(Family Features) Mealtime traditions are common among many families, from taco Tuesdays to weekend favorites. You can add a special touch to one of the most popular traditions – taco night – with a plant-based twist.

With a nutty, smoky and truly meaty taste and texture, pecans offer a perfect plant-based protein to incorporate in favorite dishes like tacos. However, great taste is just the beginning – pecans pack a nutritious punch with a unique mix of health-promoting nutrients while shining in a wide range of flavor profiles.

To help make your next taco night all the rage among loved ones, the American Pecan Promotion Board recommends serving up authentic vegan taco recipes using pecans in place of meat in dishes like Smoky Chipotle Pecan Burrito Bowls and Vegan Pecan Al Pastor Tacos. Their texture makes them uniquely suited as a meat alternative that doesn’t sacrifice flavor so it can taste like the original and leave your family clamoring to keep taco night on the weekly menu.

Learn more and discover delicious plant-based recipes at eatpecans.com.

Smoky Chipotle Pecan Burrito Bowls

Recipe courtesy of Dominique Williamson on behalf of the American Pecan Promotion Board
Prep time: 40 minutes
Cook time: 15 minutes
Servings: 2-3

Pecan “Meat:”

• 2 1⁄2     cups water
• 1          cup pecans
• 1⁄2         cup portobello mushrooms
• 2          tablespoons taco seasoning
• 2          tablespoons tamari sauce or soy sauce
• 2          cloves garlic, minced
• 1          tablespoon liquid smoke
• 1          tablespoon vegan Worcestershire sauce
• 1          tablespoon chipotle in adobo sauce

Pineapple Salsa:

• 1          pineapple, diced
• 2          Roma tomatoes, diced
• 1-2       jalapenos, diced
• 1          cup cilantro, finely chopped
• 1          red onion, diced
• 1⁄4        cup lime juice
•            salt, to taste

Chipotle Crema:

• 2          chipotle peppers in adobo sauce
• 1          cup vegan mayo
• 3          cloves garlic, minced
• 2          teaspoons vinegar
• 2          tablespoons plant-based milk
• 1          teaspoon agave
• 1⁄2         teaspoon salt

1. To make pecan “meat:” In bowl of boiling water, soak pecans, covered, at least 30 minutes, or overnight in room temperature water for softer texture.
2. Drain pecans and place in food processor with mushrooms. Pulse mixture to texture resembling meat crumbles. Avoid over-pulsing.
3. In pan over medium heat, add pecan mixture, taco seasoning, tamari sauce, minced garlic, liquid smoke and vegan Worcestershire sauce. Cook 7-10 minutes then add chipotle in adobo. Cook 3 minutes.
4. To make pineapple salsa: Combine pineapple, tomatoes, jalapenos, cilantro, red onion, lime juice and salt, to taste.
5. To make chipotle crema: Combine chipotle peppers, vegan mayo, garlic, vinegar, milk, agave and salt.
6. To assemble bowls, place pecan mixture in bowl followed by pineapple salsa and chipotle crema.

Vegan Pecan Al Pastor Tacos

Recipe courtesy of the American Pecan Promotion Board
Prep time: 35 minutes
Cook time: 10 minutes
Servings: 4-6

•             Water
• 2          pounds chopped pecans
• 1          cup onion
• 8          cloves garlic, minced
• 8          dried guajillo peppers
• 2          tablespoons oil
•             salt, to taste
•             pepper, to taste
• 7          ounces (1 can) chipotle peppers in adobo

Toppings and Garnishes:

• flour or corn tortillas (6 inches each)
• cilantro
• diced onion
• lime
• pineapple

1. In bowl of boiling water, soak pecans, covered, at least 30 minutes, or overnight in room temperature water for softer texture.
2. Drain pecans. In food processor, pulse pecans to meat-like crumbles. Do not overprocess to pecan butter.
3. Finely chop onions, garlic and guajillo peppers.
4. In skillet over medium-high heat, heat oil and saute onions until transparent, 2-3 minutes. Add garlic and cook 1 minute. Sprinkle with salt and pepper, to taste, and stir to combine.
5. Add chipotle peppers in adobo and cook 1 minute. Add crumbled pecans and stir well to combine.
6. Remove from heat and serve on tortillas.
7. Serve with cilantro, onion, lime and pineapple.

