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17 June 2021

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  • New Breed Meats: Helping Communities Transform Their Health Through Plant-Based Diets
    17 June 2021

    New Breed Meats is a US alt-meat company on a mission to help people transform their health. Co-founder and CEO Samantha Edwards was inspired to start the company after a plant-based diet helped her mother recover from Stage 4 breast cancer.

    After witnessing many others around her falling victim to chronic diseases such as Type 2 diabetes and high blood pressure, Edwards decided something needed to change. Together with her husband, she founded a nonprofit dedicated to helping others improve their health through plant-based diets. They both became certified in Plant-Based Nutrition and Lifestyle Education.

    But they soon discovered that many people didn’t even know where to start when it came to changing their diets. This inspired them to create New Breed Meats. 10% of the company’s profits go towards educating communities about the benefits of a plant-forward lifestyle through health education programs, nutrition enrichment workshops, and residential retreats.

    © New Breed Meats

    It has long been recognised that plant-based diets have extensive health benefits, with a study earlier this year finding that vegans have lower cholesterol and a lower risk of developing Type 2 diabetes. A poll last year found that 23% of Americans were eating less meat than previously, with 90% of these saying they were motivated by health concerns.

    Currently, New Breed Meats offers burger patties and grounds. They are made primarily with pea protein and are free of soy, gluten, and GMOs. The company describes its products as “direct meat” because they come directly from plants.

    “New Breed Meats isn’t just an alternative to meat — it’s a new life. It’s for those who want to make a difference: in their health, in their families, in their environment,” the company says on its website.

  • How to make vegan mayo
    17 June 2021
    If you are as tired as I was of shelling out six bucks for a small jar of plant-based mayonnaise, I have the perfect solution for you: homemade vegan mayo. It is not only tastier than anything you...

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  • Vegan Zucchini Bread
    17 June 2021

    This vegan zucchini bread is bursting with juicy raisins, crunchy walnuts and cinnamon flavor! It also features a magic ingredient for adding a touch of sweetness and perfect texture. Spoiler: it's banana!

    Zucchini season is on the way and I for one am ready with a killer recipe for vegan zucchini bread.

    This was adapted from my mom's recipe. She's had it forever, and when I told her I was working on a vegan zucchini bread recipe, she insisted I base it on hers, because it's the best. I had to agree with her on that, so I went along with it!

    [feast_advanced_jump_to] What You'll Need
    • Flour. The recipe calls for all-purpose wheat flour. It also works with whole wheat pastry flour. You could try substituting another variety like regular whole wheat or gluten-free flour, but I haven't tested the recipe with these varieties, so no promises!
    • Cinnamon.
    • Salt.
    • Baking powder.
    • Baking soda.
    • A banana. You'll need one medium-sized banana, and you'll need it to be overripe. This means lots of brown spots on the skin! Tip: Keep a stash of peeled (and sealed up) overripe bananas in the freezer, so you've got them on hand at all times!
    • Sugar. Use organic sugar to keep the recipe vegan.
    • Coconut oil. You could sub another type of baking oil, such as canola or vegetable.
    • Non-dairy milk. Just about any variety will work, just make sure it's unsweetened and unflavored.
    • Vanilla extract.
    • Zucchini.
    • Raisins.
    • Chopped walnuts.
    How to Make Vegan Zucchini Bread

    The following is a detailed photo tutorial on how to make this dish. Scroll all the way down if you'd like to skip right to the full recipe!

    • Coarsely grate your zucchini. If you've got a grater with a couple different grating surfaces, use the one with the larger teeth.
    • Mix up your dry ingredients in a large bowl: flour, sugar, cinnamon, salt, baking powder, and soda. Set the mixture aside.
    • Peel your banana and place it in another bowl, then mash it up well using a fork or potato masher.
    • Stir the sugar, oil, milk, and vanilla into the mashed banana.
    • Add the flour mixture to the banana mixture, and stir everything together just until mixed. Don't overmix the batter — a few lumps are okay!
    • Fold the shredded zucchini, raisins and walnuts into the batter.
    • Spoon the batter into a lightly oiled loaf pan.
    • Pop it into the oven and bake the bread until a toothpick inserted into the center comes out clean.
    • Place your baked loaf on a cooling rack and let it cool completely before removing it from the pan and slicing.
    • Tip: Vegan quick breads are always a bit more delicate than non-vegan ones. To avoid crumbling, make sure your bread has cooled 100% before removing it from the pan and slicing it.
    Shelf-Life & Storage

    Vegan zucchini bread will keep in a sealed container at room temperature for 4 or 5 days, or in the freezer for about 3 months.

    Frequently Asked Questions
    Can this be made gluten-free?

    I think so, but I haven't tested any gluten-free variations. My best recommendation would be to use an all-purpose gluten-free flour blend.

    Does this bread taste like banana?

    It tastes subtly of banana, since the recipe only calls for a single banana, whereas I'd normally use three bananas for vegan banana bread.

    Do I need to squeeze the water out of the zucchini before adding it to the batter?

    Nope! The zucchini adds moisture, and squeezing out the water will give you a bread that's too dry.

    Does the banana absolutely have to be overripe?

    Yes! Using a banana that's not ripe enough will add too much starch to your batter and mess with the texture of your bread.

    How big is a medium banana?

    A medium overripe banana weighs about 5 ounces or 140 grams.

    More Vegan Zucchini Recipes

    Like this recipe? If so, be sure to follow me on Facebook, Pinterest or Instagram, or subscribe to my newsletter. And please stop back and leave me a review and rating below if you make it!

    Print Vegan Zucchini Bread
    This vegan zucchini bread is bursting with juicy raisins, crunchy walnuts and cinnamon flavor! It also features a magic ingredient for adding a touch of sweetness and perfect texture. Spoiler: it's banana!
    Course Breakfast, Dessert
    Cuisine American
    Keyword Zucchini
    Prep Time 10 minutes
    Cook Time 55 minutes
    Total Time 1 hour 5 minutes
    Servings 10
    Calories 253kcal
    Author Alissa
    • 1 ¾ cups all-purpose flour (whole wheat pastry flour works too)
    • 1 teaspoon cinnamon
    • ¾ teaspoon salt
    • ¾ teaspoon baking soda
    • ½ teaspoon baking powder
    • 1 medium ripe banana
    • ½ cup organic granulated sugar
    • ⅓ cup coconut oil, melted (or your favorite baking oil)
    • ¼ cup unflavored soy or almond milk, at room temperature
    • 1 teaspoon vanilla extract
    • 1 cup coarsely grated zucchini (about 1 medium zucchini)
    • ½ cup raisins
    • ½ cup chopped walnuts
    • Preheat the oven to 350°.
    • Lightly oil an 8 or 9 inch loaf pan.
    • Stir the flour, cinnamon, salt, baking soda, and baking powder together in a medium mixing bowl.
    • Place the banana into a separate medium bowl and mash it with a fork or potato masher.
    • Add the sugar, oil, milk and vanilla extract to the banana and stir until well mixed.
    • Add the flour mixture to the bowl with the banana mixture and stir just until blended.
    • Fold in the zucchini, raisins and walnuts.
    • Transfer the batter to the loaf pan and smooth out the top with a spoon or rubber scraper.
    • Bake for 50 to 60 minutes, or until a toothpick inserted into the center of a loaf comes out clean.
    • Transfer the pan to a cooling rack and allow to cool completely before removing the loaf from the pan and slicing.
    Serving: 1slice (1/10 of recipe) | Calories: 253kcal | Carbohydrates: 35.2g | Protein: 4.1g | Fat: 11.5g | Saturated Fat: 6.5g | Sodium: 277mg | Potassium: 187mg | Fiber: 1.6g | Sugar: 16.1g | Calcium: 30mg | Iron: 0.9mg

    The post Vegan Zucchini Bread appeared first on Connoisseurus Veg.

