Mother-of-three Dreena Burton shares over 100 recipes in her new book Whole-food, vegan dishes made from simple, natural ingredients Fans of Burton's books include Barack Obama's fitness trainer

By Maybelle Morgan For Mailonline

Published: 03:36 EST, 27 March 2015 | Updated: 23:52 EST, 27 March 2015

8.5k shares

118

View comments

Most meat-eaters would physically cringe at the phrase 'plant-based' diet, but one woman has made it her aim to educate the world about the benefits of going vegan.

Cookbook author Dreena Burton, 44, stopped eating meat, fish and animal products 20 years and during that time, has written five best-selling cookbooks.

The Vancouver-based author's most recent, Plant-Powered Families, includes more than 100 whole-food, vegan recipes to help families that want to transition to a meat-free diet.

Scroll down for video

See original here:
Vegan blogger Dreena Burton says her recipes will make you go meat-free

This week, when is a dog, not a dog? Cat goes vegan in the city.

Those who read this column regularly will know I'm a carnivore at heart; I ate burgers, and only burgers, for nearly a week. However, this week is #MeatFreeWeek. A global campaign to make people think about how much meat they eat, the impact it has on animals (ah, obviously!), our health and the environment. I was away on holiday last week and the calories I didn't drink (because of baby) were made up for in double desserts. So, it seemed like the ideal time to step away from the steak dinners, go the whole hog, and go vegan.

A vegan diet is one that avoids all exploitation of animals; meaning no dairy, no eggs, no meat, no fish and yes, sadly, no burgers. I have a few friends who are vegan - all the time, not just when it's trending on Twitter - and I know how hard it can be to find somewhere to go for dinner with them. So, this week, I thought I'd check out some of the best vegan bites in the city.

Stereo

Stereo is multi-track: a perfect mash up of a cafe, bar, restaurant and live music venue. It's also entirely vegan, not the clientele, you don't have to sign a disclaimer at the door but, if you opt to eat in, no animals are harmed in the making of your dinner. Cost: A bit of bread - 24 dinner for two Service: More tortoise than hare (possibly my only criticism)

The interior has a stripped back, studenty vibe. There's music posters on the walls, but it's less teenager's bedroom, more trendy grown-up den. The menu, as I mentioned, is fully vegan and quite extensive, whether you're after bar snacks or a sit-down meal. It kicks off with tapas dishes, chips, dips and sandwiches and follows up with some more fulsome mains.

I thought I'd ease myself in to my meaty detox with their Haggis Fritters, which I had heard were as tasty as the kind Burn's Night is made of; sadly, though, it wasn't to be. Unlike the Weegie on Twitter this week, who didn't want his local Tesco to get into trouble, I am a grass. They had run out of Haggis Fritters! I was disappointed but decided to go wild and share the Crispy Gnocchi and, low and behold, a burger (of the vegan variety!) instead.

The problem, historically, with eating out if you were vegetarian or vegan was that without animal flavouring, the dishes were often incredibly bland. What Stereo has nailed is flavour. Every dish was as tasty, if not tastier, as one with meat it in. It's exciting, it's dynamic and I challenge you not to consider chopping out meat after having a meal there.

Cost: A bit of bread - 24 dinner for two

See original here:
Cat's Eyes on Glasgow: when is a dog not a dog? I go vegan in the city

The New York State Fair has restaurants that serve fully loaded Italian Sausage Sandwiches, Shark-on-a-Stick, Kangaroo Spiedies, Donut Burgers, Wine Slushies and just about anything deep-fried.

But it has never had a restaurant that specializes in vegetarian and vegan food. (The Blooming Onion and butter-slathered corn-on-the-cob stands don't seem to count).

This year, the fair is seeking a vendor to operate a vegetarian/vegan restaurant, in a dedicated space inside the International Building.

"We are constantly working to satisfy more of the diverse wants and needs of our fairgoers, and adding vegetarian and vegan food has been at the top of our list," acting fair director Troy Waffner said in a news release.

The winning vendor will be chosen based on the number and variety of both vegetarian and vegan items -- and preference will be given to an applicant who uses New York-grown ingredients. The vendor also must serve non-alcoholic beverages.

The fair defines vegetarian "as a prepared hot or cold dish that excludes any meat, fish, seafood or animal-body by-products such as gelatin, but may include milk, cheese and eggs."

It defines vegan as "a prepared hot or cold dish that excludes any meat, fish, seafood or animal-body by-products such as gelatin, as well as milk, cheese and eggs."

The space is 20 feet by 20 feet, in the southeast corner of the International Building. It was vacant in 2014, and had been the home of La Cuisine. The International Building is home to many of the fair's better known restaurant vendors, such as the Hofbrauhaus, Las Delicias, Paco's Tacos, Stephen's Greek Cuisine and Emmi's Little Italy..

