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Prominent activists share their favourite recipes and reasons for being vegan
Carol Adams Favourite Vegan Recipes Why I’m Vegan: I'm vegan because I want to do the least harm possible. I am vegan because I care about animals, and I believe caring about them means not harming them for my own pleasure. I am vegan because I believe using feminized protein (from cows and chickens) is exploitative; just as using animalized protein (from dead animals) is. I'm vegan because I don't want to benefit from a patriarchal violent world. I am vegan because oppressions are interconnected; I don't want to be objectified and I don't want to benefit from someone else's objectification. Everything I believe about veganism and why I am vegan can be found in The Sexual Politics of Meat: A Feminist-Vegetarian Critical Theory; The Pornography of Meat; Living Among Meat Eaters: The Vegetarian Survival Guide; The Inner Art of Vegetarian: Spiritual Practices forBody and Soul; and How to Eat Like a Vegetarian Even if You Never Want to Be One. I am vegan, but I enjoy the sound of the word "vegetarian." My books use vegetarianism as a synonym for veganism. Recipes: These recipes and many other delicious meals can be found in my most recent book, co-authored with Patti Breitman, How to Eat Like a Vegetarian Even If You Never Want to Be One: More than 250 Shortcuts, Strategies, and Simple Solutions (Lantern Books).It’s not just for non-vegans; vegans can find lots of tips and delicious and easy recipes for everyday and holiday use! Everyone Needs a Treat: The Best Scone Recipe in the World This scone recipe is hands-down the most popular food that emerges from my kitchen. It can be used as an after-school snack, a morning breakfast treat, or a dessert. Because it uses so much less sugar and fat than chocolate chip cookies, it is a healthier way to treat anyone to chocolate desserts. And its biggest attraction is that, if you have the ingredients on hand, it can be whipped up in minutes. Mixing baking soda and vinegar causes a volcano-like explosion in elementary school science demonstrations; they perform the same function here, giving the scones a light and airy texture. Serve the scones warm, or soon thereafter. You’ll Need:
Dry ingredients:
For the most popular scones:
For 16 large scones. Adapted from Short-Cut Vegetarian by Lorna Sass Mushroom Stroganoff Here’s a way to add tofu to a meal without anyone realising they are getting soy protein!
Serves 4 Stuffed Acorn Squash A great holiday dish
For the Stuffing:
(Optional: add roasted chestnuts).
Makes 4 cups of stuffing. Serves 8 people as a main dish, and 16 as a side dish Kara Davis's Favourite Vegan Recipes Kara Davis is Managing Director of Lantern Books. She is a former artist who has turned her creative energies to activism, vegan cooking and other practical crafts. She can be reached at kara@lanternbooks.com Why I’m Vegan: I went vegan initially because of reading animal rights philosophy. It was a purely intellectual approach: I should not cause suffering. I didn't give it another thought. Now, though veganism is still a matter-of-fact aspect of my life, it's one This one goes out to stubborn folks who can't be bothered to use measuring Fast & Festive Greens What you need:
Use the biggest frying pan you have to dry roast a small handful of nuts Kylie Dubrich’s Favourite Vegan Recipes Why I’m Vegan: Being vegan is very important to me, it means that I can live my life knowing that I do not contribute to the death or suffering of animals! We human animals can survive very well indeed on a vegan diet and it is a shame that more people don't embrace veganism. Seitan In Red Wine With Rosemary You’ll Need:
Method: First thing is to put the potatoes on ready for the mash. While they are cooking you can start the rest. Place the Seitan in a large baking dish, then mix the stock, red wine, rosemary and garlic and pour over the Seitan. Add the baby carrots, zucchini and beans and bake for about 30-40 minutes in a moderate oven (or until the veggies are tender). Remove 2 cups of fluid from the baking dish and place in a fry pan. Bring it to the boil then add the cornflour (which as been mixed with a little water to dissolve the lumps), simmer until it thickens a little. While the Seitan has been in the oven you would have made your mash (boil potatoes and then mash with some Nuttelex and soymilk. Salt and Pepper to taste). I also like to add a bit of American mustard (only a teaspoon for extra flavour), so now to serve. Place the mash on a plate and place the Seitan and veggies on top then pour over some of the sauce. Serve this one with a glass or two of the leftover Robinvale red, great for a winter’s night in! Gourmet Vegan Quiche by Margaret & Kylie Dubrich Pastry. You’ll need:
Method:
Melt the Nuttelex and Cream Cheese and add the flour. Filling. You’ll Need:
Method: Fry the Onion finely and fry until “see-through” then add mushrooms. Jelly Tart You’ll Need:
Method: Crush the biscuits in a food processor then add the Nuttelex and mix. Grease a flan tray and press the mix into the tray. Refrigerate until the base is warm. Peel and slice the kiwi fruit and arrange on top of the base then slice the other fruit and arrange. Make up the jelly according to the directions and pour over the fruit (covering all the fruit and coming up to the top of the sides of the base). Place in the fridge to set and serve cool. Chocolate Beetroot Cake You’ll Need:
Method : Mix all and bake at 160C for 30 min. Chocolate Chip Rice Bubble Cookies You’ll need:
Method: Beat the castor sugar and margarine until smooth then add the egg like and flour and mix well. Finally add the choc chips and mix in. Bake in a moderate oven for 15 minutes only. If they don’t quite look done, don’t panic they will firm up a little whilst cooling. Apple & Raspberry & Chocolate Crumble. For the Base you’ll need:
Method: Mix all the ingredients together and roll into a ball, knead for a few minutes then refrigerate for 30 minutes. Then grease your baking dish and press the mixture evenly into it. For the Filling you’ll need: 1 tin of apples & 1 tin of raspberries. (You can stew your own fruit but I find that the tinned fruit can be just as good and a lot more convenient.) & 1 cup of dark chocolate chips. Method: Simply pour into the base. For the Top you’ll need:
Method: Sift the flour and cinnamon in a bowl and rub in the margarine, add the sugar and mix together. Once mixed spoon over the top of the pie and put in a moderate oven for about 30 minutes. You can even enjoy this with the mock cream or some yummy tofu ice-cream. Tia Maria Black Forest Cherry Cake (Recipe by Margaret Dubrich/Kylie Dubrich) You’ll need:
Method: Drain the tin of cherries and soak in the Tia Maria the night before you make this cake. On the day, pre-heat the oven to 180 degrees and grease a round cake tin. Beat the Nuttelex (vegan margarine) and sugar until creamy. Add the egglike and vanilla essence then fold in the flours. Mix in the bi-carb, coffee, Tia Maria, and milk then blend until smooth. Pour into the cake tin and bake for about 30-40minutes. Once cooked remove from the cake tin and allow to cool on a tray. Once completely cooled, slice the cake through the middle. Spread lightly with some of the mock chocolate cream and pour over the cherries, spreading them evenly. Place the top back on the cake and cover in the remaining chocolate cream. For decoration you can melt some chocolate and pour onto greaseproof paper and harden in the freezer. Once hard, break into shards and place around the edge of the cake. For Mock Chocolate Cream: Enjoy xxxx Joan Dunayer’s Favourite Vegan Recipes Why I’m Vegan: If someone asked me to describe myself in only one word, I’d say ‘vegan’. Allowed two words, I’d say ‘animal rights’. Because of my animal rights beliefs and goals, I’ve been vegan since 1989. Humans don’t need to eat or wear animal-derived products, so I consider veganism a moral imperative. Being vegan is something each of us can do to reduce nonhuman suffering. It’s a permanent boycott against cruelty and injustice. As vegans, we demonstrate that lifestyle is a matter of conscience. Every time we refuse to eat flesh, eggs, or other animal-derived foods—every time we avoid buying clothes made with nonhuman hair or skin—we reject the needless infliction of deprivation, pain, and death. We choose not to cause harm. And, by example, we encourage others to become vegan, helping to bring society closer to nonhuman emancipation. Recipes: Toor Dal
Using a colander, thoroughly rinse dal with cold water. In a large pot, bring dal and 6 cups of water to a boil. Skim off froth with a spoon. Reduce heat to “low” and cover. Simmer for about 1 ½ hours (until lentils largely have blended together), stirring every 15 minutes or so and adding water as needed. Heat the vegetable oil in large frying pan for about 2 minutes, over low heat. Add cumin seeds to oil and wait until they darken. Add onions and stir until they’re soft (but not brown). Add hot peppers and stir. Add turmeric and stir. Add Asafetida and stir. Cover with lid for 1 minute/ Add garlic and ginger; stir for 1 minute/ Carefully pour contents of frying pan into simmering dal; stir. Add salt and garam masala; stir. Cover and simmer for 15 minutes more, until dal is thick and creamy, not watery and dry. Turn off heat and leave dal covered. Eat over rice or with vegan naan. Cheeseless “Cheesecake”
Preheat oven to 350degrees F Mix all the ingredients until smoothly blended. Pour mixture into pie crust. Bake uncovered at 350 degrees F for about 40 minutes, until the centre looks firm. Turn off heat but leave cake in oven for another hour. Remove cake from oven, cover, and cool overnight in refrigerator. For full flavour, serve at room temperature. Priscilla Feral’s Favourite Vegan Recipes Why I'm Vegan: I've always thought of feeding people as a way of loving them. A healthful, plant-based diet extends love to animals -- some who shouldn't be bred into existence for the purpose of being eaten. A vegan diet is also the best ethical response to environmentalism, and it respects ducks, deer, seals and other animals whom
we've co-evolved. Spaghetti with Eggplant and Tomatoes Serves 3 to 4
Preparation: Slice the eggplant about 1/2 inch thick, salt the slices and let them sit in a colander for about 30 minutes. Pat them dry and fry them a few pieces at a time in hot olive oil without crowding, adding more oil as needed. You will have to cook in batches unless you have a very large pan. Take your time and keep the heat fairly low; cook until really browned and soft. Remove to a plate (do not drain on paper towels). Start water for pasta and salt it. Add a little more oil if needed to the same pan in which you cooked the eggplant, and turn the heat to medium low (let the pan cool a bit if necessary). Bruise the garlic and discard the peel. Put it in the pan with the chillies and cook the garlic until lightly browned; you can press garlic a little more with the back of your spoon. Add the tomatoes, some salt and cook until saucy but not too dry, stirring occasionally. About 5 minutes before it's done add the basil you've shredded by cutting it with scissors. Cook the pasta until done. Cut the eggplant, now cool, into strips. Drain the pasta but leave it a little wet. Toss in the saucepan with the tomato sauce and eggplant. Add salt and pepper as needed; add the parsley. Watermelon and Tomato Salad Serves 4
Preparation: Combine watermelon, tomatoes and salt in a chilled bowl. Whisk lemon juice, zest, oil and pepper and drizzle over fruit. Sprinkle with mint, and toss gently. Do not refrigerate and serve within 30 minutes on chilled salad plates. Holiday Cashew Nut Roast from DINING WITH FRIENDS: THE ART OF NORTH AMERICAN VEGAN CUISINE (And you don't have to be in North America to love it!) Serves 4-6 With a taste that reminds us of a delightful nut-based holiday stuffing, this is a fine addition to a holiday buffet. Thanks to Robin Lane, co-founder of the annual London Vegan Festival, for this recipe.