  • Stella McCartney Launches Sustainable Collection, Urges Changemakers to Ban Fur
    17 June 2021

    Fashion designer Stella McCartney has revealed her Autumn 2021 collection, featuring her most sustainable designs yet. The launch is accompanied by a campaign calling for an end to the use of fur.

    According to McCartney, 80% of the materials used in the new collection are environmentally friendly. They include sustainably sourced beech wood, regenerated nylon, recycled old-stock fabrics, and KOBA’s partially bio-based faux fur. The collection features pieces such as print dresses, boots, and brightly-coloured outerwear.

    Alongside the collection, the fashion house has launched a campaign called “Our Time Has Come” in collaboration with The Humane Society International (HSI). It features photos and film of models wearing cartoon-style animal heads paired with McCartney’s designs. The video is narrated by comedian David Walliams and is in the style of a nature documentary, describing the “animals” as they roam around London.

    © Stella McCartney

    The campaign is inspired by the idea that animals should live freely amongst us without fear of cruelty. McCartney is also asking changemakers around the world to sign HSI’s Stop Deadly Fur petition.

    The designer is well-known for her vegan and sustainable fashion. In March, she launched garments made from mushroom-based vegan leather, and she has worked on everything from vegan Stan Smiths to sustainable wellies.

    “While this campaign is light-hearted, I wanted to address a serious issue: ending the use of fur,” said McCartney. “Whether it is being sold here in the United Kingdom or farmed globally, barbarism knows no borders and this effort is key to my life’s mission of bringing a conscience to the fashion industry. I am proud to partner with Humane Society International and to help raise awareness of the incredible work they do.”

  • Kern Tec: Ultra-Sustainable Plant-Based Foods Made From Upcycled Fruit Pits
    17 June 2021

    Kern Tec is an Austrian startup participating in the current cohort of the ProVeg incubator. It was founded by Luca Fichtinger, Michael Beitl, Sebastian Jeschko, and Fabian Wagesreither.

    The company has a unique concept — upcycling fruit pits to make ultra-sustainable plant-based products. As part of our series about the current ProVeg incubator cohort, we spoke to Kern Tec’s founders to find out more about the company’s products and its plans for the future.

    Introduce yourself and your mission
    We at Kern Tec believe that there are far too many side streams in food production. We have developed a unique supply chain and technology to process the valuable fruit pits from apricots, cherries, and plums. These usually discarded raw materials are turned into new ingredients for companies in the food and beverage industry.

    Our mission is to upcycle hundreds of thousands of tons of pits and develop new and unique products to bring into everyone’s daily diets.

    Tell us about your product
    The seeds of apricots, cherries, and plums can be defined as a new nut. They contain loads of healthy fats, proteins, fibre, and minerals. This is why their applications are similar to other nuts. We offer oils for the food industry, we have developed a new chocolate cream, and we are about to launch a new dairy alternative drink and yoghurt. They set a new category in terms of sustainability and, of course, excellent taste!

    © Kern Tec

    At what stage is your company currently?
    After almost two years, we have successfully built a production line to process the different pits on a large scale here in Austria. Our production line has the capacity to upcycle several thousand tons of fruit pits, and with our highly scalable supply chain we plan to “save” far more pits in the future. As well as processing, we have developed a variety of products that these new raw materials can be incorporated into. Last but not least, we have created our own IP for a technology to either manage or extract cyanide — a non-edible substance — from seeds and products thereof.

    What are your plans for the next five years?
    We have a lot of milestones in front of us. Of course, we want to scale our impact and production, with more suppliers from across the whole of Europe. We will continue to develop new products to help accelerate the transformation. For example, we will extend our product range with proteins extracted from seeds. Additionally, we will apply our tech and supply chain to other by-products. Fruit pits are just the beginning.

    To accelerate our growth, we are currently looking for suitable investors to help us scale. Potential investors are welcome to get in touch via email at This email address is being protected from spambots. You need JavaScript enabled to view it.!

  • Vegan custard (pastry cream)
    17 June 2021

    Our vegan custard is a smooth, creamy and delicious recipe that you can make in 10 minutes with 5 simple ingredients.

    You can use this custard in tarts, cakes, pastries and other desserts. You can also flavour it with vanilla, lemon, chocolate and much more. Here, we'll show you how.


    Custard is usually thickened by the coagulation of egg protein, generally made by combining the egg yolks with milk and sugar.

    Our vegan version uses cornstarch as a thickening agent, a tiny bit of turmeric for colour, and plant milks - such as soy, almond or coconut - to replace dairy milk.

    The best thing about this vegan custard recipe is that you can use it in many vegan desserts, such as an easy vanilla cake, a tangy lemon tart, or a fresh and summery fruit tart.

    It can also be used as a pastry cream to fill donuts and croissants, or baked to make custard pies.

    Finally, this basic vegan custard recipe can be easily tweaked and flavoured with several ingredients.

    In the variations section below we show you how to make coconut custard, lemon custard, chocolate custard, coffee custard, and even pistachio custard.

    Ingredients & Substitutions
    • Plant milk: we use soy milk, almond milk, or oat milk to make a low-fat vegan custard. We use coconut milk to make a richer, full-fat one.
    • Cornstarch: we use it as a thickening agent. We find this hard to replace. If you are allergic, then potato starch is a good replacement.
    • Sugar: we use white sugar. Any sugar will work.
    • Vanilla: this depends on your budget really. Most often we use vanilla extract, but if we feel like splurging, then we use the real seeds of a vanilla pod.
    • Turmeric: this is optional, but we like to add a tiny pinch of turmeric when we want to give the pastry cream a yellow colour.

      Do not add too much or else your custard will turn to a fake yellow-greenish colour, and it will taste like turmeric. You can replace turmeric with saffron powder.
    • Lemon: this is optional, but we like to add lemon peel to our basic vegan custard. We also make a mean vegan lemon custard, see variations chapter below for that one.
    How to make vegan custard

    In a pot, off the heat, add all the ingredients: plant milk, sugar, cornstarch, vanilla and lemon peel. Stir with a whisk till all lumps are gone.

    Then on medium heat, stir continuously until the liquid thickens into a creamy custard. It can take between 2 to 5 minutes, depending on the quantities.

