Sunday, 30 November 2008


The purpose of this journal is to record my successes, failures and experiments in vegan living. Hopefully quite a collection of recipes and ideas will amass here!

Recent Success: Oat milk.

1 cup of oats
3 cups of water
sugar/syrup to taste

Method: Mix oats and water in a large jug. Stir for five minutes or so.
Leave in the fridge, stirring regularly, for 12 hours.
Stir, then strain.
Add sugar to taste.

Kept refrigerated, it should last for 5 days.

This went well! I ended up with a smooth and creamy milk, similar in taste to Rice Dream. So far I have not noticed curdling in coffee or tea, and have used it in bread sauce with success. I'll keep you updated on how it goes, but I will be pleased if this works out, as it is much cheaper than soya milk, with a nicer flavour.

Recent Failure: Garlic Mayonnaise

Attempted Recipe
1/3 cup sunflower oil
1 clove garlic
1 cup soy milk
salt and pepper
1tbsp vinegar

Method: combine oil and milk in a blender, adding the oil slowly. Add garlic, salt and pepper.
Add vinegar and turn off machine immediately.

This did not thicken at all! Although the flavour was good, the consistency was off-putting, and the jar I made was fast-tracked to the bin.

Recent Experiment: Gluten
I'm not a big fan of tofu, so I'm trying my hand at making textured gluten as a tofu-substitute.

1 cup strong plain flour
1/3 cup water

Method: mix water and flour to make a firm dough.
Knead for half an hour.
Put in a bowl and cover with water. Leave for an hour or two.
Knead the dough under the water and keep changing the water until it remains clear.

Once made, it can be turned into sausages, or used in curries and stir frys, etc. Fingers crossed!

1 comment:

Jenn said...

You've got an ambitious first start!!! Oat milk sounds good.

I've tried mayo (even pre-vegan)and it NEVER comes out thick. I don't know the secret.

Gluten-that recipe looks awful. Whoever gave that to you is just mean.
There wouldn't be much left with only 1 cup of regular flour. Buy "vital wheat gluten." In the states it's usually with the flours and you don't have to do all that rinsing off the flour which is really the old hippie way to make it. I've done it once and it isn't nearly as gratifying as just using gluten flour.
Try this recipe. It makes a lot, but the seitan cutlets freeze well and the herbed broth is awesome. Chicken style seitan cutlets was posted Sept 5.