Preparation: Cook rice until tender; coarsely grind cashews. (This can easily be done by hand by carefully running a rolling pin or jar over bagged nuts.) Chop onion and garlic finely and heat in oil until they are slightly brown; chop and add one of the tomatoes; simmer until soft. Combine all of the ingredients and press into two 9 by 5 by 2 1/2 inch loafpans or round glass pie baking dishes. Slice second tomato and use to decorate top of roasts (adding a small dab of vegan margarine to each
tomato slice if desired). Bake for 30 minutes or more at 350 degrees F (180 C or gas mark 4). Katrina Fox's Favourite Vegan Recipes Katrina Fox was the co-founder of the first ever vegan natural hair and beauty shop seen in Sydney. She and her partner ran the first eco-salon which used natural products, no animal testing, eco-environmentally friendly and no sodium lauryl sulfate in their shampoos and conditioners or ammonia in their colours. Katrina is a freelance journalist and wherever possible writes about animal advocacy. Katrina’s contribution to our website are these wonderful raw muesli cookies and coconut, carob and cashew raw cookies. Why I’m vegan: I became a vegan in 1997 (I’d been vegetarian since age 11 when I realised the burger I was eating was once a cow) when I was on a coach trip with London Animal Action to a demo against Hillgrove Farm, which bred cats for vivisection. I’d not heard the word ‘vegan’ before. As I sat eating my cheese and marmite sandwiches the activist next to me explained about the dairy industry and told me about the Vegan Society in the UK. I sent off for their Animal Free Shopper Guide and was horrified to read about all the ways animals are used and abused for human consumption. I started out as a bit of a junk food vegan, then went raw for a while. Now I eat healthy vegan food and enjoy the benefits. I’m vegan because I know I’m doing my best to live a cruelty-free life and am also doing my part to combat global warming by not consuming anything from an animal (animal agriculture is devastating to the environment). I’m vegan because I believe in not doing something to another being that you wouldn’t want done to yourself. I believe in non-discrimination and that extends to non-human beings – it is all interconnected and I believe the only way for peace and for us all to live in harmony is to start by changing our attitudes towards and the way we treat non-human sentient beings. I’m also vegan because … we’re fabulous people! The Recipes: Muesli Raw Cookies Put 1 ½ C of nuts – brazils are good or almonds in a food processor and grind until fine. Add one cup of water and switch the processor on. The ingredients will become a mixture – add more water if necessary. The mixture needs to be wet and sticky. When you are satisfied with the texture, spoon it out onto cookie sized pieces onto a baking tray. For ‘raw’ or ‘uncookies’ put them into the over at between 90 and 95 degrees – must be less than 100 degrees. Leave to dehydrate for a minimum of 4 hours. Turn the oven off. You can eat them now if you prefer otherwise leave them overnight and eat them the next day. For ordinary cookies, cook in an over approx. 200C until done. Coconut, Carob and Cashew Raw Cookies Put 2 cups of raw cashew nuts into the food processor. Add half to 1 cup of orange juice and mix – you should aim for a porridgey mixture. Open the chop up a fresh coconut and add to the mixture. Then add half to 1 cup, depending on how you like the taste, of carob powder. Mix in the processor. Add more orange juice if the mixture is too dry. When you are satisfied with the mixture spoon it out into cookie sized pieces. For raw or ‘uncookies’ put in an over at between 90 and 95 degrees. This is very important for raw foodies as putting these cookies in an oven under 100 degrees means the ingredients are not changing their molecular structure and you get all the nutritional benefits from the ingredients. Lastly, leave to dehydrate for a minimum of 4 hours. Turn oven off. Eat them now or let them dry overnight and eat them the next day. Green Gourmet Restaurant and Vegan’s Choice Supermarket – some favourite recipes. The fabulous Green Gourmet restaurant conducts simple and easy vegan cooking classes and demonstrations on a regular basis. These are creative dishes based upon Taoist philosophy. They believe that the philosophy of Yin and Yang is important to everything in life. By applying this principle to food, they have the opportunity to explore the unlimited boundaries of creative cuisine, with upsetting the harmonious balance of the origins of true nature. The Green Gourmet does not utilise the five ‘spicy-scented’ vegetables, that is: onions, garlic, leeks, spring onions and chives. Most of the ingredients used in the following recipes are available at Vegan’s Choice supermarket, right next door to the Green Gourmet in Newtown. However Colin, the proprietor would like it known that flexibility and experimentation in cooking is an art form that all great chefs aspire to. Enjoy! Nori Tofu (Not Fish) Curry You’ll Need
Method: Slice Nori Tofu Roll and set aside. Heat the oil. Put in ginger and release flavour for one minute. Reducing heat, pour in tomato puree and let simmer for another minute. Add the turmeric and coconut milk, then let the mixture boil. Add water until it becomes a curry consistency. Gently mix in the Nori Tofu pieces. Add a dash of lemon juice and freshly chopped coriander. Bring it to the boil and salt to taste. Note: Let the curry sit for a while before serving with brown rice. Vegetable Kurma You’ll Need
