I think it can be agreed that veganism in 2020 (speaking as a non-vegan) is much more exciting than it was 30-40 years ago. I saw a video by Plant Based News entitled "Vegans THEN and NOW" (click here!) and it was pretty illustrative. Featuring footage of plant-based adherents from the 1970's, it showed examples of the kind of food which they would generally prepare; let's just say that I'm not shocked that it took a while to become a mainstream cultural movement. Dishes such as lentil pie and bean rissoles, while potentially good (??), don't exactly provide an encouraging prognosis for a vegan lifestyle.
Although I'm writing about the 1970's as if it was the entry point for veganism into the world, it actually has a much longer history (though somewhat disputed, of course). In his later life, the classical Arabic poet Al-Ma'arri (c. 973-1057) renounced the consumption of meat and animal products. He wrote in a poem, "I No Longer Steal From Nature", about his concerns for animal welfare:
And do not desire as food the flesh of slaughtered animals
or the white milk of mothers who intended its pure draught
for their young, not noble ladies.
You can find the full poem here, and might I suggest showing it to anyone who suggests that veganism is simply a "new and trendy" fad? I want to mention that I don't say this to enforce any stringent, moralising tones, but it is interesting to note that animal welfare was a concern to some in the year 1000 (see also: "as a non-vegan").
The point of the matter is that veganism has gone through multiple cycles and taken many forms throughout history, but I think what defines it in 2020 is plurality. We're a lot more flexible now than we were 40 (or 1,000) years ago. Veganism doesn't have to be absolute, and there are many more reasons to incorporate a vegan lifestyle, whether that be partially or fully, into your eating habits. It's no longer limiting, with the variety being limited to the range of beans and pulses available to you. It encompasses every culinary culture and has absorbed facets from each, blending into something that is adaptable and, yes, exciting!
So, now I've rattled out the spiel of veganism being dynamic and fun, I have to confess that what I bring you today is not a child of 2020 veganism. It is something that would sit comfortably in a beige hued, 1970's vegan coffee store; one that probably prided itself on selling green tea before it became widely available. While it's not a hashtag foodgasm, it's something that you'll want with a steaming mug of something as the rain lightly kisses the panes of the window; Wholegrain Bran Banana Bread. Wrap yourself in an organically produced hemp throw, introduce your tea leaves and coffee grains to the font of roiling water, and exhale.
Too early on to do another banana bread recipe? We're resetting the scores for Veganuary. Plus, banana bread is my default go-to bake because it is just so forgiving; the first thing to produce the realisation that not everything has to be strict and regimented. Is it too committal to say that it might just be my thing?
Unlike banana bread, I have a much more blinkered history with wholemeal foods. Throughout my whole three years of an undergraduate degree I was convinced that wholemeal rice was far superior to it's white cousin. Oh, just how wrong I was. I ate brown rice perhaps two thirds of the days I was there? Two thirds of three years; that is 730 days. That's not to mention the ten extra minutes you have to spend cooking the rice, amounting 7,300 minutes or 5.07 days of wasted time! This hideous betrayal makes me hesitant to approach the questionable world of wholegrain flour, but I promise it is used here with good reason, working in tandem with the bran to produce a satisfying nuttiness.
But what makes it vegan? Applesauce. There's not much to say about this except that apple sauce somehow helps out the raising agents of a mixtures in a very egg-like way without imparting any flavour stronger than a kiss of mild, fruity sweetness. I think vegan recipes have a reputation for being overly complicated, which they can be for sure, but sometimes the substitutions are actually incredibly simple, as will be evidenced below.
Wholemeal Bran Banana Bread
Prep time: 15 minutes.
Cooking time: 35-40 minutes.
Ingredients
200g of wholemeal flour
25g of wheat bran
70g of apple sauce
3 ripe bananas
80g of brown sugar + 1 tsp
3 tsp of baking powder
1 tsp of vanilla extract
1/2 tsp of cinnamon
1/4 tsp of salt
Preheat your oven to 200 degrees Celsius (180 degrees if using a fan assisted oven) and grease a baking tin.
Peel your bananas and place into a bowl. Take a fork and mash the bananas completely.
When the bananas have been mashed, add the applesauce and mix together with the bananas until combined and somewhat smooth.
Add the 80g of sugar, wholemeal flour, wheat bran, baking powder, vanilla extract and salt into the mixture and stir with a wooden spoon until just combined, taking care not to over-mix. Pour the mixture into the greased baking pan.
Add the tsp of brown sugar and 1/2 tsp of cinnamon into a small bowl and mix together. Sprinkle over the top of the uncooked mixture.
Put the baking tin into the pre-heated oven and bake for 35 minutes. When the cooking time has elapsed, take the cake out and insert a metal knife or skewer into the centre. If it is clean upon removal, the cake is done. If not, put the cake back in to bake for another 5 minutes.
Let the loaf cool in the tin for 5 minutes before removing it and letting it sit on a baking tray. This is fantastic on it's own with a cup of tea or coffee, but is also fantastic when toasted and spread with vegan butter!
Notes & Adjustments
Extra fruit could be added to this, in particular I considered whether blueberries would be a good addition to the mixture. If you choose to add fruit, I would advise to use 55g of apple sauce, rather than 70g, as it will bring a moistening effect to the loaf. You could also use dried fruit; if so, there is no need to adjust the quantity of apple sauce.
Chopped nuts would go well here; I think walnuts would be a great addition.
I understand that not all apple sauces are the same consistency. Most apple sauces that you find in supermarkets are very smooth which is reflected in the quantities specified in my recipe. However, if you find yourself with a chunky apple sauce (like mine), then up the quantity to 85g.
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