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Archive for the ‘Recipes’ Category

So, I was innocently carousing the internet for vegan egg nog when I came across this gem of a human. If you’re afraid of fruits and vegetables, please… try this green smoothie. Really, it’s green. Personally, I like the color.

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This is a western Algerian dish that happened upon me today. Here’s how to make it:

Take 2 potatoes and throw them in some boiling water until they are soft enough to mash.

DON’T MASH YET! Pull the skins off and then mash.

Press (or dice) in 3 or 4 segments of garlic — it doesn’t turn out that strong, so don’t be shy!

Chop a small handful of parsley very fine and throw in.

Cut 1/4 of a (350 gram) block of tofu and throw it in the mix.

Pour in a tablespoon of olive oil to help the mashing process.

Now add the spices: a pinch of black pepper, a pinch of salt, a teaspoon of cumin, and a teaspoon of turmeric powder (for color) and mash, mash, mash!

Now get them ready to fry: In your hands, shape the mixture into palm-sized, thick, pancakes.

Add a small amount of vegetable (or any other) oil to grease your pan, but not so much as to deep-fry them.

They should brown like the picture, and taste delicious afterward.

**Garnish with salad

Asalam alakum!

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Guacamole, anyone? I made a whole huge bowl of this, and it was gluttonously consumed by my favorite housemate, Jen (who is a flexi-tarian, by the way and often eats veggie!) Here you go:

One avocado is a good enough portion for one person. But here’s how I made it:

Find 5-6 ripe, on the brink-of-destruction avocadoes. You can tell the ripeness of the avocado by pushing on the top, slim, end. If it is very squishy but not yet mush, you’re in the right area. It should also have surpassed the light-green outer shell color into a dark forest-green color. A normal avocado for salads and sandwiches should be a bit firm, but not hard, and a medium shade of green but NOT light green!

Once you have your babies, cut them in halves with a knife and scoop out the insides with a spoon into a bowl. (Not the stone, though. It’s not good for swallowing in any capacity!)

Use a fork to break them apart, but do not turn them into cream!

Dice two beautiful, red, tomatoes and throw them in.

How much garlic is too much garlic? I like lots, so I pressed two whole segments in. If you’re not a fan, half a segment to a segment will do. Alternatively, if you do not have a garlic press, use garlic from a jar or finely chop and throw in.

Mix like a banchee with your fork or get hardcore with a potato masher. Depending on what texture you like, you can stop when it is a half cream / half chunky mixture or completely obliterate the avocadoes as to only feel tomatoes.

This was the end to my fresh recipe, using limited extras for flavouring because I enjoy everything raw! But if you like, you can throw in:

A squirt of lemon or lime juice
A bit of salt and black pepper
Chopped onion or chili
Virgin olive oil

This piece of work lasts anywhere from 1-3 days in your frige, so EAT IT!

Love,
Shannon

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I have made a flish-flash decision to take photos of my dinner every night to upload to my blog. Even if it doesn’t make blog-dom, I assure you that I in fact had a camera around my neck at dinner time. This is a very simple meal I made from spinach leaves, sweet corn, black pepper, a bit of olive oil, and nutritional yeast. Its friend was a cheeseless pizza made from scratch covered in mushrooms, peppers, spinach, tomato, onions… and love. You can tell by the red silk sheets in the background.

This is a very happy box of sugar! London and UK refineries predominantly use animal bone charcoal to refine their sugars. Refining is a lengthy process in which the raw cane sugar — originally yellow to brown in color — is spun dry of the natural molasses inside and bleached white by sulfur dioxide. You can read Grassroots Veganism with Jo Stepaniak for an awesome description of the process. Billington’s products are classy (unrefined) and therefore do not go through with the makeover process that white “cane” sugar does. Sassy diagram here! Coming from Malawi and Zambia, the sugars are also Fairtrade. I highly recommend this to your porridge.

Wow… this is quite splashy. Because Morrison’s is my local (and had no other choice because I live in Wood Green! Ha!) I have chosen to show you my soymilk of choice for a mere 63p. However, not all soymilks are created equally. Alprosoya is quite cheap and tastes like the bottom of a vanilla ice cream pale… delicious. If you’re not into the soy-bizz, try rice, almond, or hazlenut milks. They are usually fortified with our favorite, B12 and other B-necessaries!

-Shannon

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