Monthly Archives: October 2011

FaceBook Fury..

I’ve been a member of a Vegan facebook group for awhile. I rarely looked at it before – only when i needed a recipe, or some new lunch ideas. That’s what it was initially. I always struggle in the beginning, and when I was first researching my Vegan diet, I struggled with recipes and quick and easy ideas of what to eat.

So in that respect, yes – having an interactive group where people comment is most definately helpful. But recently, this Vegan group on Facebook has turned into animal activists, people who believe that what they are doing is righteous and all meat eaters should be damned. I’m not a fan.

You’re probably asking me why I don’t just leave the Facebook group and ignore it right? Well the truth is, there are still the odd recipe posts and more than that i’m still intrigued. There’s a lot of kids on there – pre-teens, teens, parents as well as people like me. A few of the posts have shocked me :

1. a woman was trying to feed her cat a vegan diet because she didn’t believe in eating meat herself and thereby didn’t believe her cat should.

2. A teenager in a biology class wanted to abstain from doing a lung / kidney dissection

What are your views on these issues?


Posted by on October 18, 2011 in Uncategorized


On the hunt..

Ok, I’m sure I don’t need to keep repeating the fact that i’m on the hunt for more vegan friendly lunch ideas…but while i’m looking…(well..procrastinating about writing a meal plan really as we all know how good I am at that – the number of times i’ve actually started one, but never finished, is unreal. Really. I don’t know what it is about them that just turns me off. But, needs must. It must be done..)…I came accross this book online, called Speed Vegan. It actually looks intriguing.

But Amazon isn’t friendly enough to let me look inside this one..and I hate not being able to look inside a recipe book before I buy it..because I mean, what if it has no pictures?! Then it would just be boring…

So me, being me of course, went on the google hunt, yet another distraction from writing my meal plans.

I found where Alan Roettinger, the author and chef, gives some examples of recipes which are included in the book.

The first of which i’m going to try as soon as the weather turns cold enough is his Leek & Cauliflower soup..

Leek and Cauliflower Soup

Makes about 6 servings

Cauliflower and curry flavors go well together, which in this case is hinted at by the addition of ras el hanout, a Moroccan spice mixture slightly reminiscent of Indian curry but uniquely North African in character. Feel free to substitute an Indian curry powder for the ras el hanout in this recipe—it will be delicious either way.

1 head cauliflower
3 tablespoons extra-virgin olive oil
4 leeks (white and green parts), finely diced 
1 potato, peeled and finely diced
7 cloves peeled garlic, chopped
1 tablespoon ras el hanout or Indian curry powder                                                                                                          
1 teaspoon sea salt
1 quart water
3 vegetables bouillon cubes
1 cup fresh or frozen peas
1⁄4 cup chopped fresh cilantro
Break the cauliflower into small florets, reserving the very smallest ones separately from the rest (about 1 cup).
Heat the oil in a large soup pot. Add the leeks, potato, and cauliflower (except for the reserved cup of very small florets). Cook and stir for 1 or 2 minutes, until the vegetables begin to release their juices. Add the garlic, ras el hanout, and salt. Decrease the heat and cook and stir until the mixture is almost dry, about 3 minutes. Add the water and bouillon cubes. Increase the heat to high and bring to a boil. Decrease the heat and simmer for about 15 minutes, or until the vegetables are tender.
While the soup is cooking, bring a small pot of water to a boil over high heat. Add the peas and the reserved cup of cauliflower florets. Decrease the heat slightly and cook until just tender, about 5 minutes. Drain and reserve.
When the leeks, potato, and cauliflower are tender, remove from the heat. Working in small batches, process the vegetables and their cooking liquid in a blender. Return the blended mixture to the pot. Stir in the reserved cauliflower and peas.
Warm the soup over medium-low heat. Taste and add more salt, if needed. Stir in the cilantro. Serve at once.

Sounds perfect for snuggling up with on the sofa in the winter…

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Posted by on October 5, 2011 in Recipes, Vegan


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Comfort Food…Kind Of..

While on the hunt for vegan lunch ideas that are quick and easy to take to work, I thought I would share with you today’s lunch – leftovers. Exciting huh? Well take a look:

Ok so it looks about as exciting as it sounds, but it sure tastes good – pan fried tofu with soy sauce and ginger, stir fried broccoli, and some good old fashioned steamed rice. Comfort food. Kind of…



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Posted by on October 4, 2011 in Lunch, Vegan


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The one thing i’m struggling with is planning my lunches. I’m so used to taking leftovers to work, or a basic salad for lunch, but now, i’m bored.

I love a hot comforting meal in the evenings at home, but sometimes, client dinners or events, inhibits me from eating at home, and thus, needing something easy to prepare for lunch the next day that isn’t as boring as my boring salad is proving to be a challange.

So i’m on the hunt. For good recipies, quick recipes, easy recipes (well, relatively speaking) that I can prepare the night before, and take to work the next day.

And so the journey begins..

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Posted by on October 4, 2011 in Uncategorized