Nac Mac Vegan: adventures in rabbit food


Nut Rissoles with savoury rice

Filed under: Historic — Tags: , , , , — Feòrag @ 16:57

Last night I made a couple of dishes from Rupert H. Wheldon’s No Animal Food. First published around 1910, this was the first book to advocate veganism and it contains 100 recipes at the back. The ones I tried last night were:

12.–Nut Rissoles
3 ozs. mixed grated nuts, 3 ozs. breadcrumbs, 1 oz. nut butter, 1 chopped onion, 1 large cupful canned tomatoes.
Mix ingredients together; mould into rissoles, dust with flour and fry in ‘Nutter.’ Serve with gravy.

28.–Plain Savoury Rice
4 ozs. unpolished rice, 1 lb. tin tomatoes.
Boil together until rice is cooked. If double boiler be used no water need be added, and thus the rice will be dry and not pultaceous.

My versions:

Nut Rissoles
1 cup mixed nuts, chopped in food processor
breadcrumbs made from 1 slice wholemeal bread
2 tbsp vegan margarine
1 chopped onion
1 can tomatoes, blended.

Mix the nuts, breadcrumbs and onions together in a large bowl. Melt the margarine and add it. Use your hands to mix it all together and add just enough tomato to bind it. Make into four burgers. Dust with flour and fry slowly – they’ll burn if you’re not careful.

Plain Savoury Rice
1 cup long-grain brown rice
the remains of the tomatoes from the nut rissoles
enough water to make 2 cups liquid

Bung all of the above into your favourite rice pan. Bring to the boil and simmer, with the lid on tightly, until all the liquid is absorbed. Remove the lid, stir quickly with a fork, then replace the lid and let it sit, off the heat, for a couple of minutes or until you need it. Alternatively, put the ingredients in your rice cooker, and cook according to the instructions.

I served all of the above with my mushroom gravy, and can recommend both recipes. The rice, especially, was delicious, even though it’s so simple.

I’ve visited the Nut Rissoles before.



What I had for lunch

Filed under: Products, Recipes and techniques — Tags: , , , , , — Feòrag @ 16:56
Nut cutlet, roast asparagus and pineapple salsa

Nut cutlet, roast asparagus and pineapple salsa

Today’s lunch was made very quickly using a grill pan. The main protein was a Goodlife Nut Cutlet, which is really best done on a George Foreman-type grill (but you will be horrified when you see what comes out in the oil tray). This takes by far the longest time to cook, and went on first.

Next to that, I placed 8 narrow spears of asparagus. I love asparagus, but like to keep it as a special treat for when it’s in season, but my partner decided I needed a special treat anyway and bought me some regardless. When they were done, I moved them to the lowest part of the pan (our kitchen does not appear to be level) and braised them in a splash of sake before serving.

The pineapple salsa was based on a recipe in the June edition of Waitrose New – a free magazine produced by the supermarket to emphasise seasonal and new products. It uses their Organic Sugar Loaf Pineapple, which contributes to the Waitrose Foundation, a scheme which (according to Waitrose) complements Fairtrade whereby they put a proportion of profits into projects which improve the lives of the producers.

My version of the Spicy Pineapple Salsa (I’m not sure why they call it a salsa) recipe is incredibly simple:

200g pineapple, cut into large chunks
a few tiny chillies, rehydrated and chopped
1 tsp coriander leaf (frozen, in this case)

Grill the pineapple on a high heat in a grill pan, until nicely brown in places. Mix with the chilli and coriander. Serve.

The Waitrose version included palm sugar, but I can’t see why as it comes out more than sweet enough without it.


Nut Rissoles from the first ever vegan cookbook

Filed under: Historic — Tags: , , — Feòrag @ 17:04

I’ve just received notification that a book I put through Distributed Proofreaders has been posted to Project Gutenberg. The book is No Animal Food, by Rupert H. Wheldon. Published in London in 1910, it is recognised as being the first ever book on veganism. It consists of several chapters explaining why food derived from animals is unnecessary and undesirable, discussion of nutritional issues, and a collection of 100 recipes. The notification has reached me early (it’s not showing on the PG site, and even my PGDP Project Management page still thinks it’s in post-processing), but you should be able to download it from PG very soon. For now, here’s a simple recipe that should be easily made in the modern kitchen:

Nut Rissoles
3ozs. mixed grated nuts, 3 ozs breadcrumbs, 1 oz. nut butter, 1 chopped onion, 1 large cupful canned tomatoes.

Mix ingredients together; mould into rissoles, dust with flour and fry in ‘Nutter’. Serve with gravy.

Note: Nutter was a solid vegetable fat. Just use oil, or grill them. 1 oz is about 25g.

This is the 8th book relating to vegetarianism which I’ve guided through Distributed Proofreaders, and I’ve hardly touched on my ever-growing collection of old veggie cookbooks. I currently have Mrs. Bowdich’s New Vegetarian Dishes and Sydney H. Beard’s A Comprehensive Guide-Book to Natural, Hygienic and Humane Diet being proofread and formatted by volunteers on the site; E.G. Fulton’s The Vegetarian Cook Book is waiting in the queue and I have one more book which has been cleared and which I need to scan.

Update: I have recently made this recipe, and it’s a fantastic, basic nut burger. The tomatoes should be added gradually until the rissoles hold together – you won’t need as much as is specified. Recommmended.


Okara patties

Filed under: Experiments — Tags: , , , , — Feòrag @ 14:47

I made some soya milk today and faced the usual problem of what to do with the left-over pulp. I decided to play, and this is what I came up with:


Okara from 1 litre soya milk (about ½ to 1 cup)
2 cherry tomatoes
1 small onion
3 brown cap mushrooms
1 clove garlic (or to taste)
1 tbsp mixed seeds (Food Doctor fennel and caraway flavour)
3 tbsp gram flour (aka chick pea or garbanzo bean flour)
2 tbsp wholewheat flour
Splash of soya milk
Olive oil for frying.

Note: all tbsp are heaped.

Mince the vegetables and garlic, and add to the okara in a mixing bowl with the splash of soya milk (which happened to be in the bottom of the soya milk maker, and is not necessary) and the seeds. Add the gram flour and then the whole wheat flour a spoon at a time, mixing well between each seed. You should end up with a fairly stiff batter. Stop if you reach this stage before using up all the flour! If it’s not stiff, add more flour a tbsp at a time, alternating between the gram and wheat fours, until you are satisfied.

Fry ’em in olive oil until nice and golden – a heaped tbsp of batter makes a nice-sized patty. The result is somewhere in-between a latke and a pakora, and this recipe makes five (typical!).

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