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Splendid Harvest vs. Daily Harvest: Brand comparison and review

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Splendid Spoon and Daily Harvest deliver plant-based, nutritious meals to customers’ homes. However, these two delivery services differ in several ways, including meal choices and cost.

Individuals interested in a food delivery service should compare these and other options to determine which is likely to suit them best.

This article takes a deeper look at Splendid Spoon and Daily Harvest and explains the similarities and differences between the two services.

Splendid Spoon and Daily Harvest are online food delivery services. Both offer plant-based meal options and flexible subscriptions.

Please note that the author of this article has not tried these services. All information is purely research-based.

Wonderful spoon

Splendid Spoon is a food delivery service that offers vegan, gluten-free and GMO-free meals. The company’s bottles are 100% Bisphenol A (BPA) free and all packaging is recyclable.

Individuals can order through the company’s website and choose one of five plan options. After you’ve decided on a plan, there are more than 50 options to choose from, including smoothies, vegetable and noodle bowls, and soups.

Customers can change the number of meals and their preferred delivery day at any time. You can also skip or cancel your deliveries.

Splendid Spoon ships to all of the lower 48 states in the United States.

Learn more about Splendid Spoon here.

Daily harvest

Daily Harvest is also a food delivery service that offers plant-based menu options. The meals offered by the company do not contain dairy products, gluten, or fillers.

The company uses a flexible subscription model that allows individuals to choose from more than 80 plant-based meal options, 9, 12, or 24 items.

Users can customize the contents of their boxes at any time and skip, pause or cancel their subscriptions.

Some meals require additional prep, so a customer may need to heat meal ingredients on a stove or mix smoothie ingredients.

Customers can order through the Daily Harvest website or their iOS compatible mobile app.

Daily Harvest ships to 95% of the continental US states.

Find out more about Daily Harvest here.

Both Daily Harvest and Splendid Spoon allow users to choose from a variety of plant-based meals. Both companies meet different nutritional needs.

Wonderful spoon

Splendid Spoon is aimed at people with the following nutritional needs:

Individuals can also filter their meals to avoid certain ingredients like soy and cilantro.

Splendid Spoon divides its meals into four categories: breakfast, lunch, and dinner, and reset. People can choose from these plans:

  • breakfast
  • Having lunch
  • Breakfast and lunch
  • Breakfast, lunch and reset
  • Breakfast, lunch and dinner and reset

The menu options available include:

  • Breakfast: Individuals can choose from several smoothies on the breakfast menu, including mint chips, dragon fruit berries, and green matcha.
  • Having lunch: Splendid Spoon offers a variety of soup and grain bowls, including beetroot Buddha bowls, kabocha congee, and brown rice taco bowls.
  • Dinner: Customers can choose from multiple noodle bowls, including creamy butternut squash, flavorful ginger, and green curry noodles.
  • Reset to default: Splendid Spoon offers a variety of light soups including garden minestrone, cauliflower and potato soup, and pumpkin and pear sponge cake.

Splendid Spoon ships its meals with dry ice and insulated packaging.

Daily harvest

Individuals can filter their dining options based on their nutritional needs. Daily Harvest offers the following eating habits:

Once a person has filtered their menu based on their nutritional needs, they can choose between 9, 14 or 24 items from the following dining options:

  • Smoothies: Individuals can choose from a variety of flavors, including strawberry and peach, chocolate and blueberry, and mint and cocoa.
  • Milk: The company offers a plant-based milk alternative that contains almonds, nuts and sea salt. Individuals can choose between almond or almond-vanilla mylk.
  • Harvest pans: Multiple harvest trays are available, including giant bean and savoy cabbage, beet and wild rice, and sweet potato and wild rice hash.
  • Flatbread: Daily Harvest offers a variety of plant-based flatbreads, including kale and sweet potato, pear and rocket, and tomato and basil.
  • Soups: Individuals can choose from a variety of farm-fresh soups, including carrot and coconut curry, tomato and zucchini minestrone, and butternut squash and rosemary.
  • Forager bowls: The company offers raspberry and mulberry seeds, leek and fonio grains, and cremini and miso oat forage bowls.
  • Oat shells: A person can choose from several oat bowls, including apple and cinnamon, cinnamon and banana, and mulberry and dragon fruit.
  • Chia bowls: Daily Harvest offers chocolate and almond, vanilla pod and apple, and blackberry and majik chia peels.
  • Bites: Customers can include snack options in their shipments. Options include hazelnut and chocolate, cocoa nib and vanilla, and coconut and lemon bites.
  • Shovels: The company sells gluten-free and dairy-free ice cream cones, including chocolate fondant, strawberry and berry compote, and mint and cocoa nibs.

