Category Archives: Food Products & Recipes

Vegan seafood catches on

Good catch tuna

Most of us have seen meatless burgers, sausages, ground beef, and even chicken in our local grocery store, but vegan seafood has been slowest to hit the shelves. That’s all starting to change, however, with companies like Trader Joe’s releasing crab-less cakes earlier this year, and companies starting to produce vegan products for the masses.

Tuna giant Bumble Bee Foods is partnering with the plant-based seafood brand Good Catch to help bring plant-based fish to consumers nationwide. According to a news release, Bumble Bee will leverage its sales, distribution and logistics expertise to get Good Catch to consumers at affordable prices.

Good Catch, a producer of plant-based meat alternatives, has just released a line of vegan tuna at Whole Foods and Thrive Market. Good Catch spent over two years trying to replicate canned tuna’s unique texture and flavor with legumes and algae. The fish-free tuna pouches come in three flavors—Naked in Water, Mediterranean, and Oil & Herbs.

Each pouch contains 14g of protein, which comes from the company’s signature “6-Plant Protein Blend” of soy, chickpeas, lentils, peas, fava, and navy beans. The product is also gluten-free and made with non-GMO ingredients.

Chris Kerr, co-founder and CEO of Good Catch, says “We see a big opportunity to offer a plant-based alternative that tastes great, without supporting the inherent problems of the seafood industry, including mercury, PCBs and microplastic health hazards, horrendous sea-life suffering and overfishing.”

Good Catch isn’t the only company selling plant-based tuna, either. Brands like Sophie’s Kitchen and Loma Linda also sell their own vegan versions of the canned fish. Sophie’s Kitchen sells a wide variety of vegan seafood alternatives. There’s no longer any reason to feel like you have to eat fish!

 

Interview with Better Bean company

Better-Beans-cooking

Better Bean is a product we love.  We asked them some questions to learn more about their products and how they got started.

How did your company get started?

Better Bean was born and raised in Oregon, starting with founder Keith Kullberg’s original recipe that he created as a young college student at Oregon State University. Seeking a way to enjoy refried beans made with only plant-based ingredients, Keith developed a recipe that quickly became a favorite within his family years later. The only issue – it took nearly an entire day to prepare his beans from scratch!

Noticing that freshly prepared beans were not made available in stores at the time, Keith and his daughters launched Better Bean in local stores and Portland farmers markets in 2010. Now sold nationwide, Better Bean strives to bring easy, tasty, healthy beans to all.

Tell us about the different products you have?

Better Bean offers a variety of freshly prepared, tasty bean products sold in the refrigerated section. Products range from a variety of 15oz beans, such as the Skillet Refried Red Beans, to flavorful 8oz organic bean dips and even 2.5oz single-serve bean dips for snacking. Currently, the 15oz beans are the only product sold in the PNW, but we do hope to launch our 2.5oz single-serves in stores soon.

Can you tell us about the ingredients you use?

We source our ingredients from organic or sustainable farms, as they grow better flavor. Our recipes are naturally delicious and nutrient-rich, not relying on sodium, fat, sugar (or worse, chemical additives) for their robust flavor.

How about certifications?

All of Better Bean products are certified Non-GMO, Gluten-Free, Soy-Free, Nut-Free, and Vegan.

We know consumers value high-quality, organic products – that’s why Better Bean has recently added a line of 8oz flavorful bean dips and 2.5oz single serve bean dips that are both Certified Organic.

How do you make Better Bean so easy to digest?

To make our beans easy on the digestive system, we have three principles that we follow. First, we use freshly grown beans as they are easier to digest. Then, we soak our beans to activate enzymes that allow our bodies to digest the nutrients beans have to offer. And last but not least, we use our star ingredient – apple cider vinegar – to break down indigestible sugars and help digestion.

We’re all busy these days. How is Better Bean making their products convenient to enjoy?

With busy schedules, we know it can be hard to find a snack that is both quick and healthy. We have created a line of 2.5oz single serve bean dips that make for easy on-the-go snacking. We even have a convenient snack pack that comes with our Serrano and Onion Black Bean Dip and multigrain crackers.

