Moku Foods Launches Flagship Vegan Jerky Made From Mushrooms In Three Flavours

From plantbasednews.org

Founder Matt Feldman wanted to create a vegan alternative to his favourite snack, beef jerky, that was both better for the environment and his health

Plant-based start-up Moku Foods has launched its first range of vegan jerky made from mushrooms, consisting of three flavours.

The company has environmentally-friendly roots and was created as a minimally-processed alternative to vegan jerky currently on the market.

Moku Foods’ founder is entrepreneur Matt Feldman, who scored a spot on Forbes 30 under 30 list.

Vegan jerky

The vegan jerky is made from king oyster mushrooms. Other ingredients include coconut aminos, chickpea miso, and maple syrup.

Feldman, who is from Oahu, Hawaii, began testing the recipe in 2018. This was with a view to recreating his favourite snack, beef jerky, following his transition to a vegan lifestyle.

After a year of development, and a partnership with culinary experts Thomas Bowman and Ali Bouzari, the company was born.

Moku Foods has three flavours of its vegan jerky, which are Original, Hawaiian Teriyaki, and Sweet & Spicy. You can add it to sandwiches and salads. Moreover, the products are free from GMO, soy, and gluten.

Moku Foods’ jerky

The three flavors include Original, Hawaiian Teriyaki, and Sweet & Spicy Credit: Moku Foods

Sustainable

Feldman adopted a vegan lifestyle to help the environment. ‘I learned more about the immense carbon footprint caused by industrial factory farming’, he said.

Other vegan alternatives on the market included ingredients ‘that sounded like they were made in a lab’, however. As a result, he set out to create his own.

He added: “We’re here to encourage everyone to take mindful steps towards a healthier, sustainable future – from our snack choices to our day-to-day routines.”

Switching to vegan jerky saves up to 12 square ft. of land and 11 pounds of methane. In addition, it saves 107 gallons of water, the company claims. However, the taste and texture of beef jerky is not lost, according to Moku Foods.

Moku Foods won a spot on Amazon’s Emerging Brands Program, which aims to support up-and-coming companies.

Its investors include companies such as Siddhi Capital, Vanterra Capital, Mana Venture, Barrel Venture, and KBW Ventures.

You can order online via Moku Foods.

https://plantbasednews.org/lifestyle/food/moku-foods-launches-vegan-mushroom-jerky/

Katy Beskow’s 15-minute light vegan meals – recipes

From theguardian.com/food

Super-quick carrot and coriander fritters, charred mushroom steaks, a crushed white bean and dill open sandwich, and a satay salad

Warm panzanella

Katy Beskow’s easy vegan panzanella.

Photograph: Luke Albert/The Guardian. Food stylist: Libby Silberman, Prop stylism: Louie Waller.

Prep 5 min
Cook 15 min
Serves 2

300g cherry tomatoes (or use larger ones, quartered or halved)
½ small red onion, thinly sliced
4 chargrilled peppers in oil, drained of excess oil
2 thick slices rustic white bread, torn into bite-sized chunks
1 drizzle good-quality extra-virgin olive oil
1 generous pinch each sea salt and black pepper
1 small handful flat-leaf parsley, finely chopped

I love panzanella – the Italian rustic bread and tomato salad – but often find the mix of raw tomatoes and red onion a little acidic. By gently baking the ingredients, the flavours are softened. Go liberal with the extra-virgin olive oil, for a hit of fruitiness over the mellow flavours. This is a great way to revive slices of bread that are otherwise destined for the bin.

Heat the oven to 200C (180C fan)/390F/gas 6. Arrange the tomatoes, onion, peppers and bread in an ovenproof dish, then bake for 15 minutes.

Remove from the oven and drizzle with extra-virgin olive oil. Season to taste, then scatter over the parsley and serve.

Carrot and coriander fritters

Katy Bescow’s easy vegan carrot and coriander fritters.

Prep 5 min
Cook 10 min
Serves 2

120g plain flour
2 tsp baking powder
½ tsp dried mixed herbs
½ tsp salt
1 medium carrot, peeled and grated
1 small handful fresh coriander, finely chopped
4 tbsp sunflower oil

These quick and tasty fritters are perfect for using up any bendy carrots at the back of the fridge. I love to throw in a handful of fresh coriander, but mix up the flavours by switching to fresh dill or flat-leaf parsley. Serve with mango chutney for dipping, or swirl over a little coconut yoghurt for a cooling contrast.

Mix the flour, baking powder, herbs and salt in a large bowl, then stir through the grated carrot and coriander.

Heat the oil in a frying pan over a low-medium heat. Pour up to 100ml water into the carrot mix and stir to make a thick batter. Working in batches, drop tablespoon-sized amounts of batter into the hot oil and fry for two to three minutes, until golden, then flip and cook on the other side for two to three minutes more. Transfer to a plate lined with kitchen towel to drain, repeat with the remaining batter, and serve hot.

Crushed white bean and dill smørrebrød with quick-pickled radish

Katy Bescow’s easy vegan crushed white bean and dill smørrebrød with quick-pickled radish.

Prep 10 min
Cook 10 min
Serves 2

2 radishes, thinly sliced
2 tbsp apple cider vinegar
1 x 400g can cannellini beans, drained and rinsed
1 tbsp vegan cream cheese
1 handful fresh dill, finely chopped
Extra-virgin olive oil, to finish
1 generous pinch each sea salt and black pepper
4 slices rye bread

A smørrebrød is a delicious open sandwich where the topping is served on nutty rye bread. This speedy version uses cannellini beans, vegan cream cheese and dill for a luxurious topping, while quick-pickled radishes add zing and a little heat. Once made, the bean mix will last for up to three days in a sealed container in the fridge. Load any leftovers on to bagels or baked potatoes.

Put the radishes in a small bowl, pour over the vinegar and leave to infuse while you prepare the rest of the sandwich.

Put the cannellini beans in a bowl and roughly break them up with a fork. Stir in the cream cheese, dill and a drizzle of extra-virgin olive oil, mix to combine, then season to taste.

Lightly toast the rye bread, then spoon the bean mix all over each slice. Top with the quick-pickled radishes, and serve while the toast is warm.

Satay salad

Katy Bescow’s easy vegan satay salad.

Prep 10 min
Cook 5 min
Serves 1, generously

1 tbsp smooth peanut butter
1 tbsp light soy sauce
1 pinch dried chilli flakes
1 generous handful watercress
1 carrot, peeled and sliced into ribbons using a vegetable peeler
1 handful sugar snap peas, sliced diagonally
Juice of ½ unwaxed lime
1 spring onion, trimmed and finely sliced
1 small handful fresh coriander, roughly chopped
1 tbsp roasted and salted peanuts, roughly chopped

Crunchy, fresh and zingy, with an addictively creamy peanut sauce, this salad delivers a flavour hit to satisfy any grumbly tummy. It’s delicious with the warm satay dressing, and just as good cold. Due to the varying oil content in different brands of peanut butter, you may need to add a little more boiling water, because the sauce will thicken as it cools. And don’t forgo the final topping of spring onions, coriander and crushed peanuts to lift this salad to another level.

In a small bowl, mix the peanut butter, soy sauce and three tablespoons of boiling water to create a creamy sauce. Stir in the chilli flakes and set aside.

In a second medium bowl, toss the watercress, carrot and sugarsnaps, then stir in the lime juice. Arrange on a serving plate, drizzle the warm peanut sauce over the top, sprinkle over the spring onion, coriander and peanuts, and serve.

• Recipes extracted from Easy Vegan Bible, by Katy Beskow (Quadrille, £22). To order a copy for £19.14, go to guardianbookshop.com

https://www.theguardian.com/food/2021/feb/27/katy-beskows-15-minute-light-vegan-meals-recipes

Beyond Meat signs 3-year global contract with McDonald’s and other fast-food chains

From veganfoodandliving.com

Beyond Meat has signed a 3-year global contract with McDonald's and Yum! Brands companies including Pizza Hut, Taco Bell and KFC

It’s official. The future of meat is plant-based!

Vegan meat giant Beyond Meat has just signed a 3-year global contract with fast-food chain McDonald’s, indicating big changes on the horizon.

The brand has also signed a deal with Yum! Brands, the corporation behind KFC, Pizza Hut and Taco Bell, spanning over 50,000 outlets across the globe.

It is undeniable that these chains make up the majority of fast-food consumption, so the long-term addition of plant-based alternative Beyond Meat to their menus will hopefully drive flexitarian attitudes.

