tag:blogger.com,1999:blog-61712258189246645562024-02-06T21:35:53.220-06:00Vintage VegDave in MPLShttp://www.blogger.com/profile/05601387206952458065noreply@blogger.comBlogger12125tag:blogger.com,1999:blog-6171225818924664556.post-74157494703257071852013-09-01T18:39:00.000-05:002013-09-01T18:41:35.563-05:00MOVH 2013 :)If you follow vegan recipe blogs at all you're probably aware that September is Vegan MOFO (month of food) 2013. Readers of this blog may be expecting me to participate, largely because I told quite a few people "hey, I think I'm posting for MOFO this year!"
I would have been more correct had I said "hey, I'm going to plan for MOFO this year" without the bit about actually executing said plans.<br />
<br />
I will be posting this month on vegan topics, but without any explicit connection to Vegan MOFO. Most of the posts I'm planning don't really fall into the category "food". Consider the next few weeks the "month of vegan history". (MOVH?) We'll begin in the next post where I'll ruminate on whether ANY of the history I'll be discussing can be correctly termed "vegan history".<br />
<br />
I sure hope I can convince myself that it can, otherwise my name for the week is completely inaccurate.Dave in MPLShttp://www.blogger.com/profile/05601387206952458065noreply@blogger.com0tag:blogger.com,1999:blog-6171225818924664556.post-88728845817281212782013-04-25T08:24:00.000-05:002013-04-25T08:46:20.388-05:00ANZAC Day BiscuitsIt's a good thing Earth Day is now stretched into Earth Week. It gives me a few more days to put up my posts that tie in with Earth Day.<br />
<br />
Today my post commemorates an entirely different day - ANZAC Day.<br />
<br />
ANZAC Day is commemorated in Australia on April 25, which is today in my part of the world. I'm not certain what day it is right now down under, but it's close! I want to get the recipe up now so I make sure the post gets made on (or close to) the appropriate day. The explanation of WHY this recipe is relevant to this blog will come shortly, but for now, LET THERE BE COOKIES!!!!<br />
<br />
ANZAC Biscuits<br />
reprinted from the Australian Government Department of Veterans' Affairs<br />
<br />
<blockquote>
The following is an original recipe provided by Bob Lawson, an Anzac present at the Gallipoli landing. <br />
Ingredients <br />
1 cup each of plain flour, sugar, rolled oats, and coconut <br />
4 oz (125g) butter <br />
1 tbls treacle (golden syrup) <br />
2 tbls boiling water <br />
1 tsp bicarbonate soda (add a little more water if mixture is too dry) <br />
<br />
Method <p />
1. Grease biscuit tray and pre-heat oven to 180°C. <br />
2. Combine dry ingredients. <br />
3. Melt together butter and golden syrup. Combine water and bicarbonate soda, and add to butter mixture. <br />
4. Mix butter mixture and dry ingredients. <br />
5. Drop teaspoons of mixture onto tray, allowing room for spreading. <br />
6. Bake for 10 to 15 minutes or until golden. Allow to cool on tray for a few minutes before transferring to cooling racks.</blockquote><p />
This recipe is lacto-vegetarian if dairy butter is used. To veganize it simply use a vegan margarine or other equivalent. The most widely available brand of golden syrup - Lyle's - is vegan.
Dave in MPLShttp://www.blogger.com/profile/05601387206952458065noreply@blogger.com0tag:blogger.com,1999:blog-6171225818924664556.post-66870318010879517312013-04-09T09:03:00.000-05:002013-04-09T09:03:10.505-05:00Samp PuddingThis post is part of the <a href="http://www.givingtable.org/food-bloggers-against-hunger" target="_blank">Food Bloggers Against Hunger</a> project. I only found out about the project this morning so wasn't able to plan ahead and integrate it seamlessly into the structure of this blog, which is why you're seeing the recipe before the history. Don't worry. The history is coming!<br />
<br />
Please take a few moments to send a letter to congress asking them to support anti-hunger legislation. There is more information on taking this important action at this <a href="https://secure.strength.org/site/Advocacy?cmd=display&page=UserAction&id=113" target="_blank">link</a>.
