![]() ![]() ![]() That might sound like a given, but I've noticed that many meal kit companies have incorporated plant-based meat alternatives like Impossible Beef and Beyond Meat into their vegan and vegetarian recipes. Most are centered on whole foods and vegetables with no meat, dairy or animal products of any sort. Purple Carrot meals are 100% vegan and healthy, although not necessarily low-carb or low calorie. If you're interested in trying vegan meal kits either to pack a few more servings of veggies into your weekly diet or give the old industrial animal-farming complex a day or two off per week, read on for my firsthand review of Purple Carrot plant-based meal kits. Read more: The healthiest meal kits and meal delivery: Sun Basket, Home Chef, Freshly and more And as a meat eater who also loves vegetarian food, I consider myself quite well qualified to do so, thank you very much. It's one of the reasons Purple Carrot has become a popular meal kit option in the past few years, but questions about Purple Carrot loom large: Will these plant-based meal kits satisfy a carnivore like me - or is the food better suited for small woodland creatures? I wanted to see how Purple Carrot's recipes stood up in a real-life taste test so I cooked my way through a week's worth of its vegan meals to find out. A vegetarian meal kit can help with both, providing veggie-based recipe ideas along with all the know-how and correct ingredients to execute vegan and vegetarian dinners that taste great without the help of lab-produced imitation meats. The biggest hurdle I had when introducing more plant-based meals into my diet was finding interesting recipes to make but also learning how to make them well. Thanks to cook Meret Bissegger and ProSpecieRara, the seeds of this old variety were made available and gniffs can also be found in local street markets, even though are still quite rare.With many of us looking for ways to eat healthier in the new year - or all year round, for that matter - eating vegetarian cuisine even a few nights a week has become a popular way to do it but for seasoned meat eaters, eating and cooking plant-based food has its challenges. It can be almost certainly said that this carrot was grown exactly as other carrot varieties in other places for what regards its use in the kitchen, since the local carrots were considered as “normal”, gniffs may have been used on a daily basis, without any specific recipes (even when they were served in vinegar, a quite common cooking practice). As it often happens for many traditional products, there are neither sources documenting specific growing or harvesting practices, nor written documents referring of precise recipes where this carrot was used. The gniff is less sweet and sligthly woodier, and, thanks to this feature, this carrot variety always stands out when cooked with other types of carrots. There are many differences between gniffs and traditional carrots: not just colour and shape, but also taste. Its name comes from the Ticino dialect: the term gniff was referred to the carrot and, in the Canton of Ticino, the white-purple variety was the only indigenous one. It is conical and 10-15 cm long, with a diameter of 4 cm, at a maximum. It is provided with a taproot, its core is white, while the outside is dark purple. The Ticino purple carrot, also locally known as gniff, is a carrot variety that is traditionally grown in some mountain areas of the Canton of Ticino, in Switzerland.
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