General, Recipes

vegan baking | banana pancakes |

Now, this isn’t technically a recipe as I am not exactly sure how much of each thing I used… when it comes to pancakes I just tend to gauge how ready the mix is by how gloopy it is (im so profesh haha.) So feel free to use these measurements I got from the Tesco website. It’s so great that so many supermarkets are jumping on the vegan wagon and sharing recipes #vegantakeover.

  • 100g flour
  • 2 teaspoon of sugar (optional – depends how sweet you want them)
  • 2 mashed bananas
  • 2 teaspoons of agave nectar (again optional)
  • 400ml soya milk
  • 1 tablespoon of coconut oil

Feel free to add baking powder and more/less flour depending on how thick you want them but I ended up having to add more flour to my first mixture as they weren’t properly cooking in the pan.

There aren’t really any steps to this recipe, just fling all the ingredients into a mixer (or by hand) and fry on a low heat using vegan butter to coat the pan to avoid the pancakes sticking!

I topped mine with strawberries and sugar :)

ENJOYYYYY!

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General, Recipes

vegan recipes | vegetable and quinoa stuffed peppers

I have another super easy recipe for you all (Y) Funnily enough when I rang my dad the evening I was making this turns out mum and him were having the same thing, spooky ey?

Anyway, this is my made up completely hit and miss recipe for stuffed peppers. They were scrummy and I had them with a side of sweet potato mash :)

So, you will need:

  • 2 bell peppers (size dependent on hunger levels)
  • half a red onion
  • 1 clove of garlic
  • 3 mushrooms
  • half a carton of tomato pasata
  • half a packet of microwavable quinao and rice (you can be fancy and cook it yourself from scratch but this is so much quicker)
  • salt, pepper and mixed herbs to taste

Before you even start cooking pre-heat your oven to 200 degrees C ready to soften your peppers.

  1. Cut of the top of the pepper and scoop it’s insides out. Just cut enough off to be able to stuff the entire pepper.
  2. Chop the onions, mushrooms and garlic into small pieces. I used coconut oil to fry it all off until soft.
  3. Once soft, pour in the pasata and stir in until mixed in. You can use chopped tomatoes or tomato puree but I thin the pasata acts as a good sauce and glues it all together.
  4. Cook your quinao packet in the microwave for specified time. Once cooked just pour half (or more if needed) into the mixture and combine.
  5. Take your peppers out of the oven after around 20 mins. They should be half cooked so that when you stuff them and bake again they turn out perfect.
  6. Spoon the mix into the peppers. I then topped them with some grated vegan cheese coz I love it haha.
  7. Bake for a further 15 mins until the top crispens. Sometimes the peppers don’t always stand up by themselves so try using some scrunched up tin foil as a wall for them to lean against or just lean them against each other.

Serve with whatever takes ya fancy and enjoy :)

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General, Recipes

vegan baking | chickpea and peanut butter cookies |

Hey friends, thought it was about time to stop just taking pictures of my food and actually show you guys how you can make it yourselves (if thats something you wish to do).

All the recipes I will be sharing have been adopted from ones I’ve mostly found online or in various books. I tend to change up the ingredients due to either not having them or personal preference :)

Today I wanna show you guys these GLORIOUS chickpea cookies. Now, I know what you’re thinking… Meg. Chickpeas… in a cookie? Trust me, they taste delicious (I’ve had many rave reviews!)

I found this recipe scrolling through insta and it’s via @plasticfitness if you fancy checking her out (Y)

Now, you’ll neeeeed:

  • Chickpeas – To make around 16-20 I use around a tin and half
  • Agave nectar – You can just use honey but vegans say no to honey (plus argave nectar is a much healthier alternative to all sugar in any baking you may wanna do!!)
  • Peanut butter – around 4 table spoons
  • Dark chocolate chips – 200g or however much you like really… the chocolatier the better!
  • Baking powder – 1 teaspoon
  • Vanilla extract – a few blobs hehe
  • Vegan white chocolate – to swirl prettily on the top

Obviously if you don’t want to make these vegan then feel free to use honey, normal milk chocolate and regular white chocolate (but come on guys – you can start doing your bit for the planet by eating cookies?! I think that’s a pretty good excuse, not that you need one.)

