My octo-lacto buddy Fraser and I headed into work today to play catch up on a few things ahead of what is shaping up to be a pretty big Monday. On a Saturday, most local eateries are closed in the area of town we work in, so around 2:30pm we were famished. We decided to head out to the local supermarket to pick up some supplies.
Feeling a little lazy, I tried to convince Fraser to try out Vinyl Coffee Shop in Mt Eden as I know they have an extensive vegan menu, however after being serenaded repeatedly over the course of several minutes by Lionel Richie’s ‘Say You, Say Me’ & ‘Hello’ (get it – Vinyl Richie? Sigh…), I gave up and agreed we’d just rustle something up in my kitchen when we got home. A couple of weeks ago, Fraser ordered a vegetarian pizza from Hell’s that was topped with a meat free, dairy free chicken analogue called Quorn. After doing a bit of research on Quorn and it’s stable of products, I can tell you that these analogues are made up of mycoprotein, a single cell protein.
Mycoprotein literally means proteins from fungus, with Quorns’ products being derived from the fungus fusarium venenatum. The fungi culture is dried and then mixed with a binding agent, adjusted in texture and pressed into various forms.
Unfortunately the main binding agent used for Quorn is egg albumen, meaning that these products are not vegan.
I am usually so vigilant about checking the ingredients & nutritional content of products and have been since I started this journey 20 days ago so I am super disappointed to learn that I today I unwittingly consumed an animal by-product. I haven’t worn leather or suede, I haven’t used any makeup that’s not cruelty free – hell, even my hair dye is certified vegan – so its been an absolute bummer. What is of some consolation is that they use free range eggs and the vegetarian society approves their products.
In good news however, I learned how to make a sick as vegannaise. I’ll just be at home smothering it on potato chips. *Sniff*
Recipe – Vegannaise
Ingredients List
1/2 cup canola oil
1/4 cup soy milk
1/2 tsp mustard (I used Mild American)
1 tbsp. lemon juice or apple cider vinegar
Freshly ground cracked pepper
3/4 tsp salt
Directions
- Combine all ingredients except lemon juice (or vinegar) in the food processor or blender, blending until smooth. I sued a magic bullet – so easy!
- Slowly add the lemon juice or vinegar until the mixture thickens.
- Add salt, black pepper and extra mustard to taste.
That’s it! So easy.
Love,
Charli x ❤
charliespinoza.com 