Saturday, 28 June 2014

Sweet spiced seitan skewers

One of the things I thought I'd miss on becoming vegan was BBQs - because mistakenly I believed that without meat, there'd be little I could eat other than vegetable skewers (don't get me wrong, they're great, but it seems a bit OTT to get the BBQ going just to toast a few peppers and mushrooms).  I never needed to worry though, there are sooooo many vegan BBQ, including this one I'm about to share with you - sweet spiced seitan skewers.  Now try saying that after a glass or two of Pimms!

This recipe is pretty quick to make but you can always prepare it in advance and stick it in the fridge if you have guests coming over.  

  • Approx 250g of seitan (I used GranoVita mock duck which comes in a 285g tin) 
  • 1-2 chillies
  • Handful of coriander leaves
  • 1 teaspoon of grated ginger
  • 2 tablespoons of soy sauce
  • 1 teaspoon of maple syrup
  • 1 teaspoon of rice vinegar or similar 
  • 1 teaspoon of sesame seeds
  • Skewers
  1. If using bamboo skewers, pop them in water to soak to help prevent them burning 
  2. Chop the seitan into 1/2 inch thick pieces - don't worry too much about uniformity
  3. Chop the chillies and coriander leaves
  4. Place the seitan, chillies, coriander, and ginger into a bowl
  5. Add the liquid ingredients and sesame seeds 
  6. Mix well then leave to soak for 15-20 minutes 
  7. Place onto skewers in desired portions
  8. Spoon any left over mixture over the skewers 
  9. Grill & eat!  

Radical Tea Towel

Look what the lovely people at Radical Tea Towel sent me to review!  It's a rather fitting one, with a quote from Albert Einstein saying, 'Nothing will benefit human health and increase chances for survival of life on Earth as much as the evolution to a vegetarian diet.'  Now it probably goes without saying that I believe that veganism rather than vegetarianism is the right way to live.  However, given that the term 'vegan' was only first coined in 1944 and Einstein made this statement in a letter in 1954, I think it's ok to be a little lenient with old Albert! :)  Considering that at the time, being a vegetarian would have been a pretty progressive thing to do, I don't think it's totally out of the question to think he may well have been a vegan if he were around today.  What do you think?  

Anyway, on to the tea towel itself!  It's made from 100%, lovely thick quality cotton from an ethical source, and made in the UK.  They seem to have a decent stance on ethics too.  This tea towel itself is £8.95 and they sell a range of gifts from fridge magnets to aprons and canvas shopping bags, all with various historical, ethical, and political themes.  Well worth a look if you're looking for a slightly unique gift for a politically-aware friend. 

Sunday, 8 June 2014

Look at me Mum, I'm eating a salad!

So, as you may have guessed from my blog name, I'm not a huge fan of salad.  I will run in fear before being able to put cucumber or lettuce into my mouth.  However, as I have learned, there are plenty of salads one can eat that involves neither leaves nor slimy cucumber.  This is one such salad, it's an ode to one of my most favourite foods at the moment, edamame!

It's a very simple & quick salad to make and makes a tasty lunch or a great side dish to go with a bigger meal or BBQ.


  • 200g of shelled edamame, boiled and cooled
  • 1 large carrot, grated or cut with julienne peeler
  • 1 large courgette, grated or cut with julienne peeler
  • 1 handful of cashew nuts
  • 1 tablespoon of soy sauce
  • 1 tablespoon of fruit juice/puree (feel free to use a fruity salad dressing if you have one - I used a mango & chilli one.)
  • 1 teaspoon of maple syrup/agave nectar
  • Pinch of chilli powder
  • Pinch of crushed ginger
  • Pinch of dried chilli
  • Pinch of salt and black pepper
  • 1 teaspoon of sesame seeds
  • Chopped spring onions to garnish


  1. Place the carrots, courgette, and edamame in a bowl
  2. Pour the soy sauce, juice/puree, maple syrup, ginger, and chilli powder over and mix well
  3. Sprinkle the cashews and sesame seeds over the top
  4. Season with the dried chilli, pepper, and salt (I used Himalayan pink salt for this)
  5. Garnish with spring onions
  6. Eat now or pop into the fridge for later