This news comes shortly after the exciting announcement of the McDonald’s McPlant burger using a Beyond Meat patty, currently trialling across Scandinavia.

Founder and CEO of Beyond Meat Ethan Brown commented: “We will combine the power of Beyond Meat’s rapid and relentless approach to innovation with the strength of McDonald’s global brand to introduce craveable, new plant-based menu items that consumers will love.”

‘The future of meat will be plant-based’

In a statement sent to Vegan Food and Living, The Good Food Institute executive director and food industry expert Bruce Friedrich explained:

“With these two deals, the world’s largest restaurant chains are placing plant-based meat directly on the plates of millions of customers around the world. McDonald’s and Yum Brands have doubled down on plant-based meat and have demonstrated the long-term potential they see in the category.

“Progress happens when a more sustainable choice is the default choice. This agreement between Beyond Meat, McDonald’s, and Yum Brands gets plant-based meats a giant step closer to becoming standard fare and the default choice.

“This is the clearest sign yet that the future of meat will be plant-based.”

Specific details about the dishes that the collaborations will produce are yet to be revealed, but we can only assume that they will be targeted at flexitarians and demonstrate the undeniable power of plant-based protein.

https://www.veganfoodandliving.com/news/beyond-meat-contract-mcdonalds-fast-food-chains/

14 things to keep in mind if you're going vegan

From insider.com

Veganism is a restrictive diet that eliminates all animal products like meat, eggs, and dairy. 

The restrictive nature of veganism can lead to a lack of vitamin B12, D, and protein. 

Before you go vegan, ask your doctor how to do so safely and what supplements you should take. 

Veganism is a plant-based diet that consists of fruits, vegetables, nuts, seeds, grains, and legumes. Unlike vegetarian diets, which allow some animal products, like dairy, vegan diets exclude all animal products, including meat, eggs, milk, and dairy products.

People choose vegan diets for several reasons, including religious, ethical, and environmental concerns. "I would recommend a vegan diet for someone concerned with animal ethics, or someone who simply does not enjoy meat," says Rebecca Tonnessen, RDN, at the Hospital for Special Surgery. 

Health reasons may also factor into your decision to turn vegan; plant-based diets are associated with a lower risk of heart disease , cancer, and diabetes. 

Is a vegan diet healthy? 

"When following a well-planned vegan diet, benefits include increased fiber intake and decreased saturated fat intake, which is good for digestion, cardiovascular health, and much more," says Tonnessen. 

Veganism can be a healthy diet to follow, however, it's important to make sure you're still making healthy choices and getting the right amount of vitamins and minerals from your food. 

A 2019 review of 32 studies found that vegan diets can help improve markers of diabetes and reduce inflammation. According to a 2009 study, vegan diets can also help with weight loss due to increased fiber intake, in addition to blood pressure and cholesterol levels. 

However, the latter study also found that a vegan diet can lead to deficiencies of nutrients like calcium, vitamins B12 (especially),  vitamin D, protein, omega-3 fatty acids, iron, and zinc. "One drawback of a vegan diet is that it can be difficult to meet some nutritional needs," says Tonnessen.

Decide how strictly you want to follow the vegan lifestyle

Depending on your motivations for turning vegan and how strictly you want to follow the lifestyle, you can choose which foods and products you want to avoid. You can also decide whether you want to switch to a vegan lifestyle all at once, or slowly make the transition and see how it works for you. 

People often choose to go vegan because it can help prevent the slaughter and suffering of other creatures; veganism is also a more environmentally-friendly lifestyle, since meat production is wasteful and a major cause of pollution. 

According to the International Food Information Council, many vegans also avoid other animal products (apart from meat, eggs, and milk), like:

• Dairy products like butter, cheese, yogurt, ice cream, condensed milk, powdered milk, and ghee
• Honey, which is made by bees
• Gelatin, which is sometimes derived from animal bones and tissues
• Omega-3 acids derived from fish
• Protein powders like whey protein (milk-based), casein protein (milk-based), and albumen protein (egg-based)
• Materials like fur, silk, leather, and wool, which are obtained from animals

Look out for B12 deficiency

There are very few plant-based sources of vitamin B12. "Plant-based sources of vitamin B12 include nutritional yeast or fortified products; however, supplementation may still be required for this vitamin," says Tonnessen.

This nutrient is of special concern with veganism, as 60% of people who are vegan may have a vitamin B12 deficiency.

Vitamin B12 is critical to the production of red blood cells, the functioning of the brain and nervous system, and the health of your hair, nails, and skin. It also plays a role in preventing depression. Symptoms of a deficiency include weakness, fatigue, and constipation.

Make sure you're getting enough calcium

Since vegan diets eliminate dairy products, which are rich sources of calcium, you may be at risk for a calcium deficiency once you go vegan. 

"Eating a variety of dark, leafy greens and nuts can help increase your calcium intake. Fortified products such as orange juice, nut milks, and soy products have calcium added; oftentimes vitamin D will be added as well," says Tonnessen. Vitamin D helps your body absorb calcium, so it's an equally important nutrient for healthy bones. Without vitamin D, your body is only able to absorb 10% to 15% of the calcium from your diet.

Quick tip: "If calcium is a concern, I would recommend tracking your intake for three days on an app such as MyFitnessPal and increasing intake based on that," says Tonnessen. 

The recommended calcium intake is 1,000 milligrams per day for most adults. You might consider taking a calcium supplement if you're falling short of your requirement. Be wary of the fact that most calcium supplements contain vitamin D as well. 

Explore different plant proteins

It is possible to meet your protein requirements without traditional sources of protein like meat, seafood, dairy, and eggs. You can try out different protein-rich plant-based foods and get creative. 

Plant-based proteins are often good sources of fibre, according to Tonnessen, and they are also lower in saturated fat than animal proteins like beef, pork, skinned poultry, and cheese. Diets rich in saturated fat are associated with weight gain and heart disease. 

Pair plant-based iron with vitamin C

To avoid an iron deficiency, Tonnessen says to make sure you're eating plenty of iron-rich foods, like:

• Quinoa
• Lentils
• Pumpkin seeds
• Fortified cereals

The iron in plants is referred to as non-heme iron, which is harder for your body to absorb than animal-based iron, which is referred to as heme iron. Your body is able to absorb anywhere between 15% to 35% of the heme iron you eat, but only 2% to 20% of the non-heme iron you consume.

However, you can increase absorption of non-heme iron with a simple trick, according to Tonnessen: Eating plant-based iron with foods rich in Vitamin C, like bell peppers or oranges.  Vitamin C will help you absorb iron. For example, you can make a warm quinoa salad with roasted bell peppers, or a leafy green salad garnished with orange slices. 

Consult a nutritionist

Other nutrients of concern on a vegan diet may be omega-3 fatty acids and zinc. Omega-3 can be found in some plant-based foods like walnuts, flax seeds and chia seeds. Chia seeds also contain zinc; this mineral is also added to fortified breakfast cereals. 

Talking to a nutritionist before you go vegan can help you assess your nutritional requirements, structure your daily diet to make sure you're meeting all your needs, and determine which supplements you need. 

Expect some initial discomfort 

Changing your regular diet — whether it's for better or worse — may come with some gastrointestinal discomfort as your digestive tract gets used to the new menu.

In particular, vegans generally eat more fibre, which can be more taxing on digestion since our bodies don't have the enzymes to break down a excess of fibre. This may cause temporary discomfort in the form of gas, bloating, and cramping. Increasing your fibre intake gradually can help your body adjust to the changes along with drinking more fluids. 

In the long run, increased fibre intake is in fact associated with healthier gut bacteria, so you can expect a healthier gut microbiome over time, as you commit to a vegan diet with more fruits, vegetables, and whole grains. 

Know that whether you lose weight will depend on your choices

Going vegan can help you lose weight; a small 2015 study assigned 62 participants to different diets, including vegan, vegetarian, and omnivorous diets for a period of six months. The group following the vegan diet lost more weight (around 7.5% of their body weight) than any of the other groups, and also consumed the least saturated fat. 

However, whether you actually lose weight or not can depend on your choices; you can gain weight on a vegan diet too, if your portion sizes are too large or if your diet involves a lot of processed or high-calorie foods, like desserts, fried foods, sweetened drinks, processed vegan meats and cheeses, and unhealthy snacks. Eating lots of chips, crackers, and cookies can lead to weight gain no matter which diet you follow.

