biographical info
Hey Everyone. I'm Radio 3 producer Elliott Garnier. There is no time I'm more aware of my veganism than during the holidays. So many questions (and awkward conversations) seem to arise when meat-eaters and vegans come together to celebrate the season. So, here's a guide to getting through the holidays unscathed.
You'll get perspectives and stories from both sides of the fence. I've got tips to help meat lovers and veggie huggers avoid unneccessary holiday feuds. I'll also share the gritty details of my battles with "vegan sobriety" and ethical holiday giving.
Plus, the ladies behind Vancouver blog "The Vegan Project" will also stop by with a recipe to help vegans, vegetarians, and meat eaters eat in harmony. And Bridget Burns will help me get over my Radio 3 Christmas party hangover (without the use of a bacon sandwich).
To wrap it all up, I'll check in with a group of dumpster diving freegans for some post-holiday money saving tips. Dig in!
For your consideration: Weakerthans frontman John K Samson was kind enough to share his aunt Margret's vegan nut loaf recipe. Thanks John and Aunt Margret!
AUNT MARGRET'S HARVEST NUT LOAF WITH CASHEW GRAVY
Saute in Olive Oil until tender:
2 1/2 cups finely chopped celery
3 or 4 medium sized onions, finely chopped
Cool, and combine with:
3/4 cup chopped walnuts
3/4 cup sunflower seed meal (made by blending sun seeds into meal in blender)
1 1/2 teaspoons salt
2 cups soy milk
1 1/2 teaspoons dry basil
Mix well and add
3 cups wholewheat bread crumbs
Mix thoroughly and press into well oiled loaf pan (I line mine with parchment paper to avoid sticking) Bake for 1 1/2 hours at 350. (I often leave it for two hours, depending on how wet the mixture feels. It varies according to the amount of onion, and I often add 4 rather than three, which can make the mixture quite wet. If the top starts to get too brown and dry, cover it with foil Let it stand for thirty minutes before turning it out of the pan. It solidifies as it cools, and holds together better. it is good served at room temperature with the hot cashew gravy.
HINT: Cold nut loaf makes fabulous sandwiches....better than meat loaf- it is more like Pate
CASHEW GRAVY
1/2 cup raw cashews (wash thoroughly, drain well, as dry as possible)
1/2 cup warm water
1 TBSP onion powder
1/4 tsp salt
3 TBSP soy sauce
1/4 tsp garlic powder
Blend until very creamy. Add another 1 1/2 cups of warm water and blend. Pour into a saucepan and cook over medium heat, stirring constantly, until thick. (If gravy gets too thick, add more water. If reheating, it will thin out as it reheats, but will likely need water added as well)
I often double this recipe. Left over gravy is good over stir fried vegetables, or noodles or rice.