Connect with us

Recipes with Whole Wheat Pasta

2021’s Best in Food, Beverage



Photo courtesy of the National Restaurant Association Show

CHICAGO – – The National Restaurant Association Show recently announced the 24 recipients of the 2021 FABI (Food and Beverage) awards, which will celebrate this year’s food and beverage products breaking new ground in terms of taste, creativity and profit potential.

“These 24 products show the innovation and creativity that our industry continues to bring,” said Tom Cindric, president of Winsight Exhibitions, Chicago. Winsight LLC also owns CSP.

The FABI Awards program highlights products that revitalize menus and inspire operators and consumers. The winners will be featured on The Show To Go, a free digital marketplace where operators can get in direct contact with suppliers to learn more about each of these innovative solutions.

The 2021 FABI award winners are:

  • Free Wave Non-Alcoholic, Cloudy IPA, Athletic Brewing Co., Stratford, Conn .: The world’s first non-alcoholic Hazy IPA with only 70 calories.
  • UNCUT Plant-Based Taco Ground, Outside The Butcher, San Diego: This delivers the first ground beef substitute pre-seasoned with Mexican-style spices for tacos, burritos, nachos, taquitos, and other recipes that require a slightly tangy kick.
  • Beyond Chicken Tenders, Beyond Meat, El Segundo, California: These tenders are the result of a decade of innovation from the plant-based company Beyond Meat. They have 14 grams of protein and 40% less saturated fat than the leading brand of breaded chicken tenders.
  • Moshi Yuzu Mineral Water – Unsweetened White Peach, Brooklyn Food & Beverage, Brooklyn, NY: The full flavor pairing of yuzu and white peach with a hint of fizzy.
  • Confetti Cheesecake, Eli’s Cheesecake Co., Chicago: A homemade layer of yellow confetti cake with birthday cake confetti cheesecake and hand-piped vanilla mousse with more sprinkles.
  • Mini Dulce De Leche Pie, Elis Cheesecake Co., Chicago: Creamy dulce de leche caramel, baked in a shortbread crust and sprinkled with coarse sugar.
  • Apple & Cranberry Sweet Cream Pantart, culinary gourmet partner, Morrow, Ga .: Combine the light, fluffy texture of buttermilk pancakes with fresh, crispy apples and hot cranberries. Finished with swirls of decadent sweet cream and real maple syrup.
  • Maple Sage Sausage Pantart, Gourmet Culinary Partners, Morrow, Ga .: These combine the light, fluffy texture of buttermilk pancakes with hearty, natural sausage and a touch of real maple syrup and aromatic sage.
  • Sweet Chili Tofu & Veggie Grain Bowl, Gourmet Culinary Partners, Morrow, Ga .: Partner OakStove Kitchens’ grain bowls are perfect for a healthy lifestyle. Light tempura tofu paired with a lively garden mix of roasted red peppers, crispy broccoli florets and edamame, drizzled with a sweet chilli sauce and placed on a bed of brown rice and three-colored quinoa.
  • Incogmeato Homestyle Chik’n Tenders, Incogmeato, Battle Creek, Mich .: 100% vegetable, with crispy breadcrumbs and a juicy whole-muscle structure that looks, cooks and tastes like chicken.
  • Incogmeato Italian Sausage, Incogmeato, Battle Creek, Mich .: 100% vegetable and looks, cooks and tastes like pork and has 78% less saturated fat than Italian pork sausage.
  • Incogmeato Original Bratwurst, Incogmeato, Battle Creek, Mich .: These have 74% less saturated fat, but look, cook and taste like pork.
  • Gluten-free pizza crust 9.5 inches round, ItalCrust, Newton, Mass .: Made in Italy with deglutinated wheat flour. It’s vegan, GMO-free, and certified gluten-free.
  • Chocolate milk on tap, La Colombe Coffee Roasters, Philadelphia: A portion of chocolate nostalgia for the modern taste.
  • White Truffle Infused Spray Oil, La Tourangelle, Berkeley, California: With complex notes of wood, earth and fruit that are characteristic of the Italian white Alba truffle. This spray is not an aerosol and uses BOV (Bag-on-Valve) technology, which involves dipping a uniquely designed BPA-free bag into a pressurized recyclable can that is surrounded by compressed air.
  • Chipotle Black Bean Burger, MorningStar Farms, Streetsboro, Ohio: Newly renovated to be 100% vegan, this is MorningStar Farms’ top performing burger filled with visible plant-based ingredients made from GM-free soy.
  • Natalie’s Pineapple, Kale, Zinc, and Vitamin D Juices, Natalie’s Orchid Island Juice Co., Fort Pierce, Fla .: A lively combination of moisturizing celery paired with antioxidant-rich spinach and kale. This blend is a natural immune boost with vitamin C-rich pineapple, zinc and vitamin D.
  • Redneck Riviera 1776 Original BBQ Sauce, Rose Gold, Elwood, Ind .: Proceeds from each bottle will be donated to honor wrinkles to provide educational support to children and spouses of children who have fallen or been disabled while serving our nation.
  • Original oat milk, RISE Brewing Co., Bend, Ore .: It’s simple and pure with just four ingredients: just organic oats, organic sunflowers, water, and a pinch of sea salt. It’s organic, GMO-free, and gluten-free.
  • Agua Frescas, Sarahs Homegrown, Keenes, Ill .: Sarah’s Homegrown makes this product with simple ingredients and nothing artificial, and promises to deliver high quality, great tasting beverages made on the farm while preserving the land and supporting American farming communities.
  • Fire Roasted Mexican Street Corn, Sevillo Fine Foods, Salt Lake City: This is made with super sweet yellow kernels of corn that are individually roasted over an open flame to give it the flavor and look of a charcoal grill.
  • Taste Republic Pre-Cooked Gluten-Free Cauliflower Gnocchi, Tribe 9 Foods, Madison, Wis .: This gluten-free pre-cooked cauliflower gnocchi has the shape and shape of traditional Italian potato gnocchi, but with a twist: it’s loaded with cauliflower.
  • Jimmy Dean Wurst Tots, Tyson Foods Inc., Springdale, Ark .: These little things combine two favorite dishes, meat and potatoes, into one hearty bite.
  • NAE Fully Cooked Boneless Thigh Wings, Tyson Foods Inc., Springdale, Ark .: A patented boneless and skinless chicken thigh, uniquely cut to look and eat like a winged bone, giving the consumer the delicate, juicy taste of winged bone without dirt.

