Yesterday on the 2nd of October the Hungry Jacks Vegan Burger was released!
In a matter of minutes the Australian vegan community groups were flooded with posts regarding the Hungry Jacks vegan burger. Everyone having their own say on whether or not they thought it was a good idea. Shocking I know, vegans having an opinion on something?
All night long the posts flooded in, people posting screenshots of the Hungry Jacks post, sharing their experiences, arguing over the health, the cooking style, you name it.
The community went into a frenzy! But, was it worth it?
According to News.com.au apparently not.
““But what does it taste like?” I hear nobody asking.
Put it this way. You know a burger is in trouble when the dominant taste is the shredded iceberg lettuce.
This is, by far, one of the blandest things I have ever consumed. And I once ate a box of wanton wrappers on a particularly dark day.” They write sharing images of their experience.
This here is the advertising image which shows a delicious looking burger.
This is what they received. Now obviously it’s never going to look like the advertising picture and as a vegan myself, that doesn’t look too appealing.
But I’m sure we have all had the Veggie whopper, No cheese, No mayo before! So is it any different? Does the vegan cheese and mayo actually make a difference to those that are actually going to consume it? Lynne Armstrong on Facebook gave the burger a nice review but pointed out something that will probably upset a lot of it’s vegan consumers, can you pick what it might be?
That’s right… Smack bang in the middle of the box we are reminded that Hungry Jacks serves 100% Australian Beef. A real kick in the teeth for those that are wanting the cruelty free edition to the menu.
All in all we still think this is a great step for veganism and the future of veganism as a whole, just this year McDonald’s was testing vegan burgers in some of their stores around the globe so it’s only a matter of time until everyone falls in suit. Once the big players start getting on board the smaller chains will follow.
Regardless of the taste I’m sure this burger will be a go to for any intoxicated, hungover or hungry vegans that just really can’t be bothered cooking and we look forward to making it a part of our weekend drinking routines.
We created an event for our community at Vegan’s Advice where we are all embarking on a 32 day raw vegan journey! We would love for you to come along on this ride with us and share your stories in our group as well!
A pre warning before we start this journey together, I’m not a professional food photographer! I always see these beautiful food posts and blogs where they spend more time photographing the food than they did making it! Well, that’s not us.
What you’re going to see is the diet of two vegans, living their normal lives, working 8+ hours a day and making achievable raw vegan meals for a month.
So, without further delay here is our first day of raw veganism!
Okay maybe I lied, this was our last meal before our vegan journey! Home made burgers with onion rings, chips, bulk mustard and beer 🤤🤤🤤
Okay now our first day!
A bloody big smoothie!
As you can see we filled it chock a block full off goodies, that’s Kale, Apple, Banana, Spinach and a handful of fresh Strawberries.
I’m blessed to have a girlfriend that already owned the Ninja Blender which has been fundamental in our first couple of days. It’s blitzing through whatever we throw at it!
The smoothie was great tasting but a little warm, if we were to do it again I would add frozen banana and some ice cubes as well!
After lunch we headed on a big bushwalk, we were full of energy and ready to tackle the day.
Next we did some meal prep for the coming days (so we thought).
This was the goal, we found the recipe online, it looked good, sounded delicious and was reasonably simple. Place some nuts, curry powder, seasonings and water in a blender and place it over some zoodles? All we have to do is that and we will have this absolutely stunning meal in front of us.
So far so good, the ingredients are in, ready to blend up!
After adding almost double the amount of water than we were asked we had a creamy, delicious, cashew curry sauce! Couldn’t be happier.
Next we made our zoodles! Super simple if you’ve got the right equipment. Now I’m not sure where ours is from (it was a gift) but I’ve heard racing reviews about the WellToBe version.
As usual I was running late for work so I had to sneak a banana in on the drive!
Next, I had a carrot sticks and home made hummus that we prepared earlier.
Another super simple recipe, chickpeas, lemon, salt, tahini and a Blitzer or hand blender and at $35 you can also use them for your smoothies.
And now the moment you’ve all been waiting for.
This is what our curry zoodles looked like as I had them for dinner..
Again, I’m not a food photographer!
