Serving vegetable soup from a white soup tureen. Made with lots of vegetables, barley and kidney beans.
World Vegan Day is an annual event celebrated on 1 November, by vegans around the world. The Day was established in 1994 by Louise Wallis, then President & Chair of The Vegan Society, U.K to commemorate its 50th anniversary and in 2014 the 70th anniversary of the term ‘vegan’, ‘veganism’, and the establishment of The Vegan Society. Vegans around the world join together to celebrate animal rights. Animal advocates hold street stalls about veganism, host vegan potluck events and plant memorial trees for World Vegan Day.
Animal rights is now the greatest social justice issue since the abolition of slavery and I am so proud to be part of this world wide movement.
Bill and I have seen such growth in the last 15 years in our educational macrobiotic/vegan/wholefood plant based lifestyle programmes. I was also delighted to be invited by The Vegan Society to teach and do cooking demo’s with the fabulous Clearspring Ltd,Authentic Japanese, Macrobiotic & Organic Fine Foods at the next prestigious National Organic Products Europe (NOPE) http://www.naturalproducts.co.uk 17/18 April, ExCel, London. Another big step forward.
People awaken to change at their own pace so I try to lead by example and not be a preacher, (Bill keeps me in check)!!! To mark World Vegan Day on 1 November, Music for the soul by Revolution Harmony, a vegan duo, is using the power of music to inspire positive change in the world. They’re releasing their new vegan anthem, “A Hymn”. The track is inspired by the principle of ahimsa, or non-violence towards all beings. It’s a sweeping anthem that is both sombre and strong, oscillating between mournful melancholy and hopeful soaring. The accompanying video is directed by Liz Marshall, who was also behind The Ghosts in Our Machine, and features the stunning photography of Jo-Anne McArthur, and it’s sure to inspire. http://www.peta.org.uk/blog/revolution-harmony/
The Answer to Every Question You May Come Across
The world is changing;. we can all make a difference. Purchase a copy of the fabulous Gary L. Francine’s book ‘Eat Like You Care’. An examination of the morality of eating animals. In this remarkably clear book, the authors argue persuasively that we don’t need to embrace an animal rights position to see that veganism is a moral obligation, all we need to do is to accord animals some moral value.
We are a ‘meat’ ‘cheese’ and ultra ‘processed’ world – the food we are eating is making us sick. As high as 85% of illness’s we see with clients at our health consultations are non-communicable disease, that means we are creating ill health through diet and lifestyle.
So on that ‘happy’ note, I have selected some of my favourite creations for you all to celebrate World Vegan Day with Bill and I. Foods are the foundation of health and happiness. Enjoy.
Kidney Bean, Tomato & Winter Squash Soup
Kidney Bean, Tomato & Squash Soup
2 tbsp extra virgin olive oil
1 large red onion finely chopped
4 cloves of garlic, crushed
1 cup chopped carrots
½ cup chopped celery
½ cup chopped parsnip
½ cup chopped sweet potato
1 jar of organic plum tomatoes
½ tsp. dried rosemary
2 tbsp. peeled, finely chopped fresh ginger
2 jars Clearspring organic kidney beans
5 cups of Clearspring miso bouillon stock or vegetable stock
3 cups butternut squash cut into small cubes
Tamari (to taste)
Chopped parsley or coriander
Heat the oil in a saucepan and add the onion and a pinch of sea salt and cook until it is softened. Add the garlic, carrot, parsnip, sweet potatoe, celery and cook 5 minutes over medium heat, add the tomatoes, rosemary, ginger, beans and stock or spring water. Bring to a soft boil, reduce heat, cover and let simmer for about 5 minutes. Add squash and simmer on a low heat for about 30 minutes until squash is tender. Check liquid levels; add water if necessary and stir occasionally: season with tamari. Serve in warmed bowls and garnish each bowl with the coriander or parsley.
Our Simple & Elegant Favourite Dessert
This simple yet elegant dessert is one of our absolute favourites. It’s also good to experiment with some other warming spices. My preference is to have this applesauce warmed, but Bill prefers it chilled.
9 organic apples such as golden delicious (my first choice for making applesauce)
1/2 cup organic apple juice
1 tbsp. freshly grated ginger root (or more to your desired taste)
Peel, core and quarter the apples and place in a heavy based saucepan. Add the apple apple juice and ginger and bring to a boil. Turn heat to very low and cook, covered, until apples are soft when pierced with a sharp knife. Mash with a potato masher and allow to cool before refrigerating. Serve as is or top with some oat or soy cream. This ginger-flavoured applesauce is also perfect served on top of your morning porridge.
Other delicious ways to season and change the taste of your applesauce is to add a cinnamon stick or two during cooking or pop in a few whole cloves or some rice syrup whilst simmering the apples. Delicious also served with my breakfast pancakes.
Marinated Tofu with Steamed Greens & Sesame Seeds
Tofu – High in Isoflavones – Phytoestrogens
Serve the marinated slices of tofu on a bed of steamed greens as in the photograph above and garnish with toasted sesame seeds. This dish with or without the Thai dressing is equally delicious. If using without the dressing I dress the greens with a little balsamic vinegar.
1pack firm tofu, cut into cubes
2 tbsp. shoyu
2 tbsp. brown rice syrup
¼ cup sesame oil
1 tsp. mustard
2 tbsps. fresh ginger juice
3 cloves fresh garlic, crushed
1 cup spring or filtered water
Remove excess water from the tofu by squeezing in paper towels. Add the marinade ingredients to a small pan, mix and bring to a boil then simmer uncovered for 10 minutes. Place tofu pieces in a shallow dish and spoon hot marinade over top, covering completely. Marinate for at least one hour. When ready to bake the tofu, heat the oven to 175/350°F. Line a baking sheet with parchment.
Toss with cornstarch (optional): If you’ll be serving the tofu right away, tossing the cubes with cornstarch will make them crispier. Transfer the tofu to a bowl with a slotted spoon and sprinkle with corn starch. Gently toss until the outside of the tofu is sticky and coated. Arrange the tofu on the baking sheet in a single layer. Bake until the outside of the tofu is golden and the pieces look slightly puffed, 20 to 45 minutes depending on the size and shape of your tofu. Toss the tofu every 10 minutes so the pieces bake evenly. The longer you bake the tofu, the chewier it will be.
1 bunch fresh greens or kale – Slice the greens, removing the hard stem, roll up the leaves like a cigar and slice through. Bring a little water to a boil in your steamer pot then pop in the basket with the greens, cover and steam for 3-4 minutes.
Greens, rich in chlorophyll and minerals like calcium, strengthen the bones, help the blood to absorb oxygen, and bring energy upward in the body, leaving you feeling light and refreshed.
Thai Dressing; Blend all ingredients together in a high speed blender
Thai Sauce Delicious Over Grains, Tofu or Noodles
3?4 cup tahini
¼ cup grated ginger
6 tbsp. lemon juice
¼ cup rice malt syrup
6 tbsp. tamari
2 cloves garlic
1 cup shredded coconut
2 cups water
In good health
NEWS FLASH …New Zealand have just announced that all animals are now acknowledged as sentient beings…..may the rest of the world waken up and follow. ???? Yay xx