Anis - vegetarian recipes

Anis vegetarian recipes

10 Reasons Why You Need To Eat More Plant Proteins

July 1 2020 Happy Cow veggie blog 

Although veganism is one of the in things right now, there are much better reasons to eat more plant proteins than following a trend. Just ask the vegans who went meat-free out of compassion for animals, or those who did it for health reasons. We can think of 10 great reasons why you should up your intake of plant proteins. Whether youre looking for motivation to embrace a plant-based diet or you want confirmation that youve made the right dietary decision, you will find it below. 1. Plant Protein Is Animal-Friendly One of the best reasons to adopt a plant-based diet is that its the compassionate choice. For many people, the idea of veganism begins and ends with the lack of slaughtering animals, but it really goes much deeper than that. Those same people may picture modern farms as seen in childrens story books - picturesque places filled with smiley daisies, happy cows, and friendly chickens. According to the ASPCA, the sad truth is that 95% of Americas farm animals live on factory farms. They are effectively meat factories, and theyre as depressing as they sound. Those animals live short, miserable lives, often are subjected to cruel treatment, and ultimately […] The post 10 Reasons Why You Need To Eat More Plant Proteins appeared first on HappyCow.

Campfire Bread without a Camp fire

June 30 2020 seitan is my motor 

Campfire Bread without a Camp fireCampfire bread is a popular item at German barbecues, especially when there are kids. I honestly never liked campfires because I always manage to stand right inside the smoke. Make this campfire bread at home in your oven. No barbecue or campfire required. Tastes just as good. The post Campfire Bread without a Camp fire appeared first on seitan is my motor.

Light and Fresh Lemon Tiramis?

June 25 2020 seitan is my motor 

Light and Fresh Lemon Tiramis?This lemon tiramis? is a fresh and light variation of my Best Vegan Tiramis?. Its an elegant dessert and easier to make than you might think. A great alternative to cake, especially if you are not a fan of buttercream. All parts of the recipe are made from scratch and there arent any complicated ingredients involved. The post Light and Fresh Lemon Tiramis? appeared first on seitan is my motor.

Tebirkes (Danish Poppy Seed Rolls)

June 18 2020 seitan is my motor 

Tebirkes (Danish Poppy Seed Rolls)Tebirkes are a Danish speciality. They are like crispy and flaky croissant rolls but are much easier to make. Impress your friends with yor lamination skills. The post Tebirkes (Danish Poppy Seed Rolls) appeared first on seitan is my motor.

Rye Sourdough Starter from Scratch

June 12 2020 seitan is my motor 

Rye Sourdough Starter from ScratchThis is my proven method to make a rye sourdough starter. Perfect for traditional German rye breads and rye-wheat breads. The post Rye Sourdough Starter from Scratch appeared first on seitan is my motor.

Vegan Gianduia Gelato Recipe

June 3 2020 seitan is my motor 

Vegan Gianduia Gelato RecipeLuscious vegan gianduia gelato recipe made with only four ingredients. Tastes exactly like German (viennese) nougat and is easy to make. The post Vegan Gianduia Gelato Recipe appeared first on seitan is my motor.

