Vegan Root Vegetable Rosti

16 April 2016 at 21:07 (Plastic Vegan, Random Randomness) (, , , )

rosti01

As a side dish, this could serve between 4 and 6 people. If you’re me, this is enough for two meals 😐

They freeze well. Just wrap individually in foil or greaseproof paper and tie up in a freezer bag. Use within three months.

Be warned, this takes AGES to make if you grate by hand (which I have to 😦 ) I really recommend a food processor with a grater attachment.

The following quantities are just approximate. Feel free to alter proportions to your taste.

500g potatoes, scrubbed not peeled
300g sweet potato, peeled
250g swede, peeled
1/2 large leek, trimmed
2 large carrots, peeled

1 tbsp ground flaxseed
3 tbsp water

1/4 tsp salt
Pepper
3 tbsp cornflour or plain white flour
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Aquafaba

12 October 2015 at 23:31 (Plastic Vegan, Random Randomness) (, , , )

Oh my gosh, I have work tomorrow. I should be in bed.

AQUAFABA.COM

Seriously, bean juice. It’s awesome. I tried it and it works!

Pics and more info to come later, because it’s way too late right now. Check out the link above for all the info you need.

VEGAN EGG, for seriously.

VEGAN MERINGUE FROM LEFT-OVER BEAN WATER.

FREAKING AMAZING.

Whoa.

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Update on the home-made moisturisers

8 July 2015 at 18:43 (Plastic Vegan, Random Randomness)

This is what mouldy cream looks like:

cream-mouldy

Ewwwww.

Well we’ve had a heatwave recently, and I didn’t keep the creams in the fridge, so the Fruity blend cream got mouldy, as did what was left of the main batch of the Forest blend, which I also kept in my room. But the main batch of the Fruity blend is in the fridge, and at the last check there was no sign of mould.

Now the weird thing is, the first ever cream I made, you remember the main batch went mouldy? But I had decanted some into an old cleaned out lip balm tub and kept that in my bag to use at work. Well, I still have that same cream in there and it is not mouldy. That is so weird.

Anyway, shelf life of the creams is about 3 months, and that was with not putting in enough potassium sorbate. I made that last batch in March, and it went off end of June/beginning of July. So that’s not too bad.

It’s a weird thing though, I made a new batch last weekend, but for some reason the cream is not thickening like it did the first time. That one was a very thick, creamy cream. This time it’s a runny lotion, which I don’t like as much. And I used the same proportion of water (6 parts) as I did the first time. Weird. Maybe using more EOs does it, or perhaps the citric acid and p. sorbate? No idea.

Also, lesson learned: grapefruit essential oil is way too drying. Leave it out unless you have really greasy skin.

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Chloe’s Macaro-no-cheese

27 June 2015 at 17:43 (Plastic Vegan, Random Randomness) (, , , )

Mmmm super yummy yum yum. I really shouldn’t be thinking of this while I’m fasting, but…

YUM!!!

macaronocheese

Chloe has some seriously yummy recipes.

I couldn’t find dijon mustard, so I did it without. It’s also the first time I’ve ever eaten soy sauce.

Here’s the recipe:
http://chefchloe.com/on-the-side/sweet-potato-mac-n-cheese.html

Mmmmmmmmmmm…

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Stupid article in Metro about milk and milk-alternatives

11 May 2015 at 18:59 (Plastic Vegan, Random Randomness) (, , )

Just caught this article by chance, and had many WTH moments. Please excuse typos; I had to manually type it up as it doesn’t seem to be published on their site. Full article, plus my observations. No copyright infringement intended, but I have to call this writer out (warning: I get snarky when I lose my patience).

Should we be mooving away from ‘filk’?

Fake millks may be fashionable, but are they any better for you than cow’s milk, asks Nicole Mowbray.

Stand in the queue in a coffee shop and you’re almost certain to hear someone ordering themselves a latte with dairy-free soya, almond, rice, oat or coconut milk. Or as I like to call them, ‘filks’ (fake milks).

“Filk” . . . Seriously. And in answer to the first question: yes.

A quick glance at recent statistics shows why. Over the past 25 years, there’s been a ten-fold rise in the number of Britons purporting to suffer from food and drink allergies or intolerances (the term given to symptoms of irritation or discomfort, rather than violent allergic reactions). And it’s not only adults. In the UK, two in every 100 children have an allergy to cow’s milk.

Indeed, lactose or other milk intolerances are not to be sniffed at. GPs agree that, for some, dairy products contain some allergenic elements. Alongside lactose, the naturally occurring protein casein can also cause bloating, stomach discomfort, vomiting and sinus issues.

… and what else?
http://www.livestrong.com/article/257495-casein-protein-dangers/
http://nakedfoodmagazine.com/casein-and-cancer/

Cancer, potentially. You forgot to mention cancer.

