California-based company Ripple Foods launches a new non-dairy ice cream line made with pea protein.
Ripple Foods, known for their high protein, soy-free non-dairy alternatives, carries an extensive line of dairy-free milks, yogurt, half & half and even a vegan sour cream. On February 6th, the brand launched a new vegan dessert in 5 flavors! The base of this plant-based indulgence is a pea protein blend, coconut oil, and organic cane sugar (vegan-friendly). All flavors are lactose-free and soy-free with Vanilla, Chocolate, and Mint Chip being gluten-free as well. Cinnamon Churro and Cookie & Creme contain gluten ingredients. And though it contains coconut, the non-dairy frozen dessert is ideal for those avoiding almond- and cashew-based products. Ripple Foods plans to expand into other stores, but keep an eye out for them at your local Sprout’s Farmers Market!
Mohini, a born and raised vegetarian from Chicago, initially went vegan when faced with a health issue, but stayed vegan for the animals. Whole food plant-based eating (inspired by traditional Indian culture) is her optimal diet. An advocate for mental health and lifestyle changes, she has a degree in Health Sciences from DePaul University.
The vegan singer appeared on the latest episode of Hot Ones, where she enjoyed vegan chicken from popular brand Daring and talked about her newest album, Special.
There’s no question that Indo-Chinese cuisine is adored across India and abroad for its tangy, salty, and spicy flavors. This dish of cauliflower and tofu has classic Indo-Chinese flavors, primarily umami and spicy. Roast both before stir-frying to enhance and develop their textures.
Dr. Sheil Shukla
Recipe
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