Each submission for the FABI Prize was judged by an independent jury representing some of the best-known brands and organizations in the food service industry. The winners were selected based on their exciting new taste, their uniqueness in the market, their appeal to the operator community, their creative approach to operator challenges, or the introduction of new opportunities and profit potential.

The jury of the FABI Award 2021 comprised:

  • Zia Ahmed, Senior Director, Ohio State University, Columbus, Ohio.
  • Pat Cobe, Senior Editor, Restaurant Business & FoodService Director, Chicago.
  • Marion Gibson, Director of Culinary Development, Aramark, Philadelphia.
  • Aimee Harvey, Senior Editor, Technomic, Chicago.
  • Farley Kaiser, Executive Chef / Manager, Fresh Food Culinary Innovation, Wawa, Wawa, PA.
  • John Li, Vice President, Culinary Innovation, Wendy’s, Dublin, Ohio.
  • Robin Rosenberg, Vice President, Head Chef, Levy Restaurants, Chicago.
  • Cammie Spillyards-Schaefer, Vice President Cooking and Menu Strategy, Cracker Barrel Old Country Store, Lebanon, Tenn.
  • Bret Thorn, Senior Editor, Food and Beverage, Nation’s Restaurant News, New York.

The National Restaurant Association Show, the Hotel-Motel Show, is owned and operated by Winsight LLC in an equity partnership with the National Restaurant Association.

Would you like to have the latest news at your fingertips?

Get the most important information about today’s convenience industry. Sign up to receive copywriting from CSP on news and insights relevant to your brand.

Continue Reading
Click to comment

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipes with Whole Wheat Pasta

From Tahini-Oatmeal & Chocolate Chunk Cookies to Cranberry Tea Cakes: Our Top Eight Vegan Recipes of the Day!



Ready, set, recipes! Here are our just released freshly made recipes in one convenient place! These are the best vegan recipes of the day, and now a part of the thousands of recipes on ours Food Monster App! Our latest recipes include biscuits and tea cakes. So if you’re looking for something new and tasty, these recipes are for you!

We also strongly recommend that. to download Food Monster App – With over 15,000 delicious recipes, it is the largest meat-free, vegan, plant-based and allergy-friendly recipe source to help you get healthy! And don’t forget to check out our archive of popular trends!

