NUS VEGElicious !🥦🍅🥗

See you guys at our film screening at 6pm @ TCT lecture theatre at Elm College!

Fun fact of the week: Eating a vegan diet can reduce your carbon footprint by 73%: A study by researchers at the University of Oxford revealed that a vegan diet is “the single biggest measure” an individual can take to reduce their environmental impact. So even if you don’t go completely vegan, reducing your meat and dairy consumption will have a big impact on your personal footprint.

NUS Sustainability CONNECT returns this year with a condensed Highlight version, comprising a week-long programme of talks, tours and workshops. The festival showcases our university's sustainability efforts in research and innovation, education, campus operations and thought leadership. This year's theme is Rethink Sustainability: Innovation and Impact. All in, there are more than 30 events packed into a week! Seats are filling up fast, so hurry and book your slot now! https://sustainability.nus.edu.sg/get-involved/connect/

One more gorgeous sustainbility connect event coming next tuesday! Register here! https://www.eventbrite.sg/e/carbon-crunch-reducing-our-emissions-one-plate-at-a-time-tickets-952443242377?aff=oddtdtcreator

NUS VEGE, together with Ecoplanet, will be hosting a screening of SEASPIRACY, an internationally acclaimed documentary screened at the Ocean Film Festival, as part of the NUS sustainability CONNECT festival. The documentary explores the detriment of the fishing industry- its impact on the environment, people and marine life. Do come down and enjoy the film screening with FREE VEGAN Bento food and have fun and learn more about what YOU can do to be sustainable!! There are limited seats so do RSVP ASAP (preferably by the 16th!) . Do RSVP for food only if you are sure you can come however as want to reduce food waste as much as possible ! Thank you and hope to see y'all there 🦈🐟🐠🪼 https://nus.campuslabs.com/engage/event/10372404

Vegan Kimchi Jjigae is the plant-based version of the beloved and comforting Korean kimchi stew using tofu, mushrooms, and cabbage. It's an easy and quick recipe in 20 minutes, full of flavor and comfort! This vegan version of Kimchi Jjigae recipe is quite authentic and made vegan by omitting the tuna and pork belly commonly used. Base ingredients: • Cooking oil: to stir fry and bloom the aromatics • Sesame oil: for the added flavors • Onion & garlic: aromatics • Kimchi: the kimchi and kimchi juice are used in the recipe • Stock water: Make the stock by adding a piece of kombu or 4-5 dried shiitake mushrooms to hot water and letting it steep for at least 30 minutes. • Alternatively, you can use rice water, which is water from washing the rice. Sauces & Condiments: • Gochujang: a classic Korean hot sauce that adds signature spice to the dish. Add more or less gochujang depending on how spicy you want the stew to be. • Soy sauce: soy sauce adds to the savory, complex flavors of the dish. • Gochugaru: Korean red pepper flakes that add even more spicy and rich flavors for the stew. Veggies: • Cabbage: add some veggies and freshness to the stews. The cabbage softens while being cooked in the stew and absorbs the flavor really well. Alternatively, you can use zucchini, spinach, eggplant, or other veggies you have on hand. • Mushroom: Mushrooms add a meaty and chewy texture that absorbs the sauce well. You can use one or two types of mushrooms of choice in the stew. I recommend adding shiitake mushroom or enoki mushroom to Vegan Kimchi Jjigae! They can be found in most Asian supermarkets. If you cannot access those, use cremini or oyster mushrooms. • Tofu: you can use firm or soft tofu in this recipe. • Green onions: Chopped green onions add a more vibrant and fresh taste and look to the Kimchi Jjigae. instructions: First, make the stock with kombu and/or dried shiitake mushrooms. In a pot or pan, stir-fry the minced garlic and onion in cooking oil and sesame oil for 1-2 minutes. Add kimchi, gochujang, gochugaru, soy sauce, and stock water, and bring to a boil. Next, finely chop the cabbage and shiitake mushroom. Add to the pot and simmer for 7-10 minutes until the vegetables are softened. Add tofu cubes and chopped green onions. Enjoy with a bowl of rice! https://veggieanh.com/kimchi-jjigae/

