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Plant-based food innovations

Plant-based burgers and nuggets on plates.

According to Statista, 50 to 72% of Canadians say that it’s a positive choice to eat more plant-based foods. Food companies are listening. At this year’s Restaurants Canada show in Toronto, plant-based food innovations were indeed THE biggest trend.

Here are a few of the plant-based foods I spotted at the show.

Ecoideas – Plant-based Chunks

A package of fava and pea protein plant-based chunksThese dried chunks are vegan, gluten-free and made from organic fava and pea protein concentrate. After soaking the chunks in hot water, they’re ready to use in recipes. The company also produces plant-based crumble and jackfruit cubes/shreds.

Nutrition info for 3/4 cup serving: 130 calories, 1.5 g fat, 11 g carbohydrates, 5 g fibre, 1 g sugars, 19 g protein,  0 mg cholesterol, 180 mg sodium, 15% DV potassium, 4% DV calcium, 19% DV iron (DV= Daily Value).

 

PLANT UP – Plant-based Shawarma Bites

A package of plant based shawarma bitesMade from soy protein and chickpeas, these little bite snacks pack in a blend of Middle Eastern flavourings. The company partnered with chefs around the world to create a range of products including plant-based Asian dumplings, Thai Basil Chik’n, and Butter Chik’n Bites.

Nutrition info for 7 plant-based Shawarma bites: 150 calories, 7 g fat, 24 g carbohydrates, 2 g fibre, 3 g sugars, 8 g protein, 0 mg cholesterol, 420 mg sodium, 1% DV potassium, 2% DV calcium, 19% DV iron (DV = Daily Value).

 

Plantropy – Jackfruit Pepperoni

A package of jackfruit pepperoni

Jackfruit is a tropical fruit with a meat-like texture. It’s a common ingredient used in plant-based alternatives to meat. Pea protein is added to boost the protein content. The company also offers jackfruit dumplings, nuggets, kebabs and pulled jackfruit.

Nutrition info for 20 pepperoni slices: 180 calories, 14 g fat, 9 g carbohydrates, 2 g fibre, 6 g sugars, 5 g protein, 0 mg cholesterol, 430 mg sodium, 7% DV potassium, 3% DV calcium, 17% DV iron (DV= Daily Value).

 

Woop 4 – Plant-based Fish

A package of plant-based mahi mahi fish

Made from rice protein, canola oil, flaxseed oil and konjac, this fish alternative requires no cooking. Sweet potato and carrot powder are added to mimic the colour of fish. The product is marked as allergy-free and can be used in sushi, sashimi and poke dishes.

Nutrition info for 125 g serving: 120 calories, 9 g fat, 4 g carbohydrates, 0 g fibre, 1 g sugars, 5 g protein, 0 mg cholesterol, 180 mg sodium, 1% DV potassium, 10% DV calcium, 7% DV iron (DV= Daily Value).

 

Are you interested in eating plant-based foods? Would you try these products? Let me know in the comments.

This information is for educational purposes only. This is not a sponsored post and not intended to be an endorsement of these products.

 

 

BBQ Tofu Burger

 

Shredded tofu burger on a sesame bun.

BBQ Tofu Burger

This is a fantastic recipe whether you're new to tofu or have been enjoying tofu for a while. The tofu is grated and baked. Make sure to use extra-firm tofu for the best texture and results.
Course Main Course
Cuisine Vegan, Vegetarian
Servings 4

Ingredients
  

  • 1 350-400 g block of extra-firm tofu
  • 1 tbsp vegetable oil (e.g. canola oil)
  • 1 tbsp soy sauce
  • 2 tsp chilli powder
  • 1/2 tsp paprika or smoked paprika
  • 1/2 tsp garlic powder
  • 1/2 cup BBQ sauce
  • 1/2 cup water

