[HH] 10 – Vegan Burger – Video
Posted: October 23, 2014 at 6:51 pm
[HH] 10 - Vegan Burger
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[HH] 10 - Vegan Burger - Video
Vegan chef cooks up creative ways to use pumpkin in everyday foods
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VENICE, LOS ANGELES (KABC) --
Vegan chef and cookbook author Attila Hildmann loves the red curry pumpkin because it's relatively easy to use -- you don't have to peel it. Although he says, you will need a really sharp knife no matter what your plan of attack is.
"You can just slice it up, remove the seeds, bake it, boil it or just use it raw," said Hildmann.
While many make pies from canned pumpkin, Hildemann says try fresh or raw. The taste is quite different and it's not that hard to start from scratch.
His refrigerator pie is made from raw pumpkin, coconut oil, cashew butter, agave and pumpkin spices. Along with that sharp knife, you'll want a powerful blender to make a smooth filling.
There are other things to try besides pie. Roasted eggplant lasagne with quinoa filling and pumpkin cream sauce is gluten free but packed with flavor.
"If you know how to prepare vegetables, they can actually be pretty tasty. I know a thing about it because I didn't like vegetables," said Hildmann.
But a health scare got him to experiment with produce and the results were a huge success. His plant-based cookbooks are best-sellers and he lost 77 pounds in the process.
A few key points, make sure there is enough protein and fat. Yes fat, for the right texture and to help absorb the veggies nutrients.
An example is a salad of roasted pumpkin, garbanzo beans, broccoli, sun-dried tomatoes and toasted pine nuts.
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ALSO IN News
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"Four percent of Israelis define themselves as vegans, it's the most vegan country in the world," according to Omri Paz, organiser of the "Vegan Fest" fair, where stands offered pea-based hot dogs, tofu doner kebabs and wheat gluten goulash.
Like vegetarians, vegans do not eat meat but they also eschew all animal products including milk, eggs and honey with some refusing to wear leather or use cosmetics tested on animals.
The Vegan Fest in trendsetting Tel Aviv, where veganism has the most acolytes, attracted 15,000 people in a day.
The most-visited stand at the specialised food fair was that of US pizza giant Domino's, which last year launched in Israel a vegan vegetable pizza topped with soy cheese, a global first for the company which has reportedly sold 300,000 of them so far.
In Tel Aviv, one of the city's best known restaurants, Nanushka, renowned for its vodka-laced grills and party atmosphere, announced its conversion in February and completely rewrote its menu.
And TV's Big Brother show became a platform for animal rights when vegan activist Tal Gilboa took part and won.
Even the army, in which most Israeli young men and women have to serve, now offers soldiers leather-free boots and a small allowance to buy themselves alternatives to the food in mess halls.
Facebook is full of dedicated Israeli vegan communities and is divided into sub-groups, such as "Vegays" for gay vegans and "vegan teenagers" who want special menus in school canteens.
Israel seems predisposed to veganism.
Fruit and vegetables are an important part of most people's diet, with staples such as humus and felafel made from chick peas.
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Vegan way proves a hit in Hereford
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AS someone who once found it hard to fit in five fruit and veg in a week, nevermind a day, I could never have imagined that my name would find itself on a vegan restaurant booking form.
In fact I had often thought it impossible to comply with the "five a day" aim, seeing as drinking several pints of orange juice to fight off a hangover only left you with one solitary score on the fruit and veg chart.
Growing up - through no fault of my mother - I opted for a daily evening dose of meat with only a mild mouthfull of greens. This meal came after a day spent at school where the food of choice was usually sandwiches, crisps and plenty of chocolate in the Whitecross High canteen.
But as a broke foreign language student living in southern Spain, something happened when a mixture of little income and an average vocabulary left me with no choice but to eat the only thing that was on offer in Andalucian homes and tiny cafes.
Hidden in the hills above Crdoba, most daily menus offered just one starter and one main, meaning that my uncultured mouth was "forced" to try such oddities as asparagus, olives, chickpeas and butter beans.
I also remember, on one particularly hungry afternoon, being presented with a complimentary plate of beef tomatoes in a backstreet bar.
