This & That
Plant-based trend extends reach to seafood!
Plant Based News reports that leading European poultry producer PHW Group is one of the key investors in the latest Series A funding round in support of plant-based seafood producer Good Catch. “Good Catch is consistent with our pursuit to provide the U.S with sustainable, clean foods,” said PHW Group CEO Paul Wesjohann. “The only true sustainable seafood is seafood that allows fish to remain in the ocean. It is abundantly clear that we need a new approach to seafood,” said Good Catch CEOs Chris Kerr and Eric Schnell. With experts predicting the collapse of global fisheries by 2050 this recent funding announcement is a win for the growing plant-based movement.
I didn’t start eating fish until my early thirties (ironically I did it for “heart health”) and while fish-centric dishes were never my favourite I certainly wouldn’t say no to the opportunity to try a plant-based salmon dish. If there was one seafood dish I’d like to recreate with plant-based ingredients it would be Baked Pesto Salmon. So much flavour and so simple to make. After reading this PBN article I’m definately adding a plant-based seafood recipe to my list of “challenge recipes” to develop for the blog!
Read the original story here.
Learn more about Good Catch here:
100% plant-based burger chain expands in Midwest USA!
Many of us go plant-based (in part) for health reasons but let’s face it we all need a little fast casual (aka junk food) in our lives 😊. Plant Based News reports that vegan fast food restaurant Earth Burger has opened its third location this week (joining existing locations in Texas). Located in the Mall of America (Minnesota, USA), new location will continue to offer “regulars” such as plant-based sandwiches, wraps and burgers and will also offer a range of gluten-free options. Regulars menu items include Spicy Chik’n Sandwich, Fishless Sandwich, BBQ Pulled Jackfruit and the signature Earth Burger while desserts include Coconut Soft Serve and Brownies.
Here in Vancouver, B.C the closest we have to a vegan burger chain would be “MeeT” (with two locations in metro Vancouver) and judging by the crowds I’m optimistic they will expand to other West Coast areas (Squamish/Whistler perhaps?!). When I’m craving a great burger I can make at home, the Hand-Formed Fieldburger from Fieldroast ® is hands down my go-to burger. I prepare a side of baked potato wedges (drizzled in olive oil, sea salt and rosemary) and we have our own fast casual meal at a fraction of the price.
If you’re looking for a few “fast casual” inspired recipes you may want to check out our:
Read the original story here.
Learn more about Earth Burger here
Feature Recipe | Creamy Mushroom Parmesan Sauce
PLEASE don’t be put off by its appearance. This sauce is best described as savoury meets earthy meets salty. Sautéed garlic, fresh basil and cremini mushrooms are blended with creamy coconut milk, cashew-based parmesan cheese and nutmeg for a deliciously simple sauce that is versatile enough to pair with pasta, rice or even use in a casserole. The nutty, slightly sweet flavour of nutmeg adds an unexpected dimension of flavour that cements this as one of my favourite go-to sauces.
Special note: A shout out to Sarah Kramer and Tanya Barnard’s cookbook How It All Vegan for this recipe — this is a slightly adapted version of the “Gerry’s Saucy Creamy Sauce” with the addition of basil and cashew (vs. soy) parmesan.
- 1/Prepare one batch of Savoury Parmesan Cheese
- 2/Cook pasta (of your choice) as directed
- Glug of olive oil
- 3-5 garlic cloves, minced
- Handful fresh basil, finely chopped
- 1 lb cremini mushrooms, finely chopped
- Pinch of Himalayan pink salt
- Pinch of pepper
- One 400ml can coconut milk
- One batch Savoury Parmesan Cheese
- ½ tsp ground nutmeg
1/ Heat glug of olive oil in a large skillet over medium-high heat. Add minced garlic, fresh basil, cremini mushrooms, salt and pepper to the skillet. Sauté until mushrooms are tender (5-10 minutes).
Note: Reserve a handful of basil for garnish (optional)
1/Reduce heat to medium-low. Fold in the coconut milk, half the parmesan cheese and ground nutmeg. Stir periodically. Cook for 5-10 minutes or until the sauce thickens up.
2/Transfer prepared sauce to a large prep bow. Use an immersion blender (or similar) to blend the mixture until a smooth consistency is reached.
Note: Reserve the balance of the parmesan cheese for garnish
Pour sauce over plated pasta. Garnish with reserved parmesan cheese and a few fresh basil leaves.