I love my Instant Pot. I have to say that it is now perhaps my second favourite appliance, next to the Vitamix of course. I love the fact that it does so many things. It's a slow cooker, yogurt maker, a pressure cooker and just a regular saucepan. I use the IP more often than the stove these days and the reason I do, may or may not be because I can see the TV when cooking. 😇
This recipe is a total winner. I found a non-vegan recipe for split pea and ham soup and basically just veganised it by substituting the ham and ham bone for liquid smoke and really making sure there is a lot of flavour with spices and stock. I have made it 4 times in one week and Seb loves it. There are some recipe notes at the bottom, so make sure you check them out to save even more time. No Instant Pot? No worries. Regular stove top instructions available.
1 large onion chopped
3 large carrots diced
3 stalks of celery chopped
2 cups of split peas
4 cloves garlic
6 cups of water or vegetable stock
3 bay leaves
1 tsp of salt
1 tsp of pepper
1/4 cup of nutritional yeast
1 tsp liquid smoke
Add the carrot, celery and onion, stock, split peas, garlic and bay leaves to the Instant Pot. Using the manual setting, set at high pressure for 5 minutes. It doesn't matter if you use a quick release or natural release. Take out any bay leaves. Stir in the nutritional yeast and the liquid smoke. Serve as is or add some sour cream and herbs on top.
I am super pumped to share with you another interview with one of my dearest friends here in Bangkok.
So, this week's video is interviewing Nina, a two year vegan who is joyfully navigating a vegan lifestyle as a mum of two, a full time elementary teacher which would keep her busy enough, however, because Nina loves a challenge she also works out nearly everyday, runs half marathons and is also studying as well.
I was lucky enough to witness her vegan 'transformation' and she is just testament to how change is possible if you are willing to be changed and find out more.
Some themes we will touch on in this interview are: change, negotiation, relationships, education, self-awareness, family, community, friends and communication.
I hope you will enjoy this video and please give Nina lots of love and support in the comments!
One of the reasons I have not made lots of quiches ever, is that they are a bit of a hassle. Usually involves a frypan and a oven pan and if you do the pastry part there will likely be flour everywhere. This recipe was inspired by Chloe Coscorelli's Frittarta but I think I made it a bit easier and (importantly) bigger so you can have it for lunches throughout the week. I sprinkled some kala namek salt just before serving. If you don't know what it is, it's a salt that has a very sulfurous eggy flavour. I add it just before serving because the flavour seems to dissipate if you heat it. If you give it a try, let me know if it resembles chicken egg quiche!
1 russet potato cubed
1 onion, chopped finely
1 zucchini cubed
2 tablespoons olive oil
500 grams soft silken tofu
¼ cup vegan butter
5 tablespoons cornstarch or arrowroot
3 tbsp nutritional yeast
2 tsp baking powder
1 tsp salt
1 tsp ground black pepper
1 tsp teaspoon turmeric
1 tsp teaspoon onion powder
1 tsp teaspoon garlic powder
1 tomato sliced
Fresh basil leaves (optional)
Kala Namek (Black Himalayan Sea Salt)
Preheat oven to 200 Degrees. Add the potato, onion and zucchini to 20 cm x 20 cm pan with the oil and stir to cover. Place in the oven and cooked for 20 minutes stirring once. While the vegetables are cooking, in to a blender add the tofu, butter, nutritional yeast, baking powder, salt, pepper, turmeric, onion powder and garlic powder and blend it up.
When the veggies are cooked, bring them out and using a spatular, make sure all the vegetables are free and not stuck to the bottom of the pan. Pour the quiche in to the pan and gently mix the vegetables and quiche mixture together and smooth it out.
Arrange the tomato slices on top of the quiche and place in to oven for 20 minutes.
To check that the quiche is cooked, press gently the middle of the quiche. If it bounces back, it's ready.
Leave the quiche to set for about 20 minutes as it will make it easier to slice.
Garnish with basil leaves and some of the sulfurous salt before serving.
I have just come back from a beautiful trip to Germany hiking in the Westweg trail in the Black Forest. Over 6 days we hiked 130 km through rolling forest hills, sometimes with incredible views, sometimes in pine forest. I'll release a video of some footage of the trail, but on the way I met Seb in Strasbourg. France in the Springtime is pretty amazing and wouldn't you know there are some pretty delicious all vegan restaurants in Strasbourg. I hope you enjoy the video.
