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Vegan DIY: Make Your Own Honey- & Gluten-Free Thai Peanut Sauce

With the incorporation of fish sauce, shrimp-based salts, and gluten-heavy soy sauce, enjoying Asian food can be a real pain for people on vegan or wheat-sensitive diets. Fortunately, this Thai peanut sauce recipe has been customized to fit the restrictions of these diets without compromising the authenticity of its flavor. Serve it alongside tofu skewers, as a topping for a rice bowl, or tossed together with noodles. Or better yet, try it out as the perfect pairing for @asparagus's Rainbow Vegetable Spring Rolls: http://www.vingle.net/posts/690115-Rainbow-Vegetable-Spring-Rolls ---------------------------------------------------------- Honey- & Gluten-Free Thai Peanut Sauce 1 inch fresh ginger, peeled 1 clove garlic 1 tablespoon agave nectar 1 teaspoon sriracha 1⁄2 cup smooth peanut butter 1⁄4 cup gluten-free tamari 1 tablespoon rice vinegar 1 tablespoon toasted sesame oil Green onions, for garnish 1. In a small food processor or blender, combine all of the ingredients and puree until coarsely combined. 2. Add 1/4 cup warm water and puree until smooth. Add more water as necessary, until the peanut sauce is similar to the consistency of ranch dressing. 3. Garnish with chopped green onions. Extra sauce can be stored in an airtight container for up to 2 weeks.
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@GetFitwithAmy Hahah, I made this card with that recipe in mind! I even linked it in this one. ;)
@asparagus I was just about to go grab that recipe again hahaha
Great! Now I just need to make some spring rolls!
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The Vegan Food Plate: Complete Vegan Nutrition Guide
Plant-based nutrition contains only plants and foods made from plants. Vegans do not eat foods that come from animals, including dairy products and eggs. Plant-based nutrition contains only plants and foods made from plants. Vegans do not eat foods that come from animals, including dairy products and eggs. A plant-based diet is often considered to be healthy and to help reduce the risk of heart disease, high blood pressure, high cholesterol, and type 2 diabetes. However, it is also associated with certain risks, so vegans who want to keep healthy need to make sure they eat a nutrient-rich diet with whole and fortified foods. However, it may be difficult for vegan nutrition beginners to plan their meals and ensure that their diet supplies all the nutrients they need to remain strong and healthy. Here are foods that should be part of a healthy plant-based diet: *tofu and other meat substitutes *legumes *fruits and vegetables *whole grains, cereals, and pseudocereals *nuts, nut butter, and seeds *calcium-fortified plant milk and yogurts *edible algae *nutritional yeast *sprouted and fermented plant foods Vegans who want to remain healthy and prevent nutrient deficiencies should stick to a well-planned plant-based diet that includes sufficient quantities of nutrient-dense foods. Dieticians recommend adding fresh fruits and vegetables to every meal and cutting down on processed foods that are high in sodium, sugar, and saturated fat. Nevertheless, it might be difficult for some vegans to eat these foods in sufficient amounts. In such cases, supplements are a good option to consider. This is a brief overview of the nutrition guide. Check out the full post at https://happyvegan.life/the-vegan-food-plate-complete-vegan-nutrition-guide/
Low-Fat Spinach Lasagna with Roasted Cauliflower Ricotta & Spinach
Who said that being vegan means you have to skip out on your favorite Italian? This lasagna recipe is not only highly customizable (I sauteed some mushrooms and added them right under the spinach in mine!), but the handful of olives across the top gives this dish the right amount of salty kick without kicking up the amount of sodium in a serving. One serving of this lasagna (1/6 of the recipe) is only 300 calories, but switch that standard pasta out for something whole wheat, and you've got the ultimate diet recipe! --------------------------------------------------- Lasagna with Roasted Cauliflower Ricotta & Spinach To Make Ricotta: 1 medium-size head cauliflower (1 1/2 to 2 pounds), chopped into 1/2-inch pieces 2 teaspoons olive oil 1/2 teaspoon salt 1 pound extra-firm tofu 1/4 cup nutritional yeast flakes 2 tablespoons freshly squeezed lemon juice Several pinches of