High-Vibe Condiment Classics

May 23 2020 My New Roots 

High-Vibe Condiment Classics Summer is fast-approaching (at last!) and I dont know about you, but to me this means grilling, eating outside, and enjoying all of the classic, warm-weather treats. But wait! Did you know that there are all kinds of funky ingredients hiding in the most innocuous places, like your ketchup, mustard and relish?! We shouldnt have to forgo these truly classic condiments just because were walking on the whole foods path. No way! So I decided to do a high-vibe makeover all of the condiments that youd find at a barbecue, picnic, or baseball game: ketchup, mustard, honey mustard, Dijon, relish, mayo and secret sauce, without any refined ingredients, colours, or preservatives. They are entirely vegan (except for the honey mustard), and taste absolutely incredible.  Making your own condiments from scratch is empowering, and you too will see that by whisking up your very own mustard, or blending your very own ketchup that you are incredibly capable in the kitchen! Its a serious delight to realize that youre not only qualified to make things you thought you needed to buy, but that youre also doing yourself a giant favour in cutting questionable ingredients out of your life. When I was a kid, I loved hotdogs with mustard and relish (not ketchup, that was for burgers). The vinegary tang of the yellow mustard with the sweetness of pickle relish perfectly offset the salty squishiness of a microwaved wiener. This was a typical Saturday lunch, with doughnuts for dessert, all washed down with a giant glass of milk. I wanted to recreate that nostalgia, minus pretty much everything else. The flavours bring me back to simple times and simple food. But simple food is not always so simple. Have you read the ingredients on a squeeze bottle of relish lately? Its a complicated collection of chemicals that I certainly wouldnt want in my body. High-fructose corn syrup, natural flavour, and food colouring are just a few of the ingredients that plague most tasty toppings. Food additives are everywhere, especially in shelf-stable products. If youre not going to refrigerate something or preserve it properly, it has to have things in it to prevent it from spoiling. It also has to look appealing and taste good, even after months (or years!) on a grocery store shelf. That is why it is so important to read labels and be discerning about what you choose to buy. This is not to say that these additives are inherently harmful, but they are far from natural, and Im a believer in eating as close to the earth as possible! Luckily my condiments are not only based on whole foods, but they taste amazing and are actually good for you.    Here is a small list of the food additives to watch out for and avoid, if possible. Remember to check the packages of your other summer favourites, like chips, salad dressings, sparkling beverages, soda and juice, ice cream, popsicles, and frozen yogurt.  High Fructose Corn Syrup Sometimes labeled HFCS, this highly-refined artificial sweetener has become the number one source of calories in North America. It is found in almost all processed foods, since it is cheap to make, shelf-stable, super sweet, and highly addictive. Excessive consumption has been linked to obesity, and type 2 diabetes. Watch out for it in condiments, salad dressing, bread, candy, soda, yogurt, breakfast cereals, even canned vegetables and fruit.  Natural Flavours This is a sneaky term meant to throw you off. When you see these words on an ingredient list, they refer to a naturally-derived flavouring agent that has to be extracted from plant or animal sources, designed to enhance the taste of food. Conversely, artificial flavours are synthetically created, with their original sources being manmade chemicals. Natural flavours however, are still made in laboratories by food chemists who can add any numbers of chemicals, including preservatives, solvents and other substances, which are defined as incidental additives, to what they are creating. Food manufacturers are not required to disclose whether these additives come from natural or synthetic sources, and as long as the original flavouring comes from plant or animal material, they can be classified as natural. The point is, natural flavours dont appear to be any healthier than artificial flavours, and they can still contain ingredients that may cause reactions in sensitive individuals, especially children. To avoid them, cut back on packaged products and stick to the real-deal whole foods!  Food Dyes /­­ Colours To make food look bright, fresh, and especially appealing to children, food manufacturers add dyes to obvious things like candy, sports drinks and baked goods, but also not-so-obvious things like condiments (!), pickles, cereals, salad dressing, yogurt, and chocolate milk. Some of these dyes are approved for use in certain countries, while others have banned them, making it challenging for consumers to navigate. The safety of food dyes is controversial, especially in regards to children. Studies have linked them to hyperactivity in sensitive kids, and they may cause allergic reactions in some people. Because most food dyes are found in unhealthy processed foods, its easy to avoid them if youre sticking to a more natural diet.  Hydrogenated /­­ Partially Hydrogenated Oils You know when the World Health Organization plans on eliminating these fats from the global food supply, they must be pretty problematic. Created by forcing hydrogen gas into vegetable fats under extremely high pressure to turn liquid into solid, hydrogenation creates trans fats, which increases the amount of LDL cholesterol, lowers HDL cholesterol, therefore significantly increasing the risk of coronary heart disease. Whats more is that these fats are pro-inflammatory. Although their use has been banned in several countries, trans fats still lurk in many processed foods.  As long as there is less than .5% per serving, it isnt required in to be listed in the ingredients or nutritional information. The best way to avoid them is by cutting out processed foods, especially margarine, coffee creamer, chips and crackers, frozen pizza, fast foods, baked goods, and microwave popcorn.   Health Claims – these are put on the front of the box to lure you in, and can include buzz words like natural, whole grain, low-fat, no added sugar, organic, light, low calorie, gluten-free, and enriched. Terms like these should be a red flag for you, so read the entire label, including the ingredient list, the serving size, the amount and types of sweetener and fat used. Think critically and be selective – if it sounds too good to be true, it probably is.  The bottom line?! Stick to whole, or minimally-processed foods and ingredients as often as possible. Its better for you, and your family to make your own from scratch whenever possible. Not to mention, its fun to brag to everyone that youre a condiment master, a yogurt wizard, or a salad dressing whisperer.  I had so much FUN with these recipes! It was a blast to brainstorm which condiments I would attempt to health-ify, experiment with, and eventually master to make them all easy-to-make and delicious. My condiments wont last years in the fridge, but all of them passed the two-week mark with flying colours (all of them natural, of course). As long as youre using clean utensils to scoop out your servings, you shouldnt have a problem keeping these toppings around for a few weeks – ya know, if you can ration them for that long!  Yellow Mustard This was in fact my first attempt at making yellow mustard and it proved to be ridiculously easy! I think Id built it up in my head to be some complicated project, but wow was I mistaken. Just a few simple ingredients, and a little stovetop whisking will get you the brightest, tangiest, most beautiful ballpark mustard of your dreams! I must warn you, from one condiment-master to another, that the bubbling mixture gets darn hot and tends to splatter when its cooking. To avoid scalding yourself, use the pot lid as s shield (insert laughing emoji here).      Print recipe     Yellow Mustard Makes 1 1/­­4 cups /­­ 300ml Ingredients:  1 cup /­­ 250ml cold water 3/­­4 cup dry mustard powder 3/­­4 tsp. fine sea salt 1/­­2 tsp. ground turmeric 1/­­2 tsp. garlic powder 1/­­8 tsp. ground paprika 1/­­2 cup /­­ 125ml apple cider vinegar Directions: 1. In a small saucepan, whisk together water, dry mustard, salt, turmeric, garlic, and paprika until smooth. Cook the mixture over medium-low to low heat, stirring often, until it bubbles down to a thick paste, 30 to 45 minutes. 2. Whisk the apple cider vinegar into the mustard mixture and continue to cook until its thickened to the desired consistency – this can take between 5 and 15 minutes depending on how thick you like it.  3. Let the mustard cool to room temperature. Transfer the mustard to an airtight glass jar or container, and refrigerate for up to 3 months.  Honey Mustard Depending on how sweet you like your honey mustard, its just the above yellow mustard recipe with as much honey stirred in as you like! I added two tablespoons and it was perfect for me, but if you want even more, got for it. I recommend avoiding very runny honey, since this will loosen the mustard. Instead, opt for something on the thicker side to maintain the consistency. If youre vegan, brown rice or date syrup would be the best choices, since they are more viscous than maple syrup, for example. I love this on sandwiches with lots of fresh veggies and sprouts!     Print recipe     Honey Mustard Makes 1 1/­­4 cups /­­ 300ml Ingredients: 1 1/­­4 cups /­­ 300ml yellow mustard (recipe above) 2 Tbsp. raw honey Directions: 1. Combine the mustard and the honey. Taste and add more honey if desired. Store in an airtight container in the fridge for up to 3 months.  Grainy Dijon Mustard This style of Dijon is a whole-seed one, which is my favourite because of the great texture and colour variations. Its spicy and complex, and will only get better with time. Keep in mind that this recipe is in two stages, the first one requiring you to soak your mustard seeds the night before you plan on blending.      Print recipe     Grainy Dijon Mustard Makes 1 cup /­­ 250ml  Ingredients: 1/­­4 cup /­­ 40g yellow mustard seeds 1/­­4 cup /­­ 40g black mustard seeds 1/­­2 Tbsp. ground mustard 1/­­3 cup /­­ 75ml white wine vinegar 1/­­3 cup /­­ 75ml apple cider vinegar 2 tsp. maple syrup 1/­­2 tsp. sea salt Directions: 1. Combine all ingredients and refrigerate overnight (for 12-24 hours) to allow the mustard seeds to soften and absorb the flavours. 