#vegan #nutloaf for everyone

If you can eat nuts, you will probably like this nut loaf. It’s a good one for us when we have meat eating friends round because they feel like they have had a proper meal. So here it is:

Prepare and then mix together

200g red lentils cooked with 2 teaspoons of bullion 

100g chopped nuts. Walnuts are best, any will do.

One packet of chestnuts, chopped

One large carrot, grated

About 60g bread crumbs. I don’t have a food processor so I grated the bread I had.

Herbs of your choice, mine were herbs de Provence

Cook in a loaf tin at 180C for about half an hour or until it looks done on top.

Happy Christmas everyone 😄

#Christmas #baking if you have a #vegan coming

“oh, I’m a vegan” words which seem to strike terror into the heart of many a host… 

But it’s easier than you think. Christmas dinner especially, is dirt easy. There are plenty of instant gravies which don’t have milk in them, if you are roasting veg, vegetable oil is just as good as duck fat (and who uses that anyway?)

If you don’t want to make a nut roast, you can buy packet mixes in most supermarkets… And that is your mains sorted.

If you do want to make a really easy nut roast which the meat eaters will want a bit of in their plate too, I will be posting a recipie either tomorrow or Saturday.

And then there is pudding. Again, you can find milk and egg free Christmas puddings and you don’t even have to go to the free from isle. Couple that with alpro custard and… Yum.

If you want vegan friendly mince pies you will have to make them, but just go to the fridge section and you will find jus roll pastry or most supermarket equivalents have no egg or milk… And most mincemeat brands are vegan friendly too:

Fancy making something a bit different? I make bakewell tarts with the same pastry, strawberry jam and a normal frangipane recipe where I swapped the butter for vitalite and each egg for a large teaspoon of cornflour mixed in water. (You could use custard powder at a push).

So there you have it. If you do have a vegan coming for Christmas, they will be overjoyed that you have thought of them rather than panicking.

A peaceful cooking Christmas to you all x

 

My @Tearfund #meanbeanchallenge

A lot of the world goes to bed hungry. It’s something not many in our country can imagine (although with the rise in the need of food banks perhaps more than in the past). I certainly struggle to get my head round it.

Which is partly why I am taking part in Tearfund ‘ s mean bean challenge. You can still sponsor me if you like.
The other reason is that Tearfund know what they are doing and can be trusted to use the money we all raise well.

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Yesterday was the first day and it was SO HARD. I hadn’t anticipated the sugar and caffeine withdrawal and it wasn’t fun. And I was hungry. And fed up.
I mean, I’m a vegan, I eat rice, beans or both every day. And it was still really hard.

First world problems. Seriously, I’m doing this for five days and then I go back to abundance.

Unlike all those women, children and men who use all their days just to survive. No one should have to live like that. While I temporarily long for fresh vegetables, fruits and nuts, spices and a nice cup of tea…
They long for the rice and beans I’m fed up with already.

I have raised money for people like Tearfund before, but this has really hit me. Imagine it was my family, my community going though this.

Although i will finish my rice and bean challenge on Friday and enjoy my Saturday porridge with koko coconut milk and dates, I won’t stop thinking about this, and putting some of my time and money into it as well.

Middle Eastern style #vegan Bake

We tried something new for dinner tonight, this middle eastern vegan bake via one green planet:

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I didn’t use any coconut oil or the vegan spread as I thought the oil in the recipe was enough – and I used un-fancy vegetable oil rather than olive oil.

It was a really tasty meal which I enjoyed very much. R wasn’t so fussed, but that’s because as he said, it’s basically lasagne without the pasta.

If you like your middle eastern flavours I would say it needs a LOT more spices.
That being said, I still loved it and would definitely make it again.

The new house, first proper time in the #garden

We always seem to move in winter. I’m glad that our intention is to stay put this time, I would dearly like to see a garden into its third summer.
Anyway, winter has the advantage of the full growing season ahead and today I began my vegetable patch.
It is more pertinent than ever since R and I became vegans.

Growing our own food is one.of those things which is at the heart of my world view and I am glad to have dug the first border:

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I’m digging two three meter by half a meter borders because that’s the size of the cloches I have. Our youngest dog was “helping” me:

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It has started to rain so I have.come in.for a cup of tea and to write this, which suits the oldest pooch just fine:

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There isn’t much space in our new garden what with decking, fish pond complete with inherited fish and two sheds, but I am determined we will eat as much home grown food as I can muster.

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#vegan street food – Sri Lankan Dahl and last night’s parotta

Our venture in to vegan street food continued today with coconut and lentil dahl with a spicy onion topping all mopped up with left over parrota:

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It was very nice, not as spicy as I had expected, but that could be because we both have the lurgy. R couldn’t taste it at all and it has mustard seeds in the topping!
This meal is something I could make in large batches and freeze for quick dinners. Its protien level makes it extra good, the lentils having over 23 grams of protein for each of us, a great boost when boots web md recommend at least 45 grams for a woman my age each day.

So in spite of being ill, we vote this meal a success and give it a foodie cool board score of cool.