Archive for the 'Veganism' category

Vulpine Video

| January 30, 2011 2:22 pm

Disco Lies from Moby on Vimeo.


Abate the Animal Suffering

| November 1, 2009 8:00 pm

Munificent Pandemic

| May 10, 2009 4:11 pm

Risible Video or Should it Make You Cry

| May 1, 2009 2:51 pm

Ephemeral Dish

| April 28, 2009 2:19 pm

This one is a vegan interpretation of a fairly popular dish people eat in Slovenia. It is originally probably from somewhere else, but who cares. In my family we call this dish “svinčniki” (pencils in Slovene). This is really play on word: “svinja” (pig), “svinčnik” (pencil), “svinčniki” (plural of pencil). In any case, it is a deep fried breaded pork, but some people use different meat. It is also called “Wiener Schnitzel” (Vienna Steak), but I think that one is supposed to have veal. Since both veal and pig suffer super brutal and horrifying life and death for this dish, I think it is time to have a vegan alternative.

Before I start with the recipe, you will ask me, if I am vegan, why would I make a “meat” dish. I generally don’t like fake meats. They seem to send the wrong message. Exception to this are vegan drum sticks and “svinčnik”. Why? Because they are convenient to eat.

The body

  • Cup of vital wheat gluten flower
  • 1/4 cup of wheat germ
  • 1/4 cup of nutritional yeast
  • Table spoon of onion powder
  • Table spoon of garlic powder
  • Table spoon of paprika
  • Other spices for flavor
  • 2 Table spoons of Soy sauce (use tamari instead of the cheap stuff)
  • 2 Table spoons of Olive oil
  • Water

Take most of the dry ingredients, except paprika, and mix them together. I usually don’t mix too much to keep some variety of flavor. Add oil and some water and knead until all the dry stuff is moist. It should not be wet or runny. It should have consistency of a stretchy playdough. You will know that it is done when it stops sticking to anything. At this point add paprika and soy sauce and knead but don’t over-knead, so there will be some variety of color. Finally, form into the patties. This last step will be hard, since the dough will be super stretchy.

The suit

  • Fine wholewheat flower (or garbanzo beans flower, or white flower)
  • Soy/Almond/Hemp/Coconut milk (or any other vegan milk)
  • Finely ground flax seeds (use whole seeds in the coffee grinder and not the flax meal)
  • Some salt
  • Vegan breadcrumbs (make sure they are vegan… most breadcrumbs in the store may have whey, eggs, cheese, cyanide, or other strange things inside)

Take patties and dip them in flower. At this point you should be able to form them even better, since they will have more things to hold them in place. Prepare a low bowl with breadcrumbs. Mix soy milk, flax seeds, and flax. Let it rest enough that flax release their oils. Put in a low bowl for easy dipping. Take flowered patties, fully submerge them in the soy milk mixture, flip them over if necessary and dip them in the breadcrumbs. At this point they should have an even coating. If you like more coating, repeat dipping into the milk and breadcrumbs.

The lotion

  • Enough grape seed oil to cover the “svinčnik” (you can use any other high heat oil)

The final step is to deep fry the patties. Heat oil and once hot, put it on medium. Drop the patties in the oil and fry until golden brown on both sides. Take them out and place on a paper towel or a strainer to get rid of some excess oil.

Traditionally “svinčniki” are served with french fries or some other potato dish. That said, you can serve them with pretty much anything. I especially like them next day cold.

Make sure to have some nice wine with them. Preferably a wine from Slovenia.