Have you heard the news? Whole Foods Market recently announced its most anticipated food trends for 2018 and not surprisingly, plant-based food is one of them. Specifically, they’re referring to the rise of plant-based food technology such as vegan burgers that look, cook, and taste like meat, plant-based “tuna” made from tomato, and a whole new variety of plant-based milks and yogurts made from ingredients like pea protein, pili nuts, macadamia nuts, and bananas. The grocery chain’s global buyers and experts predict that we can expect to see even more new products emerging from the plant-based food technology sector in the coming year.
What else made Whole Foods’ trend forecast? Puffed vegetable snacks, floral flavors like lavender, rose, cacao, and hibiscus, superfood powers such as maca, matcha, and turmeric, medicinal mushrooms like Chaga and Reishi, Middle Eastern flavors, inventive tacos, sparkling flavored water, waste-free cooking, and transparency from companies regarding sources and production of food.
While these foods have been predicted as upcoming trends in the food space, we here at One Green Planet have already seen these trends begin to emerge on the home cooking front. So, we browsed through the Food Monster App to find some of our favorite examples. Here they are:
Fiery chickpeas are paired with a cooling, creamy dairy-free celery ranch sauce in a taco shell in these easy Buffalo Chickpea Tacos from the Vegan Richa’s Everyday Kitchen cookbook. Toss the chickpeas in Buffalo sauce, add some roasted vegetables and greens, top the tacos generously with ranch dressing, and supper is ready. This also makes a great appetizer for game day.
Reishi mushroom is a mild adoptogen, which are herbs and spices that have been found to help reduce stress and balance hormones. This Chocolate Reishi Latte by Maria and Alyssa Tosoni is a great way to incorporate the mushroom into your diet in an easy and delicious way! This latte is a great pick-me-up with breakfast or at night to wind down with something warm and chocolatey.
This Naan Avocado Toast With Pan-Fried Chickpeas by Caroline Doucet shines because of its simplicity – toasted naan bread, avocado, sautéed chickpeas, and fresh dukkah, a Middle Eastern spice blend that’s composed of a blend of nuts and spices. While the ingredients are simple, you will have to do a fair amount of multi-tasking, so be ready for some action in the kitchen. Don’t worry — it’s worth it.
These Spiced Chickpeas With Harissa and Tamarind by Elsa Brobbey are a heady melody of savory and subtle tartness. The tangy, sweetly sour tamarind, nutty chickpeas and spicy harissa meld well together and it’s even better after a day or two. Make a big batch so you’ll have plenty of leftovers for the rest of the week. It’s wonderful for quick weeknight meals, especially perfect over quinoa and peas, or rice or with some pita.So, there we have it! Which of these upcoming food trends are you looking forward to most? Let us know in the comments below!
We also highly recommend downloading our Food Monster App, which is available for both Android and iPhone, and can also be found on Instagram and Facebook. The app has more than 8,000 plant-based, allergy-friendly recipes, and subscribers gain access to ten new recipes per day. Check it out!Lead image source: Spiced Chickpeas With Harissa and Tamarind