Instructions
 

  • Preheat oven to 350F. Lightly grease or line a large baking tray.
  • Drain off any excess water from the tofu and pat dry. Use the large side of a cheese grater and grate the tofu into shreds.
  • In a large bowl, combine oil, soy sauce, chilli powder, paprika and garlic powder. Add the shredded tofu and gently mix so that the tofu is all coated.
  • Spread the tofu in an even layer on the prepared pan. Bake for 28-33 minutes until the tofu is browned. Stir the tofu half-way through cooking.
  • Heat the BBQ sauce and water. Stir in the baked tofu. Serve hot on a bun and add your favourite toppings. Or enjoy in tacos or a lettuce wrap.
    [Recipe is a slight modification from ItDoesn'tTakeLikeChicken.com]
Keyword BBQ tofu, tofu, tofu burger

3 Important Nutrients for Vegetarians

Various fruits and vegetables on a cutting board and table

 

 

 

 

 

 

 

 

 

 

 

 

This article originally appeared on Canadian Food Focus, and I received monetary compensation from them to research and write this information. My articles represent my personal and professional views. I am one of many dietitian writers for Canadian Food Focus, which is a source for Canadian food and farming stories that provide advice to help you make confident food choices.

 

If you’re a vegetarian, you’re probably eating a variety of plant-based foods such as fruits, vegetables, whole grains, legumes, nuts and seeds. Following a plant-based eating style has many benefits, such as a lower risk for developing heat disease, type 2 diabetes and colon cancer. But did you know that you could be missing out on some important nutrients? Here are 3 key nutrients to think about.

Iron

Iron is a part of hemoglobin that’s in red blood cells and helps carry oxygen throughout our body. There are two different forms of iron:

  • heme iron – found in animal-based foods such as meat, poultry, fish, shellfish and eggs
  • non-heme iron – found in plant-based foods such as vegetables, grains, legumes and tofu.

Heme iron has better bioavailability, in other words, it is more easily absorbed by our body compared to non-heme iron. For this reason, it’s recommended that vegetarians get almost two times more iron as non-vegetarians, especially adults and adolescent females.

To improve the absorption of non-heme iron, try these tips:

  • Enjoy your meal with a food or drink that contains vitamin C (e.g. citrus fruit, citrus fruit juice, kiwis, mangoes, cantaloupe, sweet peppers, bok choy, broccoli, kale, potatoes).
  • Add a food that contains heme iron if you include these foods in your diet (e.g. fish, shellfish, eggs).
  • Cook with cast iron pots.
  • Avoid drinking large amounts of coffee or tea, or having high amounts of calcium at the same time as your vegetarian meal because these block iron absorption. Wait about one to two hours after a meal before enjoying coffee, tea or taking calcium supplements.
  • Try the Lucky Iron Fish, a reusable cooking tool that adds extra iron to your foods and beverages.

Best vegetarian foods for iron:

  • Iron-fortified grain products (e.g. breads, cereals, pasta)
  • Whole grains and whole grain foods
  • Legumes (e.g. split peas, lentils, beans)
  • Soy / soy products (e.g. firm or extra firm tofu, tempeh, soy veggie burger, fortified soy beverage)
  • Nuts / nut butter
  • Seeds / seed butter (e.g. pumpkin seeds, sesame seeds, hemp seeds)
  • Dark green vegetables (e.g. Swiss chard, asparagus, edamame, snow peas, kale)
  • Dried fruit (e.g. raisins, dried apricots)
  • Prune juice
  • Blackstrap molasses

Zinc

Zinc is important for a strong immune system and helps with wound healing. Vegetarians, especially vegans, can be at a higher risk for zinc deficiency because fruits and vegetables contain very little zinc. If you’re a pescatarian, try fish and seafood for zinc. If you’re a lacto-ovo vegetarian, you can get zinc from eggs and dairy products.

Plant-based foods contain phytates (a natural substance found in grains, nuts, seeds and legumes) which actually reduces zinc absorption. To improve the absorption of zinc, try soaking grains, nuts, seeds and legumes before cooking.

Best vegetarian foods for zinc:

  • Legumes (e.g. beans, split peas, lentils)
  • Nuts and nut butters (e.g. almonds, peanuts, cashews, pecan, pine nuts)
  • Seeds (e.g. pumpkin seeds, sunflower seeds, sesame seeds)
  • Whole grains
  • Fortified cereals

Vitamin B12

Vitamin B12 is important for healthy nerve cells and for making red blood cells. Vitamin B12 is found naturally only in animal-based foods. Many plant-based foods are fortified with vitamin B12 such as fortified plant-based beverages and products labelled as “simulated meat products” or “simulated poultry products.” If you’re vegan, it may be helpful to take a vitamin B12 supplement. Talk to a Registered Dietitian for more advice.

