Veganuary 2020

Veganuary Day 6 (Fake Meats)


Lunch

Made By Cait
‘Magic’ Noodle Stirfry with assorted veggies

Homemade Kombucha Shirataki Noodles with assorted veggies and Quorn spicy patty!

in my previous post, I shared my discovery of a wonderful thing called ‘Magic Noodles’. Shirataki Noodles are Japanese noods made out of a tubular yam (a root vegetable), that are SO low in calories, that it is also fondly referred to as the ‘Zero-Calorie noodle’.



Due to lack of time, and other weak-sauce excuses I will save you from enduring, I maaaaaay have missed out the step-by-step images to make this dish, but if I can assure you, even my brother can whip this up. And he really thinks he can’t cook.


Mini-storytime:
My brother, Govin, had to go to Australia for 2 weeks to perform. During his short stint there, he lived on Bread, ham, and cheese because he was so afraid to cook! I hope he’s reading this, Govin,
Jiejie got hacks for you!


So allow me to describe the steps below, in hopes that it will spark some imagination in your to recreate this simple tasty lunch dish that took almost no time at all!


Ingredients

  1. Leftover veggies
  2. 1 tablespoon ANY oil
  3. 2 tablespoon soy sauce
  4. 2 teaspoon starch/floor
  5. 2 cups water
  6. Shirataki Noodles (which come pre-cooked in a pack)


Directions

  1. Cut up the veggies.
  2. Put the oil into the pan on a stove. (turn on the fire ok!)
  3. Throw in the veggies, fry up for 5mins.
  4. In a bowl, mix the water, soy sauce, starch/flour together.
  5. Pour ALL that sh*t in, and bring to a boil.
  6. Add the noodles.
  7. Voila!

Tips/Hacks:
If you mix starch/flour into ANY liquid, it will thicken into sauce.
General ratio for sauce – 1 heaping tsp starch to 1 cup water.



Dinner

Stuff’d
Funan Mall, 107 North Bridge Rd,
#B2-K03, Singapore 179105

Stuff’d Daily Bowl, with my choice of Vegan-friendly options from their wide array of choices.
Price: $11.90

Ok I’m gonna be honest with you, I did not do justice to this ‘Daily bowl’ by Stuff’d at all. Their food tastes WAY better than this image looks… because somebody dropped it on the floor. I won’t say who. But you can guess.

I want to bring your attention to the brown meat-looking substance to the top left-hand corner of that plastic box. If I told you it WASN’T meat, would you think it’s…


Story-time
Stuff’d Founder, Adrian Ang was a hungry kid who sometimes couldn’t afford to eat. According to CNA Insider, “For a year, he had just one meal and quaffed water to keep hunger at bay”. Which is why he started a programme to provide free meals to over 140 hungry children islandwide. Read more here.

Their ingredients are fresh, very complementary, and balanced in that it has a little from all food groups. And because they serve both regular and a VEGAN option – the Impossible Meat Daily Bowl, you and your omnivorous friends can still dine together, and support a great cause!



Let’s InvestiCait – What’s really at Steak?


There is a lot of controversy behind Highly-Processed ‘fake meats’, and people generally ask 2 questions:

  • Is it good for the environment? 
  • Is it good for our health?

The answer to the first question is: Yes!

Producing Impossible Meat uses about 75 percent less water, generates about 87 percent less greenhouse gases and requires around 95 percent less land than what’s required to raise and feed cows for conventional ground beef.

Well, I’m glad that the direction we’re taking isn’t making a big Meat-steak!


However, while Impossible meats is making strides towards a greener ecosystem, there are also arguments that Plant-based meat is not necessarily the healthier choice.

According to John Mackey, CEO of Whole Foods; who has been a Vegan for about 20 years, says that they are “…super, highly processed foods,”. Even registered dietitian, Alissa Rumsey, also claims that they are, “not necessarily healthier than beef burgers,” because they “…have the same amount of sodium and saturated fat”.


But the truth is, depending on the sustainability battle you’re fighting, plant-based meats are still considerably a more ethical choice for the environment.


Personally, even being at day 6 of 31 days of Veganuary, I’m struggling. I have constant cravings for planet-unfriendly foods, and as much as I am able to fight them one hankering at a time, I simply do not want to become a Vegan full-time.


Because we can still get involved in reducing our carbon footprint whether or not we are completely Vegan! My journey through this is to encourage everyone to try just a little harder, by consuming just one or more plant-based meals each week. It’s a win-win for both you and our planet don’t you think?

Remember…


Check back in tomorrow, where I try Beyond Sausages in another homemade Singaporean-style curry, and show you a Vegan-friendly Gyoza that you can get at Japanese Supermarket DonDonDonki, that is just as satisfying as the meat version!


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