How Not to Die cookbook

[BrendasUmbrella]

I'm a new vegan and I've been using the meal plan at the back of the book for about a week. Is anyone else using it? There are some ingredients I'm finding it hard to source, living in the back of beyond as I do. Raw almond butter, deactivated yeast, date sugar and blackstrap molasses all had to be ordered online. Fiddly bits like okra and dulse had to be ordered from ocado. Some things like seitan and jack fruit I just can't find locally. And it's very blender heavy. I think day one calls for a blender to be used 7 times!

But the recipes suit me down to the ground. Nothing ambitious, and I like that he suggests you make up vegetable stock and things like that in advance. And some things have been a revelation. It turns out deactivated yeast is pretty tasty!

[KingIrving]

I have it, but I must confess I haven't used it much. The original book, How not to die is far more interesting for me.
Nutritional yeast is very tasty indeed. I make vegan parmesan with it:
1 cup cashew,
3 table spoons nutritional yeast
2 tea spoons garlic powder,
1/4 teaspoon salt and ... BLEND!

[athingthateveryoneneeds]

I've made seitan before, much cheaper than buying. Never found jackfruit.

[Okaynowimconfused]

I haven't bought the book for exactly those reasons OP. Could you substitute items instead?

Did you know there is an app created called "Dr Greger's Daily Dozen". It's a checklist to use daily to check off the food groups vital to your diet and it really makes you think about how you can make your meals better. For example I did a basic tomato pasta sauce served over spelt spaghetti. I referred to the checklist and added a handful of cannelini beans and a tsp of flaxseed as well as spinach. I have found the app an easy way to add variety and nutrition to meals I already enjoy.

[thedevilinablackdress]

That sounds like quite a challenging plan to follow. There are plenty of easier recipie options for everyday veganism and maybe use that book for special occasions?

[BrendasUmbrella]

I think I'm just going to space the recipes out and have some simpler meals in between, a bit less blender time!

[BrendasUmbrella]

I'll try that parmesan recipe KingIrving thanks!

[KingIrving]

Make sure to to use very generous tablespoons for the teast

[KingIrving]

?? Yeast!

[dangermouseisace]

That sounds like nutritional yeast (marigold) easy to buy in health food shops, or I get mine from Ocado.

TBH I would start with a simpler book- 15 minute vegan by Katy Bescow is great, doesn’t use ‘funny’ ingredients, easy to make and has mug brownies in it. Probably less healthy, but yum.

[ppeatfruit]

Those yeast flakes are great I use them as tasty stock for soup. you just throw them in and they disappear just leaving a nice flavour! Omnivore dh has just eaten my soup with that stock and he loved it!!

[kikashi]

Ocado sell Jackfruit in tins (can be used to make fake Pulled meat). They have one called Essential organic young jackfruit at £3.29 and sometimes have a Biona one in stock @£2.99

[ppeatfruit]

I make vegan brownies that no one guesses are not only wheat free but sugar free! They're simple too

[KingIrving]

@ppeatfruit would you share your recipe please!

[ppeatfruit]

Sorry Kingirving this was right at the bottom of my messages. Ok Recipe here-;

This is a one pot recipe, a large heavy saucepan and a lined baking tin is all you need! Oven 170 C

On the lowest heat you've got gently melt a large tablspn. of molasses and the same of almond (or pnut) butter . Plus 1\2 cup of olive or almond oil. Add small cup of vegan chocolate. When mixed gently add some ground ginger and or cinnamon. Take off heat When cool add soya ,or almond milk if it's too thick. Then add 1 and a half cup of Kamut flour or whatever flour you like, also large teaspoon GF baking powder. Mix all together. put in tin and bake for approx. 3\4 hour. keep an eye on it. If you like it sticky then take out sooner, cool in the tin. This keeps well and improves the next day!

[KingIrving]

Thank you! I will test it with my teens!

[ppeatfruit]

You're welcome As you can tell it's a flexible recipe, I made it as a blondie 2 days ago without the chocolate, (with finely grated carrot instead) and a maple syrup topping it was fab!