Veganuary 2019: the story so far

Veganuary 2019: the story so far

Last year was a record breaking year for the number of people who signed up to be vegan for the month of January (and possibly beyond).  This year looks set to smash that figure, already over 250,000 people have signed the pledge to be vegan and the figure is set to rise to 300k by the end of the campaign

veganuary

The majority of people cite animal welfare and cruelty as the main reason for shunning, meat, fish, dairy, eggs and all of their by-products.  For some it’s also about protecting and preserving our planet, and for a smaller number it’s for health reasons.  Whatever inspires you to go vegan it can only be good news for all creatures that inhabit this precious resource
cows

And the retailers, restaurants, supermarkets and cafes have been quick to react to this growing trend, with more  vegan options on their menus and their shelves.  Making veganism even more assessable to the masses.

Portello Lounge, West Bridgford

So if you are taking part in veganuary (and there’s still time if you haven’t signed up yet https://veganuary.com/blog/veganuary-2019-campaign-launch/), let me share with you a few tips, suggestions and easy peasy recipes to get you going or keep you motivated

west bridgford online

You will also find my article on West Bridgford Online https://www.westbridgfordonline.com/2019/01/susan-hart-veganuary-2019-the-story-so-far/

escabeche

  • Harvester (along with other ‘chain’ pubs) has launched a vegan menu, featuring a Jamaican style katsu curry, Pizza Hut’s jackfruit pizza has smashed all sales targets and will now feature in all its eateries.
  • But lets not forget our smaller independents; Fordes café, near Tudor Square has a decent range of sandwiches, plant based milk options etc.  As does the recently refurbished No 8 deli on Gordon Road. Chocks Away at Nottingham City Airport is gaining a reputation for delicious breakfasts and scrummy cakes. The Tea cosy at Edwalton has also added some vegan options to its menu and you can now have a vegan cream tea at Tiffin tea house on Abbey Road.  The newly opened Garden café in Cobden Chambers, city centre not only has imaginative and delicious dishes but a zero waste policy.  And I challenge you to eat a better value vegan fry up than the one served at the Avenues café on Sneinton Market. Its £4.50 and that includes a hot drink.  Bargain of the
  • And supermarkets are not taking it lying down either; Marks and Spencer’s recently launched vegan range ‘Plant kitchen’ is proving a hit.  Their cauliflower popcorn is very tatsy and it’s hard to find their vegan slaw as it keeps selling out.  Iceland not only have a ‘no bull’ range of vegan burgers, sausages etc but they are also committed to ditching palm oil – a major contributor to deforestation which reduces the habitat of orang-utans as well as removing plastic packaging from its own-brand products.

marks and spencer

  •  B&M are selling vegan wines for a very reasonable price, as are Aldi along with vegan milk, ready meals, tins of jackfruit, gluten free spaghetti etc
  • Probably Greggs vegan sausage roll got most people talking, with many shops selling out, and if it winds up Piers Morgan all the better!

sausage

  • In Nottingham we are also very lucky to have Sneinton Vegan market; an outdoor event that occurs on the first and third Saturday of every month.  There you will find vegan fast food, vegan products, clothing and delicious cakes, cheeses and breads.  All from local independent bakers and makers
Vegan sneinton Market

Vork Pies

  • And don’t forget your local greengrocer has been selling vegan friendly vegetables and fruits for years. That’s a point worth remembering because a lot of the new products hitting the shelves are processed, which means they could be higher in salt, sugar and fats.  I always advocate to my clients and cooking class guests that making most of their meals from scratch is not only cheaper but more filling and generally more nutritious
  • If you want to increase your repertoire of vegan dishes there are plenty of recipes out there to whet your appetite. A good place to start is the vegan society website https://www.vegansociety.com/resources/recipesand the Bosh boys cook up some mean dishes https://www.bosh.tv. I regularly share my favourite vegan recipes via my blog http://www.nutrition-coach.co.uk/blog/japanese-broth-tofu/.

