tagged w/ vegan food
Fake Chicken That Could Fool a Hen
PHOTO: "Chicken substitute 'Beyond Meat' is made by putting vegetable proteins through an extrusion process."
USDA Proposing Change to Chicken Inspection
By ALAN FARNHAM
June 14, 2012
In San Francisco, where so many food trends start, fake chicken is flying out the door. At Whole Foods in the Haight-Ashbury, a week's supply of the new meat-substitute, called Beyond Meat, sold out in two days. Nor was that an isolated case. Other Whole Foods in the city are reporting the same phenomenon.
"We're a little taken aback," says the chain's Northern California coordinator for prepared foods, Mathew Mestemacher. "The response is overwhelming."
In Los Angeles, Ashley Wilson calls the fake fowl amazing. The 27-year old video editor says she has been eating vegan for three years and knows every meat substitute on the market. Complains she, "I've eaten a lot of fake meats, and you can always taste the science." This new one is different. "It's clean; there's no weird, processed taste." The texture, too, is correct: pulled apart, it's stringy—like chicken. She intends to recommend it to her meat-eating friends.
Ethan Brown, founder the company that makes the pseudo-chicken (both company and product are named Beyond Meat) says his technology can fabricate beef or pork or fish. "Chicken just happened to be our first product." He hopes his chicken will be the breakout product in a sleepy niche--meat alternatives. The $340 million market, according to research firm Mintel, is growing at 3 percent and 5 percent a year.
Brown is gunning for meat-lovers who want a healthier alternative. His "chicken" has no animal fat, no steroids, no hormones, no antibiotics. It's gluten-free. All it has is vegetable protein. A mixture consisting of mostly soy and pea powder, carrot fiber and gluten-free flour is subjected to heat, cold and pressure, then extruded into strips. The process, says Brown, "takes plant proteins and re-aligns them to mimic the appearance and the mouth-feel of animal proteins." Two professors at the University of Missouri worked on it for 10 years. Brown has an exclusive license.
So convincing is the faux chicken that it fooled Mark Bittman, food columnist for the New York Times.
Bittman, in a March 11 column, recounted how Brown's product fooled him "badly" in a blind tasting. Slice some up and put it in a burrito, wrote Bittman, and you wouldn't know the difference: "I didn't, at least, and this is the kind of thing I do for a living."
Moreover, it's cheap. According to Bittman, some fake meats sell for upwards of $12 a pound. Beyond Meat can sell for less than that and less than chicken. Says Brown, "Our goal is to have the price be at the lower end of other meat-substitutes and below the price of meat."
Whole Foods is still fiddling with price, but for now is selling chicken salads made with Beyond Meat at $12 to $14 a pound. In coming weeks, they intend to sell the product on its own, like chicken breasts, probably priced the same as chicken.
Neither Whole Foods nor Brown nor Bittman claims the product's taste is indistinguishable from the real thing.
Eaten plain (rather than as part of a prepared dish), Beyond Meat's flavor isn't much, writes Bittman. But, he goes on to argue, today the taste of real white meant chicken isn't much, either, so, "That's hardly a problem." He pronounces Brown's version a "better-than-adequate" substitute in wraps, salads and sauces.
At the moment, the only places you can buy Beyond Meat are at Whole Foods' northern California stores and at Roots Market in western Maryland. How soon other Whole Foods will carry it, says Mestemacher, depends on demand: It could be two months, it could be six. "But if we continue to see this kind of excitement," he says, "We're not going to wait two months to roll it out. It could be two weeks."
Come fall, says Brown, he hopes to have a second product ready: fake beef.
.ABC News... . . Fake Chicken That Could Fool a Hen PHOTO: "Chicken... more
International Organization for the Abolition of Animal Slavery
31 December 2011
Make it your New Year's resolution to Help Animals!
Each year Animal Equality carries out many vegan outreach activities and investigations in defence of animals. With this work we aim to touch peoples’ hearts, in the hope that they will discover a lost empathy towards non-human animals. We aim to show them that it is easy to create a world without animal exploitation.
Much impassioned work was carried out during 2011, and it would not have been possible without the dedication of new volunteers and supporters just like you.
Read ahead to see how we carried out activism for animal rights in the UK and elsewhere in Europe throughout the year.
2011: a year growing up!
We believe that human education is the first step to equality, and a truly kind world. During 2011, we carried out dozens of events and info-stalls in the UK.
Here are some examples of our work:
• In the UK alone, during our Demonstrations promoting veganism and free vegan food giveaways, we handed out 12,000 vegan leaflets.
• We launched a brand new website called ChooseVeganism.org, Thanks to the website’s new video, 'A message of respect', we received more than 11,000 visitors in a few days.
• Hundreds of vegan outreach events were carried out in Spain, Poland, UK and Venezuela, more four undercover investigations.
Our dedication did not stop in these countries; in India we started to work to convince the Indian Government to prevent elephant deaths on railway tracks.
