Global Vegan Recipes & Inspiration
During this time of restricted freedoms, most of us are able to take the time to reflect on what we most miss about our everyday lives and perhaps, what we were doing or valuing that, in retrospect, wasn't worth the time and energy. It is important to recognise that there are many people in situations of extreme danger - unable to be safe in their homes, insecure financially and in a very real situation of not having access to food, water, heat, medical help or government aid. While this is not about whether we deserve to grieve for what we've lost when it is relative to someone in a better or worse situation than our own, it is about recognising anything and everything we can be grateful for right now.
One thing that is enormously positive is that with less cars, planes, trucks and trains active, the air quality globally has improved significantly. There is a return of native fauna to their habitats when we are not interfering. There has been a drive towards YouTube for cooking and nutrition guidance and fitness services online are in boom time. People have more time to take care of themselves, if they choose to do it. You don't have to identify as vegan to enjoy vegan recipes. Keep in mind, the meat market in the US and Australia especially is under major pressure and without government intervention, it would crash. Killing animals for meat, often in brutal and inhumane circumstances, is not a sustainable industry. This is not to say that all non-meat industries are entirely ethical, so ultimately, spend your money with the full awareness that your dollar is essentially a vote for that business to continue trading and operating as it is. If you buy meat, question where it comes from and how the animals are treated before slaughter and the manner of their slaughter. It's much easier to do this when you buy direct from farmers through markets or via their websites. If this isn't possible, ask the stores or butchers you frequent about their sources. If they dismiss you or decline to provide you any information, go elsewhere. Anyway. You came for recipes, right? Here, three of my favourites for you to recreate at home. Feel free, like I do, to tweak things a little to suit your personal taste. I personally love jamu because it's super easy to make and you can easily find fresh turmeric at an Asian grocery and most fruit and vegetable markets. It's entirely a different flavour to powdered packets of turmeric, but obviously, if you can't source it fresh, anything is better than nothing!
Serves 2
2 cm piece of turmeric, peeled
5 cm piece of ginger, peeled
1⁄4 teaspoon freshly ground black pepper
3 tablespoons freshly squeezed lime juice
1 tablespoon coconut nectar or ethically
sourced local honey
ice cubes, to serve
Place all the ingredients and 125 ml (1⁄2 cup)of water in a blender and blend on high for 60 seconds.
Add another 375 ml (1 1⁄2 cups) ofwater and blend again for 30 seconds.
Strain through a fine sieve or nut-milk bag (but be aware that the turmeric will stain the bag).
Pour the tonic into ice-filled glasses or jars andenjoy. Any leftover can remain in the fridge for 4 days.
