Last week, it was Be Kind to Animals Week and it’s hosted annually by Edgar’s Mission. The week coincides with World Animal Day on October 4 which is a gentle reminder to us all that being kind to other beings starts with us.
Being kind to others always starts with the decisions we make on a daily basis and our plates are the perfect starting point. So, it’s only fitting that this month’s edition of The Vegan View leans towards our plates.
Find the Greenery at 113 Eatery
If you’ve been following me for a while, you’ll know that I’m a huge fan of Shop225 here in Melbourne. Its owners – Lorenzo Tron, Roberto Davoli and Edoardo Nicita – have opened up a new spot in Northcote called 113 Eatery. 113 Eatery is all about being vegan-friendly as well as friendly to those with Coeliac Disease. You can read all about this new establishment over at Broadsheet. I can’t wait to try it out once COVID restrictions in Melbourne ease.
A Vegan Bowl of The Good Life
Another mainstream site that focused on a vegan recipe this month was The Good Life. They featured a healthy and vegan noodle dish by health blogger and recipe creator Lisa Lin. In the recipe, she creates ginger miso udon noodles with five spice tofu. If you decide to make this dish, just make sure you use a vegan miso and swap out the udon noodles for a gluten-free option if you need it.
Get your vegan picnic rolls from The Saturday Paper
If you’re in Melbourne lockdown like me, you’ll know that time in nature is a gift right now. Also, a picnic in the local park adds to the small freedoms we have right now in Melbourne. So, I was a little excited to see The Saturday Paper giving their top picnic food tips including this recipe for vegan sausage rolls. Sadly they’re not GF but at least a quality, independent title like The Saturday paper is flying a vegan flag in this respect.
Veganism is the Future of Food Systems
A few years ago, ‘bone broth’ was a thing and people got a little too excited over this food craze. All the famous chefs were cooking it, as too the contestants on mainstream cooking shows. However, bone broth left a lot people alienated. Sure, the vegans didn’t get a look-in but now tables have turned. Over at Fed Square, one of Melbourne’s prime spots for diverse food and drink, one venue was shaking things up.
The zero-waste brainchildren at Brothl shared their recipe for Kale Bone Broth. The only ‘bones’ in this recipe are the large stems you find in a bunch of kale while the root veggies and mushrooms give the recipe its depth or (dare I say) ‘meatiness’. The feature also showcased their Asparagus Salad with Chilli and Roasted Chard Satay Roulade recipes. See how easy it is to cook vegan?
An alternative for serving the good drop is also edible…
Let’s end this edition of The Vegan View like a good vegan meal with a cup of vegan goodness. When I received my latest GRAM Magazine e-newsletter, I discovered something delightfully tasty and vegan. Good Edi make coffee cups that are edible! They are made from high-quality oats and grains and ingredients are sourced from ethical Australian suppliers. As you can see, they’re not GF but it’s such a great sign to see that the cups are vegan which means they are inclusive of all takeaway coffee-drinkers. Having said that, Good Edi are working on a vegan GF version (according to their website).
The cups are also biodegradable (if you don’t want to eat it), manufactured here in Melbourne and contain no artificial flavours or preservatives. Through these edible cups, Good Edi aims to divert more than 240,000 cups from land fill by December this year.