freshly ground black pepper For the Red Sauce: One (28-ounce) can crushed tomatoes with basil 2 tablespoons chopped fresh thyme 3 cloves garlic, minced 1/2 teaspoon salt To Assemble: 8 ounces lasagna noodles, broken in half, cooked in salted water 1 1/2 cups chopped fresh spinach 1/4 cup chopped black olives 1. First, we’ll roast the cauliflower. Preheat the oven to 400°F. Line a large, rimmed baking sheet with parchment paper; that way the cauliflower won’t stick. Place the cauliflower on the sheet and drizzle the oil over it. Spray it with nonstick cooking spray and sprinkle with 1/4 teaspoon of salt. Toss it with your hands to make sure everything is salted. Spread the cauliflower in a single layer and bake for 10 minutes, then flip it with a spatula. You don’t have to flip each and every one, so don’t get OCD about it. Bake for another 15 to 20 minutes, until lightly browned, tender, and toasty. 2. In the meantime, crumble the tofu into a mixing bowl. Use your hands to mash the tofu, squeezing it between your fingers, until it has the consistency of ricotta cheese. Add the nutritional yeast, lemon juice, pepper, and remaining salt. Use a fork to mix well. 3. When the cauliflower is done, transfer it to the mixing bowl with the tofu mixture. Use a potato masher to mash it really well, for a minute or so. If it doesn’t seem to be mashing enough with the potato masher, a few pulses in the food processor should get it nice and crumbly. Set aside. 4. To prepare the sauce, mix all its ingredients together and set aside. 5. Preheat the oven to 350°F. Pour a thin layer of red sauce on the bottom of an 8-inch square casserole. Line with a layer of noodles. Spread with one-third of the cauliflower ricotta. Layer with 3/4 cup of spinach leaves. Pour on about a cup of sauce. 6. Repeat the process one more time, creating another identical layer, starting with the noodles. For the top layer it’s just a little different: Layer with noodles, pour the sauce on first, then layer with ricotta. This layer doesn’t get any spinach. Sprinkle with a layer of olives and press it into the the tofu. 7. Bake for 40 minutes, until the top is browned. Let it cool down before serving.
Meatless Monday Recipe: Lasagna Rolls with Seasonal Greens
Living in Southern California, I am truly horrible at knowing which fruits and vegetables are and aren't in season. I'm also horrible at knowing which recipes are and aren't seasonally appropriate. This is why, embarrassingly enough, I'm throwing up cards for grilled watermelon in the middle of January and teaching you how to make ice cream in December. Thankfully, Isa of Post Punk Kitchen is a New Yorker, and as the Northeast is getting hit by a particularly nasty winter, she knows exactly what to recommend. It's spinach season! It's basil season! And fortunately, this recipe for green lasagna rolls uses both in quite the abundance. Whip it up at home, and share some with me. (Promise?) -------------------------------------------- Green Lasagna Rolls 12 oz lasagna noodles For the white sauce: 1 cup cashews, soaked for at least 2 hours 1/2 cup water 2 teaspoons cornstarch 1/2 teaspoon salt For the pesto: 2 cloves garlic 3 cups fresh basil, loosely packed 1/2 cup pepitas (shelled pumpkin seeds), plus extra for garnish 1/3 cup olive oil 2 tablespoons nutritional yeast flakes 1 tablespoon fresh lemon juice 1/2 teaspoon salt Several dashes fresh black pepper For the ricotta: 1 14 oz extra firm tofu, crumbled 1/4 cup pesto 2 tablespoons nutritional yeast 1 tablespoon olive oil 1 tablespoon fresh lemon juice 1/2 teaspoon salt For the spinach: 2 tablespoons olive oil 6 cloves garlic, minced 10 oz baby spinach Make the noodles: Bring a big pot of salted water to boil and cook the noodles al dente, stirring occasionally to make sure they don’t stick together. If they seem to be, use metal tongs to gently peel them apart. Once cooked, drain them in a colander and run them under plenty of cold water to make sure they stop cooking and don’t stick together. Make the white sauce: Drain cashews. In a blender, combine all ingredients and blend until completely smooth. This could take 1 to 5 minutes depending on your blender. Scrape down the sides of the blender with a rubber spatula every minute or so to make sure you get everything. Set aside. Make the pesto: Place garlic cloves in a blender and pulse a bit to chop. Add basil, pumpkin seeds, olive oil, nutritional yeast, lemon juice salt and pepper and