Welcome to another ’round up’ from #veganrecipehour! Our theme on 15th May was #fennel! This included both the bulb and seeds. One of the issues that arose on the night was that many people felt they should be using this sweet, flavoursome aromatic veg a bit more! Lets hope we can inspire!
I personally didn’t like #fennel for many years. Or at least didn’t think I did! But, I stand by my belief that, one can usually find a cooking (or not=eat raw!) method that agrees with our taste buds! Its just a matter of finding out how YOU like to eat it! I found that I prefer fennel (bulb) wither griddled and cooked quickly so that it caramelizes and goes sweet and yummy! Or, slow cooked in a #Tagine is so yummy!. I Love to throw the seeds into a #cabbage/#kale and #leek stirfry or into Veggie soups. For me, it gives it that tasty ‘lift’. I also really enjoy a #fennel #tea. Here is a DIY guide!
#Fennel Foeniculum vulgare is actually part of the #celery family and is a hardy perennial Herb. It is used in the famous drink #Absinthe. #Fennel is frequently used as a breath freshener, after dinner digestive and to treat flatulence!
#Fennel is very low in calories its pretty high in #fibre and has no #cholesterol! Its also #heart friendly! Providing helpful levels of the electrolyte potassium. Helps combat High blood pressure!
So, lets press on with these wonderful recipe suggestions!
Some amazing recipes were suggested by @SasonalShaheen. This one sound so tasty! ‘Fennel and #blackolive #risotto‘ Another Risotto recipe suggestion came in from @Theflexitarian. This one is a bit different as it uses #Quinoa. It has none Vegan ingredients but these can very easily be substituted. It seemed a shame not to share such an interesting idea!
How about this recipe idea? ‘Bulgur wheat salad with fennel, sweetcorn and apple’ as suggested by @Vegsoup4thesoul. What an amazing blend of flavours!
We had an awesome #asparagus theme on 1st May 2014. I have been totally convinced that I like #asparagus now and have already had it a couple of times in the last week!
So, what is so impressive about that spear shaped vegetable?
It seems the Mighty Asparagus officinalis is very good for you indeed. Asparagus is whats known as a Perennial (meaning the plant lives for more than two years. Its image has been recorded as far back as 3000BC by the Egyptians! It is low in calories and sodium and is made up of around 93% water. Importantly it is a great source of B6. It makes up around 7% of a of a 100g portion. As well as Vitamins C,E, folic acid, calcium, iron and magnesium to mention a few benefits! Thank you to @VeganStella for sharing this …informative article! Now we know! Hehee! But Asparagus also lends a helping hand to your urinary system, helping to kep your Kidneys in tip top health. (link)
Once again this is a shapshot of the amazing #vegan recipes that were shared on the night. Be sure also to have a look at @flavourphotos photographs that were shared! Amazing! You can find these and other tweets by clicking here and looking throught the tweets or searching under #veganrecipehour and/or #asparagus.
We enjoyed another brilliant #veganrecipehour on 24th April 2014. The theme was #Tempeh.
‘What exactly is tempeh?’ I hear you ask! #Tempeh is traditionally made from ‘Fermented’ (yes! You heard it!) fermented #soya beans. It is Indonesian in origin and in my opinion tasted fabulous! There is a 16th Century booked called ‘Serat Centhini’ which refers to the making and eating of Tempeh. (1,2)
The Tempeh itself (lets stick with soya beans) Is made from hulled, cooked soya beans (with added vinegar) that are mixed with Rhizopus molds (the Tempeh starter) and then placed into a pouch (usually a sandwich bag) and then incubated for 24-48 hours at 28-33C degrees until the spores grow and coat the beans with white ‘mould’ (sometimes also grey parts due to impurites in the spores but still safe to eat!).
You then have brilliantly useful and versatile Tempeh cakes! This will keep in the fridge now for a few days or it can be frozen for future use.
We actually make it at home and have so far experiemted with soya bean. #Chickpea, mixed bean and adzuki bean varieties. My personal favourites are the traditional soya bean and the chickpea tempeh.
