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”
Hi dears! Cheers to the second weekend of September: I can definitely sense the colder season creeping in with the recent weather conditions over here, and my nostalgia over summer has grown stronger with each day. Let’s hope Christmas-related excitement replaces it soon.
Anyway, what is a Buddha Bowl? Essentially, it is a combination of nourishing foods thrown together and served with some type of dressing – or, in my experience, they’re just as delicious when eaten ‘plain’. To me, they represent eating in abundance while staying far, far away from portion control and no carb diets which are thrown at us by the mass media on a daily basis. I mean, who wants to live off detox teas when you can reach your health&fitness goals by eating something as delicious as one of these?!
Aside from that, I can think of quite a few reasons for why Buddha Bowls are a big deal in the foodie world:
- While delivering a multitude of health benefits, they’re super easy to make and require little preparation. Healthy eating doesn’t have to be difficult, and for those who struggle to ‘eat the rainbow’, a well-crafted Buddha Bowl can be a perfect solution because by throwing together all the fruits, veggies and grains you can find, you’re getting in those crucial vitamins and minerals with little thought.
- They’re super satisfying and energising – perfect for those of us who love big portions. I certainly do, and I am not ashamed.
- It’s a great way to clean out the fridge and use up leftovers. Whenever I find Tupperware boxes of lentils and failed avocado roses clogging up the fridge, I know it’s time to make a Buddha Bowl.
- By keeping yours plantbased, it can be your first step towards doing something good for the planet as well as receiving all the health benefits of including more plants in your diet.
I’m by no means an expert, but I’ve complied a step-by-step guide to making your bowl of deliciousness, also including an example recipe below. You can make yours as simple or as complicated as you wish, skipping some of these steps and/or adding new ones along the way. There is no ‘one size fits all’ approach to making a Buddha Bowl: be sure to experiment, mix ‘n’ match your ingredients, try out weird combinations, because who knows, you might end up surprising yourself! Continue reading “How to make the perfect Buddha Bowl”
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.”
Hi everyone! I am back, with my first ever recipe post. I’ve been wanting to write one for a while, and I thought: why not sprinkle some cultural heritage into my debut, and veganise a childhood favourite? When I was making these, I realised just how similar they are to your average hash browns, but throughout my 18 years on this planet I’ve been calling them draniki so let’s stick with that nickname for the purposes of this post! This is a super popular dinner/ special occasion food in Russia and in the Ukraine and is usually made with eggs and a whole load of non-vegan ingredients, but as I mentioned in an Instagram post a few days ago, making plant based versions of such recipes brings me immense joy. These are delicious, light and versatile – have them with ketchup, salsa, baked beans. So, stay tuned for the recipe and if you end up trying it, be sure to let me know and leave your feedback (but don’t be too mean, I can be brought to tears much easier than I like to admit).
Continue reading “Russian-style Hash Browns (‘Draniki’) Recipe: Vegan and Healthy”
Hi everyone! As you can tell, this post encompasses a huge part of my life: veganism and eating a plant-based diet, which my one year anniversary on the lifestyle encouraged me to write. I don’t remember my first completely meat – free day, but I know it was in early September 2015 and I still can’t quite believe that I’m doing something most people can’t fathom – because #mmmbacon (the sarcasm is strong, lol) and I’ve found it unbelievably easy. The hardest part is not whipping out my anger management issues whenever that avalanche of questions rolls towards me every time I tell someone I’m vegan (‘Where do you get your protein?’ ‘I don’t understand how you can give up cheese’ ‘But…but…lions eat meat!’). I’m not making this post to be super preachy and propagandise veganism (perhaps another time, hehe). I want to talk about my personal journey: what finally made me turn vegan and kinda how I did it. I will try and keep this short and sweet however as I have a tendency to ramble, a part two could present itself as a possibility.
Continue reading “My Vegan Transition”