But Where Do You Get Your Protein From?

davegan:

With Memorial Day weekend right around the corner, lots of us will be heading to barbeque parties or hosting one of our own. Here are a few ideas to keep your party vegan friendly and delicious!

Salads:

• Southwestern Potato Salad - a favorite of mine and a real crowd pleaser
• Shaved Spring…

Great ideas for the jubilee weekend!!! 

maddegoesvegan:

• 1/2C almond milk
• 1 small, ripe banana
• 1t cinnamon
• 1t nutmeg
• 1 piece of bread, sliced into 5 strips
• 1T agave syrup
• handful of blackberries

1) Blend almond milk, banana, cinnamon and nutmeg. Pour into a shallow dish.
2) Dip your bread slices into the mixture on both sides, then fry in a…

NOM!

vegan-lucy:

oh my fucking god!!!!!

Yes. I sobbed. 

(Source: nathanrs, via cherry-shred)

My new trainers arrived!! They have cute purple bits guy, purple! Plus they’re very light, something my old trainers were not.

The rest of my news isn’t so great. I’m not sure I’ve mentioned this on this blog before but I was diagnosed with ulcerative colitis when I was about 17. I went through a pretty nasty couple of years before we figured out what was wrong, and since I’ve got it under control I’ve probably had 2 flare ups. I initially went vegan because I had a little crush on a vegan boy and I wanted to impress him (it’s true, yep!) but since then I’ve read how amazing it can be for UC sufferers. I spoke to my doctors, saw a dietician and everyone I spoke to couldn’t have had more positive things to say.

Anyway, as you know I followed a vegan diet on and off before really letting it slip and I’ve only recently started to take it really seriously. I began incorporating juicing into my diet and what would you know, I’m mid flare up. The juicing is the only thing I can think that would affect me as I haven’t changed my diet too much. Perhaps the juices I’m making are too acidic for me to cope with? It’s very annoying because for the first few days I felt amazing and had so much more energy! Now I’m anaemic again and I’ve had to up my medication. Not cool.

I’m more pissed that I’ve had to cut back on my exercise. I’d got to a really good place and was able to set my own challenges in my spin class, although my yoga had taken a back seat, maybe now is the time to switch them up…

I don’t know, it’s annoying and frustrating and scary and I hate that this has happened, but I have to keep reminding myself that I’ve caught it early and there are people out there who have UC far worse than I do.

Chin up xo

vdesserts:

This incredible tart comes together in minutes and will easily impress your most discerning dinner guests. The combination of seasonal fruit and luscious cream on a simple crust is very versatile. On a perfect summer afternoon the combination of peaches and raspberries is an ideal match for the rich mascarpone. In the fall, a layer of thinly sliced pear and fresh cranberries or figs would be a wonderful option.

Crust Ingredients:

• 1 cup raw almonds*
• 1 cup raw walnuts*
• 1/3 cup medjool dates, pitted
• 1 tsp vanilla extract
• pinch of salt

Mascarpone Ingredients:

• 1 cup cashews, soaked 2-4 hours and drained
• 1/4 cup water
• 2 TBSP agave syrup
• 2 TBSP lemon juice
• 1/4 tsp lemon extract
• 1/2 tsp nutritional yeast
• 1/2 tsp white miso

Garnish Ingredients:

• 5 small peaches
• 1 cup raspberries

*Nuts can be soaked, drained and dehydrated.

Preparation:

Crust:

1. In a food processor pulse the nuts into a fine meal.
2. Add the dates, vanilla extract and salt.
3. Pulse until the dates are well incorporated and the mixture begins to clump together.
4. Press into a 9 inch tart pan.

Mascarpone:

1. Blend all of the ingredients together until a very smooth, thick texture is achieved.

Garnish:

1. Score a small x into the bottom on the peaches with a knife.
2. Bring a large pot of water to a boil.
3. Add the peaches and allow to cook for 2 minutes.
4. Remove the peaches and place in a bowl or sink full of ice cold water.
5. Peel the skin from the peaches.
6. Slice very thin and set aside.

Assembly:

1. Add a thick layer of mascarpone to the prepared tart crust.
2. Add a circle of the peach slices, slightly overlapping each slice on its neighbour.
3. Fill the centre of the tart with fresh raspberries.

Enjoy!

Image Source: Lisa Pitman

(Source: , via veganlolly-deactivated20130211)

katiadrop50:

Vegans i’d also like your input! 

What I ate today:

Breakfast: Pint of water, 1/2 pint of this juice, slice of rye bread with peanut butter and banana (I love porridge but it can get a bit much every day. I love porridge with a teaspoon of cinnamon mixed in and chopped banana. Yum!)

Snack: dairy free chocolate raisins

Lunch: Pint of water, 2 corn tortilla wraps, homemade guacamole, grated carrot, vegan cream cheese, hummus, 1/2 carrot, peppermint tea

Snack: More than a few peanut butter cookies because I was so pleased with how they came out haha!!

It’s not dinner time yet, but last night I had chickpea, butternut squash and spinach curry with white rice. We usually have it with brown, but we’ve run out. I’ll probably have an orange after dinner and some more water and peppermint tea as I’m going spinning tonight.

Some days I eat more, some days I eat less. I already spend a good portion of my day thinking about food (because I love it so much and am obsessed with vegan baking!), a meal plan would be taking things too far I think. 

Tofu

Nuts

Asparagus

Avocado

Bananas

Beans

Brocolli

Carrots

Couscous

Quinoa

Goji Berries

Hummus

Peanut Butter

Oats

Brown rice

Spinach

Soya beans

Need I go on?

One day I shall be a wife, and my husband will be the luckiest man ever because my baking skills are going to be insane by then! 

Edit: I also subbed the regular brown sugar for Molasses, and sprinkled a couple of teaspoons of flaxseed into the dough.

vegforus:

A delicious dessert that is also vegan.

Peanut Butter Oatmeal Cookies
Makes approx 12-18 cookies

1 cup of white flour

1 cup wheat flour
2 cups oats
2 teaspoons baking powder
1 teaspoon salt
3/4 cup peanut butter
3/4 cup vegetarian butter product (such as Earth Balance)
1 cup…

That’s my afternoon sorted! I’m not a fan of baking with oil so these are perfect as all the oil is in the peanut butter :)