blend. It should still have some texure and not be completely smooth. Thin with a few tablespoons of water to get it into a spreadable consistency. Make the ricotta: In a medium mixing bowl, mash tofu with your hands or an avocado masher, until it resembles ricotta cheese. Mix in pesto, nutritional yeast, olive oil, lemon juice and salt until well combined. Set aside. Make the spinach: Preheat a large heavy bottomed skillet (preferably cast iron) over medium low heat. Add the olive oil and garlic and saute until fragrant, about 30 seconds. Add spinach and cook, stirring often, until wilted, about 3 minutes. Set aside. Assemble and bake: Preheat oven to 350 F. Lightly grease a 9×13 inch casserole dish with olive oil. Spread 3 tablespoons of ricotta mixture evenly over each lasagna noodle, leaving a little room around the side edges and 1/2 inch at each end. Scatter about 3 tablespoons of spinach mixture over the ricotta. Starting at the bottom end, roll noodle up and place, seam side down, in the casserole dish. Continue with all remaining noodles. Pour the white sauce over the rolls in thick ribbons. Bake for 20 to 25 minutes, until edges are lightly browned and white sauce is thickened. If after 25 minutes the rolls are not browning but the edges are crispy, place under a broiler on low heat for a minute or two, keeping a very close eye so that they don’t burn. Remove from oven and smother on remaining pesto. Garnish with additional pumpkin seeds and serve!
Vegan Pastel De Tres Leches (Tres Leches Cake)
Growing up, I took a number of trips to Central Mexico. While my family is Middle Eastern by heritage, I have a lot of family who immigrated to the Coahuila region of Mexico instead of the United States, and because of this, our family somewhat incorporated various Mexican traditions and foods into our lives. When it's my mother's birthday, my father wakes her up with "Las Mañanitas". When my sister and I were little girls, my grandmother taught us Mexican nursery rhymes and children songs. Traditional Mexican food was some of our favorite go-to comfort food. Pan dulce, tamarindo candy, and fruit sprinkled with lime and Tajín were some of our favorite treats. And to this day, pastel de tres leches is my favorite dessert! Tres leches cake is usually made with three different types of milk: evaporated milk, condensed milk, and heavy cream. So I know what you're already thinking - how could you even make this vegan? Fortunately for vegans, we've already got three milks (even more!), and for this recipe, we use almond milk, soy milk, and coconut milk! Try it the next time you're wanting to add a delicious dessert to your spread of vegan Mexican food. It's definitely worth the effort! ------------------------------------------------------------ Vegan Pastel de Tres Leches (Tres Leches Cake) 1 1/2 cups all-purpose flour 3/4 cup granulated sugar 1 tsp. baking soda 1/2 tsp. salt 1 cup vanilla almond milk 1/3 cup warm coconut oil 1 tbsp. pure vanilla extract 1 tbsp. red wine vinegar 1 (15 ounce) can coconut milk (do not shake can before opening) Vanilla soy creamer 1. Preheat the oven to 350 degrees F and grease a 9-inch square baking pan. 2. In a medium bowl, whisk together flour, sugar, baking soda and salt. 3. In the bowl of stand mixer fitted with the paddle attachment, combine almond milk, coconut oil, vanilla extract and vinegar. Blend on medium until smooth. Add flour mixture and blend on medium until ingredients are well combined. 4. Pour batter into a prepared baking pan. Bake for 25 to 30 minutes or until a cake tester inserted in the center comes out clean. Do not over bake. Set aside to cool. 5. Meanwhile, carefully open the can of coconut milk and spoon the thick cream into a medium bowl. Place this cream in the refrigerator. 6. Pour the remaining thin, watery coconut milk into a 2-cup measuring cup and add enough vanilla creamer to make 1 1/2 cups total liquid. Invert the cake onto a rimmed platter and poke holes on the top of the cake using a dowel. 8. Pour the creamer mixture all over the cake, using a spoon to evenly distribute the liquid and fill the holes in the cake. Set aside for 30 minutes for the liquid to soak in. 9. Use an electric hand mixer to whip the chilled coconut cream until fluffy. Spread whipped coconut cream over the cake. Slice and serve.
Make Super Easy Curry – Just 30 Minutes!
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What's the smallest size deep freezer?