You can learn more about the issue of hunger at <a href="http://www.nokidhungry.org/" target="_blank">Share Our Strength</a>'s website.<br />
<br />
The recipe as printed:<br />
<br />
Boil the samp well till dry, add good milk, a little
sweetening, and a good quantity of sweet apples
sliced thinly, well baked, eaten with molasses, sugar,
or without.<br />
<br />
My adaptation:<br />
<br />
SAMP PUDDING<br />
Adapted from <i>Nature's Own Book</i> by Asenath Nicholson (1835)<br />
<br />
2 1/4 cups unsweetened non-dairy milk, divided<br />
2 Tablespoons sugar<br />
1/4 cup coarse corn meal<br />
1/2 cup apple, very thinly sliced<br />
<br />
Heat 2 cups of the milk and the sugar together over very low heat. Gradually whisk in corn meal, stirring thoroughly to avoid lumping. Continue to cook mixture, stirring until thickened. Arrange apple slices in bottom of a well-greased baking dish and pour pudding over the apples. Pour 1/4 cup of milk over the pudding, do not stir it in. Bake at 300 degrees for about 2 hours.Dave in MPLShttp://www.blogger.com/profile/05601387206952458065noreply@blogger.com0tag:blogger.com,1999:blog-6171225818924664556.post-68464920528392714862013-03-29T17:31:00.000-05:002013-03-29T17:33:15.794-05:00Almond CaudellALMOND CAUDELL<br />
adapted from A Forme of Cury (circa 1390) (with guidance)<br />
<br />
1 cup blanched almonds<br />
2 cups white wine, preferably sweet and inexpensive<br />
1/2 tsp ginger<br />
pinch saffron<br />
pinch salt<br />
brown sugar to taste (a few Tbs)<br />
<br />
Add almonds and wine to blender and puree. Bring mixture to a boil in a saucepan. Add ginger, saffron, and salt. Lower heat to a simmer and add brown sugar to taste. Simmer 15 minutes. Serve while warm.<br />
<br />
Scan of original page from University of Manchester:<br />
<br />
<img border="0" height="320" src="http://enriqueta.man.ac.uk:8081/MediaManager/srvr_NAS?mediafile=/Size3/Manchester4-4-NA/1014/jrl0905183dc.jpg" width="295" /> <br />
<br />
From the Project Gutenberg ebook of Samuel Pegge's 1780 transcription:<br />
<br />
Take Almaundes blaunched and drawe hem up with wyne, do þerto powdour
of gyngur and sugur and colour it with Safroun. boile it and serue it
forth.<br />
<br />
[Although far from a vegetarian cookbook (500+ years early for that :) ), as the first English language cookbook A Forme of Cury is worthwhile to know about for anyone interested in cookery. The recipe above is my own take, informed by too many sources to link to. I think I looked at pretty much every resource on the web dealing with medieval cookery.]Dave in MPLShttp://www.blogger.com/profile/05601387206952458065noreply@blogger.com1tag:blogger.com,1999:blog-6171225818924664556.post-31654228308585679162013-03-28T20:58:00.002-05:002013-03-28T20:58:48.123-05:00Tomato NuttoseTOMATO NUTTOSE<br />
<br />
