I’d rather jack – the meat substitute that’s actually a fruit

Pulled jackfruit sandwhich

Jackfruit has been heralded as the king of vegan meat substitutes for a while now.

But, more recently, I’ve noticed that the humble tin named “Jack” has gone mainstream. Yes, no longer is this delight solely found hiding in the corner of your local Asian food shop, but now it’s found its way on to the shelves of the supermarket giants too.

But what exactly is it?

Well, Jackfruit is a relative of the fig and it grows in the tropical bits of Southeast Asia, Brazil and Africa. It also holds the honour as the national fruit of Bangladesh and Sri Lanka and the state fruit (whatever that means) of the Indian states of Kerala and Tamil Nadu.

The flesh of the fruit is a starchy source of dietary fibre. Its pulp is composed of 74% water, 23% carbohydrates, 2% protein, and 1% fat. So now you know! According to Wiki (so it must be true), a 100-g portion of raw jackfruit gives you 400 kJ (95 kcal) and it’s a rich source of vitamin B6. It also contains moderate levels (10-19% DV) of vitamin C and potassium.

Unlike animal sources of protein, jackfruit contains no saturated fat or cholesterol, it’s light in sodium, and is also low in calories – so, in short, it’s better for you than meat!

Despite looking like a giant testicle and being a “fruit”, it is an amazing meat substitute – and a natural one at that, mainly because, while relatively tasteless, it is awesome at absorbing other flavours – so marinade and spice it up until your heart’s content.

Recently, our mate Jack the Fruit has become available at more and more takeaways and restaurants as the vegan option – and this is great news for those of us bored with veggie burgers and chips.

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You can even buy pre-prepared jackfruit as a processed vegan food at Sainsbury’s now if you prefer the lazy, over-packaged option. But, hey, I guess it’s offering up more options to the vegans out there who struggle with the recipe for beans on toast.

However, sweet and savoury don’t mix – ask those who hate pineapple on a pizza – so make sure you get the young green jackfruit in brine, not the one in syrup – although, I’m told jackfruit does work well as a dessert – I guess most fruits do (except tomatoes – tomatoes and custard is just wrong). I shouldn’t be too harsh on supermarkets though, jackfruit, to me, deserves its tasty reputation, whereas that other vegan darling – the avocado is a tad overrated (the thing is 40% skin and 30% stone for crying out loud).

Gareth, from Peterborough-based Resist! Vegan Kitchen told me: “We use Jackfruit in our menu as most of our alternatives and items are gluten-based so this allows us a gluten-free option that does the job perfectly.”

This is a valid point in a world (including my world, it has to be said) that’s gone seitan crazy, the humble jackfruit flies to the rescue of the gluten intolerant.

So, what do you do with it?

Well, I drain it, wash it, boil it for 45 minutes, boil it again in fresh water for another 30 minutes and leave it to marinate in a mixture of spices and barbecue sauce and then fry it with onions and mushrooms in a little more barbecue sauce for a few minutes and then eat it in a roll.

However, there are a number of recipes out there, but I like Resist!’s BBQ Jackfruit, and now Gareth has exclusively revealed the secret to how to cook jackfruit to perfection to the readers of veganonadesertisland.

Resist logo

Resist! Slow cooked BBQ Jackfruit

Ingredients

  • 2 cans of green or young Jackfruit (rinsed and roughly chopped)
  • 2 tsp olive oil (and extra for the frying)
  • 1 tsp Cumin
  • 1 tbsp Brown sugar
  • 1 tsp Salt
  • 1 tsp Smoked paprika
  • 1/2 tsp black pepper
  • 1 yellow onion
  • 3 garlic cloves (crushed and pulled apart only)
  • 1 1/2 cups vegetable stock (gluten-free if required)
  • 1 tsp vegan Worcestershire sauce
  • 60ml apple cider vinegar
  • A couple drops of liquid smoke
  • 170ml of your choice beer/lager (gluten-free if required)
  • 240ml of your favourite bought BBQ sauce (we use homemade)

Method

Toss the Jackfruit, salt, pepper, cumin, paprika, brown sugar and olive oil in a bowl and leave for 5 minutes.

