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Vegan Taiwanese Popcorn "Chicken" - Made with Seitan!

I love hanging out at boba tea cafes. In fact, I would say I probably am at some sort of bubble tea place at least twice a week. (In my defense, I'm in approaching my mid-semester exams, and these places always have pretty reliable WIFI!) Anyway, my friends always buy popcorn chicken with whatever tea they end up ordering, and when I was looking at them, I realized that they would actually be really easy to recreate with vegan chicken pieces.
You should be able to find some sort of seitan-based chicken in the vegetarian section of your supermarket. Just make sure you're buying seitan chicken that hasn't been breaded yet because you're going to be using your own special batter to get that Taiwanese snack shop flavor into the dish. (Beyond Meat or Gardein both make really nice chicken strips.)

Vegan Taiwanese Popcorn "Chicken"

(Makes 2 cups)
INGREDIENTS:
2 cups thawed vegetarian chicken pieces, cut into bite-sized chunks

To Make the Marinade:
2 garlic cloves, minced
2 tbsp soy sauce
1 tbsp five spice powder (This is a powder blend found at Chinese markets next to white pepper bottles.)
1/2 tsp sesame oil
1/2 tbsp shaoxing cooking wine
1/2 tsp white pepper powder
1/8 tsp black pepper powder
1/2 tsp salt
1/8 tsp sugar
For the Batter:
Handful of fresh Thai basil leaves
1 cup corn starch
1/4 cup soy milk
1 tbsp five spice powder for dusting
Oil for deep-frying


DIRECTIONS:
1) In a medium bowl, combine the 'chicken' pieces and marinade ingredients, making sure to completely coat. Let sit for 30 minutes to an hour.

2) Pour oil at least one inch deep into pot or wok being used for frying and turn to medium high heat. In a small bowl, pour in soy milk. In a separate small bowl, pour in cornstarch. When oil is heated, coat pieces in soy milk, then in cornstarch, and then place into hot oil. Let the pieces fry on both sides until batter becomes a medium brown (about 3 - 4 minutes). You can fry a few pieces at a time. When they're done, remove and place on a plate lined with paper towel to drain excess oil.
3) After you have finished with all of the chicken, drop in fresh basil leaves. The leaves cook quite fast, so you only need to fry them for a few seconds. Be careful as they might make a popping sound. Sprinkle basil on top of chicken. Sprinkle an additional 1 tbsp of five spice powder on top, and toss to make sure all pieces are coated with powder and mixed with basil. If you feel more seasoning is necessary, sprinkle a little more five spice powder. Serve immediately while chicken is still crispy.

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You had me drooling while I read the marinade ingredients!
@GetFitwithAmy Be prepared to get obsessed with Thai Basil.
@Sjeanyoon That's at the top of the card! :) And @madeleine me too! I love the combination of salt + pepper + basil they put on it. It's so good!
All I need now to complete this recipe is a cup of Thai tea lol
Vegetarian chicken pieces? Any idea where to find these (I think I've seen them at Trader Joes but only breakfast sandwich style chicken haha)
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The growth among segments helps you analyze niche pockets of growth and strategies to approach the market and determine your core application areas and the difference in your target markets. On the basis of source, the pea starch market has been segmented into organic and inorganic. Based on grade, the pea starch market has been segmented into food, feed and industrial. On the basis of function, the pea starch market has been segmented into binding and thickening, gelling, texturizing, film forming and others. Others have further been segmented into stabilizing and moisture control. The application segment of the pea starch has been segmented into food and beverages, feed, pet food and industrial. Food and beverages have further been segmented into snacks and savory products, soups and sauces, meat and poultry products, confectionery products, bakery products and dairy products. Feed has further been segmented into swine feed, ruminant feed, poultry feed and others. 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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!
