Vegan Foods – Vegan Light Chocolate Nowhey Sun, 23 Jan 2022 09:00:16 +0000 en-US hourly 1 Vegan Foods – Vegan Light Chocolate Nowhey 32 32 Vegan lunches restart at Portland elementary schools, making district a national leader Sun, 23 Jan 2022 09:00:16 +0000

With Veganuary thriving (and hundreds of thousands of participants around the world eating plants to reduce climate emissions), Portland is leading the way as a leader in serving hot vegan meals to college students.

In September, Portland, Maine’s largest school district, restarted its vegan hot lunch program for elementary schools. It started in the 2019-2020 academic year but was suspended the following year due to distance learning during the pandemic. He resumed this fall. Every day, students at the city’s 10 elementary schools can choose between a hot vegan meal, a traditional hot meal, or a vegan sandwich with sunflower seed butter and jelly.

Serving plant-based dishes makes Portland “a leader in this space for K-12 foodservice,” said Karla Dumas, registered dietitian and director of the Humane’s foodservice innovation division. Society of the United States.

The Humane Society’s Forward Food program offers free recipes, chef training, and other support to school districts interested in adding plant-based, vegan meals to their menus. The organization also has an environmental specialist available to calculate how much districts are reducing their greenhouse gas emissions by replacing certain animal meats and dairy products with plant-based foods. Dumas estimates that 10% of school districts in the United States offer vegan meals every day, but many of them are cold dishes (such as sunflower butter sandwiches).

Most major school districts that serve vegan hot meals, such as Los Angeles, offer them at the high school level. In Portland, the pattern is reversed, with daily hot vegan choices in elementary schools, no hot vegan choices in middle schools, and a veggie burger as the only hot vegan option in high schools. Jane McLucas, Portland’s director of food services, plans to bring hot vegan meals to colleges, but said pandemic-related challenges have delayed the rollout.

Any elementary school student can order a vegan lunch, and it can have wide appeal. With an almost half non-white student population, many students in Portland might have dairy intolerances; the ability to digest lactose in adulthood is linked to northern European ancestry. Additionally, Portland students who are members of the Muslim, Jewish, Ethiopian Orthodox, or Seventh-day Adventist communities may avoid animal meat and dairy products for religious reasons.

As the parent of a vegan elementary school student, adding daily hot vegan meals has been transformative for my family, saving us time, money and headaches. I haven’t packed a single lunch for my ninth grader this school year. Instead, when school started, I explained to her, “Every day the school offers a hot vegan lunch and a sun butter sandwich. Choose one. And he did.

Portland’s vegan hot lunches this month include Dr. Praeger’s veggie burgers, taco boats, falafel with rice, chili with macaroni, orange tofu with rice, bean bowls and build-your-own hummus rice and pizzas. One day a month, the only hot lunch option is the popular vegetarian chili served with Maine baked potatoes and tortilla chips, so all students eat vegan. Most often, the traditional hot lunch includes beef or chicken, although a few days a month the entree is vegetarian, such as a cheese pizza or grilled cheese sandwich.

Vegan lunches are “a great product that we’re proud to serve,” McLucas said.

I asked my son, Alden, what he likes on the vegan hot lunch menu. “Baked potato with beans and fries is my favorite,” he said without hesitation, referring to the vegetarian chili. “My second favorite is the black bean burger. My third favorite is tofu and my fourth favorite is falafel. In fact, I love tofus as much as the black bean burger.

He would like to see more kung pao tofu and this vegetarian chili, and he would like to see less raw vegetables. “Today they had peas,” Alden told me. “Not cooked. Not salted. Just peas. Why would they put peas in there? I would like more strawberries or things the kids really like.

The pandemic has closed school salad bars, so fruits and vegetables are now pre-plated with each tray.

Portland Public Schools board member and parent Adam Burk says his son also eats vegan lunches every day. The Vegan Hot Lunch has allowed Burk’s son, my son, other vegan children, and college students who avoid meat or dairy for religious or health reasons to be included in the known rite of passage. under the name of school lunch. This move towards inclusion in the cafeteria has also expanded daily options for vegetarians.

The number of students requesting the vegan lunches varies widely from school to school, according to McLucas, with most vegan lunches served at Rowe Elementary and at least one elementary school serving none; McLucas declined to identify the school. At the East End Community School, where my son goes to school, students are given the traditional hot meal and have to request the vegan option.

Burk thinks more students are opting for vegan lunches at Rowe because students have a choice.

“The style of giving the kids the meat option and having the kids ask for the vegan option was what happened to Rowe in the beginning too,” he said. “We, and probably other families, inquired about this and a change was made soon after. How the choices are presented definitely makes a difference. My kid at Rowe says now he is offered both options every day, and it’s easy to choose the vegan option.