Heat the extra oil in a large pan, wok or whatever large metal thing you want to cook in.

Add the Jackfruit mix, garlic and onion. Cook the jackfruit on one side for 5 minutes until it’s lightly brown and then repeat on the other side.

Pour in the liquids (Vegetable stock, Worcestershire sauce, cider vinegar, liquid smoke and beer).

Cover and simmer on a medium heat for 90 minutes, or until all the liquid has been absorbed.

Using a fork or wooden spoon, break up the Jackfruit to appear ‘pulled’, or roughly mashed as we say in the ghetto.

Preheat your oven to 190 degrees.

Spread the jackfruit mixture across a lightly oiled (or non-stick) oven tray and bake for 20 minutes.

Remove and cover the jackfruit with half the BBQ sauce, mix in and spread out again and cook for a further 20mins until the edges start to become blackened.

Give it another mix and cook for a further 10 minutes.

While waiting, think to yourself how the letter ‘A’ doesn’t appear in any number until one hundred and one.

Remove from the oven (the jackfruit, not the letter “A”).

Pour the cooked jackfruit into a bowl and cover with the remaining BBQ sauce (add more if required).

Add slaw or whatever topping you require.

Now throw some of the cooked mix into a fresh sub or baguette and toss it into your gaping jaws!

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Resist! Vegan Kitchen at The Ostrich Pub, in Peterborough, UK. Photo by Gareth Ellison of Resist! Vegan Kitchen

Vegan in the meat aisle

My initial reaction to the news that Sainsbury’s would be stocking new vegan products in the meat aisle was one of overwhelming cynicism.

In Australia, when a similar idea was tried, the country’s MPs actually hit out at the plan – https://www.theguardian.com/lifeandstyle/2018/jun/18/not-mincing-words-nationals-denounce-vegetarian-product-in-meat-aisle

The UK saw the move debated on vegan forums, and I was adamant that I didn’t want to go for a walk down the aisle of death – a place I had never actually frequented in my life (I was still living with my parents when I became vegetarian 30 years ago), but I’m not the intended audience for these new products.

It has been well documented that the number of vegans has exploded in the UK and worldwide over the past few years – and, I guess, many of those will miss meat. Therefore, companies have been striving to make vegan products as “meaty” as possible.

Fair enough, but will it tempt meat-eaters back to their old ways? Personally, I doubt it – and maybe that’s the idea behind this – a little bit of compassion in the aisle of death can’t be a bad thing, can it? Many people who turn vegan don’t dislike the taste and texture of meat, they just dislike the fact that living beings are killed unnecessarily in order to provide it – surely, this must cater for such vegans? But will stocking it in the meat aisle alienate long-term vegans? I guess that’s up to the individual, but it is a possibility.

Iceland was the first supermarket here in the UK to introduce a “bleeding” vegan burger with their No Bull patties (https://veganonadesertisland.com/2018/04/09/no-bull-its-a-bloody-vegan-burger/)

Personally, I love the No Bull taste and texture, but, as I said in the review at the time, I can’t actually remember what meat tastes like, so I have no idea how “authentic” they are. Iceland stock these with the rest of the vegetarian products.

Baps

How did I find the new Sainsbury’s range? Well, I held my nose, held my breath and walked down the meat aisle. Luckily, I came across the Naturli burgers very quickly – there wasn’t many left and no mince left at all – as you can probably tell from the main picture. At £2.25 for two pretty big patties, they aren’t badly priced – but they did stick out like a cat in a dog show. All on their lonesome in the middle of what, to vegans, is a graveyard of animal corpses, were two bright rays of (reddish) hope. I popped them in my trolley and made a dash for the safety of the vegetable aisle – a rainbow of delights to counteract my trip to the dark side.

Would I put myself through this again? Possibly. I still prefer the No Bull burgers, but these are very good. They look like meat, cook very quickly (a huge advantage over No Bull) and they fill you up at £1.12 and a half pence each. I am old enough to remember when a half pence coin was actually a thing.

They are not strongly seasoned and have a rustic feel to them – which I guess means they’re pretty “burger-like”, it also means they go well with burger relish, vegan cheese and fried onions. It also means they will probably work brilliantly on a barbecue.

