My lunch bowl from today-fair trade quinoa, corn, kale, kumara, sautéed mushrooms and zucchini, sprouts, pumpkin seeds, crispy tofu (marinated in lemon juice, soy sauce and tahini). Topped off the kumara and kale with sesame seeds and tahini 😋😍 instagram: @veganzoejessica
“You have just dined, and however scrupulously the slaughterhouse is concealed in the graceful distance of miles, there is complicity.” ― Ralph Waldo Emerson
Lunch 🍞🔥 Avocado, lime, and chili flakes! I added plenty of coriander after taking this photo too. 📸🌱 I discovered that Heart Space Whole Foods sells freshly made artisan bread, delivered Tuesday, Thursday, and Saturday. I picked up a sourdough boule for £3 this Thursday. It should last me a few days. 😋 Not a bad price for tasty small batch bread!
Today’s lunch!! Rice noodles with broccoli, spinach, collard greens, avocado pumpkin, sweet potato, roasted chickpeas, mushrooms, sweet corn and red onion. I roasted the chickpeas in the oven with olive oil and Moroccan seasoning for about 30 minutes (until they became crunchy) and sautéed the red onion, mushroom and corn with a bit of soy sauce and water on the stove. Would highly recommend making this it was so satiating, nutritious and sooo delicious :) #govegan
Today’s brunch!! Egg and dairy-free vegan pancakes topped with lots of berries, banana, kiwifruit, desiccated coconut, maple syrup, melted dark and dairy free chocolate and crushed cashews! Was incredibly delicious, you can ‘veganise’ anything when you put your mind to it, it’s so effortless! Instead of using egg and dairy milk in the batter I just used 1 ½ cups of soy milk and made a chia seed ‘egg’ by mixing some boiling water with 2 tbsp of chia seeds to make the batter sticky.
If anyone is considering switching to a vegan lifestyle and adopting a cruelty-free diet for their New Year’s resolution feel free to inbox me, I’m always here for support and help xx -Zoe