Please excuse the takeaway container but I can tell you that with a touch of salt for seasoning it was absolutely delicious!
So much so that I almost licked the bowl clean!
And that’s what we ate on our first day!
How did you go?
Make sure you tune in as I’ll be posting these daily or join our community and drop your email on the home page.
So you’ve finally decided to make the switch to veganism! Or maybe you’re just trying it out to make sure it’s a good fit for you and your lifestyle? Regardless of your motives our step by step guide to veganism is sure to fill you with the information you need to become an educated member of the vegan community!
Don’t worry, we aren’t going to bombard you with videos of animals being abused, slaughtered and made into food (although there will be some footage in this list). Once you’ve made it through this post you’re going to be equipped with knowledge on health, ethics, animal rights and environmentalism!
So let’s begin!
Step 1. Education.
As with any large decision in your life education is key. In this section we are going to give you a bunch of films, documentaries and books to read to help you on your journey!
Most people’s first point of call is the Earthlings documentary however, we feel that it may put you off or scar you. So we will ease you into the vegan knowledge bomb.
We highly suggest watching Gary Yourofsky’s speech. Although don’t look too deep into his activism after this speech as he turns into a bit of a dick. Still very much worth a watch (this is the speech that turned me vegan over night).
How did you go? Did you love it hate it? Leave a comment below and let us know what you thought about each video! We suggest this speech not only because it turned myself vegan and a lot of others that I know but because of his ability to cover all aspects of veganism in a relatively short time frame. You will have learnt about animal rights, health, the environment and a bit of biology as well. He also shows how easy it can be to make the change.
Next we will show you another speech, a speech made by Phillip Wollen. This speech is shorter only being 10 minutes but is still just as powerful as the longer ones. Phillip is an amazing speaker who I have had the privilege of sharing a meal with and hearing speak in person. This is not a speech to be missed.
How are you going? Are you feeling empowered?
This next film is specifically aimed at our Australian audience. A lot of the information we read or the documentaries that we watch are all based on American statistics, it’s American footage or it’s an American film makers perspective. Dominion is filmed right here in Australia by our own Chris Delforce. You can watch the trailer here but he highly suggest either renting the film (99c) or buying it to own like we did ($4.95)
That last one is quite hard hitting isn’t it? but it’s almost important that you see what’s actually happening and fully come to terms with where your food comes from and the pain that they’ve suffered. Chris and his team do amazing work.
Now for the moment you have known was coming. Yes, it’s an older documentary but the videos you see still happened, they’re still happening now and they’re going to happen for years to come unless something is done about it. Earthlings.
It took me 3 attempts to make it through this documentary. I cried the whole time and it’s definitely left me shook.
If you’ve made it this far on our journey I applaud you! Not many people are willing to face their food or meet the meat so from the bottom of our hearts thank you for giving it a go! We promise that from here on it’s smoother sailing and we are going to learn more about the environmental impacts that the meat, dairy and egg industries have as well as learn about the health benefits of avoiding flesh.
Cowspiracy takes an environmental look at the industries and shows us the real impact that we are having on the planet. This is also on Netflix so you’ll be able to watch it there or rewatch it with your family to help educate them.
Pretty scary isn’t it? It’s not until you have the information shown to you that you realise what’s actually happening in the world. You aren’t taught this in school, this won’t be shown on the news so how else are people supposed to learn about this? Do you think that this sort of information should be taught to kids or young adults in high school? This would give them the ability to make up their own minds about what food they ingest and which industries that they support.
Second to last on our documentary/ education overhaul we have Forks over Knives. I wasn’t able to find a link to the full movie however I do have the trailer for you to look at. I also believe that this is on Netflix? So you’ll be able to watch it from the comfort of your own couch and on demand when you’re ready.
Last movie I promise! What The Health. As you can tell from the title this is going to cover all of the nasties that the meat, dairy and egg industries don’t tell you about. It will show you the damage you’re doing with every bite and how you can turn your life around within a couple of days!
That’s it for our video education section. It’s quite extensive but each movie showcases a different aspect of veganism and helps you to become a more rounded, educated member of the community. After watching these we are sure you’ll be able to tackle every family dinner, group outing or stranger on the street that has an issue with your choices.