Method: Dice the vegetables and set aside. Soak the soy mince in hot water, wait until plump, then drain and set aside. Heat a little oil. When hot, add the sautéed ginger and cumin (whole or powdered). Add the soy mince, mix well then set mixture aside off heat. Heat oil. Put ginger and turmeric in. Add tomato puree and water. Let it simmer. Add the coconut cream, diced vegetables and soy mince mixture. Mix well. Add water to make a thick consistency, then bring to the boil. Monk’s Choice You’ll Need
Method: Vegan’s Choice Grocery Green Gourmet Restaurant Newtown Green Gourmet Restaurant St Leonards Juliet Gellatley’s Favourite Vegan Recipes Why I’m Vegan: Veganism is a celebration of life; and means respect for life – something the world desperately needs. Through campaigning and education, Viva! has enlightened millions and changed the diets of many. www.viva.org.uk Roast Parsnip and Garlic Soup (enough for 4) You will need:
Method: Heat oven to 200 degrees C/400 degrees F/ Gas mark 6. Roasted Tofu with Satay Sauce (enough for 2) You’ll need:
Method: Mix together the marinade ingredients and pour them over the tofu in a shallow dish. Stir gently so the tofu is coated in the marinade and leave for at least 2 hours. Preheat the oven to 200 degrees C/400 degrees F/Gas mark 6. Drain the tofu but save the marinade. Place the tofu on a lightly oiled baking sheet and put in the oven for about 30 minutes until the tofu is brown and crispy. To make the Satay Sauce: Warm the peanut butter in a saucepan with the drained marinade and water and stir until smooth. Mix in the creamed coconut and season with salt. Pour over the tofu and serve. Chocolate Mousse (enough for 4) You will need:
Method: Put the chocolate in a bowl over a pan of simmering water to melt it. Add the soya cream and alcohol and whisk until the mixture has thickened a little. Pour into 4 small serving dishes and chill overnight so the mousse sets. Top each serving with soya cream and toasted almonds. David Horton’s Favourite Vegan Recipes Why I’m Vegan: My reason for becoming vegan is much the same as most vegans– I have an abhorrence for violence and a distaste for humans who attack animals without caring how they feel. I can’t tolerate injustice in whatever form it takes. Animals are always innocent. They do nothing to deserve punishment and yet humans punish them as badly as if they were the very worst criminals. I realise it is possible to live without harming animals and it’s healthy too, since I'm convinced plant foods are the best foods for me to be living on. What better reason to ‘go vegan’? Also I’m vegan because, to fight for animal liberation, you have to have a clean slate. It’s no good drinking milk and then complaining about the way dairy cows are treated, same with eggs, same with meat. Being an advocate for animal rights is about the most meaningful cause I can think of, because the crime of animal abuse is on such a vast scale. Being vegan I’m in the best position to advise others to consider their diet, their shopping choices and their whole attitude to this business of exploiting animals for human convenience. And there’s a personal bonus to all this, yes, my health seems to be quite okay, but the energy levels I have are better now than ever, even my poor little brain seems to function so much better, my taste buds are sensitive to a far less rich food regime and I’m better off financially without having to buy all those expensive and addictive foods like meat and dairy products. Once you’re vegan and know you’re vegan for life, daily living is made that much easier and you suffer so much less from hypocrite-conscience syndrome. Pie Make your own pastry, flour, salt, water, oil, etc. but I cheat and buy Pampas puff pastry (frozen). It contains no animal products. I take a sheet of this, lay it on top of some greaseproof paper, best is Glad Bake, and let it thaw. I place this on a tin cooking tray, ready to be filled. I cook two sliced carrots and two sticks of sliced celery in one pan, I fry one sliced onion, a good shake of tumeric and a large handful of sliced mushrooms in oil. At the end of the cooking I add some chopped parsley and some crumbled falafel – I buy falafel from the cool section of the supermarket, I use a couple of big ones or six of the small balls, whichever brand is available. Wet the edges of the pastry sheet (so it will stick together as a triangular pouch when edges are pressed), then make a mound of the filling and seal up the edges. (Don’t try to cram too much in, otherwise you won’t be able to seal the edges.) Bake for 15 minutes, take out of oven, grab one side of greaseproof paper and lift it to turn the pie over, bake for a further ten minutes. Check it is brown and crispy on both sides. And that’s it. What a great pie this is. I make it every Saturday. Pumpkin Soup Fry a sliced onion, then add sliced stick of celery, a thick wedge of Jap pumpkin chopped up, a ½ cup of well-washed red lentils, a stock cube (I use Massel Vegetable cubes), a half small bunch of parsley chopped very fine, salt and pepper, and add enough water to cover the lot. Simmer on low flame for as long as you like, I usually cook it for ¾ hour. Leek and Potato Soup A variation of this soup, using leeks and potato instead of pumpkin. I cook one big potato first, then add it, chopped up into cubes, into the soup towards the end. Same recipe otherwise. Dawn Kreves Favourite Vegan Recipes Why I’m Vegan: I am vegan because I believe the most important spiritual quality to
