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World Vegan Day

in Blog 1 Nov 2020

1st of November is World Vegan Day.

This day is an annual event celebrated by vegans around the world to promote the joys and benefits of being vegan and raise awareness about animal rights and the environmental issues.

It’s estimated that by going vegan, you can save 100 lives per year and can protect the environment as animal agriculture is a major contributor to the climate change.

Researchers at the University of Oxford found that cutting meat and dairy products from your diet could reduce an individual’s carbon footprint from food by up to 73%.

Farming livestock, processing, transporting, storing, cooking and disposing of the food you eat.
All of the above contribute to CO2 emissions.

The study also found that if everyone became vegan, global farmland use could be reduced by 75% as the land is used not only for the livestock themselves but also for the crops for the animals to eat.

In fact 56% of the Australian continent is used to produce crops that animals will eat and less than 3% is used for crops for people to eat.

The more people eat animal products, the more agricultural lands will be used globally, which results in deforestation and mass wildlife extinction.

Water scarcity and water pollution through fertilisers, pesticides and animal waste are also a serious problems in raising livestock and crops.

 
So what can you do to save the environment?

Start with eating less meat and dairy as much as possible and working toward a vegan lifestyle!

 
If you are not sure how to reduce the consumption of dairy, this is what I do.
I make oat milk and plant based cheese at home.

I’ll share the recipe for the homemade plant based cheese here.

 
※ You can also get the recipe for Homemade Oat Milk, from here

 
Homemade Vegan Cheese

INGREDIENTS

• 150g Raw Cashew Nuts
• 80ml Water  
• 3 Tbsp Lemon Juice (Freshly Squeezed)
• 2 Tbsp Coconut Oil,
• 50g Tofu
• 1Tbsp Tahini
• 1/2 Medium Carrot, peeled and roughly chopped (40g)
• 2 tsp Salt
• 1/2 tsp Paprika
• 1 Tbsp Dijon Mustard
• 4 Tbsp Nutritional Yeast (If you want more cheesy flavour, you can add more)

( For setting)
• 220ml Water
• 1 Tbsp Agar Agar Powder

 
INSTRUCTIONS

1. Add cashew nuts, water, lemon juice, coconut oil, tofu, tahini, carrot, salt, paprika, dijon mustard and nutritional yeast to a food processor and blend until smooth.
Set aside.

2. Add water and the agar agar powder to a saucepan and heat, stirring regularly until boiling.
Remove from the heat and pour it into the blender on top of the cheese mix.
Blend until smooth.

3. Pour the mix out into 4evaeco silicone bases quickly as it will start setting rapidly.
Refrigerate until set. To remove from the bowl, turn upside down onto a plate.

 
NOTES & TIPS
You can keep it in the fridge for up to 7 days.
This also stores very well in the freezer if you won’t use it all within 7 days.

 
Hope you like and enjoy this recipe!

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