Ever wondered what a vegan keeps in her pantry? Well, look no further than this – just joking, I’m not going down the route of cheesy blog post opening lines.
Anyway, I’ve compiled a list of the top ten ingredients you’ll always find in my cupboard. I eat a vegan diet composed mostly of wholefoods, but this is suitable for anyone who wishes to expose themselves to the joys of eating more plants and having plenty of healthy ingredients within reach.
These items are affordable and many can be cooked in bulk for the week ahead as a means of saving time, money and energy. Moreover, they act as a basis for the majority of vegan recipes out there. When it comes to cooking, I like to plan ahead and will buy ‘fancier’ extras whenever they are required (i.e., those magical superfood powders sourced from the soils of Narnia – I admit I can never hold myself back from diving head first into food trends) but always ensure my kitchen is well stocked with the basics because no one likes getting to their chickpea curry night and discovering they have no chickpeas.
Before I give myself the opportunity to ramble on for three thousand words, here are my pantry staples:
You knew this one was coming. I am in love with my beans and pulses. These contain an abundance of micronutrients such as iron and potassium, and are often the main protein source in vegan diets. As someone who is trying to build muscle, the latter is enough to make me stock my cupboards with an excessive amount of black beans.
I keep both canned and dry in my kitchen. Canned is great for convenience, but I use dry whenever I have a bit of extra time, as they require soaking and cooking, and want a ‘fresher’ taste. My favourites include:
- Black beans – these are a great option for buying fresh and soaking overnight
- Chickpeas – roast them with some agave nectar and paprika and thank me later!
- Cannellini beans
- Red kidney beans
- Lentils: red, green and black
- Dried soya mince – an incredible meat free alternative for spaghetti bolognese!
- Giant lentils
Continue reading “My Top Ten Vegan Pantry Essentials”
In my opinion, nothing can beat a stack of pancakes on Sunday morning. Or on any day of the week, at any time (midnight snack anyone?). Vegan pancakes is the sort of meal I could eat for the rest of my life and not get bored because ‘YUM’ is the only word that can accurately summarise them.
And I am not just being biased because I had to make these twice due to poor lighting earlier in the week: the struggles of trying to blog about food as it gets darker! My mum even said the unthinkable: ‘why don’t you just use artificial lighting?’ What a great idea: I love it when my food looks mustard-yellow rather than this lovely mixture of golden and blue and pink.
I brought apple sauce from my local health food store the other day (and five other things, when I only walked in with the intention of stocking up on protein powder) and founds it works wonders in creating the fluffiest, Autumn-inspired pancakes – and from this day onwards, all of my food has to have a hint of Autumn as a way of making myself embrace this season. Otherwise the Summer nostalgia will never go away.
These pancakes are super fluffy, vegan, low in fat (nothing wrong with fat at all, but I know some people prefer ‘lighter’ options) and that chocolate-cashew sauce should be on everyone’s bucket list. Not gonna lie, I ate most of it before the pancakes had finished cooking! Try it, and don’t forget to thank me later 😉
Apple and Cinnamon Pancakes with a Chocolate Cashew Sauce
Fall-inspired apple and cinnamon pancakes with a delicious chocolate-cashew sauce. Healthy, vegan and super fluffy.
- In a mixing bowl, whisk together the wet and dry pancake ingredients and set aside for around five minutes. Meanwhile, heat some cooking spray or coconut oil in a large frying pan – make sure it is nice and hot before you start making the pancakes.
- Spoon mixture into pancakes shapes: make sure they are not too thin. I find that slightly under 1/4 cup of the pancake mix per pancake works best. Carefully flip when bubbles start to form on the surface and the edges are looking crispy.
- To make the sauce, simply whisk together the cashew butter, cashew milk, agave nectar and cacao powder in a small bowl.
- Serve immediately with some fresh fruit and shredded coconut.
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Hello dears! I hope your week has been treating you well so far. Mine has been all over the place. For one, I had to start a new Instagram account (@earthofmariaa) because after experiencing a hack on my last one, nothing was working: my images were being deleted, I wasn’t able to like any photos, etc. After around ten days of trying to fix it, I decided to create a new account, which is upsetting because I worked so hard on my old one but sometimes a fresh start can be a good thing! Let’s hope Instagram won’t let me down this time.
Anyway, I am back with a taco recipe, featuring two different fillings to satisfy every tastebud ever. First we have marinated tempeh, with a spinach bedding and jalapenos for some extra spice (jalapeno has to be one of my favourite words of all time). Next, we have a delicious chickpea and broccoli stir-fry that goes to show you can make tacos work with everything. Drizzle these over with a delicious mango sauce, and you have a Tupperware-friendly lunch or a satisfying family dinner.
(Currently, I am trying to think of tacos to distract myself from thoughts of the humongous spider I found in my room this morning. Is anyone else experiencing a spider epidemic in the UK?! I think it’s time to move planets.)
When I was ill with my eating disorder, tacos were a big ‘fear food’ I had to overcome because the carby wraps scared me. Now I look back and shake my head because carbs are amazing. Especially in taco form. These, in a way, were a celebration of how far I’ve come in terms of not giving two hecks about carbs and calories anymore, simply eating what I want whenever I want to. Continue reading “Vegan Tacos Two Ways ft. Mango Sauce”
I don’t know about you, but I am a tiny bit (read: very) obsessed with cheesecake. I’m also fascinated by anything that has a particular ingredient in the title but tastes nothing like that ingredient (carrot cake is another example). This recipe is super easy, and this is coming from a girl who mostly invests her culinary skills into savoury dishes and bakes maybe once a month – although, I’m definitely trying to do it more because baking is always super fun. The ingredient list is relatively short and uncomplicated, so this is perfect if you need an emergency gift to bring to a social event and don’t have time to search around for obscure-sounding super foods. I personally had a slice as a bit of pre-workout fuel because as usual I was craving something sweet after dinner and was a perfect solution.
Continue reading “Easy and Fruity Vegan Cheesecake”