"We don't get many openings in our food vendor ranks, so when this space became available, we saw this as a real opportunity to provide vegetarian and vegan food," Waffner said.

The winning vendor supplies its own equipment and pays an annual rent -- $7,160 for 2015. Applicants must currently be in the restaurant or food service business, and have been in business for the past three years. The fair is also seeking vendors who have a demonstrated knowledge of vegetarian and vegan cooking.

Read more from the original source:
Deep-fried tofu on a stick? New York State Fair seeks vegetarian/vegan restaurant

The New York State Fair is looking for a vendor that offers vegan and vegetarian food for a space inside the International Building.

Fair officials will accept bids for the 20 feet by 20 feet space in the southeast corner of the International Building, which houses some of the fair's restaurants.

Acting State Fair Director Troy Waffner said with the space open, it provides the fair with an opportunity to bring in a vegan and vegetarian vendor.

"We are constantly working to satisfy more of the diverse wants and needs of our fairgoers, and adding vegetarian and vegan food has been at the top of our list," Waffner said.

The fair will select a vendor based on the variety of items on its menu. Vendors using New York-grown ingredients and products will be given extra consideration, according to fair officials.

Bidders must have been in the food service or restaurant business for at least the past three years and have a knowledge of vegan and vegetarian food preparation.

The winning vendor will pay an annual rent of $7,160 and supply their own equipment. The fair provides electricity, sewer and water services and trash removal. Natural gas service is available on site, but the vendor is responsible for covering any costs.

The deadline for applications is May 1.

The fair runs from Aug. 27 to Sept. 7.

See the rest here:
Wanted: Vendor to offer vegan and vegetarian food options at New York State Fair

Kolkata, March 27 (IANS): The growing demand for ready-to-eat food products coupled with rising preference for natural or organic food ingredients will grow at a compounded rate of 12 percent and drive the food additives market in India over the next five years, a research firm said on Friday.

According to a report from TechSci Research, the growth in per capita disposable income and rising urban middle class population are among the key market contributors which will drive the growth.

"India has been witnessing significant rise in food consumption level, prevalence of processed and packaged food, convenience food, alcoholic and non-alcoholic beverages, bakery items, ready-to-eat food products and cereals. These trends are expected to drive remarkable growth in the demand for food additives in the country over the coming years," the report said.

According to the report, due to cultural and regional diversities, the pattern of food consumption is not uniform in India resulting in the western region generating the highest demand for food additives.

"The region is expected to continue spearheading the market due to the presence of a large number of food and beverage manufacturing companies in the states of Gujarat and Maharashtra," it said.

"Indian food additives market is dominated by the flavours segment due to their substantial use in beverages, savory items and cereals. With rising incidences of health problems like diabetes, consumers are also shifting towards all-natural, low calorie sweeteners such as Stevia. As a result, sweeteners are most likely to witness faster growth over the next five years and emerge as the leading segment in India food additives market through 2020," said research director at the firm Karan Chechi.

Stay updated wherever you go with Daijiworld.com and Daijiworld 24X7 tv channel mobile apps. CLICK HERE to download it for your device. (available on Android and IOS)

Link:
Indian food additives market to grow 12 percent CAGR

FILIPINOfood manufacturers are being encouraged to export organic food and food products to Sweden.

In a letter to Department of Trade and Industry's Export Marketing Bureau Director Senen Perlada, Foreign Affairs Undersecretary for International Economic Relations Laura del Rosario said that Philippine companies could also partner with Swedish counterparts to take advantage of this rapidly growing market.

Citing the Swedish newspaper Dagens Nyheter, del Rosario said the sale of organic food and food products in Sweden rose by 38 percent, to Swedish kroner (SKr) 15.5 billion in 2014 from SKr11.2 billion in 2013.

"(The increase in sales) is more than anywhere else in the world," she said.

Del Rosario said independent market monitor Ekoweb estimated that the market value of organic food has increased by an average of one billion kroner per year in the last seven years, but recently seen to be growing at four billion.

She said the Philippine embassy in Oslo, Norway, urged Filipino exporters to grab the chance, especially now that the Philippines is eligible for the European Union (EU) Generalized System of Preference (GSP) Plus.

The GSP Plus is a scheme that rewards developing countries that show a credible commitment to implementing core international conventions on human and labor rights, sustainable development and good governance by granting zero duty to over 6,000 eligible export products to the EU. PHILEXPORT

Published in the Sun.Star Cagayan de Oro newspaper on March 25, 2015.

Read the original:
Exporters urged to tap Swedish food market