Today, however, it is difficult to imagine a house without at least one freezer. Freezing of food and protection against bacteria, mold, and rot is not important but is a necessity to live. A lot of people like to go shopping less often, and they have to buy in large quantities, time, and money you save. The small freezer price in Pakistan varies depending upon the size. Free-standing freezers can be a reasonable option for the purchase of a refrigerator, with a larger freezer section. Product carton The most energy-efficient freezer chest freezer. It is so named because, as a rule, it takes the form of a box or has a box with a hinged lid to open it. As the lid of the box, freezer and requires a suitable room, with plenty of headroom. Freezer sizes range from compact models, only 2.1 cubic feet, to commercial and sizes, including more than 40 cubic feet of space. The most common place to look for a replacement, garage, laundry room, or basement in a house because it has some great machines. The large, rectangular, dimensions of freezers are ideal for storing heavy-duty items are usually placed in the freezer section of your refrigerator. This is an economical use of the space in the freezer and in the refrigerator for semi-finished products. Freezers have no fan, which restricts blood flow and leads to unstable temperatures, at least for as long as they are able to keep the temperature below zero, you will not have a negative impact on the product. As the warm air rises and cold air sinks to the bottom, people have a tendency to eat meat, and other large items in the bottom of the freezer are very cold, and it can take months to complete. Most of the equipment has baskets to make for a more organized layout of the room. Small items, such as bags of frozen vegetables and ready meals, can save them for easy prey. Freezer drawer: Drawer freezers are often found in the kitchen, or a swimming pool, and a guarantee for the comfort of the master chef, who will be required to have certain items on hand when cooking. The freezer drawer is available in a variety of finishes, including stainless steel, to fit any other devices, or they can be custom-made to blend in with the local carpenter. A lot of freezer drawers, the cupboard height, so that they can be easily installed in an existing game, and some even include ready-to-use worksheets to extend the tablespace in a room in which they are used. Vertical freezers: A vertical deep freezer can be a little more than the cost of a box and a freezer, but with the convenience that they offer, the additional cost is more than worth it. It is to be stored in the kitchen, garage, inside, or in the basement, to the vertical, the model is ideal for freezing food that requires easy access. No need to bend over and rummage through the piles of frozen food, as it would be in a freezer. More-refrigerator-style shows, it is very tempting to spend more time browsing the shelves to the doors, which would be a waste of energy, but the organization is to stretch the potential may be less likely to be. Vertical freezers usually have automatic defrost, which will be easier to maintain than the freezers, and even easier to clean up. Portable Fridges: With the development of small portable equipment, it is possible to transport items, at the risk of the deterioration of the product, with no unnecessary difficulties and inconvenience associated with a fridge filled with ice cream. In portable fridges, you can use the AC or DC power supply (or both of them, and some even come with cables that allow you to connect to a vehicle's cigarette lighter. This helps to ensure that the storage conditions of the food for a picnic, sailing, backpacking, and other outdoor activities, it is more secure and easier to use, with less risk of damage. A wide selection of freezers, sizes, and styles, which are available on the market today, makes it easy to find the one that best suits your needs. Whether you are looking for a place for the storage of meat and meat products are purchased in bulk or are looking for a way to make the transportation of frozen food, a walk, and there is a freezer that will fit your needs. However, The small freezer price in Pakistan varies depending upon the size.
How COVID-19 Impacted on Fruit and Vegetable Ingredient Market ?
