This month I want to take you along with me to explore the vegan possibilities of Malaysian food. And here’s what’s also wonderful: not only is Malaysian cuisine rich in local flavors, it is further enriched by the vast and endless cuisines of India and China: two communities who form a sizeable part of the country’s population.
There are lots of resources for great Malaysian vegetarian food on the Web, such as this one. And if you want to be adventurous and veganize a non-vegan dish, more power to you!
With so much to choose from, I think it’s going to be hard for all you amazing cooks not to come up with vegan dishes that are impossibly delicious.
Here are the guidelines for It’s A Vegan World: Malaysian.
-Since I’m late with the announcement, I’ve extended the deadline to Sept. 5 2009. Send in your recipes before that date.
-These foods are no-nos in vegan cooking, so please leave them out: honey, butter, eggs, cheese, ghee, milk, yogurt (basically no milk-based products), gelatin, and, of course, no meats or fish. Vegan meat or cheese substitutes are fine.
-Link back to this announcement, and feel free to use the logo below.
-Non-bloggers are also very welcome. Just send me your recipe and a picture.
-As for bloggers, send me an email with your post to myveganworld[at]gmail.com. Include these details:
A quick note here about something that’s been on my mind these past few days and has really bothered me. I love nothing more than to share my recipes, especially the ones I create or veganize. When the inspiration comes from a recipe someone else created, I am always sure to credit the source because it’s the right thing to do.
But the other day, while googling vegan challah recipes, I ran into a recipe on another vegan blog. My own whole-wheat vegan challah is one of my most popular recipes and one I get most feedback on from readers. When I created it, I used a recipe from the Joy of Cooking (which I credited in my post) as my inspiration, but I worked hard to replace the eggs which were an integral part of this bread. I used flax meal or ground flax seed as an egg substitute in my challah, and I worked out the proportions carefully to make sure I had a perfect challah where no one would miss the eggs.
Surprisingly, this recipe on the other blog was exactly identical to mine in every aspect, including the proportion of flax and water (which was the most challenging part of the recipe to develop), except that it was made entirely with all-purpose flour and used olive oil instead of canola. While this would be fine if the blogger had the decency to credit the obvious source of her recipe, she did not.
I’d just like to say this to people like this blogger who believe they can steal recipes made by others and pass them off as their own: back off! Most food bloggers work hard to come up their recipes, and while you’re more than welcome to try them, passing them off as your own is a sick and extraordinarily cheap thing to do.
On to happier topics, the roundup of IAVW British will be coming soon. Keep your eyes peeled!