A couple of weeks ago, I had the pleasure of attending the first ever Australian vegan cook-off.
It was a fascinating event, hosted by a group of people who love the food and have made it their mission to make a positive impact on people’s lives.
Vegan food is often associated with eating cruelty-free and the competition was a great way for us to test the food out, find out what people are actually eating and to test how we can incorporate it into our own cooking.
But it wasn’t always that simple.
The first thing I noticed about the cooking competition was how much it was dominated by vegan food.
This is something I’ve never experienced before, I was completely unfamiliar with it.
I was really struck by the lack of food on the menus.
I’m not sure if it was the vegan food itself or the way the contestants chose to serve it, but the first few minutes seemed to be filled with a lot of white bread and rice, or a bowl of noodles, or just plain noodles.
It’s a weird thing to see at a cook-offs, as it makes the participants feel more comfortable, but it’s also a sign of how much we need to get to know our food before we make any real changes to it.
As I walked out of the event with my head full of ideas about vegan food, I started to think about what I could cook with it, what could I do with it that wouldn’t compromise the flavour and texture of the food.
What I could eat for breakfast There was a huge emphasis on eating vegan food for breakfast, especially since it’s a relatively quick day to get back to work.
The most popular dishes were a bowl or two of pancakes, with a little sausage and a side of scrambled eggs.
There were also some more traditional breakfast recipes.
For breakfast, I thought I would try a variety of different things that would be good for the body, but I’m sure it would be more suitable for lunch if I had time to make them.
At lunchtime, I wanted to try some of the traditional dishes that we usually eat at breakfast.
I started with a plate of fried fish with bacon, egg, lettuce, tomato, cucumber, tomatoes, and onions.
It’s really a dish I like to make, but one I thought about for lunch too.
A few minutes later, I decided to try something new, and it was a combination of tofu and soy sauce.
I made a tofu and vegetable stir fry, and then I used soy sauce to stir the tofu together with the soy sauce and soybean oil.
It turned out very well and the flavour was really delicious.
Finally, I tried a salad that I thought would be a good alternative to a tofu stir fry.
I had a big bowl of tofu salad, but wanted to get something different and I also wanted to make the dish a little healthier.
I used a little olive oil to add a bit of colour and I added some diced tomatoes and cucumber.
I think that’s what really helped make the salad flavourier, because they were already starting to fall apart and that really helps to add some nutrition.
When I made the dish, I also added some avocado, which I thought was a good option to add to the dish because it’s not as healthy as tofu.
And then I decided I wanted a salad with a veggie mix, and I thought that was a really good option.
I mixed up some fresh kale with some fresh tomatoes, green onions and zucchini, and fresh spinach with some roasted red peppers and a couple of slices of lemon.
I thought it was delicious.
The vegetables really blended together really well.
It wasn’t as strong as tofu but it still tasted good.
It tasted really fresh and very flavourful.
It could be a great salad for lunch, or for a breakfast with a vegetarian option.
The flavour was amazing.
And then, after lunch, I realised that I wanted more vegetables, so I decided that I would add some spinach to the mix.
I decided it would need a little bit of cooking, so that’s when I used some of that tofu I made and it really cooked up really well, which was very satisfying.
After lunch, it was time for lunch and I wanted something that would also be good to eat after dinner, but would be really easy to make.
I wanted the recipe for a Vegan Chocolate Chip Cookie to be an easy one.
For this recipe, I used one of the recipes on VeganKitchen’s Vegan Chocolate Pecan Chocolate Chip Cookies, but you can use whatever chocolate you like.
If you’re looking for a different way to make your own chocolate chip cookies, try VeganKitchens Vegan Chocolate Cookies, which are also vegan.
Instead of the chocolate, I added a bit more coconut oil to the chocolate to give it a bit crunchy and a bit nutty.