#sheffieldvegan

[vegansofweightwatchers]

All these animals have feelings and emotions like pain, fear, friendship and love, just as your cute little dog at home! Every use of an animal, even entertainment, causes suffering to an innocent being! Who agrees? 👏🏻👏🏻👏🏻 • Stop speciesism! 🏳️‍🌈❤️🙏 • Repost @herbipaul for information and tips all around the vegan lifestyle! • • • • #veggiesofinstagram #donteatthehomies #veganlovers #montrealvegan #sheffieldvegan#veganbusiness #livecompassionately #animalrightsactivist #vegansofsydney #vegansofbrisbane #mybodyisnotagraveyard #vegansofww #lovebeingvegan #londonvegan #veganevents #veganpride #whoneedsmeat #vegansofweightwatchers #animalsfriends #veganforanimals #bemorehuman #happyherbivore #vegansunite #vegansofcanada #nocruelty #veganlifestlye (at Manhattan Beach, California) https://www.instagram.com/p/CTAub4nCj2t/?utm_medium=tumblr

[noochorder]

BIG SQUARE TOFU NOT-SCALLOP WITH WHISKEY, GINGER AND TAKANOTSUME CHILLI GLAZE WITH RICE AND BASIC SESAME SPINACH. SERVES 2 YOU NEED A BLOW TORCH WHY DON’T YOU HAVE A BLOWTORCH YET Grew some chillis. Many died but the takanotsume didn’t . Had a scallop once, hated it. This is what I thought it should have tasted like. Kombu for your sea taste, blowtorch to make it look like when they cook it on the telly, caramelisation and for pretentiousness ( most important). FOR THE TOFU 350g silken tofu block, left at room temperature. 1 tbsp brown sugar 1 tbsp kombu powder FOR THE CHILLI GLAZE. 1/2 tsp Japanese whisky 1/4 cup Mirin 1 tsp cornflour with 2 tsp water 1/2 tsp kombu powder 2 tsp of ginger, chopped finely 4 fresh takanotsume chilles chopped finely ( or other fresh small chilies, such as birdseye- use sparingly and adjust to your level of heat,removing seeds and pith where necessary.’ You do you’ or something.) ½ cup of soy sauce 3 tbsp of brown sugar 1 tsbp cooking oil FOR THE SPINACH 300g fresh spinach ( standard bag from supermarket etc) 1 teaspoon salt 2 tbsp toasted sesame oil Sesame seeds for garnish FOR THE RICE, FUNNILY ENOUGH 500g sushi rice SERVES 2 1.Prep the sushi rice as per the instructions. Prep the other ingredients above and start the rest when you have about 15 mins left as this comes together fast. 2.Remove the silken tofu from packaging carefully, ensuring that you keep it as complete as possible ( easier said than done) 3.Cut the block in half and put one half on each serving plate. Dab the top of the tofu with a bit of kitchen paper so it’s a bit drier. 4.Heat oil on a medium heat and add ginger and chillies, have fun coughing a bit for about 2-3 minutes while they cook down a bit. Add everything else for the sauce in the pan and whisk until the sugars melted. Drop to a very low heat or keep warm. 5.Steam the spinach in a pan. Wilt down, add salt and sesame oil. Mix well and plate up. Plate up the rice. 6.Sprinkle half a spoon of the kombu and sugar on the top of the tofu. Get your blowtorch out and singe it up until it looks like a weird anaemic fish crème brulee. 7.Pour over the sauce. 8.Eat the food.

[noochorder]