Daily Harvest delivers every Wednesday or Friday. However, depending on a person’s zip code, they may only have one option for one delivery day.

At the time of publication, Splendid Spoon and Daily Harvest are offering discounts for first-time subscribers.

Wonderful spoon

Delicious spoons start at $ 9 per meal. People can subscribe to meal plans that range from $ 65 to $ 185 per week.

When a person orders from this company, they receive points. People can then redeem those points as spoon credits that they can use on new orders.

Individuals can earn points by referring friends or ordering meals. People get 5 points for every $ 100 they spend.

Daily harvest

Daily Harvest prices start at $ 5.99 per meal. However, the company does offer $ 10 and $ 20 off weekly meal plans if an individual opts for the 10-point and 14-point plans, respectively.

Daily Harvest doesn’t have a loyalty point system, but the company does offer account credits when a person refers a friend. If the friend uses the subscriber’s referral code, both people will receive $ 25 credit.

Food delivery services can encourage people to eat more meals at home than they would eat in restaurants or order take-away.

These services usually offer nutritious, balanced meals that offer the benefits of home cooked meals.

A 2017 study found that consuming more homemade meals resulted in positive health effects. Study participants who ate homemade meals more than five times a week were less likely to be overweight than other participants. They were also more likely to consume a lot of fruits and vegetables.

In addition, studies show that eating plant-based foods improves body weight, fat mass, and insulin resistance in people who are overweight. People who eat plant-based meals may consume more nutrients and reduce their risk of obesity and type 2 diabetes.

It is important to consume the correct number of calories to prevent accidental weight loss or weight gain. The ideal calorie intake depends on several factors including a person’s age, gender, weight, and activity level.

The National Institute for Diabetes and Digestive and Kidney Diseases has a free body weight planner on their website that people can use to calculate how many calories they need per day.

Several meal and ingredient delivery services offer plant-based foods that people can consume at home, including:

  • Green Chef: This meal set delivery service offers customers organic recipes and ingredients to prepare their own meals at home.
  • Starvation root: This company creates bespoke food plans and recipes that suit a person’s nutritional needs.
  • Purple carrot: This herbal delivery service provides the ingredients people need to prepare their meals at home.

Daily Harvest and Splendid Spoon are two plant-based food delivery services. Both offer a menu of different options and change weekly.

Customers can choose from different meal plans and change, skip or cancel their subscription and deliveries at any time.

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Q&A With Nicole-Taylor’s Chef Joe Kalil – Indianapolis Monthly

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Joe Kalil, Executive Chef at Nicole-Taylor’s Pasta Market.


After a career
Beginning at the legendary Carriage House in South Bend, it has included cooking stints in New England, at the Indy and La Mans racing series, at the Woodland Country Club and most recently as Executive Chef at the busy Rick’s Cafe Boatyard on the waterfront -traveling chef Joe Kalil is working again with his friend and mentor Tony Hanslits together. He handles some of the hugely popular private dinners and helps expand the retail offering at SoBro gourmet shop Nicole-Taylor’s Pasta Market. And while he’s still working hard and learning new techniques, the more relaxed pace of the retail business gives him time to reflect on the wisdom he’s gained from his decades in the culinary world, as well as how he’s still learning and growing as a chef .

They started out in South Bend’s Carriage House (now The Carriage House Dining Room & Garden), which was surprisingly modern for its time. How did you get a job there?

I was already working as a dishwasher at another restaurant, the Louvered Door, just to earn extra money to buy a car. I didn’t really know what I wanted to do with my life, but I was almost a junior and it was time to plan my future. Then one day there was a careers fair at my high school, and Peter George (the longtime local restaurateur and real estate agent) himself was there to represent his mother’s restaurant, The Carriage House. He said I should consider working there. A few months passed and I went to the restaurant to get a gift card and Peter remembered me. I came a few weeks later. tony [Hanslits] was actually the chef there. That was before there was anything really new or interesting when it came to food, even in Indy. But Hanslits and George made everything fresh and bought local stuff before it was trendy or farm to table. It was a great place to be introduced to the industry.

Food was definitely something you already had a taste for?

