As promised - even if only just! - I'm managing to squeeze this post into the month of February: the talented Leigh Drew has joined the Veganthused program for a second time (here’s the link for her first visit, in case you missed it!), bringing a tasty trio of dishes based around the one delicious flavour combination.
The base ingredients are spring onions, peas, lemons and seasoning, with a vegan mayonnaise. (My favourite store-bought mayonnaise is by Plamil but it’s fairly pricey. To show off an ‘accidentally vegan’ and accessible product, Leigh uses one that’s readily available in many supermarkets. There are also plenty of recipes around for home-made vegan mayo… hmmm that might make a good future blog post too!)
Leigh shows us how this flavour combination can then be taken in three directions by using chick peas, tofu or tempeh (each being a good protein source), leading respectively to finger food, sandwiches, or a pasta salad. Tempeh has long been my nemesis – to the point that (to my chagrin) I’ve been known to spit it out on some of the occasions I’ve been harangued into trying it, but Leigh shares a valuable tip for how to remove the ‘metallic’ taste that often mars store-bought tempeh.
At just over 13 minutes, it’s a slightly longer video than usual, but you do get three recipes out of it! Plus, you get to see the first time I ever eat a tempeh dish that doesn’t cause me to screw up my face and want to wash my mouth out!
For convenience, here are the ingredients lists for the three options (plus seasoning to taste in each case):
Chickpea dip/finger food topping
1 ½ cups chickpeas ¾ cup mayo ½ cup spring onion ½ cup peas 6 cornichons (aka baby cukes!) 1 ½ tablespoons seeded mustard ¼ cup lemon juice
Tofu sandwich filling
2 large carrots 350g firm tofu 2 tablespoons besan flour ½ cup spring onion ½ cup peas ½ cup mayo ¼ cup lemon juice
Tempeh pasta salad
300g pasta shells 375g tempeh ½ cup spring onion 1 bunch curly parsley 1 bunch continental parsley ½ bunch dill ½ cup peas ½ cup lemon juice ¾ cup mayo Dash Tabasco
Mega thanks to both Leigh and the talented crew: the video was produced and edited by Nicole Boyd, filmed by Ella Gibbins, and with sound by Henri Navarro.
Exciting news to wrap up this post – especially if, like me, you loved Leigh’s first two cookbooks but just wanted them to be longer and have more recipes in them! – Leigh has been commissioned to write a new one! She’s currently trialling and writing up dozens of recipes – and having had the good fortune to be a taste-tester for some of them, I can tell you already it’s going to be a corker. And hopefully it’s going to be released within the year, so keep an eye out for a Veganthused review of that one! Plus, Leigh will be right back here on Veganthused soon with another scrumptious video recipe... can anyone say cherry strudel???
I can't possibly be the only one who's astounded that it's February already. Today's post really just explains the delay (yes, again!) in putting anything up on this site. You're actually better off checking out the post from World Vegan Day, last November, featuring Leigh Drew's Chocolate Melting Moments. But, if you truly want to find out what caused the hiatus, by all means click on "Read more". Just don't say I wasn't honest with you!
Happy World Vegan Day! Really, though, any day would be made happy with these delicious treats: Chocolate Melting Moments by Leigh Drew. And with an entertaining video showing how to make them, you're totally set for a vegan celebration – happy happy joy joy!
After a couple of months on a healthkick, my inherent sweet tooth was ready for some decadence, and my recent birthday seemed like a pretty good excuse to indulge it! On the day, my typical green smoothie breakfast was left aside in favour of chocolate cake batter. By midday, the cake & cupcakes were cooled down and ready for icing, so it didn’t take a great deal of imagination to decide to have chocolate icing for lunch. Needless to say, my sweet tooth was swooning. If only we were like dogs and could claim seven birthdays per year…
As probably all vegans downunder know, the Cruelty Free Shop has been a fabulous local resource for buying 100% vegan and cruelty-free items online for over a decade. It’s a successful, award-winning business, that this year finally took the major step of setting up a physical bricks-and-mortar shop-front in Sydney. And yours truly was lucky enough to go along to the grand opening night!
Last month, on 7th September, I was lucky enough to attend the launch of a new vegan cookbook – one that possibly sports the longest title in my collection: “Karo’s nutritious delicious and cruelty-free dishes: a vegan cookbook with recipes, meal plans, nutritional information + more!” They say not to judge a book by its cover, but I urge you to judge this one by its title – because it encapsulates what the book (and its author!) is about!
TGO is an organised and thrifty soul who likes to prepare a week’s worth of lunches on a Sunday afternoon. This week, he chose Navy Bean Soup as the first dish to try from The Natural Vegan Kitchen, by Christine Waltermyer. Unfortunately, it’s the kind of dish that makes you feel worthy for eating it, rather than excited. Plus, I learn something new about spelling!