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

SplashWellyKid · 17 June 2009 at 12:25AM

Re making seitan - I'm not sure you actually need the gluten.

I once made some on a macrobiotic weekend away & we just kneaded a ball of standard wholewheat dough under lots of water until the water in the bowl stopped being cloudy (we kept refreshing the water several times - I think it took 10 mins or maybe longer). The dough stiffened up nicely & then the seitan was cut up & steamed in flavoured broth, as you've described in the above recipes.

This site seems to describe that method: Description of and ways of making seitan from Vegetarian Resource Center - Boston, USA

(If that's not enough detail for anyone, there seem to be quite a few YouTube videos online which show you how to do the kneading.)

Hope that helps.

Joyful25 · 17 June 2009 at 10:29AM

Hey guys

suep - was very disappointed not to find Pure cheese in Asda - but it was a very busy day in there and I lived in the hope that people had snapped up all the stocks to make Asda buy in more! I don't go to Asda as you have to pay for the shopping centre car park that it's in, so I might pop in there on a bike ride another day....it's a shame as I was really craving it!

Instead I bought a few bits and pieces which have lasted a good few snacks/lunches/dinners. These included the below, you'll spot that the re-occuring theme is salad- and stir fry- type vegetables:

jar of little gherkins (yay!), red onions, cherry toms,
50p coleslaw mix :money:which I put in a plastic tub, mixed with some mayo (granovita?? can never remember the brand). Had that on a jacket on Monday and will have it with salad today.

Asda-own Ryvita with vegetable pate (couldn't find anything but the health food brand. Unfortunately we don't have an Aldi here yet, but we have a Lidl and perhaps they'll do it?).

Monday's dinner: a sling-it-all-in affair - Asda's stir fry mix (£1 I think) with tofu, peppers, musrooms, spring onions, celery, tahini and a bit of rice I was cooking up for saves.

OH said it looked better than his dinner (he had spicy pork burgers and rice), ....he asked a lot about tofu, which is always good. I really think if you make food look appealing (I've been known to dress up any kind of slop to not make it look like....well, slop) it help sells the notion that healthy food is nice.

Yesterday, had big potato salad for lunch, then went into London to meet friend, had Pizza Epress margharita without cheese, topped with mushroom, peppers and aubergines.

Today: it's porridge so far, with mixed nuts and agave necta mixed in. This week is PMT week so am trying to eat well to stop eating bad. Although I my treat from Sunday was Swedish Glace....:T

twinkle_star: your comments on nutrition were helpful and a good reminder. I still find myself taking a supplement every now and again when I think I've been a bad vegan but would always rather get it from food stuff.

Organic shopping is such a minefield; we all do things in our lives which aren't vegan (car tyres anyone?) and you just have to find your point where you accept that you do as much as you can. I drive past an organic farm shop every day, but it's not open on my way to work or way back

Rhubarb grows in my garden without any human intervention (hence the slugs have won the battle this year so it's not as good as last year), and would love to grow more.

chem_j · 18 June 2009 at 2:49PM

SERVES 2-4
Ingredients:
· 1 small can pineapple chunks, drained, OR 1 whole pineapple, halved, flesh scooped out, and shell preserved.
· 3 cups cooked rice, preferably several days old (Tip: if fresh, leave for an hour or more in the refrigerator uncovered)
· 2-3 Tbsp. peanut, coconut, canola, or other vegetable oil for stir-frying
· 1-3 Tbsp. vegetable stock for stir-frying
· 2 shallots, thinly sliced
· 3 cloves garlic, finely chopped or pressed
· 1 red or green chili, thinly sliced (reduce or leave out if you prefer very mild fried rice)
· ½ cup frozen peas
· 1 small carrot, grated (about 1/4 cup)
· ¼ cup raisins or currants
· ½ cup raw unsalted whole cashews
· 3 spring onions finely sliced
· 1/3 cup fresh coriander
STIR-FRY SAUCE:
· 2 Tbsp vegetarian fish sauce, or soy sauce
· 2 tsp. curry powder

Preparation:
1. Mix 1 Tbsp. oil with the rice, using your fingers to separate any chunks into grains. Set aside.
2. In a cup, stir the fish sauce/soy sauce together with the curry powder.
3. Place 1-2 Tbsp. oil in a wok/large frying pan and turn heat to medium-high. Add shallots, garlic, and chili, stir-frying until fragrant (1 minute). Whenever the wok/pan becomes dry, add a little stock (1/2 to 1 Tbsp. at a time).
4. Add the carrot, peas, cashews, plus the fish/soy sauce mixed with curry powder. Stir-fry 1 minute.
6. Now add the rice, pineapple chunks, and currants. Gently stir-fry to combine over medium-high to high heat until the rice "dances" (begins to make popping sounds) - about 3 minutes.Tip: Avoid adding any more stock from here on, or your rice will turn out soggy. The wok/pan should be fairly dry.
7. Remove from heat. Do a taste-test for saltiness, adding a few shakes of salt or up to 2 Tbsp. more [veggie] fish sauce, as needed. (If you happen to over-salt the dish, add a squeeze or two of lime juice.)
8. Serve in the pineapple half, topped with spring onions and corriander.

