Vegetarian Vegan Haggis Recipe from Scottish Cookbook

Scottish Vegetarian Vegan Scots Haggis Recipe - Vegan Cookbook

OK found it! Vegan Scottish Haggis recipe from Scotland's legendary Award winning Vegan Guest house Taigh Na Mara on the shores of Lochbroom nr Ullapool and Tony Weston (Remember him?) Happy Burns Night / Day

Vegan Main Course Recipes - Vegetarian/Vegan HAGGIS

Wee Scottish beastie, and mashed root vegetables - Main

The Haggis is a traditional Scottish game played as part of a dinner ceremony most usually on St Andrews Day, at New Year, on Burn's Night (25th January) or whenever there are tourists about. Burn's night celebrates the birthday of the man who wrote "should auld acquaintance be forgot" and other famous Scottish ditties.
Haggis is actually a pudding but served for main course in keeping with other confusing Scottish traditions like a wee dram meaning a very large whisky or "fine day" meaning it's only rained 5 times since breakfast. One of the main ingredients of Haggis is oats so it's easy to make a vegan version and there were about 5 different ones available last time we counted. There's even a tinned one (without legs) that's exported all over the world. The nearest thing to it is something like nut/meatloaf or faggots but lighter and fluffier because it is usually boiled.
If they don't sell the little fellows in your part of the world try this recipe.
Serves 4
Ingredients
4 potatoes, peeled and quartered
1 swede turnip, peeled, very finely chopped (or squash)
1 teaspoon finely chopped fresh root ginger
125 g (4 oz) porridge oats
50 g (2 oz) coconut oil
1 Onion, chopped
4 mushrooms, chopped
1 carrot, scrubbed and finely chopped.
200 g (7 oz) cooked kidney beans, chopped
3 teaspoons yeast extract
2 teaspoons ground black pepper
½ teaspoon cayenne pepper
1 teaspoon chopped parsley
1 teaspoon chopped thyme
1 teaspoon chopped sage
2 tablespoons rapeseed oil
50 g (2 oz) walnuts, chopped
½ teaspoon powdered nutmeg
2 tablespoons Lime juice
1 tablespoon whiskey or balsamic vinegar
1 tablespoon tamari soy sauce
For the mash
2 tablespoons vegan margarine (free from hydrogenated oils)
1 tablespoon soya cream
salt and pepper
½ teaspoon chopped rosemary
Method
1. In a large saucepan bring the potatoes to the boil in water and simmer for 30 minutes until soft.
2. In another saucepan of boiling water simmer all but 125 g (4 oz) of the swede with the fresh root ginger for 30 minutes.
3. Meanwhile in a large non-stick frying pan gently toast the oats in 25 g (1 oz) of the coconut oil until golden brown about 2 minutes. Take care to keep stirring to avoid them burning. Put to one side in a dish.
4. Now gently fry the onions, 125 g (4 oz) of the Swede, mushrooms and carrots in the remaining coconut oil for about 10 minutes until the turnips are starting to get soft. Add in the chopped kidney beans and stir until hot.
5. In a large bowl mix up the fried vegetables with the oats and remaining spices, juices, oil and walnuts.
6. Divide mixture into 4 oven proof ramekins, cover each dish with foil and place in a deep sided roasting tray half filled with boiling water in a preheated oven at 180°C (350°F) Gas Mark 4 and broil for 30 minutes.
To serve: Reheat drain and mash the swede and fresh root ginger with the 1 tablespoon of the margarine, salt and pepper. Reheat drain and mash the potatoes with the soya cream, 1 tablespoon of margarine and rosemary. Tip out the wee beastie from the ramekin onto each plate with a few spoonfuls each of the mash potato and swede.
Garnish: With Bagpipe music, a Robert Burns poem or song and a wee dram (a rather large glass) of whisky.

