Kitteh-heavy Vegan MoFo 2013 Wrap-Up


I fell behind in MoFo-ing a little. This has been my busiest month of the year since driving halfway across the continent for 4 long damn days. So, in an effort to redeem myself, I give you: my (short-ish) answers to all of the 30 writing prompts... almost.

Your Origin Story (what led you to become vegan?)
I wanted to go vegetarian since I was about 10 because I loved animals and thought raw meat was a pretty gross and obviously cruel. I tried going veg at 19 when I went off to university, and a doctor told me I had a cold and would stay sickly because I was lacto-ova vegetarian, so I quit. (This is also why I don't pay a lot of heed to doctors in-general these days! With very few exceptions.) At around 23-24, I woke up after a dream (I can't remember now) and hopped straight on the internet to order go vegetarian starter kits

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Oil-Free Maple Banana Bread Muffins and Tofu Jerky, What Oil-Free Really Means, and Vegan Food Gifts!

We went for a playdate at Sarah's place and there was some lovely vegan food on-the-go.


Oil-free Maple Banana Bread Muffins - from The Everyday Vegan - recipe on Dreena Burton's website.

I think it's worth pointing out - while I'm feeling pedantic! - that there's oil in most shop-bought plant-based milks. Certainly shop-bought plant-based milks are healthier than the (cruelty-based) animal-alternatives, but it's something to keep in mind if you're trying to lower your cholesterol: oil is one of the only things than will raise your cholesterol on a vegan plant-based diet, particularly the tropic oils: coconut and palm - these don't contain cholesterol but your body will make cholesterol after you consume them. If you make soy milk or nut milk at home, you can leave the oil out. If you have low cholesterol - like most long-term vegans - a tiny bit of oil here and there won't have much effect, so it's not a concern. It's

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What to do with a fridge full of leftovers? Something pastalicious?

A lot - perhaps even several - of we crazed Australians, girt by sea, have been filling up the interwebs with yammer about the impending doom that may befall our fair land following our federal election that was all the haps today. Apologies. What do you get when you vote with love, a Lizard Man with a pin to bust your bubble, that's what you get for all your trouble, so for at least until tomorrow, I'll never vote again... However it might not be as bad as all that, if decent third party, minors, and independents grab enough Senate seats...

And I made pasta! Well, not really. I heated it up. Sort of.

Pasta
By all your fridge bowls combined, I am Captain Pastalicious!

Things that I had that needed to be used up

a bowl of cooked gluten-free pasta, half dried out, rehydrating in cold water
a bag of mushrooms, a bit dried out, sliced
4 tomatoes, roughly

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My Favourite Vegan Aussie Cookbook Author (+ Tofu Saag!)

After talking to Leigh over the interwebs for some time, I recently met her at Greenfest in Brisbane, Australia, where she was giving cooking demonstrations! So here she is as My Favourite Vegan Aussie Cookbook Author!


... You are Australian? Just checking!

[caption id="attachment_2084" align="alignright" width="300" caption="Leigh cooking!"]Leigh cooking![/caption]Yup, definitely Australian.  Queensland born, even (Toowoomba).

What are you working on at the moment?

I’m working on my second cookbook, currently with the working title of Wrapped in Pastry – it’s a set of recipes using shortcrust, puff and filo pastry to create pies, tarts and rolls that are vegan, mostly soy free and can be made gluten free.  I am publishing through aduki independent press, who also published my first cookbook Vegan Indulgence.

I think my favourite recipes so far out of this new book are Creamy Chickpea, Leek and Mushroom Pies, Party Sausage Rolls, Cherry Strudel and Lemon and Passionfruit Tart. Though my

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Is Soy Good Or Bad For You?

Dangers? Benefits? So much drama over a little bean!

[caption id="" align="alignleft" width="240" caption="Thai Tofu Laab: tofu loaded with greens & herbs"][/caption]In my post on Friday, I mentioned one of my current favourite cookbooks called Japanese Cooking: Contemporary and Traditional that features a fair amount of soy in its recipes - perhaps a bit controversial in some health-conscious circles. But unless you've been diagnosed with a soy allergy or intolerance, being anti-soy is unnecessary: soy is safe and has a number of notable health benefits.

Over-eating soy? Over-eating almost anything is going to catch up with you eventually, but the problem with soy arises when people eat too many processed soy products, not good quality foods containing whole-beans. The fact is that everyone - vegan and non-vegan alike - who eats processed food is eating some soy - it's used as a filler and binder and protein element in so many foods, including most of

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Exploring Cookbooks + A Book Giveaway!

I've been trying out more recipes from my extensive book collection - new and old. My breakfasts were getting dull, so I've upped the variety there... and at every meal!

Apple Pie Pancakes

I usually go with Banana & Brazil nut pancakes from Ani's Raw Food Essentials, but without access to a dehydrator and a hankering for something different, I found these marvellous cake-pie hybrids from Sarah Kramer's La Dolce Vegan! and put sliced banana and date syrup on top. Epic nom. They were rather huge and filling. Next time I'd make tiny pikelet-sized cakes.

Lemon Cranberry Poppyseed Muffins

Another recipe from Sarah Kramer's La Dolce Vegan!. I'm more of a raw/flourless cake fan, but I made these for a friend who had a birthday last week. He doesn't like chocolate, but likes orange and poppyseed cake, so I went with something similar, yet different! Lemon and cranberry is a great combination of flavours. The recipe only called for

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