Ok, we’re back! After a bit of a break due to starting a business (need to do a blog post about this!) the fortnightly What Vegans Eat diaries are back. This edition comes from Irene, see her food diary below…
Occupation: I work as a nursery deputy manager and as an artist.
Vegan Since: 2010
Turning vegan was the best thing I could possibly do for the animals, my health and the planet. My digestion and appetite have improved, I have a lot more energy than I used to have and I feel a lot happier.
I used to be vegetarian and thought that there was no harm in eating cheese or eggs until I looked into the food chain a little more and the switch was almost instant.
I love eating and I get excited about making new meals.
Only after turning vegan I realized how repetitive my meals were. I can now make nut cheeses and beautiful cakes…and no animals are harmed!
Breakfast: Cappuccino, Brazil nuts, melon, plums and apple strudel
Lunch: Lentil salad
Dinner: Spelt tortellini with cherry tomatoes, zucchini and nut Parmesan
Chocolate and lemon pudding
Snacks: Mixed nuts, almonds, cranberries
Breakfast: Cappuccino, cereals with nuts, dried fruit and seeds with almond milk
Lunch: Falafel sandwich with tomatoes hummus and avocado.
Dinner: Tofu Quiche with sweet potatoes, spinaches, peppers, onion garlic and zucchini. Cabbage with garlic, ginger and soy sauce.
Snacks: Peach and nuts
Breakfast: Beetroot, carrots, apple, ginger and lemon juice, crackers with peanut butter and jam, coffee
Lunch: Scrambled tofu with mushrooms on bread
Dinner: Shepherdess Pie (with lentils, potatoes, sweet potatoes and mushrooms)
Snacks: Spanish torta biscuit and banana
Breakfast: Smoothie with blueberries, bananas, figs, kale, mix of nuts and seeds, coconut, almond milk. Coffee and corn cakes.
Lunch: Ciabatta bread with torfurki, vegusto cheese, tomatoes, rocket and avocado.
Dinner: Vegetable pappardelle with red pepper and walnut sauce with chickpeas burger.
Snacks: Yogurt with nuts
Breakfast: Cappuccino, ryvita with jam, strawberries.
Lunch: Leftover Pappardelle and falafels. Peach.
Dinner: Onion quiche
Snacks: Olive breadsticks with hummus
Breakfast: Cappuccino and cake
Lunch: Gnocchi with vegetables and cashew nuts Parmesan
Dinner: Roasted cauliflowers, asparagus and peppers with chickpeas
Snacks: Carrot ginger apple and lemon juice , apricot croissant
Breakfast: Coffee, biscuits and smoothie
Lunch: Gratin of mushrooms with cashew nuts cream
Snacks: Italian tarallucci with garlic, aubergine and a glass or organic wine
It was fun Gabriella!
About the quiches…
I use about 250g of Spelt flour and 130 g of olive oil or dairy free butter to make the pastry. I then add a little bit of cold water to it and I leave it in the fridge for an hour.
For the filling I fry up an onion, 2 garlic gloves, a red pepper some mushrooms or sweet potatoes or courgettes.(Some salt and pepper too) I break up about 400 g of Tofu in a blender with a splash of dairy free milk and some dairy free cheese or nutritional yeast.
Mix all together and place it into the quiche dish for about 40 mins.
Sooo easy and sooo good!
Thanks Irene. Can’t wait to try the recipe! x
This looks scrumptious with good ideas – I’m faltering on cheese and the odd egg but nearly there xxx you inspired me even more ❤️❤️