You might have seen these on a restaurant’s menu or at the supermarket and want to know more about it. I know how frustrating it can be to want to try something new and worry you aren’t going to like it.

Dragon fruit tastes slightly sweet like a mild kiwi. It has a tropical flavor that isn’t overwhelming.

Below I’ll go more in-depth into the taste of dragon fruit, or pitaya, as well as the different varieties that are available.

This post may contain affiliate links. That means if you purchase an item through these links, I may earn a commission at no additional cost to you. Please read the full disclosure policy for more info.

Describing the Flavor of a Dragon Fruit

It is somewhat difficult to describe a dragon fruit’s flavor. It’s got a mildly sweet taste, which is delicate on the tongue and similar to that of an unripe pear. The texture of the fruit is creamy, firm, crisp to the bite, and juicy. Unlike many tropical fruit options, there is rarely an aroma from the dragon fruit.

There are hundreds of tiny seeds throughout the fruit, giving you a chia-style crunch. It’s safe to eat the seeds as you do in a kiwi. The dragon fruit’s skin is not edible, so you should remove it before eating it. This is easy to do, so you aren’t going to spend a long time preparing your fruity treat.

The fruit itself is amazing, but the flavor is slightly disappointing because you expect something mind-shattering from its appearance. There is never an explosion of flavor, but you don’t get that with a pear or apple, either.

Different Varieties of Dragon Fruit

Most people don’t realize there are multiple dragon fruit varieties. These include:

1. White-fleshed Pitaya – This version has red skin with white flesh. It’s the most common option found in markets and stores, so it’s probably what you are going to eat. The skin is considered red but is really pinkish with bits of green all over it. These are the leaves that haven’t sprouted yet and aren’t going to. When you cut into it, the flesh is brilliantly white so that the seeds are seen. Of the many varieties out there, this one is quite bland.
2. Red-fleshed Pitaya – When you buy a red-fleshed pitaya, you see that it looks quite similar to the white-fleshed version. Once you slice it open, you get a magenta or crimson red color on the inside. I think that this option has a complex flavor profile when compared to the white version. There’s a touch of acidity here, too. Please be careful when preparing it, as the red juice can stain your skin and clothing.
3. Yellow Pitaya – Yellow dragon fruit is very rare to find in a store or market. If you see them, grab what you can! They have yellow skin with white flesh and spiky thorns. You don’t see those because they are removed before you buy this, which is part of the reason stores rarely carry them. This variety has a lot of flavor and is sweeter with a pleasant scent.

What Part Of A Dragon Fruit Do You Eat?

Many vegetables and fruits have membranes, skin, stalks, and leaves that aren’t edible. The dragon fruit has a thinner skin and you can eat the seeds. That makes it a great option for those who want more bang for their buck.

You don’t require any special tools to slice a dragon fruit. Just cut it in half from top to bottom and scoop out the flesh. Every part of the inside can be removed and eaten. If you prefer, peel away the skin like you might a banana.

Dragon fruit is pretty to look at with the vibrant and contrasting colors. Leave them on the table as an edible centerpiece. You can use the skins once they’re removed as mini dishes to hold ice cream and savory dishes!

Dragon fruit has more fiber than other fruits and is high in magnesium, vitamin A, and calcium. It’s perfect for vegans because it can be hard to get these nutrients without dairy or meat at times. 

How Do You Choose And Store A Dragon Fruit?

When selecting dragon fruit, make sure it’s firm with a little give if you squeeze it gently. If you find that it’s hard, you can buy it and let it ripen a few days first. The skin should be bright and vibrant without shriveled stems or brown spots.

Once you buy the fruit and get it home, you can leave it on the counter or kitchen table for about three days. Cut dragon fruit can last in an airtight container in the fridge for 3-4 days.

If you want to wait to consume them, put the dragon fruit in a sealed plastic bag in your vegetable drawer of the fridge for up to three weeks. They should be in their natural form with the skin on until you are ready to eat them.

Ways To Eat Dragon Fruit

• Most people prefer to eat it raw on its own. Slice your fruit in half and scoop the insides out with a spoon. You can use chili powder or black pepper to bring out some of the flavors here.
• Chop up the fruit into bite-sized cubes and add it to your fruit salad, along with pineapple, melon, and whatever else you like.
• Make dragon fruit juice or add it to a non-dairy smoothie for a nutritional beverage meal. Check out my dragon fruit chia pudding smoothie recipe.
• Use it to make sorbet or a fruity ice cream (made with non-dairy milk products) for a sweet treat.
• Consider making jam, jelly, chutney, or preserves with it.
• Grate the flesh into your muffins or cakes to add a gentle hint of tropical flavor.

Final Thoughts

If you’re like me, the thought of trying dragon fruit is scary. It looks so hard to prepare and use, which turns off a lot of first-timers. Many people like it once they get past the appearance.

Dragon fruit adds a lot of fun to a dish and looks great on the table. It’s surprisingly mild tropical flavor tastes a lot like kiwi fruit but less intense. It’s a great beginner tropical fruit since it’s so easy to open and eat without much preparation.

What did you think about dragon fruit’s taste? Was it as intense as you were hoping?

Related Articles:

• List Of Tropical Fruits To Give A Try
• What Does Star Fruit Taste Like?

Stephanie Mantilla

Plant-Based Diet & Vegan Lifestyle Expert

Stephanie is the founder of Plant Prosperous, a plant-based vegan living, and parenting blog. She has been eating a plant-based diet for over 24 years along with a B.S. in Biology & Environmental Science. She also has over 14 years of experience working in the environmental and conservation sectors. Stephanie is currently raising her son on a plant-based diet and hopes to help others who are wanting to do the same. You can read more about her here.

The post What Does Dragon Fruit Taste Like? [Plus, What Are The Different Types] appeared first on Plant Prosperous.

Below I’ve gathered over 100 powerful and transformational vegan quotes from celebrities, and famous vegan quotes to help inspire you on your plant-based vegan journey.

This post may contain affiliate links. That means if you purchase an item through these links, I may earn a commission at no additional cost to you. Please read the full disclosure policy for more info.

“Animals are not products. Life doesn’t have a price.” -Anonymous

“Compassion is the best side effect of being vegan.” -Anonymous

“World Peace begins in the kitchen.” -Anonymous

“If you can’t stand watching it be produced, you shouldn’t be eating it.” -Anonymous

“When you truly understand that your food choices are powerful and life-affirming, you can exercise control and restraint without deprivation.” -Marlene Adlemann

“When people ask me why I don’t eat meat or any other animal products, I say, ‘Because they are unhealthy and they are the product of a violent and inhumane industry.'” -Cassey Afleck

“There is no greater wrecking ball to the planet than the industries that turn animals into food. No single choice that we make has a bigger or more positive impact.”  -David Agranoff 

“I made the choice to be vegan because I will not eat (or wear, or use) anything that could have an emotional response to its death or captivity. I can well imagine what that must feel like for our non-human friends – the fear, the terror, the pain – and I will not cause such suffering to a fellow living being.” -Rai Aren

“Vegan food is soul food in its truest form. Soul food means to feed the soul. And to me, your soul is your intent. If your intent is pure, you are pure.” -Erykah Badu

“The sixteen hundred dairies in California’s Central Valley alone produce more waste than a city of twenty-one million people-that’s more than the populations of London, New York, and Chicago combined.” -Gene Baur 

“Let us remember that animals are not mere resources for human consumption. They are splendid beings in their own right, who have evolved alongside us as co-inheritors of all the beauty and abundance of life on this planet” -Marc Bekoff 

“Make ethical choices in what we buy, do, and watch. In a consumer-driven society our individual choices, used collectively for the good of animals and nature, can change the world faster than laws.” -Marc Bekoff 

“The question is not, Can they reason? nor, Can they talk? but, Can they suffer?” -Jeremy Bentham

“It takes 12 pounds of grain and 2,500 gallons of water to create a single pound of beef.” -Mayim Bialik 

“I don’t see why someone should lose their life just so you can have a snack.” -Russell Brand

“If your meals consistently revolve around corpses multiple times daily, you might become one sooner than you planned.” -Kris Carr 

“We cannot have peace among men whose hearts find delight in killing any living creature.” -Rachel Carson

“People eat meat and think they will become strong as an ox, forgetting that the ox eats grass.” -Pino Caruso

“I’m a vegan. I don’t want to torture anything. I guess it’s about trying to live a life where I’m not contributing to the cruelty of the world.” -Jessica Chastain

“Only when we have become non-violent towards all life will we have learned to live well ourselves.” -Cesar Chavez

“The vegan lifestyle is a compassionate way to live that supports life, supports fairness and equality, and promotes freedom.” -Robert Cheeke 

“Veganism is a brilliant approach for elevating human consciousness and avoiding the energy of death and degeneration associated with killing animals for food, which enters us when we eat their flesh and blood.” -Gabriel Cousens M.D.

“If a kid ever realized what was involved in factory farming, they would never touch meat again.” -James Cromwell

“Be the voice of those who can’t say …’stop.’ Who can’t say ‘that hurts.’ Who can’t say ‘I’m so afraid to die.’ Be the voice of the animals!” -Miley Cyrus

“My body will not be a tomb for other creatures.” -Leonardo Da Vinci

“The time will come when men such as I will look upon the murder of animals as they now look on the murder of men.” -Leonardo Da Vinci

“Nothing tastes as good as being Vegan feels” -Dawn

“There is no fundamental difference between man and animals in their ability to feel pleasure and pain, happiness, and misery.” -Charles Darwin

“The love for all living creatures is the most noble attribute of man.” -Charles Darwin

“You put a baby in a crib with an apple and a rabbit. If it eats the rabbit and plays with the apple, I’ll buy you a new car.” -Harvey Diamond

“Non-violence leads to the highest ethics, which is the goal of all evolution. Until we stop harming all other living beings, we are still savages.” -Thomas Edison

“Most people would say they love animals, but the reality is, if you’re using animals for food, clothing, or entertainment, you’re only considering the lives of certain animals, typically those of cats and dogs.” -Melisser Elliott

“You have just dined, and however scrupulously the slaughterhouse is concealed in the graceful distance of miles, there is complicity.” -Ralph Waldo Emerson

“The idea that some lives matter less is the root of all that is wrong in the world.” -Dr. Paul Farmer

“As I improved my diet, I started to learn to love myself, probably for the first time ever.” -Frank Ferrante

“Until one has loved an animal, a part of one’s soul remains unawakened.” -Anatole France