adapted from <a href="http://www.vegan-food.net/recipe/1350/Tomato-Nuttose">http://www.vegan-food.net/recipe/1350/Tomato-Nuttose</a><br />
<br />
6 T creamy peanut butter<br />
1 cup tomato pulp<br />
1 cup bread crumbs<br />
1/4 t sage<br />
1/2 t salt<br />
1/4 t marjoram<br />
Onion salt or celery salt (probably garlic salt if you want) <br />
<br />
<br />
<div class="rectext">
Cream peanut butter into 2/3 cup hot water. Add
tomato pulp. Put bread crumbs in bowl and mix the herbs and salt. Add
to tomato and nut butter mixture. Add flavored salt to taste. form
mixture into a loaf, wrap loosely in foil, and steam 2 1/2 to 3 hours. </div>
<div class="rectext">
</div>
<div class="rectext">
-------------</div>
<div class="rectext">
</div>
<div class="rectext">
Nuttose was developed in 1896 by Dr. John Harvey Kellogg. Yep, the breakfast cereal guy. You'll be hearing lots about him in the future, but for this post I'm keeping the focus on Nuttose.</div>
<div class="rectext">
<br /></div>
<div class="rectext">
Nuttose is considered the first product intended explicitly as a meat analog or replacement, although some authorities award this honor to Protose (also developed by Kellogg). At any rate, Kellogg was selling Nuttose commercially by at the latest 1908. The basic "formula" of Nuttose - grind nuts into paste, add water and flavorings, thicken with a starch, form a cutlet or patty and steam it - will be familiar to many reading this post.</div>
<div class="rectext">
</div>
<div class="rectext">
For a different Nuttose recipe click <a href="http://allrecipes.com.au/recipe/23728/nuttose--vegan-meat-substitute-.aspx" target="_blank">here </a>. Please note the recipe at this link is not historically accurate - Nuttose did not contain gluten as an ingredient (other meat analogs developed by Kellogg contained gluten, but Nuttose did not).</div>
<div class="rectext">
<br /></div>
<div class="rectext">
<br /></div>
<div class="rectext">
<br /></div>
<div class="rectext">
<br /></div>
Dave in MPLShttp://www.blogger.com/profile/05601387206952458065noreply@blogger.com1tag:blogger.com,1999:blog-6171225818924664556.post-63101436293215637852013-03-26T05:13:00.000-05:002013-03-26T05:15:39.645-05:00Granola<br />
GRANOLA<br />
adapted from 'All-Protein Crunchy Granola' <i>Recipes for a Small Planet</i> (1973)<br />
makes 12 cups<br />
<br />
1/2 to 3/4 cup maple syrup<br />
1/2 cup oil<br />
1 Tbsp vanilla<br />
1/2 tsp salt<br />
1/2 cup sesame seeds<br />
1 cup soy grits<br />
1 cup wheat germ<br />
2 cups grated unsweetened coconut<br />
7 cups rolled oats<br />
<br />
Heat the syrup, oil and vanilla in a dutch oven until very thin.<br />
Take of the heat and mix in the remaining ingredients in order given. Try to coat as thoroughly as possible.<br />
Place the dutch oven in a 350 degree oven and toast the granola lightly.
