The Spruce Eats presents Agar-agar, sometimes referred to as China grass, kanten, or just agar, is a gelatinous polysaccharide derived from red algae. Agar is used to gel many food products, such as puddings, desserts, jelly candy, soups, sauces, and more. It is a popular […]
According to Livekindly Disneyland Park in Anaheim, California, has been crowned America’s Most Vegan-Friendly Amusement Park. The theme park, which is the only one that was designed and completely built under the direct supervision of Walt Disney, received the title from People for […]
Credit to COOKIE + KATE
- 1 large (28 ounce) can of chunky tomato sauce (I recommend Muir Glen brand) or diced tomatoes
- ⅓ cup chopped Kalamata olives
- ⅓ cup capers
- 1 tablespoon Kalamata olive brine (from your jar of olives)
- 1 tablespoon caper brine (from your jar of capers)
- 3 cloves garlic, pressed or minced
- ¼ teaspoon red pepper flakes
- 1 tablespoon olive oil
- ½ cup chopped fresh parsley leaves, divided
- Freshly ground black pepper
- Salt, if necessary
- 8 ounces whole grain spaghetti, or an equivalent combination of spaghetti and zucchini noodles (I used 6 ounces spaghetti and one 8-ounce zucchini, spiralized)
- In a medium saucepan, combine the tomato sauce, olives, capers, olive bring, caper brine, garlic and red pepper flakes. Bring the mixture to a simmer over medium-high heat, then reduce heat to medium and simmer, stirring often, for 20 minutes.
- Remove the sauce from heat, and stir in the olive oil and almost all of the chopped parsley, reserving some to sprinkle on the finished bowls. Season to taste with freshly ground black pepper and salt, if necessary (the sauce was already plenty salty for me, so I didn’t add any salt).
- While the sauce cooks, bring a large pot of salted water to boil and cook your spaghetti according to package directions. Drain and return it to the pot.
- If you’re adding zucchini noodles, spiralize the zucchini with a spiralizer (here’s how), or turn the zucchini into noodles with a julienne peeler, or grate the zucchini the long way on a large box grater.
- Once all of your components are ready, pour the sauce over the pasta and stir to combine. Stir in the zucchini noodles, if using (if you plan on having leftovers, store extra zucchini noodles separately, as they leech water once they come into contact with salty ingredients). Divide into individual bowls and top each bowl with a light sprinkle of parsley. Serve immediately.
Plent based news revealed that, according to PIRG, there has been a 10 percent increase in food recalls since 2013; while hazardous meat and poultry products have risen by 83 percent during the same time frame. Despite this, the PIRG Education Fund report states: “Americans […]
According to Livekindly California-based footwear company Bearpaw has launched vegan versions of its Ugg-style boots, featuring a wool-free lining and suede-free exterior. The company currently offers three vegan women’s shoes – two Ugg-style winter boots and one slipper – made from microsuede (polyester), a polyester […]
According to Independent Scientists have drawn up a “planetary health diet” to safeguard the Earth from environmental disaster and ensure enough food is available for its booming population to stay healthy.
This would require red meat consumption to halve across the world but fall by more than 80 per cent in developed countries like the US and UK, the study says.
Dairy and sugar consumption would also need to decrease drastically, while the proportion of nuts, fruit, vegetables and legumes like lentils and chickpeas needs to double.
“We are currently getting this seriously wrong,” Professor Tim Lang, one of the authors from City, University of London, said. “We need a significant overhaul, changing the global food system on a scale not seen before in ways appropriate to each country’s circumstances.”
While this is “uncharted territory” for policymakers, it is not impossible, Mr Lang added.
The world’s population is expected to reach 10 billion by 2050. But people’s health and the planet’s scarce resources are being put under increasing strain by a shift towards high calorie western-style diets.
Health campaigners have already called for meat taxes to save lives, but the Eat-Lancet Commission is the first to propose a diet on environmental grounds as well. It brought together 37 experts from 16 countries specialising in health, nutrition, environmental sustainability, economics and politics to look at how a balance could be struck.
The solution, based on three years of statistical modelling, is a diet consisting of around 35 per cent of calories obtained from whole grains and tubers, and protein mostly derived from plants.
According to Livekindly California-based family-owned food manufacturer Don Lee Farms is taking its popular meaty organic vegan burgers global “within months”, the company announced in a press release today. The company says it’s working on expansion into fifteen countries located in Europe, South America, and the Caribbean. Don Lee […]