Tips & Tricks of an almost vegan of 10+ years
Candy brand Mars has introduced a vegan version of its Topic and Bounty candy bars in the UK, according to FoodBev Media!
The vegan Bounty option is made with cocoa and hazelnut that’s blended with almond paste. The Topic bar includes hazelnut paste and cocoa and whole hazelnuts.
From an interesting article on Lifehacker by Vaughn Stafford Gray, a recipe for mashed turnips. I have added vegan substitutes with links to vegan products below. The article – Mashed Turnips Are Even Better Than Potatoes >>
Mashed Turnips
2 ½ pounds turnips, peeled and cut into cubes
4 cloves garlic, finely chopped
4 sprigs of thyme, leaves removed from stems
¼ cup butter, softened
¼ cup grated Parmesan – Good Planet Parmesan Shreds
2 tablespoons cream cheese, softened – Better Than Cream Cheese by Tofutti
2 tablespoons sour cream – Better Than Sour Cream by Tofutti
2 tablespoons scallions (green parts only), chopped
1 teaspoon salt
1 teaspoon black pepper
Place turnips in a stockpot and fill with cold water until they are fully submerged. Boil until fork-tender (10-15 minutes). Drain fully in a colander (turnips can be very moist; this step ensures that all the extra water is drained off). Once drained, return to the stockpot and mash with the rest of the ingredients. If a softer mash is desired, adjust the consistency by adding heavy cream until they’re as soft as you want ‘em. Keep warm in the oven or heat in a bain-marie before serving.
Thank you Vaughn Stafford Gray, I hope you don’t mind me using this as a post, and sharing a veganized account of your recipe for mashed turnips. This is what is said about him on the blog post – Vaughn has eaten his way across the Caribbean, the U.S., and Canada. Though no longer a professional chef, he doesn’t regret one minute of culinary school.
Herb-“butter” – Use vegan butter in this recipe instead and it will be vegan.
An all-star lineup of ingredients in this simple potato side dish makes it clear that this dish is a winner. A mandoline is the key to the chip-thin slices of potatoes, which you’ll build up into a dense potato cake that is irresistibly tender and creamy in the center and crispy on the outside. It’s like two side dishes in one! Though it takes some time to assemble, there’s nothing hard about it. The result is a wow-worthy addition to any dinner table. Serve alongside roasted meats, on Thanksgiving dinner, or as part of a special brunch. Shopping tip: Look for potatoes—both the Yukon gold and the sweet—that are similar in size and shape, which will help make the layers even.
From the One Green Planet website description: “…This tomatoey soup tastes even better the next day, when all the flavors have combined and settled, so it’s perfect for plan-ahead meals.”
Creamy butternut squash bisque with turmeric roasted chickpeas and tahini is an easy and elegant dinner! This recipe is a healing blended vegetable soup-hydrating, easy to digest and quick to make.
This sounds so good for peach season.
— from the article —
Come, lose yourself in a glimmering, peach-filled lake of caramel.
This article hits the spot!
Designer ice tea you can spend your time perfecting. Why not?
…Are About to Become Your New Favorite Side Dish – real simple
https://www.realsimple.com/food-recipes/roasted-radishes-try-now
15 Bold and Flavorful West African Plant-Based Recipes!
I love one green planet, here’s a good article from them –
https://www.onegreenplanet.org/vegan-food/west-african-recipes/
Recent projections suggest that 60 percent of the meat eaten in 2040 will be alt, a figure I think may actually be too conservative. An estimated 95 percent of the people buying alt burgers are meat-eaters. This is not about making vegetarians happy. It’s not even about climate change. This is a battle for America’s flame-broiled soul.
This Is the Beginning of the End of the Beef Industry [outside] >>