The May Edition of The Vegan View

The May edition of The Vegan View is coming out a little early this month because there is a bunch of news to share. Not only is there a lot of news, the news highlights how traditional foods may already be vegan or vegan-friendly.

Cultures outside my own always fascinate me because there is always going to be an underlying similarity. As humans, we all connect over food and family recipes and it doesn’t matter which culture you embrace or represent. Humans are wired for connection and food is one piece of the puzzle that draws us together. Vegan food can achieve this just as much as non-vegan food.

The Daily Good gets nostalgic

This month, The Daily Good shared this article by the website Nourished. The article is titled ‘When The Cold Hits.. Tamizh Falafel To The Rescue!’ When we’re not feeling our best, we turn to tried and true family recipes to get us through the sweats and shivers.

The family origins of Tamizh Falafel (also known as Split Pea Masala Vada) are fun and free, though the author pines over the need for her family favourites when she is not feeling the best. This is next level comfort food.

Gourmet Traveller gets culture food, too

Gourmet Traveller brings light to those recipes that are from far-flung places, including this list of over 50 vegetarian recipes. From the humble salad sandwich to a Berbere-spiced pumpkin with broccoli fatteh, there is a huge itinerary of recipes to try. Lots are already automatically vegan, or easily veganisable.

Snack foods are popular around the world, no matter where you go

Think – tacos, hot wings, peanuts and doughnuts. The list is unlimited, just like this list from SBS Food. While the bulk theme of this list is vegetarian, you will find vegan snacks to make and snack on in copious amounts. Snack foods can be vegan, and can be vegan automatically. Again, if you find a great recipe, get creative and veganise it.

Chin Chin goes vego for a moment while staying true to culture

Chin Chin is an ultimate Melbourne culinary institution where casual South East Asian cuisine collides with contemporary art and local culture. This month, the team at Chin Chin was gracious to share its yellow curry recipe with wine makers Yulumba so a vegetarian version could be created.

Upon first look, the recipe looks vegan-friendly. Though if you want to make it at home, make sure the curry paste is vegan. Make sure you pair it with a vegan wine (or in this case ganache), too.

Speaking of culture, Weet-Bix™ are a big part of mine…

As a born and bred Australian, I have many memories of eating these wheat-based bricks with lots of milk to make them soggy. Weet-Bix™ are automatically vegan, but I had to give them up once I was diagnosed with Coeliac Disease. However, the manufacturers eventually realised a need for a gluten-free version was in demand. So, It wasn’t long before a gluten-free version was available in supermarkets; again, vegan!

I discovered a lovely stuffed zucchini boats recipe that uses this cereal of choice. Stuffed zucchinis were one of the first dishes I made when I became vegan so I was delighted when this recipe came my way. Just replace the parmesan cheese with a vegan version, the only ingredient that’s not vegan.

And in Melbourne, going out for breakfast is a cultural must!

Breakfast, or brekkie in Australian, is the most important meal of the day. In Melbourne, there is a swagger of places to choose from including loads of vegan-friendly places. I was so excited to see that Monk Bodhi Dharma made the list of Time Out’s list of 16 best breakfasts in town. If you go, you have to try their wet chai. In my view, it’s the best.

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