Category Archives: Food Products & Recipes

Tempting Barbecue Recipes

Grills Gone Vegan_low resIt’s summertime.  Time to light up the grill.  Yes, there are endless possibilities for grilling without using meat or fish. One option is to check out this wonderful cookbook from the Book Publishing Company, which captures a wide variety of possibilities in one easy-to-use book.

Grills Gone Vegan is the latest cookbook from Tamasin Noyes. Tamasin has been vegetarian for over thirty years, and vegan for much of that time. She and her husband, Jim, live in northeastern Ohio with their two cats. Along the way, Tamasin has baked for a vegan café, worked in restaurants, created a nonprofit group that sent handmade cards to children with life-threatening illnesses, and had a vegan soap company for ten years.

Passionate about cooking, Tamasin spent several years as a cookbook tester for some of the leading vegan authors. She is also the author of American Vegan Kitchen and the coauthor of Vegan Sandwiches Save the Day.

Here are a couple of delicious recipes:

Portobello Burgers with Mango Chutney Marinade

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Plant-Based Dairy Alternatives Increase

MilksPlant-powered dairy alternatives have been growing fast worldwide. Sales have more than doubled in the last 8 years and there’s no end in sight. The growing availability and promotion of plant-based options to traditional dairy lines, particularly beverages, has helped boost this market, along with cultured products such as yogurt, frozen desserts and ice cream, creamers, and cheese. Almost all mainstream supermarkets now have some dairy-free alternatives.

A range of increasingly sophisticated flavors and blends of non-dairy milks from different sources are being launched. While soy-based beverage products remain popular, the market has expanded to include an increasing selection of alternative milks, using grains such as rice, quinoa, oats, and barley; and nuts such as almonds, hazelnuts, and macadamias, as well as seed milks such as hemp and flaxseed. In just the past year two new primary ingredients for U.S. plant-based milks, pistachio and pecan, have emerged.

Seeing the success of these products, the dairy industry is getting nervous. In fact, the dairy sector has become so concerned about the success of plant-based milks that it recently prompted 32 Congressmen to write a letter to FDA. The letter, which requests the agency enforce their rule against non-dairy beverages carrying the term “milk,” was meant to prevent the dairy industry from losing further market share to plant-based alternatives. However, they tried this tactic with mayonnaise and it didn’t work then. We don’t think it will work this time either.

Try out some of the many new plant-based milks available in your grocery store. For tips on buying dairy alternatives check out our shopping guide In Pursuit of Great Food.

Mouthwatering Melon Recipes

melonsMelons are large, edible fruits with a thick yellow or green skin, and juicy, fragrant flesh. Since the flesh has such high water content, melons are low in calories even though they are so sweet to taste. They provide potassium, sulphur, Vitamins A and C and Folic Acid.

Watermelon is particularly high in lycopene, an antioxidant, and has iron as well, which makes it the star of the melon family nutritionally speaking.

All melons are particularly delicious in the summer months, at the peak of their ripeness. They can be eaten by the slice, cut into cubes or scooped into balls. They are delicious eaten alone or as part of a fruit or vegetable salad. Pureed melon can be served chilled to make an attractive summer soup.

Recipes:

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Appetizing Asparagus Recipes

Asparagus - jpegAsparagus is a seasonal vegetable and locally grown asparagus is only available fresh for a few weeks at the beginning of the summer. It can be available at other times of the year, if imported from Mexico, at a higher price. Fresh asparagus contains vitamins A, C and E.

Look for an even-sized bunch of spears and do not buy asparagus that is dry and wrinkled or has cracked or woody stems. Open tips are a sign of ageing.

Trim off any woody parts of the stem before steaming or lightly boiling until tender. It can also be grilled. Asparagus is delicious served by itself, with a vinagrette or lemon dressing. Try wrapping individual spears in a slice of Tofurky or Field Roast, secured by a cocktail stick, for an elegant appetizer.

Asparagus recipe selection

vegfeastckbk_small_border lighterGinger Asparagus

by Tawon Thai Restaurant, from The Veg-Feasting Cookbook

The fresh taste of asparagus provides the bass note in this medley of vegetables. Serves 4

2 medium cloves garlic, chopped (about 2 teaspoons)

1 tablespoon canola oil

1 pound asparagus, tough ends trimmed, cut on the diagonal in 1-inch pieces

4 scallions, white parts only, sliced thin

1 small onion, sliced

2 medium celery ribs, sliced

2 medium carrots, peeled and cut crosswise

12 white mushrooms, sliced

1 small red bell pepper, sliced

1 small green bell pepper, sliced

1 tablespoon grated fresh ginger

1 teaspoon black bean garlic sauce

1 tablespoon sugar

1 teaspoon low-sodium soy sauce

Heat the oil in a medium skillet over medium heat, add the garlic and cook, stirring until the garlic turns brown. Add all the vegetables, the ginger and the black bean garlic sauce, and stir-fry until the vegetables are crisp-tender, about 3 minutes. Season with the sugar and soy sauce and serve.