Another important event during 2011, was the creation of a new branch of Animal Equality in Italy, based in Rome!
International Animal Rights Day 2011:
A fantastic celebration of the International Animal Rights Day 2011, marked this year as being such a success in terms of recruiting new activists and achieving excellent worldwide media coverage on our activities. A brief summary of our events to mark this important day are as follows:
• LONDON (UK): Crime scenes featuring the outlines of the victims of the speciesism calling on passers-by to adopt a vegan lifestyle.
Photo gallery: http://flic.kr/s/aHsjxhi5Na
• MADRID (Spain): 400 activists gathered to show 400 corpses of dead animals, and demand justice for the billions of animals who continue to die each year as victims of speciesism.
Photo gallery: http://flic.kr/s/aHsjxgLviM
• ROME (Italy): For six hours, the Pincio's square was covered with 100 crosses, each one accompanied by a photo of an animal who had been exploited and/or killed for human consumption.
Photo gallery: http://flic.kr/s/aHsjxhWfTD
Behind the closed doors of the animal exploitation centers, Animal Equality's Investigation Team with hidden cameras exposed the reality and misery of animals' lives. With our investigation work, we aim to change society into one that respects animals by promoting a vegan lifestyle.
Some examples of our investigation work are as follows:
• We recording of the brutal killing of minks on one of the biggest fur farms in Spain.
• We carried out a unique and intensive undercover investigation into the most important zoos in Spain.
- Visit the website: Spanishzoos.org
• We infiltrated Tordesillas, one of the biggest bullfighting traditions in Spain.
• We documented the gruesome ritual slaughter of 6.000 lambs for the ‘Feast of Sacrifice’ in Melilla, Spain.
.Animal Equality... International Organization for the Abolition of Animal Slavery... more
Recipe submitted by Camillus, 08/04/07
Seitan N' Mustard, Swiss Chard Wrap
Ingredients (use vegan versions):
3 tablespoons olive oil, divided
1-2 cloves garlic, chopped
1/2 medium sized onion, chopped
10-14 ounces seitan, cubed
1/5 cup stone ground mustard
1 1/2 tablespoons Bragg's liquid aminos
1 handful sugar snap peas
1 avocado, sliced
1 handful kalamata olives, pitted
4 large Swiss chard leaves
1. In a large frying pan, heat 2 tablespoons olive oil and fry the garlic and onion, adding the cubed seitan afterwards.
2. While frying this, add the mustard, Bragg's, and 1 tablespoon olive oil to a large bowl and mix. When the seitan and garlic/onions are plenty cooked, add it to the mustard bowl and mix, coating everything in the mustard sauce.
3. Spoon the seitan into the middle of a Swiss chard leaf, leaving enough room for the peas, avocado, and olives and wrap the leaf around it all.
Eat like a burrito or cut up with a knife and fork it! Yum! I like to use raw chard, but if you want to boil or steam your chard to make it easier to roll that'll work too. The fillings are just personal preference, as almost any vegetable goes well with mustard.
Source of recipe: My creation!
Serves: 4, Preparation time: 30 minuteRecipe submitted by Camillus, 08/04/07 Seitan N' Mustard, Swiss Chard Wrap... more
Mercy For Animals...
August 9, 2011
Candle Cafe Vegan Meals Hit Whole Foods Markets Nationwide
By Nathan Runkle
As the popularity of plant-based foods continues to grow, grocery chains across the country are responding by expanding their selections of high-quality, ready-to-eat vegan meals.
Whole Foods Market recently introduced new frozen entrées from Candle Café, one of the country's premier vegan fine dining establishments, allowing consumers nationwide to enjoy a cruelty-free taste of New York City. Options include Seitan Piccata with Lemon Caper Sauce, Ginger Miso Stir-Fry, Tofu Spinach Ravioli, and Mac & Vegan Cheese.
Candle Café also sells Chocolate Peanut Butter Tarts, Carrot Cake Muffins, and other delights in select Whole Foods stores.
.Mercy For Animals... August 9, 2011 Candle Cafe Vegan Meals Hit Whole Foods... more
Cheesy beefy bagel glory
Posted on February 21, 2011 by fatgayvegan
Is there a more pleasing bread product than a bagel? You can’t go wrong with something chewy, doughy and simple that can be held in one hand.
During my first visit to New York City many years ago, I was staggered by the huge range of bagels on offer. No matter the neighbourhood, there were stores and bakeries everywhere I turned baking and selling bagels. Unfortunately for FGV me, many establishments weren’t forward about their ingredients and I wasn’t familiar with bagels enough to know what was vegan or why they might not be animal-product free. Growing up in suburban Australia meant I existed in a bagel-free zone during my formative years. My bagel-curious nature is only now being satisfied thanks to a fabulous company here in the UK.
