This week’s edition of What Vegans Eat comes from 19 year old student Lola. It just goes to show that you can still eat well when you’re a student! See Lola’s inspiring food diary below…

 

Name: Lola Robertson

Age: 19

Occupation: Sustainable Development Student at Edinburgh University

Vegan Since: September 2015

 

 

 

When I chose to study Sustainable Development at the University of Edinburgh, I had no idea how much my course would impact on my life. Since, I have written several essays on the links between Climate change and meat/dairy consumption, and the powers agribusinesses have on the world. Consequently, I have far too many reasons as to why I should not be contributing to it and I feel so much better!

Like Molly, Cowspiracy really changed my world view and I know several people who have recently turned vegan as a result of watching this documentary. It’s seriously powerful and I would advise people to give it a watch!

This week has been a pretty normal week for me, although I am currently back home in Brighton for my holidays and therefore have my lovely mum paying for the food shop. Although, I would say that being a student has never hindered me from eating well despite being on a budget. I have found that living a healthy lifestyle does not have to be expensive as it’s all about the choices you make. I am also missing my travels so theres definitely a hint of asian cravings this week!

I am a huge foodie, love cooking and feel only more inspired. Battling with weight issues for majority of my teenage years I have also lost over a stone and feel the healthiest I have ever been!

Day 1 / 04/04/16

Breakfast: Coconut rice pudding with maple syrup. Topped with banana, almonds, coconut and cacao. Ginger, apple and beetroot juice.

Lunch: Avocado and Hummus sandwich.

Dinner: Ratatouille with brown pasta.

Snacks: Crackers, tangerine, grapes.

Day 2 / 05/04/15

Breakfast: Porridge, honey and blueberries.

Lunch: Tom Ka. Thai coconut and lemon grass soup with button mushrooms and brown rice.

Dinner: Chickpea and sweet potato curry.

Snacks: Vegetable crisps.

Day 3 / 06/04/16

Breakfast: Avocado on toast

Lunch: None

Dinner: Vegetable and tofu Pho. (Pho Brighton)

Snacks: Banana, olives, crackers and hummus.

Day 4 / 07/04/16

Breakfast: Coconut milk yogurt with mango, nectarine, blueberries and mint.

Lunch: Leftover chickpea and sweet potato curry.

Dinner: Tomato and basil pasta with black olives.

Snacks: Almonds, hummus and pitta.

Day 5 / 08/04/16

Breakfast: Banana and coyo.

Lunch: A big fat salad! Chicory, grated beetroot, grated carrot, olives, cucumber, capers, black sesame seeds, honey and mustard dressing.

Dinner: Stirfry vegetables with crispy tofu.

Snacks: Oat cakes and salsa.

Day 6 / 09/04/16

Brunch: Vegan full English breakfast at Baked.

Dinner: Thai red curry with vegetables and beansprouts. Brown rice.

Day 7 / 10/04/16

Breakfast: Chocolate Cacao porridge with blueberries

Lunch: Avocado on toast.

Dinner: Homemade vegan sushi rolls. Spinach with tahini and sesame dressing. Aubergine and miso.

Oh wow, that’s really made me want to eat some Asian food right NOW. And I want the recipe for that Tom Ka, looks delicious! Thanks Lola for your inspiring What Vegans Eat. Next up we have photographer Phil Bedford…