    When you have almost reached the consistency that you like, take off the heat and keep stirring for another minute. The custard will keep thickening while off the heat.

    TIP: to check if your custard is ready take a wooden or silicone spatula, dip it in the custard, then run a finger through it. If the spatula stays clean, the custard is ready.

    Tips and troubleshooting Cooling down

    If cooled down improperly, vegan custard will dry up on top, and the dry parts will create lumps. To avoid that, keep stirring while the custard cools down.

    The fastest and easiest way to do that is to fill up your sink with cold water, then submerge ¾ of the pot in the water and stir for 5 minutes, or until the custard is close to room temperature.

    slice of vanilla cake with vegan custardGetting rid of lumps

    If your custard makes lumps, do not worry. There are two ways to fix it:

    1. Whisk the custard very vigorously with a whisk. Like really hard. The fast whisking movement will remove the lumps and the vegan custard will go back to super creamy.
    2. Blitz it up with an immersion blender. This will also remove the lumps, but this way the custard will be more a little more liquid after blending it.

    You can use these two tricks also if you reuse the custard after storing it away in the refrigerator. It will get more thick and gelatinous, so you'll need to blend it or whisk it to make it creamy again.

    vegan brioche roll with custardFrequently asked questions
    Is custard gluten free?

    Yes, our vegan custard recipe is gluten-free as it's made with cornstarch, a thickener derived from corn.

    Corn is naturally gluten free, however some lower quality brands might make their cornflour in a machine that has previously worked wheat flour. So, if you want to be sure check the label.

    What do you eat custard with?

    You can eat custard poured over fresh fruit, in cakes, tarts with lemon or strawberries, pies, croissants, donuts, danish rolls, and more. You can also eat it with a spoon.

    Can you freeze vegan custard?

    Yes, but we do not recommend freezing it. It takes longer to thaw than to make from scratch and the taste won't be the same. You could however turn it into homemade vegan ice cream.

    To do this, place it in the freezer, then whisk it every 30 minutes until it turns into smooth ice cream. It should take you about 3 hours.

    You can also just freeze the custard, and after 3 hours blend it in a power blender or food processor. It's delicious!

    Who invented custard?

    Believe it or not, it seems that custards have been around since Ancient Rome. I can definitely picture Marcus Aurelius dipping grapes in some freshly made roman custard during his stoic meditations.

    slice of vegan strawberry tartFlavour Variations

    Chocolate custard: made with the same simple ingredients (no lemon, no turmeric). Just add your favourite brand of vegan dark chocolate at the end, off the fire. Stir for a minute and enjoy!

    Pistachio custard: roast pistachio nuts first, then blend them with the plant milk, till you have a smooth pistachio milk.

    Now add sugar, cornstarch, pistachio milk and vanilla to a pot, and proceed as for the classic custard.

    Coffee custard: add real espresso coffee or instant coffee to the plant milk, dissolve, add the other ingredients and proceed as for the classic custard. No lemon or turmeric in this one.

    Texture variations

    Baked custard: to make a great vegan baked custard we recommend cooking the custard in a saucepan first for about 2 minutes, then using it to fill a pie shell and then bake it in the oven for about 30 minutes.

    This is how we made our lemon tart, vegan fruit tart or custard pie.

    vegan lemon tart with soft crust

    Crème anglaise: also known as vanilla custard sauce, is a lightly thickened pouring custard flavoured with vanilla extract and no lemon flavour.

    Bring to a boil for a minute then while stirring continuously, the keep stirring on low heat until lightly thickened. Cut the amount of cornstarch in our base recipe in half.

    Pastry cream: perfect to fill up donuts, croissants, custard rolls, or vanilla cakes. A classic pastry cream is generally flavoured with vanilla and no lemon. To make it just cook the custard for longer.

    Boil it for about 3 minutes while stirring, then take it on low heat and keep stirring until you reach your desired consistency.

    vegan cornetti - Italian croissants

    You can store this vegan custard in the refrigerator for 2 to 3 days. Cool down the custard while stirring before putting it in the refrigerator. You can reheat the custard on low heat by adding a dash of plant milk while stirring.

    It is possible that during the cooling process the custard will dry out on the surface and make a thin skin that will result in annoying lumps. If you are annoyed by the lumps then you can blend the custard with a hand blender. We tried and it works.

    We do not recommend freezing the custard, unless you want to make ice cream out of it.

    Print Vegan custard
  • Vegan Chocolate Peanut Butter Cake
    17 June 2021
    Namely MarlyThis vegan chocolate peanut butter cake is made with rich chocolate cake and creamy peanut butter frosting. Ganache on top is so delicious!

    This article first appeared on Namely Marly and is copyrighted © 2021 

  • The GFI’s Bruce Friedrich is Named an “American Food Hero” For His Work in Alt Protein
    17 June 2021

    The Good Food Institute (GFI) Founder and President Bruce Friedrich has been named as a “2021 American Food Hero” in recognition of his work to fundamentally change the food system with alt proteins. EatingWell Magazine has praised Friedrich and the GFI’s work on fighting climate change and reforming food systems in its “American Food Heroes” awards.

    “Behind the scenes of this surge – everywhere you turn, from advising new companies and funding scientific research to sparking our cultural obsession with meat alternatives – is Bruce Friedrich” – EatingWell Magazine

    Friedrich founded the international nonprofit over 5 years ago with the mission of making the global food system better for the planet, people, and animals, with the GFI defining itself with its vision of reimagining meat production. Friedrich’s 2019 TED talk has been viewed over two million times and translated into dozens of languages, while the GFI continues to inform industry and policy with regard to science and solutions globally.

    Image courtesy of The Good Food Institute

    The latest accolade shines a light on the popular speaker’s work to advance open-access alternative protein science, including making $7 million available in research grants whilst lobbying governments to fund such research. A case in point is the advocating for $2bn in US federal funds to be directed toward alt protein R&D, as Friedrich and the GFI call on governments to invest in alt proteins as a key climate solution to tackle the increasing risk of pandemics, antibiotic resistance, as well as food insecurity.

    “While the growth of alternative proteins over the past five years has been promising, the incremental advances made thus far in shifting how meat is made are insufficient,” explained Bruce Friedrich to vegconomist. “The world needs solutions proportional to the magnitude of its challenges. We need food systems and agricultural practices that enable nature to regenerate while protecting global health and food security. Plant-based and cultivated meat represent practical, efficient, and scalable ways to do just that. Governments around the world can lead the way by investing in open-access research and mustering the political will to shift from the status quo.”

    Bruce Friedrich – Image Courtesy of The Good Food Institute

    Political commentators such as the New York Times’ Ezra Klein have joined the call for governments to fund the alt protein sphere as they have done for other innovations and technologies that advance the public good. They argue that – despite surging interest from the private sector – alt proteins will remain just a fraction of the overall market for conventional meat unless governments recognize their huge potential to tackle multiple crises.