Look here for more information . This is pretty close to how we do it also. Take a look at @BRYNFISH and @VegSweetSimple‘s tweets on the 24th for useful tips and photos regarding their experiences of making #tempeh at home.
So, why should we eat it? Ok, so if you read the nitty gritty of the process, I can totally understand why you might think ‘Urgh! That sounds rank!’ I thought that also! I even thought that as it came out of the bag! But, when I tasted it, I was hooked! It’s very versatile. We have had it in Chinese dishes, Indian, burgers, loaves, stirfrys…all sorts!
One serving of tempeh (100 grams) provides around 200 calories, 18.2 grams of protein (that’s even more protein per gram than tofu!), and 10% of the RDA of both calcium and iron. Tempeh is a naturally cholesterol-free food! (source) Talking of #tofu, here is a handy #tempeh V #tofu comparison.
Convinced enough to try? Here are a few recipe suggestions from the night:
Another lovely idea (and one which I cant wait to try) came from @jagrazi in the shape of ‘Cornmeal crusted Tempeh‘ Which they recommended serving with cashew cream sauce & mashed cauliflower! Sounds wonderful!
I also like to marinade it overnight in a sealed box in a mixture of #BBQ sauce and a little #agave. I always like to blanch it first in a pan of water with some #soya sauce and a couple of #garlic cloves. it takes off the raw taste. (but that’s just my preference)
I’m sure you can see now that #tempeh is versatile and I hope you search some or make your own out and give it a go soon!
Thank you again!
References: (1,2) Tip about translations-I use google transplate to read blogs in other languages. This is particularly helpful on my phone.
Thursday 6th February’s theme was Nutritional yeast. It seems its pretty popular stuff! Regarded as a Vegans best kept secret, nutritional yeast is extremely versatile and pretty much a ‘must have’. Its useful for all sorts of things. From a cheesy sprinkle on some soup or a salad to a tasty addition in a burger recipe , a great addition to popcorn for a healthy savoury snack or stirred into Baked beans! But what is it exactly? Its actually a deactivated yeast, it is a complete protein and is rich in the B vitamins, It is naturally low in fat and also in sodium.
Nutritional Information per 100g: Energy 1500kJ/357kcal, Protein 45g, Carbohydrates 33g (of which sugars 1g), Fat 5g (of which saturates 2.5g), Dietary Fibre 20g, Sodium 1g, , Phosphorus 1200mg, Magnesium 180mg, Iron 4.5mg, Thiamin (Vitamin B1) 15mg, Riboflavin (vitamin B2) 25mg, Niacin (Nicotinic Acid) 150mg, Pyridoxine HCl (Vitamin B6) 1.8mg, Folic Acid 23pg, pantothenic acid 1.3mg . (http://www.goodnessdirect.co.uk)
The main two types we seem to have in the UK are Engevita Marigold Yeast Flakes with Vitamin B12 and the one without the added B12. Frequently found in 125g tubs.
20 ways to use Nutritional Yeast? Yes please (thank you @vegan_hausfrau) r @veganVoxBlog kindly shared their Basil pesto recipe…YUM! @PROVEGAN shared this lovely burger recipe ‘Super Sun Burgers‘
@GoodStuffSharon shared this gorgeous recipe for Conchiglie in a creamy roasted Butternut Squash sauce. How about a ‘veganised’ collard Greens recipe? from @lizzidelicious
A few more ideas… Giggle Laura @Lil_Laura35 Feb 6 @veganrecipehour I like to sprinkle nutritional yeast on tomato based soups & sauces as a Parmesan substitute, yum! 🙂 Philippa Poland @spangledcat Feb 6 – hello there just dropped in – snap! was going to get some today to add to my scramble Kerry Macuska @KerryMacuska Feb 6 @veganrecipehour I love adding nooch to my soups! #veganrecipehour Dorset Vegan @Dorset_vegan Feb 6 I’m a bit boring but tend to do a white sauce with a load of nooch, mustard n pepper and chuck it over pasta. (Not boring at all we think!)