I thought we would try something a little bit different for this #veganrecipehour and I’m pleased to say that I think it worked it worked out well.
We forget that its not only adults that eat a #vegan diet, its Children too. Maybe you have been Vegan from an early age and have brought your Kids up that way so its a natural progression. Maybe you have chosen to change your diet/lifestyle and now your whole family eat a different diet. Or, you need some help and advice on how to go about making vegan food appeal to your Kids as they are use to something different.
I know I personally fancied trying most of he things suggested during #veganrecipehour!
Many thanks to @VeganGeezer for the many suggestions and ideas during #VRH. there are so many what I cant do the justice. I recommend that you take a look at the @veganrecipehour twitter feed to catch up with them all. Here are a few to whet your appetite!
‘Always keep fruit & veg on show for #vegankids snacks’ (photo)
an interesting thought:
‘A good tip is to get talking to teachers here & there, after a while ask what if a vegan diet was a religious requirement?’
Take a look at these photos of an amazing meal from @sankariOm The suggestion of letting Kids build their own middle eastern vegan lunch.
This is something I also really enjoy ‘Breaded #tofu in a bun’. If you treat #tofu the right way, press it, drain and season well, its a total revelation. I adore the stuff! thank you @TansysKitchen for sharing.
Have a peek at this photo from @TheMoralMunch. Isnt that a dinner that kids would love? that colours and flavours…yum! Paprika Sweet Potato Wedges + Guacamole + Homemade BBQ Sauce. Wow!
Another Indian inspired rice dish was suggested by @SentientChef’ ‘#Turmeric and #Mushroom #rice‘ sounds lovely doesn’t it! They also reminded us of the amazing products from @Hodmedods. This is a really lovely vegan friendly ‘#Dal‘ I personally adore their products!
Welcome once again to @Veggiesoup4thesoul and thank you for these lovely suggestions: a lovely ‘#naan bread‘ recipe. Thank you for also suggesting Madhur Jaffrey’s ‘#Aduki #Bean #curry‘ Many thanks also for sharing this great review of the @titbits_uk Cook book. Featuring amongst other gorgeous recipes, a wonderful Goan curry with tofu & pineapple’ fabulousness!
‘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!
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 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!!
The theme of #kale and #cabbage proved to be an extremely popular one. Many, many recipe suggestions were shared, lots of photos tweeted and lots of bellies rumbled! I think it is fitting to start with these passionate statements!
Luke Berman @lukeberman Jan 23 @veganrecipehour @VeganChatRoom @GourmetVegan I can’t make it tonight but I just wanted to say I LOVE KALE! #veganrecipehour EasyPeasyNotCheesy @easypeasybnc Jan 23 #veganrecipehour just eat kale! Alastair @VeganUpNorth Jan 23 @veganrecipehour I love cabbage so much. There, I said it.
I reckon they actually sum up the general consensus on #kale and #cabbage!
Kale has recently become a bit of a ‘vegan stereotype’, its sudden rapid rise in popularity has been amazing! I was always aware of kale but never really saw it in the shops until recent years (uk) Its a shame we mainly have to buy it chopped up in bags in a supermarket, its all stalk! Why dont they sell it in bunches? Its much nicer that way. I suppose its shelf life. We all know once veggies pass their sell by date that, they instantly become poisonous…… ;o) ahem…*rolls eyes* I feel sorry for the humble #cabbage as well. Its a bit of a ‘cinderella’ of the veg world. Over cooked for School meals, smelly, watery limp…. But this isnt the way it has to be! A cabbage is so, so versatile! Raw or cooked, it has many uses and the taste is gorgeous! Its great to see more varieties these days in the shops. Lets have a look at some of the fabulous recipe suggestions we had at #veganrecipehour….
Our first cabbage recipe came in via @vegan_hausfrau ‘Krautfleckerl’ or noodles and cabbage (Austria) A really different and tasty way of eating it, full bellies all round! Also very much #veganonabudget Some really lovely suggestions were shared by @naturalfuelblog ‘Chickpea and cabbage stew‘ or a tasty Colcannon? Ever thought about having kale in a Smoothie? ‘Every morning,green smoothie of kale, almond milk, frozen banana, hemp, chia, ginger, coconut oil #veganrecipehour’ from @naturalfuelblog
@lizzdelicious was spot on when she suggested; @veganrecipehour I thought you might like my Smoky Kale Tacos! We most certainally do! Or a kale and potato Empenada with a mushroom dipping sauce?! From @fullbelliesOAB How about trying out ‘dehydrated kale crackers‘ as suggested by the wonderful @VeganChatRoom
Then the very next day, this article in The independent was published about jut how popular and quite frankly awesome kale is!
How trendy are we huh! Anyway, thank you for taking part! It was great fun! See you next time!