    “What moves us most about this recognition is seeing alternative proteins heralded alongside a diversity of strategies—from migrant farm worker rights and traditional indigenous food systems to new sustainable supply chains and regenerative agriculture certification,” commented GFI Vice President of Communications Sheila Voss. “A transition to alt proteins can and should coexist alongside ‘sister solutions’ that shift global food systems from resource-depleting to resource-replenishing. EatingWell’s 2021 food heroes issue puts faces and names to this same exact point. GFI is honored to be recognized alongside others leading the way in food system transformation.”

  • Cell-Cultured Fish Company Avant Named “Technology Pioneer” by World Economic Forum
    17 June 2021

    Avant, a Hong Kong company developing cell-cultured fish, has been named as one of the World Economic Forum’s “Technology Pioneers”. The company was recognised for its contributions in the field of Global Public Goods.

    In total, 100 companies from 26 countries on six continents made the list. It focuses on early to growth-stage companies that are expected to have a significant impact on business and society.

    Following the award, Avant CEO Carrie Chan will be invited to take part in World Economic Forum activities, events, and discussions over the next year. The company will also be able to contribute to WEF initiatives in the next two years, working with global leaders to solve industry and societal issues.

    “We’re excited to welcome Avant to our 2021 cohort of Technology Pioneers,” said Susan Nesbitt, Head of the Global Innovators Community at the World Economic Forum. “Avant and its fellow pioneers are developing technologies that can help society solve some of its most pressing issues. We look forward to their contribution to the World Economic Forum in its commitment to improving the state of the world.”

    © Avant Meats

    Back in January, Avant announced a collaboration with leading seafood company VHC to accelerate the commercialisation of its cultivated fish protein. The following month, it said it had created the world’s first cell-cultured collagen for use in skincare products. It also raised $3.1 million in a seed funding round last December.

    “We are honored to be recognised as a technology pioneer by the World Economic Forum,” said Carrie Chan. “It is an affirmation that our technology is at the forefront of the alternative protein industry. We believe a technology-enabled food industry allows more efficient use of natural resources and lands for the growing population on this planet. We look forward to exchanging knowledge with fellow pioneers on the Forum.”

  • Canada: First Publicly Listed Vegan Fast-Food Chain Globally Local Becomes Odd Burger in Major Rebrand
    17 June 2021

    Globally Local Technologies, the parent company of one of the world’s first vegan fast-food chains and the first to go public, has announced a major rebrand as Odd Burger Corporation. As well as the parent company, its restaurant chain will also adopt the name and image, rebranding as Odd Burger. 

    “We are proud to be doing things differently and reclaiming the notion of odd”

    Currently operating a manufacturing facility and two restaurants in Canada, the newly named Odd Burger will open a further 20 outlets across North America in the next year including the US. After recently making its debut on the Toronto Stock Exchange’s Venture Exchange, the company has applied for a ticker symbol change and expects to trade under “ODD” on approximately July 5, 2021. 

    ©Odd Burger Corp.

    The food tech company manufactures and distributes its plant-based protein and dairy alternatives through a proprietary foodservice line to company-owned and franchised fast-food restaurants, counting musician Tony Kanal of the band No Doubt as an early investor. The rebrand includes new design elements including emoji-inspired characters and anthropomorphic chickpeas – the base of the chain’s signature burgers.

    “Our decision to rebrand is an essential part of our strategy to create a global fast-food chain that is able to connect with people everywhere,” explained CEO James McInnes. “Being on the verge of expansion into new communities meant thinking about how to express who we are and what we stand for in a more meaningful and powerful way. We are proud to be doing things differently and reclaiming the notion of ‘odd,’ because changing the norm is what’s needed to solve the sustainability challenges in our food system.” 


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Vegan Baking blogs

Vegan Baking Blogs

17 June 2021

Vegan Baking Blogs Vegan Baking Blogs
  • Kale & Sweet Potato Fritters
    17 June 2021

    Friends, these fritters are a must try! The natural sweetness of sweet potato blends beautifully with sautéed onion and nutrient-packed kale. Indian spice blend garam masala adds complex, warming flavor. Plus, just 7 ingredients, 1 bowl, and 30 minutes required!

    Top with our new love, mint chutney, for the ultimate side or snack! Let us show you how it’s done.

    How to Make These Sweet Potato Fritters

    Sweet potatoes, kale, and red onion form the colorful base for these fritters.

    Kale & Sweet Potato Fritters from Minimalist Baker →

  • Wordless Wednesday: Texture
    16 June 2021
  • No Bake Chocolate Raspberry Ganache Tart
    16 June 2021

    Probably the easiest and most original of all the no bake desserts

    The Chocolate Raspberry Ganache Tart.

    Simple, pure and unadulterated since it is not much more than a two ingredient chocolate ganache poured into a tart shell!

    But this time I have a wonderful and healthful crust made from pumpkin seeds, nuts, oats and dates.

    No refined sugar added to this recipe whatsoever!

    Oh wait except for the Raspberry Preserves I used to coat the bottom layer of the crust!

    But that is optional of course!


    This is one fast dessert to whip up so if you are ever in a pinch for a fancy dessert at last minute

    No Bake Chocolate Raspberry Ganache Tart for the win!

    Ganache fillings are literally the original truffles.

    Made from just two ingredients; plant milk and semi sweet vegan chocolate the possibilities are endless when it comes to pairing up this filling!

    It’s so simple to boil up some plant milk and add it to finely chopped chocolate and in minutes you have luscious silky vegan ganache!

    Not too long after I made this raspberry version I created an orange version too!

    So if you don’t like one thing or the other as I have listed below in the ingredients you can change it up with something you prefer!

    The same thing goes for the crust, I know many people cannot have certain nuts or seeds

    This crust recipe is so versatile you can really change it up with just about anything!


    For more awesome and easy NO BAKE recipes click the links below!

    No Bake Vegan Fruit and Custard Tart

    No Bake White Chocolate Blueberry Cheesecake

    Mango Raspberry Cream Pie (No Bake)

    Note: I do like soy milk the best when making ganache but you can use another plant milk if you want to stay away from soy.

    I would recommend to use a milk that has the highest fat though!

    [b]No Bake Chocolate Raspberry Ganache Tart[/b]
    I love my 13¾" X 4" X 1" rectangle tart mold, but you can of course use an 7" round tart mold if you prefer instead.
    I know many people have a standard sized 9" tart mold in which case you will want to make the recipe below1½X
    Serves: 8- 10
    • For the Filling:
    • Vegan Semi Sweet Chocolate 8 ounces
    • Soy Milk or any milk alternative of your choice ½ cup (120ml)
    • Raspberry Preserves ¼ cup
    • For the Crust:
    • Pumpkin Seeds ⅓ cup
    • Pecans ⅓ cup
    • Oats ¾ cup
    • Dates 10 large dates
    • Coconut Oil or Vegan Butter 4 Tablespoons
    • * I use Earth balance Vegan Butter which is salted so I do not add salt to this, but you may if you are using coconut oil (just a pinch is good)
    1. First prepare the crust by combining the pumpkin seeds, oats, pecans and dates in a food processor until ground fine.
    2. Add the melted vegan butter and then press the entire mixture into the bottom and sides of a tart pan with a remove able bottom.
    3. Freeze the crust while you prepare the ganache.
    4. In a small sauce pot combine the chopped chocolate and the milk alternative
    5. Stir constantly over a low heat until melted and smooth
    6. Spread the raspberry preserves into the frozen tart crust and then pour the ganache over top
    7. Refrigerate until set
    Chocolate tart is best stored refrigerated, but can stay at room temperature for several hours.

