The Last Pig: exposing ‘humane’ farming’s betrayal of farm animals

October 23, 2015 4 Comments

For over a decade, Bob Comis operated a small-scale pig farm in upstate New York. Over time, his incongruous relationship with the pigs began to trouble him. He experienced delight and laughter in their company. Yet, each week he drove a small number of pigs to the slaughterhouse. Eventually, he turned his back on pig farming. This change of heart encouraged him to pursue vegetable farming and embrace veganism.

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Today, Comis’ farm is abundant with new life; vegetables sprout from the earth that once bore hoof prints.  The pigs are gone. A number of pigs were spared the fate that awaited their kin at the slaughterhouse. They are living out the rest of their days at animal sanctuaries.

Filmmaker Allison Argo was drawn to Bob’s story, and  – with cinematographer Joe Brunette –  is producing a film called, The Last Pig.

I interviewed Argo about the power of Bob’s story, her inspiration for making the film, and ‘humane’ farming’s betrayal of animals.

You can read my article here.

Argo and Brunette have launched a crowdfunding campaign to cover the costs of the film’s final scene and the editing process. You can contribute here.

Filed under Animal rights, Scavenger articles Tagged with , ,

{Book review} Greenilicious: 101 Ways to Love Your Greens

November 26, 2014 2 Comments

cover

Last year,  I reviewed Veganissimo! Beautiful Vegan Food by Australian cookbook author, Leigh Drew.

Today, I am delighted to feature a review of Drew’s latest vegan cookbook, co-authored with Amanda Benham.

Greenilicious: 101 Ways to Love Your Greens is promoted as a recipe book and a ‘how to’ manual on green vegetables. Greenilicious features over 40 different green vegetables – from witlof to okra, and tatsoi to basil.

Drew’s creative recipes demonstrate that green vegetables are nutritious and delicious. With a scrumptious collection of healthy, vegan recipes, my copy of the book is fast becoming well-thumbed. I have cooked and tasted over a dozen of the recipes thus far. I want to share my Greenilicious journey with you.

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stir-fry

With only six ingredients, Baby Bok Choy and Shiitake Mushrooms Stir-fry is quick and easy to prepare. My sister and I prepared it for a lunch with my parents, and served it with white rice. It was very popular, and I am keen to make it again.

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edamame

Chilli Garlic Edamame is a favourite of the tiny vegans. They are enamoured with edamame, so this simple and tasty dish was devoured in no time! I reduced the chilli content to ensure that it was not too spicy for the youngest of the tiny vegans.

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cauliflower curry

Cauliflower Pea Curry is easy to prepare and features ingredients that are readily available in my kitchen- spices like garam masala and turmeric, and vegetables like onions, tomatoes and, of course, peas and cauliflower. I adjusted the chilli content for the tiny vegans. The leftovers were delicious the next day with some coconut milk added.

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sesame halva

Greenilicious contains a comprehensive collection of delectably named and scrumptious-tasting green smoothies. We indulged in Sesame Halva, Cooper’s Cherry Pie, Lamington, Blueberry Pancake, and Mango Ice-cream. My father, who is no stranger to green smoothies, was captivated by Sesame Halva. He deemed it ‘beautiful’. I enjoyed all of the smoothies, but I particularly adored the rich cherry flavour of Cooper’s Cherry Pie.

I have adopted Drew’s practice of adding frozen peas to smoothies. What a brilliant idea! Reluctant green smoothie drinkers (ie. children!) are unlikely to detect a handful of frozen peas added to their favourite smoothie.

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quiches

I am always on the lookout for lunchbox suitable recipes, so I was thrilled to discover Mini Asparagus Crustless Quiches. I served the (gluten free) mini quiches as an entree for dinner one night, and the leftovers were divided between lunchboxes the next day. The mini quiches can be eaten warm or cold. I cooked them in silicone muffin cups (rather than a muffin tin), which works really well for popping them into lunchboxes. If you aren’t a fan of asparagus, the recipe includes a variation for baby spinach, rocket or kale.