Bagels in my shopping basket
The New York Bakery Co couldn’t be situated in a more non-New York location. This bagel factory churns out the round, doughy goodness from their South Yorkshire factory in Rotherham. A multitude of plain and flavoured bagels flow from their conveyor belt a few miles outside of Sheffield. Bagel aficionados can choose between Cinnamon & Raisin, Plain, Sesame, Wholemeal, Multi-seed and Onion. Every flavour is labeled as suitable for a vegan diet and I have spied them for purchase in most high street stores and major supermarkets.
A bagel made my life better today
The New York Bakery Co inspired me to name today as official bagel day for the Haus of FGV as I set about crafting a delicious snack. First stage meant toasting a springy multi-seed bagel to golden perfection. Once crisp, I smoothed on a spreading of Pure Sunflower margarine and filled the bagel with a slice of Tofutti Mozzarella and two pieces of Cheatin’ Beef by Redwood. The finished result looked so delectable and mouthwatering it almost didn’t hang around long enough to be photographed.
I was able to exhibit some willpower and you can now view for yourself how perfect my bagel snack looked. Rest assured bagel-curious amongst you, it tasted as good as it looked. Now if someone could just hook me up with a fab bagel place in NYC, I would be delighted.Cheesy beefy bagel glory Posted on February 21, 2011 by fatgayvegan Is there a... more
Catskill Animal Sanctuary Director and Huffington Post Blogger Kathy Stevens shares a few practical tips about veganism with Oprah viewers taking the vegan challenge.
Originally posted at: http://casanctuary.org/2011/02/6-things-oprah-viewers-should-know-about-veganism/
Okay, I’ll admit it. I’m excited about the attention that Oprah’s Tuesday show is bringing to veganism, a lifestyle to which I’m passionately committed. And I’m equally excited to do my part to support anyone eager to consider making this life-affirming, health-affirming, planet-saving change! So here, in no particular order, are six things you need to know about veganism.
1. Help is everywhere you turn! There’s a whole web-based world eager to THANK YOU and to hold your hand on this exciting journey! If you’re inclined to begin at the beginning and learn what we’re doing to the animals, I heartily recommend these books: Eating Animals, Thanking the Monkey: Rethinking the Way We Treat Animals, Dominion: The Power of Man, the Suffering of Animals, and the Call to Mercy, and The Food Revolution. There are countless others. Do your own google search. Rather watch a film? Try: Death on a Factory Farm, Glass Walls, or Earthlings. Want to bypass the suffering and instead see cows, pigs, and chickens (and a host of other critters) for who they truly are? Check out my books: Where the Blind Horse Sings and the newly-released Animal Camp: Lessons in Love and Hope From Rescued Farm Animals. Don’t think it’s possible to love a pig? You’ve got some surprises coming!
2. You CAN treat your tastebuds! At least once a month for the last dozen years, my dad calls and asks, “Whatcha havin’ for dinner tonight? Sticks and leaves?” Folks: let’s dispel the myth that veggie cuisine is bland!! For general info and advice about nutrition, try the Vegetarian Resource Group, Savvy Vegetarian, VegSource, or The North American Vegetarian Society. To bypass the BS and get right down to cookin’, try these recipe databases: VegWeb, International Vegetarian Union, and VegFamily. Finally, check the Catskill Animal Sanctuary website, for regular updates from Chef Kevin Archer, director of Compassionate Cuisine. Far as we know, Catskill Animal Sanctuary is the only sanctuary in the world to offer a vegan cooking program. Join us, either onsite or via podcast, coming in February!
3. You can date without committing! Not sure you’re ready to strip the fridge bare? There’s nothing wrong with dating before you commit. Try choosing vegetarian restaurants to discover how varied and delicious veggie diets can be! Happy Cow is a database of vegan, vegetarian, and veg-friendly restaurants around the world. Just plug in your city or zip code and the distance radius you wish to search. If you’re a New Yorker, you’ll love SuperVegan’s “The Amazing Instant New York City Vegan Restaurant Finder“.
My advice? Choose the vegetarian and vegan restaurants rather those that have “vegan options.” You’ll find that restaurants truly committed to the lifestyle offer far more inventive, satisfying meals. Go ahead: tantalize your tastebuds!! Check out the menus from my favorite local restaurants: Garden Café in Woodstock, Luna 61 in Tivoli, and Karma Road in New Paltz.
4. A word of caution: Vegan does not equal healthy. There’s a lot of processed vegan CRAP out there filled with ingredients I can’t pronounce (and I ain’t stupid!). If you want to use this opportunity to take charge of your health, focus on simple, whole foods. Want some great advice? Grab a copy of my pal Kris Carr‘s just-released, New York Times-bestselling Crazy Sexy Diet: Eat Your Veggies, Ignite Your Spark, and Live Like You Mean It!
