Read more: This Millionaire’s Shortbread Recipe Is Completely Dairy-Free

Shortbread, a traditional Scottish biscuit, dates back to the medieval era when it began as “biscuit bread.” These leftovers from bread-making were dried out in a low oven until they hardened into a type of rusk, and eventually, butter was added to create a new treat. The refinement of shortbread reached its pinnacle in the 16th century under the reign of Mary, Queen of Scots, who was particularly fond of a version featuring caraway seeds. Originally an expensive luxury for special occasions such as weddings, Christmas, and New Year’s Eve (Hogmanay), shortbread is now enjoyed worldwide, often following its classic recipe of one part sugar, two parts butter, and three parts flour.

Read more: How To Make This Gluten-Free Asparagus Quiche (With A Quinoa Crust)

Traditional shortbread recipes are not vegan, as they require a significant amount of butter for their unique texture and rich flavor. To make vegan shortbread, the butter can be substituted with plant-based alternatives such as vegan butter or coconut oil, which provide the fat necessary to achieve a similar texture. The below recipe, which comes from The Garden Party, uses one stick of dairy-free butter to give the shortbread its taste and consistency.

Vegan shortbread with edible flowers

Looking for a beautiful, sweet treat for Easter, Mother's Day, a Baby Shower or "just because"? This recipe makes delicate, melt-in-your mouth shortbread cookies, with the added “wow” factor of edible flowers! Sure to impress at special occasions!

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Ingredients

• 1 cup all-purpose flour, plus extra for dusting
• 1 stick (1/2 cup, 4 oz or 113 grams)  vegan butter, cut into small cubes
• 1/4 cup organic caster sugar
• 1 tbsp plant milk of choice (I used almond milk)
• Pinch of salt
• Handful of edible flowers (always do your research on what flowers are safe to eat – see recipe notes for more information)
• Icing sugar for dusting (optional)

Instructions

• Preheat the oven to 300F / 149C, and line a cookie sheet with baking paper.
• Put vegan butter and sugar into a medium size bowl, and cream together, using electric  beaters or whisk, until well combined and fluffy.
• Add flour and salt to the bowl, and mix until combined. Form into a ball.
• Lightly dust a clean surface and rolling pin with flour. Place shortbread dough onto the surface and roll out until about 1/3 inch (nearly 1 centimeter) thick.
• Using cookie cutter/s, cut shortbread dough into desired shapes and transfer to prepared cookie sheet.
• Collect shortbread off cuts, and then repeat Steps 4-5 until all shortbread dough has been used.
• Add plant milk to a small glass. Lightly wet a pastry brush with plant milk and wipe over the top of the shortbread cookies. Top cookies with edible flowers. Lightly pressing down so the flowers adhere to the surface of the dough (If desired, press edible flowers into 3/4 of the cookies and leave 1/4 of the cookies plain to be dusted with icing sugar after baking).
• Bake for 45 minutes or until the cookies turn a light golden brown. Allow to sit for a few minutes before transferring to a wire rack to cool.
• Lightly dust plain shortbread cookies with a little icing sugar.
• Store shortbread cookies in an airtight container for 3-4 days.

Edible flowers:

We used pansies (orange, yellow and blue) and cornflowers. You can use any edible flowers available for this recipe. However, please be careful! Do your recipe homework and make sure your flowers are safe for shortbread cookies. You should also avoid flowers that were grown with pesticides – in fact, it’s easy (and a great idea) to grow your own!

 

This recipe was republished with permission from Rachel Steenland (owner of The Garden Party).

Read more: 10 Vegan Sandwich Ideas

The post Try These Vegan Shortbread Biscuits With Edible Flowers appeared first on Plant Based News.

Read more: Nicki Minaj Launches Range Of Barbie Pink Vegan Sneakers

The limited edition sauce is in collaboration with Mattel, the owners of the Barbie brand, and it was released to celebrate Barbie’s 65th birthday. 

The launch comes in the wake of the huge success of the Barbie film last year. It starred Margot Robbie and Ryan Gosling as Barbie and Ken, and it became the highest grossing film of 2023 with its USD $1.36 billion earnings. Soon after the film’s release, Heinz posted a mock up of a Barbie-themed sauce to Instagram – and decided to bring it to life after huge public demand.

“Barbie well and truly won the hearts of Brits all over again last year, and after seeing the reaction this sauce brought to our fans on social media, we knew we had to make it a reality,” said Thiago Rapp, director of taste elevation at Heinz. “We’re always looking for ways to innovate and give our fans what they want, and we’re thrilled to be able to bring this iconic partnership with Mattel to life.”

On its website, Heinz describes the sauce as “the perfect pink pairing for burgers and brings extra smokiness to everything from chips to pizzas.” The mayo is available to buy at Tesco stores and online at Heinz to Home. 

Read more: 10 Vegan Sandwich Ideas

Heinz embraces veganism

The Barbie sauce is the latest in a long line of vegan products from Heinz. Some of Heinz’s most famous products – including Ketchup, BBQ Sauce, and Baked Beans – are all accidentally vegan. Heinz has also previously released plant-based versions of many of its non-vegan best-sellers.

It released egg and dairy free takes on its famous Mayonnaise and Salad Cream back in 2020, a decision that the company said was driven by the rise in veganism and flexitarianism. 

In 2022, Heinz announced that launch of vegan versions of its iconic Cream of Tomato Soup, as well as a meat-free Beanz and Vegan Sausages tin. “Our incredibly exciting (and incredibly delicious) Heinz plant-based innovations have been several years in the making to provide the iconic taste of Heinz, but now plant-based!” Manel Jordão, brand manager at Heinz, said in a statement at the time. 

Read more: How To Make This Gluten-Free Asparagus Quiche (With A Quinoa Crust)

The post Heinz Unveils ‘Barbie’ Sauce: A Pink Vegan BBQ Mayo appeared first on Plant Based News.

Read more: What Is Vegan Seafood, Is It Healthy, And What Brands Are Best?

