This week, as Stevie and Luc try not to pass out into food comas, they talk about the epic vegan high tea they hosted before heading up to Magnetic Island. In the news they discuss the anti-jumps protester who was arrested in Melbourne, the travesty that is pig-dogging, and a wonderfully offensive and sexist ad from Tasmania which highlights the link between sexism and speciesism.
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- Anti-Jumps Protestor Arrested
- Uproar Over Pig-Dogging Blood Sport
- Disturbing Ad Labelled "Work of Art"
Food and Booze
Easy vegan scones (British style)
3 cups of self raising flour
Pinch of salt
300 mls of soy milk
2 tbs of vinegar
2 tbs of vegan margarine or vegan butter
1. Preheat oven to 180 degrees Celsius.
2. Add vinegar to soy milk, stir and let curdle.
3. Sift self raising flour and salt into a bowl. Mix.
4. Melt vegan margarine or butter in microwave for 20-30 seconds.
5. Add margarine to soy milk.
6. Add soy milk and margarine to flour. Hold a little back. Add later if needed.
7. Mix with a knife. Add remaining milk if too dry. The dough may seem a little dry, but it should come together in the next step.
8. Turn mixture out onto a floured surface. Pat out dough with fingers until about 2 centimetres or so thick.
9. Cut with a well floured cutter, a glass will do. Make sure you re-flour your cutting device between cuts.
10. Put cut scones on a baking tray lined with baking paper and dusted with flour. Glaze scones with soy milk.
11. Bake for 10-12 minutes. Cool on tray for a few minutes. Serve warm with favourite jam and cashew cream.
Makes about 9-12 scones, depending on the size of your cutter.
Cashew Cream (Excellent for serving with scones and jam)
145 grams of raw cashews
180 ml of water
120 ml of rice bran oil
40 grams of maple syrup
1/2 tsp of vanilla extract
1. Grind up cashews in either a food processor or nut grinder until they form a powder.
2. Put cashews in a blender with water. Blend together.
3. Slowly add oil. You may need to scrape down the sides of the blender a few times to make sure all the dry cashew powder has been mixed in with the oil and water.
4. Add maple syrup and vanilla extract. Continue to process until smooth and creamy.
5. Chill in refrigerator for about an hour.
6. Serve on warm scones with jam.