    For longer storage wrap loosely with plastic wrap and store in the refrigerator for up to 10 days





    The post No Bake Chocolate Raspberry Ganache Tart appeared first on Gretchen's Vegan Bakery.

  • Vanilla Mango Muffins
    16 June 2021

    These Mango Muffins are light, fluffy, fruity, and delicious! The recipe is super easy to make with simple ingredients. It's full of puréed sweet, juicy mango (fresh or frozen), paired with warming vanilla to make a tasty muffin with no fruit chunks. Mangoes are not something you would normally find in baked goods, but they...

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    Vanilla Mango Muffins © Veggie Desserts.

  • Vegan Gluten-free Peach Cobbler
    16 June 2021

    A healthy vegan, gluten-free peach cobbler recipe with juicy peaches and a crusty biscuit. A delicious family summer vegan dessert recipe to share, and also 100% paleo vegan approved!

    Cobbler lovers, this vegan, gluten-free peach cobbler is for you. I already shared a vegan blueberry cobbler on the blog lately, and you requested a vegan, gluten-free cobbler version, so here you go. Bonus, this is also a paleo cobbler recipe made grain-free using almond flour and arrowroot flour.

    What’s a peach cobbler?

    Peach cobbler is a one-pan dessert made of a layer of sticky jam-like cooked peaches topped with dollops of biscuits crispy on the outside and moist in the center.

    So is peach cobbler a pie?

    Not really. It’s closer to peach crisp, except that the toppings are not as crispy. It’s closer to moist vanilla biscuits that resemble a cobbler road.

    Is peach cobbler vegan?

    An authentic peach cobbler recipe is not vegan as the biscuit contains dairy products like butter and buttermilk or milk.

    How to make a vegan peach cobbler?

    It’s very easy to make your own healthy vegan peach cobbler at home using a bunch of wholesome ingredients. All you need to make a peach cobbler vegan are:

    • Peaches – you can use fresh peaches, halved, cored, and peeled or canned peaches in juices. All canned peaches are vegan friendly, stored in juice or water, and sugar.
    • Almond flour
    • Coconut sugar or brown sugar, or white sugar, any crystal sweetener options work.
    • Arrowroot flour
    • Melted coconut oil or melted vegan butter.
    • Maple syrup or any liquid sweetener you love, there’s plenty of refined sugar-free vegan options available like rice syrup or agave syrup.
    • Vanilla extract
    • Cinnamon 
    • Baking powder
    Preparing the fruit layer

    First, peel, cut in halves, and core the fresh peaches, or drain some canned peaches halves if peaches are not in season. Cut the halves into slices and set them aside.

    In a large mixing bowl, combine arrowroot flour, coconut sugar, and cinnamon. Stir in the peach slices until evenly covered with the mixture. Set aside in the bowl.

    Preparing the gluten-free cobbler biscuit

    In another mixing bowl, combine the cobbler biscuit ingredients. First, stir in the dry ingredients together: almond flour, arrowroot flour, and baking powder until combined.

    Then, stir in the liquid ingredients: melted coconut oil, maple syrup, and vanilla extract. It will form a sticky biscuit batter.

    Assembling the peach cobbler

    Then lay the slices evenly at the bottom of a greased 8×8-inch baking dish. Set aside.

    Pour dollops of biscuits onto the fruit layers, as seen in the picture below. Slightly flatten with your hands each dollop.

    Baking the vegan cobbler

    Bake the cobbler in the center rack of the oven for 20-25 minutes, or until the peaches form a bubbly juice and the biscuit is golden brown.

    How to serve vegan peach cobbler?

    You can serve this vegan, gluten-free peach cobbler lukewarm or cold with some of the toppings below:

    • Dairy-free ice cream – a scoop of gluten-free dairy-free coconut or vanilla ice cream goes well with peaches.
    • Coconut yogurt
    • Raspberry chia jam – raspberry and peach is a great combo.
    How to store peach cobbler?

    You can store leftover peach cobbler in the fridge for up to 3 days. Simply wrap the baking dish with a piece of foil or a silicone lid, and keep it in the fridge. Rewarm the peach cobbler in a hot oven at 100C (210F) until lukewarm.

    When should I serve cobbler?

    Cobbler is a great dessert recipe, but some people love to serve cobbler as a comforting weekend breakfast or brunch.

    This peach cobbler is very tasty for brunch served with a cup of almond milk hot chocolate or almond milk Matcha latte.

    Is peach cobbler healthy?

    Not all peach cobbler recipes are good for you. A classic peach cobbler recipe is high in carbs, made with refined sugar and white flour. Some peach cobbler recipes also use canned peach soaked in syrup which also add-up to the addition.

    But this gluten-free peach cobbler recipe is a healthy one.

    First, it’s made of fresh peaches, so there’s no added sugar from canned peaches.

    Next, it uses unrefined sweeteners like maple syrup or coconut sugar and in smaller amounts than regular cobbler recipes.

    Finally, this is an almond flour cobbler recipe! Or almond flour is a very healthy swap to wheat flour or gluten-free all-purpose flour. In fact, almond flour contains plant-based proteins, fiber, healthy fat, and a small amount of carbs.

    Finally, this gluten-free peach cobbler recipe combines almond flour with arrowroot flour, a grain-free flour that is easy to digest and also paleo-friendly.

    Can I swap flours with others?

    There are many flour swaps you can make in this peach cobbler recipe.

    • Almond flour – swap for the same amount of oat flour or sunflower seed flour for a nut-free cobbler recipe.
    • Arrowroot flour – swap for the same amount of tapioca flour, corn flour, or half the amount of rice flour.

    Note that you can’t use coconut flour in this recipe to replace almond flour. In fact, coconut flour is very high in fiber, and it will dry out the biscuit, turning it into a crumble.

    It will turn this into a peach crisp with a crumbly crunchy topping rather than a soft, pillowy cobbler biscuit.

    Does this peach cobbler need to be refrigerated?

    Yes and no, it depends on how long you intend to store your peach cobbler.

    You can keep it out of the fridge for 24 hours, tent the dish with a piece of foil, and store it in a dry place like your pantry.

    But for more than 24 hours of storage, cobbler recipes must be refrigerated. They can store up to 4 days in the fridge.

    Can you freeze this peach cobbler?

    You can freeze peach cobbler raw if you didn’t use frozen fruits or freeze a baked peach cobbler after it cools down. Cover the top of the cobbler baking dish with plastic wrap or a silicone lid to prevent air from entering.

    Then, pop in the freezer and freeze for up to 3 months.

    Thaw the day before in the fridge and rewarm or bake in a hot oven just before serving.

