Tuesday, 23 July 2013

Recipe for vegan

baked bananas

2lb7oz/1.15kg banana flesh 
2 1/2 oz/70g raisins 
8fl oz/230ml orange juice 
2 1/2 oz/70g chopped mixed nuts

1. Set oven to 180C/350F/gas mark 4 and grease a 1 pint (1/2 litre) ovenproof dish.
2. Chop bananas into chunky pieces and put into the dish with raisins and orange juice and mix gently.
3. Sprinkle mixed nuts on top, cover with foil and bake for 20 minutes or until bananas are soft and cooked. Serve immediately.

Contains nuts

Typical values per serving
Protein 3.8g, Fat 4.3g, Carbohydrate 42g, Energy 213 kcal, Fibre 2.7g, Saturated fat 0.7g, Calcium 23.9 mg, Iron 0.9 mg 

Sauteing without oil

If desired the frying oil in many recipes can be replaced by water. This is a good way to keep dishes low in fat.

Method: put the chopped vegetables in a pan, add 1 or 2 tablespoons of water and bring to the boil. Turn down the heat and saute. Cook vegetables to the stage required by the recipe. If all the water evaporates, add a little more.

Recipe serves 10 people

oz = ounce
lb = pound
g = gram
kg = kilogram
tsp = teaspoon
dssp = dessert spoon
tbsp = table spoon
fl oz = fluid ounce
ml = millilitre
L = litre


Vegan Basics

vegan foodEasy Vegan Basics

With just a little know-how you can adapt many familiar dishes with ease so that they are suitable not only for meat-eaters and vegetarians but vegans as well.

Soup, gravy and sauces

The soups listed here are just a few of the many that can be made suitable for vegans.

Stock: The common stumbling-block for soups, gravies and sauces is the stock. The solution is to replace meat stock with vegetable stock which you have checked is vegan. It can be used in any soup, gravy or sauce.
Oil: Vegetable oil should be used.  Cream: If you want a creamy texture use soya cream, soya milk or coconut milk.
Meat/fish: If a soup contains a small amount of meat or fish, simply leave it out.

Pastry may contain animal fats or milk products. If you make your own use very cold vegan margarine in place of animal fats.
If you wish to glaze the pastry use soya milk in place of egg.

Most pasta is egg-free and suitable for vegans. However a few of the more expensive pastas contain egg and these should be avoided.

Oils and margarines

Quite literally a sticking point, animal fats such as lard are not suitable for vegans. They are also high in saturated fats which are unhealthy. It is a positive move to replace animal fats with vegetable oils which, as a rule, are much lower in saturated fats. So, for example, do not serve roast potatoes cooked in animal fats. It is also easy to obtain vegan margarine to replace non-vegan margarine containing animal fats or milk products. Large catering tubs are available from Suma.

Soya milk

Where possible provide soya milk that is fortified with B12 and calcium. Use oat and rice milk where a soya-free alternative is required. Many children and adults are intolerant to cows’ milk or trying to cut down on saturated fat. If you offer soya milk and margarine that is vegan it will be suitable for them as well. Soya milk and margarine can be used in mashed potato and in almost any other dish where milk and/or margarine are required.

Baked beans

Most major brands of baked beans are suitable for vegans.

Vegetable stock cubes

Useful for so many dishes, these are a good addition to your store cupboard. Some contain milk and other non-vegan products so check first.

Vegan yogurt

This can be useful to give to a patient who has little appetite since it is nutritious and easy to eat and digest. It can also be served at breakfast with fruit or cereal.


If you are in a rush to purchase soya milk or vegan margarine try your local supermarket because most have these items in stock. Soya milk is also available from many corner shops.

General tips on catering for vegans

Ensure that all staff understand the concept of veganism.
Ensure that vegan dishes are clearly marked on the menu.
Use different serving utensils for non-vegan and vegan foods.
Fry vegan food in vegetable oil that has not previously been used to cook animal products.
Avoid serving just the vegetables from a non-vegan meal.
Quorn and some other brands of veggie burgers and sausages contain egg and should not be served to those on a vegan diet.
Any dish that is predominantly made up of vegetables or fruit may contain fewer calories and the portion size should be increased accordingly.
Keep the lines of communication open! A quick consultation with your vegan patients can reassure them and help you ensure that their needs are being met.

source: http://www.vegansociety.com/healthcare/Catering-Guide/Easy-Vegan-Basics.aspx

Vegan diet

Vegan Diet Explained

Vegans do not eat any animal products, for example:
• no meat, fish nor other pro-ducts that come directly from killing an animal, such as animal fats and gelatine;
• no dairy products such as cows’ milk, butter, cheese and yoghurt, nor goats’ milk;
• no eggs nor foods containing eggs such as Quorn;
• no honey.

Around 150,000 people in the UK are vegan. Millions more have chosen to cut down on animal products and would welcome a vegan choice.

Why do people choose vegan food?

A well-balanced wholefood vegan diet is up there with the healthiest of diets. It is low in saturated fats which can be detrimental to health, and high in fibre, vitamins and minerals.
Some people, especially children, are intolerant or allergic to cows’ milk or egg products.
Diseases in animals such as Bird Flu, BSE and Salmonella, which can affect humans, have caused some people to cut out meat and other animal products.

Many people choose vegan food because of the cruelty involved in the production of food of animal origin.

A vegan diet helps to ensure that an individual’s impact on the planet is minimized.

Some religions, such as Buddhism, Hinduism, Sikhism and Rastafarianism, strongly advocate a diet that cuts out meat and sometimes eggs. Others state that certain animals should not be eaten.

Vegan meals prepared with basic ingredients can be very cheap.

source: http://www.vegansociety.com/healthcare/Catering-Guide/Vegan-Diet-Explained.aspx