Now, a new study has found that people who eat a lot of “seafood” may be ingesting levels of forever chemicals that could pose a health risk. PFAS stands for per- and polyfluoroalkyl substances. There are at least 12,000 used in everything from make-up to nonstick cookware. 

The study surveyed 1,829 adult and child residents of New Hampshire on their consumption of fishes and shellfishes. The researchers found that the most commonly eaten types of fishes contained 26 kinds of PFAS. 

Research into the health impacts of PFAS has linked them to conditions including high cholesterol, ulcerative colitis, thyroid disease, testicular and kidney cancer, and birth defects. They may also compromise the immune system.

High seafood diets

The people surveyed in the study ate more seafood than the typical American. The adults ate an average of 33.9g a day, and the children ate an average of 5g a day. Shrimps, haddock, and salmon were the types of fishes and shellfishes most frequently eaten. The animals were mainly caught in the Gulf of Maine.

Read more: What Is Aquaculture? Inside The Hidden World Of Fish Farming

The researchers acquired samples of fish sold in the region and tested them for PFAS. Among those detected was perfluorooctane sulfonate (PFOS), found in concentrations posing a potential health risk to high consumers of shrimps in particular. 

Following several major pollution events in Australia, Europe, and the US, the use of PFOS was eventually banned or restricted in most regions. But since forever chemicals, as the name suggests, don’t break down, PFOS remains in the environment.

The authors of the study said that though eating seafood has health benefits, these should be weighed against the risks posed by PFAS contamination. The growing popularity of the Atlantic Diet, which is high in fishes such as cod, may encourage people to eat more seafood.

PFAS in animal-based foods

PFAS can be ingested through all kinds of food. But several studies have found that animal-based foods are a particular route of exposure.

According to one recent study, people who consumer processed meats have higher levels of PFAS in their blood. Unprocessed pork also appeared to boost PFAS in the blood, suggesting that the pigs had high levels in their bodies.

The post A High Seafood Diet May Expose You To Large Amounts Of ‘Forever Chemicals’ appeared first on Plant Based News.

Read more: 10 Vegan Sandwich Ideas

It’s made with a quinoa-based crust, which also features flaxseed. Silken tofu is used in place of egg for the filling, as well as nutritional yeast and plant milk. This vegan quiche is high in plant protein thanks to the quinoa, tofu, and nutritional yeast, and has added nutrition with the flaxseed.

Benefits of flaxseed

Flaxseed is recognized for its rich content of dietary fiber and omega-3 fatty acids, both of which contribute to its health-promoting properties. The omega-3 fatty acids in flaxseed, specifically alpha-linolenic acid (ALA), are known for their role in reducing inflammation and promoting heart health by helping to maintain normal cholesterol levels. Flaxseed is a good plant-based source of omega-3. The high fiber content aids in digestion and supports overall wellbeing.

Read more: Try This Easy Vegan Pesto Pasta Salad

Why asparagus?

Asparagus is a popular vegetable choice in spring, largely because it is at its peak season during this time. Eating asparagus in spring ensures that the stalks are at their freshest and most flavorful, having just been harvested. Nutritionally, asparagus is highly valued for its richness in vitamins A, C, and K, as well as folate, making it a healthy addition to springtime meals.

High protein asparagus quiche

This asparagus quiche is gluten-free, egg-free, and packed full of protein, a perfect recipe for a spring lunch

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Ingredients

Crust

• 3/4 cup quinoa
• 1 & 1/2  cups clear vegetable broth
• 2 tbsp ground flax seeds
• 6 tbsp vegetable broth

Filling

• Cooking oil spray
• 1 yellow onion, finely chopped
• 2 garlic cloves, peeled and minced
• 387 grams silken tofu
• 3 tbsp nutritional yeast
• 2 tbsp plant milk (we used oat milk but almond and cashew also works well)
• 1/2 tsp turmeric
• 1/2 tsp salt
• 1/2 tsp freshly ground pepper
• 5 fresh asparagus spears, roughly chopped
• 1/2 cup artichokes hearts, roughly chopped 
• 1/3 cup peas (fresh or frozen)

Garnish

• 3 asparagus spears, cut in half lengthways
• 1/4 cup artichokes, chopped
• 2 tbsp pea (fresh or frozen)

To serve (optional)

• Lemon slices/wedges
• Green salad

Instructions

• Combine quinoa and broth in a small pot over high heat. Bring to a boil, then reduce heat and simmer until broth has been absorbed, about 12 minutes. Remove from heat and fluff quinoa with a fork.
• Prepare flax eggs by mixing together finely ground flax seeds with vegetable broth. Allow mixture to thicken for five minutes.
• Preheat the oven to 375°F/190°C and prepare a 9 inch (23cm) round baking dish by spraying with a little cooking oil. 
• Into the pot of cooked quinoa, stir in flax eggs. Scoop quinoa mixture into prepared baking dish. Using wet fingers (helps prevent quinoa from sticking to your fingers) firmly press quinoa mixture into the base and sides of the dish. Bake for 20 minutes.
• Spray skillet with a little cooking oil, add onions and cook sauté until soft and translucent. Add minced garlic and cook for a further 2 minutes. Add a splash of water as needed to stop the onions and garlic from sticking to the skillet. Remove from heat and set aside.
• Into a blender add silken tofu, nutritional yeast, plant milk, turmeric, salt and pepper. Blend until smooth and creamy. Stir in onions, garlic, asparagus, artichokes and peas.  
• Pour quiche mixture into baked quinoa crust. Smooth over the surface of the mixture, then top with asparagus spears, artichokes and peas. Bake for 45 minutes or until a skewer inserted into the quiche comes out clean.

Serve warm or cold alongside a green salad with a squeeze of lemon juice.

This recipe was republished with permission from Rachel Steenland (owner of The Garden Party).

Read more: This Halloumi And Pistachio Salad Is Completely Vegan

The post How To Make This Gluten-Free Asparagus Quiche (With A Quinoa Crust) appeared first on Plant Based News.