blog

  • If you need to build up your cooking confidence then why not come to one of my vegan cooking classes, where you will be guided through such delights as sweet potato falafels, beany tacos, mac no cheese or a classic nut roast

Professional baker-to-be

Professional baker-to-be

Last week I read a post on Facebook from Vicky Leigh asking for volunteers to taste and critique her vegan cake.  Well, it would have been rude not too.  So the following day two generous portions of cake were delivered.

vegan cake

Vicky had already warned me that it was the first time she’d made this banana biscoff cake, based on the ‘Bosh’ boys recipe (with some tweaks) and said the presentation wasn’t right; having run out of icing, it wasn’t looking as good as it could.

Well, I disagree, don’t you?  I think it looks professional and appetising

If you’d like to check out the original Bosh recipe follow a link to their tv channel https://www.bosh.tv/recipes/biscoff-coffee-cake

What did it taste like I hear you ask!

First of all it looked like any other sponge cake.  Now that’s a good thing in my book because some vegan cakes are very solid but Vicky’s cake was light and airy.

vegan cake

 

I bet if you waved that under anybody’s nose they would not assume it was vegan.  The taste was very caramel (thanks to the biscoff biscuits) and the banana didn’t overpower but made it nice and moist.  The butter cream, made with vegan spread was really creamy and not too sweet.

How many of you didn’t know those individually wrapped caramel biscuits you often get at coffee shops with your Americano were ‘accidentally vegan’!

vegan cake

All it all it was a winner and I’d happily pay for a slice with my oaty cappuccino, if it were served in a local coffee shop.

Which might be a possibility because if Vicky’s cakes prove tasty and popular it may become her new line of business.

Being creative is a constant learning exercise and after watching a few more ‘how to’ videos Vicky seems to have mastered the art of presentation.  This is another of her creations this time a simple (anything but!) chocolate cake

vegan cake

Isabel (another taster) had this to say “I tried the chocolate one and it was absolutely delicious, one of the best vegan chocolate cakes I’ve tried. Heaven.”

So here’s to many more vegan cake tasting experiences.   It’s a tough job but somebody’s got to do it!

Vicky, the soon to be professional baker has done it again.  This time it’s a simple Victoria sponge, that’s been pimped up with some gorgeous pink frosting

vegan cake 3

 

The inside was as good as the outside

But how did it taste….. wow amazing.  If I served this with a pop of tea no one would think it was vegan.  The cake was moist and light with the right amount of sweet jam and ‘butter’ cream.  The frosting was very light and almost mousse like in its consistency.

vegan cake 4

I asked Vicky about the sugar she had used to make her frosting, and she admitted her usual make of sugar wasn’t available and the alternative just didn’t come top to scratch as it left a felt slightly graining feel.

It just proves every day is a ‘school day’ and there is always something new to lean and an experiment to me conducted.  But if the results are as good as this….Wow!

vegan cake

 

Another slice of Vicky’s vegan cakes made its way to me this week.  It was a variation on the biscoff cake.  It was very moreish, moist and very tasty.  Im not a massive cake eater so I found it a bit too sweet and the icing was a bit grainy.  Vicky explained that crushed biscoff biscuits were used in the icing hence the texture.

vegan cake

But a breakthrough came when we discussed how Vicky could have the caramel intensity without the grainy texture.  This is all part of perfecting the best cake ever, and sadly it may mean more taste testing for me.  Oh well somebodies got to do it!

vegan cake

Sausage and bean casserole

Sausage and bean casserole

This is a really great dish if you want to follow a more plant based diet, you’re supporting the veganuary campaign, participating in meat free Monday, need a bit of a change to your current vegan diet or just fancy something that’s really simple tasty and comforting

Using sweet potatoes not only adds complex carbs to the dish (our primary energy source), but also great levels of fibre, protein and vitamin A.  The addition of tinned beans – here I used borlotti beans but cannellini, butter beans or haricot would all work, adds plenty of protein and fibre and of course will count as one of your five a day.