A quick easy recipe for some dessert for your late night sugra cravings 🍰 Lets see how to make a vegan strawberry cake this week! First, prepare the reduced strawberry puree The first step in making the cake is to prepare your reduced strawberry puree. You will need 1 pound of fresh, ripe red strawberries. Rinse and hull them, then add to a food processor or blender and blend. Transfer the puree to a small pot and simmer for 25-30 minutes. The mixture will thicken and reduce to just over 1/2 cup. Why not just use strawberry puree that is not reduced? It’s too much liquid, and not enough flavor! By reducing, you get a very concentrated strawberry flavor without adding a ton of liquid to the cake batter. Perfection. Mix the cake batter and bake In a large bowl (I used my stand mixer), cream together the vegan butter, oil and sugar. Mix in the vanilla and food coloring, if using. In another medium sized bowl, whisk together the flour, baking powder and salt. With the mixer on low speed, alternate adding the dry ingredients and the vegan buttermilk (this is simply soy milk mixed with apple cider vinegar) until combined each time. Do NOT over mix. Finally, mix in the reduced strawberry puree until just combined. Pour the cake batter evenly into the greased and parchment lined pans. Bake for 30-35 minutes, until the edges are golden and a toothpick comes out clean. Let the cakes cool completely before frosting. Make vegan strawberry frosting and frost the cake Why use freeze dried strawberries instead of fresh in the frosting? Fresh strawberries can cause the frosting to curdle, and freeze dried strawberries add a ton of concentrated flavor. You may also go make the frosting from my cupcakes recipe if desired. Using a food processor or blender, blend freeze dried strawberries into a powder. Using a mixer, beat the vegan butter until creamy. Gradually add in the powdered sugar, 1/2 cup at a time, until it’s all incorporated. Now add in the strawberry powder, then the vanilla and milk as needed. Once the cakes are completely cooled, frost as desired and decorate with fresh whole strawberries. Enjoy! For more info and images to help with baking look at https://www.noracooks.com/vegan-strawberry-cake/

Message me at @chaithanyal of you have any issues getting there

We are set up at ERC rooftop!!!

our first event of the sem! sign up here! Can't wait to see everyone!! 💚💚 https://nus.campuslabs.com/engage/event/10342033

For our Monday Protein Fix 💪🏽 lets see how to make Marry Me Chickpea! Why this would be a good meal: • Rich Tuscan-inspired flavors – vegan marry me chickpeas feature incredible Italian-inspired flavors that will keep you going back for more. • Packed with protein – Two cans of chickpeas pack this dish with about 30 grams of plant-based protein! • An easy one-pan meal – The everyday ingredients in this dish are cooked together in one pan in just 15 minutes. Directions: Warm the olive oil in a large pan over low-medium heat. Once hot, add the garlic and sauté until fragrant. Stir in the sun dried tomatoes, oregano, red pepper flakes, salt, and ground black pepper. Add the chickpeas, vegetable broth, tomato paste, vegan cream, and spinach to the pan. Simmer until the sauce is warmed through and the spinach is wilted. Garnish the Tuscan chickpeas with chopped fresh basil and vegan parmesan. Scoop up every bite with crusty bread or serve it over rice, pasta, or baked sweet potatoes. Enjoy! Instead of chickpeas, canned cannellini beans or another white bean will also work well. For a meatier dish, you can use my Vegan Chicken recipe, homemade seitan bites, or baked tofu. As there is no dairy used, to make the sauce thicker, the sauce can be made with either vegan cream or cashew cream. From : https://www.noracooks.com/marry-me-chickpeas/

Good morning!! To start out week off lets have a new vegan recipe~ tahini pasta Tahini pasta combines a 6-ingredient creamy tahini pasta sauce with your favorite cooked pasta noodles, cherry tomatoes (or any veggies you like), and fresh basil. The savory-nutty-tangy flavors are perfectly balanced and every bite is more comforting than the last! Tahini is a seed paste made from ground sesame seeds. It’s a lot like nut butter but has a runnier texture and a slightly bitter, nutty taste. Tahini is a staple ingredient in hummus but can also add flavor and creaminess to plenty of other recipes, like homemade salad dressings, baked goods, and more. Ingredients: • ▢ 12 ounces short pasta noodles penne or fusilli • ▢ 1 tablespoon olive oil • ▢ 3 large cloves garlic minced • ▢ 3/4 cup tahini drippy, not super thick • ▢ 3 tablespoons fresh lemon juice about 1 large lemon • ▢ 1/4 teaspoon red chili flakes • ▢ 1-2 cups reserved pasta water • ▢ 1/2 teaspoon salt or more to taste • ▢ 1/2 cup fresh basil chopped • ▢ 1 pint cherry tomatoes halved, optional • Boil the pasta according to package instructions. Reserve 2 cups of the pasta cooking water, then drain the cooked pasta and set aside. • While the pasta cooks, warm the olive oil over low-medium heat. Add the garlic and cook for 1-2 minutes, until fragrant, stirring constantly. • Pour in the tahini, lemon juice, red chili flakes, reserved pasta water and salt. Stir well. • Now add the cooked pasta and mix. Add the fresh basil and halved tomatoes and mix into the creamy pasta. • If the pasta gets too dry, add a bit more warm water. Serve immediately. credits to : https://www.noracooks.com/tahini-pasta/

If you'd like to find someone to split the money for 2 with, feel free to DM @chaithanyal, I'll connect you guys up! 💚

Hello everyone!! We have decided to reopen the orders for our 'Friends not Food Tees' in both black AND white for all our new veges! 👕🐮🐷🐔 They are sustainably and ethically sourced, and are being sold at: 💰 $18 for 1 💰 $33 for 2 Thank you for supporting our cause, and being a friend to the animals!! 🐾❤️ Order one today with the link below by 23rd Aug! https://forms.gle/vcwfCtUouTbGJNyr9

Yuhhhhh

SOYMAXXED BAY-BEEEE

brat veggies are set up 💚✅

We are located at Sports Hall 2, Stephen Riady Centre, Utown :))