These issues go some way to explaining why sales of milk have fallen by 30 per cent over the past 30 years. In comparison, the consumption of substitute milks is soaring, up 17 per cent in the past year alone, with the market being valued at £139million.

Except you forgot to mention that there are plenty of other reasons for giving up dairy, not least the fact that the dairy industry inflicts extreme cruelty on the dairy cows and goats.
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More hand-made moisturiser (vegan!)

25 January 2015 at 00:56 (Plastic Vegan, Random Randomness) (, , , )

As I mentioned in my body butter post, I was planning to make a home-made moisturising cream. Because the body butter is nice, but it’s purely fat-based, and I wanted something with water in it as well.

So I ordered my glycerine and emulsifying wax, and had a root through the various recipes I’d accumulated over the last 10 years (yes, that really is how long it’s taken me to get to this) and settled on this one I’d found recently:

http://www.herbal-howto-guide.com/creams-and-lotions.html

Distilled water is not so ubiquitous here in the UK for some reason, and certainly not so cheap. So instead of the cold infusion recommended in the recipe, I just made regular old bush tea (rooibos) the old fashioned way (with boiling water) and left it to steep for a few hours (that part was unplanned. I just couldn’t get a free hob on the cooker for ages). Also, the recipe above doesn’t use glycerine, but I wanted to include it for its humectant properties.

creamv-whip

As you can see, the bush tea gave it a really lovely golden hue.

So here is what I used (I wasn’t too exact with the solid ingredients):
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Nearly organic homemade body butter

11 January 2015 at 17:45 (Plastic Vegan, Random Randomness) (, , )

This dry winter air is really damaging my skin. Lately my hands have been so dried that the skin splits at the slightest thing. My hands are currently a mess of scars, scabs and cuts. I’ve had a bag of cocoa butter sitting neglected in a drawer for ages, so I thought it’s about time I used it. Looking at recipes online, they all used beeswax, which is definitely NOT vegan (however much some may like to kid themselves). So I went without. There was a vegan recipe online somewhere, but I couldn’t find it, so I winged it. Here’s my recipe, which is way quicker than the ones I found:
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Vegan Omelette – Two for the price of one!

7 December 2014 at 22:42 (Plastic Vegan, Random Randomness) (, , , , )

Zoo wee mama! I do miss eating Indian-style omelettes. Eggs are the only thing I really miss from my pre-plastic-vegan days. Egg and chips, pancakes, scrambled egg toasties, all full of
yum. Also years of malfunctioning kidneys from all that animal protein 😦 But that’s another story.

Well lately I’ve been thinking of the omelettes my mother makes. Read the rest of this entry »

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Soya, Oestrogen, Cows’ Milk and WAPF-Logic-Fail

9 November 2014 at 19:46 (Plastic Vegan, Random Randomness) (, , , , , )

The folks at WAPF are always good for a laugh. If you’re interested in vegan nutrition, you’re bound to have come across this claim at some point:

The most serious problem with soy may be its use in infant formulas. “The amount of phytoestrogens that are in a day’s worth of soy infant formula equals 5 birth control pills,” says Mike Fitzpatrick, a New Zealand toxicologist. Fitzpatrick and other scientists believe that infant exposure to high amounts of phytoestrogens is associated with early puberty in girls and retarded physical maturation in boys.
-westonaprice.org/health-topics/soy-and-the-brain/

What I find incredibly amusing about claims like this is that the people who love to throw out this “fact” are the same ones pushing milk.

Now let’s just get one thing straight. Soya comes from a plant. Plants are not female mammals.

I’m gonna say that again.

Plants are NOT female mammals.

Therefore, they do not produce oestrogen. They don’t. They just don’t.

Now let’s think of an animal that does produce oestrogen. Hmm, let me think. Oh yeah! Cows! Cows produce oestrogen!

Now here is an extract from a very interesting article I came across the other day (emphases are my own):
Read the rest of this entry »

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Vegetable and Herb Growing

2 August 2014 at 21:30 (Plastic Vegan, Random Randomness) ()

Here are some stuff that I’m growing. I don’t really get much space in the garden, so a good deal of these are in pots.

