Berry Good For You

Berry Good For You

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Recipes For Easter

Recipes For Easter

If you’re in need of a little inspiration this Easter then look no further. We’ve compiled a list of some of our favourite recipes, whether it’s sweet or savoury, healthy or naughty, this collection includes some themed dishes as well as lighter bites that are […]

Vegan In New York

Vegan In New York

As you can probably imagine, it’s not exactly a challenge to find somewhere that caters for vegans in New York. But sometimes it’s worse when you’re spoilt for choice; everything sounds delicious but there just isn’t the time or money to try everything. That’s where […]

The Vegan Burger That BLEEDS

The Vegan Burger That BLEEDS



It took a solid ten minutes of psyching myself up before I could even take the first bite. And that was after double (and triple) checking with the waitress that this was, in fact, the vegan option. I understand that you may be reading this and thinking “get a grip, it’s just a burger”. And I’m sure half of the people in the restaurant were thinking exactly that as they saw my inner turmoil spill out at the poor waitress who had the (dis)pleasure of serving me.

“The Impossible Burger is where food meets science and the result is simply mind-blowing”

But allow me to paint the scene for you… It was a sunny day in New York and after trekking around Greenwich village to work up an appetite, we arrived at Bareburger, with rumbling tummies and an eagerness to try the infamous veggie burger that bleeds. Arriving only days after this specific chain had started serving the burger, it seemed, dare I say it, almost like fate.

So, what’s all the fuss about? Well, the Impossible Burger, which is currently only served at a select few locations in America, has taken years to create and features elements that are unlike virtually any other veggie burger on the market. The most notable of which is that this is a meat-free burger that bleeds. Concerned? Well, you’re not alone there. But there’s no need to panic just yet; after five years of research, Impossible Foods found a way to create a meat alternative that mimics the flavour, texture, smell and look of real beef without the need to harm any animals. That’s the dream, surely?

“The Impossible Burger uses 95% less land, 74% less water and creates 87% fewer greenhouse gas emissions than beef”  

There’s a compound in beef called heme, which looks and tastes like blood and is the main driver for all the other aroma compounds that create the distinctive flavour of a beef burger. However, heme isn’t exclusive to animals; neuroscientists at Impossible Foods discovered that they could extract the compound from soy beans and use it to create a terrifyingly authentic taste and appearance without the need for actual meat. Add in wheat protein to mimic the fleshy texture, potato proteins for a crispy exterior when seared and flakes of deodorised coconut oil to create that satisfying sizzle and you have the foundations for a deliciously meaty – yet meat-free – burger.           

We’ve touched on how it was made but the real question is what does it actually taste like? Well, it is:

Succulent

Tender

Meaty

Aromatic

Flavoursome

And so much more. But the best part? Compared to actual beef, making the Impossible Burger uses 95% less land, 74% less water and creates 87% fewer greenhouse gas emissions. If you’re not already sold, then it might be worth noting that it’s made using all-natural ingredients – that means it’s 100% free of hormones, antibiotics and artificial ingredients. It’s no wonder that so many people are going mad over it!

According to the restaurant manager at the Bareburger where we tried it, 90% of the tables they served each day were ordering the Impossible Burger, which goes to show that for vegans, vegetarians and meat-eaters alike, this burger means business. It may not be for everyone and we completely understand how the concept may be off-putting or seem unnecessary to some but overall this is what I would deem an exceptional feat for science, veganism and flavour. And the next time I can get my hands on one, I won’t waste my time fretting, I’ll sink my teeth right in!

FullSizeRender (1)FullSizeRender

Blueberry & Apple Cobbler

Blueberry & Apple Cobbler

It’s January. Yes, that’s right – still January! Christmas has left us and it seems it took the chocolate, over-indulgence and fairy lights with it as it went out the door. And now, well, now we’re left with January. Notorious for being a long, cold […]

French Toast Dipping Sticks with Chocolate, Orange & Brandy Sauce

French Toast Dipping Sticks with Chocolate, Orange & Brandy Sauce

French Toast makes a wonderfully decadent and delicious breakfast, great for birthdays, celebrations and Sunday brunching. Top it with fresh fruit and yoghurt or a generous drizzle of syrup and it will set you up for a great day. But it doesn’t have to end […]

Coffee Ice Cream Float

Coffee Ice Cream Float

Summer provides us with the perfect opportunity to get outdoors and be active. But sometimes the heat can get a little bit too much (although that’s questionable if you live in the UK…) and you need something to cool you down. What better way than with ice cream? This is such an easy recipe and takes a matter of minutes to make – you’ll be sipping on delicious iced coffee in no time!

