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Veganism, new and old Vegans, info, support and recipes

danny la rouge said:
I don't take milk in tea or coffee anyway. But I do love cheese. And I consider pizza the greatest food ever.

I had bad experiences with fake cheese in the early days of my vegetarianism. That's the early 80s. So things must have improved.

I did try Scheese (mozzarella style) on a homemade pizza last night. It tasted unpleasantly artificial. I can still taste it today. I'd rather not taste that cheese flavouring ever again.

So what are the actually good vegan cheeses?
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Violife is by far the best vegan cheese imo - We went to Pizza Hut the other day, they've started making vegan pizzas using violife - not too bad, but expensive though. The manager told us he's been inundated with inquiries about their vegan options, i'm guessing it's largely for health reasons though.
 
Lorca said:
Violife is by far the best vegan cheese imo - We went to Pizza Hut the other day, they've started making vegan pizzas using violife - not too bad, but expensive though. The manager told us he's been inundated with inquiries about their vegan options, i'm guessing it's largely for health reasons though.
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and all the vegans who haven't been able to go out for a pizza now loving the fact that they can!
 
Lorca said:
Violife is by far the best vegan cheese imo - We went to Pizza Hut the other day, they've started making vegan pizzas using violife - not too bad, but expensive though. The manager told us he's been inundated with inquiries about their vegan options, i'm guessing it's largely for health reasons though.
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Veganuary, I expect. Not sure a cheese replacement is going to make Pizza Hut healthy.
 
editor said:
The other thread is the one for vegan related japes. Please look at the title again and think very carefully before posting again.
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It's gone a bit moral philosophy over there lately.
Maybe Saul should start a dedicated japes thread that would be easy to avoid.
 
Oooo great thread... I went vegetarian last year and found it surprisingly easy, don't really miss meat at all, now making the transition to vegan. One thing I'm having trouble with, is finding a milk replacement that tastes good in tea... I find soy has a nasty aftertaste, almond wasn't too bad if unsweetened but a bit bland. I'm trying cashew at the moment, which is the best so far but it kind of curdles in the tea (same with the sweetened almond milk) which makes it look gross even though it tastes OK - is there any way I can stop it from curdling??
 
don't know about the cashew curdling but when others have had curdling soya/almond with coffee some of the suggestions have been to heat the 'milk' up afaicr
or leaving the tea a little while before adding the soya/almond
i've never had an issue with tea and alpro almond unsweetened
 
brix_kitty said:
Oooo great thread... I went vegetarian last year and found it surprisingly easy, don't really miss meat at all, now making the transition to vegan. One thing I'm having trouble with, is finding a milk replacement that tastes good in tea... I find soy has a nasty aftertaste, almond wasn't too bad if unsweetened but a bit bland. I'm trying cashew at the moment, which is the best so far but it kind of curdles in the tea (same with the sweetened almond milk) which makes it look gross even though it tastes OK - is there any way I can stop it from curdling??
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Try oat milk - that's by far my favourite for tea.
 
ddraig said:
don't know about the cashew curdling but when others have had curdling soya/almond with coffee some of the suggestions have been to heat the 'milk' up afaicr
or leaving the tea a little while before adding the soya/almond
i've never had an issue with tea and alpro almond unsweetened
Click to expand...
Jeff Robinson said:
Try oat milk - that's by far my favourite for tea.
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Thanks both, will look for oat milk next time I'm shopping. I did wonder whether the curdling was something to do with temperature... do you have to keep nut milks in the fridge - I have been but they are not refrigerated in the shop so I guess they don't need it?
 
brix_kitty said:
Thanks both, will look for oat milk next time I'm shopping. I did wonder whether the curdling was something to do with temperature... do you have to keep nut milks in the fridge - I have been but they are not refrigerated in the shop so I guess they don't need it?
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I think you have the fresh stuff and the longlife stuff and the fresh stuff should be kept in the fridge but you don't have to with the longlife stuff I think (until you open it anyway).
 
I find cashew lovely in tea, never noticed it curdling at all. Likewise almond. The only milks I've had curdle have been random brands of soy.

