A new vegan egg is hatching, this one coming out of France. And, it will absolutely make us sit up and want to make some omelets. The advancement comes from two French entrepreneurs who are incubating a revolutionary vegan alternative to eggs that look and cook so real we won’t ever miss the real thing again. Their product is called Les Merveillœufs, which is a play on the French word, “merveilleux” meaning marvellous and “œufs,” French for eggs. It helps that these two founders are biologists at Paris’ Ecole de Biologie Industrielle. Read more
Spike Mendelsohn, a celebrity chef who’s an alum of the popular series Top Chef, is going vegan for Veganuary and urges everyone to do the same. He’s been promoting vegan diets for over a year, through his vegan fast-food chain, PLNT Burger, which he started in 2019 in Silver Spring, MD. He has now expanded to 7 locations inside Whole Foods Markets and in 2021, he plans to open several stand-alone restaurants. His menu features Beyond Burgers topped with Follow Your Heart vegan cheese , mushroom bacon and guacamole.
He talked about the popular Veganuary campaign, saying “Veganuary is the perfect opportunity for anyone looking to move towards a healthier diet or reduce their carbon footprint to enjoy more amazing plant-based food this year. I’m joining my vegan wife Cody and millions of others around the world this month to show people how delicious, easy and fun a vegan diet can be.”
“Veganuary is here to encourage and support anyone who wants to try vegan,” Veganuary’s US Director Wendy Matthews said. “We are grateful to work with restaurants like PLNT Burger who make our mission significantly easier for the growing number of conscious consumers in the US by offering delicious, satisfying, sustainable options.”
Vegetarians of Washington is proud to sponsor the first-ever Hip Hop is Green Health & Wellness eXpo, happening at the Seattle Center Fisher Pavilion on Friday March 6th. There will be three sessions; the first two will be for Seattle area school students and families. The general public is welcome to the third session from 4:30 pm – 8:00 pm.
The event will feature healthy plant-based cooking demos by local and national chefs, food sampling by local restaurants and brands, free health screenings, speakers, Hip Hop performers, a women’s plant-based fitness showcase, and Trap Vinyasa ™ yoga fitness class. Read more
Vegan Eggs are here! Thanks to our friends at Follow Your Heart, we can finally make a dent in the 43.56 billion (yes, that was billion not million) eggs produced in the United States last year. Finally, we can have egg free omelets, quiches and good old stick-to-the-ribs scrambled eggs. They’re called VeganEgg and they’re taking the veg food market by storm.
These cholesterol free and compassionate lovelies are also touted as being sustainable “eggs”. The company reports that replacing just one year’s worth of American’s egg consumption is worth 48 billion driving miles worth of greenhouse gas emissions. Even the production of just one regular egg costs 52 gallons of water, when you factor in the irrigation for feed as well as the direct chicken and egg requirements. On an national level that comes out to 4.6 trillion gallons of water (yes, that was trillion with a t). The company making the VeganEgg is very environmentally minded. All their manufacturing energy needs are powered by state-of-the-art solar energy.
Eggs pack a lot of cholesterol. While the extra cholesterol in eggs only adds a little to the blood levels of the average American whose diet is already overwhelmed with cholesterol from animal products, it really shoots up the cholesterol levels for those following an otherwise healthy diet, and increases the amount of “bad” cholesterol relative to the “good.” Egg production is also really tough on chickens, that are usually packed into cages so tight they can’t turn around, and of course they all end up in the slaughterhouse.
Just as importantly for all those with an appetite, we’re happy to report that eyes roll when people taste ‘em. For all you omelet lovers, we have a delicious Italian Omelet recipe courtesy of Follow You Heart below.
VeganEgg is currently available at 6 locations in Washington state, and online. Please visit http://followyourheart.com/buyveganegg/ for a list of locations. More locations are expected very soon.
1/4 cup Follow Your Heart vegan cheese, shredded (we used Garden Herb)
Salt and Pepper to taste
Whisk or blend VeganEgg™ with ice cold water until smooth. Let sit for 1 minute.
Melt vegan butter in a pre-heated medium-sized skillet set to medium-high heat. Pour mixture into skillet (“egg” should sizzle in pan), and gently pull “egg” mixture toward the center with spatula so that uncooked “eggs” can reach the hot pan surface. Let sit for 2-3 minutes, then add “cheese”, tomatoes, basil, salt and pepper to one side of omelet (the half farthest from you will make folding easier later on).
When omelet starts to dry around the sides, use spatula to gently scrape and loosen omelet edges from skillet. You can carefully peek under with the spatula to see if browning has starrted, and reduce heat if necessary. When surface of omelet looks dry and underneath is golden brown, carefully flip empty side of omelet onto the “cheese”, basil and tomatoes side. This takes practice, but consider yourself an omelet master if you can do it in one go.
What do you do after a heart attack? Cardiac rehabilitation is the recommended treatment, and the good news is that following a plant-based diet during rehab leads to a better outcome.
OK, so what is cardiac rehab? Cardiac rehabilitation is a medically supervised program designed with the goal of halting or reversing the progression of cardiovascular disease and improving outcomes. It can be an essential component of care for patients with coronary artery disease. Several studies have shown that participation in CR after a heart attack, getting a stent, or coronary artery bypass graft (CABG) surgery, significantly reduces the disease, risk of dying, and hospital readmission rates in a cost‐effective manner.
For those following a vegan diet, dairy and egg alternatives are always welcome. Producers are experiencing an increased demand as more and more people seek plant-based products to buy, and they are responding by coming up with an ever wider variety of products. According to recent estimates, by 2020 the market for non-dairy products is expected to hit $20 billion. A record number of plant-based products are now available for sale in Washington’s grocery stores and supermarkets, and many more are in the pipeline. Here’s a sneak peak at what some producers are bringing to the marketplace.