Impact of COVID-19 on Fruit & Vegetable Ingredient in Food and Beverages Industry The COVID-19 pandemic has affected the industrial and commercial progress of most of the countries across the region. COVID-19 has negatively impacted the producers, distributors, and suppliers around the world. However, the demand for the fruit and vegetable ingredient market has been raised as the population is more focused on consuming healthy food products to raise their immunity. Thus, the increasing demand for fruit and vegetable ingredients is rising owing to its nutritional benefits and further increase the growth in the market during the COVID-19 pandemic situation. AFTERMATH OF COVID-19 AND GOVERNMENT INITIATIVE TO BOOST THE MARKET The consumption of fruit and vegetable ingredients among the population was increased during the COVID-19 pandemic due to its health benefits. The naturally available fruits and vegetables are the raw material that is further processed to produce ingredients. Although it is processed, the bioactive compounds of fruits and vegetables remain the same, and hence it provides all the nutritional benefits to the consumers. During the COVID-19 pandemic, the consumer's lifestyle has changed, and the health-conscious has been increased rapidly. The majority of the population across the globe is more focused on nutrient-rich food ingredients to boost up their immunity level. Hence, they prefer fruit and vegetable ingredients at a higher level during the pandemic situation. Although the demand is increasing, the production of fruit and vegetable ingredients has been ceased due to a lack of raw materials. Several countries have implemented lockdowns to avoid the spread of disease. Thus, it greatly affected the supply chain and distribution of raw materials. The government has taken certain initiatives to continue the transportation of raw materials such as fruit and vegetables from one place to another. For instance, The International Seed Federation (ISF) has announced the food and agricultural sector as essential to enable the movement of goods and services across the world. Food products are essential products to survive, and hence, the food products such as fruits, vegetables, cereals, and others are transported to the end-user and consumers. This further helped the company such as Cargill Inc., Naturz Organics, and Dohler to produce large amounts of fruit and vegetable ingredients to meet consumer demand. IMPACT ON DEMAND The demand for fruit and vegetable ingredients is increasing drastically owing to their various application in the food industry. During COVID-19 Pandemic, the demand for fruit-based beverages was increased among the consumers as it is nutritionally rich. Also, the fruit ingredient beverage is rich in Vitamin C, Zinc, and other essential nutrients, which helps to fight against COVID-19 infectious disease. In addition, the consumer prefers fruit or vegetable flavored food products to satisfy their papillae. Hence, the demand is rising promptly and increase the growth of fruit and vegetable ingredients in the global market. Similarly, healthy snacking has become an important part of lives that helps to meet the required nourishment and nutrients. Hence, fruit and vegetable ingredient plays a major in fulfilling the consumer demand. Meanwhile, the pandemic has increased the consumption of vitamin-fortified juice products, which is target to boost up the immune system of the body. The dietary supplements of fruit and vegetable ingredients help to treat cardiovascular disease, chronic venous insufficiency and reduce inflammation. According to the U.S. Department of Health and Human Services, cardiac disease is the major cause of death of around 610,000 people every year. Hence, the dietary supplement manufacturers are trying to increase the fruit and vegetable ingredients in the product to reduce the incidence of cardiac disease in the future. IMPACT ON SUPPLY CHAIN COVID-19 is an infectious disease that originated in china with flu-like symptoms, including fever, cough, and difficulty in breathing. Food and beverage manufacturers depend on the supply of raw materials from domestic and international suppliers. As many governments restricted the movement of goods across countries and locally, manufacturers had to halt production due to a lack of raw materials. Also, limited transport option raises the shipment cost of the product. Thus, the lack of transportation affects the export of fruit and vegetable ingredient products to other countries. Owing to the disturbance in raw material supply, the manufacturers of ready-to-drink beverages with fruit and vegetable ingredients faced difficulty in the production of the products. Thereby, the COVID-19 pandemic has greatly affected the supply chain, which further adversely impacted the growth of fruits and vegetable ingredients in the global market. CONCLUSION During the COVID-19 pandemic, almost every sector is badly disrupted. The demand and supply of raw materials and products are also disrupted due to extended lockdown. Many companies are losing their key revenues due to closed outlets and decreased production levels. At the beginning of the COVID-19 pandemic, several manufacturers gave shut down their production process, and therefore, the demand for fruit and vegetable ingredients has also risen. The demand for fruit beverage products has increased during COVID-19. Also, the consumption of fruit and vegetable ingredient dietary supplements has risen among end-users as people are more aware of a healthy lifestyle. To meet the ever-growing demand for fruit and vegetable ingredients, the manufacturers attempted to launch innovative products. Also, the dietary supplement producers are trying to improve the fruity and vegetable content in their products to meet the nutritional requirement. Thus, the impact of the COVID-19 pandemic has been boosted the fruit and vegetable ingredients market due to its health benefits. Thereby, the increasing consumption of fruit and vegetable ingredients is observed among the consumers during the pandemic condition, and it's projected to increase the market growth in the upcoming years.
Thai-style Sweetcorn Fritters with Sweet Chilli Dipping Sauce
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How COVID-19 Impacted on Amaranth Oil Market in Food & Beverages Industry ?