If you're going to be visiting friends or family who are not vegan, it may be a good idea to:

• Inform them of your dietary preferences before you go.
• Discuss the menu and see whether they are able to offer a vegan option for some dishes, like making some beans for you as a substitute for meat in tacos, for example.
• Carry some vegan food you can eat, in case they're unable to accommodate your preferences — this could also be an opportunity to introduce them to vegan food.

Get used to scanning food labels

Many processed foods contain egg, milk, or milk products like whey, according to a 2016 study, so you may have to scan grocery labels to determine whether a food is vegan. 

A plus is that many companies make it a point to label vegan foods appropriately, like vegan cheese for example, so that can make shopping easier for you. Many foods are also marked with the "Certified Vegan" logo, which can make it easier for you to identify them. 

If a food is not labelled, you can check the ingredient list to determine whether it's vegan or not. These are some animal-based ingredients to watch out for:

Ingredient	What it is
Shellac Also known as: Resinous glaze, E904	A substance excreted by the lac insect
Carmine  Also known as: E120	A red pigment obtained by killing cochineal beetles
Lanolin Also known as: E913	A substance secreted by sheep, obtained from sheep wool
Rennet	The stomach of a calf
Lactose/Dextrose	Sugars found in animal milk
Lard/Tallow	Animal fat

Understand that vegan food isn't automatically healthy 

Even if your goal isn't necessarily weight loss, it's important to note that vegan food doesn't automatically mean healthy food.  

"Sometimes people think anything labelled vegan, including processed foods, is healthy. Vegan cookies are still cookies with high sugar and fat content, so it's important to monitor this intake. If you're thinking of going vegan, focus on increasing your intake of whole foods instead of processed vegan snacks," says Tonnessen. 

Some vegan snacks that are healthy include:

• Assorted nuts, seeds, and dried fruits
• Hummus with carrots, or other veggies
• Nut butter with fruits or veggies
• Guacamole with baked whole-grain vegan bread 

Get creative when you eat out

Being vegan doesn't have to mean you can't eat out. Here are some simple tips that Tonnessen recommends when eating out:

• Look for vegan options on the menu.
• Make sure the dish you're ordering was not cooked in butter or chicken stock.
• Order a few sides, if you're at a restaurant with limited options, as side dishes can often be prepared vegan.

Indian, Chinese, and Thai cuisines typically feature a lot of vegan options, according to Harvard Medical School, so you can opt for those restaurants when you eat out.

Vegan and plant-based diets are gaining popularity so see if there are any vegan designated restaurants in your area for a new dining experience.

Enjoy vegan versions of your favourite foods

The International Vegan Association says that vegan foods include salads, soups, stews, casseroles, and stir-fries. The only difference is that they're made with plant-based ingredients. 

In fact, many traditional favourites like burgers, pizza, lasagne, tacos, burritos, sandwiches, pancakes, and desserts can also be made with vegan ingredients. So, even though going vegan does involve changes to your lifestyle, it doesn't mean you can't enjoy some of your favourite foods. 

Insider's takeaway

Many people opt for the vegan lifestyle for ethical and environmental reasons, to avoid harming animals and help prevent climate change. Others decide to go vegan for health reasons, or because they simply don't enjoy meat.

A vegan diet is associated with health benefits like lower cholesterol and blood pressure, better heart health, and a reduced risk of cancer and diabetes.

However, it can be harder to obtain certain nutrients on a vegan diet, so you need to plan accordingly, to make sure you incorporate them into your diet. "With proper planning and education, a well-balanced vegan diet can work for anyone" says Tonnessen.

https://www.insider.com/is-a-vegan-diet-healthy

Vegan restaurant co-founded by Tom Kerridge to open in Camden

From thecaterer.com

A vegan restaurant concept co-founded by chef Tom Kerridge is to open its debut site at London's Buck Street Market this summer.

Bad Vegan is the brainchild of Kerridge and brand specialist Mark Emms and is designed to encourage more people to try plant-based food.

It has taken two shipping container units in the Camden-based market, which aims to champion sustainable retail and food traders.

Although the menu will be "fundamentally vegan", it will offer non-vegan toppings and sides to cater to flexitarian diners.

Emms said: "Our principles are simple – we want to encourage people to make small changes to their diet, incorporating more plant-based food. We know that a growing number of consumers want to commit to this, but a purely vegan diet isn't for everyone, so by adding a small amount of non-vegan elements our food retains familiarity while being predominantly vegan."

Buck Street Market opened in 2020 and is home to a variety of traders, including a pâtisserie from French pastry chef Philippe Conticini and Irish chef Adrian Martin's Wildflower restaurant.

LabTech, the owner of Camden Market, acted on behalf of Buck Street Market.

https://www.thecaterer.com/news/tom-kerridge-bad-vegan-restaurant-buck-street-market-camden

Why the vegan market is set to double in just 5 years

From fool.co.uk

With one in eight Brits now identifying as vegan or vegetarian, the plant-based lifestyle, once dismissed as a passing fad, is now a mainstream trend. And according to research, the vegan market is set to explode in the next couple of years.

But why is veganism becoming so popular? And what opportunities, if any, does this growing market present to UK investors? Let’s find out.

What is veganism?

Veganism, as defined by The Vegan Society, is basically a lifestyle that “seeks to exclude – as far as is possible and practicable – all forms of exploitation of, and cruelty to, animals for food, clothing or any other purpose”.

In simpler terms, vegans don’t eat, wear or use anything that comes from animals. 

Why has veganism become so popular?

The main driver of veganism’s growing popularity is higher levels of consciousness, particularly among young people, around issues such as animal welfare and rights, climate change, the environment and personal health.

People in the UK and around the world are increasingly placing these issues at the centre of their consumption choices.

In fact, according to Business Expert, the top reasons for going vegan in the UK are:

1. Ethics – 34.7%
2. Health – 31.7%
3. Religion – 19.9%
4. Allergies – 11%
5. Other – 2.7%

Social media has undoubtedly played a role in making veganism mainstream.

The likes of Instagram and Facebook have very active vegan communities where people (including top vegan influencers with millions of followers) share their beliefs and passions and advocate the vegan lifestyle.

Additionally, vegan options are becoming more common in many restaurants. There’s also a good number of establishments that exclusively cater to the vegan lifestyle.

The ultimate result of these developments is the massive growth of veganism and the market for vegan products.

Image source: Getty Images

Could the vegan market double in five years?

According to Business Expert, the rate at which the vegan market is growing suggests not only that it is now mainstream but also that it could actually replace the traditional diet within the next century.

In the next few years particularly, the vegan market, currently valued at $14.88 billion (£10.54 billion), is set to skyrocket.

Research suggests that by 2026, the vegan market could be worth close to $31 billion (£21.94 billion).

How can investors benefit from the growth in the vegan market?

The growing popularity of veganism and the rise in the value of the vegan market could present a prime opportunity for investors looking to diversify their investment portfolios.

Perhaps the only downside is that there are only a few plant-based businesses currently listed on the UK’s stock market.

One such business that’s worth checking out is Total Produce, a company that provides fresh produce. Currently, it has operations in 39 countries and is listed on the London Stock Exchange AIM market.

There are a couple of other LSE listed companies with a vegan angle (though not exclusively plant-based). Companies that could benefit massively from the growth in the vegan market include:

• Unilever – with its portfolio that includes a couple of notable plant-based offerings.
• Premier Foods – whose plant-based brand Plantastic creates products made with plant ingredients.
• Science in Sport – a sports nutrition brand that makes a range of plant-based protein bars and powders.

The good news is that as the vegan market continues to grow, we are likely to see more plant-based companies emerge.

So with time, you’ll probably have a greater pool of vegan-oriented companies to buy stocks and shares from.

Final word

Needless to say, as with all hot and emerging trends, it’s a good idea to consider the risks before you invest.

Even though all indications are that the vegan market will continue to grow, there are no guarantees.

Vegan alternatives for meat and other animal products may be popular right now, but demand could change or slow in the future.

https://www.fool.co.uk/mywallethero/share-dealing/learn/why-the-vegan-market-is-set-to-double-in-just-5-years/

Tesco unveils eggciting vegan Easter range for 2021

From veganfoodandliving.com

Supermarket giant Tesco has unveiled its eggcellent Easter range for 2021, featuring some eggciting new chocolate eggs and sweet treats (pardon the puns).

The range starts at just £2, meaning you won’t have to break the bank for a treat this Easter, whether you’re vegan, gluten-free, dairy-free or just want to try something new.