This no-oil curry is filled with ingredients that are filled with nutrition. There's are some nutritional superstars in this stew. Kale, a green leafy vegetable packed with fibre, protein and folate, you've got red lentils, also high in protein, fibre and are quick cooking and you've got turmeric, a spice which will not only stain your white shirt yellow, but evidence is also mounting about how effective it is at preventing and treating cancer and reversing inflammation in the body. This dish needs very little preparation, it cooks in one pot and has a lot of inactive time.
2 onions chopped
4 cloves garlic minced
3 cm fresh ginger minced
4 cups peeled and cubed butternut squash
1 vegetable stock cube
1 litre water (4 cups)
1 cup coconut milk
1 1/4 cup red lentils
2 tsp curry powder
1 tsp tumeric
2 tsp sugar (optional)
6 cups shredded kale
1 cup coriander plus a little extra for garnish
In a large pan, add the onions, garlic, ginger, butternut squash, stock cube, water and coconut milk. Bring to a boil, cover, lower the heat and bring down to a simmer. Add lentils, curry powder, tumeric and sugar and allow to simmer for 20 minutes. Make sure it doesn't catch. Add a little more water if it is looking dry. After the lentils are cooked through, everything should be very soft. Add the kale and coriander and stir until wilted. Serve 4 as a main dish.
When I was a kid, one of my favorite ice-creams was a Cornetto, mint-choc chip flavour to be 100% exact, indeed, it was actually my favourite ice-cream flavour with or without cone. Now, even though you can now get vegan Cornettos in many parts of the world (seriously, just google that), you can make a homemade version of it in 5 minutes, that's MUCH healthier.
3 ripe bananas
1/2 tsp mint extract (or a couple of drops of food grade mint essential oil)
2 tbsp nondairy milk
1 cup fresh baby spinach
2 ripe bananas
2 tbsp cocoa powder
1 tbsp nondairy milk
1 tsp vanilla extract
To make the mint ice-cream place all the ingredients in to a high speed blender or food processor. If you are using a food processor, you might been to break the bananas in to pieces. If using a blender, you will probably need to use the tamper.
To the same thing with the chocolate ice-cream ingredients.
Place in to serving bowls. I layered the ice cream a little bit and sprinkled the toppings over the ice-cream.
You can either eat it straightaway or place it in the freezer. Take out your ice-cream out of the freezer 10 minutes before you would like to serve it.
Serves 2-3 depending on how big you want your dessert to be.
Obviously this recipe is very versatile. Swap up the toppings, swirl through chocolate chips to make it a mint choc-chip ice-cream or add some spiralina instead of the spinach.
.IHerb is a company that has been so helpful for me as a vegan who does not leave in a vegan mecca like New York or Berlin. They ship all over the world with a very good value shipping rate, they have 35,000 products in their line, their website is incredibly user friendly and the amount of information for each product is huge. The prices are also very reasonable, certainly a lot less than the more upmarket grocery stores (Whole Foods, I'm talkin' 'bout you), and you save money when you buy in bulk.
This video shows a typical order I make and why I make it. Iherb really makes it easy to be vegan no matter where you live.
If you like this video and would like to see more videos like this, please like, comment and subscribe to my You Tube Channel!
If I had to tell you one app that you simply must have as a new or established vegan is... Happy Cow!
Happy Cow has been around for ages, first as a website, and in recent years as an excellent app available on the App Store and on Google Play.
Happy Cow is great because it is the largest database of vegan, vegetarian and vegan-friendly restaurants in the world. It also has lists of vegan hotels, bed and breakfasts, catering services, vegan organisations, pop-ups, supperclubs, farmer's markets, bakeries and even museums.
The great thing about this very reasonably-priced app, is some fantastic features.
1. Using the GPS capabilities, you are able to find a place to eat where you happen to be.
2. Using the 'trip function' you can look for all the places that seem interesting before you depart on your trip and keep them on one list and you do not need internet access to access the list.
3. You can add venues. If you happen to notice a new possible listing, then you can submit it to the Happy Cow site or through the app. What I have noticed is that the admins of Happy Cow are kind of selective as to which ones they approve. For example, they will not approve a restaurant that has perhaps one vegan dish in an area that has a ton of vegan options, click here for their full criteria.
4. You can add images and write reviews so you can contribute to making the site better and better.
It's also super for your own city. I am sure, unless you have this app, you will not actually know the extent of the vegan options in your city or town. I have had so many tell me that they think that vegan pickings are pretty thin in the city I live in (Bangkok) and I have to tell them that there are a TON of options here, you probably have just never looked!
