tag:blogger.com,1999:blog-34868504357368744082024-03-06T00:08:34.821-08:00More Than TofuStuff about vegetables, cooking vegetables, books about cooking vegetables, growing vegetables, books about growing vegetables and finding suitable places to eat vegetables :D Oh and an occasional rant and books about rants about vegetables. Or somethingMallyhttp://www.blogger.com/profile/15291786755782422916noreply@blogger.comBlogger33125tag:blogger.com,1999:blog-3486850435736874408.post-6367559945716321962012-07-02T04:56:00.001-07:002012-07-02T04:56:05.332-07:00Vegan food now at the Kensington Community MarketYes it's been hectic and all the usual blah, but for a change I actually have some news. Yours truly now has a vegan food stall at the <a href="http://www.sa-venues.com/things-to-do/gauteng/kensington-market/">Kensington Community Market</a>, held every last Saturday of the month. We offer vegan hotdogs, "boerewors" rolls, burgers and also gluten-free baked goods.<br />
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And if you need any added incentive to support us, profits go the <a href="http://www.horsecare.org.za/">Highveld Horse Care Unit</a> :)Evyl Shnukumshttp://www.blogger.com/profile/10848326950642948604noreply@blogger.com0tag:blogger.com,1999:blog-3486850435736874408.post-88535882776199706312011-11-12T13:37:00.000-08:002011-11-12T13:42:38.154-08:00Mouthwatering Vegan RecipesSpotted this awesome recipe for <a href="http://http://mouthwateringvegan.com/2011/11/10/mouthwatering-spinach-lentil-tandoori-masala/">spinach lentil tandoori masala</a> on an equally awesome-looking blog, and figured I'd spread the love :)Evyl Shnukumshttp://www.blogger.com/profile/10848326950642948604noreply@blogger.com0tag:blogger.com,1999:blog-3486850435736874408.post-54631168627810468012011-10-08T10:19:00.000-07:002011-10-08T10:31:29.774-07:00New and improved (tm) bobotie toppingBecause we've been utterly useless at updating this blog, and also because finding the perfect vegan bobotie topping is a major life goal for us, voila :)<br /><br /><span style="font-weight: bold;">Ingredients:</span><br />1/2 - 1 block tofu (depending on how thick you want your topping)<br />1 small potato, peeled and grated<br />1 level tsp turmeric<br />1 heaped tsp nutritional yeast<br />dash of soy sauce<br />salt and pepper to taste<br /><br /><span style="font-weight: bold;">Method:</span><br />Drain the tofu as well as possible.<br />Peel and grate the potato, squeeze the liquid out and sautee lightly.<br />Mash the tofu.<br />Mix all the ingredients together and, well, spread it over the bobotie. Put in the oven for 30-40 minutes at 180deg C and enjoy :)Evyl Shnukumshttp://www.blogger.com/profile/10848326950642948604noreply@blogger.com0tag:blogger.com,1999:blog-3486850435736874408.post-26245116498378923672011-03-23T11:04:00.001-07:002011-03-23T14:32:18.930-07:00Spinach and Mushroom "Quiche"<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4-mCJF4Qv8OaoSaTI-lfDD73j3X5dn9PKgrtuTQsHLVyp7xFeLUO9ZahujoOSxBbqhF4HNu6i7NuG9RFonVZbmnyYP0Lp8JAGqNi3ci8IRHGZ9uleyJvTOX-5aI9WJFOxmY_Bsfcn9Pz0/s1600/Quiche.jpg"><img style="float: right; margin: 0pt 0pt 10px 10px; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4-mCJF4Qv8OaoSaTI-lfDD73j3X5dn9PKgrtuTQsHLVyp7xFeLUO9ZahujoOSxBbqhF4HNu6i7NuG9RFonVZbmnyYP0Lp8JAGqNi3ci8IRHGZ9uleyJvTOX-5aI9WJFOxmY_Bsfcn9Pz0/s320/Quiche.jpg" alt="" id="BLOGGER_PHOTO_ID_5587391314652951346" border="0" /></a><br />I have been craving quiche for a while now and I was thinking, how hard could it be? So we bought some tofu and mushrooms, picked some spinach and leeks from our garden and voila! :-)<br /><br /><span style="font-weight: bold;">Ingredients </span><br /><br />1/2 onion, finely chopped<br />3 cups fresh chopped spinach<br />1 punnet mushrooms, sliced<br />400g firm tofu, crumbed<br />1tbsp English mustard powder<br />1tbsp mock chicken stock (or veg stock) powder<br />1/2 cup breadcrumbs<br />2tbsp mixed seeds<br />Dash of soy sauce<br />Seasoning to taste<br />Pinch of paprika<br />2 cups <a href="http://morethantofu.blogspot.com/2009/08/vegetable-moussaka.html">vegan white sauce </a><br />1 tomato, thinly sliced<br />Cooking oil<br /><br /><span style="font-weight: bold;">Method </span><br /><br />Preheat oven to 200 deg C. Sautee spinach and onion for a few minutes. Add mushrooms and salt, cook for a few minutes while stirring. Remove from heat, stir in white sauce and add tofu, crumbs and seeds. Cook for a few minutes. Season and add soy sauce. Pour into greased ovenproof dish, top with tomato slices and sprinkle with paprika and bake for 30-40 minutes. Serve with salad and enjoy :-)<br /><div style="clear: both; text-align: center; font-size: xx-small;">Published with Blogger-droid v1.6.5</div>Evyl Shnukumshttp://www.blogger.com/profile/10848326950642948604noreply@blogger.com1tag:blogger.com,1999:blog-3486850435736874408.post-83506670137416399992010-09-08T15:16:00.000-07:002010-09-08T15:19:50.512-07:00Veggie gardenWe've renewed our efforts to get a proper veggie garden growing and it's already paying off - harvested the first butter lettuce and rocket today :)<br /><br />Having morning sun but shade in the afternoon seems to help, as did the heap of compost we prepared the bed with.