IMPOSSIBLE FOODS 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 […]
Introducing Veggie Ribz.. Veggie Ribz – Sweet & Smoky BBQ Alright we know what you’re thinking. Vegan ribz?! Ludicrous – what smoke and mirrors have they used to create these? Well actually they’re made with our tempeh – cultured soya beans – and our sweet […]
Credit to From my bowl
- First, preheat the oven to 425F. Drain the liquid from the Tofu and “press” the extra liquid out by wrapping it in a clean dish towel, or by using a Tofu press. Try to get it as dry as possible!
- Cut the Tofu into even cubes. I like to cut the block in half lengthwise, then cut each rectangle into 16 even cubes. (Note: I like to lightly press the cubes with the dish towel if I have extra time/patience)
- Add the cubed Tofu to a large bowl, then use a spatula to gently toss it with the Tamari, until evenly coated. Add the Nutritional Yeast, then gently mix until coated. Add more Nutritional Yeast or extra seasonings to taste, if desired.
- Transfer the cubes to a baking sheet lined with a silicone mat, leaving space between the cubes. Bake on the top rack of the oven for 20 minutes, then carefully flip the cubes. Bake for another 20-30 minutes, depending on how crispy you like your tofu. The Tofu will also get slightly crispier as it cools.
- Serve as desired; leftovers will last in the fridge for up to one week.
Can’t Believe It’s Not Meat, New Hyde Park Vegan Spot, Has A Plant-Based Version Of Chicken And Mild Sauce
HYDE PARK — Can’t Believe It’s Not Meat, a vegan and vegetarian spot specializing in plant-based comfort food, opened in Hyde Park this weekend. The restaurant, at 1368-½ E. 53rd St. in Hyde Park, aims to please serious vegans and meat-eaters alike, with burgers, hot […]
Plant-based gastronomy? Spanish start-up seeks to revolutionize food system with sustainable protein sources
According to Food Ingridients First on 05 Apr 2019 — Spanish-based start-up Foods for Tomorrow is seeking to “revolutionize the food system through plant-based gastronomy.” Currently, the company’s flagship brand Heura, a plant-based protein very similar to chicken in terms of flavor and texture, is […]
Credit to Edison Insitute of Nutrition Lemon is one of the most popular and versatile citrus fruit. Its popularity is owed to it’s refreshing flavor and scent making it a popular choice for flavoring many recipes and perfumes. Lemon is also widely used in all […]