HAPPIEE!™-ness all around: Sustainable, Plant-Based Goodness

HELLO, MALAYSIA!

HAPPIEE!™ is here to bring delectable plant-based goodness to family feasts, sunny 

picnics, and dinner parties.

Once considered a fringe dietary pursuit, a plant-based lifestyle is now a movement that is rapidly growing especially in Malaysia. Whether consumers are motivated by sustainability efforts, animal rights or health initiatives, people are becoming increasingly mindful of their health, their family’s well-being and the planet’s, reshaping our consumption and purchase habits.

Introducing HAPPIEE!™, a portfolio brand under Singapore’s plant-based seafood and meat manufacturer, Growthwell Foods. An exciting and delectable addition to the local plant-based food market, HAPPIEE!™ steps into Malaysia with a range of nutritious bites for anyone seeking to live sustainably through nourishing plant goodness! Dedicated to evoking positivity, inspiring active lifestyles, and bringing you nutritious meal times without compromising on taste or texture, the Growthwell Foods’ mission is to nourish 1 billion lives with sustainable plant-based nutritional choices that are not only good for the consumer, but good for the earth and environment as well.

HAPPIEE!™’s versatile and nutritious plant-based products are made to complement home-cooked feasts, and tasty restaurant delights, making it easy for you to embrace a plant-based diet. In turn, you can do your part to reduce carbon footprint, without compromising on taste!

Created by Growthwell Foods Innovation and R&D centre, HAPPIEE!™ features a diverse range of plant-based options – from seafood made of konjac, such as Fishiee Sticks and Fishiee Patties, to soy-based Chickiee Popcorn and Chickiee Nuggets. Their innovative seafood and meat-alternative products are perfect for everyone – from millennials on the go to health enthusiasts and kids and families.  Konjac is naturally free of cholesterol, high in fibre and low in calories. It helps lower blood sugar level and reduces cholesterol level as well. Soy beans contain omega-3 fats, essential polyunsaturated fats. Omega-3 fats are linked to a lower risk of cardiovascular disease. Soy beans are a great source of vitamins and minerals. B-vitamins, iron, zinc and an array of antioxidants round out the nutritional qualities of soy.

HAPPIEE!™ FISHIEE STICKS & FISHIEE PATTIES MADE WITH KONJAC

● HAPPIEE!™ Fishiee Sticks, RM24.90

● HAPPIEE!™ Fishiee Patties, RM15.90

HAPPIEE!™ CHICKIEE POPCORN & CHICKIEE NUGGETS MADE WITH SOY

● HAPPIEE!™ Chickiee Popcorn, RM24.90

● HAPPIEE!™ Chickiee Nuggets, RM24.90

Check out our HAPPIEE reels here:

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HAPPIEE!™ is now available at selected AEON Supermarkets and will be introduced to more retailers, restaurants and eateries across Malaysia by the end of 2022.

To learn more, visit:
Website: https://happiee.com
Facebook: https://www.facebook.com/Happiee.MY
Instagram: @happiee.my

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Recipe: Scrambled Tofu Aux Fines Herbes (Vegetarian/Vegan)

Tofu, also known as soya bean curd is a good source of protein and calcium, with low calorie count, low fat, and no cholesterol.

I had some leftover silken tofu after making a tofu cheesecake and when I was browsing one of my health cookbooks, I came across a recipe for tofu omelette. I've not made many "Western" dishes with tofu before, so thought it would be an interesting recipe to try. Unfortunately, it didn't quite work out and I ended up with scrambled tofu with herbs. However, tastewise it was pretty good (rich and creamy), so not quite a misfortune afterall.

Scrambled tofu aux fine herbes - a vegan's alternative to scrambled eggs breakfast

This makes a good and quick vegetarian/vegan lunch, and kept me full and going for 4 hours. I had some tobiko (fish roe) left in the fridge so I topped a spoonful of this on my scrambled tofu but you can by all means omit it to keep it vegetarian.

Scrambled tofu with fresh herbs
Recipe by Baby Sumo
Preparation time: 10 minutes
Cooking time: 10 minutes
Serves 1

Ingredients
125g silken tofu
100ml soy milk
1 tbsp wheat flour
Salt and pepper, to taste
1 tbsp extra virgin olive oil
2 tsp chives, finely chopped
1 tsp parsley, finely chopped
1 tsp tarragon, finely chopped

Optional
1 tsp tobiko or masago (fish roe) (optional)
Truffle oil

1. In a mixing bowl, blend the tofu with the milk.Add the flour and season with salt and pepper.

2. Add the chives, 75% of the parsley, basil and tarragon. Mix well.

3. Heat the oil in a frying pan over medium low heat. Pour in the tofu mixture and spread it over the pan. Gently cook until the mixture is bubbling.

4. Remove from heat and sprinkle with remaining parsley. Drizzle with truffle oil and top with tobiko if you please. Serve immediately.

*I am submitting this to the Little Thumbs Up "Soy Beans" event organized by Bake for Happy Kids, my little favourite DIY and hosted by Mich of Piece of Cake. You can link your soy recipes here.


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