Source: American Pecan Promotion Board

Making a delicious oatmeal smoothie has never been easier. Just six ingredients and a blender is all you need to make the perfect fruit-smoothie at home. Deliciously sweet and creamy this strawberry oatmeal smoothie makes for a healthy and filling breakfast or snack.
 

Watch video to see how to make this recipe!

Strawberry Oatmeal Smoothie

• ½ cup rolled oats
• 1 banana
• 14 frozen strawberries
• 1 cup soy milk
• 1 ½ teaspoon sugar
• ½ teaspoon vanilla extract

1. Use blender to grind up oats.
2. Add soy milk, strawberries, banana, vanilla extract and sugar then blend until smooth.
3. Pour and serve.

Source: Culinary.net

(Family Features) Elevate summer desserts all season long with versatile, refreshing ingredients that can transform classics like ice cream into a new treat that’s bound to become a family favorite.

This Creamy Vegan California Grape Ice Cream offers a dairy-free alternative to traditional summer sweets and is powered by Grapes from California. Simply puree grapes, combine with oat coffee creamer and let your freezer do the work. The result is a perfect balance of cold, fruity goodness in a silky-smooth bite.

Crisp, juicy and sweet, grapes also provide flavor and texture in a wide range of recipes.  As an easy, portable and healthy snack, grapes can also be frozen for a simple, standalone dessert ideal for summer occasions.

Find more ways to cool off in the heat by visiting GrapesFromCalifornia.com.

Watch video to see how to make this recipe!

Creamy Vegan California Grape Ice Cream

Prep time: 20 minutes
Cook time: 10-15 minutes, plus 6-8 hours freeze time
Servings: 8 (1/2 cup per serving)

• 1          pound stemmed black Grapes from California
• 12        ounces vanilla oat coffee creamer, well chilled
• 12        ounces unsweetened oat coffee creamer, well chilled

1. In high-speed blender, puree grapes until smooth. Transfer to medium saucepan and bring to simmer. Reduce heat to low and cook 10-15 minutes, or until reduced to 1 cup. Cover and refrigerate until well chilled.
2. Stir creamer into pureed grapes and pour into stainless steel mixer bowl. Using stand mixer, mix well. Cover and freeze 6-8 hours or overnight.

Substitution: For lighter color, use 3/4 pound black grapes and 1/4 pound red.

Note: Make sure stainless steel bowl is well chilled or frozen before making ice cream.

Nutritional information per serving: 140 calories; 0 g protein; 22 g carbohydrates; 6 g fat (39% calories from fat); 0 g saturated fat; 0 mg cholesterol; 45 mg sodium; 1 g fiber.

Source:

California Table Grape Commission

(Family Features) Summertime celebrations with friends, family and neighbors are a perfect way to enjoy the sunshine, warm weather and camaraderie. To satisfy a hungry crowd, though, you’ll need recipes fit for the occasion.

Turn to a versatile signature ingredient like Grapes from California, which can be used in dishes of all kinds from refreshing salads and entrees to flavorful condiments and sweet desserts. Grapes are crisp, juicy and sweet, making them a fantastic addition of flavor and texture for a wide range of recipes. Whether fresh, sauteed, roasted, grilled or even pickled, grapes make it easy to take meals to the next level.

For example, you can start the festivities with grapes as an easy, portable and healthy snack perfect for summer days or use them as a juicy addition to this all-in-one Honey-Lime Quinoa and Grape Salad that’s ideal as a light appetizer or a meal all on its own. Follow it up (or pair it) with a summertime staple – hot dogs – given a sweet-tart twist from pickled grape relish that takes these Sweet and Tangy Pickled Grape Hot Dogs to new heights.

Dessert can’t be much easier than Creamy Vegan Grape Ice Cream as a dairy-free alternative to traditional summer sweets. Oat coffee creamer and pureed grapes are all you need to create this delicious frozen treat. Simply freezing whole grapes also makes for an easy and healthy frozen dessert.

Visit GrapesFromCalifornia.com to discover more summer entertaining inspiration.