Sara Rubin, vice-principal at Lyseth Elementary and mother of two students at Rowe, is a big fan of hot vegan lunches. Based on her observations in the cafeteria, she agreed with Burk that requiring elementary students to request the vegan lunch prevents some students from taking it. She said the addition of masks and language barriers made it even more difficult for some young students to speak up. Rubin suspects that some vegan and vegetarian students still pack their own lunches due to fear that they actually get a hot lunch – in the first year of the program, vegan lunches often ran out – and general distrust at with regard to school food.

My family had first-hand experience of the communication and trust issues she raised. On a recent Tuesday, the menu listed falafel as a vegan choice, but my son said he was offered a vegan hot dog. He opted for the sunflower butter sandwich. “I never eat vegan hot dogs because they look exactly the same as meat hot dogs,” he said, adding that maybe “they didn’t hear me and gave me the meat hot dog”.

It’s a legitimate concern in a noisy cafeteria where everyone wears a mask. When I asked McLucas about vegan hot dogs, she confirmed that no such item was served, meaning the hot dog offered to my son was not vegan. McLucas attributed the confusion to a substitute on duty that day and the absence of the kitchen manager, evidence of the department’s staffing issues.

The reinstatement of vegan lunches comes as Portland schools face severe staffing shortages and federal funding for Universal Free Lunch has increased the total number of lunches the school serves.

Portland Food Service, which runs a central kitchen off Riverside Street and runs 16 school cafeterias, is understaffed everywhere. McLucas, instead of taking care of paperwork (including finding and filing free and reduced-price meal forms, which the federal government still requires despite universal free meal funding) spends his days serving as food in cafeterias. When I asked her how many more lunches the schools are serving this year than before, she said it was a lot but she didn’t have the numbers yet. It’s “one of those things on my to-do list,” she added. A list that grows day by day.

Despite the staff shortage, McLucas said his central kitchen team continues to refine the hot lunch vegan menus. “They experimented with meat substitutes to create seasoned vegan taco meat,” she said. “They make it homemade, season the tofu or the beans so they can mimic that taco-like filling more.”

Vegan lunches haven’t increased district costs, McLucas said, in part because vegan lunches rely on affordable ingredients such as beans and rice, and also the central kitchen makes as much as possible from scratch. .

“Dr. Praeger’s is a bit pricey, but we only serve it once a week,” McLucas said. “We buy the falafel in bulk.”

In addition to being short-staffed, McLucas and his team are struggling with supplies as the district, like everyone else, is plagued by supply chain shortages. It helps that his team buys a lot of Maine-grown produce in season, McLucas said, processes it, and freezes it for later use — homemade tomato sauce, for example.

This pleases Burk. He’d rather Portland schools not rely on the U.S. Department of Agriculture’s Commodity Program, which he says “makes the market for foods schools buy weigh heavily in favor of meat.” ” and “large-scale industrial agriculture”.

“How to move produce to support local small farms is perhaps the ultimate nut to crack when it comes to school food,” he said.

Until then, Portland Public Schools has become a leader in the movement to reduce government spending on industrial animal foods and their associated greenhouse gases, by adopting vegan menu items.

Avery Yale Kamila is a food writer who lives in Portland. She can be reached at [email protected]
Twitter: AveryYaleKamila

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Cam Newton wants you to eat this vegan chicken Fri, 21 Jan 2022 18:29:04 +0000

For decades, vegan food and athletes have been seen as a contradictory duo, but the stereotypes concealing the benefits of plant-based eating and athletic performance have been debunked. Athletes like NFL star Cam Newton have taken on harmful stereotypes that criticized plant-based eating to prove that a vegan diet can provide enough nutrients to not only maintain but improve athletic endurance. The soccer player recently opened up about why he went vegan and explained why he supports top vegan chicken company, Daring Foods.

Newton is an early investor in the innovative vegan chicken brand, but recently the pro athlete opened up about how he thinks investing in plant-based businesses will help save the planet and promote healthy eating. He also mentioned that he hopes to help facilitate a plant-based community for his hometown of Atlanta.

During an interview with Fortune Earlier this week, Newton opened up about how he met Daring founder and CEO Ross MacKay in 2019, leading to his initial investment along with fellow celebrities including Drake and DJ Steve Aoki. The soccer icon explained how he maintains a relationship with Mackay to draw on each other’s perspectives and resources, noting that after his soccer career he hopes to make an impact by promoting plant-based and sustainable diets.

“Being a black man growing up in the South, fried chicken was a staple on most diets,” Newton said. Fortune. “It was cheap and delicious; although not the healthiest option, we sometimes even had it twice a day. Something I hope to accomplish with Daring is to teach the Atlanta community and others about the power of plant-based food. Forming a healthy diet doesn’t have to be expensive and can taste, feel and feel like real chicken without the harmful results to our bodies, our environment and the chickens.

Newton also hopes to make an impact in his home communities in Atlanta. By bringing delicious plant-based alternatives to Atlanta, he intends to persuade people to try vegan foods. Her personal herbal diet is also remarkable. As a professional quarterback, his vegan diet highlights the health and sports benefits that come from giving up meat and dairy.