Solo Traveling Doesn't Have to be Lonely: Taipei, Taiwan Trip
Last February, I embarked on my first ever solo travel adventure! I traveled to Taipei, the modern metropolis capital of Taiwan. Solo traveling to Taipei was the most nerve racking thing I've done in a while. But I was tired of waiting for friends who had different vacation days from me or just didn't have their finances in order *sigh*. I ordered my plane ticket, booked a hostel, and researched the heck out of touristy places to visit in Taipei. February 16th rolled around and I was off to my week long vacation into the unknown. I’m actually just being dramatic. It wasn’t really the unknown due to the fact of me taking hundreds of screenshots on how to exit the airport, where to buy my bus ticket, where to stand when waiting for the bus, and miscellaneous things to ease my nerves. Day 1: Super chill day. The cold I received from a friend the night before was starting to settle in so I wasn't feeling all that great. I made it to my hostel safe and sound, then went on a search for some Taiwanese noodles. Luckily my hostel was about a 15min walk from Lin Dong Fang Niu Rou Mian, a famous restaurant among locals and even members of BIGBANG have spoken about it. Unfortunately, it was closed due to Chinese New Year’s. So I continued walking the streets till I stumbled upon a local family run restaurant. I walked in, greeted the owners, pointed to a picture, and then waited for my order to be made. I don’t know the exact name of the dish I ordered other than a practical ‘beef noodles’. The dish was nice and cheap. A nice start to my trip in Taipei. I headed back to my hostel, unpacked, showered, and then knocked out for the evening. Day 2: First Friend I woke up with a terrible headache and ventured off for some Tylenol. I arrived at a 7-Eleven and came to find that medicine could only be bought at pharmacies. So I googled a pharmacy and dragged my feet there. The pharmacists were able to speak English and I was in and out within 2 minutes *hooray*. After taking a three hour nap, I awaited my Afternoon Tour of Jiufen Village & the Northeastern Coast. At preciously 1pm my tour guide arrived on a small but spacious shuttle bus. I entered the bus introduced myself to the crowd and noticed one other lone traveler. Yay! One other person that I can possibly befriend! We stuck together during the entire tour. Looking out for one another, trying new and interesting foods, and taking Instagram worthy photos. I ended the tour with a new friend who I met again two more times. Day 3: Action Packed Day No plans were set for the day so I got out of bed around 12pm. Before arriving in Taipei, a coworker suggested I download the app Couchsurfing. There is a feature that allows to create or enter hangouts with nearby people. All you have to do is make yourself available on the app, set your status to something you’d like to do and wait for others to join your Hangout. I created a hangout to ‘get some food’ and about an hour later I was on my way to eat dim sum with a new male friend named, Alex. Of course you should be cautious of stranger danger but don’t let that overshadow a chance to make new friends. Meet in a public setting and be aware of your surroundings. During my lunch meeting I had the chance to eat some of the cutest and tastiest buns I’ve ever seen or tasted. Alex and I didn’t have much in common but I do not regret meeting him. It took me out of my comfort zone and my hostel for a few hours lol. After my lunch hangout I headed to Taipei 101 formerly known as the world’s tallest structure. It was a bit foggy that afternoon so my pictures didn't turn out too great. Later that evening I met up with SP, the first friend I made and we decided to ‘hike’ Elephant Mountain around 7pm. Witnessing the breath taking night views from Elephant Mountain was definitely the highlight of my Taipei trip. The ‘hike’ took about 20 minutes and there were about three different peeks to stop at. If you ever visit Taipei I highly suggest visiting Elephant Mountain for the sunrise or evening views. The best part is that it’s free! If you've made it this far I want to say thank you. Give yourself a high-five. This post has become longer than expected and a part 2 detailing my last four days may be posted at another time. I would like to end by saying, if you want to travel take the plunge and do it! There are plenty of other solo travelers looking to make friends as well. Don’t ever think for a second that you are in this alone. Explore, make friends, eat well, take pics, and enjoy the moment. YOLO, right? Tell me you experiences while solo traveling? What did you do? Where did you go? Who did you see? I'd like to know. If you're an English Teacher in Korea then you probably recognize that song reference.
