We happily hosted a launch party at the Gardein Tasting Kitchen to celebrate the release of “My Gentle Barn” a book written by Gentle Barn founder Elli Laks. Wow, what a great event and an even better book that chronicles Ellie’s personal story of hardship and her ultimate success.
We love Gentle Barn and the work they do with at-risk kids to teach them compassion and empowerment, giving every animal and child a place of healing and safety – how cool is that?
Check out gentlebarn.org and Ellie’s new book: http://amzn.to/1jvqkyw
Mayim Bialik visited the Gardein Tasting Kitchen to discuss her new cookbook “Mayim’s Vegan Table” with Keltie Knight of ‘The Insider’.
Recreate something healthy and delicious by swapping out these ground beef recipes with our new gluten-free beefless ground instead. Food swaps are popping up all over the nation right now and how cool would it be to take one of these beef recipes and make it meatless, healthier, gluten-free and great tasting! Give one or all of these dishes the healthy reboost they need.
Click on the images and start swapping!
Serves 6 to 8
1/2 to 1 12-ounce bag Meatless Ground Crumbles
1 teaspoon olive oil
1 onion, diced
2 to 4 cloves garlic, minced
1 14-ounce can diced tomatoes
2 8-ounce cans tomato sauce
1 6-ounce can tomato paste
2 and 1/2 cups water
2 teaspoons oregano
3 bay leaves
1/2 teaspoon garlic salt
1/2 teaspoon sweet basil
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon marjoram
1/4 teaspoon thyme
1/4 teaspoon rosemary
2 12-ounce boxes whole wheat spaghetti (or try gluten-free pastas, such as quinoa or brown rice spaghettis)
Optional: 1/2 cup of mushrooms, fresh or canned; 1/4 cup of diced green pepper
In a skillet, place the olive oil and Meatless Ground Crumbles and cook over low heat. Add onions and garlic. Continue cooking, stirring occasionally, until crumbles are heated through and onion is clear.
Voted Los Angeles Magazine’s Top 10 Best New Restaurants of 2013, Crossroads is one of Los Angeles’ favorite hot spots. Vegan goes comfort food glam with this celebrity favorite hangout (it’s not nice to name drop so you’ll have to see for yourself).
Chef Tal Ronnen (Oprah calls him the best vegan chef in America), author of “The Conscious Cook” and Executive Chef Scot Jones, serve up a culinary experience revered as art on a plate, delectable creations that explode with flavor. The small plates menu highlights plant-based recipes, some inspired by Gardein. One of the more popular is the Scallopini Parmesan. Look for additional Gardein recipes in the best-selling cookbook, The Conscious Cook.
8284 Melrose Avenue, at North Sweetzer Avenue, West Hollywood, California.
A big thanks to Peta 2 and our consumers for voting the sizzling szechuan beefless strips as the best vegan meat for 2013! The Libby Awards selected winners based on the number of fan votes received; nominees enthusiasm for animal rights and interest shown by you, our fans and followers. Winners were announced on December 17th.
80,00 Better Homes & Garden subscribers voted and guess what? Our Crispy Chick’n Sliders was named the consumer of choice for best new product of 2014!
Check it out!
Did you know that most of our products are kosher? Gardein frozen retail products made after July 1, 2013 are certified kosher (by BC Kosher – a division of the Orthodox Rabbinical Council of BC Canada), with the exception of our chick’n sliders, beefless sliders, breakfast sandwiches, and Holiday Turk’y Roast.
With more people increasingly concerned about the food they eat, how it’s made and what it’s made of; buying kosher has become an important lifestyle choice. Kosher is in the mainstream and it’s here to stay. The Vancouver Sun shares the processes companies must adhere to when seeking kosher certification for consumer and food service products. LEARN MORE.
LOOK FOR THE LABEL!
A vegan chef rethinks artisanal cheese. Vegan, nut milk based, luscious and delectable; four brilliant cheeses.
READ MORE: EngineeringTheFutureofArtisanalCheese