While most people know them for their popular non-dairy cheese products, Daiya has been innovating some new products lately. For instance, the brand recently launched a line of especially well-reviewed dairy-free cheezecakes, three flavors of cheezy mac, and now, an array of Greek style yogurts. The non-dairy yogurt comes in four flavors, blueberry, peach, strawberry and black cherry, and each serving offers eight grams of protein. The company also offers a line of cream cheese style spreads, multiple varieties of vegan cheeses (both shredded, sliced and in blocks) and six pizzas (one of which uses the popular meat substitute, Beyond Meat, as a topping). Read more
Genesis Juice is one of over 500 different kinds of food to try
We all love to eat. Wouldn’t it be wonderful if all the foods we love to eat could love us back by making us healthier? That’s what plant-based (or vegetarian) foods can do. In fact, not only does eating plant-based foods make us healthier, it also protects the environment and saves our animal friends. What’s even better is that they taste so delicious. A wonderful opportunity to find out just how delicious plant-based foods can taste is at Seattle’s Vegfest, the largest vegetarian food festival in the country, coming up on April 1 & 2, at the Seattle Center Exhibition Hall on Mercer Street.
Don’t eat breakfast before you come to Vegfest. There’s so much good food to sample!
Vegetarian foods, based on fruits, vegetables, whole grains, beans, nuts and seeds, come in all shapes and sizes these days and Vegfest has over 500 different kinds of foods to try. With the plant-based food market growing rapidly, this year’s Vegfest includes many new food products to sample. Some of the ones that caught my eye are chocolate covered quinoa, an almond mousse from Almetta, and a new dairy-free ice cream from NadaMoo. Exciting new food items from Lightlife Foods and Field Roast are also rumored to be debuting at Seattle’s Vegfest for the first time. Try the new egg-free eggs by Follow Your Heart. And for those who like the exotic, why not give Health-Ade Kombucha mushroom beverage a try? And of course, what would Vegfest be without the delicious flavors of Indian Life Foods or the Oriental delights of Sensei Sauce.
Chef Miyoko Schinner will be speaking at 12:55pm on Saturday
Throughout the weekend, cutting-edge chefs and cookbook authors from around the country will be demonstrating just how easy it is to make your own gourmet vegetarian dishes at home, and doctors – specialists such as urologists, internists, and even an OB/GYN – will be talking about the health benefits of a vegetarian diet. More doctors than ever before will also be on hand to provide health checks, with free blood pressure, cholesterol, and glucose tests, bone scans and ultrasound artery scans, giving people the opportunity to discover just how much a vegetarian diet can help improve their health. A huge selection of cookbooks are available at the Vegfest bookstore, and the kids will enjoy the clown duo, Zero and Somebuddy with their skits on healthy eating.
The food scene in our region is changing fast. Vegfest will feature several vegetarian and veg-friendly restaurants with samples of their extra special treats. Many restaurants, looking to cater to more veg-interested customers in the Puget Sound area, are happy to provide coupons for a free meal to people who join Vegetarians of Washington at Vegfest.
This year, Vegfest is on Saturday and Sunday, April 1st and 2nd, at the Seattle Center Exhibition Hall on Mercer Street. Admission is only $9 and kids 12 and under are free. Tickets are available at the door. See Vegfest for more information.
October is National Vegetarian Month so we thought this might be a good time to talk about how you, or perhaps a close friend or relative, could actually become a vegetarian (I’m using vegetarian in the broadest sense of the word, including total vegetarian or vegan). What does it take? Of course, it’s different for each person, but there are three ingredients which are common to almost everyone, and those are caring, courage and a little practical knowledge.
Many people tell us, it’s all very well for you, but I just don’t know how to get started. So we thought we’d take this opportunity to explain what we see as the essential ingredients to becoming vegetarian. Let’s start at the beginning.
First of all, you have to care deeply enough about one or more of what we call the legs of the vegetarian table, and those legs are health, animals, global hunger, the environment and whatever spirit practice you may have.
There is plenty of misinformation and myths that cause needless confusion about vegetarian diets, as people try to justify their meat-eating habits. For some people it’s only myths that keep them from the health benefits, environmental advantages and the compassion of a vegetarian diet. So, let’s do some myth busting!
Myth 1 – It’s unnatural to follow a plant-based diet.
We evolved as plant-eating beings. Meat eating is comparatively recent in human history. Our bodies have inherited 35 million years of plant-eating primate evolution. We only started eating meat out of desperation when living in colder climates, where there was insufficient plant-based food to get through the winter.
While the way we get our food has changed in recent years, our bodies remain the same. These days, the grocery stores are full of plenty of options and we no longer need to choose between eating meat and starvation. While we can get away with eating small quantities of meat, when we eat large quantities of meat over many years, our health suffers.
Don’t fall for the latest low-carb diet fad, the keto diet. We told you not to fall for it back when the Atkins diet was all the rage, and we’re telling you the same thing now. An excessively low-carbohydrate diet which focuses on consuming more protein (Atkins) or fat (Keto), and cuts out important plant-based foods such as whole grains, beans, fruit and root vegetables, has not been shown to be healthy and could have some very dangerous side effects. On the other hand, a whole food plant-based diet has been shown to be healthy over the whole lifespan, to prevent and treat a wide variety of diseases, and to be very effective at causing weight loss, resulting in just as much weight loss as the keto diet. Why take chances? Read more