The fact they are not strongly flavoured doesn’t mean they are bland and does mean that I would recommend them for younger or less adventurous palates. This is the point really isn’t it? People who are cynical about veganism may be persuaded to give them a go. Maybe that’s what got the farmers in Australia so riled up?

It’s a shame I couldn’t try the mince, but, to be honest, they are plenty of vegan minces out there and I tend to use they in spag bog, so the authenticity of the original taste would probably be lost on me – but if anybody else wishes to share their thoughts on that, please feel free.

Pack

Ingredients

E’s are good, E’s are bad

When it comes to animal ingredients, the increase in the use of “suitable for vegans” label has certainly made things easier while shopping.

However, where things are not labelled in such a helpful manner, it’s the additives that make our lives more difficult – especially if, like me, you have a sweet tooth.

If you look at the list of E-numbers in food, it’s impossible to remember every single one and know exactly what they all are. And it’s quite often things like sweets that they’re likely to live inside – things that are more likely to lack informative labelling.

Thankfully, the list of definitely animal-derived E-numbers is relatively short. Sadly, the same cannot be said for the “might be animal-derived” list – which can make things a bit tricky.

The ones to definitely avoid are:

E120 – Carmine Dye – it comes from crushed up Cochineal Beetles and is used as a red food dye.
E441 – Gelatine – from ground animal bones and skin – one to look out for in sweets.
E542 – Edible Bone Phosphate – What it says really, ground up animal bones that helps keep food moist.
E901 – Beeswax – Used as a glazing agent – it’s wax made by bees.
E904 – Shellac – Another glazing agent – this time secreted by the Lac Bug
E913 – Lanolin –  sheep wool grease  – lovely right? It’s often used as Vitamin D3 (confusingly, there are vegan sources of that too). Look out for it in make-up, vitamin pills and anything fortified too.
E910, E920 and E921 – L-cysteine – You can find these evil triplets in bread. It’s made from animal hair and feathers (yummy, right?). Apparently, they’re used as a proving (or raising) agent”
E966 – Lactitol – As its name suggests, this one comes from milk. It is often used as a sweetener.

This list of those which may be animal-derived is much more extensive – hence why things become so complicated.

E101/E101a, E104, E153, E160a, E161b, E161g, E236, E237, E238, E252, E270, E304, E322, E325, E326, E327, E422, E430 – E436, E442, E445, E470a & b, E471, E472a-f, E473 – E77, E479b, E481 – E483, E491 – E495, E570, E572, E585, E627, E631, E635, E640, E920, E966, E1105, and E1518.

A lot of them isn’t there? A rule of thumb would be to air on the side of caution if there’s no vegetarian/vegan label – it can also help to look at the allergens list as many would fall under that category. There is also a good guide to E-numbers at http://ukfoodguide.net/enumeric.htm

One of the alarming things which come from looking at that list is the number of E-numbers banned in certain countries. That, to me, suggests that avoiding them altogether – whether animal-derived or not – may not be a bad thing. There is certainly evidence that many of them provoke adverse reactions in some children and adults.

 

Let’s go (coco) nuts for vegan cheese

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I remember when Sainsbury’s launched their range of vegan cheeses

(reviewed here – https://veganonadesertisland.com/2016/10/02/the-great-gary-review/ ) that they were marketed as being based around coconut oil, so it’s only natural that Koko – a company specialising in a coconut milk alternative – should launch their own “cheese”.

The two new offerings – a cheddar alternative and a soft/cream cheese are available in Waitrose’s new dedicated vegan section – it’s all on special offer at the time of writing – so get in there quick!

Coconut is healthy and, of course, cruelty-free, so seeing more products swell the continuously growing vegan market is great – and a dedicated vegan section in a mainstream supermarket – well, that’s just wow!

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The soft cheese is indeed very soft – which means it spreads with ease without tearing up your bread. There is a coconut smell around both products. This should have come as no surprise really, but it does distract a little from the savoury nature of the food on offer.

However, once spread, there seems to be no coconut taste at all – or any taste really.