“Veganism is not a ‘sacrifice.’ It is a joy.” -Gary L. Francione

“If you really care about animals, then stop trying to figure out how to exploit them ‘compassionately’. Just stop exploiting them.” -Gary Francione

“We do not need to eat animals, wear animals, or use animals for entertainment purposes, and our only defense of these uses is our pleasure, amusement, and convenience.” -Gary Francione

“Veganism is not about giving anything up or losing anything; it is about gaining the peace within yourself that comes from embracing nonviolence and refusing to participate in the exploitation of the vulnerable.” -Gary L Francione 

“Every time you drink a glass of milk or eat a piece of cheese, you harm a mother. Please go vegan.” -Gary L. Francione

“My refusing to eat flesh occasioned an inconveniency, and I was frequently chided for my singularity, but, with this lighter repast, I made the greater progress, for greater clearness of head and quicker comprehension. Flesh-eating is unprovoked murder.” -Benjamin Franklin

“Don’t wait for a better world. Start now to create a world of harmony and peace. It is up to you, and it always has been. You may even find the solution at the end of your fork.” -Sharon Gannon

“The greatness of a nation and its moral progress can be judged by the way its animals are treated.” -Mahatma Gandhi

“Violence begins with the fork.” -Mahatma Gandhi

“The best part of being a vegan is the purity and peace of mind one experiences and the strong connection I feel to the animal kingdom.” -Uri Gellar

“Wearing cosmetics that were tested on animals makes you ugly on the inside.” -Ricky Gervais

“For me, living fully awake means embracing all species with the same level of respect and kindness. Being a joyful vegan doesn’t take willpower – just a willingness to try new things and choose mercy over misery.” -Mark Hawthorne

“Becoming vegan is the most important and direct change we can immediately make to save the planet and its species.” -Chris Hedges 

“There are no negatives to eating like this. I feel nothing but positive, mentally, and physically. I love it. I feel like it also has a kind of a domino effect on the rest of my life.” -Liam Hemsworth

“After all the information I gathered about the mistreatment of animals, I couldn’t continue to eat meat.” -Liam Hemsworth

“Veganism is beneficial to the wellbeing of all.” -Lynda Mullaly Hunt

“We choose to eat meat and have therefore built slaughter houses for the animals and hospitals for us.” -Akbarali Jetha

“If one cares about the earth—if one respects nature—it is better to consume vegetables, fruits, nuts, and grains. If you care about the planet and wish to adopt an earth-friendly lifestyle, it is advisable to focus only secondarily on the car that you drive, or recycling, or turning off lights and turning down heat, and primarily on what you buy at the grocery store. What we eat has a much greater impact on the environment.” -Lisa Kemmerer 

“Vegetarian is better; vegan is the best — A cow says.” -Vinita Kinra

“People are the only animals that drink the milk of the mother of another species. All other animals stop drinking milk altogether after weaning. It is unnatural for a dog to nurse from a mother giraffe; it is just as unnatural for a human being to drink the milk of a cow.” -Michael Klaper

“We all love animals. Why do we call some ‘pets’ and others dinner?” -K.D. Lang

“No animals need to die in order for me to live. And that makes me feel good.”  -Howard Lyman

“Killing and eating animals is a betrayal of our own core humanity…killing an innocent goes against our nature.” -Evanna Lynch

“To face animal suffering is to face our responsibility in their suffering.” -JoAnne McArthur

“If slaughterhouses had glass walls, the whole world would be vegetarian.” -Linda McCartney

“When I see bacon, I see a pig, I see a little friend, and that’s why I can’t eat it. Simple as that.”  -Paul McCartney

“I’m a vegan. It makes me feel really good and bright.” -Lea Michelle

“Behind every beautiful fur coat, there is a story. It is a bloody, barbaric story.”  -Mary Tyler Moore

“Cruelty to animals is an enormous injustice; so is expecting those on the lowest rung of the economic ladder to do the dangerous, soul-numbing work of slaughtering sentient beings on our behalf.” -Victoria Moran 

“Nobody can possibly be so hungry that they need to take a life in order to feel satisfied – they don’t after all, take a human life, so why take the life of an animal? Both are conscious beings with the same determination to survive. It is habit, and laziness and nothing else.” -Morrissey

“You either approve of violence or you don’t, and nothing on earth is more violent or extreme than the meat industry.” -Morrissey 

“One acre of land can produce either 20,000 pounds of potatoes or a measly 165 pounds of meat.” -Lindsay S. Nixon 

“If intelligence and capability are not criteria for the possession of rights, why would animals -who have the capacity to feel fear and pain- be excluded from our moral consideration?” -Jack Norris 

“Being a vegan just helps me build up my self-esteem. I feel good about it every time I eat a meal.” -Steve-O

“Do you know why most survivors of the Holocaust are vegan? It’s because they know what it’s like to be treated like an animal.” -Chuck Palahniuk 

“If the whole world went vegan, there would be less war. How you eat determines your mood and your outlook on life.” -Alexandra Paul

“Animal rights are not a gift we give to animals. They are a birthright we have taken from them.” -Ryan Phillips

“It takes nothing away from a human to be kind to an animal.” -Joaquin Phoenix

“For as long as men massacre animals, they will kill each other. Indeed, he who sows the seed of murder and pain cannot reap joy and love.” -Pythagoras

“Everyone has to find what is right for them, and it is different for everyone. Eating for me is how you proclaim your beliefs three times a day. That is why all religions have rules about eating. Three times a day, I remind myself that I value life and do not want to cause pain to or kill other living beings. That is why I eat the way I do.” -Natalie Portman

“If you think that being vegan is difficult, imagine being a factory farmed animal.” -Davegan Raza

“The horse and the cow, the rabbit and the cat, the deer and the hare, the pheasant and the lark, please us better as friends than as meat.” -Élisée Reclus

“Consider that animals, like us, have one life. It is their life, their only life, and as important to them as our own life is to us.” -Jill Robinson

“I am a vegan because I don’t want to support the cruel industry that goes on on farms every day.” -Zoe Rosenberg

“We strive for a world where every earthling has the right to live and grow. That’s why we don’t eat animals.” -Ruby Roth 

“Many people know that animals around the world are treated badly, yet they turn their minds away. To be vegan means to care deeply about how our choices help or harm animals, how we create peace or suffering in the world. Our choices are powerful. Vegan is love.” -Ruby Roth 

“How would we fare psychologically if the walls of slaughterhouses were made of glass?” -Tom Regan

“Once you come to terms with why you don’t eat cats, dogs, monkeys, and dolphins, you will begin to understand why I don’t eat cows, pigs, chickens, and lambs.” -Edward Sanchez

“To get mud off your hands, use soap and water. To get blood off your hands, go vegan.” -John Sakars

“Veganism is not about how hard it is for you. It’s about every animal’s right not to be used as a slave.” -Randy Sandberg

“It is much easier to show compassion to animals. They are never wicked.” -Haile Selassie

“I choose not to make a graveyard of my body for the rotting corpses of dead animals.” -George Bernard Shaw

“A man of my spiritual intensity does not eat corpses.” -George Bernard Shaw

“Science that fails to embrace all living beings is far more dangerous than any virus!” -Steve Simmons

“We are, quite literally, gambling with the future of our planet- for the sake of hamburgers” -Peter Singer

“Vegan is just pure love. Love for animals, love for the planet, and love for yourself.” -Mischa Temaul

“The health reasons are staggering! Do it also to take yourself out of the cycle of killing and abuse to living things. Show some compassion, and act on it.” -Ed Templeton

“Animals are not ingredients.” -Barbara Thompson

“We have plenty of good things to satisfy hunger without bringing corpses upon our table to compose our bill of fare.” -Ellen G. White

“We don’t live like our ancestors did, so why should we base our diet and ethics on how they may or may not have lived? Let’s evolve into a more peaceful, compassionate species and respect all life forms.” -Mango Wodzak

“Being vegan isn’t about restricting oneself in any way, it’s simply about ceasing to take things which clearly are not ours.” -Mango Wodzak

“Most people just want to be left in peace to eat their bacon, not realizing that there is no peace behind bacon.” -Mango Wodzak 

“Invalid food choices lead to invalid people.” -Mango Wodzak

“Cows scream louder than carrots.” -Alan Watts

“No other animal on Earth has portrayed such a disregard for life than mankind.”  -Anthony Douglas Williams

“The problem is that humans have victimized animals to such a degree that they are not even considered victims. They are not even considered at all. They are nothing; they don’t count; they don’t matter. They are commodities like TV sets and cell phones. We have actually turned animals into inanimate objects – sandwiches and shoes.” -Gary Yourofsky

Let me know your favorite quotes below!

Stephanie Mantilla

Plant-Based Diet & Vegan Lifestyle Expert

Stephanie is the founder of Plant Prosperous, a plant-based vegan living, and parenting blog. She has been eating a plant-based diet for over 24 years along with a B.S. in Biology & Environmental Science. She also has over 14 years of experience working in the environmental and conservation sectors. Stephanie is currently raising her son on a plant-based diet and hopes to help others who are wanting to do the same. You can read more about her here.

The post 107 Inspirational & Powerful Vegan Quotes appeared first on Plant Prosperous.

The smell of tomatoes and herbs simmering away on the stove is one that always gets the stomach growling. That’s especially true if you know it means a big satisfying plate of vegan Bolognese is for dinner.

To make this hearty zucchini Bolognese vegan we’ll be combining a flavorful mix of aromatics, veggies, herbs, and TVP. That perfect combo creates a delicious saucy vegan sauce with the texture and flavor reminiscent of classic Bolognese, but with way more health benefits.

Ladle that over crisp tender, lightly sautéed zoodles, and spaghetti night just got a fantastic, vegan upgrade. This is truly a warm and comforting recipe that kids and adults will be happy to see on the dinner table. 

This post may contain affiliate links. That means if you purchase an item through these links, I may earn a commission at no additional cost to you. Please read the full disclosure policy for more info.

Ingredients Needed to Make Vegan Zucchini Bolognese

Aside from the addition of beef, the base of a classic Bolognese is already full of vegan-friendly ingredients. This uses many of those to transform a familiar dish into a vegan family favorite.

The one unfamiliar ingredient for many new vegans is going to be TVP. Simply put, TVP is a soy-based vegetable protein that is packed full of nutritious protein and while staying low in fat. TVP, or soya chunks, are created from soy flour and has a texture that simulates certain meats when cooked. 