    How long to bake this peach cobbler?

    It takes about 25-35 minutes to bake a peach cobbler. You know it’s ready when the biscuit is golden brown, and the fruits are hot, bubbly, and for a sticky jam.

    More vegan dessert recipe

    If you love this vegan peach cobbler recipe, I have plenty of other vegan dessert recipes for you to try below, including more vegan, gluten-free recipes or vegan blueberry cobbler, not gluten-free if you prefer a classic version using wheat flour.

    Vegan blueberry cobbler
    4.91 from 272 votes
    The best Vegan blueberry cobbler with a cakey biscuit, slightly crunchy on top, and a delicious muddle of juicy blueberries.
    Check out this recipe
    Vegan-Gluten Free Zucchini Bread
    4.87 from 230 votes
    A moist vegan zucchini bread loaf with delicious spices flavors and crunchy nuts. A gluten-free and oil-free recipe!
    Check out this recipe
    Vegan Gluten-free Apple Crisp
    4.89 from 242 votes
    A healthy juicy apple crisp with an oat, nut crispy crumble.
    Check out this recipe

    Made this grain-free vegan recipe? Share a review below and let me know which topping you used on yours!

    Your friend, Carine

    Print Vegan Gluten-free Peach Cobbler
    An easy vegan, gluten-free peach cobbler with almond flour also a great paleo cobbler for people on a grain-free, refined sugar-free diet.
    Course Dessert
    Cuisine American
    Diet Gluten Free, Vegan, Vegetarian
    Keyword gluten free cobbler, gluten free peach cobbler, vegan..
  • Vegan Strawberry Cobbler with Vanilla Pecan Biscuits
    16 June 2021
    I feel like it has been forever since I made a baked fruit dessert.  Maybe since last year in fact!  I have been busy getting ready to move, so I haven't done much baking lately but when I had some extra time this week I wanted to make something baked that involved strawberries!  I thought about making a pie but that required more effort than something without a crust so I decided on a cobbler!  I love cobbler just as much as pie!  Those tender biscuits on top are so good with the jammy fruit!
    For this one I kept the filling pretty simple.  Pretty soon we will have local strawberries here but until that time the organic ones I have been getting at the store have been pretty flavorful.  I just tossed them with a bit of maple syrup, and a touch of lemon and vanilla and the flavor was amazing!  For my cobbler I actually start the fruit baking in the oven first while I make the biscuits. That way it is nicely cooked and the biscuits don't get too dark or overdone.
    For the biscuit portion, I actually use my scone dough recipe because I find that it is much more delicious than regular biscuit dough.  It  is light and fluffy in the middle, buttery and rich tasting and crispy on the outside.  For these I added pecan meal to give it a pecan flavor and that made them extra delicious!  I love using ground nuts in pie crusts, pastries and things like this!
    The cobbler smelled amazing while baking!  When it was all bubbly and yummy I pulled it out of the oven and waited for it to cool off, but not completely. Because I love a warm fruit dessert with some ice cream or whipped cream on the side!  This was heavenly! The strawberries were jammy and sweet, thee perfect pairing for the rich vanilla pecan biscuits!  If you have strawberries on hand, definitely give this a try!
    Vegan Strawberry Cobbler with Vanilla Pecan Biscuits

    Serves 4

    • 3 cups fresh organic strawberries
    • 2 Tbsp maple syrup
    • 2 Tbsp organic whole wheat pastry flour
    • 1 Tbsp lemon juice
    • 1 tsp pure vanilla extract


    biscuit topping:
    • 3/4 cup organic whole wheat pastry flour
    • 1/2 cup pecan meal*
    • 2 Tbsp maple sugar or coconut sugar
    • 1/2 tsp plus 1/8 tsp baking powder
    • 1/8 tsp sea salt
    • 2 Tbsp solid coconut oil, cut into chunks
    • 1/4 cup cold full fat coconut milk (chilled in the fridge is best), mixed well
    • 1 tsp pure vanilla extract


    6 inch wide ovenproof bowl or pie plate


    1. Preheat oven to 400F degrees with the rack at the center position. Place a baking sheet lined with foil on the rack. Oil a 6 inch wide pie plate or bowl with coconut oil. In a large bowl, toss together the fruit, maple syrup, lemon juice, vanilla, flour. Spoon into prepared bowl or pie plate, and cover with foil. Place plate on baking sheet and bake for 45 minutes until fruit is cooked through and bubbling.
    2. Meanwhile, when the fruit in the oven is almost at 45 min, to make biscuits, in a large bowl, combine the flour, pecan meal, sugar, baking powder, and salt. Cut in the oil with a pastry blender or 2 knives until the mixture starts to clump into pea sized pieces. In a small bowl, stir the vanilla extract into the coconut milk. Add the milk to the dough, and stir a few times, but do not overmix. The dough should hold together when squeezed, but still be clumpy. Place dough on a floured work surface, and pat into a 1/2 inch tall rectangle.
    3. Remove baking fruit from oven. Cut small shapes out of the dough using a cookie cutter (or free form it), and place on top of the cobbler. When all biscuits are on top of cobbler, sprinkle with coconut sugar and return to the oven. Bake for about 20 minutes until biscuits are cooked through and lightly brown and toasted on top (keep a close eye on they could burn very quickly). Remove from oven and let cool until warm, and top with some ice cream or coconut vanilla whipped cream and...enjoy!


     *raw pecans ground to a flour consistency in a food processor, almond meal could also be used.
  • Easy Mint Chutney (5 Minutes!)
    15 June 2021

    If you haven’t noticed, we have a serious thing for Indian food around here. The spices, the aromatics, the sauciness — so good! Also, is a meal a meal if there isn’t any sauce? We think not.

    This Indian-inspired cilantro mint chutney is everything you want: bright, herby, tangy, and pairs perfectly with fritters, pakoras, dosas, chickpea pancakes, and more! Plus, it’s super easy to make, requiring just 5 minutes and 9 simple ingredients.

    Easy Mint Chutney (5 Minutes!) from Minimalist Baker →

  • Air Fryer Gnocchi
    15 June 2021

    Air Fryer Gnocchi takes frozen, shelf-stable, or chilled gnocchi and makes them crispy on the outside and soft on the inside in just 10 minutes with 2 ingredients! Then dress them with your favorite seasonings, sauces, or toppings for a quick and tasty meal. Gnocchi is awesome. I think we can all agree on that,...

    Read More

    Air Fryer Gnocchi © Veggie Desserts.

  • 35+ Best Vegan Cookie Recipes
    15 June 2021

    Irresistible vegan cookies everyone will love! Including vegan chocolate chip cookies, peanut butter cookies, oatmeal cookies and more. What’s your favorite type of vegan cookie? I know, we’re starting things off heavy today. *Snort* Make that a *classy snort*! 😉 If you were to ask me that question, it would change by the day (and...

    Read More »

    The post 35+ Best Vegan Cookie Recipes appeared first on Beaming Baker.

