Don’t forget to update your Vegan Chickie links


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Giveaway at the new blog

As an incentive for everyone to head on over to the VEGAN CHICKIE site, I’ll be giving away a copy of Jonathan Safran Foer’s “Eating Animals”. Just go to the giveaway post at Vegan Chickie and comment to go in the running. I’ll be drawing a winner on the morning of Wednesday 16th Dec (local NZ time). Don’t forget to update your links and bookmarks while you’re there!

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Relocation Reminder

Just a reminder that the site is now located at

Please update your links!

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Vegan Foodie is relocating

When I started this blog I was just a lowly vegetarian with dreams of veganhood, and so the address was chosen.. it doesn’t seem entirely appropriate anymore since I’ve made the vegan commitment, so, we’re relocating to the more appropriate address:

Please update your links/rss feeds/bookmarks so that you don’t miss out on anything!

I’m a bit sad to say goodbye to this space, and to say goodbye to my nearly 6000 views (I was so excited to get to 10,000, but now we’ll be starting all over again! SO! To help us out, come over to Vegan Chickie, have a look around, leave a comment and visit often so we can get back the ground we lost!

Thanks everyone!

See you there!

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Vegan Lasagne

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This is another one of those dishes that is SUPER yummy but somehow looks kinda yuk when you take photos of it, but I promise you, it’s very delicious! And quiet easy too despite all the different pans you will use!

Vegan Lasagne


2 tablespoons olive oil
1 large can of chopped tomatoes
2 vegetable stock cubes
1 clove garlic minced
1 small red chili chopped finely
1 tablespoon tomato paste
2 large red capsicum
10 button mushrooms sliced finely
1 large eggplant sliced finely
2 large zucchini sliced finely
2 fresh tomatoes sliced finely
3 layers of lasagne sheets
Salt and Pepper to taste
Fresh herbs (Basil & Thyme)


1. Quarter and deseed the capsicum and place it skin side up on a non stick baking tray. Place in the oven on high until skin blisters and blackens – about 20 minutes. Remove and discard the blackened skin and slice capsicum into thin strips. Reduce oven head to 180 degrees.

2. While the capsicum is roasting, make your tomato sauce: in a medium sized pan, on low heat, heat 1/2 tablespoon of olive oil, add garlic, browning for 30 seconds before adding the tinned tomatoes, chilli, stock cubes and fresh herbs. Leave the pan on low heat, stirring occasionally for 30 minutes.

3. While the tomato sauce is cooking, in a small fry pan and using the rest of the olive oil in batches, brown 8 of your mushrooms, the eggplant and the zucchini. Set vegetables aside.

4. In a baking dish, place half a cup of your tomato sauce mixture and then place one layer of lasagne sheets on top. top with 1 third of each of the capsicum, mushrooms, eggplant, zucchini, fresh tomatoes and then 1 third of the remaining tomato sauce. Repeat until all your ingredients are used up. Top with the remaining uncooked mushrooms.

5. Bake, covered, in the oven at 180 degrees for 50 minutes, and then uncovered for a further 10.

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What I’ve been reading

I thought I might take a bit of a break from the recipes today to share with you some of the sites and info I’ve been reading in the last week or so. Over the last few weeks I’ve started to realise that it’s not enough simply to not participate in the culture of cruelty, sometimes it’s just as important to provide people with information so that they can make an informed choice about their eating habits, SO, in that spirit I thought I would do a weekly or fortnightly post with some interesting links, blogs etc.

The Hidden Lives of Cows

Some Thoughts on Vegan Education

This video was the “light-bulb moment” for my husband, who has always been a very avid meat eater, he always picked on me for my tendency to anthropomorphize animals, but then he saw this video and he hasn’t eaten meat since.

The very fabulous Jonathan Safran Foer on Ellen

A children’s book about veganism and factory farming: Why We Don’t Eat Animals

Abolitionist Approach FAQs

Of course there is the documentary “Earthlings” which I highly recommend, even though I’m still having nightmares after forcing myself to watch it. I know it’s hard to watch, but as I said to a friend of mine the other day who said she just couldn’t watch it, closing my eyes doesn’t make the cruelty any less true. If you aren’t able to watch it, imagine how it must be to live it.

Here is a Thanksgiving Ad by Peta, in light of the fact that it is Thanksgiving. I have a lot of issues with Peta and a lot of their approaches to vegan education – in particular the way they exploit women – but I do quite like the simplicity and sincerity of this advertisement so I thought I would include it.

And you all know by now that I think everyone (in the world!) should read Jonathan Safran Foer’s Eating Animals, even if you have no interest in veganism, it is still such an important read, please read it!

Okay that’s it for this week. I’ll come back next week with anything interesting I find between now and then!

PS: Just a note, I will not link anything graphic without a warning either before or directly after the link, I am VERY sensitive about that kind of thing so I wouldn’t ambush anyone that way, however, some of the sites I’m linking to may have graphic pictures in their headers or sidebars, linking to various things around their sites, so tread carefully if you are likely to be easily offended.

**NOTE: This post was supposed to be posted yesterday, but due to technical difficulties didn’t go through until today, which explains the Thanksgiving theme 🙂

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Vegan Burgers

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Lets go back to basics shall we? Sometimes I spend so much time focusing on my main meal of the day (and my baked goodies) that I forget to mention the simpler meals that I make. I was talking yesterday with a friend (you know who you are!) who is thinking about trying a vegan lifestyle and it occurred to me that sometimes the easiest meals are the best ones, especially when you are just getting started so here is a look at my lunch today:

Vegan Burgers! We have a whole bunch of vegan patties out the back in the freezer just waiting for a lazy day dinner or a quick lunch. Sometime they are bought ones, sometimes we make them, there are loads of great recipes online if you want to go that way.. and next time I make my own I’ll be sure to add the recipe to the blog, but for this burger I just used whatever we had in the freezer. Depending on how much time you have you can add extra veggies, I love zucchini sliced thinly and fried off in some olive oil until it’s browned on both sides, and grilled red capsicum as well. Ahh, but I’m getting ahead of myself, here is my basic burger:

Vegan Burgers

Vegan patty of your choice, cooked according to directions
3 button mushrooms, sliced
Bread roll
1 Tomato, sliced
Fresh Basil
Salt and pepper to taste


Slice the burger bun in half and toast or grill it until brown, spread hummus on both toasted sides. In a small pan, fry your mushrooms in a little oil, place them on one side of the burger, top with sliced tomato and fresh basil leaves, sprinkle with salt and pepper, then add the beetroot and the burger patty. Put the top on and you’re all done.

If I’m having this for lunch I’ll have it as is, for dinner I usually serve it with salad and fries or chips. It’s a really simple meal that doesn’t take a lot of time, and it’s super delicious too.

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