Vegan Easter Eggs

Treat yourself this Easter with Tesco’s new Cluckie the Chocolate Chick (3.50), a cute chick shaped ‘milk’ chocolate egg – minus the dairy.

Prefer something even more indulgent? Choose the creamy White Chocolate Egg with Strawberry Pieces (2.50), a moreish white hollow egg studded with real dried strawberries.

Alternatively, opt for the classic Caramel Easter Egg with Chocolate Buttons (£2.50) – a luscious caramel flavoured chocolate egg with a packet of dairy-free chocolate buttons.

Tesco's vegan chocolate buttons are perfect for snacking and baking!

Easter sweet treats

It isn’t just vegan eggs you’ll be cracking at Tesco, oh no, the supermarket has even more to offer this Easter.

Perfect for entertaining the kids during lockdown is Tesco’s new Decorate your Own Gingerbread Easter Kit (£2.20), featuring two crunchy egg-shaped ginger biscuits ready to be decorated. Included in the kit are an icing pen and colourful confetti dots, but why stop there? Let your creativity run wild!

Create the ultimate Easter hunt in your garden this Spring with Tesco’s Bunnies and Chicks Adventure Hunt (£3), featuring ten individually wrapped dairy-free chocolate treats. The kids (and adults) will love it!

And if you fancy just a little something sweet, choose from Tesco’s Free From White Chocolate Buttons (40p) or Giant Milk Chocolate Buttons (£2) for the perfect Easter treat.

The Tesco vegan Easter range is available in stores and online now, so get eggcited

https://www.veganfoodandliving.com/news/tesco-unveils-eggciting-vegan-easter-range-for-2021/

The 5 Things You Always Wanted to Ask a Vegan (But Never Dared)

From entrepreneur.com

And one of them is, surely, 'If the plants do not suffer ..."

There are certain topics about plant-based nutrition that may arise as doubts. These originate from ignorance or lack of information about it, and it is normal. Who doesn't have a friend who follows this regimen? Surely you have doubts and for that reason, these are the 5 things you always wanted to ask a vegan and never dared. In addition, it helps you a lot if you are thinking of moving towards that side of the coin ...

Is it possible to get enough protein in a 100% vegetable diet?

Yes, it is possible, and it is endorsed by nutritionists and medical specialists. It is really difficult to be deficient in protein, since cereals, potatoes, vegetables and fruits contain them. In this sense, with a balanced 100% vegetable diet that only requires the supplementation of vitamin B12, well-being is assured.

Jessica González Castro, manager of the # QuitemosLasPandemiasDelMenú campaign in Mexico, promoted by Million Dollar Vegan (an international non-profit organization) assures that "this type of diet is less expensive, is free of saturated fat and cholesterol, and generates less impact environmental .” 

Is it really correct to say that reducing or eliminating fish consumption can affect us cognitively?

Miley Cyrus, a champion of the protection of animal rights worldwide, reported in September that she had to start introducing fish into her diet, since "her brain was not working properly."

The truth is that, in the case of seeking to improve cognitive functions and general health, the solution is not to include fish in our daily meals. Consuming them implies the suffering and death of 2.7 billion marine animals annually and the destruction of the oceans. Therefore, the alternative is to eat more plant-based foods rich in omega-3s.

What are the top three omega-3 fatty acids?

          Alpha-linolenic acid (ALA)

• Eicosapentaenoic acid (EPA)
• Docosahexaenoic acid (DHA)

The first, ALA, is easily obtainable from seeds such as chia and flax and their oils, walnuts, kale, spinach, and soybeans. Meanwhile, EPA and DHA acids, which are present in fish and shellfish, can be replaced and obtained by the conversion of ALA that the body itself is capable of. The conversion ratio of ALA to DHA is on average 3 to 5%. Thus, according to the United States Food and Drug Administration (FDA), 85 grams of tuna provides 170 milligrams of DHA, while 20 grams of flax seeds, at a conversion ratio of 4%, provides 190 milligrams of DHA.

What's wrong with consuming dairy, eggs, or honey?

“The bad thing about consuming dairy, eggs or honey is that the animals that produce them are automatically being considered as machines, which only exist to satisfy the needs of human beings. This is a way of objectifying them and denying them their status as individuals with their own will and interests, ”explains the Million Dollar Vegan spokesperson.

Don't plants feel pain?

They have no nervous system or pain receptors, and pain is a sensation designed to make us react quickly, fight or flee.

Likewise, animals raised for consumption are fed a third of the world cereal harvest and 70% of the world soybean harvest, but they return less in meat, milk and eggs than the plants they consume. And when we eat animals, we are also responsible for all the wasted crops they consumed. Thus, we can significantly reduce any potential suffering for plants by being vegan, while reducing actual suffering for animals.

Can you really put a plant-based diet into practice?

The answer is yes. Millions of human beings in very different parts of the world do it.

Veganism applied to food production requires less land, less water, and fewer resources in general to produce a greater quantity of food than animal exploitation does. Reducing the consumption of foods of animal origin is a good option both for health, the environment and also the economy.

You can start by changing the type of diet or also opt for vegan clothes. Thus, every coat, accessory, or small fur ornament will not cause an animal enormous suffering.

With information from Million Dollar Vegan.

https://www.entrepreneur.com/article/366002

Bristol is one of the most vegan friendly cities in UK, new study finds

From bristolpost.co.uk

Bristol is one of the most vegan-friendly cities in the UK, according to a new study.

The study found Bristol is the 4th most vegan-friendly in the country, with Luton taking the first place and followed by Brighton and Hove and Reading in the third place.

For the research, meal replacement company Exante analysed the TripAdvisor data of the most populated towns and cities in the UK, calculating the percentage of restaurants in each city that offer both delivery and vegan options, to discover which cities are the most vegan-friendly in lockdown.

In a statement, Exante said: "Within the city [Bristol], an impressive 71 restaurants offer vegan options for delivery, which is no surprise as it’s always had a good reputation for vegan food!

"With a whopping 133 restaurants, more than half (53%) offer tasty vegan options.

"Bristol has also been an early adopter of the plant-based diet."

The study has also found the top-rated vegan-friendly takeouts in Bristol, which is ranked based on the number of ‘Excellent’ TripAdvisor reviews for each takeout and delivery restaurant offering plant-based items.

Name of restaurant, followed by percentage of excellent ratings

1. Baba Ganoush Kitchen - Jerusalem Falafel (99.08 per cent)

2. Indian Rassasy (92.27 per cent)

3. Bristol HomeBites (88.68 per cent)

4. Rock Salt (86 per cent)

5. Fi Real (84.71 per cent)

6. Coronation Curry House (84.09 per cent)

7. Curry House (84.04 per cent)

8. The Coconut Tree (82.81 per cent)

9. Totterdown Canteen (82.68 per cent)

10. Dhamaka (82.19 per cent)

Last September, Baba Ganoush earned TripAdvisor's Traveller choice award for serving the "best falafel in Bristol". You can read our view of the takeaway here.

Baba Ganoush in St Paul's (Image: Michael Lloyd Photography)

The Exante statement continued: "With the highest percentage of vegan restaurants, Luton bags top spot. Veganism has become increasingly popular, even more so in Luton, with 58% of all restaurants offering vegan options.

"With 40 restaurants offering delivery in the city, 23 of them offer vegan options, showing just how inclusive and forward-thinking this city is.

"As veganism is on the rise due to health and environmental issues, the city has also started to organise a vegan fair to cater to both budding and long-standing vegans."

It continued: "London offers the most choice for vegans, with 1,113 vegan-friendly restaurants offering delivery, which is a bonus for budding vegans residing in London.

"This amounts to 52% of the total restaurants in the city, meaning you’re never short of tasty places to go."

https://www.bristolpost.co.uk/whats-on/food-drink/bristol-one-most-vegan-friendly-5034540

Vegan travel guide

From high50.com

This useful guide from the team at Love Holidays provides essential reading for vegan travellers

It has been predicted that in 2021 the number of people in the UK enjoying a meat-free diet will hit 12 million, and a significant proportion of these will be vegan. Most supermarket chains have now launched their own vegan ranges and fast food is much more readily available – Greggs’ vegan sausage roll anyone? And a growing number of people may not be vegan but want to cut down on meat and dairy consumption for health and ethical reasons.

