10 Vegan Food Hacks That Will ‘Change Your Life’

From plantbasednews.org 

Whether you're a new or seasoned vegan, here are some food hacks to upgrade your meals

Derek Simnett, a certified nutritional practitioner from Canada, has been a key figure in the plant-based community since launching his YouTube channel, Simnett Nutrition, in 2015. With over 750,000 subscribers, he shares insights on plant-based nutrition, fitness, and holistic health.

Transitioning to a plant-based diet can feel overwhelming for some, especially when it comes to meal prep, nutrition, and finding the right ingredients. But following a healthy and nutritious vegan diet is far easier than many people think. If you’d like some help along the way, Simnett regularly shares simple, effective food hacks to make plant-based eating easier. One of his videos, titled “10 Vegan Food Hacks That Will Change Your Life!”, showcases a number of hacks that will upgrade your cooking and reduce food waste. Whether you’re new to veganism or looking for ways to simplify your routine, these ten tips can help improve your cooking, reduce waste, and boost nutrition.

1. Keep greens fresh longer

Simnett Nutrition/YouTubeSimnett recommends keeping herbs and green onions in water

Fresh herbs like cilantro and parsley tend to wilt quickly in the fridge. Simnett recommends washing them, trimming the ends, and placing them in a glass or jar of water—just like fresh flowers. This method helps them stay vibrant and fresh for longer. He also applies the same technique to green onions, noting that they will continue to grow when stored in water. Changing the water regularly further extends their shelf life.

2. Select the best avocados

Picking a ripe avocado can be hit or miss. Simnett advises looking for avocados that still have the small stem (or “button”) attached, as they are less likely to be bruised or brown inside. He also suggests buying avocados when they’re firm and letting them ripen at home to avoid damage from excessive handling at the store. If too many ripen at once, placing them in the fridge will slow the process.

3. Manage banana ripeness

To prevent bananas from over-ripening, Simnett recommends storing them in the fridge. While the peel may darken, the fruit inside remains fresh. For long-term storage, peeling and freezing ripe bananas is a great option, especially for smoothies or baking.

4. Simplify mixing nut and seed butters

Natural nut butters often separate, with oil rising to the top, making them hard to stir. Simnett’s solution is simple: store the jar upside down for a few days before opening. This allows the oil to distribute evenly. When ready to use, shaking the jar helps create a smooth consistency without messy spills.

5. Add kala namak for an ‘eggy’ flavour

Kala Namak, or black salt, adds an egg-like flavour to vegan dishes due to its sulfur content. Simnett uses it in tofu scrambles and vegan “egg” salads to enhance their taste. A small amount can make a significant difference in replicating the flavour of eggs.

6. Create a cheesy nut and seed crumble

Simnett Nutrition/YouTubeIf you have a blender, this cheesy nutty topping is a great staple to keep in the fridge

For a nutritious, flavourful topping, Simnett blends nuts and seeds – such as Brazil nuts, almonds, sunflower seeds, and cashews – with nutritional yeast, garlic powder, onion powder, smoked paprika, salt, and pepper. A touch of apple cider vinegar helps the mixture clump together, creating a crumble perfect for sprinkling over salads, pastas, and stir-fries.

7. Embrace frozen fruits and vegetables

Many people assume frozen produce is inferior to fresh, but Simnett explains that fruits and vegetables are picked at peak ripeness before being flash-frozen, preserving their nutrients. He encourages using frozen produce, as it’s convenient, budget-friendly, and reduces food waste. Frozen fruits work well in smoothies, while frozen vegetables can be quickly added to soups or stir-fries.

8. Grind flax and chia seeds for better absorption

Flax seeds are rich in omega-3s, but the body absorbs them better when they’re ground. Simnett recommends using a coffee grinder or high-speed blender to break them down before consuming them. This ensures the full nutritional benefits of these seeds are available.

