24 February 2012

Toffee

Toffee

Toffee is delicious and in my opinion a much healthier alternative to buying lollies full of artificial sweeteners, colours etc. Yes they’re full of sugar but so are all lollies! With only 3 ingredients (one of them being water) you know exactly what you’re putting in your body. I personally do not choose to put colour in mine because it’s unhealthy and animals may have been harmed in the making of. Plus who wouldn’t be thrilled with that beautiful golden deliciousness! Mine have quite a few bubbles because frankly I was impatient, plus I think the bubbles are kind of cute. But if you don’t like them just wait for the toffee to stop bubbling before pouring into the patty pans.

Ingredients:
500g white sugar
¾ cup water
1 tbsp. white vinegar

  • Place 24 patty pans into 2 muffin trays.
  • Pour all ingredients into a saucepan and let boil for about 15 minutes, no stirring. Wait for the sugar to completely dissolve and turn golden.
  • Once golden, turn heat off and wait for the bubbles to calm. Pour into the patty pans and let cool in fridge.

Makes: 24

Note: Will keep in airtight container in fridge for 1 to 2 weeks.

15 February 2012

Vegan Hollandaise Sauce

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This Hollandaise is closer to the original than the egg and butter variation, it’s also a LOT easier, healthier and yummier! This recipe is fool proof. No matter how bad the mixture is looking in the pan, once whizzed up in the mixer it will become lovely!

Ingredients:
¾ soy milk or other non-dairy milk
pinch of cayenne pepper
2 tbsp. corn flour
2 tbsp. vegan margarine
2 tbsp. lemon juice (to taste)
salt and pepper (to taste)

  • Heat ½ cup of the soy milk in a saucepan until hot but not bubbling. Pour into blender or high bowl if using a hand mixer. Add cayenne.
  • In the saucepan add the remaining milk and corn flour and whisk until combined. (If it all clumps together, don’t worry. It will right itself once mixed). Add in the margarine and whisk again.
  • Pour the contents of the saucepan into the bowl or blender and mix thoroughly until the sauce thickens and becomes the texture of hollandaise. Add the lemon juice, salt and pepper, to taste, keep adding until it’s to your liking. Mix well. Enjoy!

Serving Suggestion: Pair with Penne Pasta, broccoli and baby tomatoes for a delicious meal, pour over scrambled tofu or over cooked vegetables as a side dish.

8 February 2012

The Everything Vegan Wedding Book

The Everything Vegan Wedding Book: From the dress to the cake, all you need to know to have your wedding your way! (Everything Series)

 

 

A couple of months before I started Vegan Tasmania, I was asked by a wonderful online friend to help with the vegan side of things for her upcoming book, The Everything Vegan Wedding Book. Written by Holly Lefevre, the book incorporates absolutely everything about vegan weddings. All questions are answered and helpful tips are scattered throughout.

 

I don’t think a book could more accurately address all of the differences associated with holding a vegan wedding. Though I am listed in the Acknowledgements I couldn’t be biased when it comes to anything concerning a vegan, ethical lifestyle. If you’re thinking of planning a vegan wedding or know any one that is this would make a wonderful gift. Even if you’re not vegan, the book addresses the concerns of all eco-conscious brides and grooms, from the fabric of the dress to ethically sourced hemp and plantable paper invitations.

2 February 2012

Stop the Pink Dog

Go the Pink Dog is a campaign by the McGrath Foundation and TasRacing, Greyhound Racing Victoria and Sky Racing. Each race the pink Greyhound (Number 8) wins TasRacing and Greyhound Racing Victoria will donate $500 to the McGrath foundation.

 

This isn’t your average campaign with a company giving to charity. This is not only giving to the McGrath foundation but also giving a huge boost to the Greyhound Racing Industry. In the past the McGrath foundation has been connected with other companies that support animal cruelty such as Ingham and Mars.

This case however in particular makes me sick. Not only is it blatant animal cruelty but it is also highly hypocritical of a foundation that claims to “Make a Difference”. This campaign supports the gambling industry and worst of all it supports the death and suffering of countless greyhounds.

In Australia around 25, 000 Greyhounds are bred each year. Only about half of these dogs reach the age to start training. The other half of these beautiful puppies are routinely killed. Many of the training dogs will not make the cut, also resulting in being murdered for not being quick enough. Like other medium sized dogs the lifespan of a greyhound should be around 12 years. The dogs however (if they don’t die on the track) will finish their racing careers by the age of 2 – 4. Many of these pups will not be fast enough or will be injured during a race or training, again they are killed. At least one Greyhound will die due to injuries caused on a track in Australia, every single day. Around 1000 Australian Greyhounds are exported to Asia each year, for racing and later for human consumption.

The Greyhound Industry in Australia is all about making money, and thus the 20,000 Greyhounds routinely killed each year are murdered in various horrific ways because they are cheaper. Beating, drowning and shooting are just some of the ways in which a greyhound will be killed. They are then used as an ingredient of blood and bone. Greyhounds, if not killed by the industry will then go on to be breeders themselves or put in Universities and Laboratories around Australia for “research”.

For info on how you can help stop Greyhound Racing for good please go to Greyhound Action.

At this point in the campaign emailing the McGrath Foundation doesn’t seem to be going well. You can however write to them here.

Or send a letter of concern to PO Box 4, Northbridge, NSW 2063.

Their business address is Level 1, 115 Sailors Bay Road, Northbridge, NSW 2063.

Please phone the McGrath Foundation (02) 8962 6100 or Fax (02) 9958 0140

1 February 2012

Vegan Hummus

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Quick and easy this recipe is really great for a snack. It keeps well refrigerated, it’s healthy and when you use extra hot cayenne pepper it has an awesome kick to it! Serve with crackers or vegetable sticks, carrot, zucchini, celery, etc.

Ingredients:

  • 1 can chickpeas (drained and rinsed)
  • ⅓ cup tahini (sesame paste)
  • 2 tbsp. olive oil
  • 3 tbsp. lemon juice
  • 2 garlic cloves (minced)
  • soy milk
  • cumin
  • cayenne pepper (extra hot)
  • salt

Recipe:

In a food processor or bowl if using a handheld mixer combine chickpeas and garlic, processing until smooth. Add Tahini and mix well. Add the oil, lemon juice and enough soy milk to get the desired consistency. Mix again, adding the salt, cumin and cayenne to taste. Enjoy!

Note: Properly covered, this will keep refrigerated for 3 to 4 days.

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