strive for in one's life is nonviolence. That is a lifestyle choice. All
aspects of one's life must be examined. A vegan lifestyle is the most moral
one I know. All living beings are recognised as being important and worthy
of living a quality life. It is a lifestyle which I find to be both challenging and immensely
satisfying. My conscience is much easier to live with now! I cannot be
happy unless I truly believe that the world is a better place for my being
in it. I share my joy of vegan cooking and sprouting with others to open
their eyes to the many possibilities of a compassionate kitchen. Everyone
is interested in food- so let it be prepared with LOVE! Dawn’s Green and Gold Quinoa Rinse 1 cup of quinoa grain well in a fine sieve using cold water. Place a pan with 2 cups of pure water. Bring to the boil and turn heat down to the lowest setting. Simmer for 10-15 minutes until water is absorbed. Serve with mashed sweet potatoes (may add a little carrot and apple juice) using an ice-cream scoop or a piping bag for designs. Add 2-3 day old blue pea sprouts and fresh garden peas (raw or lightly steamed). Garnish with fresh mint sprigs. A beautiful winter platter! Dawn’s Ginger Cookies Makes 3 dozen cookies. You’ll Need:
Method: Preheat the oven to 180C. Lightly oil three baking sheets. Put the maple syrup, molasses and oil in a blender and blend until smooth. Add the ginger and pulse until mixed. In a large bowl, sift the flours, baking powder, baking soda, and salt. Stir until thoroughly mixed. Add the maple syrup mixture and combine, using a few strokes as possible so you do not over mix the dough. Drop level tablespoonfuls of the dough 1-inch apart on the prepared baking sheets. Fan bake until the edges of the cookies are firm, about 12 minutes. Do not over bake. Let the cookies cool for 2 minutes on the baking sheets, then transfer to a wire rack to cool completely. Vegan Butterscotch Brownies
Method: Blenderize the first 6 ingredients until smooth. Sift the flour, baking powder and salt into a large mixing bowl. Add blender mix. Stir together until well mixed. Add walnuts and stir together lightly. Pour into an oiled and floured small oblong baking pan. Bake 30 minutes at 180C. Cool in pan for 10 minutes. Cut into 20 oblong brownies. Remove and cool. Enjoy! Carob Walnut Slice
Preheat oven to 190 C. Oil a square cake pan. Combine dry ingredients except nuts in a bowl. Blend wet ingredients until well combined. Add wet to dry and mix well. Stir in nuts. Pour into cake pan. Bake 30 minutes or until toothpick comes out clean. Brown Rice Salad To cooked brown rice, add chopped capsicum, chopped celery, grated Japanese pumpkin, grated ginger, and diced onion or green onions. May dress with cold-pressed sesame oil & brown rice vinegar in a 1:2 ratio and a little vegetable salt. Garnish with chopped roasted hazelnuts. Nandita’s Favourite Vegan Recipes Why I'm Vegan: Tahini Cakes This is a really healthy cake recipe that is super simple. Ingredients
Method Preheat oven to 275. Prepare a baking tray by greasing it a little. Mix all the ingredients except orange juice. Add the orange juice, mix well and bake right away. (or you can mix all the dry ingredients and in another bowl the wet ingredients and then mix both, stir well and bake. Do not mix with an appliance, just with your hands or a spoon). The baking powder and orange juice combination gives an effervescence which helps the cake rise, so it’s important to bake soon after mixing in the orange juice. This cake takes about a half hour to bake. Check to see if it’s done by sticking in a fork. If the fork comes out clean, it’s ready. Serve by lightly topping it with Lion¹s date syrup. (available at most food provisions stores) Vegan Cheese Spread This recipe makes a healthy cholesterol free cheese which tastes amazingly like cheese. It needs to be made before hand as it takes 2 days to get the mature cheese. Ingredients
Method Wash the wheat berries and soak them in a jar in 1 cup drinking water. Leave this jar open for 24 hours in a cupboard or keep it lightly covered. In case of very cold temperatures it could be left a little longer. The water will turn a little yellowish or serum coloured and will have a sweet fermented smell after 24 hours. (This is called Rejeuvelac and is supposed to be a very healthy drink, which you can make and drink everyday.) Pour this rejeuvelac into a glass. If desired another cup of water may be added to the wheat berries to produce more rejeuvelac after another 24 hours. It can be drunk or used to make still more cheese. After 2 such uses the wheat berries are usually thrown away. Grind the raw cashews to form a powder (it does not need to be absolutely fine) and then put this into a jar, which has at least twice the volume of the cashews. Pour Rejeuvelac over the cashews so that they are covered with it. There may be some extra rejeuvelac, which can be drunk or thrown away. The whole mixture will now ferment and grow so if the jar is too small it can overflow. Do not over the jar or cover lightly. After about 6 8 hours the cheese is ready. Add salt, pepper and herbs or other seasonings. Serve. Boursin-Style Vegan Cheese This is a recipe for a wonderful cheesy spread which is low in cholesterol and high in taste.