Coffee Ice Cream Float
Serves 2
Contains: soya*, gluten**
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Prep Time
5 min
Prep Time
5 min
FOR THE ICED COFFEE
  1. 3 heaped tsp instant coffee (we used Kenco Millicano)
  2. 250 ml hot water, just off the boil
  3. sugar, to taste (we used 2 heaped tsp)
  4. 350 ml dairy-free milk, such as soya, almond or rice
  5. ice cubes, crushed or whole
FOR THE TOPPING
  1. 2 scoops dairy-free ice cream (we used Swedish Glace, available at most UK supermarkets)*
  2. 2 Lotus biscuits, or other vegan biscuit such as Oreos**
  3. dairy-free chocolate sauce, such as Sweet Freedom Choc Shot
Instructions
  1. Place a few ice cubes (or a small handful of crushed ice) into two large glasses and set aside.
  2. Add the coffee and sugar to a jug and dissolve with the 250 ml hot water, just off the boil. Mix in the 350 ml dairy-free milk and then distribute evenly between two glasses.
  3. Top with a scoop or two of vegan ice cream, a drizzle of chocolate sauce and some crumbled biscuits! Pop in a straw and enjoy!
  4. To make this recipe even simpler, make the iced coffee (leaving out the ice cubes) in advance and keep it in the fridge, ready to top with ice cream whenever you like.
Notes
  1. * Swedish Glace is made with soya, but there are plenty of alternatives if you want to avoid soya, such as Almond Dream, which you can find at many UK supermarkets.
  2. ** To keep this recipe gluten-free, use gluten-free biscuits instead. Just be sure to check there isn't egg in the ingredients, as is often the case with gluten-free recipes.
Berry Good For You http://www.berry-good-for-you.com/
Coffee Ice Cream FloatCoffee Ice Cream FloatCoffee Ice Cream FloatCoffee Ice Cream FloatCoffee Ice Cream Float

Chickpea Mash and Avo Sandwich

Chickpea Mash and Avo Sandwich

Whether you’re heading to work and in need of a tasty packed lunch or if you’re just looking for some inspiration to save you from the dreaded, boring jam sandwich, then don’t panic! This recipe combines lots of different flavours and textures to make it deliciously […]

Sweet and Sour Stir Fry

Sweet and Sour Stir Fry

To celebrate Chinese New Year, we have this super simple sweet and sour stir fry for you, so that you can join in with the celebrations!  Sweet and sour sauce is often vegan and you can pick it up at almost any supermarket, but if […]

Drunken Winter Soup

Drunken Winter Soup

January feels like such a long month – it’s cold and rainy and we no longer have Christmas to look forward to.  At least we can still use the cold weather as an excuse for some hearty meals like casseroles and soups!  This Drunken Winter Soup combines the rich, earthy flavour of the mushrooms with red wine to give it a warming kick.  Serve with freshly made, thickly-cut bread for a filling winter dish.

