming a much more diverse place — like major European capitals, New York or Melbourne. With all these people with different food cultures coming together, the need for inclusive options like vegan food is much higher than before,” she says.

According to Ohsara, since Universal’s opening in May, local residents have been enthusiastic about her baked goods, visiting several times a week to buy her melonpan (“melon bread”), savoury gratin breads and array of baguettes studded with raisin or olives. “One of the most satisfying things is seeing children with milk or egg allergies light up when they are told they can choose anything they want,” she says.

Beyond bakeries, even more encouraging is the fact that major chains have also joined the plant-based party. Ubiquitous curry chain Coco Ichibanya has permanently added a vegan menu, as has the ramen chain Kyushu Jangara. Even burger chain Mos Burger is testing the waters with its Mos Plant-based Green Burger, while massive ramen provider Kagetsu Arashi temporarily brought back its veggie ramen, gyōza dumplings and fried rice for the first time in six years.

Bringing vegan and plant-based options to the mainstream makes dining easier not only for those who stick to the diet for moral or health reasons, but also those who have allergies or wish to avoid hidden animal products for religious reasons.

One anpan at a time.

https://www.japantimes.co.jp/life/2020/07/25/food/vegan-bakeries-tokyo/#.Xx071rpFzIU

A mostly vegan diet may lower your blood pressure, even if you occasionally eat meat and dairy

From insider.com

A vegan diet of plant-based whole foods, with no meat, eggs, or dairy, has been associated with health benefits like lower risk of heart disease.

New evidence suggests that a mostly plant-based diet, with small amounts of animal products, can still help to reduce blood pressure and cut risk of cardiovascular illness. 

Researchers theorize the health benefits of veganism come from eating more vegetables, fruits, whole grains, nuts and seeds, and the wealth of micronutrients contained in these plant foods. 

If you're intrigued by the health benefits of veganism, but not willing to give up meat and cheese for life, there's good news.

A mostly plant-based diet may be enough to improve heart health, reduce blood pressure, and lower the risk of heart disease, according to a study published July 24 in the Journal of Hypertension.
Researchers from the University of Warwick reviewed 41 previous studies on a variety of plant-based diets. They found that all the diets surveyed appeared to have health benefits for the participants, even if they still occasionally ate meat and dairy.

A diet rich in plant foods is good for your heart, evidence suggests

The studies included in this systemic review were on seven different styles of plant-based diet: the DASH diet, specifically designed lower blood pressure; a vegetarian diet; a vegan diet; the Nordic diet, rich in veggies and fatty fish; a high fibre diet full of whole grains and legumes; and a high fruits and vegetables diet.

Nearly all of the diets improved blood pressure significantly compared to a diet comprised of what participants in the control group typically ate.
The biggest improvements in blood pressure didn't come from the vegan diet — they were linked to the DASH diet and lacto-ovo vegetarianism, both of which include eggs and dairy.
This suggests that the benefits of eating plant-based diet are not necessarily dependent on eliminating all animal products.

Instead, they are likely linked to eating more plant-based whole foods, which contain flavonoids and nitrates. These could potentially reduce inflammation, improve blood flow, and benefit the gut microbiome, researchers theorize.

A plant-based diet is also likely to be lower in sodium, or salt, than most diets — high sodium is linked to health risks like heart disease.

Although how exactly a plant-rich diet lowers blood pressure isn't clear, the benefits are promising because evidence suggest that strict vegan diets are harder to stick to over time. A mostly plant-based diet is likely to be more accessible to people who could benefit from including more veggies, fruits, whole grains, and legumes in their diets.

"This is a significant finding as it highlights that complete eradication of animal products is not necessary to produce reductions and improvements in blood pressure," Joshua Gibbs, lead author of the study and a student at the University of Warwick, said in a statement. "Essentially, any shift towards a plant-based diet is a good one."

https://www.insider.com/mostly-vegan-diet-lowers-blood-pressure-2020-7

Did you know that you can prepare creative vegan meals in a microwave?

From vrg.org/blog

Chef Nancy Berkoff’s book Vegan Microwave Cookbook (published by The Vegetarian Resource Group) has over 165 recipes that are fast, easy, good-tasting, exciting, and comforting. Many of the recipes in this book will take under 10 minutes to prepare. Below are two recipes perfect for the summer from this cookbook.

