DOCSLIB.ORG

PLANT BASED RECIPE PACK Discover the Plant Based Recipe Collection, Including Breakfast, Lunch, Dinner, Treats and Smoothie Options

Total Page：16

File Type：pdf, Size：1020Kb

Download full-text PDF Read full-text
PLANT BASED RECIPE PACK Discover the Plant Based Recipe Collection, Including Breakfast, Lunch, Dinner, Treats and Smoothie Options WHAT YOU NEED WHAT YOU NEED TO DO PLANT BASED RECIPE PACK Discover the plant based recipe collection, including breakfast, lunch, dinner, treats and smoothie options. www.yourdomain.com TABLE OF CONTENTS WHAT YOU NEED WHAT YOU NEED TO DO 1 AVOCADO, TAPENADE & EGG TOAST 13 FLUFFY BERRY PANCAKES 2 ASIAN STYLE SCRAMBLED EGGS 14 PROTEIN ORANGE & YOGURT PANCAKES 3 GOATS CHEESE & AVOCADO ON TOAST 15 ALMOND BANANA PANCAKES 4 AVOCADO, FETA & POMEGRANATE TOAST 16 ZOODLES WITH QUINOA & POACHED EGG 5 BREAKFAST SALAD BOWL 17 GOATS CHEESE, PEAR & WALNUT SALAD 6 SUPERFOOD BREAKFAST WITH FRIED EGG 18 DETOX SALAD COTTAGE CHEESE, AVOCADO & SUNDRIED 7 TOMATO BREAKFAST WRAP 19 GRILLED PUMPKIN, TOFU & BULGUR SALAD 8 TROPICAL BREAKFAST SMOOTHIE BOWL 20 SUPERFOOD TAHINI SALAD 9 RASPBERRY & FLAXSEEDS SMOOTHIE BOWL 21 ROASTED ROOT VEG SALAD WITH FETA 10 BOUNTY OATS WITH DARK CHOCOLATE 22 KALE & BROCCOLI SALAD 11 OVERNIGHT VANILLA YOGURT OATS 23 VEGGIE ‘THROW TOGETHER’ SALAD 12 BANANA PROTEIN PANCAKES 24 SUNDRIED TOMATO & TAHINI SALAD TABLE OF CONTENTS WHAT YOU NEED WHAT YOU NEED TO DO 25 TOFU IN PEANUT SAUCE 37 GREEN SUSHI SALAD WITH CRISPY TOFU 26 CHICKPEA & TAHINI STUFFED AUBERGINE 38 VEGETARIAN NASI GORENG BAKED SWEET POTATO WITH FETA, 27 PESTO AND POMEGRANATE 39 SMOKED AUBERGINE GOULASH 28 SATAY TEMPEH SKEWERS WITH ASIAN SLAW 40 SLOW COOKER CAULIFLOWER TIKKA MASALA 29 SWEET POTATO PANCAKES 41 CHICKPEA, SWEET POTATO & SPINACH CURRY 30 LEEK AND PEA SOUP WITH BASIL 42 CREAMY VEGAN SUNDRIED TOMATO PASTA 31 BROCCOLI AND GINGER SOUP 43 CHAKALAKA STYLE RISOTTO 32 MUSHROOM SOUP 44 QUICK VEGETABLE CURRY 33 SWEET POTATO PASTE 45 RASPBERRY MILLET PROTEIN PUDDING 34 CRISPY TOFU 46 KIWI CHIA PROTEIN PUDDING 35 CREAMY LEEK RISOTTO 47 CHOCOLATE CHIA PUDDING 36 SWEET POTATO SAAG ALOO 48 VEGAN ORANGE CHOCOLATE MOUSSE TABLE OF CONTENTS WHAT YOU NEED WHAT YOU NEED TO DO 49 COCONUT-BANANA MILLET CUSTARD RECIPE KEY 50 BANANA PROTEIN SOFT SERVE Look for these helpful icons throughout the file. 51 CHOCOLATE MILLET PUDDING GF Gluten Free 52 EASY OAT & CARROT COOKIES DF Dairy Free QUARK WITH POMEGRANATE COCONUT 53 & DARK CHOCOLATE LC Low Carb (under 20g serving) 54 VEGAN LEMON & COCONUT CAKE MP Meal Prep/Freezer Friendly 55 VANILLA & COCONUT TRUFFLES HP High Protein (over 20g per serving) 56 STRAWBERRY PROTEIN CHIA PUDDING V Vegetarian 57 RAW BEET SMOOTHIE Q Quick (under 30 mins) N Contains Nuts 58 PEANUT BUTTER & JELLY SMOOTHIE EXAMPLE MEAL PLAN NO 1 MONDAY TUESDAY WEDNESDAY THURSDAY FRIDAY SATURDAY SUNDAY WHAT YOU NEED WHAT YOU NEED TO DO BREAKFAST BREAKFAST BREAKFAST BREAKFAST BREAKFAST BREAKFAST BREAKFAST Goats Cheese & Breakfast Salad Goats Cheese & Breakfast Salad Superfood Peanut Butter & Superfood Avocado on Bowl Avocado on Bowl Breakfast with Jelly Smoothie Breakfast with Toast Toast Fried Eggs Fried Eggs LUNCH LUNCH LUNCH LUNCH LUNCH LUNCH LUNCH Zoodles with Leftover Slow Zoodles with Chickpea & Leftover Baked Chickpea & Peanut Butter & Quinoa & Cooked Quinoa & Tahini stuffed Sweet Potato Tahini stuffed Jelly Smoothie Poached Egg Cauliflower Poached