Yummy Vegan

Dec 08

Eating a homemade LARABAR - dates, pistachios, lemon juice. simply incredible.

Eating a homemade LARABAR - dates, pistachios, lemon juice. simply incredible.

Nov 29

Moleskine books are vegan

I feared for a long time that Moleskine notebooks weren’t vegan. I was wrong. They’re made with synthetic materials!!!!!!!! Check out the rich history of the Moleskine.

Nov 28

Monkey Shake

Monkey Shake

by Cherie Calbom

This juicing recipe will act as an aid for indigestion.

½ orange, peeled (leave white pithy part on)
½ papaya peeled
1 banana
Orange twist for garnish

1. Juice orange with papaya.
2. Place juice and banana in to a blender or food processor, and blend until smooth.
3. Garnish with the orange twist. Pour into a tall glass and enjoy!!

Nov 27

Black Bean Burger

INGREDIENTS

  1. Slice celery and red pepper.
  2. Saute in 1 T oil
  3. Toast buns until brown.
  4. Tear up toasted buns, put into food processor and chop into crumbs.
  5. When celery, seitan and red peppers are soft and starting to release their scent, add spices and mix well.
  6. Rinse black beans, then add to red pepper/celery/seitan mixture, Add breadcrumbs, mix well.
  7. Return entire mixture to food processor.
  8. Mix in food processor until a ball is formed
  9. Since mixture is still very hot, use scoop portions out into a lightly oiled form into patties.
  10. Flip after patties turn brown.

Nov 26

Chocolate Pecan Pie

Chocolate Pecan Pie

Oct 24

Almond Red Tea Custard

almond red tea custardAlmond-Red Tea Custard
Take the unmistakable flavor of red tea, add in some almond milk, mango, maple syrup and you’ve got a dessert that can be summed up in one word: luscious.
servings: 12
ingredients 2 cups almond milk
3 red tea bags, or 3 teaspoons loose red tea in a tea strainer
1 block tofu
1/3 cup brown sugar
1/8 teaspoon salt
1/2 teaspoon grated orange peel (orange part only)
1 cup finely diced mango
1/4 cup maple syrup

This custard is adaptable – it may also be made with black, green or white tea, and may be topped with berries or diced peach, nectarine, kiwi, or lychee instead of mango.
preparation

Preheat oven to 325°F. Bring almond milk to a boil; steep tea 4 to 5 minutes or until a desired tea flavor is reached. Meanwhile, whisk together grated tofu, sugar and salt in a medium bowl until blended. Very gradually whisk hot milk mixture into tofu mixture and stir until sugar is dissolved. If lumps appear, strain mixture through a fine sieve into a bowl or pitcher. Stir in orange zest. Divide mixture between 6 ramekins or tea cups and bake in a water bath until set but still a bit jiggly when shaken, 50 to 60 minutes. Let cool, then wrap and chill for at least 4 hours. To serve, gently stir together diced mango and maple syrup. Top custard and serve.

(Never before tried, but seems good to go, key is in crushing tofu right way)

Sep 17

mumbai vegans

There exist vegans in Mumbai, I may attend their next meet-up and if I do, I’ll tell you what I saw. I’m too lazy to be a vegan in India. And the soy milk has like 100 lbs of sugar in it. It’s totally gross.

Sep 16

Chili Cheese Toast

Alrighty vegans, get ready for the most delicious and Indian thing you’ve ever had. Grab your favorite fake vegan cheddar cheese or mozzarella will do too, whichever you prefer.

Spread some margarine on some bread. Add to it the faux cheese. Add to it sliced green chilis and sprinkle some sea salt on top. Add tomatoes and finely chopped parsley (coriander leaves preferred). TOAST it.

Eat for breakfast. Also a great alternative to garlic bread — this dish is readily available in Mumbai and is spectacular… not the vegan version obviously.

Sep 08

Sitaphal or Custard Apple. Hard work but great payoff.

Sitaphal or Custard Apple. Hard work but great payoff.

Aug 30

Being Vegan in India

Everyone in India drinks milk. Eats sweets made from ghee which is clarified butter and has a glass of buttermilk after lunch to help digest and also to keep cool.

Ice cream comes by the plentiful in India and it comes in rich natural fruit flavors and all such things. Paneer is the staple of most North Indian cuisine. It’s this rich ricotta/mozzarella like cheese that’s prepared in various succulent gravies and had out at restaurants.

Now, how is one supposed to maintain a completely with options such as these? Determination, love for the cows and creating plenty of alternative sources of proteins and balancing each meal right.

It’s going to be tough, but I plan on sticking to it.