Vegan Selkirk Grace

Some hae meat and canna eat
an Some wud eat that want it
But we're replete and eat nae meat
An sae the lord be thankit

With apologies to descendants of Robert 'Rabbie' Burns by Capt James Tea Cook ex Taigh Na Mara, Lochbroom, Nr Ullapool
see also Macsweens Haggis - Stahley's Haggis

Double chocolate torte with a fresh almond whip- Britain's Best Dish - ITV

Amazing Raw Healthy Chocolate Tart Cheesecake pudding

Double chocolate torte with a fresh almond whip- Britain's Best Dish - ITV: "

Chef: Jessica Fenton
Dish type: pudding
Servings: 8
Difficulty: more difficult
Prep time: 2 hours+
Cooking time: 45 minutes
Suitable for freezing: yes

Ingredients
Base

* 50g raw coconut butter
* 50g raw almonds
* 50g raw walnuts
* 135g dates, stoned and chopped into 3 pieces
* 90g buckwheat groats (soaked, sprouted and dehydrated)
* A pinch of Himalayan pink rock salt

Chocolate truffles

* 30g raw cacao butter, melted
* 20g raw coconut butter, melted
* 30g raw cacao powder
* 45g/45ml raw agave syrup
* A pinch of Himalayan pink rock salt
* 2 vanilla pods

Torte filling

* 250g raw cashew nuts (soaked for 4 hours)
* 140g raw cacao butter, plus extra for sprinkling
* 50g raw coconut butter
* 500ml mineral water
* A few drops of food grade orange essential oil
* 155g avocado, peeled and stoned
* A pinch of Himalayan pink rock salt
* 130g raw cacao powder, plus extra for sprinkling
* 340g date syrup
* A few pinches of xylitol crystals, for sprinkling on top



Chocolate icing

* 30g raw cacao butter, melted
* 35g raw coconut butter, melted
* 30g raw cacao powder
* 60g raw agave syrup
* A pinch of Himalayan pink rock salt
* A few drops of food grade orange essential oil

Almond whip

* 80g raw almonds (soaked for 4 hours and skins peeled off)
* ½ tsp white miso
* 42g raw agave syrup
* 100ml mineral water
* 20g raw coconut butter, softened

To garnish

* A handful of organic blueberries

Method
Base

1. Melt the coconut butter in a bain Marie.
2. Add the nuts, dates and butter to a food processor and process for a few minutes.
3. Add the dehydrated buckwheat groats and salt and process for a few seconds.
4. Press firmly into the bottom of a spring form pan. Cover with foil and place in the freezer for 10 minutes.

Truffles

1. Melt the butters in a bain marie. Add all the other ingredients and blend until smooth.
2. Spoon into silicon chocolate moulds and set in the freezer.

Torte filling

1. Soak the cashew nuts for 4 hours and discard the soak water.
2. Melt the butters gently in a bain Marie.
3. Add the cashews, mineral water, orange oil, avocado and salt to the food processor and process until smooth.
4. Add the cacao powder and date syrup and process.
5. Add the melted butters and process.
6. Spoon into the spring form tin over the base.

Chocolate icing and assembly

1. Melt the butters gently in a bain Marie. Add all the other ingredients to the bowl and hand whisk until smooth.
2. Pour over the torte and smooth over using the back of a spoon or a spatula.
3. Arrange the truffles on top, sprinkle with raw cacao powder, chopped cacao butter and xylitol crystals, cover with foil and set in the freezer.

Fresh almond whip

1. Soak the almonds for 4 hours.
2. Discard the soak water and peel the soaked almonds.
3. Add all the ingredients to a blender and blend thoroughly until smooth and creamy.

To serve

Serve a generous slice of chocolate torte topped with the chocolate truffles in the centre of the plate next to a dollop of fresh almond whip. Garnish with a few organic blueberries. Lightly dust the plate with raw cacao powder and xylitol crystals.

Quinoa Pilaf

YouTube - DelectablePlanet's Channel:

Quinoa Pilaf - Healthy alternative to rice/ cous cous

Healthy Spring Wakame Salad

21-Day Vegan Kickstart / a Physicians Committee for Responsible Medicine (PCRM) site / Alexandra Jamieson:

How about a nice healthy Salad on this approaching Spring Summer Weekend?