It’s flavor is similar to tofu, fairly bland, which makes it ideal to use in flavorful sauces. It increases protein and creates a meaty texture that absorbs all the delicious flavor of the sauce.  

To make your vegan Bolognese you’ll need: 

• Textured vegetable protein (TVP)
• Olive Oil
• Onion
• Carrot
• Garlic cloves
• Paprika
• Dried Oregano
• Vegan Red Wine
• Maple Syrup
• Canned Diced Tomato
• Tomato Sauce
• Red or Green Pepper
• Water
• Salt & Pepper

Of course, in addition to the sauce, we need noodles, or in this case, zoodles. I love zucchini noodles as a fresh and light alternative to pasta. While they don’t taste like pasta, they are delicious, good for you, and do a great job at absorbing all that delicious sauce!

To create zoodles, you’ll need a few large zucchini. You can certainly use a spiralizer to cut your zoodles if you have one, or a mandolin slicer does a great job as well. If you have the time, even a simple knife and vegetable peeler can give you beautiful zucchini noodles. 

How to Make Vegan Bolognese with Zoodles

First we’re going to prep the zucchini noodles so they’re ready when our sauce is. Use whatever technique you’re most comfortable with, then process 4 large zucchini into noodles. 

Use a colander to squeeze out any excess water from your zoodles, then gently pan fry them in preheated oil. The key to avoiding soggy zucchini noodles is to avoid overcooking them, or cooking at too low a heat. 

Your pan should be at medium high heat and the zoodles should reduce slightly, but remain al dente with just a little softening. If you prefer, you can of course serve your zucchini Bolognese with raw zoodles. Al dente is best here, but better raw than overcooked! Once they’re done, set them aside until you’re ready. 

Next we begin the vegan bolognese. In a large pot set over medium heat, add your chopped carrots and peppers, onion, and garlic, to a few tablespoons of olive oil. Saute, stirring occasionally, until the onions are translucent. 

Herbs and red wine are next into the pan, let them simmer, covered, for about 10 minutes. After that, all the tomatoes and the maple syrup goes in. Season it with salt and pepper and re-cover the pan to let the Bolognese simmer for another 15 minutes.

While that’s simmering, rehydrate your TVP. This is as easy as covering the protein with boiling water. Keep adding water until you get a tender, ground meat texture. If there is any excess water, use the colander again to drain it off. 

Once your sauce has simmered, add the TVP and allow it to cook together only for another minute or so. Plate up your sautéed zoodles and top with a generous ladle of vegan Bolognese.

Substitutes for Textured Vegetable Protein (TVP)

If you’d rather not use TVP, or can’t find it, don’t worry, there are several great substitutions you can make to keep zucchini bolognese vegan and delicious. 

Mushrooms, lentils, and tempeh all make great alternatives to TVP, but they require a little bit different treatment to create the right texture and flavor for bolognese. 

For the mushrooms, a quick saute before adding them into the sauce in the final minute is all they take. Building a little caramelization amps up the ‘meatiness’ of the mushroom. 

Lentils should be cooked according to their package instructions. You can use either brown or green lentils, and when they’re tender, add them to the sauce just as you would the TVP, then stir to combine. Yellow and red lentils shouldn’t be used since they’ll break down and won’t keek their shape.

Tempeh needs a little extra prep, but it’s a very simple process of steaming it for about 10 minutes before we add it to the sauce. This removes any potential bitterness that we don’t want in our sauce. You’ll want to break up the tempeh and add it to the Bolognese with the tomatoes to let it simmer in the sauce for a good 15 minutes.

Storage and Reheating

Bolognese is a fabulous dish for leftovers so I definitely suggest prepping extra. Leftovers are best stored separately, and zucchini noodles store the best raw. I’d simply make extra noodles, and store them in an airtight container to serve with leftover Bolognese later. Both the Bolognese and the zoodles will last 2 to 3 days in the fridge this way. 

You can also freeze the Bolognese for about 2 months as well. Simply thaw and reheat for a delicious quick dinner later, with no prep needed!

Final Thoughts

Zucchini Bolognese is a comforting, hearty, and yet incredibly nutritious vegan dinner that I think your whole family can tuck into happily. Go ahead and go for seconds, zoodles are good for you!

I hope this makes the cut for spaghetti night in your house and I’d love to hear how it goes in the comments below. 

High-Protein Vegan Zucchini Bolognese

Yield: 4 servings

Prep Time: 15 minutes

Cook Time: 40 minutes

Total Time: 55 minutes

An easy to make and healthy vegan bolognese filled with protein-rich TVP on a bed of zucchini noodles.

Print

Ingredients

• 4 large zucchinis
• 1 cup textured vegetable protein (TVP)
• 2 tbsp olive oil
• 1 onion
• 1 carrot
• 3 cloves garlic
• 1 tsp paprika
• 1 tsp dry oregano
• ½ cup vegan red wine
• 1 tbsp maple syrup
• 1 can diced tomato
• 1 cup tomato sauce
• ½ red or green pepper
• 1 cup of water
• Salt & black pepper to taste

Instructions

1. The zucchini noodles can be made in different ways, using a mandoline or a spiralizer is the easiest one. But I’ve done it with a peeler and a knife too, it just takes a little bit more time. Turn all 4 zucchinis into your preferred noodle shape.
2. Place the noodles in a colander and squeeze them gently to release any additional water.
3. Pan-fry the zucchini noodles for 3 to 4 minutes over medium-high heat. Do not overcook them. They should reduce just a little until they are softened. Remove them from heat and set aside.
4. Now it’s time to make the bolognese sauce.  In a large pot heat 2 tablespoons oil over medium heat.
5. Chop the onion, carrot, garlic, and pepper. Transfer to a pot and sauté for about 10 minutes, stirring occasionally. Once the onions are fragrant and translucent, add the fresh herbs and the red wine.  Bring the mixture to a simmer and cover for 10 minutes to let the wine cook down.
6. Add the diced tomatoes, tomato sauce, and maple syrup to the simmering vegetables. Stir to combine, season with salt and pepper. Then cover again and let the sauce cook for another 10-15 minutes.
7. Meanwhile, hydrate the vegetable protein in boiling water. The water should easily cover it. You need to get a tender “minced meat” texture.  Add as much water as you need. You can always use a colander to get rid of extra water.
8. Finally, add the soy “meat” to the sauce, cook for just another minute.  Plate the zoodles and add the vegan bolognese sauce on top before serving.

Notes

If using tempeh instead of TVP, remove the bitterness by steaming the tempeh for 10 minutes before adding it to the sauce.  Add the tempeh to the sauce at the same step you add the diced tomatoes so that the tempeh has time to absorb the flavors.

If substituting mushrooms instead of TVP, sautee the mushrooms in a separate pan with a little bit of oil before adding them to the sauce at the end as you would with the TVP.

If substituting lentils instead of TVP, cook brown or green lentils according to the package.  You’ll add the cooked lentils to the sauce at the same time as you’d add the TVP.

Nutrition Information:

Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 241Total Fat: 8gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 0mgSodium: 459mgCarbohydrates: 26gFiber: 8gSugar: 14gProtein: 16g

Nutrition information isn't always accurate and is for estimation purposes only.

Stephanie Mantilla

Plant-Based Diet & Vegan Lifestyle Expert

Stephanie is the founder of Plant Prosperous, a plant-based vegan living, and parenting blog. She has been eating a plant-based diet for over 24 years along with a B.S. in Biology & Environmental Science. She also has over 14 years of experience working in the environmental and conservation sectors. Stephanie is currently raising her son on a plant-based diet and hopes to help others who are wanting to do the same. You can read more about her here.

The post High-Protein Zucchini Bolognese [Vegan, Gluten-Free] appeared first on Plant Prosperous.

Turmeric has an earthy bitterness to it which adds depth to the flavor profile. Due to its bitterness, it is usually combined with other sweeter spices to help balance it out.

The turmeric spice comes from a root, which looks somewhat similar to ginger. Turmeric is native to the Indian subcontinent and Southeast Asia, and it is used especially heavily in Indian cuisine. One of the most striking things about turmeric is the color- in fact, lots of recipes call for a dash of turmeric purely for the visual effect. 

Part of turmeric’s popularity stems from its role in Ayurvedic medicine. Many believe that turmeric has a number of incredible healing properties, helping with conditions like inflammation and chronic pain.

I don’t think you need an excuse to use turmeric- it tastes delicious and gives food and drinks a cozy, warm kick. 

This post may contain affiliate links. That means if you purchase an item through these links, I may earn a commission at no additional cost to you. Please read the full disclosure policy for more info.

Turmeric’s Taste and Texture 

Turmeric is commonly sold in powdered form in stores. This obviously has a different taste and texture to the turmeric root.

The turmeric root is quite bitter, but has an almost citrusy taste, compared to the powder. Turmeric powder is even more bitter than the turmeric root, which is why it’s often combined with other robust flavors- otherwise, turmeric can be quite overwhelming.

Because fresh turmeric is less powerful than powdered turmeric, you need to use about four times as much in recipes that call for powdered turmeric, if you decide to use fresh turmeric instead.

Turmeric also has something of a sweet taste, and it is quite earthy. When you use the powder, you’re unlikely to notice the texture unless you use a substantial amount, but it is somewhat gritty. 

Finding And Choosing Turmeric At The Grocery Store

Supermarkets often sell different kinds of turmeric. If you’re looking for a powdered form, you may be able to find both organic and regular forms of turmeric. Fresh turmeric is relatively uncommon in stores outside of Asia, but you may be able to find some in an international grocer or an Asian supermarket. 

If you manage to find fresh turmeric, you should try to find roots that don’t like shriveled or dried. It would help if you also avoided roots that are soft. Look instead for roots that are strong and firm. 

Different blends of powdered turmeric may vary somewhat, but they are unlikely to be hugely different from one another. You may need to try the various forms to see if you have one that you prefer to another.

Many supermarkets also sell a blend of turmeric with other spices. This can be a great option if you want a single curry powder blend to use with a variety of recipes. 

If you’re trying to find high-quality dried turmeric, the smell is often a better way to tell the quality of the spice than the color is. The color is unlikely to vary much- turmeric is generally yellow to orange. 

Ways To Use Turmeric

Fresh turmeric can be a great addition to smoothies and juices if you can find it. I love adding fresh turmeric to my morning smooths- it really packs a punch, and it is a great way to start the day! If you find it too spicy, you can try sweetening it with some maple syrup or vegan golden syrup. 

Powdered turmeric works great in savory dishes including curries and stews. You can also add powdered turmeric to smoothies and warmed plant-based milk.