Fresh Summer Squash Soup
(Serves 4-6)
This soup has a delicate flavour and a wonderful aroma.

1½ pounds fresh yellow squash or zucchini (about 4 cups), washed and ends trimmed off
2 cups vegetable broth or stock
¼ cup chopped onions
1 clove garlic, minced
2 Tablespoon chopped fresh parsley or cilantro
½ teaspoon thyme
1 teaspoon white pepper
¼ cup chopped, cooked vegan fake meat such as Tofurky, veggie hot dogs or sausage, Field Roast, etc. (optional)

Cut squash into small cubes or chunks. In a 2-quart casserole or bowl, combine all ingredients, stirring to mix. Cover with vented plastic or lid and microwave on HIGH for 12 minutes or until vegetables are tender. Stir at least twice during cooking. Place 2 cups of the soup in a blender or food processor and process until smooth. Return to remaining soup and stir to combine. Microwave on HIGH for 2 minutes or until hot.

Note: this soup works well with any soft-shelled squash, such as zucchini, crookneck, delicato, and patty pan. You can mix several squashes in one batch, if desired. Do not prepare this soup with frozen or canned squash, as the texture and flavour will be lacking.

Tri-Coloured Herbed Peppers
(Makes 4 servings as a side dish or dip. If puréed, makes about 1½ cups sauce.)
Serve this dish as a side dish, sauce, or condiment.

2 teaspoons olive oil
1 medium red bell pepper, seeded and cut into thin slices (about ¾ cup)
1 medium orange or yellow bell pepper, seeded and cut into thin slices
1 medium green bell pepper, seeded and cut into thin slices
1clove garlic, minced
1 Tablespoon balsamic vinegar or red sherry
1 Tablespoon fresh basil, minced
1 teaspoon dried oregano
1 teaspoon dried sage
1 teaspoon black pepper

In a 2-quart bowl or casserole, toss oil and peppers and garlic. Microwave on HIGH for 2 minutes or until peppers are just tender. Add remaining ingredients, cover, and microwave on HIGH for 1 minute. Stir to combine flavours and serve.

Notes: If a smooth sauce is desired, microwave the cooked peppers for an additional 1-1/2 minutes.

Place in a food processor or blender and process until puréed. Serve warm over cooked vegetables or pasta, or as a sauce for baked tofu or a seitan “steak.” Serve cold as a dipping sauce for veggies, chips, or breadsticks, or use as a salad dressing.

In the USA only you can purchase this paperback book here: vrg.org/catalog/

https://www.vrg.org/blog/2020/07/24/did-you-know-that-you-can-prepare-creative-vegan-meals-in-a-microwave/

This New Designer Furniture Is Vegan and Made from Apple Peels

From vegnews.com

Home furnishings brand Gus Modern is using vegan AppleSkin Leather—made from upcycled apple cores and peels—to create luxurious couches and chairs that are more eco- and animal-friendly than traditional leather

Canadian furniture designer Gus* Modern recently revealed its Fall 2020 collection, which includes couches and lounge chairs made with innovative Vegan AppleSkin Leather. The material is manufactured in Italy from the by-products of the apple juice industry—such as cores and peels—to create a durable leather that mimics its animal skin-derived counterpart. 

“We’re excited to launch an innovative, vegan material that’s created with upcycled components,” Anthony Santino, Vice President of Sales at Gus* Design Group, said. “This new bio-based material saves apple peels and cores from going to landfills and is a harmonious addition to our other eco-friendly options [such as] Forest Stewardship Council-Certified wood and cushion fill made from recycled plastic bottles.”

Gus Modern is showcasing its new collection in two colours—cognac and licorice—by digital appointment at its Toronto corporate showroom. The furniture company sells its collections at more than 150 retailers in North America, South America, Asia, and Australia.

Apple-based vegan leather is a versatile material that can be used in a number of industries. In May, actress and vegan activist Pamela Anderson partnered with French fashion brand Ashoka Paris to release a line of handbags made from AppleSkin in a variety of colours and styles.

https://vegnews.com/2020/7/this-new-designer-furniture-is-vegan-and-made-from-apple-peels

Staggering Increase in Vegan Sales at Waitrose, Whose Customers are in Love With Oat Milk Products

From vegconomist.com/food-and-beverage

BBQ season is underway and Waitrose UK is keen to be on top of the retail list this summer for animal-free options. Recently the supermarket reported vegan and veggie barbecue food sales soared by 80%, according to its website.