Best vegetarian foods for vitamin B12

  • Plant-based foods fortified with vitamin B12 (e.g. fortified soy yogurt, veggie burgers, simulated meat products, simulated poultry products)
  • Plant-based beverages fortified with vitamin B12 (e.g. fortified soy / oat / rice / almond beverage)
  • Fortified nutritional yeast

There are many delicious foods to enjoy on a vegetarian diet. If you’re not sure whether you’re getting enough nutrients or have questions about supplements, consult with a Registered Dietitian.

References:  Health Canada (2022 May 7). Applying Canada’s Dietary Guidelines – Considerations for Vegetarian Diets.

 

Chickpea Lettuce Wraps

 

Two lettuce leaves each filled with a mixture of chickpeas, mango, tomatoes and onions .

Chickpea Lettuce Wraps

Here's a fresh and colourful plant-based meal! Bonus: It's a no-cook recipe that's ready in less than 10 minutes!
Course Main Course, Salad, Snack
Cuisine Vegan, Vegetarian
Servings 4

Ingredients
  

  • 1 cup canned chickpeas
  • 1 head Boston or romaine lettuce
  • 1 mango or orange or peach, diced
  • 1 cup grape tomatoes, quartered
  • 1/2 cup red onion, diced
  • 1/4 cup cilantro leaves, chopped
  • salt and pepper to taste

Dressing

  • 1 lime, juiced (about 2 Tbsp)
  • 1 tbsp olive oil
  • 1 tbsp sugar
  • 2 cloves garlic, minced

Instructions
 

  • Rinse and drain the chickpeas. (Or save the bean water - also called aqua faba - for another recipe.)(Use any leftover chickpeas for another salad or stew.)
  • Wash and dry lettuce leaves.
  • In a large bowl, combine chickpeas, mango / orange, tomatoes and red onion. Toss in cilantro.
  • In a small bowl or measuring cup, whisk the dressing ingredients.
  • Add dressing to the chickpea mixture. Toss gently to coat. Season with salt and pepper to taste.
  • Scoop the chickpea mixture into a lettuce leaf. You may also add lettuce into the chickpea mixture to make a salad. Enjoy!

Notes

Adapted from a recipe by the Canadian Pulse Industry.
Keyword chickpeas, plant-based, vegan, vegetarian

Pomodori Gratinati (Crunchy Tomatoes)

tomatoes cruncy recipe Florence

On my recent trip to Italy, Chef Stefania Borgioli taught me how to make this delicious dish! A great recipe for your garden tomatoes!

Ingredients
10 ripe tomatoes ( Sammarzano or Roma type)
1 garlic clove
Parsley
Basil
3 handfuls of bread crumbs
4 tbsp extra virgin olive oil
Parmesan cheese to taste
Salt

Directions
1. Cut tomatoes in half; gently remove the seeds, and salt them a little.
2. In a blender put all of the other ingredients to make a “panure” (breadcrumb mixture).
3. Put the tomatoes in a baking pan lined with parchment paper. Stuff the tomatoes with the panure.
4. Bake at 400F for about 20 minutes or until golden on top.
5. Enjoy hot or at room temperature. Perfect also to dress pasta.

Recipe printed with permission from Chef Stefania, Toscana in Bocca, Florence, Italy.

5 Reasons Why I LOVE Lentils!


1. Lentils are cheap. I paid $2.99 for a big package of dried green lentils which should be enough for at least 10 servings. Costing it out, that’s about 30 cents for a solid serving of protein! Not bad, especially when foods costs are skyrocketing these days.

2. Lentils are nutritious. A 3/4 cup serving of cooked lentils is a substitute for meat, an excellent source of iron and packs in about 25% of my daily quota for fibre.

