I’ve been vegan almost 10 years, and even now, I hear the adage about soy being unsustainable (or a health threat) almost as often as I did back then. The livestock industry has done a pretty good job at vilifying this little bean. Nowhere in the history of agriculture has a bean caused so much upset in the world – …
Soba Noodles with Edamame & Shiitake Mushrooms
This is a new favourite of mine! Perfect for a weeknight dinner (because it’s quick & easy) or a dinner party (because it’s beautiful & tasty). Maybe a little tricky to find the ingredients, depending where you are, but check your local Asian grocer and other specialty shops. It’s worth it!
How to prepare tofu
Want to know how to prepare tofu? You’re in the right place. I was once at a swanky wedding where the bridal couple had insisted on having a vegan reception dinner (kudos!) much to the parents’ disapproval. What was served up? A big block of tofu with some sauce poured over, and a side of steamed broccoli. Hahahaha. I guess the chef …
You could fool many an egg-lover with a couple blocks of tofu, a some turmeric, and kala namak (black salt from volcanic rock, with a sulphurous taste). I’ve made variations of this scramble so many times over the years, for vegans and meat-eaters alike, and it’s always a hit. Depending on the type of tofu you use and what you add to it, you can really get a very eggy scramble going: but without the cholesterol and saturated fat.
Meaty Vegan Bolognese
If you’re the type who loves (or used to love) meat for its rich flavour and texture, this is for you. That’s the thing: usually, when people switch over to plant-based foods, the foods they miss the most have strong flavours and textures. So the challenge is to reintroduce those elements to your plant-based cooking.
Homemade Soy Yoghurt
Yoghurt wasn’t something I missed that much when I stopped eating dairy: I had enjoyed it, but it definitely wasn’t a daily feature. As a result, I never made much of an effort to recreate the yoghurt experience—that is until recently, when I found vegan yoghurt in the supermarket and realised I could make my own using the store-bought one as a starter. Before then, to make strictly-vegan yoghurt, I’d have had to find a probiotic supplement—and honestly, since I don’t use probiotics, they’re expensive, and I don’t desperately need yoghurt in my life, I couldn’t be bothered.