Online searches for ‘Vegan BBQ’ on Waitrose.com increased by 26% in June and ‘Vegetarian BBQ’ by 32%, specifically, searches for ‘Vegan BBQ sauce’ saw a 300% increase. Waitrose states that the ever-growing popularity of veganism and innovation within the Waitrose vegan BBQ range has led to an increase in the sales, for example, Vegan Spanish Style Whirls are up by 80%, Mushroom & Leek Bangers up 157% and Jackfruit Burgers up 17% within the last year.

                                                           ©Moving Mountains

And it’s not just BBQ products, Waitrose is introducing a host of new vegan SKUs, as well as a new line from Moving Mountains which includes the bleeding plant-based burger, sausages and a sausage burger. The supermarket is also distributing baking kits from Bosh! and new oat milks. Speaking of which…

Nuts about Oats

Oat milk is proving extremely particularly popular among Waitrose customers, with sales of oat milk up 113%, online searches for ‘oat milk’ are up 210% and the search term ‘barista oat milk’ is up a staggering 1,517% on Waitrose.com.

Launching as national grocery exclusives on 5th August, the new Oat Milks from Minor Figures, an East London based company that specialises in ingredients to make barista-style coffees, claiming that its milks complement the flavours of coffee, don’t split and create perfectly textured micro-foam when steamed. In addition to coffee, the company claims that they are equally as delicious in cups of tea, smoothies or poured over cereal.

                                                                    ©Minor Figures

Minor Figures’ range of plant-based milks offers nine unique varieties: oat, almond, soy, rice, coconut, hazelnut, cashew, seed and pea protein, alongside specialist barista-style drinks.

Waitrose states that: “The growing appetite for meat-free dishes is reflected in recent sales, as shoppers look to explore the wide variety of vegan and veggie options this barbecue season. We continue to see rising sales of our range and know our customers are especially enjoying all the exciting and innovative new products.”

https://vegconomist.com/food-and-beverage/staggering-increase-in-vegan-sales-at-waitrose-whose-customers-are-in-love-with-oat-milk-products/

David Atherton's recipe for crunchy vegan granola

From theguardian.com

Whipped aquafaba gives extra crunch to this toasty, nutty, fruity and tweakable breakfast treat, fragrant with caraway and coconut

Many people have good granola recipes, but I’ve spent a lot of time tweaking this one. You can change the flavours to suit your taste. Sometimes I like it spicier and at other times I like it zesty.

This granola isn’t very sweet, so you can up the agave syrup or increase the dried-fruit content. Egg white is often used to get the crunchy clusters without increasing the sugar content, but aquafaba works just as well and is vegan-friendly. This granola is best sprinkled on to a bowl of yoghurt and fruit, but works, too, mixed into your crumble topping to give it a real crunch.

             As sweet or zesty as you want it ... David Atherton’s crunchy vegan granola.                                                                                Photograph: David Atherton

40g amaranth seeds
50g almonds
50g hazelnuts
50g raw, unsalted peanuts
50g pumpkin seeds
½ tsp salt
2 tsp caraway seeds
80g porridge oats
80g rolled oats
20g buckwheat flour (or plain flour)
50g desiccated coconut
40g any vegetable oil
100ml agave syrup (or your preferred sweetener)
70ml aquafaba (chickpea water)
100g dried apricots
100g dried prunes

Preheat oven to 170C (150C fan)/325F/gas mark 3.

Put the frying pan on a medium to high heat and allow it to get hot. Add the amaranth seeds and cover with a lid. If it is hot enough, the seeds should start popping within a few seconds. They should have all popped within 20 to 30 seconds. Quickly set aside in a bowl.

Put the nuts and pumpkin seeds in a food processor and pulse a couple of times so the nuts are broken up, but remain chunky.

Put the popped amaranth, nuts and pumpkin seeds into a big mixing bowl with the salt, caraway seeds, oats, flour and coconut. Whisk together the oil and syrup with a fork, and stir this through the mix.

Whisk the aquafaba until soft peaks form and then stir this through the mixture (foaming the aquafaba will ensure it combines thoroughly).