While it is relatively easy to follow a plant-based diet – or accommodate other requirements such as food allergies – at home, it can be a major headache when you are travelling. Loveholidays.com have come to the rescue with a useful travel guide which showcases the best destinations to enjoy vegan food around the world and also provides a list of links and resources while you are on the move. As the number of people with potentially serious food allergies is also on the rise, the guide offers practical advice on dealing with allergies and intolerances while away from home.

The handy AirVegan app provides information specifically on airport food while the VeganXpress app gives lists of restaurants and fast-food outlets in whichever area you find yourself. TripAdvisor and Happy Cow provide up to date reviews and contact details while there are a number of food apps, such as Foodsaurus which will help you to translate labels and menus and communicate with the waiter. The guide gives you ideas of where to head from Taipei to Berlin (with its staggering choice of 83 vegan restaurants) and from Botswana and Morocco to Toronto, Seattle and everywhere in between. In the UK the cities of Bristol, Brighton, Leicester and Newcastle get a mention for their wide range of restaurants.

As with any trip, preparation is key and it is a good idea to make sure you have some useful phrases translated  in advance as well as making sure you have some emergency snacks with you and any supplements you regularly take. All this and much more can be found here.

https://high50.com/content/vegan-travel-guide

One Twin Went Vegan. The Other Didn't. Here's What Happened Next

From menshealth.com.au

Professional explorers Hugo and Ross Turner wanted to find out how veganism would affect their training. The results are in...

Hugo and Ross Turner – or is that Ross and Hugo? – have earned the nickname “the adventure guinea pigs”. In 2015, the twins scaled Europe’s highest peak, Mt Elbrus in the Caucasus, to compare traditional mountaineering gear with modern equipment (the latter proved to be mostly marketing). They’ve been to Greenland, where a replica of Sir Ernest Shackleton’s 1914 expedition kit uniformly outperformed the contemporary equivalent, from the Sunspel jumper and Crockett & Jones boots to a wooden sled.

Most recently, they embarked on a trial of a vegan diet versus a typical omnivorous one, with their body composition monitored by Virgin Active and their biomarkers tested by King’s College London’s Department of Twin Research. We caught up with them two months in to see what they'd learnt.

MH: This isn’t the first time you’ve compared diets...

Ross: At the end of last year we did a test of high-fat vs high-carb. I was on a high-fat diet and I shredded. I lost about 3kg of fat; Hugo was on high-carb and he put on 3kg.

Hugo: Ross has always been slightly heavier, so, we met each other in the middle. At the end, we were 85kg each.

Ross: But I was much, much leaner.

MH: How fun – or not – were those diets to follow?

Ross: I did miss carbs. I really did miss carbs. But as soon as I had them, I felt bloated, straight away.

MH: So, what are the main takeaways from meat versus veg?

Ross: My cholesterol has stayed the same – about 6.5, quite high – and Hugo [on the vegan diet] is down to 4.9.

Hugo: I was about 5.9 at the start, so it’s dropped drastically.

Ross: As well as your libido.

Hugo: Yeah, my libido went out the window. But my energy levels [were better]. I didn’t get that sugar drop. Most snacks – chocolate, biscuits, sweets – I couldn’t have. I was pretty much just on nuts and fruit.

Ross: We had Mindful Chef delivering our food, so we had exactly the same calories going in – give or take 50 calories across the day.

MH: How did going vegan affect your training?

Hugo: My energy levels in the gym were much, much better. We were going to the gym five, six times a week and I didn’t have a session where I thought, “I don’t really have any energy.”

Ross: I was the opposite. I was very hungry at 10 or 11 o’clock. I had those big spikes of energy and then I’d crash. But then the results [of our training] have been very different – I put on weight, and Hugo has lost it.

Hugo: I’ve shredded. I lost 4kg of fat in the first two or three weeks.

Ross: We wore continuous glucose monitors: they go on the back of your triceps and connect to your phone. I was spiking, going down, having that sugar low – or meat low – and Hugo was far more satiated.

MH: What kind of training were you doing?

Hugo: It’s endurance-focused, so high-rep, low-weight, rather than trying to build up mass. On our expeditions, we don’t want to be carrying extra weight.

Ross: One of the ways we measure how fit we’re getting is with a submaximal test: what resistance you’re on when you get to a certain heart rate on a Wattbike. It’s simple but quite effective if you want to find out what your fitness level is.

MH: And less unpleasant than a VO2 max.

Ross: I don’t mind the VO2 max. It’s quite fun. An effective way we’ve found [to track] our endurance training is to count the “total” mass lifted. We’ve gone from about three tonnes – which sounds epic – to 10 or 11 tonnes in an hour. If you add the weight up, it becomes really motivating.

MH: “How much do you bench?” “A tonne…”

Ross: It is, though – if you lift 100kg, 10 times, that’s a tonne. If you’ve lost weight and you’ve doubled your lifting capacity, you’re getting “expedition fit”.

https://www.menshealth.com.au/one-twin-went-vegan-the-other-didnt-heres-what-happened-next

Six healthy vegan sources of calcium you must know about

From indianexpress.com

Make sure your body's Vitamin D levels are adequate for it to absorb the calcium

Milk is one of the most common and widely consumed sources of calcium, by children and adults alike. But, did you know that while 200 ml of milk offers enough calcium along with proteins, it can also damage your gut?

Rashi Chowdhary, a diabetes educator, recently shared how lactose in milk is heavy on calories and oestrogen. “Stop having it to increase your calcium!” she added.

Sharing how excluding dairy from her diet made life better, she added, “I use to have acne, struggled with undiagnosed endometriosis for years and had a lot of gut issues too that made life in general very blah!”

Not only that, Chowdhary added that she also suffered from backne, which took years to get rid of, along with massive hair fall. As soon as she gave up dairy, things started to look better, and today it’s been seven years and she hasn’t looked back ever since.

Below, she lists out six easy-to-find vegan calcium sources which you should add to your diet. But, before you do, Chowdhary says, “if you don’t have enough Vitamin D, then all this calcium will go to waste!”

Take a look at her recommendations below:

Sesame seeds (black) — 550 mg/ 2 tbsp

Sesame seeds (white) — 430 mg/ 2 tbsp

Khus Khus — 460 mg/ 2 tbsp

Amaranth leaves or red spinach — 330 mg/ 1/2 cup cooked

Methi leaves — 275 mg/ 1/2 cup cooked

Whole horse gram — 270 mg/ 1 cup cooked

Ragi flour — 375 mg/ approx 2 chappatis

https://indianexpress.com/article/lifestyle/health/six-healthy-vegan-calcium-sources-7193826/

Van Leeuwen Expands Its Cult-Favorite Products with Vegan-Friendly Ice Cream Bars

From vegworldmag.com

The New York-based scoop shop’s line of ice cream bar creations are now available in three brand new vegan-friendly flavours for nationwide shipping

Van Leeuwen Ice Cream, the nationally recognized brand known for its made-from-scratch vegan ice creams, has announced the launch of Van Leeuwen Vegan Ice Cream Bars, a new line of indulgent vegan treats inspired by classic favourites. The highly anticipated line introduces new vegan flavours that are made from premium, simple, non-dairy ingredients while never skipping on the perfected Van Leeuwen taste.

Now available in three distinct vegan oat milk-based flavours, including Vanilla Wildberry Swirl, Brown Sugar Honeycomb, and Triple Chocolate Swirl, the bars are a perfect option for vegan and non-vegan dessert lovers alike – like we say “It’s not vegan ice cream, it’s ice cream that happens to be vegan.”

“We haven’t been this excited about a product launch since we introduced our vegan line eight years ago – ice cream bars have long been a dream for us at Van Leeuwen,” said Ben Van Leeuwen, co-founder and CEO of Van Leeuwen. “We’ve spent the past 12 months perfecting every element and we are blown away by what we have been able to create. Our vegan ice cream bar creations feature the vegan ice cream our customers know and love, enrobed with thick, custom blended, high-quality fair trade chocolate and crunchy coatings that create an entirely new Van Leeuwen experience. They aren’t keto, low fat, or sugar free. But they taste good and will make you happy!”

The debut of the vegan Ice Cream Bars is a nostalgic addition to the brand’s product line as Van Leeuwen’s co-founders Pete and Ben Van Leeuwen grew up driving an ice cream truck in the summer and selling ice cream on sticks. The reflection is a sweet token of how far the Van Leeuwen brand has come as it launches its version of Ice Cream Bars with premium yet simple, high-quality ingredients that everyone can enjoy.