The collection is in collaboration with vegan sneaker brand Løci. It’s called “Nicki Minaj X Løci,” and consists of 11 styles of unisex shoes made from vegan leather. Many of the trainers are a shade of pink reminiscent of Barbie, a film that Minaj created music for.

Read more: ‘Sheer Nonsense’: Stella McCartney On Why Leather Is Not A Byproduct

According to Løci, the new line “blends street-cool aesthetics with high-fashion chic.” Writing on Instagram at the end of March, Minaj said the release was an “absolute dream come true.”

“I can’t WAIT for you guys to see my 1st collection,” she wrote. “Thank you to my team for helping me make this dream come to fruition. This isn’t a sponsorship. I’m an owner & partner.”

The collection is available to shop online now. Prices range from $185 to $200.

The rise of Løci

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Løci was founded in London on 2019, and has since become a hugely popular sneaker brand, with its designs being seen on celebrities including Mila Kunis, Jessica Alba, and Ben Affleck. 

Read more: Cillian Murphy Discusses His Decision To Go Plant-Based

The brand doesn’t use any animal leather, instead opting for materials like recycled bottles, recycled nylon and brass, as well as cork, bamboo, and a bio leather alternative. It’s thought that each pair of sneakers repurposes the equivalent of 20 plastic bottles. Løci’s shoes are made in Portugal, a country known for its craftsmanship and sustainability credentials. 

According to Løci, the brand has saved one million plastic bottles from being discarded. It also donates 10 percent of online profits to marine organizations like Sea Shepherd and SEE Turtles. 

Read more: Joaquin Phoenix Wore A Plant-Based Hat For ‘Napoleon’

In 2022, it was announced that Leonardo DiCaprio had invested in the brand. The actor said at the time that he was “proud” to invest in a company “dedicated to minimizing its environmental impact, and centered around creating cruelty-free, ethical footwear.”

The post Nicki Minaj Launches Range Of Barbie Pink Vegan Sneakers appeared first on Plant Based News.

Read more: Supermarket Chain REWE ‘To Open All-Vegan Store’

Lidl made the announcement at a protein transition event it hosted in Berlin last week, reports Vegconomist. It said that sales had risen since it created price parity between meat and plant-based alternatives in October 2023. As part of its effort to encourage customers to choose plant-based, it also began placing vegan products next to animal-based versions in stores.

Lidl has been at the forefront of the transition to plant-based protein among major food retailers. In February 2023 it announced it would reduce the amount of animal products it sells while expanding its vegan range. Lidl’s chief buyer Christoph Graf said at the time that there is “no alternative” if we going to “feed ourselves within planetary limits.”

Healthier and more sustainable

Lidl launched its own-brand plant-based range Vemondo across Europe in 2021. It includes around 50 products such as oat milk, pizza, cheese, tofu, and mince. Lidl says the products are carbon neutral. In 2022, Vemondo won PETA’s Vegan Food Award for Best Vegan Private Label.

Read more: Lidl Named Cheapest UK Supermarket To Buy Vegan Christmas Food

As well as lowering prices for plant-based alternatives, Lidl maintains low prices for fruits and vegetables as part of its Healthy Eating Pledge. It aims to increase sales of fresh fruit and veg by 35 percent by 2026.

Change in Germany

Germany is a fitting location for an event – which included politicians, businesspeople, and scientists – focused on transitioning to sustainable sources of protein. The country’s newly published dietary guidelines recommend that people eat at least 75 percent plant-based. The German government also recently committed millions of euros to help boost development of plant-based proteins.

Read more: Tesco Says It’s In Its ‘Second Phase’ Of Plant-Based Growth

Meat eating has hit a record low in Germany, with around 10 percent of people living there now thought to follow a vegetarian diet. In addition, around 55 percent of the population identify as “flexitarian,” meaning they already mostly eat plant-based foods.

The post Lidl Announces Huge Increase In Plant-Based Food Sales appeared first on Plant Based News.

Read more: 10 Vegan Sandwich Ideas

A pasta salad describes any dish that mixes pasta with vegetables and fruits. They’re versatile, comforting, tasty and often pretty healthy too.

The below recipe, which comes from Nuts & Twigs, uses orzo pasta, a type of small pasta that slightly resembles a grain of rice. Orzo is popular in pasta salads for several reasons. Its small shape makes it an ideal base for salads as it mixes well with other ingredients without overwhelming them, ensuring a balanced bite every time. This shape allows it to blend seamlessly with a diverse range of salad components, providing texture and substance while still absorbing flavors effectively.

Read more: Try This Easy Quinoa And Edamame Salad

Additionally, orzo tends to have a slightly chewy texture when cooked al dente, which adds a satisfying mouthfeel to salads. Its ability to hold up well after cooking and not turn mushy quickly makes it particularly suitable for making ahead, as it can maintain its texture and flavor integrity even after being dressed for several hours or stored in the refrigerator.

Orzo pasta salad

This orzo pasta salad is a vegan favorite, showcasing perfectly cooked orzo mixed with pesto. It's a simple yet satisfying dish, ideal for anyone looking for a tasty, refreshing, plant-based option.

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Duration30 mins

Servings4 cups

Ingredients

• 1 ½ cup orzo pasta
• ¾ – 1  cup vegan pesto
• 1 tbsp extra virgin olive oil
• ½  tsp salt
• Cracked pepper to taste
• 1 cup cherry tomatoes, halved
• 2 cups spinach (substitute with arugula)
• 10 ounces asparagus, chopped
• Lemon juice and zest from one lemon

For garnish (optional)

• Vegan feta
• Basil leaves
• Sunflower seeds

Instructions

Prepare the asparagus

• Rinse the asparagus under cold water to clean it, snap off the tough bottom ends by bending them until they break naturally (usually about the last inch or so), and then chop them into one-inch pieces.
•  Place them on a baking sheet and coat them with 1 tablespoon of olive oil, salt, and pepper (or any other seasonings you may want).
• Bake in a 350°F (175°C) oven for 12-15 minutes or in the air fryer at the same temperature for 4-5 minutes. 
• Air fryers vary, so check often so they don't overcook.