2. Place mixture in blender and mix on high for a minute or two, until the seeds have broken and the mustard thickens. 3. Transfer contents to a clean jar and enjoy! Dijon will keep for about one month in the refrigerator. Sweet Pickle Relish This was the most anticipated condiment to try and make myself, since its one of my favourites, but also one of the worst offenders for additives. I successfully recreated that gorgeous tang, and succulent texture of commercial relish that I loved so much as a kid. The taste of this one is off the charts! My recipe uses coconut sugar instead of refined sugar and syrups, so the colour is a little darker and browner than the conventional types, but I dont think youll notice – and you certainly wont miss the food colouring!     Print recipe     Sweet Pickle Relish Makes 2 cups /­­ 500ml Ingredients: 2 cups /­­ 340g finely diced cucumber 1/­­2 cup /­­ 85g finely diced yellow onion 1 tsp. salt, divided  1/­­2 cup /­­ 125ml apple cider vinegar  1/­­4 cup /­­ 40g coconut sugar 1/­­4 tsp. garlic powder 1 tsp. yellow mustard seeds 1 tsp. dried dill 1/­­4 tsp. turmeric 1/­­4 red bell pepper, finely diced 1 tsp. arrowroot, dissolved in 2 tsp. water Directions: 1. Toss the cucumber and onion with 3/­­4 teaspoon of salt in a sieve set over a bowl, and let drain for about 3 hours. Next, press the ingredients against side of sieve to release as much liquid as possible, then discard liquid from bowl.  2. Bring the vinegar, coconut sugar, and remaining 1/­­4 teaspoon of salt to a boil in a small saucepan, stirring until sugar has dissolved, then simmer until reduced to about a 1/­­2 cup /­­ 125ml (just eyeball it), about 3 to 4 minutes. Add the garlic, mustard, dill, and turmeric, stir until fragrant, about 1-2 minutes. 3. Add the drained cucumber and onion mixture, plus diced red bell pepper, and simmer, stirring for about 2 minutes. Make the arrowroot slurry, then whisk it into the relish. Simmer, stirring, 2-3 minutes until noticeably thickened. Turn off the heat and transfer relish to a glass jar or storage container and leave uncovered until it cools to room temperature, then put in the fridge. The relish will keep for up to a month in the fridge.  Tomato Ketchup This ketchup was an old blog post that I revisited and revised. I used to make this recipe in the oven, but my new method eliminates the need to crank up the heat when its probably the last thing you want to do. Instead, the whole thing is made on the stove, then blitzed up in the blender. Its deeply spiced and complex, so much more interesting than store-bought ketchup. The first time I made the new version, I used a good portion of it for a soup base, then added more to a dip – both were delicious, so if you have leftovers, put it to use in an unexpected place. Its tasty with everything!      Print recipe     Tomato Ketchup Makes 2 cups /­­ 500ml Ingredients: 1 Tbsp. coconut oil (expeller-pressed, flavour neutral)  3 star whole anise (make sure they are whole to remove easily!) 3 bay leaves 1 tsp. ground coriander pinch of chili flakes  1 large onion, chopped  3/­­4 tsp. sea salt  1/­­4 tsp. freshly ground black pepper 3 cloves garlic, minced 2.2 lbs. /­­ 1 kg tomatoes  2 Tbsp. balsamic vinegar 1 Tbsp. maple syrup  Directions: 1. Melt the coconut oil in a medium stockpot, then add the star anise, bay leaves, coriander, and chili flakes. Cook until fragrant about 2 minutes, then add the onions, salt and pepper, and cook until slightly browned, about 10 mins. Next add the add garlic, cook for 1-2 minutes, then add balsamic vinegar, scraping any stuck bits off the bottom of the pot. Add tomatoes and their juices, then bring to a simmer.  2. Cook on low heat for about 60 mins or until reduced and starting to caramelize on the bottom of the pot.  3. Turn off heat and remove bay and anise, add maple syrup. Let cool slightly and transfer to a blender, blend until smooth. Taste, and adjust seasoning to suit your taste.  4. Let cool to room temperature, then transfer to an airtight glass container and store in the fridge. Keeps for about one month.   Aquafaba Mayonnaise This was the most exciting discovery to make: vegan mayo using aquafaba! Aqua faba translates to bean water and its the cooking liquid from chickpeas. Although any can of chickpeas will have this, I make my own, since there are no additives or chemicals that have leached from the can itself. If you cook your own chickpeas from dried, you have aquafaba. Although I wouldnt normally consume large amounts of aquafaba, in this case its used in such a small amount that I think its fine. Plus, did I mention it makes vegan mayo?! The results are so unbelievably shocking and delightful that Im a convert, even though I eat eggs! I highly suggest using the most neutral-tasting olive oil you can find for this recipe. Since it makes up the majority of the flavour of the mayonnaise, a strong-tasting olive oil will overpower the delicate nature of this condiment. I used the one from Pineapple Collaborative, which works perfectly. I also tried avocado oil, grapeseed, and sunflower, but didnt like the results as much as mild olive oil. Its up to you! You can really use whatever you have on hand, just keep in mind that it will really dictate the taste of the final result.      Print recipe     Aquafaba Mayonnaise Makes about 1 cup /­­ 250ml Ingredients: 3 Tbsp. aquafaba 1/­­4 tsp. Dijon mustard 1/­­4 tsp. fine salt 1 1/­­2 tsp. freshly squeezed lemon juice 1 tsp. apple cider vinegar 3/­­4 cup /­­ 175ml mild olive oil (or other light-tasting oil) Directions: 1. Place the aquafaba in the bottom of a wide-mouth jar. Add the mustard, salt, lemon juice, vinegar, and the olive oil. Allow a minute for the oil to separate into a distinct layer. 2. Insert an immersion blender all the way to the bottom of the jar. (Note: this will not work with an upright blender) Start the blending process on medium speed and do not lift the blender until the mixture has thickened and turned white at the bottom of the jar. Only then, slowly move the blender up, waiting for the oil to incorporate as you go, until you get the texture of mayonnaise. Use immediately; refrigerate leftovers in a tightly sealed jar for up to 1 month. The mayonnaise will thicken slightly once cooled in the fridge. Smoky Secret Sauce This is the creamy, tangy, and perfectly seasoned sauce that most famously adorns the Big Mac burger from McDonalds. Whats best about my version is that it has zero secrets...nothing weird to hide here! I had the most fun with this recipe, since it required a number of the condiments that Id already made as ingredients. I did deviate a tad from the original and added smoked paprika, since I love the added dimension of smoke flavour to anything thats going on grilled food, but Ive also found this to be a stellar salad dressing, especially for chop-style salads that have chunky, less delicate ingredients. I hope you find some fun things to slather it on this summer. Its lip-smakingly tasty!      Print recipe     Smoky Secret Sauce Makes 1 cup /­­ 250ml Ingredients: 3/­­4 cup /­­ 175ml aquafaba mayonnaise (recipe above) 1 tablespoon yellow mustard (recipe above) 2 tablespoons sweet pickle relish (recipe above) 1 tsp. maple syrup 1/­­2 teaspoon white wine vinegar 1/­­2 teaspoon paprika 1/­­4 tsp. smoked paprika (not traditional, but delicious!) 1/­­4 teaspoon garlic powder 1/­­4 teaspoon onion powder Directions: 1. Fold all ingredients together in a small bowl or jar. Enjoy immediately, and store leftovers in an airtight container in the fridge for 2-3 weeks.    As a bonus, Ive included this stellar recipe for carrot hot dogs – since youll need a high-vibe wiener to put your condiments on! Hahaaa! I realize that carrot hot dogs are pretty 2018, but Id never tried them before and it was a very amusing undertaking. I looked at a number of recipes online and my version is a mash-up of the ones that sounded the most delicious. My method is also much easier and faster than other versions Ive seen, since its just a braise on the stove and a quick grill (no marinating, steaming, roasting, etc).  The important thing to keep in mind for this recipe, is that the amount of time you braise the carrots for,Im  will be dictated by the girth of the carrots. Mine were more sausage-sized (approx 1.5 or 3.5-3.75 cm) than a typical hot dog wiener, and a 20-minute simmer was the perfect amount. If your carrots are smaller, Id go down to 15 minutes. Insert a sharp knife to check on the doneness after 10 minutes or so, and take them out when they are tender, but way before they get mushy. Remember that youre also going to be grilling them for 10 minutes so they will cook even more, and you dont want them too soft. The final result should be tender all the way through, but shouldnt fall apart in your mouth.     Print recipe     Carrot Hot Dogs Serves 8 Ingredients: 8 large hot dog-sized carrots 8 hot dog buns 1/­­4 cup /­­ 60ml tamari 1/­­4 cup /­­ 60ml apple cider vinegar  1 cup /­­ 250ml vegetable broth or 1 tsp. vegetable bullion powder + 1 cup water 2 Tbsp. pure maple syrup 2 Tbsp. coconut oil (preferably expeller-pressed, flavour neutral) 1 Tbsp. liquid smoke 2 tsp. yellow mustard 1 tsp. garlic powder 1 tsp. paprika 1/­­2 tsp. onion powder 1/­­2 tsp. ground black pepperWash and peel carrots. Round the edges of the carrot to look more like wieners, if desired.  Direcitons: 1. Whisk all marinade ingredients together in a large stockpot with a lid. Add the peeled carrots and bring to a boil, reduce to a gentle simmer, and cook with the lid on for about 20 minutes (less if your carrots are on the thin side, see headnote). Remove from heat and turn on the grill.  2. Grill the carrots over medium-high, turning every couple of minutes, basting them with the remaining braising liquid if desired. Cook until slightly charred and fragrant, 10 minutes total. Grill or toast the buns. Place a carrot on each bun and enjoy with all of the condiments! I wish you all an incredible summer ahead! I recognize that this season is going to look very different from years past, but as long as were all healthy and the sun is shining, weve got it pretty good. Stay safe out there, and keep fuelling your body with the whole foods it needs to thrive and feel alive!  All love and happy condiment-making, Sarah B The post High-Vibe Condiment Classics appeared first on My New Roots.