Pressed Salad with Wakame

Makes 8 servings

1 ounce dried wakame seaweed
4 cups napa cabbage, thinly sliced
1 cucumber, cut in half lengthwise, de-seeded, and sliced thinly
1 cup thinly sliced daikon or red radishes
2 stalks celery, thinly sliced on the diagonal
1 cup thinly sliced red onion
2 cups grated carrot (about 2 medium carrots)
1 medium sweet-tart apple, cored and thinly sliced
2 teaspoons salt
1 teaspoon umeboshi vinegar or apple cider vinegar

1. To prepare the wakame, rinse under cold running water for 30 seconds. Place in a bowl and cover with cold water; soak for 10 minutes. Squeeze dry and trim away any spines if the pieces are whole. Slice into thin strips.
2. Combine wakame, vegetables, and apple in a large stainless steel or glass mixing bowl. Sprinkle the salt on top and toss well to evenly distribute the salt.
3. Place an inverted dinner plate smaller than the bowl opening on top of the vegetables in the bowl and press down. Place something heavy (such as a few large cans of beans or tomatoes, or a gallon jug of water) on the plate to weigh down.
4. Leave the bowl at room temperature, away from sunlight or a heat source, for 2 hours. Remove the plate, drain any pooled liquid from the bowl, and squeeze out any excess liquid from the vegetables.
5. Taste the vegetables. If they’re too salty for your taste, rinse them lightly with cool water and pat them dry with clean kitchen towels. Toss with vinegar and serve.

Note: Wakame is a sea vegetable that you can find dried in packages in health food stores or Asian markets. Rich in iron, calcium, and other trace elements, wakame is delicious in marinated salads.

- Sent using Google Toolbar"

Monster Red Nose Day pizza recipe

Monster Red Nose pizza recipe - Netmums:

Here's the recipe for the  
Red Nose Day Monster Red Nose Pizza
We've tweaked the recipe (developed by Gordon Ramsay to raise money for Comic Relief) and the artery clogging ingredients to make it a bit more suitable for optimum health.

The recipe is modelled on Honkus, one of the new range of three monster Noses on sale this year.

Recipe:

* 4 round wholemeal pitta bread to use as pizza bases
* 1 jar of tomato & roast vegetable sauce eg pasta sauce, mexican dips etc
* 6 cherry tomatoes
* 1 yellow pepper, deseeded
* Carrot sticks
* 1 pack of dairy free melting 'Cheese' - Redwoods, vegusto, Daiya
* 8 pitted black olives

Preheat the oven to 240°C (or 220°C for fan assisted oven) or Gas Mark 7.

Cut 8 slices of dairy free 'cheese' for the eyes, grate up the rest and scatter over the pita bread. Spread thinly with tomato sauce to cover the dairy free cheese.

Slice off the top third of the pepper (about 3cm wide) and cut out triangles for the teeth. Use thin cut carrot sticks to place it across the centre for the mouth, then arrange the 'teeth'.

Decorate each pizza with 2 slices of vegan cheese and an olive on top to make the eyes. Use a cherry tomato for the red nose's red nose. Bake in the oven for 10-12 minutes until golden brown and the edges are crisp.

serve your red nose day monster nose pizza with a red nose day salad with lots of your favourite green bits and some cherry tomato red noses.

Have a great Red Nose Day!

Preparation time: 20 minutes
Cook time: 12 minutes
Makes: 4 mini pizzas (or 2 large pizzas)

Recipe for One Healthier World

I will eat a sustainable healthy plantarian, pure vegetarian, vegan diet:

A recipe for world sustainability and Health - one day at a time



World Vegan Day - Vegan News

Top 10 Vegan CookBooks Vegan Recipes

Top Ten Vegan Cookbooks - Vegan Recipes, Vegan Cookbook

Interestingly even in the Amazon UK top 10 ' vegan cookbook ' charts the list is mainly American recipe books from the USA. The Complete Book of Vegan Cooking a UK vegan diet recipe book doesn't make it in until number 6 although the same authors, Tony (cook) and Yvonne (nutritionist) Bishop-Weston have another vegan cookbook, The Vegan Cookbook, that currently sneaks in at number 10 despite being out of print.

Tony Bishop-Weston's original legendary hardback Scottish Vegan cookbook, Rainbows and Wellies from over 15 years ago in 1995 , can still be picked up for around £15 on Amazon.

Many of the vegan diet books in the vegan top ten are dedicated to vegan baking recipes as it seems vegans are obsessed with cup cakes and it's spuriously perceived that cakes are the hardest to create.

