Driving past a newsagent yesterday I saw a headline in the local newspaper that drives some vegans crazy.
The headline went something like “Soy products linked/cause cancer”. I didn’t get the exact wording but it means all the same. Some giant corporation must be down in sales so they produce these articles to drum up business.
Dairy and meat and livestock corporations have been using these tacticts for years. Because people actually think about where there food is coming from and make a conscientious effort to live a healthy lifestyle which does not involve animal products these corporations panic.
It means their bottom line is affected so they must do something and of course scare tacticts are the easiest and cheapest means.
I did not read the article so I don’t know if the soy beans they talk about where genetically modified or not. If they where then I am not surprised they cause/link to cancer.
We should all be using and/or growing organic anyway.
I have been away from the computer all weekend as we have been running our sons around the country side.
Our eldest son went to the Gold Coast Big Day Out and we dropped our youngest son off at some friends place in a beautiful part of Australia surrounded by National Parks and a lot of nice people.
Even though our friends aren’t totally vegan they will look after our son as their own. This is the area where there are quite a few vegans (rare in Australia-but increasing) and also the home of Vegan Voice magazine.
This recipe can be prepared in advance of your vegan feast and allowed to sit so that all of the flavours blend together.
Goes well with a fresh salad picked from the garden.
- 1 packet macaroni, cooked
- 1 Tbsp tahini
- 2 Tbsp oil
- 1 onion, chopped
- 2 cups soy milk
- 2 Tbsp flour
- 2 tomatoes, chopped
- 1/2 cup chopped parsely
- sesame seeds
Heat the oil and tahini, add onions and stir for 2-5 minutes. Stir in flour and cook for 1 minute.
Remove from heat and add soy milk. Season to taste. Stir well and return to heat, stirring until thickened.
Add tomatoes and parsely, then combine sauce with macaroni.
Pour into greased baking dish. Sprinkle with sesame seeds.
Bake at 190C for 20-30 minutes.
This recipe is probably one of the easiest cake recipes I have come across. Even I have great success with this one. My partner is the cake whiz. This recipe is from her book-“Cake-Vegan Cake of Course” with Sue Belfitt.
- 2 2/3 cups flour
- 2 tsp bicarbonate soda
- 2 tsp baking powder
- 1 cup sugar
- 6 Tbs Dutch cocoa
- 2/3 cup oil
- 2 cups cold water
- 2 Tbs vinegar or orange juice
- 1 tsp vanilla or 2 tsp orange blossom water
Stir all dry ingredients together. Sieve the cocoa so there are no lumps. Beat oil, vinegar, vanilla and water together then gradually add to dry ingredients. Mix well then beat for one minute. This will be like a thick batter.
Oil a large cake tin and pour in the cake mix. Bake at 180C (about 350F) for approximately 1 hour 10 minutes. Check after 45-50 minutes. Allow to cool slightly then remove from tin.
Serve with chocolate sauce as a dessert.
This morning the tempeh I made yesterday was ready in only 21 hours, which is fairly early. Usually it takes 24 hours.
I incubate the inoculated soybeans in a polystyrene box. To get things moving I add a hot water bottle. After 10-12 hours I add another water bottle. But because the weather has gone a bit crazy here in this part of Australia the outside temperature has been high with high humidity. Therefor the difference in day and night temperature is only 2 or 3 degrees different. This results in the temperature inside the box staying constant and achieving quick results.
I put this down to climate change. We have been making tempeh for over 20 years and this is the first time the outside temperature has been so constant for this part of the country. Also everyday late in the evening storms have been building up and then passing over, leaving everything hot and dry.
The solution? Rely more on local made products and/or grow your own.
Complete instructions on making your own tofu and tempeh coming soon.
As it is nearly the weekend lets get into the mood with some munchies. These are real easy recipes using easy to get vegan ingredients. Also, no cooking.
- 1/4 cup tahini
- 1/4 cup rice malt
- 1/2 cup ground sunflower seeds
- 1/4 cup sultanas
Mix together and form into balls. Roll in extra coconut.
If you want to make lots double the ingredients.
Carob Peppermint Balls
- 1/4 cup rice malt
- 1/4 cup tahini
- 1/2 cup carob powder
- peppermint oil to taste
Stir together tahini and rice malt. Add carob and peppermint. Mix well(use your hands).
Roll into balls then coat with coconut.
The above recipes can be found in the book-Cake Vegan Cake of Course by Sue Belfitt.
Available worldwide soon.
One thing I like about being vegan is you don’t have to look at these grey lumpy things in your fridge and wonder if it is alright or whether you will end up with food poisoning.
This recipe is great if you don’t have a lot of time. Use any vegetables you have available and put in two or three chilis to spice it up a bit.
- 2 cloves garlic
- 1 onion, diced
- 1 tsp tumeric
- 1 tsp cummin seeds
- 2 tsp madras curry powder
- 1 cup rice
- 1 cup red lentils
- 1 tomato, chopped
- 1 small head of broccoli
- 4-5 cups liquid
Shallow fry the garlic and onion for a couple of minutes, then add spices. Fry for 2 minutes. Add the dry rice and lentils, stir to coat with oil and spices. Keep stiring for about one minute. If you like, use 1 cup of coconut milk and 3 cups of water, add now.( Brown rice will require more liquid and longer cooking time). Add the tomato. Cover,bring to the boil, then simmer for 20 minutes. After 15 minutes add the broccoli and stir. When cooked turn off heat and let sit for 10 more minutes.
Serve with salad or cucumber and tomato wedges.
It’s monday again and time to go to work. I get to spend about an hour on the computer before going to work, so that means getting up at 5.45 am. But before sitting at the computer I make my lunch. Living in the town we do there are no vegan places to eat.
Today I am having leftover rice balls I made for dinner last night, with a salad.
This recipe is just something made on the fly so measurements aren’t exact.
- 2cups cooked rice
- 1 grated carrot
- 1 tablespoon tomato paste
- 1 cup breadcrumbs
- tahini to bind
Mix everything together adding enough tahini to bind together and form into balls.
You will have to keep your hands moist otherwise the ingredients will stick to them.
Bake at 180 degrees C or about 350F for 25 minutes or until golden.
Makes about 12.
- 2 cups chopped dates
- 500 grams (about one pound) soft tofu
- 1 tsp vanilla essence
- 1 cup macadamia nut butter*
- 1 prepared pie crust
Blend tofu with vanilla essence, then add dates slowly, allowing time for them to blend well.
Then add nut butter.
Pour into prepared pie crust and refrigerate for a few hours to set.
Garnish with fresh fruit.
* Other nut butters, such as almond or cashew would be suitable.
Keep watching this space for the release of the ebooks.
- 250g bamboo shoots
- 100g fresh oyster mushrooms
- 250g gluten or fried tofu
- 3Tbs oil
- soy sauce
- 1 tsp sesame oil
- spring onion
Thinly slice the bamboo shoots and chop the gluten into bite-size pieces (or if using tofu slice in 1/4 inch slices). Halve or quater the mushrooms depending on size. Stir-fry each of these in a wok with 1Tbs oil and a few drops of soy sauce until hot and fragrant. Serve on an oval plate, keeping the shoots, gluten and mushrooms separate, then drizzle with the hot sesame oil and garnish with spring onion.