Tag Archives: featured

22 November: WinterFest: Northern Vegan Festival 2015

WinterFest 2015Posted on behalf of Northern Vegan Festival:

WinterFest

Over 100 vegan and ethical stalls, festive cookery demonstrations, talks, performances and children’s play area.

  • Sunday 22 November 2015
  • Leeds Town Hall

£2 standard entry and under-16s free!

VIP tickets available to pre-order.

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9 July: Nutrition talk

Vegan nutrition talk 9 JulyNutrition talk (photo from Tofu Night)

What you need to know about healthy, plant-based eating…

Talk and cheesecake tasting

…where to get B12, protein, Vitamin D, healthy fats, Calcium and other minerals, and have your cake and eat it!

Thursday 9 July

Cornholme and Portsmouth Old Library
1 Parkside Road
Cornholme
OL14 8QA

7:30 to 9pm, free event!

(Tell us what events you want us to put on in our quick survey.)

Scrambled tofu

Preparing scrambled tofu
Preparing scrambled tofu

Ingredients (basic version)

  • 1 large pack of Clear Spot firm plain tofu
  • soy sauce
  • turmeric
  • sunflower oil
  • pinch of salt

Method

  1. Mash the tofu with a fork in a bowl.
  2. On a low heat, add the oil to a large pan, then add the tofu and fry for 10 minutes, stirring very regularly. Add turmeric, salt and soy sauce at the end and fry for one more minute.
  3. Serve on toast or with vegetables.

Variations

  • Mediterranean (add garlic and herbs like thyme and oregano, plus sun-dried tomatoes and olives, when nearly finished cooking)
  • Indian (add garlic and garam masala (curry powder), plus chopped onions)
Scrambled tofu Med
Here’s a Mediterranean variation, with tomato, leaves and French dressing

Fried tempeh

Serving tempehIngredients

  • I pack of tempeh (defrosted)
  • 2 cloves garlic
  • Equivalent amount of ginger
  • Soy sauce/shoyu – around two tablespoons
  • Oil for frying

Method

  1. Slice tempeh block into two slabs & then cut into fingers
  2. Crush and chop garlic
  3. Peel and chop ginger
  4. Place tempeh fingers in a dish
  5. Spread garlic and ginger over fingers
  6. Sprinkle soy sauce/shoyu lightly over the tempeh – don’t soak it or it will be too salty.
  7. Leave for 30 minutes
  8. Shallow fry fingers both sides along with marinade bits until browned to taste.
  9. Serve with stir fried vegetables and brown rice

Or try in a sandwich

Or use in a casserole

Or try something else

TLT (or vegan BLT) sandwiches

Making TLT sandwichesA vegan BLT can be called a TLT – tofu, lettuce and tomato. Here, it is made with locally grown lettuce and tomatoes (Incredible Edible Todmorden), using locally baked bread (Saker) and mayo that was made just minutes before.

Ingredients

  • 4 fluffy white buns/rolls/baps/etc. per person (I’m not getting into bread name politics!)
  • 4 thick slices of  firm bean curd/tofu (1 pack of Clear Spot Naturally Smoked Tofu)
  • 2 tomatoes, sliced
  • lettuce, washed and roughly chopped, (or spinach)
  • soy sauce
  • sunflower oil
  • egg-free mayo
  • Vitalite or other non-dairy marg, for spreading on the bread

Method

  1. Prepare the bread and slice the tomatoes.
  2. In a large pan, warm some oil, add the slices of tofu with some soy sauce. Gently fry both sides of the tofu for about 10-15 minutes per side. Meanwhile, add some mayo to the bread and wash and chop the greens.
  3. Make up the BLTs on the bread, in the order Vitalite, mayo, tofu, tomato, lettuce, more mayo. Serve immediately.
Vegan BLT
Here’s one I prepared earlier

Recipe from Impressive Food blog