<br /><br />Will post pics but just thought I'd share :)Evyl Shnukumshttp://www.blogger.com/profile/10848326950642948604noreply@blogger.com2tag:blogger.com,1999:blog-3486850435736874408.post-54514141588648079952010-09-08T14:42:00.000-07:002010-09-08T15:21:47.806-07:00Vegan Sources of Vitamins & Minerals<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://www.toothpastefordinner.com/011702/vitamins-are-good.gif"><img style="float:center; margin:0 0 10px 10px;cursor:pointer; cursor:hand;width: 348px; height: 285px;" src="http://www.toothpastefordinner.com/011702/vitamins-are-good.gif" border="0" alt="" /></a><br />Thankfully Care2 has put together a <a href="http://www.care2.com/greenliving/vegan-sources-of-vitamins-minerals.html">list of vegan sources of essential nutrients</a>, because I don't know when I will ever manage. I will however try to at some point post a detailed list of nutrients and veggie sources, with the per 100g content listed and compared to meat sources - quite useful and enlightening.<br /><br />Anyway, from Care2:<br /><span style="font-weight:bold;"><br />Calcium</span><br />broccoli, green leafy vegetables (such as kale, bok choy, collard and turnip greens), tofu, blackstrap molasses, chickpeas, many beans, sesame seeds, sunflower seeds, almonds, flax seeds, brazil nuts, dried figs, dried fruit.<br /><span style="font-weight:bold;"><br />Iron</span><br />green leafy vegetables & sea vegetables, legumes/beans, nuts & seeds, blackstrap molasses, dried fruits, watermelon, prune juice, spinach, cereals, whole grains.<br /><br /><span style="font-weight:bold;">Magnesium</span><br />brown rice, cooked spinach, beans/legumes, almonds/nuts, dried figs, broccoli, cooked oatmeal, wheat germ/bran, whole grains, green leafy vegetables, bananas, peanuts.<br /><br /><span style="font-weight:bold;">Phosphorus</span><br />pinto beans, cereal grains, almonds, nuts, dried beans, peas, lentils, peanuts, brown rice, avocados, spinach, many vegetables, yeast.<br /><br /><span style="font-weight:bold;">Potassium</span><br />raisins, bananas, raw and cooked spinach, potatoes, baked sweet potatoes, winter squash, raw cauliflower, avocados, kiwifruit, dried fruits, tomatoes, oranges, grapefruit, strawberries, honeydew melon, cantaloupe, dried apricots.<br /><br /><span style="font-weight:bold;">Zinc</span><br />pumpkin seeds, whole grains/cereals, legumes, lentils, peas, soy foods, nuts, sunflower seeds, wheat germ, yeast, garbanzo beans, raw collard greens, spinach, corn.<br /><br /><span style="font-weight:bold;">Selenium</span><br />brazil nuts, whole grains, kidney beans (depending on the soil they are grown in), yeast.<br /><br /><span style="font-weight:bold;">Manganese</span><br />brown rice & whole grains, cereals, cooked oatmeal, wheat germ, nuts, seeds, legumes, cooked spinach & kale, black beans, almonds, avocados, pineapples, strawberries.<br /><br /><span style="font-weight:bold;">Molybdenum</span><br />beans, breads, cereals, cooked spinach, strawberries.<br /><br /><span style="font-weight:bold;">Pantothenic Acid<span style="font-weight:bold;"></span></span><br />whole grain cereals, legumes, mushrooms, peanuts, soybeans, avocados, sunflower seeds, bananas, oranges, cooked collard greens, baked potato, broccoli.<br /><br /><span style="font-weight:bold;">Chromium</span><br />whole grains, nuts, broccoli, apples, peanuts, cooked spinach, mushrooms.<br /><br /><span style="font-weight:bold;">Biotin</span><br />cereals & whole grains, breads, yeast, almonds, peanuts, molasses, legumes.<br /><br /><span style="font-weight:bold;">Copper</span><br />nuts and seeds, whole grains, dried beans, mushrooms.<br /><br /><span style="font-weight:bold;">Folic Acid</span><br />legumes, lentils, oranges, whole grains, asparagus, spinach, romaine lettuce.<br /><br /><span style="font-weight:bold;">Iodine</span><br />iodine-rich sea vegetables, kelp, vegetables grown in iodine-rich soil.<br /><br /><span style="font-weight:bold;">Vitamin A</span><br />carrots, winter squashes (acorn and butternut), sweet potatoes, cantaloupe, apricots, spinach, kale, turnip greens, broccoli, red bell peppers and other greens.<br /><br /><span style="font-weight:bold;">Vitamin B1 (Thiamin)</span><br />brown rice & whole grains, bread, pasta, oatmeal, brewers and nutritional yeast, legumes, cereals, sunflower seeds, nuts, watermelon, raw wheat germ.<br /><br /><span style="font-weight:bold;">Riboflavin</span><br />yeast, beans, cereals, whole grains, spinach, broccoli, wheat germ, mushrooms.<br /><br /><span style="font-weight:bold;">Vitamin B3 (Niacin)</span><br />legumes, brown rice, green vegetables, potatoes, tomatoes, broccoli.<br /><br /><span style="font-weight:bold;">Vitamin B6</span><br />whole grains, peanuts, nuts/legumes, soybeans, walnuts, bananas, watermelon.<br /><br /><span style="font-weight:bold;">Vitamin C</span><br />bell peppers, broccoli, tomatoes, strawberries, oranges/orange juice, grapefruit, tomatoes, brussels sprouts, cabbage, collard greens, turnip greens, spinach, potatoes, melon, berries, papayas, romaine lettuce, watercress.