Cooking : Oat/Soy/Rice/Cashew (Creamier) (M,C,O)

Total Page：16

File Type：pdf, Size：1020Kb

Cooking : Oat/Soy/Rice/Cashew (Creamier) (M,C,O)

Milk Baking : almond/soy/vanilla “Meats” Falafels (M,C,O) -> soy/cashew/coconut ( M,C,O) Tempeh (O) plant milk Cooking : oat/soy/rice/cashew Tofu: smoked, curry, herbs etc. (creamier) (M,C,O) (M,C,O) To drik : soy/chocolate Seitan(O, V or homemade (C Veganz)) soy/oat/almond (M,C,O) Textured soy (C Veganz, O, V) Butter M : Balance, Kokos, M-Budget Quorn (M Cornatur, C Délicorn, -> Margarine veganz) /!\ Not all of them are vegan margarine C Free From, Rama 100% végétal, Spreads Peanut butter, jam, molasses, syrups Becel Pro (agave, maple,...) Yogurt M Soyog (soy), Coyog (coconut) «Nutella» : C Bionella, M Lupinen -> vegan C Alpro, Sojasun, Sojo, Jocos choco, Nocciolata yogurt Ice cream Most of the sorbets, Cream Coconut milk/cream M Coco Ice-Land, Glaces aha ! M Soja crème cuisine (soy) C Karma (coconut or soy), C Veganz crème de riz (rice) Ben&Jerry’s vegan Crème O, V or gently whisk silken tofu with Mayonnais M Véganaise aha! fraiche/Ma plant milk/yogurt, following recipes e C Free from, Thomy mayo vegan scarpone (internet) Vegan Grissini, crisps, chips, hummus, snacks guacamole, Alnatura dips (M), Cheese M Soja mousse, Wilmersburger spreads, bretzels, Farmer, fruits, dried tranches, cashewnella fruits&nuts, Cœurs de France, C Simply V, Wilmersburger, Violife Speculoos, Oreos, dark chocolate, O, V depending on shop biscuits (C Veganz,B) I New roots, recipes for homemade M = Available in Migros, C = Coop, O = Organic shops , I = Internet, V = vegan shop Replace 1 egg (depending on use) : Recipes and resources To bind: 50g silken tofu/50 g pureed fruits / squashed www.minimalistbaker.com, www.bosh.tv half banana / 1tbsp starch + 30mL water / 50g pureed www.avantgardevegan.com, Youtube: The Easy vegetables/ 1tsp oil or nut puree + 45mL plant milk / Vegan, Caitlin Shoemaker, Bite Size Vegan, Edgy Veg 50g plain plant yogurt www.vegansociety.com, www.vegan.com, To raise dough: baking powder (for ex. in pancakes) www.veganhealth.org To jellify: Agar-agar (4g/liter) Is this alcohol vegan? -> www.barnivore.com Taste: Kala Namak black salt (O, I, V) or Himalaya salt When following a vegan diet, a vitamin B12 intake is Whisked whites: canned chickepas preserving juice necessary (O, I, V or in a pharmacy): (named Aquafaba) is tasteless and can be whisked (for In fortified foods, eaten 2-3x/day 3 µg each ex. for meringues, mousses, etc.) 1x/day in tablets 10-25 µg Scrambled eggs-> scrambled tofu, recipes on internet Basic foodstuffs of a vegan diet: 1x/week in tablets 2000 µg = 2 mg Fruits, vegetables, mushrooms, grains (bread, pasta, -> more infos on veganhealth.org/vitamin-b12 rice, ...), legumes (lentils, chickpeas, beans, ...), nuts (walnuts, cashew, almond, ...), seeds and germinated seeds, herbs and spices. Reoccuring ingredient: Nutritional yeast in flakes (O, I, V) -> full of nutrients and has a cheesy taste. Quick homemade: Grated parmesan: blend cashews, nutritional yeast, salt and garlic powder into a fine powder Creamy white sauce: plant milk bechamel + nutritional yeast (+ melted vegan cheese) .