Are you a book worm? Or just prefer the written word to sitting down and watching a documentary? Then we have you covered! These books below and both educational and inspiring! Simply click the title and you’ll be taken to the book store.
This book is life changing. It’s single handedly responsible for starting the organisation PETA, has empowered and educated thousands of activists and vegans around the world. Either edition of the book is always going to be the top of our list.
The China Study examines the link between the consumption of animal products (including dairy) and chronic illnesses such as coronary heart disease, diabetes, breast cancer, prostate cancer, and bowel cancer. The authors conclude that people who eat a predominantly whole-food, plant-based diet—avoiding animal products as a main source of nutrition, including beef, pork, poultry, fish, eggs, cheese, and milk, and reducing their intake of processed foods and refined carbohydrates—will escape, reduce, or reverse the development of numerous diseases. They write that “eating foods that contain any cholesterol above 0 mg is unhealthy”.
In How Not to Die, Dr. Michael Greger, the internationally-renowned nutrition expert, physician, and founder of NutritionFacts.org, examines the fifteen top causes of premature death in America–heart disease, various cancers, diabetes, Parkinson’s, high blood pressure, and more–and explains how nutritional and lifestyle interventions can sometimes trump prescription pills and other pharmaceutical and surgical approaches to help prevent and reverse these diseases, freeing us to live healthier lives.
That’s it for educational books! I’ll quickly list some of our favourite recipe books for you to have a look at as well 🙂 for some extra motivation!
Step 1 is definitely the hardest and longest step to veganism but I’m sure you’ll agree it’s also the most important. Education and veganism go hand in hand, after years of your ‘blinders’ being on they’re finally removed and you’re able to see the world for what it truly is! That also may be a negative thing…
So without further delay let’s get in to step 2!
Step 2. Support.
After everything that you’ve just seen and read you’re probably pretty intimidated? You’ve got all of this new information but what do you do with it all? This is where a majority of the vegan community can help you! (We say a majority because some of the community is just dreadful). The best way to use this new information, passion and drive is to join some groups and surround yourself with like minded people. This way you’re able to bounce ideas off of each other, talk about what you’ve seen and work together to help spread the vegan message!
But how do you find all of these new vegan faces? Well luckily Zuckerberg has done something good for us vegan folk and allowed us to create groups on Facebook. These are hundreds if not thousands of vegan groups out there willing to help. We have narrowed it down to our favourite 5 that we think you should be apart of.
That’s our favourites that we are regularly in. You’ve got a great mix of help, activism and general vegan life hacks there that are sure to get you on your way!
Once you’ve asked to join these groups and you’ve become a successful member we highly suggest jumping into the comments section and starting up some conversations. These groups are filled with thousands of people willing to help you out and push you to the next step, help you grow and promote veganism. Once you’re comfortable in the comments sections or maybe you’ve even made some posts of your own you should try and make some friendships within the groups and add them to your personal page. This was you’ll have an influx of vegan goodies on your account and newsfeed to keep you motivated! It is also a great deterrent for those pesky family members leaving nasty comments on your photos, I’m sure the lovely vegans will step in and defend you!
Last step guys!
Step 3. Merchandise.
YOU’RE A PROUD VEGAN NOW!
It’s time to show the world that you know what’s happening and you aren’t afraid! Stand united with your fellow vegans and proudly show that you’re against animal abuse and won’t stop until it ends!
This can be done in the form of protests, facebook cover photos, profile pictures or through the clothes that you wear!
Here are some of our favourites and if you have some of your own please post them in the comments below so we can grow this listing!
I’m sure you’ve read the story by now but incase you haven’t we’ll give you a run down.
Rachel Rivers farm went up in flames and had her animals saved and later sent them to the firefighters as sausages. To which the firefighters barbecued them up and devoured them.
In 2017 Rachel’s barn near Pewsey caught light causing fire fighting services to rush to the scene. The blaze was put out and the 18 piglets (just 2 weeks old) and the 2 sows were rescued in the early hours of the morning.
