What could be a better gift for the vegan in your life than an offering of artisan chocolate? The answer is “nothing.” Fortunately, there are a large number of vegan chocolates that you can enjoy.
If you love the taste of ice cream and want to add another plant-based alternative, Reveri has two creamy new flavors: Purple Mint Chip and Vanilla Almond Blossom.
Our tasters were quite pleased with the texture and creaminess of Reveri, which they highly recommend, even if you aren’t avoiding dairy.
Reveri‘s Purple Mint Chip is a twist on classic mint chip ice cream, and is a blend of blueberries, nutritious seeds, organic cocoa nibs, and peppermint. Their Vanilla Almond Blossom is rich and delicious, combining a mixture of almonds, almond butter, and creamy rich vanilla.
Reveri also has flavors such as Chocolate Forest and Strawberry Patch. Each ranges from 70 calories to 90 calories per serving.
Other healthy features:
Reveri is located in 12 stores in the Southern California area. You can also find it on online here.
Reveri is a game-changing alternative to ice cream that ends the trade-off between luscious taste and health.
Reveri is crafted from whole fruits and vegetables. Reveri delivers the sweet taste and rich mouthfeel of super-premium ice cream, yet contains no dairy, added sugar, sweeteners, or fats, and averages only 82 calories for a 4-ounce serving. It is also gluten- and GMO-free.
Rice University wants students to know that dorm food doesn’t have to be a culinary and dietary challenge for those trying to avoid the “Freshman 15”.
Rice University has taken a huge step forward in its plant-based journey with the introduction of a meat-and-dairy-free charcuterie program in its student serveries. The menu of from-scratch vegan meats and cheeses is the first of its kind in the nation when it comes to on-campus dining.
Senior executive chef Roger Elkhouri recently debuted a full lineup of plant-based lunch meats that include turkey, corned beef and roast beef and cheeses such as provolone, smoked cheddar and dill havarti. On special days, Elkhouri serves plant-based barbecue brisket or Italian sausage with peppers and onions.
All of it is made on-site using unique, individual recipes created by Elkhouri over the course of a year’s work in the kitchen. Each of the charcuterie items is entirely vegan, although Elkhouri prefers the inclusive term “plant-based” to the “vegan” label, which implies his creations are only meant for a subset of students.
Many industry advocates of a plant-based diet are saying that the term “vegan” carries too much baggage, especially in regions away from the Coasts, and a complete rebranding of the concept is needed.
“A plant-based diet is good for everybody,” Elkhouri said, “and it’s good for the environment too.” In fact, a recent study from the University of Oxford published in Science found that consumers who switch to a plant-based diet drastically reduce their individual carbon footprint.
In addition to turkey and brisket, Elkhouri has also created plant-based versions of pastrami, pepper jack and even a paprika-spiked “cheese ball” with the same spreadable texture and sharp bite of the original. Just like real meats and cheeses, each can be cut thin on a deli slicer; each also has a weeklong shelf life.
The “meats” are made using a proprietary blend of vital wheat gluten, powdered mushrooms, liquid smoke and other ingredients designed to mimic the taste, texture and appearance of deli meats. The cheeses primarily incorporate coconut milk instead of nut milks, more conventional vegan alternatives.
Students have responded enthusiastically to the new offerings, especially those with dietary restrictions. “When I was talking to the students, they were very happy,” Elkhouri said. “I saw a spark in their eyes that somebody was listening to them and hearing their needs.”
“You’re dealing with extremely talented and sophisticated students here,” Elkhouri said. “They’re always asking questions and you have to be on your toes, so what we try to do is get out ahead of them.
“Four or five years down the road you’ll be seeing ‘plant-based’ everywhere. We’re pioneers.”
MORE INFORMATION
For more about Rice’s plant-based foods, follow hashtag #ourplantbasedjourney on Twitter and Instagram.
For more about Rice Housing & Dining, visit http://dining.rice.edu
Cauliflower used to be shunned by many, but these days it’s a hot and stylish food to cook and eat, especially when roasted with olive oil to bring out its essence.
Miami celebrity chef Adrianne Calvo has created an innovative cauliflower recipe that highlights her concept of Maximum Flavor that makes every single delicious bite count. She pairs it with a quick pickle dish.
Serves: 2
Ingredients:
1/2 cauliflower, cut into stems
1 tablespoon extra virgin olive oil
2 tablespoons jerk seasoning, store-bought
1 tablespoon honey
1/4 teaspoon curry powder
1/8 teaspoon kosher salt
1/2 cucumber, thinly sliced
1 cup white distilled vinegar
1 teaspoon kosher salt
1/4 cup sugar
Directions:
Preheat the oven to 400 degrees. Have a bowl of ice on hand. In small stockpot, bring vinegar to a boil with salt and sugar. Once it is boiling, add the cucumber slices. Cook for 30 seconds. Remove cucumbers from cooking liquid and place in ice bowl, set aside.
In a large bowl, whisk together olive oil, jerk, honey, curry, and salt. Add cauliflower and toss to coat evenly. Place seasoned cauliflower on a baking sheet and into the oven for 20-25 minutes. Place roasted cauliflower on a dish and serve with pickles.
Adrianne Calvo is the Executive Chef and owner of Chef Adrianne’s Vineyard Restaurant and Wine Bar, Host of Maximum Flavor Live on NBC’s 6 in the Mix, author of four cookbooks: Maximum Flavor (2005); Chef Adrianne: Driven by Flavor Fueled by Fire (2008); #MaximumFlavorSocial (2014); and Play with Fire (2015), and founder of the Make it Count Foundation. Chef Adrianne’s Vineyard Restaurant and Wine Bar opened in 2007 and offers a varied and rotating menu with something for everyone. Monthly, the restaurant holds its signature event, Dark Dining, where guests are blindfolded for a sensual experience eliminating one sense to enhance another, providing Maximum Flavor.
Social Media
www.instagram.com/chefadrianne
Not only is vegan and vegetarian food growing in popularity, their cookbooks are as well. We’ve picked three exciting new cookbooks that include great recipes that make you crave a meal, and a coolness factor that makes you feel good.
Vegan foods are taking the World by storm, and for good reason. They taste a lot better than they used to, and there are a lot more of them now than ever before. This is definitely true for vegan chocolate.