Eats Grass and Bark
... and other myths of veganism

Amanda Baker, The Vegan Society, Jewellery Quarter.

To view this article as it appears in the magazine please follow this link http://thegiven.co.uk/issue/apr_may/article/eats_grass_mag

Food Myths

Confusion often arises around the term vegan, as some chefs, caterers and home cooks believe vegan to be the trendy term for vegetarianism. In fact although vegans are vegetarians , they avoid taking anything from other animals. So vegans choose not to use things such as animal milks, eggs and honey, as well as anything taken from dead animals.

Vegans do have a varied, tasty and nutritious diet which includes all kinds of fruits, vegetables, nuts, seeds, peas, beans, lentils, herbs and plant based spices, mushrooms and foods made from vegan-friendly ingredients from curries to chocolate cakes.

Veganism is a way of living, touching every part of daily life . Vegans are consumers but they endeavour to purchase vegan-friendly versions of everyday products, including wine, beer, cosmetics, clothes, shoes and household cleaning products to name but a few.

Health Myths

A common myth is that vegans are unhealthy. On the contrary, Amanda argues, there is sound scientific evidence showing plant-based diets can support healthy lifestyles for all ages including during pregnancy, breastfeeding, throughout adolescence and adulthood too - as long as they are well planned. But shouldn't we all be planning our diets well?

Oh No! We're having a vegan for dinner!

Amanda says first : Don't panic! There are plenty of suitable ingredients in most kitchen cupboards, fridges and fruit bowls. Perhaps you could adapt one of your family favourites? Ratatouille, vegetable curry served with rice or chapatti or a vegetable couscous can easily be adapted to a vegan version. Simply substitute vegan versions for ingredients such as cheese, milk, butter, margarines and eggs. Pure coconut milk and pure olive oils are great ingredients which can add flavour to your vegan dishes . If you're not so confident or creative in the kitchen, the internet will give you access to dozens of vegan recipe websites, many beautifully illustrated.

Independent wholefood shops and many supermarkets now stock a range of specialist vegan-friendly ingredients such as vegan margarine and vegan meat substitutes, although beware that all Quorn products contain eggs.

Soya alternative to milk can be found in many stores which can be used as a direct substitute for cows' milk in most recipes. So make one fruit crumble and custard for dessert to suit all your dinner guests.

For more information you can contact www.vegansociety.com
Or email at info@vegansociety.com or tel 01215231735/6 during office hours.

But you don't have to be vegan to try this delicious gourmet vegan recipe created by Paul Russell, Lecturer in Hospitality and Culinary Arts Management at University College Birmingham and winner of the first ever Vegan Catering Challenge 2008.

www.flavourphotos.com

Crispy fried baby artichoke in poppy seed coating, served on a pea and roasted pepper risotto, with cashew nut aioli (serves 4)

Pea & Roasted Red Pepper Risotto

1. Place 50 g cashew nuts & 50ml water into a blender. Blend until smooth. Add 200g frozen peas cooked with 25g mint to nut mixture & blend to a smooth puree.
2. Roast 4 red peppers over an open flame to blacken skins. Place in bowl, cover with Clingfilm and allow to cool. Remove skin & seeds. Finely dice flesh.
3. Sweat 100g onion and 50g rapeseed oil add 200g risotto rice & stir, add 500ml of water in 100ml stages, stirring regularly & waiting till water is absorbed before adding the next amount of water. When all the water is absorbed and rice has softened but has some bite the dish is ready to finish (Should be of a ‘spoonable' consistency but not sticky).
4. Just before serving add the pea puree to the risotto and season.

Crisp Fried Baby Artichokes in Poppy Seed Coating.

1. Prepare coating by mixing 100g corn flour, 50ml water & 50g poppy seeds to form a paste.
2. When ready to serve dip 200g marinated baby artichokes in batter. Deep fry in hot oil until golden brown and serve immediately.

Cashew Aioli

1. Blend 50g of cashews, 1 clove of garlic, 1g smoked paprika, the juice of 1 lemon in a food processor. Slowly add 10ml rapeseed oil whilst continuing to blend. Season to taste.

To serve.

Place a portion of risotto onto a plate. Warm roasted red pepper in some oil & spoon around the outside of the rice. Deep-fry artichokes in the batter and place on top of the risotto. Serve with cashew aioli in a small bowl as a condiment and enjoy!

 Famous Vegans:

Heather Mills
Moby (musician)
Local man Benjamin Zephaniah, a performance poet who has been a vegan since his teens.
Olympic gold-medal winning athlete Carl Lewis
Elite British marathon runner Fiona Oakes

WIN some vegan skincare....
www.thegiven.co.uk

By Amanda Baker