Impact of COVID-19 on Amaranth Oil Market in Food and Beverages Industry The COVID-19 pandemic has influenced the whole planet with its major impacts on the economy and businesses across the globe. The COVID-19 spread worldwide in unprecedented ways due to its high infectious and contagious nature and lack of availability of its vaccine. As a result, the greatest medical challenge in the 21st century is yet to be faced by physicians worldwide. Though the emergence of the virus can be traced back to Asia, many European countries along with the U.S. have been struck massively by the pandemic. The virus has spread across all regions ranging from North America, Europe, Asia-Pacific, Middle East, and Africa up to South America. The COVID-19 has been declared as a pandemic by World Health Organization (WHO) due to its increased spread across the globe. After the declaration of the pandemic, various countries announced the complete lockdown such as India, China, and other Asian countries to decrease its spread. According to the latest situation report by World Health Organization (WHO) stated 175 million cases of Corona have been reported globally and 4 million patients are dead due to the coronavirus. On a slightly positive note, a total of 158 million people have recovered and a total of 2 million vaccine doses have been administered as well. Amaranth oil industry has been impacted due to the outbreak of the COVID-19 pandemic. As many production and manufacturing plants were closed due to lockdown, the shortage of raw material directly decreases the availability of oil products as per the preferences unlike before. The revenue generation by the company decreased due to lockdown as the demand for non-essential products decreases, therefore it leads to a decline in growth of the amaranth oil market. The COVID-19 pandemic has significantly hit the nutritional progress of consumers across the world. The persistence of the COVID-19 for a longer period has adversely affected the most vulnerable groups of the population. From a business perspective, COVID-19 is significantly decreasing commercial activity, particularly in the consumer sector. However, consumer demand for various oils has increased as interest in overall health and wellness has grown. Due to the implemented highly restrictive mass quarantines which have affected many markets and their economies, the first half of the pandemic phase shows a great decline in the sales and market of amaranth oils due to restrictions on going out and closing of retail stores as V-Mart, and Big Bazaar among more. The key reasons for the growth of the amaranth oil industry before the COVID-19 pandemic include an increase in demand for essential oil and rising demand for the medicinal oil market. The increase in concern of health disorders has promoted healthy lifestyles and food-specific diets which are expected to give a boost to the global amaranth oil market. The post-pandemic period will see a significant increase in amaranth oil consumption, which will ultimately fuel the demand growth during the forecast era. Owing to the latest guidelines by the government which looks to ease several services, retail availability of branded amaranth oil should improve. Restoring demand for food, biological products, and cosmetics suggests a lucrative growth for the amaranth oil market after the viral epidemic is over. In addition, global market players are focused on forming alliances and partnerships to offer superior quality goods in the marketplace. Despite the huge demand for food after a pandemic, however, shutdowns are anticipated to impede the amaranth oil market growth for a considerable period. IMPACT ON PRICE Due to COVID–19, the price of amaranth oil has been widely affected. The shortage of raw material supply has increased the overall prices of amaranth oil due to the high demand and low supply. Limited availability of amaranth oil and increasing demand have further augmented the prices, which has also affected the prices of amaranth oil-based products such as cosmetics, aroma products, food supplements, and others. IMPACT ON DEMAND COVID-19 has highly affected the demand of the amaranth oil market as amaranth oil has high concentrations of omega-3 fatty acids. The ingredients which help fight aging, protect against the sun, are anti-inflammatory and help hydrate the skin. Squalene is an important moisturizing agent for the skin. There is an increase in demand for plant-based products during the ongoing pandemic of COVID-19. New consumers are emerging and adopting amaranth oil for boosting their immunity and also food supplements made from amaranth oil are widely adopted to improve overall immunity. Amaranth oil has a high concentration of antioxidants and phytosterols, so, it has been associated with several health benefits, including reducing inflammation, lowering cholesterol levels, and increasing weight loss. The leaves are low in saturated fats and have micronutrients such as vitamin A, vitamin B6, folate, niacin, riboflavin, vitamin C, calcium, iron, magnesium, phosphorus, potassium, zinc, copper, and manganese. These substances provide many benefits health benefits to the body which are essential to improve immunity during the COVID-19 pandemic. For instance, The COVID-19 crisis caused a