World Vegan Month
1st November was World Vegan Day; it marks the start of a month where people are supported by national and local groups to try out the vegan diet.
Animal Aid holds the Great Vegan Challenge which is fantastic as it provides lots of help and support. It provides participants support helping them to reduce their environmental impact, improve their health, discover amazing new food and prevent the suffering of farmed animals. http://www.animalaid.org.uk/h/n/NEWS/news_veggie//3339//
I have been vegan for 25 years and can vouch that it a great way of life. I am very fortunate to be able to share my knowledge of vegan food through cookery courses and cookery demonstrations.
It was a pleasure to give cookery demonstrations at the recent West Midlands Vegan Festival in Wolverhampton recently. I grew up in Wolverhampton and it’s amazing to think that veganism has grown so much that a huge two day vegan festival could be held there.
Being vegan has never been easier. The choice of plant based milks, cheeses, margarines and ice creams grows by the day. It’s also exciting to see key manufacturers rising to the challenge and creating vegan versions of their products. Vegan cuisine is varied and has something for everyone from convience foods to cooking from scratch to raw food diets.
Here’s a recipe I’m been making for most of my vegan life, it’s a firm favourite with all I have shared it with at cookery demos and school workshops. If you haven’t made it before I hope you enjoy it!
Spicy Chick Pea
1 onion, chopped
1 clove garlic crushed
1 yellow pepper chopped
1 tin of chopped tomatoes
1 tin chick peas (or 100g dry chick peas/200g soaked weight)
½ tsp turmeric
1 tsp ground ginger, cumin
2 tsp ground coriander
chunk of creamed coconut (approx 25g)
handful of fresh coriander
2 tbsp olive oil/rapeseed oil
Heat oil in a pan, sauté the onion, garlic and pepper in oil, add spices and cook for two minutes, stirring constantly (add a little water if sticking).
Add the cooked chick peas, tomatoes and a little water if needed.
Bring to the boil, add the creamed coconut and simmer for at least 10 minutes.
Add the fresh coriander towards the end of cooking time.
Serve with rice or pitta bread; also goes well with jacket potato. Try adding green beans or cauliflower.