In fact, as the British Complete Book of Vegan Cooking reveals, vegan cakes and baking is as easy as just leaving out the eggs and adding in a bit of soya milk or rice milk. As long as you have a good balance of protein, fat and sugar and something to emulsify the mix such as cocoa, lemon, vinegar or coffee it's hard to go wrong.

The Ubiquitous Isa Chandra Moskowitz rules the roost in the Vegan diet cook book world with titles such as Vegan cupcakes take over the world and veganomicon, Vegetarian Rose Elliot (the thinking man's Deliah Smith) still gets in the Vegan bestseller list despite her vegetarian status. Rory Freedman and Kim Barnouin with their Skinny Bitch vegan books and Alicia Silverstone with her Kind of Diet have also become vegan diet favourites

New kid on the block in the UK is Yotam Ottolenghi who wrote a vegetarian series in the Observer - not even a vegetarian let a lone a vegan no -one is more surprised than he - Ottolenghi's books have fantastic photography that only The Complete Book of Vegan Cooking comes anything close to - it's clear he loves real food and has an appreciation of vegetables but if it's a vegan chocolate cake or lemon vegan cupcake you are looking for you are going to be sadly disappointed.

Due to her feature on The Oprah Winfrey Show Kathy Freston's book the Veganist has made it into the Amazon bestsellers list, an amazing achievement for a vegan cookbook, but if the guidance on Oprah's website is anything to go by it's more of a 'menu out of a packet' book than a vegan recipe book - I guess that's what most people want. Quick and easy instant vegan meals rather than true recipes and actual cooking.

None-the-less a vegan cookbook in the current Amazon bestsellers list is an amazing achievement, metered only by the fact that Donald Rumsfield book is at Number 1, so what does that say?

World's Most Filling Vegan Dish? Lentil and Eggplant Chile Mole with Cornbread - Health Blog - CBS News

World's Most Filling Vegan Dish? Lentil and Eggplant Chile Mole with Cornbread - Health Blog - CBS News:

To make this a low fat Plantarian recipe * substitute the oil and sugar in the cornbread for apple puree and use some of the broth to saute instead of the oil and add in a handful of chopped olives or some pistachios

 

Lentil And Eggplant Chili Mole

Makes 6 servings
Active cooking time: 15 minutes
Total cooking time: 1 hour

Eggplant and lentils make for a 'beefy' chili that warms you to the core on a cold winter's night. If a little cocoa powder in chili is new to you, don't take my word for its deliciousness. Mexico has been rocking chocolate chili for thousands of years. I prefer plain old green lentils for this dish. They're easy to find and their mellow flavor works well with all the strong flavors of this recipe. Serve with Fresh Corn and Scallion Cornbread (see below), over rice or over a baked sweet potato.

Tip: For spicier chili, add 1/2 teaspoon red pepper flakes when you add the garlic.

Nutrition tip: Lentils are amazingly nutritious little beans (no wonder those vegetarian cookbooks from 70's seem to be all lentil dishes). One half-cup cooked lentils has 9 grams protein, 3.2 grams iron, 179 micrograms folate, and 8 grams of fiber. They're also incredibly affordable - that half cup would cost you around 25 cents. Next time someone tells you it's expensive to eat vegan, tell them 'lentils.'

INGREDIENTS

2 pounds eggplant, cut into 3/4 inch cubes
* 1 teaspoon olive oil
1 small onion, diced medium
1 red pepper, diced medium
3 cloves garlic, minced
1 tablespoon mild chili powder
2 teaspoons ground cumin
2 teaspoons ground coriander
2 teaspoons dried oregano
1/2 teaspoon ground cinnamon
3/4 teaspoon salt
2 tablespoons unsweetened cocoa powder
1 cup green lentils, washed
4 cups vegetable broth
1 15 oz can diced tomatoes
2 teaspoons agave nectar or maple syrup
Cilantro for garnish (optional)

INSTRUCTIONS

Preheat a 4-quart soup pot over medium high heat. Saute onions and bell pepper in oil until translucent, 5 to 7 minutes. Add garlic and saute for another minute, using cooking spray or a splash of water if it's sticking. Mix in chili powder, cumin, coriander, oregano, salt and cinnamon. Add 1/2 cup of the vegetable broth and the cocoa powder; cook for about 1 more minute, while stirring, to dissolve the cocoa.

