If you’ve been making several stops each week to Whole Foods’ prepared foods section for the delicious vegan chicken salads, you’ll be glad to know that you’re now able to satiate your appetite for that incredibly realistic plant-based chicken made by Beyond Meat now that the business has rolled out its first retail products!
The egg industry’s busiest time of year is the Easter season. After that, “sales go down, but the hens keep on laying eggs,” says the American Egg Board. In an effort to increase consumer demand for excess eggs, egg producers across the country celebrate May as “National Egg Month.”
The jocular Brian Patton is a YouTube cooking sensation with an impressive resume: he’s currently the Executive Chef at food delivery service Vegin’ Out , author of The Sexy Vegan Cookbook: Extraordinary Food from an Ordinary Dude, and if that’s not enough, he’s also releasing a second cookbook—about happy hour.
While Happy Hour at Home: Small Plates, Big Flavors, & Potent Cocktails won’t be out until June, you can and should pre-order it now—with summer on the horizon, you’ll want to get the book as soon as it’s available to begin planning your post-work festivities. With menus entitled Holy Stromboli; Be Still, My Hearts of Palm; Papadilla, Don’t Preach; and Satay-day Night Fever, you know you’re in for a good time.
The Songkran Festival, also known as Thai New Year, is celebrated from April 13 – 16, and it’s the perfect opportunity to indulge in delicious Thai cuisine — 100% veganized, of course. While these recipes would traditionally include fish sauce, meat, or chicken stock, they can be easily made without an animal ingredients while maintaining the authentic flavors. For example, in Tom Kha, simply use vegetable broth instead of chicken stock. You’ll still get all the essential aromas and flavors because the key ingredients are lemongrass, galangal, and kaffir lime.