As a teenager these would have been ignored but, being free and also starving, I tucked in.
The result was a revelation as the sea salt and olive oil combined to produce a sensation that was far superior to even the best brand of salt and vinegar crisps.
Here I was stuffing the fruit down my face as if it were a doner kebab but, of course, there was not a spot of regurgitated meat or chilli sauce in sight. I ordered another San Miguel immediately just so I could get my hands on some more free tomatoes. How my world had changed.
And so more than a decade on from my Spanish education I find myself eagerly looking forward to attending a "raw vegan three course meal" in, of all places, my hometown of Hereford.
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Vegan way proves a hit in Hereford
VEGETARIAN’s LAST SUPPER – Video
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2014 Phuket Vegetarian Festival, Thailand: Piercings removal after a procession – Video
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2014 Phuket Vegetarian Festival, Thailand: Piercings removal after a procession
Removing piercings after a procession at the 2014 Phuket Vegetarian Festival, Thailand: I filmed this when people from one of the Chinese Temples were returning...
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2014 Phuket Vegetarian Festival, Thailand: Piercings removal after a procession - Video
Eggless mayo forms 80% of overall India sales
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The author has posted comments on this articleNamrata Singh, TNN | Oct 24, 2014, 02.26AM IST
According to UN's Food and Agriculture Association , 42 % of Indian households are veg while, 35% turn veg on certain days of the week.
Given the country's significant vegetarian population, and also the fact that a section of non-vegetarian consumers turn vegetarian on certain days of the week, mayonnaise manufacturers have been forced to alter ingredients to suit their preference. An eggless variant of mayonnaise now forms the bulk of the volumes of this classic American spread in the country.
The category, which is estimated at Rs 350-400 crore across retail and institutional segments, is therefore growing at over 25% per annum, making it one of the fastest growing food categories in India. Estimates put eggless mayonnaise sales at 80% of the overall mayonnaise volumes in the country.
Considering that Indians follow various religions that drive them to be either vegetarians or turn vegetarian on certain days of the week, depending on their beliefs, Oliver Mirza, MD, Dr. Oetker India, which owns the Fun Foods brand, said "having an eggless product is a plus". Dr. Oetker India has six variants in eggless mayonnaise and it is the market leader with a share of over 50%.
"Mayonnaise has traditionally been an out-of-home consumption product. Thanks to QSRs (quick service restaurants), people have got attuned to mayonnaise as a spread. Over the last one-two years, it has moved into home consumption through the retail route," said Yogesh Bellani, CEO, FieldFresh Foods (Del Monte), whose entire mayonnaise range in India is eggless.
India is the only country in the world where McDonald's sauces including mayonnaise are eggless, except tartar sauce. It is also the only country for Del Monte to have eggless mayonnaise in its portfolio. While earlier most mayonnaise-based dishes were a strict no-no for vegetarians due to its egg-base, food companies have made it fit for consumption for a larger chunk of consumers by replacing eggs with vegetarian ingredients.
"The young consumer is demanding more than plain butter or jam on bread. Instead, cheese spreads, chocolate spread, peanut butter and other spreads are making their way into our kitchens. While in terms of size the salad dressing/spreads to butter ratio is approximately 40:60 in our stores, both segments are growing for us at a similar rate (close to 30%)," said Devendra Chawla, CEO, Food Bazaar.
Five years ago, the ratio of salad spreads to butter was highly skewed towards butter at 20:80, said Chawla.
Half of the mayonnaise-based spreads' sales in Food Bazaar stores comes from eggless variants, which indicates a strong vegetarian tilt.
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Eggless mayo forms 80% of overall India sales
Organic food 2 – Video
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Organic food 2
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Organic food – Video
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Organic food
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McDonalds served as organic food Prank BY: lifehunterstv – REVIEW – Video
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McDonalds served as organic food Prank BY: lifehunterstv - REVIEW
McDonalds served as organic food Prank BY: lifehunterstv - REVIEW McDonalds served as organic food Prank: https://www.youtube.com/watch?v=4Qa6QXBxxWw ARTICLE: ...
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