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roasted balsamic

Roasted Balsamic Brussel Sprouts and Broccoli is a simple and delicious recipe, comprising only six ingredients. I enjoyed the flavour of the oven-roasted greens – a nice change to my usual practice of steaming broccoli and brussel sprouts. I served it as a side dish with other vegetable dishes, including Ethiopian Greens (see below).

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tzatziki

Pine Nut and Almond Tzatziki is a raw recipe that contains three varieties of greens – cucumber, parsley and mint. This recipe is suitable as a condiment (for curries) or a dip (with vegetable crudites). I also enjoyed it on a salad wrap.

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tofu salad1

Tofu Salad with Shredded Cabbage, Peanuts, Chilli, Mint and Miso Dressing is one of my favourite recipes from the book (so far!). It consists of Chinese cabbage, cucumber, mint and a green fruit – Granny Smith apple. The recipe calls for fried tofu puffs, however, I cubed and pan-fried the same quantity of  firm tofu (as I was unable to locate tofu puffs). I was also unable to locate a Chinese cabbage, so I used a Drumhead cabbage (ie. green cabbage) instead. Truly delicious!

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rocket frittata

Rocket Frittata contains silken tofu, potato, nutritional yeast, and chickpea flour – and is gluten free. My sister and I prepared it for a family dinner. We made it earlier in the day and served it cold, with salads. The next day, I  heated a leftover slice. It is tasty served either way.

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ethiopian greens

Another favourite recipe from the book is Ethiopian greens with spiced chickpeas. This side dish, comprising rocket and English spinach, is very flavourful and moreish – and was also popular with Mat and my daughter. The spiced chickpea component of the recipe is presented as a dip and, therefore, is suitable for use where one would use hommus. The spiced chickpea ‘dip’ is stirred through the greens after serving. The spiced chickpea ‘dip’ also found its way into the tiny vegans’ lunchboxes.

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About the book

The 208-page book contains 101 recipes presented in 8 chapters (with charming titles), including:

Not Just Salad Days

From the Cabbage Patch

Turn Over a New Leaf

Flower Power

Like Peas in a Pod

To give you an idea of the layout of the book, the Not Just Salad Days chapter consists of recipes containing salad greens and lettuces, while Flower Power comprises recipes containing broccoli, asparagus, cauliflower and artichoke (and more). Like peas in a pod includes recipes that contain…yep, you guessed it!

The recipe instructions are clear and unambiguous. Symbols are used to highlight the gluten free or raw status of a recipe. Recipes that require 30 minutes or less cooking time are also highlighted.

For the information of gluten free readers, the book contains 90 recipes that are gluten-free, including Classic Cavolo Nero Rissotto, Cauliflower Marinara Pizza and Thai-style Snake Bean Green Curry.

The food photography is visually appealing, and every shade of green imaginable is represented throughout the book. Moreover, the layout of the book is easy to navigate (if you have some kale wilting in the fridge, locate the Turn Over a New Leaf chapter or head to Super Smooth – for a delectable smoothie).

Greenilicious features an introductory chapter called Welcome to the Wonderful World of Greens, which includes useful information about the nutritional benefits of green vegetables, tips for encouraging children to eat vegetables, and suggestions for easy and quick ways to incorporate greens into your daily meals. A two page nutrient content table is also included in the book.

What am I cooking next?

It has been very hot in my part of the world this week, so I am keen to prepare a hearty salad whose preparation does not require the use of an oven. There are several good options, including: Oak Leaf Salad with Shaved Beetroot and Avocado Dressing, Shredded Snow Pea Salad or Butter Lettuce Salad with Pears, Walnuts and Lemon Olive Oil Dressing.  And, of course, on a hot and humid day, a delectable – and very cold – smoothie is most welcome. A Watermelon Sorbet smoothie would be a refreshing and delicious choice.   