Yes, I’m afraid it’s a little bland for my palate. It isn’t horrible, and it goes quite well on toast – it just lacks that “wow my taste buds are having a party in my mouth” factor.

I can imagine it’s a good way to jazz up a jacket spud or add to a pasta dish. As it is, I prefer the Tesco spreadable cheeses on my toast in the morning.

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The cheddar though is a different story.

At last, a vegan “cheese” that doesn’t come in a plastic coffin – full marks to Koko for this most basic of packaging success (the soft cheese comes in a recyclable pot too) and it also helps with actually getting at the product and storing it for future use – if you haven’t devoured the block in one gulp anyway.

It also slices easily. It doesn’t crumble in a frustrating manner like many vegan cheeses, but it slices effortlessly – ten out of ten for that too Koko.

Taste-wise, there is an air of coconut around this one, but there’s a noticeably stronger taste than many of its competitors and, dare I say, it has more of a “cheddary” taste about it (how I would imagine cheddar to taste anyway). In other words, it has a nice strength. It has a distinctive flavour, something other cheeses usually only achieve by flavouring the product with chilli, caramelised onion etc.

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It isn’t a “knock you out” wow taste, but it is nice and distinctive. It also possesses a nice creamy texture. It isn’t too hard, not too soft and it works perfectly in a cheese and tomato roll.

But the big question is: Does it melt?

In a word, yes.

Although it appears to “split” a little when grilled, it does melt properly and, in doing so, the flavour is really pushed to the fore. The slight coconut smell is still there, but, for me, it’s the perfect vegan cheese on toast.

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So, how much does it cost?

Well, normally the cheddar is £2.29 for a 200g pack and the cream cheese £1.99 for a 150g pot.

https://www.kokodairyfree.com/

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Wagamama’s new vegan dishes reviewed

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Wagamama’s vegatsu curry has been making waves in vegan circles – so I was excited to try it when I was invited to the Peterborough branch on behalf of the Peterborough Vegan Group.

My partner in vegan admin crime and I actually tried the whole vegan menu – but I’ve reviewed the kare burosu, yasai steamed gyoza and dessert in a previous blog – https://veganonadesertisland.com/2017/11/26/a-vegan-meal-out-at-wagamama-food-review/

It must also be said that the yasai katsu curry is newly vegan on the menu – originally, the salad dressing meant it wasn’t – that has been replaced with seasoning.

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The harusame glass noodle salad is also new to the menu – don’t worry, the noodles aren’t made of real glass.

It must be said that Wagamama has the Vegan Society accreditation – this is only possible through having a separate vegan fryer in the kitchen. When dishes are ordered they actually flash up white, green for veggie or orange for vegan on the kitchen’s order screen.

I love how the vegatsu and the mixed mushroom and panko aubergine hirata steamed buns are marked with a “vegan hero” symbol – both actually tasted heroic -although, I do wish they would use capital letters on the menu – as a former sub-editor, this offends me greatly (even if the food still rocks).

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I actually fell madly and passionately in love with the, now vegan, the mixed mushroom and panko aubergine hirata steamed buns (£5.50) as a starter. As a huge mushroom fiend (I love them – I’m not a monster with a fungi head), these were always going to appeal to me – but the buns are so soft that they just melt in one’s mouth. They are stunning.

The edamame beans (£4.50) and wok-fried greens (£4.50) are also fine – but not as fine as mushrooms or dumplings (previous blog again).

We washed these down with the new nix and kix (£2.75) drinks – the cucumber and mint tasted predominantly of cucumber and the mango and ginger of mango – so, I preferred the latter. Both contain cayenne pepper to boost the metabolism – you couldn’t taste this though. All 163 Wagamama branches now use paper straws, incidentally, so there’s no damage to the environment here.

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So, how was the vegasu (£10.75)? Pretty damn fine actually. I sold my soul to seitan a while ago and the devilish wedding between the gluten steaks and panko (Japanese breadcrumbs) works well here. The diner is served up a satisfying crunch before they taste the tender delights of seitan. The mound of sticky rice and mild curry (think chip shop curry sauce with class) and accompanying salad (a pleasant light vinegar hit) complete this dish.