How To Store Turmeric Powder And Root

Dried turmeric can usually be kept for up to a year before you need to throw it away. Ensure that you store your turmeric in a dark, cool place- your pantry is perfect.

The container that your turmeric is in should also be airtight, which is important to keep in mind if you don’t buy the turmeric in a jar or shaker. 

You can store fresh turmeric in the fridge for up to two weeks. If you decide to freeze your turmeric, you can keep it for several months before it goes bad. Either way, ensure that you keep your turmeric wrapped up tightly in a plastic bag. 

What are Some Ways to Cook with Turmeric?

Turmeric is one of the most versatile spices out there. Virtually every curry uses turmeric, and it’s a great way to add some heat and heartiness to soups, stir-fries, and warm drinks. Here are some ways to use turmeric in food:

• Golden lattés
• Curries
• Scrambled tofu
• Sprinkled on desserts (especially pumpkin pie)
• Salad dressings

I love making golden lattés in the colder months. You mix plant milk with turmeric powder, ginger root, cinnamon, and golden syrup. It’s a fantastic way to warm up after being out in the cold and is free from caffeine. 

I also love adding turmeric to just about any curry I make. It’s a very standard spice in curries and gives many of them a warm, golden tone.

When you use turmeric in a curry, you want to be careful not to add too much, unless you’re also using other strong flavors or something fatty. Turmeric can be very bitter if you’re not careful, so keep this in mind if you decide to experiment. 

Turmeric is a very staple part of scrambled tofu, which is basically the vegan answer to scrambled eggs. If you’ve never tried scrambled tofu, I highly suggest it.

It’s a fantastic way to start your day, and the turmeric gives the tofu a great color, as well as a pleasant heat. Scrambled tofu goes well with all kinds of sides and accompaniments, making it a truly versatile breakfast. 

There’s no reason that you can’t use turmeric with your desserts, too! I like sprinkling a tablespoon or two of turmeric into heartier desserts, like pumpkin pie or anything with pumpkin in it. Pumpkin is a pretty earthy, robust flavor, so turmeric goes very well with the root and makes it that much more satisfying. 

If you’re feeling zesty, why not try adding grated turmeric root into your salad dressing? This gives the dressing a massive boost and enhances the flavor of the vegetables and any fats you might have included in the salad. Turmeric dressing with orange works especially well, I think. The sweetness of orange juice helps cut through a lot of the bitterness. 

Final Thoughts On Turmeric

Overall, turmeric is an earthy and bitter spice that helps ground many other flavors. It’s best used in hearty stews and curries. It pairs best with root vegetables and winter squashes, such as pumpkin.

Turmeric is a spice used extensively in Asian cuisine so you may have already tasted it without knowing. It’s a strong spice and once you’ve tasted it, you’ll easily recognize it in any future dish.

Do you mind turmeric’s bitter taste? What’s your favorite meal to use turmeric in?

Related Articles:

• What Does Star Anise Taste Like?
• Must-Have Vegan Spices For Beginner’s Kitchens

Stephanie Mantilla

Plant-Based Diet & Vegan Lifestyle Expert

Stephanie is the founder of Plant Prosperous, a plant-based vegan living, and parenting blog. She has been eating a plant-based diet for over 24 years along with a B.S. in Biology & Environmental Science. She also has over 14 years of experience working in the environmental and conservation sectors. Stephanie is currently raising her son on a plant-based diet and hopes to help others who are wanting to do the same. You can read more about her here.

The post What Does Turmeric Taste Like? [And What Dishes To Make With It] appeared first on Plant Prosperous.

A creamy well-baked almond flour lemon bar is a treat that I love to indulge in. It only gets better when it’s from a gluten free lemon bar recipe that’s also vegan and low carb. That sounds like a lot, but really these bars are such a simple delicious treat, you’ll have to remind yourself it’s vegan.

This recipe is actually perfect for a newly vegan family. Fresh lemons give the creamy top layer a satisfying balance of sweet and tart that kids and adults will both love. The almond flour crust is cookie like, and together, the curd and crust transform a familiar dessert into a vegan favorite. 

My vegan lemon bars are made without vegan butter and instead use natural sweeteners, gluten-free flours, and common baking ingredients to make sweet lemony goodness. It’s a great recipe to have on hand, and a delicious way to indulge on a plant-based diet.

This post may contain affiliate links. That means if you purchase an item through these links, I may earn a commission at no additional cost to you. Please read the full disclosure policy for more info.

Ingredients for Almond Flour Lemon Bars

For perfect gluten free lemon bars you’ll need an alternative flour blend to create a crust for the creamy curd to sit on. The curd itself is easy to make on the stove with a handful of simple ingredients. 

For the gluten-free almond base:

• Almond flour
• Tapioca flour
• Coconut oil
• Baking powder
• Maple syrup

For the vegan lemon curd topping:

• Lemons, juiced and zested
• Canned coconut milk, full fat
• Rice malt syrup
• Cornflour 
• Coconut oil
• Vanilla extract
• Turmeric, optional

What Substitutions Can I Use?

If you’re wondering, almond meal is the same as almond flour and you can absolutely use it here. You may also want to know that the alternative name for cornflour, is cornstarch. It can be substituted for tapioca flour if need be. 

Sometimes, rice malt syrup is also called brown rice syrup. If you’re having trouble finding it, check near the maple syrup and honey. Finally, turmeric is completely optional here. It adds the yellow color some cooks prefer in lemon flavored baked goods, but it does nothing else to the recipe. 

Together, this blend of ingredients comes together in a magical way, creating not only a vegan and gluten free dessert, but also making these almond flour lemon bars low carb! All that is just a simple bonus however, when you take your first delicious bite.

Making the Gluten-Free Almond Flour Crust

Get started by first lining an 8×8 baking dish with parchment paper and preheating your oven to 350°F. You’ll also need a small saucepan, a bowl, and a whisk. 

To make vegan lemon bars, we’ll be harnessing the healthy fat of coconut oil to make the almond flour base. Start by whisking the tapioca and almond flours together with the baking soda. Then add the coconut oil and maple syrup and mix. 

When it has all come together begin pressing the dough into the bottom of your prepared pan. Use your fingers to gently even it out, then bake until the top begins to lightly brown.

Making the Low Carb Vegan Lemon Curd Filling

To make the lemon topping, start by whisking the lemon juice and corn flour together in the cold saucepan until all the lumps are gone. It’s important to do this off heat or your curd may end up loose or lumpy.

Only when smooth, whisk in the remaining curd ingredients and then place it over medium high heat. Stir continuously until the curd begins to thicken. Once its texture is thickened to the texture of a yogurt, remove it from the heat. 

Pour the finished curd over the baked almond flour crust, and place the whole thing in the fridge to chill for at least 3 hours or until set and sliceable. 

When ready, slice your low carb lemon bars into 9 squares and enjoy them straight out of the fridge the rest of the week.

What is the Best Way to Store Vegan Lemon Bars?

It’s important that you keep your almond flour lemon bars in the fridge until you’re ready to eat. The fridge keeps the curd set and the bars delicious for an entire week. 

While they can’t hang out on the counter for too long, they do hold up well in the freezer. Go ahead and freeze individual squares or the whole batch, then thaw in the fridge and enjoy when you’re ready.

Final Thoughts

If you or your family is in search of a zippy lemon dessert to add to your vegan meal plan, this is it. The entire mixing and baking only takes 20 minutes or so, then it’s just into the fridge to set.

Since almond flour lemon bars keep so long in the fridge, they’re the perfect make-ahead dessert for families to enjoy any night of the week. Or, enjoy a square at a time all for yourself. Whoever it is indulging, I think this recipe for gluten free lemon bars will more than satisfy. Let me know how it goes for you in the comments below!

Almond Flour Lemon Bars

Yield: 9 bars

Prep Time: 15 minutes

Cook Time: 15 minutes

Additional Time: 3 hours

Total Time: 3 hours 30 minutes

These vegan lemon bars are gluten-free and low carb since they use almond flour instead of regular flour. Enjoy these healthy lemon bars with a creamy curd filling.

Print

Ingredients

Almond Crust

• 2 cups almond flour/meal
• ½ cup tapioca flour or cornflour
• ¼ cup coconut oil
• ½ tsp baking powder
• ¼ cup maple syrup

Lemon Curd Filling

• ⅓ cup lemon juice
• Zest of ½ lemon
• 1 cup canned full fat coconut milk
• ⅓ rice malt syrup
• 2 tbsp cornflour
• 2 tbsp coconut oil
• ½ tsp vanilla extract
• Pinch of turmeric (it’s just for the color, optional)

Instructions

1. Preheat the oven to 350°F and line an 8x8 inch square pan with baking paper. Set aside.
2. Add the almond meal and tapioca flour into a large bowl, and mix until combined. Add the coconut oil and rice malt syrup and mix until it all comes together.
3. Finger press the mixture onto the bottom of the pan and bake until it is just lightly browned on top. (~15 minutes)
4. Mix the lemon juice with tapioca flour and whisk well to remove any lumps. Whisk in the rest of the ingredients and place the pot on medium to high heat. Stir continuously until you get a curd consistency
5. Take the pot off of the heat and pour it onto the crust. Refrigerate for 3 hours or until set. Cut into 9 squares. Refrigerate up to 7 days.

Nutrition Information:

Yield: 9 Serving Size: 1
Amount Per Serving: Calories: 340Total Fat: 27gSaturated Fat: 13gTrans Fat: 0gUnsaturated Fat: 12gCholesterol: 0mgSodium: 35mgCarbohydrates: 22gFiber: 3gSugar: 9gProtein: 6g

Nutrition information isn't always accurate and is for estimation purposes only.

Stephanie Mantilla

Plant-Based Diet & Vegan Lifestyle Expert

Stephanie is the founder of Plant Prosperous, a plant-based vegan living, and parenting blog. She has been eating a plant-based diet for over 24 years along with a B.S. in Biology & Environmental Science. She also has over 14 years of experience working in the environmental and conservation sectors. Stephanie is currently raising her son on a plant-based diet and hopes to help others who are wanting to do the same. You can read more about her here.

The post Healthy Almond Flour Lemon Bars [Vegan, Gluten-Free] appeared first on Plant Prosperous.

Raising a bilingual child takes a lot of dedication and focused effort to make sure the language is being used on a consistent basis. Language is best learned through interactions with native speakers but other methods of exposure help solidify the language.