5. A new, better you awaits! I may not know you, but I know this about you: you’re a good person who values kindness, and who likely works hard to ensure that your actions embody this highly-cherished value. Just for a moment, let in the uncomfortable notion that every time you eat an animal, you’re subjecting an innocent sentient being–an animal who, when you get right down to it, is very much like us in ways that count–to a level of suffering you wouldn’t wish upon a child molester or rapist. Acknowledge your role in the suffering, and when you choose to go vegan, celebrate your choice to honor not only the animals, but also, and most importantly, yourself, for in embracing veganism, you’ll be aligning your lifestyle with the values you prize most deeply. And that feels good.
6. It’s okay to stumble. Let’s face it: change is challenging! Even vegan poster girl Alicia Silverstone has stumbled a few times – and that ‘s OK!! As someone who took several years to go vegan, I know what the resistance is about: habit, convenience, concern about family members’ reactions, lack of knowledge about what else to cook. If you decide to take the plunge, or even just to dip your toe in the water, be prepared to encounter resistance, even if it’s just from, well, your own noggin. Be kind to yourself in your heroic effort to be kind to all beings and to the fragile planet we inhabit..
The vegan train’s pullin’ out of the station people! Grab a seat for the ride of your life, and be sure to tell us about your journey.Catskill Animal Sanctuary Director and Huffington Post Blogger Kathy Stevens shares a... more
Mushrooms Fill in the Blanks for the Meat-Free
Andrew Scrivani for The New York Times
Photo: Vegan braised Chinese mushrooms and baby bok choy.
By ELAINE LOUIE
Published: January 28, 2011
WHEN he was a boy and his father hunted game in the woods of Alsace, Jean-Georges Vongerichten would tag along and forage for mushrooms.
“The morels smell like fresh moss in the spring,” said Mr. Vongerichten, an owner of 28 restaurants in New York and around the world. “The chanterelles, for me, are like the field, like fresh grass, and slightly sweet. The shiitake, I would say, the bark of the woods. That’s where they grow.”
“Mushrooms have memories for me,” he said.
For vegans, mushrooms provide something much more substantial, a meaty succulence and satisfying texture that can be missing from a meat-free diet. They have a remarkable variety of forms and tastes, and take on deeper, richer flavors when sautéed, steamed, roasted or grilled.
At Spice Market, his restaurant in downtown Manhattan, Mr. Vongerichten fills spring rolls with oyster mushrooms and shiitakes, and spices them with ginger, lemon zest, garlic and green chilis. They recall a trip he took to Singapore several years ago.
“I was inspired by a food hawker,” he said. “It was a woman who ran a food stand that sold only vegan spring rolls. The mushroom roll really stood out. It was so flavorful and creamy. I tried to talk to her to find out what was in it, but she didn’t speak English. So after tasting it, I did my best to figure out the ingredients.”
Mr. Vongerichten uses inexpensive mushrooms as well as costly ones. At Jean Georges, he boils up a broth of sliced white mushrooms, vegan spread, salt, agave, lime juice, soy sauce, vinegar and water, then strains the elixir.
“For me, soy sauce is the best seasoning for mushrooms,” he said. “It brings the flavor out of the mushrooms.”
A classic Chinese dish is bok choy served with dried black mushrooms, soaked until soft and then flavored with soy sauce and other ingredients.
A garlicky hot vinaigrette adds power to the Spanish mushroom appetizer that Josh Blakely serves at Macao Trading Company in TriBeCa.
“What draws me to mushrooms is the incredible texture,” he said, “and my favorite thing to do with oysters mushrooms, chanterelles and hen o’ the woods is to roast them in a pan, and not touch them very much, and let the flavor develop.”
Fall is the best season for mushrooms, but many are now available, fresh and dried, farmed and foraged.
At the Union Square Greenmarket, Paul Dench-Layton and Mary Carpenter, from Violet Hill Farm in Livingston Manor, N.Y., sell mushrooms they forage and dry on their 95-acre property — $5 for a little less than an ounce.
“We have porcini, golden chanterelles, hedge hogs and a whole bunch of different types, maybe 10 in all,” Ms. Carpenter said.
Also in the market, Michael Bulich, of Bulich Mushroom Company in Catskill, N.Y., sells farmed fresh mushrooms, including buttons ($4 a pound), portobellos ($6 a pound), oysters ($9 a pound) and shiitakes ($12 a pound).
At Eataly, Fifth Avenue and 23rd Street, there are 16 fresh varieties, from silver dollars ($6.80 a pound) to bluefoots ($49.30 a pound).
Roasted Mushrooms With Garlic (February 2, 2011)
Mushroom Spring Rolls in Lettuce Cups (February 2, 2011)
Vegan Braised Chinese Mushrooms and Baby Bok Choy (February 2, 2011)
Mushrooms and Chives With Tofu Croutons (February 2, 2011)Mushrooms Fill in the Blanks for the Meat-Free Andrew Scrivani for The New York Times... more
Normally would never, ever publicly try to promote a company, but...
For all you vegans (and vegetarians), along with those of you wanting to improve your eating habits and health, this strange little company offers one-day-only deals.
