The Vegetarian Gazette

Cabbages seen on the Vegetarian Gazette

Plant-Based Food For Carbon-Based Units

Have You Heard?

Tandoor Chef

 Tandoor Chef's Vegetable Korma , as seen in vegetariangazette.com

Hunting down the various 20 spices and odd ingredients that go into the wonderful 5000-year-old complex Indian cuisine, and cooking same could take hours. Fortunately, the freezer gods have heard our prayers.  Tandoor Chef’s frozen meals to the rescue. [more]

 


What is it with the beet community? They are punsters —and apparently proud of it. We didn’t know that about them; but the evidence is all around. They unleash their wordplay before a poor journo even has a chance to wake up and free associate, let alone thumb through a thesaurus. It’s enough to drive an ink-stained wretch to sobriety.

 For solace we turn to a bottle of Beetology Beet+Cherry Juice. [more]

 

Seaweed coming to a bar stool near you? Jenna Blumenfeld reports in B to B site New Hope Network on the efforts and desires to take seaweed a little more mainstream. The problem is seaweed tends to taste and feel like seaweed. She details some possible solutions. Click here.

 Where can you get vegan food in Central Florida? Adrienne Cutway of ClickOrlando.com has a pretty good list --even a source for vegan Cubano sandwiches (on Wednesday). Click here 

Is this what we have been waiting for? This holiday season Marks and Spencer is offering more meatless entrees than meat entrees. The Telegraph's Lucy Fletcher has the story right here

And how about vegan cheeses in the UK?  Jenna Farmer of Metro has saved you the trouble. Here's her Metro report on best vegan cheeses. Click here.

Want bone broth without the bones? Laurie McHenry of Trendhunter tells us all about Splendid Spoon's line of plant-based "bone" broths. Learn more here

Are you ready for this? Grub Street's Clind Rainey writes about Milkadamia  derived from "free range trees." Click here

Hello Wisconsin and visitors to Wisconsin. Tim Morrisey writing in Public News Service talks about the new digital roadmap to Wisconsin local food. Plenty of farmers markets, events and farm to table listings. Learn more

There's a conventional wisdom that going veggie costs more and is easier for the privileged to maintain. This article by Laura Schwecherl, appearing in Greatist.com, describes 44 foods that cost less than $1 a serving. A few are for carnivores; and there are no real surprises. Still, it's useful to see the many possibilities in one place. Read here

World Coconut Day Lives

 A belated but sincere happy World Coconut Day (2 September) to every last man, woman, child and coconut on this planet.

Let’s keep the spirit of this day going all year round. Here are a few ways you can help.

1. For a change of taste, turn to COYO. The label calls it a “coconut yogurt alternative.”  We call it a smooth operator. [more]

 

World Vegan Day,  2 September, brought out 5,000 marchers in London, according to the Evening  Standard’s  Fiona Simpson. They were demonstrating in  behalf of animal rights. For the story, including videos, click here.   

Amazing news! London’s epically successful Mildred’s is expanding. On 29 August, the restaurant is adding a Dalston branch to the three existing locations (Soho, Kings Cross, and Camden). Mildred's, Manna, and The Gate are inarguably the best classic vegetarian restaurants going in London, and they've been going for a long time now.

For two weeks, Dalston diners will get a 50% discount on food. See details here.

Which gives us an excuse to talk about Mildred’s: The Cookbook (Octopus Publishing, 2015). Read more.

 

If only we could turn the vending machine into a force for good. We've got it! Vegan vending machines!. You put money in, press a button, and out comes a vegan? No, out comes a vegan meal. And Actually, leCupboard has got it -- as Chase Purdy reports in this Quartz article. Learn more.  

We want to report that Clint Rainey of New York magazine's Grub Street is reporting the New York Times report about the Impossible Foods veggie burger, known for its willinghess to bleed. The FDA has not yet deemed one of the burger's ingredients, leghemoglobin, "completely safe for consumption." The Impossible folks have explained to the Federal agency that the laboratory testing did not kill any rats. Although this may be scientifically pertinent, it makes for a lousy slogan. Read more.

