Vegan's the way!
Going Vegan is not as big as it seems. It’s a matter of choice. Everyone has the right to choose what they want to consume. What has come to light is the responsibility our choice carries. The sheer effects it has on others. There are moral reasons, environmental reasons and health reasons due to which more and more people are turning Vegans. This blog is not to demean Nonvegans or start a revolution.
However, we at Frugivore support Veganism, we understand the need for sustainable consumption of food. We want to further highlight that we do not aim perfect Veganism but sponsor the idea of taking the responsibility to initiate change in our food habits which would help us achieve better health, sustainable food chain and brighter future.
This blog is how our natural products can help you incline towards a Vegan diet or facilitate your daily diet if you are already practicing Veganism.
Here are some exciting recipes with 100% animal free products to satisfy your health and taste buds:
- Super Salad with Lemon Miso Dressing:
A fabulous offering for crowd. You can make both the salad and dressing up to 8 hours ahead but wait until just before serving to toss the two together.
- 4 ounces (about 8 cups) mixed lettuces.
- 1/2 small head radicchio chopped.
- 1 (15-ounce) can no-salt-added garbanzo beans (also called chickpeas) drained and rinsed.
- 1 1/2 cup cooked and cooled wheat berries or barley.
- 1 bunch (about 8) radishes trimmed and halved or quartered.
- 1 cucumber thinly sliced.
- 3 tablespoons lemon juice.
- 3 tablespoons unsweetened apple juice.
- 3 tablespoons white miso paste.
- 1 shallot finely chopped.
In a very large bowl, combine lettuce, radicchio, garbanzos, berries, radishes and cucumber. In a small bowl, whisk together lemon juice, apple juice, miso, shallot and 1 tablespoon water. Drizzle dressing over salad and toss to combine.
2. Brussel Sprouts and Apple Salad:
Cabbage-like Brussels sprouts pair well with apples, and this salad features a medley of flavors: salty, sweet, spicy and savory. It’s delicious on its own, served alongside roasted meats or enjoyed as a “slaw” on pulled pork sandwiches at your next tailgate party.
- 1 pound Brussels sprouts trimmed, halved and thinly sliced
- 1 shallot very finely chopped
- 2 tablespoons cider vinegar
- 1 teaspoon sugar
- 1/2 teaspoon fine sea salt
- 1 jalapeño pepper seeded, deveined and finely chopped
- 2 tablespoons extra-virgin olive oil
- 2 Granny Smith apples cored and cut into matchsticks
Fill a large bowl with ice water and set aside. Bring a large pot of salted water to a boil over high heat. Add Brussels sprouts and cook until bright green, about 30 seconds. Drain and place in ice water until cool. Drain well and spread on a large towel-lined baking sheet to dry completely, about 30 minutes. In a small bowl, whisk together shallot, vinegar, sugar, salt and jalapeño. Slowly whisk in oil until dressing is emulsified. Place sprouts and apples in a large bowl. Add dressing and toss to coat. Serve immediately for a fresh crunchy salad, or refrigerate overnight for a slaw-like consistency.
3. Creamy Mushroom Leek Spread:
This versatile vegan spread makes a wonderful appetizer with crackers or toast points, and it’s a great sandwich or quesadilla filling. If you like, add a handful of chopped toasted walnuts during the last few seconds of processing.
- 2 tablespoons extra-virgin olive oil divided
- 2 leeks halved lengthwise and thinly sliced
- 1 pound assorted mushrooms, such as shiitake, oyster or cremini chopped
- 1/2 teaspoon fine sea salt
- 1 tablespoon chopped fresh thyme plus extra for garnish
- 1/4 teaspoon ground black pepper
- 1/8 teaspoon grated nutmeg
- 1/2 cup low-sodium mushroom or vegetable broth plus more as needed
In a large skillet, heat 1 tablespoon of the oil over medium heat. Add leeks and cook, stirring frequently, until they begin to brown, about 7 minutes. Lower heat to medium-low, cover and cook, stirring occasionally, until leeks are golden brown, 10 to 12 minutes longer. Scrape into a food processor. Wipe out the skillet, return to medium heat and heat remaining 1 tablespoon oil. Add mushrooms and salt and cook, stirring frequently, until soft and brown, about 10 minutes. Stir in thyme, pepper and nutmeg and cook for 1 minute. Transfer to the food processor. Process vegetables until smooth, stopping once or twice to scrape down the bowl. With the motor running, pour in broth through the feed tube and process until puréed, about 1 minute. Add more broth 1 tablespoon at a time if needed. Serve immediately, or cover and refrigerate for up to 5 days.
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