Credit to NOBLE X TANDEM Ingredients 1 cucumber ½ cup hummus homemade or from the store 12 cherry tomatoes ¼ cup feta cheese or vegan parmesan cheese 2 tablespoon fresh parsley Instructions Cup the cucumber into slices Put one teaspoon of hummus on each slice […]
Plant Based News find out that retail giant Tesco is set to launch a vegan sausage roll in its bakery next week, according to a report by Accidentally Vegan UK (AVU). The outlet, which could not reveal its source, shared an image from the store’s […]
According to VegNews this week, Walmart added vegan cheese slices made by Nafsika’s Garden to its deli cases across Canada. The coconut oil-based slices are currently available for CAD $4.79 (USD $ 3.59) in three varieties: smoked gouda-style, cheddar-style, and Swiss-style. The company was founded by vegan television personality Nafsika Antypas who is the host and executive producer of Plant-Based by Nafsika—which became the first vegan lifestyle series to air on mainstream programming when it debuted on A&E’s FYI Network in summer 2016. “It is my goal to show people that being vegan can be very affordable and you don’t have to compromise your taste buds or your wallet to enjoy it,” Antypas told VegNews about the Walmart launch. Nafsika’s Garden cheeses are also available at vegan chain Copper Branch—which aims to operate 200 locations worldwide by 2020—where customers can find the brand’s provolone slices, mozzarella shreds, and Greek-style feta in its dishes. Plant-Based by Nafsika is currently producing its third season and will highlight the host’s new cheese line—which Antypas said is coming to United States retailers “very soon.”
Want to cook ridiculously good plant-based food from scratch but have no idea where to start? With over 100 incredibly easy and outrageously tasty all-plants meals, BOSH! will be your guide. Henry Firth and Ian Theasby, creators of the world’s biggest and fastest-growing plant-based platform, […]
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 […]
Credit to COOKIE +Kate
- ¼ cup + 1 tablespoon extra-virgin olive oil
- 1 cup dried (uncooked/raw) chickpeas, rinsed, picked over and soaked for at least 4 hours and up to 24 hours in the refrigerator
- ½ cup roughly chopped red onion (about ½ small red onion)
- ½ cup packed fresh parsley (mostly leaves but small stems are ok)
- ½ cup packed fresh cilantro (mostly leaves but small stems are ok)
- 4 cloves garlic, quartered
- 1 teaspoon fine sea salt
- ½ teaspoon (about 25 twists) freshly ground black pepper
- ½ teaspoon ground cumin
- ¼ teaspoon ground cinnamon
- With an oven rack in the middle position, preheat oven to 375 degrees Fahrenheit. Pour ¼ cup of the olive oil into a large, rimmed baking sheet and turn until the pan is evenly coated.
- In a food processor, combine the soaked and drained chickpeas, onion, parsley, cilantro, garlic, salt, pepper, cumin, cinnamon, and the remaining 1 tablespoon of olive oil. Process until smooth, about 1 minute.
- Using your hands, scoop out about 2 tablespoons of the mixture at a time. Shape the falafel into small patties, about 2 inches wide and ½ inch thick. Place each falafel on your oiled pan.
- Bake for 25 to 30 minutes, carefully flipping the falafels halfway through baking, until the falafels are deeply golden on both sides. These falafels keep well in the refrigerator for up to 4 days, or in the freezer for several months.
Imagine stepping into a supermarket where every product on every aisle was made without a single artificial ingredient.
That is possible today, and Hälsa has already done it with its plant based beverages and yogurts. If every American would be able to buy foods without any harmful chemicals and additives, it would make an enormous difference to the health of this nation. We challenge […]