A dish not to be upstaged? I thought so until I tried the yasai katsu curry (£9.75). The dish is a replica of the vegasu, except, instead of seitan, you get sweet potato, aubergine and butternut squash dressed in a coat of golden panko. And it works a treat.

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The soft veg compliments the panko gloriously, again working with the rest of the flavours on the plate to serve up a divine dish.

A mixture of flour, water and oil is used to coat the veg or seitan in order to make the panko stick, incidentally, thus veganising the dish.

 

The other new dish, harusame glass noodle salad (£9.50) comes with nice firm tofu, light noodles and a delicate vinegar hit. Again, this works well, especially in the summer months (what we get of them in the UK), and it’s nice to try tofu that actually has some flavour to it.

Elsewhere on the menu, the yasai pad thai (£9.95) is now vegan thanks to the use of rice noodles. The lime taste shines through here and I adore the fresh coriander leaves. This one uses silky tofu and has a nice sticky texture to it.

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The yasai yaki soba (£8.75) has a wonderful ginger hit – and the fried shallot garnish works a treat for me – I like onions almost as much as I like mushrooms! The substantial wheat noodles are a joy to devour too.

If you like things a little spicier, you could do worse than the yasai itame (£10.75). This contains a strong chilli kick and a lovely taste of coconut. The two work very well together to create a “wow factor”. This soup contains chunks of tofu and veg including bok choi – an underrated vegetable in my view.

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It would have been rude not to try the saki as they’re both vegan-friendly. The sho chiku bai (12%) is the cheaper option (£3.50)  and the mio (5%) is equally as nice, but more than twice as expensive (£7.25). Both a light and deceptively mild, although the former does have a strong alcoholic kick. The latter is a sparkling wine equivalent and is actually more refreshing and palatable than it’s more alcoholic sister.

I guess my only complaint is that I’d like to see more choice on the dessert front. While the two sorbets on offer are very nice, a more indulgent vegan offering wouldn’t go amiss.

But, in a city such as Peterborough, which lacks a fully vegan restaurant, the expanding range available at Wagamama is very welcome indeed. They also offer takeaway and delivery services.

https://www.wagamama.com/

 

Don’t get bitten or burnt this summer

Going on holiday this year? Head down to Holland and Barrett and grab some incognito protection. I first noticed the brand last summer before one of my walks in the Fens.

incognito is launching a new improved Second Skin Suncream this month (May). According to the company “the newly formulated triple action 3-in-1 sun cream, insect repellent and moisturiser now provides SPF 30 UVA and UVB (broad-spectrum) protection and is clinically tested to be 100% effective for over 5 hours against mosquitoes that can carry dengue, chikungunya and Zika.”

Sounds good – and a bit scientific, eh?

When holidaying or travelling, the best way to be protected is to use an insect repellent to deter mosquitoes and other biting things combined with a sun cream as protection against being zaped with cancer-causing sun blasts.

incognito Second Skin Suncream Repellent is a triple action, 3-in-1 sun cream, insect repellent and moisturiser that provides SPF 30 UVA and UVB protection, naturally. It is also water resistant – so you can go wild swimming in it too and be totally natural!

incognito CEO Howard Carter comments: “We are amazed at our new suncream insect repellent.  We have listened to feedback on our SPF25 and have improved the formulation so it’s now even more effective and has a higher SPF. Uniquely, it also provides 100% protection from mosquitoes for over 5 hours and 88% after 8 hours according to scientific testing. These are hitherto unheard of results and Team incognito are very proud.”

The cream has a non-greasy formulation with a citrus fragrance and is suitable for children aged 2+. It is COSMOS natural certified, assuring quality, plant-based, non-GM, irritant-free ingredients, and no animal testing. The active-ingredient, PMD, is recommended by WHO, NHS, Public Health England, NaTHNaC and, and is the same as that used in the incognito spray and roll-on.

An added benefit is that it helps lighten the load, with three products in one saving you luggage space. Plus it works in conjunction with the other products in the range; incognito Second Skin Moisturiser/after sun and Hair & Body Wash. Using complementary skin care products means there are no competing fragrances and smells which could negate the effects of the repellent.

