Entries by Andy Cunningham

Mushrooms and Umami

I think mushrooms are delicious. If I want a savoury, rich, flavourful, almost “meaty” taste without any meat involved, I reach for the mushrooms. Mushrooms have “umami” which is considered the fifth taste after sweet, salty, bitter, and sour. Umami can generally be described as a taste which is rich and savoury. You actually possess […]

Vegan Baking and Cooking: How to Replace the Dairy

Previously, I wrote a post about how to substitute the egg in vegan cooking and baking. This week, I will talk about substituting the dairy in recipes in order to have a quality vegan recipe. When you remove the dairy and egg from the recipe, you are not only making your recipe kinder; you are also […]

10 Reasons to Eat Kale

Kale is a staple here at Green Cuisine. You can pretty much see it at every buffet meal as one of the vegetable options. Here are some reasons to heap some of that kale we love so much onto your plate at your next Green Cuisine meal. Kale is high in fibre which helps your […]

Vitamin B12

Vitamin B12, or cobalamin, is not produced by plants. Sources of B12 include fish, shellfish, meat, eggs, and dairy products. Therefore, for vegans, it is necessary to supplement their diet with B12. What Does Vitamin B12 Do? Vitamin B12 is important in the function of the brain and nervous system, as well as in the formation […]

Vegan Baking: Egg Substitutions

Eggs are often an ingredient in recipes for cooking and baked goods. Because there is no such thing as an ethically produced egg, I’ve learned to maneuver my way around the kitchen without using eggs. Usually, the role of an egg is to add moisture, fat, and unity to the rest of the ingredients. Eggs are […]

Wheatgrass

Green Cuisine has wheatgrass juices on their menu. In fact, they grow their wheatgrass behind the counter. Have you ever wondered why wheatgrass is so popular, and what exactly makes wheatgrass so healthy? Wheatgrass, the Little Grass that Could When you consume wheatgrass, you are consuming the cotyledons of the common wheat plant, triticum aestivum. […]

Six Reasons to Eat Soy

Soy is a complete protein, with all the 9 essential amino acids to give you quality protein. 100 grams of Tofu contains 8 grams of protein, while 100 grams of tempeh contains 19 grams of protein. 100 grams of soy beans contains 36 grams of protein. Keep breast cancer away. The main isoflavones in soy […]

Sauerkraut

Sauerkraut is a shredded cabbage side dish, where the cabbage has been left to ferment naturally by lactic acid bacteria. Many cultures have their traditional way of fermenting vegetables (think kimchi in Korea), and sauerkraut (which means “sour cabbage” in German) is the way the Germans and Eastern Europeans like their fermented cabbage. It is salted […]

Kombucha

Kombucha comes from China, where its use has been documented since 220 BCE. There it was known as the “tea of immortality”. It emerged later in 400 CE in Japan, where it derived its present name when a Korean physician named Kombu treated the Japanese Emperor Inyko with the fermented tea. “Cha” is the Chinese, […]

Tofu

Tofu is one of my favourite foods. Documentation of tofu production first appeared during the Chinese Han dynasty, about 2000 years ago. Eventually, tofu spread to Korea, Japan, Vietnam and other parts of Southeast Asia. Buddhists favour tofu because it is plant-based protein, and tofu likely was disseminated by vegetarian Buddhists throughout Southeast Asia. A very […]