Introduction: The Diverse World of Veganism Veganism is often mistakenly seen as a one-size-fits-all diet, but in reality, it’s incredibly diverse. This blog post delves into the various types of vegan diets, celebrating the rich array of foods and culinary traditions that fit within the vegan lifestyle.
Types of Vegan Diets
- Whole Foods Plant-Based: Focuses on whole, unprocessed foods.
- Raw Veganism: Comprises uncooked and unprocessed plant foods.
- Gluten-Free Vegan: Avoids all animal products and gluten.
- High-Carb, Low-Fat Vegan: Emphasizes carbs and limits fat intake.
- Junk Food Vegan: Includes vegan versions of traditionally non-vegan foods.
“Exploring the rich tapestry of vegan diets reveals the beautiful flexibility and cultural depth of plant-based eating. Each choice reflects personal health, ethical values, and culinary heritage, making veganism a journey as unique as each individual who embraces it.”
– Abdul, Co-founder of Vegums
Cultural Vegan Dishes Around the World We’ll explore how different cultures incorporate veganism into their traditional cuisines, highlighting dishes from regions like Asia, Africa, and the Mediterranean.
Personalizing Your Vegan Diet This section encourages readers to find a vegan diet that works for them, taking into account personal health, lifestyle, and ethical considerations.
Conclusion: A World of Choices Veganism isn’t just a diet; it’s a lifestyle that offers endless possibilities. We invite our readers to share their unique vegan journeys and favorite dishes with us on social media.
Abdul’s favorite recipe from Dee’s Table is the Cheesy Pesto Plantain Croquettes. This dish involves boiling and mashing plantains, which are then seasoned and combined with vegan cheese and pesto. The mixture is formed into croquettes, coated in a seasoned flour and panko breadcrumb mix, and then fried until golden brown. They are served with a dip or marinara sauce. This recipe showcases a creative vegan twist on a classic dish, blending unique flavors and textures for a delightful culinary experience.
Cheesy Pesto Plantain Croquettes
1/2 cup or 90g plain flour
1/2 teaspoon oregano & dried thyme
1/2 teaspoon salt
1 teaspoon garlic granules
1 cup or 55g panko breadcrumbs
1/2 cup or 120ml plant milk
4 plantain (cut into 1/4s) –
1 heaped teaspoon butter
Salt and pepper
1/2 block of vegan cheese cut into 8 small sticks (try to pick one that melts really well)
2 tablespoons of vegan pesto
Prepare a tray with cling film and set aside.
To form croquettes take a heaping tablespoon of mashed plantain in damp hands and add cheese, a 1/2 teaspoon of pesto tin the middle, then another heaping tablespoon on to, seal around to form. Then place on tray, repeat. Freeze for 30mins.
In a saucepan fill with oil half way up. Don’t overfill. Heat to 350f or 180c, or to a medium high heat, not too hot. Test oil by adding loose breadcrumbs and they should sizzle and float.
Fry two at a time, to be sure you don’t overcrowd. Using a slotted spoon or spider strainer to ensure it doesn’t get stuck to the bottom. Fry for 8-10mins to allow the cheese to be melty and the croquette to get golden brown. Serve with favourite dip or marinara sauce!