The mixture will begin to toast after about 15 minutes. Stir mixture
every 5 - 10 minutes after it begins to toast. Allow to cool before
placing in containers.Dave in MPLShttp://www.blogger.com/profile/05601387206952458065noreply@blogger.com0tag:blogger.com,1999:blog-6171225818924664556.post-8429328524274049842013-03-26T05:08:00.000-05:002013-03-26T05:08:25.930-05:00Fruit SticksFRUIT STICKS<br />
adapted from <i>Food and Cookery</i>, 1911<br />
<br />
1 3/4 cups pastry flour<br />
3 T sugar<br />
1/2 tsp salt<br />
2 1/2 T oil<br />
1/3 c water<br />
2/3 c raisins<br />
<br />
Finely chop raisins. Combine flour, sugar, and salt. Rub oil well into
this dry mixture.Mix water in so it is evenly distributed and forms a
dough. Take half the dough and roll into a thin sheet. Distribute the
chopped raisins evenly over it. Roll the remaining dough into a sheet
and cover the first sheet of dough. Press the sheets together and cut
diamond shapes. Prick each shape several times with a fork. Bake in 450
oven until the crisps are just light brown. Do not over bake.<br />
Dave in MPLShttp://www.blogger.com/profile/05601387206952458065noreply@blogger.com0tag:blogger.com,1999:blog-6171225818924664556.post-50813139202872510152013-03-26T05:04:00.001-05:002013-03-26T05:09:04.865-05:00A 1910 List of "Vegetarian" Cookbooks<h3 class="post-title entry-title" itemprop="name">
</h3>
<div class="post-header">
</div>
<div class="post-body entry-content" id="post-body-5548721580481852634" itemprop="description articleBody">
This list of "vegetarian" cookbooks was printed in the May 1910 issue of The American literary magazine <i>The Bookman</i>:<br />
<br />
<i>Vegetables and Vegetable Cooking</i>, Mrs. E. P. Ewing, 1884. [not veg]<br />
<i>American Salad Book</i>, M. DeLoup, 1901. [not veg]<br />
<i>Fifty Salads</i>, Thomas J. Murrey, 1885. [not veg]<br />
<i>Fruits: How to Use Them</i>, H. M. Poole, 1890.[gelatin]<br />
<i>Vegetarian Savouries</i>, Mary Pope, 1904. [no preview]<br />
<i>Novel Dishes for Vegetarian Households</i>, Mary Pope, 1904. [no preview]<br />
<i>Vegetarian Cookery,</i> F. A. George, ??. [1908, gelatin]<br />
<i>The Corn Cook-Book</i>, E. O. Hiller, 1907. [revised 1918. lard/bacon drippings/some meat]<br />
<i>How to Cook Apples in One Hundred Different Ways</i>, Georgiana Hill, ?? [1865].<br />
<i>How to Cook Potatoes in One Hundred Different Ways</i>, Georgiana Hill, ?? [not veg].<br />
<i>Salads: How to Dress Them One Hundred Different Ways</i>, Georgiana Hill, ??. [no preview]<br />
<i>Salad and Salad Making</i>, Mrs. Emma P. Ewing, 1888. [NOT VEGETARIAN]<br />
<i>Fruit Recipes</i>, R. M. Fletcher-Berry, 1907. [gelatin]<br />
<i>Edible and Poisonous Mushrooms</i>, M. C. Cooke, 1894. [no preview]<br />
<br />
The compiler of this list paid scant attention to whether the books
listed were actually vegetarian cookbooks. Of the 14 listed 6 have meat
dishes while another 3 use gelatin. I was unable to view any text from
books noted with 'no preview'.
</div>
Dave in MPLShttp://www.blogger.com/profile/05601387206952458065noreply@blogger.com0tag:blogger.com,1999:blog-6171225818924664556.post-63537729211899164162013-03-23T10:31:00.003-05:002013-03-23T10:33:13.356-05:00 Savory Frijoles with Natural RiceAdapted from <i>New Age Vegetarian Cookbook</i> (1968)<br />
<br />
Savory Frijoles with Natural Rice<br />
<br />
1 1/3 cups cooked rice (preferably brown rice)<br />
1 can pinto beans<br />
1 Tblsp margarine<br />
2/3 tsp Vegex (see note)<br />
3 Tblsp vegan sour cream (see note 2)<br />
Chopped parsley, to taste <br />
<br />
Drain and rinse the beans. Heat the margarine, Vegex, and sour cream in a
pan over medium heat, stirring, until the sour cream dries noticably.