So here’s what you need for 2 – 3 people

4-6 vegan sausages.  At the moment I love Sainsburys Shroomdogs and Frys sausages, but feel free to use your own personal favourites

1 tsp olive or rapeseed oil

1 onion or half a leek – or a mix of the two

2 sweet potatoes – washed but not peeled

1 tin of borlotti beans and their liquid

1 tin of chopped tomatoes

1 garlic clove

2 tsp smoked paprika,

Large pinch (or more of) chilli flakes

and 1 – 3 handfuls of red lentils.

Small handful of chopped parsley

Fry the sausages in oil until golden, about 15 minutes (but read the packet). I

sausage casserole

In a large pan fry 1 sliced onion and/or half a leek until soft.

Add the cubed sweet potatoes cook until softening, you may need to add some water if the ingredients stick.  

sausage casserole

Add the beans and their liquid, chopped clove of garlic, tinned  tomatoes, smoked paprika, chilli flakes and the red lentils. cover and cook until the lentils and sweet potatoes are really soft, about 20 minutes.

sausage 1

 

 

Half way through add the cooked sausages and check if you need to add more water.

 

Once cooked pour in to two or three bowls and scatter over chopped parsley 

sausage casserole

And why not serve it with some toasted garlicky sourdough bread.  Delicious

garlic bread

Make your own chocolate mini Easter eggs

Make your own chocolate mini Easter eggs

Welcome to my mini Easter egg making class, where you will learn how to create your own bespoke raw chocolate mini Easter eggs for yourself or a loved one this April.

Join me Susan Hart, nutrition coach to learn how make raw chocolate from 3 simple ingredients.

vegan chocolate egg

The Easter egg events will take place at my cooking school in West Bridgford, Nottingham week beginning 15th April and repeated at the following times and days

Monday 15th, 11.00 – 12.15pm

Tuesday 16th 12.30 – 1.45pm

Tuesday 16th 5.30- 6.45pm

Wednesday 17th 11.00- 12.15pm

Thursday 18th 1.30 – 2.45pm

Simply pick a date and time that suits and contact me to book your place

Susan@nutrition-coach.co.uk or 07946 301338

The workshop is open to both individuals and parents and supervised children

easter egg class

 

You will experience

  • How to create your own raw chocolate from scratch at home with minimal equipment and experience
  • The differences and benefits of raw chocolate over commercial chocolate
  • Customise your chocolate eggs with a variety of freeze dried fruits, nuts or flavours
  • Take home Easter Eggs in your own customised packaging

Check out this short video of previous chocolate making guests

 

All this and lots of tasting too for £25.

christmas chocolate vegan chocolate

I welcome any questions you may have about the event or if you’d like to book a place or book as a group then please get in touch

susan@nutrition-coach.co.uk

07946 301338

 

 

Mother’s Day Special – Raw vegan chocolate

Mother’s Day Special – Raw vegan chocolate

Looking for some Mother’s Day ideas or inspiration; how about a unique gift for you to enjoy with your Mum?

Join me Susan Hart, nutrition coach to create your own raw vegan chocolates, all free from gluten, dairy, soy and egg.

chocolate

Learn how to make your own bespoke raw vegan chocolates from 3 simple ingredients and a bit of my nutritional knowhow.  The chocolate making workshop takes place at my West Bridgford cooking school

 

chocolate

You will take home the recipe from the session plus your personalised gift wrapped Mother’s Day chocolates.

All for the very reasonable price of £25.

The classes will take place week beginning 25th March and repeated at the following times and days

Monday 25th, 11.00 – 12.15pm

Tuesday 26th 12.30 – 1.45pm

Tuesday 26th 5.30- 6.45pm

Wednesday 27th 11.00- 12.15pm

Thursday 28th 12.30 – 1.45pm

Friday 29th 11.00 – 12.15pm

The workshop is open to both individuals and mothers and daughters/sons.