Bake for 1 hour 20 minutes, gently forking through every 15 minutes. Remove from the oven and leave to cool.

Finely chop the apricots and prunes and add to the mixture. Store in an airtight container.

https://www.theguardian.com/food/2020/jul/22/david-atherton-recipe-crunchy-vegan-granola

Foods With Surprising Health Benefits: The Vegan Edition

From vegworldmag.com

This article will lay out vegan foods with surprising health benefits. All of these options will help you feel better and improve your well-being.

Research has proven that there are many benefits of a vegan diet. Vegans have more energy than most people, and the diet can help you lose weight. Anyone who’s considering making the switch should read about these vegan foods with surprising health benefits. This article may be the final key that convinces you veganism is the way to go.

Morel MushroomsThere are many different varieties of mushrooms. However, there are numerous health benefits of morel mushrooms that every vegan should know. For starters, the ingredient is packed full of vitamin D. People with vitamin D deficiencies are more likely to experience depression, hair loss, and a weakened immune system. Adding morel mushrooms to your meals will give you the vitamin D you’ve been missing. Morel mushrooms also have anti-aging properties, and they’re full of nutritious minerals. So, you should try your best to make morel mushroom-based recipes. They’ll be healthy and delicious.

CoffeeBlack coffee is vegan. It’s only when you add creamers and milk that the beverage loses its vegan properties. Luckily, there are tons of vegan-friendly coffee recipes that you can try. Cold-brew and coffee liqueur are both options for vegan coffee lovers. It’s also important to note that coffee has many health benefits. Java contains rich nutrients like potassium and manganese. Studies have also proven that coffee drinkers are less likely to develop type 2 diabetes and Alzheimer’s. So, coffee does more than provide you a boost in the morning.

PopcornAnother vegan food with surprising health benefits is popcorn. Sadly, buttered movie theatre popcorn doesn’t fall into this category. Yet, popcorn that’s butter-free is completely vegan and good for your health. Popcorn is loaded with grains and antioxidants that may improve your overall wellness. The tasty treat also contains polyphenols. Polyphenols are micronutrients that help prevent degenerative diseases like osteoporosis and cardiovascular disease. The next time you’re hankering for a vegan-friendly snack, pull a bag of popcorn out of the kitchen pantry.
You can satisfy your cravings and be healthy while doing it.

https://vegworldmag.com/foods-with-surprising-health-benefits-the-vegan-edition/

Veggie Pret stores switching to all-vegan bakery counters

From bakeryinfo.co.uk

All non-vegan bakery products are being removed from Veggie Pret shops as the business rolls out eight new vegan lines.

Pret claims the development on an all-vegan bakery counter is a first for a high-street food-to-go business and highlights its dedication to vegan food innovation.

Rolling out from tomorrow (21 July), the new vegan products are:
Vegan Croissants (with margarine and sunflower oil instead of butter)

• Plain Croissant (from £1.40)
• Chocolate Croissant (from £1.70)
• Almond Croissant (from £1.70)

Vegan Muffins

• Raspberry and Coconut Muffin (from £2.15)
• Banana and Walnut Muffin (from £2.15)
• Choca Mocha Muffin (from £2.15)

Vegan Brownies

• The Ultimate Vegan Brownie (from £2.50)
• Hazelnut and Caramel Brownie (from £2.50)

Pret will continue to sell its Very Berry Croissant and the Dark Chocolate & Almond Butter Cookie.

The business pointed out that, in the first few weeks of the Very Berry Croissant being on sale, it sold more than double the amount per day of the non-vegan jam croissant it replaced.

“We’re really proud to be the first high street food-to-go retailer to launch a unique concept like this,” said Pret UK managing director Clare Clough.

“Expanding Veggie Pret’s offering for our vegan customers has been a huge focus of our food development over the last year and moving to an entire vegan bakery is very much the result of that.”
The Veggie Pret vegan bakery range will be available in shops and for delivery, via Pret Delivers, Deliveroo, Just Eat and Uber Eats.

https://bakeryinfo.co.uk/finished-goods/pret-unveils-all-vegan-bakery-counters-in-vegetarian-stores/646576.article

Vegan Kitchen: Mirror, mirror on the wall, who’s the veganist city of all?