Egg Aubergine with Feta, Pesto Aubergine Tikka Masala & Pomegranate SNACK SNACK SNACK SNACK SNACK SNACK SNACK E.g. Peanut E.g. Peanut E.g. Peanut E.g. Peanut E.g. Peanut E.g. Peanut E.g. Peanut Butter & Jelly Butter & Jelly Butter & Jelly Butter & Jelly Butter & Jelly Butter & Jelly Butter & Jelly Smoothie, Easy Smoothie, Easy Smoothie, Easy Smoothie, Easy Smoothie, Easy Smoothie, Easy Smoothie, Easy Oat & Carrot Oat & Carrot Oat & Carrot Oat & Carrot Oat & Carrot Oat & Carrot Oat & Carrot Cookies Cookies Cookies Cookies Cookies Cookies Cookies DINNER DINNER DINNER DINNER DINNER DINNER DINNER Slow Cooked Creamy Vegan Leftover Baked Sweet Creamy Leek Meal Out – Creamy Leek Cauliflower Tikka Sundried Creamy Vegan Potato with Risotto Enjoy! Risotto Masala Tomato Pasta Sundried Feta, Pesto & Tomato Pasta Pomegranate WEEKLY SHOPPING LIST FOR MEAL PLAN NO1 FRUIT & VEGETABLESWHAT YOU NEEDDAIRY & NON-DAIRY WHATGRAINS, YOU NEEDSEEDS TO& SPICES DO CANS, CONDIMENTS & MISC Fresh Dairy Grains Oils 1x avocado goats cheese quinoa olive oil 2x lime feta cheese instant oats coconut oil 1x lemon parmesan whole-grain flour Cans & Condiments 1x bag mixed salad leaves cream brown rice pasta 1x can chopped tomatoes baby cucumbers Non-Dairy risotto rice 1x can coconut milk blueberries 7x eggs Nuts & Seeds chickpeas 1x broccoli almond milk sesame seeds tahini 1x garlic pumpkin seeds pesto 4x onion cashews sundried tomatoes 1x banana roasted almonds tomato puree 2x zucchini Spices balsamic vinegar 1x aubergines chili flakes Sweeteners 1x pomegranat ground turmeric honey cherry tomatoes paprika maple syrup 1x carrot oregano Other 1x cauliflower curry powder bread ginger cumin vegetable stock 1..7 lb. (800g) sweet potato cinnamon 2x leeks mixed herbs Frozen Baking raspberries baking powder Dried vanilla extract cranberries Herbs parsley coriander rosemary EXAMPLE MEAL PLAN NO 2 MONDAY TUESDAY WEDNESDAY THURSDAY FRIDAY SATURDAY SUNDAY WHAT YOU NEED WHAT YOU NEED TO DO BREAKFAST BREAKFAST BREAKFAST BREAKFAST BREAKFAST BREAKFAST BREAKFAST Asian Style Protein Orange Asian Style Avocado, Feta & Protein Orange Tropical Avocado, Feta & Scrambled Eggs Pancakes Scrambled Eggs Pomegranate Pancakes Breakfast Pomegranate Toast Smoothie Bowl Toast LUNCH LUNCH LUNCH LUNCH LUNCH LUNCH LUNCH Goats Cheese, Leftover Grilled Goats Cheese, Kale & Broccoli Leftover Veggie Kale & Broccoli Tropical Pear & Walnut Pumpkin, Tofu & Pear & Walnut Salad Throw Together Salad Breakfast Salad Bulgar Salad Salad Salad Smoothie Bowl SNACK SNACK SNACK SNACK SNACK SNACK SNACK E.g. Tropical E.g. Tropical E.g. Tropical E.g. Tropical E.g. Tropical E.g. Tropical E.g. Tropical Breakfast Breakfast Breakfast Breakfast Breakfast Breakfast Breakfast Smoothie Bowl, Smoothie Bowl, Smoothie Bowl, Smoothie Bowl, Smoothie Bowl, Smoothie Bowl, Smoothie Bowl, Vanilla & Vanilla & Vanilla & Vanilla & Vanilla & Vanilla & Vanilla & Coconut Coconut Coconut Coconut Coconut Coconut Coconut Truffles Truffles Truffles Truffles Truffles Truffles Truffles DINNER DINNER DINNER DINNER DINNER DINNER DINNER Grilled Pumpkin, Sweet Potato Leftover Sweet Veggie Throw Chickpea, Sweet Meal Out – Chickpea, Sweet Tofu & Bulgar Saag Aloo with Potato Saag Together Salad Potato & Enjoy! Potato & Spinach Salad rice Aloo with rice Spinach Curry Curry WEEKLY SHOPPING LIST FOR MEAL PLAN NO2 FRUIT & VEGETABLESWHAT YOU NEEDDAIRY & NON-DAIRY WHATGRAINS, YOU NEEDSEEDS TO& SPICES