Making your own Tempeh

Making your own Tempeh

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Shop bought Tempeh – well, Ebay to be honest

Tempeh is an Indonesian thing.  Basically its fermented soybean cake, and is used as a high protein (it’s complete protein too) additive to the food armory for vegetarians and vegans.  Although its so yummy, even my very carnivore husband loves it too.

I bought some from Ebay to try out, and we both loved it.

Now I know this and enjoyed our first tempeh meal experience, I don’t ever intend to purchase it again on line, as it was about £8 for 400g of the stuff.   I fully intend to make my own instead.

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Vegan Marinades for Tempeh

Vegan Marinades for Tempeh

Okey dokey.  Three of my favourite recipes for sauces and marinades.  Proud of these.

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Garlic Ginger and Five Spice

Balsamic and Mustard

Peanut and Sweet Chilli marinade/sauce or dip for that matter!

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The utility Vegan Mayonnaise… is it a mayo or is it a dip or both?

Vegan Mayonnaise

At just about 20 calories a tablespoon this stuff is a win win, no matter if your slashing it on your salad, daubing it in your potato or rolling your raw carrots or celery into it.  High in protein, and for a mayo low in fat.

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My ‘meat-munching-man’ loves it too, so Ive ditched the Hellmanns  and once a week, I whiz up variations of this stuff.

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Enter the Vegan long distance cyclist.

Enter the Vegan long distance cyclist.

I started following a vegan diet in April 2015, literally right after the funeral of my beloved dad.  Years ago I was vegetarian, but then chose the meat eating lifestyle.  30 years later, weight-gain, high blood pressure, and the need to keep healthy and feeling young, started to nibble.  I had always loved vegetables, why bother with the world of meat at all?  I thoughts turned once again to vegetarianism, but again… the very foods I loved were the ones that gave me high blood pressure.   So ditch the meat, ditch the dairy, and ditch the eggs.

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Although I follow the vegan diet, I consider myself a strict vegetarian, as I still knit and crochet with my favourite fibre – wool.  I cant really see myself ditching that. For one thing, I have a house full of the stuff, all awaiting using up.

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Piccalilli – the Food of the Gods

Piccalilli – the Food of the Gods

Gotta add flavour!

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The most important thing to me is well flavoured food.  I now have quite a few favourite dressings to add to my vegan plate.  This is one of them.

Its a Jamie Oliver recipe, and the only thing I changed in it, was the flour, where I changed this to Dove Gluten Free instead of the usual cupboard stuff, my eldest is GF intolerant and this means she can enjoy a daub of Piccalilli on her salad as well.

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