Meatless Monday – Just some random stuff

Did you know…?
Baguettes and hummus are naturally vegan.

Prince was vegan.

More links:

http://jacknorrisrd.com

News for Vegan Advocates and Those Eating a Plant-based Diet

http://www.onegreenplanet.org/vegan-food/vegan-food-hacks-with-cashews/

10 Vegan Food Hacks with Cashews

http://www.jamieoliver.com/recipes/category/special-diets/vegan/

Vegan recipes by Jamie Oliver

Sugar Sunday – Sweet As

Sugar Sunday –¬†because life is sweeter with a little bit of sugar in it.

Indulge sensibly.

Not just for dessert anymore, sugar is used in numerous savoury dishes. I was surprised to learn this while taking my vegetarian cooking courses just how much sugar and/or sweeteners are used in various recipes.

soup, mayo, ketchup, salad dressing, sauces, stir fry, bread, pie crust, etc., and even McDonald’s French fries!

Sugar helps balance flavour. It also tempers other ingredients in a dish. The tongue has sensors for sweet, salty, bitter and sour so having elements of each in a dish harmonizes all the tastebuds.

If choosing to follow a recipe exactly and use the recommended added sugar, keep in mind that less is more and natural sweeteners (i.e. maple syrup, agave, honey) are preferred to refined (sugar that’s whiter than white).

 

Around the World in 80 Bites – Bite 20

Peanut butter

In my bag there is a lethal weapon. I ensure the lid is secured to the stainless steel base lest the poison ooze out onto my things.

As a child, I ate sweet peanut butter, the Kraft brand mixed with sugar, hydrogenated oils and salt. It was slathered on sugary pillow soft Wonder bread; some people would add a layer of jelly too. I, however, was a peanut butter purist and ate it straight up, on bread of course. I also enjoyed peanut butter cookies and Reese peanut butter cups.

As I grew older and ventured out into the world, I discovered a savoury side to peanut butter: vegetarian Gado Gado, an Indonesian dish of vegetables and peanut sauce; west African groundnut (peanut) soup/stew; peanut dipping sauce for Vietnamese salad rolls.

These days my palate has changed and I now only eat organic and natural peanut butter; natural meaning it contains roasted peanuts only and sometimes some salt.

The following previously published post touches on some of the health benefits of peanuts:

https://wealfood.wordpress.com/2014/12/01/meatless-monday-welcome-back/

Nowadays, there seems to be an exorbitant amount of peanut allergies. Canadian airlines are forbidden from serving peanuts or any products containing this legume (seems these airlines have just about ceased to serve any complementary snacks on domestic flights period), while many schools and workplaces have a strict no peanut/peanut butter policy. I’m not sure what caused so many peanut allergies in Canada and why other countries that employ the peanut in their cuisine don’t seem to have this same issue.

What are your thoughts on the seeming increase in peanut allergies?

I love peanut butter and hope to keep eating it. I prefer smooth to crunchy.