<br /><br /><span style="font-weight:bold;">Vitamin D</span><br />The most significant supply of Vitamin D comes from sunlight exposure on the skin. Vitamin D-2 supplements are available, as well as Vitamin D fortified plant milks & cereals. Fortified vegan products contain Vitamin D-2 (ergocalciferol) as opposed to animal-derived Vitamin D-3 (cholecalciferol). <br /><br /><span style="font-weight:bold;">Vitamin E</span><br />safflower/vegetable oils, sunflower seeds, raw wheat germ, nuts, peanuts, green leafy vegetables, whole wheat flour, whole grains, spinach.<br /><br /><span style="font-weight:bold;">Vitamin K</span><br />green leafy vegetables, spinach, turnip greens, kale, parsley, brussels sprouts, broccoli, cauliflower, soybeans and soybean oil, cabbage, green tea, tomatoes.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://blog.vegansa.com/images/veg1.jpg"><img style="float:right; margin:0 0 10px 10px;cursor:pointer; cursor:hand;width: 149px; height: 179px;" src="http://blog.vegansa.com/images/veg1.jpg" border="0" alt="" /></a><br /><span style="font-weight:bold;">Vitamin B12</span><br />Red Star ‘Vegetarian Support Formula’ Nutritional Yeast, B-12 fortified non-dairy milks and cereals. Vegan B-12 supplements: VegLife (certified vegan) B-12 supplement, Twin Labs ‘Vegetarian Formula’ B-12 Sublingual Dots, etc. [Note that B12 is not readily available from vegetable sources. While some think this indicates that humans are "meant" to be omnivores, it has more to do with washing our vegetables and better food hygiene - B12 is <a href="http://www.vitamins-supplements.org/vitamin-B12-sources.php">naturally found in dirt and bacteria</a>. Importantly, don't believe the hype about natural food sources. Just supplement kay?]Evyl Shnukumshttp://www.blogger.com/profile/10848326950642948604noreply@blogger.com0tag:blogger.com,1999:blog-3486850435736874408.post-30433112985023106402010-08-21T08:58:00.000-07:002010-08-21T09:06:12.837-07:00Ready, Steady, Cook!<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBeNolLnA0TGoJAPciIqi1ojC1sfK5F4CS3a1-T8-N69T90awdw4yOiZN0OuekwCeh8c0OqXfnJ_-5uIr2KttuWnrBjo514Q-0ZYEWzU2W8xyVSByzLiwdlriVCRoEB0t1A7fiAmObhe0/s320/RSC.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 200px; height: 200px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBeNolLnA0TGoJAPciIqi1ojC1sfK5F4CS3a1-T8-N69T90awdw4yOiZN0OuekwCeh8c0OqXfnJ_-5uIr2KttuWnrBjo514Q-0ZYEWzU2W8xyVSByzLiwdlriVCRoEB0t1A7fiAmObhe0/s320/RSC.jpg" alt="" border="0" /></a>We are participating in <a href="http://www.blogger.com/profile/14881624413081531821">LadyRaven</a>'s <a href="http://addtotaste.blogspot.com/2010/07/ready-steady-cook.html">Ready, Steady, Cook!</a> competition :)<br /><br />Tonight is cooking night, so we'll post recipes as we finish the courses. Tbh we are still figuring it out :DEvyl Shnukumshttp://www.blogger.com/profile/10848326950642948604noreply@blogger.com0tag:blogger.com,1999:blog-3486850435736874408.post-6661721000332211842010-06-28T12:57:00.000-07:002010-06-28T15:29:49.989-07:00Nutritional infoMost vegans and vegetarians my age were probably raised on a diet that included meat and other animal products. We were also taught broadly that meat contains protein, milk contains calcium and vegetables contain vitamins, among other things. I am going to turn that on its head a bit.<br /><br />In the next few days I will start putting up information about what nutrients your body needs, what it does for you and where to get it.<br /><br />A well-considered vegan diet is <a href="http://en.wikipedia.org/wiki/The_China_Study">probably the healthiest diet out there</a>, but it is a good idea to read up a bit on nutrition and make sure you are getting all the nutrients you need.Evyl Shnukumshttp://www.blogger.com/profile/10848326950642948604noreply@blogger.com0tag:blogger.com,1999:blog-3486850435736874408.post-89754880085401570542010-06-26T13:26:00.000-07:002010-06-26T13:51:08.830-07:00Yep, we're pretty useless, and Oat & Coconut Chocolate BombsA lot has been happening in our lives and so while the vegan gourmet journey continues, we have been too lazy/busy/disorganised to document it much :)<br /><br />However, among other things I have recently obtained a decent camera and ordered a <a href="http://www.loot.co.za/shop/main.jsp?page=detail&id=918510082928">320-page uber cookbook </a>for my darling husband, and so soon we will be posting some awesome things <em>with decent quality pics</em>. Ta-daa!<br /><br />Anyway, here's the recipe:<br /><br /><strong>Oat and Coconut Chocolate Bombs</strong><br /><em>(veganised from: Lekker Sonskyn Resepte, circa before I was born)</em><br /><br /><strong>Ingredients</strong><br />500ml sugar<br />750ml oats<br />100ml cocoa<br />a fair bit of dessicated coconut*<br />125ml soy milk<br />5ml vanilla essence<br />125ml vegan low fat spread (i.e. Olé or Cardin)<br /><br /><strong>Method</strong><br />Mix sugar, soy milk, low fat spread and cocoa. Bring to boil, add oats and cook for 5 mins. Add vanilla essence. *At this point you can follow the original recipe and add the coconut, mix and spoon onto a greased baking tray. I made this for a school bake sale late at night and forgot to add the coconut. So I spooned little blobs of the mixture onto a layer of coconut covering