Simply pick a date and time that suits and contact me to book your place

Susan@nutrition-coach.co.uk or 07946 301338

Some previous guests show their creativity and flair

 

The classes will be held at my vegan cooking school in West Bridgford. This is a small group workshop (max 4 people) and you’ll be making your Mothers day chocolates from scratch.  And whilst they are setting you’ll personalise your gift bags with a selection of labels, stickers and ribbon

Check out this short video montage of previous guests enjoying themselves

 

I welcome any questions you may have about the evening or if you’d like to book then please contact me Susan@nutrition-coach.co.uk  07946 301338

I look forward to welcoming you in March

Valentine chocolate making class

Valentine chocolate making class

Learn how to create your own bespoke raw vegan chocolates from 3 simple ingredients and a bit of nutritional knowhow.  The chocolate making workshop takes place at my West Bridgford cooking school

IMG_9836

Previous guests getting stuck in.

And really enjoy making these luxurious chocolatey treats

 

The class will take place week beginning 11th February and repeated at the following times

Monday 11th, 11.00 – 12.15pm

Tuesday 12th 12.30 – 1.45pm

Tuesday 12th 5.30- 6.45pm

Wednesday 13th 11.00- 12.15pm

Thursday 14th 12.30 – 1.45pm

Simply pick a date and time that suits and contact me to book your place

Susan@nutrition-coach.co.uk or 07946 301338

valentine chocolate making

 

What’s included

  • How to create your own raw chocolate from scratch with minimal equipment and experience
  • All ingredients are included and you’ll receive a recipe card
  • The differences and benefits of raw chocolate over commercial chocolate
  • Customise your chocolates with a variety of freeze dried fruits, nuts and flavours, including heart shaped moulds
  • Take home your chocolates in your own customised packaging

All this and lots of tasting too for £25 per person: maximum 4 people

willow5

Photo courtesy of Wilow and Dove

 

Take a virtual peak around my kitchen where you will be making your own chocolates

My WORKSHOPS ARE FREE FROM GLUTEN, DAIRY AND EGG

 

me edited

 

If you’d like to come to any of the workshops please contact me

Susan Hart, nutrition coach

susan@nutrition-coach.co.uk

07946 301338

 

Mindfulness and healthy eating for Wellbeing

Mindfulness and healthy eating for Wellbeing

mindfulness

We held our first workshop on Monday 21st January, and it was lovely to have such a wonderful group of people enjoying themselves

the feedback was so positive that we have decided to deliver another one, this time in the evening
feedback

Thursday 28th February 2019, 6-8.15pm, West Bridgford, NottinghamPrice : £30

Join Yasmin and Susan for a wonderful workshop of mindfulness followed by a vegan dinner prepared by Susan.

mindfulness

In the first hour or so Yasmin will guide you through mindfulness practices that help cultivate an increase in physical, mental and emotional wellbeing.

tim-goedhart-334149-unsplash

Photo by Tim Goedhart on Unsplash

 By directing our awareness to our experiences and working with the breath, the body and whatever is present in our experience we can develop skills that help us savour the good and respond with greater wisdom to what is difficult.
Photo by Nathan Dumlao on Unsplash

Photo by Nathan Dumlao on Unsplash

Mindfulness is a skill we can all develop and when we do it brings greater peace, compassion and happiness to our every day lives.
Photo by Artem Bali on Unsplash

Photo by Artem Bali on Unsplash

When we bring the quality of mindfulness to our eating, we can enjoy our food even more and so we will also practice eating mindfully with Susan’s delicious and nutritious vegan lunch!
lesly-juarez-307974-unsplash

Photo by Lesly Juarez on Unsplash

Yasmin’s classes are experiential and encourage a sense of exploration with a quality of playfulness to combine learning with enjoyment.