Ingredients
Method Mix the tofu and cashew butter and garlic in the blender to make a thick but creamy spread. Remove from the blender into a bowl. Add salt, finely minced fresh herbs and fresh pepper and stir together. Yeast flakes can be added for a cheesier taste if available but are not necessary. Vegan Sour Cream Ingredients
Method Soak the cashews for about 2 hours. Throw out the water and put the cashews in the blender. Blend, adding a bit of water till a thick creamy consistency is reached. Add lime juice and salt and blend again. Add olive oil if desired. Add more water if needed to get a thick but flowing consistency. It's ready to serve. Tofu Mayonnaise This recipe uses far less oil than the original and no eggs. It's low in cholesterol and high in taste.
Ingredients
Method Mix all the ingredients except tofu and soya milk in the blender. When blended add tofu and blend again. Then keep adding soya milk to get the desired consistency. Taste. Add a bit more lime juice or salt if needed and stir. Optionally add 1 2 tsps olive oil for extra smoothness. Store in the refrigerator for no more than a week. Michaela Newell’s Favourite Vegan Recipes Rescuing animals and rehoming them…that’s what Michaela does in Melbourne! Check out their new website: The Animal Rehoming Service Lebanese Rice Salad You’ll Need:
Cook the rice. Allow to cool. Combine with the rest of the ingredients, except for tomatoes. Spoon onto serving plates and pile the tomatoes on top. Serves 4 Pasta Broccoli (I'm half Italian....) Grab 3 heads of broccoli, chop them up roughly and boil them in salted water, until there's no crunchy bits left! Amanda Quinn’s Favourite Vegan Recipes Why I’m Vegan: These compassionate cakes were created to raise essential funds for ongoing campaigns and stalls. I’m vegan coz I love animals. Orange Poppy Seed Cake with Glaze for Cake - (sugar free)
For the Glaze:
Method: Mix the dry ingredients. Add the wet ingredients. Add orange juice as needed making the mixture not too runny but not too dry either. Bake at 180C for 50min-1 hour. Chocolate Cake
Icing
Method for Cake Mix the wet ingredients, vegan margarine, dates, pear juice concentrate, soy milk and vinegar. Sift in the dry ingredients. Bake on 180C for 30-40 minutes. When cool ice and top with strawberries or nuts. Banana Sunflower Seed Cake – sugar free
Method: Mash bananas, mix in the soy milk, pear juice concentrate and Nuttlelex. Add the seeds and the sifted flours. Mix well until light and fluffy. Apple Apricot Loaf – sugar free
Method: Cream the margarine. Add the pear juice concentrate, soy milk, orange juice then add other ingredients. Bake at 180c for 50-60 minutes. Banana Blueberry Cake –sugar free
Method: Sift flours and baking powder. Add the wet ingredients. Bake at 180C for 50-60min. Margaret Setter’s Favourite Vegan Recipes Why I’m Vegan: “Veganism is the most practical way of showing respect for and living in harmony with all sentient beings. It means making a personal commitment toward caring for the natural environment and helping to create a balanced ecosystem” – Margaret Setter. Vegetable Curry With Deep Fried Tofu
Method: Sauté the sliced onion and garlic. Then add the curry powder ‘cooking’ the spices on a lowered heat, care not to burn them. . Add the parsley, chopped mushrooms and cook until softened. Add the coconut milk, sugar, bay leaf or cinnamon stick and simmer gently for a few minutes. Meanwhile: In a medium sized saucepan boil two cups of water. Cook carrots for one minute, add other vegetables (capsicum last). Cooking by this method ensures the vegetables retain a bright, appetising colour. Pour the vegetables and water into the coconut mixture. Thicken with the arrowroot, dissolved in the water until the sauce is rich and creamy. (Add more coconut milk as desired). Lastly add a generous squeeze of lemon juice and soya sauce to taste. Serve with fragrant jasmine rice, brown rice and deep fried tofu. Deep Fried Tofu
Method: Take the desired amount of tofu and cut into cubes (approximately 2cm). Sprinkle with soya sauce, a little crushed green ginger and garlic. Leave for ½ hour to allow the tofu to absorb the flavours. Then, roll the tofu in flour, then in soy milk, and again in flour. Heat the oil until hot but do not allow to smoke. Lower the cubes gently into the oil and keep them moving with a Chinese Wire Scoop. When cooked they should be nicely browned on the outside and light and puffy on the inside. Serve on a separate plate with a little soy sauce and mango chutney. Vegan Mayonnaise This is a light, creamy mayonnaise, particularly suitable for livening up a tossed green salad. Cook and stir to thicken: 1 C Soy Milk with 1 ½ Tbs. Arrowroot powder. While this is cooking place one cup of water and 11/2 cup of rolled oats into a blender or food processor. Blend well and slowly add oil enough to thicken. I like to use about ½ a cup. Add the cooled mixture. Blend and then add:¼ tsp. Garlic powder, ½ tsp. Onion powder, ½ Tsp. Paprika, 1 tsp. prepared Mustard or ½ tsp. Celery Salt if preferred. ¼ cup lemon juice. Salt and Pepper to taste. Pour into a screw top jar and chill, preferably for a few hours before using. Claudette Vaughan’s Favourite Vegan Recipes Why I’m Vegan: It is difficult to comprehend the scale and purpose of animal slaughter. It is difficult to ascertain why there is so much pain, bloodshed, wars and suffering in the world. The nonhuman animal kingdom are our younger brethren and the animal rights movement is committed to leading the animal kingdom towards its liberation. This evolutionary process can’t occur on a large scale if humans remain unchanged. As far as I am concerned, veganism is a large part of initiating that evolutionary process. Fragrant Spiced Potatoes in Spinach
Roast potatoes in oil, shaking occasionally for 10 minutes, 200C. Marinated Mushrooms and Cous Cous
Method: Put Cous Cous into a large mixing bowl and cover with boiling water. Cover bowls with plastic wrap, allow to cool and absorb water. Turn the Cous Cous, ensuring there are no lumps. Mix with other salad ingredients. Season to taste with salt and pepper. Add lemon juice to taste. Set aside. Fry the mushrooms until tender and remove from the heat and slice. Put the Cous Cous on plates and arrange mushrooms on top. Garnish with extra parsley, lemon wedges and olives. Black Olives Baked in WineThese olives infuse the thyme, garlic, and orange. They plumb up as they cook slowly in the spicy wine. Serve warm with a splash of balsamic vinegar.