said tray, rolled the little balls (+-2cm diameter) in the coconut and left to harden. Vòilà, oat and coconut chocolate bombs! And it contains protein, fibre and potassium so there :PEvyl Shnukumshttp://www.blogger.com/profile/10848326950642948604noreply@blogger.com0tag:blogger.com,1999:blog-3486850435736874408.post-80928470839452240812010-04-27T11:04:00.000-07:002010-04-27T11:05:57.568-07:00Hot and Sour Soup with Shitake MushroomsAwesome soup for winter. It is usually made with rice wine vinegar but I prefer using lime to give it a nice citrus taste<br /><br /><strong>You will need:<br /></strong><br />250g fresh shitake mushrooms, roughly chopped<br />1 medium onion, finely chopped<br />1 clove garlic, crushed (not necessary)<br />1 inch fresh ginger, finely grated (about 2 tsp)<br />1/4 tsp dried chilli (this is enough to give it a bite, just)<br />Juice of 1 small lime/ 2tbsp lime juice (or rice wine vinegar)<br />Red and yellow peppers, julienned<br />400g whole kernel corn<br />50 ml soy sauce/1 tbsp miso paste<br />1 tbsp vegan powdered ‘chicken’ stock (available from Fresh Earth)<br />1 tbsp cornstarch<br />6 cups water (plus a bit more to mix the cornstarch)<br />1tbsp sunflower or ½ tsp sesame oil<br />Seasoning to taste<br /><br /><strong>Method:</strong><br /><strong></strong><br />Sauté the onions, garlic, ginger and dried chilli in oil.<br />Add mushrooms and peppers and cook for a few minutes.<br />Add corn, water, lime juice, miso paste/soy sauce and stock powder. Bring to boil.<br />Mix cornstarch to a smooth paste and add to soup while stirring. Allow to cook for a few more minutes. <br />Season to taste<br /><br /><strong>Variations:</strong><br /><br />Add tofu.<br />Add more hot with chilli oil, hot pepper sauce or peri-peri sauce.<br />For a more Thai flavour add lime leaves, coriander leaves, basil leaves and lemon grass.Mallyhttp://www.blogger.com/profile/15291786755782422916noreply@blogger.com0tag:blogger.com,1999:blog-3486850435736874408.post-66826242687210777582010-04-27T08:39:00.001-07:002010-04-27T08:43:40.420-07:00Roasted tomato and basil soupWe first had this at a local Italian restaurant and were both floored by how delicious it was. We had to try it for ourselves. <br /><br /><strong>What you will need:<br /></strong><br />250g cherry or other small tomatoes<br />1/2 onion<br />2 cloves garlic<br />Olive oil<br />1 handful fresh basil<br />1 can whole peeled tomatoes<br />1 small can tomato paste<br />Water or good vegetable stock<br />Salt and pepper to taste<br /><br /><strong>Method:</strong><br /><br />Preheat oven to 180 deg C<br /><br />Peel onion and cut in half leaving some of the root intact. Slice one half lengthwise into 1 cm wide wedges. Chop the other half as finely as possible and put aside.<br /><br />Put onion wedges and cherry tomatoes with a little olive oil and seasoning into oven and roast until the tomato skins have split, the juices are flowing and the onions start blackening around the edges.<br /><br />When the tomatoes are done roasting, sauté the finely chopped onions and garlic in a little more olive oil.<br /><br />Separate the cherry tomatoes from the sauce and onions and blend the sauce and onions together with the whole-peeled tomatoes. (We blend the onions so that they are disguised for little ones that have decided they don’t like onions but the soup is quite chunky so you can leave them whole)<br /><br />Mash the roasted tomatoes up a bit<br /><br />Add blend with tomato paste and water/stock to the sautéed onions and garlic and bring to boil. Add basil, seasoning and cherry tomatoes to soup and let it simmer for a few minutes.<br /><br />Serve with nice chunky Italian bread, vegan basil pesto (make it yourself, just leave the cheese out) and Olive paste. <br /><br /><strong>Variations:</strong><br /><br />This is nice with different herbs (like origanum or marjoram) or with added roasted peppers. If it needs it, a pinch of sugar and a bit of vinegar (red wine, balsamic or apple cider) can be added.Mallyhttp://www.blogger.com/profile/15291786755782422916noreply@blogger.com0tag:blogger.com,1999:blog-3486850435736874408.post-28231892437678932802010-03-07T23:58:00.000-08:002010-03-08T00:51:07.462-08:00Saturday evening rotis and epic dessertOn Saturday evening we had a very simple but utterly delicious meal at Chateau Mallencolly. I am very fond of rotis and the combination of veggies, chickpea spread and sundried tomatoes was epic. The banana dessert is always a winner. We added some dragonfruit (obtained at Fruit & Veg City) just cos. They are very odd-looking fruits - bright pink with yellow "scales" and inside they are translucent white with small black pips. It doesn't have a distinctive taste but went well with boozy bananas and ice cream.<br /><br /><strong>Menu:</strong><br /><br /><strong>Main course</strong><br />Rotis with roast vegetables, curried chickpea spread and sundried tomatoes<br /><br /><strong>Dessert</strong><br />Bananas with rum banana sauce, soy ice crem and dragonfruit<br /><br /><strong>Recipes</strong><br /><br /><strong>Rotis</strong><br />We used shop-bought brown bread flour rotis which you can freeze, thaw and heat in a frying pan.