So I guess the first thing I should say is hi, I’m back, I hope you missed me! I didn’t really anticipate how hectic my first month of third year would be, it seems to have flown by and I already feel like I’m weeks behind.
Life update: I have been such busy bee (pun intended) working my butt off because I want to get the best result I can at the end of my degree, I mean who doesn’t? Reading and dissertation work has consumed my life at the moment, I feel like there isn’t a time when I’m not staring at a book or a screen…
I have been indulging in all things Alice related for my dissertation and I am loving it. How fab is it that you can write a critical piece of work about something you really enjoy and get marked on it!?
Okay, enough with the bog standard uni updates, on to food! Being vegan at uni has been surprisingly easy, minus the few slip ups – it was going to happen. The way I have found is easiest for me is writing out meal plans for each week so I know what shopping I need to buy, and I don’t splurge on random crap. Most of my recipes use fairly accessible ingredients, but you can always substitute things if you can’t find them or they are too expensive.
Recipe One – Smashed Avocado on Bagels
Time: Approx 10 minutes
1-2 bagels depending on how hungry you are
Large handful of cherry tomatoes, quartered
A few leaves of spinach
1 spring onion, thinly sliced
Juice of 1/2 a lemon
Salt & Pepper
Recipe Two – Carrot and Coriander Soup
Time: 30 minutes
|Apologies for the terrible presentation, I was hungry and wanted to eat it!|
1 onion, chopped
2 leeks, chopped – I used celery because I didn’t have any
2 carrots, peeled and chopped
1tsp ground coriander
Salt & Pepper
2 cups of vegetable stock
Large handful of fresh coriander, leave some to garnish
3. Continue to cook uncovered for 10 minutes, then add the vegetable stock.
5. Stir in fresh coriander and blend until smooth. Serve hot with remaining coriander.
Recipe Three – Healthy Tortilla Pizzas
Time: Approx 10-15 minutes
2-4 tortilla wraps
1 red pepper, deseeded and chopped
2. Remove from oven and top with passata or homemade pizza sauce. Two tortillas per person is about the right amount.
3. Add you choice of toppings, I used a mixture of peppers, carrots, onions, tomatoes and courgettes. Sprinkle with nutritional yeast or vegan mozzarella and top with oregano.
5. Place in the oven for around five minutes, or until the edges of the tortilla start to crisp up.