Going vegan......old style?!

Murrell · 5 February 2009 at 4:27PM

Dinner
Stir Fry with marinated tofu (just chop tofu and sprinkle with soya sauce and herbs/spices)
Stew and dumplings made with or without soya mince (I prefer the frozen to the dry, its more of a meaty texture)
‘Chicken’ and leek pie with mash and broccoli, carrots etc
Pasta, sauce and vegetables
Chilli non carne
Shepardless pie
Spiced millet with potatoes
Vegetable curry with rice
Kitchari and vegetables
Lentil dahl, veg and rice
Homemade haggis with potatoes and veg
Nut roast with stuffing, veg, gravy etc
Bean casseroles/hotpots
Spicy couscous (see recipe challange in weezls thread)
Onion bhajis, samosa, pakora, rice, bombay potatoes etc
Savoury crumbles such as pumpkin or courgette
Vegan sausage casserole and mash
These days it’s a lot easier to veganise any recipe if you use meat subsitutes, some are fairly new and only available from health food stores so are not cheap. Not exactly a OS option and not to everybodys taste but easy to use in the beginning if your used to cooking with meat. You can buy frozen subsitutes for chicken, sausages, beef and mince.

Murrell · 5 February 2009 at 4:28PM

Desserts
Rice pudding/tapioca/semolina made with soya milk
Homemade crumbles/pies/cobblers served with vegan custard (if using birds custard, half milk for thick and ¾ for thin custard. If you use same amount as per instructions for dairy milk, it won’t work.)
Home made cakes/muffins – plenty on this site alone including the famous banana weetabix cake.
Tinned, stewed or fresh fruit
Bread puddings
Pancakes
Chocolate mouse (avocado, banana and cocoa mixed)
Home made icecream/sorbet or just simply frozen banana or grapes
Homemade blancmange
Flapjacks/peanut butter bars
Chocolate rice crispies/rocky road/fridge cake/Chocolate cornflake crunch
trifle
fools made with silken tofu
homemade vegan cheesecake
scones
summer pudding
chocolate log
mince pies
biscuits

Hope these are of help to someone
Will update with sandwich list later
Sandra

Murrell · 5 February 2009 at 5:08PM

Banana
On its own
banana and jam
banana & melted dark chocolate
banana mashed & soft brown sugar
banana & date

Beetroot
Sliced beetroot, thinly sliced onion and tomato and salad cream

Fruit
sliced apple and raisin
jam and grated carrot
Raisins or sultanas with chopped nuts and agave syrup
Guacamole

Houmous
Houmous and grated carrot
houmous and beansprouts
Houmous and roasted peppers
Houmous, salsa, grated carrot & red cabbage
Houmous with mashed up ripe avocado
Houmous and salad

Marmite/vegemite
marmite and lettuce
marmite and grated carrot
marmite, tomato, and plain crisps
marmite and Avocado

Mushrooms
Fried mushrooms, onions and garlic

Nutty Mushroom pate
350g (12oz) closed cup mushrooms, chopped
1 medium onion, peeled & finely chopped
1 tbsp olive oil
2 tsps mixed herbs
1 tsp yeast extract
400g (14oz) chickpeas, drained
½ lemon, juice only
100g (4oz) mixed chopped nuts
45ml (3 tbsp) fresh parsley, finely chopped
Heat 1 tbsp of the olive oil in frying pan. Fry the mushrooms and onions together until soft. Stir in the mixed herbs and yeast extract. Remove from the heat and drain off any liquid. Place the mixture into a food processor with the chick peas and lemon juice to make a smooth paste. Transfer to a bowl and stir in the nuts and parsley. Season to taste. Cover and allow to stand at room temperature for about an hour before serving to allow the flavours to develop.

Nuts
Any nut butter can be substituted for the peanut butter.
Peanut butter and jam
peanut butter and cucumber
peanut butter and raw onion
peanut butter and beetroot
peanut butter and banana
peanut butter and vegemite
peanut butter and sliced apple
peanut butter and melted chocolate
peanut butter and chocolate chip!
peanut butter, vegan cheese and jam
peanut butter and sultana's
peanut butter and sliced tomato
peanut butter and pickled onion
Peanut butter & agave syrup/golden syrup
peanut butter and salad

Pulses
There is so many bean pates that I would suggest searching on the net and seeing if you fancy trying any, there will be cannellini bean pate, kidney bean pate, houmous, mixed bean pate, red bean pate to name a few.

Lentil Pate (adapted from weezls recipe)
75g red lentils
½ pt water or vegetable stock left over from last time you boiled or steamed any veg
1 medium onion
1 cloves garlic
1 tablespoons vegetable oil
1 1/2 tsp dried mixed herbs
2 slices whole wheat bread crumbs

Wash lentils, drain, and place in a saucepan. Add the water or stock, bring to a boil, reduce heat to medium, and simmer, covered, for 20 minutes. Drain any excess water. Chop the onions and the garlic very finely. In a large frying pan, heat the oil. Add the garlic, onions, and herbs and saut! over medium heat, stirring, for about 10 minutes, or until the onions and garlic are brown. When the lentils are done, stir them thoroughly to mash, add the onion mixture with the bread crumbs.

