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