Archive | May, 2012

Upcoming Art Event (Tuesday)

30 May

We have teamed up with Life Drawing+ on a small art project as part of the Allery Gallery festival. We will be doing a cooking demonstration alongside a performance art scene exploring issues around food, the environment and body image. During this event we will be modelling for life drawing. The event is 2 hours long, costs £10 and includes paper for drawing and food. There are only 15 places, so please book quickly to avoid disappointment by emailing Agata at : lifedrawing.plus@gmail.com (Sorry for the late notice!)

Flyer details:

part of Allery Gallery Art Festival this 1st of June til the 5th in Whalley Range, M’chester

Come, draw and be part of a live art performance.

Draw three naked vegan cooks while cooking your lunch!
discussing veganism and body politics.
Spoken word, choreographed and final group exhibition. 

11-1pm
 - drawing life cooking

  1-2pm - food made in art
  2-7pm - life exhibition 

Cost £10 - Including lunch + paper.
All price includes life drawing, performance, vegan lunch, large papers, boards and final group exhibition.
Please, bring your own vegetable inks and paintings, pens and pencils made of recycling materials, local hand-made charcoal, brushes and used tea bags.


15 places only ~ booking essential. 
Email:  lifedrawing.plus@gmail.com

Tuesday 5th June 11am-2pm  +  2-7pm exhibition

Creative Corner Cafe -
Milton Grove -
Whalley Range -
Manchester -
M16 0BH


co-organised by life drawing+ and naked vegan cooking 


Adventures with Sosmix

29 May

The lovely Suzanna takes us through her adventures with Sosmix… thanks Suzanna!

This submission came with a lot of lovely photos, so as to not make this post too long we just put a couple in here, and you can see the full set by clicking this link:   http://imgur.com/a/vAmWU 

Even though I’ve been meatless for over 10 years, I have not yet tried the vegan staple known as sosmix. So when I found it for sale at the student’s food co-op stall, I decided to try a little experimentation.

 

Sosmix comes as a vaguely beige-coloured crumbly powder which must be rehydrated before cooking. This step is EXTREMELY IMPORTANT, according to the internet. I mixed 200g sausage mix with 330ml cold water and left it to sink in for ten minutes. The mix turned fairly solid and then was pretty easy to work by hand. While I was waiting, I prepared the 5 different flavourings. Then, I worked the flavourings into the mix individually, mixing each kind with a small handful of sausage mix and forming them into sausage shapes before placing them onto a tray and baking the at gas mark 7 (220°C, 425°F) for about 40 minutes, until they were nicely brown looking. We ate them with mashed potato, baked beans and gravy.

 Trial 1: Parsley and Spring onion

This sausage had about a teaspoon of finely shopped parsley and a small, diced spring onion mixed in, with a little crushed black pepper. This, we decided was probably the tastiest flavour, probably due to the spring onion. The other sausages could have done with that oniony aroma.

 Trial 2: Sage

Ingredients: 1tsp Sage, ½ tsp parsley, ¼ tsp thyme (dried cause I couldn’t get any fresh), pepper.

This one was overpoweringly sagey, having the effect of making it taste rather a lot like stuffing mix. Unfortunately the texture was also rather a lot like stuffing mix, so we could as well have been eating paxo.

Trial 3: Apple

This I had rather high hopes for, so I made enough for two sausages.

Ingredients: ½ a green apple, peeled and grated, ¼ tsp cinnamon, a few grates of nutmeg, pepper.

Overall this was fairly nice, but the apple was a little too fine and so disintegrated. Maybe if it was in small chunks instead of grated it would work better.

 Trial 4: Mustard

Ingredients: 1 tsp English mustard, pepper.

The flavour of the mustard didn’t come through very well, but for some reason the texture in this one was excellent, so I think next time I’ll be adding a little bit of mustard to whichever recipe I make to help bind it together.

 Trial 5: Sweet chilli

Ingredients: 2 tsp sweet chilli sauce, from a bottle.

This one didn’t work at all. Next time I’ll save the chilli sauce for dipping.

Trial 6: Sausage Rolls 

The left over mixture I added some sage, salt and pepper to, and did two things to it. Some was made into spring rolls with a bit of puff pastry (yes, I cheated, it was shop-bought), the rest was fried. The fried sausages had the benefit of being a little crispier than the baked sausages, but they burned very easy. They also cooked much quicker. The sausage rolls were excellent, the sausage mix coming out really well inside the crunchy pastry. I will definitely be making the sausage rolls again.