“I believe in everything Daring has to offer: its innovative approach, its vision for creating a better environment, and its ability to impact lives one bite at a time,” Newton continued. “But before that came to life and materialized, what I really invested in was Ross: his resilience, his dedication and his ability to challenge the status quo.”

Daring Foods Celebrities

Alongside Newton, Daring has an impressive list of celebrity backers. More recently, Olympian Miles Chamley-Watson just announced his support for Daring’s Vegan Chicken. The fencing star has teamed up with Daring to highlight how dangerous the chicken industry is to the environment. A plant-based diet could reduce greenhouse gas emissions from food production by up to 70% by 2050.

Recent reports indicate that the plant-based chicken industry is expected to reach nearly $19 billion by 2028. Companies such as Daring intend to capitalize on consumer interest in alternatives to chicken. With celebrities supporting the innovative vegan chicken brand, Daring plans to continue its global expansion by improving its distribution and production capabilities. The expansion efforts will be possible thanks to the company’s latest investment of $65 million, which brought its total funding to $120 million.

Chamley-Watson and Newton may be the latest professional athletes to back Daring, but tennis champion Naomi Osaka has been backing the company since 2019. plants improves sports performance and recovery times.

Atlanta’s Booming Vegan Food Scene

The NFL star’s long-term goal is to promote plant-based eating in Atlanta, noting that the Comfort Classic will be the way to bring plant-based eating to the South. Currently, vegan visionary Pinky Cole is doing everything she can to make vegan eating a part of Atlanta’s cuisine and culture. The founder of Slutty Vegan has created a menu full of Southern comfort foods that everyone in Atlanta will love.

Although serving vegan comfort food is his top priority, Cole dedicates his resources to giving back to Atlanta. The vegan entrepreneur founded the Pinky Cole Foundation to help communities around Atlanta. Last year, the foundation provided scholarships to 30 juvenile offenders and established college funds for the children of Atlanta native Rayshard after he was killed by police last summer.

Last year, Cole partnered with PETA to help launch the organization’s Food Justice Campaign dedicated to holding the government accountable for food insecurity and the damage caused by animal agriculture. As food insecurity and nutritional deficit remain prevalent in Atlanta, Cole and Newton’s efforts will help bring attention to the benefits and solutions that put plant-based foods front and center.

20 Athletes Who Went Vegan To Get Stronger

Australia’s ‘first-of-its-kind’ vegan food platform launched, global expansion to follow Wed, 19 Jan 2022 19:22:35 +0000

Reading time: 2 minutes

A new vegan food delivery platform, VEats, has just started in Australia, with international expansion on the horizon.

VEats is the brainchild of vegan entrepreneurs Lara Young and Susan McCarthy. The couple came together with the goal of making cruelty-free living more accessible. Or in their words, “changing the world, one plant-based meal at a time.”

Via the online platform, users can browse local businesses offering at least three vegan options. They can choose to reserve a table or order pickup or delivery.

Young and McCarthy say the concept is the first of its kind.

Where does VEats operate?

VEats began its pilot trial in Sydney this month. The website currently has over 600 directory listings across the city. By the end of January, it should have more than 50 listings allowing reservations and deliveries.

The start-up has partnered with impact alternative asset management firm, Bamford Capital, to push the project further.

Together the companies will tackle the vegan and vegetarian markets of Melbourne, Perth and Queensland in Australia.

From there, VEats will cross the pond to expand across the UK. First up: Brighton and London.

“Australia is one of the fastest growing vegan markets in the world and Sydney is the perfect city to get started, with vegan hubs like Newtown leading the way,” Young said in a statement sent to Plant Based News.

“We hope to showcase the best plant-based foods the city has to offer and change the way people view and access plant-based foods in their daily lives.

“Whether you’re vegan, flexitarian, pescatarian, or have never eaten a plant-based meal in your life, we want to help create an even bigger shift toward plant-based eating.”

The new service hopes to help people remove animal products from their diets. Credit: VEats

A simpler transition away from animal products

Young was motivated to launch VEats after spotting a gap in the market for those looking to order plant-based foods from restaurants and other services.

After growing up on a meat-based diet, Young discovered that going vegan meant learning “a whole new way of eating.”

“The trip was not easy and I spent hours and days researching restaurants, checking menus, calling ahead for accommodations and trying to vegetate food through other delivery platforms,” ​​she explained.

“I knew if it was hard for me, it would be hard for anyone trying to transition to a plant-based diet. That’s when I came up with the idea for VEats,” added the contractor.

The new service has already earned praise from Australians. Vegan DJ and producer Tigerlily commented, “It’s going to be such a game-changer to have a platform that I trust and know is totally vegan.

“This is a massive development and so many people will benefit from it. I know I will use it all the time.

Local vegan restaurants are tapping into the plant boom Tue, 18 Jan 2022 02:17:00 +0000

LONG BEACH, Calif. — When Stephanie Morgan started pulling dishes out of her food truck, vegan food was an indefinite oddity for the average person.