A few modifications I have made
- I use whatever vegetables we happen to have at home - mushrooms, peppers, sweetcorn/baby corn, any sort of stirfry stuff.
- instead of using stock, I sometimes use the juice from the pineapple, with a bit of stock cube/powder mixed in.
- make sure you drain the pineapple well or it will end up soggy.
- if you don't want the rice, the vegetables taste great cooked in the soy sauce/curry powder mix.
It can be eaten cold or frozen and reheated in the microwave.
It goes down really well with my non-vegan family. Enjoy!

Zahava · 20 June 2009 at 10:38PM

Hashahar Ha’ole Special Cocoa Spread is Vegan.....yippee!!!!! found it in the kosher section of waitrose and it's lovely, a great alternative to nutella.

Dr_DiNg_DoNg · 21 June 2009 at 1:48PM

mmmm I just did the fat ladies broad beans in pods (from my garden) recipe that was on saturday morning kitchen yesterday

Beans, olive oil,lemon juice, onion , garlic, dill, salt pepper, bit of water, stew for 1/2 an hour.

twinkle_star_2 · 23 June 2009 at 4:42PM

Hello everybody,

Thought I'd post a few recent meals to keep our meal-ideas theme going.

Sunday:
Porridge with banana, ground almonds & chopped brazils.
Carrot and lentil soup with ground almonds
Vegan sausage and bean casserole

The soup was really simple (onion, carrots, tomatoes, red lentils, vegetable stock, pepper, thyme) and to finish it off I added a couple of spoonsful of ground almonds. I've been trying to eat more almonds as they're excellent nutritionally-speaking but I'm not fond of whole ones so I've tried adding them to all sorts. They worked so well in the soup - it was light but savoury and sweet and flavoursome. Yum!

The sausage and bean casserole was also brill. I used to make a meat version back when i was that way inclined and I decided it would be nice veganised. Fried up some onions, garlic & red peppers then chucked in two tins of tomatoes, lots of broad beans (and some leftover chickpeas that needed using up) a drizzle of balsamic vinegar and a spoon of gravy powder (to make it savoury and yummy). Leave to simmer for a while and meanwhile fry up some vegan sausages that have been chopped into chunks. When then stew looks about ready throw in the sausage pieces and a few bi handsful of kale or cabbage (for added vitamins). Serve with boiled/mashed potatoes.

Lovely!:D

betty1 · 24 June 2009 at 5:45PM

My current meal favourite is cous cous and roasted veg - with a drizzle of Balsamc vinegar - lovely

I am findng puddings a bit of hard work atm - i eat loads of fruit but would love to find a NON- SOY yoghurt alternative.

Also can anyone recommend any books on the philosophy of veganism?

twinkle_star_2 · 25 June 2009 at 8:42AM

Hey Betty,

The only book I can really think of is the 'Why Vegan' one which is available on the the vegan society shop. It's not proper philosophy but just a basic explanation of the case for veganism. I also found this e-book when i searched for vegan philosophy. HTH.

BilberryCharlotte · 30 June 2009 at 11:29AM

I was wondering if anyone could tell me how long the above mentioned salad would last in the fridge. I mixed kidney beans, butter beans and chickpeas in vinaigrette to which I added sweetcorn, red & green peppers, spring onions and finely chopped celery.

It made quite lot, so I am hoping it will be ok to use for a couple of days lunches. Any advice gratefully received.

Justamum · 30 June 2009 at 12:44PM

BilberryCharlotte wrote: »

I was wondering if anyone could tell me how long the above mentioned salad would last in the fridge. I mixed kidney beans, butter beans and chickpeas in vinaigrette to which I added sweetcorn, red & green peppers, spring onions and finely chopped celery.

It made quite lot, so I am hoping it will be ok to use for a couple of days lunches. Any advice gratefully received.

That sounds yummy! I should think it's fine for a few days in the fridge.

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

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