  • Holy Shiitake
    14 June 2021

    Umami, the fifth taste, is no longer a mysterious phenomenon, relegated to dusty textbooks in chemistry labs. Everyone who’s marveled over the incredible depth flavor of contained in a single drop of soy sauce, or savored the juicy flesh of a ripe tomato knows, just how compelling this sensation is. Coined in Japan over a century ago, umami refers to the taste of glutamate, inosinate, or guanylate, chemically speaking. These components are found in a variety of plant-based foods, which are critical for creating satisfying meatless meals. The greatest wealth of umami, and my personal favorite secret ingredient, is the shiitake mushroom.

    Fresh shiitake mushrooms boast approximately 70mg of naturally occurring glutamate per 100g, by drying them increases their umami more than ten fold. Concentrated into an even smaller area, 100g of dried shiitake contain about 1060mg of glutamate AND 150mg of guanylate. I’m not much for math, but it’s easy to understand why even a single small mushroom cap can amplify any recipe to new savory heights.

    Of course, not all shiitake are created equal. Like their luxurious fungi brethren, truffles, imposters in the marketplace offer tempting deals, much to the detriment of quality. Small, woody, bland, and muddy, bad mushrooms are the bane of any eater’s existence. Don’t gamble with your cooking; seek out high-quality shiitake from those who know them best. SUGIMOTO sells only premium, forest-grown shiitake mushrooms straight from Kyushu, Japan. Harvested from the natural sweet sap oak log, a collective of over 600 independent growers use 1,000-year-old Japanese techniques to cultivate sustainable harvests, producing the best tasting and textured shiitake possible.

    Gently dehydrated over the course of 24 hours, freshness is locked in without the use of preservatives or pesticides, all while developing their distinctive umami essence. Separated into two categories based on size, Koshin are more dainty and delicate, while Donko are thicker and more robust. Both yield an incredible intensity of flavor and aroma, suitable for all sorts of soups, stews, salads, snacks, and just about anything else you want to add a greater depth of flavor or meaty bite. For the best results, both varieties should be soaked in cold water overnight, and ideally 24 hours, contrary to many instruction for a quick dip into boiling water. This slow rehydration process allows for every cell to plump with moisture, making even the tougher stems soft enough to enjoy.

    For those who shrink at the sight of fungus in general, shiitake powder will become your new best friend. Mushroom haters needn’t fear these spores; unlike dried porcini, shiitake can enhance the taste of your cooking without adding the funky, earthy mushroom flavor that turns many away. The coarse grind allows for even dispersion through the dish, while lasting longer on your tongue, enveloping your whole mouth in savory flavor.

    Umami-rich foods are not only more delicious, but have clear health benefits as well. They’re literally mouth-watering, and that saliva helps with digestion. Recent studies have also shown that they’re more filling, thus helpful for curbing appetite and aiding in weight management. Additionally, shiitake mushrooms are surprisingly rich in Vitamin D, containing your full daily recommended allowance in just 1 gram, or in other words, about 1/10th of a cap. Move over, milk!

    Plant-based proteins really shine when the power of umami is applied with a deft hand. You don’t need to be an accomplished chef to harness the culinary capacity of dried shiitake mushrooms, though. As summer approaches, it’s time to dust off those grills and fire up some juicy, beefy burgers. Leave the cows out at pasture for this party; mushrooms do all the heavy lifting in these massive, meaty patties.

    Chickpeas and mushrooms join forces to create supple yet sturdy burgers that are sure to satisfy the heartiest of appetites. Crisp on the outside, the initial crunchy bite yields easily to a tender interior, bursting with an intense depth of savory flavor.

    Melting sumptuously into those supple centers isn’t cheese, but a generous dollop of homemade garlicky aioli, infused with even more shiitake goodness. Further amplifying the bold flavor that can only come from top notch shiitake powder, this spread comes together in mere minutes. I’d recommend making it in advance and keeping it on hand for smearing on all sorts of sandwiches, using as a dip for French fries, or drizzled over salads for a creamy dressing. In fact, you might want to double that recipe right off the bat. It’s irresistibly tempting to pour it on thick.

    Where’s the meat? Right here, between two buns! Vegan meat is the new beef, make no mistake. You don’t need to buy into expensive, fancy, or highly-processed alternatives to get the same satisfying experience. Homemade burgers utilizing simple pantry staples are elevated to new heights when umami comes into play. SUGIMOTO dried shiitake mushrooms, in both whole and powdered formats, guarantee an unrivaled taste sensation with every bite. No one will guess your secret ingredient, but everyone will know in an instant that these aren’t your average, humdrum veggie burgers.

    No matter how you top them, this entree will secure your spot as the grill master at your next cookout. Relish summer and all the seasons with the richness of umami close at hand!

    Yield: Makes 5 - 6 Burger Patties; About 1 1/4 Cups Aioli Umami Shiitake Burgers with Shiitake Aioli

    Chickpeas and mushrooms join forces to create supple yet sturdy patties that are sure to satisfy the heartiest of appetites. Crisp on the outside, the initial crunchy bite yields easily to a tender interior, bursting with an intense depth of savory flavor. Quick, garlicky aioli further amplifies the bold flavor with shiitake powder. Spread it on thick for a luscious, juicy burger that can't be beat.

    Prep Time 10 minutes
    Cook Time 20 minutes
    Additional Time 1 day
    Total Time 1 day 30 minutes
    Ingredients Shiitake Mushroom Patties:
    • 1 Ounce Dried Shiitake Mushrooms, Soaked in Cold Water Overnight
    • 2 Tablespoons Olive Oil, Divided
    • 1 Medium Shallot, Diced
    • 1 Clove Garlic, Minced
    • 3 Scallions, Thinly Sliced
    • 1 (15-Ounce) Can Chickpeas, Drained (Aquafaba Reserved)
    • 2 Tablespoons Ground Flaxseeds
    • 1 Tablespoon Red Miso Paste
    • 1 Tablespoon Reduced Sodium Soy Sauce
    • 1 Tablespoon Black Vinegar or Balsamic Vinegar
    • 1/2 Teaspoon Smoked Paprika
    • 1/2 Teaspoon Ground Black Pepper
    • 1/2 Teaspoon Salt
    Umami Shiitake Aioli:
    • 1 Tablespoon Shiitake Mushroom Powder
    • 2 Tablespoons Hot water
    • 1 Clove Garlic
    • 1/4 Cup Aquafaba
    • 2 Tablespoons Lemon Juice
    • 1/2 Teaspoon Salt
    • 3/4 Cup Avocado or Grapeseed Oil
    To Serve:
    • 5 - 6 Sesame Seed Hamburger Buns
    • Green Leaf Lettuce
    • Sliced Tomatoes
    • Thinly Sliced Red Onion
    • Pickles
    1. To make the burgers, begin by thoroughly draining the mushrooms, reserving the liquid for another recipe. It's a great for making soup or cooking rice, for starters! Remove the stems, roughly chop the mushroom caps, and set aside.
    2. In a medium saute pan over medium heat, add 1 tablespoon of the oil. Once shimmering, add the shallot and garlic. Cook for 4 - 6 minutes, until aromatic and lightly golden brown.
    3. Transfer the cooked vegetable to the bowl of a food processor, along with the mushrooms, scallions, chickpeas, flaxseeds, miso, soy sauce, vinegar, paprika, pepper, and salt. Pulse until thoroughly combined and broken down into a thick paste, but not completely smooth. There should still be a good bit of texture remaining, sort of like falafel.
    4. Divide the mixture into 5 - 6 equal parts, using lightly moistened hands to shape them into balls. Place them on air fryer racks or baking sheets lined with aluminum foil, pressing them down gently to about 1/2-inch in thickness. Brush lightly with the remaining oil.
    5. Air fry at 350 degrees for 14 - 16 minutes, flipping halfway through. For a conventional oven, bake at 375 for 18 - 22 minutes, flipping halfway through. The burgers should be lightly brown around the edges when done.
    6. Meanwhile, to prepare the aioli, combine the shiitake mushroom powder with the hot water, stirring thoroughly. Let stand for 10 minutes to rehydrate and thicken.
    7. Transfer the mushroom mixture to your blender along with the garlic, aquafaba, lemon juice, and salt. Pulse to incorporate. Once combined, run the blender at medium speed while slowly drizzling in the oil, allowing it enough time to emulsify. The mixture should become light in color, velvety smooth, and thick enough to spread. Transfer to an airtight container or glass jar. Refrigerate if you won't be using it immediately; it will keep in the fridge for 5 - 7 days.
    8. To assemble the burgers, cover the bottom of each bun with lettuce and place one patty on top. Add a generous dollop of shiitake aioli, followed by tomatoes, red onion, and pickles as desired. Finish with the top bun and enjoy right away!
    Recommended Products