My son is being raised bilingual English/Spanish so many of these suggestions are for that language. Most of the toys come in other languages as well.

Below are the best gifts for bilingual children that come in a variety of languages, not only Spanish.

This post may contain affiliate links. That means if you purchase an item through these links, I may earn a commission at no additional cost to you. Please read the full disclosure policy for more info.

Want quick access to the toys? Check out all the recommended bilingual toys here!

1) Bilingual & Target Language Books

Bilingual books have both English and Spanish language translations. This allows the adult or child reading the book to pick up on new vocabulary through the translation.

Books written in the target language are completely in that language without translation. This allows the reader to be fully immersed in the language without a crutch of the more familiar language on the same page.

Money-Saving Tip: Buy Used Bilingual Books

Another great place to source your target language’s books is your local library. Focus on libraries in an area whose patrons have a high concentration of second-language speakers. Many times they have a section of books in that language.

I’ve visited those library’s book sale events and picked up a stack of bilingual children’s books for $1 each book. Most children do not care if a book is used or new.

2) Audiobooks/ Audible

Listening to books being read by native speakers allows children to hear the proper pronunciation. Children can even read along while they listen for a more immersive experience.

Passive listening alone won’t lead to a level of fluency. It must combine with an active activity in order for there to be an effect.

If you already own the book in your target language, read along with the audiobook. Audible allows you to slow down the reading to half speed and quickly rewind 30 seconds.

For every word or sentence you don’t understand, look up the meaning. If you’re listening to a well-known book in your native tongue, you’ll quickly pick up vocabulary words in your target language since it’s familiar.

How To Save On Audiobook Costs

Audiobooks tend to cost more than the book does due to increased costs to produce. An Audible membership is an economical choice if you plan to listen to audiobooks consistently.

A membership costs a set price each month for 1 credit (= 1 book). Surprisingly, even a more expensive $30 audiobook can be chosen for that monthly book credit.

3) Bilingual Music

There is a large amount of bilingual and target language of children’s music. Some of our favorite artists are 123 Andrés, José Luis Orozco, Sonia de los Santos, and Mister G.

What I love about these songs are the catchy beats and lack of annoyance for adults that a lot of children’s music has.

Again, the key to music is to turn it into an active listening activity. As you’re listening to the songs, a catchy chorus may come on. Singing along with your child turns this into an active activity.

Some of the albums have both an English only and also a Spanish rendition. Your mind starts making the connection and picks up on the vocabulary.

Don’t forget to check the artist’s website. The lyrics for the songs and their translations will be there. Some even have music videos and other activities for increased learning fun.

4) Board Games

Board games get the entire family involved in the language. Choose the Spanish version of a well-loved favorite or try something new.

Weekly family game nights are a great way to make the target language ingrained into your routine. It will probably be helpful to have a bilingual dictionary on hand in the beginning.

5) LingoBus/ iTalki Credits

Conversing with a live native language speaker is the best way to acquire a language. It is completely active and is the fastest way to fluency.

Lingo Bus is a live immersive Chinese language class. The teachers are native Chinese and teach in a fun game-based way. Lingo Bus is for children between 5-12 years old.

Their teachers are college-educated and many have years teaching. Lingo Bus is highly selective about who they hire to teach. They also follow a curriculum.

The great thing about iTalki is that you can pretty much find someone for any language. It’s great for conversation practice as well as lessons. In the “Find A Teacher” search you can go to the “Skills” section and click “Children” to find a teacher who works well with children.

If you’re wanting to work from a specific curriculum, some teachers have textbooks on hand. You can also send them a PDF file copy of what you’re working on at home. Perfect for a homeschooler or after school supplement.

Both of these programs have the option to purchase gift cards or lessons. Typically the larger the amount you purchase, the less expensive each class is.

6) Blocks

A great company named Uncle Goose makes these bilingual blocks in numerous languages. Located in Grand Rapids, Michigan, they use local resources and are 100% made in the USA.

One side has an animal picture with the name in the target language, another side has numbers/math symbols, and the other sides have letters.

Uncle Goose currently has blocks in American Sign Language, Arabic, Braille, Danish, Chinese, Dutch, Cherokee, German, Greek, Hebrew, Hindi, Italian, Japanese, Korean, Maori, Norwegian, Persian, Polish, Portuguese, Russian, Spanish, Swahili, Swedish, and Ukranian.

7) Flashcards

While traditional flashcards sound more like work than fun, game based flashcards are a great option. There are games that you can play using the flashcards such as snakes & ladders, bingo, and tic tac toe.

Linguacious comes in 55 different languages. The topics are “animals”, “around the home”, “food & drinks”, or “shapes, colors & numbers.”

They state it’s for ages 1 year and older. Each card has a QR code that will give the pronunciation once scanned with a phone.

8) Disney Movies

Did you know that many Disney DVDs and BluRays come with the option to change the language? Check the product description before purchasing.

Usually, you can change the language option to Spanish or French. Subtitles in other languages are often included as well.

Check the product description to see if the movie has multiple language options. It’ll be listed under “subtitles” and “dubbed.”

Watching movies in the target language is pretty passive but a good addition to other active language learning methods.

It’s mainly helpful for hearing how things are pronounced. A small amount of vocabulary will likely be picked up.

Here are a few of my favorite Spanish dubbed Disney movies.

9) Puzzles

Bilingual puzzles or puzzle maps of the world are another way to engage kids. Perhaps it’ll inspire your child to delve more deeply into learning about those areas of the world. Learning about the countries that speak the target language offers an insight into various cultures.

Combine this with an explorer’s hat and you could have the next Lewis or Clark.

10) Magnetic Poetry

Lastly, for older learners, a set of magnetic poetry would be a fun option. These come in a variety of languages. Some have vocabulary geared towards younger kids.

The backside of each magnet has an English translation. It’s fun to leave short messages to one another on the side of the fridge.

Bilingual Gifts Overview

Overall the best thing for language learning is to immerse one’s self actively in the language as much as possible. Using toys and books are a great way to do this since they come in many target languages.

Let me know in the comments how you liked this list of the best bilingual gifts for children. I’d love to know of any other bilingual gifts you’ve purchased that help your child learn a new language.

Stephanie Mantilla

Plant-Based Diet & Vegan Lifestyle Expert

Stephanie is the founder of Plant Prosperous, a plant-based vegan living, and parenting blog. She has been eating a plant-based diet for over 24 years along with a B.S. in Biology & Environmental Science. She also has over 14 years of experience working in the environmental and conservation sectors. Stephanie is currently raising her son on a plant-based diet and hopes to help others who are wanting to do the same. You can read more about her here.

Pin for Later

Teach Your Child A Second Language Using Bilingual Children’s Toys

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Pound cake is an easy-to-make dessert that is extremely versatile. In this recipe, I’ll walk you through the steps for making vegan lemon matcha marble pound cake with lemon coconut frosting.

It’s sure to wow your friends at your next get together and no one will even realize that it’s vegan. Once you know how to make the base pound cake and frosting, you’ll be able to add your own twist. I love using the lemon coconut frosting on other baked goods like cupcakes.

This post may contain affiliate links. That means if you purchase an item through these links, I may earn a commission at no additional cost to you. Please read the full disclosure policy for more info.

What Is Matcha?

Matcha is a type of green tea that originated in Japan. It takes green tea leaves and grinds them into a very fine bright green powder.

Like all tea, matcha has an earthy taste that pairs well with lemon and vanilla flavors. When used in baked goods, it adds a green color.

Learn more about the flavor of matcha and how to store it here.

Why Does Matcha Turn Brown When Baked?

Matcha does turn more of a dark greenish-brown when it oxidizes. The longer the baking time, the more likely the matcha will take on a brown color. It still tastes just as delicious though.

Another factor depends on how fresh your matcha is and how much you use when baking will determine how bright of a green your baked goods are. I recommend sticking with ceremonial grade matcha for baking for the best color.

Ingredients In Lemon Matcha Pound Cake

This pound cake only has a few staple ingredients. You probably already have most of them at home already.

While the cake I’m showing you is a marble version, you could make the entire cake green by not separating out a portion of batter. Simply add the matcha to the entire batter for a vegan matcha pound cake.

• All-Purpose Flour
• Caster Sugar: This is a super-fine sugar that dissolves easily. You can use regular sugar granules and grind them finer. This will help the sweetness dissolve throughout.
• Almond Milk
• Corn Starch
• Lemon Juice
• Lemon Zest: Use a fine grater on the lemon rinds.
• Matcha (this is what I use)
• Vanilla Extract
• Baking Powder
• Vegetable Oil
• Salt

How To Make Vegan Matcha Marble Pound Cake

In one bowl sift together the flour, cornstarch, baking soda, and salt. In a separate bowl, whisk together the sugar, oil, and almond milk until it’s frothy. Add the lemon juice and vanilla extract. Mix well.

Gradually add both bowl’s mixtures together until the batter is smooth. Put a portion of the batter into a separate bowl and add the matcha. This will be used for the green marble effect. Add the lemon zest to the batter without matcha.

In a greased or lined loaf pan, add a layer of lemon batter and then drizzle some matcha batter. Continue doing these layers until all of the batter is used.

Bake in the oven at 350° F for 40 minutes until an inserted toothpick comes out clean. Let it cool at room temperature before icing it.

How To Make Vegan Lemon Coconut Frosting

This lemon coconut frosting is extremely simple to make. All you do is toss the following ingredients into a blender or food processor:

• Chilled Coconut Cream
• Soaked Cashews
• Lemon Zest
• Salt
• Powdered Sugar

Once it’s blended, place dollops of the frosting onto the cooled matcha loaf and serve. This lemon coconut frosting is versatile and tastes great on many other baked goods too.

More Recipes You May Like:

• Easy Lemon Chia Madeleines
• Creamy Lemon Coconut Tartlets
• Best Ever Banana Bread Loaf

Lemon Matcha Marble Pound Cake With Lemon Coconut Frosting

Yield: 9-inch loaf

Prep Time: 35 minutes

Cook Time: 40 minutes

Total Time: 1 hour 15 minutes

A moist vegan pound cake with a matcha marble twist. The addition of lemon in the loaf and in the coconut frosting adds a light citrus taste to this delicious vegan dessert.