Cook the orzo

• Bring a large pot of salted water to a boil. Add the orzo and cook according to package instructions, usually about 8-10 minutes, until it's al dente. Stir occasionally to prevent sticking.
• Drain the orzo and rinse under cold water to stop the cooking process.
• Drizzling a little olive oil and tossing it can prevent it from clumping as it cools.
• Prepare The Orzo Bowl
• Place the spinach, tomatoes, roasted asparagus, and lemon juice, and zest in a large bowl. 
• Then, add the cooked orzo and pesto to the bowl.
• Start with ¾ cup of pesto, adding more to suit your taste.
• The warmth of the orzo will help the pesto coat evenly and slightly wilt the greens, making them tender.

Adjust Seasonings

• Taste your pesto orzo and adjust the seasoning with salt, pepper, or even a squeeze of lemon juice if you feel it needs more acidity.

Serve

• This dish can be served warm, at room temperature, or cold, making it incredibly versatile.
• Garnish with fresh basil leaves, vegan feta, or a sprinkle of toasted sunflower seeds for a delightful crunch.

This recipe was republished with permission from Regina Pearce (of Nuts & Twigs). You can view the original recipe here.

Read more: 9 Gut-Friendly Recipes Featuring Fermented Foods

The post Try This Easy Vegan Pesto Pasta Salad appeared first on Plant Based News.

Read more: The Best Totally Vegan Fast Food Restaurants In The UK And USA

Bowditch, a regular cast member of Made in Chelsea, co-founded the London restaurant in 2020 with YouTuber Mikey Pearce. Serving healthier fast food items such as burger and nuggets, Clean Kitchen was entirely plant-based until this week.

In an Instagram post, Pearce and Bowditch explained that the restaurant would be adding animal products to its menu following a “tough, tough year.” The restaurant would shift from a “100 percent plant-based menu to a much more wholefood approach, catering for everyone” said Pearce.

“I’m so passionate about animal welfare, I can’t physically be part of something that isn’t fully plant-based,” said Bowditch, referring to her decision to step down from her role. “I have to stand true to my values.”

Business decision

Pearce said that the decision was to protect jobs and protect the business. The restaurant was initially very successful, making £725,000 in revenue in its first year. It also quickly expanded into catering for brands such as Under Armour. But, according to the Instagram post, the restaurant has struggled over the last year.

Read more: Welsh Pub Named Best Vegan Restaurant In Europe

“Clean is now opening up our menu to be focused on becoming healthier, fresher and better for you,” said the accompanying caption. “We will of course still be championing our plant-based classics on our menu.”

It is not the first restaurant to put animal products on the menu after first being fully plant-based. Nomas Gastrobar in Macclesfield, Cheshire, added meat and dairy to its menu in January after being fully vegan since its opening in 2021.

Praise for Bowditch

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Many commenters on Clean Kitchen’s and Bowditch’s Instagram posts praised her decision to step down. People expressed admiration that she was “sticking to” her “principles” and said they had “huge respect” for her.

Bowditch was raised vegetarian and grew up surrounded by rescue animals. She transitioned to veganism in adulthood.

Many have expressed disappointment with Clean Kitchen’s menu changes. Some said they had invested in the business when it was crowdfunding and questioned if they could get their money back now that the restaurant no longer aligned with their values.

The post Verity Bowditch Steps Down From Clean Kitchen After It Adds Animal Products To Menu appeared first on Plant Based News.

While she was washing a chicken breast under the tap, it went stringy and came apart in her hands. After she shared a photo of the meat to social media, commenters pointed out that it was likely “spaghetti chicken,” the meat of a fast-growing chicken.

Read more: I’m Taking The Government To Court Over Farmed Chickens – Here’s Why

The truth about ‘spaghetti chicken’

The majority of chicken meat in the US and UK comes from fast growing breeds. They have been dubbed “frankenchickens” by some, as they have been selectively bred to reach slaughter weight in six weeks. If a human baby grew as fast as these chickens do, the baby would be the size of an adult tiger at eight weeks. 

Meat from such chickens can sometimes become stringy, giving it a spaghetti-like appearance. This is because they may have struggled to breathe properly while alive, meaning their muscle tissues did not receive enough oxygen, causing the fibers to separate. Around four to five percent of chicken breast meat is identified as “spaghetti chicken” in the US.

Read more: Will Eating Chicken Really Save The Planet?

The rise of spaghetti chicken was described as an “industry woe” by the Wall Street Journal in 2019. According to the report, chicken companies in the US are spending around $200 million each year to divert breasts that have become stringy.

The cruelty of fast growing breeds

While the chicken industry sees the phenomenon as just a headache and extra cost, the rise of spaghetti chicken showcases a hidden aspect of chicken farming that’s widely regarded as cruel. 

Chickens suffer hugely on farms. Because of their size, they often experience serious injuries, broken bones, and lack of mobility. Some are so large that they cannot move to access food and water. 

“If you hear the term ‘spaghetti chicken’, think ‘painfully crippled chicken’, because these unfortunate birds are bred to grow so unnaturally large so quickly that their legs buckle beneath them and they can’t even stand up,” Elisa Allen, Vice President of Programmes, tells Plant Based News. “Anyone with a grain of compassion must swear off supporting such systemic cruelty.”

Read more: Think Free Range Eggs Are Ethical? Investigation Exposes Reality Of ‘Cage-Free’

The reason why fast growing breeds are so widely used is because they maximize profit for the industry, allowing it to produce as much chicken meat as possible. Chickens are by far the most abused land animals on the planet, and around 70 billion of them are farmed and killed each year. Buying and consuming them supports this industry, and abstaining from their meat is the only way to not contribute to this cruelty. “PETA encourages everyone to buy only vegan chicken, which comes without a side order of suffering,” says Allen.