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Hannah’s Vegan Soup

28 May

**This recipe is being re-posted as the original seemed to break our site, here’s hoping this one is ok!**

Hi there naked vegan cooking readers, my name is Hannah and I am a vegan, animal lover, sea shepherd volunteer and an avid chef. As I am ill in bed with sunstroke which I got from sitting in the sun at a sea shepherd protest up in Edinburgh, I thought that I would share with you my ultra tasty, easy and filling recipe for quick vegan soup, which I will definitely be making later…when the room stops spinning.

Sea Shephard solidarity protest

So, the ingredients needed are: Tablespoon of oil, 3 cloves of chopped garlic (or less if you’re not a garlic fiend like me), A medium white onion (roughly chopped), 1 tsp on finely grated fresh ginger (optional, I make with and without and get great results either way, however ginger is good when you’re poorly!), 1 tsp of ground chilli ( I sometimes put more in depending on the vegetable), 3 tsp of bouillon powder, vegetables of your choice (parsnip works very well, I also like butternut squash, sweet potato and sweet corn if I want to make a sweet corn chowder kinda thing, then I also add creamed sweetcorn too), water to cover.

Firstly, take a saucepan, and add the oil. Then, add the chopped garlic (doesn’t matter on being too fine as the moisture is blended!), along with the onion and the ginger, then sweat together for a few minutes. Whilst doing this, wash and prepare your vegetables. I leave the skin on everything as I like to keep the nutrients in, but you can peel if you like. When the onions, ginger and garlic are gently sweated together and the onions are going translucent, add the vegetables, cut into small pieces, cover with water and add the bouillon powder. Now you put the lid on at an angle, and leave to simmer for thirty minutes. After this, carefully pour into a blender ( I often do so much I have to do it in stages and mix all together in a big bowl) then blitz. When smooth, add seasoning, along with chilli powder if desired and taste. Tweak to own taste, then serve. I often serve with a swirl of alpro soya single cream for decoration, and fresh herbs on top ( if I’m being fancy and having people over). This soup freezes incredibly well and I always have some in the freezer for days I can’t be bothered to cook, but also keeps in the fridge for around 2-3 days. If you saw my previous focaccia recipe, this soup goes perfectly with it.

Hannah

As a sea shepherd supporter and volunteer, I have taken it upon myself to raise the profile, and the funds of sea shepherd. Therefore, I would very much appreciate it if you could donate via my just giving page to Sea Shepherd UK, as funds are always needed. The funds will go towards providing vegan meals to the selfless staff who go to sea to save lives, as well as for fuel, repairs, legal costs and such. To help me support this great cause, sponsor me by texting SSUK77 £2 to 70070, or through my justgiving page. Thank you!

Thank you, and I hope you enjoy the soup. I’m sure by the time you read this, I’ll of made myself up a batch, and will be back on my feet!

* Disclaimer: this soup may contain traces of vegan goddess.

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Better health and a new house

23 May

After a month in hospital Greta is finally back home and hopefully things can get a bit more back on track. She is still very unwell and on a very limited diet (no fresh fruit or vegetables!) but hopes to get back to cooking as soon as possible. Between this and Jess’ final exams of her degree the blog has been pretty quiet recently but we are going to be concentrating a lot on it over summer!

In other more positive news we are going to try and buy another house! It’s an amazing 14 bed property right next to a vegan co-operative supermarket. We bought some organic vegan spiced rum (pictured) from there that we drunk quite a lot of to celebrate Greta coming home. We have most of our housing co-op finances sorted but we are still accepting investment. If anyone is interested in supporting the project you can email us at theburrowcoop[at]gmail.com.

Vegan Banana and Peanut Butter Cookies

12 May
Thanks to Hannah, Sven and Mattie for this fabulous recipe. Hannah makes awesome fine art prints which you should all check out. Hannah and Sven are from the Golem Housing Co-op, which is also awesome.
 These are super-speedy, super-easy, super-tasty biscuits, with their extra lushness coming from the inimitable combination of banana and peanut butter. They’re cakey in the middle with a crunchy outside, and can go from in-your-dreams to in-your-face in approximately 15-20 minutes. Bliss!
Ingredients: 220g plain flour, 40g caster sugar, 120g peanut butter, 100g vegan margarine, 2 large ripe bananas, 1/2 tsp vanilla essence, 100g additions – dark chocolate chips or chunks, sultanas, seeds, etc.
Hannah, Sven, Mattie and cookies

Hannah, Sven, Mattie and cookies

Put your oven on at about 200 degrees. Peel the bananas, stick them in a mixing bowl and mash them thoroughly. Add all the other ingredients to the bowl and then dive in with your (clean) hands, squidging until the sticky dough is thoroughly mixed. Then dollop on to a baking tray which has either been greased or lined with paper, and sling them in the oven until golden brown.
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Alex on being a trans* naturist

8 May

Thanks to Alex for sharing his thoughts on being a trans* naturist, and for Dan Jones for the photography. 

