Veganuary Day #31 - The End

Started the last Veganuary Day with a good old Irish Breakfast... vegan of course !

Snacked on a big plate of fruit in the afternoon.

And dinner was Bean Stew with rice.

Recipe #89 Slow cooked Bean Stew

Ingredients 

• 1 + 1/2 cups mixed beans (here I used 1 cup Adzuki beans and 1/2 cup white beans)
• 1 canned tomatoes
• 1 chopped onion
• 2 medium carrots
• cayenne pepper, black pepper, sea salt and dry parsley
• 1 vegetable stock cube
• 3 cups of water
• 3 cloves of garlic
• 1 tablespoon of olive oil
• 5 leaves of green cabbage

Wash the beans and rinse (no need to soak).

In a food processor slice the carrots, chop the onion and garlic cloves and pure the tomatoes.

Throw everything into a slow cooker and season with 2 teaspoons of cayenne pepper, 1 teaspoon of black pepper, 2 teaspoons sea salt, 2 teaspoons dry parsley and add the olive oil and vegetable cube.

Cut the cabbage into small strips.

Cook on High for 6h. Check if the beans are soft and season if salt is missing.

Veganuary Day #30

Breakfast

Citrus Mean green juice

Lunch

Tomato soup

Greens with onion potatoes and Avocado mash

Snack time

Two Apples

Nakd Berry Cheeky

Dinner

Tempeh with orange sauce and basmati rice 

Recipe #88 Citrus Juice

Makes 2 juices of 300ml, around 170 calories each juice.

• Water 300ml
• 3 peeled kiwis
• 3 oranges
• 1 lemon
• 10 leaves of mint
• 6 ice cubes

Juice the lemon and the orange, Place the juice and the rest of the ingredients in a powerful blender or juicer. Blend.

Veganuary Day #29

BREAKFAST

Smoothie 

Soy Milk, spinach, cucumber, strawberries, pineapple, beetroot and oats

LUNCH

Tomato soup with orzo

Falafel with boiled rice and salad

SNACK TIME

1/2 Nakd Bar
2 Apples
Green Tea

DINNER

Baguette with Mayola and ketchup and Fry's Chicken Strips with cayenne pepper

Recipe #87 Sweet potato and Broccoli Soup

Shopping list 

• 75gr broccoli 
• 2 medium carrots (175gr)
• 1 medium onion
• 3 tablespoons of olive oil
• 2 medium potatoes (350 gr)
• 2 teaspoons of salt (or less)
• 1 sweet potato (200gr)
• 3-4 cups of baby spinach leaves

 

Method

Chop the vegetables (except the spinach) and place everything into a pan. 

Cover with 1 litre of water (or a bit more if needed to cover all the vegetables). 

Add the salt and the olive oil and let cook for around 30-40 min. 

Pure everything and add the uncooked spinach leaves. Cover the pan and let the spinach cook in the hot soup for 5-10 minutes.

Makes 4-6 portions > depending on the portion size.

Veganuary Day #28

Breakfast

Brown toast bread with avocado paste (cashews, nutritional yeast and lemon), spinach and violife cheese shaves.

Mate and Lemon Tea

Lunch

Barley and vegetable broth soup

Main: Noodles and carrots and zucchini

Snack time

Banana and Rose Tea

Dinner

Mixed nuts (cashew, almonds and hazelnuts)

Half baguette with vegan butter

Sweet Potato and Broccoli soup

Recipe #86 Sweet Potato Crips

Ingredients

• 1 sweet potato
• salt, pepper and cayenne pepper
• 1 litre of sunflower oil

Peel the potato. Use the peeler to shave off fine shaves of the potato.

In a bowl mix the potato shaves with pepper and cayenne pepper.

Heat the oil and fry the shaves. They should get dark but not burned. Take them out and pad the excess oil off with kitchen paper towels. Salt them. Once they have cooled down they will be crisp.

Recipe #85 Butter Garlic Mushrooms

Ingredients

• 400 gr mixed mushrooms
• 1/2 cup vegan butter
• seas salt
• black pepper
• thyme
• parsley
• garlic powder
• cayenne pepper
• 50 gr grated vegan cheese (violate pizza to melt)
• 2 tablespoons of nutritional yeast (optional)
• 3 tablespoons of olive oil
• 1/2 tablespoon of garlic paste (optional)

Cut the mushrooms into chunks and place them in an oven proof dish

Spread out small teaspoons of the butter in between the mushrooms. Sprinkle the cheese, olive oil, nutritional yeast and seasoning.

