My eating in the past month has been proper shocking. Scrap that since I went away in February. I generally eat pretty healthy meals but snack terribly on biscuits and chocolate.
In an attempt to get back to a healthier me and to try and reduce my diary consumption (the impacts of it on the planet are pretty bad) I thought I would try a month of living vegan. At the same time I thought I would also try and go back to a sugar light way of living. As I won’t be able to eat a lot of the normal store bought junk of chocolate and biscuits with trying vegan I figure it might be easier to bring the two together.
I am going to be consulting with a couple of food blogs:
- Scandi Food (who has recently turned vegan herself and was the inspiration for my earlier sugar free ways)
- A First Mess
Too be honest I don’t think I would ever be a full-time vegan I just love gelato and cheese too much. So this isn’t a shift to that but I think we can all do with the occasional challenge and giving the planet a bit of a break some times.
Any advice on favourite vegan meals or other resources would be gratefully appreciated. This week is for preparing and eating the eggs that are left in the fridge (waste is worse). If you want to join in that would be great too. Even if it is for a week? I haven’t been able to convince my sugar-free buddy yet but maybe I still can.
Yup that is a bit of a mouthful of a name. I had some over-ripe bananas and some extra zucchini that I hadn’t got around to using. A little searching on pinterest (are we ready to start use “pinteresting”?) and I came across The First Mess, which is another brilliant food blog full of yummy veggie and vegan food. These brownies have me thinking of doing a vegan June…
I didn’t have all the ingredients for the original so made a few changes. They are really moist and I am looking forward to my mid-morning snack every day this week.
Zucchini Banana Chocolate Muffin
Adapted from The First Mess
- 2 ripe bananas
- 1 cup oat milk
- 1/3 cup coconut oil (melted)
- 2 cup spelt flour
- 1/4 cup cocoa powder
- 1 ½ tsp baking powder
- 1 tsp baking soda
- 1/2 tsp salt
- 1 grated zucchini
- 1/2 cup chopped pistachio nuts
- Blend bananas, milk and coconut oil
- Combine dry ingredients
- Add wet to dry and stir in zucchini
- Put into greased muffin tin and cook on 180°C for about 20 minutes
p.s. I really need to start baking things aside from muffins so I can take prettier food pictures. It is the only reason for baking right?
Today I headed down to Camden Market to check out my cousin’s new business venture with a friend of hers. They have just started running a stall at the Lock market selling amazing cupcakes, fudge and cards with gorgeous hand drawn illustration.
The cupcakes are really yummy and come in a variety of flavours I had a lemon one (I am a bit obsessed with lemon at the moment) and had samples of apple crumble, pina colada and coffee (shh, don’t say anything). I also got some peanut butter fudge. The best part is that where possible they use organic and fairtrade products. And if you buy the Boobies cupcake a portion of the sales goes to cancer research. Guilt free treats no?
The message with the cards and the cupcakes is less the prettiness which has become the norm but a bit more edgy and quirky with sharp witty messages. The name says it all. I just love it. Go and friend them on Facebook or Twitter. Their website is coming soon.
Plus they had such a great display with hand lettered signs on wax paper and big vintage suitcases full of cupcakes.
I’ve put some more pictures over at my photography page on Facebook so head on over to have a look.
I was recently inspired by a pizza recipe on Sprouted Kitchen to come up with my own idea.
Instead of doing a tomato base I used an aubergine paste. If I had the ingredients I probably would have made a more precise babaganoush but for this I just whole roasted aubergine (one per pizza) and some whole garlic. I then squeezed the excess moisture out the aubergine and pureed with some roasted garlic. I went Greek for this option with sundried tomatoes, olives and feta. I also found out about za’atar and sprinkled that on top (shop bought because I couldn’t find sumac. Anybody spotted this in a store?).
If you are vegan you could easily leave off the feta. I used the spelt pizza bases from Biona but also made this on wholemeal pita breads which make nice mini pizzas.
I have written about some of Montezuma’s chocolates before but spotted some of their new ‘British pudding’ flavours when we were wandering around Shoreditch the other day and thought I would have to try them out.
The two flavours I tried were Lemon Meringue and Treacle Tart. And yes I am aware of the irony of taking a picture of chocolate in a fruit bowl.
Both flavours were really good. The Lemon Meringue was a dark chocolate with a subtle lemon essence and tiny bits of meringue. Because of the higher cocoa content you couldn’t eat the whole bar in one sitting but definitely good as a piece or two after a meal. The Treacle Tart was milk chocolate with a toffee flavour and hazelnut nibs. This was totally moreish and I almost ate the whole slab, and would have too if I knew Mr wouldn’t have been mad with me if I had.
And just to assuage some of you guilt from eating two slabs of chocolate Montezuma’s is one of the great British companies which I love because they have a strong ethical and environmental policy. The way all business should be run.
Please note this is not a sponsored post but just my own opinoin.