I wonder if hard/soft water makes a difference?
 
this is the tofu i generally buy and prefer as firmer and doesn't take too much pressing
the press it between a chopping board and a side plate
43692011_0_640x640.jpg
 
ddraig said:
don't know about the cashew curdling but when others have had curdling soya/almond with coffee some of the suggestions have been to heat the 'milk' up afaicr
Click to expand...

IME soya milk doesn't curdle nowhere near as much as it used to do in coffee.
When I make coffee for customers at work now using soya milk I put the milk in first, half fill the cup, stir, then fill the cup and stir again and it doesn't curdle (alpro soya milk fwiw). The water does come out of an urn though, so not proper boiling... maybe that's why?
 
editor said:
The other thread is the one for vegan related japes. Please look at the title again and think very carefully before posting again.
Click to expand...
I do apologise for the jokey response, and I realise people may be trying to achieve veganism, but you can't be a percentage vegan (well you can, 100%) but it's a black and white definition, you're either vegan or you're not vegan.
And apologies again if I upset anyone trying to achieve their goal.
 
Saul Goodman said:
I do apologise for the jokey response, and I realise people may be trying to achieve veganism, but you can't be a percentage vegan (well you can, 100%) but it's a black and white definition, you're either vegan or you're not vegan.
And apologies again if I upset anyone trying to achieve their goal.
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that shows a nice spirit :)
 
I think we found on another thread that there are different hues of veganness, if not percentages.

Cheers all for the assorted tofu tips, btw. :)
 
Saul Goodman said:
I do apologise for the jokey response, and I realise people may be trying to achieve veganism, but you can't be a percentage vegan (well you can, 100%) but it's a black and white definition, you're either vegan or you're not vegan.
And apologies again if I upset anyone trying to achieve their goal.
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We should probably use the term 'plant based' or something, but for many of us we believe in the end goal but are on a journey to get there. You can't be 80% vegan but you can eat an 80% vegan diet.
 
lazythursday said:
We should probably use the term 'plant based' or something, but for many of us we believe in the end goal but are on a journey to get there. You can't be 80% vegan but you can eat an 80% vegan diet.
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didn't think of that! too late to edit thread title I presume
 
lazythursday said:
We should probably use the term 'plant based' or something, but for many of us we believe in the end goal but are on a journey to get there. You can't be 80% vegan but you can eat an 80% vegan diet.
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That was my point. I was in no way having a go at those attempting to achieve the goal. I was merely being over pedantic, and looking back, it was probably a bit misplaced, for which I apologise.
 
So I'm aiming towards veganism, but it's eggs and the odd bit of cheese that are my weak spot. I can sort out substitutes for baking, but I can't quite resolve my poached egg breakfasts
 
8ball said:
My first tofu experiment is currently at the ‘pressing’ stage. Awful lot of water came out of that packet...
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Hmmm, it absorbed a lot of the marinade which I think affected the texture - do people press a second time or is that counter-productive?
Kind of an odd texture, too - I got something akin to a Maillard reaction on the outside of the stuff, but I was expecting it to go crispy in a halloumi kind of way, which it didn't. Maybe that's why it gets cooked with crunchy vegetables a lot of the time...
 
nogojones said:
So I'm aiming towards veganism, but it's eggs and the odd bit of cheese that are my weak spot. I can sort out substitutes for baking, but I can't quite resolve my poached egg breakfasts
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Do you know someone who keeps chickens? (I'm not sure whether that's entirely unproblematic if you're coming from an animal welfare angle, but it sorts some of the factory farming concerns if so, maybe).
 
8ball said:
Hmmm, it absorbed a lot of the marinade which I think affected the texture - do people press a second time or is that counter-productive?
Kind of an odd texture, too - I got something akin to a Maillard reaction on the outside of the stuff, but I was expecting it to go crispy in a halloumi kind of way, which it didn't. Maybe that's why it gets cooked with crunchy vegetables a lot of the time...
Click to expand...
To make it crispy you have to coat it with a bit of cornflour or similar and fry it on it's own then add it back into the rest of the meal...
 
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