Jambalaya You’ll Need:
Method: Drain and rinse the beans. Chop the pepper and sauté it in the heated oil in a saucepan for a minute or two. Skin and chop the tomatoes. Chop the walnuts coarsely. Add the tomatoes, walnuts, coconut, tomato puree and water to the saucepan and stir well. Add the beans. Cover pan and leave the mixture to simmer on a very low heat for about 10 minutes, stirring occasionally. Serve over the rice. Savoury Tofu Loaf Serves 6-8 You’ll Need:
Method: Preheat the oven to 180C. Sauté the onion and garlic in the oil for about 5 minutes until soft but not browned. Add the celery and sauté gently for a further 5-7 minutes. Remove from the heat, add the remaining ingredients and mix thoroughly. Press the mixture into a greased 1kg loaf tin, cover the top with foil and bake for 60-65 minutes. Leave for about 5 minutes after removing from the oven before turning out onto a warmed serving dish. Garnish with tomato and parsley. Herbed Green Beans with Pine Nuts and Hot Vinaigrette Serves 4. You’ll Need:
Method: Add the green beans to lightly salted boiling water and allow them to cook uncovered until tender and crisp. While the beans are cooking, heat the oil over medium heat. Toast the pinenuts, stirring continuously until they are golden, add the green beans, mirin, shoyu and lemon juice. Sauté for one minute and serve. Fig and Apple Loaf
Method: Remove any stems from the figs, core the apple and roughly chop. Cover with brandy. Roast nuts at175C for 5-7 minutes. Leave to cool. Tofu Cheesecake with Fruit Topping You’ll Need: Base
Filling:
Strawberry Topping
Method: Sift together both flours and rub in margarine with fingertips until the mixture resembles breadcrumbs. Wrap and chill for one hour or more. Using fingertips, press into a 20.5cm pie dish to make a crust of even thickness. Prick the bottom with a fork and bake at 230C for 10 minutes. Puree the tofu in 2 batches in a blender until smooth, then mix into a bowl with the remaining filling ingredients. Spoon into a pre-baked base and bake at 180C for 30-35 minutes or until the filling has set, maybe rises a little and is golden yellow on top. Allow to cool to room temperature. For topping combine the strawberries, 115ml apple juice, maple syrup and salt in a small saucepan and bring to the boil. Dissolve cornflour in remaining juice, quickly stir into fruit mixture until thick and clear, then pour topping over cooled pie. Allow topping to cool and set and serve the cheesecake chilled. Wholemeal Shortbread Biscuits You’ll Need:
Method: Mix the flours and sugar together. Rub in the margarine with your fingertips until a course breadcrumb texture is achieved. Add the vanilla essence and quickly roll the dough into a ball. Do not over-work. On a lightly floured surface, roll the dough into a rectangle 1cm thick. Cut into fingers and bake for 5 minutes at 180C. Turn over and cook for a further 2-10 minutes until golden brown on both sides. Cool on a wire rack. Note: For a variety you can add rolled oats, desiccated coconut or chopped ground almonds, hazelnuts etc in place of a similar weight of flour. Eg. 150g wholemeal flour and 100g desiccated coconut =250g. Mango and Blueberry Pie Serves 8 Pastry Crust
Filling:
Crust: Place the dates in a bowl. Grate the rind of one lemon and juice it over the dates. Allow to soak. Then grind almonds finely in a food processor or coffee mill. Blend dates in a food processor until it forms a paste. Add ½ the date paste to the ground almonds and mix thoroughly. Press into a 9in (23cm) tart shell. Then prepare the filling. Puree the blueberries and add the remaining date paste, vanilla and cinnamon. Set aside. Peel the mangoes and slice. Arrange half on the piecrust. Then pour the blueberry puree on top. And top with the remaining mango slices. Garnish with flaked almonds and blueberries. Sarah Wade's Favourite Vegan Recipes Why I am vegan:
I’ve always loved animals from an early age and remember going carol singing with my friend Emma to raise money for the RSPCA. I think that we were about 11 or 12. We had terrible voices so I think that people gave us money just so we’d go away! We raised over 14 pounds and I was so proud when I sent the donation cheque to the RSPCA!. When I was ten years old, I was shown a video in school about pigs and that was the moment when I felt like I needed to do something to help protect animals. The thing that struck me about what I saw was the fact that the pigs only got to see the light of day when being taken from the barn, in which they were raised, to a lorry to be transported to the slaughterhouse. I went home from school that day and told my Mom that I was going to become a vegetarian. I continued to eat fish for a couple of years and then I cut fish out of my diet too when I learnt that fish had feelings too! I am very grateful to my parents for being so supportive of my decision from such an early age. Although I stopped wearing leather at an early age and made