Plant-Based Swaps to Recreate Classic Comfort Food Dishes

May 18 2020 Meatless Monday 

Plant-Based Swaps to Recreate Classic Comfort Food DishesAnimal products -- whether beef, pork, chicken, dairy or seafood -- are often thought to be necessary for a balanced diet, and, as a result, these ingredients have typically played a prominent role in home cooking.  But meat is not required for good health or good food, and the characteristics that make our favorite meals special -- the texture, the flavor, the spice -- can all be easily replicated with plant-based ingredients. Swapping out meat for plant-based protein enables you to find the essence of a dish and really consider why that BLT is so refreshing and tasty or how that peanut satay finds the right balance of spicy, nutty, and sweet. Because its usually not the animal protein that makes a dish unique or exquisite, but rather the harmony of ingredients and specific techniques that make for the best eating. Below is a list of classic comfort meals that have had their meaty ingredients swapped out for plant-based alternatives. Try a few this Monday, and gain a new appreciation for your favorite foods. Cauliflower Buffalo Wings Capture the spicy kick of Buffalo wings without the bones (and the chicken). This super simple recipe for cauliflower Buffalo wings is a definite crowd pleaser. No need to wait for gameday, whip up a batch this Monday.   Chickpea Meatloaf Meatloaf is the iconic comfort food, a centerpiece of many family meals. But you can easily recreate the tang and texture of meatloaf sans the meat. This recipe for vegan meatloaf from Nora Cooks uses a base of chickpeas to mimic the density and richness of traditional meatloaf. Photo & Recipe: Nora Cooks Grilled Portobello Mushroom Burgers with Garlic Mayo You wont be missing ground beef after tasting this grilled portobello burger . The mushrooms are marinated in a homemade barbecue spice mix and grilled until tender. When served, they are loaded up with sweet grilled red onions and savory garlic and chive mayonnaise. Lentil Bolognese Everyone loves one-pot cooking. Swap out ground beef for lentils in this hearty recipe for lentil Bolognese from Tasty. Serve over pasta or zucchini noodles. Photo & Recipe: Tasty     Mushroom Stroganoff Impress an Eastern European mother-in-law or stubborn eater with this cozy and comforting (and completely plant-based) version of beef stroganoff. Mimic the flavor, texture, and creaminess of beef stroganoff by using succulent baby portobello mushrooms, soy sauce, and your favorite brand of plant-based sour cream. Try this mouth-watering recipe for mushroom stroganoff from Vegan Huggs . Photo & Recipe: Vegan Huggs Quinoa Chili Fries Sometimes youve just got to cave to what you crave, but this recipe for quinoa chili fries doesnt have to be a guilty pleasure. By baking your own French fries and making your own chunky vegetarian quinoa chili, youll still feel light as air even after eating second helping.   Seitan Peanut Satay The perfect balance between nutty, spicy, and sweet: enter the seitan satay with spicy peanut sauce. Swap out traditional chicken breast for oven-roasted seitan; you wont be able to tell the difference. Follow this yummy recipe from seitan peanut satay from Sunnyside Hanne . Photo & Recipe: Sunnyside Hanne   Tempeh BLT Crisp, clean, and classic, who doesnt love a BLT? Marinating the tempeh overnight in a mixture of apple cider vinegar, soy sauce, liquid smoke, maple syrup, and spices gives it the flavor of bacon, while baking it in a hot oven recreates its crisp-yet-chewy texture. Check out this recipe for a tempeh BLT from The Curious Chickpea and get ready for next weekends brunch. Photo & Recipe: The Curious Chickpea Vegetable Paella Paella is known for its copious amounts of seafood, chicken, and chunks of chorizo, but you can replicate the delicate flavors of Spanish paella with roasted red peppers, artichokes, kalamata olives, and a variety of spices. Try this tasty vegetable paella from Cookie and Kate . Photo & Recipe: Cookie and Kate   Veggie Meatballs You wont miss regular meatballs after youve tried these better-for-you veggie meatballs . Featuring hearty lentils, mushrooms and walnuts, this recipe is sure to hit the spot next time a meatball craving hits. Serve with your favorite pesto or marinara sauce with some sautéed broccoli rabe, pasta, or polenta with spiraled greens.     Click here  for more Meatless Monday recipes. When posting pictures of recipes to your social media network, tag @MeatlessMonday use #MeatlessMonday to show the plant-based community your creation.   The post Plant-Based Swaps to Recreate Classic Comfort Food Dishes appeared first on Meatless Monday.