DO CANS, CONDIMENTS & MISC Fresh Dairy Grains Oils mixed Asian vegetables natural yoghurt spelt flour sesame oil 2x orange feta cheese granola coconut oil 1x avocado goats cheese bulgur wheat olive oil 2x lemon Non-Dairy Nuts & Seeds Cans & Condiments 1x pomegranate 7x eggs sesame seeds soy sauce 2x bananas coconut milk coconut chips balsamic glaze 1x mango tofu desiccated coconut balsamic vinegar blueberries walnuts almond butter 1x kiwi almonds 2x can chickpeas 2x bag mixed salad leaves Spices mustard 1x pear chili powder tahini 1 lb. (500g) pumpkin rosemary 2x can coconut milk 2x bag spinach curry powder Sweeteners 1x bag kale paprika coconut sugar 1x bag rocket turmeric honey 1x broccoli Baking maple syrup 4x sweet potato vanilla extract Other 3x tomatoes baking powder whole-meal bread bunch asparagus raisins coconut water 4x onions vegetable stock 1x garlic ginger 1x chili pepper Herbs coriander mint WHAT YOU NEED WHAT YOU NEED TO DO AVOCADO, TAPENADE & EGG TOAST AVOCADO, TAPENADE & EGG TOAST WHAT YOU NEED WHAT YOU NEED TO DO • 2 eggs, boiled Boil the egg for 7 mins. Toast the bread. Serves: 2 Prep: 10 mins • 1 ripe avocado Cook: 0 mins • 2 slices favourite bread Remove the stone and flesh of the avocado and cut it into • 2 tbsp. tapenade slices. Cut the eggs into quarters. • coriander leaves, to serve • microgreens, to serve Spread the tapenade over the bread and top with the (optional) avocado and egg. Season with salt and pepper. Top with Nutrition per coriander and microgreens (optional). serving: 386 kcal 26g Fats 25g Carbs 12g Protein DF V Q WHAT YOU NEED WHAT YOU NEED TO DO ASIAN STYLE SCRAMBLED EGGS ASIAN STYLE SCRAMBLED EGGS WHAT YOU NEED WHAT YOU NEED TO DO • 3 eggs Whisk eggs and egg whites together in a bowl. Season with Serves: 2 Prep: 5 mins • 2 egg whites pepper and soy sauce. Cook: 10 mins • 1 tbsp. soy sauce • 2 tsp. sesame oil Heat 1 tsp. sesame oil in a pan over medium-low heat. Add • 1 1/4 cup (200g) mixed the mixed veggies and 1 tbsp. of water. Season with salt and Asian vegetables pepper and cook for 4-5 mins until tender. Transfer onto a • 1 tsp. black sesame plate. Nutrition per seeds serving: • coriander, to serve Add egg mixture to pan and swirl to coat the base. Cook 206 kcal without stirring for 30 seconds. Using a wooden spoon, push 11g Fats the set eggs to the outer edge and the raw eggs to the 6g Carbs centre. 15g Protein Gently push the eggs around the pan every 15 seconds until set. Sprinkle with the sesame seeds. Remove from heat and serve with the earlier prepared GF DF vegetables — top with fresh coriander and additional LC V sesame seeds, to serve. Q WHAT YOU NEED WHAT YOU NEED TO DO GOATS CHEESE & AVOCADO ON TOAST GOATS CHEESE & AVOCADO ON TOAST WHAT YOU NEED WHAT YOU NEED TO DO • 4 small slices bread Toast the bread. In the meantime, smash the avocado Serves: 2 Prep: 5 mins • 1 ripe avocado with a fork and then divide among the bread slices. Cook: 0 mins • ¼ cup (30g) goats’ cheese • 1 tbsp. black sesame seed Top with crumbled goat cheese. Season with salt and • ½ lime, juice pepper, then drizzle with lime juice and sprinkle with • hot chili pepper or flakes, to sesame seeds, and chilli to taste. serve Nutrition per serving: 370 kcal 22g Fats 35g Carbs 11g Protein V Q WHAT YOU NEED WHAT YOU NEED TO DO AVOCADO, FETA & POMEGRANATE TOAST AVOCADO, FETA & POMEGRANATE TOAST WHAT YOU NEED WHAT YOU NEED TO DO • 2 slices wholemeal bread Toast the bread to your liking.