Add lentils, vegetable broth, diced tomatoes and eggplant. Cover pot and bring to a boil, keeping a close eye. Once it's boiling, lower heat to a simmer and cook for about 40 minutes, until lentils are tender and eggplant is soft. Mix in agave. Taste for salt and seasoning.

Let sit for 10 minutes or so for maximum flavor. Serve garnished with cilantro if you like.

NUTRITION

Calories: 220
Calories from fat: 20
Total fat: 2 g
Sat fat: 0 g
Trans fat: 0 g
Total Carbohydrates: 39 g
Fiber: 18 g
Sugars: 10 g
Cholesterol: 0 mg
Sodium: 800 mg


Fresh Corn & Scallion Cornbread

Serves 8

INGREDIENTS

1 cup cornmeal
1/2 cup wholemeal flour
1 teaspoon baking powder
*2 tablespoons canola oil
*2 tablespoons sugar
1 cups soymilk
1 teaspoon apple cider vinegar
1/2 teaspoon salt
2/3 cup frozen corn
1 cup scallion, chopped

INSTRUCTIONS

Preheat oven to 350, line a 9x13 baking pan with parchment paper or spray the bottom lightly with non-stick cooking spray.

In a medium bowl, whisk together the soymilk and vinegar. Set aside.

In a large bowl, sift together the dry ingredients (cornmeal, flour, baking powder and salt).

Add the oil and maple syrup to the soymilk mixture. Whisk until it is foamy and bubbly, about 2 minutes.

Pour the wet ingredient into the dry and mix together using a large wooden spoon or a firm spatula. Pour batter into the prepared baking pan and bake 30-35 minutes, until a toothpick inserted into the center comes out clean. Slice into squares and serve warm or store in an airtight container.

NUTRITION

Calories: 160
Calories from fat: 140
Total fat: 4.5 g
Saturated fat: 0 g
Trans fat: 0 g
Fiber: 3 g
Protein: 4g
Cholesterol: 0 mg
Sodium: 80 mg


ABOUT THE AUTHOR

Isa Chandra Moskowitz, author of 'Appetite for Reduction: 125 Fast & Filling Low-Fat Recipes.' Reprinted courtesy Da Capo Lifelong Books.

Scottish Broth Goes Med

Vegan food is a celebration of produce, as is this stew.

Larry Crowe / AP

After years in brown rice limbo, vegan gets hot - Food - MiamiHerald.com:

Nice twist on traditional Scots broth without the Ox's tail and with Sicilian Olives to Mediterranean-ise it.

 To make this recipe Plantarian use some of the broth instead of the olive oil to saute the onions and garlic, keep the lid on the pan to trap in the flavour and nutrients. Cook on a lower heat

Mediterranean Barley Vegetable Stew

Start to finish: 1 hour

2 tablespoons olive oil

3 cloves garlic, minced

2 shallots, finely chopped

2 medium yellow onions, diced

28-ounce can chopped tomatoes, preferably fire-roasted

4 cups (1 quart) vegetable broth

2 sprigs fresh rosemary, minced

1 1/2 cups pearl barley

12-ounce jar roasted red peppers, drained and cut into strips

5 ounces fresh baby spinach

1/2 cup castelvetrano olives, pitted and sliced

Salt and ground pepper, to taste

In a large saucepan over medium heat, place the olive oil. Add the garlic, shallots and onions and saute until soft and translucent, about 6 to 7 minutes.

Add the tomatoes, broth, rosemary and barley, then bring to a simmer. Cover and continue to cook until the barley is tender, about 50 minutes, stirring occasionally to prevent sticking. Stir in the roasted peppers, spinach, olives and 1 cup of water. Cook until the spinach is wilted, about 2 minutes. Season with salt and pepper. Makes 6 servings.

Per serving: 338 calories, 73 calories from fat (22 percent of total calories), 8 g fat (1 g saturated, 0 trans fats) 0 cholesterol, 61 g carbohydrate, 9 g protein, 12 g fiber, 947 mg sodium.

