Veganista

What 200 Calories Looks Like

redfearn — Sun, 24 Feb 2013 15:09:10 +0000

View the Guardian slide-show

View the original full list on Wisegeek

Fake Meat a Couple of Years Away

redfearn — Sat, 14 Jul 2012 19:58:38 +0000

A fascinating article about the race to create fake meat. Read the article here

Moroccan Humus and Spinach Toasts

redfearn — Thu, 12 Jul 2012 07:35:55 +0000

I was a bit disapointed with the tapas in Granada. Since coming back I’ve been experimenting with my own take on the medium. The uncooked spinach is chopped finely and combined with the humus ( M&S, but you could make your own ) and spread on some toasted bread.

Covent Garden Fresh Bowls Concept

redfearn — Wed, 11 Jul 2012 05:53:49 +0000

You wouldn’t catch me paying 3 quid for some fresh tomato soup with a bit of veg thrown on the top, but I have no qualms about copying this neat concept. This also counts as 3 of your five a day veg portions.

M&S Salad, Roast Butternut Squash and Chargrilled Halloumi

redfearn — Tue, 10 Jul 2012 05:32:23 +0000

I saw this in M&S yesterday, looks like a great salad no?

The Vegan’s Steak

redfearn — Tue, 29 May 2012 06:02:08 +0000

Posh bread, by that I mean sourdough, is one of my favorite weekend treats. This ‘wall of bread’ is courtesy of Bread Ahead at Borough Market.

Broadbean and Dill Dip

redfearn — Tue, 29 May 2012 05:53:26 +0000

Ingredients

Quarter packet of frozen broadbeans, or fresh if you can get them
One bunch of fresh dill
Garlic

Instructions

Microwave the broadbeans for two to three minutes until cooked
Remove the skins and place in a blender.
Add finely chopped garlic and a glug of olive oil and a small handfull of dill.
Blend the mixture and add more dill if required. Dill is strong to go canny.
Season to taste.

Beetroot Humus

redfearn — Tue, 29 May 2012 05:39:28 +0000

Roast the beetroot for about 40 minutes and 180.

Remove the skin and mix with chickpeas

Season to taste

Smokey Red Cabbage Coleslaw

redfearn — Sun, 27 May 2012 10:29:10 +0000

Test post for the new Imbalance theme integration.

Smokey Courgette Dip Vs Tesco’s ( award-winning ) Frijolemole

redfearn — Fri, 27 May 2011 17:11:22 +0000

No prizes for guessing this particular battle of the dips. My home-made dip killed it of course, although the Tesco dip did grow on me by the end of the tub.

Ingredients:

1 large courgette cut into strips

A spoonful of greek-style yoghurt ( obviously you can use vegan yoghurt )

Instructions

Slice your courgette into strips, and coat with oil and seasoning.
Over a barbeque roast your courgette strips.
Wait until cooled, preferably the next day and mash with a fork, add a little greek-style yoghurt.
Check for seasoning and spread onto warm bread.

Tip: If your skint, get invited to someone else’s barbeque and take your courgette strips round. Make sure you put your strips on last when everyone is too full to eat them. By this time they will be too full of chicken legs and burgers to care. BBQ them on a clean part of the grill and take them home in the container you brought them in, and take them home. Don’t feel guilty, people always have loads of food left over from BBQs that they can’t get rid of and they will admire your thrift skills.