Vegans Of Faith

By McDonald, T.   |  Date 12th of February 2024 I used to like tuna mayonnaise, so when it came time to try out so vegan alternatives, I was mighty pleased.  I have tried this recipe before with chickpeas ( chickpea tuna mayo ) and it turned out much better than I expected.  This time I plan to use jackfruit and make it a lot more friendly for IBS or anyone trying a FODMAP diet for a sensitive gut.  Although I was a little disappointed with the colour of the dish, the chives made an excellent swap for the onion and it tasted great.  It did look more like crab than tuna though. This could have been down to the brand of jackfruit I was using. Finished product lack colour. Notes The original recipe used spring onions, which are high FODMAP unless I just used the green bits, but that just seemed like a waste.  With this in mind, I searched for an alternative to onion and found chives. White wine vinegar is low FODMAP, but other types like cider vinegar are not. Serves – 4 Time, 10 minutes

By McDonald, T.   |  Date 31st of July 2023 At first, I thought this was not going to be that good.  How wrong I was!  This is truly great in so many ways.  It tastes great and has a superb texture.  It is great in a sandwich or on a jacket potato as a topping.  Easy and cheap to make; you will not regret making this.

Written by McDonald, T.   |  Date 17th of October 2022 I first learned about tuna pasta bake as a young support worker in supported living and quickly gained a liking for it.  However, since becoming a vegan, I have not found a recipe for it that takes my liking until now.  You may have had jackfruit burgers or curry as it is sometimes used as a pulled pork substitute.  Nonetheless, it works fine as a tuna substitute in this recipe.  

Written by McDonald, T.   |  Date 27th of September 2021  Abstract  Fish and chips is a dish that many vegans say they miss, so i decided to make a vegan battered fish that was fun to eat.  In the past I have tried making vegan fish with banana blossom, but did not get overwhelming positive feedback. Even I thought it was lacking in something too!  In response to this, I decided to change the recipe a little and use tofu instead of banana blossom.   I decided to stick with most of the recipe and followed the same method as in the last report.  This worked out fine although the tofu fish, let us call it tofish, was a little thick and would have been better as a thinner slice.  The batter was great though and all things considered it was better than the banana blossom fish.  If I was going to do this again, I would cut a thinner slice of tofu and shape it to look a little bit more like fish.  Index Introduction   Literature search   Procedure Results (This has the finished recipe

Written by McDonald, T.   |  Date 17th of September 2021 I have had Loma Tuno before, but it was the chilli one.  This time i decided to try the Tuno and May, but i wished i hadn't!  I had it with a jacket potato and topped it with some olives. Even after adding copious amounts of vegan mayonnaise, and bang bang, vegan salad cream and more vegan mayo i could just about eat it. Nonetheless, I couldn't eat it all.  In the end i got the idea i was eating recycled bogies. Yuk! This is one to avoid! I really hope that you liked this blog.  Please like, share and subscribe.  

Written by McDonald, T.   |  Date 27th of August 2021 Abstract After browsing the internet looking for ideas of what to make next, I started to notice people talking about banana blossom and using it to make vegan battered fish and chips.  At first, I was reluctant to try it because of the frying aspect, but I liked the sound of this so decided to have a go at making this dish myself. However, I have never made batter before let alone battered banana blossom.  With this in mind, I decided to solve this problem by researching it online and in the library.  My intention was to compare different recipes for batter, battered fish and battered banana blossom in order to create a new recipe that was low in fat and completely vegan.  Subsequently, I chose to go with the shallow fry option to keep the flavour but reduce the fat.   In order to complete the project, I run tests on the batter to ensure its success, which was a great idea in solving the lack of experience in making batter.  Pra