Compelling reading

French Women Don’t Get Fat by Mireille Guiliano, Why The Chinese Don’t Count Calories by Lorraine Clissold and Eating Animals by Jonathan Safran Foer

It’s been Uni holidays for about a month now; this means I have a lot more time on my hands but I haven’t found myself getting bored.  I’ve been catching up on movies, working, cooking of course (although I’ve been fairly lazy about taking photos blogging – must re-motivate!) planning Christmas (!!!) and reading. 

I’d say that I’m quite passionate about food; I think about it a lot. I’m either eating it, reading about it, looking at photos of it, taking photos of it, browsing (or should I say fantasising in) kitchen and homeware stores. In fact I’ve often barely finished a meal before I find myself thinking about the next.  Honestly, I started planning our Christmas breakfast in November – case in point (I’m planning on creating a Vegan Christmas menu – so stay tuned!).  So rather unsurprisingly, my summer reading list has consisted of books about eating. 

While they both sound like dieting books, Why French Women Don’t Get Fat & Why Chinese Don’t Count Calories are definitely not.  Instead, they are two different cultural perspectives to approaching and thinking about food and eating.  You may think also that they would be completely at ends with each other considering their cultures are so different.  Yet I found most of the key ideals resounded in both books, ideals which are important not just in omnivorous diets but also (and some would argue more importantly) in a vegan or vegetarian diet, like eating wholesome, satisfying and varied foods. 

Here are some of my other favourites:

• Strive to have the freshest ingredients – best achieved by doing frequent little shops throughout the week and by favouring markets. This ensures not only that your ingredients are fresh but markets are also generally cheaper than supermarkets. Likewise, many markets have a larger variety of organic produce to choose from.
• Only eat produce that is in season – this resonates with recent environmental efforts to reduce transport emissions and support local farmers.  The French also believe that by limiting a foods availability one’s appreciation for it will increase.
• Avoid processed foods – this has been advocated by health professionals recently but the Chinese believe that the intrinsic energy of food is removed during processing and with it the benefits it naturally contains.
• Make meals and eating an event – this pretty much means that diner in front of TV is out.  Both the French and Chinese encourage mindful eating which means really taking time to appreciate and savour food. Modern science has found this to be helpful with digesting and reducing appetite.  I personally think it’s quite romantic, taking the time at diner to set the table, everyone sitting down together, a delicious (hopefully) meal which everyone shares their day over. Eating is important and why should a nicely set table be a luxury or for ‘fancy’ occasions?  Perhaps it will create a little more washing up, but I’d say your elevated mood will more than make up for it.

I would definitely recommend reading these books for anyone who is interested in eating and food (they both also include traditional recipes!) or someone who is looking to create a healthier lifestyle. 

Finally, I’m currently reading Eating Animals (which is definitely more Vegan-y) by Jonathan Safran Foer.  I’m not yet finished reading so I’ll leave a detailed summary till then, but I’ll just say now that this book is very compelling reading.  Foer has explored and reported on the American meat and dairy industries quite objectively.  He also discusses the issues, tensions and conflictions faced by omnivores as well as vegans and vegetarians.  Even before finishing I’ve finished reading the book I recommended to anyone, even meat eaters (or perhaps especially).

Vegan Comfort Food - Tofu Scramble

I'm not going to lie, I totally miss eggs.

I miss the tastes, the textures, the protein... but mostly I miss the versatility.

Being vegan takes a level of creativity, experimentation and curiosity. You can definitely substitute eggs to (basically) achieve the same results and a lot of this people's experiments with this have been documented on the internet, like here.

I really wanted to make something quick and easy - tofu scramble.

It's got all the perks of a traditional scramble, you can use whatever you have, you can tailor the taste to whatever you want (spicy, 'erb-y, salty, sweet and sour), it's quick and it's yum; just minus the egg! Win :)

Ingredients:

• Tofu (I've used silken)
• Whatever you want! - but I've used: 
• Baby Spinach
• Carrot
• Onion
• Mushroom
• Tomato
• Bok Choy
• Beans
• Rosemary + Salt & Pepper

Method:

• Basically the same as scrambled eggs. Heat oil in fry pan, add seasoning and onion and fry till brown
• Gently fry other ingredients
• Add tofu - cook till you just have to eat it! 

I've served mine with Quinoa and Rye bread toasted with avocado and wholegrain mustard - Yummers xD

Linky-links

A photo essay on amazing animal intelligence  - below is the elephant video it links to, watch it, it's so cute!



And this one on pedigree dogs and what effect the restrictive breading is having on them.



This one is quite sad and it shows some gross stuff, so be warned!

Cupcake Yummy Yummy

This was actually an attempt at Red Velvet cupcakes, buuuut I didn't have any food dye, so it did end that way. I tried using beetroot juice to colour it instead.  The batter actually was an awesome red/pink colour, but when they came out of the oven they were a lovely cocoa-y brown instead.