 

The following recipes are reprinted from www.nutritionmd.org with permission

Cream of Asparagus Soup

Makes 7 1-cup servings

2 medium potatoes, scrubbed and chopped
2 cups water
1 bunch fresh asparagus
2 cups shredded cabbage
1 cup loosely packed chopped fresh parsley
1/4 cup chopped fresh basil
1 – 2 cup fortified unsweetened soy- or rice milk
3/4 teaspoon salt, or to taste

Place potatoes in a large pot with water. Bring to a simmer, then cover and cook until tender when pierced with a fork, about 10 minutes.

Remove tough ends from asparagus, then cut or break it into 1-inch lengths; you should have about 4 cups.

When potatoes are tender, add asparagus, along with cabbage, parsley, and basil. Cover and simmer until asparagus is just tender, about 5 minutes.

Use a blender to purée vegetables in 2 or 3 batches, adding some of the non-dairy milk to each batch. Be sure to start blender on a low speed and hold lid on tightly. Return soup to pan, add salt to taste, then heat until steamy.

Asparagus with Garlic and Pecans

Makes 4 servings

3 garlic cloves, minced
1 teaspoon olive oil
1 pound fresh asparagus, broken into bite-size pieces
1 tablespoon soy sauce
1/2 cup pecan halves

Sauté garlic in oil in a medium skillet. Add asparagus and soy sauce. Cook 4 to 6 minutes, stirring often until asparagus is tender. Add pecans and continue cooking for 1 to 2 minutes. Serve.

Pasta con Asparagi

Makes 4 servings

We have lightened this recipe by sautéing with water or vegetable stock instead of oil.

1 – 2 tablespoon water or vegetable stock
1 medium onion, chopped
1 28-ounce can diced tomatoes
2 pounds fresh asparagus
1 tablespoon chopped fresh basil
1/4 teaspoon dried sage
8 ounces dry spaghetti

Heat water or vegetable stock in a large non-stick pan. Add onion and sauté over medium heat for 3 minutes, until translucent. Add tomatoes, asparagus, basil, and sage. Bring to a boil, cover, and simmer for 7 minutes. Remove from heat and keep warm.

Cook spaghetti according to package directions. Drain spaghetti and place in a serving bowl. Add the asparagus mixture and toss. Serve immediately.

Tip: Because asparagus tips cook faster than the thicker ends, you may wish to thin the asparagus with a potato peeler or chop off the ends.

 

 

Nadamoo – new dairy-free ice cream

Nadamoo HelicoptersThere are so many wonderful products at Vegfest every year and many are new to our region. One of our favorites is Nadomoo!  As its name implies it’s a dairy free ice “cream”.

Nadamoo! was a big hit at Vegfest so we decided to find out more. Here’s how they answered some of our questions. I’ve just got to try the Birthday Cake Cookie Dough!

When did your company start? Our company was started in 2004 in Austin, TX.

How would you describe your product? It’s the best tasting ice cream on the market! We think that just because it’s non-dairy doesn’t mean that it should lack in flavor. We have the creamiest, richest most ice cream-like plant-based product out there, or at least we think so!

What motivated you to begin? What’s Nadamoo! all about? NadaMoo! is a family brand that was created by our founder so that her sister, who suffered from food allergies, could enjoy ice cream with the rest of their family. Needless to say, we are all about family and inclusion. We want everyone to enjoy our dessert regardless of dietary restrictions.

What interested you in expanding into the Northwest? Just like Austin, we know there are lots of customers in the Northwest looking for organic, non-dairy desserts. We believe in transparency and creating a clean label.

How many kinds of Nadamoo! are there? What are the newest varieties? There are currently 15 flavors of NadaMoo! The newest flavors are Birthday Cake Cookie Dough and The Rockiest Road which were released in February 2017. Chocolate Peanut Butter was just released in May 2017!

Where can I buy Nadamoo! products locally?  Our products are currently available in Whole Foods Markets in Seattle, Bellevue, Redmond, Lynnwood, and University Place, and also at the Metropolitan Market in Tacoma (Proctor) and Sno-Isle Coop in Everett.

