Make Claudette’s Recipes a Top Priority!

We’re pleased to bring you some recipes, converted and then re-tested, from Australian activist Claudette Vaughan. Claudette is a long-time editor for vegan publications, and currently best known for the diverse and lively site Abolitionist Online.com, where you can find interviews by just about everyone, whether you want to hear from a follower of Hare Krishna or Dennis Kucinich!

There is, however, one vital thread running through all of Claudette’s work. The AbolitionistOnline rightly associates a genuine movement for animal-rights with vegan values, the adoption of which Claudette views as part of humanity’s evolutionary process.

Claudette’s advocacy tool of choice would be a dairy-free dessert in sherry and topped with coconut cream, so who could resist this activist’s advice to “make vegan food political and make it the top priority”? 

Claudette’s pick of vegan recipes can be seen at the Abolitionist Online   and with permission we reprint a few mouth-watering examples here.

 We converted the metrics, so changes are to be expected, plus ovens will differ, but Dustin tried these and loved them and we hope and expect you will too. We promise more to come.

Jambalaya

Ingredients:

200g tin red kidney beans (about 2 cups cooked beans)
½ green pepper
1 Tbsp. vegetable oil
115g tomatoes (about 4 ounces)
30g each: desiccated coconut and walnuts (about an ounce each)
1tsp. tomato puree
1 Tbsp. water
70-85g (about 3 ounces) cooked brown rice

Drain and rinse the beans. Chop the pepper and sauté in the heated oil in a saucepan for a minute or two. Skin and chop the tomatoes. Chop the walnuts coarsely. Add the tomatoes, walnuts, coconut, tomato puree and water to the saucepan and stir well. Add the beans. Cover pan and leave the mixture to simmer on a very low heat for about 10 minutes, stirring occasionally. Serve over the rice.

“I made the green beans and the jambalaya. Both delicious!”

- Dustin Rhodes, for VeganMeans.com

Herbed Green Beans with Pine Nuts and Hot Vinaigrette

Serves 4

Ingredients:

4 cups green beans, top and tailed (nip the tips off)
2 tsp. extra virgin olive oil
3 Tbsp. pine nuts
1 ½ Tbsp. lemon juice
2 tsp. mirin (Japanese rice wine)
1 tsp. shoyu
Add the green beans to lightly salted boiling water and allow them to cook uncovered until tender and crisp. While the beans are cooking, heat the oil over medium heat. Toast the pine nuts, stirring continuously until they are golden, add the green beans, mirin, shoyu and lemon juice. Sauté for one minute and serve.