I got a new gig!

Last week I starting writing articles for This Dish is Veg, an awesome eco-friendly, veggie-friendly, animal rights website. So far I've written three articles for them, and I'm loving every minute of it! Go check it out, here, here and here.

Another post today, check me out!

I've just read an awesome article on Grist about changing the food system by voting with your wallet, about asking questions of your vendors and choosing carefully where you buy your food. It's well worth a read and has some valuable advice.

Check it out!

Eating Vegan is Manly!

(Photo credit: Marco Grob)

This week the Men's Journal published a Guide to Going Vegan with some excellent advice on how to be animal product free in 3 weeks, perfect for the man you know who just needs a little nudge in the right direction! There's even some tasty recipes attached to get them started.

Bravo Men's Journal!

Low Carb Plant Sourced Diet Better Than Animal Sourced One

Low Carb Plant Sourced Diet Better Than Animal Sourced One

Phew, I made it!

It's been a crazy, but fun summer and I'm glad to say I made it through to the other side! Wee one is now back at school (second grader - so grown up!), my Dad is safely back in England after a weeks visit, and now I can get back to doing me stuff. Some exciting stuff coming up so watch this space! Normal viewing to resume soon...

Ignore the soy haters!

That's what they say at the UK Guardian so it must be true ;o)

Moroccan Chickpea Pate

Back when I was living in the UK, I became addicted to the vegetarian pates made by Cauldron Foods. I loved them all, but my most favorite was the Moroccan Chickpea (Garbanzo bean) Pate - it's slightly sweet, nutty, and subtly spicy and vanished pretty quickly! Money was always a big issue and these beauties were a little pricey so I decided to experiment a bit and came up with this recipe. It costs pennies to make, and is so scrumptious that it doesn't last long in our house!!! Another easy to make one too, after the chickpeas have been soaked and cooked all you have to do is whip it up in the food processor and chill! Try it with warm pita breads or crackers... you won't regret it!

Moroccan Chickpea Pate

1 cup soaked and cooked chickpeas (garbanzo beans)
1/2 cup dried apricots
1/2 teaspoon olive oil
1/2 tablespoon tomato puree
1 small onion
1/2 teaspoon brown sugar
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
1/4 teaspoon chili powder
1/4 teaspoon freshly ground black pepper
1/4 teaspoon paprika
1 clove garlic
1 tablespoon vegan cream
1 tablespoon water (for desired consistency)

Add all the ingredients up to the vegan cream to the food processor, and whiz up until most of the chunks are smooth (I like it pretty chunky myself, but up to you!) If it's a little thick for you, add a little of the water to thin it out a bit. Scoop into an airtight container and keep chilled until you have to eat it - won't be long I promise!!!