TOFISH TACOS WITH SALSA VERDE, RADISH AND AVOCADO Makes about 8 as a small meal for 2 In light of the good weather we’ve been having ( read : too hot) here’s a summery light dish to eat on your decking/ underused patio table. SALSA VERDE Can of tomatillos or about 7-8 fresh ones 3 spring onions Half an orange 2 jalepenos Lime Big Handful of coriander 2 garlic cloves 10 twists of salt Quarter of a tbsp of mexican oregano. TOFISH 2 sheets of nori, cut into quarters 1 pack of firm silken tofu 350g Half tsp of dill Half tsp of lemon pepper BATTER 1 and half cups of plain flour 1 tsp hot paprika 1 tsp ancho chilli powder 1 tsp celery salt 14 twists of black pepper 1 cups desperado beer ( probably the only use I’ve found for this drink) Rapeseed oil for frying. FOR SERVING 8 corn tortillas, ( home made or bought, look online for a recipe I’m not an expert ok) 4 radishes, cut into thin slices and spritzed with a bit of the left over orange from above. 1 avocado, diced and spritzed with a bit of the left over orange from above. Before you start, prep the radishes and avocado and make sure you are ready to go with your tortillas ( i.e just frying them or reheating them) as this comes together quickly at the end. FOR THE SALSA VERDE 1. Heat the oven to about 200C 2. Cut the lime in half and chuck the tomatillos and jalapenos on a baking tray 3. Roast lime, tomatillos and jalapeños for 15 mins. Leave to cool slightly 4. Scoop out the flesh from half the lime, put everything in a blender and blend for 30 secs . PREPARING THE TOFISH 1. Open the package of tofu carefully and slice into 8 slices. Work carefully trying to ensure it doesn’t break up. 2. Take a quarter sheet of nori, placing the smooth side down on a dry work surface. Sprinkle the coarse side with a little dill and lemon pepper and carefully wrap the tofu so its covered in nori. Dab a little water if sections aren’t sticking to the tofu and use a pair of scissors to cut off any excess nori. FOR THE BATTERED TOFISH 3. Combine all of the ingredients above, whisk briefly until combined. Don’t worry about a few lumps, it helps with the texture. 4. Put about ½ inch deep of oil in your pan and heat on a medium/ high heat. Drop a few bits of the batter in and when they rise and fizz straight away you’re ready to go 5. Dip the tofish in the batter, ensuring even coverage and cook up to 4 at the same time for about 3 mins each side, flipping once . Cook til golden and bubbly.. Keep the others warm in the oven until ready for serving. FINAL STAGES 6. Cook/ warm your tortillas. 7. Remove the tofu from the oven and drain on kitchen paper 8. Lay 4 tortillas on each plate, top with a bit of the tofish, avocado, radishes and then finally add a spoon full of salsa verde. 9. Eat. You’ll have some salsa verde left so eat it with crisps or something

[followthevegan]

Greek Vegan Deli plate at #SouthYorkshireVeganFestival #SheffieldVegan #SheffieldVeganFestival #YorkshireVegans #veganhour #itseasybeingvegan @vegan_for_vegan (at Octagon Centre University of Sheffield)

[fencote-blog]

20 degrees in Sheffield. Great weather to out and explore. ☀️ #heatwave #sheffieldvegan #sheffield #sheffieldmakers #peakdistrict #art #arte #arts #artist #artsy #peak #sun

[noochorder]

MAC AND CHEESE WITH BLACKENED BROCCOLI, JALAPENO AND WHITE TRUFFLE ( AND NO CHEESE) Serves 2 and then some for one of you for lunch to fight over ALERT- you need a decent blender for this , like a nutribullet or something. Otherwise it’ll be lumpy and shite. Theres a lot of other vegan mac and cheese recipes, none of them taste quite right. This one does IMHO. This one has a bit of white truffle for DECADENCE ( I’ve heard American people say it and I thought id give it a go). You could use some a very small amount of real truffle grated finely if you are Scrooge McDuck and haven’t wasted all your money on a delivery from Japan Centre like I just did. Dont use that actual truffle oil stuff as its chemicals and tastes like guffs. FOR THE SAUCE 1 ½ teaspoon extra virgin olive oil with white truffle ½ tsp garlic powder ½ tsp onion 3 tbsp nooch ( or nutritional yeast ) 2 tbsp miso 250 ml soy cream Half a carrot , unpeeled 5 twists salt 7 twists pepper 2 tsp of cashews soaked for 1 hr in 250 ml water 2 tsp cornflour ½ tsp turmeric ½ tsp paprika ( I used Hungarian but don’t go out of your way, whatever you’ve gots good) FOR THE REST Large broccoli cut into 1.25 cm cubes, stalks and leaves and all. Cut the woody end bit off though 500g dry macaroni 1 jalapeno, diced into 0.5 cm bits Olive oil Ready made cheap golden breadcrumbs 1.Preheat oven to 230 c ( fan assisted)

2.Smack the broccoli on a baking tray with a sheet with a little olive oil and salt and pepper and cook for 15-20 minutes until the broccoli starts to look blackened ( or burnt )at the edges

3.Chuck everything for the sauce in a blender and blend until smooth

4.Cook macaroni in salted water until nearly al dente , about 7-8 mins

5.Put macaroni to one side to drain . Refresh a little in cold water

6.Put sauce in pan and heat on a medium-high heat until thickened, like 2-3 mins

7.Mix mac and sauce together until all is coated. Add the jalapeno separately and mix in right at the end so it keeps a bit of its crunch

8.Put the mixture in a baking dish, cover the top with breadcrumbs, a little more salt and pepper and like 1 tsp of nooch , followed by a little oil to help crisp it ( I used one of those spray things)

9. Cook for 15 mins until breadcrumbs are golden and that

[noochorder]

