It looks all the world like scrambled eggs.
But in reality, it’s the new Hodo Vegan All-Day Egg Scramble.
It’s the newest product from the Oakland-based purveyor of artisan tofu.
The plant-based product is made with organic soybeans, with turmeric giving it the eggy color.
It boasts as much protein as a real chicken egg and no cholesterol.
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Mom and entrepreneur, Saskia Sorrosa, may have not enticed any sharks to bite when she appeared on TV’s “Shark Tank” in 2019.
But she’s sure shown them now, raising more than $4 million and getting her Fresh Bellies into 4,000 stores nationwide.
Her New York company makes plant-based, allergen-friendly snack foods, especially geared to toddlers, pre-schoolers, and beyond.
The daughter of a banana farmer and agricultural entrepreneur in Ecuador, she wanted to create crunchy snacks with the type of bold flavors she grew up on.
Her Groovies are made from sorghum, sunflower oil, and just a handful of other flavoring ingredients such as paprika, onion powder, or dried rosemary. They are vegan, gluten-free, and have no artificial flavors. The sodium count weighs in at 110 to 125mg per 1-ounce serving.
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If all you’ve ever done with watermelon seeds is pile them off to the side of a plate or spit them with gusto to see how far they’d fly, Forca Foods wants to convince you to do something entirely different: Eat them.
Its Forca Foods Energy Bites are made from watermelon seeds. In fact, they’re the first of only five ingredients used to make these one-bite cubes. The other ingredients are dates, oats, maple syrup, and fruit or coffee, depending on the variety.
Company Founder Guilherme Maia Silva studied plant sciences at the University of California at Davis, where he wondered why we were making snacks out of such water-intensive crops and ingredients as almonds, walnuts, and dairy. It’s a question that’s only gotten more attention now that California is in yet another year of deep drought.
So, a year ago, he launched his snack that’s centered around watermelon seeds, which, he says, use 94 percent less water than pistachios, 78 percent less water than almonds, and 11 percent less water than dairy. Not only that, watermelon seeds also contain iron, zinc, magnesium, and potassium.
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A myriad of honeys certainly abound on supermarket shelves. But Clif Family Solar Grown Honey Spreads definitely stand out. Not only do they pack a wallop of flavor, but they are made with honey specifically harvested from bee hives located on or around pollinator-friendly solar farms.
It’s a concerted effort to encourage both clean energy and biodiversity. After all, flowering meadows planted under solar farms not only create cooler microclimates that improve energy efficiency, but foster thriving beneficial insect populations.
Talk about a sweet win-win.
I had a chance to try samples of three different Solar Grown Honey Spreads ($10 for a 5.5-ounce jar), each smooth, creamy, and thick enough to slather on most anything with a knife.
For added oomph, they are blended with spices sourced from Burlap & Barrel, a public benefit corporation that partners with small farmers to improve their livelihoods.
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When I say “meatloaf,” you go “Yeah, baby!”
When I say “turkey meatloaf,” you go “Uh, okay.”
And when I say “turkey quinoa meatloaf,” do you groan, “Ehhh?!”
If so, you reacted just like my husband when I first proposed making this for dinner.
And like him, you’ll surely be won over from the first moist, flavorful bite.
“Turkey Quinoa Meatloaf” is a recipe from the new “The Art of Pantry Cooking” (Rizzoli), of which I received a review copy. It’s by Ronda Carman, a lifestyle writer and former recipe contributor to Southern Living.
As the name implies, the book’s 100-plus recipes make use of pantry basics that we all do — or should — keep on hand.
What’s more, the chapters are even arranged by ingredient. For instance, got a half-bag of bulgur lying around? Then, make “Lemon-Bulgur Ricotta Pancakes” or “Hearty Tomato Soup with Bulgar.” Hiding a can of chickpeas in the back of a cabinet? Dig it out to use in “Lemon-Parmesan Chickpea Pasta.” Have some leftover panko? Whip up “Sheet-Pan Panko Lamb Meatballs with Walnut Chimichurri Sauce.”
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