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The Dangerous Rise of Global Meat Consumption

The Dangerous Rise of Global Meat Consumption

Most people in the world today consume meat on a daily basis. This was not the case a century ago, with more people following vegetarian diets and meat being a weekly or even monthly delicacy in certain parts of the world. Since the 1960s, global meat consumption has been rising at an alarming rate, with an estimated increase of up to 500%. This is mainly attributed to population growth and rising incomes in developing nations where meat is not central to the traditional diet, like in India. Increased consumption of meat also means an increase in demand, followed by an increase in production which can be dangerous for both the environment and human health.

Different animal products produce different amounts of environmental risk. The leading cause of global warming is industrial cattle farming, which includes dairy production. The beef industry creates vast amounts of greenhouse gases and requires a high-water input, making it very harmful for the environment especially at the scale at which meat is consumed in the 21st century. Heavy pollution is also caused by these processes. Commercial fishing doesn’t require the same hefty inputs as other meats but is one of the leading causes of plastic pollution in the ocean.

Other sources of meat like poultry, pork and mutton have less environmental impact, but can still be dangerous for human health if overconsumed. The condition of the facilities that meat is produced and packaged in is essential to its impacts on our health. These facilities often act as breeding grounds for disease and bacteria, and is famously the origin of COVID-19. Some animals, especially poultry, are pumped with antibiotics and steroids to avoid these situations, but this still impacts our health as the chemicals from these animals then enter the human body and can cause other non-viral ailments.

Within the last century, because meat consumption has increased tenfold only within a few generations, our diets and nutritional balances have changed vastly in a limited amount of evolutionary time. Many of our ancestors used to only eat plant-based foods on a seasonal basis until an animal was captured by hunters every few weeks, however this varies based on where in the world you are from. The quick shift of primarily plant-based to carnivorous diets occurred faster than we can evolve, therefore might have consequences on the human body. Many scientists believe that heavy consumption of red meat specifically can increase the risk of cancer later in life, especially when we are not living the outdoorsy and active lifestyles that our ancestors did.

Luckily, plants offer other protein sources that are much healthier for the human body and the environment. In fact, vegan diets are known to decrease greenhouse gas emissions by half compared to meat and dairy eaters. From legumes to soybean products, there are a plethora of available plant-based protein sources, including HerbYvore’s pea paneer, which provides sufficient protein, fat, calcium, and fiber, all while using less than half of the resources than cow products. HerbYvore’s pea paneer acts as a sustainable and safe alternative to meat, so consider swapping out a carnivorous meal this week for a healthy plant-based pea paneer dinner.

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Recipes

Pav Bhaji

Pav Bhaji

Pav Bhaji Sliders

A modern take on the traditional delicacy, pav bhaji! AND IT’S VEGAN!

Make your favourite bhaji recipe or follow the one below!

Bhaji:

1 tbsp vegan butter

1 tsp cumin seed

1 carrot, roughly chopped

1 potato, roughly chopped

½ cauliflower head, roughly chopped

½ cup water

⅓ cup peas

2 onions, chopped

4 cloves of garlic, chopped

1 inch ginger piece, chopped

4 tomatoes, chopped

1 tsp coriander powder

1 tsp cumin powder

1 tsp garam masala

1 tsp pav bhaji masala

1 tsp turmeric powder

½ tsp red chili powder

½ tsp kasuri methi

Coriander leaves (for garnish)

Instructions:

  1. Boil carrot, potato and cauliflower in a pressure cooker with the water and 1 tsp salt for 2 whistles, and then roughly mash together. 
  2. Make ginger-garlic paste with the ginger and garlic.
  3. In a saucepan, saute the cumin seeds, ginger-garlic paste and onions in vegan butter. Once the onions are translucent, add the tomatoes, coriander powder, cumin powder, garam masala, pav bhaji masala, turmeric powder and red chilli powder. Saute for 2 minutes to cook the spices. 
  4. Add the mashed vegetables from the pressure cooker to the saucepan. Check for salt and add salt accordingly. Add kasuri methi here as well. Mix well to combine.
  5. Add the peas at the very end of the cooking stage to retain the vibrant green colour. Garnish with more vegan butter and coriander leaves.

To assemble:

9 vegan bombay pav 

1 onion, sliced,

1 block Herbyvore Pepper Paneer, crumbled

Masala garlic butter 

(made by combining vegan butter, garlic powder and pav bhaji masala)

½ lemon

Vegan cheese (optional)

  1. Preheat oven to 200ºC
  2. Lay the bottoms of 9 pavs in a baking dish, and butter the surface with the garlic butter.
  3. Spread the bhaji made earlier, generously.
  4. Lay the onion slices generously over the bhaji, and then add the crumbled Herbyvore pepper paneer over top.
  5. Sprinkle some vegan cheese if desired.
  6. Put the tops of the pav on and brush generously with the garlic butter.
  7. Bake for 10-12 minutes till golden brown and crispy.
  8. Squeeze the juice of ½ lemon over the tops just before serving.
  9. Enjoy!

