VEGANUARY | Plant-based in & out

VEGANUARY | Plant-based in & out

Have you heard of Veganuary?

Veganuary is a UK non-profit organisation that aims to promote veganism by encouraging people to follow a vegan lifestyle throughout the month of January. The main focus of the 31-day challenge is to ask people to only consume plant-based products.

As you know, Wisdow is a 100% vegan cosmetic brand and we support all movements related to this philosophy.

With so many health benefits of following a plant-based diet, trying Veganuary might be just what you need. It is already more than proven that if you follow vegan or vegetarian diets you have a much lower risk of contracting various diseases, such as diabetes and heart disease.

Furthermore, Veganuary is also a great way to become healthier and detoxify the body after the festive period. Veganuary has so many benefits, so why not make it your lifestyle, even if it's just for a month.

Many of you won't know very well where to start or what to eat on a vegan diet, so today I introduce you to Laura Ochoa, art director, food stylist and incredible vegan (& vegetarian) chef, author of Laura 's Journal blog.

  

"I like to cook, I like to buy food, I am passionate about the markets, picking tomatoes directly from the garden, the shelves of the greengrocers so full of colour and the smell of salt, spices, grains, textures ... and let's say all that eating entails. Crockery, tablecloths, glassware, tables, chairs, lamps, all kinds of utensils, from a saucepan to a wood oven. " Laura Ochoa

 

 

On her blog, you can find delicious and original recipes (stay with the vegan recipes for this month). Today I share one of my favourites, although they are all incredible!

YUXIANG QIEZI- BERENJENAS A LA SZECHUANESA VEGANAS

Asian aubergines are a delight, much sweeter than ours and in this recipe they look like butter, really juicy.

 

 Preparation Wok Stir fry Difficulty
 25 min 15 min Baja

 

 

INGREDIENTS

 

  • 4 Asian aubergines
  • 200 grams of seitan
  • 3 cm grated fresh ginger
  • 1 clove of garlic
  • 2 Chinese chives (you can use garlic sprouts)
  • 3 shallots
  • 1 bay leaf

 

For the sauce

 

  • 1 tablespoon light soy sauce
  • 1 tablespoon dark soy sauce
  • 1/2 tablespoon tonkatsu sauce (original recipe calls for oyster sauce)
  • 1 teaspoon of coconut or panela sugar
  • 1 teaspoon spicy soybean paste
  • 30 ml of vegetable broth or water
  • Oil
  • 1 tablespoon Chinese cinnamon wine
  • 1 dash of toasted sesame oil
  • Toasted sesame seeds
  • Coriander

     

    PREPARACTION

     

    1. In a bowl we make the sauce, mixing well all of the ingredients (except the toasted sesame oil). It is important that we dissolve the sugar and the spicy soybean paste well. Leave this to one side.

    2. Chop the unpeeled aubergines and put them for 15 min at 180º in the Air Fryer. If you do not have an air fryer, you will have to fry the aubergines in plenty of oil and very hot until they are golden brown and then put them in a saucepan with boiling oil for 10 seconds to remove the excess oil. Leave this to one side.

    3. Peel the ginger (TIP: it works wonderfully with a spoon) and grate it.

    4. Chop the garlic, shallots and chives. The type of cut that I use is as the Chinese say "dragon ear" which is Spanish, it would be on the bias.

    5. Cut the seitan into strips and put it inside the sauce so that it takes more flavours from the dish and thus integrates it better. The seitan is what I have used to replace the minced pork that is used in the original recipe.

    6. I make this recipe in a wok because I have gas, but if you don't have it, in a very hot frying pan with a drizzle of oil we are going to do everything in parts. It consists of sautéing the ingredients quickly with a very high heat and not letting them finish poaching.

    • Ginger, chives (reserve a little of the green part for decoration) and shallots. We withdraw.
    • The aubergines with the seitan and the sauce. Let it boil for at least two minutes.
    • We lower the heat a little.
    • We add the first ingredients that we sauté and let them all cook together for another 2 minutes.
    1. Before turning off the heat completely, season with the sesame oil, the coriander and the green part of the chives that we have reserved.

    2. Mix.

     

    NOTE: If you have too much liquid you can thicken it with a mixture of cornstarch and water.  
    Laura recommends accompanying this dish with a little cooked brown rice.
    I hope you like it.   

    Laura 's Journal.

     

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