{"id":993,"date":"2020-01-17T11:06:35","date_gmt":"2020-01-17T11:06:35","guid":{"rendered":"http:\/\/www.nourished.eu\/?p=993"},"modified":"2020-02-26T15:22:14","modified_gmt":"2020-02-26T15:22:14","slug":"veganuary","status":"publish","type":"post","link":"https:\/\/www.nourished.eu\/index.php\/2020\/01\/17\/veganuary\/","title":{"rendered":"Veganuary"},"content":{"rendered":"

#leftovereatarian\u00c2\u00a0 \u00c2\u00a0 \u00c2\u00a0 \u00c2\u00a0#leftovereateverything<\/p>\n

I am not a great follower of culinary trends. In fact I am not a follower of any trends I do prefer the classics executed well with a touch of flair. That said Vegans are everywhere in January and never one to waste an opportunity I threw myself in to learning a few new recipes. I love vegetables, I don\u00e2\u20ac\u2122t think there is a vegetable that I don\u00e2\u20ac\u2122t approve of and some I am positively in love with. Thinking ahead in December I rifled through lots of books in my local Waterstone\u00e2\u20ac\u2122s as I was working there as a Christmas temp (as you know I am an avid reader so couldn\u00e2\u20ac\u2122t pass up the opportunity to return to the bookface) I also went to a couple of Pop up Events in a restaurant run by an committed Vegan. The food was creative, in parts, but with the odd chunk of something processed thrown in. I learnt some alternatives to pastry that don\u00e2\u20ac\u2122t pretend to be pastry and ate a lot of vegan cheese which, I think, would taste better if I had not thought for one minute that it was going to resemble cheese.<\/p>\n

The thing I like about Vegetarian and Vegan cooking is just that\u00e2\u20ac\u00a6The Cooking. I see no point in using highly processed packaged ingredients but then that is not different from how I feel about cooking with meat. If there is plastic and instructions anywhere near the food stuff then you are not the one doing the cooking, someone else is. Usually in a factory and you have abnegated your responsibility and choices.<\/p>\n

For me it’s simply that I like to know what I am eating.<\/p>\n

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Vegan Pop Up in Peel<\/figcaption><\/figure>\n

Some of the great new eye openers included a Dauphinoise that I made with cashew cream. I soaked the cashews and hand blended them to achieve the right consistency. I warmed the ‘cream’ through and added onions and herbs etc to give it some extra flavour. I let that infuse overnight and made the Dauphy in the usual way. It tasted delicious.<\/p>\n

Chick pea water is a marvelous substitute for eggs. I never seem to have eggs in the house but always have a tin of chickpeas so knocking up a mayonnaise is easy. Hollandaise too although, for me. a hollandaise without butter is a day without sunshine. Meringues are the most wondrous use of aqafaba. This has to be the easiest dessert to make for a vegan and so close to the original that I suspect factory prodeuced meringues will be made like this soon as it\u00e2\u20ac\u2122s much cheaper.<\/p>\n

In January I taught vegan and Vegetarian Cookery at the Cookshack in Bride. The Menu included the usuals like Hommous, Baba Ganuj, Artichoke & Spinach Dip along with a B\u00c3\u00a9chamel made with coconut milk, a pie crust made of ground nuts and seeds. Remoulade, my favourite, made with celeriac and preserved lemons for that extra kick. The star of the show was a recipe I learnt from a boat Captain in Burgundy. A traditional Bourginion made with Chestnuts or Marron instead of the Beouf. I added dried as well as fresh mushrooms, to give it some extra earthiness. and a pinch of paprika to add smokiness that you usually get from the bacon. Lots of garlic and wine (Vegan) by the bucket load. To be honest I was eating it thinking that I had accidentally put meat in to it!. The sauce was fabulous, unctuous and dark. A great meal for people trying to keep Carni\u00e2\u20ac\u2122s and Vegi\u00e2\u20ac\u2122s happy as you can just add a steak on the side for that red meat kick.<\/p>\n

I am on the fence when it comes to all this. I think my label would be Flexitarian. ( I still bemoan the days before labels) My Grandfather was a Farmer who never ate meat unless he knew where it came from i.e. how it was raised and we were brought up in the same way. I love cooking in France as all the meat has provenance, a name, a birth date, the name of the farm, a death date. Personally, from a nutritional stand point and having been anaemic (sickle cell trait) all my life I function badly without supplements and the odd bit of pate. It\u00e2\u20ac\u2122s hard to find the energy to do anything when you are lacking in iron and chefing is a physically demanding job.<\/p>\n

I dislike processed food, packaging is my call to arms but I believe that what people eat is up to them. My Bedouin friends would simply not survive without eating goat. The dessert is not a home for farming and without meat and camel milk there would be no Nomadic tribes. Interestingly if you ever wish to disprove the five a day theory go live with the Bedou. Some of the healthiest, most active people in the world never see a Vegetable until it\u00e2\u20ac\u2122s Tomato season and they find themselves in the city.<\/p>\n

I think it is great that people are veering away from eating battery chickens seven nights a week and Veganuary is a good way to get people to try something new. Even old Dinosaur Chefs like me!<\/p>\n

The only think that I believe is shameful concerning food is waste.<\/p>\n

You can label me a \u00e2\u20ac\u0153leftovereatarian\u00e2\u20ac\u009d Hashtag that if you like it could be a new trend!<\/p>\n

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 <\/p>\n","protected":false},"excerpt":{"rendered":"

#leftovereatarian\u00c2\u00a0 \u00c2\u00a0 \u00c2\u00a0 \u00c2\u00a0#leftovereateverything I am not a great follower of culinary trends. In fact I am not a follower of any trends I do prefer the classics executed well with a touch of flair. That said Vegans are everywhere in January and never one to waste an opportunity I threw myself in to learning … Continue reading “Veganuary”<\/span><\/a><\/p>\n","protected":false},"author":1,"featured_media":1028,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[48,46,13],"tags":[12,14],"class_list":["post-993","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-cookery-school","category-foraging","category-vegan","tag-food-blog","tag-vegan"],"_links":{"self":[{"href":"https:\/\/www.nourished.eu\/index.php\/wp-json\/wp\/v2\/posts\/993","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.nourished.eu\/index.php\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.nourished.eu\/index.php\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.nourished.eu\/index.php\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.nourished.eu\/index.php\/wp-json\/wp\/v2\/comments?post=993"}],"version-history":[{"count":10,"href":"https:\/\/www.nourished.eu\/index.php\/wp-json\/wp\/v2\/posts\/993\/revisions"}],"predecessor-version":[{"id":1226,"href":"https:\/\/www.nourished.eu\/index.php\/wp-json\/wp\/v2\/posts\/993\/revisions\/1226"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.nourished.eu\/index.php\/wp-json\/wp\/v2\/media\/1028"}],"wp:attachment":[{"href":"https:\/\/www.nourished.eu\/index.php\/wp-json\/wp\/v2\/media?parent=993"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.nourished.eu\/index.php\/wp-json\/wp\/v2\/categories?post=993"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.nourished.eu\/index.php\/wp-json\/wp\/v2\/tags?post=993"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}