Twelve years and two restaurants later, Morgan and Seabird Kitchen have expanded its premium vegan cuisine brand as consumers’ appetites for this type of food have grown.

What do you want to know

  • According to Bloomberg Intelligence, the plant market could grow by more than $100 billion over the next decade
  • Investments in plant-based products have introduced such offerings to national fast-food chains, bringing them to a mass audience.
  • Local vegan restaurants, like Seabird Kitchen, have moved from a little-understood food preference to a clearly defined style of cooking
  • Seabird Kitchen is tapping into the growing market by adding a third location in Los Angeles, slated to open in April

Morgan’s restaurants, located in Long Beach, Costa Mesa and a third slated to open in Los Feliz in April, focus on whole foods while skipping anything processed.

“I always forget that we’re a vegan restaurant,” she said. “I just create food that tastes good and that I want to eat.”

When Morgan started, vegan food was an outlier. Today, national restaurant chains have invested heavily in plant-based alternatives.

The market has grown since then and seems to be gaining momentum, especially among millennials. According to YouGov, a London-based data and analytics group, around one in five millennials have switched to plant-based diets. Their reason, he found, was to benefit the planet.

And the money for herbal companies is about to explode. While the market in 2020 was around $29 billion, Bloomberg Intelligence predicts the industry could explode to nearly $170 billion over the next decade.

Advocacy for a vegan diet began largely as a discussion of food ethos highlighting the practices of factory poultry and livestock farms. In recent years, the conversation has broadened to include the greenhouse gas toll that such farming practices can impose on the environment.

Bill Gates has spoken publicly about the need for people, especially in wealthy countries, to eat plant-based meat substitutes. He has invested in various companies including Impossible Foods, Beyond Meat and Memphis Meats.

Big money, growing interest from young professionals, and better products have led to the nationalization of plant-based foods.

“Now there are Impossible Chicken Nuggets in every KFC across the country,” Morgan said. It’s very revealing.

Beyond Meat partnered with KFC for a trial in 2017 to distribute Beyond Chicken Nuggets in 10 stores. Now the nuggets are having a nationwide push for a limited time.

Impossible Burgers has an even larger footprint. They’re available at a host of national, local and independent restaurants like Burger King, Red Robin and White Castle. The Long Beach socialite has been carrying the burger for years.

California has been an attractive state for some business owners to start their vegan businesses.

Sacbe Meling, a Downey native who now lives in Las Vegas, opened his first out-of-state location in Long Beach. His restaurant, Panchos Vegan Tacos, takes the flavors and textures of Mexican cuisine and transforms them for a vegan audience. California, he explained, was the obvious place to expand outside of Vegas.

“It’s the fastest growing vegan market, and I think it has a lot of vegans and vegan-friendly people,” he said. “They can still eat meat, but they’re willing to go to a vegan restaurant.”

Meling’s Restaurant also considers itself a second-tier vegan restaurant, instead of marketing itself as a Mexican restaurant that only serves plant-based foods.

Meling said his only ceiling is the economy, rising labor costs and a pool of consumers who may not be willing to spend as much time in his restaurants, limiting his interest in opening new locations.

Morgan is moving forward with her plans, having committed to a lease five years ago. The challenge, she said, comes down to how plant-based foods are valued. Impeccably prepared premium carrots with the freshest interest could cost $18, she noted, too high a price for most.

“I have to weigh the perceived value of the guest, which is my constant battle,” she said. “You can get really cheap calories, but you can’t get really cheap nutrients.”

However, evidence is mounting that the growth of vegan cuisine – fast food or fine dining – is approaching a ceiling of uncertain height.

“It’s a really easy move to follow,” Morgan said. “It’s crazy to see now how far it’s come.”

Vegan for a month: 3 recipes for Veganuary 2022 Sun, 16 Jan 2022 10:31:15 +0000

Every January, a UK-based non-governmental organization (NGO) challenges people to go vegan for the whole month. With the combination of the two words – vegan and January – we set ourselves the challenge “Veganuary”. As someone who’s tried it, I have to say it’s definitely not an easy feat. I love my cheeses too much, so I have mad respect for those who can go fully vegan.

I’ve talked about how Turkish cuisine is more vegan than you might think and I stand by that assessment as many desserts use vegetable oil compared to heavy buttery Western pastries.

So here are some recipes to support people who are doing Veganuary halfway through!

Sweet and vegan, what else but brownies. (Photo Shutterstock)

No-Bake Vegan Brownie

I always like to have something sweet, so having something healthier can’t hurt. I always have way too many dates at home, so this is a fun way to use those as well. Adding more nuts or dried berries or the like is encouraged! This is only a suggestion, make the recipe yourself!