The post The Grim Reality Of ‘Spaghetti Chicken’ appeared first on Plant Based News.

Read more: How To Make ‘Bacon’ Using Banana Peel

This might be because of its long history, which stretches back long before its namesake – the 4th Earl of Sandwich, John Montague – was credited with its invention. Or, it might be because so many foods can be improved by placing them between two huge slices of bread.

Either way, the sandwich is here to stay, and these 10 unique and delicious vegan sandwich ideas are sure to put a fresh new spin on a lunchtime (and dinner, and breakfast) classic.

10 vegan sandwich ideas

Sandwiches are a quick and simple solution for any mealtime, but they’re also a comfort food staple, providing reassurance and relaxation throughout the colder months and into spring. (In fact, carbohydrates like bread actually increase the brain’s serotonin levels.)

Whether you prefer veganized classics like a BLT or tuna sandwich, or something unique like a fully-loaded apple and tempeh tower, these recipes have got you covered.

Read more: How To Make Tofu ‘Feta Cheese’

The best vegan grilled cheese

In this twist on a classic, ElaVegan combines your go-to store-bought plant-based cheese with a sautéed carrot, diced onion, and wilted spinach. (ElaVegan also suggests swapping the store-bought cheese for a homemade vegan cheese sauce, if preferred.) Pair with your favorite crisps or a quick and tasty salad.

Find the recipe here.

Protein-packed BLT

This recipe from Regina Pearce of Nuts & Twigs uses “soy curls,” a popular plant-based substitute that can be found in health food stores, certain supermarkets, and online. Soy curls are notable in that the manufacturer produces them from whole soybeans, meaning they retain all of the beneficial fiber, protein, and other nutrients.

Find the recipe here.

Artichoke tuna sandwiches

Artichokes are leafy and green, and make for a surprisingly effective vegan fish replacement. (Not unlike the banana blossom, which has become a go-to ingredient for plant-based fish and chips.) This recipe from World of Vegan calls for a mixture of shredded artichokes alongside diced onion, celery, pickles, and tomatoes, for a satisfyingly tuna-like texture.

Find the recipe here.

BBQ tempeh and apple sandwich

Happy Skin Kitchen combines BBQ tempeh with a sweet apple slaw in this nutrient-packed sarnie recipe. It’s high in protein, vitamins, and even probiotics if you top it off with sauerkraut or kimchi, as suggested by the recipe creator. Try it with mayo-free potato salad.

Find the recipe here.

Read more: This Vegan Chocolate Pie Is Unbelievably Easy To Make

Chickpea tuna sandwich

Chickpea tuna is a vegan staple. The versatile chickpea, or garbanzo bean, makes for a surprisingly convincing – and extremely nutritious – replacement for traditional tuna. In this recipe, VIVOLIFE combines chickpeas with sweetcorn, capers, soy sauce, and mayo.

Find the recipe here.

THIS chicken and bacon toastie

With the still-growing number of plant-based protein options in stores, brainstorming vegan sandwich ideas has never been easier. Created by No Meat Disco, this recipe features vegan chicken and bacon from THIS, but you could also sub in your go-to products – or homemade versions. Top with your favorite sauce and enjoy!

Find the recipe here.

Buffalo cauliflower sandwich

For something made with mostly plant-based whole foods, try this recipe from Planted In The Kitchen, which spices and roasts a cauliflower “steak” for the filling. Cauliflower is extremely nutritious, and this recipe includes plenty of vitamins C, K, and B9.

Find the recipe here.

King oyster mushroom BLT

Another updated and veganized take on the BLT, this sandwich recipe from Herbivore’s Kitchen includes a step-by-step guide to marinating and cooking bacon made with king oyster mushrooms.

This variety of edible fungi is particularly popular for its meaty texture and earthy, umami flavor, which is accentuated by the marinade here. King oyster mushrooms are also rich in protein, along with B vitamins, potassium, phosphorus, copper, and selenium.

Find the recipe here.

Tofu katsu sushi sandwiches

Here, the Foodie Takes Flight combines sushi ingredients into the format of a traditional sandwich. The crispy seaweed provides a delicious and protective outer shell, with the rice forming the bread and the katsu tofu as the filling. It’s also deceptively simple.

Find the recipe here.

Buffalo cauliflower sandwiches

Another cauliflower-based recipe, and another one from Herbivore’s Kitchen, this dish includes spicy, deep-fried cauliflower topped with a cool and tangy coleslaw. It’s comfort food at its finest and still takes less than an hour to prep, cook, and dish up.

Find the recipe here.

The post 10 Vegan Sandwich Ideas appeared first on Plant Based News.

Read more: EU Making Animal Diets ‘Artificially Cheap’ With Subsidies, Report Finds

In the call-out for dietary experts, the international organization notes the “critical role” diet plays in shaping the health and well-being of both individuals and entire populations.

The WHO adds that although animal-based foods like meat and dairy are a good source of nutrients such as protein, an increasing body of research also links them to an increased risk of noncommunicable diseases (NCDs) like heart disease.

Conversely, the WHO claims that while plant-based foods appear to decrease the risk of NCDs, avoiding animal foods entirely may increase the chance of nutrient deficiencies. (Note: experts agree that a well-planned plant-based diet is more than nutritionally adequate.)

“The optimal intake of animal source foods in the context of plant food alternatives is a key feature of healthy diets that needs to be explored via innovative, evidence-informed approaches,” writes the WHO, describing how global guidance is “much needed.”

Read more: World’s First Year-Long Breach of 1.5C Limit: What Does It Mean?

WHO Director-General: Eating more plant-based foods is ‘essential’

In December of last year, WHO Director-General Dr Tedros Adhanom Ghebreyesus said that a shift towards more plant-based diets is “essential” for both human and planetary health. 

