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Production of Vitamin B-12 in Tempeh, a Fermented Soybean Food
APPn AND ENvmoNMNTrAL MICROBIOLOGY, Dec. 1977, p. 773-776 Vol. 34, No. 6 Copyright i) 1977 American Society for Microbiology Printed in U.S.A. Production of Vitamin B-12 in Tempeh, a Fermented Soybean Foodt IRENE T. H. LIEM, KEITH H. STEINKRAUS, AND TED C. CRONKtt Cornell University, Geneva, New York 14456 Received for publication 4 March 1977 Several varieties of soybeans contained generally less than 1 ng of vitamin B- 12 per g. It was found that use of a lactic fermentation typical of tropical conditions during the initial soaking of the soybeans did not influence the vitamin B-12 content ofthe resulting tempeh. Pure tempeh molds obtained from different sources did not produce vitamin B-12. It was found that the major source of vitamin B-12 in commercial tempeh purchased in Toronto, Canada, was a bacterium that accompanies the mold during fermentation. Reinoculation of the pure bacterium onto dehulled, hydrated, and sterilized soybeans resulted in the production of 148 ng of vitamin B-12 per g. The presence of the mold, along with the bacterium, did not inhibit or enhance production of vitamin B-12. Nutritionally significant amounts of vitamin B-12 were also found in the Indo- nesian fermented food, ontjom. Indonesian tempeh, a protein-rich vegetarian No reports have been found of Rhizopus species food, is one of the world's first meat analogs. producing vitamin B-12 or B-12-like activity. Mycelia of molds belonging to Rhizopus over- Vitamin B-12 is essential in the human diet, grow hydrated, dehulled, and partially cooked although a minimum daily requirement has not soybeans, knitting them into a firm cake, which been established. -
Mains Starters Available Between 12Pm – 10Pm Twisted
MENU Available between 12pm – 10pm Starters Sharers Hot chick Soup of the Day (v) £5.75 Caesar fries £10.95 With rustic baguette. Crispy thick cut rosemary and thyme salted fries, fried chicken thigh, Delicious chicken tenders and wings Caesar salad (v) £4.95 Parmesan, devilled Caesar dressing. – what’s your flavour? Dust it, sauce Gem lettuce, tossed with parmesan, it and add your free dip. anchovies, croutons, Caesar dressing. Asian BBQ tempeh (vg) £9.95 Choose a spice to accompany your Plant protein of the future marinated in selection from the menu. our famous spicy Asian BBQ sauce, spring onions, red chillis, crispy onions, sesame • Naked • Zing Zinga – Garlic & Vinegar Twisted Burgers seeds, Asian slaw and sriracha mayo. * Our tempeh is a 100% organic whole food • Korean Seoul produced in the UK, high in protein and no nasties • Ragin’ Cajun All our burgers are served on a • Wild Buffalo toasted brioche bun with rosemary Mains • XXX Naga Ghost Chilli and thyme salted fries. Choose a dip: Korean hot, garlic mayo, Hashtag £12.95 Tandoori Vegetable Masala (v) £11.95 srirachra mayo, Kentucky BBQ, Buffalo Fried buttermilk chicken (Halal), With rice, naan and Indian salad. sauce, smoked cheese sauce, Hot Chick crispy hash brown, sliced cheddar, Battered Fish & Chips £13.95 mayo, Caesar. baby gem lettuce, devilled Caesar Fresh haddock in our own batter, served dressing, garlic butter. with tartare sauce and mushy peas. 7 Chicken wings (Starter) £6.95 Hot Swayzee £12.95 Peri Peri Roasted Half Chicken £13.95 Hot feast (Sharer) £24.95 Fried buttermilk chicken (Halal), Skin fries, home made slaw. -
Everett Hotel Bistro Supper Menu
