Dear (((EveryBit))) Readers,
September is here. A very cozy month. Fall begins on September 22nd; I personally love witnessing the magical change of colors and weather. We celebrate Labor Day, International Coffee Day, and National Grandparents Day. It’s like September is the official coziness month! So, in this issue I’m sharing a delicious “1-Hour Fall Pot Pies” recipe to make your Fall even more cozy and enjoyable.
I’m also sharing some exciting news related to the consumption of vegan products. Did you know near 8 million British consumers ate more vegan food since Covid-19? Interesting and inspiring right? A silver lining of an otherwise horrible pandemic.
Get your cup of fresh coffee, sit back, relax, and enjoy the greenest column in the internet.
A Glance at Vegetarianism: The UK’s interest in vegan food is going strong during the coronavirus pandemic, according to new data from global research firm Mintel.
Food Manufacture reports that a new survey of 2,000 has revealed that 12 percent of British consumers—which is about eight million people—say they perceive a vegan diet as being “more attractive” since the start of the coronavirus outbreak. Londoners, in particular, are more interested in plant-based diets, with nearly a quarter reporting increased interest. According to the survey, an estimated eight million Brits are eating more plant-based food now than ever before. According to the research, 23 percent of British consumers say they have upped their fruit and vegetable intake since the beginning of the pandemic. Members of Generation Z ages 20 and under (31 percent) and Millennials (27 percent) are the most likely to stock up on produce.
The pandemic has caused spikes in plant-based food sales in the UK, particularly packaged foods. Sales are up in the U.S. as well, according to Nielsen data. Plant-based meat sales increased 279.8 percent in the week ending on March 14. According to SPINS data, overall sales of vegan food increased 90 percent, likely a result of panic-buying. – Info provided by Kat Smith – New York – NY
Quote of the Month: “Before you ask someone why they’re Vegan, ask yourself why you aren’t”.
Recipe: “1-Hour Fall Pot Pies” a recipe to FALL in love with!
Ingredients:
2 Tbsp olive oil
3/4 cup chopped onion
2 cloves garlic (minced)
Sea salt and black pepper
1/4 scant cup unbleached all-purpose flour (or sub other thickener of choice)
2 1/4 cups veggie broth (DIY or store-bought)
1/4 cup unsweetened plain almond milk (optional)
2 cups diced fall vegetables (such as carrot, parsnip, potato, kale - fresh or frozen)
2 whole bay leaves
1 batch Best Damn Vegan Biscuits, Pumpkin Sage Biscuits, or sub store-bought vegan-friendly biscuits, pie crust, or puff pastry (you will likely have 2-3 leftover biscuits if making 1 full batch)
Directions:
Preheat oven to 425 degrees F (218 C).
Add olive oil to a large saucepan over medium heat. Then add onion, garlic, and a pinch of salt – stir.
Add the flour and stir with a whisk, then slowly whisk in the broth.
Add almond milk (optional), potatoes, parsnips, carrots, and bay leaves and stir. Simmer until the mixture is thickened (about 10 minutes). If it still appears too thin, scoop out 1/2 cup of the broth and add 2-3 tsp more flour and whisk. Add back into the pot to thicken.
Wait a few minutes and then repeat if necessary.
While the sauce is thickening, prepare biscuits (if using). Cut out, leave unbaked, and set aside.
Once the sauce is thickened, add the kale and cook for 3 minutes more. Taste and adjust seasonings as needed, adding more salt and pepper if desired.
Discard the bay leaves and divide the mixture evenly between 5-6 lightly greased ramekins or an 8×8 baking dish.
Top with unbaked biscuits and brush the tops of the biscuits with melted vegan butter. Set your ramekins on a baking sheet to catch overflow and bake until the biscuits are golden brown and the filling is bubbly (about 14-18 minutes). Let cool slightly before serving.
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