Load more

Recommended publications
  • Final-DDC-PDF.Pdf
    @switch4good Hello, and welcome to the Ditch Dairy Challenge! Whether you’re all-in or a bit skeptical, we want you to have the best experience possible, and we’re here to help. This isn’t your typical challenge—you won’t feel like you’re grinding it out to feel better once it’s complete. You’re going to feel awesome both during and after the 10 days—it’s incredible what ditching dairy can do for our bodies. Use this guide curated by our Switch4Good experts for quick tips and information to make the most of this challenge. From nutrition to recipes, OUR experts have got you covered! Don’t forget to document your journey on Instagram and tag #DitchDairyChallenge. Protein facts How Much Protein Do I Need? Recommended Daily Amount = 0.8 grams of protein per kilogram of bodyweight (or 0.4 grams per pound) FUN FACTS If you’re eating a 2,000-calories-a-day diet and only ate broccoli, you’d get 146 grams of protein per day! Even a full day’s worth of plain mashed potatoes would give you 42 grams of protein per day. TOO MUCH Too much protein can stress the liver and kidneys. PROTEIN It can also cause stomach issues, bad breath, and weight gain. Proteins are made of 22 amino acids or “building blocks.” Our bodies can produce 13 of these, and 9 we synthesize from food (like plants). What Are Complete Proteins? Complete proteins contain all 9 essential amino acids that our body cannot make. Thankfully, If you eat enough calories and a variety of plant-based foods, you don’t have to worry! But, if you’re curious: tofu, tempeh, edamame, soy milk, quinoa, hemp seeds, and chia seeds (which is really just the beginning!).
    [Show full text]
  • A Good Source of Calcium for Babies and Children Dr Miriam Martinez-Biarge, Paediatrician
    a good source of calcium for babies and children Dr Miriam Martinez-Biarge, Paediatrician The best sources of calcium in plant-based diets are green vegetables rich in calcium and low in oxalate (as oxalate binds to calcium and impairs absorption). These green vegetables (broccoli, kale, spring greens, cavolo nero, Brussels sprouts, pak choi…) provide not only calcium but also many other nutrients and health benefits and should be part of our daily diet. However parents usually struggle to get their children to eat green veggies and frequently become over-anxious about it. Forcing or bribing our kids to eat vegetables - or any other kind of food – is almost always ineffective and can even be counter-productive. A much better strategy is to keep serving a wide variety of green vegetables at meal times, but without pressuring our children to eat them. We do not need to give any positive or negative reinforcement; we just need to offer these foods consistently and of course eat them ourselves! Sooner or later our children will become curious, will start trying these foods and will end up liking them. Every child needs their own time, so be patient. In the meantime, how can we make sure that our children are getting all the calcium they need? Breast milk (or formula milk if breast milk is not available) provides enough calcium for babies younger than one year therefore they do not need any other source of this nutrient. However as children start eating more solid foods and less milk we will have to introduce other calcium-rich foods in their diets.
