This Greek-inspired vegan ‘halloumi’ salad recipe is rich in energy-boosting vitamin B12

From stylist.co.uk

If you’re trying to cut down on dairy and miss your regular hit of halloumi, try this healthy, delicious alternative from the Bosh! guys

If there’s one ingredient that really says ‘summer’, it’s halloumi. It’s deliciously salty, squeaky and reminiscent of holidays spent in the sun… even if you’re eating it on a rainy autumn evening. 

While vegan cheeses have massively improved in recent years (even Waitrose now stocks smoked and blue cashew cheeze from La Fauxmagerie), plant-based halloumi still tends to be a bit questionable. This recipe, however, is a brilliant, healthy, vegan alternative to the Cypriot cheese. 

It’s made with protein-rich tofu and is coated in nooch, aka nutritional yeast. Nooch has a nutty, cheesy flavour (kind of like parmesan) and tends to be rich in vitamin B12, a nutrient many plant-based eaters tend to be low in. It’s a crucial vitamin for mental and physical health, and symptoms of B12 deficiency can include tiredness, mouth ulcers, anxiety, depression and memory difficulties. 

The salad alone boasts seven different plants, helping you well on your way to your 30-plants-a-week goal. Good gut health, here we come.

Ingredients

Serves 4

For the halloumi

1 x 325g block firm tofu

3 lemons

3 tbsp olive oil

3 tbsp nooch (nutritional yeast)

2 tsp dried mint

½ tsp garlic powder

salt

For the salad

2 red onions

Drizzle of olive oil

2 vegetable stock pots

600ml boiling water

2 red peppers

250g cherry tomatoes

200g pearl barley

Handful of fresh mint leaves

1 bag mixed leaves

1 lemon

Sea salt

Image: Lizzie Mayson

Method

First, prepare the halloumi

1. Press the tofu to drain off any liquid.

2. Cut the lemon in half and squeeze the juice into a container, catching any pips in your free hand.

3. Add the olive oil, nooch, dried mint, garlic powder and a pinch of salt and stir to form a smoothe paste.

4. Cut the tofu into 8 strips. 

5. Put the tofu strips in the container and coat in the marinade. Leave to marinate in the fridge for at least 2 hours. 

6. Preheat your oven to 180°C after 2 hours’ marinating time.

7. Then, remove the halloumi from the marinade and bake on a lined baking sheet for 25 minutes.

Then, sort the salad

8. While the halloumi is baking, make the salad. 

9. Peel the red onions and slice thickly.

10. Place a large saucepan over a medium heat and add a drizzle of olive oil.

11. Once warm, add the onion slices and a pinch of salt. Mix well and cook for 10 minutes until the onion softens. 

12. Mix the veg stock with the boiling water in a heatproof jug.

13. Trim, halve and core the red peppers, cut into small cubes and halve the tomatoes. 

14. Add the peppers to the onions and cook for another 5 minutes before adding the pearl barley and hot veg stock.

15. Cook the pearl barley according to the packet instructions, until the barley has absorbed all the water and becomes soft. 

Now, build the dish

16. Warm a griddle pan over a medium-high heat and lay the baked tofu strips on the pain and sear for 2 minutes on each side to create those classic dark griddle lines.

17. Transfer the halloumi to a plate and season with salt. 

18. Lastly, remove the pearl barley from the heat, slice the mint leaves and mix through the barley along with the mixed leaves and tomatoes. 

19. Half the lemon and squeeze both halves. 

20. Spoon the salad onto a large serving plate and then top with the halloumi slices. 

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Recipe from Bosh! Meat by Henry Firth & Ian Theasby (HarperCollins, £20.90), out now. Images: Lizzie Mayson

https://www.stylist.co.uk/fitness-health/food/greek-inspired-vegan-halloumi-salad/809596

 

New plant-based pork ribs to feature edible vegan bones

From theguardian.com

Exclusive: Company says some may see the bones as ‘ideological provocation’ but motivation was avoiding waste 

Plant-based pork ribs with a twist – edible vegan bones – will soon make their debut on diners’ plates, a vegan food company has announced.

The idea of the edible bones, produced by Juicy Marbles, began with the manufacturer wanting the bones to be compostable, but then realising they could also be eaten. The first products will be available from the end of August in the UK, EU and US.

The price has yet to be set and the company will gather customer feedback from the first batches to tweak the product’s recipe, name and packaging before the full launch. The cost will be higher than regular ribs, which are generally a cheap meat product.