Drunken Winter Soup
Serves 2
Contains: gluten*
Write a review
Print
Prep Time
10 min
Cook Time
15 min
Prep Time
10 min
Cook Time
15 min
FOR THE SOUP
  1. 1 small aubergine
  2. 1/2 large courgette
  3. 1 large carrot
  4. 1/2 punnet white mushrooms
  5. 1 medium red onion
  6. 1 celery stalk
  7. 200 ml water
  8. 100 ml red wine (we used a Shiraz)
  9. 150 ml soya/rice or other dairy-free cream
FOR THE GARNISH
  1. drizzle of dairy-free cream
  2. fresh chives, finely chopped
  3. panko bread crumbs*
  4. cracked black pepper
Instructions
  1. Roughly chop all of the vegetables and add to a non-stick pan with some oil. Cover with a lid and cook on a medium-high heat for 5-10 minutes. Stir occasionally to make sure the vegetables cook evenly. When the vegetables have softened, add the water and red wine and cook for a further 5 minutes. Pour in the dairy-free cream, season with salt and pepper and then take off the heat. Transfer into a blender and blend until smooth. You can add more water for a thinner consistency.
  2. Serve up with the cream, chives, breadcrumbs and cracked black pepper. Enjoy piping hot!
Notes
  1. * Omit to keep this dish gluten-free
Berry Good For You http://www.berry-good-for-you.com/
Drunken Winter SoupDrunken Winter SoupDrunken Winter SoupDrunken Winter Soup

Quesadillas with ‘Cheese’ Sauce

Quesadillas with ‘Cheese’ Sauce

You don’t need cheese to make a great-tasting quesadilla.  In fact, avoiding the cheese makes this meal a lot healthier and lower in fat.  However, with fresh veg sautéed in a mix of spices and our homemade sauce, you won’t miss out on that cheesy […]


Highlighted Post

The Vegan Burger That BLEEDS

The Vegan Burger That BLEEDS



It took a solid ten minutes of psyching myself up before I could even take the first bite. And that was after double (and triple) checking with the waitress that this was, in fact, the vegan option. I understand that you may be reading this and thinking “get a grip, it’s just a burger”. And I’m sure half of the people in the restaurant were thinking exactly that as they saw my inner turmoil spill out at the poor waitress who had the (dis)pleasure of serving me.

“The Impossible Burger is where food meets science and the result is simply mind-blowing”

But allow me to paint the scene for you… It was a sunny day in New York and after trekking around Greenwich village to work up an appetite, we arrived at Bareburger, with rumbling tummies and an eagerness to try the infamous veggie burger that bleeds. Arriving only days after this specific chain had started serving the burger, it seemed, dare I say it, almost like fate.

So, what’s all the fuss about? Well, the Impossible Burger, which is currently only served at a select few locations in America, has taken years to create and features elements that are unlike virtually any other veggie burger on the market. The most notable of which is that this is a meat-free burger that bleeds. Concerned? Well, you’re not alone there. But there’s no need to panic just yet; after five years of research, Impossible Foods found a way to create a meat alternative that mimics the flavour, texture, smell and look of real beef without the need to harm any animals. That’s the dream, surely?

“The Impossible Burger uses 95% less land, 74% less water and creates 87% fewer greenhouse gas emissions than beef”  

There’s a compound in beef called heme, which looks and tastes like blood and is the main driver for all the other aroma compounds that create the distinctive flavour of a beef burger. However, heme isn’t exclusive to animals; neuroscientists at Impossible Foods discovered that they could extract the compound from soy beans and use it to create a terrifyingly authentic taste and appearance without the need for actual meat. Add in wheat protein to mimic the fleshy texture, potato proteins for a crispy exterior when seared and flakes of deodorised coconut oil to create that satisfying sizzle and you have the foundations for a deliciously meaty – yet meat-free – burger.           

We’ve touched on how it was made but the real question is what does it actually taste like? Well, it is:

Succulent

Tender

Meaty

Aromatic

Flavoursome

And so much more. But the best part? Compared to actual beef, making the Impossible Burger uses 95% less land, 74% less water and creates 87% fewer greenhouse gas emissions. If you’re not already sold, then it might be worth noting that it’s made using all-natural ingredients – that means it’s 100% free of hormones, antibiotics and artificial ingredients. It’s no wonder that so many people are going mad over it!

According to the restaurant manager at the Bareburger where we tried it, 90% of the tables they served each day were ordering the Impossible Burger, which goes to show that for vegans, vegetarians and meat-eaters alike, this burger means business. It may not be for everyone and we completely understand how the concept may be off-putting or seem unnecessary to some but overall this is what I would deem an exceptional feat for science, veganism and flavour. And the next time I can get my hands on one, I won’t waste my time fretting, I’ll sink my teeth right in!

FullSizeRender (1)FullSizeRender


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