Vegans Of Faith

By McDonald, T. | Date 10th of August 2020   Have you been complaining a lot? Have you heard others complaining?  Have you ever wondered why people might complain?  If people feel they are not resected, they will complain. However, it goes deeper than that. People who are afraid will find something to complain about if they have no legitimate reason to complain; however, sometimes people need to complain.   For instance, many of us will say something about the way that people are dressing in Church and we have a legitimate reason for doing this. We are afraid that people are not listening to God and that the West is descending into anarchy. Both men and women are showing a lot of flesh in the House of God, which indicates a lack of understanding. Notably, marriage is almost a thing of the past even among Christians. People have so many different partners in their lives they have stopped seeing the point of getting married.  Sometimes people are afraid but don't know how

By McDonald, T.   |  Date 7th of August 2020 Easy to make soup with some kick!  100% vegan and ready very quickly. Servers 2 Ready in 15 minutes Ingredients Montoute 6 Baby corns 8 Asparagus sticks cut into pieces some vegan Quorn pieces  1/4 cup of hotdog mustard 2 tablespoon of maple syrup 1 tablespoon tomato relish 1 tablespoons of mango chutney 4 Cherry tomatoes halved 6 – 8 Olives 3/4 of a pint of vegetable stock Apparatus Small saucepan Wooden spoon Sharp knife Chopping board Method  Add all the ingredients to a saucepan and bring to a simmer.  Simmer for 10 minutes.  Serve with sourdough.

By McDonald, T. | Date 5th of August 2020 Every mouthful is a wave of flavour that goes from sweet at the beginning to spicy at the end. This 100% vegan dish will blow your mind and satisfy that hunger all in one go. This is a dish to be savoured. Notably, the vegan Quorn pieces taste like chicken in this dish. Servers 2 Ready in 30 minutes Ingredients 4 heaped tablespoons of crunchy peanut butter 1 red chilli chopped into tiny pieces 1/2 a red bell pepper chopped into small pieces (leave some for the rice) Baby corns cut into thirds Mangetout Vegan Quorn pieces  2 heaped tablespoons of sultanas   4 cloves of garlic finely chopped 400ml of coconut milk 3 cups of water 5 tsp of soya sauce 2 tsp of garam masala 2 tsp of cayenne chilli powder 2 tsp of garlic granules 3 tsp of garlic paste 3 tsp of tomato paste 5 cardamom pods 1 tsp of cumin seeds. 4 tsp of coriander leaf 3 tsp of black pepper 1 tsp of salt Rice 2 cups of basmati rice Pineapple chu

By McDonald, T.   |  Date 1st of August 2020 Satisfying 100% roast dinner for when you need comfort.  The roast potatoes and marinaded Quorn pieces provide a lot of flavour. Ingredients 4 New potatoes 1 Carrot 5 Asparagus sticks 1/2 a sweet pepper Vegan quarn 1 tsp of garlic granules Salt Coriander 2 tablespoons of plain flour Big mushroom Garlic infused olive oil Marinade 1/2 tsp of balsamic vinegar 1 tsp of soya sauce 1/2 tsp of garlic infused olive oil Apparatus Chopping board Sharp knives Roasting tin Small saucepan Method Marinade the vegan Quorn pieces for 1/2 an hour. Cut the new potatoes and carrots into bite size pieces and boil until tender. Drain and coat in plain flour with the salt and coriander then leave to cool down. Roast the mushroom basted in oil, potatoes, carrot pieces and marinade vegan Quorn in the oven on 200 degrees centigrade for 25 mins turning half way through. Meanwhile, heat the asparagus on a medium heat

By McDonald, T.   |  Date 24th of July 2020   Stir fries have become very popular in the last 30 years in the UK.  This is a basic stir fry that is easy to make, full of goodness and very low on carbohydrates. It is 100% vegan and very cheap to make Serves 1  Time: 20 mins Ingredients  Mushroom Green beans Bean sprouts  1 medium carrot 1/2 red bell pepper  1/2 chilli pepper some olives Soya sauce Garlic granules   Salt Black pepper  Apparatus  Frying pan or wok Spatula Sharp knife Method  Spray some olive oil in the pan.  Cut the carrot into sticks and place in the pan with the green beans on  medium heat.  Slice the mushroom, red bell pepper, chilli pepper and place in the pan with the bean sprouts.  Add the garlic granules, soya sauce and sliced olives.  Season with salt and black pepper then cook constantly stirring until all veg is tender.  Serve with sourdough. I hope you give this easy dish a try and feel free to leave a comment below.