I used this recipe halved, substituting the dye for juice.

Then for the icing I used:

• Icing sugar
• Soy milk
• Vanilla extract 
• and a little Beetroot juice/food colouring

To get a decent consistency you'll need a lot more icing sugar than liquid - so keep that in mind when you're adding them and just do so in small increments.

Also, when they are hot from the oven they might still be really moist (not so moist that if you stick a fork in there will be batter on in) this is fine, once they cool down a bit the outside will be a firmer. 

Ice once the cupcakes have cooled.  I did this by holding the base of the cupcake and swirling it upside-down in the bowl of icing.

Then sprinkle with shredded coconut and a little more icing sugar - if you wanna :)   

They have been room-mate tested and passed! 

- michelle

Snacking - Toast Chronicles

This glorious slice-'o-joy is a piece of Quinoa & Rye bread, toasted, with a thin layer of Vegemite, Avocado and a slice of Tofutti cheese.

A mini obsession. it's whatever

nom nom nom  xD

Mushroom Burgers

This is one of the boys’ favourites; it’s really quick, easy and tasty xD

Ingredients:

·         Burger buns/bread

·    Portobello Mushrooms 

(you’ll want ones about the same size as your bun/bread)

·         Tomato

·         Spinach/lettuce

·         Red Onion

·         Herbs

·         Firm Tofu (marinated)

·         Avocado

·         Tofutti Cheese slices

Method:        

•         Heat oil in a pan at a medium heat, add onion and whatever spices you choose, I think we had rosemary and basil , possibly garlic – brown slightly
•     Add mushrooms and cook gently till softened – Obviously we fried ours, but you could grill, bake or roast, whatever you prefer
•         Begin assembling the buns – spread the avocado on one slice, add spinach and/or lettuce, tomato slices & ‘cheese' 
•     Add the tofu to pan and cook till heated through
•     Once the tofu , mushrooms and onion are cooked to your liking, add to the semi-assembled buns

Enjoy!

Snacking

Sometimes, finding snacks that are Vegan friendly are even harder than meals

• Milk Solids
• Casein
• Whey
• Honey &
• Gelatine 

are just some of the little evils standing between me and that tasty muesli bar, or free gummy bears at Vapiano, or those flavoured soy crisps.

In some ways it's good.  You have to continuously be conscious of what you're eating and can't eat as much of the junky stuff out there.  But sometimes, it's also very tragic, like when you find out that your favourite cereal has honey in it.

So here is an example of what I packed for snacks today, it's a pretty typical days worth of snacks too:

• Carrot sticks
• Fruit and nut mix
• an Apple
• Go Natural Fruitnut Bar - Choc and Macadamia (Newly discovered! No dairy in them :) just; Dates, Macadamias, Almonds & Coca!)

Yum :)

Why I Became a Vegan

Photo source

So I sent this email to my brother the other day because I’m trying to convert him to vegetarian/veganism (from here to be referred to as ‘vegism’ ) Well, no, I’m not really trying to convert him, just trying to get him to think about the reasons why I have and whether that is something he believes in. I find that a lot of people don’t really think about what they are eating and where it came from. Kind of like religion in that people are born and raised as a certain religion and stay in that religion because that is what they know and perhaps they don’t even think about it. Of course this is a generalisation, but I know that it does happen. Similarly, I know people who eat meat yet cannot look at when it is covered in blood, or in fact eat it if it still resembles the animal. Personally, I don’t think that is right and that is one of the reasons I give when people ask me why I’m vegan; I couldn’t kill an animal myself, so I don’t think I can justify eating it, it would be kind of hypocritical I think. I especially couldn’t justify it if my reasoning was; ‘but it’s just so tasty!’ So yeah, here is my journey to veganism, or to where I am in it, not that it’s a destination as such.

I became vegetarian about 4 years ago. I'd always had an inclination towards it, but never acted on it because I was worried that I would not be healthy, also I didn't want to make it harder for Mum with cooking or how that would all work out. So I researched it a lot more and talked it over with my parents and we came to a compromise of sorts; they totally respected my decision as long as I made sure I ate healthily.

I think what really drove me to take the step was chicken. Admittedly, that stuff is tasty, as is most meat (from what I remember) but chickens can be so, so gross. Firstly, they live in their own shit; secondly, when mum used to make spaghetti sauce she'd put chicken drumsticks in with it. This would make the meat all soft, flavoursome and easy to eat, but they would have all these little bones and weird black stuff on the bone and yuck. Also KFC chicken, sometimes it isn't cooked totally and you can see the little arteries and stuff :( Anyway, chicken was the biggest motive and continues to be the biggest turn off.

Also there is the issue of inhumane farming and killing of animals. There are so many documentaries online about this and I think the one that best covers all the issues is Earthlings; the first part of which is here:
Earthlings Part 1 - youtube
I warn you though, it is a little lengthy and very graphic. In fact I've only watched the first bit because I can't stomach seeing this kind of stuff - but I guess that is why I'm vegan!