1. Tahini oatmeal & chocolate chunk cookies

Vegan tahini oatmeal & chocolate chunk cookies

Source: Tahini Oatmeal & Chocolate Chunk Cookies

Ooey, gooey, chunky, chewy Tahini-Oatmeal & Chocolate Chunk Cookies by Katia Martin just roll off your tongue. These are the best gluten-free, vegan oatmeal and chocolate chips ever!

2. Cinnamon, oatmeal, and banana bread bars

Vegan cinnamon, oatmeal and banana bread bars

Source: Cinnamon, Oatmeal, and Banana Bread Bars

The perfect breakfast, snack or dessert for your wholesome, plant-based or vegan diet! These cinnamon-oatmeal-banana bread bars by Sarah Ottino are gluten-free, oil-free, soy-free and free of refined sugar. You can even skip the maple syrup or agave nectar when your bananas are ripe enough, especially if you opt for some flavored vegan protein powder.

3. Cranberry tea cake

Vegan cranberry tea cake

Source: Cranberry Tea Cake

These Aaron Calder cranberry tea cakes are incredibly tasty and good for you. Although they take a while from start to finish, you can get on with other things as they go up. Using spelled instead of white flowers increases the fiber and nutrients and cranberries give them a unique flavor instead of the traditional sultana version.

4th. Caramel mocha overnight oats with whipped coffee

Vegan caramel mocha overnight oats with whipped coffee

Source: Caramel Mocha Overnight Oats with Whipped Coffee

Make decadent caramel mocha overnight oats with Shanika Graham-White whipped coffee topped with whipped coffee for an over-the-top breakfast with tons of fiber, protein, and caffeine! The creamy, pudding-like oatmeal is swirled with sweet caramel and dipped in chocolatey mocha cold brew for a breakfast that really wakes you up.

5. Paleo blueberry zucchini muffins

Vegan paleo blueberry zucchini muffins

Source: Paleo Blueberry Zucchini Muffins

These Paleo Blueberry Zucchini Muffins from Kat Condon are grain-free, dairy-free, free of refined sugar and vegan! Full of blueberries and chopped up zucchini, these muffins are soft, fluffy, and perfectly sweet.

6. Chocolate millet cake

Vegan chocolate millet cake

Source: Chocolate Millet Cake

This Namita Tiwari Chocolate Millet Cake is great for so many reasons, mostly because it just tastes so good! It’s definitely a simple on-the-go dessert cake and it’s really tasty.

7. Three-layer vanilla velvet cake

Vegan three-layer vanilla velvet cake

Source: Three Layer Vanilla Velvet Cake

While this Triple Layer Vanilla Velvet Cake by Tori Cooper is definitely a great vacation treat, it’s also a perfect cake for all occasions, from birthdays to anniversaries.

8. Simple cinnamon pecan cookies

Vegan simple cinnamon pecan cookies

Source: Simple Cinnamon Pecan Cookies

These Easy Cinnamon Pecan Cookies from Hayley Canning are tough on the outside and soft on the inside. Who doesn’t love a buttery, gluten-free pecan biscuit.

Learn How To Make Plant-Based Meals At Home!

For those who want to eat more plant-based foods, we strongly recommend downloading the Food Monster app – with over 15,000 delicious recipes. It is the greatest herbal recipe source for reducing your ecological footprint, saving animals and getting healthy! And while you’re at it, we encourage you to find out about the ecological and health benefits of a plant-based diet.

Here are some great resources to get you started:

For more daily published content on animals, earth, life, vegan food, health and recipes, subscribe to the One Green Planet newsletter! Finally, public funding gives us a greater chance of continuing to provide you with quality content. Please remember to support us with a donation!

With public funding, we have a greater chance of continuing to provide you with high quality content.Click here to support us

Continue Reading

Recipes with Whole Wheat Pasta

Bringing People Together with Easy to make Russian Comfort Food



Russia has a long history of droughts and famine. Although there has been no famine since 1947, there have been many food shortages in the former Soviet Union. When the Soviet Union was on the verge of collapse, many common foods were rationed.

There were only rotten vegetables on the shelves, butcher counters offered pathetic remains of bones and fat instead of sausages, chops and roasts. Only last year, Russia stopped exporting its wheat because there were again fears of bottlenecks.

So it might seem like an odd choice when it comes to talking about cuisine, home cooking, and culinary arts. But the advent of the multicooker has made it easier than ever to try new recipes at home, and Russian food has a lot to recommend.

Why Russian Food?