Print

Ingredients

Lemon Matcha Pound Cake

• 2 cups - All-purpose flour
• 1 cup - Caster sugar
• 1.5 cup - Almond milk
• ¼ cup - Corn starch
• ¼ cup - Lemon juice
• 1 tsp - Lemon zest
• 1 tbsp - Matcha
• 1 tsp - Vanilla extract
• 1.5 tbsp - Baking powder
• ½ cup - Vegetable oil
• ¼ tsp - Salt

Lemon Coconut Frosting

• ½ cup - Chilled coconut cream
• ½ cup - Soaked cashews
• ½ tsp - Lemon zest or lemon extract
• ¼ tsp - Salt
• 2 tbsp - Powdered sugar

Instructions

For The Cake:

1. In a bowl sieve together flour, corn starch, baking powder, and salt.
2. In another bowl, take the sugar, oil, and almond milk, give it a whisk until the mixture starts to get frothy.
3. Add in the lemon juice and the vanilla extract and give it another mix.
4. Now gradually add the dry mixture into the wet and using a spatula, mix it until a smooth batter forms.
5. Take out ⅓ of the batter, put it in another bowl, and add the matcha to this bowl. 
6. Mix it until matcha is well combined into the batter.
7. To the remaining ⅔ of the batter, add the lemon zest and fold it until evenly mixed.
8. Take a greased and lined loaf pan and add a little bit of the lemon batter into the pan.
9. Now add a layer of matcha batter into the pan.
10. Repeat this alternating between the lemon batter and matcha batter until all the batter is added to the pan.
11. Bake the loaf in a preheated oven at 350° F for about 40 minutes or until a skewer inserted in the middle comes out clean.
12. Let the loaf cool to room temperature. 

For The Frosting:

1. Place all the ingredients into a blender jar and process it for around 3-5 minutes until you get a smooth mixture. 
2. Add it all over the top of the loaf in dollops. Spread it as evenly as you can.
3. Slice and enjoy the cake!
   

Nutrition Information:

Yield: 10 slices Serving Size: 1
Amount Per Serving: Calories: 388Total Fat: 17gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 13gCholesterol: 0mgSodium: 389mgCarbohydrates: 56gFiber: 1gSugar: 31gProtein: 4g

Nutrition information isn't always accurate and is for estimation purposes only.

Stephanie Mantilla

Plant-Based Diet & Vegan Lifestyle Expert

Stephanie is the founder of Plant Prosperous, a plant-based vegan living, and parenting blog. She has been eating a plant-based diet for over 24 years along with a B.S. in Biology & Environmental Science. She also has over 14 years of experience working in the environmental and conservation sectors. Stephanie is currently raising her son on a plant-based diet and hopes to help others who are wanting to do the same. You can read more about her here.

The post Vegan Lemon Matcha Marble Pound Cake [With Lemon Coconut Frosting] appeared first on Plant Prosperous.

These flavorful chocolate sandwich cookies have a vegan salted caramel filled center and prove that vegan desserts don’t have to be boring. Even though they look complex, these cookies are surprisingly easy to make and assemble.

The recipe make around 30 cookies so it’s perfect for a get together or a bake sale. Topped with powdered sugar, these chocolate salted caramel sandwich cookies are my go-to when I want to impress guests with a vegan treat.

This post may contain affiliate links. That means if you purchase an item through these links, I may earn a commission at no additional cost to you. Please read the full disclosure policy for more info.

The recipe is broken down into 3 parts:

• Making chocolate sandwich cookies
• Preparing the salted caramel sauce
• Assembling the cookies

If you’re pressed on time, you can make the chocolate cookies a day ahead of time. The caramel sauce can be made in advance as well since it needs time to cool completely before assembly.

How To Make Chocolate Sandwich Cookies

I find it easiest to have all of the ingredients already measured out into containers. For the chocolate cookies you’ll need:

• Powdered sugar
• Cocoa powder (Dutch-process)
• Vanilla extract
• Coconut oil
• Water
• Salt
• Baking soda
• Cinnamon
• All-purpose flour

1. Combine the powdered sugar, cocoa powder, salt, and cinnamon into a large bowl.
2. Add in the coconut oil, water, and vanilla extract and mix until a smooth liquid forms without any lumps
3. Next, add the flour and baking soda. Mix the batter with a spatula until it’s completely combined.

4. Create a 1” thick disk out of the dough, wrap it in plastic wrap, and put in the fridge for 10-15 minutes. This will make the dough easier to work with and keep it from spreading.
5. Preheat the oven to 325° F/160 C and make sure to line your baking trays with parchment paper.
6. After the dough is cold, remove it, lightly flour both sides, and place it between two sheets of baking parchment paper. You’ll want to roll out the dough to ¼” thick.
7. Using a 2” round cutter, stamp as many cookies as possible. Remove the excess dough from around the cookies as long as the dough hasn’t warmed up too much. If it has, place the dough back in the fridge for a few minutes.
8. Then transfer the cookie cutouts to a baking sheet with 1” between them. Place the dough back into the fridge for 3-4 minutes while still on the parchment paper if the cookies are too fragile to transfer to the baking sheets.

9. To get the holes in the center of the cookies, use a ½”- ¾” circle cutter (or the wide opening of a piping nozzle), cut circles from the center of half the cookies. Leave the other half of the cookies uncut since those will be the bottoms.
10. Bring all the scraps of dough together and repeat the rolling and cutting process. The dough from the scraps will start to get tough from overworking. You may need to re-chill the dough to prevent spreading. When in doubt, pop the dough into the fridge for a few minutes.
11. Bake in the oven for 14-15 minutes, until the cookies are dry to the touch. Allow them to cool on the pan for 5 minutes before moving to a rack to cool completely.

Making Vegan Caramel Sauce

When making the caramel sauce, it’s best to work slow and on low heat. You don’t want to burn the sugar. If that happens, there’s no way to salvage it and it’s best to start over with new sauce filling.

1. Melt the sugar on low heat without stirring.
2. Remove from heat then add coconut oil to blend, then coconut cream.
3. Mix well and then return the pan to low heat, stirring frequently until all lumps are gone.
4. Once the caramel is smooth, remove it from heat and wait until it stops bubbling before adding the vanilla and salt.
5. Mix and transfer the caramel sauce to a glass bowl to cool completely before using it in cookie assembly.

How To Assemble Vegan Chocolate Salted Caramel Sandwich Cookies

Putting the cookies together is the easiest part of this recipe and takes less than 10 minutes total. This can quickly be done right before you’re serving the vegan cookies or a few hours in advance. If made too far in advance, the caramel sauce could start to make the chocolate cookie part soft.

For sandwich cookie assembly, you’ll want to place all the cookies with the holes cut in them on a cooling rack. Then dust the tops with powdered sugar.

On a different cooling rack, have all of the cookies without holes. Place around 1 tsp of the completely cooled salted caramel sauce onto the center.

Then gently hold the powdered sugared top cookies by the sides and place it on top as close to the center as you can.

Give the cookies some time to settle. Don’t be alarmed if some of the caramel drips out the sides. If you’d prefer a thicker caramel, then next time, boil the caramel sauce a little longer so that it reaches 260°F instead of the originally suggested 250°F.

How To Store Vegan Chocolate Salted Caramel Sandwich Cookies

Since the caramel is a liquid, the longer you let these cookies sit, the softer the chocolate cookies will get. Ideally, you’ll eat them the same day you make them.

Another option is to keep the chocolate cookies and salted caramel sauce separate until you’re ready to eat them. You can eat as you make them for maximum firmness. Store the cookies and caramel sauce separately in airtight containers at room temperature for a few days.

If you want to store already assembled cookies, those can also place them into an airtight container at room temperature. These sandwich cookies will only be good for a day or so though before becoming soggy.

This recipe will make close to 30 cookies which makes it great for a large gathering. It’s also a very unique take on the traditional sandwich cookies. Even if your friends aren’t vegan, they’re not going to turn down this delicious and gooey dessert.

More Recipes You May Like:

• Lemon Chia Seed Madeleines
• Almond Flour Thumbprint Cookies

Vegan Chocolate Salted Caramel Sandwich Cookies

Yield: 30 cookies

Prep Time: 40 minutes

Cook Time: 15 minutes

Additional Time: 20 minutes

Total Time: 1 hour 15 minutes

Vegan chocolate sandwich cookies with a deliciously gooey salted caramel sauce filling. Easy to make a large batch for gatherings.

Print

Ingredients

Cookies

• ½ c + 2 tbsp/ powdered sugar (plus more for dusting)
• ¼ c/ cocoa powder (Dutch-process)
• 1 tsp/5ml vanilla extract
• ¼ c/60ml coconut oil, melted and cooled
• 3 tsbp/45ml water
• ¼ tsp/2g salt
• ¼ tsp/2g baking soda
• ¼ tsp/2g cinnamon
• ¾ c + 2 tbsp/105g all-purpose flour

Caramel

• ½ c/100g granulated sugar*
• 1 tbsp/15ml coconut oil
• 6 tbsp/90ml coconut cream
• ¼ tsp/2g salt
• 1 tsp/5ml vanilla extract

Instructions

Make Cookies:

1. Combine powdered sugar, cocoa powder, salt, and cinnamon in a large bowl. Add coconut oil, water, and vanilla extract. Mix until a smooth syrup forms without lumps.
2. Add flour and baking soda. Mix in with a spatula until completely combined. Mix a couple of extra times to bring everything together.
3. Create a 1”/2.5cm thick disk out of the dough. Wrap it in plastic wrap and place in the fridge for 10-15 minutes.
4. Preheat oven to 325° F/160 C. Line baking trays with parchment.
5. Remove dough from the fridge. Lightly flour both sides of the disc. Between two sheets of baking parchment, roll dough to ¼”/6mm thick.
6. Use a 2”/5cm round cutter to stamp out as many cookies as possible. If the dough has not warmed too much, remove the excess from around the cookies and transfer them to the baking sheets with 1”/2.5cm between them. If cookies are too fragile, place the cut dough in the fridge while still on the baking parchment for 3-4 minutes before attempting to transfer the cookies. 
7. Using a ½”- ¾”/12-18mm round cutter (or the wide opening of a piping nozzle), cut circles from the center of half the cookies. Use the tip of a knife to remove the excess dough.
8. Bring all the scraps of dough together and repeat the rolling and cutting process.**
9. Chill cut dough in the fridge for 4-5 minutes before baking to prevent spreading.
10. Bake for 14-15 minutes, until dry to the touch. Allow to cool on the pan for 5 minutes before moving to a rack to cool completely.