Falafels with houmous and salad in a pitta bread.

Vegan subsitutes
Cheese –cheezly, sheese with all the usual combinations.
Meat slices such as redwoods ham, sage & onion, turkey, chicken and beef with all the usual combinations.
Redwoods also do a roast turkey or beef joint which can also be sliced for sandwiches.
I use the joint to make turkey and stuffing with apple sauce

Vegetables
roasted vegetables. On there own or roasted and then put in a food processor with chickpeas and olive oil to make a pate.
Pesto (can be made with peanuts rather than pine nuts), cherry tomato and avocado.
tomato and salad cream sandwich.
green olive tapenade ( I think weezl had a recipe for this).

Things to add to your sandwiches
Cucumber
Pickle
salad
sprouted pulses
grapes
salad cream, or dressings
Coleslaw
crisps

Cat72 · 5 February 2009 at 5:58PM

Wow great thread- thanks so much for starting it twinkle.Really brave of you to jump right into to being vegan.:beer:

twinkle_star_2 · 5 February 2009 at 6:38PM

Wow! Thanks Murrell - i'm going to spend the rest of the evening sitting and copying all that down into my new vegan notebook (I see you have been patronising the mushroom-uk site too!).

I used to keep an exericse book in the kitchen where I'd note down recipes I wanted to try or things I had tried that were really good so that my OH knew where to find all the basic recipes in one place. He couldn't cook much beyond a fishfinger sandwich before we met so he wasn't going to sit and go through big cookbooks looking for the recipe for spaghetti and meatballs that I'd taught him the week before so he now just goes and looks in the 'almanack of total cooking knowledge' as he dubbed it. Now my diet has changed I'm transferring (and veganising) some recipes and adding all the yummy new ones that I'm finding.

I've also been giving some thought to why people get put of the vegan diet either before they try it or after giving it a go for a while as I have never previously thought I'd be able to be vegan (thanks for the praise Cat72). Some think they'll miss meat/eggs/milk too much, others think its too much effort and some feel restricted by all the things they can't have.

I think the problem is partly the old-fashioned images of veganism (beans and bran and lots of grey mush) and also simply not knowing what to begin by cooking. Personally, I got very disheartened looking through a vegan cookbook I got from the library that had a lovely modern cover with cupcakes on and lots of praise and when I opened it the recipes were yucky and boring. The book was actually from the early 80s and only cover had been updated. Now, no offence to the writer, the recipes simply weren't my cup of tea, but I think the more modern books are often way more appealling to new vegans and the internet is by far the best resource. Veganforum.com is a great discussion place for vegans and has lots of threads with titles like 'I just ate the greatest...', 'favourite foods at the moment', 'dinner ideas' etc. So if I'm ever stuck for what to make I just have a quick look there or on the numerous lovely vegan blogs. I also loved the PostPunkKitchen - way to make vegan rock! You can watch the shows online and then get the books!
Hope some of that plus Murrell & Doom_and_Gloom's ideas can inspire a few more would-be vegans or vegan-doubters that it can be yummy and fun!

Gaia · 5 February 2009 at 8:59PM

Doom_and_Gloom wrote: »

As it is B12 is a bacteria so the only reason it is in animal products at all naturally is IF the animal eats some kind of food with it in it. It should be in the soil but levels of any kind can not be significantly proven due to the high levels of factory farming and pesticides which I do find rather ironic as it was seen as the way forward for generations to come when introduced years ago. Even organic fruit and vegetables can not be relied on for B12 due to the depletion of B12 in the soil due to humans.

Er, no, B12 is not a bacterium, it is a water soluble chemical biosynthesised by bacteria. Actually, to be precise, B12 is the name of a class of chemically related compounds, all of which have some vitamin activity.

Ok, scientist coming off soap box now

lolabug_2 · 5 February 2009 at 9:08PM

I was vegan for many years (but veggie now) and one of my favourite recipe books is 'how it all vegan' http://www.amazon.co.uk/How-All-Vegan-Irresistible-Recipes/dp/1906502072/ref=sr_1_1?ie=UTF8&s=books&qid=1233864277&sr=8-1

There are some super cakes which I bake more often than those with eggs etc.
The authors have also written one other book together and Sarah Kramer another alone. (She also has a good website)

greenbee · 5 February 2009 at 11:03PM

Try this thread in Green & Ethical http://forums.moneysavingexpert.com/showthread.html?t=477001&highlight=soya+milk

and this website

www.theppk.com

redmandarin · 6 February 2009 at 8:28PM

I'm enjoying this thread! Thanks to all the vegans (and others) who are posting such great and inspirational tips!

frugalmumof4 · 6 February 2009 at 9:41PM

https://www.puredairyfree.co.uk

there is some great recipes on this site also!! if you click on recipes then vegan.

hope this is of help.

PLEASE READ BEFORE POSTING

Going vegan......old style?!

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