Grilled Bean Curd Steak in vegetable jus with grilled onions and parsley
I have recently been touched by a series of coverage my Mercy for Animals, a non-profit organisation exposing the cruelty behind animal farming for commercial purposes. Even the methods of producing seemingly ethical milk from lactating cows deprived of their babies so humans could have them instead. How much milk do we throw away for it’s expiry date or buying too much? Baby cows are taken away from their mothers to be made into veal. Animals are like modern day gladiators. They bleed and live in slavery. They suffer from violence for the pleasure of human gastronomy and food culture. The least we can do is give them a proper life until the time of their final journey under the butcher’s knife through free range farming and ethical methods of meat packing.
Introducing my first Vegan creation inspired by French methods of cookery, nouvelle cuisine and traditional Australian using no animal-derived products of whatsoever. Grilled bean curd or more popularly known as tofu, jus made from caramelised garlic and onions deglazed with lemon juice and soy sauce, the classic Australian favourite of grilled onions and final sprinkling of chopped parsley. It is served on a bed of brown rice. Oil used was extra canola, known to have the least content of bad fat and finished with extra virgin olive oil for it’s fragrance. Mercy for Animals! Bon appetite!
The Melbourne Art Scene 