Veganuary 2020

Veganuary Day 2 (of Mushrooms)


Lunch

Made By Cait
Japanese Curry with Brown Rice
A Great way to use your leftover veggies!

Living next to a Japanese supermarket is both a blessing, and a curse. As a person who loves tasty meat, Japanese Supermarket ‘DonDonDonki’ brings in a tonne of beautifully marbled, competitively priced beef steaks, shabu-shabu slivers, gyudon cuts, teppanyaki chunks – and living just across the road means I almost always get first dibs on discounted-for-clearance meats. How disgustingly sacrilegious of me to drool over dead cow on a blog thread dedicated to sustainability. Beef and Lamb are among the WORST for our environment! But I digress.

My team met up at my place to work, and even though I couldn’t get them on board with #VeganuarySG, I thought it might be nice to feed them so they don’t go out and consume dead animals for lunch.

Homemade Vegan Japanese Curry: Green Peppers, Pumpkin, King mushroom, leftover aubergines, frozen peas, tofu, 1 Quorn Fishless Finger, on top of Brown short-grain Rice.
Price: $5.25/serving

I bought some Japanese Curry cubes (which had no animal by-product in it), and all the veggies I liked. At the checkout, I honestly cringed at how much single-use plastic was in my basket. But I mean, choose your battles, know what I mean?

Imperfect but trying, is a good start.

Read the ingredients on this packet of Japanese curry,
and realised no animals were killed in the making of it.

See! You too can make small changes by buying Japanese curry cubes that aren’t made with animal products!

Here’re the ingredients that went into my Vegan Curry:

  • Brown Japanese short-grain rice
  • Pumpkin
  • King Mushroom
  • Green Pepper
  • Leftover Frozen Peas
  • Leftover Aubergines
  • Onions
  • Japanese S&B Golden Curry (Some have beef stock in it so read the ingredients before checking out)
  • Quorn Fishless Fingers

Step-by-step instructions:

  1. 2 cups of brown rice into rice cooker
  2. Add 3 cups of water into rice and hit the cook button (takes about 20mins)
  3. While rice is cooking, Cut up veggies into large chunks 
  4. Toss them in some Olive Oil, Salt & Pepper
  5. Throw them into the air-fryer with the Quorn Fishless finger at 180C, 20mins
  6. While the magic happens, cut up your onions,
  7. Throw them into a small pot with your frozen peas,
  8. Add 400ml of water, bring to boil (about 10mins)
  9. Throw in 4 cubes (½ the box) of Golden Curry cubes
  10. Simmer for 10mins or until thick.

Plating:

  1. Rice first
  2. Curry next
  3. Ingredients on top

Took me about 30mins to whip up! How awesome and quick is that?

Hint: Curries are a GREAT way to use up leftover ANYTHING.


Needless the say the team was happy! They didn’t even know that the Quorn fishless finger wasn’t made of real fish. WIN!

TL;DR
Donki has Vegan-friendly curry cubes which you can buy instead of the non-vegan versions.
Use with leftover vegetables to reduce your food wastage.


Dinner

NomVNom Bistro
Clarke Quay Central
(Clarke Quay),
6 Eu Tong Sen St, #03-105,
Singapore 059817

Honestly, I got lazy, but I also really wanted to try the other burger patties too, so I went back to NomVNom at Clarke Quay Central, where I knew the vegan burgers are always going to taste great!

Lion’s Mane Mushroom Patty with vegan truffle mayo.
Price: $9.90

Real Talk: the patty looked pretty pathetic (TINY). But the bun was sooooo fluffy that the ratio of bun:lettuce:sauce:tiny-as patty actually WORKED OUT! The flavour was really good, the lion mane mushrooms really gave the patty a nice chewy, stringy, meat-like texture, which I really recommend to anyone who is new at veganism (myself included). There is no shame! Just keep upping your game!

Check out just how squishable that bun is. Honest-to-Gonest, Soft as a pillow!

TL;DR
I went back to NomVNom Bistro for dinner because I just loved their vegan burger patties so much and wanted to try more! I highly recommend their burgers with their hyper fluffy burger patties.


Let’s InvestiCait!

There’s so Mushroom for Mushrooms!

I thought about Mushrooms the whole way back, which in truth, was about a 5 min walk. I LOVE them, and they really have a great meat-like texture which is why they make such great replacements on your #meatlessmondays! But I also wanted to know how they weigh on the sustainability scale.

Turns out, the process of growing mushrooms is ‘one of the most unique stories in agriculture’ according to Morning AG Clips, in that it is naturally sustainable!

What the heck does that mean??

Apparently, recycled materials and agricultural byproducts are added as part of the composting process, and after the mushrooms are harvested, the soil is then recycled for multiple uses, including potting soil. Extremely low in CO2e emissions, with high yields, the mushroom is a GREAT vegan friendly food that is also gentle on our planet, making Mushrooms definitively one of the most sustainable foods on the planet.

Mushroom lovers Rejoice!

Please continue to enjoy your fungi! They can be had in so many ways my mouth is watering just thinking about it! Maybe I’ll share a recipe to my favourite vegan cream of mushroom soup one of these days, as well as some shortcuts to making ANY western style soup you want with your leftovers!

Lemme know in the comments section (or connect with me directly on Instagram) if there’re any home-cooked recipes you’d like, and I’ll see what I can do! It’s only day 2 of 31, and this girl could use some ideas.

TL;DR
Mushrooms are great for you AND the environment!
Eat more Mushrooms!


Check back in tomorrow for another quick and easy way to use up refrigerator leftovers in under 30mins, as well as a ZiChar style Vegetarian restaurant that also serves a variety Vegan food that reminds me of Friday Nights with my family when I was little.