From pressherald.com

Portland may be a small city, but it ranks alongside Chicago, Los Angeles and New York as a hot spot for vegans and vegetarians. Over the past five years, Portland has gained a national reputation as a top city for vegans, reflecting the city’s growing roster of vegetarian restaurants and residents’ easy access to locally grown vegetables and fruits.

Experts predict the COVID-19 pandemic could cause as many as 100,000 restaurants across the USA to shutter. While several restaurants in Portland have already closed permanently as a result of the pandemic, all of the city’s vegan and vegetarian restaurants remain open so far.

The long history of vegetarian eating in Portland and across the state paved the way for today’s vegan food scene. Portland’s large percentage of young people, its growing number of Black residents, its many liberal-leaning citizens, and possibly even its concentration of artists have intensified the demand for vegan food. All these demographic characteristics match those of people most likely to be vegan or vegetarian.

Last year, the apartment hunting website Rent.com crunched the numbers and put Portland at the No. 6 spot on its list of the Best Cities for Vegans in America. College town Sarasota, Florida, ranked No. 1 on the list, followed by arts enclave Asheville, North Carolina.

“In the top towns, you’re seeing smaller towns with a slightly younger crowd,” said Brian Carberry, senior managing editor of Rent.com. “You’re seeing people who are more organic-minded. You’re seeing thriving agricultural communities with fresh, local options.”

To create its list, Rent.com used national business data to find cities with a population of at least 50,000 people and no fewer than 10 vegan restaurants. To generate the list, these cities were then ranked based on the number of vegan restaurants per 100,000 residents. The cities with the most vegan restaurants, based on pure numbers, according to Rent.com, are Chicago; New York; Los Angeles; Portland, Oregon; and Seattle, in that order. Yet some smaller cities have more per capita vegan restaurants.

How these rankings may change based on restaurant closings caused by the pandemic in Maine and nationwide remains to be seen.

Portland, Maine, first showed up on a list of top vegan cities in 2015, when “The Daily Meal” added the city to its list of 10 Great American Cities for Vegans. With the exception of Portland and Asheville, most of the cities on that list were major metropolises. The following year, Portland landed on another list: the 12 Best Towns for Vegan Living compiled by “VegNews.” Both these lists appear to have been generated based on the writers’ and editors’ experience, rather than statistics.

In February, personal finance website WalletHub published a list of the Healthiest Places to Live in the U.S. based on data about health care, food, fitness and green space. The food ranking was based solely on the number of vegetarian restaurants. Portland was ranked No. 23. The report also singled out Portland for having the fewest residents who don’t get enough fruits and vegetables each day.
“The data is from the Centres for Disease Control and Prevention,” said Jill Gonzalez, an analyst with WalletHub. “Portland residents consume several servings of fruits and vegetables daily, which means that they are easily accessible. At the same time, it means that people are looking out for their health, and are concerned with what they are eating.”

Gonzalez said the city’s food score was also boosted by the fact that Portland “counts some of the most vegetarian and gluten-free restaurants (per capita) in the country.”

The vegan recognition has spilled beyond Portland. For instance, the life insurance company Health IQ, which offers lower rates for vegans, in 2016 ranked states based on how vegan-friendly they are. Maine came in third, after Washington, D.C., and Oregon. Similarly, an interactive graphic from Ipsos Retail Performance measured the vegan interest in all 50 states between 2004 and 2019 based on Google search data. Maine’s search data consistently showed above average interest in vegan eating.

A related list released last year by the Animal Legal Defence Fund ranks Maine as the No. 4 best state for animal protection laws.
To find the drivers behind these rankings, we need to consider Maine’s past, which features colonial vegetarians, 1830s health reformers, Seventh-day Adventist prophetess Ellen G. White’s 1863 vegetarian vision, and internationally known vegetarians Helen and Scott Nearing.

Against this backdrop of a rich vegetarian heritage, Portland’s young, diverse, liberal-leaning demographics match the profile of those most likely to avoid meat. According to a 2018 Gallup poll, 5 percent of Americans consider themselves vegetarians. Yet, look at certain population subgroups that Portland attracts, and the percentages grow. For instance, more people between the ages of 18 and 34 identify as vegetarians (8 percent) than do those over 50 (2 percent).

