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Tag: vegan food

Bombay sweet potatoes

Bombay potatoes are one of my favourite dishes that my Dad makes when I’m home in Ireland.

I decided to try my hand at a sweet potato version today. I’m happy to say they tasted delicious! 

Nice (healthy) comfort food for this chilly weather.


Ingredients:

  • 2 sweet potatoes, peeled and chopped into chunks.
  • 2 portobello mushrooms, chopped
  • 1 large red onion
  • 1/2 teaspoon mustard seeds
  • 3 cloves of garlic, crushed 
  • 1 teaspoon curry powder
  • 2 teaspoons cumin powder
  • 1/2 teaspoon ginger powder
  • 1/2 teaspoon coriander powder
  • 1/2 teaspoon turmeric powder
  • 1 tablespoon tomato purée 
  • 1 teaspoon coconut oil 

Method:

  1. Fry the onions, garlic and mustard seeds in coconut oil until the onions start to get soft
  2. Add in the chopped mushrooms, the spices and purée 
  3. Put the chopped sweet potatoes into a microwaveable bowl and microwave for 3 mins.
  4. Add the sweet potato to the pan, cover with a lid and stir every few minutes for about 10-15 minutes until a fork can easily go through the sweet potatoes 

Kellebelle

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Wild Food Cafe


Delicious ‘White Zen’ smoothie (contains Irish moss!) from the Wild Food Cafe in Covent Garden.

I went there yesterday and it is an amazing vegan/vegetarian spot 💚🌱

Tucked away from the hustle and bustle of Covent Garden, it was a lovely little escape. We sat by the large open windows overlooking a little courtyard and it almost felt like we were in Spain or Italy! 


I need to go back there soon for food as their menu looked amazing! Here’s some drink selections:


Love finding new veggie places and the staff were really lovely at the Wild Earth Cafe. Highly recommend !
Kellebelle 

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Cashew nut milk

I don’t drink dairy and until recently was using a lot of soya milk. However, lately I have been cutting back on soya in favour of nut milk options as I don’t want to have too much soya in my diet. 

I’m trying to eat as much organic food and ‘natural’ vegetarian products – this means less soya, ‘fake meat’ type products etc., and more plant based proteins, vegetables, pulses and the likes.

Not only are nut milks a great source of proteins and vitamins, but they also taste much better than soya milk. Best of all – you can make them yourself!… And did I mention it’s delicious?!

I decided to make cashew milk for my first try. It’s the easiest of the nut milks to make as you don’t need to soak the nuts for as long (they can be soaked for just 2 hours compared to almonds which need 24-48 hours of soaking) plus you don’t need a nut milk bag as the texture is so smooth when blended. 

  
Ingredients:

I used organic cashew nuts (1 cup), organic medjool dates (2), pinch of Himalayan salt and 2 and a half cups of water. I used Volvic water but any filtered water will do.

Method:

  • I soaked the cashews overnight
  • The next day I drained the water and rinsed the cashews 
  • I popped the nuts, dates and water all in a blender and whizzed until smooth

And that’s it! You can add more of less dates depending on how sweet you want the milk to be, and more/less water until you get the consistency that you want.

  
Super easy and tastes amazing!

I’ve just ordered a nut milk bag from Amazon so going to try almond milk next.

Kellebelle

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