Honey-Lime Quinoa and Grape Salad

Prep time: 15 minutes, plus at least 1 hour chill time
Cook time: 22 minutes
Servings: 6 (1 1/3 cups per serving)

Lime Vinaigrette:

• 1/2 cup extra-virgin olive oil
• 1/3 cup lime juice
• 2 tablespoons honey
• 3/4 teaspoon sea salt
• freshly ground pepper, to taste

Salad:

• 1 1/2 cups quinoa
• 2 cups vegetable broth
• 2 cups halved Grapes from California
• 1/2 cup minced red onion
• 1/4 cup chopped fresh cilantro
• 2 tablespoons minced jalapeno pepper
• 1 large firm, ripe avocado, peeled, pitted and cut into bite-size pieces
• 1/2 cup chopped peanuts (optional)

1. To make lime vinaigrette: In medium bowl, whisk olive oil, lime juice, honey, sea salt and pepper, to taste.
2. To make salad: In fine mesh strainer, rinse quinoa; drain well. In medium saucepan, bring broth and quinoa to boil; reduce heat and simmer, covered, 12 minutes. Remove from heat and let stand 10 minutes then fluff with fork and let cool. Transfer to large bowl.
3. Pour vinaigrette over quinoa; stir well to coat. Add grapes, onion, cilantro and jalapeno pepper; cover and chill at least 1 hour.
4. Lightly stir in avocado and transfer to decorative bowl. Sprinkle with nuts, if desired.

Notes: Salad may be prepared and refrigerated up to 2 days ahead without avocado and peanuts. Add avocado and peanuts just before serving.

Nutritional information per serving: 520 calories; 10 g protein; 52 g carbohydrates; 32 g fat (55% calories from fat); 4 1/2 g saturated fat (8% calories from saturated fat); 0 mg cholesterol; 490 mg sodium; 7 g fiber.

Sweet and Tangy Pickled Grape Dogs

Prep time: 15 minutes, plus 1 hour marinating time
Cook time: 5 minutes
Servings: 8 (1/4 cup relish per serving)

• 1/2 teaspoon mustard seeds
• 1/2 teaspoon coriander seeds
• 1/2 teaspoon black peppercorns
• 1/2 cup wine vinegar
• 1/4 cup packed brown sugar
• 2 1/4 cups quartered or coarsely chopped Grapes from California (red, green, black or combination)
• 1/4 cup thinly sliced red onion
• 8 turkey or chicken hot dogs
• 8 hot dog buns, lightly toasted

1. Place mustard seeds, coriander seeds and black peppercorns in small resealable bag. Using meat mallet or rolling pin, crush seeds and peppercorns.
2. In small saucepan, stir vinegar, sugar, seeds and peppercorns; bring to boil. Remove from heat and stir to dissolve sugar; let cool. Stir in grapes and onion; set aside to cool and marinate 1 hour, stirring occasionally.
3. Heat grill to medium heat.
4. Grill hot dogs 5 minutes, turning occasionally, or until charred and heated through.
5. Place hot dogs in buns. Using slotted spoon, top with pickled grapes.

Nutritional information per serving: 280 calories; 10 g protein; 39 g carbohydrates; 10 g fat (32% calories from fat); 2 g saturated fat (6% calories from saturated fat); 35 mg cholesterol; 630 mg sodium; 1 g fiber.

Creamy Vegan Grape Ice Cream

Prep time: 20 minutes
Cook time: 10-15 minutes
Servings: 8 (1/2 cup per serving)

• 1 pound stemmed black Grapes from California
• 12 ounces vanilla oat coffee creamer, well chilled
• 12 ounces unsweetened oat coffee creamer, well chilled

1. In high-speed blender, puree grapes until smooth. Transfer to medium saucepan and bring to simmer. Reduce heat to low and cook 10-15 minutes, or until reduced to 1 cup. Cover and refrigerate until well chilled.
2. Stir creamer into pureed grapes and pour into bowl of ice cream maker. Freeze according to manufacturer's directions. Transfer to freezer-safe container; cover and freeze until firm.

Substitution: For lighter color, use 3/4 pound black grapes and 1/4 pound red.

Note: Make sure ice cream maker bowl is well chilled or frozen before making ice cream.

Nutritional information per serving: 140 calories; 0 g protein; 22 g carbohydrates; 6 g fat (39% calories from fat); 0 g saturated fat; 0 mg cholesterol; 45 mg sodium; 1 g fiber.