sure that I avoided animal by products like gelatine, I spent the next two decades being blissfully ignorant about the plight of dairy cows. I only leant about the horrors of the dairy industry in the last few years. I stopped eating eggs when a friend of mine referred to them as chicken periods (not sure if you can put this in!) and tried out soy milk which I now love. I eventually cut out dairy altogether. Cheese was the hardest thing for me to omit but I was surprised how little I missed it and all I had to do if I ever got a craving was think about the poor dairy cow which set me back on track. The environmental impact of eating meat has only come to my attention since I’ve been living in Australia and I found out about it through the Veg*n movement here. I think it’s a real pity that this issue is only really discussed seriously in these circles and is conveniently ignored as a major contributing factor to the environmental crisis elsewhere. I absolutely love how I eat – the variety of foods, the creativity of preparing vegan meals and all of the new foods that I’ve discovered as a result of going vegan. It has opened my eyes to so many other issues and I could never go back! Vegan Recipes Millet & Sweet Potato Cakes
Wash and rinse the millet, place in a pan with the water, bring to the boil and simmer until cooked. It takes about 15-20mins and it will resemble sticky cous cous when cooked. In the meantime, peel then cube the sweet potato, place in a pan, cover with water and bring to the boil. Simmer until cooked which will take about 10-15mins. In a dry pan, toast the cumin seeds for a minute or so and then add the rest of the spices and some oil to coat the spices, lightly fry for a minute or so longer. Using a large spoon, take a spoonful of the mixture and form in to pattie shapes with your hands. You can then coat the pattie in a bit of flour and sesame seed mixture and set aside. You can store the cooked patties in the fridge for a few days until you’re ready to cook them. To cook the patties for serving hot, heat some oil in a frying pan and add the patties to the pan. Lightly fry until browned and serve however you like! Cabbage Leaf Parcels
Wash the cabbage leaves them steam them whole for two mins until slightly softened. Chop the onion and sauté in oil until softened, add the garlic and cook for a few mins more. Add the finely chopped carrots, leeks, mushrooms to the pan. Meanwhile, drain the tofu and chop in to small cubes and add to the pan. Toast the walnuts in the dry pan for a few mins, being careful not to burn. When they have cooled slightly, add them to the pan with the other ingredients. If the mixture is really dry, add a little water. Continue to cook until the carrots have softened slightly but still have some bite! Lay the four cabbage leaves out on to a clean work surface and spoon some of the mixture in the centre. Fold the bottom of the leaf up, the sides in and then roll up in to a parcel. Secure with a cocktail stick or two if necessary. Repeat with the other three leaves. Place the four parcels in a steamer and steam for a few minutes before serving so that the parcels have softened (but not falling apart). Spicy Tomato Sauce
Place the tomatoes in a large bowl and cover with boiling water, leave for 10-15mins Finely chop the onion and garlic; peel and grate the ginger’ Remove the skins from the tomatoes and roughly chop. Place the tomatoes in a blender with the onion, garlic and ginger and whiz up for a few seconds. In a pan, put the blended mixture, the sugar, raisins and vinegar and heat to boiling point, turn down and simmer for about 15-20 mins until the sauce starts to thicken. Fig and Walnut Mince Pies
To make the mincemeat: Put all the of the dried fruit, cherries and walnuts in to a bowl, pour over the alcohol, ginger and spice, stir well and leave to stand for 1-2 hours, stirring from time to time. Add the banana and then mix well. *Preheat oven to 200C/400F/GM6 and grease a 12 hole jam tart tin Vegan shortcrust pasty
Pastry Method: Sieve the flour, baking powder and add the salt. Tip the bran from the flour back in to the mixture. Rub the margarine in to the flour until it resembles fine breadcrumbs, lifting the flour as you go to incorporate air. Mix the sugar with the water & oil. Add enough of the liquid to the flour to form a moist but not sticky dough. Use a blunt knife to do this. Wrap in cling film and leave to rest for 30 mins in the fridge. Roll out the pastry thinly and use an 8cm circular cutter and cut 12 circles. Use a star shaped cutter to make 12 small (4cm) stars. Press the circles gently in to the greased tin then put a heaped tsp of the mincemeat into each and top with a pastry star. Bake for 10mins until lightly browned. Cool for a few mins, transfer to a wire rack, sprinkle with caster sugar and then if desired, serve with some Toffuti or soya ice cream or some soya cream or custard.
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