  • 300 grams of dates
  • 100 grams of almonds
  • 100 grams of pistachios
  • 200 grams of goji berries
  • 1 teaspoon of molasses
  • 1 tablespoon carob powder/flour
  • 2 tablespoons cocoa powder
  • 2 tablespoons of water (optional)


Let the dates and goji berries sit in lukewarm water for at least 30 minutes to soften them. You can also do this the day before, but it is not necessary to overdo it. Remove their seeds and blend the dates in your trusty food processor. Do not throw away this water right away. It’s quite sweet and can be used to improve the consistency of the brownie (hence the optional part). Also add the almonds to the machine and blend until smooth. If it’s too dry, add a tablespoon or two of water. Also add the goji berries, cocoa, carob powder and molasses and mix until just incorporated. Slightly crush the pistachios and add them to the mixture. Line the bottom of a baking sheet with cling film and pour the mixture over it. Flatten it with a wet spoon and cover it with cling film. Leave to rest in the refrigerator for a few hours. Cut into desired pieces and enjoy!


Although this recipe is designed to mimic a brownie, you can of course keep it a bit drier and form it into small balls and cool them that way. To reduce the stickiness of these, you can roll them in cocoa powder.

A bowl of pumpkin salad with potatoes.  (Ayla Coşkun)

A bowl of pumpkin salad with potatoes. (Ayla Coşkun)

Pumpkin salad with potatoes

Sometimes keeping it simple is the best choice. I love pumpkin all over the place, so making a simple potato salad with it is a no-brainer. The sweetness of the pumpkin paired with the lemon juice gives it a nice balance and yes: you can (and honestly should) eat it as a whole meal. But of course, that’s up to you. I have simple tastes.


  • 500 grams of potatoes
  • 300 grams of pumpkin
  • 1 bunch of green onions
  • half a bunch of parsley
  • half a bunch of dill
  • juice of a lemon
  • 1 teaspoon of salt


Boil the potatoes until tender. Peel them and cut them into 2 centimeter cubes. For the pumpkin, first cut them roughly the same size as the potatoes and boil them. Once softened, strain the water and add them to the potatoes. Finely chop the parsley, green onions and dill and squeeze the lemon juice to add to the salad. Mix it well to distribute everything and enjoy!


As usual, more can’t hurt. Personally, I like the sweet and sour taste of nar ekşisi (pomegranate syrup). A little olive oil is definitely something you might want to add too, if you feel like it. Adding nuts or seeds is also an option. Personally, I like to lightly toast sesame seeds and then add them to salad dressings. Another thing I like to add to these kinds of salads are red peppers. They have this slightly sweet taste and are quite meaty, so they stand out so much.

The chickpea falafel is excellent, but the lentils could be even better.  (Photo Shutterstock)

The chickpea falafel is excellent, but the lentils could be even better. (Photo Shutterstock)

Falafel but different

The chickpeas are great and all but I could never get over the falafel being so dry. I know, add sauce or similar to make it less dry, but why not try something different? These are made with lentils and taste pretty good!


  • 350 grams of lentils
  • 1 onion
  • 2-3 garlic cloves
  • half a bunch of parsley
  • 1 tablespoon tomato paste
  • 1/2 teaspoon cumin
  • 1/2 teaspoon chilli
  • 1/2 teaspoon turmeric
  • 1/2 teaspoon red pepper
  • 1/2 teaspoon black pepper
  • 2 teaspoons of salt
  • 3 tablespoons oil


Let the lentils sit in the water for at least 2 hours until they begin to soften. Put all the ingredients except the olive oil in a food processor (blender) and blend it until you can form it into balls (and they keep their shape). Take walnut-sized pieces of the mixture and shape them into balls, but use pressure to make them dense. Place the balls on a baking sheet and press them lightly. Brush them with oil and bake them at 180 degrees Celsius (360 degrees Fahrenheit) for about 20 minutes.

Once cooked, enjoy the crispy and healthy falafel balls hot or cold.

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The meals we would miss the most if we became vegetarians Fri, 14 Jan 2022 17:33:20 +0000
There are plenty of meals that would be missed if we went vegetarian (Picture: Shutterstock)

The lip-smacking meals we would miss the most

More and more Britons are becoming part-time vegetarians, with the average adult avoiding meat for 10 days a month, a study has found.

And amid the rapidly growing trend toward plant-based foods, most people expect their number of meat-free days to increase by 50% in the next few years.

There are plenty of meals that would be missed if we went vegetarian (Picture: Shutterstock)

However, one in five Britons still eat meat every day of the week, according to research by Jack & Bry, a pioneering plant-based gourmet food company.

Young people are leading the march away from meat by being vegetarian for 12 days each month, while the older generation manages only half of that, at seven days.

Unsurprisingly, London is the most meat-free city in the UK at 15 days, while people in Newcastle and the North East are the least numerous, at seven days a month.

Millions of adults say they would give up eating meat altogether, but one in five are put off because they think it would be too expensive or that vegan and vegetarian food is boring.

Others say they would miss their favorite meat meals too much, with roast chicken leading the way, followed by bacon and roast beef.

