For his #100DaysOfGreenNevis project, violinist Andrew Taheny has decided to go vegan!
I decided to go vegan for 100 days as part of the #100DaysofGreenNevis campaign because I love cooking and I think eating more plant-based food is a simple and really enjoyable way to live more sustainably! I had done a fair amount of vegetarian/vegan cooking in the past, but I thought this would be a great opportunity to explore some of the creativity that’s often required in meat and dairy-free food in a more conscious way.
I’m definitely still riding the learning curve and trying lots of new things, but that’s half the fun! A few things I have already learned and would suggest to anyone who may be sceptical of preparing/eating more vegan food and drink:
- I’m now fully convinced that oat milk tastes better than dairy milk in coffee
- Lunches can be tricky when you don’t have something prepared, so for me dinner leftovers and meals like soups prepared the night before go a long way!
- It’s more than possible to feel as full and satisfied by a plant-based meal, and I would say even when full you will feel less ‘weighed down’ and uncomfortable
I thought I would share a fun recipe if anyone is interested too! Along with the crumble, my pictures are of:
- Keema aloo with homemade naan
- Sticky chilli tofu with pak choi rice
- Chocolate orange brownies with strawberries and homemade chocolate frosting
I must thank my girlfriend for her collaboration with these!
Apple crumble with vegan custard
Ingredients
Crumble and filling:
- 4 cooking apples
- *Optional* Any slightly tart jam you may have (damson, apple etc.)
- 4 tablespoons sugar
- 2 teaspoons cinnamon
- Approx. 175g plain flour
- Approx. 50g vegan spread (we used Pure Sunflower), 50ml sunflower/veg oil
- 1 or 2 tablespoons rolled oats
Custard:
- 1 tin (440ml) coconut milk
- 75g sugar
- 1 tsp vanilla extract
- 3 tbsp cornflour
- Turmeric (for colour)
Method
- Pre-heat your oven to 180 degrees Celsius
- Chop your apples up pretty small, then add them to a saucepan along with the cinnamon, 3 tablespoons of the sugar, and the jam if you have it
- Heat this for 5-10 mins until the apples soften, and in the meantime make the crumble (step 4)
- Make breadcrumbs by mixing the flour with the butter and oil (using your fingertips)
- Toss in the oats, remaining tablespoon of sugar and some extra cinnamon if you would like
- Mix this all up with a spoon, then add your apples and crumble mixture to an oven dish
- Bake in the oven for half an hour, and in the meantime make the custard!
- Make a cornflour slurry by combining the cornflour and a small amount of the coconut milk in a small bowl. Mix well
- Add the sugar, vanilla extract, remaining coconut milk and the cornflour slurry to a saucepan over a medium-low heat
- Stir in a pinch or two of turmeric until you get a nice golden colour
- Keep stirring continuously for 8-10 mins (we took shifts…) until the custard is thick and creamy
- Turn off the heat and pour on top of the crumble when its ready! Both will keep in the fridge for a couple of days.
From 1 February 2021, Nevis is running #100DaysOfGreenNevis, where our musicians, staff and trustees will each take on a task for 100 days linked to Sustainability. We’d love you to join us, either by following the campaign online to get ideas of what you can do, or to show us you own actions for us to share. If you would like to know more, do get in touch at georgina@nevisensemble.org
Nevis Ensemble’s #GreenNevis campaign in 2019 won the Environmental Sustainability award at the 2020 Scottish Awards for New Music, and was shortlisted for Best Campaign by Julie’s Bicycle.