    [Show full text]
  • In Vitro Protein Digestibility and Fatty Acid Profile of Commercial Plant
    foods Communication In Vitro Protein Digestibility and Fatty Acid Profile of Commercial Plant-Based Milk Alternatives Eliana Martínez-Padilla 1, Kexin Li 1, Heidi Blok Frandsen 1,2, Marcel Skejovic Joehnke 1 , Einar Vargas-Bello-Pérez 3 and Iben Lykke Petersen 1,* 1 Department of Food Science, University of Copenhagen, Rolighedsvej 26, DK-1958 Frederiksberg C, Denmark; [email protected] (E.M.-P.); [email protected] (K.L.); [email protected] (H.B.F.); [email protected] (M.S.J.) 2 SiccaDania, Pilehøj 18, DK-3460 Birkerød, Denmark 3 Department of Veterinary and Animal Sciences, University of Copenhagen, Grønnegårdsvej 3, DK-1870 Frederiksberg C, Denmark; [email protected] * Correspondence: [email protected] Received: 25 October 2020; Accepted: 29 November 2020; Published: 1 December 2020 Abstract: Plant-based milk alternatives (PBMA) are a new popular food trend among consumers in Europe and North America. The forecast shows that PBMA will double their value by 2023. The objective of this study was to analyze the nutritional value of commercial products in terms of their fatty acid profile and protein digestibility from commercial PBMA. Eight commercially available PBMA were selected for fatty acid analysis, performed with gas chromatography of methylated fatty acids (GC-FAME), and, from these, four commercial products (almond drink, hemp drink, oat drink, and soy drink) were selected for a short-term in vitro protein digestibility (IVPD) analysis. The fatty acid analysis results showed that most of the products predominantly contained oleic acid (C18:1 !-9) and linoleic acid (C18:2 !-6). Hemp drink contained the highest omega-6/omega-3 (!6/!3) ratio among all tested products (3.43).
    [Show full text]
  • Walmart Vegan Foods Local PETA Updated 2018-04-04 Veganplantbasedhealth.Com@Plantbasedblake Name Category Location PETA Listed
    Walmart Vegan Foods Local PETA Updated 2018-04-04 VeganPlantBasedHealth.com@plantbasedblake Name Category Location PETA Listed 5 Gum Peppermint Cobalt Sugarfree Gum Gum A22 5 Gum Spearmint Rain Sugarfree Gum Gum A22 ACT Dry Mouth Soothing Mint Lozenges with Xylitol Mints H15 Adams 100% Natural Creamy Peanut Butter Nut Butter A07 Adams 100% Natural Crunchy Peanut Butter Nut Butter A07 Agave In The Raw Organic Agave Nectar Sweetener A16 Airheads Mini Bars Candy A22 X Airheads, Assorted Flavors Bars Candy A22 X Airheads, Xtremes Sweetly Sour Chewy Candy Bar Candy A22 X Alpine Drink Mix, Spiced Apple Cider Beverage A07 X Altoids Small Peppermint Sugarfree Mint Mints A22 Amy's Burrito Gluten Free Non-Dairy Vegan Meal A05 Amy's Enchilada Spanish Rice & Beans Vegan Meal A05 Amy's Kitchen Chinese Noodles & Veggies in a Cashew Sauce Dinner, Frozen A05 Amy's Low Fat No Chicken Noodle Soup Soup, Canned Amy's Organic Black Bean Chili Chili A13 Amy's Organic Chili Spicy Chili Amy's Organic Chili With Vegetables Medium Chili Amy's Organic Fire Roasted Southwestern Vegetable Soup Soup, Canned A12 Amy's Organic Low Fat Black Bean Vegetable Soup Soup, Canned Amy's Organic Low Fat Split Pea Soup Soup, Canned Amy's Organic Low Fat Vegetable Barley Soup Vegan Soup A12 Amy's Organic Soups Fat Free Chunky Vegetable Soup, Canned A12 Amy's Organic Soups Lentil Vegetable Soup, Canned A12 Amy's Organic Vegan Lentil Soup Soup, Canned A12 Amy's Thai Pad Thai Vegan Meal A05 Amy's Tofu Scramble Vegan Meal A05 Ancient Harvest Traditional Quinoa, Gluten Free Grains A13
    [Show full text]
  • Issue 4 2017.Indd
    2017 Scholarship Winners • Vegan Yogurt Guide Science, Caring, and Vegan Living VEGETAJ OURNAL R IANSince 1982 Veganized VOLUME XXXVI, NO 4 Southern THICS 8 Global • E Dishes Fare COLOGY Cornbread • E Travel the EALTH Flapjacks & H world in Jalapeño a stew pot! Jelly pg. 22 $4.50 USA/$5.50 CANADA www.vrg.org Quick Pumpkin Dishes NUTRITION HOTLINE QUESTION: What’s the latest of their breast cancer recurring REED MANGELS, PhD, RD thinking about soy and the risk than women who did not of breast cancer or breast cancer eat soyfoods.3 Women eating recurrence? S.A. via email soyfoods also had a lower risk of death.3 There is some evidence ANSWER: Soyfoods contain that soy products may boost the substances called isoflavones, effects of common drugs used which have a chemical structure to treat breast cancer such as similar to the hormone estrogen. tamoxifen.1 Both the American This similarity is what initially led Cancer Society and the American to concerns that soyfoods could Institute for Cancer Research have increase the risk of breast cancer said that it’s fine for breast cancer or of breast cancer recurrence. survivors to eat soy.4,5 Recent research does not support these concerns. Asian women who References eat traditional diets that typically 1. Messina M. Impact of soy foods on include soy products, have a lower the development of breast cancer and risk for breast cancer than do the prognosis of breast cancer patients. Forsch Komplementmed. 