9. Cook mixed grains and legumes together

Simnett suggests mixing grains like white rice, quinoa, and red lentils when cooking to improve texture, boost nutrition, and diversify the amino acid profile of meals. He advises rinsing them thoroughly before cooking to remove bitterness and enhance digestion. Choosing grains with similar cooking times ensures they cook evenly.

10. Quickly identify non-vegan ingredients

Instead of scanning entire ingredient lists, Simnett recommends looking for the “contains” statement at the bottom of food labels. This section highlights common allergens like milk and eggs, making it easier to identify non-vegan products at a glance. He also clarifies that “may contain” warnings are related to cross-contamination risks and do not necessarily mean the product contains animal-derived ingredients.

https://plantbasednews.org/lifestyle/food/vegan-food-hacks/

People are only just realising avocados might not actually be vegan

From joe.co.uk

It comes down to the bees

Avocados, usually cited as the reason millennials can’t afford to buy their homes, are now being questioned as a suitable food for vegans.

The creamy green fruit, also blamed for causing “avocado hand” injuries by cack-handed attempts to remove them from their skin, is, some suggest, not vegan-friendly after all due to the way they’re farmed.

ABC News raised the question – Should vegans stop eating almonds and avocados? – in a 2018 op-ed after a clip from the BBC panel show QI resurfaced.

The clip suggested that avocados, as well as almonds, kiwi, and butternut squash, technically shouldn’t be designated vegan because of a system called “migratory beekeeping.”

Commercial farms in US states like California have to shuttle bees between farms in the backs of trucks because there are not enough native bees in the region to pollinate the plants on which they grow, The Kitchen reports.

Still failing to see the connection? Well, many vegans tend to avoid honey because bees are exploited in order for the sweet substance to be harvested.

So, if the bees are being incarcerated in the back of trucks for long periods of time, maybe even mishandled along the way, then perhaps vegans will think twice about eating avocados. So goes the logic.

However, The Kitchen notes, that not every farm in the US uses the bee-move to pollinate plants, so purchasing produce from smaller farms may well solve the issue.

On QI, host Sandi Toksvig asked what can be eaten from a choice of avocados, almonds, melons, kiwis, or butternut squash, by “strict vegans.”

When one contestant answers “any of them,” Toksvig informs him that he is wrong, for the “same reason as honey.”

“Because they’re so difficult to cultivate naturally, all of these crops rely on bees, which are placed on the back of trucks and taken long distances across the country. It’s migratory bee-keeping and an unnatural use of animals and there are lots of foods that fall foul of this.”

According to the Global Food Security Programme, the UK gets most of its avocados from Mexico but also relies on imports from Peru, South Africa, Chile, Israel and Spain.

Vegan Food and Living wrote about the avocado conundrum, and in its article examined what The Vegan Society, the creators of the words, ‘vegan’ and ‘veganism’ define that as. Veganism, it explained “is a way of living which seeks to exclude, as far as is possible and practicable, all form of exploitation of, and cruelty of, animals for food, clothing or other purpose.”

https://www.joe.co.uk/food/people-only-just-realising-avocados-might-not-actually-be-vegan-442306 

10 Vegan Avocado Recipes You Need In Your Life

From vegnews.com

From decadent chocolate cake to creamy pasta sauce, avocados are meant for more than toast and guacamole

Too many people are stifled by their limited use of avocado. For most, avocado exists in two forms: guacamole and on its own. Yes, adding avocado to virtually anything savoury does amp up the tasty factor, but there is so much more this fatty fruit can do. Chefs have transformed far more bland produce into a wide array of delicious applications (hello, cauliflower everything), who’s to say avocado isn’t as versatile? From surprisingly mouth-watering sweets to ultra-creamy sauces, here are 10 vegan avocado recipes to try now. 