The Bistro Menu from Chef Charlie McAlexander Soups, Salads & Something to Start Trout Cakes ~ Fresh Local Mountain Trout & Cajun Remoulade 11.0 Heirloom Caprese ~ Darnell Farms Cherokee Purple Heirloom Tomatoes Fresh Mozzarella & Basil ~ Dressed with Drizzles of Balsamic Reduction & Olive Oil 11.0 Roasted Garlic Hummus ~ Toasted Mediterranean Flatbread & Crisp Veggie Sticks 10.5 Dates ~ Bleu Cheese Stuffed & Bacon Wrapped Medjool Dates, Honey Drizzle 9.5 --------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------- She Crab Soup Cup 7.5 ~ Bowl 10.5 Chili con Carne with Jalapeno Cornbread Cup 6.5 ~ Bowl 9.5 Baked French Onion Soup Crock 8.5 ---------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------------- Caesar ~ Artisan Romaine, Shaved Parmesan, House Caesar Dressing & Croutons 9.0 Grape Tomato, Cucumbers, Carrots & Sweet Red Onion 9.0 Organic Mixed Greens ~ (House-Made Dressings: Balsamic or Carrot Ginger Vinaigrette, Bleu Cheese, Caesar & Ranch) Burgers & Sandwiches Black & Blue Bacon Burger * ** ~ Blackened 7 oz Hickory Nut Gap Farms Beef, Melted Bleu Cheese Crumbles & Savory Nitrate Free Bacon, Freshly Sliced Tomato ~ Sweet Red Onion ~ Crisp Leaf Lettuce ~ Golden Challah Bun Jumbo Idaho -
Cafe Menu Sauteed Veggies* on Organic Non-GMO Corn ORGANIC WHEAT GRASS, Oz
Welcome... V VEGAN: as is Chicken & Fish Pasta Smoothies Shakes V GF All Smoothies VO VEGAN OPTION: can be made vegan Add a small side salad to any entree GF ...2.95 GF All Shakes Our Menu offers options for MOONLIGHT PASTA ..........................9.95 Frozen blended drinks made with fruit HV HONEY-VEGAN: vegan with honey CHICKEN-STUFFED SPUD ................9.95 Pasta of the day tossed with fresh homemade Topped with whipped cream. many dietary preferences. and fruit juice only. ............................... 3.95 Baked potato stuffed with chicken in ran- marinara and Parmesan cheese or pesto* and Use these Icons to find HVO HONEY-VEGAN OPTION: can be honey-vegan ADD protein powder ..............................95 VO Soy Shakes upon request. ADD ...........95 chero sauce topped with sour cream and feta cheese, served with a salad garnish and No ice, sherbet or fillers. items that fit your needs. GF GLUTEN FREE: No wheat, rye, barley or oat gluten guacamole. With salad garnish. GF garlic bread. *Contains nuts VANILLA .............................................3.95 Vanilla extract, vanilla ice cream, milk. GFO GLUTEN FREE OPTION: Can be made GF STRAWBERRY BANANA BOOST CHICKEN ENCHILADAS ...................9.95 Note: Sub GF bread, add 25¢ per slice SWAMI’S LASAGNA ..........................9.95 Strawberry, Banana, Organic Apple juice CHOCOLATE ......................................3.95 Organic Non-GMO corn tortillas stuffed Veggie lasagna made of spinach pasta, ricotta PEACH-ANANDA Chocolate syrup, vanilla ice cream, milk. with ranchero chicken, black beans, organic cheese, fresh vegetables and marinara sauce Peach, Banana, Peach juice rice, and cheese topped with ranchero with garlic bread. STRAWBERRY .....................................3.95 sauce, sour cream and guacamole. -
St Kilda Lunch & Dinner
STEP INTO THE LIGHTNESS : VEGAN FARE 73 ACLAND STREET, ST KILDA, MELBOURNE, 3182 o 9593 8550 f www.facebook.com/sisterofsoulstkilda / l @sister_of_soul @sisterofsoul_stk_rich / [email protected] please note a 15% surcharge applies on public holidays 5.00 STARTERS FROM 12 NOON MAINS POTATO FRIES V / GF / NF / NO GO 9.00 GOLDEN THAI CURRY V / NF 20.50 Sprinkled with rosemary and sea salt. Served with a side of tomato sauce A mildly spiced coconut curry with turmeric, galangal and lemongrass. Served with potato, pineapple, bamboo, green beans, choi sum, tempeh, fresh basil and chilli AS A 100% PLANT BASED RESTAURANT, OKONOMIYAKI V / NF 13.50 Vegan twist on classic Japanese pancake. Packed with pumpkin, cabbage and zucchini. add vegan roti or rice + 4.00 Drizzled with tonkatsu sauce and vegan mayo. Finished with fresh spring onion and nori RED STIR FRY V / NFO / GF 21.00 SISTER OF SOUL IS PROUD TO BE powder Roast pumpkin, cashew, tofu, mushroom, gai lan and lotus root. Wok tossed in a vibrant, POLENTA JENGA V / GF / NF OPTIONAL 13.50 spicy red curry paste with Thai basil and fried shallots. Served with jasmine rice Crispy polenta chips, cauliflower puree, sage, and cashew parmesan NASI GORENG V / GF OPTIONAL / NF 19.50 PART OF ONE OF THE BIGGEST VIETNAMESE STYLE SPRING ROLLS V / NF 12.00 Balinese fried rice with tofu, mushrooms and an array of seasonal veg. Drizzled with With fresh lettuce, cucumber and herbs, pickled veg and a punchy Nam Jim dipping sauce dark sweet soy sauce, crispy shallots, spring onion. -
