Plant Burgers Offer Novel Way To Eat Our Way Out Of Extinction

Plant Based Burgers Rival Real Deal

Since we’re not interested in putting a man on the moon anymore, it’s a good thing somebody has been paying attention to a much bigger ambition. Saving ourselves from extinction. It looks like we may have a way to eat our way out of trouble.

Ethan Brown, founder of Beyond Meat, says that the key to creating a meat-like experience using plants is replicating the composition of real meat: its protein, fat, and water.

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See Also:Cultured Meat Symposium Unveiled

Beyond Meat Plant Based GMO Free Burgers

“If you understand what goes into meat and the architecture of it, you can build a piece of meat right from plants.”

Mediterranean 5-grain Salad with Sunchokes, Beets & Mozzarella

Our friends at Green Kitchen Storie  created this salad in collaboration with Swedish/Italian family company Zeta. They are launching a new range of organic whole grain mixes . Since grains can be a little colourless, they asked Green Kitchen Stories for a delicious recipe that looked stunning (no pressure, right). Luise and Elsa share a deep love for Italy and Italian flavours and they truly indulged in that while creating this salad.

The grains add a nourishing base for this salad and they are tossed in pesto for extra flavor. They add sunchokes that are roasted until buttery soft  and mix with thinly sliced raw, crunchy chioggia beets (aka candy cane or polka beets) and radishes. Of course they threw in some mozzarella and pine nuts (influenced by Italy!), and added red grapes for sweetness. All in all, it’s a real beauty of a salad, it is very nourishing and tastes just as good as it looks.

The idea of mixing chioggia beets with radishes for a colourful kick is shamelessly inspired by some of the salads in Erin Irelands instagram feed (worth checking out btw!).

Mediterranean 5-grain Salad with Sunchokes, Beets & Mozzarella
Serves 4–6

1 bag (250 g / 1 1/2 cup) Zeta organic 5-grain mix (Farro, Barley, Kamut, Brown Rice and Oat Groats), or grains of choice
500 g / 1 lb sunchoke/jerusalem artichoke
2 chunks mozzarella di bufalo
4 polka beets (chioggia) or yellow beets, peeled
1 bunch radishes, rinsed
200 g / 7 oz red grapes, halved
1 handful pine nuts, lightly toasted
2 handfuls rucola/arugula
1 bunch fresh basil

Pesto dressing
5 tbsp green pesto
2 tbsp cold-pressed olive oil
juice from 1/2 lemon

Preheat the oven to 200°C / 400°F. Rinse and brush the sunchokes (don’t bother peeling them) and cut them in 5-10 mm (1/4-inch) slices. Place the slices in a bowl, drizzle over olive oil and toss them until everything is covered in oil. Spread out the slices on a baking sheet covered with baking paper. Roast for 30-40 minutes or until soft with crispy edges.

Meanwhile, cook the grains in a large sauce pan filled with salted water, following the cooking time on the package. Drain any excess water and scoop the grains back into the sauce pan.

Stir together the pesto dressing and pour over the grains in the sauce pan. Make sure they are all covered and then pour the grains out onto a wide plate or salad bowl.

Layer with sunchoke slices and torn mozzarella chunks. Use a mandolin (or sharp knife) to shave the polka beets and radishes very thinly and spread on top of the salad together with pine nuts, grapes, rucola/arugula and basil.

Tasty Tomato Tart Always a Crowd Pleaser

Tasty Tomato Tart

Ingredients

1 package Phyllo Dough (thaw to package instructions)

1 egg

1/2 stick of Butter(1 tablespoon for caramelizing onions and melt the rest for the layering of the Phyllo)

1/2 cup yellow and red grape tomatoes

1/2 up heirloom tomatoes

1/2 cup zucchini and yellow squash

1 cup Ricotta cheese

1/2 cup Feta cheese

1 brown onion sliced thin

1 teaspoon lemon zest

2 tablespoons Red Balsamic Vinegar

1/4 cup Fresh Basil chopped fine

Extra Virgin Olive Oil

Salt and Pepper to taste

Directions

1.Slice Tomatoes place in a bowl with salt , pepper ,a drizzle of EVOO and Balsamic Vinegar .Cover and refrigerate at least an hour. Slice onions ,place in skillet with butter and EVOO,add salt and pepper, saute until golden brown.Remove from skillet and let cool. Slice zucchini and squash in circles, add to skillet , saute about 5 to 10 mins. in EVOO, add salt and pepper. Remove from heat and let cool.Remember it is important to flavor every layer. Salting the tomatoes and letting them drain before adding them to the tart ensures that your tart ends up intense and jammy instead of watery.
2.Preheat oven to 400 degrees F.

Brush the bottom and side of a 9-inch tart pan with some of the melted butter. For crust, unroll phyllo dough; cover with plastic wrap. Remove one sheet of phyllo and lightly brush with melted butter. Place a second sheet of phyllo on top, placing it at an angle to the first sheet; brush with butter. Repeat with remaining phyllo sheets one at a time, placing each at an angle to the previous sheet to form a circle and brushing each with butter. Using a wide spatula, transfer the phyllo stack to the prepared pan, carefully easing it into the pan and allowing some of the phyllo to hang about 1/2 inch over the edge of the pan. Make two slits in the center of the phyllo stack for steam to escape.

