Vegan MoFo 18 – Day 23

Today’s prompt – Sunday Dinner

Today’s dinner isn’t the most interesting. I was planning to make a a courgette and carrot bake but I just didn’t have the energy.

I’m happy enough with a roast with stuffing I don’t need a main or meat replacement.

I love roasted carrots and these baby button mushrooms were so cute. I’m also not fond of gravy and my Husband tends to have it as thick as soup so I just leave it to him!

What’s your favourite Sunday dinner? Let me know in the comments below.

Plumes x

Vegan MoFo 18 – Day 23

Vegan MoFo 18 – Day 20

Today’s prompt – Four for £4

When I saw this prompt I knew where I had to head. Jack Monroe is a cook, poverty and trans campaigner and an all round great person. They also happen to be vegan and price up all their recipes on their website

All their recipes are free in order to help the poorest people but you can contribute to their patreon, make a one PayPal donation or buy one of their cookbooks including the new Cooking on a Bootstrap where about 70% of the recipes are vegan.

I chose this White Bean, White Wine and Garlic Risotto recipe which comes in at a purse preserving 29p a portion!

This was easy to make and I had all the ingredients at home apart from the white wine which I picked up in Sainsbury’s and was clearly marked vegan.

Again it was very warm this evening but this would be a great meal to cosy up with on a winter’s evening.

It is very white so red onion does give it a bit of colour.

What are your go to cheap meals? Let me know in the comments below.

Plumes x

Vegan MoFo 18 – Day 20

Vegan MoFo 18 – Day 17

Today’s prompt – Super Cheap Sweets

This was an easy dessert for me to make. I decided to go for a pear crumble which was a favourite of my bestie Samarra when we lived together at university. So if students are eating it you know it must be cheap!

I make this recipe up as I go along so I’m not sure of quantities! I make a mixture of margarine, oats, plain flour and brown sugar. Pour the peaches into a dish, sprinkle with cinnamon and put the mixture on top. Cook in a preheated oven at 180°C for 15 mins. Serve immediately with oat cream.

Great for an Autumn evening! I usually have most of the ingredients at home so I can make this quickly when I get a craving for something sweet.

What you your fave cheap desserts? Let me know in the comments below.

Plumes x

Vegan MoFo 18 – Day 17

Vegan MoFo 18 – Day 14

Today’s prompt – Low salt, full flavour

I did a search and found this black bean and corn chowder.

1 can black beans

1 can chopped tomatoes

1 onion

280g sweetcorn

2 cups of plant based milk

4 cups of water

1/4 two garlic powder

Pepper to taste

Fry the onion, chuck everything else in and cook for 15 mins, blend half the soup and mix back in.

I chose this recipe as I do enjoy a black bean soup but I did really notice the absence of salt in this meal and I probably wouldn’t make this one again.

Do you ever need to make low-salt meals? What options do you usually go for? Let me know in the comments below.

Plumes x

Vegan MoFo 18 – Day 14

Vegan MoFo 18 – Day 13

Today’s prompt – Snacks without the packaging

This prompt specifically mentioned no plastic. The easy go to would be fruit, but I don’t tend to have fruit as a snack, I either have it at breakfast in my overnight oats or in a dessert.

I decided to choose a chocolate which comes in paper and foil. I don’t eat a lot of chocolate, I don’t have a particularly sweet tooth and never have cravings for it as I know some of my friends do.

I went for this mini chocolate orange bar from Willie’s Cacao. This is a dark chocolate with a really fruity flavour as it comes from single estate cacao.

Willie’s also feature on the Food Empowerment Project’s chocolate list which I would recommend you look at when choosing chocolate to make sure it’s not only vegan but ethically sourced as well.

I enjoyed one square of this with a cup of tea as I love the sensation of the chocolate melting from the warmth of the tea. One square was enough for me so this little 26g gram bar will last me three sittings!

Here’s a last shot of the packaging which will be recycled.

What are you favourite plastic-free snacks? Let me know in the comments below.

Plumes x

Vegan MoFo 18 – Day 13

Vegan MoFo 18 – Day 7

Today’s prompt – Colour

I chose yellow for today’s meal. I’ve been a bit ill the last week so a nice bright yellow meal to cheer me up was what I needed.

I made ackee with plantain. Ackee is the national fruit of Jamaica and has yellow flesh in a red pear shaped outer and large black seeds. You can buy it in Supermarkets in the UK in the world food aisle.

I roasted tomatoes in the oven, pan fried the plantain and set to one side, then fried red onions added the tomatoes and the ackee. I try not to stir it too much so the ackee isn’t broken up.

I managed to keep a few pieces fully intact! The flavour is very mild and you mainly taste the salt from the brine it is stored in.

What are your favourite yellow foods? Let me know in the comments below.

Plumes x

Vegan MoFo 18 – Day 7

Homemade Tempeh

This post is at the request of my twitter/instagram friend Liz!

Tempeh is a meat substitute originating in the far east made from fermented soya beans. Fermented foods are trendy at the moment and are helpful in improving digestion and gut health.

Photo from Wikipedia

Tempeh has a slightly nutty taste and can be marinated and used in a variety of dishes. A few weeks ago I made some tempeh bacon with shop bought tempeh.

Tempeh is made by soaking dried soya beans, cooking them, mixing them with a mould and then fermenting in a warm place for a couple of days.

This is the second time I have made my own tempeh. The first time I received a free sample from so I went back to them to buy my starter/mould this time.

This website has all the information about tempeh you need and step by step instructions on how to make it. 

I bought my dried soya beans from Tesco for £1.60 for 500g and I bought 25g of starter for about £12 (website is based in Germany so all prices there are in euros). 600g of dried beans and a teaspoon of starter makes 1kg of tempeh so it’s a lot cheaper than store bought.

They recommend you split and remove the skins of the beans which I found a bit time consuming so I wasn’t too conscientious about this.

After they were cooked I let the beans cool down then I mixed them with the starter and put them in a sealed sandwich bag and put a few holes in it. I put the bag in the cupboard next to my oven which was still warm from cooking dinner. The next day I went to my in-laws for the weekend with my fingers crossed. On my return today I was glad to see it had worked and my tempeh was done. I only made a small batch this time as I wasn’t sure how warm it would be in my absence and I didn’t want to ruin a big batch.

I’m interested to try out different versions which they have on the website and perfect my technique.

Have you tried tempeh? Did you like it? Would you consider making your own? Let me know in the comments below.

Plumes x

Homemade Tempeh