Okay – kale is out this year. It’s been replaced by cauliflower. It is low in calories and fat, and high in protein and fiber. It’s flexible and can be prepared in so many ways – roasted, mashed or sautéed. And you can eat it raw. It’s always been part of veggies and dip. And if you really want to be trendy there is orange cauliflower and it has twenty-five more vitamin A
Swiss chard is back and replaces kale and spinach. It’s high in vitamin C, iron, and calcium
The acai berry is out and mangosteen is in. (What is mangosteen? – that’s what I asked) It’s a tropical fruit, rich in antioxidants. It’s reddish-purple with a thick rind and juicy, white flesh.
Ancient Grains are back, partly because of the gluten-free trend. They include amaranth, quinoa, buckwheat, millet, freekeh and teff.
Arctic char, branzino and barramundi will be coming to your restaurants this year. Arctic char has been named a “best choice” for the environment.
Kimchi is a Korean pickled cabbage dish and is becoming popular as part of the growing trend in fermented foods. “They” say it improves cholesterol and blood pressure and may help with weight loss.
Coconut is still on the list. Coconut oil has no cholesterol or trans-fats and improves brain function and aids in weight-loss.So now you know what to expect this year.
Here’s a Vegan dessert for you to try.
Chocolate-Blueberry Crumble (8 servings)
2 c. fresh or thawed blueberries Grated zest of 1 lemon
1/2 c vegan semi-sweet chocolate chips ½ c quick cooking oats
½ c plus 2 tbsps sugar ¾ c all-purpose flour
¾ vegan margarine, melted 2 tsps ground cinnamon
Preheat oven to 350. In a large bowl, combine the blueberries, chocolate chips, 2 tbsps sugar and zest. Mix well. Spread the mixture evenly into a 9” pie plate. Set aside. In a medium bowl, combine the flour, oats, remaining ½ c sugar, margarine and cinnamon. Mix until crumbly. Sprinkle the mixture evenly on top of the blueberries. Bake about 25 minutes until the top is lightly browned. Cool at least 15 minutes before serving. And you could top it with Vegan Whip Cream.
2 tbsps. vegan margarine 2 tsps. pure vanilla extract
1/2 c sugar 1 (10.5OZ) package firm silken tofu -
drained and blotted dry
In a small saucepan, melt the margarine over medium heat. Add the sugar and soy milk and cook over low heat, stirring until the sugar dissolves. Remove from the heat and stir in the vanilla. Combine the sugar mixture and the tofu in a blender and blend until very smooth and creamy. Transfer to a bowl, cover, and refrigerate until chilled. This tastes best if used the same day it’s made
Courtesy of Vegan on the cheap by Robin Robertson
Anybody have anything to add to the 2014 trendy foods - or comments?