Makers of plant-based meat are continuing to innovate, but some big companies in the sector have had a slump in sales as the cost of living crisis pushes shoppers towards cheaper regular meat.

Cutting traditional meat consumption in rich nations, where people already eat more red meat than is healthy, is vital to tackling the climate crisis. Greenhouse gas emissions from agriculture are dominated by those from livestock, particularly cattle, which make up 15% of all global emissions.

Plants cause far lower emissions. Cutting meat and dairy consumption also slashes pollution, and land and water use, with scientists saying it is the single biggest way for people to reduce their impact on the planet.

“To some, bones from plants may be an ideological provocation, but we shouldn’t take these things too seriously,” said Vladimir Mićković, co-founder of Juicy Marbles, which is based in Slovenia. “It’s just fun. Bones invite you to eat with your hands and share [food] with the whole table.”

“There is a culture of celebration, sharing, and belonging around meat [and] anyone cutting down on meat can feel excluded from cultural traditions,” he said. “That’s why we chose ribs as our next product.” The company started selling a marbled plant-based steak and a tenderloin in 2022.

The bones, which have the same amount of protein as beef jerky, need to be baked or fried to produce a crispy snack, after the plant-based meat has been eaten. “We started off just by not wanting the bones to be garbage,” Mićković said. “My hope is that we can also infuse the bones with flavour, so you could also cook them in a broth. The most important thing is that we see how people react.”

                   The first batch of the soya-based ribs will go on sale in late August. Photograph: Juicy Marbles

The first batch of the soya-based ribs will go on sale in late August. “We want to gather as much feedback as possible because friends and family can only take you so far with honest criticism.” The ribs would be on general sale in early 2024, he said.

Earlier in August, the vegan burger pioneers Beyond Meat reported sales had fallen by almost a third, with its stock market 90% down on its 2019 peak. Vegan specialists such as Meatless Farm and Plant & Bean in the UK went bust earlier this year.

The cost of regular meat does not reflect its environmental impact and many plant-based meat companies are still scaling up production and reducing their costs. But as well as the price factor, Mićković said the sector had had lots of “copycat brands” trying to take market share without a focus on quality.

“The stock market performance of one company does not make the category viable or not, and nor does a couple of plant-based companies dying,” said Mićković. “Business is hard and companies, including meat and dairy, die. Our sales are only going up, although we are a new company.”

Other meat alternatives are continuing to expand. The Israeli company Aleph Farms recently submitted an application for sales approval to the UK’s food regulator for its steak, cultivated by growing real meat cells in vats. It was the first such application in Europe and followed approval of two cultivated chicken products in the US in June. The Czech company Mewery unveiled a burger made from cultivated pork in June.

Meat and dairy production uses 83% of farmland around the world and causes 60% of agriculture’s greenhouse gas emissions, but provides only 18% of calories and 37% of protein. A 2022 report from the Boston Consulting Group said plant-based meat was by far the most effective climate investment.

https://www.theguardian.com/food/2023/aug/17/new-plant-based-pork-ribs-to-feature-edible-vegan-bones

Vegan Food News of the Week: 7 Ways to Pumpkin Spice, Cold Brew Cookies, and More

From vegnews.com

From pumpkin spice everything to cookies spiked with cold brew coffee, we’re serving up the best in vegan food news of the week

t seems that every week in the world of vegan food news is more exciting than the last, and this week is no exception. There’s a new vegan marshmallow cereal in the breakfast aisle at Sprouts. Insomnia’s new vegan cookie option is spiked with cold brew coffee and can be delivered warm to fuel late-night study sessions. Craig’s Vegan is hanging on to the last bit of summer with tiny versions of its famous ice cream pints. And if you’re already wearing your chunky sweater, these six pumpkin-spiced products—from lattes to caviar—are ready to make everything feel like fall. 

1Vegan marshmallow cereal

Marshmallow-dotted cereal is the kind of thing that can pull you right back into the carefree days of childhood. However, since marshmallows (even the dried kind) usually contain gelatin (derived from animal bones), this nostalgic morning (or evening) meal is off-limits to plant-based eaters … until now. 

OffLimits

Enter aptly named cereal company OffLimits, which has just launched a distinctive Pancake & Marshmallow cereal. Available exclusively at Sprouts locations and online, this innovative flavour includes fluffy pancake puffs and vegan marshmallows. 

