We’ve made it to day 4 of our vegan for 1 week of Veganuary challenge!
Thursday’s lunch was very kindly supplied by Alice in the form of a deliciously nutritious protein packed & healthy fat filled quinoa salad.
Here’s Alice’s recipe :
Quinoa Salad – serves 4
You will need:
🌿1 red chilli
🌿100g baby spinach
🌿4 spring onions
🌿1 bunch fresh coriander
🌿1 bunch fresh mint
🌿1 large ripe mango
🌿2 tbsp extra virgin olive or rapeseed oil
🌿1 ripe avocado
🌿1 punnet of cress
🌿Rinse thoroughly + then boil the Quinoa, bring to boil + then cover and simmer for 15-18 mins (200ml boiling water per 40g quinoa).
🌿Put the red chilli, baby spinach, spring onions, coriander (keep a few leaves aside for decoration) and leaves of the mint into a food processor and blitz until finely chopped.
🌿Peel and cut the mango into cubes.
🌿Chop up the avocado into similar size chunks.
🌿Drain and rinse the cooked quinoa under a cold tap and drain again.
🌿Place the quinoa on a large serving platter then mix through the blitzed spinach mixture.
🌿Squeeze over the juice of the two limes and drizzle over the 2 tsbp of oil and mix again.
🌿Top with the cubed mango, avocado + coriander leaves.
And finally :
“Thought I’d give you a bit of feedback from my experience as a vegan!!
Thoroughly enjoyed trying something new – especially as a group as it made it much more fun, and good to have others for support! Also, definitely makes you really think about what you’re eating, and notice how much rubbish is added to something that should be so simple… sugar in crisps… Beeswax in Veggie Percy Pigs… who’d have thought it?
As a Dairy Farmer’s daughter, I thought I’d find it a struggle, however it really wasn’t (mentally, at least). Physically, I’m not sure it agreed with me, although I put that down to a change in diet, rather than the diet itself. Sunday through to Wednesday I felt quite bloated with a slightly dodge tummy (too much information?!), but then by Thursday it had all settled down again!
Personal favourites from the week were Kelly’s Vegan Vietnamese (who knew Tofu could be so tasty) and Carly’s scrummy Coconut Flapjack cookies – delicious!
And, I cooked my first ever Nut Roast, and my boyfriend actually enjoyed it!!
So that just leave me & my vegan Vietnamese Tofu Bun Cha recipe to come tomorrow.