<br /><br /><strong>Roasted veggies</strong><br />Yellow peppers<br />Red peppers<br />Red onions<br />Baby brinjal<br />Green asparagus spears<br />Garlic cloves<br /><br />Place in roasting dish, drizzle with olive oil and roast in the oven at 200 dec C for about 40 minutes<br /><br /><strong>Curried chickpea spread</strong><br /><br />1 can chickpeas<br />1 tsp crushed garlic<br />3 tbsp olive oil<br />1 level tsp good mild curry powder<br />Pinch cayenne pepper<br />Seasoning<br />And whatever seedy goodness you feel like putting in. We used sunflower seeds<br /><br />Blend all ingredients until smooth<br /><br /><strong>Sundried tomatoes</strong><br /><br />Soak dried tomatoes in olive oil, chopped fresh basil and crushed fresh garlic<br /><br /><strong>Bananas with rum banana sauce</strong><br />At least one banana per person, split into three pieces lengthways<br />Rum<br />Banana liqueur<br /><br />I know it involves flambeing the rum and banana liqueur and cooking the bananas in the sauce but will post the actual amounts later.<br /><br />Serve with vanilla soy ice cream and dragonfruit balls. <br /><br />Yum! ^_^Evyl Shnukumshttp://www.blogger.com/profile/10848326950642948604noreply@blogger.com0tag:blogger.com,1999:blog-3486850435736874408.post-55227350904188014432010-02-24T03:04:00.000-08:002010-02-25T01:24:28.414-08:00Updates and pancake recipeYes. There will be. Soon.<br /><br />No really. As soon as we get around to it. We've been terribly busy and I don't really see tthings changing soon. Hopefully we'll be trying this rather straightforward recipe tonight, lifted without permission but great intentions from the <a href="http://www.facebook.com/pages/VEGAN/83552172515">"VEGAN" group on Facebook</a>. <br /><br /><strong>Pancake recipe </strong><br /><br /><em>Ingredients</em><br /><br />100g cake flour<br />30ml vegetable oil<br />15ml sugar<br />10ml baking powder<br />Pinch of salt<br />200ml soy milk<br /><br /><em>Method</em><br /><br />Combine flour, sugar, baking powder and salt.<br /><br />Mix thoroughly. Mix in soy milk and oil and whisk until smooth.<br /><br />Heat some oil in a frying pan. It is hot enough if a drop of batter on the pan sizzles.<br /><br />***Update***<br /><br />We did indeed make the pancakes and they are delicious! Mally added a bit more soy milk to thin it. The texture is soft and fluffy and it tastes awesome. They are a bit fragile though - we may experiment with No Egg (egg substitute) or otherwise just use them flat rather than folded over. Either way, WIN. Who needs eggs?Evyl Shnukumshttp://www.blogger.com/profile/10848326950642948604noreply@blogger.com0tag:blogger.com,1999:blog-3486850435736874408.post-31010925441116518852009-11-24T12:54:00.000-08:002009-11-24T12:59:33.981-08:00Whodathunkit part 2It seems that vegans around the world feel it necessary to point out that we eat "more than tofu". We found another blog with the same name <a href="http://www.morethantofu.com/">http://www.morethantofu.com/</a> :) <br /><br />The more the merrier we say :)Evyl Shnukumshttp://www.blogger.com/profile/10848326950642948604noreply@blogger.com1tag:blogger.com,1999:blog-3486850435736874408.post-29461040222844633922009-11-19T05:30:00.001-08:002009-11-24T12:42:45.827-08:00Whodathunkit?<span xmlns=""><p>We went out for dinner on the spur of the moment with some meat-eater friends and as our favourite Greek place has apparently closed down, we ended up at the restaurant next door, <a href="http://www.bedfordview.co.za/shop.htm?shopMGID=5832&mallID=124">The Steakery</a>. Yes you read that correctly. Needless to say we were sceptical but we were in for quite a surprise. We managed to have a full 3-course vegan meal with only one adjustment.</p><p>Starter:</p><p>Chef's salad (avo, rocket, and various other salady things with a lovely balsamic dressing)</p><p>Main course:</p><p>Vegetarian pasta (linguine with artichoke hearts, mushrooms, sundried tomatoes, peppers and a napoletana sauce - awesome)</p><p>Dessert:</p><p>Bananas baked in a rum and banana liqueur syrup - yum! Usually served with cream.</p><p>I found some awesome sources for checking whether your booze is vegan:</p><p><a href="http://www.barnivore.com/">http://www.barnivore.com/</a> (also listed on the <a href="http://www.vegansociety.co.za/">http://www.vegansociety.co.za</a> site)</p><p><a href="http://www.vegsoc.org/info/alcohol.html">http://www.vegsoc.org/info/alcohol.html</a><br /><a href="http://www.vnv.org.au/site/index.php?option=com_content&task=view&id=195&Itemid=133">http://www.vnv.org.au/site/index.php?option=com_content&task=view&id=195&Itemid=133</a><br /><a href="http://www.vegsoc.org/info/alcohol.html">http://www.vegsoc.org/info/alcohol.html</a><br /><a href="http://www.vegansociety.com/Lifestyle-And-Nutrition/Food/Drink/Alcohol.aspx">http://www.vegansociety.com/Lifestyle-And-Nutrition/Food/Drink/Alcohol.aspx</a><br /></p><p>So yeah, not that they are likely to ever read this but thank you to The Steakery for considering those that don't eat animal products for whatever reason. Hopefully other restaurants will catch on.</p><p>Btw it is my work year-end function on Thursday and I have held in my hands an invoice for, among others, 1x vegan meal :) I shall report back.