Global Vegan: recipes to nourish from Ellie Bullen's latest book

Global Vegan Recipes & Inspiration

During this time of restricted freedoms, most of us are able to take the time to reflect on what we most miss about our everyday lives and perhaps, what we were doing or valuing that, in retrospect, wasn't worth the time and energy. It is important to recognise that there are many people in situations of extreme danger - unable to be safe in their homes, insecure financially and in a very real situation of not having access to food, water, heat, medical help or government aid. While this is not about whether we deserve to grieve for what we've lost when it is relative to someone in a better or worse situation than our own, it is about recognising anything and everything we can be grateful for right now.

One thing that is enormously positive is that with less cars, planes, trucks and trains active, the air quality globally has improved significantly. There is a return of native fauna to their habitats when we are not interfering. There has been a drive towards YouTube for cooking and nutrition guidance and fitness services online are in boom time. People have more time to take care of themselves, if they choose to do it. You don't have to identify as vegan to enjoy vegan recipes. Keep in mind, the meat market in the US and Australia especially is under major pressure and without government intervention, it would crash. Killing animals for meat, often in brutal and inhumane circumstances, is not a sustainable industry. This is not to say that all non-meat industries are entirely ethical, so ultimately, spend your money with the full awareness that your dollar is essentially a vote for that business to continue trading and operating as it is. If you buy meat, question where it comes from and how the animals are treated before slaughter and the manner of their slaughter. It's much easier to do this when you buy direct from farmers through markets or via their websites. If this isn't possible, ask the stores or butchers you frequent about their sources. If they dismiss you or decline to provide you any information, go elsewhere. Anyway. You came for recipes, right? Here, three of my favourites for you to recreate at home. Feel free, like I do, to tweak things a little to suit your personal taste. I personally love jamu because it's super easy to make and you can easily find fresh turmeric at an Asian grocery and most fruit and vegetable markets. It's entirely a different flavour to powdered packets of turmeric, but obviously, if you can't source it fresh, anything is better than nothing!

Serves 2

2 cm piece of turmeric, peeled

5 cm piece of ginger, peeled

1⁄4 teaspoon freshly ground black pepper

3 tablespoons freshly squeezed lime juice

1 tablespoon coconut nectar or ethically

sourced local honey

ice cubes, to serve

Place all the ingredients and 125 ml (1⁄2 cup)of water in a blender and blend on high for 60 seconds. 

Add another 375 ml (1 1⁄2 cups) ofwater and blend again for 30 seconds.

Strain through a fine sieve or nut-milk bag (but be aware that the turmeric will stain the bag).

Pour the tonic into ice-filled glasses or jars andenjoy. Any leftover can remain in the fridge for 4 days.

Serves 2

80 g tempeh, sliced into thin strips

2 tablespoons Fiery Korean Sauce (see page 277),

plus extra to serve (see Tip)

1 tablespoon sesame oil

550 g (3 cups) cooked brown rice

3 nori sheets

6 pickled daikon batons or any pickled veg

(see page 286)

3 tablespoons Spicy Korean Kimchi (see page 284)

½ avocado, finely sliced

2 teaspoons sesame seeds

sorrel leaves, to serve (optional)

Place the tempeh and fi ery Korean sauce in a small bowl, mix well and set aside for 20–30 minutes to marinate.

Stir half the sesame oil through the cooked rice and set aside.

Heat a frying pan over medium heat, add the tempeh and fry for 1 minute on each side oruntil golden. Set aside.

Lay a nori sheet on a bamboo sushi mat and spread with a thin layer of rice, leaving a 2.5 cm border. 

Place a few strips of tempeh along the centre of the rice and top with two pieces of pickled veg, 1 tablespoon of the kimchi and a few slices of avocado. 

Dab a little water along the top edge of the nori sheet and roll up as you would a sushi roll, using the bamboo mat to assist you.

Repeat with the remaining nori sheets and filling.

Brush the rolls with the remaining sesame oil, sprinkle over the sesame seeds and refrigerate for 20 minutes.

Once chilled, use a sharp knife to cut each roll into four to six even pieces. Serve with the fiery dipping sauce 

All recipes extracted with permission from The Global Vegan by Ellie Bullen, Published by Plum, RRP $34.99, Photography by Ellie Bullen