For lunchboxes, I would like to try Rosemary Crackers, Coriander Pesto and Pumpkin Scrolls and Broccoli Fritters. And, once the weather cools down, I am keen to taste some of the delicious soup recipes: Miso Soup with Tatsoi and Mixed Mushrooms, Watercress Soup and Cavalo Nero, Lemon and Garlic Soup.

What about dessert?

Let’s face it, no recipe book would be complete without the addition of at least a few  sweet delights. Greenilicious does not disappoint! Among the book’s pages you will find Spiced Chocolate and Zucchini Cake with Macadamia Icing, Choko Apple Pie and Hint of Mint Cheesecake. All with a healthy dose of greens.  

Curious about the meal on the cover?

That’s Raw Tex-Mex Tacos.

If you are keen to get your hands on a copy of Greenilicious, or if you think the book would make an ideal gift for a special person in your life, you can purchase a copy here or here.

About Leigh Drew

Leigh is based in Sydney, Australia, and has been vegan for over a decade. Greenilicious is her fourth cookbook.

About Amanda Benham

Amanda became vegan in 1983, and is a leading expert in plant-based nutrition. She has been a nutrition consultant and dietitian for over 20 years.

Disclosure: A free copy of the book was provided to me by Arbon Publishers. All opinions expressed are my own (except those attributed to the tiny vegans and other family members– of course!).

Ally 

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Shining a light on Australia’s pig farming industry

November 17, 2014 2 Comments

Back in August, I interviewed Chris Delforce, the writer and producer of Lucent, a new Australian documentary.

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Lucent provides a comprehensive exposé of the largely hidden Australian pig farming industry.

Chris told me about the disturbing findings that undercover footage has revealed on Australian pig farms – the diseased and distressed sows; the dead and dying piglets; the painful procedures performed on piglets without anaesthesia; the beatings and abuse inflicted on pigs by workers; and the overcrowding and cannibalism.

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Lucent premiered in Sydney in October, and has screened in other states.  On Sunday 23 November, Lucent is screening in Brisbane at Event Cinemas, Brisbane City Myer Centre from 3.00 – 5.00 pm. To purchase tickets, click here.

To read my article Lucent: Exposing the Australian pig farming industry, click here.

For more information about Lucent, Australian pig farming and Aussie Farms, click here.

Image credit: Aussie Farms

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Animal testing for cosmetics: Is the end in sight?

July 14, 2014 4 Comments

The European Union banned animal testing for cosmetics and the import of animal-tested cosmetics in 2013. An Australian Senator, Lee Rhiannon, seeks to introduce an identical ban in Australia.

The Australian cosmetics industry argues that a ban is unnecessary, as animal testing of cosmetics has not occurred in Australia in recent years.

My latest article for The Scavenger explores the issue of animal testing of cosmetics in Australia, and provides a global overview.

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‘Unimaginable pain and suffering is endured by half a million mice, rats, guinea pigs and rabbits for the global beauty industry each year. Their tiny bodies are poisoned and burned; they endure blindness and mutilation.

Rabbits are subjected to eye and skin irritation tests, in which chemicals are dripped into eyes and rubbed onto exposed and abraded skin.

Guinea pigs, a popular companion animal of young children, endure skin allergy testing.

Rodents are subjected to “acute oral toxicity” tests, where a substance is forced down his or her throat, and directly into their stomach, via a syringe.

“Lethal dose” tests are conducted by forcing the animal to swallow large amounts of a test chemical. As the name suggests, this test determines the dose that causes death.

Animals in laboratories are wholly at the mercy of the humans who use their bodies as testing implements. Rodents, rabbits and guinea pigs – small animals who are gentle and docile (the very characteristics that make them popular children’s companions) – are completely defenceless.

Once their ‘usefulness’ as laboratory tools has ceased, they are killed by asphyxiation, neck-breaking or decapitation (without anaesthesia).’

To continue reading, click here.