This session is suitable both for people who are new to mindfulness and want to experience the practices first hand and also those who have studied and/or practice mindfulness regularly and would like to enjoy practising in a small group setting.
Nourishing nosh
This session is all about healthy eating and enjoyment.  We’ll spend time relaxing around the table and as a trained nutrition coach and chef I will share some of my nutritional expertise, deliver tips for healthy eating and answer any questions.  All whilst you all enjoy a healthy balanced vegan lunch.  Yasmin will also be on hand to answer any specific questions about her mindfulness practice.
workshop
Here’s a taste of the food that has tantalised previous tastebuds:
Wholesome soup, colourful quinoa salad, pea and mint pakoras, veggies with tahini lentils, apple cinnamon tarts, banana bread and fresh fruit.  All served with refreshments
Allergies or intolerances  No problem, I can make separate dishes that are suitable for you, just let me know in advance
This is a small workshop for a maximum of 8 -10 people so please book early to avoid disappointment
Contact Susan on 07946 301338 or susan@nutrition-coach.co.uk  or Yasmin info@mindfulnessmakessense.com Tel: 07714290127
for more information or to make a payment
About Susan Hart and Yasmin Holmes
me2Susan is a Nottingham-based nutrition coach, advising clients about the benefits and process of healthy eating. This is delivered on an individual, group or organisation basis. For clients wishing to stay healthy and possibly lose weight she offers vegan cooking classes.  As a vegan chef she also writes restaurant reviews for the Nottingham Post as well as regularly writing for the West Bridgford Wire, Nottingham Aspect, Happiful magazine and other local and national journals.  Visit her website www.nutrition-coach.co.uk to find out more.
Yasmin profile pic2
Yasmin has been teaching mindfulness for a number of years and is a Breathworks and .B qualified mindfulness teacher.  She works with individuals and organisations teaching mindfulness practices for a range of situations from stress and anxiety management to pain management, leadership development and improvement in wellbeing.  She is founder of Mindfulness Makes Sense  http://www.mindfulnessmakessense.com/, and is an Associate tutor for the University of Nottingham’s Professional Development mindfulness and well-being courses.
Detail about this event can also be found on Yasmin’s website http://www.mindfulnessmakessense.com/mindfulness-with-healthy-eating.html

Portello Lounge, West Bridgford

Veg out – Portello Lounge, West Bridgford

Restaurant review

There is one large retail space on Central Avenue in West Bridgford that, over the last few years has had more reinventions than Madonna.  It reopened just before Christmas as ‘Portello Lounge’, part of a chain of restaurants across the country, with one of its sister restaurants, Bendigo Lounge doing very nicely in Beeston

Portello Lounge, West Bridgford

It use to be Mudcrab; a large unit over two floors that I always found was half empty. What drew me in on this particular Sunday was their promotion on Facebook of a separate vegan and gluten free menu.

Portello Lounge, West Bridgford

 

The doors open at 9am for weekend breakfast so we got there at 9.30 and it was relatively quite; a few couples were there with their dogs enjoying the papers and a coffee whilst relaxing on the sofas.  A young family arrived and there was plenty of room for the buggy and the energetic children.  The restaurant has a reasonable supply of board games, crayons and paper to keep the young diners amused and relatively quiet

Portello Lounge, West Bridgford

We sat at a table at the back and asked for the vegan menu.  I’d already glanced at it on line but I wanted to see what else they did.  The vegan breakfast sprang out, but I was also tempted to try the ‘bacon’ roll or the avocado on ciabatta.  But no I’ll stick with my first choice along with an oaty cappuccino.  My other half wanted to try the halloumi and sweetcorn fritters so he ordered the veggie breakfast.  You have to order at the bar and remember your table number.  On the way back it’s a chance to pour yourself some iced water from the large Kilner jars

Portello Lounge, West Bridgford

The coffees arrived first and were nice and hot and strong; good start.

portello lounge

About 10 minutes later the hot breakfasts were delivered and the server asked if we needed any sauces etc.

portello lounge

My breakfast looked like a very satisfying plateful.  The beans are served in a separate enamel cup and my toast had some vegan spread on it (or at least I hope it was).  The lonely falafel was small but lovely and crunchy I could have eaten a few more of those. I’m not a big fan of vegan bacon as it tastes too salty but it provided a chewy texture.  The mushrooms looked and tasted like they came out of a tin and had been boiled, not a pleasant eating experience and quite a disappointment. The peppers on the other hand were delicious and sweet and again I could have eaten a heap of those. On the whole the £7.50, the same for the veggie breakfast, seemed a reasonable price.

