How glad was i that the weather behaved itself for our Summer ‘salad theme!?! As I’m writing this, I can hear the Birds singing away, the sun is shining down and the grass is trying to convince me to go and cut it. Alas, i think I would actually melt and that would lead all all sorts of problems ;o) These are some of my #lettuce plants growing in the garden. They are too pretty to eat! well, maybe…
Lets have a look at these #salads then! I can honestly say, the collection is a superb one! Salads don’t have to be boring! These suggestions certainly aren’t!
‘An #Apple a day keeps the doctor away’ You must have heard that saying? Where did this saying come from? Why is this? What’s so special about an apple?
Upon investigating, I discovered a 18th Century saying from ‘Notes and Queries magazine’
“A Pembrokeshire proverb. Eat an apple on going to bed, And you’ll keep the doctor from earning his bread.”
Meaning, eating apples keeps you away from seeing your GP!
Apples contain a helpful dose of #VitaminC (around 15% of your RDA) this helps to boost your immune system. They also help to clean your teeth! In the 18th Century, there wasn’t the level of dental hygiene we have now! Apples are also low in calories, each fresh fruit contains around 50 calories with zero #cholesterol. One apple also on average will contain 22% of your RDA of dietary #fiber, keeping you regular!
Here is my apple tree in my garden. (taken from the window where I’m currently writing this) i believe it is a russet type. They are lovely tasting eaters. Ps i know the lawn needs cutting. We have had loads of baby frogs recently and didn’t want to squish them!An apple is also an amazing portable snack. I really enjoy a nice sweet crunchy apple to stop those in between meal cravings. My Dad is very partial to a stuffed apple. Remove the core, stuff the space with dried fruit, cinnamon and sugar to taste. Maybe a lump of marzipan in there too, then bake in the oven until the apple is soft. Lovely with cream, custard or ice cream. A really inexpensive but super tasty dessert!
Its time to have a look at some of the amazing suggestions from the night itself!
I personally really like it and have been growing them for the last couple of years. They are however quite hard to get hold of it seems and some people don’t know what they are. So, if you see them for sale at a farmers market of at the supermarket (I also find they are sold in Oriental supermarkets) buy some and have a go at these recipes!
#Kohlrabi belongs to the #Brassica family and there are white and purple varieties. Did you know that Kohlrabi is also sometimes called ‘knol-khol’ or ‘German Turnip’? #Kohlrabi also has a mega amount of vitamin-C! 62 mg per 100g! that is about 102% of RDA. Wow!
How are your #veganising skills? This recipe for ‘#Kohlrabi #remoulade‘ can easily be made #vegan. Thanks @vegsoup4thesoul. This recipe can also be (It works honest!) #veganised by leaving out the egg and replacing the meat for #soyamince and using your favourite #vegan alternatives. ‘German style stuffed #kohlrabi’ . ‘Veganising’ is usually possible with a few changes and replacements here and there. I personally find most things work just fine! So, don’t throw away those old none #vegan cook books, just use your imagination and be confident! After all, if you like all of the ingredients, chances are, you will like the end result!
This is a lovely article with some great recipes as a bonus!
Thank you so much for this Brilliant #kohlrabi recipe ideas roundup from @vegan_hausfrau! Amazing!
Here are some #kohlrabi growing in my #vegpatch at home. The slugs and snails seem to like them!! These are purple ones. I grew white ones last year.
So, if you didnt know what to do with the strange veggie… you do now!
Something a bit different this time. The topic of conversation was #homemadevegan. We were looking for your favourite recipes and suggestions for homemade condiments, chutneys pickles, sauces etc. You (once again) did not let us down! We were absolutely spoiled for choice!
I remember seeing a Tweet a few weeks ago. It asked: ‘Does anyone know any good #Vegancake recipes please?’
The answer, from an oh so helpful individual was:
‘There arent any! Hahahaa!’…. Hmmm……..Time to prove them wrong? I think so!