Because it’s comforting, this question is the easiest answer. Russian weather can be harsh at times, and some areas are bitterly cold. If you’re from a country that enjoys a whole spectrum of seasons, you’ll understand that when winter comes, sometimes all you want is a proper comfort meal.

Russian cuisine can deliver dishes that are full of carbohydrates, fill the bellies, and generally satiate and protect from the cold. If you were from England you would probably describe Russian food as a meal that sticks to your ribs.

However, if the English think they eat a lot of potatoes, then comparing them to the Russians, think again. Mashed potatoes are perhaps the ultimate comfort food and are served all over Russia. Okay, maybe not in a pizzeria or McDonald’s. In fact, McD’s made a mashed potato burger, but chose to market it in China rather than Russia.

But the truth is, Russian food can be very satisfying, and while it may not be nutritionally friendly, it can be heartwarming and is often about family and friends. Much Russian food is homemade and shared with families. An interest in Russian culture and history could help bring people together in all walks of life, especially if enjoyed with some pelmeni.

Why are people now more interested in foreign kitchens?

Last year came the Covid pandemic, which is currently still ongoing. This resulted in bans, self-isolation and quarantines, not to mention far more serious consequences. The effects of Covid are still being felt in Europe and around the world. It could take years to return to a real sense of normalcy.

Due to the restrictions put in place, people were unable to visit restaurants and their travel plans were restricted. For many, that meant taking the problem into their own hands and finding a solution. The answer for some was to take up cooking as a hobby and try different recipes.

Cooking at home during the lockdown meant finding a new hobby, making better use of the time, and exploring knowledge of other cultures through the medium of food. The success of one or two kitchen appliances also contributed.

What is a multicooker and can they really help someone cook?

A multicooker is a device with different cooking modes and options. You can possibly sous vide, sauté, bake, and cook rice. You may also have slow cook options that are great for tough cuts of meat. Plus, they can cook quickly to speed up recipes that traditionally take a long time.

Basically, a modern multi-cooker like the Instant Pot or Ninja Foodi is similar to the older type of pressure cooker, but with many more functions. You have helped many amateur chefs try different recipes as the chef does most of the work and the food is ready very quickly.

Combined with Russian home cooking, they can be a great option as the meals can be prepared and prepared with very little effort.

So what is Russian food made of? Is it just a lot of cabbage and potatoes?

Why do Russians eat so many potatoes?

Okay, potatoes are popular, but some of them have practical reasons. When it comes to serving sustainable foods and ingredients, potatoes are among the best.

Every country has its own main carbohydrates when it comes to staple foods. This can be pasta (or noodles), rice, or potatoes. Of course, bread also plays a role, but for the purposes of this article we will consider the first three as they form the basis of many meals around the world.

Between potatoes, rice and pasta, the former is by far the most environmentally friendly option. In addition, in the harsh winters in parts of Russia there is often a lack of fresh vegetables and potatoes are always available.

The favorite dishes of Russians often include dishes with potatoes, but they are exchanged for wheat for the national dish.

What is the national dish of Russia?

Pelmeni is a type of dumpling that is usually stuffed with meat. It can be served in soup, deep-fried, buttered and is very popular. It is sometimes treated a little as a ready-made meal, but it can also make a hearty broth or soup with sour cream.

It would be possible to make pelmeni in the Instant Pot, and there are many recipes for similar dumplings on the internet. But maybe this particular part of Russian culture should be saved for traditional cooking methods.

Multicookers are often associated with healthy cooking, and it can be a shame to take away the pleasure of heavily buttered pelmeni or deep-fried dumplings by trying to turn them into a calorie-friendly option.

Other dishes that have been enjoyed over the centuries include borscht, blintzes, plov, kotleti, and of course, beef stroganoff. There is also solyanka soup, which is both sweet and sour and is considered the best hangover remedy available.

Borscht is very adaptable to the seasons, as it can be eaten cold in warm weather or hot in winter nights.

Easy to prepare Russian dishes

Provided you have access to a multicooker or instant pot, you may be able to prepare some authentic Russian dishes without too much trouble.

Beef Stroganoff has been around since 1800 when it first appeared, and was attributed to Count Stroganoff during this period. Whatever the truth, stroganoff is a meal from Russia that has spread to many other countries.

The problem with this dish is that many countries like the UK and US have adopted it, swapping quality ingredients for practical ones like canned mushroom soup. Fortunately, recipes from Corrie Cooks and other websites have now fixed this, and you can find much better versions.

