Thanks to Veggie Society today we have great bread recipe: Vegan Bread made with only 3 ingredients: flour, water and instant yeast. Homemade, plant based, no knead recipe! Course Side Dish Cuisine Italian Keyword bread, plant based, vegan bread, vegan, Prep Time 10 minutes Cook […]
Coconut oil Unlike the oils mentioned above, coconut oil is solid at room temperature and has a texture much closer to butter than other cooking oils. This means it’s great for replacing butter in most of your baking. A generally good rule of thumb is to […]
Why most vegans don’t eat honey
Honey is a somewhat controversial food among vegans.
Unlike overt animal foods like meat, eggs, and dairy, foods from insects aren’t always grouped into the vegan category.
In fact, some vegans who eat an otherwise entirely plant-based diet may opt to include honey in their diet.
That said, most vegans view honey as non-vegan and avoid eating it for several reasons, explained below.
How do bees make honey?
According to METRO Bees extract nectar – a sugary liquid from flowers – using their tube-shaved tongue and store it in their extra stomach, or ‘crop’.
While the nectar sloshes around in there, it mixes with enzymes that transform its chemical composition.
When a honeybee returns to the hive, it passes the nectar to another bee by regurgitating the liquid into the other bee’s mouth. This regurgitation process is repeated until the partially digested nectar is finally deposited into a honeycomb.
Of course, that’s not the same consistency as the stuff you put on your pancakes and the like.
Unlike bees, humans can thrive without honey in their diets. Luckily, there are a whole host of readily-available vegan alternatives for those with a sweet tooth. Date syrup, maple syrup, molasses, butterscotch syrup, golden syrup and agave nectar are all viable options, whether you need a product for baking, cooking, as a sweetener for drinks, or to eat a spoon of out of the jar at the end of a long day.
What is Tempeh? Tempeh is a soy product from Indonesia that is made through a controlled fermentation process. While it has been a traditional, staple food in that region for generations, it has only recently become popular in the rest of the world. The rise of veganism […]
Quinoa A species of the goosefoot grain, quinoa is typically known for its edible seeds and complete amino acid profile. It tips the scales at 24 grams per uncooked cup and also boasts high levels of manganese, copper, and magnesium. Quinoa can be whipped up […]
What is their mission?
TO SAVE MEAT. AND EARTH.
„We’ve been eating meat since we lived in caves. And today, some of our most magical moments together happen around meat: Weekend barbecues. Midnight fast-food runs. Taco Tuesdays. Hot dogs at the ballpark. Those moments are special, and we never want them to end. But using animals to make meat is a prehistoric and destructive technology. Animal agriculture occupies almost half the land on earth, consumes a quarter of our freshwater and destroys our ecosystems. So we’re doing something about it: we’re making meat using plants, so that we never have to use animals again. That way, we can eat all the meat we want, for as long as we want. And save the best planet in the known universe.“
FROM PLANTS TO MEAT
We started with a question: What if we could make meat better? Our approach: understand exactly what people love about meat, dairy, and fish, and then explore the plant world for specific ingredients that recreate those experiences — the flavor, the texture, the juicy sizzle. The result? Meat from plants. Good for people, and the planet.
TINY MOLECULE. BIG FLAVOR.
Heme is what makes meat taste like meat. It’s an essential molecule found in every living plant and animal — most abundantly in animals — and something we’ve been eating and craving since the dawn of humanity. Here at Impossible Foods, our plant-based heme is made via fermentation of genetically engineered yeast, and safety-verified by America’s top food-safety experts and peer-reviewed academic journals. Watch more below.
HOW IT’S MADE
We started by using the heme-containing protein from the roots of soy plants. It’s called soy leghemoglobin. We took the DNA from soy plants and inserted it into a genetically engineered yeast. And we ferment this yeast—very similar to the way Belgian beer is made. But instead of producing alcohol, our yeast multiply and produce a lot of heme.
Plant-based protein. Seems like everywhere we turn right now, people are talking about plant-based-this and plant-protein-that. Over 40 years of spreading plant-based love through everyday food for everyday folks. No futuristic franken-food or all-or-nothing activism. Just uncompromisingly delicious vegetarian and plant protein takes on America’s […]