Recipe by: Shreya Nair

IG: batterandbeats 

Pav Bhaji

Cooking Method

  • Combine all of the above and add cubed pea paneer
  • Gently mix them together
  • Put them in an air tight glass jar and leave it to marinate

Recipe: Akila Iyengar, Agrocorp International

 

Categories
Blog

HerbYvore celebrates Hari Raya

With Hari Raya Haji being around the corner, we thought of sharing few sustainably delicious vegan eateries that our fellow Muslim friends can check out to dine in at (oh please do not forget that it is limited to 5 pax!)

 

  1. Warung Ijo (Hands down, one of our personal favourites) 

Warung Ijo serves an array of authentic Indonesian dishes such as Gulai Fish & Asam Fish (yes, these items are completely vegan) that are so rich in flavour that you’d almost forget that these are actually vegan! Mind blowing, isn’t it? 

However, just a heads up. Not all the dishes are completely vegan. Despite that, you’d still be able to customize your orders accordingly to ensure it is such. 

Another attention-grabbing thing about this place is that it is very affordable that it probably tempts you to order more than required. But who is complaining about having more good vegan food, right? ?

Warung Ijo
337 Beach Rd, Singapore 199565
Operating Hours: 11am to 3pm, 5-9pm
Contact: 8857 8600

Whole Earth serves a variety of malay & Chinese dishes that are sure to satisfy your tummy and your soul. One of their signature favourites is the Penang Rendang (made of Shiitake Mushroom) & Asam Pedas vegetables. Oh, not to mention, this entire restaurant is 100% vegan ? Whole earth is also the first plant-based restaurant to be awarded the Michelin Bib Gourmand Award for 4 consecutive years 2016, 2017, 2018 & 2019. Price range wise, it is slightly pricier but it sure is worth it!

 

Whole Earth
76 Peck Seah St, Singapore 079331
Operating Hours: 11:30am to 3pm, 5:30pm to 10pm
Contact: 6221 6583

 

For those who prefer to have a cosy stay-home celebration, we have a simple yet sustainably delicious recipe that you can try at the comfort of your homes. Fret not, I promise it is a recipe that can be whipped up within 20 minutes. ?

HerbYvore Pea Paneer Sambal 

Ingredients

1 pack of HerbYvore Pea Paneer – cubed

1 large onion – chopped

3 cloves of garlic – chopped

1 bird eye chili (for those who prefer it to be spicier, feel free to add more!) 

1 tbsp of Chili Powder

Cooking oil of your choice 

Pinch of salt 

*Optional: 1 tsp of brown refined sugar to add a little sweetness to the sambal 

 

Method:

In a frying pan, add sufficient amount of oil till it is heated up well. 

Add chopped onion and sauté it. Subsequently, add the chopped garlics and the bird eye chili.  Sauté them well. 

Add the chili powder and a pinch of salt. You will see a nice bright red colour sambal sauce in the making.

Add HerbYvore Pea Paneer cubes into it and saute them well till it has absorbed all the flavours (Optional: if you’d like a crunch added on, you can choose to deep fry to cubes prior to this separately) 

Optional: You can garnish it with coriander leaves 

& HerbYvore Pea Paneer Sambal is ready to be served! 

Categories
Blog

Supply Chain Transparency of Herbyvorefoods

Having a clear understanding of the processes involved in food production used to be simple and readily available for the daily consumer. In today’s fast-paced and heavily competitive climate, this has unfortunately become a concept of the past. As supply chains have become more complex and multinational, many producers skip out on explaining how their products are made, allowing them to use unethical and unsustainable practices behind their consumers’ backs. For the consumer to know what is entailed in each step of the supply chain for the production of their favourite products helps them to make informed decisions about the food entering their body. This process is called supply chain transparency. Supply chain transparency includes labour rights, product integrity, and environmental responsibility. At Herbyvore, traceability is made a top priority, so that our customers are aware that they are getting a true and sustainable bang for their buck.

HerbYvore’s pea paneer is made from peas farmed in Canada, which are then transported under minimal cold chain conditions to Singapore. It is then locally manufactured under the highest hygiene and quality standards into the paneer blocks available for purchase at your local NTUC Finest. Herbyvore’s parent company, Agrocorp, specialises in the trade of staple food products like pulses and wheat, so you can ensure that the pea protein is being transported in good hands.

The labour involved with creating pea paneer begins in Canada, where farmers are strategically contracted to produce high-quality pea protein in our processing plant in Saskatchewan. Maintaining good relationships and contact with our Canadian farmers ensures social sustainability, allowing for workers’ rights and safe conditions. Our pea paneer has been given numerous certifications by reputable agencies to ensure product integrity of all sorts. Our protein extraction plant in Cut Knife, Saskatchewan was HACCP certified by the Canadian Grain Commission for ensured food safety management and food quality. Closer to home, our local manufacturing processes and final product are certified by Singapore Food Agency for maximum quality, and the Pea Paneer is also Halal Certified. These certifications guarantee and contribute to product integrity, which is a key component of supply chain transparency and ultimately sustainability. 

Environmental responsibility is of key importance to sustainability achievement. Recognizing the input and footprint of production is followed by constructing methods to limit these, subsequently limiting damage to the environment. Performing all steps of the supply chain using the least environmental footprint is the goal of environmental responsibility. Pea Paneer is already a sustainable product because of its use of pea protein over dairy. Pea paneer uses less than half the amount of water and land input than dairy paneer, and a quarter of its carbon emissions. Environmental sustainability is of utmost importance to Herbyvore.