Cambridge University archaeologist Dr Pía Spry-Marqués never meant to become a vegan, reports Kashmira Gander in the Independent. All she meant to do was research and write a book about the historical relationship between humans and pork. And then something happened. For more about the professor and her book (Pig/Pork: Archaeology, Zoology, Edibility, Bloomsbury Sigma, 2017) click here.

In a dreamwidth.org blog entry Darkoshi shares information about commonly used non-vegan fats. The reason this info is so important is that you can’t really tell the animal origins from reading the ingredient list.  Learn more.

Let's Do . . .Organic

Green Banana Flour

Green Banana Flour, as seen iin vegetariangazette.com

The veggie journo life is one of constant discovery. Take green banana flour. Who knew that peeling, chopping, drying, and then grinding green bananas could yield such a useful, healthy flour? Actually, lots of people did — and for more than 100 years. They tended to live in Jamaica, Central America and Africa.

In very recent years, it took three magic phrases to bring green banana flour to our shores. [more]

Bruce Cost Ginger Ale Makes Us Snaphappy

Bruce Cost ginger ales, as seen on vegetariangazette.com

Our office celebrated something or other by having a tasting of three Bruce Cost ginger ales — original, jasmine tea, and pomegranate with hibiscus. To honor the solemnity of this event, we paired all three sodas with Trader Joe's movie popcorn. Click here.

 

It’s a corrupt world and sometimes you need a shamus to stake out the grocery store; to sift through the package claims, the marketing hype and the food industry bought-and-paid-for-research. The word on the street isn’t always reliable either. Enter Maria Marlowe

Marlowe’s her name. Maria Marlowe. Health’s her game.

She’s a health coach with an important new book, The Real Food Grocery Guide. Learn more.

 

 Here is a peach crostata recipe from Patsy’s Italian restaurant, one of New York City’s more iconic establishments. Just as Patsy’s has been a tradition in New York, this peach crostata has been a tradition at Patsy’s. We are told it is one of Chef Sal’s favorite desserts. Get the recipe here,

What goes on at a vegan festival?

Here's an eye-witness account from Emily E.'s blog Chitown Green. Learn more

Vegan: The Cookbook

Vegan: The Cookbook in VegeterianGazette

 

When a Berlin chef publishes a vegan cookbook, take notice.

Berlin, home to 60 vegan restaurants (London has 40), is “the vegan capital of Europe.” So says Rodale’s Organic Life”

Which brings us to the French-born, world traveling, now-LA based raw food and vegan chef, Jean-Christian Jury and his new book, Vegan: The Cookbook (Phaidon). Learn more.

 

A recipe for vegan Vegetable Soup with Cherry Tomatoes, Chickpeas and Olives comes to us from Vicky and her Avocado Pesto blog. Her mission? “ Help you plan your meals and stay healthy with real food!”  The site is not exclusively vegetarian but it contains a goodly supply of plant based ideas. Click here 

 

Avocado hand takes its place in the medical pantheon of culturally induced injuries. Hint: that knife can really cut you. Clint Rainey tells all about it in New York Magazine’s Grub Street. And there are videos that show the right way to get inside that guac. Click here.

 

 Karliin Brooks's recipe for Morning Delight, as seen in vegetariangazette.comKarliin Brooks, founder of The Squeeze (a juice and raw food purveyor and then some) and author of The Squeeze shares her recipe for “Morning Delight” with us.  The concoction’s ingredients include coconut milk, bananas, matcha tea powder, and lacuma (described by Brooks as a super food hailing from Peru, is low-glycemic and packed with antioxidants, fiber, and protein). It should be noted that Brooks also has a new book on offer, THE SQUEEZE LIFE: Your Guide to the Best Bare Body, a brash and friendly reference. For some Morning Delight, click here.

Did Imelda Marcos own any vegan shoes? Perhaps we'll never know. But we do know stylish vegan shoes are on the march. Christian Allaire of trade journal Footwear News reports on 13 stylish vegan shoes. Click here.   it's a soleful read.

