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.
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!
Red kidney beans
Lentils: red, green and black
Dried soya mince – an incredible meat free alternative for spaghetti bolognese!
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
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.
I’m clever. There, I said it. Of course, I’m no rocket scientist or one of those miraculous teenage entrepreneurs with a billion dollar startup, but someone with my academic record deserves that qualifier. I, like many others, am cursed with over-the-top modesty. An urge to undermine one’s achievements, skills and ambitions at every opportunity, which can equate in annoyance to an inflated ego.
Cockiness is an undesirable quality for sure, and most of us withhold from befriending people who speak of nothing other than themselves and their greatness. And in fear of appearing cocky ourselves, we spiral into a trap of persistent self-deprecating humour and a reluctance to acknowledge the traits which distinguish us from the crowd. I did not see this as an issue – because labelling yourself ‘trash’ is the thing to do nowadays. Then one day, while speaking to a psychologist, I joked about my ‘stupidity’ and she told me to ‘stop right there’. She rightfully highlighted how an offhand self-deprecating statement, whether reflective of your true beliefs or not, can influence your actions and perception of yourself on a subconscious level. Most of the time, the idea of pretentiousness displeases me so much, I cannot compliment myself in my head, let alone out loud. Successful at a job interview? The other candidate must’ve not turned up. Great exam results? You were lucky. Skin looks great? It must be the lighting.
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”
Now, by making this post I certainly am not calling myself a travel blogger. I’m sure there are people out there who spend their lives trekking the globe alone and can give a much more thorough insight into the experience. Moreover, staying in a large hotel made my trip to Rhodes a lot easier. But the blogging world, I believe, is all about individual experience and insight, and you guys just have to keep in mind that my viewpoint is by no means all encompassing or objective.
As mentioned above, I went to Rhodes for my first solo trip abroad, which is quite a typical Greek island with some stunning beaches (I feel like I will always prefer beach holidays to city breaks because I am totally obsessed with the sea!) and delicious cafes. Speaking of food, I’ve noticed it’s becoming incrementally easier to find vegan options even within Mediterranean menus which tended to be very cheese and fish heavy in the past, but are now much more accommodating to various dietary requirements – seems like telling people you’re vegan within two minutes of conversation is making a difference! Anyway, it was quite a last minute booking as after three weeks of travel in Russia I was burnt out but upon experiencing a few days of British weather I decided I neeeeded to get some sun and thirty degree weather this year. My mum, although she would’ve loved to come, couldn’t get time off work and feeling inspired by a friend who did a solo trip to Germany, I decided to do it alone. A spontaneous decision, but one I do not regret given the overall positivity of my trip!
They say comparison is the thief of joy, and this is particularly applicable to food. As someone who’s coming from a background of anorexia, I admit I still struggle with comparing my food intake to other people’s. Difference is, now that I am recovered, I don’t let my perception of their portion sizes influence my own as I would have in the past. However, I know plenty of people who have no experience with eating disorders, but are still wary of what they eat and experience negative emotions whenever they perceive their choice of food to be in some way inferior: they will stick to salads when eating out, refrain from going for seconds at buffets and avoid ordering desert if the people they’re with don’t do the same.
I don’t blame anyone for this, as a pressure to eat in a certain way (ie a 1200 calorie, no carbs, some spinach for breakfast sort of diet which is actually counterproductive and doesn’t deliver the weight loss it promises) is very prevalent in our society. Hence, it’s easy to feel guilty when others seem to be eating ‘healthier’, or less, than you are. YouTube is riddled with that I eat in a day videos. Don’t get me wrong, I enjoy watching and making them as I’m quite curious and always on the lookout for recipe ideas, but certain ones just call for comparison (e.g. The videos conveniently named ‘what I eat in a day as a model/actress/any sort of role which insinuates success’). Some of these do a great job at reassuring me that I’m not the only girl out there with a hefty appetite, but others, even if we logically know the person is starving themselves and their behaviour is unhealthy, can make anyone feel ‘insatiable’.
Now, a post like this has to be prefaced by an emphasis on the fact that it outlines my experience and intends no disrespect towards make-up/those who wear it/particular brands. I still love reading beauty blogs and have by no means gone makeup free: in the pictures featured on this post I am wearing mascara and lipstick, and have a foundation routine for special occasions. Highlighter is still the perfect trick for whenever my face appears a bit two-dimensional. Yet, my current look is a significant change from the start of 2017. My everyday routine used to take an hour or more (as opposed to 0-15 minutes nowadays), included everything from contouring and Instagram eyebrows to layering three different lipsticks. So, why did I make this change and go from carrying out every YouTube tutorial on my face each morning to something a little bit (a lot) more lowkey? Continue reading “Why I Stopped Wearing (heavy) Makeup.”