Eubiotics Market Business Strategies by Leading Industry Players Forecast to 2026
Market Analysis: Global Eubiotics Market Eubiotics market is expected to register a substantial CAGR of 7.61% in the forecast period of 2019-2026. The report contains data from the base year of 2018 and the historic year of 2017. This rise in market value can be attributed to the favourable regulations from the government such as imposing of ban on antibiotics as growth promoters in feed nutritional components. Market Definition: Global Eubiotics Market Eubiotics are essentially feed additives that are used for acting as growth stimulators, enhancing gut functionality, nutrition retention and optimizing the health of livestock by maintaining the healthy condition of eubiosis in gastrointestinal tract of animals. This results in enhancement of performance and nutritional health in animals. Get More Insights About Global Eubiotics Market, Request Sample @ https://www.databridgemarketresearch.com/request-a-sample/?dbmr=global-eubiotics-market Market Drivers: Rising levels of demand for better nutrition and proteins for animals and different livestock; this factor is expected to drive the growth of the market Utilization of these compounds as a replacement of antibiotic growth promoters; this factor is expected to boost the growth of the market Enhanced rate of adoption for processes/manufactured animal feed; this factor is expected to propel the growth of the market Growing awareness amongst various consumers regarding the maintenance of feed quality and their safety which can subsequently help in health of livestock; this factor is expected to foster growth of the market Market Restraints: Availability of various complicated regulatory procedure for trading; this factor is expected to hinder the growth of the market Complications of the food production chain increasing significantly resulting in decreased adoption rate from the food production industry; this factor is expected to hinder the growth of the market Large financial costs associated with the production of these compounds is expected to act as a restraint to the growth of the market Segmentation: Global Eubiotics Market By Type Probiotics Lactobacilli Bifidobacteria Streptococcus Thermophilus Others Prebiotics Inulin Fructo-Oligosaccharides (FOS) Galacto-Oligosaccharides (GOS) Mannan-Oligosaccharides (MOS) Others Organic Acids Formic Acid Lactic Acid Fumaric Acid Propionic Acid Acetic Acid Essential Oils By Livestock Swine Poultry Ruminants Aquatic Animals Horses Domestic Pets Others By Form Dry Liquid By Function Nutrition & Gut Health Yield Immunity Productivity By Application Food & Beverages Dietary Supplements Animal Feed By Geography North America U.S. Canada Mexico Europe Germany Sweden Poland Denmark Italy U.K. France Spain Netherlands Belgium Switzerland Turkey Russia Rest of Europe Asia-Pacific Japan China India South Korea New Zealand Vietnam Australia Singapore Malaysia Thailand Indonesia Philippines Rest of Asia-Pacific South America Brazil Argentina Rest of South America Middle East and Africa UAE Saudi Arabia Oman Qatar Kuwait South Africa Rest of Middle East and Africa Know more about this report https://www.databridgemarketresearch.com/reports/global-eubiotics-market Key Developments in the Market: In June 2019, DSM announced the availability of “Balancius” developed in collaboration with Novozymes for the European Union region. “Balancius” supports gastrointestinal functionality subsequently optimizing efficiency of feed and enhancing the sustainable nature of broiler production In November 2016, BASF SE announced that they had entered into a strategic partnership with South China Agriculture University (SCAU) for a research project on examining the effects of organic acids utilized as replacement for antibiotic growth promoters in piglets Get Access Report @ https://www.databridgemarketresearch.com/checkout/buy/singleuser/global-eubiotics-market Competitive Analysis: Global eubiotics market is highly fragmented and the major players have used various strategies such as new product launches, expansions, agreements, joint ventures, partnerships, acquisitions, and others to increase their footprints in this market. The report includes market shares of eubiotics market for Global, Europe, North America, Asia-Pacific, South America and Middle East & Africa. Key Market Competitors: Few of the major competitors currently working in the global eubiotics market are DSM; BASF SE; Chr. Hansen Holding A/S; Novozymes; ASAHI