Read more
Informationen zum Autor Joanne O'Connell is a freelance journalist and author of Checkout (soon to be published by Guardian Shorts), which looks at how the way we buy food impacts on our diet, our health and our planet.Joanne O'Connell has written for the Guardian;the Observer,the Independent;the Times; the Daily Express; the Sunday Express; Top Sante¿; Essentials; Natural Health and on websites, such as: Orange.co.uk; Sky.com; Moneysupermarket.com. She has been a guest on debate panels at sustainable food events and occasionally appears on radio and television.She lives in England. Klappentext A look back in time - when the vegan diet was part of the counter-culture. Recipes, nostalgia and true vegetarianism. Inhaltsverzeichnis ContentsIntroductionSeasonal eating was the thing: many people grew their own organic vegetables (there are lots of tips of 'veganically' grown produce and plant swaps going on in the old newsletters), and a good number of households were also on a budget, so seasonal produce made sense. Spring Examples: stuffed vine leaves; savory rice; sautéed veg; cashew nut cream; lentil pate; leek soup (all with vegan stock), buckwheat pancakes; mushroom and bean pate; wholemeal (cheese-less) pizza.Summer Watercress soup, tomato and nut savory (with shredded wheat biscuits), tomato and soya macaroni, lightly spiced rice, lots of salads with sprouted beans and lots of texture and flavor (and dairy-free dressings), vegan bread recipes, bean rissoles, tofu noodle soup, Autumn Include: Goulashes, casseroles, bean-filled pies and pasties, potato bakes, root-veg stews with pulses and barley, wild rice salads, granola (without honey or egg white); sunflower seed bread; uncooked nut balls, barley savoury, baked whole-wheat spaghetti casserole. Winter Mushroom salad Quincy, Kabuli Chana, red cabbage and raisins; Sunday Dinner ideas, with tofu/soya proteins; hearty soups, stuffed capsicums. Also, to include: homemade spreads and sauces, such as: yeast and tomato spread, tahini sauce, rosehip chutney and so on. Puddings and treats Molasses flapjack; coconut slices, rock cakes, tofu cheesecake, fruit salads, apple crunch; raisin and nut cake; garibaldi biscuits; custard, egg-free banana cake, chewy oat biscuits dipped in carob; vegan scones with jam, halva; vegan brown bread ice cream, date cookies, raspberry tofu mousse.Soya Soya deserves a chapter of its own. It has come such a long way since the 1970s and it would be good to mention the rise in soya, from TVP, the early meat alternative, which was rehydrated and stirred into sauces and stews to the wide number of products available today. There are lots of recipes from this period, to include: soya burgers, soya custards, soya batter; soya casseroles; soya crispies; soya fritters. Dairy-free milks, tofu and 'cheese'IndexBibliography, further reading, links....