The Suncream is packaged in renewable source sugarcane plastic, which significantly eliminates the carbon footprint of the product – every kilogram produced prevents 4.6kg of carbon dioxide entering the atmosphere. It is produced by an ethical and environmentally conscious company that donates 10% of its profits to charity, such as Enactus Edinburgh projects, Bethsaida Hermitage, and partners with the Travel Foundation charity.

incognito Second Skin Suncream retails at £25 for a 150ml tube. It will be available from Waitrose, Holland & Barrett, independent chemists and health stores, on 020 7792 8687 and from www.lessmosquito.com

Ingredients:Aqua (water), caprylic/capric triglyceride, zinc oxide, PMD (eucalyptus maculata citriodora), sorbitan laurate, propanediol, glycerine (organic), isostearyl isostearate, polyhydroxystearic acid, titanium dioxide, polyglyceryl-4 laurate/succinate, tocopheryl acetate, magnesium aluminium silicate, decyl isostearate, aloe barbadensis (aloe vera) leaf extract (organic), leontopodium alpinium (edelweiss) extract, pelargonium graveolens (geranium) oil (organic), isostearic acid, aluminium stearate, alumina, xanthan gum, citric acid, dehydroacetic acid, benzyl alcohol, sodium benzoate, potassium sorbate, citral, geraniol, linalool, citronellol, limonene. All blended together in a unique secret process.

incognito Factor 30 Second Skin Suncream Lifestyle 6

Cleaning up vegan style

Bathroom

Gone are the days when people used to say “you eat shoes?” when I mentioned the search for vegan-friendly footwear.

Now, it’s generally realised that being vegan goes beyond diet and means doing as little harm as possible.

I personally have been looking for more environmentally-friendly bathroom products. Plastic is killing our ocean life, so this is certainly a vegan issue. I have done away with bottled shower gel and replaced it with vegetable-based bars of soap.

I was horrified by the difficulty of finding a shaving brush not made with badger hair. In the end, I plumped for a kit from www.twaburds.co.uk I found safety razors to be very expensive, so have bought a Preserve razor for Animal Aid – it’s made from recycled materials and it helps a worthwhile cause – http://www.animalaidshop.org.uk/household/preserve-razor-triple?cPath=20 They also have a toothbrush available. http://www.animalaidshop.org.uk/household

I’ve also noticed an increase in non-packaged bath bombs and soaps at vegan markets and festivals – so it’s all good – and, of course, Lush has a great range of vegan products. Or you could make your own bath bomb – I found this recipe with a simple Ecosia (ethical alternative to Google) search – https://www.bathbombfizzle.com/blogs/news/all-natural-bath-bomb-recipe-that-is-vegan-with-essential-oil

Superdrug is great for products with the leaping bunny logo too.

Why in the 21st century are companies still testing on animals when there are so many alternatives available?

To get around EU regulations, companies test household products abroad. So, when it comes to household cleaning, it can be a dirty minefield out there.

Recently, Method and Ecover lost their Naturewatch accreditation due to a takeover by SC Johnson – who test on animals. Basically, if you buy a product, it helps to make a profit for that company’s parent company – profit which helps funds animal tests elsewhere in the business.

The good news is that it’s so easy to pick up alternatives on the High Street – Astonish is a well-known and well-loved brand of vegan cleaners – they are available in many pound shops and Asda – a full list of stockists is available here – https://www.astonishcleaners.co.uk/stockists/

There is also Marks & Spencer, Co-OP, Waitrose and Ecozone. Look for the leaping bunny symbol – but, be careful, that symbol means the company will not use any newly-derived ingredients tested on animals after a fixed date. This means testing on animals now and in the future is frowned upon.

