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The latest 10 entries to my vegan food blog that documents my work on various recipes are shown bellow. For older entries click the links in the navigation bar on the left hand side. Each entry has a
space for comments, alternatively you can use the contact form or sign my guestbook if you want to interact.
For more info about my recipes and food philosophy in general continue scrolling!
Although I don't believe in New Year's Resolutions, in January 2006 I figured it was about time I got my arse in gear and started working seriously on the cookery book that I've been creating recipes for since
turning vegan in January 2000. Partly as a motivation tool for me and partly to share it's possible contents with future readers I decided to create this site, as a log of my work on each recipe.
A lot of the recipes are now complete and I totally have enough for the first book, but I'm still happily tweaking and practising my food photography before I write the final version. Included with each are
picture(s), my views and an ingdients list - the same you would get from a commercial product. The methods themselves is what I'm keeping to myself for now and may charge for in the future.
I like simple, good quality and easy to get hold of ingredients. There so many ways to achieve the same thing in cookery by proper use of techniques and I hope to prove to the world through my research
that specialist ingredients such as egg replacer are complete unneeded in vegan cookery. Ingredients such as eggs have been used historically because they are easy to get hold of and are supposedly
nutritious - not because they are the ideal choice. I have little to no respect for food professionals who claim that veganism is a major blow to culinary possibilities, to me that shows a lack of
understanding and innate fear of researching alternatives to what they were originally taught and have since been mindlessly reconstituting, reheating and reserving. I keep an eye on price and simplicity
too, playing with but ultimately trying to eliminate the more costly, time consuming or extravagant items. I'm not afraid to include such ingredients every now and then though if I think they make all the difference,
but ensure that I can offer alternatives. I personally dislike recipes where I can't understand why the author chose to add what they did and always try to reverse engineer recipes to see what's really
going on. In writing proper recipes that are to be used time and time again simply reporting good results when certain random ingredients were thrown in that the author had lying around is not an option!
I don't believe that a plethora of kitchen gadgets are needed, however some I've grown to love and save me endless amounts of time in the creation of good food - particularly when I've gotten home from work at
8pm and want to be able to cook from scratch but eat by 9! It is my view that every 21st century kitchen should have a bread machine, set of accurate electronic scales, whisk, blender and selection of good
sharp knives and cooking utensils. Personally I spend far less on kitchen gadgets than the average smoker on their vice, but have something to show for mine other than lung cancer!
It is my goal that both new and existing vegans find the results
of my work useful for creating good food at home either on a budget or using quality organic ingredients at a fraction of the price of animal ingredients. Ultimately to also show non vegans what results
can be achieved without changing shopping habits or acquiring new knowledge and hence cater for vegan counterparts better or even start to use the recipes themselves. It is aimed at all levels of skill,
with basic recipes offered in conjunction with information and examples of how to successfully extend, modify or use them as components for other recipes.
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