Bryony Tinn-Disbury, Founder and CEO of Jack & Bry, said: “Half of all sales of meatless alternatives are not for vegetarians and vegans, but for people who like meat once in a while.

“We expect this number of meat-free days to increase even more and our survey seems to confirm this.

“For those hesitant to try, meatless alternatives can be anything but boring and tasteless. At Jack & Bry, our mission is to make the tastiest plant-based meat on the planet.

“We produce delicious burgers, sausages, ground meats and other plant-based meats, all made from jackfruit.”


Roast chicken is one of many meats that would be missed if someone went vegetarian (Picture: Shutterstock)
Roast beef would be missing if someone went vegetarian (Picture: Shutterstock)
Watch out for these vegan food trends in 2022 Wed, 12 Jan 2022 21:23:41 +0000

Posted through Rebecca Maness.

It seems like every day there’s a new vegan product on the shelves or exciting news from animal-friendly fast food. This year will definitely bring more, which is why we’re making predictions about the future of 2022. Here are some vegan food trends that we know will grow this year:

Truly Sustainable Seafood Stars

Last year, Marine suction helped many people understand that fishing kills marine animals and devastates our oceans. As a result, more and more people are looking for tasty, fish-friendly options. Brands like Vegan Zeastar, Future Farm, and OmniFoods will be launching new vegan seafood this year that you’ll want to look out for.


Tried the Vegan Zeastar Tuna Sashimi and it was 🔥 #vegantuna #veganfish #tunasashimi #pokebowl #poke #fyp #vegan #plantbased

♬ The Journey – Sol Rising

We’re also sure to see more vegan seafood in fast food and chain restaurants. In 2021, we saw Fishless Fillets and Crabless Cakes from Long John Silver and California Fish Grill launch four plant-based offerings, including an “ahi” poke bowl.

Plant-Based Dynamite “Shrimp” Bowl from California Fish Grill

More Chicken-Friendly Egg Brands

No amount of humane marketing can hide the truth of the egg industry, which forces hens into cramped cages or crowded sheds and kills male chicks, which are considered worthless. That’s why we’re seeing more demand for vegan eggs, from WunderEggs hard-boiled egg to Perfeggt’s bean-based scramble. We’re excited to see what comes out next in 2022.

More innovations in fast food

Last year set a high standard for exciting vegan fast food news, but this year is already upping the ante with Beyond Fried Chicken at KFC and plant-based chorizo ​​at Chipotle. There’s no doubt that we’ll continue to see big channel moves as the year goes on. Taco Bell is still working on adding vegan meat options, and we hope to see McDonald’s bring their McPlant burger nationwide.

vegan burger mcdonalds mcplant
McDonald’s new McPlant burger, ordered without cheese or mayonnaise

More celebrities will go Vegan in 2022

Jermaine Dupri launched non-dairy ice cream, Cardi B is vegan-curious, and Lizzo has shared her animal-free meals with the world. We’re sure to see more celebrities ditch animal products this year as concerns about animals, climate catastrophe and future pandemics grow.


Are voiceovers still cool?

♬ Face Off – Dwayne Johnson – Tech N9ne & Joey Cool & King Iso & Dwayne Johnson

All-vegan chains continue to grow

We’re all for the addition of delicious vegan options to fast food chains, but every vegan knows the joy of having the whole menu at their fingertips! All-vegan chains are taking off in many places. Veggie Grill, Plant Power Fast Food, and Loving Hut are just a few notable chains popping up across the country.

Chains are ditching the vegan milk supplement and making oat milk the default

Oat milk has become such a popular option that it only makes sense that more chains are starting to lower their premium. (We look you, Starbucks.) Some, like Blue Bottle Coffee, might even adopt the default oat milk instead of cow’s milk. Cows used in the dairy industry are forcibly impregnated and then their calves are stolen. So more and more people are realizing that vegan milk is healthier, tastier and kinder to animals.

Gastronomy goes vegan

Vegan gourmet restaurants have been around for a while, but now more and more non-vegan establishments are adding animal-friendly options. Some are even taking steps to remove meat from the menu altogether. Geranium, a three-star Michelin restaurant in Copenhagen, has removed meat from cows, pork, chicken and other land animals from its menu. While this is a positive step, we expect more fine dining restaurants to take all foods of animal origin from their menus in 2022.


This year, going vegan is easier than ever. Start your resolution with our 3 week vegan challenge and maintain it throughout the year with our free vegan starter kit.

Order a free vegan starter kit

Three Quick Vegetarian Recipes From Gordon Ramsay’s New Cookbook Tue, 11 Jan 2022 00:08:00 +0000

Gordon Ramsay’s latest cookbook, Ramsay in 10, is an extension of his popular YouTube cooking series of the same name, where the famous British chef and casual guests share shortcuts to cut cooking time and make simple meals in around 10 minutes. Here are some quick and not-so-furious vegetarian dinners.

