Baked beans and kangaroo stew


Zaia grew up in a family of musicians in Holland, and has a background in top sport (snow skiing) and web development and design. She co-founded the PRI Luganville and PRI Sunshine Coast Inc (now PermEco Inc.) with Tom, and runs the “invisible structures”, like finances, business administration, website design and maintenance, writes articles, records and edits videos and also organises the cooking and the kitchen on site. She assists Tom in running the Kendall Permaculture Farm and supervising other volunteers. She also specialises in consulting and advice for smaller scale properties (up to 5 acres). She has researched and studied nutrition and health for 20+ years, has a certificate in Nutrition and continues to study by research, reading and daily observation. She is an active member of several musical projects and bands, involved in community music and runs percussion and marimba workshops, is the percussion leader for the Woodford Folk Festival People’s Orchestra and composes as well as plays music. She is passionate about community music and loves seeing people discover that they can play!

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4 Responses

  1. Reisha Marris says:

    Just a thought… If you are going to label something vegan, don’t add any animal products within the recipe or write-up, it is actually really offensive and insensitive. It would be much better for you to do the Kangaroo Stew separately to the Baked Beans recipe, then on the Kangaroo Stew you could say “This goes nicely with the Baked Bean Recipe”… [with a link to the recipe]. This is the same on some other recipes. Vegan recipes should have no animal product or by-product including honey, eggs, etc. Thank you.

    • Zaia says:

      Noted and fixed. Unfortunately I am time poor, and it makes more sense for me to post recipes for an entire meal. I do try and offer substitutes for different diets in any given recipe, my apologies if some slipped through the cracks…

  2. Maria says:

    Hi Zaia. I was only saying to my sister today that I wanted to make my own baked beans. However I don’t understand the part about “enough tomato paste to thicken”. It seems to me that to thicken this to tinned baked beans consistency would require a bucket load of tomato paste which would be unpalatable. I just find this part very vague and don’t really want to mess up umpty times experimenting. Could you elucidate please?

    • Zaia says:

      Hi Maria,
      Thanks for your question!
      As you only just cover the beans with water to cook them, a lot of the water evaporates and so not much tomato paste is needed to thicken it. Another method is pre-cooking the beans, pouring the water off, then adding a bottle of passata (strained tomatoes) to the beans. Add all the other ingredients and bring to the boil again, then simmer as per the recipe. I hope this gives you some ideas!

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