MA PO TOFU Saw them making this on an anime called Food Wars but was disappointed to find out that the real one has bits of animals in. This one doesn’t. It is quite 麻 (numbing) and 辣 (spicy hot), so if you don’t believe me check the Wikipedia I copied and pasted the Chinese characters from Serves 2 hungry people probably 500g white rice, cooked as per the instructions. 300g soy mince, rehydrated for about 10 mins with half tsp of sesame oil and half tsp soy 1 /2 inch knob of ginger , minced 3 cloves garlic, minced 1/2 tablespoons Sichuan peppercorns, crushed semi coarsely with pestle and mortar 4 spring onions, cut finely 1 pack 350g silken tofu in 1 .5 cm cubes 3 tbsp doubanjiang sauce (- I used the Lee Kum Kee Chilli Bean Paste you get from most oriental supermarkets) 3 tbsp veg oil 3 tsp chilli oil 1 and a 1/2 teaspoons cornflour, dissolved in 3 tbsp water 2/3 cup of water 1.Prep everything above and have it to hand as this comes together quite quickly. Probably start your rice off first. 2. Heat the veg oil in a pan on a medium high heat. 3. Add the sichan peppercorns, cook for 1-2 mins. Make sure you don’t burn them but they should smell medicinal and fragrant. 3. Add the garlic and ginger, cook for 2 mins, making sure they don’t burn again 4. Add soy mince, stir and cook for 3 mins 5. Add the doubanjiang, stir and cook for 2 mins. 6. Add water, stir 2 mins 7. Add cornflour mixture, stir 2 mins 8. Add chilli oil , tofu and spring onions, stir gently to combine and don't break tofu. Leave to sit for 1 min. 9. Serve with the plain rice and a few shakes more chilli oil if that’s your hing.

[noochorder]

‘CAFÉ LEBLANC’ STYLE CURRY RICE WITH TOFU Serves 4 Japanese style curry is the best curry. Best thing about playing Persona 5 was the fact you could make curry. So this is my take on the curry served in the game without any bits of animals in it. FULL DISCLOSURE : I’m not sponsored or anything by Japan Centre it just seems to be the easiest place to buy all these ingredients. FULL DISCLOSURE AGAIN : Am more than happy to sell out and ‘go corporate’ if Japan Centre do decide to send me free vegan things to cook with. Might have to tell more than 5 people about this site though. PLEASE NOTE: HAND BLENDER REQUIRED- OTHERWISE GRATE THE ONION AND APPLE OR EVEN TRY USING A NORMAL BLENDER THING. 1 green apple ( Granny Smith used), cored and cut into small chunks 1 medium red onion, diced into small chunks 450 g firm tofu, pressed to get rid of moisture and cut into 1.5cm/2cm chunks. Use Clearspot tofu if you cant be arsed ( like me) 1 shaker of shichimi togarashi ( can get it in most big supermarkets or oriental grocers but can also get here: https://www.japancentre.com/en/products/973-s-b-shichimi-togarashi-seven-spice-assorted-chili-powder) 3 tbsp Japanese curry powder ( you can make your own but S& B Oriental Curry Powder is the best IMHO. Can buy it here : https://www.japancentre.com/en/products/4495-s-b-oriental-curry-powder ) 500g sushi rice , cooked like the packet says Sushi vinegar 1 large carrot, cut into 1cm circles 1 white potato, cut into 1.5 cm cubes Vegan margarine Salt Hendersons relish ( the most authentic Japanese curry ingredient there is) 1 sachet of kombu powder ( this is good https://www.japancentre.com/en/products/2699-shimaya-kelp-dashi-stock-powder) Light soy sauce Dark soy sauce Soy milk Normal flour OPTIONAL SIDES: Bit of crisp salad, or asazuke (https://www.abokichi.com/blogs/recipes/recipe-japanese-quick-pickles) or whatever pickled style thing you want with them. 1.Have a look at your sushi rice instructions. You might want to start that off now as the one I got took about half an hour to prepare. 2.Preheat oven to 180c ( fan assisted) , spread tofu on a baking tray with a baking sheet on it and dust them tofus with ½ teaspoon shichimi togarashi and ½ teaspoon of salt. Cook for 20 odd mins until they are golden and a wee bit crispy. Remove and set aside 3.While this is happening, boil the potato and carrot in slightly salted water for about 10 mins til they are pretty much cooked. Drain and put to one side with yr tofu. 4. Brown the apple and onion for about 10 mins on a medium heat with 2 tablespoons of marg. 5. Add 3 tablespoons curry powder and 2 tablespoons of flour and mix to make a paste for about 1 min 6.Add 500ml soy milk, 250ml water and the kombu powder. Whisk feverishly until it doesn’t look clumpy. Whisk intermittently over the next 10 mins. 7. Get yr hand blender out and blend it all off. 8. Add 1 tablespoon light soy, 1 tablespoon dark soy, 1 tablespoon of hendersons and 4 shakes of shichimi togarashi 9. Mix and cook for another 5 mins 10. Add reserved veg and tofu and cook for another 5 mins 11. Mix in 1 teaspoon of sushi vinegar into the rice before serving. 12. Get a big bowl, put some rice on one side, ladle some curry on and garnish with salad and asazuke ( if you can be bothered) . Sprinkle with more shichimi togarashi if your well hard and that