I’ve had my lovely adult braces in for four months now, so it seems like time to share what I’ve learned about food for braces. I read a lot before I had them put in about what not to eat, but I didn’t read a lot about what I could eat. There wasn’t much explanation of the logic behind it, either.
It’s time for a look back at our year with the VegBurge Best of 2017 Awards. We’re giving props to the brands, restaurants, pubs, and burgers that deserve it. Without further ado, the announcements are as follows…
Best Recipe of 2017
This one is chosen by you lot. We analysed data from Instagram, Twitter, website stats, and YouTube to come up with the recipe that you loved the most. The winner is:
This week’s recipe is a little late to give you all time to recover from Christmas, and these black bean dip burritos might be just what you need as an antidote to the festive menu. They’re a little bit off the beaten track as we’re actually making a dip, but it also works as a fantastic burrito filling.
We were in London recently and stopped off at Chik’n to try their Not So Chik’n sandwich (or a burger, to you and me). We found them on Baker Street, not far from the tube, and got our orders in.
It’s very much a fast food experience in that you place an order at the till, stand and wait for your food to come out, and then sit and eat or take it away. However, I did find the staff very attentive, offering to bring the tray over for us and checking that everything was fine with our order.
This week our recipe is oh-so-indulgent pear French toasts, drenched in sweetness and perfect for special occasions. If you ate these every day you’d probably end up diabetic, but for a festive treat, they certainly do the trick.
We had these for an early lunch/late brunch and even then the sweetness was very heavy, so if you don’t have a sweet tooth, they probably won’t be too your liking. But if you’re the type to pour sugar over your cereal, they will go down a storm.
It’s time for a new feature: a battle of the brands, with vegan ribs in the spotlight. We’ve been trying vegan ribs for a while now and have come to find two of the best – but how do they match up, and which is better? Let’s find out…
This week’s dish is a little more salad-like, but we aren’t waving the s-word anywhere near it because we would be put off immediately. No, this garlic kale and beans with pine nuts recipe is nothing of the sort. It’s more of a robust main course, got it?
This week we tried something a little different: a Christmas tree made from mince pie filling and covered in melted green chocolate, because why not? It’s a little messy and we’re definitely not dessert experts, but this is something you can elevate and bring your own flair to, especially if you’re already a master at cake decorating!
After our recent visit to Food Matters Live, we promised some product features. Today we’re looking at Go Bites, Froosh, Eat Lean, and Retro Corn – four of our favourites from the day. These brands took the time to talk with us and offer free samples so we could understand their products and their missions better.