My review is also online with Nottingham Live https://www.nottinghampost.com/whats-on/food-drink/its-very-difficult-spot-who-2444567

portello lounge

 

The vegetarian breakfast also went down well.  The much anticipated halloumi and sweetcorn fritters were a bit of a disappointment, apparently the sweetcorn was the overriding flavoured, although he liked the crunchy texture.

 

We never felt rushed or crowded and the server was very diligent and asked how the food was and if we wanted anything else.  On the subject of the staff, without a badge, uniform or apron it is very difficult to spot who are workers and customers.  At busy times I can image this could be a frustration if you want to get someone’s attention.

 

We were very pleased with our food, drinks and service, but I also visited the Lounge the week in between Christmas and New Year and it was bedlam. Packed, noisy, uncleared tables, unavailable food items, over an hours wait for food, partially delivered orders etc. So my advice is choose your timings carefully

Portion control

For more healthy eating advice please visit my website http://www.nutrition-coach.co.uk/

Portion Control 

Over 60% of the UK adult population is currently overweight or obese, and we all have a responsibility to reduce that statistic including fast food outlets, schools, supermarkets, cafes and food manufacturers

The British Nutrition Foundation thinks one way to tackle this epidemic is to raise awareness about portion sizes and portion control

portion control

 

 

IMG_2782

 

Research has shown that when people are presented with larger portion sizes, they will eat more and most people underestimate how many calories they consume each day by as much as 25%.

 

 

Since the 1980s, typical servings have increased dramatically: a bag of crisps has grown from 25g to 40g. ‘Grab’ bags have 50% more than standard bags – a bag of Walker’s crisps, for example, now contains 55g – that’s 260 calories and 15g of fat, compared to 130 cals and 8g of fat in 25g.

Coke

 

Soft drinks are still sold in 330ml cans (139 cals for a can of Coke), but 500ml bottles of are just as popular.  Thats 210 calories and 54g or 13½ teaspoons of sugar in a bottle of Coke.

 

 

 

King-size and pocket pack chocolate bars are up to twice the size of regular bars – a Mars Big One has 100 calories more than a regular bar, while a King-Sized Snickers has 200 extra calories than the regular version.  There are now even 1 and a half bars of chocolate and Bounty bars are available in triple packs!

 

IMG_1082

Double and triple burgers (with all the extras) are available from every burger chain. If you double-up your cheeseburger in McDonald’s, for example, you increase your calories from 300 to 440, and your fat intake from 11.5g to 23 g.  Pasta servings and nearly five times bigger than they were 20 years ago.

portion control 1 Ready meals have also ballooned over the past 15 years with products such as curry, cottage pies, pasta dishes and casseroles now weighing on average 400g nearly twice the size they were in the 1990’s.

You’re not even safe in the local coffee shop – Your morning caffeine fix in the 50s would be 45 calories. Nowadays, a 450ml takeout coffee with mocha syrup would be 350 calories.

 

And how many times are you asked if you want to ‘go large’?

plates2

Modern main course bowl on the left. 1970s plate on the right

 

Even the standard dinner plate used in most restaurants and homes has increased from 10 to 12 inches!

Recent research has revealed that smaller plates, cups, glasses, bowls and cutlexycould reduce overall calorie intake by up to 16 per cent.

If its good enough for Lord Sugar!

Today I chatted to BBC radio Nottingham DJ Mark Dennison about portion control.  This is the 7 minute interview

I was also interviewed by Gem 106 radio for their hourly news slot, this is one of my 40 second snippets

 

This process of eating larger amounts is called portion distortion and it’s making us fat!
 The more we eat the more calories we consume

Are you shocked by this, did you have any idea that food portion sizes have been on the increase?

To put it in to context eating just 200 extra calories a day over a year can mean a weight gain of over a stone (6.3 Kg)

So what is a correct portion size?

