vegetarian food

Things I’ve learned since going Vegan:

1: Its not that difficult, non-vegans stopped me from going Vegan for years because of the “Vitamin Deficiencies” and “health risks” I’d be exposed to. Since going Vegan however, I’m healthier than I ever was, don’t eat nearly as much processed food as I used to, eat fruit and veg daily and have discovered a world of great cruelty free meals! A recent blood test also revealed that I’m not deficient in any vitamins.

2: Telling people your Vegan opens you up to a lot of counter arguments from non-vegans about ethical sources of meat and dairy which really don’t exist, but you do you.

3: Its difficult on nights out because most fast food places cook their food in animal fat, but all that means is I eat properly before going out and feel much better the next day!

4: If you go Vegan be prepared to hear the same Vegan jokes from friends and family.

5: I’ll find myself visiting places I never would have gone before to try different foods and have found I’m a lot more adventurous with eating than I used to be.

6: I’ve thought myself how to cook and have learned just how great Vegan food can taste while also being extremely easy to make and also healthy.

7: Ingredients for a good Vegan meal can be bought very cheaply and I can live off a lot less money for the week than I used to.

8: The internet is a great source of information about going Vegan, so if you’re considering going Vegan the internet is a great place to start if you want free and easily accessible information about it.

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Vegan Pumpkin Spice French Toast

Ingredients:

  • 4 slices of thick bread or toast
  • ¾ cup dairy free milk (I used soy)
  • 1 tsp pumpkin pie spice
  • 2 tbsp flour (I used chickpea)
  • 1 tbsp maple syrup
  • 1 pinch of salt
  • 2 tbsp pumpkin puree
  • 1 tbsp vegan butter for frying
  • 1 tsp pumpkin pie spice for garnishing (optional)
  • 1 tbsp sugar for garnishing (optional)

Directions:

1. Slice your bread into equal strips and set aside.

2. Combine the remaining ingredients in a wide bowl and whisk well.

3. Melt butter in a large pan. Quickly dip the toast slices into your batter. Do not soak! Then transfer the battered slices to your heated pan and fry each side until crust has formed (about 2 minutes on each side).

4. Once all slices have finished you can roll them into a sugar mixture (optional) and serve with maple syrup. Enjoy!

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Flatbread Pizza Two Ways 

Hey friends. I know it’s been a while since my last post, but I wanted to bring you all something simple. This isn’t really a recipe, but just something quick and delicious. 

Veggie Flatbread 

Stonefire flatbread topped with Simply Balanced organic pizza sauce, shredded mozzarella cheese, spinach, mushrooms, red onions, assorted bell peppers, sliced tomatoes, and herbs. 

Chicken Flatbread 

Stonefire flatbread topped with Simply Balanced organic pizza sauce, shredded mozzarella cheese, mushrooms, sliced tomatoes, and spinach. 

Instructions

Both baked at 415 degrees for about 15 minutes until flatbread was toasted and cheese was completely melted. 

Why are you vegan?

The fact that I feel obligated to lie and say “because it’s healthier” other than my real answer “because I care about animals” shows how negative people can be to animal compassion.

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I recently made some really really really good mac & cheese. I used a lot of cheese so it was amazing. I didn’t really do anything special, I cooked the noodles (I like mine very al dente) and poured them in the casserole dish and added the cheese. I used Daiya - A bag of cheddar, the container of cream cheese, 2 slices of swiss, and 2  slices of provolone, very cheesy. Then I baked it for a while. I’ve gotten tons of meals out of it and still have some in the fridge.

Some spring rolls w/ tofu and sweet and sour sauce for my lunch today 🍴 while I also added blackberries and a cut up granola bar as a snack.
I will finally get to meet my new tutor today so I’m a little exited 😄. I won’t have much to talk to him about as I finished my math test today.

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Vegan Pumpkin Spice Waffles

Ingredients

  • 2 cups of flour of your choice 

  • 1 tsp of baking soda 

  • 1 ½ tsp baking powder

  •  1 cup of non dairy milk 

  • 1 tbsp of applecidervinigar 

  • 1 tsp pumpkin pie spice

  •  1/2 tsp cinnamon 

  • ¼ cup coconut oil 

  • 3 tbsp brownsugar 
  • ¼ cup of pumpkin puree

Additional Optional Ingredients

  • maple syrup
  • pecans
  • dairy free whipcream
  • fruit of your choice
Directions
  1. Firstly mix your milk with the vinegar and set aside for 5 minutes.
  2. In a large mixing bowl, add your flour, baking soda, baking powder, spices and sugar. Mix the dry ingredients together. 
  3. Now add pumpkin puree and coconut oil to your non dairy milk and mix well. 
  4. After that, combine your dry and wet ingredients together and place into the fridge for 10 minutes. In the meantime, heat up your waffle iron.
  5. After 10 minutes, grease your iron and spoon about 3 tablespoons worth of batter on your waffle iron and bake for 2-5 minutes on medium-high heat.
  6. Now enjoy your waffles with whatever toppings you like! 

Comfort (n)ice cream bowl 🤗 Cookie dough base with salted PB and all the usual toppings. Tough week calls for a super delicious breakfast ☀️ Counting my blessings and thankful for sunny days, my mum, awesome friends and random messages ☺️

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Roasted Vegetable & Rice Bowl 

Simple meal prep. Eat your veggies.

Ingredients 

2 large sweet potatoes, diced 

1 large zucchini, diced 

2 medium tomatoes from the vine, sliced 

Seasoning blend (you may or may not use all of it) - 2 tbsp of each: kosher salt, black pepper, dried Herbs de Provence, dried basil, granulated onion, and granulated garlic 

Olive oil 

Cooked brown rice 

Directions 

Preheat the oven to 420 degrees Fahrenheit. 

Line a large baking sheet with parchment paper. 

Line the tomatoes in a single layer on to the baking sheet, drizzle with olive, and season with seasoning blend. 

In a large bowl, combine zucchini and sweet potatoes and coat in olive oil. Season with seasoning blend and toss to coat. 

Dump the mixture on to the baking sheet and spread into a single layer. 

Roast for 40 minutes or until sweet potatoes are fork tender. 

Assemble bowl and serve while warm.

Enjoy!