Tipu's Tiger - CLOSED 115 1/2 Missoula, Montana Phone: (406) 555-5555
Tipu's Tiger - CLOSED 115 1/2 Missoula, Montana phone: (406) 555-5555 hours: Menu created with The Grub Club® Appetizers The following appetizers served with date-raisin and raita Chutney, except where noted. Samosas(triangular fried pastries with different fillings, two per order) :: * Vegetable Samosa - a mixture of potatoes, cabbage, corn, peas and onions spiced to create a Tipu's favorite! ____ $4 :: Spinach and Paneer Samosa - fresh spinach and paneer (our homemade cheese) mixed with delicately spiced potatoes ____ $5 :: Mushroom-Walnut Samosa - finely chopped button mushrooms and crushed walnuts spiced with fenugreek, ginger and garlic ____ $5 :: Mixed Samosa Plate - a sampling of each ____ $6 Other Tipu's Favorites :: * Potato and Onion Bhajis - grated potatoes and sliced Onion mixed into a garbanzo batter and fried ____ $5 :: Stuffed Chapati - two pieces of our homemade flatbread filled with a spicy-sweet mango chutney and cheese then grilled ____ $6 :: Child's Stuffed Chapati - made without the spicy-sweet mango chutney ____ $5 :: * Spicy Yam fries - wedges of fresh yams fried, spiced and served with Tamarind-chili chutney ____ $4 :: * Papadams - two spicy crispy lentil wafers, served with tamatar chutney ____ $3 * denotes Vegan items, don't hesitate to ask your server if you have any questions. Soup, Salad and Breads Soups :: Daily Soup Special - varies daily ____ $5 bowl or $3 cup :: * Tharka Dahl - organic red lentils cooked with garlic, cumin and a touch of jalapeno puree ____ $5 bowl or $3 cup Ask your server what our -
Temptations Buffet Dinner Menu Cycle
TEMPTATIONS BUFFET DINNER MENU CYCLE SECTION Cycle 1 Cycle 2 Cycle 3 soto ayam with condiments (malay) Tomato rassam (indian) chicken sweet corn soup (chinese) SOUP cream of peas cheese twisty Crab bisque with garlic bread french onion soup and crouton Roasted root vegetables with garlic herbs Mini beef schnitzel with creamy herb sauce stuffed chicken roulade WESTERN HOT FOOD chicken picatta with tomato puree seabass papillot roasted garlic potatoes irish lamb shank stew with mashed potato baked herb tossed butter vegetable hungarian beef stew Braised Chinese mushroom, fungi mushroom & garden Wok-fried prawn with curry leaf garlic fried rice vegetables CHINESE HOT FOOD Special fried imperial noodles Crispy Japanese bean curd with mushrooms Crispy fried seabass with butter and egg floss sweet and sour crispy garoupa Black pepper Udon noodles with vegetables Loh hon chai Nasi tomato Kambing kicap berempah pedas pajeri nanas MALAY HOT FOOD Ketam masak masam Manis (Crab) Ayam goreng berempah Daging masak kerutub sayur campur sayur lodeh with tempeh udang masak lemak cili padi dal panchratni vegetable biryani Dal lasooni tadka INDIAN HOT FOOD aloo simla mirch chana pindi corn palak Steamed rice Steamed rice Steamed rice pasta sation with mac and cheese poppers (T) Elivated pasta sation (T) pasta sation with mac and cheese poppers (T) popiah basah (CB) yong tau foo (CB) Chicken rice station (CB) herb crusted beef with black pepper sauce(W) Roasted chicken with black pepper sauce(W) salt crusted whole baked seabass(W) vegetable tempura live -
Prepared with Aged Bean Grains Fermented by Rhizopus Oligosporus