When we announced the theme was going to be #vegancake, it was met with a lot of excitement! We were not let down on the night! There was an absolute deluge of amazing, tasty, gorgeous cakes being tweeted. There were so many, its been hard to ’round them up’! I’d not want to let anyone down so, here it goes! Prepare for a Cakefest!
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!
Welcome to the #veganrecipehour round up! The theme for Thursday 8th May was #Rhubarb. It was really interesting reading how we all use it and quite often, wished we used it more! We are smack bang in season so, what better way to celebrate than eating it!
A little bit about Rhubarb... It turns out that Rhubarb or Rheum rhabarbarum,has quite a history. Earliest records date back to China in 2700 BC where it was primarily grown for its medicinal qualities. It has (although I have never used it) the nickname ‘Pie Plant’ because it is so popular as a pie filling. A man called Ben Franklin is accredited with bringing the seeds to North American east coast in 1772.
Why should I be eating it? Rhubarb is hight in dietary #fibre, #calcium, Vitamin K, zinc and magnesium to name a few! Find out 20 more benefits here! Thank you to @VeganDisco for sharing this live photo!
Lets have a look at some recipes that were shared on the night.
@DeanFarmTrust were telling us about making rhubarb cordial. They advised us to ‘Simmer rhubarb and little sugar, strain. Serve with fizzy water‘ Definately giving that a go! A similar idea came in from @elenabedford who told us about making ‘#rhubarb #juice’. Their advice is to ‘Simmer rhubarb, water and ginger until rhubarb is soft, strain, chill and serve! @VeganDisco told us about having rhubarb cooked in #yorkshirepudding, sprinkled with sugar for desert! It actually sounds rather tasty! Kinda like a thick pancake..This will have to be tried!
Thank you to @theflexitarian for sharing this lovely recipe for ‘rhubarb fool #chia pudding’ ooh! @theflexitarian shared this tasty sounding idea ‘Favourite combo with rhubarb = banana, ginger, strawberry, cinnamon, saffron, vanilla. made a lovely rhubarb/ banana jam‘ Talking about #jam, here sis a lovely Rhubarb and #vanilla #jam recipe.
@slowcookeryclub shared a favourite #jam flavour blend ‘Summertime means strawberry-rhubarb cardamom jam. End of rhubarb season lines up w/beginning of strawberries here. Perfect!‘ Thats one I have not tried! (yet!)
Many thanks to @vegsoup4thesoul for sharing their recipe for ‘#roast rhubarb with #vanilla and #lemon’ tasty! Or how about ‘rhubarb and #custard #icecream‘?! Dont mind if I do…
A big thank you to @veganFoodChat for sharing their recipe for ‘#lemon #berry #rhubarb #cupcakes’! Ooh very nice!
Lets not forget its also possible to cook savoury dishes!
Thank you to @veganneil for sharing this curry recipe I must try this! On a similar note is this recipe for ‘#indian spiced #lentils with #spinach and #rhubarb’ Very interesting! Rhubarb #pickle?. Sounds like a tasty vegan Feast!
Please take a peek at twitter for more ideas and chat!
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.
Welcome to another little round up of some recipes from #veganrecipehour. it was a another enjoyable night.
I have to admit to a little self indulgence with this theme! I’m a big fan of Vegan sausages and have recently started to make my own using this wonderful recipe. But, I have used Okara instead left over from making soya milk/tofu at home.
They come out looking like that and are VERY tasty! Have a go! Its worth it!
It was also clear that many of you have a soft spot for Linda McCartney sausages. I always have some of these in the freezer! I use them quite a lot for inexpensive dinners. Some examples are an ‘All day Breakfast fritatta‘, Roles into ‘meatballs’ in this ‘Kale and Chickpea stirfry‘ Or how about making your own vegetable sausages? try these ‘Summertime veggie sausages‘ Yum!
Sometimes we all need a bit of comfort food dont we?! So, how about taking a look at this ‘Sausage and Bean Shepherds pie’ recipe from @veggiesandvegans Mouthwatering!