</p></span>Evyl Shnukumshttp://www.blogger.com/profile/10848326950642948604noreply@blogger.com0tag:blogger.com,1999:blog-3486850435736874408.post-50215894109117495032009-11-09T07:45:00.000-08:002009-11-09T08:41:59.649-08:00Ifisashi<p>This Zambian recipe was sent to me by <a href="http://blogs.food24.com/toTaste">LadyRaven</a>. I must say I had my doubts - it seemed a bit insubstantial but having just harvested some spinach from the garden *preen* we gave it a bash anyway. It is absolutely divine! The soup is lovely, rich and full of flavour, and the combination of spinach and peanuts is genius. Thank you, dear Hila, I hope we will have an opportunity to cook it for you soon :)<br /><br /><br /><strong>What you will need:<br /></strong>2 bunches fresh spinach (washed and chopped)<br />1 cup raw peanuts (ground) (we cheated and used roasted peanuts cos it was all we had - worked fine)<br />Salt to taste<br />1 onion (sliced)<br />2 medium tomatoes (sliced)<br />Water<br />(Oh and we added garlic - as to most things :))<br /><br /><br /><strong>What to do:</strong><br />In a medium-sized saucepan, boil the onion and tomatoes with the ground peanuts, adding salt to taste and water as needed. After a few minutes, add chopped greens. Stirring occasionally, continue cooking until the peanuts are soft and the mixture has become a fairly thick buttery sauce (15-20 minutes). We changed the method a teeny bit by frying up the onion, tomato and garlic and then adding the water, spinach and peanuts.<br /><br />To serve:<br />Serve as a thick soup or with mieliepap as a sauce (goes well with seed loaf or any grain I imagine).<br /><br />Peanuts are high in protein and low GI, spinach contains lots of vit A, folic acid and iron. Very tasty, very healthy, and cheap to make.<br /><br />P.S. My friend Liz tells me that her people (she's Zulu) often add peanuts to cooked spinach. I will post pics when technology cooperates </p>Evyl Shnukumshttp://www.blogger.com/profile/10848326950642948604noreply@blogger.com1tag:blogger.com,1999:blog-3486850435736874408.post-34354678882337813232009-11-02T05:37:00.001-08:002009-11-02T05:37:11.630-08:00Beetroot Leaf Salad<span xmlns=''><p>But that is the best bit...<br /></p><p>I cannot understand why some people throw beetroot leaves away. They are the best bit imho<br /></p><p><br /> </p><p><strong>Ingredients<br /></strong></p><p>4-5 cups of roughly chopped lightly boiled beetroot leaves<br /></p><p>2 tbsp apple cider vinegar<br /></p><p>1 cup diced apple (preferably a firm apple like granny smith)<br /></p><p>1 tsp crushed garlic<br /></p><p>2-3 tbsp extra virgin olive oil<br /></p><p>1/2 cup slivered almonds <br /></p><p>1 handful of chopped origanum, mint and parsley<br /></p><p>Salt and pepper to taste<br /></p><p><br /> </p><p><strong>Method<br /></strong></p><p>Gently mix all the ingredients together and allow to stand for a few hours for the leaves to soak up some of the apple cider vinegary loveliness. It should be a bit tart. (Just like Mally. Oh wait that's tarty. Hur hur – ES)<br /></p><p><br /> </p><p><strong>Variation<br /></strong></p><p>Add walnuts or pine nuts instead of almonds<br /></p><p>Beetroot leaf and citrus salad - Add lemon juice instead of apple cider vinegar and orange instead of apple<br /></p></span>Mallyhttp://www.blogger.com/profile/15291786755782422916noreply@blogger.com0tag:blogger.com,1999:blog-3486850435736874408.post-84823506736334514942009-11-02T05:31:00.001-08:002009-11-02T05:31:58.733-08:00Mushrooms and peas with cashew nut cream<span xmlns=''><p>(Note: There is a picture of this floating around – I will try post it asap. This is seriously tasty – Evyl)<br /></p><p><br /> </p><p><strong>Ingredients<br /></strong></p><ul><li>1 punnet mushrooms<br /></li><li>1 cup frozen peas<br /></li><li>1 cup cashew nuts<br /></li><li>1 tsp crushed garlic<br /></li><li>1 cup soy milk<br /></li><li>2-3 tbsp water<br /></li><li>Salt and pepper<br /></li><li>Oil for frying<br /></li></ul><p><br /> </p><p><strong>Method<br /></strong></p><p>Fry the mushrooms and garlic. When almost done add the peas and the water, reduce heat and simmer until the peas are cooked. Take off heat. Blend the cashews until they are a fine powder. Add the soy milk a couple of tablespoons at a time, blending between adding until all the soy milk is added. It should be the consistency of cream. Add to the mushrooms and peas and reheat.<br /></p><p><br /> </p><p>Serve with pasta or rice. <br /></p><p><br /> </p><p><strong>Variations<br /></strong></p><p>Add basil instead of peas.<br /></p></span>Mallyhttp://www.blogger.com/profile/15291786755782422916noreply@blogger.com0tag:blogger.com,1999:blog-3486850435736874408.post-33956451573999363762009-11-02T05:27:00.001-08:002009-11-02T05:27:55.104-08:00Mengel-mus<span xmlns=''><p><strong>Mengel-mus<br /></strong></p><p>This is a hummus inspired chickpea dip that we make. Mengelmoes is an Afrikaans word that means mixture (concoction would probably be more accurate).