Video: 3D Printed Plant-based Steak

NOVAMEAT is a startup aiming to provide new solutions to feed the planet’s growing population with plant-based meat products, overcoming the current unsustainable and inefficient livestock system by creating a healthy, efficient, humane and sustainable food supply.

To achieve this vision, NOVAMEAT’s main mission is to develop cutting-edge technology to produce and commercialize plant-based micro-extruded fibrous meat products that are accessible, safe, scalable, and of high quality, thanks to its proprietary technology.

Watch video at You Tube (2:45 minutes) . . . . .

Read also at Plant Based News:

Harvesting The Long-Term Power Of Plant-Based Meat Alternatives . . . . .

Baked Cauliflower Tempura with Mint Scape Pesto


1 medium-sized cauliflower, including stems and leaves
3 whole garlic cloves. peeled
2 cups whole milk or dairy substitute
2 Tbsp harissa paste or dry seasoning
1 bay leaf
salt and freshly ground black pepper to taste
fresh mint, basil and slices of radish for garnish (optional)

Breaded Tempura Coating

1/2 cup all-purpose or gluten-free flour
2 organic eggs
1 cup panko bread crumbs or gluten-free substitute
2 Tbsp extra-virgin olive oil, plus extra


8 to 10 fresh young garlic scapes
1/4 cup grated Parmigiano Reggiano or Grana Padano
1/4 cup unsalted raw shelled pistachios
1/4 cup fresh chopped basil
1/4 cup fresh chopped mint
1/4 cup extra-virgin olive oil
1/2 tsp sea salt
1/4 tsp freshly ground black pepper


  1. In food processor, make pesto combining garlic scapes, grated Parmesan, pistachios, basil, and mint, and pulse into a rustic, chunky paste. Slowly add olive oil and whirl in until blended. Season with salt and pepper. Transfer to tightly covered container in refrigerator.
  2. Trim stem and leaves from cauliflower. Cut cauliflower into bite-size florets. Chop stem and leaves.
  3. In saucepan, saute garlic over medium heat until caramelized, about 2 minutes.
  4. Add chopped cauliflower stem and leaves and a few of the florets, reserving remaining florets for oven-baked cauliflower tempura.
  5. Continue to saute until cauliflower has begun to soften. Add milk, harissa, and bay leaf; cover and simmer over low heat for 20 minutes or until mixture is very soft.
  6. Remove bay leaf. Transfer mixture to blender and puree until very smooth. Season with salt and pepper to taste, if you wish. Set aside while making breaded tempura coating for remaining florets.
  7. Preheat oven to 425ºF (220ºC).
  8. Using three separate bowls, place flour in one; eggs with a splash of water in another, whisking to blend; and bread crumbs stirred with oil in the third.
  9. Dust each cauliflower floret with flour, then dip in egg wash and roll into bread crumbs. Place in single layer on rack over parchment-lined baking sheet. Gently dab with oil or lightly spray each floret with a little oil to lightly coat. You want your florets to be even-sized and to air fry them for crispness. If you have a convection oven, or an actual air fryer, follow cooking directions specific to them. Bake for 15 to 25 minutes, or until golden and crispy. Timing will depend on how you are baking them.
  10. To serve, place a ladle of cauliflower puree in centre of plate and swirl. Place a couple of roasted cauliflower florets on top. Drizzle a little Mint Scape Pesto around dish and garnish with a few small mint and basil leaves and some radish slices, if you wish.

Makes 4 servings.

Source: Alive magazine

In Pictures: Protein-packed Plant-based Salad

Spinach Salad with Baked Tofu and Carrot Ginger Dressing

Tahini Quinoa Bean Salad

Mango, Grilled Corn and Black Bean Salad

Red, White & Blueberry Quinoa Salad

Summer Corn Wheat Berry Salad

Lemon Mint Quinoa Salad from Tofu ‘n Sprouts

Spicy Couscous and Chickpea Salad

Why You Should Eat Beans For Dessert

Kat Thompson wrote . . . . . . . . .

Here are all the places you might expect to find beans: on a Mexican plate lunch, covered in cheese and adjacent to enchiladas and rice; swimming in a pool of chili; or sweet-and-salty and piled on toast the way Brits and Aussies prefer in the AM. But beans, more often than not, are overlooked for a meal they absolutely shine in: dessert.

Growing up, I spent the majority of my weekends at the local Thai temple, where it was routine for me to buy a bowl of sticky mung bean pudding glazed with salted coconut milk to cap off my Thai lessons. The dessert, called tau suan in Thai, is also served in Singapore and China, where it is occasionally used as a dip for Chinese crullers or speckled with crunchy water chestnuts.

Mung beans are versatile, and present in a number of other Thai desserts. There’s luk chup, a mung bean confection shaped to look like traditional Thai fruits and vegetables and sealed in a shiny gelatin glaze. There’s also khanom mo kaeng tua, a baked mung bean custard comparable to flan that is topped with savory fried shallots. The yellow beans also find themselves in Vietnamese che bau mau, a parfait-like dessert layered with ice, coconut milk, pandan jelly, and another superstar in the world of dessert beans: red beans.

Red beans, which are sometimes referred to as adzuki beans, are prominent in both Japanese and Chinese desserts. It can be made into a paste, called anko in Japanese, which is then stuffed in mochi and moon cakes or slathered between honeyed pancakes in a dessert called dorayaki. In the Philippines, it’s included in shaved ice sundaes — alongside flan, scoops of ube and coconut ice cream, and jellies — known as halo-halo.