  1. SO. Start by draining your chickpeas from the tin (if they were already in water) – you then want to soak them in warm water to soften for around an hour (I got super impatient and only ended up doing it for 30 mins but the longer the better in this case)
  2. Actually, also don’t forget to turn your oven on to 220 degrees (it’s an easy thing to forget haha)
  3. Once soaked, drain again and place into a large mixing bowl. Using either a fork or a hand blender (use this is way easier haha) just blend them up until smooth-ish (don’t worry if they’re slightly bumpy as it adds to the final texture of the cookie)
  4. Once blended, start adding your peanut butter bit by bit, mixing as ya go (Feel free to use the hand blender again as this will make a creamier mixture.)
  5. When you’ve added all the peanut butter, add the vanilla essence, agave nectar and baking powder, mixing all the time to make sure it’s all spread out evenly.(If you want them slightly sweeter which I usually do, add in more agave nectar)
  6. Thennnn, add the chocolate chips! If you cant get your hands on chocolate chips you can just finely chop a bar of dark chocolate (Bourneville is my personal fave!)
  7. Next, spoon the mixture in golf ball sized lumps onto a baking tray (lined with parchment), pressing so they’re cookie shaped.
  8. Pop them in the oven for around 15-20mins, checking on them every now and again.
  9. When they come out they will still be slightly squishy – fear not! They’ll harden as they cool.
  10. While cooling, break up the white chocolate into a heat-proof bowl and place over a saucepan of boiling water. Melt the chocolate ready to decorate the cookies!
  11. Finally, once completely cooled (impatient me again didn’t wait completely) swirl, using a fork, the white chocolate artistically (lol) over the cookies!

VOILA!!

Honestly, theyre so so super yummy!

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Arrange for an aesthetically insta-worthy photo and you’re good to go!

Enjoy! (more to comeeeeee)

xx

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London diaries | trying and failing (but still trying) the vegan(ish) life |

Those of you who know me or follow me on various social media shizz know that I’ve recently turned vegan. I say recent – it’s been around 3 months.

However, for the past couple of weeks, after being so super good and (sometimes reluctantly) dedicated… I’ve been a v v v bad vegan.

Guys.

I bought cheese.

I had poached eggs.

I had shortbread.

…I’ve basically cheated :/

Earlier my brother sent me a picture saying that 1 vegan person, each day saves 1100 gallons of water, 45lbs of grain, 30sq.ft of forest, 20lbs of CO2 and 1 animal’s life.

Now. If you think about it, that’s pretty cray. I mean these figures aren’t accurate to the exact figure… but if they’re anywhere near that then, well – I’m impressed!

See, when I think about stuff like that and I think about the whole ‘future of the planet’ and how awful global warming is and how we all need to start doing our part to start saving this one world we have… it does make me want to do my part.

I just wish I’d chosen a path that didn’t ban me from eating one of my favourite things. Cheese.

Seriously, when I get married (lol i know) I want a cheese selection board, with allllll da cheese. Brie. Goats cheese. Cheddar. Smoked cheeses. Fruit cheeses. Camembert. I just love cheese. And not having it for 3 months, it was tough I’m not gonna lie.

So I caved. After a few after work g&t’s my drunken self wanted a cheese sandwich. So of course (I never argue with drunken Meg) we went and got her a cheese sandwich. Not gonna lie, I inhaled it in seconds.

Cheese and crisp sandwiches…. omgggggg my all time fave sandwich filling. Crunch, cheese, bread, more cheese. Don’t knock it till you try it folks – salt and vinegar flavour is a good taste against the cheese, but feel free to mix it up if you so wish.

I know, no matter how much I may crave certain meats at certain times of year, I’ll never EVER eat meat again. I have discovered so many veggie and vegan substitutes that I would much rather have, as I know that I’m not carelessly eating a defenceless animal.

My brother also said to me earlier, when I confessed my cheese eating ways that I ‘shouldn’t strive to perfection’. And that’s true. Recently I’ve felt like I’ve been eating vegan because I have to, because that’s what I’ve chosen to do… not because I actually want to.

To be classed as a proper vegan I would have to stop wearing a lot of my clothes and shoes. I would have to throw out probably all of my make up and toiletries and I would have to start basing everyday simple decisions around whether it would fit into a vegan person’s lifestyle.

And I just dunno if I have the will power or can be bothered to do it when I’m not fully committed. And that just makes me feel like a bit of a fraud.

Trying the vegan lifestyle has however made me want to cook, and experiment to an extent. It’s also led me to some amazing vegetarian and vegan restaurants across London. It’s a small selection, but so far I have been too Mildreds and Veg Bar Brixton. Both absolutely incredible and both offering completely vegan meals.

At Mildred’s I had to actually double check that what I was eating was in fact vegan, I just couldn’t believe that something so creammyyyyyy, didn’t have ANY cream in it. Madness. I highly recommend both of these places and I also encourage all of you to just try it.

I might, in time, completely transition back to being a clean eating vegan – but for the time being I’m not going to be too hard on myself and do it 80/20. Have days where I let myself have a bit of cheese, or a yummy pastry when they’re free at Friday free breakfast at work :D

It’s really not been as hard as I’m making it out to be. Soya milk – easy. Sunflower spread – easy. Vegetarian substitutes for meat – easy and in my opinion, nicer than meat itself.

Vegan baking is also super fun and extremely yummy.

Give it a go and see how ya get on.

Lets all try and save the planet woooooo.

Peace and love xxx

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