As Veganuary draws to a close, it’s really made me consider the benefits of being Vegan.
I have always been a vegetarian (no fish and no meat) so I thought I did my bit for the planet and especially for animals.
But what I hadn’t realised is how much my make-up, my eggs and my milky coffee still impacted the planet and animals in a bad way.
So I am considering giving up dairy products for Lent and one day, maybe for good?!
I have always had a love-hate relationship with cows milk – I love a good cappuccino but then the fact I’m drinking a cow’s ‘breastmilk’ kinda grosses me out. The same as when I drank some of my own breastmilk by accident (I was in a haze of post-natal lack-of-sleepness)- it tasted yuk too – but at least then I wasn’t drinking another mammal’s milk.
I’m really into health and fitness so was pleased to find these fitness peeps who are vegan too.

I’ve also been making some of my favourite things (all vegan) – Curry, Onion Bajis and banana bread…

Banana Bread:

Ingredients:

– 1 cup chickpea flour
– 5 soft bananas
– 2 tbsp honey
– 1/4 cup almond milk
– handful of flaked almonds
– dash of tepid water
– Brown sugar (I don’t add sugar as for me it’s sweet enough, but it’s an option).

Method:

This is a great simple recipe to do with the kids.
Peel and mush the bananas with a fork. Add the chickpea flour and mix.
Then drizzle in the honey.
Add the almond milk and mix.
Then add a dash of water.
Place the mixture in a loaf tin to put in the oven.
Scatter the top with flaked almonds.
Cook for 45-50 minutes.

More recipes to follow…

The more I think about, the more I realise how many yummy vegan dishes there are so watch this space.