Rachel promised that she would present the firefighters with the sausages once the piglets had fattened up enough for slaughter. Rachel did this knowing full well of the repercussions saying
“This was just a token gesture to the fire service. They were over the moon with them. This is just what we do –
we are not an animal sanctuary. We give the pigs the best opportunity and the best life they could have for six months.They won’t be kept inside; they are outdoors and fed with organic food which is grown on the farm.”
Social media went into a frenzy of sorts with people expressing their distaste for the situation. Farrell Monaco wrote: “What a dreadful story. Lovely that they saved the pigs but why publish their demise? Grim.” Pearl-Lucia Sayer wrote: “Could she not just say thanks! What’s wrong with a box of Roses?”
Mimi Bekhechi, Peta’s director of international programmes, said: “These poor piglets were no better off for escaping the fire, only to be put back into it six months later after being subjected to the horrifying experience of the abattoir.
“We’ll be sending Dorset and Wiltshire fire and rescue service packs of Linda McCartney vegan sausages so they can see how easy it is to truly be heroes for pigs – by sparing them all suffering.”
We want to know what you think!
Obviously we are sickened by the story and it shows a true disconnection between animals and food. I’m sure if the farmers were asked to wait for the pigs to die in the fire and take their pork home it would have been a different story.
Who would have thought that it would be difficult to create a website, social media platform and crowdfunding site combined with absolutely no coding experience?
I know! I was as shocked as you! it turns out that there are some things that youtube and google just can’t teach you yet. That doesn’t mean that I wont try!
However, it does mean that on launch this site will probably not have the ability to monetise for creators like I hoped it would but it does give us an opportunity to grow the community within the site and go from there.
I’m not sure if you could call this a blog post or more of a diary entry/ rant but here I am. There are thousands of WordPress plug ins out there all promising different things however none of them are living up to my ridiculous standards which only means one thing… Paying big dollars for a developer to come on board and help me.
We aren’t going to let this set back get us down! Nor are we going to let this hold us back from educating people! So we may be launching the website earlier than anticipated but in a more simple version.
Forget everything you know about making gnocchi – this is easy! Unlike traditional potato gnocchi, there’s no need to pre-cook anything for tofu gnocchi. All you need to do is toss the raw ingredients together in a bowl, mash them up, roll them out, chop them up, and in next to no time you’ll have soft little pillows of delicious and healthy tofu gnocchi.
300g/10.6oz soft silken tofu
1 cup plain flour, plus more for dusting
1 tsp tapioca/arrowroot starch or cornflour (corn starch)
1/2 tsp salt
1/2 cup nutritional yeast
Pinch of white pepper
200g/7oz baby tomatoes (e.g. baby Roma or cherry tomatoes)
1 Tbsp balsamic vinegar
1/2 Tbsp olive oil
Pinch each salt and cracked black pepper
Lemon & Basil Pesto:
3/4 cup firmly packed basil (with stems)
2 Tbsp olive oil
2 Tbsp pine nuts
2 tsp lemon juice
1 small garlic clove, minced
2 tsp nutritional yeast (optional)
A generous pinch of salt and cracked black pepper
3 tsp toasted pine nuts
Fill a large pot with water and bring to the boil on the stove. Preheat the oven to 180°C/355°F
Roast the tomatoes while preparing the gnocchi: add all the blistered tomato ingredients into a small baking dish and toss to coat them in the marinade. Bake until starting to blister (about 15 minutes), mixing the ingredients halfway through to make sure the sauce covers the tomatoes. Remove from the oven and set aside until ready to serve.
Add all gnocchi ingredients to a large bowl. Mash the tofu into the dry ingredients with a fork. Dust your hands with some flour and then use your hands to combine and press it all together to form a dough. The consistency should be very soft and a bit sticky (the softer the dough, the fluffier the gnocchi will be). Add some extra flour if you need to firm the mixture back up.
On a surface lightly dusted with flour, form the dough into a disc shape about 15cm/6″ in diameter. Cut the disc into 8 wedges (make sure you dust the blade of the knife with flour to prevent sticking). Roll each wedge into a long log shape, about 1.5cm/0.6″ thick, and then cut it into 3cm/1.3″ lengths.
