My Favourite Travelling Vegan Anthropologist

The second interview of the new My Favourite Vegan series is the first vegan I ever met: Nicole, who has been vegan for around 10 years now! In fact, I'm pretty sure I never even heard the word "vegan" until I stumbled across her Livejournal back in ye olden days when LJ was still sexily Russian-spam-free and cool...

I always admired vegetarians, and intended to go veg as soon as I could figure out how, and Nicole went a looooong way to helping me figure that out! Although I never really did until I went vegan. There were too many ethical compromises as a vegetarian, whereas veganism was consistent, healthier, and actually turned out to be easier...

Anyway!

Nicole has been travelling for many years, and currently resides in Canada! A long way from ye olde home...


Okay let's get this mofo on the road!!

How long have you been vegan?

Since February 2002! (And I went vegetarian before that

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New Feature: My Favourite Vegan + Spaghetti & Tofu Balls recipe + Book Giveaway!

In my new My Favourite Vegan feature I'll be seeking out and interviewing interesting vegans from all walks of life. If you would like to be included, please get in-contact with me! n00bs and long-term vegans are all welcome. :)

My first Favourite Vegan is Sarah from Stuff About Stuff. Sarah has a great new vegan parents feature at her blog. I was her first interview subject, and she's already up to #7! Sarah has also shared her favourite recipe: Spaghetti with Tofu Balls! Yummy.

And finally the start of my book giveaway! I'm starting with a copy of The Vegan Girl's Guide to Life: Cruelty-Free Crafts, Recipes, Beauty Secrets and More! Check out the details below...

My Favourite Crafty Mum Vegan

How are parents and children important in the vegan movement?
When people see healthy vegan children and even healthy pregnant ladies they will start to question the myths that it's not safe for these stages of life. The vegan

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Recipe: Tri-Dofu to Ninjin - Japanese Carrot, Tofu, Sesame Scramble/Salad

My sister-in-law from Japan likes to make us filthy vegan relations this very nommy-yet-simple dish when she visits Australia (along with natto sushi rolls - erk! But the kids - and my husband, har - love natto). She serves it as a cold salad with the carrots julienned. Grated carrot is quicker and great if you're cooking and serving warm, and is closer the the recipe in Japanese Cooking by Miyoko Nishimoto Schinner. In the (blurry - remind me to turn on the lights before I take pics of dinner! oops) photos below, you'll see some grated orange carrot, but also some julienned purple carrot I found at the produce market on the weekend. I served over a combo of quinoa and rice, with wilted sesame-dressed broccoli greens on the side.

[caption id="" align="aligncenter" width="400" caption="Blurry Tri-Dofu to Ninjin dinner."]Blurry dinner[/caption]

300g firm or hard tofu, cubed (small, 1cm) or crumbled 1 tablespoon cooking oil (optional) 400g
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Easy Bean Rissoles (or Gluten-Free Chickpea Cutlets!)

The Chickpea Cutlets from Veganomicon have become legendary, but they're not suitable for those of us avoiding gluten! So I've invented a gluten-free variation of sorts... and since I prefer to save chickpeas for falafel and hummus, I use whatever beans I have on hand. These rissoles work great with azuki, navy, soy, or black beans (as per pic below)... or a combination of whatever you've got around! Just use your favourites. Or just do gluten-free chickpea cutlets! The flax sticks these together. I tend to quadruple this recipe, cook LOADS of rissoles, and freeze what we don't eat. They freeze really well! These are a great replacement for more-processed/expensive products like Gardein, Redwood, and Fry's schnitzels.

[caption id="" align="alignnone" width="512" caption="Stodge de la Black Bean + steamed veggies + herb gravy"]Rissoles and steamed veggies and gravy[/caption]

2 cups cooked (or canned) beans, mashed 2 tbsp olive oil up to 1 cup of gluten-free breadcrumbs* 3 tbsp ground flax (linseed) 2 tbsp
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Japanese Wakame Salad

This tasty salad is full of B-vitamins! Serve as a side salad, or just chow through the whole lot for a big, tasty hit of minerals & iodine - which is important for breastfeeding mamas. YUMMY. Apologies for the blurry picture. iPhones are slackers.

Wakame Salad

Serves 4

22g / ¾oz dried wakame (whole, cut, whatevs! 22g was half the packet) 1 cup carrot, shredded (or spiralised or julienne, if you like) 2 shallots, finely sliced 3 tbsp coriander (cilantro), finely chopped 3 tbsp mirin (sweet Japanese rice wine vinegar) 2-3 tbsp soy sauce (salt to your taste; use Japanese soy, not light) 1 tbsp sesame oil 1 banana/Hungarian chilli pepper, finely sliced (medium chilli) 1 tsp ginger, finely chopped ½ tsp garlic, de-veined & minced 2 tbsp sesame seeds (toasted or untoasted, as you like)
  1. Soak the dried wakame in warm water for around 5 minutes. Drain, rinse, then squeeze out the excess water. If using whole or large pieces of wakame
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Vegan Wedding Reception!

This is the shiznit. I'm almost looking forward to my wedding now! Here's our 5-star 3-course meal that we're having at a veg-friendly restaurant on the river. It will be followed by a gluten-free vegan wedding cake as well, made by the nice cake making folks at the The Forest. These photos aren't much good, but you can thank/abuse Nokia for putting crap cameras in their phones. You could also thank/abuse us for not remembering to take a decent camera with us to the food test-run, but you're just not the sort of person who'd do that, right? We're all friends here, right? Hugs for all! Anyway... The food was all very nice, moderately stodgy, simple, rather darn tasty 5-star fare, with a forktonne of that more-expensive-than-gold mushroomy truffle oil stuff poured over half of it. Yumbo!

Entrées


Roasted Mediterranean Vegetable Stack with Roast Tomato Sauce and Red Onion Marmalade.


Grilled Field Mushrooms, Toasted Olive Bread Asparagus and

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