Vegfest Chef Bravo Recipes

bravoWe’re excited to tell you that one of the chefs presenting at Vegfest this year (2017) will be Chef Ramses Bravo!  Ramses is the executive chef for TrueNorth Health Center in Santa Rosa, California, where his delicious, healthful meals have inspired thousands of people who have transformed their lives at the center. Here we can share with you two recipes from his cookbook Bravo!: Health Promoting Meals from the TrueNorth Health Kitchen 

 

Double Squash with Pecans and Dried Cherries

This recipe combines sweet butternut squash, pecans, and cherries with savory acorn squash, shallot, and sage. The flavors complement rather than overpower each other.

Ingredients

2 butternut squash,
3 pounds each, cut lengthwise and seeds removed
2 acorn squash, 1.5 pounds each, cut lengthwise and seeds removed
1/2 cup dried cherries
1/2 cup pecans, toasted (see notes below)
1 shallot, thinly sliced
10 fresh sage leaves, very thinly sliced, or 1/2 teaspoon dried

Preparation

Preheat the oven to 350 degrees F. Line two rimmed baking sheets with parchment paper.
Put the butternut and acorn squash cut-side down on the lined baking sheets and bake the butternut squash for about 30 minutes and the acorn squash for about 20 minutes, just
until tender. Let cool.
When cool enough to handle, peel and cut the squash into 1-inch cubes. Transfer to a large bowl. Add the cherries, pecans, shallot, and sage. Gently toss all the ingredients until well combined, taking care to keep the squash cubes whole. Serve at room temperature or thoroughly chilled.
Note: Butternut squash will generally take longer to cook than acorn squash, depending on their respective sizes. Be careful not to overcook the squash. When the squash is soft, the cubes will break apart. The flavor won’t be affected, but the look and texture of the dish will.

Toasting Nuts and Seeds

Preheat the oven to 350 degrees F. Spread the nuts or seeds on a rimmed baking sheet in a single layer. Bake for 3 to 5 minutes.

Raw or Toasted Nuts and Seeds?
Which is better: raw or toasted nuts and seeds? This is a question that many TrueNorth
guests have asked me. My answer depends on what works best for each person.
The style of cooking advocated at TrueNorth and described in this book is designed
for optimal health. To that end, I recommend raw nuts and seeds, which have
greater nutritional value. However, this diet is also restrictive, so I look for ways to make
the food as flavorful as possible. One way to do that is to use toasted nuts and seeds, which
I prefer. My reasoning is that people may return to bad habits if they find their food
bland, and they may be more likely to stay with the program if it is more flavorful.

Breakfast Potatoes

This is a wholesome alternative to the greasy, fried, and overly salted, potato dishes often served at breakfast time. This dish can be prepared ahead of time, so all you need to do is bake it before serving. Note: It takes about 1 hour for the baked potatoes to cool down enough to be peeled. For speed and convenience, the potatoes can be baked 1 day in advance and stored in the refrigerator.

Ingredients: 

8 medium russet potatoes, scrubbed
2 cups small cauliflower florets
2 cups quartered white mushrooms
6 Roma tomatoes, cubed
1 small yellow onion, diced
1/ 4 teaspoon granulated garlic
1/ 4 teaspoon granulated onion
3 tablespoons chopped fresh basil, or 1 tablespoon dried
3 tablespoons chopped fresh parsley, or 1 tablespoon dried

Assembly: 

Pierce each potato a few times with a fork or paring knife. Put the potatoes directly on a rack in the center of the oven and bake for 45 minutes, or until tender. The potatoes are done when a paring knife can be easily inserted in the center. Turn off the oven. Transfer the potatoes to a cooling rack.

When the potatoes are cool to the touch, peel and dice them. Line a rimmed baking sheet with parchment paper. Arrange the potatoes on the lined baking sheet. Scatter the cauliflower, mushrooms, tomatoes, and onion over the potatoes. Sprinkle with the granulated garlic and granulated onion. (At this point, the baking sheet can be covered with plastic wrap and refrigerated for 8 to 12 hours.

When you are ready to bake the dish, bring the vegetables to room temperature while you preheat the oven. Remove the plastic wrap before baking.) Preheat the oven to 350 degrees F. Bake for 12 to 15 minutes, until all the vegetables start to brown. Remove from the oven and sprinkle with the basil and parsley. Serve hot.

New vegan dairy and egg products

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.

daiya-chocolate-cheezecakeWhile 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

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