The Plant Based Eating Movement

“Plant Based Eating – this is a movement, not a trend” – Michele Simon. Summer Fancy Food Show NYC, June 2019

We had the pleasure of listening to Michele, from the Plant Based Foods Association (PBFA), speak at the Summer Fancy Food Show. Michele talked about the rise of the “flexitarian” and the growth in the plant based foods sector driven by the young. 

And while I’m not so young I’m definitely an advocate for eating less meat and so are many of my friends. We’re simply shaking off decades of over consumption of animal products. It wasn’t a day ending in “Y” if we weren’t eating meat when I was growing up.

So now I’m suddenly wowed by the choice in the grocery store aisles. From the famous beyond meat burger and ground beef, to vegan sausages, pies, and pastries packed with interesting flavors. I am cautious, because many of these include a lot of added salt and sugars too. My personal favorite is simply firm smoked tofu which has transformed my chili and burritos. But what does plant based eating actually mean? 

There is a breadth of definition. At the narrow end is the vegan diet which excludes all meat, fish, honey, dairy, and eggs. Others allow for more flexibility, hence the rise of the “flexitarian”.  I see it as a modern way to eat as we focus on health, economy, and meals that are better for our planet. It is fast becoming the catch all foundation for a healthier lifestyle because of mounting environmental concerns alongside social pressures.

With the rapid growth in manufactured meat free products, the PBFA and NSF International partnered to launch the only plant-based food certification mark to “ensure consumer confidence in those words.” This is a great step towards transparency and helping us understand the labels, to make an informed purchase.

We’re continually expanding our range of plant based recipes for our Multi-Cooker. This speedy red pepper and garbanzo curry bowl is a nutritious quick fix using some of my store cupboard favorites. 

Print Recipe

Roasted Red Pepper Garbanzo Curry Bowl

Pressure Cook: Prep Time: 10m , Cook Time: 6m, Servings: 6

Slow Cook: Prep Time: 10m , Cook Time: 7 hrs LOW / 3 hours HIGH, Servings: 6

Ingredients

• 2 tbsp olive oil
• 1 1/2 cups / 1 large onion
• 2 tsp garlic minced
• 2 x 15.5 oz can garbanzo beans drained
• 1/2 jar / 8 oz roasted red bell peppers sliced
• 1 pouch Indian Dal blend
• 2 tsp paprika
• 1/2 tsp salt
• 1 x 8oz can tomato sauce
• 1 cup water

Instructions

• heat the oil in the instant pot on medium sauté add the onion and soften for 2-3 minutes
• stir in the garlic and turn off the sauté function
• stir in the garbanzo beans, roasted red pepper, Indian Dal Blend, paprika, salt, tomato sauce, and water
• secure Instant Pot lid & set pressure valve to Sealing
• cook on Manual / Pressure Cook for 6 minutes
• quick pressure release and stir
• serve over fluffy basmati rice

Zen Moment

Vonda cooked up a plant based feast for her friends last night using the beyond meat sausages and our Tuscan (Mediterranean of old) Multi-Cooker Spice Blend. Yum!