historic decline in global oil demand but not necessarily a lasting one. Achieving an orderly transition away from oil is essential to meet climate goals, but it will require major policy changes from governments as well as accelerated behavioral changes. Without that, global oil demand is set to increase every year between now and 2028. IMPACT ON SUPPLY The supply chain has been affected more due to the COVID-19 lockdown. Manufacturers are not being able to clear the old stock in the inventory and not able to manage the future demands of the amaranth oil in several industries which are impacting the demand of the global market. Due to the lockdown, there is a shortage of supply as most of the laborers are not working due to the pandemic situation and companies are not able to supply their products on time. The growing demand for amaranth oil due to healthier aspects has a positive impact on the global amaranth oil market. According to trade organizations in the nutritional products industry, there is a significant impact on many points in the global supply chain for natural oil and plant-based products including amaranth oil. COVID-19 has affected the centers of the global value chains, causing highly impactful disruptions that determined ripple effects throughout all phases of the supply chain, from production to processing and distribution. The triggering factor of all such consequences is the containment measures adopted by national governments to limit the spread of the coronavirus, which caused drastic paradigm shifts. Due to the lack of raw material and labor in the pandemic situation, the demand for amaranth oil could not be fulfilled. Such panic-buying is exacerbating supply chain bottlenecks and driving cultivators to order more cultivation supplies in anticipation of continued demand for amaranth oil. Plant-based products such as amaranth and olive oil are facing supply chain disruptions due to less availability of labor, improper and slow supply of ready products for export, etc. Thus, the effect of COVID-19 on the supply chain of amaranth oil is severe. AMARANTH OIL MANUFACTURERS AND INDUSTRY LEADERS: PERSPECTIVE & INITIATIVES COVID-19 outbreak has affected every sector in the market which also includes the amaranth oil market. The industry has been affected as the supply and demand are badly disrupted. Many companies are losing their key revenue sources as food services outlets are closed or decreased their sales. Some companies have closed their production facilities to mitigate potential risks from COVID-19 during the first and second quarters of 2020. Many amaranth oil companies are taking initiatives during COVID-19. Companies are adapting to the unprecedented challenges posed by the quickly evolving coronavirus (COVID-19) situation, and take steps to ensure we are operating safely. Companies continue to assess the situation daily and take actions in an abundance of caution to maintain business continuity while focusing on the safety and health of our customers and employees, including: · Maintaining the supply chain, this has had minimal impact on company’s ability to serve their customers with continued supply reliability · Implementing contingency plans at production locations and working with suppliers to ensure continued operation without disruption · Increasing our distribution capacity, adjusting hours of operations, and positioning our inventory to replenish products from alternative locations · Ensuring customer service and logistics organizations are fully operational as they work remotely Several manufacturers in the global amaranth oil market are also coming forward to help each other in terms of finance as well as other market parameters to not only save the market scenario but to save themselves from the brutal grasp of the pandemic. CONCLUSION Pandemic has taken a toll on every aspect of life, including the global economy. With the significant downfalls in many sectors, a collaborative effort of government, industry players, and consumers can win the fight against COVID-19. In 2020, COVID-19 caused the high demand for oils such as amaranth oil to enhance their immunity. People are taking precautions to fight the COVID-19 situation and continue to maintain their immunity levels at higher rates by the usage of plant-based products for health. Plant-based oils are helpful to the immune system from such infectious diseases. During the COVID-19 pandemic, there has been an increase in demand for amaranth oil to treat or prevent illness as well as usage in the cosmetic industry due to its vegan nature. Thus, there is an impact on COVID-19 on the global amaranth oil market up to some extent. It continues to inflict the world with appalling economic and social dilemmas, capable enough to leave severe backlash on the economy for the next several years. The first wave had already inflicted severe blows to the population as well as the economy. The currently experiencing the second wave is expected to be more disastrous not only to the masses but also to food and beverages markets. The lockdown in various countries affected the import and export of various products that create the shortage of supply and due to the increasing demands of amaranth oil; there can be a price hike in various amaranth oil products.