GROUP HOLDINGS, Ltd.; Lesaffre; Kemin Industries, Inc.; Lallemand Inc.; BEHN MEYER; NOVUS INTERNATIONAL; BENEO; Yara; Roquette Frères; FrieslandCampina; Neospark Drugs and Chemicals Private Limited; MSPrebiotics Inc. among others. Request for Detailed TOC @ https://www.databridgemarketresearch.com/toc/?dbmr=global-eubiotics-market Browse Trending Related Reports @ · Dried Fruit Snacks Market · Coriander Oil Market · Flavoured Yogurt Market · Food Texture Market · Functional Beverages Market · Ice lollies market About Data Bridge Market Research: Data Bridge Market Research set forth itself as an unconventional and neoteric Market research and consulting firm with unparalleled level of resilience and integrated approaches. We are determined to unearth the best market opportunities and foster efficient information for your business to thrive in the market Contact: Data Bridge Market Research Tel: +1-888-387-2818 Email: Sopan.gedam@databridgemarketresearch.com
Meatless Monday Recipe: Quick & Easy Pad Thai Spring Rolls
Making pad thai at home is deceptively easy, but making spring rolls is ridiculously fun! Combine both, and you have the pad thai tofu spring rolls below - a quick and creative meal you'll definitely find yourself making more than once. You should be able to find spring roll paper, tamarind, and chili garlic sauce in the ethnic food aisle of your local supermarket and most Asian grocers. 10-Ingredient Pad Thai Spring Rolls (Adapted From Minimalist Baker) MAKES 8 ROLLS INGREDIENTS: For The Spring Rolls - 14 ounces extra firm tofu 8 ounces white or brown rice noodles 8 - 10 white or brown rice spring roll papers 2 cups thinly sliced carrots 1 large handful fresh cilantro For The Sauce - 3 tablespoons tamarind concentrate 3 tablespoons tamari or soy sauce + more for tofu 3 - 4 tablespoons coconut sugar, agave, or maple syrup 1/2 lime, juiced 1 - 2 teaspoons chili garlic sauce + more for tofu For Serving (Optional) - Peanut sauce (Check out my Vegan DIY: Thai Peanut Sauce recipe card.) Sriracha Directions: 1) Preheat oven to 400 degrees F and line a baking sheet with parchment paper. Wrap tofu in a clean towel. Set something heavy on top - such as a cast iron pan - to press out liquid for 15 minutes. Then cut into 1/2-inch wide rectangular strips. 2) Arrange tofu on the baking sheet, giving each piece some space so it can firm up. Bake for 28 - 30 minutes to dry and firm the tofu. For softer tofu, bake for 20 minutes. For firmer, bake for 30 - 35 minutes. Set aside. In the meantime, prep carrots, cilantro, and cook rice noodles according to package instructions, then drain and set aside. 3) To make the sauce, add tamarind, tamari, coconut sugar, lime and chili garlic sauce to a small saucepan and bring to a simmer over medium heat. Once it begins bubbling, lower heat to low and cook for 3 - 4 minutes, stirring frequently.Taste and adjust seasonings as needed, adding more tamari or soy sauce for saltiness, chili garlic for heat, coconut sugar, agave, or maple syrup for sweetness, or lime for acidity. Remove from heat and set aside. 4) Heat a large skillet over medium heat. Once hot, add baked tofu and 1 teaspoon each chili garlic sauce and tamari or soy sauce, plus 1 tablespoon of the Pad Thai sauce. Sauté, stirring frequently, for 1 - 2 minutes. Remove from pan and set aside. 5) Add cooked noodles to the still-hot pan over medium heat and add remaining Pad Thai sauce. Use tongs to disperse sauce and toss noodles. Cook for 1 - 2 minutes, then remove from heat and set aside. 6) Assemble a station for preparing the spring rolls with a shallow bowl or plate (for dunking the rice paper), bring a kettle or pot of water to a boil (to cook the rice paper with), and a clean work surface (such as a large cutting board). Gather all ingredients and add hot water to the shallow bowl or pan. Let it cool for 1-2 minutes, then add 1 rice paper at a time and cook/soften for 45 seconds to 1 minute. Lift and let excess water drip off, then transfer to your clean work surface. 7) Top with pad thai noodles, tofu, carrots and cilantro, then roll over once, tuck in sides, and continue rolling all the way up. Place seam-side down on a serving plate or baking sheet and cover with a damp, room temperature towel to keep fresh. Continue until all spring rolls are prepared - about 8. 8) Serve as is with a bit more chili garlic sauce or sriracha! Another great addition is the aforementioned peanut sauce posted above. Best when fresh, though leftovers keep covered in the refrigerator for 2-3 days.