3. Bake in preheated oven about 8 minutes or until phyllo is light golden brown. Cool on a wire rack. Reduce oven temperature to 325 degrees F.
4.Meanwhile, drain the tomatoes, reserving 2 tablespoons of the marinade. Set tomatoes aside. In a large mixing bowl, mix the Ricotta cheese with fork until smooth. Add feta cheese,  herbs, lemon zest ,mix well. Add eggs,mix just until combined (do not over mix). Pour mixture into crust-lined pan.
5. Add the carmelized onions to the top of the ricotta and drizzle a tablespoon of the tomato marinade on the onions .  Begin placing the tomatoes around the outer edge of the tart pan,continue to fill in. Place the zucchini and squash in a similar pattern( see photo) until the tart is completely filled in.Drizzle with the remaining marinade.
6. Bake for 15 to 18 minutes or until center is soft-set and edge stays firm when gently shaken. If necessary, loosely cover the edge with foil the last 10 minutes of baking to prevent overbrowning. Cool in pan on a wire rack.

Remove  from pan,if desired, let tart stand at room temperature for 30 minutes to bring out its fullest flavor. If desired, garnish with fresh herbs. Cut tart into wedges. Makes 10 servings.

This wonderful simple tart is always a crowd pleaser. I constantly get asked “what’s in it ?”  or “Tell us how to make it!”.

Heirloom tomatoes are some of the most impressively colorful fruits out there. They range from dark purple to sunshine yellow, and can be as small as a Roma tomato or as big as a navel orange. You’ll find the best ones at the best prices in July and August when they’re in season, but no matter when you get them, use them quickly. Their shelf life is shorter than that of their classic red brethren.

If you can’t find heirloom tomatoes in your area, you can make this recipe with Roma or plum tomatoes instead. Here it is… I LOVE to cook for others and am an avid fan of the local foodie movement .

A little back history on my love of food..I was fortunate to have grown up in a time where the kitchen and gathering together for meals was an important daily activity. We prepared a well rounded variety of styles of cooking from around the globe. We grew some veggies, herbs, scratched baked everything,made our own sauces and jams,etc. My grandmother had me washing rice and helping prepare meals ever since I can remember. Fresh as can be (luckily Grandma worked for a major Produce vendor) was Grandma’s way. Watching Julia Child, the Galloping Gourmet and Jacque Pepin were my visual  food influencers as well.

Vegetarian Recipes for your Cinco De Mayo Menu

Fabulous Foodie Fridays Celebrates…Cinco de Mayo, or “the fifth of May” in Spanish, is a day to celebrate Mexican heritage and pride. Not that I need a reason to make my favorite Mexican recipes. With a family of 4 that includes a gluten free vegan, a teenager that prefers her meals out of a box and 2 in between, preparing a meal can be a challenge. One of the things I like best about Mexican cuisine is you have so many options that can be made unbelievably delicious without meat (and gluten free), family and friends won’t give it a second thought.

Veg NachosEasy Veg Nachos

 

 

 

http://jillconyers.com/2014/04/22-vegetarian-mexican-recipes-for-your-cinco-de-mayo-menu/

Cinco De Mayo Pizza

Courtesy of Jil Conyers.com

Black Vegetarians at Lower Risk for Heart Disease

New Loma Linda University Health Study

 

LOMA LINDA, CA – April 9, 2014 – Among more than 26,000 black Seventh-day Adventists, those who are vegetarians are at lower risk for heart disease, compared with their meat-eating counterparts, according to results of a new Loma Linda University Health study.

 

African American Woman VegetarianThe study, available online now in the journal Public Health Nutrition, compared the cardiovascular risk factors between black vegetarians and non-vegetarians who are part of the ongoing Loma Linda University Adventist Health Study-2 (AHS-2).

 

AHS-2, funded by the National Institutes of Health (NIH), is a long-running study of members throughout North America of the Seventh-day Adventist Church focusing on nutrition, lifestyle, and health outcomes. The Seventh-day Adventists are a unique study subject because they have a wide variety of dietary habits, but in general have a very low percentage of alcohol consumption or cigarette smoking, non-dietary factors that may otherwise impact the study.

 

The new results show a hierarchy of protection received by black participants in the study based on their eating habits: Vegans (those who completely abstain from meat and meat products) and lacto-ovo vegetarians (those who consume eggs and dairy) were the least at risk for cardiovascular disease; followed by semi-vegetarians (those who infrequently eat meat); pesco-vegetarians (those who eat fish); and lastly, non-vegetarians.

 

The study results show that compared with their non-vegetarian counterparts, black vegetarian Adventists were at less risk for hypertension, diabetes, high blood pressure, total cholesterol, and high blood-LDL cholesterol. The study was a cross-sectional analysis of the data, and does not conclusively establish cause. In the future, the study involving black subjects also plans to look directly at heart disease experience rather than risk factors for heart disease.

 

Patti Herring, PhD, MA, RN, associate professor at Loma Linda University School of Public Health and one of the study’s co-investigators, said “some findings for black Adventists are promising and we are anxious to compare black Adventist health with the general population of blacks. In so doing, we suspect that black Adventists’ health will prove better in many regards, than those in the general population, particularly for the vegetarians.”

 

“There’s a growing body of evidence that vegetarian diets lower the risk for cardiovascular diseases and other diseases,” she said, noting that AHS-2 is one of the few that has such a large number of black participants, which is important since they generally have some of the worst health outcomes among minority populations.

 

The abstract of the study is available by going to this link:

 

http://journals.cambridge.org/action/displayAbstract?fromPage=online&aid=9205599&fulltextType=RA&fileId=S1368980014000263

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About Loma Linda University Health (LLUH)

 

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