<br /></p><p><strong>Ingredients<br /></strong></p><ul><li>1 can chickpeas, drained<br /></li><li>2 tbsp olive oil<br /></li><li>2 tsp crushed garlic<br /></li><li>2 tsp lemon juice<br /></li><li>1/4 tsp cayenne pepper<br /></li><li>1 tsp cumin seeds<br /></li><li>pinch of salt<br /></li></ul><p><br /> </p><p><strong>Method<br /></strong></p><p>Mix all ingredients together and blend until smooth. Serve with biscuits, toast, bread, chips, whatever.<br /></p></span>Mallyhttp://www.blogger.com/profile/15291786755782422916noreply@blogger.com0tag:blogger.com,1999:blog-3486850435736874408.post-15639404518832164442009-11-01T23:50:00.001-08:002010-04-27T11:43:49.526-07:00Baklava<span xmlns=""><p>As you may have noticed, the blog is yet again hopelessly outdated. In our defence, we've had two birthdays (mine and the little princess') as well as a whole bunch of other things. But last night we had some friends over for dinner and Mally made a Greek meze-type veggie feast (details will follow) and ended it off with a superb vegan baklava. Try it, it's delicious! <span style="font-family:Wingdings;">J</span><br /></p><p><br /> </p><p><strong>Vegan Baklava<br /></strong></p><p>(makes 12 pieces)<br /></p><p><br /> </p><p><strong>Ingredients<br /></strong></p><p><br /> </p><p><strong>Baklava<br /></strong></p><p>375g mixed nuts, crushed<br /></p><p>1/2 cup maple flavoured syrup/maple syrup<br /></p><p>3 sheets phyllo pastry<br /></p><p>10 ml cinnamon<br /></p><p>1 tbsp lemon juice<br /></p><p>Oil for brushing<br /></p><p><br /> </p><p><strong>Syrup<br /></strong></p><p>1/2 cup maple flavoured syrup/maple syrup<br /></p><p>1/2 cup caster sugar<br /></p><p>1 tbsp lemon juice<br /></p><p>600 ml water<br /></p><p>2 slivers orange peel<br /></p><p><br /> </p><p><strong>Method<br /></strong></p><p>Preheat oven to 160 degrees Celsius<br /></p><p><br /> </p><p><strong>Nut Mixture<br /></strong></p><p>Mix crushed nuts with 1/2 cup maple syrup, 1 tbsp lemon juice and cinnamon and set aside<br /></p><p><br /> </p><p><strong>Syrup<br /></strong></p><p>Mix water, sugar, maple syrup, lemon juice and orange peel<br /></p><p>Bring to boil on medium heat<br /></p><p>Reduce to half volume<br /></p><p>Remove orange peel<br /></p><p><br /> </p><p><strong>Baklava<br /></strong></p><p>Brush first sheet of phyllo pastry<br /></p><p>Fold in half and in half again<br /></p><p>Put 1/3 nut mixture along the middle of pastry and roll tightly<br /></p><p>Transfer to roasting tin<br /></p><p>Repeat for last sheets<br /></p><p>Brush the tops of all sheets with oil<br /></p><p>Bake for one hour<br /></p><p>Remove from oven<br /></p><p>Cut each roll into four pieces and transfer to serving bowl<br /></p><p>Pour syrup over all the pieces and allow to stand</p></span>Evyl Shnukumshttp://www.blogger.com/profile/10848326950642948604noreply@blogger.com0tag:blogger.com,1999:blog-3486850435736874408.post-71406592035571749222009-09-22T14:25:00.000-07:002009-09-22T14:35:31.438-07:00Amaranth<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhS-cZhXEswSArk3r-RYTIgnQcuxnkk_O_hKB_0uh8McwJKTPXssYwAP_jo6IU_x6Rl5zv9Tra1leT6RDHIzrIuynH-hy3sb8IDZ7Ku578YQnCIqaa8k5Dx3NOKmu6nLHYdjdVDR1O9cM4n/s1600-h/Amaranth.jpg"><img style="float:right; margin:0 0 10px 10px;cursor:pointer; cursor:hand;width: 200px; height: 190px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhS-cZhXEswSArk3r-RYTIgnQcuxnkk_O_hKB_0uh8McwJKTPXssYwAP_jo6IU_x6Rl5zv9Tra1leT6RDHIzrIuynH-hy3sb8IDZ7Ku578YQnCIqaa8k5Dx3NOKmu6nLHYdjdVDR1O9cM4n/s200/Amaranth.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5384407449284448642" /></a><br />As promised, I had a go at cooking amaranth tonight. It comes out looking like tiny quinoa grains when cooked and has a slightly crunchy texture. Apparently overcooking it is not a good idea as it may go "gummy". It is quite easy to work with as it doesn't burn easily and cooks fairly quickly. Amaranth is one of few "grains" that contains complete proteins, i.e. all essential amino acids, and is therefore a useful item for a vegan pantry.<br /><br />I tried a recipe from <a href="http://chetday.com/amaranth.html">this site </a> but, as is my wont, did not exactly follow it to the letter so the veggies were less sauce and more topping:<br /><br /><strong>Amaranth with Spinach Tomato Mushroom Sauce</strong><br />1 cup amaranth seed<br />2-12 cups water<br />1 Tablespoon olive oil<br />1 bunch spinach (or young amaranth leaves if available)<br />2 ripe tomatoes, skinned and coarsely chopped<br />1/2 pound mushrooms, sliced<br />1-1/2 teaspoons basil<br />1-1/2 teaspoons oregano<br />1 clove of garlic minced<br />1 Tablespoon onion, minced<br />Sea salt and pepper to taste (or use a salt substitute)<br /><br />Add amaranth to boiling water, bring back to boil, reduce heat, cover and simmer for 18-20 minutes. <br /><br />While amaranth is cooking, stem and wash spinach, then simmer until tender. Dip tomatoes into boiling water to loosen skin, then peel and chop. Heat oil in a skillet over medium heat and add garlic an onion. Sauté approximately 2 minutes. Add tomato, mushrooms, basil, oregano, salt, pepper and 1 tablespoon of water. Drain and chop spinach and add to tomato mixture. Cook an addition 10 – 15 minutes, stirring occasionally. Lightly mash tomato as it is cooking.