All posts filed under: 6 Weeks of Vegan

And so ends 6 weeks of vegan. When I launched this project I did so with a hunger to learn, and that’s something I’ve certainly done a lot of  over the past 42 days. My mind has been opened to an abundance of tips, tricks and ingredients that I hadn’t needed before therefore never sought after or discovered. I’ve come across some amazing projects and fabulous resources of information. On the whole it’s been a great experience for me. Before I talk about why I won’t be continuing with strict veganism, I want to share a couple of highlights from the journey. Working with only vegan friendly ingredients came as a bigger challenge than expected, and sometimes it did limit my creativity. But in many ways it expanded it too, below are the three recipes that I consider to be my favourites from the whole project. Baking was the first wall I hit as a temporary vegan, but it’s 2014 and the internet exists. The two star replacements I found: Coconut Oil – It’s not perfect …

Piccante Courgetti

This is literally a 15 minute meal, 10 minutes if you make it more than once – habit is a wonderful thing. I’ve been looking in to the 5:2 diet lately and one of the most interesting things I picked up on while flicking through the recipe books was the use of carrots and courgette instead of pasta. It’s pretty inspired. So I gave it a try and my whole face lit up when I realised that it actually twirls right around your fork when you eat it just like spaghetti. I’m hooked, I’d go so far as to say that this is my new favourite thing (I’ve had this meal three nights in a row and I’m still not bored of it). It’s enough to fill me up at the moment, but those of you inclined to bigger portions might prefer this as a starter or light lunch. I always bring the heat but in this recipe I’ve climbed a little higher up the chilli ladder, hence the name piccante (spicy in Italian, thanks …

Spiced Cauliflower and Cashew Freekeh

Has everybody heard about freekeh? I hadn’t, but apparently it’s all the rage and has just hit the UK, so when I was invited to give it a try and tell you all about it, I simply couldn’t refuse. Before I tell you all about it, I’d like to clear up the pronunciation. Unfortunately it is not pronounced ‘freekayyy’ but ‘freek-ah’, don’t let that stop you having fun, call it what you want, I just thought it would be good for you all to be in the know. So freekeh is an ancient grain, made from young grains of wheat harvested at their nutritional peak and then lightly toasted. When I heard this I was thinking along the lines of quinoa and cous cous but it’s actually a lot more like rice, considering the fact that it has 4 times the fibre of brown rice, this is already a big win. It has more protein per 100g than a boiled egg and is a rich source of source of Calcium, Iron, Potassium, Magnesium and Zinc. …