I’m half Polish and half Lebanese, so food was definitely a big part of my upbringing. Like a lot of South Bend folks, we’ve made loads of pierogi, mostly just cheese and scallions, but sometimes sauerkraut too. But food was mostly just something I was with a lot, not something I did. I watched my Lebanese grandmother sitting in a chair preparing oriental breads and kibbeh, stuffed vine leaves and baklava. She always had to get that special kind of grated wheat from nearby Michigan that had just the right grind. I wish I had learned more from her recipes or written down more of them.

Shortly thereafter, you went to cookery school at Johnson & Wales in Rhode Island. You’ve already had some pretty in-depth experience, so was that crucial to your career?

I stayed a year after high school before going to culinary school in New England. Tony actually went to Ohio for a job, and Peter was on his way to Indy to open the original Peter’s in Fountain Square. I don’t think cooking degrees are essential, but they look good on a resume and any experience is good. But Tony had already shown me so many things in a thorough and leisurely manner that I got through my first year at Johnson and Wales in no time. I’ve been filleting salmon for months while the other students were doing it for the first time. Going east got me a job at the Cafe in the Barn just across the border in Massachusetts, which was set up a bit like Nicole-Taylor’s, with a counter in front. This was my first catering experience and we did catering for a performance of The Nutcracker Suite in Boston which was great. This really gave me some experience for a lot of the hospitality and hotel jobs that I would do later.

Finally, you have worked as a corporate chef for hospitality groups at various Indy and NASCAR racing series. How was that different from the restaurant?

I traveled from Portland to Detroit between races, so understanding local foods and what I can source in different parts of the country really helped me. It all started when I was working at the Indianapolis Motor Speedway Motel (later Brickyard Crossing Golf Resort and Inn). This was NASCAR’s first year. I was at the track speaking to a regular customer who was starting a hospitality service for Dan Gurney’s race team. This was definitely a change as we did buffets for the racers and the team and brought two to three meals a day to the crews working on the cars. The riders had all sorts of dietary needs such as high-carb, low-salt, high-protein diets. I made a lot of pasta. A driver wanted specific brands which I had to source and keep with us. But traveling so much with the teams meant I knew which other team chefs to split orders with, or where there were farmers markets and places to purchase certain ingredients. For example, when we were in Vancouver, we did a menu with a lot of seafood. It was a great training, because as a chef you want to find out about regional and local foods and adapt your kitchen accordingly.

After returning to Indy, you worked at Woodland Country Club for almost 12 years and then at Rick’s Cafe Boatyard on Eagle Creek Reservoir for several years. Why did you make the switch and what is it like working with Tony Hanslits again?

At the country club, and especially at Rick’s, I wasn’t on the line that much. I made sure we had all the produce and put out fires. The pandemic has been particularly challenging as we have had to reduce our menu at Rick’s to about half of what we normally had. Seafood availability was particularly difficult. I ordered 300 pounds of catfish (we used to order almost 1,000 pounds) and got 75. I’ve had a source call me every now and then and I’ll take whatever they have. Large scallops became unaffordable and I couldn’t charge customers enough to recoup my costs. So that took its toll. I was always in touch with Tony and Rosa (Rosa Rulli Hanslits) and they wanted to grow Nicole-Taylor’s. They offer private dinners that sell out for a whole year in just three days. They both brought me in to help with retail, but also to take some of the meals off Tony’s shoulders. Unlike my jobs in the past, it’s pretty much free reign. It’s like people coming to your house. I’m on my home field.

What did you bring to the dinners and what are some of the challenges of cooking live in front of an audience?

Tony hates making desserts so I made the desserts for some of his meals and also for the market, a fig and pear tart or a flourless chocolate cake with Calabrian chilies. I also do a Frangelico semifreddo. People are much more knowledgeable about food and it’s fun to be able to set what they want upfront but then have some freedom on dinner nights to do what I want. But it can be a little jarring at times. At one of the dinners I had a frying pan that I had in the oven and I gripped the handle with my bare hand. Then the pan started falling, so I had to grab it again. I had to save my sauce. The guests were amazed that I could do that, and it’s now become a little running gag.

What advice would you give to a young person entering the restaurant world?

I’d tell them to find a place that makes homemade food and just dive in. Put your heart and soul into it. Finding a good mentor also helps. When I first started, Tony actually tried to talk me out of it for the first two months, telling me that the work was grueling, that chefs were prone to all sorts of personal and relationship problems. But he was just letting me know what I was getting myself into. He told me if I was really serious about it I should do it right and he showed me everything. I would tell a younger person to give it a try if at the end of the day they still like it. It doesn’t matter how much experience you have as long as you have a passion for it.

