Swiss Startup to Launch Whole-piece Vegan Chicken Breast

Anna Starostinetskaya wrote . . . . . . . . .

Planted Foods uses a technology called “biostructering” to produce its minimally processed vegan meats, that start with proteins extracted from plants and elongated through wet extrusion before being put through a fermentation process.

To perfect its revolutionary vegan chicken breast — which is made with yellow pea protein—Planted worked with acclaimed German chef Tim Raue who will be putting the whole-cut protein on the menu of his eponymously named two Michelin-starred restaurant in Berlin starting September 15.

The Planted vegan chicken breast will initially be available through restaurants and is slated to hit retailers next year.

Source: VegNews

 

 

 

 

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Singapore Startup Unveiled the World’s First Cultivated Fish Ball Laksa

The fish balls are made by combining Umami Meats cultivated seafood with plant proteins. This improves mouthfeel and helps to bind the balls together. Umami has received an administrative exemption from regulators at the Singapore Food Agency, which will allow it to serve the cultivated fish balls during Feed 9B Singapore Restaurant Week.

Umami’s technology uses stem cells to develop cultivated fish muscle, fat, and connective tissue. The company is focusing on the species that are most threatened by climate change and overfishing, such as Japanese eel, yellowfin tuna, and red snapper.

In March, Umami raised US$2.4 million funding and the company said it would use the money to further develop its low-cost production system, with the ultimate aim of achieving price parity with conventional seafood.

Umami also announced a collaboration with MeaTech 3D in July, with the intention of developing 3D-printed cultivated structured seafood.

“We’re excited to be able to showcase our first product prototype and to demonstrate the first visible and edible results of our team’s R&D advancements,” said founder and CEO Mihir Pershad. “As a Singapore-based company, we wanted to craft a dish that embodied Singapore’s rich food culture. When we thought of classic, iconic Singaporean dishes, laksa immediately came to mind.”

Source: Vegconomist

 

 

 

 

Daily Special Vegetarian Set Meal of Organic Cafe Gopan in Yamanashi, Japan

The price is 1,580 yen (plus tax).

オーガニックカフェごぱん

 

 

 

 

School Lunch Ideas for Pint-size Vegetarians

Katie Workman wrote . . . . . . . . .

Do you have a vegetarian living in your home? Even a little one?

There are many kinds of vegetarianism, but many folks are reducing the amount of meat in their diets, or cutting it out altogether. And these choices are being made by kids, too.

So with the new school year, the question becomes: How can we pack lunches that are nourishing, protein-filled, meat-free and kid-friendly? Luckily, there are lots of choices.

SANDWICHES

Let’s start with the sandwich, the mainstay of many lunch bags and boxes. Instead of traditional ham and turkey, explore the ever-growing number of vegan and vegetarian cold cut options out there.

Tofurky makes sliced, plant-based “turkey” in varieties like Oven-Roasted and Hickory Smoked. Lightlife makes sliced “turkey,” and also plant-based ham and bologna, so you can recreate some of the classic combos. Unreal Deli makes faux “corn’d beef.”

A perusal of the cheese offerings at your local market will open up a world of possibilities: Think mozzarella and sliced tomatoes with fresh basil or pesto, or brie with a fruit preserve. Perhaps cheddar, thinly sliced apples and honey mustard. My kids grew up on grilled cheese sandwiches all melted up in the morning but eaten at room temperature during lunch, which have a charm all their own.

And if your kid is a vegan, there are so many vegan cheese options now, including Daiya and Kite Hill, two readily available brands.

Other sandwich and wrap ideas: hummus, chopped tomatoes and shredded lettuce in a pita; sauteed or baked tofu, tempeh, or seiten with the seasoning or sauce of your choice. (Think about barbecue sauce, Cajun seasoning, curry blends, and so on.) And there is always protein-packed PB&J (or PB&banana). Use sunflower butter or another alternative if your school is nut-free.

Source: AP

 

 

 

 

Cauliflower with Mornay Sauce

Ingredients

1 large head cauliflower
freshly grated bread crumbs
1/3 cup melted butter

Mornay Sauce

5 tbsp butter, divided
3 tbsp flour
2 cups milk
1/2 tsp salt
1/4 tsp ground white pepper
1 cup grated Parmesan cheese

Method

  1. Make the sauce. Melt 3 tbsp butter in top of a double boiler over boiling water, stir in the flour with a wooden spoon until smooth.
  2. Add the milk gradually, stirring constantly. Cook until sauce is thick.
  3. Stir in salt and pepper.
  4. Cut the remaining 2 tbsp butter into small pieces.
  5. Stir the butter and Parmesan cheese into the sauce, beating with a spoon until butter is melted.
  6. Wash and trim the cauliflower, then separate into flowerets. Place in a vegetable steamer and steam until tender.
  7. Arrange cauliflower around edge of baking dish. Sprinkle liberally with bread crumbs. Drizzle butter over bread crumbs. Spoon Mornay sauce into center of baking dish.
  8. Broil until crumbs are lightly browned.

Source: The Creative Cooking Course


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