<br /><br />Stir the sauce into the amaranth or spoon it on top.Evyl Shnukumshttp://www.blogger.com/profile/10848326950642948604noreply@blogger.com0tag:blogger.com,1999:blog-3486850435736874408.post-35430317899256940572009-09-22T14:14:00.000-07:002009-09-22T14:39:46.204-07:00Salad Mally<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgauxEZ1cQQj9e_gI4m8_y4Bh4nH4jlJqeXaNnIXe6EzDLUabRf26TQrT0vV2LNRVEbhWtTIRKlhn2VFsnZOMesBPzU4UHhIxoYcQMBMFK2OU-R9yxMA7cQU-fLNLy9Wh7loC3UC3NFLBfp/s1600-h/Salad+Mally.jpg"><img style="float:right; margin:0 0 10px 10px;cursor:pointer; cursor:hand;width: 200px; height: 185px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgauxEZ1cQQj9e_gI4m8_y4Bh4nH4jlJqeXaNnIXe6EzDLUabRf26TQrT0vV2LNRVEbhWtTIRKlhn2VFsnZOMesBPzU4UHhIxoYcQMBMFK2OU-R9yxMA7cQU-fLNLy9Wh7loC3UC3NFLBfp/s200/Salad+Mally.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5384405719184703938" /></a><br />Mally quite likes salad mains and in times past, used to make a vegetarian version of Salad Nicoise, omitting the tuna and anchovy. Saturday night he made a salad that is better described as Salad Mally, with the usual salad base, some fresh and deliciously sweet red pepper, potato, croutons and cubed firm tofu fried in soy sauce. Yum! Delicious, very pretty, low fat and very nutritious*. <br /><br />*containing among others protein (tofu), carbohydrates and potassium (potatoes), lycopenes (tomatoes), for beta carotene and flavonoids (red pepper), vitamin C (tomatoes and red pepper), fibre and chlorophyll (greens).Evyl Shnukumshttp://www.blogger.com/profile/10848326950642948604noreply@blogger.com3tag:blogger.com,1999:blog-3486850435736874408.post-64640286218632724482009-09-22T04:42:00.001-07:002009-09-22T14:41:57.691-07:00The kitchen is open<span xmlns=''><p>The kitchen at Chateau Mallencolly is once again open, although due to tiredness and overwork our food creativity has been a bit lacking <span style='font-family:Wingdings'>J</span> That should change soon though, especially with a sort-of long weekend looming. Also, I will post some pics of what our brand-new kitchen looks like (although it is still a work in progress).<br /><br />In the meantime, I've found this <a href='http://www.care2.com/greenliving/veg-out-great-vegetarian-tips-and-yummy-recipes.html'>very informative article</a> and thought I'd share it here. On page two there are some lovely recipes as well. It is quite important to be sensible about making any big dietary changes, and not less so for adopting a vegan diet.<br /> <br />Anyway, happy Tuesday <span style='font-family:Wingdings'>J</span><br /></span>Evyl Shnukumshttp://www.blogger.com/profile/10848326950642948604noreply@blogger.com0tag:blogger.com,1999:blog-3486850435736874408.post-67751811393650363322009-09-17T04:08:00.001-07:002009-09-17T04:08:44.051-07:00Kitchen closed<span xmlns=''><p>The kitchen @ Chateau Mallencolly is currently closed due to renovations. Hence, no recipes and we have been living on takeaways. However watch this space for agar agar marshmallows and our first attempts at cooking buckwheat and amaranth. <br /></p><p>That's it for now <span style='font-family:Wingdings'>J</span></p></span>Evyl Shnukumshttp://www.blogger.com/profile/10848326950642948604noreply@blogger.com0tag:blogger.com,1999:blog-3486850435736874408.post-82753460370206396902009-08-29T13:49:00.000-07:002009-09-22T14:08:31.735-07:00Coconut ice<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEig3Bj7M-eQ94FT6dxsAquYfts4LqmcRF0mosyorvjIPq87ZTEJnlcnpIW2R9wsDtMayrCzT-1JoL8rLmFTwtPGSJF2OFxwDFLdX5IKPOLWLorzfegEIrjVo0s66OMaiBeh033taD_Pd_gu/s1600-h/Coconut+ice.jpg"><img style="float:right; margin:0 0 10px 10px;cursor:pointer; cursor:hand;width: 136px; height: 200px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEig3Bj7M-eQ94FT6dxsAquYfts4LqmcRF0mosyorvjIPq87ZTEJnlcnpIW2R9wsDtMayrCzT-1JoL8rLmFTwtPGSJF2OFxwDFLdX5IKPOLWLorzfegEIrjVo0s66OMaiBeh033taD_Pd_gu/s200/Coconut+ice.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5384400410969716994" /></a><br />One of my favourite things ever, and one of the first things I ever made myself, coconut ice is just delicious. However, it is not normally vegan as it is usually made with condensed milk. Happily, my mom's ancient "Sonskyn Happies" recipe book yielded a cooked recipe which uses milk. Needless to say this was easily replaced with good quality soy milk. I made some for a koekverkoping at a school and took some to work and it was very popular :)<br /><br /><strong>Ingredients</strong> (with apologies and thanks to the tannies who compiled Sonskyn Happies for the church or school or something)<br /><br />4 cups sugar<br />1 cup soy milk (I used Bokomo So Fresh powdered soy milk)<br />2 tbsp syrup<br />1/2 tsp cream of tartar<br />1 - 2 cups coconut<br />pink food colouring (optional)<br /><br /><strong>Method</strong><br />Mix sugar, milk, syrup and cream of tartar and boil for 10 minutes.<br />Let cool for about 5 minutes, stir in coconut and stir for a while.<br />Let the mixture stand for a few minutes (optional)<br />Pour into a greased baking tray or oven dish.<br />When it starts setting (about 30 minutes), cut into squares.<br /><br />Makes 16-20 squares.<br /><br />Delicious! Don't eat too much if you want to make it to middle age =)Evyl Shnukumshttp://www.blogger.com/profile/10848326950642948604noreply@blogger.com0