This blog is a celebration of the wonderful world of vegan cooking. Enjoy!

* The title of this blog refutes the dangerous idea that veganism is a weight-loss diet and that all vegans are skinny. Conversely, being a-not-so-skinny-vegan is also not the same as being overweight or unhealthy. All food intake must be part of a balanced lifestyle.

Saturday, May 29, 2010

Southwestern Mushroom and Tempeh Crepes

When I was in Seattle recently I had the most delicious southwestern portobello mushroom and seitan crepes at the very tasty Sage Cafe. I attempted to recreate the delicious flavour and texture recently in my own kitchen with some success!

Southwestern Mushroom and Tempeh Crepes

1 cup of flour
1-1 1/2 cups of soy milk
2 tbsp of sugar
1/2 tsp salt

Mix the flour, sugar and salt. Add milk until the batter has the consistency of milk. Try to get all the lumps out. Heat a pan and grease it lightly. Pour a small amount of batter into the middle of the pan (about the size of a pikelet) then gently roll the pan until the batter covers the entire pan (obviously if you have a very large pan it might be a bit smaller than your pan).

Southwestern Mushroom and Tempeh Filling
1 tbsp oil
1 clove garlic crushed or chopped finely
1 red onion
1 tomato diced
1 tbsp smoked paprika
1 tsp ground cumin
1 tsp ground chilli
200g tempeh sliced
200g mushrooms sliced

Heat the oil in the pan. When hot add the garlic and onions. When onions start to soften add the spices and tempeh. When tempeh starts to brown add the mushrooms and tomato. The tomato should form a nice gravy with the spices. Season with salt and pepper to taste.

Creamy Southwestern Sauce
1/3 cup of vegan mayonnaise
1 1/2 tsp ground cumin
1 1/2 tsp smoked paprika
1/2 tsp tabasco sauce
1 tsp flaxseed oil (optional but full of Omega-3!)

Mix all the ingredients together until consistent and creamy.

Finally, spoon the hot mushroom mixture onto the crepes and drizzle in the creamy sauce. Fold the crepe over. Season with a sprinkling of smoked paprika.

Sunday, May 16, 2010

Second Hand Animal Products

I've been on the hunt for two new additions to my wardrobe lately: hiking boots and warm coats for British winter. Unfortunately the best boots are mostly leather and the best coats are mostly part wool. Now, I have a big problem buying these things because of obvious reasons but I also have a problem buying cheap, disposable fashion. Then I wondered if I could solve the probelm by buying these items used.

I discussed this a little with a friend but he seemed to think that even buying second hand is increasing the demand for leather and wool and will also mean someone else who may buy it new would miss out (mind you he eats meat, the bastard). But I can't really think of another way around it so am putting it out there for people's suggestions.

Geoff and I also want new slippers. Mine have been chewed to death by the dog and have been sewn and resewn and gaffa taped too many times. I've tried synthetic slippers but they are terrible; they are very sweaty and don't last a single season (especially if the dog gets to them). I don't want to buy wool but is there a more ethical alternative with the same quality? Pamela Anderson made some out of guilt for starting the UGG craze but it doesn't list what they are made of and I can't find any reviews for them (not to mention the price!). Pammy also suggests Stella McCartney or juicy boots but the later doesn't have any on her site and the latter is made for women who want to dress like Pamela Anderson. This is not me.

Please help me keep warm!

Saturday, May 15, 2010

Stuffed Gem Squash

Geoff decided to order gem squash in our box when I returned home. He had plans of stuffing them. And when I say he had plans I mean he had plans that I would do it.

I like stuffed vegetables because it's really easy to make. You just lightly fry up some onion, whatever vegies you have in your fridge, maybe some finely chopped tofu and some oats/rice/cous cous etc. Then you add your spices, maybe some soy sauce and lime/lemon juice, and stick them in the oven with a light brush of oil.

I didn't like these, though. Geoff likes them. The flesh of the gen squash is almost bitter and tastes a little like chlorine. They look good, though, and are certainly a novelty to eat. I just think I'm going to stick to stuffing capsicums, mushrooms and zucchinis.

Thursday, May 13, 2010

Glee & Cookies

I'm making my traditional delicious choc-chip cookies. While they are baking I thought I'd watch some tv. I caught Glee last week for the Madonna special. I likened the show to High School Musical on hormones and crack. There was a lot of singing. I thought maybe when the Madonna special wasn't on there would be less singing. I was wrong. Still singing. Lots of singing.

It's a car crash tv show. I can't look away no matter how uncomfortable it makes me. I do kind of like the dance choreography, though.

Why do they keep singing????

Thursday, May 6, 2010

Fluffy Pancakes

Crepes are one of my favourite brunch things to cook up. They can be sweet or savoury and aren't too heavy to have on a Sunday morning. However, sometimes my sweet tooth does get the better of me and I crave yummy, fluffy pancakes. The following recipe makes delicious and fluffy pancakes (with no eggs, milk or butter!).

Fluffy Pancakes

1 cup of flour
1 tbsp sugar
2 tbsp baking soda (yep, tbsp not tsp)
Pinch of salt
1 cup soymilk
2 tbsp vegetable oil

Mix dry ingredients thoroughly. Make a well in the centre and pour in milk and oil. Stir well trying to get out all the lumps and bumps. Pour small amounts onto a hot and lightly oiled pan turning it a little after you have poured it on to spread the mixture into a neat circle to the desired size. Flip when bubbles appear on the top of the pancake and the sides are getting firm. 
Serve with your favourite pancake toppings! Makes about 5 medium sized pancakes. Recipe could easily be doubled for bigger or more pancakes. Would also make great pikelets!