Fact: I love snacks and have tried a lot vegan snack bars. Some delicious, some less so. But apart from taste there are a few other specifics I look for when I turn the pack and read the ingredients and nutritional info.
After scanning the ingredients, I’ll zero in on the protein, fat and carbohydrate grams per bar. As a general everyday snack (different to a pre or post workout snack) I generally look for a high protein count – ideally over 11 or 12g, low in fat – ideally under 10, and medium carbs – perhaps no more than 20g. Obviously it needs to taste good too.
Sometimes this macro combo feels like a tall order because most snack bars are fruit and nut based (nothing wrong with that) but it just means the protein ends up being relatively low compared to the other macros.
That’s why I was keen to try VTMN Vegan Chocolate Protein Bar (£2.50 each from vtmn.com) when I was emailed about it. The macros looked impressive and nutri-info on point. I just hoped it would live up to the expectations in taste!
Continue reading “A Great Tasting High Protein Vegan Snack Bar That’s Also Low in Fat”
Confession: prior to this review I’d never made apple crumble before. I know, such a staple (and simple) dessert, but for years I’ve stuck to my comfort zone of savoury dishes. However, with more time on my hands during this last year of lockdowns, I’ve finally made an effort to try new things including vegan treats and vegan baking, and actually quite enjoyed it – albeit with varying degrees of success!
So here’s a vegan apple crumble dish I made using Erbology Tiger Nut and Sea Buckthorn Granola topping and served with The Coconut Collaborative Vanilla Custard, which were both kindly sent to me to sample. I adapted this vegan apple crumble recipe and didn’t mean to go off piste and create my own version but pleased to say it turned out pretty well.
Continue reading “Review: Vegan Apple Crumble with Tiger Nut Granola and Plant-Based Vanilla Custard”
Cuteness alert: I made these heart-shaped vegan biscuits a few months ago so sharing now for Valentine’s Day weekend in case anyone is searching for something cute and delicious to make – try these! As I don’t think we need a dedicated day to show our love, these would make a loving treat any time of year.
I used this very simple vegan biscuits recipe from BBC Food and added my own melted chocolate and Yacon Cacao Nibs toppings by YaconViva, kindly sent to me to try. They turned out so well, with a perfect biscuit texture and the sprinkling of the yacon-coated cacao nibs make them look extra pretty I think.
I found the heart shaped cookie cutters on Etsy – from a lovely seller at a very reasonable price – and the pack contained four slightly different heart shapes and made from PLA plastic that’s biodegradable. All the wins.
Continue reading “Vegan Heart Biscuits with Yacon-Coated Cacao Nibs Topping”
If you love pancakes but still trying to figure out the best way to make them vegan, then you’re not alone. I’ve been vegan for over 13 years and still experimenting with recipes for the perfect vegan pancakes. But don’t let that put you off! These days I like to add vegan protein powder, so that they satisfy my protein needs but that can make things a bit more complicated. Luckily I recently tried a recipe that actually worked – hurrah! – so here it is.
Using Purition Protein Powder 40g sachets in Vanilla and Almond & Orange (kindly sent to me to try by Purition for this post), I adapted this vegan pancake recipe on the Purition site.
Continue reading “How to Make Vegan Pancakes with Protein Powder”
There are two reasons why I was excited when Rollagranola got in touch to introduce me to its granola range: firstly, I love granola but I rarely buy it as most granola products (in the mainstream supermarkets near me) contain honey so they’re not vegan (and unlikely to be ethical) so I try to avoid them; and secondly, I’ve had my eye on making a granola-based stuffing recipe for Christmas, so it was perfect timing.
If you’re reading this post just before Christmas then it might offer some vegan cooking inspiration just in time, but otherwise, these dairy-free and egg-free vegan stuffing balls with granola would make a great addition to any roast (or any dinner!) at any time of year.
Continue reading “Vegan Christmas: Granola Stuffing Balls”
Now, here’s something I never cook with – pastry. Combined with cheese (vegan), it’s a double-wammy combo that I wouldn’t normally turn to, but Whole Foods Market kindly sent me This Is Not Cheese Sauce by Willicroft to try so I thought I’d give something new a go – it’s festive season, after all.
This is actually the first time I’ve ever made anything with puff pastry and I have to say, I’m so surprised at how easy it was. Could this be a new thing for me? The Willicroft cheese also made it extra easy.
This dish took minutes to assemble, less than 15 minutes to cook and looked great on the table. So for all you beginner pastry cooks out there, give this a go!
Continue reading “Vegan Christmas: Super Easy Vegan Cheese Puffs”
I’ve now had 32-ish vegetarian Christmases (since I was nine!) and 15-ish vegan Christmases (since I was 25) – and this year I’m pretty excited about the ever-growing choices popping up for vegan Christmas food. I’ve even noticed some online stores showing a separate sections dedicated to a vegetarian and vegan Christmas. Hoorah!
Today’s post is on Cole’s Gluten-Free Christmas Pudding from Whole Foods Market (£6.99) – where you can find massive ranges of vegan, natural and organic foods – that was kindly sent to me to try.
While I’m not that big on Christmas pudding itself, I was interested to write about it because it’s such as centrepiece traditional dessert that I’m sure there’ll be people looking for gluten-free and vegan Christmas pudding options. It’s also nut-free and alcohol-free, making it perfect for all of these dietary requirements.
Continue reading “Vegan Christmas: Christmas Pudding (Vegan and Gluten-Free)”
One of my favourite supermarket food brands Bol Foods has launched a new and exciting product: breakfast and lunch shakes. 😋
Back in office life, if I didn’t prepare my lunch, Bol Foods was my go-to lunchtime buy (usually Sri Lankan Cauli-Coconut Sambar Veg Pot, with my own tofu on the side), so I was excited to receive a sneak peek at the new Power Shakes: six varieties of nutrient-rich, protein shakes that are full of fruits, veg and protein.
Continue reading “Review: Bol Foods Launches New Power Shakes”
In 2019 there were an estimated 600,000 people eating a vegan diet in the UK, up from 150,000 in 2014 and it’s forecasted to keep on rising. With this rise there’s been an explosion of new vegan and vegetarian food products, which is amazing.
According to The Vegan Society, in 2018 the UK was top of world for the number of new vegan product launches (Mintel report). This meant 16% of all new food products launched globally were vegan, doubling from 8% in 2015.
Continue reading “Review: New Vegan Meat by Unbelievable Alt”
You may or may not have heard of teff flour or teff grain but it’s certainly not new. It’s an ancient grain native to Ethiopia and Eritrea and predominantly known as the ingredient for injera, the traditional pancake style of that region. But turns out teff is a lot more versatile than just a spongy roti for curry.
Continue reading “Teff – Why It’s My New Favourite Ingredient”
I treat kohlrabi in a similar way to fennel: prepare it fresh and raw, mostly grated or sliced into salad, to enjoy its subtle sweetness and crunchy texture.
I love the taste of kohlrabi and find its imperfect, knobbly shape with slightly alien-like stems pretty cute. If you haven’t tasted one, it has the tang of a radish with the soft earthiness of turnip.
Continue reading “Food Inspo: Homemade Vegan Slaw With Kohlrabi”