The Vegan Thread

Wow... no comments defending him and slagging off vegans... that's a first!

Siting not so well now are you.

Another Old Etonian loses their job to the PC brigade.

Won't somebody think of the middle class white men?

Mmmmmmm there's another doughnut place near my office doing vegan options (doughnut time in bond st station)

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a biscoff on a doughnut ? is it biscoff flavoured?

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Pumpkin seeds roasted with salt and chilli oil. 10 mins 200deg.

Much nicer than I had feared.

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It is with a coffee glaze

@richardshill just browsing the vegan thread and stumbled across your post. Do you have a receipe for the quince based vegan cheese?! We have a small quince tree in our front garden and have never used the fruit on it, but sounds like we should be!!!

Aarh Sitwell, a cut price David Cameron impersonator WAFC.

Dude

So good!

https://www.theguardian.com/business/2018/nov/01/third-of-britons-have-stopped-or-reduced-meat-eating-vegan-vegetarian-report

Aptly timed as this is my first intentionally meat-free week

RIP pancreas

Well jealous you have a quince tree :)
This made the amount in the pic (sorry, not very scientific):
Wash and chop up the fruit, don’t peel or core them, bung it all in a big pan and just cover with water.
Simmer. Simmer. Add water if you need. Simmer until the fruit’s pulpy. Then leave it to cool for a few hours.
Get a good strainer ( or a mouly thing if you have one) and squash the pulp through. I used a wooden spoon to help it through.
Weigh what you got, add the same weight of sugar and get it back in the big pan to simmer. Put a bit of tinfoil loosely over it just to stop volcanic jam spitting in your eye, stir occasionally and after about an hour and with all the sugar dissolved, grab a little spoonful and dab it on a cold plate. If you push the jam with your finger and it forms a skin, you’re good to pot it up. If it needs more simmering just keep at it and you’ll be fine. Leave for six weeks in the fridge to ripen up if it’s got brown paper tops.
Ours looks like it’s coming on nicely, am getting impatient to try it...

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Nice. Trying that.

Simmer. Simmer.

https://www.youtube.com/watch?v=yTiecnJ48XM

Lolz

@richardshill

Thanks for sharing, it's appreciated! Will look to have a go this weekend. we planted a few fruit trees in our front & back garden with varied success! lets hope the quince turns into a success story as it'a a good looking tree and the correct root stock... a few of our trees that were sold to us as dwarf/small root stock were clearly not and grew massive so were removed :(

anyone tried this shizzle yet?

https://www.sainsburys.co.uk/webapp/wcs/stores/servlet/ProductDisplay?langId=44&productId=1232046&storeId=10151&krypto=QXjpkVvWCsBPNOoyeW0DETr8LLe4EtamESovA0Qj3Se%2FZn2BVKaiMYdMQn1j2RgmD6FVkk%2FZ5fVb4m7y9xT5cNm5NIrXkrOuLd5frWpPgAFCKc64enqWi36e3DxPW3hSyj7zCu6NBt%2BAItP0VkqE%2FsIIBFgTaMidVp5V3Sbv2BMadTY351v5WTdll8OcGWUKrD1t%2BlM8ejd4%2BJy3vPEBWw%3D%3D#BVRRWidgetID

We have it here in Denmark. Usage wise it’s almost exactly how I remember meat.

You can shape it, fry it, bake it and boil it like minced meat, so on usage I give it 10/10
As an ingredient (in sauces, lasagne, chili etc it’s 10/10)
And as stand alone (hamburgers, meatballs etc) i give it 7/10, but that’s a personal taste preference biased by me not being a huge fan of meat analogs :)

So overall highly reckommended, especially for friends and family that have a hard time cooking without meat. With this it’s so easy as they just get this instead and use it exactly like minced meat.

Edit: It’s not limited to vegans. It is also a great transition food or alternative for the conscious consumer.

thank you @Simba

You are very welcome. Go buy it! ;)

That's one way of getting the market busy ...

http://fatgayvegan.com/2018/11/01/huge-follow-your-heart-giveaway/