香港HK:為食起革命@香港天主教素食會 素食開飯樂 | Food Revolution @ HK Catholic Vegetarian Association Vegan dinner gatherings

517-628-hkcveg

為響應「為食起革命」並落實推動每週兩天(星期一及五)素食,香港天主教素食會現邀請有興趣者、志同道合的朋友,一同弄素為樂, 弄食為樂, 弄廚為樂, 素食開飯樂。天素會會將舉辦四晚素食晚膳,歡迎大家參加其中一晚或以上的飯局,詳情如下:

日期:5月17日(五); 5月31日(五); 6月14日(五); 6月28日(五)。
時間:晚上7:00 – 9:00 (7時開席暢談天地,膳後一同清理場地,9時離場)
內容:  五色湯,田園沙律,八寶粥/飯/麵/糕等,每次有不同
人數:20人 (先報先得,額滿後放候補名單)
費用:$40 (各人分擔當晚開支,每人每次最低收$40)
地點:信仰探討中心 牛池灣銀池徑2號2樓 (彩虹地鐵站C1出口左轉,近牛池灣村牌坊食店)
報名/查詢︰由即日起將參加者姓名、電話、電郵及參加日期傳至本會電子郵︰hkcveg@gmail.com, 或傳真︰2324 9048,或致電︰6077 4074(陳小姐)
備註:

  • 參加者自備碗/筷/環保食物盒,帶走剩餘食物
  • 素食材料是全素,無蛋,無牛奶,無五辛
  • 報名後,若退出請及早通知,位置可供候補者補上
  • 歡迎早些前來觀摩,交流或帶來「自家製」素食美點齊分享
  • 邀請有興趣者擔任14/6之主廚,負責設計菜式供20人用餐,有福廚義工協助

有關香港天主教素食會:
香港天主教素食會(天素會)屬天主教香港教區註冊團體,及已按香港社團條例豁免註冊,由熱心天主教徒及非教友組成幹事團,義務籌劃及舉辦活動,以推廣「素食」及「愛主、愛人、愛大地」為宗旨。http://www.facebook.com/HKCVA

In order to support Food Revolution, HK Catholic Vegetarian Association (HKCVEG) is organizing vegan dinner gatherings in May and June, to let more members and friends to be vegans 2 days per week (Monday and Friday), so that we can share tips on preparing and cooking vegan meals. Self-cooking vegan meals is not difficult at all!

Date:May 17, May 31, June 14, June 28 (four Fridays).
Time:7:00 p.m. – 9:00 p.m. (including clean-up after dinner/discussion)
Dinner:Soup, salad, rice/congee/noodle/pudding, variations each session
Quota:20 per dinner (first come first serve with waitlist)
Fee:$40 (sharing venue/ingredient cost, minimum charge $40/person/session)
Venue:Faith Research Center, 2/F., 2 Ngan Chi Lane, Ngau Chi Wan, Choi Hung (turn left from exit C1 of Choi Hung MTR)
Registration︰Please send name, contact number & email, plus date of dinner to Email︰hkcveg@gmail.com, or fax︰2324 9048, or call︰6077 4074 (Ms Chan)

Remarks:
1. Participants to bring own bowls and utensils, and boxes to pack leftover food, if any.
2. All vegan ingredients, no egg, no diary products, no ginger/spring onion, etc.
3. Please make sure to inform us after confirmation of registration so that those on the waitlist can join.
4. Welcome to come early to observe/exchange ideas on dinner preparation; or bring self-prepared vegan snacks/food to share.
5. Recruiting chef for June 14, to design and lead volunteers to prepare dinner for 20 persons.

About Hong Kong Catholic Vegetarian Association:
Hong Kong Catholic Vegetarian Association (HKCVA) is a registered entity of the Catholic Hong Kong Diocese, and is exempted from registration in accordance with the Societies Ordinance of Hong Kong; with committee members from both Catholics and non-Catholics, volunteer to plan and organize activities to promote veganism with the aim of ‘love God, love people and love the Earth’.

http://www.facebook.com/HKCVA

朱古力脆脆香蕉素蛋糕 Vegan Banana Bread with Chocolate Chunks

vegan-banana-bread

材料 INGREDIENTS
8隻 熟香蕉
1/3杯 菜油
1/3杯 紅糖
1/3杯 白砂糖
1茶匙 香草精油
1.5杯 中筋麵粉
1茶匙小蘇打
1茶匙發酵粉
1杯黑巧克力磚或純素角豆片
8 ripe bananas
1/3 cup vegetable oil
1/3 cup dark brown sugar
1/3 cup white granulated sugar
1 teaspoon vanilla
1.5 cups all purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1 cup dark chocolate chunks or vegan carob chips

做法 Methods

1. 將香蕉壓成蓉。烤箱預熱至350°F/ 200°C。
Mash the bananas. Preheat oven to 350°F.