Speaking via video at COP28, the most recent UN Climate Summit, Ghebreyesus also highlighted that almost a third of global diseases and 30 percent of global greenhouse gas emissions stem from food production, and most of these are from animal agriculture.

The German Nutrition Society (DGE) recently published its updated nutrition guidelines, which suggest at least 75 percent plant-based foods for a healthy lifestyle.

In 2023, Denmark became the first country in the world to publish a plan to make its food system more plant-based, and Switzerland’s climate strategy also highlights the need to reduce meat consumption for a more sustainable food system.

Read more: Mediterranean Diet Vs Plant-Based: Which Is Best?

The WHO needs experts to design its dietary guidelines

The WHO has published detailed specifications for potential applicants, ideally including an advanced degree and a portfolio of published scientific work.

Applicants should also be able to demonstrate expertise in nutrition, food safety risk assessment, and/or epidemiology, as well as experience in evidence review and risk-benefit assessment methodologies.

Applicants must submit their interest by April 28, 2024. The WHO predicts the project will take from two to three years from inception to completed recommendations.

The post World Health Organization Calls For Experts To Design ‘Optimal’ Dietary Guidelines appeared first on Plant Based News.

Read more: Healthy Plant-Based Diets Cut Sleep Apnoea Risk, Study Finds

The study, published in the Journal of Clinical Investigation (JCI), indicates that when the gut’s bacteria breaks down tryptophan, it produces a compound that induces an inflammatory response – thereby triggering rheumatoid arthritis (which primarily affects the joints) or spondyloarthritis (which affects the spine and joints).

Rheumatoid arthritis impacts up to one percent of the population, mostly women. It causes painful swelling of the hands, feet, and joints, or even deformities if left untreated.

“The microbiome – the bacteria in our gut – can break down tryptophan into byproducts,” explained Kristine Kuhn, study co-author and head of the University of Colorado’s Division of Rheumatology, in a release by UC’s Department of Medicine.

“Some of those byproducts are anti-inflammatory, but we’ve also associated some inflammatory causes of those products,” continued Kuhn. “We’re the first to highlight which products are contributing to inflammation, and how they are doing that.”

Read more: 9 Gut-Friendly Recipes Featuring Fermented Foods

A diet rich in ‘plant-based fibers’ might help

Tryptophan is an amino acid that naturally occurs in a variety of protein-dense, mostly animal-based products such as beef, lamb, pork, poultry, and dairy, along with certain plant-based foods like nuts, seeds, and legumes.

The body does not produce tryptophan but does require it in order to make melatonin (which supports healthy sleep) and serotonin (which affects pain, well-being, and sexual desire). The new study indicates that tryptophan is broken down into anti-inflammatory products by our bodies’ cells, but into inflammatory ones by bacterial cells.

Kuhn notes that the question of how to tip the balance so tryptophan goes towards the anti-inflammatory pathway rather than the one that increases arthritis risk is where research should go in the future. In the meantime, following a plant-based diet might help.

“A diet that’s rich in plant-based fibers and lean meats – this whole Mediterranean diet – seems to push the microbiome into a healthier state, so that you are getting the anti-inflammatory properties of tryptophan,” explained Kuhn. “The typical Western diet seems to go more toward the inflammatory pathway.”

While Kuhn’s study is breaking new ground, it’s not the first to link meat consumption with arthritis. Conversely, studies also indicate that eating more plant-based foods can alleviate the symptoms of rheumatoid arthritis, though the topic requires more research. Multiple studies have found that plant-based diets lower disease risk generally.

Read more: Mediterranean Diet Vs Plant-Based: Which Is Best?

The post Protein Found In Meat Linked To Increased Risk Of Arthritis appeared first on Plant Based News.

The beauty of this recipe for those looking for more protein in their diet is that its main ingredients (quinoa and edamame) are complete proteins, which means these foods contain adequate amounts of all nine essential amino acids to be a protein that fits your daily nutrient requirements.

Read More: This Halloumi And Pistachio Salad Is Completely Vegan

As many people who dive into veganism will know, quinoa is an ancient grain with a wonderful, almost crunchy texture and nutty flavor. It’s got plenty of health benefits, such as digestive health and immune boosting. One cup (185 grams) of quinoa provides about eight grams of protein. The grain is gluten-free and contains plenty of fiber, magnesium, and iron. 

Edamame are young soybeans popular for their softer texture and sweet, almost grassy flavor. Edamame is very nutritious and packed with protein. There are 18.4 grams of protein in a 160-gram cup of cooked edamame. This bean also contains plenty of fiber, vitamin C, calcium, and magnesium.

Read More: Roasted Squash And Quinoa Buddha Bowl

Quinoa and edamame salad recipe

Incredibly easy to make and packed with protein and fiber, this quinoa edamame salad made with shredded red cabbage, green onion, almond butter and reduced sodium tamari is a flavorful meal option for vegans of all experience levels.

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Duration30 mins

Cook Time20 mins

Prep Time10 mins

Servings4 people

Ingredients

• 1 cup dry white quinoa
• 2½ cups frozen edamame
• 2 cups finely shredded red cabbage
• 6 thinly sliced green onions
• 2 tbsp well-stirred almond butter or sunflower seed butter for a nut free option
• ¼ cup reduced sodium tamari or soy sauce
• 3 tbsp rice wine vinegar
• 2 tsp agave
• 2 small garlic cloves minced
• ¼ tsp red pepper flakes or 1-2 tsp hot sauce
• Optional garnish: 3 tablespoons sesame seeds sliced green onion

