Plant-Based Times Roundup | What You Might’ve Missed
Step Into Summer
If June flew by faster than a cherry tomato across your kitchen floor, we’ve got you. We've been hard at work gathering all the great news for you at The Plant-Based Times . . . from recipes to research that might just blow your mind.
🟡 Top Reads
Here’s what Plant-Based Times readers were clicking, cooking, and contemplating:
Don’t Call It Vegan: A look at why the V-word triggers so many and what we can say instead.
Fudgy Black Bean Brownies (Recipe): Brownies so rich they should probably be taxed.
Is Complete Protein a Myth?: It’s more about the combo than the label.
Hearts Of Palm Ceviche (Recipe): Ocean vibes, zero fish.
🟡 Nutritional Facts
What's Actually in Vegan Carts: Turns out, the stereotype of vegans surviving on lettuce and good intentions isn't holding up to scrutiny.
New research shows vegans are actually nailing nutritional recommendations better than omnivores with more fiber, better carbs, and less saturated fat. Though both groups are apparently addicted to ultra-processed foods equally (we see you, vegan cookies).
Meanwhile, the Good Food Institute took a peek into actual shopping carts and found that 94% of vegan households are building meals around legumes and pulses. The real staples include beans, lentils, and chickpeas.
Meat substitutes only make it into 71% of carts, which might surprise the people who think all vegans live on Beyond Burgers.
Old-school staples like tofu and tempeh are having a moment, with sales up 4% in 2022.
Turns out innovation often starts in home kitchens with things like aquafaba (yes, chickpea water) before hitting the mainstream.
🟡 Look, Listen and Learn
The Numbers Game: Consumers are cutting back on meat this year, but enthusiasm for plant-based alternatives remains surprisingly low. The full scoop here.
Mind Matters: Curious about the psychological shifts that happen when going vegan? Dr. Angela Crawford breaks it down in this fascinating podcast episode.
The Manosphere Meat Connection: How certain online spaces are pushing young men toward excessive meat consumption. A concerning trend explored here.
Level Up Your Skills: Ready to take your plant-based cooking seriously?*
🟡 Quote of the Week
"The food you eat can be either the safest and most powerful form of medicine or the slowest form of poison." – Ann Wigmore
Thanks for letting us geek out about legumes and lab studies in your inbox. The world's changing, plates are evolving, and we're just here documenting the delicious changes. Got thoughts? Weird discoveries? Send them our way.
The plant-based conversation gets better when more people join it, so feel free to forward this to anyone who needs more green in their feed.
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