The Compassionate Shopping Guide from Naturewatch has lists of companies which are and aren’t endorsed as being cruelty-free. Get one here – https://naturewatch.org/compassionate-shopping/compassionate-shopping-guide

Peta also have some useful PDFs available online – http://features.peta.org/cruelty-free-company-search/index.aspx

Of course, there’s still the issue of plastic packaging and chemicals – so why not make your own products? Baking soda and white vinegar are the staple ingredients of most DIY cleaners and they work very well. Simply Vegan magazine recently published a “one mix to clean them all” recipe. This included 1 cup of Castile Soap, 2 cups of purified water (filtered or boiled then cooled), 1 cup of apple cider vinegar, 1 tbsp of baking soda, juice of a lemon, 5 drops of tea tree oil, 5 drops of orange oil, 5 drops of eucalyptus oil and 5 drops of lemongrass or lemon oil all mixed together in a spray bottle.

Naturewatch also sells a household cleaners recipe book – https://naturewatch.org/compassionate-shopping/homemade-household-cleaners

There are also some good tips and recipes here – https://wellnessmama.com/6244/natural-cleaning/

I’m sure many of you have tips and recipes too – I’d love to read those.

 

Let’s talk iodine

Let’s talk about iodine

Why? Well, the Press and non-vegans seem to think it’s a problem for us vegans – isn’t it nice how they worry more about our health than we do?

Until recently, I, probably like many of you, hadn’t even heard of iodine, let alone wondered about its absorption into my body – so what is it?

In the words of the Vegan Society, “Your body uses iodine to make thyroid hormones. These hormones control how fast your cells work. In the UK, the recommended iodine intake for adults is 140 micrograms per day. Every vegan needs a reliable source of iodine in their diet.”

So now you know!

Earlier this year, there were a couple of articles about concern vegans weren’t getting enough of the stuff. There are always articles about what vegans lack (I lack tolerance for stupid comments made by non-vegans, for example), but I wondered how many people had actually heard of the stuff? So I decided to blog on it – because it’s important nutritionally. Iodine deficiency affects mental health and alertness and can cause fatigue and stunt mental growth in children – it’s vital pregnant women get enough (incidentally, breast milk is another good source). In the words of Wiki: “It may result in a goiter, sometimes as an endemic goiter as well as cretinism due to untreated congenital hypothyroidism, which results in developmental delays and other health problems. Iodine deficiency is an important public health issue as it is a preventable cause of intellectual disability.”

In other words, it’s important.

So, why is it a vegan issue? Well, some believe (wrongly) that animals are the only source of iodine – or the only reliable source anyway.

The best source is some seaweed (kelp, nori, kombu, wakame). But, the Vegan Society warns: “Although seaweed is a rich source of iodine, there are several reasons why it may not be the best option. The iodine content of seaweed is variable, and sometimes too high. Also, some types are contaminated. Iodised salt is not a good option because public health authorities recommend that we cut down on salt.”

They argue that a supplement may be the best option.  The Vegan Society markets a daily vitamin and mineral supplement designed for vegans called VEG 1, providing reliable intakes of vitamins B12 and D, iodine and selenium. Please discuss the use of supplements with a health professional to help ensure that they are suitable for you. Read what they have to say on the issue: https://www.vegansociety.com/resources/downloads/iodine

Personally, I adore samphire – I love foraging for it and cooking it – most of all, I love eating it! In fact, I wrote about it last year: https://veganonadesertisland.com/2017/07/23/foraging-for-samphire/

But it is rich in iodine. The amount of iodine in veg varies so widely because it comes from the soil in which they grow – and the amount in soil varies wildly. Therefore, the dairy and eggs supposed to be strong sources, also vary according to the amount of iodine the cows and chickens themselves receive.

The Vegan Society explains: “During the last century, farmers started supplementing animal feed with iodine because research showed that this could make their businesses more productive. This also resulted in a huge increase in the iodine content of cows’ milk, particularly during the winter months when grass is limited. Disinfectants containing iodine also contribute to the iodine content of cows’ milk because they are used to clean teats and tankers. It is probable that supplementation of animal feed boosted the iodine contents of meat and eggs too.”

In other words, animal agriculture is only a reliable source because the products are supplemented with it – hardly natural!

It also needs to be said that you can get too much. ODing on iodine causes thyroid issues and weight gain – so be careful with the supplements. The NHS online says taking a 0.5mg or less supplement a day is unlikely to have any adverse effects.