Vegan Spanish Cauliflower Rice – Easy One Pot Recipe ( Low Carb)

April 26 2020 Vegan Richa 

Vegan Spanish Cauliflower Rice – Easy One Pot Recipe ( Low Carb) This easy One Pot Vegan Spanish Cauliflower Rice is full of sweet and smoky flavors and super easy to make! A great, healthy low carb alternative to white rice packed with nutrients. Gluten-Free, Paleo, Low Carb, Whole30, and Plant-Based. Jump to Recipe Looking for a quick and easy vegan side dish that is chock full of healthy veggies and brings back memories of carefree vacations in Spain. This easy One Pot Spanish Cauliflower rice is the perfect low-carb complement to any Spanish or Mexican main dish – but really any south-of-the-border meal. This meal is also relatively low-calorie. One cup of cooked cauliflower rice has only about 25 calories, and one cup of cooked brown rice has about 218. So there’s that. A great way to keep things lean without compromising on flavor.Continue reading: Vegan Spanish Cauliflower Rice – Easy One Pot Recipe ( Low Carb)The post Vegan Spanish Cauliflower Rice – Easy One Pot Recipe ( Low Carb) appeared first on Vegan Richa.

The Growth of Vegan Restaurants in Europe

February 29 2020 Happy Cow veggie blog 

In a previous  article, the “London Vegan Restaurant Scene Evolution” we took a look at the exponential increase of vegan (and vegetarian) restaurants in the UK’s capital.  We found out that there were major changes to the vegan scene in this city in 2015 and 2017, and that the number of vegan restaurants seem to be catching up with the vegetarian ones. In this article we continue this analysis and try to answer the following questions: How is the trend in other European cities? Was 2015 a pivotal year for veganism in Europe in general? And, Similar to London, are vegan restaurants growing quicker than vegetarian ones in the rest of Europe? Well throw some light upon the results of Europe as a whole. Following, well discuss the evolution of vegan restaurants in the European cities with the most 100% vegan listings as of 2019; namely, Berlin, Paris, Prague and Warsaw. Keep reading to learn about the growth of vegan restaurants in Europe, with an emphasis on these four cities. Europe The first thing we can notice is that there were merely 85 vegan restaurants listed in the whole of Europe back in 2007. In other words, the number of […] The post The Growth of Vegan Restaurants in Europe appeared first on HappyCow.

Not Having these 10 Spices in Your Cupboard is a Disservice to Your Taste Buds

February 17 2020 Meatless Monday 

Not Having these 10 Spices in Your Cupboard is a Disservice to Your Taste BudsUnder-seasoned food tastes of...disappointment, but you can effortlessly breathe new life into your meals with the addition of a few key seasonings and spice blends. Spices instantly elevate the subtle flavors of vegetables, legumes, whole grains, and plant-based proteins without piling on extra calories (or dirty dishes in the sink). From sea salt to shichimi togarashi, weve got the 10 spices that you need to add to your spice rack. Adobo (all-purpose seasoning) Adobo is the ultimate all-purpose seasoning, and, although its traditionally used with animal proteins, its salty-garlicy flavor can give that same savoriness to any number of plant-based dishes -- from crispy tofu to vegetarian stews. Adobo seasonings vary in their composition, but they generally include a blend of granulated garlic, salt, oregano, black pepper, and turmeric. Ancho Chile Ancho chile, known as a poblano when fresh, has a deep, smoky, slightly sweet flavor comparable to a spicy chocolate-covered raisin. Its mild-to-medium heat makes it an appropriate addition to moles, enchilada sauce, soup, traditional chili, or even pasta. Black Peppercorns (in pepper mill) Pre-ground black pepper tastes vapid and boring compared to the fresh stuff; thankfully, many spice brands offer miniature grinders complete with whole peppercorns ready to be crushed. A couple rotations of the pepper mill adds a sharp, citrusy flavor, floral-like aroma, and crunchy texture to the tops of salads, soups, pastas, and these delicious tempeh fajitas.  Cumin The fragrant seed is a member of the parsley family, but its often sold as a powder rather than in its whole form. Cumin is aromatic and complex and can add a powerful smoky flavor to black bean burgers, curried potatoes, vegetarian chili, and lentil soups. Just remember to use this strong spice sparingly. Curry Powder Curry Powder is a mixture of different seasonings that differs slightly based on what brand you buy. That being said, many contain some combination of coriander, mustard, cumin, fenugreek, cayenne, cardamom, cinnamon, cloves, and turmeric, which gives curry powder its iconic yellow-orange color. Add some to roasted vegetables, blend into hummus, sprinkle on popcorn, or use as the base of this Thai tofu pumpkin curry. Everything Bagel Available at Trader Joes and a spattering of other retailers, the Everything Bagel spice blend is the ultimate compliment to any roasted potato or sautéed vegetable. Add some to a tahini dressing or sprinkle some on an avocado half with a squeeze of lemon and a squirt of sriracha. The spice mixture is a combination of all the wonderful bits youd find on the outside of an everything bagel: sesame seeds, sea salt, dried minced garlic, onion, and poppy seeds.  Red Pepper Flake Although it probably already exists somewhere on your spice rack, the raw, uncalibrated heat of red pepper flake brings a brutish pop to roasted cruciferous vegetables and elegant pastas. Sea Salt Dont roll your eyes just yet. In terms of utility in a dish, sea salt offers the same taste-enhancing qualities as traditional table salt, but when it comes to look, flavor, and texture, sea salt is in an ocean of its own. Its slightly richer flavor and crunch make it a natural fit for both savory entrees and desserts. Shichimi Togarashi Adorning the table of many ramen soup shops, shichimi togarashi is a complex spice blend that includes a combination of red chile pepper, orange peel, sesame seeds, Japanese pepper, ginger, and seaweed. Sprinkle this on literally anything -- noodles, fried rice, stir-fried tofu, soups, marinades, rubs, dressings, tempuras, roasted vegetables, etc. -- to instantly add a flurry diverse flavors and tastes. Star Anise Star anise is often sold in its ornamental whole form, but its much easier to incorporate into dishes as a powder. Its flavor is somewhere between licorice, cinnamon, and clove. Try adding it to broths, chutneys, mulled wine, or desserts, like this warm cranberry poached pear.  Click here for more Meatless Monday recipes. When posting pictures of recipes to your social media network, tag @MeatlessMonday use #MeatlessMonday to show the plant-based community your creation. The post Not Having these 10 Spices in Your Cupboard is a Disservice to Your Taste Buds appeared first on Meatless Monday.