Then make the lemon and basil pesto by adding all pesto ingredients to a food processor and blend until well combined, but not completely smooth (leave a few small chunks for some texture). You may need to scrape down the sides of the processor halfway through processing to ensure everything gets blended.
Back to the Gnocchi. Add a generous pinch of salt into the pot of boiling water. Drop in the gnocchi, and once it’s all added, stir the water once to prevent sticking. Wait until the gnocchi rises to the surface of the water (about 3 minutes). As each gnocchi starts rising to the top, remove it with a slotted spoon.
Drain any excess water from the gnocchi, then mix it with the pesto. Spoon the gnocchi onto serving plates and top with the blistered tomatoes and pine nuts. If there’s any marinade left over from the roasted tomatoes, drizzle it over the top of the gnocchi.
It’s best eaten immediately as the gnocchi will become firmer with time.
Serving the gnocchi with pesto and blistered tomatoes is optional. You can plate up these fluffy pillows of amazingness with your favourite pasta sauces!
You can prepare the gnocchi ahead of time. Follow steps 3 and 4 of the recipe, except leave the dough in the log shape without cutting it into small pieces. Wrap each log separately in cling wrap and store them in an airtight container in the fridge for up to 2 days.
Drain the tofu and wrap it in some absorbent paper towel. Place a plate on top of it and set aside for 10 minutes to press out the liquid while you prepare the other ingredients (it’ll help the tofu absorb more of the flavour from the marinade).
With a mortar and pestle, grind the cumin and coriander seeds until they have mostly broken down, but still have a coarse texture (try not to grind them down into a powder).
Cut the tofu into 1.5cm (0.6 inch) cubes cubes and place into a medium bowl. Add the tamari and lemon juice, and stir to coat all of the tofu in the marinade. Leave to marinate while preparing the sauce, stirring every 5 minutes to recoat the tofu.
Heat a large skillet on medium heat, add the oil and onions, and sauté until the onion has softened (about 3-5 minutes). Add the ground seeds and garlic, sauté for a further 1 minute. Add the homemade vegetable stock, allspice, turmeric, and dijon. Stir to combine and bring to a simmer. Once simmering, add the spinach leaves and use tongs to toss them through the liquid for 1 minute, until the spinach starts to wilt. Add 1½ cups of the peas and cook for a further 3-5 minutes, tossing regularly, until spinach has completely wilted and the peas have defrosted.
Transfer the mixture to a blender, add the milk, and blend until smooth. Add some extra stock or water if it is too dry or thick.
Return the blended sauce to the pan and heat. Add the rest of the peas and all of the tofu including the marinating liquid in the bottom of the bowl. Stir to combine. Add salt and pepper to your taste, and heat for approximately 5 minutes or until the tofu has heated through to the centre. Serve with a generous amount of dukkah and crusty bread.
Notes: If you don’t have a mortar and pestle, you can grind the seeds in a coffee grinder, or place them in a ziplock bag and gently bash with a rolling pin. You can make this recipe ahead of time. Store in an airtight container in the refrigerator for up to 1 week.
This healthy rice dish is the perfect store-cupboard dinner – you can swap the lentils for chickpeas, add different vegetables or use any curry paste you have on hand.
2 teaspoons canola oil
1 small onion, finely chopped
1/2 (about 450g) cauliflower, cut into florets
1 1/4 cups (250g) basmati rice
2 tablespoons mild Indian curry paste (such as korma)
3 cups (750ml) vegetable stock
2 bay leaves
1 cinnamon quill
400g can lentils, drained, rinsed
2 tablespoons finely chopped coriander leaves
Mango chutney, to serve (optional)
Heat oil in a large frypan over medium heat. Add onion and cook for 5 minutes, stirring occasionally. Add the cauliflower and rice and cook, stirring, for 2 minutes.
Add curry paste and cook for a further minute. Add stock, bay leaves and cinnamon, then bring to the boil. Reduce heat to low, cover and cook for 15 minutes until rice is cooked and all liquid has been absorbed. Fluff rice with a fork, stir in lentils and heat through for 1 minute. Sprinkle over coriander, and serve with chutney, if desired.