Research, Society and Development, v. 10, n. 2, e38110212503, 2021 (CC BY 4.0) | ISSN 2525-3409 | DOI: http://dx.doi.org/10.33448/rsd-v10i2.12503 Vegan tempeh burger: prepared with aged bean grains fermented by Rhizopus oligosporus inoculum Hambúrguer vegano de tempeh: preparado com grãos de feijão envelhecidos fermentados por inóculo de Rhizopus oligosporus Hamburguesa vegana tempeh: preparada con granos de frijoles añejos fermentados con inóculo de Rhizopus oligosporus Received: 01/30/2021 | Reviewed: 02/07/2021 | Accept: 02/10/2021 | Published: 02/20/2021 Juliana Aparecida Correia Bento ORCID: https://orcid.org/0000-0001-9015-9426 Federal University of Goiás, Brazil E-mail: [email protected] Priscila Zaczuk Bassinello ORCID: https://orcid.org/0000-0002-8545-9501 EMBRAPA Rice and Beans, Brazil E-mail: [email protected] Aline Oliveira Colombo ORCID: https://orcid.org/0000-0002-2198-0760 Federal University of Goiás, Brazil E-mail: [email protected] Rayane Jesus Vital ORCID: https://orcid.org/0000-0002-5194-8905 Paulista University, Brazil E-mail: [email protected] Rosângela Nunes Carvalho ORCID: https://orcid.org/0000-0002-6862-8940 EMBRAPA Rice and Beans, Brazil E-mail: [email protected] Abstract This work has the objective of producing inoculum to enable tempeh production from aged common bean, by checking fermentation development according to the soybean/common bean ratio and defining the procedure for tempeh preparing in compliance with regulation on standards for acceptable microbiological contamination. Tempehs of common bean (BT), soybean (ST) and both (SBT) were produced by two methods (traditional and modified). The viable BT was used for hamburger preparation, which was evaluated for sensory acceptance in comparison to the traditional ST. -
Lunch / Dinner
LUNCH / DINNER BLACK BEAN BURGER CONTAINS: TREE NUTS, ONION, GARLIC, WHEAT & SOY BRIOCHE BUN, BURGER PATTY, CHIPOTLE AIOLI, ROMAINE, AVOCADO, TOMATO, CILANTRO, SIDE OF FRIES BRIOCHE BUN: King Arthur Flour, oat milk (water, oats, sea salt), vegan butter (palm oil, canola oil, vegetable oil, olive oil, lactic acid, annatto extract, water, pea protein, salt, sunflower lecithin), egg replacer (whole soy flour, wheat gluten, corn syrup solids, algin), filtered water, sea salt, granulated sugar, yeast, rice bran oil BURGER PATTY: Brown rice (brown rice, filtered water, olive oil, garlic, salt), black beans (black beans, garlic, onion, jalapeño, bay leaves, oregano, olive oil), beets, crimini mushrooms, onion, pumpkin seeds, chipotle powder, cumin, olive oil, garlic, gluten-free oats, salt CHIPOTLE AIOLI: Veganaise (expeller-pressed soybean oil, brown rice syrup, apple cider vinegar, salt, soy protein, mustard flour, lemon juice), garlic, habanero and chili peppers, chipotle powder, brown sugar FRIES*: Potatoes, rice bran oil, salt *CONTAINS INGREDIENTS FRIED IN OIL CROSS-CONTAMINATED WITH TREE NUTS, ONION, WHEAT, GARLIC & SOY BLACK BEAN TETELA CONTAINS: ONION, GARLIC & CORN CORN MASA, BLACK BEANS, FRIED CAULIFLOWER, SALSA ROJA, SORREL SALAD CORN MASA: Corn masa, filtered water, salt BLACK BEANS: Black beans, garlic, onion, jalapeño, bay leaves, oregano, olive oil FRIED CAULIFLOWER*: Cauliflower, salt, rice bran oil RED SALSA: Tomatoes, habanero peppers, chipotle pepper, jalapeno, cayenne, onion, garlic, oregano, black pepper, olive oil, salt -
Tempeh and Papaya Satay Skewers Coral Whipped This up Before Our Sunday Family Movie Night and the Meal Was the Highlight
Tempeh and Papaya Satay Skewers Coral whipped this up before our Sunday family movie night and the meal was the highlight. Tempeh is a fermented soya bean cake. It's becoming more readily available fresh and frozen. It's high in protein and contains healthy bacteria (from the fermentation) and is a great alternative to animal meat. The recipe is taken from the cook book "Green Kitchen Travels" - Healthy vegetarian food inspired by the adventures of David Frenkiel and Luise Vindahl. Serves: 2, Prep time: 00:30, Cook time: 00:15 Instructions Ingredients Make the sauce first by combining all the first ingredients (Peanut butter to ground 4 tablespoon Peanut butter, or almond butter cumin) in a small saucepan and cook over a low heat, stirring until it all combines. 120 milliliters Coconut Milk, Full fat (4 oz (U.S.)) Then tip into a small bowl, leave to cool, then chill. 30 milliliters Juice of a lime (1 oz (U.S.)) 1/2 teaspoon Ground coriander Cut the temph into thick slices. Stir together the soy sauce, maple syrup and grated 1/2 teaspoon Ground cumin ginger into a bowl. Put the temph in the marinade, turn to over and coat it leaving it 225 grams Tempeh GMO free (8 oz) in the marinade for around 10min. 2 tablespoon Soy sauce, GMO free Peel the Papaya, take out the seeds and cut into blocks the same size as the temph. 2 tablespoon Maple syrup Thread the papaya and marinated temph onto skewers (soaked first if wooden) 1 teaspoon Grated fresh ginger alternately. -