What's the matter Kaepernick?Concussions aren't good enough for you? Now you want to go vegan? That's the word on CBSsports.com click here

Apparently every body doesn't need milk. When landmark New York dairy Elmhurst closed down in August 2016, appropriate "times they are changing" articles surfaced. But as New York magazine reports, Elmhurst reemerge as a forward-looking. producer of nut milks. Read more

In late March, the Inter Ivy League Vegan Conference decamped at Harvard. Speakers, sponsors and ideas floated around. Reporting on the plant-based highlights were Frank M. Cahill and Norah M. Murphy for the Harvard Crimson. Read here.

Veg friendly, doner friendly London is getting its first all-vegan kebab house --What The PittaBorn from a pop-up, the shop opens in February. Metro London's Ellen Scott tells us about it here.

Freshark Enters Healthy Food Franchise Fray

Ftrshark Quinoa Burger, as seen in VegetarianGazette.com 

A modest storefront on midtown Manhattan’s East Side (1026 Second Ave.) may well be the flagship of a new healthy eating franchise empire. It’s called Freshark, and it offers a quantum menu. All offerings are and are not vegetarian. [more]

The Next Apple Cider?

Ahh, autumn. Harvest season. The sound of crunching leaves underfoot. The aroma of cinnamon and clove. And now we have the debut of Pumpkin Apple Spice juice from Natalie’s Orchid Island Juice Company.  It’s a pleasant addition to the citrus-centric, Florida-based, family-owned firm. Learn more.

Which will happen first? The paperless office or the beanless vegetarian diet? How can you minimize your legume intake (and its accompanying digestive downside) and still get enough protein? Nutritionist Heather McClees tells how in One Green Planet. Click here.  

 

Celebrated chefs are exploring the culinary possibilities of the once lowly veggieburger, reports  NY Times writer Erik Piepenburg. He mentions Impossible and  Salvation Burgers, among others. But where's the fantastic Hillstone classic?  For more, click .

A New York City upscale deli chain, Fresh & Co and  San Francisco chef James Corwell of Ocean Hugger Foods are working together to save tuna — one sushi roll at a time. Journalist Veronica Chavez explains it all in her One Green Planet  article “’Sustainable ‘Seadood  Goes to the Next Level with Tomato-Based All Vegan Tuna.” Learn more.

R.E.D.D. energy protein bar, aeen in Vegetariangazette.com

You savage! How could you tear that lovely package to pieces. Okay, that exquisitely designed box houses a bona fide R.E.D.D. Superfood Energy Bar. You wouldn’t know that it’s good for you.  The packaging is so sybaritic. The bar itself [more

What’s fresh among local produce in September? Rachael Pack, Cook Editor at The Daily Meal, has prepared a list. Click here.

Suze Olbrich introduces Guardian readers to four proud thoughtful vegans in her article this is what a vegan looks like. And not one is a "a sanctimonious tofu tout or a clean-eating vanity case" Click here.

Julia x of San Francisco and the blog Sprinkles and Saturdays offers us this recipe for creamy penne. Her secret? Cannelini beans.   Click here.

A simple, scrumptious looking recipe for pancakes on Vegan Girl's blog VeganLivingNow. She folows the rule of switch out, awitch out, switch out. Click here.

 

The Daily Meal adds to our healthy dining repertoire with a slide show (assembled by Michael Serrur) about eight little known superfoods. We should mention that one of them is not worth mentioning. Click here.  

Cookbook/foodie fiction author Judith Fertig writes about vegan lunchbox glories for Natural Awakenings magazine. Included are recipes from noted chefs. Click here

 

 

Rigoni di Asiago's Nocciolata Dairy Free spread gives you a whole lotta taste. The chocolate hazelnut confection is simple, satisfying, sweet and sexy.  [more]

Berlin is quite the "vegan haven," says Yammick Pasquet, in an Agence France Presse story, distributed by Yahoo. Berlin is home to 10% of Germany's vegans and 60 vegan restaurants (there are 24 in Paris and 40 in London)— and it's cool. Read more.

