Vegan Fajitas & Homemade Guac

vegan fajitas

I think most people, before (they go vegan) are worried that they will get sick of eating veggies but if you think about it- you eat meat, dairy and eggs everyday and you don’t seem to be bored of them… The key to cooking is changing up seasoning and Mexican spices work perfectly with veggies. These vegan fajitas are quick, light and easy and make cooking after a long day at work 10 times easier. This normally makes enough for two meals and it’s great cold the next day.

Ingredients

• 1 red pepper
• 1 yellow pepper
• 2 tomatoes
• 1 onion (red or white)
• 1 avocado
• The juice of 1 lime
• 3-5 wraps (depending on how many you can eat).
• 2 large handfuls of fresh spinach.
• A splash of olive oil
• 3 tsp of cayenne pepper
• 3tsp of cumin
• Salt and pepper

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Method

1. Roughly chop the onion (This is a quick and easy recipe so don’t worry about dicing it finely). Then soften in a pan with some olive oil.
2. Chop the peppers into thick strips (about and inch wide). Add to the pan once the onion has softened a little.
3. Dice the tomatoes and add them to the pan as well.
4. Chuck in all the spices, give the veggies a stir. If you feel like the dish needs more spice then feel free to add some more!
5. Fry the veg on a low/medium heat and add a little water if you feel like they are sticking to the bottom.
6. While the veggies are cooking you can make the guacamole. But don’t forget to keep an eye on them, stirring every now and again.
7. Cut the avocado in half and remove the stone by smacking you knife into the middle and twisting it (It should come out pretty easily).
8. Spoon the avocado into a wide bowl and squeeze in the lime juice.
9. Season with salt and smash with a fork.
10. Your veggies should be soft and ready to eat now so serve with some tortilla wraps and some fresh spinach.
11. Enjoy, and try not to get too messy!

A Proper Vegan Birthday Cake

vegan birthday cake

It was my flatmate, Kat’s birthday this weekend so I decided I would attempt to make a vegan birthday cake for her. I wanted to do the proper unhealthy kind, full of refined sugar and covered in icing. Not, some Deliciously Ella, gluten free, buckwheat flour, goji berry nonsense. After all it is your birthday, it only happens once a year so you can get away with eating junk as long as it is cruelty free.

The cake did end up being a bit of a fail, I didn’t grease the tins enough so it ended up being half a birthday cake… But it’s the thought that counts right? Plus, it tasted pretty amazing if I do say so myself. I basically followed my grandmother’s recipe for a classic cake mix and just replace the butter and eggs with vegan alternatives (it is in ounces sorry!)

Ingredients:

For the Cake

  • 6oz of vegan butter
  • 6oz of caster sugar
  • 6oz of self raising flour
  • 3tsp of vanilla extract
  • 3 shot glasses of almond milk (sorry about this measurement, it was the closest thing I could find to be the same quantity as an egg. It’s probably about 2 tablespoons per shot glass.)
  • 2 tsp of baking powder

For the Icing

  • 3oz of vegan butter
  • 6oz of icing sugar
  • 2tsp of vanilla extract
  • A splash of almond milk
  • Vegan food colouring. If you are using pink you need to look out for carmine or E120 which is ground up beetles (ewww). I used sugar flare which you can get in Lakeland.
  • Sprinkles- again look for beeswax and carmine on the ingredients list.

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Method:

For The Cake

  1. Preheat your oven to 180° and grease your tins! I would suggest using greaseproof paper, to prevent you from ending up with half a cake like me!
  2. Beat the vegan butter and caster sugar in a bowl until pale and creamy.
  3. Slowly add a shot of almond milk, vegan butter can curdle more easily than dairy butter.
  4. If you find that the mixture starts to curdle add a tablespoon of flour and beat again.
  5. Once all the almond milk is beaten in, add the vanilla extract and sift the flour and baking power into the wet mixture and fold in gently with a large metal spoon.
  6. Once all the mixture is combined, divide equally between two sandwich tins and bake in the oven until golden. This normally takes around half an hour but check after 20 minuets.

For the Icing

  1. While your cake is baking you can get started on the icing.
  2. Sift the icing sugar, and add the vegan butter, vanilla extract and food colouring into a bowl and beat.
  3. You shouldn’t need to add any almond milk or water, but if it does look crumbly add a little.
  4. Make sure you don’t add to much or the icing could get really runny. It should be thick and creamy and have a shiny glossy effect when you spread it over something.
  5. Take your cake out of the oven and leave to cool for at least two hours- preferably more.
  6. Ice the the top and the middle layers of the cake, scatter with sprinkles and add some candles and your ready to go.
  7. Now all that’s left is to drink lots of wine and party all night.

The Ultimate Vegan Hangover Cure

A vEGAN brunch of Avo on toast, homemade baked beans, garlic mushrooms and hash browns.

vegan hangover breakfast
Warning- this was written by a very hungover vegan- apologies if it doesn’t make much sense…

I think one of the main misconceptions people have about vegans is that they are all a bunch of boring, party pooping, teetotallers. However, this vegan is not one of them. Going vegan doesn’t mean that you have to give up your social life, if you like to party then party, drink what you want (as long as it’s not harming any animals) and feel absolutely awful the next day. Have a look at this great website that has a list of what alcohol you can drink if you are vegan- pretty much if it’s a spirt you are safe. Here is my ultimate vegan hangover cure… And no, we don’t miss bacon but we do get hangovers.