Ally

photo credit: iStock

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Cowspiracy: An interview with film makers Kip Andersen and Keegan Kuhn

May 10, 2014 3 Comments

 “The incredibly far-reaching destruction caused by animal agriculture is almost overwhelming. What I found the most shocking is that land-based animal agriculture is the leading cause of ocean ‘dead zones’ due to the massive pollution runoff from factory farms, and all the fields of chemically raised feed crops that the animals are fed.”  – Keegan Kuhn, film maker

 

Cowspiracy: The Sustainability Secret has been touted as the film that environmental organisations don’t want you to see.

 

To find out why, click here to check out my interview with Cowspiracy film makers, Kip Andersen and Keegan Kuhn, published by The Scavenger.

 

Ally

 

 

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Zoos: Killing for Conservation

April 27, 2014 2 Comments

Earlier this year, Copenhagen Zoo sparked worldwide outrage when it killed a healthy 18 month old giraffe, then feed sections of his body to resident lions. The zoo claimed that Marius’ genes were already ‘well represented’ in the European giraffe breeding program.

Weeks later, the zoo killed four healthy lions to make way for a new male ‘breeding’ lion.

This month, a Swiss zoo killed a healthy Russian brown bear cub.

 

 

My latest article for The Scavenger,  Killing in the name of conservation, reveals a largely hidden side of zoos. That is, the killing of healthy animals is regarded as a legitimate form of population management.

But this aspect of zoos is one that stands in conflict to their public face as conservationists and caretakers.

Moreover, captive breeding programs in zoos (referred to as ‘extinction insurance’) breed animals that are largely ill equipped for life in the wild.

To read my article, click here.

 

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{A-Z:Veganism} L is for Lamb

April 21, 2014 8 Comments

Mary had a little lamb, little lamb, little lamb. Mary had a little lamb its [sic] fleece was white as snow….’

Lamb: a baby sheep. Adorable, gentle and vulnerable. The subject of a well-known children’s nursery rhyme, and frequent character in young children’s books.

Lamb: the main ‘ingredient’ of a popular Sunday night dinner – the ‘lamb roast’. Lamb as ‘tasty’ meal; a taste bud ‘pleaser’.

To market we go

Australia is the world’s second largest exporter of lamb.

In the 2012-2013 financial year, Australia produced 456 997 tonnes of lamb. 51% of this total was exported to overseas markets. The Middle East is the biggest export market for Australian lamb. Other major lamb export markets are China and the United States.

In Australia, lamb is marketed heavily as a national dish in the lead-up to Australia Day (26 January) each year. In fact, Australia is the largest single market for Australian lamb, with 9.7kg of lamb consumed per person in 2012-2013. This equates to an estimated annual expenditure of $2 billion.

The marketing of lamb

A popular television ad that screened in the late 1980’s features a young woman receiving a phone call at work with the thrilling news that she has won a ‘romantic dinner’ with Tom Cruise! This once-in-a-lifetime date – including dinner in a ‘top city restaurant’ and stretch limo transfers – is to take place that very night. The same night that her mum is cooking a lamb roast for dinner.

The young woman decisively declines the date with Tom in favour of an oven-baked, baby sheep’s leg. Her work colleagues are almost speechless. Her father, on the other hand, states: ‘Never mind love, you can go out with him any night’. The ad ends with the slogan: ‘Nothing comes before a roast lamb dinner’.

These days, lamb is flogged to Australians by Meat and Livestock Australia’s mouthpiece and ‘lambassador’, Sam Kekovich. This annual promotion takes the tack that lamb is Australia’s national dish. Those who do not partake are un-Australian. This year, vegans were a target of the lambassador’s ‘pro-BBQ lamb’ agenda.

In the article, ‘Carno-nationalism and cultural lambnesia’, Peter Chen argues that lamb is not actually a traditional Australian food. He asserts:

‘…the introduction of sheep in Australia was primarily for the purpose of wool production, and potentially productive sheep were too valuable to just eat as infants. Where sheep meat did become popular, this was more a response to the necessities of the wool glut in the 1980 and 90s than a reflection of a national characteristic.’