Making the best beef stroganoff could mean a lot slower cooking, but a pressure cooker means you can get the same results in 20 minutes. To make the best stroganoff, use good ingredients. However, there are two schools of thought here.

Many cooks will advocate using beef tenderloin or rib eye steak for beef stroganoff, but others prefer a long slow cook with a cheaper but tastier piece of meat. When using the Instant Pot for quick results, opt for a good quality cut of beef.


Russian food may not be as popular as Thai, Chinese, or Italian. However, dishes from this country are prepared with love and bring people together.

Is there anything more satisfying than making a delicious stroganoff in just twenty minutes and serving it to a table full of family on a cold winter night?

Continue Reading

Recipes with Whole Wheat Pasta

Cassy Joy Garcia offers a way to cook once, get 2 meals



This cover picture published by Simon & Schuster shows

This cover picture published by Simon & Schuster shows “Cook Once Dinner Fix: Quick and Exciting Ways to Transform Tonight’s Dinner into Tomorrow’s Feast” by Cassy Joy Garcia. (Simon & Schuster via AP)


Some families just love leftovers. What’s easier than reheating and digging up yesterday’s food? But this isn’t Cassy Joy Garcia’s family: they’re not leftover fans.

So Garcia had to get creative on her latest cookbook, which offers busy home cooks a way to reduce stress in the kitchen by turning one meal into two different ones.

She does it by planning two meals that usually share one protein. She cooks meat, fish or poultry for one meal and sets aside something for tomorrow’s dinner that will have its own flavors.

“When we started putting this puzzle together to see what it might look like, I realized we were drawn to something that I already do and use,” she says. “I just never really thought of it as a formula.”

“Cook Once Dinner Fix: Quick and Exciting Ways to Transform Tonight’s Dinner into Tomorrow’s Feast” shows how to switch from a beef and vegetable stew one night to shredded beef tostadas the next. Or dry grated grill brisket on Tuesday and cheesesteak filled peppers on Wednesday.

“I like the idea of ​​being able to bridge the efforts of tonight into a future meal,” she says. “If you get stuck, you have the feeling that you are constantly catching up.”

Each set of twin recipes includes cooking tips and multiple ways to replace a gluten-free, nut-free, grain-free, low-carb, or dairy-free diet. It also includes a dozen pairs of vegetarian meals.

“Her idea of ​​having a head start on making something really big today that will be totally delicious and then turning those leftovers into something else – that’s the real way she cooks,” said her editor, Justin Schwartz , Vice President and Editor-in-Chief at Simon Element, an imprint of Simon & Schuster. “It’s a concept that was true to her heart.”

Garcia’s creativity was in full swing to make sure Meal # 2 didn’t taste like Meal # 1 Chipotle Beef Tacos, the balsamic vinegar worked well with the chillies.

“The biggest challenge was that these taste profiles should be very different, but that commonalities should be found between them,” she says.

In one pair of recipes, Garcia fried a whole chicken in a lemon and garlic mixture for a rustic country dish and then used the breasts to make an Asian-inspired sesame chicken for the second dish.

“You don’t necessarily look at these two dishes and think they can work together. But garlic and lemon are common in Asian dishes. And so I got involved in these threads, ”she says.

Her editor says Garcia didn’t take any short cuts or fell into the lazy trap of just making two similar southern dishes for first and second meals.

“Cassy has such a keen sense for food and flavors. She really brought that to the table, ”said Schwartz.

Garcia is the creative force behind the popular food blog Fed + Fit, which she started in 2011. As a holistic nutritionist, her previous book, Cook Once Eat All Week, was weekend cooking for midweek use. She lives in San Antonio, Texas with her husband and two children.

She is a tinkerer in the kitchen and constantly refines. “I sometimes like to think that my recipe development method is almost literal, throw spaghetti on the wall and see what remains,” she says with a laugh and adds modestly that she identifies with the incomprehensible character of the Swedish chef Muppet.

“Cook Once Dinner Fix” is intended to help families escape the temptation to order and to relieve tension by planning two meals on weekdays around 5 pm: What is for dinner?

“As much as I love to cook, having dinner on the table can feel incredibly awkward and stressful,” says Garcia. “Meal two, it’s ready. It is planned. You know what it will be. “

The global pandemic disrupted the book – it shut down when the poultry recipes were photographed – but Garcia used the time to reconsider her work.

“It has allowed me to look back on the manuscript and see how we can make it even easier for people?”

Continue Reading


Copyright © 2017 Zox News Theme. Theme by MVP Themes, powered by WordPress.