Here is my lamb’s lettuce, which is doing quite nicely now. Got off to a bit of a tricky start. It tastes really nice.

lamblettuce

I planted some borage in the garden, and also some indoors for the budgies, but they didn’t like. I tried a leaf and it tastes kinda cucumbery, but it was too furry and I didn’t like, either.

boragebaby

This is one of the garden ones. The bees absolutely love it. I planted one in my sister’s strawberry tub, and it is making it grow more than the other strawberry plant.

borageflowers
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More Vegan Yumminess (plus links for recipes)

2 August 2014 at 20:52 (Plastic Vegan, Random Randomness) (, , , , , , )

I’d like to start on a positive note, rather than a whine:

contestwinner

Click the image below for the winning entry!

quinbean

Technically it’s not the winning entry, since I won the prize and the recipe didn’t. It was just a prize draw, not a best recipe contest. Read the rest of this entry »

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Chickpea Frittata and Vegan Vegetable Pie

22 June 2014 at 16:12 (Plastic Vegan, Random Randomness) (, , )

Mmmm yummy! Yes, my diet is expanding more and more since becoming a plastic vegan. I can’t imagine having wanted to eat these before:

chickpeafrittata
Chickpea Frittata. I added sweetcorn and kale to the original recipe, which is by Cucina Libera, and I may try adding flax to it next time, too. It makes a lovely breakfast, such a change from my usual tea and toast, which leaves my stomach growling by the time I get to work.

veggiepie
This is my veggie pie recipe, a variation on vegetarian.about.com’s recipe. I will post up my variation another time.

veggiepiecloseup
Close up.

That’s all for now!

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Thoughts on Phytic Acid and Soya

22 June 2014 at 14:24 (Plastic Vegan, Random Randomness) (, , , , , , , )

There seems to be an awful lot of hate towards wholegrains from the online community. I believe most of this comes from fans of the Weston A Price Foundation (aka WAPF), an influential group who advocate a diet high in animal products (more of this later).

I hadn’t heard of this group at the time when I first started reading these articles about how soya and wholegrains are really bad for you, will give you osteoporosis and bad teeth and kill you in any other number of ways. I was intrigued at first, as these sites, such as Mercola and Wellness Mama, seemed to be in accordance with what I believed about diet, i.e. natural, minimally processed, home-made, organic is best. So I was curious about this info.

One study that seemed to crop up a lot was this one (I am quoting from wellnessmama.com)

To prove this theory, the Drs. Mellanby did a study on children with existing cavities. The children were put into three groups:

Group One: Regular diet plus oatmeal (which is high in phytic acid)
Group Two: Regular diet plus vitamin D
Group Three: Diet low in phytic acid plus vitamin D.

And then this graph:

phytic-acid-causes-cavities

Now the first thing I have a problem with is: Read the rest of this entry »

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Vegan Tempeh Bites

10 May 2014 at 18:15 (Plastic Vegan, Random Randomness) (, , , )

A simple recipe for people who, like I, have simple tastes.
Thanks to Mummy and Little Sister for teaching me how to make a vegan breadcrumb coating (I didn’t know!). Unfortunately, now I am breading everything.

Serves 1
Preparation time: up to 1hr depending
Cooking time: 5 minutes if deep frying

tempeh-7-cooked

Ingredients:
2 slices of bread of your choice OR pre-made breadcrumbs
1/2 pack (approx 100g) of tempeh
1/4 – 1/2 cup flour of your choice
~1/4 cup vegan milk of your choice
seasonings of your choice
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Vegan Doughnuts, Making Your Own Vinegar, and Quinoa Sprouts

10 May 2014 at 17:36 (Plastic Vegan, Random Randomness) (, , )

After much dallying, I got round to making doughnuts using Ms Cupcake’s recipe.

Dough my goodness! They came out so well! I think I am getting the hang of this cooking business.

doughnuts-raw
This is them after a second rising. The mini ones turned into chocolate doughnuts.
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Quinoa, Sweetcorn and Bean Burgers – Vegan Recipe

10 May 2014 at 16:51 (Plastic Vegan, Random Randomness) (, , , , )

I’m utterly addicted to these burgers, which I have now named Quin-Bean Burgers. I think I have been a bit low on protein on account of only having 2 meals per day (including breakfast). So I came up with this recipe to boost my protein a bit, inspired by lunchboxbunch’s bean burger recipe. As I said, sweetcorn makes everything better.

quinbean

Recipe uses metric cups (1 cup = 250ml), but you can be flexible with ingredients and quantities.

You can use any flour in place of spelt; any oil in place of rapeseed; any type of bread in place of wholemeal; sprouted quinoa in place of cooked. Don’t like sweetcorn? Then just leave it out, or use your favourite vegetables, sauteed or boiled, instead. If you don’t have flax, you can use more flour or breadcrumbs as a binder.

I like to make double the quantity, using one tin of white beans and one tin of a different kind of bean (e.g. red kidney, aduki), then freeze for later.

You may be able to shallow/deep fry these, too. I may give it a go. If you try this recipe, let me know how it turns out! Update: frying is okay for small bites, but for the larger ones, they came out soggy when deep-fried.