2016;23(2):75- women in the United States who 80. typically eat few soy products.1 Of course, there are other differences 2.
    [Show full text]
  • Jump-Start Guide to a Life Full of Zest |
    Jump-Start Guide to a Life 20 Ways to Jump Start Your Health 1. Ditch the Diet: if diets worked, we wouldn’t have obesity epidemics. Ditch the false belief in quick fixes and instead focus on gradual, long-term lifestyle improvements. 2.Embrace Plant-Based: make the shift towards eating more foods of plant origin. Avoid foods of animal origin. 3.Add, Add, Add: when making this shift, think of foods and ingredients you are adding as options to your overall intake, instead of focusing on what you are taking away. 4.80/20 or 90/10: a balance between good and good for you. Eating well 90% of the time, and giving yourself permission to eat treat foods 10% of the time allows for a healthy mindset and sustainable practice. 5. Eat In Company: when possible, eat in the company of others and not alone (if alone, avoid distractions such as TV/computer). 6. Stay hydrated: carry a small BPA free water bottle with you at all times and continually sip throughout the day. Flavour your water with fruit, drink teas, enjoy plant-milk lattes and soups, and enjoy fresh fruits as snacks or as after-meal desserts to increase your fluid intake. 7. Increase Fiber: luckily, the plant-based lifestyle already boosts fiber. It is found in vegetables, fruits, grains, beans, lentils, seeds, and nuts. Make sure to drink enough water so the fiber can help to keep you regular. 8. Whole Foods: when possible, limit eating foods that are bagged, boxed, or canned. There are exceptions to this, including bagged/boxed/ canned items that contain whole-food ingredients only, such as bagged frozen peas, boxed steel cut oats, and canned pure tomato sauce or beans.
    [Show full text]
  • Comparison of Plant Proteins and Dairy Proteins in Frozen Desserts • Information for Product Developers • Phil Rakes • Agropur Ingredients • October 2020 Agenda
    Comparison of Plant Proteins and Dairy Proteins in Frozen Desserts • Information for Product Developers • Phil Rakes • Agropur Ingredients • October 2020 Agenda • Plant vs. Dairy Ingredient Sources • Viable Plant Proteins for Frozen Dessert Development • Measured Emulsion Functionality Differences – Plant vs. Dairy (i.e. PSNF characterization) • Impact of Differences on Frozen Dessert Mix Performance with Product Development Data • Development Tips and Strategies Definitions • Mellorine - lower cost imitation of ice cream. Uses nonfat milk solids along with fats other than milkfat (see 21CFR 135.130) Considered ice cream in many locations outside the U.S. • Flexitarian – uses a combination of animal and plant based proteins and fats • Plant-Based Frozen Desserts – NO CFR DEFINITON. Generally excludes dairy, eggs, and other animal based ingredients • Plant-Based = Dairy Alternative = Dairy-Free = Non-Dairy = vegan • Plant-Based = P-B • Plant-Based “milk” = P-B liquid, suspension, etc. Dairy vs. Plant “Milk” Processing Processing Liquids Processing Solid Pieces Complex source considerations Pre-Processing Raw milk (Roasting, Soaking, Sorting, etc.) Pasteurize Grinding Further Extraction Separate Processing Water Butters & P-B liquid Oils Flours Cream Skim milk Colors, Flavors, Stabilizers, Further processing & sweeteners, salts, Further processing & Other products etc. Other products Process Comparison Summary Statements - Unlike typical dairy milk processing when plant, bean, nut milks are made there are often some portions of the original nonfat solids that are separated out and thus creating two product streams (i.e. soymilk processing typically creates a second product stream called Okara). This fact changes the composition of the nonfat-nonprotein solids that are often used to make frozen desserts or some plant milks.