Of course, as great as Happy Cow is, some places are vegan deserts. There really is not much that's there, even with a ton of research ahead of time you might not . My advice when travelling to these kinds of places as a vegan is
1. Buy food at the supermarket, granola bars, hummus, carrot sticks, fruit (the ultimate fast food) and eat in your hotel room, or get self-catering so you can cook for yourself.
2. Get really creative in restaurants. Call ahead and ask if they can accommodate you. Look on the menu and see if it's possible to veganise an item.
3. Most importantly, get in to the mindset that it is okay to NOT eat deliciously all the time! I have had some incredible travels in my life where the food was kinda sub par (as a non-vegan too), like vegetable fried rice for a few days. Yeah... It was really boring and not hugely tasty, but I eat so well 98% of the time, 2% of the time I might not. It is (to me) not a big deal. Plenty of people (and of course the animals) have it plenty worse than me.
I have a done of other tips and tricks to eating out and socialising as a vegan in my ebook.
This video (it's a bit long) but it will show you how to use the Happy Cow app through a screencast and all of its advanced features.
This recipe came about due to an excess of prepared couscous in the refrigerator. I had prepared a salad (which included couscous of course) last weekend for our monthly supperclub that I run with my friend Marciel. I don't usually use couscous but it has a lovely texture and it takes so little time to prepare. If you like mediterranean flavours then you should give this one a try.
Try these tips to help make this salad easy to prepare.
1 1/2 cups cooked couscous (see instructions for cooking)
1/2 cup loosely packed cilantro, finely chopped
1/2 cup loosely packed Italian parsley, finely chopped
1/2 cucumber, quartered and cut in to 1 cm chunks
1/2 red onion, cut in half and shaved extremely thin
1/4 sun-dried tomatoes cut in to slices (I used dried tomatoes rather than ones packed in oil)
150 g cubed tofu (pressed and marinated in lemon juice and dried herbs)
10 Kalamata olives pitted and sliced
1 lemon, zested and juiced, about 3 tablespoons
1/3 cup cashews (soaked for 1-2 hours)
1/3 cup water
1 tablespoon sweetener (agave syrup works but also sugar works too)
1/2 teaspoon chili powder
1/2 teaspoon ground cumin
3 tablespoon toasted pine nuts
Salt and pepper to taste
Put the couscous in a large bowl and pour the boiling water over it. Cover with a lid or a plate and set aside for 5 minutes. Then remove the lid and fluff with a fork.
Toss the finely chopped herbs with the couscous, as well as the sliced cucumber, onion, sun-dried tomatoes and lemon zest.
Blend together the lemon juice, cashews, agave nectar, chili powder, and cumin, then toss this dressing with the couscous.
Stir in the pine nuts. Taste and season generously with salt and pepper.
Serve immediately, or refrigerate for a couple of hours so the flavours meld together.
Store leftovers in a covered container for up to 5 days.
As my wonderful trip has come to an end, I am starting to reflect on it. Of course, we have seen beautiful landscapes, experienced amazing weather and spent time with wonderful friends and family. All brilliant components of a fantastic summer holiday! This holiday I managed to fit in a lot of activism. Inspiration, knowledge and ideas as well as some action including 2 protests and 1 vigil. This was great for me as I often feel I have plenty of knowledge but putting it in to action is something I struggle with.
This vigil in Vancouver was to bear witness to the chickens that are killed at a local slaughterhouse.
So why bear witness? Why look these animals in the eyes as they are about it be killed?
“When the suffering of another creature causes you to feel pain, do not submit to the initial desire to flee from the suffering one, but on the contrary, come closer, as close as you can to her who suffers, and try to help her.”
-Leo Tolstoy, A Calendar of Wisdom
Sadly, there is very little that we are doing to help these creatures but hopefully, at the very least we raise awareness of the suffering of these creatures and help people see what goes on behind the walls by people looking at these images.
The event was combined with a protest informing drivers about what goes on.
Please watch the video below to find out more about the vigil and meet some of the individuals that end up on our plate. (there are a couple of typos which I am very embarrassed about but my computer was not cooperating. Re-rendering is not an option!) Also, sorry the audio at the beginning is not great. The trucks were so loud!
If this moves you and you want to take action, not contribute to the suffering of these animals, get in touch.