In Taiwan, 'Plastic Bag' Is The New Black.
If you're reading this, chances are plastic bags have ruled everything around you in your lifetime. They're how you bring your groceries into your kitchen. They're what your mother put the PB&J in when packing your school lunch. And, if you're anything like me, a plastic bag is all that's handed back to you when you let your sister eat some of your gummy worms. I'm not bitter. I'm just saying. In Taiwan, however, plastic bags have undergone a recent repurpose. Long ago are the days of simply toting things around. The plastic bag is now the hottest fashion statement. That's right. The kids these days are wearing bags. Taiwanese teens have been taking to social media to show off their bold and unusual new looks, wearing nothing but a convenience store plastic bag. According to sources, 7-11 is among the most popularly worn, allegedly the most 'couture' of the country's bag options. The trend has been enjoyed by both men and women and is overall pretty simple. Just create holes for your legs, and stick your arm through the handles. I'd imagine you have to have a very specific torso length to make this one possible. Or else, you know.... INSTA-WEDGIE!!!!!!! Anyway, what do you guys think about this? Would you guys sport a plastic bag? Also, I am assuming no liability for whatever accidental wedgies you give yourselves when trying this one on in the privacy of your own homes. Or be like this girl, grab a supersized Target bag, and fashion yourself a nifty pair of shorts!
Funky Taiwanese Food: Would You Try Them?
You guys know that I've been watching Moon River. I came across a scene yesterday where they filmed at the popular Taiwanese Night Market and thought about delicious food I can only eat in Taiwan. The following might look and sound gross but it's actually VERY delicious. Coffin Bread (棺材板; Guan Cai Ban) This is like the American version of chowder in bread. This is a popular street food in Tainan, south of Taiwan. The name was inspired by the coffin-like toast cutoff and the lid. You can pretty much put anything inside the bread but the classic recipe uses a seafood chowder. Stinky Tofu (臭豆腐 ; chou dou fu) It smells pungent but it's only momentary. Once you take a bite, you wouldn't notice the aroma anymore. Although, some people who are not used to fermented food might this unbearable. It's not that bad! 1,000 Year Old Egg (皮蛋; pidan) It's not really a thousand year old. The more standard term for this food is century egg. It is made with duck egg preserved in clay with seasonings. It usually takes about two weeks of process to achieve the translucent black jelly and creamy yolk. In taiwan, it can be eaten alone, with soy sauce and tofu, or diced in porridge. @biancadanica98 @AimeeH @petname83 @Aripendragon @VeronicaArtino @AlyssaGelet818 @EmilyPeacock @BluBear07 @JamiMilsap @PrettieeEmm @merryjayne13 @larosamong @lovetop @KpopGaby @pharmgirlerin @lcr4562 @SaraHanna @TaraJenner @Starbell808 @LocoForJiyong @VKookie47 @CandaceJordan @punkpandabear @JessicaJudy @P1B2Bear @MyAffairWith @ChosenKnight @JacksonWangxme @Kpopfangirl15 @luna1171 @deefran @sherrysahar @IMNII1 @yaya12
Microbial Monitoring Technologies Market Trends, Futuristic Overview and Key Drivers with Top Countries Data By 2026
Market Analysis: Global Microbial Monitoring Technologies Market Microbial Monitoring Technologies Market is growing at a stable CAGR in the forecast period of 2019- 2026. The reports contain data of base year 2018 and historic year 2017. The rise in market value can be attributed to the increasing awareness among people related to food. Market Definition: Global Microbial Monitoring Technologies Market Microbial monitoring technologies provide the safety in food & beverages, pharma & cosmetics and healthcare. Real- time detection is one of the important features of the microbial detection technologies. Increasing development in the smart packaging has led to advancement in monitoring technologies. To protect the food and cosmetics from getting spoiled, they are integrated with advanced biosensors. Get More Insights About Global Microbial Monitoring Technologies Market, Request Sample @ https://www.databridgemarketresearch.com/request-a-sample/?dbmr=global-microbial-monitoring-technologies-market Market Drivers It prevents the food from getting spoiled. Rising incidence of infectious diseases and growing outbreaks of epidemics Market Restraints High cost of the microbial monitoring technologies is the major factor restraining the growth of this market. Unfavorable regulatory scenario is also restraining the market growth. Know more about this report https://www.databridgemarketresearch.com/reports/global-microbial-monitoring-technologies-market Segmentation: Global Microbial Monitoring Technologies Market By Process Testing Sampling Sorting Analysis By Applications Pharmaceutical Clinical Food Testing Chemical and Material Environment By Testing Type Viral Bacterial Fungal By Geography North America US. Canada Mexico South America Brazil Argentina Rest of South America Europe Germany France United Kingdom Italy Spain Russia Turkey Belgium Netherlands Switzerland Rest of Europe Asia-Pacific Japan China South Korea India Australia Singapore Thailand Malaysia Indonesia Philippines Rest of Asia Pacific Middle East & Africa South Africa Egypt Saudi Arabia United Arab Emirates Israel Rest of Middle East & Africa Key Developments in the Market: In February 2019, Valagro announced the launched of their second edition of the microbial based solutions Valagro for Future Farming Project which is a compliance with the Biological Diversity Act from the National Biodiversity Technology. In November 2018, Seegene Inc., launched their new anti- microbial drug resistance test kit, Allpex Entero- DR which is affiliated with the Italian Association for Clinical Microbiology. Get Access Report @ https://www.databridgemarketresearch.com/checkout/buy/singleuser/global-microbial-monitoring-technologies-market Competitive Analysis: Global microbial monitoring technologies market is highly fragmented and the major players have used various strategies such as new product launches, expansions, agreements, joint ventures, partnerships, acquisitions, and others to increase their footprints in this market. The report includes market shares of microbial monitoring technologies market for global, Europe, North America, Asia- Pacific, South America and Middle East & Africa. Key Market Competitors: Few of the major competitors currently working in the microbial monitoring technologies market are Thermo Fisher Scientific, Danaher, Bio-Rad Laboratories, Inc., bioMérieux SA, BD, Agilent Technologies Inc., Beckman Coulter Inc., F. Hoffmann- La Roche Ltd, Abbott, Bruker, Merck KGaA, Shimadzu Analytical (India) Pvt. Ltd. / Shimadzu Medical (India) Pvt. Ltd., 3M, NEOGEN CORPORATION, Inc, QIAGEN. Request for Detailed TOC @ https://www.databridgemarketresearch.com/toc/?dbmr=global-microbial-monitoring-technologies-market Browse Trending Related Reports @ · Lemon Extract Market · Organic Coconut Milk Powder Market · Pea Starch Market · Pulse Based Product Market · Shea Butter Market About Data Bridge Market Research: Data Bridge Market Research set forth itself as an unconventional and neoteric Market research and consulting firm with unparalleled level of resilience and integrated approaches. We are determined to unearth the best market opportunities and foster efficient information for your business to thrive in the market Contact: Data Bridge Market Research Tel: +1-888-387-2818 Email: Sopan.gedam@databridgemarketresearch.com
Meatless Monday Recipe: Chipotle Black Bean Tortilla Soup
One full week into June means that we're well on our way to Summer! But I'll be honest - the weather has been a little bit strange here in San Diego. With Tropical Storm Blanca coming up from Mexico, the month so far has been unexpectedly cool and overcast - a bit dissuading for those of us who want to reach for our flip-flops and head to the beach! However, the wonky weather of Southern California's late Spring and early Summer always has me looking to make some unconventional soups. For example, I might go for some matzoh ball soup with a side of sauerkraut pirogi or sprinkle some Follow Your Heart cheddar shreds on a hearty potato soup. But perhaps my