I know I am super late with this but last week was surprisingly busy and time just got away from me. To be fair, there was also a lot of eating out last week, which I found surprisingly easy as most restaurant we went too had so many vegan options to chose from. I have to say, as the month went by we found it easier and easier to come up with meals and we did not really feel like we were missing out on anything. So can we keep it up? We like to think so, although our flexitar

Here we are, our first week into Veganuary and I think we did pretty well. The meal plan was a great way for us to keep on track and not have to think on the spot and panic about what to make. We did not falter and stuck to most of the meals, making only a twist or two, no animal product consumed though. Being flexitarian really helped us overcome the lack of animal product. We normally only eat meat and fish once a week, so I knew that was not going to be much of an issue, w

The past few years January has been synonymous of Veganuary. As established Flexitarian family, we have decided this year, to push things a little further and take part in the challenge. Our diet is 90% plant based already so, hopefully, things shouldn't be too difficult. To make things a little easier and to help us stay own track, though,I have decided to create a little meal plan for us to follow. As we are still away and won't be home until the end of the week, we will st

Here we are, the last days of this Veganuary meal plan. So scroll down have a read and enjoy these delicious dinners. Cavolo nero, shallots and carrots salad (warm) Ingredients 10 carrots 3 tbsp olive oil 2 tbsp maple syrup Handful crushed walnuts 6 sliced shallots 1 tsp sugar 200 cavil nero, roughly chopped and thick stems removed Salt and pepper to taste Method - First preheat the oven at 180C - Peel the carrots and chop offs the tops, add them to a roasting tin with 2tbsp

Day 2 of our Veganuary meal plan. Today is all about lunches. I love to lunch, it's probably my favourite meal of the day, it needs to be delicious and full of nutrients but not to heavy as it would make you feel sluggish. So here are some of my favourite vegan lunches for you to try. Pasta with aubergine ragu Ingredients: 1 medium aubergine 1 white onion 1 carrot 1 stick of celery 10 ripe tomatoes 1 clove of garlic 5/6 basil leaves 1 Tbsp tomato pure 3 Tbsp tomato passata 40

Banana and nuts pancakes Ingredients 1 medium ripe banana 2tbsp quick oats 2 tbsp chopped nuts of your choice Maple syrup to taste Method -Mash the banana in a bowl with a fork, add the oats and mix well. If too thick you can always had a drop of non dairy milk. - Heath a non stick pan (low-medium heath) pour in the batter, 1 tbsp at the time. Cook on each side for about 3 minutes or until golden. - Serve with the chopped nuts and syrup. Fruit and cinnamon porridge Ingredient