Tagged With vegetarian

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No matter who you are or what you do for a living, getting dinner on the table can feel like an impossible task. After a full day of recipe development (or fighting with my sad brain) I’d rather gnaw on a block of cheese or skip dinner altogether than dirty more dishes.

So I watch a lot of food TV and buy a lot of cookbooks, always looking for something to snap me out of my permanent Weeknight Dinner Ennui. These days, nobody does that better than Priya Krishna.

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The biggest highlight from my trip to Copenhagen was getting to shoot a video on the farm and in the kitchen of Restaurant Relae, an establishment that is more than a little focused on sustainability. I learned many things (that you will also learn in the forthcoming video), including how to make a silky, crazy flavorful, incidentally vegan sauce out of root vegetables and vinegar.

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The Beyond Burger is the latest innovation in plant based meat products - and it's making some seriously big claims. Unlike the chewy and flavourless tofu burgers of the past, it promises to deliver a taste and texture that's virtually indistinguishable from the real thing; the medium-rare patty even "bleeds" when you cut into it!

We recently taste-tested the Ribs & Burgers version to see if its lofty promises are just another tissue of vegan lies. Read on for our verdict.

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I do not have a favourite food. In fact, I’m not sure how I would even go about classifying such a thing, as what I want to eat varies quite a bit depending on the situation I am in. But there is one food I have consistently eaten with enthusiasm from the moment I grew in teeth until now, and that food is steak.

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When it comes to raising a healthy vegan kid, the challenges often aren’t so much nutritional as they are social. Raise your kid vegan, and you’ll hear everyone’s opinions and advice about it, whether you ask for them or not.

And even within your own family unit, you’ll need to consider how to talk to your kids about why they’re vegan — whether it be for their health, the environment, animals, or all of the above — and how to properly approach their nutrition.

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My fellow vegans, it is time we address something that is keeping droves of would-be converts from joining our ranks — and tempts even the most dedicated of us into illicit animal-based infidelity. No, it’s not, animal-based cheeses or America’s fetishistic love for bacon. It’s saying no to free stuff.

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For those who have never had it, Buffalo chicken dip is shredded chicken held together with an unholy slop of cream cheese, hot sauce, shredded cheese, and ranch dressing, then baked until hot and bubbly. This cauliflower variant is (slightly) healthier, vegetarian-friendly and just as tasty.

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My love for eggplant is fierce, pure, and, according to a lot of people, not normal. I don’t get it. At its best, this gorgeous nightshade nothing short of edible silk — what’s not to love about that?

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I love to start my day with curds and whey; they’re filling, neutral enough to pair deliciously with a variety of plant parts, and (most importantly) speedy. A bowl of cottage cheese takes the same amount of time to prepare as a bowl of cereal, but will keep you fuller for much longer. (Also, if you top it with a vegetable, you get to feel virtuous.)

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I have always thought that black-eyed peas were bigger than New Year’s. In fact, until I moved out of Mississippi, I didn’t even know they were a New Year’s “thing.” (My family eats them pretty much all year round, usually as a simple side cooked with a little ham.)

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A true Caesar salad dressing gets its rich, salty funk from anchovies, but not everyone eats fish. Shouty purists may insist that those people simply don’t deserve a Caesar salad, but I think that’s a little harsh, especially when you can make a very good vegetarian approximation with blue cheese.

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As a carnivore whose foodie philosophy is "make things as delicious as possible, whatever it takes," I used to see vegan dinner guests as something I had to work around, and for that, I apologise. Vegan foodies can go on about how delicious soy bacon is, but as a cook who eats meat, I tended to think they were using a different measurement stick for "delicious."

I was selfishly aggravated at having to "dumb down" dishes and sacrifice taste for accommodation.

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We might need to get used to the phrase 'almond juice' pretty soon.

There is currently a war being waged between the world's dairy industries and manufacturers of almond and soy-based "milks". American, European and Australian farmers have all been pushing to have the word banned from packaging on non-dairy products. Is this fair? Or censorship gone mad? Let's take a look at the evidence.