Bake for 30min on 180-200oC.

You can serve this over couscous, bulgur or with garlic toasted bread. Also great with tomato bruschetta.

Recipe #84 Avocado Sandwich

Ingredients

• 1 avocado
• salt & pepper
• 1/2 tablespoon lemon juice
• 1 tablespoon of cashew nuts
• 1 tablespoon of nutritional yeast
• Baby Spinach leaves
• 1 tomato

In a food processor blend the avocado, lemon juice, cashew nuts and nutritional yeast. Season with salt and pepper and blend until you have a smooth paste.

Spread this on a bread with spinach and tomato slices.

Veganuary Day #27

Breakfast

Smoothie with cucumber, strawberries, mango and kiwi. Added chia seeds.

Lunch

Rice and green beans with mushrooms stroganoff.

Snack time

Rose tea, a pear and a clementine.

Dinner

Avocado tomato spinach sandwich

Sweet potato crips

Mushrooms with bitter garlic thyme & violife

The proud member of the 'anti-dairy folks'

Read the article
http://www.nola.com/food/index.ssf/2015/01/milk_get_real_campaign_fight.html

Milk industry fights back against vegan groups, 'anti-dairy folks'

"I said, 'That's enough.' We can't have these headlines that 'Milk Can Kill You' and not stand up for the truth," Kadison said in a phone interview. She said MilkPEP's consumer surveys have indicated a noticeable deterioration in attitudes about milk over the past year or so, although they declined to give specific survey results.

On Tuesday, the "Get Real" social media campaign will be announced at a dairy industry gathering in Boca Raton, Florida, in conjunction with the National Dairy Council and Dairy Management Inc., which represent dairy farmers. The campaign is intended to drown out milk's detractors with positive posts about milk on Facebook, Twitter and elsewhere. Milk brands, their employees and others in the industry will post the messages and direct people to a website where they can get more information.

Online ads will also tout the superiority of dairy milk over almond milk, which is surging in popularity.

Do you think drinking milk from another species is normal?

Rape rack is the industry term, or nickname for, the device used to artificially inseminate female cows so that they become pregnant and can eventually produce milk for human consumption. 

How Milk is Produced

I want to pause for a moment and return to my original definition of rape rack as "the device used to artificially inseminate female cows so that they become pregnant and can eventually produce milk for human consumption". I worded that very carefully because I want to stress how milk is produced, which surprisingly few people know. My parents, over 50 years old each, had no clue. I didn't know about it until after I went vegan. 

Humans are the only mammals (and thus animals) that can produce milk for their whole lives after only being pregnant once. If you keep taking the milk, humans will keep making it. I'm sure there are exceptions and maybe this isn't as natural as I'm led to believe, but it does explain our basic ignorance of how other animals work because the rest of them don't work like this. Non-human animals only produce enough milk for the baby or babies they just had. Female cows produce milk for one year after being impregnated.

Want cow milk? This is how you do it:
Step 1) Impregnate female cow with rape rack, human hand, or male cow (in descending order of likeliness, as I understand it). 
Step 2) Female cow gives birth and you take the baby cow away in 24 hours to 7 days. Some farms wait longer, but who gives a damn? You are taking the baby away. That's not humane or acceptable. If the baby is male he will usually become a veal cow (yes even love to convince you they are awesome, organic, and humane farms do this, I've asked them when I still thought you could use animals nicely) and be shipped to another farm. Girl babies became dairy cows like mom.
Step 3) Milk cow for 1 year. 
Step 4) Return to step 1 and repeat because she has now stopped producing milk. Repeat again and again until female cow stops producing optimum milk, usually at 3-4 years old. Then kill her. Put her in a hamburger, as if the rest wasn't insult to injury already.

Tadah you have milk!

in the Vegan Feminist

Recipe #83 Mushroom Creamy Stroganoff

Shopping list

• Dry pasta (around 90gr per person)
• 2 tablespoons Olive oil
• 500 gr mixed mushrooms (chestnut mushrooms and white mushrooms)
• 1 onion finely chopped
• 1 small package of vegan cream
• Sea salt 1 teaspoon
• Black pepper 2 teaspoon
• Garlic powder 2 teaspoons
• Dry parsley 3 teaspoons
• 1 cup of white wine
• 2 tablespoons of nutritional yeast
• 1/4 cup of plain flour
• vegetable stock cube

Method 

Cook the pasta accordingly to the package instructions. 