The unique cereal promises to offer a crunchy texture that tastes just like a perfect pancake, without any artificial shapes or additives.

Whether it’s the taste, the vegan marshmallows, or the emotional connection through FLUF n PUF—its moody mascots—OffLimits aims to offer an immersive and meaningful experience. 

“OffLimits mission is to redefine the cereal aisle for modern generations by proving that cereal can have moody mascots, bold flavour, and nothing artificial,” OffLimits Founder Emily Elyse Miller tells VegNews.

“Everyone deserves to have marshmallows in their cereal,” Miller says. “Creating the first plant-based marshmallow cereal was a natural extension for us.” 

In addition to other cereal flavours, OffLimits offers edible glitter to take your breakfast cereal to the next level. 

2Ice cream pints, miniaturized

To help you savour the last of summer, Craig’s Vegan just launched all of its celeb-loved flavors but in tiny containers complete with spoons.

Craig’s Vegan

Rolling out to select retailers this month, the 3.6-ounce minis are available in five flavours: Melrose Mint Chip, Kursten’s PB Krunch, Perfectly Chocolate, Sunset & Strawberry, and Killa’ Vanilla.

“A recipe we’ve worked on perfecting for years, our plant-based ice cream delivers on both taste and texture thanks to its creamy cashew base,” Craig Susser, Craig’s Vegan founder and restaurateur, said in a statement. 

“As we continue to see increased demand for dairy-free desserts [in] the frozen novelty space, we’re excited to offer our fans the same decadent ice cream experience in a plant-based and nostalgic mini form—no sharing required,” Susser said. 

With a retail price of $3.49, Craig’s Vegan Minis aim to meet the rising demand for vegan ice cream and plant-based foods, with the aim of targeting a growing market for frozen novelties estimated to be worth $1 billion. 

3Insomnia’s new vegan cookies

Insomnia specializes in delivering warm cookies right to your door until 1am or later. The chain first released vegan cookies in 2020 when it launched chocolate chunk, double chocolate chunk, and birthday cake cookie flavours on World Vegan Day. 

New at the late-night cookie business is a treat that’s here to help young adults return to college with a little pep in their step. Part of the company’s new limited-edition collection, the Vegan White Chocolate Cold Brew Classic cookie is described as “baked meets buzz.” 

Insomnia Cookies

The chocolate cookie dough here gets a hit of cold brew coffee before being mixed with creamy white chips. 

Another perk? Throughout the month of August, Insomnia—which operates more than 240 locations nationwide—is offering free delivery for orders of $15 and more with code “Back2Cookies.”

4Pumpkin spice beverages

Have you put away the swimsuit in preparation for scarves and boots yet? If not, you can get a taste of fall until it’s time to truly transition. 

La Colombe, Chobani, and Jamba are all getting into the pumpkin spice mega-trend with beverages that pay homage to the classic flavour of fall. 

La Colombe

At coffee company La Colombe, a favourite is back for fall. The Oatmilk Pumpkin Spice Latte is made with a blend of cold-pressed coffee, pumpkin puree, and warming spices. 

Chobani is getting into the season with Oatmilk Pumpkin Spice, a vegan-friendly oat drink flavoured with pumpkin spice. Made from whole-grain oats, it’s dairy- and lactose-free and serves as a good source of calcium. For the fall season, the new oat milk flavour joins the returning Chobani dairy-free creamer that is also made with oat milk and spiked with pumpkin spice. 

Chobani

“Fall beverages are in demand earlier than ever this year, and in true Chobani fashion, we’re continuing to bring newness and excitement to this highly anticipated time of year by welcoming limited-edition Chobani Oatmilk Pumpkin Spice to our robust seasonal line-up,” Niel Sandfort, Chobani Chief Innovation Officer, said in a statement. 

“This product is delicious straight up, over ice, or as a pumpkin spice flavour kick to hot and cold coffee, cereal, oatmeal, smoothies, or anywhere else oatmilk is enjoyed,” Sandfort said.

And at Jamba, the Pumpkin Smash smoothie is back and can be ordered in a bowl option. To make it plant-based, ask for oat milk and So Delicious Dairy Free oat milk frozen dessert in place of dairy. 

5Pumpkin spiced vegan food

If you’re looking to sink your teeth into something pumpkin-spiced, a few new food items are on the way.

