All posts by Lyn Cowie

Welcome Kindnesses Thanks for joining me on my blog page. Bringing style into my own life, and into the lives of others, goes far beyond sharing my expertise on creating a stylish wardrobe. You'll see this through the variety of my vegan-interest posts. I believe my secret to authentic, lasting style permeates through my entire lifestyle by choosing to live according to my values of compassion and wellness, in being vegan. Style can be found in the way we carry ourselves, speak to others, share, love with compassion and certainly in what we choose to eat. As certified vegan lifestyle coach and educator I certainly have the passion and know-how to personally guide others in their desire to follow the same ideology. So whether you're looking for life-changing or just a single nugget of inspiration, I hope my insights will become part of your celebration to personal style.

Sweet Tomato Relish

If there was a reason to go out for Sunday breakfast it was for the taste of the Sweet Tomato Relish at our local bakery.  So I decided it was high time I made a homemade equivalent! After a couple of attempts my family have declared this the best!

I serve this alongside toast, plant-powered bacon and some sliced shiitake mushrooms (stir-fried in olive oil, salt, pepper finished off with a dash of lemon juice) It’s just as delicious pilled onto a vegan burger!

Sweet Tomato Relish
Recipe Type: Snack
Author: Adjusted from http://www.thesethingsilove.com
Prep time: 5 mins
Cook time: 60 mins
Total time: 1 hour 5 mins
Let the family drive into this at anytime, as It can be stores for up to a month in a sealed glass container, in the refrigerator.
Ingredients
  • 4 cups diced fresh tomatoes
  • 1 large red onion, sliced thinly in half-moons
  • ½ cup red wine vinegar
  • ½  cup maple syrup
  • ½  cup brown sugar
  •  ½  tsp red chilli flakes
Instructions
  1. Place all ingredients in a large pan over medium-high heat.
  2. Stir to combine and continue stirring occasionally as it simmers for about 45 minutes.
  3. Reduce heat to medium (or medium-low, depending on how hot your stovetop runs) and continue to simmer and stir for an additional 10-15 minutes, until the mixture thickens and has the consistency of jam.
  4. Remove from heat, cool and store in an airtight container in the refrigerator for up to 4 weeks.

 

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Chickpea ‘Tuna’ Spread

Here’s a family favourite, unfortunately for my fellow South Africans I’ve yet to find Ume Plum Vinegar locally, and no other vinegar comes close in delivering this tasty result!

I am pleased to have the local brand, B-Well, a mayo which is dairy and egg free!

Chickpea ‘Tuna’ Spread
Recipe Type: Lunch or snack
Author: Slightly adjusted from http://www.sweetpotatosoul.com
Prep time: 5 mins
Cook time: 2 mins
Total time: 7 mins
Serves: 4
The secret to this ‘tuna’ lies in using Ume Plum Vinegar. Made with Japanese plums, it has a distinctive flavor, so I don’t recommend substituting a different vinegar. I buy the Eden brand of ume plum vinegar (When I travel to the USA). This ingredient adds the saltiness, so there is absolutely no added salt in the recipe.
Ingredients
  • 14-oz can of salt-free chickpeas, drained and rinsed
  • ¼ cup vegan mayo (B-Well in South Africa)
  • 1 tsp dijon or whole grain mustard
  • 1½ tbsp ume plum vinegar (add a splash more if you are using avocado instead of mayo)
  • 1 celery rib, chopped
  • 1 tbsp minced green onion or red onion or shallot
  • ⅛ tsp freshly ground black pepper
  • ¼ tsp cayenne pepper (more to taste) or smoked paprika
Instructions
  1. Place the chickpeas, dairy-free mayo, mustard, ume vinegar, celery, onion, black pepper, and cayenne pepper into a food processor.
  2. Pulse a few times until incorporated and minced. Careful not to overblend. You shouldn’t be pulsing more than 20 seconds.
  3. Serve on toast with romaine lettuce and inside a halved avocado.