Hearty, nutritious recipe from Jane Goodall’s cookbook, #EatMeatLess: Good for Animals, the Earth, and All.
This falafel curry is a brilliant way to serve falafel, coated in a creamy, spicy sauce – it makes such a hearty, filling curry! Perfect served over rice or with naan bread for dipping.
I am sorry. I am bad with comments. I have had this blog since 2004 and at times, the comments part has gotten the best of me. You have no idea what spam is until you have a blog.
So, I missed this cool, very valid comment. So sorry:
Hey! I wanted to make you aware of a new alternative meat source called water lentils! A company in Florida is growing water lentils to be used in alternative milks, meats, and dietary supplements but they’ve also just discovered that water lentils are the only source of plant-based Vitamin B12! Definitely think you should check it out and maybe could be a good story for your page! Check it out at trywaterlentils.com
This is from Georgina, who I think works there, and I am so embarrassed that I missed this Georgina!
Good luck with it. Sounds great.
I should have know about vegan Worcestershire sauce, but to tell the truth, I did not even know it was a thing!
I happened upon it and found all these links to homemade and online store bought. I am going to try them…
Veganosity – Homemade Recipe – mom and daughter team that love to make vegan food. Check them out:
I want to try this Edward Sons Organic Vegan Worcestershire Sauce, looks good:
This looks so good.
A Fuss-Free Skillet Focaccia That’s Endlessly Adaptable
This focaccia recipe is as fuss-free as bread recipes go. The dough comes together quickly in the food processor, then is left to rise for a couple of hours while you prep the rest of dinner (or relax and sip a glass of wine). Return to it when it’s doubled in size, then stretch it out in an oven-safe skillet. Cast iron is best for achieving a super-crispy crust, but any oven-proof skillet will work. Drizzle it with extra-virgin olive oil and top with fresh rosemary and flaky salt, then bake until puffed and golden.
Candy brand Mars has introduced a vegan version of its Topic and Bounty candy bars in the UK, according to FoodBev Media!
The vegan Bounty option is made with cocoa and hazelnut that’s blended with almond paste. The Topic bar includes hazelnut paste and cocoa and whole hazelnuts.
From an interesting article on Lifehacker by Vaughn Stafford Gray, a recipe for mashed turnips. I have added vegan substitutes with links to vegan products below. The article – Mashed Turnips Are Even Better Than Potatoes >>
2 ½ pounds turnips, peeled and cut into cubes
4 cloves garlic, finely chopped
4 sprigs of thyme, leaves removed from stems
¼ cup butter, softened
¼ cup grated Parmesan – Good Planet Parmesan Shreds
2 tablespoons cream cheese, softened – Better Than Cream Cheese by Tofutti
2 tablespoons sour cream – Better Than Sour Cream by Tofutti
2 tablespoons scallions (green parts only), chopped
1 teaspoon salt
1 teaspoon black pepper
Place turnips in a stockpot and fill with cold water until they are fully submerged. Boil until fork-tender (10-15 minutes). Drain fully in a colander (turnips can be very moist; this step ensures that all the extra water is drained off). Once drained, return to the stockpot and mash with the rest of the ingredients. If a softer mash is desired, adjust the consistency by adding heavy cream until they’re as soft as you want ‘em. Keep warm in the oven or heat in a bain-marie before serving.
Thank you Vaughn Stafford Gray, I hope you don’t mind me using this as a post, and sharing a veganized account of your recipe for mashed turnips. This is what is said about him on the blog post – Vaughn has eaten his way across the Caribbean, the U.S., and Canada. Though no longer a professional chef, he doesn’t regret one minute of culinary school.
Herb-“butter” – Use vegan butter in this recipe instead and it will be vegan.
An all-star lineup of ingredients in this simple potato side dish makes it clear that this dish is a winner. A mandoline is the key to the chip-thin slices of potatoes, which you’ll build up into a dense potato cake that is irresistibly tender and creamy in the center and crispy on the outside. It’s like two side dishes in one! Though it takes some time to assemble, there’s nothing hard about it. The result is a wow-worthy addition to any dinner table. Serve alongside roasted meats, on Thanksgiving dinner, or as part of a special brunch. Shopping tip: Look for potatoes—both the Yukon gold and the sweet—that are similar in size and shape, which will help make the layers even.