Green shakshuka

Shakshuka, the North African dish of eggs cooked in a spicy tomato sauce, has become a staple on brunch menus everywhere. In this version, the eggs are cooked in a bed of mixed greens instead of tomatoes, making them extremely healthy, delicious, and most importantly, super quick. You can replace my suggestions with green vegetables that you like or that are lying around in the fridge.


Gordon Ramsay’s New Cookbook. Photo: Jamie Orland-Smith / Hachette Australia

  • 100 ml thickened cream
  • 60g of cream cheese
  • 2 tablespoons chopped sweet herbs eg. basil, chives, tarragon or parsley
  • olive oil, for frying
  • 1 shallot (French shallot), peeled
  • 50 g asparagus, trimmed
  • 50g kale
  • 100g peas
  • 100g sliced ​​zucchini
  • 4 eggs
  • sea ​​salt and freshly ground black pepper

To serve

  • 3 tablespoons of plain yogurt
  • 1 teaspoon of chili oil
  • large handful of arugula or watercress
  • 1 tablespoon of freshly grated Parmesan (or vegetarian equivalent)
  • sourdough or toasted flatbreads


  1. Combine the cream and cream cheese in a large bowl, then toss with the mild herbs.
  2. Place an explosion-proof casserole dish (Dutch oven) over medium heat and coat the bottom with a thin layer of olive oil.
  3. Grate the shallot, add it to the dish and cook for 1 minute. Add the asparagus and cook for 1 minute before adding the kale, peas and zucchini. Cook for another minute. Add the cream cheese and herb mixture, season with salt and pepper and mix well.
  4. Make four wells in the vegetables and crack an egg in each. Cover the dish and cook, 3 minutes, until the egg whites are firm but the yolks are still runny.
  5. Remove the pan from the heat, then pour the yogurt and chili oil over the shakshuka. Sprinkle with arugula or watercress and Parmesan cheese. Serve with toasted sourdough or warm flatbreads.

Serves 2

Super green pasta with arugula, almonds and lemon

It’s a really easy way to increase your intake of cruciferous greens – it’s kale and rocket for you and me. You can add broccoli or spinach to make it even more nutritious, and use whole-grain pasta if you have more time. Serve with a tomato salad to balance out all that greenery, and leave out the anchovies and Parmesan if you want to make it vegan.


  • 4 tablespoons of olive oil, plus a little more for drizzling
  • 3 cloves of garlic
  • 2 anchovy fillets (optional, omit if vegetarian cooking)
  • 250g chopped kale
  • 500g of fresh pasta (any type)
  • 60g toasted almonds
  • 1 lemon
  • 6 tablespoons, freshly grated
  • parmesan (or vegetarian equivalent)
  • 2 large handfuls of arugula
  • sea ​​salt and freshly ground black pepper


  1. Fill the kettle with water and bring to a boil, then pour into a large saucepan, salt and return to a boil.
  2. Place another large saucepan over medium heat and add the measured olive oil.
  3. Peel and finely mince the garlic, add to the oil and cook for 2 minutes, until lightly colored. Add the anchovies (if using) and crumble them with a wooden spoon.
  4. Add the kale to the pot, along with a spoonful of boiling water, cover with a lid and steam for 3 minutes.
  5. Place the pasta in the pot of boiling water and stir to separate. Cook for 2 minutes, or according to package directions.
  6. Roughly chop the almonds and zest the lemon.
  7. Remove the kale from the heat and, using a hand mixer, blend until smooth.
  8. Drain the pasta and add it to the kale with the lemon zest, half the Parmesan and a little salt and pepper. To mix together.
  9. Divide among four bowls and finish with the arugula, almonds, remaining Parmesan and a drizzle of olive oil.

Serves 4

Bang bang cauliflower

Something happens to cauliflower when you sauté or roast it on a high heat – it turns nutty and sweet as it caramelizes and looks like a different vegetable than its boiled or steamed cousins. I borrowed the sauce here from chicken bang bang, a Chinese dish from Sichuan province, which has been adulterated a lot in the United States. It should be soft and warm, wherever it comes from.


  • ½ cauliflower, cut into florets, tender leaves (if applicable) set aside
  • 1 heaped tablespoon of rice flour
  • 2 tablespoons of vegetable oil
  • ½ small red onion
  • 2-3 cm of fresh ginger
  • 2 cloves garlic
  • 2 tablespoons of sesame oil
  • small handful of coriander leaves

For the bang bang sauce

  • 2 tablespoons of maple syrup or agave syrup
  • 2 tablespoons of Cholula or sriracha hot sauce
  • 4 tablespoons of sweet chili sauce


  1. Start by preparing the bang bang sauce: put all the ingredients in a bowl and stir until combined. Set aside until you need to.
  2. Mix the cauliflower florets in the rice flour.
  3. Place a wok on high heat and add vegetable oil. When hot, add the cauliflower florets and sauté for 3 minutes. Add the reserved cauliflower leaves (if using) and sauté for another 3-4 minutes.
  4. Meanwhile, peel and mince the onion; peel the ginger and cut it into small strips; peel and crush the garlic.
  5. Place a small saucepan over medium heat and add the sesame oil. When hot, add the onion, garlic and ginger and cook, stirring occasionally for 2 minutes, until tender.
  6. Remove the pan from the heat and stir in the bang bang sauce.
  7. Pour the onion mixture into the wok and stir until the cauliflower is fully coated. Pour the cauliflower into a serving dish, sprinkle with cilantro leaves and serve with boiled rice and greens.