Van Leeuwen vegan Ice Cream Bars are now available through Van Leeuwen’s online store and for nationwide shipping. A selection of the flavours will be available in select grocery stores across the country beginning in March 2021, including Whole Foods, Giant, Central Market, Big Y, and Heinen’s. For more information about the new Van Leeuwen Ice Cream Bars and to keep up on all things Van Leeuwen, follow the brand on Instagram @vanleeuwenicecream or visit
www.vanleeuwenicecream.com.

https://vegworldmag.com/vegan-release-van-leeuwen-expands-its-cult-favorite-products-with-vegan-friendly-ice-cream-bars/

Meera Sodha’s vegan recipe for rhubarb, cardamom and pistachio tart

From theguardian.com

Sweet frangipane provides the perfect foil to sharp rhubarb in this delicious, decorative dish

I don’t believe in rules when it comes to the pairing of ingredients, but I removed rhubarb from its lifelong partner in crime, custard, with caution. Rhubarb by character is bright, fierce, acerbic and usually not for the faint-hearted unless tamed by something soothing. In custard’s place, I’ve used its more sophisticated cousin, frangipane, a sweet cream made using almonds, pistachios and oat milk flavoured with zesty orange and cardamom. (Though, if this makes you feel uncomfortable, and because there are no rules, you could always serve this tart with custard instead.)

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

Rhubarb and pistachio tart

Arrange the rhubarb as you wish: you could tessellate it (as per Instagram 2018) or just cut it into lengths. There are now some lovely vegan custards widely available – I like the ones made by both Alpro and Oatly.

Prep 10 min
Cook 1 hr 45 min
Rest 30 min
Makes 1 x 23cm tart

For the pastry
250g plain flour
7 tbsp (105ml) light olive oil
40g caster sugar
1 pinch sea salt
3 tbsp cold water

For the filling
7 tbsp (105ml) light olive oil
125g caster sugar, plus 1 tbsp extra to finish
50g cornflour
200g ground pistachios
40g ground almonds
4 tbsp (60ml) oat milk
1½ tsp cardamom powder
Zest of 1 orange
250g forced rhubarb

To make the pastry, put the flour, oil, sugar and salt in a bowl, and mix with a clean hand. Add the water, mix again, then knead for three minutes. Return to the bowl and refrigerate for 30 minutes.

Heat the oven to 200C (180C fan)/390F/gas 6. After the pastry has rested, place it between two sheets of baking paper and flatten it gently. Roll to about 3mm thick and just larger than a loose-bottomed 23cm tart tin. Peel off the top sheet of baking paper, place a hand under the bottom sheet and flip the pastry on top of the tart tin – don’t worry if it cracks or breaks. Reserve the baking paper. Press the pastry into place, cut away the overhang and use the offcuts to fill any cracks. Prick the base all over with a fork, crumple up one of the sheets of baking paper, unravel it and put it in the tart case. Fill with baking beans (or uncooked rice) and bake for about 25 minutes, until the pastry is crisp and lightly golden. Remove, and leave to cool.

To make the filling, mix everything except the rhubarb in a bowl until well combined, then set aside.

When the tart case is cool, lift out the baking paper and beans, and scrape the frangipane mix into the tart shell. Even it out and smooth it down with the back of a spoon. Now decorate as you wish: you could cut the rhubarb to size to lay stripes across the tart, or cut it into shorter lengths and tessellate. I like to do mine as in the photograph above by neatly arranging 6cm pieces of rhubarb at the centre of the tart, then filling the gaps around it with smaller pieces, cut to size.

Sprinkle the extra tablespoon of sugar all over the top of the rhubarb, then bake for 40-45 minutes, until the filling is starting to bronze slightly and the rhubarb is tender. Leave to cool a little before cutting and serving.

https://www.theguardian.com/food/2021/feb/20/meera-sodha-vegan-recipe-rhubarb-cardamom-pistachio-tart

Nestlé loses legal battle to acquire trademark for ‘The Vegan Butcher’

From veganfoodandliving.com

Swiss giant Nestlé has failed to trademark the term ‘The Vegan Butcher’ after acquiring mock meat brand, Sweet Earth Food.

In 2017, Minnesota-based The Herbivorous Butcher applied for the same trademark, but was denied on the grounds that the term is ‘merely descriptive’.

Therefore, when Nestlé attempted to go after the trademark, The Herbivorous Butcher filed an opposition with the United States Patent and Trademark Office to prohibit the conglomerate from acquiring it.

The Herbivorous Butcher considers this a ‘huge victory’, stating on Facebook: “The phrase ‘vegan butcher’ shouldn’t belong to any single company.”

They continued, “This is also a huge victory for small businesses like ours. Thank you for continuing to support us, especially through the past year which has been filled with uncertainty.”

The Herbivorous Butcher

Despite forcing Nestlé to drop their pursuit of the trademark, The Herbivorous Butcher does not plan to pursue the trademark further.

Speaking to VegNews, Aubry Walch of The Herbivorous Butcher explained:

“I hope they realized, as did we, that the term ‘vegan butcher’ belongs to all the plant-based meat mongers that are working towards better food and a better tomorrow for animals and humans alike.

“It’s a movement and shouldn’t belong to a corporation or any one business.”

A lack of monopoly over a term such as ‘The Vegan Butcher’ means that both small and large companies can continue to innovate plant-based products without the threat of legal recourse. This of course is positive for the vegan sector and will hopefully encourage more plant-based alternatives to emerge in the future.

https://www.veganfoodandliving.com/news/nestle-fails-to-acquire-trademark-for-the-vegan-butcher-in-legal-battle/

COVID-19: How Vegan Entrepreneurs Have Shifted During The Pandemic

From plantbasednews.org/news

Despite lockdowns, partial shutdowns, and some heartbreaking closures, vegan entrepreneurs are accomplishing more than ever...

The pandemic has changed pretty much everything, including how we do business. But how have vegan entrepreneurs shifted during COVID-19?

In early 2020 when it was first apparent that the global community would face a baffling and devastating crisis… I feared that vegan outreach might come to a screeching halt.

And yet, despite full shutdowns, partial shutdowns, temporary reopenings, restructuring, and some heartbreaking closures, especially in the restaurant sector… Vegan entrepreneurs are accomplishing more than ever.

Vegan entrepreneurs

In my own life and work, the biggest shift has been to move Main Street Vegan Academy. It’s the program I started in 2012 to train and certify Vegan Lifestyle Coaches and Educators (VLCEs). Now, it has shifted from an in-person course in New York City to a live Zoom course. 

I’d never have done this without the push from the pandemic. In all honesty, I’d felt a bit smug about the program’s in-person status. It was a life-changing experience; a dazzling working holiday in one of veganism’s premier cities. And a chance to connect, up close and personal, with faculty members, including prolific cookbook author and vegan business consultant JL Fields, fashion designer Joshua Katcher (BraveGentleman), and many others.

But in letting go of my attachment to in-person only, I learned the power of the pivot. We’ve done two classes via Zoom and they were stunning. Although I’m poised to bring back in-person classes as soon as that’s safe and reasonable… The Zoom classes will continue, as well. 

To follow are seven vignettes of how a handful of VLCEs are furthering the vegan cause in the world as it is right now. May their stories inspire yours.

Sujatha Menon, VLCE: Coming Alive

Su Menon was already a yoga instructor and vegan ayurvedic therapist when she travelled from her home in the UK to New York for Main Street Vegan Academy. This was November of 2017. The 2020 pandemic spurred a major personal and professional about-face. “We’re in a time of tragedy when so many people have died,” says Menon. “And yet so many others have come alive. I feel quite blessed to be one of them.”

In her late 40s and experiencing something of a midlife crisis, she had found herself put off by the highly commercial and ego-driven nature of much of the modern yoga world. Not previously one for sports, she’d taken up rock climbing, hiking, and boxing with a vengeance: “I love how boxers move.”

With the onset of the pandemic, she was forced to take a break, rest an injured elbow, and ‘come home’ to herself. With time to focus on what she genuinely wanted, she realized her heart was still with yoga. But, it needed to be reconfigured to fully align with her values. 

‘Flow of Grace’

She created a style called ‘Flow of Grace’. It combines asana practice with vegan ayurveda – ayurveda was always intended to go hand-in-glove with yoga – and kalaripayuttu, an Indian martial arts practice with exquisite preparatory exercises that are profoundly empowering. 