During Autumn 2013, to coincide with Mothers’ Day in Australia, a Meat and Livestock Australia promotion announced that mini-lamb roasts were so ‘easy to cook that literally anyone can do it’- even tattooed men, according to one of the promotional posters. The promotion attempts to link lamb roast preparation and motherhood:

‘The traditional Lamb roast is a family meal that is forever synonymous with the ‘nurture gene’ and being a mum. It’s the one meal we all return home for, because it’s just too hard or too time consuming for us to cook ourselves – and Mum makes it look so easy!’

This portrayal of motherhood is ludicrous and offensive: A nurturing mother slaving away in the kitchen, preparing a time consuming and complicated meal of baby sheep for her grown offspring, who are incapable of cooking it for themselves. The meal of lamb is a symbol of her love, and a demonstration of her ‘inherent’ female caring.

In another promotion, called ‘We Love our Lamb on Mother’s Day’, Kekovich portrays a school child who tells his classmates: ‘…if you really, truly want to show mum she’s special, cook her a lamb roast. She’ll love you for it’.

Lambs to the slaughter

Current projections indicate that 20.95 million lambs will be slaughtered in Australia in 2014. That is equivalent to more than 55 000 lambs killed per day, every day, for 12 months.

That figure represents an enormous amount of pain, terror, suffering and grief – for the lambs and their mothers, from whom they are forcibly weaned at approximately 14 weeks of age. Life on the farm is not idyllic for lambs. They are subjected to tail docking without anaesthesia, and young males may endure castration without pain relief.

The Model Code of Practice for the Welfare of Animals: The Sheep is a set of guidelines that provides detailed minimum standards to assist ‘sheep producers’ to understand the standard of care required to meet their obligations under Australian legislation.

Clause 10.3 permits the use of clubbing to kill lambs that are deemed to require euthanasia:

‘Lambs (but not adults) may be stunned by a heavy blow to the back of the neck to render them unconscious. This should be followed immediately by bleeding out.’

Clause 9.3 of the Model Code discusses tail docking, a practice that is ‘recommended’ for blowfly control and involves the removal of a section of tail. Apparently, it is preferable for the procedure to be performed on lambs aged between 2 and 12 weeks of age. Disturbingly, the Model Code states that only lambs over 6 months of age require an anaesthetic.

So, what are the acceptable methods of tail docking without anaesthesia?

They are listed as: ‘cutting with a sharp knife’ or ‘rubber rings applied according to the manufacturer’s recommendations’, or ‘a gas flame heated searing iron used according to the manufacturer’s recommendations’.

Castration of male lambs is also permitted without anaesthetic if performed before 6 months of age. However, if lambs are to be slaughtered before puberty, that is, prior to 3 – 6 months of age, ‘castration may be unnecessary’. Acceptable methods include cutting with a clean, sharp knife (to remove the testes) or the application of a rubber ring to disrupt blood flow to the testes, destroying their function.

Meat and Livestock Australia (MLA) discusses early weaning of lambs. It is referred to as a ‘management practice’ that is ‘useful’ during drought periods, and one that enables ewes to ‘gain their condition faster, resulting in higher conception rates at the next joining’. Weaning is acknowledged as a ‘stressful time’ for lambs and, in order to ‘help reduce the stress’, ‘sheep producers’ are encouraged to keep lambs ‘out of sight and hearing range of their [mothers] immediately after weaning’.

Also, ‘sheep producers’ are referred to a web site called ‘Making More From Sheep’, a joint project of Australian Wool Innovation and MLA. The site includes 11 modules, including one called: Wean More Lambs.

Ewe are not special

As Mother’s Day approaches in Australia, perhaps we’ll see another MLA promotion encouraging people to celebrate their mothers by serving a lamb roast.

The industry does not have any regard for the bond of motherhood between a ewe and her baby. Mother sheep are not ‘special’. The focus of the industry is to maximise profits by weaning lambs early in order to impregnate ewes as frequently as possible. The mother, the ewe, only has value as a producer of lambs.

On Mother’s Day, I will not be celebrating my mum, or my role as mother, by consuming the offspring of another mother.

