All posts filed under: veganuary

How to Cook Crispy Tofu

I don’t profess to be an authority on tofu. I haven’t titled this post ‘how to cook the best crispy tofu’ or ‘how to cook the perfect crispy tofu’ because we all feel differently about what ‘the best’ and ‘the perfect’ is. My version of the perfect crispy tofu is a result of me chasing the crunchy texture of the stuff they serve at Pompoko (Brighton residents: if you know, you know). When adding tofu to a dish I like it served on top of a meal to add a different texture and that delicious, fried, beige flavour. If that’s not your game, this is not your post. There are many others out there. See all that moisture? That’s why pressing tofu is absolutely rule number one if you want it to get nice and crispy. There are a few ways to do this, and most of them are a ballache. I used to lay a block of tofu on a plate covered in kitchen towel, top it with more kitchen towel and then stack …

What Do Vegans Eat? | Veganuary Food Diary Week 1

This is my fourth year taking part in Veganuary, but my first that I’ve decided to keep a food diary. This is because for omnivorous people that have never delved into veganism themselves, what a plant based person eats day in day out appears to be of great interest. It’s also a good exercise for me to carry out so that I can monitor what I’m eating too much or not enough of, and see where there might be gaps in the essentials that I need to be getting into my body. I’ve got a few reflections and observations following my first week of the challenge which I’ll save til the end. For now, here’s what I’ve been eating all week: Monday Breakfast 16 vegetarian spring rolls from the ASDA frozen party food range. Dipped in sweet chilli sauce. I hadn’t really eaten much at all the day before (NYE) and urgently needed to put something beige in my stomach. Lunch 3 hash browns, spinach, baked beans, mushrooms and tomatoes. It’s not a fry up, …

Very Lazy Vegan Cranachan Recipe

A standard Burns Night menu might typically consist of haggis served with neeps and tatties (potatoes and swede) followed by something like cranachan for dessert. A very special Scottish spread, basically, which is absolutely not at all even a little bit vegan-friendly. But Veganuary and Burns Night coincide, I’m 50% Scottish, and I love me a food theme. This all had to come together somehow. A standard, uninterfered with cranachan consists of whipped cream, crushed raspberries, toasted oats, whisky and honey. The two ingredients from that list that are no go for vegans are of course whipped cream and honey. I thought this the perfect opportunity to explore the land of vegan whipped cream alternatives. There is an in-a-can soya whipped cream, but it’s had poor reviews (the can is a bit rubbish and you can’t get any or all of the cream out, apparently) and costs too much to take a chance on as far as I’m concerned. I asked a couple of the vegan Facebook groups that I’m a part of what their …