Bachelors Beanfeast is the first "vegan" thing that I can remember eating, must have been about 1980 (though I was far from vegan then) I can remember being surprised how tasty and filling it was.
I never use those yeast flakes because I spent so long working in a microbiology lab and the ever present smell of autoclaving malt/yeast extract agar together with that of all the crap that had accumulated in the bottom of the autoclave has put me off for life. Quite fine with marmite (Meridian version)though.
I started buying occasional jars of B12 tablets a few years ago after thirty years or so of veganism. If you eat enough fortified foods you will be fine but sometimes I go months with no soya milk/marmite. And B12 supplements are simply a fermentation product of bacteria - nothing wrong with that
They had vegans in the 80’s?
Who knew?
Mrs Daz once went to a vegan fancy dress party in a home made engevita costume. I wasn’t there unfortunately, it was before my time and I was still gorging on doner kebabs.
Bachelors Beanfeast
I had that once. I made a meal for my parents using it when home from Uni about 20 years ago. Gave everyone who partook chronic flatulence for a couple of days after. It's still mentioned today!
I've just gone dairy free this week, after reading up on the environmental impact of animal agriculture. Been veggie for about 12 years and don't have much dairy so it's not a big change, the only difficult thing is not grating cheese on everything.
Made a huge batch of dahl ready for freezing this evening, so I can dig it out and embellish with some veggies whenever.
So the key thing is to find some veggie chicken that is firm and can be sliced thin like doner meat. I find the best stuff is something called 'gourmet's vegi chicken' which can sometimes be found in chinese supermarkets. The only place I've found it is in W.H Lung's in Manchester next to the University (it's in a chicken shaped packet - honestly!). You do thin slices then marinate it with olive oil, pepper, a touch of cumin and oregano (think this is right, but it's from memory so check on the internet, there's plenty of recipes for the marinade). Then you grill it til it starts to go crispy at the edges. Serve with a naan and the usual salad and chilli sauce of choice and you have a fairly convincing Doner.
Cheers dazh - just had a bloody tasty fake chicken doner for dinner after reading this!
Used the Linda McCartney chicken marinated in sriracha hot sauce in a pita with a homemade riata (took 5 min). Absolutely fabulous. Definitely a new vegan favourite.
I'm very tempted to try that fake doner. Just had a look at fake chicken and they all seem to be too high in saturated fat and salt for me. Anyone know of any low in these? I think I'm gonna be trying to make my own using [url= https://www.exceedinglyvegan.com/vegan-recipes/mains/easy-vegan-chicken-fillets-mushroom-gravy-and-sweet-potato-m ]https://www.exceedinglyvegan.com/vegan-recipes/mains/easy-vegan-chicken-fillets-mushroom-gravy-and-sweet-potato-m[/url]
Within the last 6 months, 90% of my meals have become vegan. I have friends who struggle with the concept of eating "mostly vegan" but as I do it for environmental reasons, I find it easiest to compare to cycling to work - I do it most of the time but there's some days where it's just not convenient.
Re recipes, this is the tastiest thing I have made in years: http://www.onegreenplanet.org/vegan-food/recipe-black-bean-and-pecan-butter-sauce-over-grilled-eggplant-and-sauteed-spinach/
Also, this is an amazing seafood themed sandwich filler:
Mayonnaise:
Gradually blend 2dL of oil into 1dL soy milk with 1tbsp lemon juice and 1tsp mustard
Filling:
Mix mayo with standard sized packet of tofu, couple of teaspoons of chopped dill and a jar of seaweed pearls (may have to go to IKEA for these - I learnt the recipe in Sweden)
Today I really missed a bacon and egg sarnie. After last month's attempt with those nasty-tasting floppy facon rashers I was not feeling confident but desperation gave way to crass ingenuity.
Grabbed an egg from our friend's chickens (who are most evidently very happy and enjoying their freedom)
Fried one up with along with sliced tomato and mushrooms.
A handful of Lidl bacon rasher snacks (or any similar vegan Frazzle clones) added to pan for last few minutes of cooking.
Behold the cruelty-free legend that just passed my lips!
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Daddies sauce completed it. I am sated. Just trying to hold off making another as is definitely unhealthy but bloody delicious. Seitan can wait...next time feeling naughty will also try that doner recipe.
Tonight am attempting cooking chickpea, butternut squash and wild mushroom morrocan tagine
Leek & potato soup for me tonight. Can't fault a classic.
(Not vegan as I use milk, but that could be easily substituted.)
Despite not being vegan or even veggie, I ended up at [url= https://m.facebook.com/burgerlolz/photos/?ref=page_internal&mt_nav=1 ]BurgerLolz[/url], and had a lovely all day breakfast hot dog with some sides, and thoroughly enjoyed it. So for those in Sheffield of a vegan leaning or not, great little place.
Poor chicken ovaries.
Looks good.
Still perfecting the chilli non-carne. Last night's was 'best yet' so will dare to share!
[b]Green Lentil Chilli non-Carne[/b]
[b]Ingredients:[/b]
Two tblspns oil (I used rice bran oil)
1 1/2 cups dried dark green lentils (small speckled ones). Note - no other lentils will do for this recipe. Small and firm is the key to texture here.
3 x cups liquid stock/bouillon powder dissolved in hot water (see pack for quantities)
Big teaspoon of Marmite/yeast extract
2 x diced onions
2 x diced bell peppers
6 x chopped mushrooms
3 x chopped garlic cloves
1x tblspn tomato paste
1x can red kidney beans (drained)
1 x can of chopped toms (or 5 x large fresh toms) w/juice
Handful of fresh oregano
4 x teaspoons ground cumin
3 x teaspoons smoked paprika
Handful of dark chocolate or cocoa powder
1/2 tblspn sugar, sweetener or honey.
Hot chilli flakes/powder to taste (recommend 2 x level teaspoons, can always add more after cooking)
2 x tblspns B12 Savoury Yeast Flakes
Salt and pepper to taste
[b]Method:[/b]
Add dried lentils to heavy pan
Add liquid stock plus yeast extract/Marmite
Bring to boil then simmer 25 mins/until most liquid is absorbed
Meanwhile soften onions in oil in another pan
Add peppers, mushrooms and garlic to onions and sauté for a few minutes stirring all of the time.
Transfer onions/peppers/garlic to lentils
Add all other ingredients *except for kidney beans and yeast flakes*. Stir well
Cover and cook until lentils are slightly al-dente, not mushy and flat. Aim for 'plump and perfect'. You'll know if they're too chewy so keep tasting until satisfied.
Add kidney beans and savoury yeast flakes and stir in. Simmer for further 5-10 mins.
Serve with plain tortilla chips*, pickled jalapeños, any vegan dip. In place of sour-cream use vegan yoghurt or whipped coconut milk and spot of lime juice.
*Also great served on rice or jacket spuds.
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Poor chicken ovaries.
Are eggs their ovaries?
I thought an unfertilised ovum/womb lining etc. was the nearest equivalent of a chicken egg. So everytime I chow down on a fried egg sarnie, I'm eating chicken menstruation product...
...my (vegan, not strictly ethical) sister gleefully reminds me of this whenever I see her!
Still tastes good though, right up there with taramasalata!