The same survey asked participants if they identified as non-white or white, and 9 percent of people who identified as non-white also considered themselves vegetarians, while just 3 percent of people who have white skin consider themselves vegetarians. The biggest vegetarian dividing line is political ideology. While only 2 percent of conservatives and 3 percent of moderates identify as vegetarians according to Gallup, a whopping 11 percent of liberals consider themselves vegetarians.

Gallup didn’t ask whether respondents were artists, but for years I’ve heard people say that if you want the best vegan food, go to a city known for attracting artists. So I reached out to Pam Ryder, the director of dining services for the Maine College of Art, to ask her whether she had observed a  connection between artists and vegan food. Ryder couldn’t speak to the big picture, but she does know the students and staff at MECA have long demanded and received plenty of vegan and vegetarian food.

“We’ve always had to cover the vegan spectrum,” Ryder said, “where peers in other schools maybe didn’t need to do it to the same degree. As the years have rolled along, the vegan options and choices and demands have grown exponentially at MECA.”

When the school cautiously reopens to freshmen in August, the cafeteria will feature Rustic Roots, a stand-alone station filled with whole grain, bean and vegetable dishes.  Ryder said a plant-based training program, organized by the Humane Society of the United States for a number of local colleges last year,  gave the MECA cafeteria 200 new vegan recipes and helped dining staff understand that vegan dishes should be put “front and centre” because they “aren’t just for the vegans and vegetarians, they’re for everyone.”

Ryder agrees that the concentration of visual artists coupled with Portland’s wider community of cultural creatives (musicians, writers,  holistic healthcare providers and others) could explain why vegan dishes sell well on local menus, thus contributing to Portland’s vegan reputation. “Creatives in general try creative things,” Ryder said.

https://www.pressherald.com/2020/07/19/mirror-mirror-on-the-wall-who-is-the-veganist-city-of-all/

Mars Expands Dairy-Free Range With New Vegan Milkshake

From plantbasednews.org

The non-dairy drink is described as having a 'rich chocolatey taste and a hint of caramel'

Confectionary giant Mars has added a new vegan milkshake to its dairy-free range.
The conglomerate, which launched non-dairy drinks of popular chocolate bars Galaxy and Bounty last year, is to release a Mars flavoured oat drink next week.

'Rich chocolatey taste'

The new product, which has received certification from the Vegan Society, will be available at U.K Asda stores from July 20 and will retail at £1.50 for a 150ml bottle.

According to popular Instagram account VeganFoodUK, the drink is described as having 'a rich chocolatey taste, and a hint of caramel'. It also contains no added sugar.

           The drink will debut on July 20 (Photo: Mars. Edited by Plant Based News)

Vegan chocolate bars

Last year, Mars also launched three plant-based versions of its famous Galaxy chocolate bars in the U.K.

Three flavours launched: smooth orange, caramel and sea salt and caramelized hazelnut. The dairy in the chocolate has been replaced by hazelnut paste and rice syrup.
The bars are wrapped in a film made from wood fibre, which is fully compostable, and a cardboard sleeve, which is recyclable.

"We're so excited to be bringing these delicious treats to Galaxy's range using a vegan recipe that doesn't compromise on the brand's signature smooth and creamy characteristics," said Kerry Cavanaugh, marketing director at Mars Wrigley UK.

"Wherever you look you can't avoid the vegan buzz in the UK. Even though vegan treats are currently only worth £10 million in a £4 billion chocolate market, we think that by introducing Galaxy, one of the UK's best-known brands, there is a huge opportunity for the category to grow."

https://www.plantbasednews.org/lifestyle/mars-expands-dairy-free-range-new-vegan-milkshake

Meera Sodha's vegan recipe for butter beans with salsa verde

From theguardian.com

Creamy butter beans smothered in one of Italy’s finest herb sauces: what’s not to like?

Hannah, my recipe tester, has a good poker face. Her job involves bullet-proofing them by inserting comments such as “250g net prepared weight”, which would leave no cook in doubt. Rarely does she break from this and use exclamation marks and excitable phrases – with the exception of this recipe, which came back to me with the note: “The whole family is obsessed!!!”

Salsa verde, if you’ve not encountered it before, is one of Italy’s finest sauces, usually made with sweet herbs and olive oil, which are given a smack around the chops with garlic, lemon and pickled capers. It is in our (Hannah’s family’s and my) opinion, a good match for the sleepy, creamy butter bean.

