Every year I tell myself I’m going to go vegan for the month of January. But this year I’m really going to do it. Yes I am. So I’m starting the new year off with these 31 healthy vegan breakfast recipes which I’m hoping will keep me on track for Veganuary. Happy New Year everyone. I do hope 2019 is a good one for you all.
Do you remember those sticky ginger apple cakes I made for Bonfire Night a few weeks ago? Well I reckoned the ginger syrup I created to glaze them would contribute to a wicked gingerbread hot chocolate. How right I was.
This vegan cream cheese, pickled beetroot & lettuce sandwich is fabulous for packed lunches. Indeed it’s a good standby for any time you need a quick meal in a hurry. The recipe for vegan cream ‘cheese’ is super simple to prepare and is made with only 3 ingredients (not counting salt and water). If you’re a beet fan like me, you’ll also find an easy recipe for spiced pickled beetroot.
It may not yet be #Soupvember, but the days have turned mighty chilly and November is indeed very nearly upon us. This is the time of year when soups and stews come into their own. They’re easy to prepare, nourishing and usually delicious. This sweet potato & carrot soup is not only scrumptious, but is also colourful, spicy and warming.
This recipe for spicy peanut butter noodles with steamed vegetables and smoked tofu is quite a feast and one the whole family will enjoy. Just be careful about the amount of chilli added for those who are sensitive to it. It’s a very quick meal to put together, although a bit of juggling is needed to get everything ready at the same time.
What a summer we’ve had and there’s still all to play for. I do love an Indian summer when the days are warm and the nights turn chilly. Whatever happens, I intend to stay in sandals until October at least. I’m celebrating the season in lots of ways and one of them is by offering you this delightful all vegan summer bundle giveaway. A bottle of Rock Rose summer edition gin, two packs of Doisy & Dam’s new chocolate snaps and a couple of jars of Pip & Nut’s special edition chocolate orange almond butter.
There are some really good vegan cookbooks being published these days. What a relief. I remember the days when you were lucky to get a dry as dust burger when you were out. Now there’s all to play for. Award winning vegan street food pioneers David & Charlotte Bailey ‘s book: Fresh Vegan Kitchen, is one of the good ones. Their TLT or tofu lettuce tomato sandwich has completely won me over to the wonders of smoked tofu. I have a copy to giveaway for one lucky reader. You’ll find details near the end of the post.
Cooking for the Senses by Jennifer Peace Rhind & Gregor Law is a new book published by Singing Dragon exploring vegan neurogastronomy. What’s that, you might ask? Read on and you’ll find out. There’s also a recipe from the book for easy and surprisingly delicious carrot pickles. I made them in almost no time at all. Oh and there’s a giveaway too.
Yes, spring has most definitely sprung. It’s been a long time coming. Soups may not be on the top of everyone’s list of things to eat as they bathe in the sunshine today, but the night’s are still chilly and a good bowl of soup is satisfying at almost any time of the year. Ribollita is a hearty vegan Tuscan soup made from cannellini beans, stale bread and kale. It may not sound that appetising, but it’s delicious.
I do love a bowl of soup in the winter. It’s the perfect comfort food. Warming, nutritious and delicious, it’s a great big hug in a bowl. This vegan apple parsnip soup is one of my favourites. It’s lightly spiced, but the real flavour comes from the sweet aromatic parsnips offset by the slight tartness of the apple.