Menon developed the practice to be accessible to the 80 percent of humans who are not hypermobile. She set up shop – well, Zoom shop – as Five Seasons Yoga, alluding to ayurveda’s emphasis on seasonal awareness and adapting our habits to stay in tune with nature’s cycles. She’s put her health and wellness consulting under the Five Seasons Yoga banner, along with yoga teacher and yoga therapist training.

“I dragged my heels about Zoom at first, but now I love it for a million reasons,” Menon said. “People study with me from London, Manchester, and Wales. I’ve really been able to help people during the pandemic.”

Rachel Borkowski, VLCE: Evolution

Rachel Borkowski of Brooklyn, New York, started Animal Connection in 2016. The website aimed to connect individuals with volunteer opportunities at animal sanctuaries. By the time she took the Main Street Vegan Academy course three years later, Animal Connection was also hosting bus tours to various sanctuaries in the Northeastern US, complete with en route education and a catered lunch. 

These jaunts were rapidly becoming the go-to getaway for vegan New Yorkers who wanted a day in the country with no ethical stresses.

“It was great but too much,” Borkowski ultimately realized. “Besides, I was taking vegans to sanctuaries and they would have gone on their own. I wanted to reach people who didn’t know yet about animal issues.” 

Taking the suggestion of one of her Academy instructors, David Benzaquin of Ocean Hugger Foods, she contacted a group of teachers interested in humane education. With their guidance, she shifted the trips to live, online adventures for student groups, middle school through university. This lifted a lot of the pressure for Borkowski. It also enabled Animal Connection to reach young people who weren’t yet vegan. And, it came just in time to keep the momentum going when in-person trips would have been shut down.

In the online format, students are able to ‘meet’ the animals virtually and learn from the sanctuaries’ humane educators. “It makes me feel a little less helpless about really being able to help animals,” she says. “When I hear that someone is making a change in their life that’s going to benefit animals, it validates all the work I’ve done from the beginning.”

Teachers and school administrators can contact Borkowski and her team through the Animal Connection website or Facebook group.

Kevin Jenkins, DMin., VLCE: Reading, Writing, Resting

Members of the Seventh Day Adventist church, the only Protestant denomination that actively encourages members to adopt a vegetarian or vegan diet, are a healthy group. In fact, North America’s only Blue Zone, a place where people live longer and in better health than their fellow humans, is Loma Linda, California. While diet has a lot to do with Adventists’ enviable health stats, church members are also likely to be non-smokers/ non-drinkers who strictly reserve the Sabbath as a day of worship.

Dr. Kevin Jenkins is well aware of this: he’s an SDA pastor. But there’s the rub: while laypeople can do plenty of Sabbath resting, it’s another workday for the clergy. With the restrictions on indoor gatherings, this 2015 MSVA grad is now able to get almost as much seventh-day rest as anybody else.

An active guy with a rigorous workout schedule and a side gig in event security and celebrity bodyguarding, Jenkins embraces working hard, playing hard, and striving hard. His workouts haven’t missed a beat (the committed don’t need the gyms to be open). He also tends to his New Jersey congregation – the stresses of the pandemic make the counselling aspect of his job more important than ever – and supervises the church’s weekly food bank operation.

And just like our elementary school teachers said, reading fuels writing. Jenkins is trying his hand at screenplays. His essay Why Black Men Should Go Vegan will be part of the upcoming anthology, Brotha Vegan: Black Men Speak on Food, Health, Identity, and Society.

“Black men should go vegan for their health, for the animals, for society, and to protest against food injustice,” says Jenkins. “They should also do it for their own self-interest. Erectile dysfunction isn’t a problem any man wants to have.” 

Gina Overshiner, VLCE: Preparation

What could be more straightforward in this time of restaurant closures and limitations than to open a vegan food truck? Everyone is getting carryout anyway. So, Gina Overshiner of Columbia, Missouri, and her husband, Tim, bought the truck in June. It came with the good karma of having been a vegan concern before, and now it was theirs: Gina’s Vegan a Go Go. “We thought things would go really fast. They haven’t,” says Gina, a 2019 Academy alumna.

Although an experienced cook, it became apparent that cooking as a business was another matter. “So much consistency is required; it’s a different side of cooking,” she said. So, Gina enrolled in the Forks Over Knives Plant-Based Vegan Online Cooking Course; the Rouxbe Plant-Based Professional Online Cooking School, developed by Chef Chad Sarno; and Rouxbe’s Essential Vegan Desserts course, created by one of Overshiner’s Main Street Vegan Academy instructors, Chef Fran Costigan. 

The ServSafe certification course, dealing with food safety and hygiene, and required for operating a food business, cancelled their onsite classes due to COVID. This means grown-up homeschooling online every morning before work. The Overshiners are employed at the same mortgage company. But, even when Gina eventually gives up her ‘day job’ – she’ll have two worksites… The truck itself and the professional kitchen required of food truck proprietors.

‘Food philosophy’

Main Squeeze, a local natural foods cafe, is providing this. However, she’ll have to work around restaurant hours and do her prep at some point between 4 pm – 6 am daily. 

Getting started has been a series of check-offs: completing the ServSafe program, establishing an LLC, the health department inspection of the food trailer to get city licensure, then obtaining permission to set up the truck in the desired locations. Once COVID has passed, there will festivals to service and hungry crowds to feed after Missouri University football games. For now, Gina’s Vegan a Go Go will be at the local farmers’ market and working the night shift outside brewpubs and distilleries that do a brisk weekend business but don’t serve food. 

While in New York for her MSVA course, Overshiner and her class visited The Organic Grill in the East Village and owner Vlad Grinberg took her under his wing.

“Vlad has really influenced my food philosophy.” She sums that up that philosophy as: “Make things fresh from scratch and use ingredients you can pronounce.” 

Among the delicacies on the prototype menu are the BeetNik Burger (with beets and an awesome sauce); The Boozy Beetnik Burger (with vegan whiskey cheddar, and sauteed onion and mushrooms). As well as the Veggie Boom – similar to muffuletta, with black olive paste, homemade vegan feta, fresh herbs, chopped salad with artichoke hearts, roasted red peppers, olives, and capers; and a side to live for: baked potato salad with jalapeno mustard. Even better than the best dessert is that the seemingly endless preparation is about to give way to celebration, the early spring opening of Gina’s Vegan a Go Go. 

Marcy Zastrow, VLCE: Persistence

2015 Academy graduate Marcy Zastrow was thrilled by the popularity of the vegan pop-up markets she orchestrated in the Buffalo, New York, area. As new vendors joined the ranks, she sought feedback on how she could showcase them and their wares even more effectively. Those offering prepared foods let her know that they were having difficulty finding satisfactory commercial kitchens. She also learned of a vegan event space in a nearby city that hadn’t succeeded. But gosh, it was a good idea.

“So I thought, we can expand on that concept and provide a commercial kitchen, consignment shop, resource center,” says Zastrow. She started looking for a building to purchase. This would be the home of The Vegan Center.

The ‘perfect’ space fell through. The next one was three times larger but other than for kitchen construction, would require no tearing down of walls. She signed the contract in July 2019, but setbacks set in at a steady clip. Her loan officer at the bank abruptly quit; his boss took over the account, and he resigned too. When Zastrow’s attorney was out for back surgery, his associate gave her misinformation that slowed the process yet again. And the cost of asbestos abatement was twice what she’d expected. Even so, this valiant vegan was able to close on the loan on February 22, 2020. It turned out that demolition would be necessary after all – it was needed for firewalls – and the day after that was done, everything was shut down for a month due to COVID-19.

The Vegan Center

Work proceeded after that, with an opening date set for Halloween and outdoor pop-ups taking place in the interim. The Vegan Center was able to have its soft opening on schedule, complete with a ribbon-cutting ceremony featuring the mayor of the City of Tonawanda, the Buffalo suburb where the Center is based. Enough of the vendors sell food products to put The Vegan Center in the ‘essential’ category. This allows it to stay open during COVID shutdowns. Hosted there now are socially distanced yoga classes, as well as Zastrow’s DIY workshop on making cruelty-free and eco-friendly personal care and household cleaning products, and her signature Not Quite Cooking Class.

“It’s about how easy plant-based meal prep can be with just a few simple implements. A knife, cutting board, pot, and frying pan, etc. If you can boil water, you can prepare plant-based meals.”