Meatless Monday Recipe: Vegan Olive & Mushroom Stromboli
Stromboli is one of those foods you can't really find all too often here on the West Coast, and yet it is also one of the foods I tend to find myself craving the most when I'm getting a little too nostalgic for my East Coast upbringing. I remember my father had a friend named George who would so often come to our house with large loaves of stromboli to share. My mother, as she was a dietician, seriously hated how often he did that because while stromboli is delicious, it is certainly not something you should let your children eat every single day! (It's essentially a baguette-length calzone, traditionally filled with meats and a whole lot of gooey mozzarella.) I wish I had this recipe for vegan stromboli back then. I feel like my mother would have found it to be the perfect compromise between the stromboli concept and her habit for keeping good nutrition in mind. Unlike traditional stromboli, it is completely cholesterol free and kicks out all the ham and pepperoni for an equally savory vegetarian filling. With that being said, you could easily add your own vegan pepperoni to this. Yves makes a great pepperoni that would work well in this. Also, Tofurkey deli slices or Veggie Garden meatballs would probably make a fun alternative filling too! Either way, this is a recipe your children are going to love, and you can honestly feel good about making. Vegan Olive & Mushroom Stromboli (Makes 1 loaf) INGREDIENTS: To Make the Dough - 1 cup warm water 1 7-gram package (or 2 1/2 teaspoons) active dry yeast 1 tablespoon olive oil, plus more to coat the dough and bowl 1 tablespoon agave nectar Healthy pinch of salt 3 cups unbleached all-purpose flour, plus more for dusting the work surface For the Filling - 1 tablespoon cornmeal 1 tablespoon olive oil 6 ounces (about 1 1/4 cups) cremini or white mushrooms, sliced Another healthy pinch of salt Black pepper to taste 1/4 cup kalamata or black olives, sliced 1 cup marinara sauce 1 cup Daiya mozzarella shreds (Follow Your Heart Mozzarella works well too.) 1/2 cup + 2 tablespoons vegan parmesan-style topping, divided 1/2 teaspoon onion powder 1/4 teaspoon garlic powder 1 tablespoon plain soymilk (as an egg wash) 2 tablespoon fresh parsley Extra marinara sauce for dipping DIRECTIONS: 1) Preheat oven to 475 F. If you have a pizza stone, heat it with the oven. 2) To make the dough, combine water, yeast, 1 tablespoon of olive oil, agave nectar, and salt into a bowl. Gently mix it all together and let it sit for 5 minutes, until it starts to froth. This ensures the yeast is active and has not expired. 3) Add 2 cups of the flour and mix it up. You can do this by hand or in a stand mixer with a dough hook. Continue to slowly add the rest of the flour until you have a slightly sticky ball. Knead the dough until it is smooth and elastic. (This will take about 10 minutes by hand or 5 minutes on medium speed with a stand mixer.) After kneading, form it into a ball. 4) Coat a large bowl with olive oil. (The dough is going to double in size, so make sure the bowl is big enough.) Also coat the dough in olive oil. Put the dough in the bowl, cover it with a damp kitchen towel, and stash it someplace warm for 90 minutes for its first rise. 5) After the first rise, give the dough a couple of light, open-handed slaps to make it collapse so that it's flattened out. Then let it rise for 40 more minutes. Now your dough is ready to use and is the equivalent of 1 pound of store-bought dough. [Note: If you have a favorite store-bought pizza dough that you would prefer to use instead of making your own, make sure it is a pound's worth. Also, start your recipe from this point once you have preheated your oven to the above temperature.] 6) First, you want to begin by lightly dusting your work surface with cornmeal. Then, roll out pizza dough into a 10-by-14 rectangle. 7) In a skillet over medium heat, warm up some olive oil. Add your mushrooms, salt, and pepper, and cook until the mushrooms are softened and have released some of their liquid, about 5 minutes later. Remove from heat and stir in the olives. 8) Spread your marinara sauce evenly across the bottom 3/4 of the pizza dough, leaving margins of approximately 1 - 2 inches on the other 3 sides. Sprinkle both cheeses, onion powder, and garlic powder evenly on top of sauce, reserving 2 tablespoons of the parmesan topping. Next, spread the mushrooms and olives over sauce and cheese. 9) Starting at the long edge on the bottom, roll the dough as tightly as you can into a log. Pinch and fold the two ends and the seam to seal. With the seam side down, lightly brush the rolled up dough with the tablespoon of soymilk. Sprinkle with the remaining parmesan topping. 10) Using a sharp knife, cut 3 or 4 slits in the dough. This will prevent your log of deliciousness from ending up as an exploded log of non-deliciousness in your oven. Transfer to preheated oven and cook 10-12 minutes, until top is golden-brown. Remove and sprinkle with parsley. 11) Cool 5 minutes, slice, and serve with extra marinara.