Ingredients

For the Avo on Toast:

  • ½ an avocado
  • A pinch of salt
  • Dried chili flakes
  • A squeeze of lime juice

For the mushrooms:

  • ½ a box of mushrooms (you can use any but I like chestnut or Portobello)
  • 3 cloves of garlic
  • A splash of olive oil
  • Salt
  • Pepper

For the beans:

  • 1 a can of your favourite beans (I like black eyed)
  • ½ a can of chopped tomatoes
  • 3 cloves of garlic
  • 2 tsp of paprika
  • 1 tsp of dried oregano
  • 1 tsp of sugar
  • Salt
  • Pepper
  • A splash of olive oil

For the hash browns:

  • 3 oven bake hash browns.

Most of the time they are cooked in sunflower oil so you are normal okay just check the ingredients list for milk and eggs before you buy them. Alternatively, you can make your own, Deliciously Ella has a great recipe in her book but they are a bit of a faff to make- not the best idea when you are hanging.

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Method

  1. While you are cooking, it’s a great idea to rehydrate so, pour yourself a pint of water and a big glass of orange juice to get some vitamins back into you, it will make you feel a lot better…. Trust me on this one!
  2. Heat your oven to 200°C and put your hash browns in to cook.
  3. Chop your six cloves of garlic into small chunks, put one half into a small frying pan and the other in a sauce pan with some olive oil.
  4. Fry the garlic on a low heat until soft.
  5. While the garlic is frying you can chop up your mushrooms and then add them to the frying pan.
  6. Stir them around and let them get coated in the oil, lower the heat and add a little water so they don’t burn.
  7. You can now leave them to simmer for 10-15 minuets (or until they are soft). Make sure you stir them every now and then.
  8. Then add ½ a tin of tomatoes and the can of beans to the small sauce pan
  9. Add the spices and sugar and leave to simmer on a medium heat until the tomato sauce has reduced.
  10. You can now toast the bread. (If you are feeling extra garlicy, peal a raw clove of garlic and rub it on the toast before you add the avocado).
  11. Then, smash the avocado onto the toast with a fork and sprinkle with salt, chili and lime juice.
  12. Once everything is cooked shove it on a plate and munch until you can’t move…
  13. Have a nap.

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13 Reasons You are a Commitment Phobic Vegan

So you’re a vegan. You’ve been persuaded by Gary Yourofsky’s ‘Best Speech Ever’, cried at the horrors of Earthlings, and been outraged by the facts presented in Cowspiracy. Yet, your vow to never eat animal products again has never followed through. Lets face it, it’s hard being vegan, and sometimes you just really want some cheese on your chips that’s not made of tofu.

 

1) Don’t lie, you’ve all been on one of those guilty midnight cheese runs… but sorry, who actually likes vita life?

Night cheese

2) That leather jacket you waited ages for and got for your 16th birthday… It’s vintage darling!

vintage

3) Also the French don’t understand vegetarianism, let alone veganism.

french

4)And then there’s those pesky biscuits Mary brought into the office.

mary

5) Do prawn crackers at a Chinese restaurant reaaaaally count as fish?

prawn crackers

6) And FYI that wine your drinking… most likely isn’t vegan, it’s got some sort of fish bladder in it.

Wine

7)And you know what tastes really good with wine…

Cheese 2

8)Until the next day when you realise most pain killers aren’t actually vegan.

hungover

9)This is when Freelee would tell you that Raw Till 4 will cure all of your bad habits.

freelee

10) But it’s okay because you only binge out once in a while, and you still just want to eat ALL OF THE VEGETABLES.

no veg

11) Because you don’t want Tim Shieff to be like

vegetables

12)  And that would be bad because Tim=Vegan God.

tim shieff

13) But in all seriousness do your bit and don’t get too worked up about being 100% ethical, life is too short.

peace

Mushroom Risotto

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Yes I know I know, mushroom risotto is such a typical vegetarian option, but it is honestly one of my favourite things. Plus I only found out recently that you could get the same creamy texture without cheese! I’ve put a little twist on this by adding a few finely chopped tomatoes and red wine instead of white.

Ingredients:

  • 2 large portabello mushrooms
  • 1 large handful of dried porcini mushrooms plus stock
  • 1 cup of risotto rice
  • 4-6 cups of vegetable stock
  • 2 tomatoes
  • A splash of olive oil
  • 2 small red onions
  • 3 cloves of garlic
  • Parsley to top
  • Salt and pepper to taste

Method:

  1. Sweat the onions and garlic in the olive oil until soft. While they are cooking re-hydrate the porcini mushrooms.
  2. Chop the portabello mushrooms into small chunks and stir into the onions and garlic with the rice, salt and pepper.
  3. Add the porcini mushrooms, their stock and a splash of red wine, then stir the rice until all the water has evaporated.
  4. Repeat this process, adding one cup of water at a time until the rice is creamy.
  5. Serve with some salt, pepper and roughly chopped parsley.