Make Caramel:

1. In a medium saucepan with a heavy bottom, spread the sugar in an even layer.
2. Melt over low heat without stirring. This will take some time. You can occasionally swirl the sugar to redistribute it as parts start to melt.
3. Once sugar is completely melted, stir slightly with a silicon spatula or metal spoon*** to get final crystals distributed. 
4. Remove from heat (but leave the burner on) and stir in coconut oil. The mixture will bubble up and spit a little bit. The oil will not completely combine at this point, just stir until everything is smooth.
5. Add coconut cream. Stir vigorously and return to heat. Continue stirring gently while heating until all the lumps are smooth and dissolved again. Stop stirring and continue heating until a candy or instant-read thermometer reaches 250-255° F/121-123 C. 
6. Remove from heat and wait for bubbling to settle. Once it has stopped bubbling, add vanilla and salt, stirring until combined. Pour into a glass container and set aside to cool completely.****

Assemble Cookies:

1. Place the cut-out cookies (the top portion) on a cooling rack. Dust with powdered sugar.
2. Place ¾ - 1 tsp/5ml caramel on each of the complete round cookies (the bottom half). Handling gently by the edges, place a powdered cut-out on top of each caramel dollop, centering as much as possible.
3. Allow caramel to settle. Some dripping will occur (see note about firmer caramel if preferred).
4. Best eaten the same day, or can be stored in a single layer in an air-tight container at room temperature for a couple of days.
   

Notes

*Do not use raw or coarse cane sugar. It will not melt evenly.

**You can gather the scraps from this round of rolling and cutting as well, but the cookies will start to get a bit tough from overworking.

***Plastic will melt at this temperature and wood is more likely to cause recrystallization. 

****If you allow it to cool completely and feel that it is too liquid, you can make a second batch and boil until the temperature reaches 260-265° F/126-129 C for a firmer caramel.

Nutrition Information:

Yield: 30 Serving Size: 1 cookie
Amount Per Serving: Calories: 65Total Fat: 3gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 64mgCarbohydrates: 9gFiber: 0gSugar: 6gProtein: 1g

Nutrition information isn't always accurate and is for estimation purposes only.

Stephanie Mantilla

Plant-Based Diet & Vegan Lifestyle Expert

Stephanie is the founder of Plant Prosperous, a plant-based vegan living, and parenting blog. She has been eating a plant-based diet for over 24 years along with a B.S. in Biology & Environmental Science. She also has over 14 years of experience working in the environmental and conservation sectors. Stephanie is currently raising her son on a plant-based diet and hopes to help others who are wanting to do the same. You can read more about her here.

The post Vegan Chocolate Salted Caramel Sandwich Cookies [Delicious Gooey Filling] appeared first on Plant Prosperous.

Everyone desires to get what is best for their children, and it all starts with a multivitamin to make sure your child is getting all the nutrients they need.

There are endless choices on the market, making it tough to decide which one is right for your kids. If you prefer vegan products or live a vegan lifestyle, it’s even harder to get the right items.

Most multivitamins have gelatin and GMOs included. They help to bind the product together, but they aren’t vegan. Instead, you want something that features no GMOs, is gluten-free, and vegan. This is why MaryRuth’s Kid’s Multivitamin Gummies are so great. 

Kids can chew them up easily because they look and feel like gummy products. However, they are pectin-based instead of made with gelatin and non-vegan ingredients.

I’m going to discuss this product at length to help you understand why it’s a great option for vegan and non-vegan kids.

This post may contain affiliate links. That means if you purchase an item through these links, I may earn a commission at no additional cost to you. Please read the full disclosure policy for more info.

Gummy Flavor Choices

Kids are well known for liking fruity sweet tastes. This gummy uses that love of fruit tastes in order to get kids to not realize they’re eating vitamins.

The gummies come with three different gummy flavors all in the same bottle. Super punch, papaya, and strawberry are all delicious and there aren’t any added sugars. I know my child loves eating them all and can’t pick a favorite.

Benefits of MaryRuth’s Kids Vegan Gummies

So many children’s vitamins are filled with fillers and other unnecessary ingredients. Children’s digestion systems are typically more sensitive than adults’ so it’s important to give your child something you’ll feel good about.

The thing I like most about these vegan children’s gummies is all the ingredients that are missing.

MaryRuth’s kids gummy vitamins are without:

• Gluten
• Dairy
• Nuts
• Soy
• Corn
• Nightshades
• Gelatin
• Added Sugars
• Carrageenan

Go here to try them out with your own kids. I’ve tasted a gummy myself and they’re delicious!

Are MaryRuth’s Kid’s Gummies Gluten-Free?

Yes, these gummies are completely gluten-free. Many people have gluten sensitivities or just prefer to eat gluten-free. If your child has Celiac disease or gets an upset stomach when using gluten, there is nothing to worry about.

Those with Celiac disease should consider using a multivitamin because they may not get all the nutrients they need from food.

Likewise, children who live a gluten-free and vegan lifestyle may need help getting complete nutrients in their diet. This product isn’t going to upset your stomach and can give you the right things to live healthily and be happy.

No Dairy or Nuts

When it comes to picking a multivitamin for your kids, it’s hard to choose. You want something that is going to be safe for their immune system and digestive tract.

Often, manufacturers include ingredients that could give your child an upset stomach or have other issues. Parents of children with nut allergies or lactose intolerance are going to like these gummies from MaryRuth’s.

They don’t contain any dairy or nuts and are made at a GMP facility. A Good Manufacturing Practice facility ensures that its products adhere to the strictest of quality standards.

Everything is controlled so that it can consistently produce the best items. This helps to minimize the risks that are often involved with producing pharmaceuticals. 

While gummy vitamins aren’t considered medication, it’s a step in the right direction when companies use GMP facilities. 

Sometimes, parents want to limit exposure to nuts because they’re unsure if their child is sensitive or allergic. Some of these allergies can be severe and include anaphylactic shock.

It is always wise to use a controlled environment when adding new things to your child’s diet. You shouldn’t have any problems but work with your child’s pediatrician before giving any vitamins.

You can be watchful and mindful until you are sure that your child isn’t going to have any adverse reactions.

No Soy or Corn

While many vegans do incorporate soy into their daily diet, soy in multivitamins might not be ideal. It’s often introduced during the processing of the product.

Generally, a binding agent has to be used to ensure everything stays together. Soy lecithin and soybean oil are the preferred ingredients of choice for most manufacturers.

If your child is sensitive to soy or you just don’t want them to get their soy from vitamins, don’t worry because these gummies are completely soy-free.

Corn is another food type that can be delicious and has a lot of health benefits. Still, as a filler or binder in another product, it isn’t good for you. Therefore, the MaryRuth’s brand doesn’t include corn in its multivitamins for kids. 

Corn can also take the form of corn syrup, which is sugary, sweet, and ultimately bad for you. If your child is allergic to corn, then this brand of vitamin may be a good option.

Nightshade Free

Did you know that nightshade vegetables are often used in multivitamins? Tomatoes, potatoes, eggplant, and peppers are all healthy for you however, when they are processed and added to multivitamins, they can lose most of their nutritional benefits.

The makers of this gummy product believe that it is better and safer for your children to eat these vegetables raw. Therefore, you’re not going to find any nightshades in the ingredient list.

Nightshades can contain solanine, which is a chemical that can cause inflammation or aggravate arthritis. Though your child probably doesn’t have arthritis at such a young age, inflammation can cause severe stomach upset.

If your child has Celiac disease, high blood pressure, or diabetes, extra inflammation is never a good thing. It’s often best to limit these food sources, and you don’t want to find it in your child’s multivitamin.

No Gelatin

For vegans, gelatin is a sticky subject, quite literally. It is found in many products, including most gummy products.

However, it is made from pigs or cows. Generally, the tendons, skin, bones, and ligaments of these animals are boiled with water to create the sticky substance.

If you live a vegan lifestyle and want that for your children, you need to stay away from gelatin-based products – which includes multivitamins.

Luckily, many manufacturers and brands, including MaryRuth’s, understand this issue and make sure that their products don’t contain gelatin. 

Though it is a binder, pectin can often be used instead. Pectin is another binding agent, but it consists of dried apple pomace or citrus peels.

When juice is made, the pomace and peels are the by-products left behind. It’s a plant-based binder, which means it is safe for vegans to consume. Of course, everything should be eaten and taken in moderation.

It’s true that high amounts of pectin can cause stomach distress in various ways. However, if you limit pectin use and only allow your child the recommended serving of multivitamins each day, there should be no problems. Still, if you’re worried, you can consult with your child’s pediatrician to find out more.

Sugar-Free

When it comes to a multivitamin, you may not realize that many brands contain a lot of sugar. Though they may taste fruity, it’s derived from the added sugar and not natural fruit juice. The MaryRuth brand focuses on a sugar-free multivitamin gummy for children.

While everything can be enjoyed in moderation, you may want to limit how much sugar your children consume. Sugar has high calories and doesn’t give you any health benefits.

In fact, it can raise blood sugar and can lead to heart disease. Most parents want their children to eat healthily. You may let them have sugary treats every now and then, but you don’t want them to consume hidden amounts.

With this brand of gummy vitamin, you don’t have to worry. There are no extra sugars added to the product. In fact, the only sweetener comes from the fruit juice used to make the flavors and a safe sugar alternative.

Carrageenan

Carrageenan is a gelling agent that is used in many vegan products. Specifically, it’s used in many vitamin soft gel coatings.

Carrageenan is a derivative of seaweed but has been shown to cause intestinal inflammation among other issues. There’s a lot of controversy surrounding carrageenan in the scientific community but as of 2016, all products labeled USDA organic must be carrageenan-free.

Thankfully, MaryRuth products are organic so none of them will contain carrageenan.

Now that you know how amazing these vegan gummy vitamins are, check them out for yourself.

What Vitamins Are Included?

As a multivitamin, the product contains many nutrients that your child needs. For example, vitamin E is designed to strengthen your immune system. This ensures that your child can fight off illnesses, such as the flu or the common cold.

Vitamin C is also included, which promotes healthy muscle development. Everyone wants their children to grow up big and strong, and the way to do that is by ensuring that their muscles grow and are strong enough to support them in whatever they do.

Vitamins A and D3 are also ingredients. They are both designed to promote bone growth and health. Vitamin D3 helps with calcium absorption. Vitamin A helps with bone health as well but too much can actually have the opposite effect.

B vitamins are included, as well. Vitamin B, in its various forms, is designed to boost energy levels. Vitamin B12 is an essential vitamin and MUST be supplemented in vegans since there’s no natural plant-based source.

You may notice – with time – that your kids seem to be more energetic. They play for longer periods and seem to enjoy life more fully. This is because they have the right energy for the day.