Stir in the beans and continue to heat until warm. Serve beans over the
rice. Garnish with chopped parsley.<br />
<br />
NOTE (VEGEX):<br />
<br />
Vegex is a yeast extract similar to marmite or vegemite. It is
commercially available, although the alternatives may be easier to find
without resorting to buying over the internet. Another good substitute
in this recipe is Better Than Bouillon No-Beef Base.<br />
<br />
NOTE (SOUR CREAM):<br />
<br />
I generally DESPISE recipes that attach the word 'vegan' to an
ingredient without providing more guidance, yet I'm doing that myself
here. There are plenty of recipes for sour cream taste-alikes floating
around the net to try out. When I see 'sour cream' in a recipe my mind
reads 'plain soy yogurt', so that's what I use.<br />
<br />
NOTE (GENERAL):<br />
<br />
Again, my adaptations were modifications to
fit the way contemporary cooks go about the business of cooking. If I
was making this as a meal I would tweak the flavors quite a bit. As is
it seems terribly bland. Could definitely use some cumin and oregano
....
Dave in MPLShttp://www.blogger.com/profile/05601387206952458065noreply@blogger.com0tag:blogger.com,1999:blog-6171225818924664556.post-59490221854335162902013-03-23T10:28:00.002-05:002013-03-23T10:28:35.456-05:00Nut Butter with Sprouts and Vindication
<div class="post-header">
</div>
<div class="post-body entry-content" id="post-body-1381513034894188656" itemprop="description articleBody">
Just a personal history note today. Don't worry, I'll get back to the
other stuff. Just indulge me a bit. It will soon be over. :)<br />
<br />
Some time in the early 90s I developed a taste for a particular sandwich
- peanut butter and alfalfa sprouts on a garlic bagel. I'm not sure
when I first tried this combination or why I thought it would be a good
idea. The way the counter help stared in disbelief when I'd order this
little piece o' heaven I could have been sprouting a second nose or
something.<br />
<br />
Shrug.<br />
<br />
Guess it is odd. Probably not a combination too many people have tried. Or so I thought.<br />
<br />
This afternoon I was researching old vegan cookbooks when I ran across
this suggested make-ahead lunch on page 70 of the March 1981 Vegetarian
Times:<br />
<br />
"nut butter and sprouts"<br />
<br />
Not exactly what I came to call "lesser sandwich of the gods" - the
garlic bagel is absolutely essential - but the world still seems a
little less bleak knowing there are others who have eaten of the
PB&sprouts tree.<br />
<br />
POSTSCRIPT:<br />
<br />
"Lesser sandwich of the gods" suggests a question - is there a
"greater"? Yes, there is. Apple butter and almond butter on whole wheat.<br />
<br />
But I should really be getting back to larger topics ...
</div>
Dave in MPLShttp://www.blogger.com/profile/05601387206952458065noreply@blogger.com0tag:blogger.com,1999:blog-6171225818924664556.post-67308976615150885622013-03-23T10:24:00.000-05:002013-03-23T10:24:47.364-05:00Peanut SoupAdapted from <i>A Vegetarian in the Family</i> (1977), page 25<br />
<br />
2 servings <br />
<br />
1 cup vegetable stock<br />
1/4 cup peanut butter<br />
scarce 1/2 cup soymilk<br />
1/4 tsp chili powder<br />
<br />
Bring stock to boil in a pan. Whisk in the peanut butter. Reduce heat to
a simmer. Add soymilk and chili powder. Allow to simmer for 15 minutes.