 

No Bull, it’s a bloody vegan burger

 

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The Iceland No Bull vegan burgers were eagerly anticipated thanks to the PR machine going into overdrive on social media.

Sold as being “meat-like” and being “bloody” (well beetroot juice bloody anyway), they were marketed as vegan burgers for those who miss meat – or vegan burgers for non-vegans I guess.

I fell into the “why do you want it to look like meat?” camp when I first heard about them. But, as others pointed out online, new vegans and vegetarians may miss the texture and look of meat and want something a little more authentic than seasoned vegans such as yours truly.

 

 

Package

I do like the rustic packaging – that gives it a “meat feel” from the word go – but plain, to me, says “better for the environment” more than anything else – so that’s a thumbs-up.

I also like the ingredients list – which, for a processed food item, is pretty small really – that, to me, suggests less nasty additives, which is always a good thing.

Ingredients

At £2 for a pack of two quarter pounder burgers, the price is right too. By their size, the four to six- minute cooking time quoted on the pack is optimistic at best. I’ll try cooking them in the oven next time as there’s a real risk of burning the outside before the middle is done – I had to microwave mine to add heat.

They certainly look and taste meaty. I can’t remember what a beef burger tastes like, but I doubt it’s as good as this. It does look red too – it doesn’t exactly bleed, but it does look like a meat burger – whether this is a good or bad thing is up to the individual.

They’re both tender and succulent and they really do melt in the mouth – without falling apart while cooking – an issue with some veggie burgers.

The important thing is it’s a substantial meal and while it looks and tastes rustic, it packs a flavour punch way beyond its bargain price tag. They have a hint of spice and you can’t taste the beetroot – although I’m sure it adds to the overall flavour of the impressive meal.

I bought mine from an Iceland Food Warehouse and was impressed by their vegan selection – as well as these and the usual Linda McCartney offering, they had a few Frys and vegan Quorn products as well as the new vegan-friendly Indian range recently introduced.

A Wicked vegan pizza review

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Ever since Tesco announced a vegan marriage to Wicked Kitchen I’ve been curious to try one of the resulting offspring.

I have now had the opportunity to eat one of their babies and share my thoughts on the meal.

Vegan pizza seems to be a thing at the moment. I reviewed the very tasty Goodfellows offering here: https://veganonadesertisland.com/2018/02/25/review-goodfellas-vegan-stonebaked-falafel-pizza/ and thought it a good idea to give my loyal blog readers an opinion on a competitor.

At £4 for a 280g pizza, it’s more expensive and smaller than the falafel pizza reviewed in the link, so, I do think it’s quite a pricey offering.

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As you will see from the photo, there is a rather long ingredient list, but everything on it does seem pretty natural – although I don’t like sugar, inverted sugar syrup and black treacle all being on there – but I guess, there is an underlying sweetness to most pizzas.

I must say that, again, this is a cheeseless pizza – I will endeavour to review a pizza topped with vegan cheese in the near future.

I used to make pizza toasties as a kid – so I was intrigued by a bread base pizza. It works pretty well – it’s crispy and tastes like a normal pizza base – however, there is too much base and not enough topping for my liking – especially for four quid.

The tomato sauce is, for me, the basis of all pizzas, this product does have that, so it does taste very pizza-like – always good for a pizza.

I also like the idea of shredded king oyster mushrooms as the “meat”. I’ve seen a few posts online using this as a replacement for pulled pork – and I’m a huge fungi fan, so it’s a win-win situation for me.

The mushrooms did remind me of pulled jackfruit, so they definitely work as a meat replacement. I would have liked more of them – but I will look out for the mushrooms themselves to use in my own recipes.

The overbearing taste here is one of chilli heat. If you don’t like spicy food this pizza is definitely not for you. I actually thought the chilli distracted from the other tastes – it hid the mushroom taste too much for my liking. I like chillies – but I like mushrooms more!

But if you are a chilli fan – and plenty of people are – this pizza will definitely not disappoint.

It’s nice that we have more and more vegan options and this is a nice offering – but I still prefer the Goodfellows pizza – it’s bigger and cheaper too!

https://www.tesco.com/groceries/en-GB/products/298910498