Balinese Dinner Menu Winter 2014 Fas Page 1
Balinese Spice Magic Dinner Menu - Winter 2014 Entree $8.90 - Sate empol celeng (Spiced pork sate) 4pcs - Sate ayam (Chicken satay with peanut sauce) 4pcs - Sate lilit (Spiced chicken, coconut on sugar cane stick) 4pcs - Pepes ayam (Spiced chicken steamed in banana leaves) 3pcs - Soto ayam (Bali inspired chicken soup) Vego/Vegan - Perkedel kentang (Potato fritter) 3pcs - Pepes tofu (Minced tofu, beans and spices steamed in banana leaves) 3pcs - Tahu Isi (Tofu filled with vegetables and spices (4pcs) - Rujak sayur campur (Mix fresh cucumbers, tomatoes and carrots slices tossed in coconut sugar, tamarind, chillies, salt and shrimp paste (optional) - Soto wong (Bali inspired mushroom soup) Mains - Be sisit sere (Shredded chicken breast stir fried in base barak spice mix) $16.50 - Ayam betutu (Steam chicken maryland with base wayah spice mix) $22.00 - Be guling (Roast pork with base wayah spice mix) $24.00 - Be-kecap Celeng (Sweet soy pork) $16.50 - Be siap base kecap (Sweet soy chicken) $16.50 - Sambal udang (Stirfried spicy prawns) $18.50 - Chicken kare bali (Creamy balinese curry with base wayah spice mix, black mushroom and coconut cream) $16.50 - Fish of the day kare bali (Creamy balinese curry with base wayah spice mix, black mushroom and coconut cream) $18.00 - Lawar celeng (Shreaded pork tossed in shallots, coriander, kencur, turmeric, garlic, chillies and roasted coconut) $15.00 Vego/Vegan - Tempeh lalah manis, (Sweet and spicy tempeh cooked with kencur, garlic, chilli, peppercorn) $16.50 - Tahu base barak, (Stirfry tofu with base -
Dining out & Takeaway Guide
Dining Out Takeaway Guide& Healthy Nutrition gets you where you want to go Table of Contents Lean and Green™ (i) The “LEAN” ..............................................................................4 (ii) The “GREEN” ..........................................................................5 (iii) Healthy Fats & Condiments ............................................. 6 Beverages ......................................................................................6 Tips to Keep You on Track ................................................7 Healthy Ideas for Specific Cuisines ..............................9 Food Court / Hawker and Restaurant Options ..10 At OPTAVIA, we believe you can live the best life possible, and we know that requires a healthy you. We also know that there will be times when you are out with friends and family and need to make healthy eating decisions. This guide will empower you to make healthier choices, whether you are dining out, picking up takeaway after a busy day, or taking part in a special occasion. WhileRemember this guide is designed to help you when you eat out or takeaway food, be sure you’re doing so two or less times per week for a healthier life. Cooking healthy meals at home is another positive way to bond with friends and family! You can have your lean & green meal any time of day. 3 Lean & Green We make healthy eating second nature. When you dine out or takeaway food, use the Lean & Green meal guidelines to guide your choices. This helps you make informed food choices. Use the following Lean & Green Meal Nutritional Parameters to help guide your choices: Calories: 250 – 400 kcal Carbohydrates: ≤ 20g total carbohydrate (preferably < 15g) Protein: ≥ 25g Fat: 10 – 20g Lean & Green Meal: The “Lean” Choose the appropriate serving size of any protein from the list. We’ve sorted protein options into leanest, leaner and lean.