The holidays may be over, but we couldn't ask for a better gift than Goop featuring us in one of their New Year Detox meal plan recipes.  They're using our gluten-free breadcrumbs for an extra crispy breading on these Crispy Chicken Cutlets with Fennel, Apple and Cabbage Slaw. New Year, new favorite healthy weeknight recipe secured ..read more

Certified Master Chef, Thomas Griffiths is Director of Product Innovation at Longève and leads our R&D efforts to create delicious and highly nutritious, shelf stable meals using premium plant based proteins. Chef Griffiths is a Certified Master Chef (CMC) in the American Culinary Federation and has facilitated and lead the 'Healthy Cooking' nutritional segment for the Master Chef exam. He is an expert in culinary education, culinary ideation, nutritional cooking, trends research and product development, with additional experience as Professor and Associate Dean of Advanced Glob ..read more

While we love pumpkin-spiced everything, pumpkin pie isn’t the only fall recipe that excites us. We like to think of autumn as pie season. Savory or sweet, they’re an easy way to feed a party and really, they just taste like home. We’ve added plant-based power to some of our favorite fall pies. 1. Shepherd’s pie Traditionally made with ground beef or ground lamb, this classic is just as delightful made flexitarian. We love this recipe from Delish, but you can make any shepherd’s pie recipe flexitarian by mixing ground beef with Longève Unseasoned Plant-based Crumbles. Simply cook hal ..read more

Kids love to snack, but their favorites aren’t always the healthiest choices. We came up with some plant-protein-packed versions of snack foods they’ll love to eat and make (with a little help from you). 1. Bagel Pizzas This after-school classic is super versatile—start with a bagel base, and let everyone top their own. Simply slice bagels lengthwise, and have the kids spread on a light layer of marina sauce and top with their favorite shredded cheese. Sauté rehydrated Longève Unseasoned Plant-based Protein Crumbles in olive oil and Italian seasoning until golden brown, then sprinkle the ..read more

Big news in the office this week: we just got selected as finalist for the Best Meat Alternative category in FoodBev Media’s World Plant-based Awards. (You can check out the shortlist here.) The judging panel considered 110 entries from 20 countries across 15 categories. So obviously, we’re super flattered and excited! We thought this would be a great time to talk about what we think makes a “good” meat alternative. In the last couple years, the plant-based world has virtually exploded with tons of new brands and products. We’re glad to count ourselves as part of that growing trend and we’re a ..read more

The past year presented us with a bit of an anomaly; even though we were spending more (or in some cases all of our) time at home, we seemed to have less time than ever to prepare healthy, nutritious meals. Whether it was due to figuring out how to rebalance our work/home balance, seemingly endless Zoom meetings, or a reduced number of trips to the market, it was a whole lot easier to reach for convenience foods than to get our required daily dose of vegetables. We love our products, but we came to love them even more during this unprecedented stretch of time. Not only were our Plant-based Pro ..read more

We had an interesting discussion around the table in our Longève kitchen the other day. Nearly all of us, we found, had similar childhood experiences when our parents were planning to put dinner on the table. The meal was nearly always built around some sort of protein—chicken, fish or beef for many of us, tofu or beans for the lifelong vegetarians in the group. But here's the thing: 90% of the time, that protein came out of the refrigerator or freezer, and pantry items were used to spice, season or act as sidekicks to the main meal. And that got us to thinking. What if we could redefine the p ..read more

A most unusual holiday season is underway.  Though things may look and feel different this year, you can still count on there being plenty of good food, which means lots of grocery shopping and lots of time in the kitchen.  Stock up on Longève for effortless meatless meals and check out these 10 tips for ways to make cooking more efficient and more fun this year. 1. Plan ahead Keep things interesting and achievable by planning out your weekly menus in advance. Pick a couple of new recipes to mix in with old standbys over the course of the week, and shop for the bulk of your ingredien ..read more

The 2020 holiday season will bring more stress than ever for many of us. Maybe it’s financial hardship that’s putting a damper on the season, or the inability to travel and visit extended family. This year has been rough, and perhaps the holidays are starting to sound more like a chore than something to look forward to. As the season approaches, here are some of our tips for ways to make the most of the festive time of year. 1. Let go of perfection It’s tempting to shoot for the moon during the holidays. Social media gives us lots of #inspiration for décor, gifts and meals that are sure to wow ..read more

Let’s talk about comfort food. We all have our favorite, go-to meal that can make a bad day just a little bit better. We’ve taken some of our favorite ideas and made them plant-based…without sacrificing any of the flavor or richness that makes comfort food comforting. 1. Mac n’ cheese Let’s start with the obvious. Is there anything better than a big bowl of creamy, cheesy goodness? In our humble opinion, baked is best because of that golden, buttery crunchy topping. Instead of potato chips or traditional breadcrumbs, we like our gluten-free, plant-based Breadless Crumbs. Simply toss with ..read more