Ally

In My A-Z of Veganism series, I discuss and explore a topic or issue related to veganism, and my experiences as a vegan – as I work my way through the alphabet!

 

 

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{Recipe} Pear and Walnut Cake (plus, ‘what’s going on at Made of Stars?’)

April 7, 2014 12 Comments

Hello friends!

This is my first recipe post in over 3 months, and it may be my last for a little while too. Let me explain…..

During my blogging break, I took on a commitment that is very important to me and which requires a significant time outlay. Namely, I was offered a role as an Associate Editor at The Scavenger, an online magazine run by Katrina Fox. Naturally, I said ‘yes’!

I wrote a couple of articles for the Scavenger in 2011, about vegan pregnancy and vegan diets for children, and I am thrilled to be involved more directly with the magazine.

In my role as Associate Editor, I plan to continue to write – and source – articles on topics that I am passionate about: animal rights, veganism, vegan parenting and social justice. Some of you know that I have a background in social work, and that I currently work in the community, not-for-profit sector. This also inspires my writing.

So, what does that mean for Made of Stars?

Regretfully, I will no longer be able to commit to a weekly recipe post. Rather, I will post recipes on an irregular basis, as inspiration strikes me. However, I promise I won’t take 3 months to post my next recipe!

Also, I plan to continue working on my A-Z of veganism series (L is for… is currently in the works). In addition, I will link to my articles on The Scavenger if I think they may be of interest to readers of Made of Stars.

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I developed this recipe when we had an abundance of very ripe pears in our fruit bowl. I have made it several times now. It is a moreish and scrumptious cake, suitable for afternoon tea with friends or as a lunch box treat (I have been know to pack a slice in my lunch box for work).

Moreover, the pears can be replaced with thinly sliced apples. I did this on one occasion, and was very happy with the result.

I use coconut sugar, but you could substitute with your preferred sugar if you don’t have coconut sugar in your pantry.

The tiny vegans also enjoy this cake but I am sure that doesn’t surprise you. 🙂 Little Baker enjoys helping with the preparation. When he sees a mixing bowl, he calls out: ‘mix, Mummy, mix’.  Which means: ‘hand over the spatula, Mum’!

Ingredients

(quantity: 10-12 slices)

1 1/4 cups wholemeal plain flour

1 tsp baking powder

1/4 tsp baking soda, sifted

3/4 cup coconut sugar

1/4 cup walnut pieces

1/3 cup sunflower oil

3/4 cup soy milk (or other plant-based milk)

1 tsp vanilla extract

1/2 tsp white vinegar

1 large ripe pear

Method

1. Pre-heat oven to 180C/350F. Grease and line a spring form cake tin.

2. Combine all of the dry ingredients in a large mixing bowl, including the walnuts. Mix well, then set aside.

3. Use a vegetable peeler to peel the pear, then core and cut into thin slices. Set aside.

4. To a jug or small mixing bowl, add the oil, soy milk, vanilla and vinegar. Mix well with a fork or whisk, then add to the dry ingredients. Mix well until combined, but do not over-stir.

5. Transfer the batter to the cake tin, and smooth the top. Then arrange the pear slices on the top. I also add a walnut half to the centre. Bake for 35 mins (or until an inserted skewer comes out clean).

6. Store leftovers in an air tight container.

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Wishing you all a beautiful week.

Ally 🙂

 

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Hatching Projects: Not all they’re cracked up to be

March 30, 2014 18 Comments

Hi friends 🙂

I am ending my extended blogging break by introducing an article that I wrote about classroom hatching projects for Discordia Zine.

 

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Chicks in the classroom: Not all it’s cracked up to be

The children squeal and jostle as they compete for a good viewing spot.

‘Ok, boys and girls, do you all remember what to do?’ The question is largely rhetorical. Of course they remember! They have practised many times, and all have eagerly awaited this moment.

‘Cluck, cluck…cluck, cluck’. The teacher joins the chorus of children’s voices. Their efforts are rewarded: An egg with a pronounced crack emits a faint chirp.