The flavor of red beans is earthy but naturally sweet and the texture, when blended, is smooth — almost like a sweet potato or yam that has been condensed into a tiny bean form. Red bean has also been used in ice cream, popsicles, and as a topping on fluffy domes of shaved ice. In fact, the flavor is so popular throughout Asia that McDonald’s has even plugged the paste within its famous, flaky pie crust in Hong Kong, Singapore, and Japan.

Sweets containing beans are not just a phenomenon that exist within Asia. Red beans make their way into habichuela con dulce, a creamy blend of beans, sweet potatoes, coconut milk, and evaporated milk from the Dominican Republic that is topped with cookies, raisins, and cinnamon and commonly eaten during Easter.

In southern states across the US, navy bean pie, an alternative to sweet potato pie, is quite popular. Associated with the Muslim African American community, the pie features a custard bean filling flavored with cinnamon and nutmeg. “One theory behind the bean pie’s potent symbolism is that it not only uses Muhammad’s beloved navy beans but is also believed to use them as a replacement for sweet potatoes, one of the most prominent symbols of traditional black cooking and a direct relic of the so-called ‘slave diet,’” wrote Rossi Anastopoulo for TASTE. “In some ways, swapping sweet potatoes for navy beans in a pie was akin to replacing one’s slave name with an X, as Muslim American historian Zaheer Ali has proposed.”

Beyond red beans, mung beans, and navy beans, black beans also make an appearance in a number of sweets. There’s black bean pudding soup with sago in a coconut milk broth (a Hong Kong classic), sticky rice studded with black beans and wrapped in banana leaves, as well as a black bean and rice pudding topped with coconut milk.

The reason that beans are so commonly found in desserts throughout the world have a lot to do with access to ingredients; every culture, no matter what corner of the Earth they’re from, has recipes that include beans in them. “Beans contain multitudes: They’re sturdy, reliable, versatile, an affordable vegetarian protein source,” notes The Cut. Why not add sugar to those beans and make a treat out of them?

It’s also not surprising that beans are highlighted in sweets from Asia, where the majority of people shy away from rich butter, milk, and dairy-based desserts. According to the U.S. National Library of Medicine, roughly 65% of adults struggle to digest lactose after infancy. That number is even higher for those of East Asian descent, where more than 90% of adults are affected. A simple solution for preventing a stomach ache from ice cream or creme brulee is to avoid those types of desserts entirely; bean-based desserts laced with coconut milk are not only lactose-free, but tend to be vegan, too.

If you’ve never before considered beans to be a remarkable ingredient for dessert, reconsider: it’s bean proven to make an excellent addition to any sweet treat.

Source: Thrillist

Sugary Drinks and Fruit Juice May Increase Risk of Early Death

Steven Reinberg wrote . . . . . . . . .

Most folks know that sugary drinks aren’t healthy, but a new study finds fruit juices are not much better.

In fact, consuming them regularly may help shorten your life, researchers say.

“Older adults who drink more sugary beverages, which include fruit juice as well as sodas and other sugar-sweetened beverages, may be at risk of dying earlier,” said study author Jean Welsh. She is an associate professor at Emory University School of Medicine in Atlanta.

“Efforts to decrease consumption of sodas and other sugar-sweetened beverages should also include fruit juices, and these efforts need to include adults as well as children,” Welsh said.

For the study, Welsh and her colleagues collected data on 13,440 men and women, average age 64, who were part of a large stroke study from 2003 to 2007. Among these participants, 71% were obese or overweight.

The participants were asked how many sugar-sweetened drinks they consumed. Over an average of six years, 1,168 of the participants died.

The researchers found that those who drank the most sugar-sweetened beverages — including 100% fruit juice — had higher odds of dying during the study, compared with those who drank the least of these.

Moreover, each additional 12-ounce drink increased the risk even more.

The report was published online in JAMA Network Open.

In the United States, about half of the population consumes at least one sugar-sweetened drink per day, said Marta Guasch-Ferre, a research scientist in the department of nutrition at Harvard T.H. Chan School of Public Health, in Boston.

“Most people are aware that sodas and other sugar-sweetened beverages — including soft drinks, fruit punch and energy drinks — are associated with weight gain and adverse health effects. But fruit juices are still widely perceived by many as a healthier option,” Guasch-Ferre said.

Evidence has shown that sugar-sweetened drinks are tied to an increased risk for diabetes, heart disease and obesity, she added. The evidence is less clear for fruit juice.

Whole juice contains some nutrients, and that may be beneficial for health, but they also contain relatively high amounts of sugar from natural sources, Guasch-Ferre explained.

Although fruit juices have been associated with an increased risk of diabetes and heart disease, whole fruits have not, she said.

Current recommendations suggest drinking no more than 4 to 6 ounces of juice per day, Guasch-Ferre said.

“Although fruit juices are not as harmful as sugar-sweetened beverages, consumption should be moderated in both children and adults, especially for individuals who attempt to control their body weight,” said Guasch-Ferre, who co-authored an accompanying journal editorial.

Fruit-based smoothies are commonly seen as healthier options. However, their ingredients can vary substantially and there is limited research on their health effects, she said. In addition, smoothies are usually very high in calories and so aren’t recommended as daily beverages. Vegetable juice is a lower-calorie alternative to fruit juice, but may contain a lot of salt.

“The current evidence suggests that water should be the preferred beverage, and the intake of other beverages such as tea or coffee, without sugar and creamers, should be chosen in place of sugar-sweetened drinks,” Guasch-Ferre advised.

Source: HealthDay

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