Read more: http://www.miamiherald.com/2011/01/20/2021907/after-years-in-brown-rice-limbo.html#ixzz1BZKhFEJL

Avocado Recipes | California Avocado Commission

Avocado Recipes | California Avocado Commission:

If you just change the Chicken stock for Vegetable stock (lord knows why they didn't think of that!!) the this recipe is not only delicious and nutritious but Gluten free, dairy free, vegetarian, vegan, kosher a true suitable for everyone dish.

Toasted Quinoa & Avocado Salad

Ingredients

• ¾ oz. canola oil
• 1 cup quinoa, rinsed
• 1 cup onion, finely dice
• 1 Tbsp.garlic, minced
• 1 tsp.Mexican oregano, crumbled
• 1 ¼ cups chicken stock
• ½ tsp.salt
• pepper to taste

Avocado Salad

• 1 cup cucumber, peeled, seeded, and diced
• 2 cups tomato, seeded and diced
• 1 cup tepary beans, cooked
• ½ cup red onion, small dice, rinsed
• 1 Tbsp.mint, chopped
• 1 Tbsp.jalapeños, chopped
• 2 Tbsp.cilantro, chopped
• 1 ½ Tbsp.lime juice
• 2 cups avocado, 1/2" dice
• 24 pieces Belgium endive leaves

Top of Form

Bottom of Form

Instructions

1. Heat the canola oil in a saucepot. Add the quinoa and toast, stirring constantly, until golden brown.
2. Add the onions, garlic, and oregano, and stir until aromatic.
3. Add the stock and bring to a simmer.
4. Add salt and adjust the seasonings with pepper. Cover tightly and cook for 20 minutes, or until tender.
5. Place on a sheet pan to cool. Once cool, place the quinoa in a bowl and fold in the cucumbers, tomatoes, cooked beans, onions, mint, jalapeños, and cilantro.
6. Season with lime. Gently fold in the avocado.

Yields: 2 Cups of Fruits and Vegetables and Beans per Serving . Color Group(s): Green, White, Red

Prep Time: Assumes cooking quinoa while cutting vegetables Cook Time: Assumes tossing together

Serving Suggestions:
To serve: Place 1 heaping tablespoon in an endive leaf.

Note: Any kind of bean or legume can be substituted for the tepary beans.

Recipe developed by The Culinary Institute of America as an industry service for Produce for Better Health Foundation. Recipes are based on concepts developed by chefs attending Produce First!

All PBH endorsed recipes meet nutrition standards that maintain fruits and vegetables as healthy foods. Optional ingredients such as salt and pepper listed “as desired” are not included in nutritional analysis.

*Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly.

vegan and vegetarian wines

vegetarian wines you'll actually enjoy - Times Online

'(Vegetarian wine) has been helped by the use of a new fining agent' gushes Jane MacQuitty on Times online.

Not really dah-ling Bulgaria has been using it for simply ages, and the plebs who love home brew. The best Wine kits rarely use anything else.

She continues - 'a special, ultra-efficient clay called bentonite, which is both vegetarian and vegan-approved. Previously, to create clear, star-bright stable wines, producers often fined and filtered their wines with whatever they had to hand, including dried ox blood powder, isinglass (made from fish bladders), gelatine, casein (the protein found in milk) and egg whites. Today, for health reasons, fining ingredients such as these are used less and less. Good ordinary wines are fined earlier and more rigorously than expensive wines, which is why bentonite is such a godsend for cheap reds and whites. Fancier reds and whites spend more time in the cellar and the numerous barrel rackings ensure that only minute traces of egg white, say, is present in the finished wine. For vegans, and some vegetarians, this trace is unacceptable and, again, bentonite fining leaves no detectable particles in the wine.'

It's good she's finally noticed and getting the word out there, I've lost count of the number of wine merchants who have no clue how their wine is clarified, but this is actually all very old news despite the lack of common knowledge.

Most of the main supermarkets now have a symbol for vegetarian and vegan wines. Co-op have for many years now included a full list of ingredients on their wines that includes sulphites and clearing agents such as isinglas, in addition to a vegetarian or vegan rating on the label.