How Many of These 20 Essential Meatless Monday Ingredients Are in Your Pantry?

January 20 2020 Meatless Monday 

How Many of These 20 Essential Meatless Monday Ingredients Are in Your Pantry?A properly-stocked pantry is essential for creating delicious plant-based dishes on the fly. But what does properly-stocked really mean? Sure, you need the basics -- olive oil, white flour, rice, pasta, etc., but there are some additional ingredients that you should consider adding to your collection. Alternative flours, exotic spices, seeds, nut butters, beans (butter beans will change your life), broths, and grains can all add extra levels of depth, dimension, and texture to any variety of plant-based dishes.   Youll likely be familiar with many of the items on this list, but there are also a few lesser known ingredients -- agar-agar, tahini, nutritional yeast, etc. -- which can be used to replace many traditional animal-based ingredients. So, grab a paper and pen, and make sure these items are on next weeks shopping list. Agar-Agar The perfect vegan gelatin replacement for your puddings, jellies, or gelées, agar-agar flakes are derived from seaweed and function similarly to animal-based gelatins. Alternative Flours Were not talking your run of the mill (went there) all-purpose, bleached white flour. Play around with some alternative flours like almond, chickpea, rice, or buckwheat. Many alternative flours are also gluten-free. Beans (canned) Explore the world of beans, and reap the benefits of a healthy, satisfying plant-based protein. Lentils, black beans, butter beans, kidney beans, chickpeas -- doesnt matter; theyre all easy to use, shelf-stable, healthy, and inexpensive. Broth A box of vegetable broth is a staple of any kitchen, but you can expand your soup selection by adding some chickn bouillon cubes to your pantry. Coconut Oil A shelf-stable saturated fat, coconut oil is a healthy alternative to other vegetable oils. In most cases it can be substituted 1:1 for other oils and butters. Its got a laundry list of benefits that range from weight loss to improved cognitive functioning. Chocolate All vegetables and no sweets make everyone hangry. A little bit of chocolate can go a long way in baking as well as a post-dinner night cap. If youre feeling adventurous try some exotic bars that contain a higher percentage of cacao. Diced Tomatoes (canned) Take a simple stew, stir-fry, or sauce to the next level with a can of diced tomatoes. Theyre every home cooks secret weapon. Tip: fire-roasted tomatoes add even more flavor to your meals. Frozen Fruits and Vegetables Toss them into a blender, soup pot or sauté pan to add some inexpensive nutrients and heft to your mid-week meals. Grains Theres an endless variety of grains available for your experimenting pleasure. Whole grains are best (think brown rice), but theres also a number of lesser-known grains that have their own unique texture and flavor profile. Try getting a bag of quinoa, amaranth, or farro and simply follow the cooking instructions on the back. Granola You can make your own or buy it for cheap at the store, but theres truly an endless combination of potential granola mixes. Bring it in a baggy as a post-lunch snack or use it to top your morning yogurt. Nut Butter High in protein and healthy fats, nut butters can add complexity to savory dishes and a nutty richness to sweets. Keep a range on hand -- almond, cashew, pistachio -- to add variety to baked goods, sandwiches, and sauces. Nutritional Yeast Just trust us with this one; we swear it tastes almost exactly like Parmesan cheese. Sprinkle on pasta, popcorn or use in macaroni and cheese if youre looking to cut out the dairy or need a boost of umami flavor. Olives Olives, especially the sliced green ones in a jar, add the perfect pop of brininess to pastas, rice bowls, and stews. Theyre a great value and can seriously elevate the flavor of ordinary dishes.  Pasta Thankfully, pasta has evolved to incorporate more alternative flours into its base. Now, you can get high-fiber, high-protein pasta made of anything from lentils to chickpeas to black beans. Pesto It is one of the most versatile condiments/­­sauces out there. A jar of pesto can last unopened in your pantry for months, and it can be your saving grace if you need to whip something up in a hurry. Add some to roasted vegetables or use it to top a tomato soup. Seaweed Snacks Low in calories and nutritionally-dense, seaweed is the ultimate snack food. Oh, and cats love it too. Spices Well, this one goes without saying, but having a pantry (or cupboard) thats properly stocked with all your necessary spices will make cooking (and eating) a whole lot more enjoyable. Some lesser known spices to add are aamchur (unripe mango), star anise, zaatar, or Aleppo pepper. Seeds Seeds are powerhouses of nutrition, texture, and flavor, and there are so many different varieties to choose from -- chia, flax, hemp, sesame, sunflower. Make chia pudding, a flax egg, or toss some hemp or sunflower seeds into your next salad or smoothie. Soy Sauce Umami in a bottle, soy sauce adds an earthy meatiness to dressings, sauces, and stir-fries. Some chefs even recommend adding a dash to tomato sauce for a boost of richness. Tahini You know it from every hummus youve ever eaten, but what might surprise you is that tahini paste is made entirely from pulverized sesame seeds. Combine a tablespoon of tahini with a dash of water, a sprinkle of cumin, and some salt for a quick and creamy dressing for salad or roasted vegetables.   If you decide to make one of these delicious recipes, let us know by tagging @MeatlessMonday and #MeatlessMonday on your social media posts for a chance to be featured on our channels.   The post How Many of These 20 Essential Meatless Monday Ingredients Are in Your Pantry? appeared first on Meatless Monday.

The London Vegan Restaurant Boom

January 18 2020 Happy Cow veggie blog 

London ranked No. 1 in the world on HappyCow’s Top 10 Vegan Friendly Cities List 2019.  This doesnt come as a surprise, many of us having already heard, or had the chance to experience first-hand, how wonderful the city’s vegan food scene truly is. The Top 10 Cities List was published in December of 2019, and after letting the results sink in, I couldnt help but wonder: (1) When was it that London became so great for vegans? (2) Are the number of vegan restaurants catching up to that of vegetarian ones? Keep reading to find out. I was given access to a slice of HappyCows Database (as of December 2019), containing the essentials for my analysis: restaurant types (vegan /­­ vegetarian), location (London), and opening/­­closing dates. After some sorting-through of the raw data, I was able to generate the results below – which hopefully speak for themselves. Note: HappyCow has been in existence online since 1999 – slightly more than 20 years. However, the current system of data recording has been in effect only since 2007. This means that we do not have additional data from prior to 2007. However, since veganism was in its infancy at this time, […] The post The London Vegan Restaurant Boom appeared first on HappyCow.