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From tacos to wings, learning to cook with plant-based meats

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It’s that time of year when many people decide to eat less meat. The “whys” are many: sustainability and concern for the planet, health considerations, ethical concerns about dealing with animals.

An increasingly popular option is “plant-based meat,” which can be found in meat aisles from grocery stores to restaurants.

These products aim to mimic meat in taste, texture, look and smell and the similarities are now quite impressive. The ingredients usually include a plant-based protein, such as soy or pea, and sometimes other beans, wheat, or potatoes.

Beyond Meat and Impossible Foods are the two monster names in this space, but there are dozens of brands out there. In the fresh food aisles of grocery stores, plant-based options focus on ground beef, burger patties, meatballs, and sausage. Freezer aisles have that, as well as many products designed to replicate specific dishes, like chicken nuggets, pot pies, or stir-fries.

So, how to cook at home with these products?

“The vegetarian meat is an easy substitute,” says Angela Campbell, a pescetarian living in Portland, Maine, who relies on plant-based meats to enhance her cooking. She says she can use the ground beef and imitation sausage 1:1 in recipes.

They can be used in pasta sauces, stir-fries, casseroles, fajitas, etc.

Like ground beef, plant-based crumbles are perishable, so treat them like ground beef, use within a few days, and cook thoroughly.

Many of them cook faster than their meat counterparts and seem more sensitive to precise cooking times; the packages often warn against undercooking or overcooking. So you might want to add them towards the end of preparing a dish. Most brand websites offer recipes.

Campbell says she’s had less success with the “chicken” products.

“You can’t reproduce long-simmered chicken dishes or whole-breasted dishes,” she says. “The (plant-based) chicken generally tastes best in a pan or with a separately prepared sauce. The chicken may brown, but nothing will crisp up.”

Cheyenne Cohen, a food photographer based in Brooklyn, New York, follows a vegan diet at home and says, “When I use plant-based meat, I’m never trying to replicate a meat meal perfectly. I want to learn the texture and overall flavor of each brand/variety and then experiment with preparation and seasoning until I find something that works well.”

She loves using soy crumbles as taco meat or in any other way you’d normally use ground beef, and says it’s generally easy to make the swap.

Rather than placing the meat substitutes at the center of the dish, Cohen finds them “a good recipe ingredient,” just one component.

Jade Wong, owner of Red Bamboo in New York City, has been running restaurants specializing in plant-based meats for 20 years. She says her menu caters to vegetarians and vegans looking for comfort food.

“Do you really want a salad on a cold winter’s day? Or would you rather have a chicken parmesan hero or a burger?” says Wong.

Red Bamboo makes its own plant-based meat products (100% vegetarian and 100% vegan) and sells them wholesale to other restaurants. Wong notes that many store-bought plant-based meats are pre-cooked, so they just need to be heated.

She suggests marinating soy burger patties in your favorite marinade before quickly searing them on a griddle. And cooking soy-based meat substitutes on a ridged grill pan offers the appeal of traditional grilled meat dishes.

Crumbled “sausage,” says Wong, is great as a pizza topping or, when sautéed and mixed with vegetables, as an accompaniment to pasta dishes, perhaps along with sauce and condiments.

At the restaurant, they get more creative, offering options like grilled buffalo wings, which are soy-based “chicken” wrapped in tofu (they even stick a stick in the wings to mimic the bone).

Some plant-based products are like blank slates, destined to be used in your favorite recipes. Others are prepared in a heat-and-eat manner.

Gardein has a strong presence in the frozen food department, known for its “chik’n” products; They also make homemade beefless tips that you can skewer, sauté, or stir-fry, and pork-free sweet and sour bites. Before the Butcher makes seasoned, plant-based ground meat products and patties with interesting flavor profiles like roast turkey burgers. They also make a lower-priced line of burgers under the Mainstream name, which aims to compete with beef patties not only in taste but also in price.

Celebrity chef and restaurateur Ming Tsai recently launched a line of Ming’s Bings, a treat bonanza made from ground, plant-based meats, vegetables, cheese and assorted spices, encased in brown rice paper and crispy when baked.

Some plant-based meat products are vegan, some vegetarian, some gluten-free, some dairy-free; If you have feeding problems, read the packaging carefully.

___

Katie Workman writes regularly about food for The Associated Press. She has written two cookbooks that focus on family-friendly cooking, Dinner Solved!. and The Mama 100 Cookbook. She blogs at http://www.themom100.com/about-katie-workman. She can be reached at Katie@themom100.com.