Instructions

• Rinse the quinoa in a fine mesh strainer and transfer to a small pot and add 2 of cups of water and ¼ teaspoon salt. Cover the pot and bring the water to a boil. 
• Once boiling, reduce to a simmer and simmer for 12-15 minutes or until the quinoa has absorbed all the water. Remove the pot from the burner, fluff with a fork, recover and set aside on a cooling rack or heat-proof surface to cool.
• Fill a separate, medium-sized pot with water and bring to a boil. Once boiling, add the frozen edamame. Wait for the water to return to boiling and then boil for 3-4 minutes. Drain in a colander and set the edamame aside.
• Meanwhile, shred the cabbage with a mandolin or with a chef's knife and make the sauce: add the almond butter and soy sauce to a small bowl. 
• Using a fork or small whisk, whisk together until smooth. Then add the rice wine vinegar, agave, garlic, and hot sauce and whisk again until smooth. Set aside.
• Time to assemble. Serve this salad warm or at room temperature. If serving at room temperature, wait for the edamame and quinoa to cool completely before assembling the salad.
• If serving warm, go ahead and add the quinoa, edamame, cabbage, and green onion to a medium-sized bowl and toss. Pour the sauce evenly over the salad and then toss again. Garnish with sesame seeds and more green onion if desired and serve.
• Pour the sauce evenly over the salad and then toss again. Garnish with sesame seeds and more green onion if desired and serve.

This recipe was republished with permission from Ashley Madden (owner of Rise Shine Cook). You can find more of her recipes in her vegan cookbooks, Plant-Based Delicious and The Plant-Based Cookbook. You can follow Ashley on Instagram here.

Read more: Double Chocolate Overnight Oats

The post Try This Easy Quinoa And Edamame Salad appeared first on Plant Based News.

Read more: EU Making Animal Diets ‘Artificially Cheap’ With Subsidies, Report Finds

KlimaSeniorinnen (Swiss Elders for Climate Protection), a collective of around 2,500 Swiss women with an average age of 73, told the court that several of their basic human rights had been violated. For example, because older women are more likely to die during severe heat waves, the group argued that Switzerland has not done its share to mitigate global warming.

KlimaSeniorinnen spent several years unsuccessfully battling Swiss courts before escalating the case to the ECHR, found that the Swiss government had not prepared a suitable plan to cut emissions and that applicants had not had access to justice in national courts.

“This ruling is a landmark in the struggle for a liveable climate for everyone,” said Anne Mahrer, Co-President of the Swiss Senior Women for Climate Protection, in a release. “We have been fighting for climate justice for nine years with the support of Greenpeace.”

“After the Swiss courts refused to hear us, the ECHR has now confirmed that climate protection is a human right,” added Mahrer.

Read more: Switzerland Votes Against Ban On Factory Farming

ECHR rules that Swiss inaction on climate change breaches human rights

Two other climate cases were unsuccessfully brought to the ECHR – one by a group of 32 young Portuguese people against 32 European countries, and one by a French mayor against France. While cases are notably different, all three were based on the question of whether government inaction on climate change violates human rights. The ECHR also rejected four cases brought by individual applicants from the KlimaSeniorinnen.

The decision to hold the Swiss government accountable has been described as a historic one by many observers, and the ECHR, which refers to itself as “the conscience of Europe,” has still set a precedent for all 46 member states moving forward.

“The significance of this decision cannot be overestimated,” explained Cordelia Bähr, the lead lawyer for the Swiss Senior Women for Climate Protection.

“It will be of great importance for further climate lawsuits against states and companies worldwide and increase their chances of success. The judgment shows citizens, judges, and governments across Europe what is needed in terms of climate protection,” added Bähr.

Read more: I’m Taking The Government To Court Over Farmed Chickens – Here’s Why

The post Switzerland’s Inaction On Climate Crisis Breaches Human Rights, Says Landmark Court Case appeared first on Plant Based News.

Read more: EU Making Animal Diets ‘Artificially Cheap’ With Subsidies, Report Finds

Deutsche Gesellschaft für Ernährung (DGE), or the German Nutrition Society, developed the new guidelines using a mathematical model that takes both sustainability and health into account. The guidelines include a “nutrition circle,” depicting each food by optimal amount.

According to the updated guidelines, a “healthy and environmentally friendly diet” is at least 75 percent plant-based. This is in keeping with a growing body of research that confirms plant foods are better for human health, the planet, and animals.

While the guidance has been celebrated by some, there has been some disappointment that it hasn’t gone further with its plant-based recommendation.

Read more: Meat-Eaters Prefer Not To See Animals On Meat Labels, Research Finds

Germany’s updated nutrition guidelines: less animal products, more plants

The new guidelines have reduced the recommended number of daily servings for dairy from three to two and advise that meat products – beef, pork, poultry, and sausage – should be limited to a maximum of 300g per week, plus 240g of fish.

(For context, the average American eats nearly a kilogram of red meat alone per week.)

In contrast, DGE’s updated guidelines suggest around 550g of fruit and vegetables per day, along with plenty of legumes – a first for the guide – along with nuts, seeds, potatoes, and other carbs. The guide also suggests emphasizing color, seasonality, and variety overall.

For people following a vegetarian or entirely plant-based diet, DGE suggests eating more of these key food groups in place of traditional meat and replacing dairy products with plant-based alternatives plus calcium, B12, and iodine supplementation.

Read more: Video Claiming Raw Milk Heals Lactose Intolerance Flagged As ‘False Information’

Most Germans already eating plant-forward diets

Meat eating has hit a record low in Germany, and it’s thought that around 10 percent of people living there now follow a vegetarian diet. In addition, over half (around 55 percent) of the population identify as “flexitarian,” meaning they already mostly eat plant-based foods.

“Germany really has fallen out of love with meat,” Anna-Lena Klapp, senior nutrition and health specialist at ProVeg International, told PBN. “It is an important and proper step that the DGE has decided to integrate both health and ecological aspects into its recommendations and to emphasize plant-based foods over animal-based foods.”

“However, the German guidelines still do not include plant-based alternatives,” continued Klapp. “FBDGs should help identify which plant-based alternative products can and cannot be part of a sustainable healthy diet.”

The updated guidelines undoubtedly emphasize plant foods – and recognize the impact of animal products – but they also still encourage the consumption of meat and dairy. In addition to including specific plant-based alternatives to meat and dairy, the guide also needs to recognize the true potential of low-impact plant-based staples like legumes to play a greater role in a sustainable and equitable food system.