One by one, the inhabitants of the eggs emerge into an incubator; to a motherless existence. The chicks do not experience the welcoming chirps or body warmth of a doting and nurturing mother. Instead, a heat lamp set to 37 degrees Celsius provides their only warmth. They will never know the comfort of snuggling beneath a mother’s outstretched wing.

An unhatched egg lies still, and silent. Several of the children express their concerns for the unborn chick. The teacher knows that it should have hatched by now: the chick is dead.

What is a hatching project?

Hatching projects are promoted as ‘fun and easy do-it-yourself programs that enable children to see chicks actually hatching from their eggs’. School teachers are particularly encouraged to use hatching projects in their classrooms, and some companies also offer hatching projects to nursing homes.

 

To continue reading, click here.

 

Photo credit: ozecha

 

 

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{Recipe} Roast Beetroot and Walnut Salad with Maple Tahini Dressing

December 31, 2013 6 Comments

VVP

Yes, I am running behind schedule with this blog post. But, it must be Monday somewhere in the world*. So, on that basis, I am on time. For those readers who are enjoying a beautiful Tuesday, the last day of 2013, let’s just go with an old adage: better late than never!

This is a salad that I developed for the November Virtual Vegan Potluck. In a moment of uncharacteristic indecisiveness, I decided to develop a different beetroot salad and feature that at the potluck instead. Now, it is time for this over-looked salad to shine!

If you want to save prep time or don’t want to use your oven on a hot day (and we have had a few of those lately,  in my part of the world), you can use canned beetroot instead of oven-cooked.

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Ingredients

3 medium beetroot (beets)

3 cups mixed lettuce leaves

2/3 cup raw walnuts

1/4 cup chopped shallots (green/spring onion)

1/2 cup white beans (eg. cannellini)

1/4 cup cherry or grape tomatoes

for the dressing:

3 Tbsp tahini (sesame paste)

1 Tbsp freshly squeezed lemon juice

1 1/2 Tbsp vinegar (balsamic or apple cider)

1/2 tsp maple syrup or other liquid sweetener

1 clove garlic, minced

1/2 – 1 Tbsp water

1/8 tsp salt

Method

1. Remove the stalks and wash the beetroot. Poke a few holes in each beetroot with a skewer or fork. Wrap each beetroot in foil. Bake on an oven tray at 200C/400F for about 60-70 minutes. Alternatively, you can cut each beetroot into wedges and toss the wedges in olive oil before roasting in an oven-proof dish on 200C/400F for about 35 minutes (if using this method, I don’t remove the skin).

2. While the beetroot is cooking, prepare the walnuts. Heat a fry pan or skillet on a low heat, then add the walnuts and cook until they begin to brown. Remove from heat and set aside.

3. Make the dressing: Add all the ingredients, except water, to a jug or small mixing bowl. Stir well with a fork. Add 1/2 Tbsp of water, and stir well. If you prefer a smoother consistency, add the additional 1/2 Tbsp.

4. Once the beetroot has cooked, set the tray aside to cool for a little while so that the foil does not burn your hands. You may want to use an oven glove. Allow the beetroot to cool, then cut into wedges. I find it easier to remove the skin once the beetroot is in wedge form.  The skin should come away easily.

5. Spread the lettuce leaves across a platter or large serving plate. Then sprinkle the shallots, beans, tomatoes and walnuts over the leaves. Place the beetroot across the top.

6. Drizzle the salad with the dressing prior to serving.

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Ony one tiny vegan was offered the salad. The others were at school and pre-school when I served this for lunch at my parents’ house. Happily, Little Baker enjoyed the salad, and even ate the leaves.

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* I just checked; it is still Monday in Salt Lake City and Vancouver!

Happy 2014, friends. I am going to take a short break from blogging. The weather is beautiful, my children are on school holidays, and…well, do I really need another reason? 🙂

Each Monday (oops!), I feature a delicious vegan recipe that is enjoyed by my own family  – I hope your family enjoys it too.

Ally 🙂

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