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Celebrating Veganuary: Heart-and planet-healthy eating

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To set the momentum for the coming months, it’s important to start talking about healthy eating right at the start of the year. And a portmanteau of January and vegan, Veganuary, a global pledge to adopt a plant-based lifestyle for 31 days, does the same. This global movement is an initiative by the UK-based charity of the same name to promote vegan diets for a better planet. The movement, which was officially launched in India in December 2019, has garnered widespread interest from people across the country. A recent survey by YouGov, a market research and data analytics firm, showed that 65% of Indians are interested in replacing meat with plant-based options in 2022.

Several brands have launched vegan menus to meet the demands. “There is no denying that the pandemic has made people more aware of the consequences of their lifestyle choices on their immunity, health, mental and physical well-being. Veganism is a long-term lifestyle and cannot be limited to just one January. To cater to this new trend, we have launched a plant-based chicken biryani,” says Mohammed Bhol, chef and co-founder of Charcoal Eats. Vegan meat is made from ingredients like plant-based protein, soy, or wheat, and has the flavor and texture of real meat. “Plant-based keema is made from soy. From the keema we make kofta balls. And these mock meatballs are used in the biryani,” adds Bhol.

Healthy Vegan Jackfruit Tacos (Photo: Shutterstock)

Vegan food is considered the cleanest of all diets and isn’t lacking in flavor or variety. Uday Malhotra, executive chef and co-founder of Kneed, a bakery that operates on a cloud kitchen model, says, “We make homemade breads, rolls, cereal, nut butters, dips, hummus, and energy bars that are 100% plant-based products. Veganism is one of the dominant trends of 2022.” However, vegan baking is time-consuming and technical in terms of temperature and ingredients used. “Because vegan products don’t use dairy or eggs, the recipes formulated are time and temperature sensitive,” adds Malhotra, who suggests using Belgian dark chocolate for chocolate bread and banneton baskets to shape gluten-free loaves.

Raw Vegan Blueberry Cashew Cake (Photo: Shutterstock)

Cakes are another food category that is in high demand for vegan options. For vegan cakes, you can substitute flaxseed, ripe bananas, or aquafaba for eggs. Instead of milk, use almond milk, coconut milk, or oat milk. “I suggest only using one substitute as too many of these will ruin the end product,” says Atifa Nazir Ahanger of The Boho Baker, which offers vegan cakes, cupcakes, breads and cookies. For those trying a vegan diet for the first time, it’s easier to start with substitutes like plant-based milk, nut butters like peanut butter, cashew butter, and cheese substitutes.

This movement has also seen vegan restaurants grow in popularity. “As a trend, Veganuary helps us support people in making the switch to a vegan diet. The right taste is the first step. Vegan food can be made equally tasty by appropriate swaps. We use coconut cream for our cream-based recipes. For Japanese soba noodles, we use gluten-free soba noodles, homemade peanut butter sauce, button mushrooms, shiitake mushrooms, spring onions, zucchini, galangal, soy sauce and coconut milk,” says Rajender Chabotra, Executive Chef at Getafix Café. The restaurant also offers buckwheat pancakes, barley and bok choi bowl meals, among other vegan options.

Cauliflower Moilee is a healthy vegan recipe

Cauliflower Moilee Recipe

ingredients

Cauliflower: 1

carrot: 1

Coconut Oil: 2 tbsp

Mustard seeds: 1 tsp

Curry leaves: 10-14

Onion: 2

Ginger: 1 inch

Garlic: 12-15 pieces

Tomatoes: 3

Beans: 8-10

Green chilies: 3 to 4

Chili power, turmeric powder and cumin powder: 1 tsp each

Tamarind pulp, coconut cream: ¼ cup

Coconut milk: 1 cup

method

Heat coconut oil, add mustard seeds, curry leaf and let it bubble.

Chop the onions, ginger and garlic in a blender and add the paste to the oil. Saute this for five to seven minutes.

Once the onion paste is light golden, add mashed tomatoes ground in a blender, whole green chillies, dry spices, turmeric powder, red chilli powder and cumin powder and salt to taste.

Cook this mixture until you see the oil separate.

Add the tamarind pulp, coconut milk and coconut cream and stir.

Blanch the carrot, cauliflower, and beans to add to the sauce.

Cook until boiling and serve hot with steamed rice or millet.

Recipe by chef Natasha Gandhi

  • ABOUT THE AUTHOR

    Ruchika Garg writes about arts and culture for the daily supplement Entertainment & Lifestyle, HT City
    …see in detail

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