Hello, It's Not Meat You're Looking For!

Hello! We are the vegetarian and vegan (and other meat-abstainers) blog for Falmouth University. This will be a place for us to mainly submit, post, and share recipes.

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Homemade vegan mayonnaise

1/2 cup unsweetened soy milk (chilled)

1 table spoon + 1 tea spoon of lemon juice

1 teaspoon apple cider vinegar (optional)

2 teaspoons sugar

1 teaspoon mustard powder (very important, acts as emulsifier)

1/2 teaspoon to 1 teaspoon salt

Pinch of white pepper

Pinch of paprika

1 and 1/2 cup vegetable oil

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  Place all the ingredients except the oil into a blender/food processor and mix well.

Then, leaving the blender/processor on, slowly (as slowly as possible, ideally) trickle the oil into the mix. If possible use a jug with a lip.

It should take several minutes to completely pour the oil into the mixture. If you add the oil too quickly the emulsion will break and it'll separate out into liquid and solid parts.

Once done, turn off the blender/food processor and put in a container. It should have a thick mayonnaise-like texture!

 Store refrigerated.

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Khicheri

Just pinched this off the BBC recipes page. Replace the ghee with the oil of your choice and it's vegan too!

Ingredients

35g/1¼oz white or brown basmati rice, washed in several changes of water

35g/1¼oz mung beans, split and husks removed (or husks left on if using brown rice)

1 rounded tsp ghee

½ tsp cumin seeds

½ small onion, chopped

1 green chilli, whole (optional)

½ tsp chopped fresh ginger

½ garlic clove

salt, to taste

¼ tsp ground turmeric

400ml/14fl oz water (or 500ml/17fl oz if using brown rice)

¼ tsp garam masala

½ tsp freshly ground black pepper

Preparation method

Soak the rice and lentils in a large pan of water for 30 minutes.

In a large non-stick saucepan melt the ghee. Add the cumin and fry for 20 seconds, until the seeds have coloured and their aroma has been released. Stir in the onion and cook until softened.

When the onion has cooked, add the chilli, ginger, garlic and salt and cook for a minute before adding the drained rice, lentils, turmeric and water. Bring to the boil briefly before lowering the heat and simmering gently until the rice and lentils are tender. This should take approximately 20 minutes. (If using brown rice, follow the same method, cooking the rice and lentils for 40 minutes with a little additional water.)

Once tender, stir in the garam masala and freshly ground black pepper and serve.

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vegan food for the eyes.

Vegan food porn: for those of us who either can't cook, have issues with eating, or just like to look at food and recipes.

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Wondering what to make for the holidays that doesn't include an abundance of chicken, turkey, or other animal products?

There are a bunch of ideas on this site, so check it out!

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Easy vegan peanut butter cookie recipe!

Right here.

I tried these at the potluck and they were so moreish it was just...mffffhhh.