This week’s edition of What Vegans Eat comes from crafter extraordinaire Amy at Super+Super. Based in Brighton for 3 years, the craft hub has now moved to Nottingham, which is where you’ll find lots of amazing workshops and crafty events! See her food diary below…
Name: Amy Phipps
Age: 30
Occupation: Crafter and co creator of Super+Super
Vegan Since: 2013
I have been vegan for 3 years now and originally decided to do so because I had met a boy who was veggie and an aspiring vegan. He was/is quite an activist in his views of the food industry and compassion for all sentient beings. So after dating for a few months and learning lots about the industry I decided that it was all or nothing for me! I had read some heart breaking articles about farming and the effects meat and dairy production has on our environment and decided that I had to make the change. I wasn’t eating red meat at the time just fish. I have had a few health issues for years that went away once I changed to a plant based diet. I love cooking and so luckily for me trying new recipes and finding alternatives was a really fun project!
I never thought I’d be a person who felt sick at the thought of eating meat or walking through the supermarket and seeing all the flesh on display but, I most definitely am now!
I am always on the go, nipping out to meeting or working on projects or freelance work from home so have quite a good structure to my day! I always start the day at about 6.30am with a green or mint tea sitting on the sofa before anyone else is up… it’s so peaceful and a great focus for my working day ahead!
Working from home most days means I cook the majority of my meals from scratch or make sure there is always enough dinner leftover for several meals! I have just finished my 6th week of a sugar free diet and after a treat filled Christmas, I have really seen a difference. I no longer crave snacks or treaty treats in between meals and don’t just shove unhealthy (vegan) snacks in my face mindlessly! I can taste flavours more strongly and I’m really excited about all the new recipes I have found!
Day 1/ 25th January
Breakfast: Overnight oats with coconut,chia and cinnamon
Lunch: Hummous, pitta and quinoa salad
Dinner: Tofu/portobello mushroom stack with homemade sourdough brushetta
Day 2/ 26th January
Breakfast: Spicy sweet potato breakfast whip. A variation of the spicy carrot kate whip from the IQS cook book. It’s so delicious!
Lunch: Pitta, salad, hummous
Dinner- Coconut curry with squash, sweet potato and chickpeas. Served with quinoa and green beans
Day 3/ 27th January
Breakfast: Same breakfast whip – I make big batches of things for the fridge so I don’t have to think/worry about what to have every morning 🙂
Lunch: Left over curry with fried tofu
Dinner: Avocado on toast with vegan cheese
Day 4/ 28th January
Breakfast: Cinnamon porridge with homemade sugar-free granola
Lunch: Butter beans + pesto, salad and hummous
Dinner: Pasta with beans and pesto, cavelo nero
Day 5/ 29th January
Breakfast: Overnight oats with chia and coconut
Lunch: Roasted butternut squash with salad, seeds and hummous
Dinner: Cauliflower pizza with vegan quorn pieces and lots of veg, avo etc.
Day 6/ 30th January
Breakfast: Avocado on toast
Lunch: Pack of oat cakes
Dinner: Left over pasta with salad
Day 7/ 31st January
Breakfast: Breakfast whip (as before)
Lunch: Tofu, rice noodles, broccoli with ginger chilli and tamari
Dinner: Avocado on toast with salad
Snacks for the week: have included- oat cakes, nut butter and coconut bark (IQS cook book), slices of vegan cheese!
Mangia Bene 