Copy Link

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]
The Modern Consumer an Insight Into the Preferences for Veganism and Effort in Food Consumption of the Modern Consumer
ERASMUS UNIVERSITY ROTTERDAM Erasmus School of Economics Bachelor Thesis (Marketing) The Modern Consumer An Insight Into the Preferences for Veganism and Effort in Food Consumption of the Modern Consumer Name: Christiaan de Jager Student number: 409275 Date: 09-07-2018 Index Introduction 2 Literature review Veganism 3 Convenience Food (Effort) 4 Methodology 5 Data Data Collection 7 Variables 8 Descriptive Statistics 8 Results Attribute Significance 9 Interaction Effects 10 Effect Marginals 13 Utility Profiler 14 Discussion 15 Limitations 17 Managerial Implications 17 Conclusion 18 Further Research 18 References 20 Appendix 21 1 Introduction In recent years, veganism has seen a tremendous growth in popularity. The numbers speak for themselves; consumption of meat-substitutes in the Netherlands increased 17% in 2017 as opposed to the year before, while at the same time retail sales of meat dropped with 1,7% (Knippenberg. 2018). The same goes for plant-based dairy substitutes, of which sales have increased with 6,6% over the same period, while dairy consumption has gone down 1,3%. People are adopting a vegan diet for various reasons, ranging from health associated to ethically based ones. Important influencers, like world famous musicians Beyoncé and Drake and world famous chefs Jamie Oliver and Gordon Ramsay, are promoting a vegan diet on their social media and thereby spreading the word about it. Companies are adapting to this growing trend, to make sure they hop on the bandwagon as soon as possible, like Ben & Jerry’s, who have recently released three non-dairy flavors ice creams alongside their regular flavors. Restaurant chains are of course also adapting to this development, like Vapiano, who have added a number of vegan options to their otherwise dairy- and meat-heavy menu, just like both Domino’s Pizza and New York Pizza are now selling multiple vegan pizza varieties.
[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]
E-Book O Prawach Zwierząt
Książ K A O PRAWAch zwierząt O PRAWAch A FUCFUNNDDACJAA JA CCZARNAZARNA OOWCA PPAANANA KOTATA KSIĄŻKA O PRAWACH ZWIERZĄT FUNDacJA CZARNA Owca PANA Kota KRAKÓW 2014 KsiążKA O PRAWACH zwierząT, KRAKÓW 2014 ISBN: 978–83–936890–2–6 WYDAWCZYNI: FUNDACJA CZARNA OWCA PANA KOTA UL. NA SZANIEC 23 LOK. 36 31–559 KRAKÓW WWW.CZARNAOWCA.ORG [email protected] PEWNE PRAWA ZAStrzeżONE © 2014 FUNDACJA CZARNA OWCA PANA KOTA PUBLIKACJA DOStępnA NA LICENCJI CREATIVE COMMONS ATTRIBUTION-SHAREALIKE 3.0 LICENSE, HTTP://CREATIVECOMMONS.ORG/LICENSES/BY-SA/3.0/. REDAKCJA MERYTORYCZNA: JOANNA WYDRYCH WSpółpraCA: SYLWIA SOLARZ, JOANNA SZOSTAK, JAKUB TASIEMSKI, AGNIESZKA TOKARCZYK KOREKTA: JOANNA TEKIELI PROJEKT I SKład: TOMASZ ArgasińsKI ZdjęCIA AUTOREK: JUSTYNA SZRAMOWSKA DRUK I OPRAWA: DRUKARNIA BELTRANI, UL. ŚliwKOWA 1, 31-982 KRAKÓW PoglądY ZAWARTE W PUBLIKACJI Są poglądAMI OSÓB WYPOWIADająCYCH się W NIEJ I NIEKONIECZNIE ODzwierciedlają STANOWISKO FUNDACJI CZY GRANTODAWCY – SWISS CONTRIBUTION. PUBLIKACJA NIEodpłaTNA, NIE MOże BYć SPRZEDAWANA. SPIS TREśCI 7 ROZDział 1 KatarzYNA BIERNacka Człowiek i (inne) zwierzęta 20 ROZDział 2 KatarzYNA BIERNacka Historia praw zwierząt 38 ROZDział 3 JoaNNA WYDRYCH Status zwierząt 79 ROZDział 4 JoaNNA WYDRYCH Co możemy zrobić dla zwierząt? 93 ROZDział 5 JoaNNA WYDRYCH Gdzie szukać dodatkowych informacji? INSPIRACJE 103 Weganie żyją dłużej ROZMOWA Z MONIKĄ AreczUK, DIETETYCZKą 110 My – zwierzęta ROZMOWA Z XAVIEREM BAILE, ARTYSTą I AKTYWISTą PROzwierzęCYM 115 Unia Europejska daje szansę na poprawę losu zwierząt ROZMOWA Z PROF.
