Megan's Head

A place where Megan gets off her head.

Category: vegan (Page 1 of 3)

Taking it Personally

In the fight against one’s internalised racism (or any superiority complex; gender, religion, class) the greatest stumbling block is not being able to get over being called the name that identifies you as part of that group. This is why people respond louder and more defensively to being called a racist than witnessing racism and doing something.

The best example. The #menaretrash story is the absolutely best example of the total disconnect between understanding what women are saying about how they are treated by men, and men being completely hysterical about being called trash. Like we were skinning them alive. With no actual space in the hysteria for what women were saying. That was not important. Rape was not important. Domestic violence was not the issue. Men were being called TRASH! This is the best example for me, a white woman, to understand anything remotely similar (and even then the scale of the difference is beyond measuring) to unconscious racism. No matter what I did or said the #notallmen were more offended about the name than about the reason for the name. #menaretrash equalled #idontseecolour.

A wonderfully accurate check point question for me, mostly in conversations about whiteness, is “Do I take that personally?” If I do then I am the one who needs to go away and unpack that. Usually, if I am honest with myself, it will reveal an unconscious bias or droplet of ingrained superiority. Usually, that discovery will be accompanied by a wave of intense shame. I believe those moments of shame are also the perfect learning moments. The trick is to lean into the shame, do the acknowledging, and stay in the humility of always being on a learning curve. Knowing that those thoughts can be shifted, and must be worked on. Then, in a similar situation, when it comes up again, I am ready to not take it personally. And I will know that I have moved, shifted and am less racist or biased or superior.

A personal place that has become an ongoing challenge is my veganism. I have been confronted about my veganism being elitist, privileged and white. It has been said that the way I feel about animals and the lives of animals is racist. And I am having to work on this in an unflinching and personal way. It is complicated. I have blindspots with people who are ok with the suffering and abuse of animals. I have serious problems with those that justify the slaughter of animals for cultural and religious reasons. I get overwhelmed and depressed at the thought that being a vegan is a choice that only the privileged can make. I don’t think that is true. I am working on it.

New York Diary – Top Gun on a War Ship

Day 2 was me thrown into the deep end, extreme walking jet lag off, a visit to the Biennale at The Whitney, a trip back up to the Upper East Side, then back down to almost where I was before, to wait in a queue, watching the sailors in their white on the beginning of Memorial Day Weekend, while we waited for the ‘gate’ to open. Then it was the trek up to the top deck of The Intrepid, an actual airplane carrier, with planes on it (and a museum below) for the yearly outdoor screening of Top Gun. I will never be able to accurately explain what it was like. Mad, strange, hilarious, nostalgic, cute, mad, funny and bizarre. Google it. Beyond.

Today.

Today was a trip to Jersey City to have our first of 2 Lost Property rehearsals in the venue. Joy of joys. I cannot explain how happy we were.

Then – absolute luck of the lucky. The day before I had said how I would love to get Mexican vegan food while I am here. Boom. We stumbled upon the most awesome vegan friendly Mexican restaurant Hotel Toruga. It was spectacular.

And then! We saw Walk off The Earth live in an intimate and amazing concert. These guys put on the most delicious, funny, positive, charming, musical, slick and delightful show and I loved every minute. Loved.

My feet are aching but my heart is soaring.

 

Aquafaba Meringue

I thought I would tell you about my latest vegan hack. I have tried, and failed at aquafaba meringues a few times (also aquafaba chocolate mousse), but yesterday’s attempt was my most successful. They were a little over baked, but they didn’t flop, stick, slide, burn or bubble into a lava mess and I think I know why.

For the first time ever I used the aquafaba from a can of Woolworths organic chickpeas, so there was no added salt, or stabiliser or anything else, just water. The aquafaba was gloopy, which is good, apparently.

All I did was whip the aquafaba, add a mix of castor and brown sugar and a teaspoon of vanilla essence, and bake for 1.5 hours on 120°c. Next time I will make the oven cooler.

Here is a pic of the last three.

Beautiful Cabbage Salad

I just made this beautiful vegan cabbage salad and it is too good not to share.

The ingredients are; a small baby cabbage, shredded, a sliced stick of table celery, sliced sugar snap peas, grated raw turnip, fresh sliced green chillies, a few sliced dates, a spoonful of cocoa nibs, and sunflower seeds. The dressing is olive oil, white vinegar and lemon juice, with salt and pepper. It is so fresh and good.

Off to eat it now.

Quinoa made Edible

I want to experiment with this idea of blogging some of my own very useful vegan hacks and I thought that the best place to start is with the mostly utterly tasteless but so nutritious  quinoa.

Most recipes call for the simple boiling of this magical legume and the only thing it can compete with in terms of tastelessness is tofu.

So, here is my quinoa hack.

I fry up onion in some olive oil (not a lot), add the quinoa, salt, pepper and sometimes even other dried herbs, and enough water to cover and then an added 10mm over the top, and add a Knorr veg stock pot. I bring it to the boil, then turn it down and let all the water absorb.

So, chop half an onion.

Fry it up in a little olive oil.

Add a cup of quinoa. (I like white, but red or black quinoa is good too)

Stir up the quinoa to coat it.

Add water to cover and a little extra (10mm).

These are the stock pots.

Bring to boil, then simmer slowly until water is absorbed and evaporated.

I don’t have more pics because I used it immediately after cooking. I made Yotam Ottolenghi’s quinoa and sweet potato salad, which is so delicious.

Please leave me feedback about this post.

Lemon Drizzle Cake Veganised

I really only have one cake recipe that I love and that I have made over the years. It uses fresh lemon and is the perfect combo of tart and sweet. Big Friendly nags for it and it is the one thing I miss as a vegan. The non vegan recipe relies heavily on butter and eggs, so I always imagined it would be a challenge to veganise, but it is very easy, and doesn’t need anything fancier than egg replacer.

Here is the vegan recipe, which is pretty easy to follow. The only thing that is vital is that you allow it the full baking time. Don’t test it with a prick because it will look done and might not be cooked all the way through.

Vegan Lemon Drizzle Cake

Ingredients

1 cup coconut oil

2 cups white sugar

2 cups flour

egg replacer to replace 4 whole eggs

vanilla extract or even just essence

100 ml lemon juice

2 tsp baking powder

salt

icing sugar and more lemon juice

What to do

Pre heat your over to 180. Grease and line a round or loaf baking tin. In your mixer, beat up the coconut oil and sugar until the granules have disappeared. Then add the vanilla essence and the egg replacer mixture. In another bowl, sift flour, salt and baking powder and slowly add to the wet mix along with the lemon juice. It ends up being quite a stiff mix. Scoop it into the tin and bake for 50 minutes. Don’t be tempted to take it out of the oven when it looks magnificent. Let it bake. When you do take it out, let it cool as you mix the icing sugar with lemon juice to a runny consistency. I like mine very tart. Then literally drizzle it over the cake and allow it to fall over the edges. Yum.

 

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