    Please note that some of the links above are affiliate links, and at no additional cost to you, I will earn a commission if you decide to make a purchase after clicking through the link. I have experience with all of these companies and I recommend them because they are helpful and useful, not because of the small commissions I make if you decide to buy something through my links.

    • Japanese Dried Shiitake KOSHIN, 42-75mm, 70g
    • Japanese Dried Shiitake DONKO, 25-42mm, 70g
    • Forest-grown Japanese Shiitake Powder 40g, Natural Umami Booster
    Nutrition Information: Yield: 6 Serving Size: 1
    Amount Per Serving: Calories: 365Total Fat: 25gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 20gCholesterol: 0mgSodium: 647mgCarbohydrates: 30gFiber: 9gSugar: 5gProtein: 10g

    All nutritional information presented within this site are intended for informational purposes only. I am not a certified nutritionist and any nutritional information on should only be used as a general guideline. This information is provided as a courtesy and there is no guarantee that the information will be completely accurate. Even though I try to provide accurate nutritional information to the best of my ability, these figures should still be considered estimations.

    © Hannah Kaminsky
    Cuisine: American / Category: Main Dishes and Entrees
    This post was made possible as a collaboration with SUGIMOTO Co. My opinions can not be bought and all content is original. This page may contain affiliate links; thank you for supporting my blog!

    The post Holy Shiitake appeared first on BitterSweet.

Vegan podcasts

Vegan Podcasts

17 June 2021

Vegan Podcasts Vegan Podcasts
  • 83 - How To Get Out Of The Extremes & Find your Middle Ground to Create Food Freedom
    17 June 2021

    Do you find yourself triggered often? Do you find yourself struggling to manage difficult emotions? Do you notice yourself living in the extremes of life? Either over stimulated and anxious, or shut down and depressed? Do you notice yourself falling into exhausting patterns of restrictive dieting, overeating and then giving up on health goals for months at a time?
    Most people move between these varying states of arousal from time to time. Trauma and/or extreme stress often make it more likely a person will become either hyper- or hypo-aroused. The hallmark of trauma is living between 2 polarities of high activation &/or shut down...feeling unsafe most of the time. Living in the extremes is not a place where healing happens. You are limited here. It is not your fault. You are doing nothing wrong. And there is a way out of this cycle. This podcast explains how your can widen your window of acceptance to finally experience food freedom & get off the hamster wheel of yoyo dieting. What lives between the black and white, all or nothing is endless possibility, options, flexibility, balance and food freedom.

    Window of Acceptance Graphic:

    Connect with Colleen:
    Colleen's Instagram
    Colleen's Website
    Work with Colleen 1:1

  • EP.21 41 Vegan Dunkin Donuts & Vegan News
    17 June 2021

    EP.21 41 Vegan Dunkin Donuts in Belgium and what's new in Vegan News? Join Host Paula Bryant Ellis & Co-Host Madison Chase as they chat about Livin Veganish and share what's their "ISH" ?

    --- Send in a voice message:
  • EP. 20 Olla Irigation?
    17 June 2021

    EP. 20 Olla Irigation? Join Paula Bryant Ellis & Madison Chase as they chat Olla, and the latest vegan news and what their "ISH" is this week? 

    --- Send in a voice message:
  • EP.19 Part 2 Fully Raw Kristina & Friend? Extended Version
    17 June 2021

    EP.19 Part 2 Fully Raw Kristina & Friend? Are we responsible for the social media reputations of our friends? Join Paula & Madison as they chat through some Vegan News and some hot topics. 

    --- Send in a voice message:
  • EP.19 Part 2 Fully Raw Kristina & Friend's Social Media Reputation
    17 June 2021

    EP.19 Part 2 Fully Raw Kristina & Friend? Are responsible for the social media reputations of our friends? Join Paula & Madison as they chat through   some Vegan News.

    --- Send in a voice message:
  • EP.18 Kale & Collards & Sex Chambers?
    17 June 2021

    Join Host Paula Bryant Ellis & Madison Chase as they talk about their plant based journey on Livin Veganish and some interesting combinations of Kale and Collards and what in the world is a sex chamber?

    --- Send in a voice message:
  • EP.19 Part 1 Paula & Madison chat Veg News Fully Raw or Nah
    17 June 2021
    EP.19 Paula & Madison chat Veg News Fully Raw or Nah? If you are for something does it really mean you are against the polar opposite. Join Paula & Madison as they discuss Vegan News and the latest discovery of some influencers and celebrities and how their opinions and friendships have potentially shifted?  --- Send in a voice message:
  • EP. 17 Host Paula & Madison Chat Foot Detox & Lemon Trees
    17 June 2021

    EP. 17 Host Paula & Madison Chat Foot Detox & Lemon Trees

    Paula ( I Family Farms) & Madison ( Give Me 15 System) chat some interesting foot detox and the update for their lemon trees. 

    --- Send in a voice message:
  • EP.16 Power, Coming 2 America, Oprah's Interview
    17 June 2021

    EP.16 Power, Coming 2 America, Oprah's Interview!

    --- Send in a voice message:
  • EP. 15 Paula B & Madison C chat " The Biggest Little Farm Doc" & Oprah's Interview
    17 June 2021

    EP. 15 Paula B & Madison C chat " The Biggest Little Farm Doc" & Oprah's Interview

    --- Send in a voice message:
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