I'm posting this only because for three days only -- surprise, surprise, surprise -- their deal is a VEGAN deal!!!! ??? !!!!!
If you click on the link above, you'll be taken to the main page. If you're reading this today, the 14th of January, you'll see their special, which is... drum roll, please...
Seven days of vegan food (breakfast, snack, lunch, and dinner) delivered right to your door, for only $99.00 (no delivery fees, no tax, nothing else added). As well, when I just signed up, I discovered that I could choose a non-profit to get 10% of what this company makes on the deal. So many animal rescue/animal rights-related organizations to think about!
I hope no one thinks of this as spam. I'm just spreading the word, just the way one of my friends did for me. Vegan is vegan, and it's cool that we're suddenly being recognized in a really neat way.
$99 for 7 Days of Healthy Vegan Meals Delivered to Your Home from Gobble Green ($265 Value)
* Get a Full Week of 100% Vegan Certified Pre-packaged Meals
* Breakfast, Lunch, Dinner, and Desserts are delivered to your home for 7 days!
* Gourmet, nutritionally balanced meals
* Includes snacks and desserts
* 15% discount for any further meal purchases
* Tax & shipping are included
http://www.screamindailydeals.com/r/QQKXCHYUDGNormally would never, ever publicly try to promote a company, but... For all you... more
This is a message to all vegetarians and vegans out there. From rubber to adhesives to anti-aging creams to medicines to shampoo to instrument strings to plastic to charcoal to wallpaper to air filters: You can't run from beef!This is a message to all vegetarians and vegans out there. From rubber to adhesives to... more
The 5th annual World Go Vegan Week is taking place this year from October 24th through 31st. This week is a celebration of compassion and a time to take action for animals, the environment and everyone's well-being. A plant-based diet not only improves your health, it significantly reduces your carbon footprint and preserves resources for future generations. So please join me in creating a healthy future and go vegan for World Go Vegan Week.
- Emily Deschanel
IDA would like to encourage people to use World Go Vegan Week to educate their community about the vegan lifestyle as a compassionate, sustainable, and healthy way of eating and living. Promoting veganism through outreach events and the media, we know that our annual World Go Vegan Week is helping make the word "vegan" a household word, universally recognized as meaning love and compassion for all living beings.
Take the Vegan Pledge [http://ida.convio.net/site/PageNavigator/Vegan_Pledge] and pledge to go vegan for the week of World Go Vegan Week, October 24 - 31. Join other compassionate and inspired people that are changing their diet, changing their life and changing the world! Then, hold an event to celebrate you commitment to World Go Vegan Week.
Here are some ways you can celebrate World Go Vegan Week:
Be sure to register your event with us so we can send you flyers, posters and other materials to make you event a success. Contact Hope Bohanec: firstname.lastname@example.org (415)448-0058.
* Plan an event or activity to get people interested in veganism, such as a public lecture, cooking demonstration, feed-in with vegan food samples, leafleting, tabling, library exhibit, or street theater performance. If you serve vegan food at your event, you can get refunded for the cost through the VegFund
* Host a vegan potluck dinner or restaurant outing to show your family and friends that they don't have to sacrifice taste to save animals' lives. Sharing delicious vegan food with others is a fun and easy way to make a difference in the lives of animals and the people you care about.
* Ask your local natural foods store to offer vegan samples for the week. Ask your favorite local food store to offer vegan samples or specials for the last week of October. Let them know that we can send information, posters and materials to help them celebrate World Go Vegan Week.
* Ask veg-friendly restaurants to offer discounts or specials on their vegan food. Encourage restaurants to have vegan specials for the week or to offer a discount for bringing in a veg-curious customer.
* Show a powerful, short vegan video at your next potluck or social gathering. Here's one of our favorites: Vegan video by NonViolenceUnited.org.
* Host a vegan pie-baking contest. You can do this in your own home in a public place. Offer prizes like gift certificates to veggie restaurants or IDA T-shirts. Don't you want to be a judge? Yum!
* Host a Vegan Halloween Party. Have a costume party and have prizes for the best animal costume, most compassionate, and the most vegan creative! Have vegan Halloween candy and treats on hand and go trick-or-treating, offering folks at the door vegan candy and brochures.
* Students: join or start a vegan club in your school and plan an event with your friends that will educate people about the benefits of a vegan diet to human health, animals, and the environment. Write a paper on veganism, hand out vegan literature at a college campus or help get vegan meals into your school's cafeteria. Visit Choice to learn how.
* Have a well-known vegan author or athlete come speak in your community. Host an event where a famous vegan offers an inspiring presentation. Have vegan treats for folks to try. IDA can help you contact the person.
* Send a friend or family member who lives far away a gift certificate to a restaurant in their own town. Visit Happy Cow for reviews of vegetarian restaurants around the country.
* Write a letter to the editor about the benefits of a vegan diet or the cruelties of factory farming, or ask your local newspaper to write a story on the subject.