[Show full text]
Global Veganism
International International Four to five percent of the Chinese population—or more than 50 million people—no longer eat meat or dairy. In other words, China has more vegans than any other nation in the world ince 1944, when Donald Watson founder of Food Fight! “In the old days, we were coined the term ’vegan‘ and kicked really focused on making it easier to be vegan off a revolution of compassion, and to show interested folks that there were the world has seen the v-word go tasty options. Nowadays, with vegan stuff from fringe to familiar. Gone are everywhere and the ethical focus sometimes Sthe days when vegans were considered pale, getting lost in healthy-eating fads, I think vegan bark-eating weaklings. Today, we have such stores need to do our part to keep the spotlight vegan athletes as footballer Dean Howell, on the animals, environment, and food justice, champion mixed martial artist Mac Danzig, and not just turn into specialty stores catering to Global veganism and Olympic gold medalist Alexey Voyevoda upscale customers.” to remind us that plant-based eating is not Down Under, you can grocery shop at Vegan only the most ethical choice, but better for our Perfection in Melbourne or The Cruelty-Free health. And as mounting evidence points an Shop in Sydney, a one-stop shop with a stunning From movement to mainstream, veganism accusatory finger at animal agriculture as a selection of vegan food items, cosmetics, shoes, major contributor to climate change, it’s now handbags, and more. Stroll into Vegan Style has truly gone global common to find at least one vegan cookbook or Vegan Wares and walk out with the kind of in even an omnivore’s kitchen.
[Show 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.
[Show full text]
Veganz Nutrition Survey 2019 Contest
GOOD FOR YOU, BETTER FOR EVERYONE. VEGANZ NUTRITION SURVEY 2019 CONTEST 1 FOREWORD .............................................. 2 EUROPE REPORT/KEY FACTS .............................................. 3 COUNTRY REPORTS 018 AUSTRIA 032 CZECHIA 046 TSCHECHIEN 060 DENMARK 074 SPAIN 088 GERMANY 102 FRANCE 116 GREECE 130 ITALY 144 CROACIA 158 NETHERLANDS 172 POLAND 186 PORTUGAL 200 SLOVENIA 214 GREAT BRITAIN .............................................. 4 FACT-SHEET .............................................. 5 LEGAL NOTICE FOREWORD .................................................... Why are Europeans vegan? What do the Swiss fry up in their pans and which products land in the shopping carts of Portugal? Does the recent climate debate have an effect on what food people buy? And to what extent do vegans differ from omnivores when it comes to their daily dietary choices? Questions upon questions that have been swirling around in our brains for a while now. Questions we finally have answers to. Answers that show and help us understand what motivates people in Europe to make certain decisions in front of their supermarket shelves and what influences or moves them. How did we arrive at these answers? On the occasion of World Vegan Day 2019, we decided to conduct a Europe-wide online survey. In order to provide a comparison of results, country of origin and the test person’s diet choices played a major role. We also wanted to dig a bit deeper into the subject matter and so, in addition to the classic questions regarding nutri- tion and food purchases, we asked each participant about their attitudes on environmental protection, health, etc. This is how we found out that, for example, 86 % of European vegans said they consider sustainability and environmental protection very important when purcha- sing food – 13 % more than the people who do not eat a purely plant-based diet.
[Show full text]