favorite soup for this weather is a bean-based tortilla soup garnished with a couple corn tortilla chips for an added crunch, so I can enjoy the flavors of summer while beating that untimely chill! Try this recipe with a number of different garnishes. Top it with a dollap of Tofutti Better Than Sour Cream or chop up some fresh slices of avocado. Either way, you'll find yourself falling in love with the slight kick and aroma of this soup - and have plenty of leftovers too! Chipotle Black Bean Tortilla Soup (Adapted From Minimalist Baker) MAKES 6 SERVINGS INGREDIENTS: For The Soup - 2 tablespoons avocado, grape seed, or coconut oil 1/2 white or yellow onion, diced 3 cloves garlic, minced 1/2 red or orange pepper, diced 1 1/2 teaspoons cumin 1 teaspoon chili powder 1 1/2 cups chunky spicy salsa 4 cups vegetable stock 2 tablespoons coconut sugar or maple syrup (optional, to taste) 2 15-ounce cans of black beans cooked in salt, slightly drained 1 15.25-ounce can of whole kernel corn, drained For The Garnish (Optional) - Lime juice Fresh cilantro, chopped Red onion, diced Tortilla chips Ripe avocado, cubed Hot sauce Non-dairy sour cream (or cashew crema) DIRECTIONS: 1) Heat a large pot over medium heat. Once hot, add oil, garlic, onion, pepper, a pinch each salt, and pepper, and stir. Cook for 4 - 5 minutes, stirring frequently, until onions are translucent and the peppers have a bit of color. 2) Add cumin and chili powder and stir to coat. Then add salsa, vegetable stock, and coconut sugar. Stir to combine, then increase heat to medium heat and bring to a low boil. 3) Once it’s boiling, add black beans and corn, and stir. Reduce heat to low and simmer, covered for 30 minutes or more, stirring occasionally. 4) Serve as is or with recommended serving options above. Leftovers will keep covered in the refrigerator for 5 - 6 days, or in the freezer for 1 month.
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.
Thai Cauliflower and Sweet Potato Flautas with Spicy Peanut Sauce
In pursuit of the perfect sweet potato flautas recipe for dinner tonight, I found this little game-changer. Not only are these sweet potato flautas amped up in nutrition with the inclusion of cauliflower, but Thai-style Mexican food? This is about to attack like, five different cravings in one. Word. ------------------------------------------------------------- Thai Cauliflower and Sweet Potato Flautas Peanut Sauce: 1 cup peanuts 1 cup water 1 tsp brown sugar 1 tsp toasted sesame oil 2 Tbsp soy sauce 1 Tbsp lime juice 1 small red Asian chili Flautas: 2 tsp toasted sesame oil 1 stalk lemongrass, beaten and finely chopped 1 medium head cauliflower, finely chopped ½ yellow onion, diced 2 garlic cloves, minced 1 small red Asian chili, minced ½ sweet potato, grated ½ cup Thai basil ¼ cup cilantro, chopped salt & pepper cooking oil for frying 8 small tortillas (corn or flour) 1. First, make the sauce. Combine all the sauce ingredients in a blender and blend until smooth. IF you have time, add another half or full cup of water and bring to a simmer in a saucepan as you prepare the flautas. If not, no worries! You can also just use peanut butter, instead of peanuts, if that's what you have on hand. 2. In a frying pan over medium heat, add the sesame oil and lemongrass. Let cook for a minute or two before adding the cauliflower. Cook for another minute (assuming the cauliflower is very finely chopped, if not — cook it longer! It needs to be softening before you proceed) before adding the onion, garlic, and Asian chili. 3. Cook for one minute before adding the grated sweet potato and half of the Thai basil. Cook for another two minutes before removing from the heat and adding the remaining basil, cilantro, and salt & pepper to taste. 4. In a clean, heavy frying pan, heat ½" of cooking oil over medium heat. Let it heat for at least 3-4 minutes before proceeding. Roll about ⅓ cup of filling in each tortilla to make eight flautas. 5. When the oil is hot, work in batches placing each flauta seam-side-down in the oil. Cook until each side is golden-brown, rolling over to get all sides. 6. Top with extra basil, cilantro, peanuts, and lime. Serve with peanut sauce.