Add salt to taste.<br />
<br />
RECIPE NOTES:<br />
<br />
Most of the dishes in this book are fairly everyday type food. There is
little in the way of flash or flair. What intrigued me about this dish
are its (unstated) African origins. It stands out compared to other more
humdrum dishes.<br />
<br />
The original recipe calls for 1/4 tsp salt, which I have changed to
'season to taste'. Peanut butter usually contains salt, as do many
stocks. Additional salt will often be unnecessary.<br />
<br />
Note 'natural' peanut butter should be used. Peanut butter should
contain no more than 3 ingredients: peanuts, oil, and salt. Any
additional ingredients are usually unnecessary.<br />
<br />
Other than eliminating the additional salt my 'adaptations' are merely
'fixing' the quantities listed so they fit contemporary recipe style
(e.g. '1 cup' instead of '1/2 pint')
Dave in MPLShttp://www.blogger.com/profile/05601387206952458065noreply@blogger.com0tag:blogger.com,1999:blog-6171225818924664556.post-43509824781518375192013-03-23T09:31:00.000-05:002013-03-23T09:34:17.730-05:00Retro Review: A Vegetarian in the Family<div class="post-header">
</div>
<b>A Vegetarian in the Family</b><br />
by Janet Hunt<br />
1977<br />
96 page mass market paperback<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjq7kh8fhF0oUtLliBNS4AQEOpHArP_awj0ftxAhuIrQVSGoepIsCxlhCUce4kFslSpKYzoD_AwrZg4i8n6pD6a2w8Qyv-L8cVElCU0vMOP_24Fwz_RWk04kgeKJJrdKFpvHpyBZjEWjQ/s1600/veginfam.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjq7kh8fhF0oUtLliBNS4AQEOpHArP_awj0ftxAhuIrQVSGoepIsCxlhCUce4kFslSpKYzoD_AwrZg4i8n6pD6a2w8Qyv-L8cVElCU0vMOP_24Fwz_RWk04kgeKJJrdKFpvHpyBZjEWjQ/s320/veginfam.jpg" width="197" /></a></div>
<br />
This slim volume is more a book of ideas to get a fledgling cook started
than one meant to be referred to time and again. Although it does
contain full-fledged recipes with ingredient lists and quantities, a
fair number of recipes are are bare bones. In 'Nut Milk' on page 16 for
example, the reader is directed to whisk ground nuts (as in 'ground
with a grinder', not 'peanuts') into fruit juice. No quantities are
given. Suggestions for tasty nut/juice combinations are made but no
other guidance is offered.<br />
A handful of recipes require 'soya meat'. Agar is used in one recipe.
TVP is mentioned in passing (but never actually called for). For these
specialty ingredients the reader is referred to their local health food
store. The majority of the ingredients used would have been widely
available from everyday grocers (even in 1977!)<br />
This is a British cookbook. I have an American edition which was
apparently printed simultaneously with the UK edition. There are at
least two revisions with increased page counts and a name change from 'A
Vegetarian ...' to 'The Vegetarian ...' I'll be posting an updated
recipe or two from the book some time in the future after I have a
chance to try some out.<br />
<br />
ADDENDUM: A JANET HUNT COOKBOOK BIBLIOGRAPHY<br />
<br />
Compiled from used book lists and Google book searches. Other than the book I purchased I have never seen any of these titles.<br />
<br />
Animal friendly meals for all seasons 1998<br />
365 plus one vegetarian puddings, cakes & biscuits: 1994<br />
The vegetarian in the family 1994<br />
365 + 1 vegetarian starters, snacks and savouries 1992<br />
Green Cook's Encyclopedia 1991<br />
Celebrity Vegetarian Cook Book 1988<br />
Fast and easy vegetarian cooking 1987,1989<br />
365 + 1 vegetarian main meals 1987<br />
Thorsons guide to the very best of vegetarian cooking 1987<br />
The caring cook 1987<br />
The vegetarian lunchbox 1986<br />
The compassionate gourmet 1986<br />
Vegetarian Pâtés & Dips 1986<br />
The holistic cook 1986<br />
The very best of vegetarian cooking 1984,1991<br />
Vegetarian snacks and starters 1984<br />
Natural Sweets 1984<br />
The Complete Vegetarian Cookbook 1983,1987<br />
Vegetarian dinner parties 1983<br />
Italian dishes 1983<br />
Pasta dishes 1982,1987<br />
Pizzas and pancakes 1982<br />
Quiches and flans 1982<br />
Simple and speedy wholefood cooking 1982<br />
The wholefood sweets book 1981<br />
The wholefood lunch box 1979,1983<br />
The raw food way to health 1978<br />
A vegetarian in the family 1977,1984
Dave in MPLShttp://www.blogger.com/profile/05601387206952458065noreply@blogger.com0