For the sauce:
Cut finely the mushrooms in a chopper or food processor.

Add 1 to 2 tablespoons of olive oil into a medium sized saucepan and cook the onion till it's translucent. Throw in all the mushrooms in and stir. After 1-2 minutes cover them with the wine and season with salt, pepper and garlic. Add a vegetable stock cube and 1 cup of water and let it cook on medium heat for about 10min so it thickens into a nice sauce.

Now add the cream and the parsley and let this thicken for another couple of minutes. Stir well and add the flour and the nutritional yeast. This should thicken the sauce.

This should make enough sauce for 4-5 people.

Veganuary Day #26

“The opposite of love is not hate, it's indifference. The opposite of art is not ugliness, it's indifference. The opposite of faith is not heresy, it's indifference. And the opposite of life is not death, it's indifference.” 

― Elie Wiesel

Breakfast

Smoothie: soy milk, oats, strawberries, kiwi and banana
600 ml cold peppermint tea

Lunch

Butternut squash soup and clementine.

Snack time

Nakd bar, pear and peppermint tea

Some cashew nuts and 2 oreos.

Dinner

Mushroom stroganoff 

Veganuary Day #25

Breakfast

Vegan Chocolate Brownie

Lunch

Courgette and spinach fusilli 

Snack time

Pistachios and jasmine pearl tea

Dinner

Butternut squash & carrot soup with croutons

Recipe #82 Fried Courgette

Ingredients

1 medium zucchini

1 cup soy milk

1 cup plain flour

Salt and pepper 

Slice the courgette into thin slices. Mix the seasoning into the flour. Then coat the slices in soy milk followed by plain flour.

Fry for a couple of minutes in a pan with around 2 tablespoons of vegetable oil.

Recipe #81 Vegan Pancakes

Recipe from VancityBuzz

Ingredients

• 3/4 cup Rolled Oats
• 1/2 cup Soy Milk
• 1 small peeled banana
• 1/2 teaspoon cinnamon powder

Place everything in a food processor and chopp until it is a smooth paste.

In a pan heat 1 tablespoon of vegetable oil or butter and fry until golden on both sides.

Great with jam.

Veganuary Day #24

Breakfast

Vegan banana Pancakes

Lunch

Tofu and broccoli whole wheat pasta.

Teatime

Baguette with avocado paste, tomato and spinach.

Dinner

Potato wedges,

spinach, tomato, cucumber, carrot quinoa salad,

asparagus and kale steamed with garlic,

zucchini fried slices,

tomato lentil quinoa and chilli sweet sauce.

Veganuary Day #23

Breakfast

Toast with dairy free butter
Coffee with soy milk and Kiwi iced tea (rose tea)

Lunch
Spring rolls with rice and vegetables

Teatime

Banana and Pear and 2 oreo cookies

Dinner

Cooked dinner for a friend:

Starter: crackers with avocado paste, tomato and spinach

Dinner: whole wheat spaghetti with lentil bolognese and vegan parmesan

Dessert: espresso served with chocolate brownie 

Recipe #80 Vegan Parmesan

Vegan Parmesan to sprinkle (does not melt) - great to sprinkle on vegetables, pasta or on oven baked dishes (to get crispy)

• 1/2 cup raw unsalted cashew nuts
• 1/2 cup nutritional yeast
• sea salt

Chop in a food processor till combined.

It should look like finely grated parmesan cheese.

Veganuary Day #22

Breakfast:
Nakd bar and black coffee

Lunch:
Vegetable Quinoa at the work canteen and boiled broccoli

Teatime:
Green mango tea and a pear

Dinner:
Sauteed greens (spinach, kale, broccoli, asparagus and courgette) with oven baked sweet potato chunks. Sprinkled with vegan parmesan - Yuuum !

Midnight snack: cashew nuts

Veganuary Day #21

Breakfast

Baguette with herb cream Sheese

Lunch: 
@ veggie heaven: IndianVeg at Chapel Market London

Teatime: 

soy milk latte at the airport and Nakd bar Berry Cheeky

Pringles on my way home from the airport

And for dinner vegetable stock noodle soup and baguette from sheese spread