  • A 75g serving of meat, poultry or fish is the same size as the palm of your hand
  • A medium potato is the same size as your computer mouse
  • pasta-portionKeep portions of cheese to 25g – around the same size as a matchbox
  • A medium piece of fruit is the same size as your fist
  • A serving of rice is half a teacup (75g uncooked weight)
  • A serving of vegetables is about 80g
  • A teaspoon of butter or margarine is the size of the tip of your thumb.

A useful guide is to use your hand as a visual template:

palmProtein like meat, fish, poultry, tofu lentils, eggs should be no bigger than the palm of your hand

 

 

 

Carbohydrates like bread rice pasta should fit into one cupped handcupped hand

 

 

 

cupped handsFruit and vegetables should fit in to two cupped hands

Simples!!

 

 

For more information about the increase in portion size please click on this link to the Food Standards Agency, where you can download useful guides. https://www.nutrition.org.uk/healthyliving/find-your-balance/portionwise.html

portion control

Veganuary

Veganuary –  have you gone meat free this month?

Veganuary is an international campaign aimed at encouraging people to be vegan for the whole of January. https://veganuary.com.  Last year the campaign grew by 183%, with 168,542 people signing up to go vegan.  So far this year over 250,000 people from 193 countries have taken the month-long pledge to try veganism

veganuary

Concern for animals, taking better care of the earth’s resources and the environment, the health advantages of a plant-based diet or curiosity are just some of the reasons for people taking up the veganuary pledge, with many high profile vegan celebrities on board

 

veganuary

vegan miley

 

If being vegan for a whole 31 days seems too much of a challenge then why not try taking part in the ‘Meat Free Monday’ campaign, originally started by the late Linda McCartney.  If you need recipe ideas then have a look at the ones I have created for you. http://www.nutrition-coach.co.uk/blog/category/recipes/

Who can resist the ultimate comfort food – LM vegan sausage and onion sandwiches!

LM vegan sausage sandwich

If you’re not a diva in the kitchen then the supermarkets are on hand.  Many have seriously upped their vegan game.

Marks and Spencer.

Marks and Spencer’s new vegan range. Photo by Sally

aldi

Aldi’s vegan aisle Photo by Sophie

 

Eating vegan food is now easier than ever, thanks to raised awareness, an increase in veganism and the availably of foods on the High Street, in restaurants and cafes.  For instance last year Pizza Hut announced that all of their restaurants will now stock vegan cheese, after it was successfully trailed; Zizzi and Pizza Express have been serving great vegan options for a while now, with more in the pipeline I’m sure

Zizzi's

Zizzi’s

Waggamamas has an ever expanding vegan and vegetarian range

Kare Burosu ramen

Kare Burosu ramen

Many coffee shops now serve vegan sweet treats, sandwich shops like Pret have even created a number of vegan only outlets and Greggs has just launched a vegan sausage roll, that is flying off the shelves

And small independents are also keen to attract new vegan customers; Chocks away https://www.facebook.com/Chocks-Away-Nottingham-City-Airport-379455688792762/  a cafe linked to Nottingham City airport has increased its range of vegan options

chocks away

chocks away

 

And No 12 Hounds Gate https://www.no12houndsgate.co.uk , Nottingham is a new vegan and vegetarian only cafe

pastrami

No 12 Hounds Gate

carrot salad

No 12 Hounds Gate

And pubs like the Angel microbrewery in Nottingham City centre http://www.angelmicrobrewery.com and the Horse and Plough http://www.castlerockbrewery.co.uk/wp-content/uploads/2017/04/April-menu-Vegan-1.pdf at Bingham are really flying the vegan flag

Angel micro brewery

Angel micro brewery

Starbug burger, Horse and Plough

Starbug burger, Horse and Plough

If you are currently taking part in veganuary or going meat free every Monday and want to continue then consider coming to see me, either for a one to one nutrition consultation or one of my vegan cooking classes.

vegan cooking class