Sam Turnbull

1Garlicky Avocado Hummus Dip

Have you ever thought to pair the creamy nuttiness of hummus with the richness of guacamole? You should. This combination is perfect for parties—it’s unique and enticing, and unlike guacamole, it won’t go brown on you thanks to a generous squeeze of bright lemon juice mixed in.  
GET THE RECIPE

Shivangi Rao

2Creamy Avocado Indian Chutney

When your avocado is past the point of ripeness, give this spicy chutney recipe a go. It’s packed with fresh cilantro and mint, offering an herby contrast to the spicy jalapeno blended in. Serve with your favourite vegan Indian dishes or go rogue and dip fries, slather on sandwiches, or drizzle atop tacos. 
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Natalie Norman

3Chocolate Mousse with Pecan Crumble

This recipe excellently demonstrates the sweeter side of avocado. Avocado chocolate mousse is firmly “a thing” thanks to this fruit’s creamy richness. A scoop of cacao powder and a cup of sweet Medjool dates mask any lingering avocado flavour, so all you taste is a rich and decadent dessert. Pro tip: this treat must be blended thoroughly—you don’t want to see any green specks in your elegant mousse. 
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Amy Lyons

4Dairy-Free Key Lime Pie Ice Cream

Those who follow a raw diet—or simply partake in raw foods from time to time—know that avocado is a key ingredient in any raw vegan key lime treat. Avocados not only provide a thick and creamy element but add to this dessert’s light green hue. When combined with coconut meat, real vanilla bean, lime juice, and agave, no one would guess there’s a full cup of avocado lurking in their ice cream. 
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Summer Sanders

5Raw Spicy Avocado-Jalapeno Soup

This is more than your average bowl of gazpacho. The recipe calls for avocado and tahini which both provide a creamy and nutty element to this classic dish of pulverized raw vegetables. This soup won’t weigh you down but eats like a hearty meal. Add a slice of quality artisan bread or soft and fluffy pita for an even more robust lunch or dinner. 
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Oh She Glows

615 Minute Creamy Avocado Pasta

If you fall under the belief that there can never be too much avocado, try it in a pasta sauce. This lightly green-tinted cream sauce is reminiscent of Alfredo without the heavy feeling that comes after eating. The healthy ingredient profile makes it taste decadent without demanding you take a nap after. Try it on short shapes like penne or farfalle or swirl it with fettuccine for a lighter take on a classic dish. 
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Ela Vegan

7Gluten-Free Avocado Chocolate Cake

Like vegan mayonnaise, adding blended avocado to a chocolate cake batter makes for a deliciously fudgy and moist cake. When fully incorporated, no one will realize they’re inhaling a serving of fruit (yes, avocado is a fruit) with their chocolate cake slice. The resulting single-layer round cake is dense, chocolatey, and made even more luxurious with a thick schmear of nut butter-based chocolate ganache. Garnish with a few berries to add a pop of freshness to this intensely rich dessert. 
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Viet Vegan

8Creamy Avocado Shake

This isn’t a Shamrock Shake—it’s very avocado-forward without a trace of mint, but it’s delicious. Don’t skip the sweetened condensed coconut milk. The two tablespoons called for in the recipe are crucial to obtain a silky texture and transform a chilled avocado drink into a beverage worthy of being called “dessert.”
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Kathy Patalsky

9ChocoCado Smoothie

There isn’t much to this frosty drink—just avocado, frozen grapes, chocolate vegan protein powder, a frozen banana, and some non-dairy milk to get the blender going. However, this short ingredient list lets you play. Here are two ways to shake up this shake: add fresh mint and a handful of cacao nibs or a dollop of peanut butter. Both are excellent flavour-boosters (just don’t add both at the same time … minty peanut butter chocolate just doesn’t work). 
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Minimalist Baker

10Oil-Free Avocado Aioli

Essentially fancy mayo, basic aioli gets a jolt of green when you blend in creamy avocado. Use this addictively good sauce anywhere you’d use vegan mayonnaise: on sandwiches, wraps, tacos, potato and macaroni salad, and even flatbreads. Of course, you could just dip fries in it. That works, too. 
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https://vegnews.com/2022/7/vegan-avocado-recipes