I love going to clothing optional events. They are places where I feel very comfortable and safe. This surprises a lot of people because I am transgender. I was identified as female when I was born, but have chosen to live as male. A lot of trans people are very uncomfortable with their bodies, which can make naturist events quite daunting. Although I have some physical dysphoria, however, most of my discomfort is social. This means that as long as people see me as who I am, I feel fairly comfortable.

Of course, getting naked with a load of people who don’t know you when you’re trans does bring up some fears. Mainly, I worry that as soon as people see my chest and genitals, they may see me as female and start calling me ‘she’. I also worry that people who have seen me clothed and read me as male may be shocked and look twice when they notice that I don’t have a penis. That kind of attention can be pretty uncomfortable.

I also worry that I may end up as an educator. A lot of trans people spend far too much of their lives explaining every detail of their identities to people, often strangers. Although I am happy to answer questions that help people to understand trans issues, it gets boring to talk about it all of the time. It isn’t the only thing that makes me who I am, and occasionally I do get fed up of being seen in a very one-dimensional way.

I also have the constant fear of being sexualised because of my identity (and my bits!) A lot of people are attracted to the unusual or to androgyny. Whilst this, in itself, is not a bad thing, people can be a little to vocal about their attractions or about my body, which can get really uncomfortable, especially in a public setting. Another variation on this is curious people who basically ask me whether I have a vagina or a penis – at least in a naturist setting the answer to that question is fairly obvious!

Feeling able to join in these events, however, has been such a positive for me. I think that body positivity is really important and healthy; and my confidence has grown massively. I have been able to let go of my hatred and fear of my body; which has even meant that I have stopped binding and become more confident in my sexuality.

To realise that there are people who can see me naked and continue to call me ‘he’ is a massive boost. I have gained more trust in people’s ability to understand me and emphasize with my situation. I also hope that my openness has helped people who have never knowingly met or seen a trans person to understand us more and fear us less.

Most valuable, though, is the feeling of equality that is unique to clothing optional and naturist events. Taking off our clothes removes a lot of the stereotypes and differences that e carry around with us and allows us to connect as human beings. When I am naked, I no longer feel the need to hide.

 Definitions:

Transgender – adjective to describe someone who lives or identifies as a gender different to  the one they were assigned at birth.

Trans – a ‘catch-all’ term for anyone who is within the spectrum of transgender, transsexual, transvestite, cross-dresser, etc. etc.

Androgyny – an adjective to describe anything or anyone who is somewhere in between male or female or whose gender is unclear.

Dysphoria – the discomfort felt by people whose gender does not completely line up with their body.

Further reading on trans* issues: 

T-vox’s trans 101 - a quick introduction to trans issues.

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Thai Massaman Curry

4 May

This is Jess’ new favourite recipe. Beautiful thai flavours, not too spicy.

Ingredients: 1-2 carrot (diced), 1 white onion (diced), 2 cloves garlic (crushed), 1 tomato chopped (diced), 3-4 tsp red chili paste (depending on taste), 4 tsp curry powder, 1 can coconut milk, 1 ½ tbsp soy sauce, 2 tsp sugar, juice of 1 lime, 1-2 cup sweet potato (diced),  1-2 cup non-leafy vegetables – we used broccoli (in bite-sized pieces), 1 cup tofu cubed, oil for frying,  roasted peanuts (crushed, to garnish)

thai massaman curry

thai massaman curry

Drain, press, cube and freeze your tofu before you start for best results. If you don’t have time to freeze to give the “bouncy” tofu feel, then pressing under a few heavy books to squeeze out that extra bit of water out still gives pretty good results.

Preheat the oven to 180′C, and start roasting the cubed sweet potato. Cover the bottom of a good pan with good layer of oil and start to pre-fry your tofu, until browned on all sides and set aside.

Fry the onion, garlic, diced carrot and tomato in the hot oil until the onion starts to soften. Add the red chilli paste and curry powder and fry until the spices become fragrant. Add 8 tbsp of the coconut milk at this stage and stir.

Greta and Jess with Thai Massaman Curry

Greta and Jess with Thai Massaman Curry

Add the soy sauce, sugar, veg and tofu to the mix stir well, cooking for a minute or two. Add the rest of the coconut milk and the roasted sweet potatoes. Taste the mix at this stage and add more chilli paste/curry powder/ sugar / soy sauce / bit of salt to taste. Just before serving, squeeze the lime juice over the mixture and stir in.

Serve on a bed a rice topped with crushed roasted peanuts.

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