Source: California Table Grape Commission

(Family Features) The next time a healthy conscience keeps you from enjoying that sweet treat you’re craving, remember that making healthy swaps is all it takes to make those favorite desserts a little better for you.

These Vegan Brownies, for example, are perfect for chocolate lovers looking for a sweet they can enjoy without ditching healthy eating habits. By using versatile California Prunes as a natural sweetener, you can replace processed sugar, fats and eggs in all kinds of recipes. Plus, prunes also add nutrients important for bone and gut health to your everyday diet.

With copper that aids in bone structure along with boron and polyphenols that help with the regulation of bone building and bone breakdown, you can feel good enjoying your family’s favorites while staying on track with health goals. Prunes are also known as a “good gut food,” meaning a single serving (4-5 prunes) can help support a healthy microbiome. High in vitamin K, they can also help improve calcium balance and promote bone mineralization.

Visit californiaprunes.org to find more delicious, better-for-you desserts.

Watch video to see how to make this recipe!

Vegan Brownies

Prep time: 10 minutes
Cook time: 25 minutes
Servings: 9

Prune Puree:

• 16        ounces pitted California prunes
• 1/2       cup hot water

Brownies:

• 2          teaspoons vanilla extract
• 1/4       cup cocoa powder
• 1          tablespoon baking powder
• 1 1/2    cups all-purpose flour
• 10        ounces California prune puree
• 2          cups light brown sugar
• 1/2       cup California extra-virgin olive oil
• 6          ounces unsweetened chocolate
• nonstick cooking spray
• flaky sea salt, for garnish

1. To make prune puree: In blender, combine prunes and water. Pulse to combine then blend until smooth, pourable consistency forms, scraping sides, if necessary.
2. Store puree in airtight container in fridge up to 4 weeks.
3. To make brownies: Preheat oven to 350 F. Line 9-by-9-inch baking pan with parchment paper then lightly grease with nonstick cooking spray.
4. Using double boiler, melt chocolate and olive oil. Whisk in sugar and prune puree; mix until dissolved.
5. Into large bowl, sift flour, baking powder and cocoa powder. Gently fold in chocolate and prune mixture then add vanilla.
6. Spread batter in prepared pan, sprinkle with flaky sea salt and bake 20-25 minutes, or until top starts to look dry and brownies are just beginning to pull away from sides of pan.
7. Cool in pan. Remove then cut brownies into 3-inch squares.

Source: California Prunes

(Family Features) If healthier eating holds a prominent spot on your list of goals, you may feel it’s necessary to eliminate some of your sweetest favorites. However, committing to a nutritionally friendly way of life doesn’t have to leave desserts by the wayside.

Instead, rethinking nighttime treats with better-for-you ingredients like California Prunes as a quick substitution can make healthier eating easy. As a versatile ingredient that can replace added sugar, fats and eggs in all kinds of recipes, prunes can also add nutrients important for bone and gut health.

Plus, the copper in prunes inhibits bone breakdown, while boron plays a role in calcium metabolism and polyphenols can help decrease bone breakdown through their antioxidant power. As a fruit that’s high in vitamin K, which helps improve calcium balance and promotes bone mineralization, prunes are also a “good gut food,” meaning a single serving (roughly 4-6 prunes) can help support a healthy microbiome.

They’re easy to use in recipes that can become favorites in your household such as these Chocolate Energy Balls. Enjoyed as an easy, on-the-go snack, they’re a perfect way to refuel for an adventure, recharge after a workout or to simply savor as a healthy snack.

Chocolate lovers rejoice: This rich, delicious, gluten-free, grain-free Chocolate Covered Prune Fudge Cake is naturally sweetened using prunes instead of added sugar. If brownies are more your style, prunes can also take the place of eggs in these Vegan Brownies for a family-friendly treat that won’t wreck your eating plan.

To find more better-for-you desserts, visit californiaprunes.org.