This recipe for ‘Two bean and leek sausages’ proved to be very popular. thank you to all who suggested it and thank you for creating it @Gourmetvegan ! Another recipe to make your own is from @Isachandra and PPK ‘Simple Italian sausages‘ look awesome!
What about a ‘sausageroll’? Doesnt that have to contain meat?! NOPE! definately not! have a look at these tasty ideas! This one is from @yogivegetarian. It used TVP mince and Yellow mung beans.Very tasty! Another lovely idea came in from @paulyoud Who has created sausage rolls using bread dough. Lovely hey!
This recipe from @NiaChubba.amazing! .. ‘yeast free stuffed crust pizza’! created using ‘Dees Wholefood‘ sausages. this is also #glutenfree! Wow!
The great thing about having #vegansausages is that many traditionally none vegan recipes can be altered simply to become a veganised version. such as a Vegan ‘Toad in the hole‘ or this megga simple ‘sausage casserole’.
If you are currently making the transition to being Vegan or if you are incorporating more vegan food, it doesn’t mean you have to ‘loose’ your favourite meals. The vegan community is amazing and will always find a way!
Please have a look at the nights tweets for more ideas and shared recipes! I will leave you with this cartoon…it sums it up really!!
Thursday 20th March #veganrecipehour theme was all about the #aubergine.
It seems that people have mixed feelings about this beautiful shiny purple veggie.
I personally have mixed feelings! I do like and enjoy eating them though. It is true that the texture can be a little but challenging. Undercooked, it can ‘squeek’ on the teeth and overcooked, it can be a little on the slimy side. I believe with all veg, even the things we don’t like, if we try them enough and in different recipes then eventually we will find a way to enjoy them! I enjoy roasting them in herbs and spices, chopped into cubes with slices of onion and either potato/sweet potato cubes or chickpeas.
I’ve got my #aubergine ready and i am raring to go!
So, Do you call it Aubergine or Eggplant? This is an really interesting article which is worth a read!
What’s even more interesting is this list of 208 eggplant varieties! Who knew!
I love this little picture for information about Aubergines.
Thank you to @rawVeganista for pointing us in the direction of this information about #aubergines
so, now we know why we should be eating it, lets discover more about how to eat it!
Thank you so much to @VeganDisco for suggesting this very yummy sounding ‘curry’! This is ‘Baingan Bhurta‘ (Roasted Eggplant) You cant really go far wrong with a big plate of that! Another curry idea came in from @KerryMacuska ‘Raw Eggplant curry over parsnip rice’ Amazing! How about a nice Aubergine chutney to go with them? @Jasminetrinity suggested a really attractive and yummy looking ‘Aubergine and Bean rolls’ recipe yum!
‘Eggplant bacon?’ yes, you heard it right! Thank you to @KerryMacuska for this intriguing recipe! (swap honey if you wish)
‘Chinese Aubergine‘ Seems like a great idea! thank you @B-boheme!
‘Eggplant chips‘ Anyone tried them? No, me neither! I will be doing soon though!
Thank you @jagrazi!
Ever tried a #raw Aubergine? check out thie blog post from @RawVeganista telling us all about it! I never thought raw Aubergine could look so appealing! Thank you!
Another tasty #raw recipe was suggested by @KerryMacuska ‘Eggplant “Tortilla” w/Guac and Mixed Veggies’ Very nice!
I hope you have found something you fancy trying! Remember you can find more suggestions and recipes by searching #veganrecipehour on #twitter!
To round up, here are a few quotes from the night,
‘@Veganbandb Berenjena frita is in all tapas bars, breaded fried aubergine, it’s vegan friendly and yummy with a drizzle of agave!‘
‘@myfridgie I don’t really cook with aubergine. I find the texture a bit odd :s But I have to admit Baba Ganoush is pretty great 🙂
‘@eating_veggie Anyone use aubergine as a thickener? Roast them up, remove the flesh, blend and add to your sauce, works a treat!
‘@ZoeAnderson Roast aubergine and chickpea stew fromand my homemade ratatouille in the slow cooker’ Yum!