Hello! I’m Freya. :) I pretty much blog about veganism, nutrition and leading an all round healthy lifestyle. You’ll normally find me in the kitchen with vegan cupcake mix around my mouth... I won’t tell if you won’t? I say “awesome!” a lot, and I’m trying to be as happy and self confident as I can be, taking each day as it comes. Oh – and have you met my boyfriends? They’re called hummus and peanut butter. I’m not joking. I’m not (that) scary, I promise! Just say hello if you don’t believe me. :D I love being nice. I love Hamish&Andy. And I especially love you, you beautiful thing. ;) ♥
Vanilla cupcakes with dark chocolate chips and pecan pieces, topped with a chocolate hazelnut ganache and shredded coconut.
There’s a biology party at lunch time tomorrow as it’s the last biology lesson ever, and I figured I probably won’t be able to eat anything there, so made these! The recipe is the basic vanilla cupcake mix from Vegan Cupcakes Take Over The World with choc chips and chopped pecans thrown in. :)
Third Graze Box! (First box, second box.)
- Black Pepper Pistachios;
- My Thai - sweet chilli sauce with baked soy bites;
- Super Fiery Seeds - chilli pumpkin and sunflower seeds;
- Tropical Sundae - dried mango, pineapple and banana.
I’ve had the first two already, and of course, they’re delicious. I only have two boxes left - I’ll be sad when I stop getting these!
I love wraps, but sometimes they’re a bit heavy for hot summer days. Using romaine lettuce leaves as the wrap instead is a great alternative - here’s how I do mine! :D
Stage 1 - the ‘wraps’.
Stage 2 - hummus and cold brown rice (that’s been simmered in veggie stock).
Stage 3 - grated carrot and zucchini.
Stage 4 - cucumber, red bell pepper, sweet chilli sauce and black pepper.
Stage 5 - fold ‘em up!
Stage 6 - nom away!
Banana, strawberry, black grape, blueberry, spinach, flaxseed and almond milk smoothie topped with brown rice puffs, sunflower seeds and chia seeds.
This is my new favourite smoothie combo! I love the standard spinach/’nana smoothie, but this has so much more flavour. It’s also the biggest smoothie I’ve ever made, it didn’t fit in the glass!
Some people can’t seem to understand how a smoothie can be a breakfast, but you try drinking 3 cups worth of smoothie, then you’ll understand…
Cozy Millet Bowl with Mushroom (and spinach and mangetout) Gravy.
We didn’t have enough mushrooms or any onion, so I subbed the lack of veg for even more spinach and some finely sliced mangetout. I’m not kale’s biggest fan, so used spinach instead and used tarragon instead of rosemary. This is such a quick, delicious and nutritious dinner. Thank goodness for Angela’s site!
It’s too hot for a stodgy meal, so dinner tonight was essentially BBQ food without the meat. :)
Mangetout, carrot sticks, cucumber, red bell pepper, hummus, romaine lettuce with apple-balsamic dressing and brown rice pasta with chopped sun-dried tomatoes, pine nuts, black pepper and dried basil.
GF seeded brown roll with hummus, romaine lettuce, zucchini and red pepper and some strawbs.
Strawberries are so good this time of the year. I love berry picking in the summer, hopefully I’ll have time to do it again this year! :D
Green smoothie made with spinach, banana, almond butter, almond milk and cinnamon, topped with chia seeds.
Almond butter made this super creamy and delicious, mmm.
Vegetable and rice noodle stir fry in hoisin sauce, topped with cashews and black pepper.
The veggies are carrots, red bell pepper, zucchini, mangetout and soy beans. I was going to throw in some tofu but unfortunately we were all out. :(
Lunch today - toasted GF brown roll with hummus, romaine lettuce, zucchini and red pepper and two small apples, chopped up with cinnamon. :)
Hummus Vs. the chickpea spread I had last week? Hummus wins hands down.
Green monster smoothie with seeds!
-Spinach, banana, strawberries, blueberries and almond milk, topped with brown rice puffs, sunflower seeds, pumpkin seeds and chia seeds.
‘Cheezy’ Sun-dried Tomato and Broccoli Pasta Bake.
I used this recipe, hoping for a macaroni cheese type taste… and it was horrific. I put in half as much mustard as the recipe said as I ~detest mustard, but it was still all I could taste. I only added it because I thought it would give it a certain je ne sais quoi, not make it taste like mustard hell.
But I didn’t want to waste the sauce (as it calls for a whole block of tofu) so added some lemon juice, fresh and dried basil, paprika, sun-dried tomatoes, ketchup, tomato paste and black pepper. The sauce made a miraculous recovery and tasted wonderful! I stirred in some wholewheat pasta, spinach, broccoli and red pepper, placed it in a casserole dish and topped with breadcrumbs and more paprika. After baking for 25 minutes I served it up and everyone loved it! :D
The tofu makes the sauce creamy without the need for super fatty substances and also makes it protein packed, so combine that with the fibre in the wholewheat pasta and in the broccoli - it’s one dish that’ll keep you full for a while!
And that’s the tale of how I prevented dinner from being a disaster.
Lunch, in two parts.
- Salad - romaine lettuce, spinach, mangetout, zucchini, red pepper with apple/balsamic vinaigrette, agave and black pepper.
- GF brown toast with smoked tofu and sweet chilli sauce, fresh pineapple, red grapes and almonds.
It’s a bit of a mismatch of things.. Monday lunch is always leftovers and using up the last bits of foods (like the ‘napple).
Chickpea, vegetable and cashew korma with brown rice.
This was so creamy and spicy and delicious! Luckily I made enough for 4 so I can have it three more times. :D
The recipe can be found here!