By McDonald, T.   |  Date 20th of July 2020 A really tasty meal that is easily veganised by swapping the cheese for a vegan cheese alternative . If you fancy something different and meaty, try this.  The potato is delicious and a great sauce of roughage (fibre). Serves one  Ready in 20 minutes Ingredients 1 sweet pepper Grated cheese (Go vegan!) Garlic granules 1/2 a sweet potato Big Mushroom Garlic infused olive oil  Green beans  Apparatus Roasting tin with lid Small saucepan Something to baste the mushroom  Masher  Sharp knife  chopping board  Potato peeler  lettuce  a few cherry tomatoes  5cm of cucumber   a few olives Method Peel the sweet potato and cut into small pieces then place in the saucepan and cover with water. Bring to the boil and cook about 15 min or until the potato is soft. While the potato is boiling, slice the sweet red pepper in half longways and then cut the halves in two. Place the pieces in the roasting tin a

By McDonald, T.   |  Date 19th of July 2020   Although this is not vegan, it is easily veganised by replacing the egg with Quorn pieces and using Thai spiced crackers instead of prawn crackers.  Full of flavour and goodness this dish will lift your spirits, satisfy that hunger and provide a great deal of nutrition.  This hearty meal has green bean and potato with fresh salad and hot peanut butter source.  Serves 1 Ready in 30 mins Ingredients 40g of green beans  1/2 a small carrot cut into strips 30g of bean sprouts 4 Cherry tomatoes  1/2 a red bell cut into strips 4 leaves of lettuce  Some pitted green olives 1 egg 3 new potatoes 5 cm of cucumber Prawn crackers  1/2 of oregano  Peanut Butter Sauce 3 tablespoons of peanut butter 1/2 tsp of maple syrup 1 tsp of soya sauce 1 tsp of finely chopped chilli pepper 1 clove of garlic finely chopped 1/4 cup of water 1/2 cup of soya milk Salad dressing 1 tablespoon of garlic infused olive oil 1/2 tsp of bal

By McDonald, T.   |  Date 16th of July 2020 Gado Gado is colourful, top for flavour, low in calories and high in nutrition. The blend of flavours is superb and it is easy to make.  Green beans, carrots and bell pepper form the main ingredients while the sultanas give it that extra something. In addition, the dish is accompanied with a tasty peanut butter sauce.  With this dish you can't go wrong.  There are many variations of Gado Gado and this is mine. 100% vegan. Serves 1 (times ingredients by how many people you are cooking for) Ready in 30 minutes Ingredients 1/2 red bell pepper 1/2 a handful of green beans 1/2 a red onion 2 gloves of garlic 1 heaped tablespoon of sultanas 1 medium carrot 1/2 a medium sized chilli pepper 1 tablespoon of tomato puree 1 tablespoon of tomato relish  1/2 a tsp of garlic granules  1/2 a tsp of soya source  20 g of Quorn pieces 1/2 of hot water 1/4 (60 ml) cup of basmati rice Peanut butter source 2 tablespoons of

By McDonald, T. | Date 12th of July 2020.  This is a light meal that has a nice heat to it because of  the chilli powder.  The inspiration for this dish comes from the story of Jesus going up a high mountain with three of his disciples, Peter, James and John. Once at the top, Jesus is transformed and is seen conversing with Elijah and Moses. 100% vegan. Serves One Ready in 10 minutes Ingredients 1/4 cup of garden peas (frozen is fine) 1/4 cup of sweetcorn  (The peas and the sweetcorn represent the men an women of  of the world) 3 small florets of broccoli  (Represent Peter, James and John) 3 pieces of spaghetti pasta 1 x tsp of tomato puree. Black pepper to taste  150ml of vegetable stock 1/2 tsp of paprika 1/4 tsp of turmeric 1/4 tsp of chilli powder (mild if you want it hotter, make it 1/2 tsp) 1/2 tsp of Garlic granules 1 tsp of soya source 1/2 tsp of balsamic vinegar 4 pitted olives. (To represent the transformation) 2 slices of sourdough  2 cherry to

By McDonald, T. | Date 29th of June 2020 This is another easy to make meal that is quick to prepare.  Very light and colourful and 100% vegan. Ingredients Basmati rice 1/2 a red bell pepper Kidney beans 3 cloves of garlic Cabbage Peas Sultanas Vegetable stock Paprika Cayenne chilli pepper 1/2 tsp of turmeric 2 tsp of soy source 1 tsp of tomato puree  Spring onion  Apparatus 2 Suitable sized source pans Sharp knife Wooden spoon Chopping board Measuring jug Method Rinse the rice two or three times and drain. Boil the rice in a source pan until soft. While the rice is heating in a source pan, chop the cabbage and bell pepper into bite size pieces and add to the other source pan. Add the peas, kidney beans and sultanas and poor on the stock. Add the turmeric, cayenne pepper, paprika, soy source, tomato, puree then give it a good stir. Mince and add the garlic. When the rice is ready, add it to the source and stir. Let it simmer for a minute