There’s also a whopping 260 mcg of Methylfolate, which is designed to boost energy levels, as well. With the two mixed together, your kids are going to be unstoppable and can take on whatever life brings them every day.

Other vitamins and minerals can include zinc, iodine, biotin, folate, potassium, and more. These are all designed to give your child what they need throughout the day. 

Everything is organic, so you can be sure that you’re not putting anything unhealthy into their bodies. Plus, it tastes great, and they are going to want to take them every morning!

About MaryRuth’s Organics And Their Philosophy

MaryRuth’s Organics was founded by Mary Ruth Ghiyam, who is a Certified Health Educator, Nutritional Consultant, and Culinary Chef.

The founder’s family had a series of family tragedies that led her on a path in nutrition to help people live longer, healthier, and happier lives.

As a company, MaryRuth’s Organics uses only non-GMO, plant-based, vegan ingredients and stay away from common allergens. Their philosophy is to promote wellness over products.

As a vegan with a plant-based family, I’ve been extremely impressed by their ingredients and product quality. They also offer a 100% happiness return policy where you can get a refund if you’re dissatisfied.

How Much Do MaryRuth’s Kids Multivitamin Gummies Cost?

Currently, the price for a bottle of 60 gummies is $25.95. Keep in mind that the length of time this will last depends on the age of your child since the manufacturer recommends children aged 2-3 yrs only take 1 gummy a day but ages 4 and up take 2 per day. In general, a bottle should last you between 1-2 months per child.

This equates to 43 cents per gummy bear or less than $1 a day if taking 2 gummies. I find that to be an excellent price based on the ingredients and company quality standards.

If you want to save even more money, choose the subscribe & save option. This will automatically save you 10% off your recurring order.

For your subscription, you have the option of choosing between 30, 45, 60, or 90-day intervals. I love that the entire process is hassle-free.

You can change your products, change the frequency, skip intervals, and even cancel orders without being stuck on customer service hold. It’s super easy!

Why Choose Gummy Vitamins?

Most parents realize that it’s hard for children to swallow pills. They could get stuck in your child’s throat, and there’s a higher risk of choking involved.

When you choose a gummy, it is easy to chew and swallow. Therefore, your kids are going to want to take their vitamins each day. In fact, they may remind you of them if you forget.

It’s a fun way to take a vitamin, and it tastes like candy. Your kids think they are getting a special treat every morning when they are actually getting something healthy.

How to Take Them

Make sure that your child can safely chew and swallow whole foods, especially sticky foods. Per the bottle, it’s recommended to give the gummy vitamins to kids who are at least two years old.

You may want to talk to your pediatrician to determine how many to take. Otherwise, the manufacturer recommends that your child chew two of them each day if they are over four years old. Ages two and three can take a single gummy a day.

It’s essential to keep this product away from your pets. It contains Xylitol, which is a plant-based chemical compound designed to taste like sugar. In fact, it tastes just like sugar, though it’s a little less sweet.

Humans have no issues eating xylitol, but dogs will get quite sick and even die if they eat it.

Also, it’s important to remember that your children are going to like the way these vitamins taste. That’s good because they want to take them, but that can mean they might seek them out, thinking that they are candy.

Make sure you keep the gummies away from places your children can easily get to and talk to them about the dangers of eating too much of anything.

How to Store Them

Every ingredient is safe without refrigeration. It’s a shelf-stable formula, which means you can keep it in a cabinet.

However, it shouldn’t be heated, so make sure it is stored away from high humidity levels and heat. Keep the bottle away from the bathroom and stove areas. 

Daily Value Percentages Explained

Something should be said about the daily value (DV) percentages. Some of the numbers are less than 100 percent, which can be confusing to some parents.

Generally, fat-soluble vitamins are less than 100 percent because they get stored in the body. If your body stores up too much of them, it can create a toxicity issue.

However, water-soluble vitamins, such as the B Vitamin class, just get expelled from the body if too much is taken. 

Generally, your child’s diet makes up the rest of the numbers so that everything equals 100 percent. If you’re worried about this, you can talk to your child’s doctor and find out the right amounts for a daily multivitamin. 

Conclusion

If your child is picky, it can cause them to get inconsistent amounts of daily vitamins and minerals. To offset this, a multivitamin can help.

Children enjoy the taste of MaryRuth’s Kids Multivitamin Gummies. I, as a parent, like that it doesn’t contain gelatin, dairy, nuts, soy, corn, gluten, sugar, or nightshade.

I also love that the vitamins are completely vegan, plant-based, and carrageenan-free. Try these vegan gummy vitamins out for your family and let me know if they love them as much as mine.

Stephanie Mantilla

Plant-Based Diet & Vegan Lifestyle Expert

Stephanie is the founder of Plant Prosperous, a plant-based vegan living, and parenting blog. She has been eating a plant-based diet for over 24 years along with a B.S. in Biology & Environmental Science. She also has over 14 years of experience working in the environmental and conservation sectors. Stephanie is currently raising her son on a plant-based diet and hopes to help others who are wanting to do the same. You can read more about her here.

The post MaryRuth’s Kids Multivitamin Gummies Review: Good For Vegan Kids? appeared first on Plant Prosperous.

Enter taro, a purple root vegetable that is often compared to the sweet potato in texture.

Taro tastes similar to a sweet potato but takes on the flavor of what it is added to. It has a sweet, slightly vanilla flavor and a light nutty finish.

There are many different varieties of taro and each variety of taro will differ in taste, much like potato varieties differ.

This post may contain affiliate links. That means if you purchase an item through these links, I may earn a commission at no additional cost to you. Please read the full disclosure policy for more info.

Where Does Taro Come From? 

Taro is commonly grown in many parts of Asia. It is a popular dietary component for many Asian Pacific Islands and parts of North America. 

In Hawaii, taro has not only dietary benefits but medicinal a well. It was believed that taro could cure or prevent cancers and improve vision.

What is Taro Commonly Used For? 

The root vegetable taro has been an underrated vegetable, up until recently. Nowadays, there is a push to find healthier alternatives to popular fast-food snacks and dishes.

One of the most common healthy alternatives that taro is used for is chips. Compared to the potato chip, taro chips are a healthier alternative.

They contain less fat and more fiber than the potato. Other ways that the taro is used for is in soups, stir-fry, mashed taro, and as a dessert. 

Many taro eaters associate the color purple with taro. What eaters of this vegetable may not know is that the actual root vegetable can be white or pink, though purple is the most common color. 

Many non-Asian cultures know taro as the main ingredient for their popular desserts, such as ice cream, sweet buns, and cakes. In a way, the taro’s subtle sweetness makes it a great alternative to anything that a potato is used for.

Benefits Of Taro

Did you know that there are anywhere between five to seven grams of fiber in a cup of taro? This makes it a great healthy food choice for anyone looking to increase their fiber intake, lower their cholesterol or blood sugar levels. 

One way of looking at the taro is as the healthier relative of the potato. Textually, they are very similar as well; what some may find different is the flavor.

While the potato’s flavors are brought out with the help of spices and butter, the taro vegetable has a sweetness that is not overpowering. I find that taro can easily and flawlessly replace the potato as starch in many recipes because of this.

Taro Recipe Ideas

For those who are still unsure as to what the taro can be used for, I recommend the following recipes where taro can be used as either a main ingredient or as a substitute.

• Pancakes– In many North American households, pancakes are made with flour; however, they can also be made with almond and other types of grain flours. Pancakes can also be made using shredded potatoes – but did you know that you can shred taro and make purple pancakes?

• Cheesecake – Are you looking for a clever way to give your cheesecake a purple tint without using food coloring? What about a taro infused cheesecake?

• French Fries – Move over potato fries, taro is in town. Consider slicing up taro and preparing it the same way you would potato fries. To give it some flavor, coat them with sea salt or your favorite spices.

• Arbi Ki Sabji – This is the taro version of Indian pakora, which uses chickpeas. This is a great served on the side or as a main course with some masala and rice.

Anyone with dietary restrictions understands how hard it can be to try to find food alternatives to those who have no health or dietary restrictions. Thankfully, taro is not only an alternative, but it’s a great healthy option that many don’t know about.

Tips For Buying And Storing Taro

Learning about a new vegetable is both exciting and daunting. 

Why? For one, when deciding to incorporate it in a recipe, there is this sudden burden of making sure the taro you chose at the store is ripe or ready to eat.

While taro is becoming more poplular, it still may not be prevalent in large chain grocery stors. You may need to seek out smaller specialty food grocers to find taro, specifically Asian grocers since taro is native and popular there.

When it comes to buying taro, consider the following tips:

• Pick a root that is not soft, but firm to touch
• There are no cuts to the skin of the root
• It does not have a moldy smell
• It is brown, similar to tree bark; this shows it was harvested at the right time

Once you have selected your taro for cooking, consider the following tips as ways of keeping it as fresh as possible. 

• Store at room temperature – do not put taro in the fridge.
• If possible, place in a paper bag, this ensures longer freshness. If you have a cellar, that is an ideal storing space.

Taro Warning

Unlike many vegetables, taro is a vegetable that requires some caution when preparing and cooking. I have seen recommendations to use gloves when peeling taro.

Taro has oxalic acid crystals, which can cause severe skin irritation for some. On the other hand, if using gloves is not possible, consider using oil to lather one’s hands to avoid possibly irritating. 

Not everyone experiences this, though – it may be a trial and error for those that have not cooked or prepared taro before.

Final Thoughts On Taro

Taro is a root vegetable that offers many health benefits, but that can also be used in a wide array of recipes. From appetizers to main courses and desserts, taro is slowly making its way to many American household tables.

It is similar to familiar starchy vegetables like potatoes which makes it an easy healthier substitute. While it’s not mainstream yet, you can easily find taro at Asian and Indian grocery stores since it is a common ingredient in those cuisines.

Bring some color to the next dinner party with the purple and subtly sweet taro. 

Stephanie Mantilla

Plant-Based Diet & Vegan Lifestyle Expert

Stephanie is the founder of Plant Prosperous, a plant-based vegan living, and parenting blog. She has been eating a plant-based diet for over 24 years along with a B.S. in Biology & Environmental Science. She also has over 14 years of experience working in the environmental and conservation sectors. Stephanie is currently raising her son on a plant-based diet and hopes to help others who are wanting to do the same. You can read more about her here.

The post What Does Taro Taste Like? [And What Can You Use It For] appeared first on Plant Prosperous.