2. 於香蕉蓉加入菜油,攪拌至順滑的狀態。
Add the oil to the mashed bananas and mix until smooth.

3. 將紅糖、白砂糖和香草精油加入香蕉蓉中攪拌至沒有粒粒存在。
Add all sugar along with the vanilla to the banana mixture. Mix well, removing any lumps in the brown sugar that may form..

4. 篩入麵粉、泡打粉、蘇打粉攪拌。
Add flour , baking soda and baking powder  to the batter and mix until everything is well incorporated and smooth.

5. 將黑巧克力磚切碎加入香蕉糊中。統素食者可用純素角豆片取代黑巧克力磚。
Using a bar of chocolate, cut up 1 cup of chocolate chunks and add to the batter. You can also use vegan carob chips as a substitute for the chocolate chunks. Fold the chocolate chunks into the batter.

6. 於蛋糕模上掃油,再灑一些麵粉,避免蛋糕粘在蛋糕模上。
Put a little bit of oil on a paper towel and rub it inside the bundt pan. Then add some flour and to coat the inside of the pan. This will keep your cake from sticking to the pan.

7. 將香蕉糊倒入蛋糕模中,放入350°F/200°C焗爐烘40﹣45分鐘。取出,放在烤架上放涼約 15﹣30分鐘後即可。
Pour the batter into the prepared bundt pan and bake for 40-45 minutes at 350°F. Let the banana bread cool down on a wire rack for 15-30 minutes before serving.

Source: inhabitots

南瓜朱古力鬆餅蛋糕 Vegan Pumpkin Chocolate Chip Muffin Cupcakes

Vegan-Pumpkin-Chocolate-Chip-Cupcake-537x357

Serve: 24 cupcakes

材料 INGREDIENTS
2杯 罐裝南瓜
2.5杯 麵粉
2杯 砂糖
2/3杯 菜油
1/2杯 豆漿
2茶匙 香草精
1茶匙 發酵粉
1茶匙 小蘇打
1茶匙 肉桂粉
1/2茶匙 鹽
1杯 巧克力片
2 cups canned pumpkin
2.5 cups flour
2 cups granulated sugar
2/3 cup vegetable oil
1/2 cup soy milk
2 tsp vanilla extract
1 tsp baking powder
1 tsp baking soda
1 tsp ground cinnamon
1/2 tsp salt
1 cup of chocolate chips

做法 Methods

1. 將鬆餅模排好。
Line a muffin tin with eco-friendly (unbleached) cupcake liners.

2. 烤箱預熱至350°F/ 200°C。
Preheat oven to 350°F.

3. 將南瓜、油、豆奶、糖和香草精油放在中碗中攪拌。
In a medium mixing bowl, mix together the canned pumpkin, oil, soy milk, sugar and vanilla.

4. 然後篩入麵粉、泡打粉、蘇打粉、肉桂粉和鹽。用叉子或手打器攪拌(不要用電動攪拌機)。
When this is thoroughly mixed, sift in the flour, baking powder, baking soda, cinnamon and salt. Use a fork or whisk – not an electric mixer.

5. 倒入巧克力片。
When batter is thoroughly mixed, pour in the chocolate chips and mix them in

6. 將麵糊倒入鬆餅模,約2/3滿。烘培時鬆餅會升高,所以不要例得太滿。
Pour batter into the muffin tin – filling each space about 2/3 full. The cakes will rise a lot, so don’t overdo it unless you want gigantic cupcakes.

7. 放入350°F/200°C焗爐烘22分鐘。放涼即可。
Bake at 350°F for 22 minutes. Let cool before you eat them. Enjoy!

Source: inhabitots 
Photo: inhabitots