Vegan Brownies

Prep time: 10 minutes
Cook time: 25 minutes
Servings: 9

Prune Puree:

• 16 ounces pitted California prunes
• 1/2 cup hot water

Brownies:

• nonstick cooking spray
• 6 ounces unsweetened chocolate
• 1/2 cup California extra-virgin olive oil
• 2 cups light brown sugar
• 10 ounces California prune puree
• 1 1/2 cups all-purpose flour
• 1 tablespoon baking powder
• 1/4 cup cocoa powder
• 2 teaspoons vanilla extract
• flaky sea salt, for garnish

1. To make prune puree: In blender, combine prunes and water. Pulse to combine then blend until smooth, pourable consistency forms, scraping sides, if necessary.
2. Store puree in airtight container in fridge up to 4 weeks.
3. To make brownies: Preheat oven to 350 F. Line 9-by-9-inch baking pan with parchment paper then lightly grease with nonstick cooking spray.
4. Using double boiler, melt chocolate and olive oil. Whisk in sugar and prune puree; mix until dissolved.
5. Into large bowl, sift flour, baking powder and cocoa powder. Gently fold in chocolate and prune mixture then add vanilla.
6. Spread batter in prepared pan, sprinkle with flaky sea salt and bake 20-25 minutes, or until top starts to look dry and brownies are just beginning to pull away from sides of pan.
7. Cool in pan. Remove then cut brownies into 3-inch squares.

Chocolate Covered Prune Fudge Cake

Prep time: 15 minutes
Cook time: 55 minutes
Yield: 1 cake (8 inches)

Cake:

• Coconut oil spray
• 14 tablespoons butter, chopped
• 2 teaspoons vanilla extract
• 3/4 cup cocoa powder
• 10 soft, pitted prunes, chopped small
• 1/3 cup maple syrup
• 6 eggs
• 1/2 cup coconut sugar
• 1 cup almond meal

Ganache:

• 1 cup full-fat coconut milk
• 1 1/3 cups dark chocolate morsels

1. To make cake: Preheat oven to 300 F. Lightly spray bottom and sides of 8-inch springform pan with coconut oil spray. Place round piece of parchment paper in bottom of pan and lightly spray with coconut oil spray.
2. In small saucepan over low heat, place butter and vanilla. Use sieve to sift cocoa into saucepan. Stir with spatula until completely smooth. Remove from heat and set aside.
3. In bowl of food processor fitted with "S" blade, place prunes and syrup. Top with cooled butter mixture then process until smooth. Transfer to large mixing bowl, scraping all chocolate mixture from food processor with spatula.
4. In bowl of stand mixer fitted with whisk attachment, whip eggs and coconut sugar on high speed 7 minutes, or until tripled in volume.
5. Add one-third of egg mixture to bowl with chocolate mixture. Using spatula, gently fold together until completely combined. Add almond meal and remaining egg mixture to bowl and gently fold to combine.
6. Pour batter into prepared pan and bake 55 minutes, or until set. Once cooked through, transfer cake to cooling rack and cool completely in pan.
7. To make ganache: In top of double boiler, melt coconut milk and dark chocolate until completely smooth. Pour prepared ganache over cake. Serve immediately for molten fudge effect or allow to completely set.

Chocolate Energy Balls

Recipe courtesy of Meg van der Kruik on behalf of California Prunes
Prep time: 10 minutes
Cook time: 30 minutes
Yield: 24 pieces

Prune Puree:

• 16 ounces pitted California prunes
• 1/2 cup hot water

Energy Balls:

• 1 cup old-fashioned or gluten-free oats
• 2/3 cup toasted, unsweetened shredded coconut
• 1/2 cup creamy natural nut butter (peanut or almond)
• 1/2 cup pecan meal
• 1/2 cup prune puree
• 1/4 cup unsweetened cocoa powder
• 1 teaspoon vanilla extract

1. To make prune puree: In blender, combine prunes and water. Pulse to combine then blend until smooth, pourable consistency forms, scraping sides, if necessary.
2. Store puree in airtight container in fridge up to 4 weeks.
3. To make energy balls: In mixing bowl, stir oats, coconut, nut butter, pecan meal, prune puree, cocoa powder and vanilla until completely combined.
4. Cover and chill in refrigerator 30 minutes. Once chilled, use small cookie scoop or measuring spoon to measure equal-sized amounts of mixture then form into balls by applying gentle pressure to dough using palms. Do not roll as balls will break apart.
5. Store covered in airtight container in refrigerator up to 1 week.

Source:

California Prunes

(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

(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