Ingredients:
1 x 400g tin of your favourite beans
1/4 cup of ground flaxseed
1/4 cup of nutritional yeast (optional)
1 slice of wholemeal bread
2 tbsp cider vinegar (optional)
3 tbsp coldpressed rapeseed oil
1/8 cup wholemeal spelt flour
seasonings of your choice (optional)

1/4 cup quinoa

1/2 cup frozen sweetcorn,

Breadcrumb coating (optional)
2 slices of wholemeal bread
~ 1/4 cup vegan milk OR water
~ 1/4 cup wholemeal spelt flour
seasoning (e.g. pepper, thyme, chilli, parsley)
1-2 tsp rapeseed oil
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More Vegan Cooking, Wildflowers, and Never Take Advice on Pronunciation from a North American

12 April 2014 at 17:47 (Plastic Vegan, Random Randomness) (, , )

cookies
Since I got the egg-replacer, I’ve been able to make vegan chocolate chip cookies! Another recipe from Ms Cupcake. The best price I was able to find was in Holland and Barrett, surprisingly, at £3.10 for a box. Cheaper, actually, because it was during the BHP event.

Now these were tricky biscuits (pun intended. MOAR). They totally don’t look cooked when they are, and so we ended up overbaking them. No seriously, even when they are cooked, your finger goes straight through them to the baking tray, they are so soft. But they do firm up when cooled, so bear that in mind if you do try this recipe. They came out a bit too crunchy because of the overbaking, but they tasted nice enough.

jaffas
Nommy nommy nommy nommy jaffa caaaaaaaaaakes! Read the rest of this entry »

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Cheezly Review and Other Vegan Random Stuff

28 February 2014 at 16:01 (Plastic Vegan, Random Randomness)

I’ll tell you one food I miss from my pre-vegan days and that is pizza. So last week, for the first time since going vegan, I finally got round to making my own pizza base and got out the Cheezly White Cheddar style that I’d bought from Whole Foods Market some time ago.

Now imagine that you could make a cheese substitute out of potato… yeah, that’s what it tastes like. For the first half-second that it’s in your mouth you get the cheesy flavour and then it just tastes like potato. I’m really surprised by all the positive reviews this product has got, for instance GoDairyFree.org‘s review, which rates the raw taste as 4/5 and the cooked taste as 5/5 “probably the best tasting fake cheese I’ve ever had” and the melt factor as 4/5. I mean, seriously. It was nothing like that. This is a US review, so I don’t know just how much the recipe varies between countries, but they are reviewing a completely different product from what I ate.

vegan-pizzacheezly
Does that look like it’s melted?

Really, it was like I’d grated potato onto my pizza. I ended up picking it all off and giving it to the pigeons, who really did appreciate the rest of the block I’d thrown out.

What I should have done was left it at this:
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Bush Tea, Detectives and more Vegan WIN!

23 January 2014 at 19:09 (Plastic Vegan, Random Randomness) (, , , , )

bushteamugOne thing since becoming vegan: I’ve become a lot more health-conscious than I was before (more health-conscious, not necessarily more pro-active). Ground flaxseed can be liberally sprinkled onto a chip sandwich and you won’t even know it’s there. I’ve also been drinking bush tea now and then. It’s actually quite nice with one stevia tablet per mug. I’ve read a lot more about the benefits of rooibos (the proper name for the bush tea plant). It’s supposed to make a really good toner, so I’ve been trying it on my face, but not sure if it’s made much difference to my complexion (which, incidentally, is worse than Mma Makutsi’s).

Speaking of Mma Makutsi, I’ve been reading the Mma Ramotswe series again, and I’m finding Mma Makutsi really irritating. Sort of like a Motswana Maya Fey. After everything Mma Ramotswe does for her, she is so damn selfish and ungrateful. Take take take take, and then dream that Mma Ramotswe is her subordinate. Go set up your own detective agency, Mma Makutsi, and see how far you get.

Another thing, I get the feeling the author is getting a bit jaded with the series, what do you think? I mean, seriously, what happened to Mr Polopetsi? Read the rest of this entry »

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Vegan Win: Tofu Yum Recipe!

15 December 2013 at 17:53 (Plastic Vegan, Random Randomness) (, , )

Here is a super awesome fantastic 100% vegan parcel of yumminess!

Disclaimer: This is an ad-lib recipe. I am a terrible cook. I hate cooking. Regardless, these are so super yum that I am willing to make that sacrifice.

This is a recipe my sister first got from here: http://www.bbc.co.uk/food/recipes/tofuinfilopastry_80572/

I’ve adapted it to my tastes and inadvertently made it vegan-friendly. Yummy yummy yummy.

You need:

  • 1 pack of Cauldron Firm Tofu or similar (~400g)
  • 1 pack of Jus-Rol Filo pastry – if using frozen, let it defrost at room temperature according to instructions
  • Sweetcorn
  • Salt, to taste
  • Fresh or dried thyme
  • Melted Vitalite, or your oil of choice. Olive works okay, too.
  • Two tea towels

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