Top Tips To Get You Through Veganuary 2020

January 8 2020 Happy Cow veggie blog 

If you’re new to veganism - or have always been curious, but never made the jump – the international campaign known as Veganuary may be the perfect transition period to attempt it. According to their blog, Veganuary set out to create a movement that would appeal to non-vegans throughout the world. With more people starting the new year with new trends, new objectives, and newfound motivation, you surely won’t be alone diving into a plant-based prerogative. With so many questions surrounding newly-vegan navigation, we’d like to share with you some tips and resources for how you can best prepare for the month (or year) ahead of you. Register on Veganuary.com By doing so, you can take advantage of the free resources provided to help you understand how to tackle this process from the get-go. Don’t be scared of the kitchen There are plenty of resources on the web to get you comfortable whipping up easy meals for you and your family. Try typing in “Vegan Recipes” in Google or in YouTube, or hashtagging it on Instagram. A great website to start with? The feedfeed vegan. Look around your city for participating local restaurants A handful of U.S. Cities are focused […] The post Top Tips To Get You Through Veganuary 2020 appeared first on HappyCow.

Schrotbrot (Whole Rye Bread)

June 13 2020 seitan is my motor 

Schrotbrot (Whole Rye Bread)Bread like schrotbrot is often the main component of a meal. This bread is the opposite of white bread, its a healthy and nutritious food... The post Schrotbrot (Whole Rye Bread) appeared first on seitan is my motor.

Top 10 Black-Owned Vegan Restaurants in America

June 11 2020 Happy Cow veggie blog 

Within the HappyCow community, we have the choice not only to eat vegan, but also to choose who we support by visiting their businesses. Today we are highlighting the Top 10 Black-owned vegan restaurants in America, because we believe that they deserve more attention than they have previously gotten. Many of these establishments specialize in veganised Southern food classics, from fried chick’n to mac n cheeze,  Jambalaya to bread pudding, bringing the powerful flavours of the South to life for vegans. Some of them also serve up international cuisine, baked goods, or raw foods. As with all of our feature list articles, these rankings are based off of ratings and reviews from HappyCow users. We hope that by bringing attention to these beloved establishments within our community, we may increase positivity and awareness for their integral role in our food culture. Have you visited one on the list? Comment below, or tag us on social media @HappyCow. Let’s spread the love by sharing, and by supporting these and other Black-owned businesses within our communities and around the world. 10. Shandal’s Vegetarian Cafe – Bridgeport, Connecticut On the Menu: Cafeteria-style Jamaican cuisine: Rasta Pasta, stew, various other veggie options. Open: Tuesday – […] The post Top 10 Black-Owned Vegan Restaurants in America appeared first on HappyCow.

Easy Rhubarb Streusel Cake

May 27 2020 seitan is my motor 

Easy Rhubarb Streusel CakeA very simple to make rhubarb streusel cake thats mostly shortbread and big, buttery crumbs. Roasted rhubarb adds extra flavour. The post Easy Rhubarb Streusel Cake appeared first on seitan is my motor.

Vegan Stroopwafels (Syrup Waffles)

May 21 2020 seitan is my motor 

Vegan Stroopwafels (Syrup Waffles)Stroopwafel means syrup waffle. Let me translate: caramel waffle cookie! Its a thin sandwich cookie with a layer of sticky, malty caramel in between. The post Vegan Stroopwafels (Syrup Waffles) appeared first on seitan is my motor.

“Stress Bake” Your Worries Away Using These Plant-based Egg Alternatives

May 11 2020 Meatless Monday 

“Stress Bake” Your Worries Away Using These Plant-based Egg AlternativesAs most bakers will tell you, baking makes you feel good. It can even be a meditative activity that helps to reduce stress and brings us positive feelings of doing something for others; in this case, creating delicious baked goods for the ones we love. When whipping up plant-based desserts and baked goods, using the right substitute for eggs is critical as it is a key ingredient that gives structure to cakes, color to cookies, and thickness to sauces and custards. Dont panic. Some clever cooks have come up with easy to use animal-free alternatives; flax and chia seeds, apple sauce, and aquafaba can all be used in some capacity to replace eggs. But remember that not every egg alternative is equal: aquafaba is used for egg whites, chia seeds are better for browning and color, and silken tofu adds texture and protein. Below is a list of our favorite egg alternatives complete with drool-worthy recipes from a few of our favorite plant-based bloggers. So start experimenting and find out what works for you -- and then share the love and post it on social with #MeatlessMonday! Aquafaba Aquafaba is a fancy term for chickpea juice. Drain a can of chickpeas into a bowl and whip up the liquid as you would egg whites. Replace one egg with a quarter-cup of aquafaba to make plant-based meringues and mousses. Check out this guide to aquafaba from Minimalist Baker , and try making her recipe for easy macaroons . Bananas The substitution for this one is easy: Use 1/­­4 cup ripe banana in place of one whole egg. This swap works best in denser baked goods like muffins and pound cake, but be prepared for a subtle banana flavor. You can use apple sauce for a milder flavor. If youre a fan of banana, try these heavenly peanut butter banana brownies from Bucket List Tummy . Please note that the recipe also calls for a flax egg (see recipe for flax egg below). Chia Seeds Chia eggs are made by combing 1-tablespoon chia seed (or ground chia) and 3-tablespoons water (equals one egg), and letting the mixture sit for 5-10 minutes. Chia seeds will darken baked goods, making them ideal for brownies, muffins, and cookies, but they can also add a nice texture to this sweet chia cornbread from The Simple Veganista . Flaxseed Minimal effort is required to make a flaxseed egg. Simply use the same ratio as chia seeds -- 1-tablespoon flaxseed to 3-tablespoons water to make one flax egg-- and let sit for around 5-10 minutes. A flaxseed eggs can be used to replace traditional eggs in pancakes, quick breads, brownies, and muffins. Try using them to make these vegan coffee cake streusel muffins by Choosing Chia . Silken Tofu Want moister baked goods with a bit of extra protein? Swap out an egg for a quarter-cup of silken tofu when making muffins, cakes, and quick breads. Silken tofu is best for baking with recipes that already have a leavening agent, like baking powder or baking soda, but its also wonderfully decadent in this vegan strawberry cheesecake by Exceedingly Vegan . Vegan Egg Replacements Many supermarkets and online stores now offer a variety plant-based products developed specifically to function as vegan egg replacers. Some popular brands are Follow Your Heart , Bobs Red Mill , and JUST (theyve got a great recipe for crispy waffles). Check out your local grocery store, online store, or natural foods market to see what options they offer that meet your baking needs. Share your plant-based egg baking successes and let us know your tips. Tag @MeatlessMonday and #MeatlessMonday. Need some more #inspo? Check out this Blackberry Bran Muffin recipe from the Meatless Monday recipe gallery .   The post “Stress Bake” Your Worries Away Using These Plant-based Egg Alternatives appeared first on Meatless Monday.