How can people use Better Bean products in their everyday life?

Beans are a great source of plant-based protein and can be a part of any meal! Whether you enjoy them as an appetizer with tortilla chips, as the star of your main course in a burrito bowl or tacos, or as a side dish that pulls the meal together – beans have a way of being extremely versatile.

I understand Better Bean products are available in Safeway, PCC Community Markets and other local groceries. Thank you for your great products.

New vegan eggs

Brown eggs in the package

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

Legal actions doomed to fail

Miyokos butter & cheese

The doomed-to-fail actions against makers of plant based foods and animal advocacy organizations continue. Many people see the ridiculousness of the California Department of Food and Agriculture’s bullying attack on Miyoko’s Creamery. The department has ordered the small Sonoma County company, which makes non-dairy, vegan cheese and butter, to stop labeling its products as such. Read more

Vegetarian Thanksgiving Recipes

Here’s a special selection of Vegetarian Thanksgiving Recipes for the holidays:

Bryanna’s Squash with Wild Rice and Chanterelle Stuffing

almost-no-fat-holiday-cookbookfrom “The Almost No-Fat Holiday Cookbook” by Bryanna Clark Grogan, reprinted with permission.  Serves 6

If you’d like to make a colorful stuffed winter squash the centerpiece and main dish of your vegetarian Thanksgiving, choose a large, meaty pumpkin; Boston marrow squash; turban squash; hubbard squash; banana squash; or the pale blue-grey New Zealand squash, which is my favorite. Read more

Seattle Kombucha owner talks!

Wayne Greenfield

Seattle Kombucha owner, Wayne Greenfield, has been busy managing his rapidly growing business.  We caught up with him and asked a few questions:

How was Seattle Kombucha founded?

Seattle Kombucha was founded out of a need to create better tasting kombucha. When I was first introduced to kombucha in 2012 I got really excited. It was kind of like wine, but nonalcoholic and good for digestion. And, unlike wine, I actually felt better the next morning after drinking kombucha. Read more

Creamy & crunchy cashew recipes

cashewsCashews are native to South America, specifically Brazil, and were introduced by colonists to Africa and India. These regions are the largest producers of cashews today. Cashews are sold both raw or roasted, and salted or unsalted.  Choose raw unsalted

They are a soft and somewhat sweet nut, so can be used to make various dairy alternatives, such as cashew milk, cashew cream and non-dairy cheeses.

A 1-ounce serving of cashews is about 18 whole cashews. Cashews are high in monounsaturated and polyunsaturated fats and a good source of protein. They’re also a good source of magnesium, which is important in over 300 enzymatic reactions in the body. The U.S. Food and Drug Administration (FDA) approved a health claim for food labels that “eating 1.5 oz per day of most nuts as part of a diet low in saturated fat and cholesterol may reduce the risk of heart disease.”

Recipes

  • Cashew Cream – basic recipe
  • Vegan Mac n Cheese
  • Cashew Tacos
  • Broccoli and Cashews over Millet
  • Cashew Coconut Date Cookies

Read more

Plant-based meats explode!

Field-Roast-productsThe news about plant-based meat products just keeps on coming. Some thought we’d never live to see the day, but some of the biggest purveyors of meat have become some of the biggest purveyors of plant-based food. Competition is heating up in the plant-based protein industry, now worth $14 billion in the US, that Wall Street thinks could grow to be worth $140 billion. We’ve already seen Maple Leaf, a large meat company, acquire Lightlife and Field Roast. Conagra bought Gardein and is getting behind the product, while Nestlé bought Sweet Earth and recently launched their Awesome burger under this brand. Earlier fears that meat companies would acquire plant-based companies only to ruin them have fortunately not been borne out.

