We have completed a week of being vegan for my sisters project! It really was so much easier than anticipated, I am excited to eat some cheese today but I really didn’t miss meat.
Over the weekend, I visited Albero Lounge in Bedford. They make it super easy with separate menus for vegans/vegetarians, they also have a really good range of options. I had to go for the burger though, if you haven’t worked out by now… I f*cking love burgers. It was a Beyond Meat patty with vegan smoked cheese and chipotle mayo – so good!
I have really enjoyed finding new ways of cooking. As promised, here is my favourite recipes of the week!
Vegan Chocolate Orange Cookies
- 60g vegan butter
- 120g plain flour
- 1/2 tsp cornflour
- 1/2 tsp baking powder
- 40g light brown sugar
- 40g dark brown sugar
- 30g golden caster sugar
- 1 tsp vanilla extract
- 1 tbsp vegan milk alternative
- 100g good quality dark chocolate, chopped finely
- Half an orange, zested and juiced
- Melt the butter in a large bowl and add in the sugar, stir until combined. Add the milk.
- Sift the flour, cornflour and baking powder together. Add a little at a time in to the butter and sugar, stirring until fully combined.
- Add the chocolate, vanilla essence and orange zest and juice to the mix and stir in to the dough.
- Take the cookie dough from the bowl and form in to a log shape, wrapping it tightly in cling film. Leave in the fridge for at least an hour or until it is firm to the touch.
- Once the dough is ready, preheat your oven to 180C and line a baking tray in parchment paper.
- Slice the cookie dough, I made 12 cookies out of this mix. Evenly space on the tray and put in the oven for 12 minutes.
- Cool on the tray for 15 minutes ish before transferring to a wire rack. They will solidify as they cool. Enjoy!
Vegan Apple Crumble
I took the recipe for this from the BBC good food website. I did however add a ton of extra sugar and cinnamon to the apples.
You can find the recipe here.
Vegan Primavera Risotto
- 300g arborio rice
- 1 leek, thinly sliced
- 150g peas
- Bunch of asparagus, ends removed and chopped in half
- 3 spring onions (I just had these leftover in the fridge so shoved them in!)
- Small bunch of chives, finely chopped
- 1 lemon, juiced and zested
- 1.5 litres vegetable stock
- 2-3 cloves of garlic, dependent on taste, minced
- Olive oil
- Rocket and vegan Parmesan to serve
- Heat a tablespoon of oil in a frying pan and add the leeks. Cook over a medium heat for a few minutes. Add in the asparagus and spring onions and cook for about 8 minutes. Put the peas in boiling water to defrost.
- Have your stock ready in a saucepan over a low heat.
- Add a tablespoon of oil to a large sauce pan or sauté pan and bring to a medium heat. Add the garlic and fry for a minute. Add in the rice and fry for another minute or 2.
- Now you have to stay with the risotto for 20 mins ish! Start adding the stock 2 ladlefuls at a time, stirring constantly. You can add the next ladlefuls of stock when you can drag a spoon across the bottom of the pan and it leaves a clear line through the rice.
- After about 20 minutes, the rice should be soft with a little bite to it, at this point take it off the heat. Season to taste and add your vegetables, chives and lemon zest and juice, stirring until combined. Add a ladle of stock if it is getting sticky.
- Serve immediately with rocket and vegan Parmesan.
You can use any green veg for this dish, it’s another great dish for using up what’s in the fridge! Just make sure they are cooked and ready to add in at the end. Risotto is a dish that you need to be prepped completely at the start or it will very quickly go wrong!
I’m not sure what to make today, any recipe ideas for this week? Let me know!
I have also set up an Instagram account to run alongside my blog, you can follow me @lydeatsfood ❤️