This Company Saved 3.5 Million Animals Last Year!!!

Tammy is also an amazing athlete. She is surfs, lifts weights, and is a black belt in karate. But that not all, she’s also a super mom of two who makes food that appeals to kids. Tammy knows her food and she knows the nutritional benefits of every ingredient she uses. Jane is so impressed by her cooking skills she describes Tammy as “chefalicious!”

Tammy is jazzing it up in the kitchen today in using her food brand and an air fryer. The Fry’s prawns she uses this day are full of protein, and so is the quinoa she substitutes for rice. She points out the purple cabbage looks like a brain and is good for your brain too! Today she makes the sausage rolls and a sushi jar with vegan prawns and a cashew cream sauce. Tammy says she uses Himalayan salt, which has helped her with her migraines because it helps keep her hydrated. Jane says anyone would love the sausage rolls. Jane is blown away by Tammy’s brand and her cooking! We hope to see this amazing plant-based food company in Costco or any other store in America soon!

Jane Velez-Mitchell reporting for JaneUnchained News Network.

Photos courtesy of Jane Velez-Mitchell and Kenziah Rubens.

Report edited by Ellen Dent.

Sushi Jars

by Tammy Fry

Makes 2 medium sized jars – serves 6

Ingredients

1 cup Quinoa

2 cups water

4 tbsp rice vinegar

2 tbsp sugar

½ tbsp pink Himalayan salt

¼ red cabbage

1 cup shelled edamame beans

1 avocado, sliced

3 carrots, grated

¼ cup pink sushi ginger

½ cup wakame seaweed

1 lime

1 pack Fry’s Battered Prawn Style Pieces

 

Teriyaki

Store bought teriyaki (glazed/grilled in Japanese)

Or make your own:

250 ml Naturally Brewed Soy Sauce

200 ml Sake

200 ml Mirin

60 g Rapadura Sugar

You will need only 6 – 8 tbsp for the sushi jar, but great to keep in a sealed bottle in your fridge

 

Cashew Wasabi Cream

½ cup raw cashews – soaked overnight

2 tbsp Wasabi

½ tsp salt

tbsp Lime Juice

4 tbsp water (more may be required depending on your blender)

Blend for 30 sec until smooth and creamy

 

Method:

Wash the quinoa to remove any residue. Place quinoa and water in a pot. Set to high heat, stirring occasionally until it reaches a boil. Reduce heat to low, cook for 10-12 minutes.

Meanwhile in a small saucepan combine the vinegar, sugar and salt over low heat. Stir until the sugar and salt are dissolved. Remove from heat and cool. Once the quinoa is cooked, place in a ceramic/plastic bowl. Fold the vinegar mixture into the quinoa. Place in the fridge to cool.

 

Start by adding 3-4 tbsp quinoa to the bottom of the jar, then layer on the cabbage, carrot, edamame, ginger, avocado and wakame. Repeat with another clean jar, or until all ingredients are used.

Seal and refrigerate up to 3 days.

When ready to serve, grill the Fry’s Prawns. Skewer the prawns and place them in the salad jar.

Drizzle 2-3 tbsp teriyaki sauce before digging in.

Dip the prawns into the cashew wasabi cream.