This & That
Lightlife Foods products now available in Canada!
Effective this week plant-based industry leader Lightlife Foods will have its products on Canadian store shelves! Nine of its top-selling SKUs will be available as part of its aggressive plan for growth in a market that now includes hard-core vegans, vegetarians, flexitarians and those simply scaling back their meat consumption (“reducetarians”). The press release names Walmart and Sobeys as a few of the Canadian retailers offering the product, but I hope to see retailers in my wheelhouse (aka natural health food retailers such as Choices and Nature’s Fare here in B.C) join the list. In case you didn’t know, Massachusetts-based Lightlife Foods is owned by Canada’s largest packed meat company Maple Leaf Foods Inc. Lightlife Foods was acquired in 2017 for $140 million (as was Seattle-based Field Roast for a price tag of $120 million). Who would have ever thought that Maple Leaf would be a “plant pusher”? Then again, considering substitute meat sales have increased an average of 9 percent a year (since 2012) – three times the rate of the processed-meat market – it’s no surprise Maple Leaf is positioning itself to be a leader in the meat-free industry. Whatever the impetus, I think this is a good move for the plant-based movement. It translates to improved accessibility and greater visibility.
I haven’t personally tried any Lightlife Foods products but would love to hear from anyone who has! Please comment on this blog post with any recommendations you can share.
Read the original story here
Learn more about Lightlife Foods here
Quote of the Week
“Non-violence leads to the highest ethics, which is the goal of all evolution. Until we stop harming all other living beings, we are still savages.”
― Thomas A. Edison
Feature Recipe | Sun-Dried Tomato Pesto Sensation
This recipe marries together two of my favourite pasta sauces: basil pesto and creamy sun-dried tomato sauce. Recently I read an article in which sun-dried tomatoes were described as “flavour firecrackers” so I’ll start off by saying this sauce is nothing short of flavourful 😛
This twist on classic basil pesto features fresh minced garlic, fresh basil leaves and oil-packed sun-dried tomatoes paired with two ‘red sauce’ essentials: tomato sauce and cashew-based parmesan. No pine nut or walnuts required. With a few pantry staples (including cashews) on hand you can whip up a deliciously creamy plant-based parmesan cheese (no nooch required!) and have this sauce ready in under 20 minutes.
Wanting to bring a few flavour firecrackers to your next meal? Here’s a few of our family favourites featuring nature’s blistered tomato:
1/Prepare one batch of Savoury Parmesan Cheese
2/Cook pasta as directed
- Glug of olive oil
- 4 garlic cloves, minced (15g)
- 1 cup fresh basil, finely chopped (20g)
- 1 cup oil-packed sun-dried tomatoes, finely chopped (155g)
- 1/3 cup oil (from jar of oil-packed sun-dried tomatoes) (60g) (See Recipe Notes)
- Pinch of Himalayan pink salt
- 2.5 cups tomato sauce (540g)
- One batch of Savoury Parmesan Cheese (160g)
Heat glug of olive oil in a large skillet over medium-high heat. Add minced garlic, fresh basil, oil-packed sun-dried tomatoes, sun-dried tomato infused oil and salt. Sauté until the mixture is fragrant (about 5-10 minutes).
Add tomato sauce and half the parmesan cheese to the skillet. Simmer for 10 minutes.
Note: Reserve the balance of the parmesan cheese to garnish the finished dish!
Pour sun-dried tomato pesto sauce over plated pasta/noodles. Sprinkle reserved parmesan cheese to elevate the savoury dimension of this dish.
*I tested this recipe using oil-packed sun-dried tomatoes only (I prefer them since the oil doubles as a go-to ingredient for sauces and spreads). You can substitute with dry sun-dried tomatoes, but the end flavour may be different.