The project was more oriented towards creating full plant based substitutes for popular meat products. As such the project targeted making vegan kebabs ( skewers and shavings ) to replace meat. Kebabs because very popular and because no valid VG solutions existed for that type of meat shavings product. Not very easy and many months of research and testing finally produced something functional. This led to launching a commercial project called VGKebab under the Life Loving Foods umbrella. On a side note it is important to realize that people are generally unaware of the brutality in the meat producing industry and it is very shocking by all standards to see what goes on behind the supermarket or butcher's shelves. In easier terms, it is interesting to note that often after by chance seeing a documentary on the poultry industry, i was unable to consume chicken meat for months. I was not VG at the time but it is both the suffering and the unhealthy state of things that makes it unappetizing to the extreme.
So much for history and now for the developments since the launch in that it has attracted interest in the food catering sector as well. The same ingredients and mixture in a plain (unflavored ) version allow to extend vegetables in a very savory and easy manner. So in addition to the retail product of Kebab Kits in various flavors there is a plain version being tested in the catering sector. The recipe is to add into the Vegan base an equal amount of vegetables such as Spinach, eggplant, mushrooms basically anything and it will provide the texture, protein content, basic flavoring, enough oil content to allow for grilling or frying without burning etc. Basically a total vegetable helper item. It makes simple frozen spinach into very tasty grilled or fried VG ball or skewer and the idea is to make young children enjoy healthy food alternatives because telling them it is good for them does not seem to be working
and forcing them makes them hate it even more 
I have attached an image of the varieties that were served to school children last week for your appreciation and any recipes are welcome. Basically any vegetable mixture or single item can serve the purpose but the idea is to focus on nutritive value and sustainability factors since the taste and texture factors are already managed with the plain mix we provide.
Thanks in advance...
