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]]>With over 700,000 followers and counting, Rainbow Nourishments is one of the most popular Instagram pages dedicated to vegan baking. Its founder Anthea fell in love with cooking at a young age because her parents owned a restaurant and cooked everything from Chinese to Italian and French food.
Despite majoring in politics, policy, and art history and working for the Federal Government for several years, Anthea couldn’t give up her passion for food. Rainbow Nourishments was initially a cake business, but she shifted gears as the years went by and decided to focus on developing vegan recipes accessible to everyone.
“Rainbow Nourishments is not just about the kitchen but nourishing people on a deeper level. I believe that food should encourage people to connect with loved ones and be a way to practice kindness to yourself, others, and the environment,” she explains on her official website.
Anthea’s blog is filled with plant-based recipes because a vegan diet is “more sustainable for the world and minimizes harm to animals.” She also enjoys developing recipes for people with other food restrictions, such as gluten-free, refined sugar-free, and nut-free recipes.
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]]>The post 3 Things Worth Keeping in Mind About Vegan Fast Food appeared first on yourdailysportfix.com.
]]>Not That Healthy
The tricky thing about plant-based foods at fast-food restaurants is that the preparation process usually diminishing all the healthy properties they might have. Just like the rest of the food at fast-food restaurants, vegan foods are usually deep-fried and packed with unhealthy calories and fats despite being plant-based.
Cross-Contamination
Cross-contamination is very common at fast-food restaurants, and there’s a possibility that your vegan food won’t be 100% vegan. Unless vegan and non-vegan ingredients are handled and prepared separately, they’ll likely come into contact, so it’s always best to eat at restaurants that specialize in plant-based food.
Ethical Concerns
There are also many ethical concerns connected to vegan fast food because the chains that sell it still significantly contribute to animal cruelty through other products. Despite its downsides, plant-based food at fast-food restaurants is still worth embracing because its rising popularity may inspire popular chains to embrace better practices in the future.
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]]>The post Vegan Protein Sources for a Plant-Based Diet appeared first on yourdailysportfix.com.
]]>Tofu
With over 20 grams per ½ cup serving, tofu contains more protein than almost any other plant-based food. It’s made from soy and has a very mild taste that takes on the flavor of whatever it’s prepared with, so it’s incredibly versatile. We love it in Asian dishes and as a replacement for scrambled eggs.
Beans
There are actually about 400 different varieties of beans in the world, though most grocery stores will only carry about 10-15. All beans contain some protein, though some of the best sources are fava beans, lentils, black beans and chickpeas.
Nutritional Yeast
Nutritional yeast is a deactivated yeast grown on molasses. It’s a great source of several vitamins and minerals, and it also contains about 8 grams of protein per 2 tablespoons. It has a cheese-like flavor and can be used as a seasoning on everything from pasta to popcorn to oven-roasted veggies.
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]]>The post Cheesy Potato Croquettes Are Our Latest Vegan Obsession appeared first on yourdailysportfix.com.
]]>In addition to making this recipe super tasty by adding some vegan cheeses to the mix, you can also make it gluten-free by picking the right type of breadcrumbs. The Plantifully Based author describes them as a great option for people with allergies, since they also happen to be soy and nut free.
They happen to be a super delicious vegan option, so feel free to follow the recipe from her blog if you’re in the mood for some new kitchen adventures.
#plantifullybased#whatveganseat#vegansofinstagram#veganfood#veganfoodporn#veganfoodie#veganeats#eatplants#eatyourveggies#healthyvegan#heresmyfood#eatyourcolors#herbivore#plantbased#veganlove#vegancommunity#veganrecipes#plantpower#eatyourgreens#cleaneatingideas#traderjoes#letscookvegan#appetizer#teamvegan#govegan#feedfeedvegan#potatoes#foodphotography#potatocroquettesIngredients
Filling
- 3 russet potatoes (1000g)
- 1/3 cup non-dairy milk
- 1/2 tsp salt (or more to taste)
Breading
- 2 cups breadcrumbs
- 1 tsp nutritional yeast
- 1 tsp paprika
- 1/2 tsp salt
- 1/2 tsp dried parsley
- 1/2 tsp garlic powder
- A dash of black pepper
Chickpea Flour “Egg” Wash
- 1/4 cup chickpea flour
- 1/2 cup water
- 3-4 oz vegan mozzarella
- Fresh parsley and vegan parmesan for garnish (optional)
- Marinara sauce for dipping
Instructions
- Preheat oven to 400F (200C).
- Peel the potatoes, poke with a fork to vent and, cut into thirds. Microwave for 10-12 minutes or bake for 30-40 minutes, until they are tender. It’s important not to boil them, it will add in too much water.
- While the potatoes cook prepare the breading mixture. Add all the ingredients into a large dish and mix together.
- Prepare “egg” wash by adding all ingredients into a bowl and mixing together.
- Cut the vegan mozzarella into small cubes about 20 of them.
- Once potatoes are tender they are ready to be mashed. Add in the salt and non-dairy milk and mash. Try to get the mashed potatoes as smooth as possible. You can add more salt to taste.
- Then take about 2 tbsp of the mashed potatoes into your hand. Flatten it out into a circle. Add a piece of cheese in the middle and form it into a log shape.
- Dip the shaped potato mixture into the chickpea “egg” wash and then roll in breadcrumbs. Set aside on a baking sheet lined with parchment paper.
- Repeat until all the potatoes are used.
- Chill the croquettes for 10 minutes in the fridge.
- Then add some olive oil or oil spray to them and bake for 25-27 minutes. Flip them halfway through.
- They should be golden and crispy when they are all done. You can also deep fry these if you prefer.
- Garnish with fresh parsley and vegan parmesan. Serve with tomato sauce or some fresh lemon.
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