GoodPop

Combining the best of summer and fall, ice cream brand GoodPop just launched its seasonal Pumpkin Spice Latte frozen pop. Made with real pumpkin, fair-trade cold brew coffee, and oat milk, this pop is perfect for what promises to be an unseasonably hot autumn. 

If you’re craving something a tad fancier, Chosen Foods just launched a Pumpkin Spice Caviar that is made from avocado oil and spices. The fish-free caviar is an interesting topper on ice cream, pancakes, and anything that can benefit from a hit of pumpkin spice.  

Chosen Foods

Snack brand LesserEvil is launching its take on the PSL: a vegan Pumpkin Spice Popcorn that’s made with so much pumpkin that the kernels turned orange. These seasonal snacks will be available on September 5 at Whole Foods, Thrive Market, The Fresh Market, Publix, and on LesserEvil’s website. 

LesserEvil

With all of these pumpkin-spiced food and beverages, we can’t imagine ever being short on options come fall. But if Starbucks—the originator of the pumpkin spice trend—finally takes that last bit of dairy out of its PSL, we’d make room for more in a heartbeat.

https://vegnews.com/2023/8/vegan-food-news-of-the-week-august-18 

Is Bread Vegan? Here’s What To Know Before Buying

From plantbasednews.org

There is often confusion over whether breads like naan, sourdough, sliced, and more contain milk or eggs - here’s what you need to know 

Finding unexpected animal ingredients in foods is a natural part of everyone’s vegan journey, and discovering them is a learning curve for us all. Going vegan means omitting meat, dairy, and eggs from your diet, and these can be found in many surprising everyday products. But what about bread? Whether it’s sliced, white, brown, sourdough, or another variety, here’s your need-to-know on bread’s ingredients…

Bread, in varying forms, is eaten by a huge number of people in all corners of the world. It’s a staple in many shopping baskets, and can be enjoyed in a wide range of meals. Given that milk and eggs can be found in the unlikeliest of places, is bread safe to eat on a plant-based diet?

Here’s everything you need to know. 

NB: Please always check the label or ask your server before buying bread. This is a general guide only, and bread ingredients vary according to where you are

Is bread vegan?

Animal products are not an essential part of bread, meaning that the food is indeed vegan in its purest form. All bread needs is flour, water, salt, and yeast, though many bakers will add a variety of other ingredients.

Most typical bread you’ll buy in the supermarket or bakery will be vegan, but you should always check the ingredients list to make sure. Sliced bread brands like Warburtons and Hovis are generally safe, as are white, brown, and crusty loaves you’ll find in a typical bakery. Pita bread is also likely to be plant-based, as well as ciabatta, crumpet, focaccia, bagel, flatbread, sourdough and baguette. Depending on which country you’re in, or what type of bread you’re buying, there may be additions like milk, eggs, or honey in any of these, however. 

          Bread can be a vegan diet staple, if you get the right kind... - Media Credit: Adobe Stock

What breads are not vegan-friendly?

There are certain types of bread that are often not vegan-friendly, as they have animal products as a traditional ingredient. These include: 

There are certain types of bread that are often not vegan-friendly, as they have animal products as a traditional ingredient. These include: 

• Challah (often contains milk and egg)
• Naan (often contains milk or ghee, which is dairy-based)
• Brioche (often contains egg)
• Rye bread (this may sometimes use honey)
• Garlic bread (often made with butter)

It’s worth noting that these breads are not always non-vegan, and it’s possible to make any of them without animal ingredients. 

How do I know if a bread is vegan?

If you’re at the supermarket, it’s usually very straightforward to tell if the bread you’re buying is vegan-friendly. Most brands list the ingredients on the packet, and some countries also highlight allergens like dairy and eggs in bold so you can see them more easily (though you’ll have to look closer for honey, as this won’t be highlighted). 

Buying bread from the bakery section may be a bit trickier, but these will often state their allergens on the packet or shelf. You should always ask a member of staff if you’re not sure. 

If you’re at a bakery, the best thing to do would be to ask the baker or other staff there which ingredients they use. It’s likely that most of their breads will be plant-based, though there may be a few with hidden animal ingredients. 

A growing number of restaurants around the world are labelling their vegan options appropriately, so you will often be able to tell if a burger, sandwich, or other meal uses plant-based bread. If you’re not sure, you should ask your server, as they will generally have information on ingredients used. 

https://plantbasednews.org/lifestyle/food/is-bread-vegan/