by Certified Master Chef James Corwell This time of year we seek to celebrate the best in ourselves, family and friends. Connecting and reflecting in the dormant months of the year is part of the human-psyche. This is our collective time for retrospection, to adorn, to celebrating traditions and to nourish the soul with company,…
Author: theplantbasedworld
State of the Plant-Based Union with Elysabeth Alfano
Thank you to all those who attended our live webinar, State of the Plant-Based Union: Elysabeth Alfano Recaps 2020 and Shares Trends for 2021. It was quite the information-packed presentation and extensive Q+A that took us 10 minutes over our scheduled time. For the retail and foodservice buyers in our audience, along with the manufacturers, investors and…
One Pot Meals!
by Miriam Hahn The holidays are upon us and for most that means we get a little less structured with our routines and have less time in the kitchen. So now is the time to pull out the one-pot recipes that taste great, are quick to make, store well in the fridge and keep us…
Sweet Potato Toast for Breakfast!
by Miriam Hahn As we all strive to eat healthier, working vegetables into breakfast is a great way to start the day. The current craze of avocado toast has helped introduce this concept and I believe it has opened the door for even more veggie breakfast possibilities. Sweet potatoes are high in vitamin A, vitamin…
This UK Company Will Make You LoveSeitan
An entrepreneur for over 9 years, Steve Swindon spotted early on the growth potential for plant-based meat alternatives, and created his LoveSeitan brand with co-founder Nick Abear. They set out to revitalise a centuries-old process with modern flavours to bring about a range of meat alternative products including chorizo, pepperoni and sausages. We spoke to…
State of the Plant-Based Union: A 2020 Wrap-Up Webinar with Elysabeth Alfano
2020 has been quite a year and we have all been impacted both personally and professionally. While businesses across all sectors have seen unprecedented challenges, the plant-based food market as a whole continues to see substantial growth and even bigger potential. In this 1-hour webinar including Q&A, plant-based business consultant and host of the Plantbased Business Hour, Elysabeth Alfano…
Soup Time! Classic Lentil Recipe
by Miriam Hahn Coming off of a holiday week full of food planning and preparation, I like to get back to basics with quick and easy recipes. My favorite basic is this classic lentil soup. It really packs in the nutrients and can be eaten alone or paired with a salad or sandwich. Lentils are…
Celebrating #30yearsofvegan Product Labelling
By Neneh Buswell, Events Co-Ordinator at The Vegan Society November is World Vegan Month. A month that is now celebrated globally, showing how far veganism has developed over the past few decades. It is a time to reflect on the successes of a movement that was once on the fringe and highlight how accessible the…
UK Government Green-Lights Britain to Get Back to Business
by Abigail Stevens The latest announcement from Downing Street has green-lit the return of business events and conferences in the UK. In a virtual press conference on Monday, Boris Johnson confirmed that live events are back on the table and able to run with reduced capacity limits according to the UK’s 3-tier system. This positive…
Minty Mousse and Pumpkin Pie!
by Miriam Hahn Even though almost everyone in America includes pumpkin pie on their Thanksgiving menu, offering a non-traditional option can add just the right element of variety we need this year. Eating a plant-based diet has really forced me to go outside the lines in everyday eating and eliminate the rules. Holidays are no…