recipes

Meal Ideas 30 June 2022

Savory, Plant-Based Summer Entertaining

(Family Features) Inviting loved ones and neighbors for a backyard barbecue is a timeless summer tradition bringing together favorite foods and friendly conversation. At your next cookout, remember to make the experience warm and welcoming for everyone, including those looking to incorporate more plant-based foods into their diets, by offering up a variety of options at the table.

You can make it easy to enjoy a meatless summer soiree loaded with flavor by using an option like Sweet Earth Plant-Based Chik’n, a ready-to-eat solution offering an excellent source of protein per serving, made with vegan ingredients. The pre-marinated options mean less time spent cooking and more time catching up with friends and family in the summer sun while eating delicious meals.

Perfect for enjoying in a variety of ways, it’s a bold and savory centerpiece in these Vegan Pulled Chipotle Chik’n Sliders that combine a sweet and spicy chipotle-maple sauce with fresh veggies for a saucy bite full of plant-based protein. Put a taste bud-tingling twist on fajita night with Jerk Chik’n Fajitas with Black Rice, an easy way to channel your inner chef and serve up a flavorful, plant-based meal.

Find more delicious plant-based recipes and products at sweetearthfoods.com.

Vegan Pulled Chipotle Chik'n Sliders

Prep time: 10 minutes 
Cook time: 10 minutes 
Servings: 10-12

  • 3 chipotle peppers in adobo sauce
  • 1/4 cup ketchup
  • 1/4 cup maple syrup
  • 1 cup veggie broth
  • 1 teaspoon allspice
  • 1 tablespoon brown sugar
  • 1 tablespoon olive oil
  • 1 small red onion, diced
  • 1 pinch kosher salt
  • 1pinch pepper
  • 3 cloves garlic, minced 
  • 1/2 lemon, juice only 
  • 1 package (8 ounces) Sweet Earth Chipotle Chik'n
  • 12 vegan brioche slider bun

Vegan Spicy Mayo:

  • 1/2 cup vegan mayo
  • 2 tablespoons vegan sour cream
  • 2 chipotle peppers in adobo sauce
  • 2 tablespoons cilantro, finely minced
  • 2 teaspoons fajita seasoning 
  • 1 lime, juice only

Optional toppings:

  • 1 jar pickle chips
  • 1/2 cup purple shredded cabbage
  • 1/2 cup jalapeno peppers
  • 1/2 cup shredded carrots
  • 1/2 cup diced tomatoes
  1. In blender, puree peppers with ketchup, maple syrup, broth, allspice and brown sugar. Set aside.
  2. In pan over medium heat, add oil. Once oil begins to shimmer, add onion and season with salt and pepper. Cook, stirring occasionally.
  3. Once onions become translucent, around 5 minutes, add garlic. After 1 minute, add pepper puree blend to pan along with lemon juice and stir to combine.
  4. Once mixed, fold in chipotle plant-based "chicken" and cook 3-4 minutes until heated through.
  5. To make vegan spicy mayo: In bowl, mix mayo, sour cream, peppers, cilantro, fajita seasoning and lime juice.
  6. Spread vegan spicy mayo on buns and add plant-based "chicken" mixture. Top with pickle chips, cabbage, jalapenos, carrots and tomatoes, as desired.

Jerk Chik'n Fajitas with Black Rice

Prep time: 20 minutes
Cook time: 10 minutes
Servings: 2-3

Marinade:

  • 1 tablespoon brown sugar
  • 2 teaspoons lime juice
  • 1/4 cup soy sauce
  • 1 tablespoon avocado oil or olive oil
  • 1 Scotch bonnet pepper
  • 2 tablespoons Jamaican jerk seasoning
  • 1 teaspoon minced garlic
  • salt, to taste
  • pepper, to taste

Fajita Fixings:

  • 1 package (8 ounces) Sweet Earth Mindful Chik'n Strips
  • 1/2 teaspoon avocado oil
  • 1/2 white onion, chopped
  • 1 small green pepper, chopped
  • 1/2 yellow pepper, chopped
  • flour tortillas, warmed
  • black rice, cooked

Mango Salsa:

  • 1 chopped mango
  • 3 teaspoons lime juice
  • 2 teaspoons chopped cilantro
  • 1/4 cup red onion, chopped
  • 1 small red bell pepper, chopped
  1. To make marinade: In blender, blend brown sugar, lime juice, soy sauce, oil, bonnet pepper, Jamaican jerk seasoning, garlic and salt and pepper, to taste, until smooth.
  2. To make fajitas: Marinate plant-based "chicken" in jerk sauce for 1 hour.
  3. In grill pan on stove over medium heat, heat oil. Cook plant-based "chicken" until heated through. In separate pan, add splash of oil and cook white onion, bell pepper and yellow pepper.
    Add plant-based "chicken" to veggies and cook 1-2 minutes.
  4. To make mango salsa: In bowl, mix mango, lime juice, cilantro, red onion and red bell pepper.
  5. Add jerk plant-based "chicken" and mango salsa to tortillas. Serve with black rice.

Source: Sweet Earth

Healthy 23 August 2019

Celebrate Plant-Based Alternatives

(Family Features) World Plant Milk Day on Aug. 22 is a day to celebrate plant-based alternatives to dairy milk – from soya to oats to cashew nuts to hemp, the diversity of vegan milks continues to grow. However, milk isn’t the only dairy product with plant-based alternatives.

Consider that 65% of the population has a reduced ability to digest lactose after infancy, according to the National Institutes of Health, resulting in the need for dairy alternatives across the board.

The desire for plant-based butters and spreads is growing, according to Upfield, the company behind brands like Country Crock, I Can’t Believe It’s Not Butter, Flora and more. From both a health and sustainability perspective, more and more consumers are aiming to decrease the amount of animal products in their diets without compromising on taste.

In honor of #WorldPlantMilkDay, and the rise in demand from consumers for plant-based alternatives, consider these fast facts on plant-based alternatives to dairy:

  • It takes 21.2 pounds of whole milk to make 1 pound of butter, according to “The Science of Animal Agriculture.”
  • Making plant butter has a much less harmful impact on the environment than raising livestock for use in dairy butter production, according to a study published in “The International Journal of Life Cycle Assessment” comparing plant butter and dairy butter in the U.K., Germany and France. This includes significantly less carbon dioxide emissions, two-thirds less land use and half of the overall water use.
  • According to the United States Department of Agriculture, there was a 25% drop in liquid cow milk consumption from 2000-2017.
  • Data released by the Plant Based Foods Association and The Good Food Institute shows U.S. retail sales of plant-based foods have grown 11% in the past year, bringing the total plant-based market value to $4.5 billion. The total U.S. retail food market has grown 2% in dollar sales during this same period, showing that plant-based foods are a key driver of growth for retailers nationwide.

For more information, visit upfield.com/purpose.

Source: Upfield

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