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福彩3d卖到晚上几点关门

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Be gone 5:2, paleo, and #eatclean; this summer, everything’s coming up vegan. New research by Ipsos Mori revealed there are now over half a million vegans in Britain – a jump of 350% in the last decade. Google searches for “vegan” have doubled in the last five years, and the number of vegan-friendly products in the UK grew by 134% between 2012 and 2015. The numbers are rising, and while fashion and the “lifestyle” version of healthy eating plays its part (last we heard, J-Lo was still struggling bravely on without butter), for many people, the link between meat consumption and greenhouse gas emissions is increasingly difficult to ignore.Having a plant-based diet isn’t as difficult – or joyless – as the old jokes imply. If you have the time and inclination to cook, you can create thousands of tasty, healthy and exciting dishes with inspiration from Indian, Italian and Middle Eastern cuisines (to name a few). But cooking from scratch isn’t always practical. Whether you’re coming home from work late, are off to a barbecue, fancy a guilty treat, or if you’re just not a natural star in the kitchen, there ought to be good options for prepared vegan food. Our panel – a hardcore vegan, a recent vegetarian-to-vegan convert, and omnivorous cookery columnist Felicity Cloake, who recently went vegan for the week – joined forces to give the market a thorough testing – . Once a grim and limited sector, vegan products are improving in range and quality, and some actually trumped the animal-derived originals. But some categories are better than others. Unsurprisingly, meats were the most challenging foodstuff to mimic (some vegans do want to recreate the texture or – dare I say it – taste of meat, without the exploitation of the animal in question). Meat alternatives often tasted highly processed, salty and sinisterly similar. Vegan bacon and steak didn’t fare well (“vegans should just admit we’ll never get our steak,” said one tester), but vegan cheeses were largely better than expected.The vegan egg was the biggest disappointment, its jaunty carton revealing a sad packet of yellow powder that cooked up to become something with the texture of eggs, but none of their flavour. Desserts were the most successful – there were so many top-scoring ice-creams and sweet treats that we can’t mention them all. These producers are setting an example to the rest. Just one comment – calm down with the coconut!Felicity Cloake: my week as a vegan Read moreThe panelJill Wooster has been vegan for 20 years, and was vegetarian before that. Her motivation is mainly animal welfare; the benefit to the environment, she says, is a bonus. She alternates between home-cooked meals and occasional manufactured foods.Saoirse Christopherson has been vegan for six months, and was vegetarian for three years. She stopped eating meat for environmental reasons, but adds that “you become increasingly aware that consuming eggs but not chicken, and cheese but not beef is hypocrisy”. She cooks almost all meals from scratch.Felicity Cloake went vegan for one week after being forced to do so by her editor. She cooks daily, if not hourly.Meat alternativesLinda McCartney vegetarian quarter-pounder burgers, £2 Facebook Twitter Pinterest Firm texture … Linda McCartney veggie burgers. Photograph: PR“Not only did its slightly smoky, savoury flavour make a nice change from the generic mix of dried herbs and spices so puzzlingly common in meat substitutes,” Felicity says, “but it had a good, firm texture, too. Pretty delicious, actually.”★★★★★Tofurky slow-roasted chick’n, £3.44 Facebook Twitter Pinterest BBQ-friendly … Tofurkey Photograph: TofurkeyJill appreciated the “delicate flavour” of the lightly seasoned version, which was good in salads, but she got really excited about the barbecue style. Saoirse agrees. “It would satisfy lingering meat cravings, she says, and was “ideal as a vegan option at summer barbecues.”★★★★Wheaty vegan kebab, £3.49This passed the post-pint test for Saoirse. “Meaty texture, salty flavour and a welcome change to the vegan staple of falafel kebab. Obviously, it’s missing the fatty flavour and texture of meat, but it’s crisp on the outside and gives plenty of salty juice on the inside. Great in a pitta or on a typical kebab salad.”★★★★Mighty Bee coconut jerky strips, £1.80“This has a good texture and a nice strong flavour, but it’s not overpowering,” says Saoirse of the teriyaki flavour. The spicy BBQ version was also well-balanced between salt and sweet. “Chow down with a pint.”★★★★Wheaty organic vegan merguez sausage, £3.福彩3d卖到晚上几点关门 25 Wheaty vegan merguez sausages Photograph: Wheaty“Warm, spicy sausage with nice texture, flavour and a hot afterkick,” says Jill. Of all the “charcuterie” on trial, this was the least objectionable for Felicity, who praised its strong North African spicing. “That sets it apart from most of the other products, which taste sinisterly similar”.★★★Ready mealsAmy’s Kitchen gluten-free dairy-free mac