Serves 4

This is an edited excerpt from Ramsay in 10: Delicious Recipes Quickly Made by Gordon Ramsay, Hachette Australia, RRP $ 49.99. Photography: Jamie Orland-Smith. Buy now

Frankie & Benny’s Celebrate Veganuary With Delicious Vegan Food Sun, 09 Jan 2022 06:00:00 +0000

If you were hesitant to give Veganuary a try, maybe the news of the addition of exciting vegan fare at one of the UK’s popular restaurants will make you jump aboard the green train.

Frankie & Benny’s has officially launched four new vegan dishes to celebrate Veganuary, which are now available in restaurants across the UK.

You might think pizza is off-limits to those on a vegan diet. However, creamy vegan mozzarella is used to create the Plantball Marinara pizza. Sink your teeth into savory vegan chunks that are tumbled in a Napoletana tomato sauce and garnished with fragrant basil.

Maybe you fancy a hot dog, in which case you will want to get your hands on the Vegan Dog.

Frankie & Benny’s vegan hot dog is a real treat for those who enjoy casual dining

This succulent plant-based hot dog is nestled in a soft glazed roll and topped with crispy fried onions. The usual additions of pickles, chili peppers, barbecue sauce, skin-on fries, and vegan mayonnaise make this another dish you wouldn’t realize is vegan.

In this cold weather, comfort food will be a treat. Dive into the Vegan Mac ‘n’ Cheese which features perfectly cooked pasta in a vegan cheddar sauce and topped with a delicately spicy, smoky tomato sauce.

There is even something for gourmets. Take a fork and dip into the hot vegan speculoos cookie dough. Expect crispy honeycomb chips, chocolate banana sauce, and vegan chocolate chip ice cream.

These four new additions join Frankie & Benny’s already extensive vegan range. This includes delicious dishes such as Vegan Fry Up with Scrambled Tofu and Mashed Avocado and a Viva La Vegan Stacker Burger with a quarter pound vegan drizzled with chili pepper dressing.

Veganuary’s popularity continues this year as people delve into a plant-based diet for the New Year. In 2021, Veganuary had over 500,000 subscriptions and the #Veganuary hashtag on Instagram has over 1.5 million posts.

Whether you’re looking to try a meatless diet, reduce your carbon footprint, or cut down on your meat intake, Veganuary is a great way to test plant-based waters.

Jon Knight, General Manager Leisure & Concessions, said: “Frankie & Benny’s have been supporting Veganuary since 2016, all of our restaurants and employees take pride in ensuring that our customers can enjoy a fun and welcoming atmosphere as well. than a menu that includes a genuine selection of flavorful and comforting plant-based foods.

“With the launch of our new vegan items starting in early January 2022, we hope to see more people than ever getting involved and supporting Veganuary this year.”

To view the full vegan menu online, please visit or through the Papa John’s app.

For more stories where you live, visit InYourArea.

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Fried Water: Have you ever tried this vegan food trend? Fri, 07 Jan 2022 14:30:14 +0000 One odd food trend that caused a stir on social media last year was the fried water trend. Yes, you read that right! The food trend is to fry water – just like your samosas, papads, or bhajiyas!

the tendency which caught the internet’s attention in 2016, is still one of the most popular.

Notably, it was first introduced by YouTuber and Chef Jonathan Marcus where he used flour, eggs, and panko crumbs and fried 12 globs to coat and fry the water. The strange experiment did not work. But in December 2020, the man behind ‘The Action Lab’ YouTube channel James Orgill tried frying the water and got it right on the first try.

Ashish Singh, Business Manager, Cafe Delhi Heights / Dhansoo / Nueva said that the concept stems from molecular gastronomy, a discipline that brings together chemistry and physics in the concept of cooking to understand how a dish is made.

“We fry normal water after it has been coated with a salt / chemical called sodium alginate. The surface layer of water takes on a gelatinous texture, and then it is fried. The water and sodium alginate do not contain any animal products, which is why he becomes vegan, ”he explained.

Calcium alginate, the chemical compound similar to gelatin, is made from aqueous calcium chloride and sodium alginate, which help convert ordinary water into an edible liquid membrane, in which water is filled and fried.

While the experiment may seem harmless, food experts say it’s best to avoid since any leakage in the blood cell can throw boiling oil at you, as the oil and water do not dissolve. not mix.

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