Dairy free diets are now in vogue. The vegan movement led the way, with enthusiasts whipping up their own cashew nut creams, pouring tofu into blocks, and experimenting with recipes for 'nut' cheeses. Their cooking was healthy, wholesome, and thrifty, all of which are qualities we need today. Supermarkets today sell soya yoghurts, almond milk and tofu sausages, and media celebrities are quick to publish cookbooks and tell us how to live. In the 1970s, the vegan movement was political as well as about health and youthful good looks. This book takes us back to the stripped wood kitchens where it all began.…mehr
Dairy free diets are now in vogue. The vegan movement led the way, with enthusiasts whipping up their own cashew nut creams, pouring tofu into blocks, and experimenting with recipes for 'nut' cheeses. Their cooking was healthy, wholesome, and thrifty, all of which are qualities we need today. Supermarkets today sell soya yoghurts, almond milk and tofu sausages, and media celebrities are quick to publish cookbooks and tell us how to live. In the 1970s, the vegan movement was political as well as about health and youthful good looks. This book takes us back to the stripped wood kitchens where it all began.
Joanne O'Connell is a freelance journalist and author of Checkout (soon to be published by Guardian Shorts), which looks at how the way we buy food impacts on our diet, our health and our planet. Joanne O'Connell has written for the Guardian;the Observer,the Independent;the Times; the Daily Express; the Sunday Express; Top Sante¿; Essentials; Natural Health and on websites, such as: Orange.co.uk; Sky.com; Moneysupermarket.com. She has been a guest on debate panels at sustainable food events and occasionally appears on radio and television. She lives in England.
Inhaltsangabe
Contents Introduction Seasonal eating was the thing: many people grew their own organic vegetables (there are lots of tips of 'veganically' grown produce and plant swaps going on in the old newsletters) and a good number of households were also on a budget so seasonal produce made sense. Spring Examples: stuffed vine leaves; savory rice; sautéed veg; cashew nut cream; lentil pate; leek soup (all with vegan stock) buckwheat pancakes; mushroom and bean pate; wholemeal (cheese-less) pizza. Summer Watercress soup tomato and nut savory (with shredded wheat biscuits) tomato and soya macaroni lightly spiced rice lots of salads with sprouted beans and lots of texture and flavor (and dairy-free dressings) vegan bread recipes bean rissoles tofu noodle soup Autumn Include: Goulashes casseroles bean-filled pies and pasties potato bakes root-veg stews with pulses and barley wild rice salads granola (without honey or egg white); sunflower seed bread; uncooked nut balls barley savoury baked whole-wheat spaghetti casserole. Winter Mushroom salad Quincy Kabuli Chana red cabbage and raisins; Sunday Dinner ideas with tofu/soya proteins; hearty soups stuffed capsicums. Also to include: homemade spreads and sauces such as: yeast and tomato spread tahini sauce rosehip chutney and so on. Puddings and treats Molasses flapjack; coconut slices rock cakes tofu cheesecake fruit salads apple crunch; raisin and nut cake; garibaldi biscuits; custard egg-free banana cake chewy oat biscuits dipped in carob; vegan scones with jam halva; vegan brown bread ice cream date cookies raspberry tofu mousse. Soya Soya deserves a chapter of its own. It has come such a long way since the 1970s and it would be good to mention the rise in soya from TVP the early meat alternative which was rehydrated and stirred into sauces and stews to the wide number of products available today. There are lots of recipes from this period to include: soya burgers soya custards soya batter; soya casseroles; soya crispies; soya fritters. Dairy-free milks tofu and 'cheese' Index Bibliography further reading links.
Contents Introduction Seasonal eating was the thing: many people grew their own organic vegetables (there are lots of tips of 'veganically' grown produce and plant swaps going on in the old newsletters) and a good number of households were also on a budget so seasonal produce made sense. Spring Examples: stuffed vine leaves; savory rice; sautéed veg; cashew nut cream; lentil pate; leek soup (all with vegan stock) buckwheat pancakes; mushroom and bean pate; wholemeal (cheese-less) pizza. Summer Watercress soup tomato and nut savory (with shredded wheat biscuits) tomato and soya macaroni lightly spiced rice lots of salads with sprouted beans and lots of texture and flavor (and dairy-free dressings) vegan bread recipes bean rissoles tofu noodle soup Autumn Include: Goulashes casseroles bean-filled pies and pasties potato bakes root-veg stews with pulses and barley wild rice salads granola (without honey or egg white); sunflower seed bread; uncooked nut balls barley savoury baked whole-wheat spaghetti casserole. Winter Mushroom salad Quincy Kabuli Chana red cabbage and raisins; Sunday Dinner ideas with tofu/soya proteins; hearty soups stuffed capsicums. Also to include: homemade spreads and sauces such as: yeast and tomato spread tahini sauce rosehip chutney and so on. Puddings and treats Molasses flapjack; coconut slices rock cakes tofu cheesecake fruit salads apple crunch; raisin and nut cake; garibaldi biscuits; custard egg-free banana cake chewy oat biscuits dipped in carob; vegan scones with jam halva; vegan brown bread ice cream date cookies raspberry tofu mousse. Soya Soya deserves a chapter of its own. It has come such a long way since the 1970s and it would be good to mention the rise in soya from TVP the early meat alternative which was rehydrated and stirred into sauces and stews to the wide number of products available today. There are lots of recipes from this period to include: soya burgers soya custards soya batter; soya casseroles; soya crispies; soya fritters. Dairy-free milks tofu and 'cheese' Index Bibliography further reading links.
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