3. Lentils need no soaking.
Unlike many other dried beans, lentils don’t have to be soaked prior to cooking – a real time saver!

4. Lentils are versatile.
For week 3 of my Pulse Pledge, I made Easy Lentils and Rice. Last week, I used a can of lentils to make an amazing Lentil Shepherd’s Pie.

5. Lentils are delicious. They add texture and soak up any spices or flavours in your recipe. Give these nutritious gems a try!

Easy Lentils and Rice

Makes 4 servings

Ingredients
1 tbsp canola oil
1 onion, chopped
2 cloves garlic, chopped
2 stalks celery, chopped
1 red or orange pepper, diced
1 tsp ground cumin
salt to taste
1 cup dried green or brown lentils
2 cups sodium-reduced chicken or vegetable broth

Directions
1. In a saucepan, heat oil over medium heat. Fry onion, garlic, celery and red pepper for a few minutes. Add cumin and salt. Continue cooking until onions are soft.
2. Stir in the lentils.
3. Add broth and bring to boil.
4. Simmer for about 35-40 minutes until the lentils are tender.
5. Serve over cooked rice, whole grain couscous or quinoa.

Pulse Pledge Week 2 – Lentil Shepherd’s Pie

[Thrilled to meet Chef Michael Smith!]

If you haven’t yet signed up for the Pulse Pledge, I encourage you to do it now and join this amazing global food movement! The challenge is to eat pulses once a week for 10 weeks – and you can do that!

Pulses are dried peas, lentils, beans and chickpeas. They’re super nutritious, delicious, versatile, economical and a sustainable food!

For Week 1 of my Pulse Pledge, I whipped up a delicious gluten-free Chickpea Chocolate Cake and shared with my friends and family.

This week, I made Lentil Shepherd’s Pie – it’s my all time favourite lentil recipe and tastes fantastic! I hope you’ll give it a try! I think Chef Michael would approve!

Lentil Shepherd’s Pie
Makes 6 servings
Serve with a side salad or other vegetable.

Ingredients
2 tsp vegetable oil
1 onion, chopped
2 carrots, chopped
2 cloves garlic, minced
1 can (19 oz/540 mL) stewed tomatoes
1 can (19 oz/540 mL) green lentils (drained and rinsed)
pepper
3 cups mashed potatoes (about 3 large)
1 cup low fat cottage cheese
4 green onions
salt

Directions
1. In a large skillet, heat oil over medium heat; cook onion, carrots and garlic, stirring occasionally, for 3-5 minutes or until softened.
2. Add tomatoes and break them up (if needed) with a potato masher or back of a wooden spoon. Reduce heat to medium and cook, uncovered for 15-20 minutes or until thickened.
3. Stir in lentils, season with pepper to taste. Transfer to a deep 8 cup (2 L) baking dish.
4. Combine potatoes with cottage cheese and green onions. Season with salt and pepper to taste. Spoon over lentil mixture to cover completely.
5. Bake, uncovered, in 400 F (200 C) oven for 35 minutes or until heated through.

Recipe Source: The Canadian Living Light and Healthy Cookbook, 1991

Comments/Review: You could also use dried green lentils instead of canned. Just simmer 1 cup (250 mL) of rinsed lentils with about 5 cups (1.25 L) of water for 25 minutes or until tender, then drain well and add to recipe.

Get ready for International Year of Pulses!

The United Nations has declared 2016 as International Year of Pulses!

Dried peas, beans, lentils and chickpeas are examples of pulses. Packed with nutrition, pulses are are a super sources of fibre, iron and protein.

Research from the Canadian Medical Association Journal found that eating 1 serving (3/4 cup) of pulses three times a week lowered the “bad” LDL cholesterol by 5%. Because pulses are a low Glycemic Index food, they cause a slower rise in blood sugar – that’s good news for people with diabetes or anyone watching their blood sugar levels.

Here are some of my favourite pulse recipes which I’ve collected over the years! Enjoy!

Vegetarian Shepherd’s Pie (made with lentils)

Black Bean Veggie Burgers

Red Lentil & Vegetable Dal

Chickpea Chocolate Cake (you’ve got to try this!)

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