    [Show full text]
  • November 26, 2018 Submitted Electronically Scott Gottlieb
    COMMITTEE ON ANIMAL LAW CHRISTOPHER WLACH CHAIR November 26, 2018 PHONE: (917) 747-7297 [email protected] SEJAL SANGHVI SECRETARY PHONE: (917) 968-6251 [email protected] Submitted Electronically Scott Gottlieb, Commissioner c/o Dockets Management Staff (HFA–305) Food and Drug Administration 5630 Fishers Lane, Rm. 1061 Rockville, MD 20852 Re: Docket No. FDA–2018–N–3522, Use of the Names of Dairy Foods in the Labeling of Plant-Based Products Dear Commissioner Gottlieb: The Animal Law Committee (“Committee”) of the New York City Bar Association writes in response to the FDA’s request for comments on the topic of the “Use of the Names of Dairy Foods in the Labeling of Plant-Based Products.” As background, the New York City Bar Association is an independent non-governmental organization of more than 24,000 lawyers, law professors, and government officials, principally from New York City but also from throughout the United States and 50 other countries. Its Animal Law Committee is the first committee of its kind in the United States. In 2018, we presented a public program that explored issues relating to plant-based milks with an attorney who represents a plant-based food organization, an attorney who represents dairy farmers, and the past chair of the Committee.1 We also submitted a comment to Congress opposing the DAIRY PRIDE Act2 and a letter to the FDA in response to a request from 32 members of 1 Say It Ain’t Soy! The Labeling of Plant-Based Alternative Foods (Mar. 22, 2018), https://www2.nycbar.org/mp3/Podcasts/media/say_it_aint_soy_-_the_labeling_of_plant-based_alternative_foods- _3.22.2018.mp3.
    [Show full text]
  • Plant-Based Milk Alternatives an Emerging Segment of Functional Beverages: a Review
    J Food Sci Technol (September 2016) 53(9):3408–3423 DOI 10.1007/s13197-016-2328-3 ORIGINAL ARTICLE Plant-based milk alternatives an emerging segment of functional beverages: a review 1 1 2 Swati Sethi • S. K. Tyagi • Rahul K. Anurag Revised: 14 August 2016 / Accepted: 25 August 2016 / Published online: 2 September 2016 Ó Association of Food Scientists & Technologists (India) 2016 Abstract Plant-based or non-dairy milk alternative is the nutritional completeness and sensory acceptability of the fast growing segment in newer food product development final product. Concerted research efforts are required in category of functional and specialty beverage across the coming years in functional beverages segment to prepare globe. Nowadays, cow milk allergy, lactose intolerance, tailor-made newer products which are palatable as well as calorie concern and prevalence of hypercholesterolemia, nutritionally adequate. more preference to vegan diets has influenced consumers towards choosing cow milk alternatives. Plant-based milk Keywords Plant-based milk alternatives Á Lactose alternatives are a rising trend, which can serve as an intolerance Á Non-thermal technologies Á Emulsion inexpensive alternate to poor economic group of develop- stability Á Shelf life Á Fortification ing countries and in places, where cow’s milk supply is insufficient. Though numerous types of innovative food beverages from plant sources are being exploited for cow Introduction milk alternative, many of these faces some/any type of technological issues; either related to processing or Over the past decade, major research emphasis in all sec- preservation. Majority of these milk alternatives lack tions of food product development is to address the nutritional balance when compared to bovine milk, how- changing needs and to meet the present demands of con- ever they contain functionally active components with sumer by creating newer alternative of health foods.