Southwestern Tofu Scramble (Migas)

March 30 2020 VegKitchen 

Southwestern Tofu Scramble (Migas) This tasty dish, brimming with lively southwestern flavors, is a vegan version of  a traditional southwestern egg dish. Its known as migas, a word that literally means crumbs in Spanish, in this case referring to bits of tortilla. In the original recipe, the tortilla pieces are scrambled with eggs; this version replaces eggs with tofu. The post Southwestern Tofu Scramble (Migas) appeared first on VegKitchen.

Recipe | Sweet Potato & Kale Wraps

February 28 2020 Oh My Veggies 

Originally these were going to be burritos. Having never wrapped burritos before, they turned out a little flat. I was hoping no one would notice, but as soon as I gave my husband his, he was all, “This doesn’t look like a burrito at all! Burritos are round!” So I decided rather than making them again, I’d just call them Sweet Potato & Kale Wraps. I’m lazy like that. These wraps were inspired by a recipe for Portuguese Burritos by MomFoodie. She had mentioned that she felt they were lacking something, so I decided to add a crapload of stuff to the burritos to add flavor. I didn’t want to add cheese, but I needed something to help bind the burrito together, hence the mashed sweet potatoes. I added black beans too and to replicate that smoky flavor the beans have at Mexican restaurants, I added a little smoked Spanish paprika to them. Caramelized onions clearly make everything better, so those went in too. I guess I kind of used a “throw enough things at the wall and eventually something will stick” approach to these burritos wraps. Luckily everything did stick, and although they might sound a little bit weird, […]

Top 10 Best Vegan Pizza Places in the World

February 2 2020 Happy Cow veggie blog 

Pizza is one of the most popular foods on Earth… who doesn’t love it?! And in recent years, with the rise of veganism, plant-based pizzas have become even more delicious and creative than ever. From nut-based mozzarella to vegan meat toppings, we’re excited by what the vegan scene has to offer. Here is our 2020 list of the Top 10 Best Vegan Pizza Places in the World.  10. Hank Vegan Pizza – Paris This pizzeria was established 4 years ago by Hank Vegan Burger. They’re a funky establishment offering pizza by the slice, in notable square-shaped slices. You’ll find vegan cheese, Beyond Meat, and a daily special on the menu. Choose from several salad-drink sets, and round it off with dessert if you like.  Visitors on HappyCow consistently note it as the “Best Pizza in Paris.” Bon appétit! 9. Screamers Pizzeria – Brooklyn Screamer’s is a popular, casual-style pizzeria in Brooklyn. Reviewers state that it’s “OMG” and “Simply The Best Vegan Pizza Ever.” There are 19 different pizzas to choose from, plus calzone and garlic knots. You can also build your own from a variety of veggie and vegan meat toppings. I scream, you scream, we all scream for…. PIZZA! […] The post Top 10 Best Vegan Pizza Places in the World appeared first on HappyCow.

London Vegan Restaurant Scene Evolution

January 18 2020 Happy Cow veggie blog 

London ranked No. 1 in the world on HappyCow’s Top 10 Vegan Friendly Cities List 2019.  This doesnt come as a surprise, many of us having already heard, or had the chance to experience first-hand, how wonderful the city’s vegan food scene truly is. The Top 10 Cities List was published in December of 2019, and after letting the results sink in, I couldnt help but wonder: (1) When was it that London became so great for vegans? (2) Are the number of vegan restaurants catching up to that of vegetarian ones? Keep reading to find out. I was given access to a slice of HappyCows Database (as of December 2019), containing the essentials for my analysis: restaurant types (vegan /­­ vegetarian), location (London), and opening/­­closing dates. After some sorting-through of the raw data, I was able to generate the results below – which hopefully speak for themselves. Note: HappyCow has been in existence online since 1999 – slightly more than 20 years. However, the current system of data recording has been in effect only since 2007. This means that we do not have additional data from prior to 2007. However, since veganism was in its infancy at this time, […] The post London Vegan Restaurant Scene Evolution appeared first on HappyCow.

The Rise of Vegan London (In Numbers)

January 18 2020 Happy Cow veggie blog 

London ranked No. 1 in the world on HappyCow’s Top 10 Vegan Friendly Cities List 2019.  This doesnt come as a surprise, many of us having already heard, or had the chance to experience first-hand, how wonderful the city’s vegan food scene truly is. The Top 10 Cities List was published in December of 2019, and after letting the results sink in, I couldnt help but wonder: (1) When was it that London became so great for vegans? (2) Are the number of vegan restaurants catching up to that of vegetarian ones? Keep reading to find out. I was given access to a slice of HappyCows Database (as of December 2019), containing the essentials for my analysis: restaurant types (vegan /­­ vegetarian), location (London), and opening/­­closing dates. After some sorting-through of the raw data, I was able to generate the results below – which hopefully speak for themselves. Note: HappyCow has been in existence online since 1999 – slightly more than 20 years. However, the current system of data recording has been in effect only since 2007. This means that we do not have additional data from prior to 2014. However, since veganism was in its infancy at this time, […] The post The Rise of Vegan London (In Numbers) appeared first on HappyCow.

Tips To Get You Through Veganuary 2020

January 8 2020 Happy Cow veggie blog 

If you’re new to veganism - or have always been curious, but never made the jump – the international campaign known as Veganuary may be the perfect transition period to attempt it. According to their blog, Veganuary set out to create a movement that would appeal to non-vegans throughout the world. With more people starting the new year with new trends, new objectives, and newfound motivation, you surely won’t be alone diving into a plant-based prerogative. With so many questions surrounding newly-vegan navigation, we’d like to share with you some tips and resources for how you can best prepare for the month (or year) ahead of you. Register on Veganuary.com By doing so, you can take advantage of the free resources provided to help you understand how to tackle this process from the get-go. Don’t be scared of the kitchen There are plenty of resources on the web to get you comfortable whipping up easy meals for you and your family. Try typing in “Vegan Recipes” in Google or in YouTube, or hashtagging it on Instagram. A great website to start with? The feedfeed vegan. Look around your city for participating local restaurants A handful of U.S. Cities are focused […] The post Tips To Get You Through Veganuary 2020 appeared first on HappyCow.


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