* If you are religious, or participate in spiritual services or gatherings, look for opportunities to incorporate the vegan message into the discussions. If you participate in study groups, suggest discussion fo the vegan message.
* Visit a farmed animal sanctuary and take a friend who still eats meat. There are a number of farmed animal sanctuaries where you can visit rescued cows, pigs, turkeys, chickens, ducks, goats, sheep and rabbits live naturally in peace and harmony without fear of abuse or slaughter. Check out Animal Acres, Animal Place, Farm Sanctuary, Poplar Springs Animal Sanctuary, or IDA's Project Hope.
* Encourage a Compassionate Thanksgiving. Since Thanksgiving is coming up in a few weeks, talk to your community food banks about providing vegan options such as Tofurkys. Consider buying a few Tofurkys, preparing them, and bringing them to your food bank or other similar community dinner. Be sure to check out Gentle Thanksgiving which offers a lot of information and guidance on this special observance.
* Share the ideals of veganism with your community of friends and colleagues by adding this quote to your email signature:"Veganism gives us all the opportunity to say what we 'stand for' iin life -- the ideal of healthy, humane living. Add decades of health to your life, with a clear conscience as a bonus." - Donald Watson
* If you are a part of an animal protection organization, become a presenter of World Go Vegan Week. There are no costs to you for joining us as a co-presenter. All you need is to post the World Go Vegan Week banner on your web site, which links to the World Go Vegan Week web page. Contact Hope Bohanec, for more information: email@example.com or call (415) 448-0058.Celebrate Compassion The 5th annual World Go Vegan Week is taking place this year... more
The study's shocking results: vegetarian men reduced their risk of early death by 50%! Women vegetarians benefit from a 30% reduction in mortality.
http://www.4us2be.com/health-fitness/study-finds-that-vegetarians-live-longer/The study's shocking results: vegetarian men reduced their risk of early death by... more
Wednesday, Sept. 8, 2010
Vegan bakery in talks with big grocery chains
By: Brittany Cofer
CLEVELAND, Tenn. — A small vegan bakery within the Cleveland-Bradley Business Incubator is slowly rising to the top.
In the more than two years that Complete Choice Bakery has been operating, it has increased its product line from three items to 20 and is now in negotiations with several large grocery chains to distribute its products nationwide, owner Dante Santana said.
Locally, Santana’s breads, cookies, pastries and wheat sticks are distributed in several stores, including Earth Fare and Whole Foods.
“We really want to serve the vegan population,” he said, “and assure them we always use the best ingredients.”
Veganism is a strict form of vegetarianism that excludes the consumption of any animal products — including eggs and dairy. Since most baking traditionally includes those two ingredients, creating tasty baked goods that adhere to vegan ideals can be a little tricky, Santana said.
That’s why he recently hired a pastry chef, who is helping to bulk up his line of gourmet desserts.
Emily Stone, a recent graduate of Le Cordon Bleu College of Culinary Arts in Atlanta, has been working as Complete Choice’s pastry chef for about a month and is still learning her way around vegan baking. She said she spends most of her time experimenting, trying to recreate traditional flavors.
“It’s a completely new thing for me,” she said. “It’s a whole new side of baking, because to me, baking has always been about eggs and dairy.”
Products from Complete Choice have zero trans fat and use ingredients such as tofu, carob and soy milk to create what Santana refers to as “the Mercedes Benz of vegan pastries.”
With the addition of a new freezer and an extra 1,000 square feet of workspace, Santana’s bakery is positioned to increase its production, he said. The freezer will briefly store desserts, allowing the fresh items to be transported more easily and for longer distances, and the workspace is being used as a bagging and storage area for the nine types of bread the bakery produces.
Even as the bakery expands, Santana does not want to lose sight of the reason for business: to provide people with healthy options.
Bakery workers Mindy Vanderoef and Hahna McGrath, who are both vegan, said it’s often difficult to find prepared foods.
Instead of painstakingly reading through the ingredients list to ensure a food is suitable for consumption, they are able to eat anything made at the bakery without worry, they said.
“It’s just so much easier,” McGrath said. “I usually have to make my own food, and I’ve never baked anything this good. Plus, I feel like we’re helping to put the mission out there of a more healthy way of living.”Wednesday, Sept. 8, 2010 Vegan bakery in talks with big grocery chains By:... more
Just go to http://www.OurLocale.com and click the "Our Locale Entrance" tab in the top left to see the link to our facebook page so that you can become a local food ambassador in your own Locale.Just go to http://www.OurLocale.com and click the "Our Locale Entrance" tab... more
Tastes Like Chicken: The Quest for Fake Meat
By John Cloud Monday, Jun. 14, 2010
The desire to eat meat has posed an ethical question ever since humans achieved reliable crop production: Do we really need to kill animals to live? Today, the hunger for meat is also contributing to the climate-change catastrophe. The gases from all those chickens and pigs and cows, and from the manure lagoons that big farms create, are playing a part in global warming. So the idea of fake meat has never been more alluring. What if you could cut into a juicy chicken breast that wasn't chicken at all but rather some indistinguishable imitation made harmlessly from plant life?