   Photograph: Louise Hagger/The Guardian. Food styling: Emily Kydd. Prop styling: Jennifer Kay

Butter beans in salsa verde

There are a couple of options when it comes to making the salsa verde. For a bit of texture, and stress relief, finely chop it with your best knife, or else use a food processor or blender. Serve with toasted ciabatta.

Prep 15 minCook 22 minServes 4

5¼ tbsp (20g) picked flat-leaf parsley
3¾ tbsp (20g) picked basil leaves
3¾ tbsp (20g) picked mint leaves (ie, from around 10 sprigs)
3 tbsp capers, drained
1 tbsp red-wine vinegar
2 garlic cloves, peeled and finely sliced
75ml olive oil (5 tbsp), plus 2 tbsp extra for cooking the beans
2 x 400g tins butterbeans, not drained
1 onion, peeled and finely chopped
1 red chilli (optional)
¾ tsp fine sea salt (or to taste)

Put all the herbs on a large chopping board and finely chop with the capers and one of the garlic cloves, then transfer to a bowl, stir in the vinegar and the olive oil, and put to one side (alternatively, put all of these ingredients in the small bowl of a food processor and pulse until chopped and mixed, but not pureed).

Drain away about three tablespoons of the liquid from one of the tins of butter beans, but leave the other one as it is.

Put two tablespoons of oil in a large frying pan over a medium heat and, once hot, add the onion and cook, stirring occasionally, for eight minutes, until really soft and starting to turn golden. Add the second garlic clove and the chilli, cook, stirring, for a couple of minutes, then tip in the butter beans and all their remaining liquid. Simmer for about 10 minutes, until the beans are soft and the stock has reduced a little, then stir in the salsa verde and salt to taste. Take off the heat and serve at once with toasted ciabatta to mop up the juices.

https://www.theguardian.com/food/2020/jul/18/meera-sodha-vegan-recipe-butter-beans-with-salsa-verde

Pandemic has “accelerated” vegan trend, says new research

From specialityfoodmagazine.com

The latest figures from Mintel has revealed Brits are finding vegan diets more attractive since the start of the outbreak

The trend for vegan foods has been gaining traction in the UK for some time, with a record-breaking 400,000+ people signing up to take part in the 2020 Veganuary campaign. According to new research from Mintel, more Brits than ever have turned towards vegan diets since the start of the Covid-19 pandemic.

The leading market intelligence agency revealed that 25% of Brits aged between 21 to 30 say that the pandemic has made a vegan diet more appealing. And it’s not only Millennials, the research also showed that a vegan diet is proving more attractive to 12% of all Brits, with numbers rising to 22% of Londoners.

Overall 23% of British consumers are also consuming more fruit and vegetables since the start of the pandemic, and almost one in five say that the outbreak has led to them adding more nutrients to their diet that support the immune system.

Alex Beckett, associate director of Mintel Food & Drink, explained, “People want the world to change for the better right now and they are searching for ways to show compassion. For consumers struggling to know how to make a positive difference, cutting out animal protein may be seen as a way of tackling the climate crisis, showing compassion for nature, and boosting their own nutrient intake.

“Even before the spread of COVID-19, we were seeing a growing interest in plant-based food and drink across global markets. It may well be that the pandemic is accelerating this trend.”

During the pandemic, customers have also faced stock shortages and long waits for delivery slots from the multiples, with many turning to shopping locally. Hank’s Deli & Shop is a vegan supermarket in Suffolk, which has been in business for the past year. Co-owner Geoff Bligh told Speciality Food that they have had plenty of non-vegan customers that have been eager to try a vegan diet and have discovered products at their store for the first time. He said, “We’ve had a lot of people coming into the supermarket now and saying “I considered it” or “I tried and found it difficult” and now can walk through the store and realise that everything in here is vegan.” He adds, “We’re able to do same-day delivery for people, so we have got a lot of new customers and lots of non-vegan customers too.”

https://www.specialityfoodmagazine.com/news/pandemic-has-accelerated-vegan-trend-says-new-research

Waitrose ups its vegan and veggie game with host of new listings

From thegrocer.co.uk

Waitrose is upping its vegan game as lockdown draws to a close.

The retailer is drafting in a host of new SKUs, such as Moving Mountains’ bleeding plant-based burger, oat milks from Minor Figures, and baking kits from Bosh.