1999 Only retailer to label the ingredients in wine, despite the fact that the move is technically illegal.

It's OK for vegans to eat oysters.

It's OK for vegans to eat oysters. - By Christopher Cox - Slate Magazine

The trouble is there are so many reasons to be vegan - there's no wonder that convienegans are on the rise - it's no surprise.

Oysters are pretty low down the food chain and quite possibly even intesively reared farming of them does little to cause them or the planet distress.

The term Vegan just makes things nice and easy for chefs and customers - no animal products - if it's from a plant it's OK - if it's anything else then no. Simplicity that's the secret of a good philosophy.

Once you venture into 'ah but', and 'except for' and 'unless' it risks following in the footsteps of Judaism and needing a book to explain the book advising what to do on the seventh day of the seventh month in the seventh year when there's a total eclipse of the sun and you can see seven moons in the sky.

No animal products - it's easy, simple - even a child could do it.

Vegan Orange Chocolate Mousse with Lemon Muffins: Vegan dessert decadence to finish a dinner party

Vegan Orange Chocolate Mousse with Lemon Muffins: Vegan dessert decadence to finish a dinner party

You can make the mousse sweeterand richer by adding a handful of Medjool dates. Possibly add some Grand Marnier or Cointreau instead of or as well as the Orange Oil.

If you prefer it not so dark you can add some soya cream, serve with dairy free ice cream, or use the dairy free couveture chocolate that's now available.

Vegan MoFo

Vegan MoFo

Yo Vegan whaaa Fo?? Vegan Mo Fo ! Vegan Mo(nth) of Fo(od)

I celebrated and started today in Pizza Express with a vegan pepperoni and Redwoods melting Mozarella.

Ttwas awesome. ThePizza Express chef used a whole packet of each (it just about all fitted on)

Free vegan recipes!

World Vegetarian And Vegan News: Vegetarian Magazine - Free !



Free Vegan recipes? Is that what you are looking for well there's free recipes in this free vegetarian / vegan magazine - what are you waiting for? vamoos! It's FREE!

Win - Competition - Free Stuff

Off The Hoof Competitions

Win a tub of Organic Hemp Protein Powder!

Yaoh are giving away 10 tubs of organic hemp protein powder worth £13.95 each!

To enter, just email your name and address here, and the winners will be drawn 1st September and notified immediately.

Entries must be received by midnite August 31st to be entered in this free draw

World Vegan Day

World Vegan Day

What? World Vegan Day
is an opportunity for vegans and their friends to celebrate and promote
veganism

When? World Vegan Day
is every year on November 1st (since 1994)

Why? The world's first
Vegan Society was born on November 1st 1944 - started by Donald
Watson and friends.

Where? World Vegan Day
is celebrated internationally all over the world.

How? World Vegan Day
is celebrated in many different ways, 

from a
simple birthday party to a full vegan festival with exhibitions of
vegan food and products, talks on nutrition and cooking demonstrations.

Wishing
you very best wishes for an ethical, environmentally friendly


and healthy World Vegan Day - 1st November

Win a copy of New Vegan Recipe DVD

Good Life - newsletter - July 2009



Competition! - Win! - Good Life give away 5 vegan recipe DVDs



WDF Productions have recently produced a Cookery DVD entitled THE HEALTHY VEGAN with 37 recipes and top Vegan chefs, Rose Elliot, Tony Bishop-Weston and John Bayley! From delicious Blueberry Pancakes and Smoked Tofu Pate, to tasty raw food alternatives such as Cashew Nut Ice Cream. These healthy and mouth watering selections are a nutritious and rewarding option for any diet.

Healthy Vegan Recipe DVD

World Vegetarian And Vegan News: Healthy Vegan recipe DVD

Perfect for Paul McCartney's Meat Free Monday

Free recipe Video - Twitter

The Complete Book of Vegan Cooking: Everything You Need to Know About Going Vegan, from Choosing Ingredients to Advice on Health and Nutrition: Tony Bishop-Weston, Yvonne Bishop-Weston, Former

The Complete Book of Vegan Cooking: Everything You Need to Know About Going Vegan, from Choosing Ingredients to Advice on Health and Nutrition: Tony Bishop-Weston, Yvonne Bishop-Weston,

Vegan Cookbook