We've heard of sunshine patriots. Monday morning quarterbacks, and weekend warriors . GQ, UK's Ross Edgley calls himself a weekend vegan. One reason for this stance, he says, is that it helps him learn mindful eating. His article is called "Why You Should Be A Vegan "(although he isn't.)  Read more.

Year of the pulse in vegetariangazette.com

2016 is the International Year of the Pulse.   Celebrate by reading “Green Beans: Why Pulses Are The Eco-Friendly Option For Feeding – And Saving – The World.” The article by researchers  Caroline Wood  and Wayne Martindale  appears on academically oriented  website, conversation.com. (Wood is a University of Sheffield Ph.d. student and Martindale is a Senior Research Fellow at Sheffield Hallam University. To read, click here

 

You know vegetarianism is trending when even piranhas are going veggie. Well okay we’ re talking about the red-bellied pacu (Piaractus brachypomus). Native to the Amazon, it’s actually a piranha cousin. Mindy Weisberger Live Science senior writer reports that several of these finny plant eaters had been found in Michigan waters. (No, they were not attracted by Jelly Roll Morton’s assertion that Michigan water taste like Sherry wine.) Most remarkably, their teeth look like human grinders and are used for nuts and seeds. More

Lydia Manch of the Londonist says there are so many opportunities for good vegan food in London that she had to compile a separate list devoted just to street food. So if you want to discover cardamom hummus, BBQ jackfruit or blueberry and lavender gateaux among other items, check this list out here.

 

Pancakes and French Toast for September Morn Breakfast

Maple Cranberry Granola Pancakes, seen in  vegetariangazette.com

 

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The most important meal of the day inspires two questions: 1. What’s for breakfast? 2. Again?

 

But fear not. Off in the distance we can see the approach of September — the official Better Breakfast Month. Let’s pre-celebrate. [more]

KTB Parmesan Crisp:

 a Chip Off the Old Block

In some ways the Parmesn Crisp from Kitchen Table Bakers (KTB) is the perfect snack. It’s crunchy, salty, yummy, cheesy, and high protein. It looks and feels like a chip. But this is a chip off the old block . . .of cheese  — Parmesan cheese. [more]

KuaLi Snack Bars

Crispy, cheerful KuaLi snack bars have a not so secret ingredient — amaranth seed, the ancient Aztec sustainer that now is an official superfood. [more]

Zengo New York's Summer Menu

Zengo's crispy tofu,as seen in Vegetariangazette.com

Like any self-respecting super Chef, Richard Sandoval has his cookbooks, TV appearances, fan base and – most importantly — his restaurants (42 of them at last count). They are in such far-flung outposts as Denver, Dubai, Washington DC, Mexico’s Riviera Maya Region, Philadelphia, and New York City. Happily for New Yorkers, his Latin/Asian fusion restaurant Zengo (located at 633 3rd Avenue) has just announced a summer vegetarian and cocktail menu.  [more]

6 Sips of Coffee

 It's confirmed. Mars has water. This invites the big question: How do you take your coffee?

After all, where there’s smoke, there’s fire. Where there’s fire and water, there’s coffee. How can we not savor the prospect of Martian java? Pink Sky. Blue sun. Two moons. No waiting. [more]

 Q&A With Gene Baur

Farm Sanctuary founder Gene Baur gives us a wide-raging interview, on the occasion of his recently released book, —Living the Farm Sanctuary Life: The Ultimate  Guide to Eating Mindfully, Living Longer, and Feeling Better Every Day. (For an excerpt from the book, click here.) In the interview, Baur talks about the his journey toward toward more mindful eating and living, the persistence of habit, the broken food system and the outlook for change. To read the inerview, click here.

 

Cascade Ice recipes in Vegetariangazette.com

recipes

Cascade Ice, the bottler of sparkling essence-enhanced waters, has a lifestyle tip for us. When celebrating Cinco de Mayo (or any other occasion), use flavored sparkling water. Oh the calories you’ll save. Here are a few examples.  [more]