And despite having had to reduce its SKU count during lockdown, it was nearly back to having a full range available again, a spokeswoman told The Grocer.

“Within vegan & vegetarian, we have worked collaboratively with our suppliers to navigate these difficult times and devised unique plans for each supplier and product type,” she said.
“As such, this meant that we temporarily paused production of a small number of lines to help our suppliers and still maintain a good range.”

Source: Unsplash

The retailer’s vegan range is almost back to normal after it had to reduce its SKU count during lockdown

Waitrose was “due a range review”, said one supplier source.
“They have asked their supply base for samples of NPD, although quite when they are going to execute this we do not know.”
Waitrose “massively overtrades” in the category, the source added. “The thing they have done that other retailers are starting to do well is depth of range.”

Within the category, Waitrose had “noticed some new customer behaviour trends over the past few months where we have seen specific areas of the category perform really well”, said the spokeswoman. This included vegan ingredients, sales of which were up “over 100% year on year” thanks to Brits’ newfound appreciation for home cooking, as well as fresh tofu.

Dirty vegan might be for you if you can’t give up meat entirely

From bodyandsoul.com.au

Touted for its ethical and environmental benefits, veganism has exploded in popularity in recent times. But if you love cheese, meat, or eggs too much to give them up completely, dietician Melissa Meier explains why being a 'dirty vegan' might be for you

Plant-based diets are oh-so hot right now, and with a reputation that they’re not only better for you, but better for the planet, too, it’s easy to see why. If you just can’t fathom a life without juicy chunks of steak or a cheese board, however, you might’ve heard that ‘dirty vegan’ is a good compromise.

But what exactly is dirty vegan, and is it even worth it? Here’s what you need to know.

  Just because it's labelled 'vegan', doesn't make it nutritious. Image: iStock.Source:BodyAndSoul

Vegan 101

In case you’ve been living under a rock, here’s a quick refresher: vegan diets are completely free of animal-based foods – that’s the meat of animals themselves, and any of their by-products (think: eggs, cheese, milk, etc... even honey is off the list!). The diet was originally popular among animal rights crowds and environmentalists but has recently gone mainstream in the name of weight loss and overall good health.

Now, for dirty vegan. According to the internet, there are two variations. The first is to include faux animal ‘meats’, like facon, shamburgers and cheatloaf. The second is to actually eat animal products every now and then, but follow a vegan diet the majority of the time. So which is better?

Is a dirty vegan diet good for you?

The answer to this question depends on which dirty vegan method you choose to execute. If you’re into the former, I’ve got some bad news for you.

Faux vegan meats are usually very highly processed, made from refined ingredients like wheat gluten and soy protein isolate – a far cry from fresh, whole foods. They can also be packed with sodium and saturated fat, which isn’t good news for your heart. Of course, indulging every now and then is no big deal, but as a blanket rule, I wouldn’t recommend faux meats as a regular staple on a vegan menu.

If the latter is more your thing, however, I’m all for it. Why? Plant-based goodness like fruit, vegetables, legumes, and whole grains can still make up the majority of your diet, which is a really good thing because they’re rich in fibre, vitamins, minerals, and disease-fighting phytochemicals.

But, it also means your diet isn’t as restrictive as a full-on vegan diet, so you don’t have to miss out on foods you might enjoy like meat, seafood, and cheese – it’s the best of both worlds.

A note on veganism

If you’re not already vegan, all this talk about it might have you considering it. And while it’s true that eating more plants and less meat is good for you, it doesn’t necessarily mean that foregoing animal foods altogether is the best thing for your health.

Of course, if your preference is to be vegan, then go for it. But from a health and nutrition perspective, being vegan is not actually necessary.

You might be surprised to learn that meat and dairy foods (which are completely off-limits on vegan diets) are actually rich in nutrients, like energising iron, zinc for wound healing, and calcium for strong bones and teeth, which can be hard to come by in a plant-only diet.

So, if veganism (the dirty variety or otherwise) isn’t for you, don’t stress – it’s not the only ticket to good health and wellbeing.

https://www.bodyandsoul.com.au/diet/diets/dirty-vegan-might-be-for-you-if-you-cant-give-up-meat-entirely/news-story/50ac2405c5538890a6f717cdf92f96f8