The Vegan Center includes conference rooms available now for socially distanced gatherings. In the future, it will host a manner of vegan and vegan-friendly events. After facing obstacles like a superhero up against the villain, Zastrow keeps shop hours on Monday, Thursday, and Saturday. She looks forward to growth and expansion. There are also two offices to rent out. Potential lessees include a handful of vegan musicians and a psychic who, although not yet vegan, predicts that The Vegan Center will be a great success. 

Nivi Jaswal, MBA, NBC-HWC, MVLCE: Reflection

Different people bring coaching in different ways. For Nivi Jaswal of Boston, it’s a story of paying it forward after her own health restoration with a whole food plant-based diet. To that end, she completed the Mayo Clinic health coaching program in early 2019 and was board certified that August. She was already going full steam ahead to improve people’s well-being when she attended MSVA’s first Zoom course this summer and our subsequent master class in the fall.

“It was at MSVA where I recognized my carnism and came to see that the animal issues and the environmental issues are as important as the health aspects I’d been focused on.” With this deepening of her vegan commitment, Jaswal revisited one of the many projects to which she’s committed, the 2,000-member ‘Live MAST!’ support group on Facebook. 

Mast means ‘experience of awesomeness’ in Hindi and several other South Asian languages. The group is specifically for people of South Asian descent especially from India, her country of origin, and that of the group’s other founding partner, Raj Bhatt of Canada. 

‘Minority cuisines’

“Minority cuisines are not represented adequately in the whole food plant-based world,” Jaswal explains. “And we’re reaching out to South Asian people who need messengers who understand their culture.” Group members live in the US, Canada, India and, to date, fifteen other countries: “Wherever we go, our food travels with us. This is a place to meet.”

Dairy, for example, is a dietary staple in many parts of the world. However, in South Asia, its use also has long-standing religious and cultural roots. “We have a lot of conversation around the marketing myth of dairy. We also help people understand how to prepare traditional dishes without ghee or oil. Basically, it comes down to veganizing South Asian cuisine, imparting new culinary skills, and sharing transformational stories.” 

During COVID, many members have reported additional stress and subsequent anxiety, overeating, and weight gain. So, more of the support group focus has shifted to these issues. Jaswal focuses on practical hacks and caring support. As well as introducing elements of her own newfound commitment to facing speciesism and celebrating veganism.

“I share with them what has helped me. A big part of that is to stop and reflect. There is power in reflection.”

If you are Indian or have Indian heritage, regardless of where you live, check out the private Facebook group Live Mast!

William Melton, VLCE: Transformation

William Melton went vegetarian in 1996, vegan in 2011, attended Main Street Vegan Academy in August 2019, and started at the OneSpirit Interfaith Seminary a month later. I know these dates because he’s my husband. When we met, he was interested in an intriguing variety of date-chat topics, but neither animals nor spirituality was among them. He has since become a passionate ethical vegan, and when he is ordained next spring, he’ll be one of the leaders of The Compassion Consortium, a spiritual home for people who care about animals and who don’t find their vegan values supported by their religious tradition, or who left such a tradition altogether for this reason.

When he conceived of The Compassion Consortium, the idea was to host the services in our home or in a rental space here in New York City. Once COVID put life on Zoom, “live online” also seemed like the perfect platform for the CC, enabling the new ministry to reach interested vegans and pre-vegans around the world. Melton — not “Reverend” just yet, but getting there — is working in 

cooperation with fellow Interfaith vegan clergy. Rev. Sarah Bowen, a professor at OneSpirit Seminary and author of Spiritual Rebel, and Rev. Erica Allison, author of the upcoming Gay the Pray Away: Healing Your Life, Love and Relationship from the Harms of LGBT Conversion Therapy.

The plan is to start with a monthly Sunday service honouring all beings and all traditions, and featuring an interview-style presentation with a spiritual vegan luminary. In addition, the CC will host an ongoing Book and Film Club, and provide services including pastoral counselling and animal Reiki. The website — www.compassionconsortium.org — will go live February 1, and the first Zoom service is slated for April 25th, 4 pm U.S. Eastern Time.

https://plantbasednews.org/news/economics/covid-19-how-vegan-entrepreneurs-have-shifted-during-the-pandemic/

Happi launches vegan and allergen-free Easter eggs

From foodbev.com

Confectionery brand Happi Free From has launched a new range of vegan and allergen-free Easter eggs. 

To ensure the range is completely allergen-free, Happi replaces soya lecithin with sunflower lecithin. 

The eggs feature gluten-free oat milk and rice syrup, as well as 47% single origin chocolate sourced ethically from farmers and growers with a full “farm-to-bar” supply chain. 

“Why should allergy sufferers and vegans miss out on delicious Easter eggs just because they can’t or don’t want to consume dairy?” said Gavin Cox, founder of Happi Free From. “Our newly-launched range of Easter eggs is made using oat milk, 47% sustainable cocoa and sunflower lecithin, making them allergen-free and accessible to all.”

“Not only that, but the chocolate is rich, creamy and delicious, with no compromise on taste; a fantastic alternative for anyone looking for a dairy-free Easter egg this spring,” he added. 

Available in 170g fully-recyclable boxes, which use zero single-use plastics, Happi Easter eggs come in three flavours: plain milk, orange and salted caramel. The eggs are now on sale in Selfridges and available to all retailers.

RRP £9.99 per egg.

https://www.foodbev.com/news/happi-launches-vegan-and-allergen-free-easter-eggs/?__cf_chl_jschl_tk__=91730f6e0366ce140aef4dc68950c44e1f5d4924-1613636971-0-AZLlk0En8gUpGqXif_W4YQi9sGnSGJS7AiAciUtnyLVde2gposLzqbGRFK2xYvcaqUuKNiD3VNfEhMI3vCsNQ9mW3Dm_idpeEBjiV8uwhVK-GzJag1h4K8AabTJvNn7KtYPZWaP-Eu9M9uYwTaDCotYgh8Ymi9nKbwf-uOANiVLUGibQ_RH9QOZ6M3P_2GlCOfNxiwcQUtK6fnxAJ72mpLYHVunXs3inHNbQ3SMZQwWv-P3m5DLrkDLtKIRM26VBPGm5_Zi3jXUAMIDq8k2faJM9vljrFxvvBW3TDKF-AK2Am0TIokM0-QBzGwMbuqgKVG7KIdww8sqQAsz1aYEVCeP_1Xw0mUFM63ckeSizHFJsyxmdiq7fPwXqrK7wjo7rdg

Creator of vegan salmon sushi opens new 100% vegan online supermarket

From veganfoodandliving.com

The creator of the world's first vegan salmon sushi has opened an online vegan supermarket, The Good Kind, with all your favourite vegan goodies

Jessica Chan launched IMA sushi back in 2019, selling the world’s first vegan salmon sushi. And now, with the Covid situation looking forcing her to adapt her business plans, she has gone in a new direction.

Jessica has opened a 100% vegan online supermarket, The Good Kind Supermarket, specialising in artisan and high-quality plant-based products. She aims to encourage people to try a meat and dairy-free lifestyle by offering one place to get all your favourite vegan goodies.

Offering everything from vegan cheeses, mock meats, baked goods, fish-free products, and dairy replacements to the basic store cupboard essentials, The Good Kind has everything you could need.

January 2021 saw a record-breaking 582,000 people try Veganuary, despite a national lockdown hindering vegan options on the go. And with more people trying vegan options than ever before, now is the perfect time for a new vegan supermarket.

The Good Kind focuses on building a community-based business and sources the best vegan products from sustainable and eco-friendly brands. But it’s not just delicious vegan food you can buy at The Good Kind, but domestic, beauty and homeware items too.

Jessica’s business demonstrates how vegan innovations can thrive, even under some of the most stressful, challenging and downright bleak environments.

‘We want to make it simple’

Speaking in a statement sent to Vegan Food and Living, Jessica Chan told us:

“The Good Kind is not just for vegans. We are here to support those who are looking to eat less meat but don’t know where to start. It can be difficult knowing which brands to choose, we want to make it simple.

“The Good Kind is about showcasing only the best plant-based products that are good for you and the planet.”

The Good Kind offers all your favourite small vegan brands such as Biff’s, Sgaia, I Am Nut Ok, Mouse’s Favourite, and Tiba Tempeh, as well as bigger household names such as Follow Your Heart, Tofurky, Veganz and THIS.

We can’t wait to see Jessica’s venture grow, and get our hands on some (definitely essential) vegan goodies!

https://www.veganfoodandliving.com/news/creator-of-vegan-salmon-sushi-opens-100-vegan-the-good-kind-supermarket/