Plant-based is taking off!

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Plant-based is taking off!

TMRW Foods

vancouver May 10, 2022

A NEW DAY IS DAWNING IN PLANT FLAVOR TODAY: IMITATION TMRW: IMAGINATION

WE GET WHY MEAT ALTERNATIVE COMPANIES ARE SO FOCUSED ON IMITATING ANIMAL PROTEINS, BUT AT TMRW (Planted Expo Silver Sponsor) WE BELIEVE THAT FLAVOR FAVORS THE BOLD. SO WE’RE REIMAGINING WHAT PROTEIN CAN BE, BY UNLOCKING THE FULL POTENTIAL OF PLANTS. LIGHTLY SEASONED PROTEIN SHREDS MADE WITH 100% PLANT PROTEIN. A CANVAS FOR YOUR FAVORITE MARINADE OR RUB, OR A MASTERPIECE OF SUBTLE FLAVOR ON ITS OWN.

Receive FREE SHIPPING* on your first order with code: SHIPTMRW 

*Canada only, one-time use

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BUCK Snickerdoodle Ice Cream Sandwiches:

recipe vancouver May 04, 2022

VEGAN SNICKERDOODLE ICE-CREAM SANDWICHES:

Summer is almost here, and these ice-cream sandwiches are a wonderful, sweet addition to any gathering with family and friends. It’s also gluten-free, dairy-free and 100% vegan.

 Ingredients:

  • 2 1/2 cups gluten-free flour of choice 
  • 2 teaspoons cream of tarter 
  • 1 teaspoon baking soda 
  • Pinch of salt
  • 1 cup vegan butter, at room temp 
  • 1 cup sugar of choice, we used coconut sugar 
  • 1/4 cup applesauce 
  • 1.5 tsp vanilla extract
  • 1 pint BUCK Vanilla Cool gelato

For rolling the cookies: 

  • 1 tsp cinnamon 
  • 2 tsp coconut sugar 

Directions:

  1. Preheat oven to 375 degrees 
  2. Line a baking sheet with parchment paper 
  3. Add flour, cream of tartar, salt and baking soda to a large mixing bowl 
  4. In a separate mixing bowl, mix the butter and sugar until you get a creamy texture. 
  5. Add in your vanilla and apple sauce. Mix well. 
  6. Slowly sift in the flour mixture until it is all combined. The...
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Totchos from Big Mountain Foods

recipe vancouver Apr 19, 2022
Enjoy this delicious Totchos recipe from Gold Sponsor Big Mountain Foods

Ingredients

  • 1 pack of tater tots (brand of your choice)
  • 1 pack of Lion’s Mane Mushroom Crumble
  • Vegan cheese sauce
  • Vegan sour cream
  • Salsa
  • Hot sauce (we used Cholula for this one)
  • Bunch of green onions

Instructions

  1. Fry or toast frozen tater tots until golden brown.
  2. Scoop in a generous amount of Mushroom Crumble.
  3. Pour on the cheese sauce and make sure most of the dish is covered.
  4. Add in some sour cream.
  5. Place a spoonful of salsa.
  6. Dash of hot sauce.
  7. Slice up some green onions and garnish.
  8. Enjoy!

Prep time: 10 Min
Cook time: 20 Min
Serves: 5


Learn more about Big Mountain Foods here

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Rich Roll - For The Love Of Words

rich roll vancouver Dec 13, 2021
 

Grab your copy of the crossword HERE

Thanks for joining us for this special evening with Rich Roll. You can explore pictures from the evening here.

 

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Create Easy, Extraordinary Meals with Ordinary Food

vancouver Nov 14, 2021

By UMAMI Crave the Fifth

At UMAMI Crave the Fifth, we understand that time is of the essence when it comes to planning and preparing meals. Creating plant-based meals and meals that avoid food intolerances like gluten, or even meals that are diabetic friendly, can make it even more time intensive. 

We are Joanna and Stephanie—sisters-in-law and business partners. Between us, we have four children, two spouses (Joanna is married to Stephanie's brother), three dogs and a cat! We know firsthand how challenging it can be to create meals that are nutritionally sound, taste great and come together in a hurry. As a chef, Joanna could create meals from scratch every day that hit the flavour and nutrition boxes, but like many of us, has little time to do so. Stephanie is a nurse who enjoys cooking but finds it increasingly hard to find time to create great meals that her whole family will enjoy. 

With three nutritional-yeast-based, vegan, and gluten-free UMAMI Crave the Fifth...

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A Mission to Eliminate Food Waste

vancouver Nov 13, 2021

By Syrah Kai, TRENDI

I am the avocado half you didn’t finish, left in the fridge, and now I’m garbage.  

I am the remaining bananas in the bunch; you had good intentions for us, but, unfortunately, we may not make it to the freezer this time because we are way past overripe. 

I am the leftovers from the dinner you made, saying you’d have me for lunch but you went out again. Now I have no option but to turn to sludge and watch as you plug your nose in disgust when you open the container I’m in.

I am the carrot who didn’t grow quite right. The farmers love me, but the grocers think I’m too ugly and that no one will want to eat me despite us tasting the same once we reach the plate. I am the perfect peach one centimetre too small. They don’t think I’m a real fruit, so they let me fall. I’m the truckload of produce that can’t be used, the unnecessary loss of already scarce food.

I am the dumpster full of bread...

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Walking Down the Aisle

vancouver Nov 12, 2021

By Sweet Fruit

Walking Down the Aisle - Guide to Low Carb Plant-based Sustainable Food

Happy Mind, Happy Life!  Nothing feels better than to eat food that makes you feel good physically and mentally.  Find out how our Sweet Fruit founder, Michelle, a food scientist and nutritionist, makes her food choices.

Reading the Nutritional Facts label: I always look at 3 things on a label: serving size, net carbs and sodium.  Serving size is the amount of food it used in order to calculate the nutritional facts.  It would make a huge difference if it used 50g  instead of 250g.  Next, I would look at net carbs because it affects the blood sugar directly as the body needs to break them down into glucose.  To calculate the net carbs, take the total carbs and subtract fiber and half of carbs from sugar alcohols (except erythritol which you can completely subtract from the total carbs).  Last, it is important to look at sodium level.  Excess sodium...

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PLANT-BASED LIFESTYLE TAKES CENTRE STAGE AT THE PLANTED EXPO IN VANCOUVER

press release vancouver Oct 29, 2021

ON NOVEMBER 20 & 21 CONNECT WITH OVER 200 VEGAN BRANDS TO DISCOVER
HOW TO JOIN THE PLANT-BASED GLOBAL MOVEMENT

NOVEMBER 1, 2021, Vancouver, B.C. – Plant-based enthusiasts will have an opportunity to learn about the global vegan movement in-person at the Planted Expo in Vancouver on November 20th and 21st. Attendees will hear from inspirational speakers, leading vegan product creators, sustainability drivers and plant-based cookbook authors as they explore over 200 edible and lifestyle vegan brands during the event.

Plant-based lifestyles continue to enter mainstream conversations with an increased amount of people talking about veganism following its steady rise of recognition since the latter 2010’s. The Economist declared 2019 “the Year of the Vegan” , solidifying its place in public acceptance.

During 2020 and 2021, the world endured a global lockdown and impacted individuals took the time to learn more about the plant-based movement and its impact on...

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