    [Show full text]
  • Salted Foods
    ISSUE NO 29 JUNE ‘19 contents Salted foods • National News • International News • Story of the Salted foods • History and source of French fries • Salted foods-An Overview • Who am I ? • Form to Fork • Industrial Updates-Salted foods • Allergy Alert • Current job opportunities • Impacts of Salts • Comics • Salt Secrets • Book Alert Mooala’s Oat milk enters organic category with its zero sugar Oat milk coconut cream and cinnamon Balu Muniyandi. C While several big names have piled into the oatmilk category in recent weeks, there is still room in the market for newplayers, argues the founder of mooala, which is best- known for its organic banana milk and almond milk, and is now launching a zero sugar organic oatmilk with coconut cream and cinnamon. Most oat milks are usually unsweetened (No sugar added), but still typically contain 2-7 g naturally occurring sugar from oats, whereas MOOALA’S PRODUCT (which contains no added sunflower or canola oil) contains zero grams of sugar and 50 calories per serving vs the more typical 90-120 cals for unsweetened oatmilk, said Richards. Mooala’s oatmilk (MSRP$5.99) will launch in the refrigerated aisle in whole foods and safeway-albertsons regionally, and is available to retailers nationally through UNFI and KeHE, said Richards, who launched Mooala in 2016 and has since secured distribution through UNFI and placement in 2,000+ stores including whole foods, Wegmans, Shoprite, Albertsons-safeway, giant, and stop&shop. “I can’t say any more now but we’ll be in traducing a line at expo west that takes us into a different part of the dairy case as we continue to target consumers looking for a more affordable organic option for the whole family”.
    [Show full text]
  • Tulsa Vegan Guide
    Tulsa Vegan Guide Photo courtesy of Oliver and Friends Farm Rescue and Sanctuary in Luther, Oklahoma. Check out their facebook to donate/volunteer. The Tulsa Guide for eating out/shopping compassionately and environmentally-friendly. (Check out the Tulsa Vegan Guide Facebook Group or email [email protected] for updates) 1 TVG The Tulsa Vegan Guide A Guide in Progress Here you will find a few detailed lists of some different restaurants in the Tulsa area that provide vegan-friendly dishes as well as product alternatives found in our city. I am also subject to human error, if you find anything incorrect in this guide, please contact me via the Facebook Group or [email protected] CAUTION: These are not allergen menus. Make sure to communicate with the various restaurants on any cross- contamination issues. For more support: -Tulsa Vegan Guide’s Facebook Group for updates. -Tulsa Vegan Network (Facebook Group) -New Vegan Support (Facebook Group) -Vegan Amino (Phone App) It’s like a vegan Facebook! -www.Challenge22.com (22 Day Vegan Challenge Website for a free nutritionist) “Our unwillingness to see personhood in nonhuman animals does not diminish their personhood; it diminishes our humanity.”- The Abolitionist Vegan Society 2 Table of Contents Highlights……………………………………………………………………………….….….4 Drive Thrus…………………………………………………………………….……….……..6 Sandwiches/Subs………………..…………………………………………..…………...12 Mexican Food…………………………………………………………………………..……20 Asian Food………………………………………………………………………………….….27 Pizza/Italian Food…………………………………………………….……………….……41
    [Show full text]
  • Fooddaychallenge
    21 fooddaychallenge A 21-day whole food plant-based journey that will CHANGE YOUR LIFE forever 2 Introduction Hello and welcome to the 21-Day Food Day Challenge! This annual event is your opportunity to explore and commit to a whole food, plant-based diet for three weeks. You will find out more about plant-based nutrition and its contribution to health and longevity and have a chance to implement positive dietary changes while receiving online support from your fellow plant-based travelers. Plus you will experience the amazing flavor and variety of the plant-based lifestyle by trying simple and wholesome recipes. This Menu Book is designed to inspire and motivate you throughout this journey, but before we dive into recipes, we have a few important topics to cover. let’s get started! BeFORe You BegIN Crazy for Carbs Our theme for the 2017 Food Day Challenge is Crazy for Carbs, and you will learn to embrace whole starch-based foods and dismiss the myths associated with eating carbohydrates. Whole and intact carbohydrates—those that have not been stripped of fiber—are some of the most nutritious foods for your brain and your body. They contain fiber, which slows the absorption of glucose (sugar) in the blood and provides satiety and lasting energy. On the other hand, stripped carbohydrates have had their fiber taken away during the industrial process. They are usually an ingredient in low-satiety, low-nutrient, and high-energy-dense foods that provide short-lived energy and encourage overeating. This Menu Book offers a selection of recipes that showcase whole and intact carbohydrates and make starches the star of your meals.
    [Show full text]