Food Network Magazine - (02)February 2020

JANUARY/FEBRUARY 2020 ●FOOD NETWORK MAGAZINE 27

MANGO LASSI

1 cup mango nectar, ½ cup plain

whole-milk yogurt, 2 teaspoons

sugar, ⅛ teaspoon ground

cardamom and a small pinch of salt

in a blender until smooth. Makes 1.

Mango Lassi Sour IPA.

O

DRINK

S

Good Catch

The company’s

legume-based “tuna”

has omega-3s and

a fishlike taste,

thanks to algae oil.

Faux crab cakes will

arrive this spring.

goodcatchfoods.com

start shipping

nationwide early this

year, is a fungus called

koji. primeroots.com

Sophie’s Fresh

Sophie’s Kitchen has been

making frozen “seafood” from

konjac (a starchy Asian root

vegetable) since 2010. This

year it’s expanding to the

refrigerated section with faux

fillets, shrimp and scallops.

sophieskitchen.com

in the know

PLA

Bianco Puglia

2018

Sauvignon 2018

Super Natural

The biggest debate among wine drinkers is no longer red or

white: It’s natural versus...everything else. Natural wines are

typically made from organic grapes using minimal technology,

and the wines are unfiltered, with few if any additives.

This often gives the wines a cloudy look and a funky, earthy

taste. Many sommeliers are big fans, and their obsession is

trickling down to trendy bars, restaurants and shops.

Restaurants will start

companies are betting on our next

plant-based obsession: imitation

seafood. Look for imposters from

these new brands in grocery stores.

JANUARY/FEBRUARY 2020 ●FOOD NETWORK MAGAZINE 27

O

WINE

FISHY

BUSINESS

As supermarkets and f ast food

chains stock up on faux burgers,

-~=-~ 20

LosJoros

Rose

2018

Ca

40.08

II1Iitr

Bianco Puglia

JALCARIUS

Co/corius

( serving this shellfish-free

shrimp this !-:1ear.

Prime Roots

The secret to t hese

meat and seafood

alternatives, which

Vinca Minor Los

Corneros Cobernet

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Fish ...Ur.i

LOVING THE LASSI

Mango lassi-a chilled yogurt

drink from India-was introduced

thousands of years ago, but it has

found a new audience here thanks to

a growing interest in Indian flavors:

The data firm Mintel reports that

there has been a 93 percent increase

in the use of cardamom, a prominent

Indian spice and a common lassi

ingredient, in restaurants over the

last three years. The lassi trend

has expanded to include beer, too:

Mighty Squirrel Brewing Co. makes a

Puree 1 cup f rozen mango chunks,