This spring, scientists at the University of Missouri announced that after more than a decade of research, they had created the first soy product that not only can be flavored to taste like chicken but also breaks apart in your mouth the way chicken does: not too soft, not too hard, but with that ineffable chew of real flesh. When you pull apart the Missouri invention, it disjoins the way chicken does, with a few random strands of "meat" hanging loosely. (Watch TIME's video "Turning Powder Into Poultry.")
The vegetarian world is buzzing about the breakthrough in Missouri. "Along with ham, chicken has always been the holy grail," says Seth Tibbott, 59, the creator of Tofurky and the dean of soy-meat inventors. Tibbott's Oregon-based Turtle Island Foods has become famous for its surprisingly full-flavored fake turkey. But Tibbott says efforts to create a credible fake chicken have foundered because of chicken's unique lean texture and its delicate flavor. ("Turkey has a gamier flavor," he says, "and it's easier to match stronger flavors.")
Like his competitors, Tibbott is now investigating whether to buy the Missouri product. A meat analogue that not only looks like chicken but also works in your mouth like chicken has great market potential. According to the Soyfoods Association of North America, a Washington-based trade group, annual sales of soy products totaled $4.1 billion in 2008, up from $300 million in 1992. But $4.1 billion is, to use a food metaphor, just peanuts. Americans spend something like half a trillion dollars on real meat every year. A meaty-tasting alternative that could capture even a tenth of this market would make someone very rich. The University of Missouri team may finally have cracked the code.
For several years, Fu-Hung Hsieh — a biological-engineering professor who, at his previous job at Quaker, figured out how to use glycerin to soften the raisins in the company's granola — had wondered how to solve the fake-chicken problem. The answer was certainly going to be a combination of soy, wheat gluten, oil and water — the building blocks of most fake meats, including Tofurky. But in what combination? And how would you get it to transform from a congealed goo into a believable simulacrum of chicken? Hsieh, a slight man who was born in Taiwan and educated at Syracuse, worked on the problem in a concrete-floored lab with an unlikely partner, Harold Huff, a tall and gruff native Missourian who runs the mechanical parts of Hsieh's lab. (See pictures of what makes you eat more food.)
What has confounded fake-meat producers for years is the texture problem. Before an animal is killed, its flesh essentially marinates, for all the years that the animal lives, in the rich biological stew that we call blood: a fecund bath of oxygen, hormones, sugars and plasma. Vegan foods like tofu, tempeh (fermented soy) and seitan (wheat gluten) don't have the benefit of sloshing around in something so complex as blood before they go onto your plate. So how do you create fleshy, muscley texture without blood?
Read more: http://www.time.com/time/magazine/article/0,9171,1993883,00.html?hpt=C2#ixzz0q7WOI19I
CONTINUED...PART ONE... http://www.time.com/time/magazine/article/0,9171,1993883,00.html?hpt=C2... more
I Think I'm Going to Jump for Joy - Tofurky and Daiya Have Teamed Up to Make 3 Varieties of Vegan Pizzas!Tofurky® Pizza
Tofurky brought vegetarians back to the Thanksgiving table by providing a high protein, cholesterol free option to people who had been left out of the celebration. Today we continue that mission by offering delicious, nutritious vegan pizzas in three bold flavors: Cheese, Pepperoni and Italian Sausage with Fire Roasted Veggies. You might say our goal is: "No pizza eater left behind!"
Tofurky Cheese Pizza
Stretchy, melty, gooey cheese. For many, it’s the hardest thing to give up when trying to transition to a vegan diet.
Enter Tofurky ®, the folks who made Thanksgiving safe for turkeys and relaxing for vegetarians. We’ve teamed up with Daiya™, the makers of a new dairy-free cheese, the first 100% vegan cheese to hit the market with an authentic melt, texture and flavor. We’ve put this delicious cheese alternative on top of a zesty garlic tomato pizza sauce and a thin whole wheat crust.
Tofurky Pepperoni Pizza
Until now there has never been a vegetarian pepperoni pizza available in your local grocery freezer case. Under extreme pressure, Team Tofurky might whimper but we will reveal nothing about how we achieved the delicious pepperoni taste. Take a bite of history and enjoy the first vegan pepperoni pizza to hit the freezer case!
Tofurky Sausage Pizza
Can one pizza really bring agreement to the meat versus veggie argument? We say “Yes!”.