Consumers are rushing to try meat substitutes in a number of fast food restaurants, and data show that they’re willing to pay higher prices for the products. A number of high profile fast food restaurants sell plant based foods meat substitutes, and there are more to come. We’ve already written about Burger King’s new Impossible Whopper and the Subway’s forthcoming meatless meatball sub, but others are getting on the bandwagon as fast as they can. Dunkin launched their Beyond sausage sandwich in 163 locations across Manhattan, and KFC’s Beyond Fried Chicken launch in Atlanta sold out in just a few hours. Other chains such as Carl’s Jr, Tim Horton’s, Hardee’s and Del Taco are all getting in on the act.

Almost as exciting is the move by many meat companies to innovate their own new meat substitutes. Tyson foods launched Raised & Rooted, a line of products which includes vegan meat alternatives. They are also investing in a plant-based shrimp company. Kellogg has launched Incogmeato, a “next-gen product line” that includes a “ready-to-cook plant-based burger” and fully prepared plant-based “Chik’n” tenders and nuggets. Kroger, which owns Fred Meyer, will launch its own plant-based burgers, cookie dough, pasta sauce, sausage, deli slices. Hormel Foods has just launched its own line of plant-based meat alternatives. The line, called Happy Little Plants, includes a ground plant-based protein alternative. Hormel also offers plant-based pizza topping items and the Applegate Blend Burger, which combines organic meat and mushrooms.

This looks like a trend that isn’t going away anytime soon. The trend is firmly geared toward giving meat-eaters more plant-based options that they can discover and enjoy.  While many of them may stick at being flexitarians, rather than moving to full-on vegetarians or vegans, any reduction in the consumption of animal products is welcome in our book!

Vegan Backpacking Recipes

Vegan Backpacking Recipes:

Lentil stew for backpackingLentil Stew (per person – multiply up as needed)

Put the following ingredients in a ziplock bag, (multiplying for team members as needed)

  • 1/3 cup green lentils (per person)
  • 1 stock cube
  • 1 tsp onion flakes
  • 1 tsp garlic flakes
  • ½ tsp thyme
  • ¼ tsp rosemary
  • ¼ tsp oregano
  • ¼ tsp Black pepper
  • ½ tsp Cumin
  • Chili flakes (to taste)

Optional –

  • Pre-chopped fresh carrot, broccoli, cauliflower as desired
  • 1/4 cup dried potato flakes to thicken and add calories as needed
  • 1 pita bread pocket per person

At camp, bring 2-3 cups water (depending on how many servings) to boil.  Add lentil mixture and boil until lentils are soft (20 mins), adding any extra veg after 10 mins.  Pour into bowls or eat from the pot, with pita bread on side.

Cashew Curry recipe

Makes enough for 4 meals – 2 people evening meal and lunch the next day!

Put the following ingredients into a ziplock bag:

  • 1½ cups quinoa (or couscous)
  • 2 Tablespoons curry powder
  • ¼ cup dried onion flakes
  • 1 Tablespoon sugar (optional)
  • 1 vegetable low sodium bouillon cube
  • 2 teaspoons garlic powder
  • ½ teaspoon ground turmeric

Put 1 cup raw cashew halves into a separate ziplock bag.

At camp, bring 3 cups water to the boil in a pot.  Add the quinoa mixture.  Let it simmer until quinoa is cooked.  Boil off any excess water, stirring to prevent burning.  Stir in cashews.  Enjoy!

This can be eaten cold for lunch the next day, so bring a suitable container to store it in.

 

20190808_104954Warming Breakfast recipe

Put the following ingredients in a ziplock bag:

  • 1 cup quinoa (rinsed, dry toasted)
  • ¼ tsp salt
  • 1 tablespoon sugar
  • ½ tsp cinnamon
  • ½ cup dried blueberries, cranberries, raspberries and/or raisins
  • 2 tablespoons dried soymilk or coconut milk powder
  • ¼ cup hazelnuts or pecans (dry toasted)

At camp, bring 2 cups water to boil.  Add quinoa mixture.  Simmer until quinoa is cooked.  Serve quinoa in a bowl, topped with nuts.  Milk powder can be included with quinoa mixture, or rehydrated separately and poured over the cooked quinoa.

This recipe would also work with oats, but oatmeal might make it a little harder to clean the pot afterwards!

« Older Entries