Photo source

So, after a few years of being vegetarian I became vegan. Mostly I was curious about it, like, what would I eat? What is it like to be vegan? Truthfully, sometimes it's pretty damn annoying, I mean, there is a growing number of vegans around (especially in cities) but it’s still quite uncommon, so sometimes it is hard to find food when you're out. But I find it's even harder at other people's houses and at parties because people are just not used to catering for that lifestyle. So everyone will be eating the yummy looking food and happily bonding over it and I'm chilling out with my salad feeling all left out and forgotten.

But despite that, I just cannot justify, well, mainly eating meat, but also using any animal product or exploiting animals in any way. I don't need to eat animals or eggs or honey or drink milk to be healthy, nor to be satisfied. Essentially, if I did I would just be doing it because I was selfish or greedy. I read an article recently which really effectively summed up the vegan lifestyle and explored why the author chooses a vegan lifestyle. She basically says that we don’t NEED to exploit animals like we do, you can read it here:
Vegan Clothing Explained

So that is a pretty quick summary of how I got to where I am with my vegism. Are you a vegan or vegetarian? Why did you choose to become one? Or why do you choose not to?

- michelle

Vegetarians, from the other point of view!

My boyfriend shared this link with me the other day, I think he may have been suggesting something, but it's good to be able to laugh at yourself:

Spinach, Potato & Mushroom Seasoned Scone-Based Pizza with Pesto Sauce - experiment!

Spinach, Potato & Mushroom Seasoned Scone-Based Pizza with Pesto Sauce - experiment!

Tonight, with my minimal fridge supplies, I decided to resort to a more pantry orientated meal.

Base:

I combined some ideas I got from Vegan Now! And a scone based pizza recipe I googled:

·         2 cups of Flour

·         2 tea spoons of Baking Powder

·         Pinch of Salt

·         30g (2 and a bit tbsp) Margarine (vegan of course)

·         1 Cup of Soy Milk

·         1 ground Linseed/Flaxseed egg replacement

Dough-y 

Method

·         Combine the ground linseed/flaxseed with water

·         In large, separate bowl sift Flour, Baking Powder and Salt

·         Add butter (soft or room temperature) by pinching with fingers until lumps are out

·         Then add milk and egg replacer

·         Work until all flour pockets are combined

You might want to experiment with quantities – I tend not to work off exact measurements.  According to the recipe in 
Vegan Now! You don’t actually need the egg replacement, but I find that the base tends to be too crumble-y otherwise.  You can also use wholemeal flour, or self rising (in which case you wouldn’t use 
the baking powder).  Also, another tip I got from VN! is to add herbs to the dough base to give it extra flavour.

Now turn the dough into something base looking.  
You can either; roll it out between two pieces of baking paper and remove the top layer after you have your desired width and thickness, or alternatively, 
you can work on a well floured space.  I actually just floured the baking tray, placed the ball on the centre and worked it out

Pesto Sauce

·         Basil

·         Chopped Garlic

·         Oil

·         Vegan Parmesan (I’ve also read that ground almonds create a ‘cheesy’ flavour )

Method

·         Combine in blender

Bring it altogether!

·         Spread pesto sauce onto base

·         Add desired toppings, I have used

o   Sliced potato

o   Spinach

o   Mushroom, &

o   Rosemary – yum!

I also sprinkled some more vegan Parmesan - totally optional

·         Place in a 240C preheated oven to cook for 15-20 minutes

This is what I did and I found that it was a little bit dry.  This could be compensated by some ‘wetter’ toppings or drizzling some sauce on the top; perhaps a tomato based one, maybe plum sauce? Or perhaps even just some olive oil?

It’s also been suggested that I’m hyper critical of my cooking... and it did pass the roommate test! Let me know how it goes if you try yourself :)  

- michelle

First Post! :O

Dear Future Readers,

As this is my first blog I figured I’d do a little introduction.

After being a vegetarian for 3+ years, I have recently turned to veganism.  I thought I would make a record of my explorations, experiments and adventures in my newfound lifestyle choice.  I decided to do this publicly so others, who are conscious of the effects their choices create and who would like to live more sustainably, can learn from my own journey.  I’ve also found that there isn’t a huge presence of Australian (specifically Brisbane) vegan bloggers and so I wanted to contribute some localised information to the blogosphere!

I hope to update regularly and will be posting on things like; daily meals (if they’re interesting), sustainable lifestyle choices, organic food and other products, current affairs and other things that relate to living green, organic or vegan!

Like I said, I’m kind of new to this stuff and this blog will be documentation of my progression and development, not only for others to be entertained by and learn from, but also as a platform to hear from others and learn from them.  So please, if you have any thoughts, ideas or suggestions on things I should look into or consider please let me know!

Graciously yours,

- michelle