Now vegan month is all done and dusted I wanted to wrap it all up and talk through a few things that stood out, from the bad to the good. I want to talk through a few things I experienced and chat about generally how easy it can actually be to live vegan in 2017. It’s worth noting that I am usually a meat eater, and the idea of even being vegetarian as recently as a couple of years ago was something completely alien for me that I couldn’t even fathom, but now I eat veggie about 80% of the time. So without further ado lets start with a few points:
I’m almost 3 weeks into Vegan May and so far, so good. Yeah, OK, I miss cheese a little bit, but having gone to Club Mexicana last weekend and eaten some of their Vegan Cheese Fries the craving was satiated slightly. We hosted some friends over the weekend for Eurovision and I decided to try and bake something for us all to share after we’d had a little bit too much to drink. Having tackled vegan cinnamon buns I wanted to do something else which usually relies pretty heavily on dairy, a Vegan Chocolate & Salted Caramel Tart. Caramel usually has stacks of cream and butter, a ganache filling is filled with cream and pastry, almost by definition, is crammed full of butter. Read more
I’m 10 days into a Vegan month and so far it’s going pretty well. I’ve yet to find myself melting down into a puddle crying about halloumi. There’s still time, but so far, so good. One of the big ones for me when it comes to a month like this isn’t actually my meals, or even what milk to put in my tea, it’s the baking. I usually bake a couple of times a week, minimum, and most of my go-to recipes are full of butter and eggs. Cookies for instance are one of my favourite things to bake, but I’ve yet to find a vegan cookie recipe that’s matched up (if you’ve got one, please, please leave it in the comments below!). I decided to kick the month off with a batch of Vegan Cinnamon Buns though, to see whether I could make a completely vegan dough.
I love Sriracha, I’ve said this before and I’ll probably say it again. I’m one of those annoying types who says things like ‘if I could I’d put sriracha on everything’. And I’ve put it on a lot, from sriracha ribs (sorry, any vegans/veggies reading this) and glazed tofu through to popcorn. It has a flavour under the warmth that compliments a lot of dishes. A few months ago I was put onto this peanut sriracha soup recipe by my friend Tiffanni and since then I’ve made it almost monthly. It’s really quick, perfect for a mid week meal, only needs a small selection of ingredients and includes two of my favourite flavours in sriracha and peanut butter.