First we smothered our thin, whole wheat crust with a layer of zesty garlic pizza sauce and shredded Daiya™ dairy free cheese. Next we piled on chunks of our hearty Italian Sausage with Sun Dried Tomatoes and Basil to give this pizza a satisfying meaty chew. Finally we added our own blend of fire roasted veggies for a flavorful punch.Tofurky® Pizza Tofurky brought vegetarians back to the Thanksgiving table by... more
Friday, March 5, 2010
People often ask me what my favorite restaurant is, or my favorite meal, and that's always hard to answer. To me, eating is all about the energy - who you're dining with, how the staff treats you, the strangers in the restaurant, and how you feel during and after consuming the food.
My experience at Carousel hit all the marks - the energy was great, the atmosphere was beautiful, and the food was outstanding. And it definitely helped that I had some great company - I went as a guest of Sam Khalaf from Cruzer Pizza, as he's a big fan of their food. While I won't call this my favorite restaurant, this was definitely one of the best meals I've had in L.A., and I've been raving about it ever since I left.
Coincidentally, that very day the owner (Mike Tcholakian) of the restaurant was working on the vegan menu, so he brought us out a ton of food to try. While the lentils were my favorite, everything was very fresh and flavorful. The falafel was the best I've ever had - crispy on the outside and moist on the inside. The Mousaaka (eggplant) was also fantastic. It was extremely authentic Middle Eastern food - Sam said it reminds him of what his family makes.
Our feast included:
* Mutabbal (Baba Rannuj)
* Sarma (grape leaves)
* Lentil soup
* Mousaaka (eggplant)
* Kebbeh Aadas (red lentils)
Unique menu & flavors: yes
Favorite dish: Kebbeh Aadas
Customer service: excellent
Location: central part of Glendale, and there's also a location in Hollywood
Parking: street or paid parking lot in back
Price: moderateFriday, March 5, 2010 People often ask me what my favorite restaurant is, or my... more
Adapted from “The Working Cook,” by Tara Duggan (The San Francisco Chronicle, 2006)
Time: 20 minutes
FOR THE SLAW:
1/2 small head green cabbage
1/2 small head savoy cabbage
1 medium watermelon radish or 1 bunch red radishes
2 poblano chilies
FOR THE CILANTRO-LIME VINAIGRETTE:
3 tablespoons fresh lime juice, more to taste
1/2 cup minced fresh cilantro
1/4 teaspoon kosher salt
Freshly ground pepper to taste
Pinch cayenne pepper
1/4 teaspoon sugar
3 1/2 tablespoons vegetable oil.
1. Make slaw: Remove tough outer leaves of cabbage halves and core halves. Using a food processor, a mandoline or a knife, shred cabbage as finely as possible.
2. Peel watermelon radish and cut into matchsticks, then cut matchsticks in half. Alternatively, trim radishes and roughly chop. Stem chilies and deseed them, then chop in pieces smaller than a dime. In a large bowl, mix all ingredients together. Set aside.
3. Make vinaigrette: In small bowl, whisk together all ingredients except oil. Let cilantro steep in mixture for a few minutes, then whisk in the oil in a steady stream to emulsify.
4. Taste and add more lime juice, salt or pepper if needed. Pour over slaw and blend well. Serve.
Yield: 6 to 8 servings.
http://4.bp.blogspot.com/_91tGKDBeG6w/SdqQhXKiuII/AAAAAAAAAVA/3lECZ6nXJmA/s400/022.JPGAdapted from “The Working Cook,” by Tara Duggan (The San Francisco... more
Sunday, January 24, 2010
5:30pm - 9:00pm
20040-1/2 Ventura Boulevard Woodland Hills, California 91364
By popular demand, we're doing it again, but this will be the first of 2010.
VEGAN PIZZA PARTY
Order and pay for what you'd like.
This ZPizza features certified organic whole wheat crust, certified organic tomato sauce, Daiya's cassava root based vegan cheese, and so much more.
This location is very careful to wash the pizza slicer, the counter, etc. in between pizzas.
IN ABOUT A QUARTER OF A CENTURY OF BEING VEGAN, THIS IS THE BEST PIZZA I'VE HAD IN ALL THOSE YEARS!
Enjoy some great pizza and some great company : )
Feel free to arrive a little earlier or staggered later, in order that hopefully we're not all trying to order pizzas at exactly the same time - but we can visit and enjoy each others company while waiting.
Hope to see you on the 24th.Date: Sunday, January 24, 2010 Time: 5:30pm - 9:00pm Location: 20040-1/2... more
All VEGAN dinner, along with book signing and more...
Follow Your Heart invites you to...
...a special dinner and book signing by celebrated vegan chef, Tal Ronnen on Saturday, January 23rd.
The menu will be Tomato Bisque, Pine nut and Basil Sallopini with Lobster Mushrooms and Buerre Blanc Sauce, and a delicious Coffee Date Cake with Irish Cream (All vegan, of course!).
Dinner is from 4pm - 9pm and Chef Ronnen will be signing copies of his New York Times Bestseller: The Conscious Cook from 6pm to 8pm.
We look forward to seeing you!http://www.talronnen.com/i/tal_conscious_cookbook.jpg All VEGAN dinner, along with... more