“Structural changes are also needed so that people make healthier, more sustainable food choices,” added Klapp. “The German government has recognized that policies to encourage the growth of the plant-based industry, investment in research and innovation of alternative protein products, and incentives for farmers to move away from meat and dairy production are among the actions urgently needed to avoid climate breakdown.”

The post Eat At Least 75% Plant-Based Foods, Say Germany’s New Dietary Guidelines appeared first on Plant Based News.

The campaign has slick graphics and a new website, but does it have any meaning?

Read more: Why Isn’t Horse Riding Vegan? Everything You Need To Know

Horse Deaths on race courses

Animal Aid has been campaigning to end horse racing for over two decades. This is an industry built upon the exploitation of animals. Any fatalities or injuries are excused by the industry as symptoms of the “inherent risk” involved in the sport – and in life. But whilst people can consent to the risks they take – such as when engaging in a dangerous sport – horses cannot. They are pawns used by the industry to make as much money as possible. And, crucially, would such “inherent risk” be so easily dismissed if 200 humans were dying each year within racing? 

Last year, 175 horses were killed on British race courses. Racing injuries that kill horses include broken legs, broken necks, and heart attacks. This figure does not include the unknown number of horses who die in training or because they did not make the grade.

The aftercare of horses once they leave racing

Approximately 13,000 foals are bred each year across the British and Irish racing industries, in the hope of producing the “next big winner.” Many of these horses will never see a race course; most will not ever win a race.

The overbreeding of horses is a cataclysmic welfare issue. Roughly 7,500 horses leave racing each year – the same number who enter it.

The whereabouts of the horses leaving the industry remains largely a mystery. The results from a Thoroughbred Census, commissioned by the industry, were published last month. These results are being used to suggest that the majority of horses leaving the industry go on to lead “acceptable lives.” This census was voluntary, so again, ultimately meaningless.

It is crucial to note that the many other disciplines that horses may be retrained into post-racing, can also be exploitative and restrictive – from one life of gruelling demand to another.

The last published public record of the fate of horses leaving British racing was a 2008 study, carried out on horses who left racing in 2006. This report used data from Weatherbys (which administers British racing) and was published in Horse & Hound magazine. The results were damning – 43 percent of horses were dead or could not be accounted for.

Currently, money allocated by the Horserace Betting Levy Board (HBLB) and the industry, for aftercare for race horses, equates to a pitiful £130 for each horse leaving the racing industry. This is why Animal Aid is amplifying George Eustice MP’s call for £12 million to be ringfenced by the HBLB for race horse aftercare. You can write to your MP and ask them to support this call here.

Race horses sent to slaughter in abattoirs

In July 2021, BBC Panorama’s The Dark Side of Horse Racing aired, featuring Animal Aid’s undercover footage of race horses being slaughtered. Vyta Du Roc, a race horse who had earned his owners £175,000 in prize money, was filmed being slaughtered just three months after his last race. This documentary caused shockwaves throughout the industry, which promised that, going forwards, no race horse running in Great Britain could enter the food chain, and thus could not be sold for slaughter to an abattoir.

That doesn’t mean that no race horses are being slaughtered, however. Information from the Food Standards Agency, released to Animal Aid through a Freedom of Information request, revealed that 175 race horses were sent to slaughter in England in 2023. Whilst they had passports from Weatherbys, which registers British and Irish bred race horses, we do not know if they ever actually raced in Great Britain. They may have been exported to be bred from, for example, raced elsewhere or never actually raced at all. It also found that 171 of those were killed for their meat. This is an increase compared to 2022 – where 148 race horses were slaughtered: 144 for their meat. Figures show that 1,428 race horses were slaughtered in Ireland in 2023.

Additionally, any spin that this is a form of “euthanasia” is nonsense. Euthanasia is typically carried out by a veterinarian, at the home of the horse in question. In contrast, these horses are enduring a frightening journey to the abattoir, full of alien smells and sounds, before being shot. Importantly, the main difference is that those who send their horses to the slaughterhouse will receive money for the meat. By being sent to slaughter, these horses are being squeezed for every last penny they can earn their owners. Exploited right through from birth to death.

And, if not sent to slaughter, there are countless other ways that horses no longer deemed of use to the industry are disposed of. These methods include: knackermen, who come directly to the horse’s training yard to kill and then take away their carcass; hunts, where young horses that the racing industry deem not suitable for racing are fed to hounds, and “elective euthanasia.”

Final thoughts

With the infamous Grand National race taking place this week – a race which has killed 16 horses since 2000 – the spotlight will be on the industry. The industry’s new campaign illustrates the growing public unease that racing horses is simply not ethical. Despite this slick new initiative, the truth remains that racing is dangerous, and the industry treats horses as expendable commodities. Horses are being killed for trying their best – whether that be on a racecourse, in their yard or in the slaughterhouse. The British Horseracing Authority (BHA), as the regulatory body for the industry, is letting horses down on a monumental scale.

The horse racing industry also echoes the wider prevailing myths that exist within society. A concept that horse racing is an idyllic tradition, one in which the country should be proud of, still circulates. Similar myths exist across all aspects of animal justice – from farming to the pet industry. Fundamentally, these systems of abuse continue because of engrained hypocrisy. We are taught to love some animals and eat others; to sit on some animals’ backs and whip them to a finish line, to welcome some animals into our homes but wear the skin of others. We are taught that an animal’s purpose is only dependent on the value we attribute them as humans. As the Horse PWR website states: “Racing gives these athletes a purpose”.

However, an animal’s purpose is not up to us to decide. All animals have rights which must be respected and protected. Behind the fairy tales, animals are being abused on an incomprehensible scale every day. But this can change.

Don’t believe the myths; the horse racing industry is exploitative, cruel and greedy. This sadistic excuse for a sport must be banned.

Read more: Crufts Cruelty: Why The Show Must Not Go On

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