A panoply of (sometimes) lovingly handmade crud.

Tag Archives: vegan

Bonus picture of a roasted vegetable and quinoa salad with the last of my fourth OddBox vegetables last week. I mixed red quinoa with some amaranth I’ve had hanging around the house for a while (both from the Source) and it was a very nice combination.

I managed to pay a visit to a local shop with a few zero waste options- Eat17 in Hammersmith. I bought some suspiciously cheap coffee beans and discovered that they have plastic-free cheese!

I don’t think I’ve tasted this variety of cheese before but it was very nice. I will definitely go back because they are closer to my house than the Source and I’m pretty sure cheaper too- I think because most of their options are not organic.

I also followed through with my pledge after watching Cowspiracy and picked up some barista-style oat milk.

I have had a vegan flat white in a cafe in Folkestone made with this brand, otherwise I would have been very upset that they had run out of barista-style Oatly. I’m happy to say that even I (an espresso noob) am able to make a serviceable flat white with it. The milk has a mild oat flavour but produces a very similar result texture-wise to dairy milk- unlike other plant-based milks that are frankly disgusting in tea and coffee.

I think my tummy has been feeling better in the last week without milk (I drink 3-4 flat whites a day, with 100ml of milk in each). I’m not intolerant to dairy but having too much makes me feel sick. I’ve heard anecdotally that a lot of people with Afro-Caribbean heritage can be sensitive to dairy. I also have a phobia of rotten milk and the whole concept of cow’s milk freaks me out a bit.

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I got my fourth OddBox delivery last week.

I made ‘crack broccoli’ following this recipe that I found on Pinterest.

The broccoli tasted fine but, unlike crack, not that moreish. My fault for believing the hype I guess.

I also tried a couple of different salads. This is rainbow salad with halloumi. It was decent.

My favourite was this griddled peach and goats cheese salad. I didn’t even add the dressing and it was delicious.

I also watched Cowspiracy with my friend Anna. I first heard about this documentary at a talk by Bosh, two middle class guys who set up what they call ‘the vegan Tasty’ (that channel that makes birds-eye views of someone cooking recipes). Apparently everyone that watches Cowspiracy immediately goes vegan. I was genuinely a bit scared.

One thing the documentary did make me think was that I have been approaching zero waste slightly sideways. For example, dairy milk is much more resource-intensive to produce than plant-based milk alternatives. It is probably ‘better’ to consume plant-based milk in recyclable packaging than milk in a glass bottle. I’m going to try switching to barista-style Oatley rather than getting my milk delivered.

Weekly tilt

A disadvantage of trying to reduce waste is becoming hyper-aware of how wasteful society is. Here I share things that have bothered or worried me.

This week’s tilt is brought to you courtesy of Transport for London. Since I changed jobs, I needed to purchase a new annual travel card. This was an opportunity to finally sort out the six Oyster cards I had in a drawer.

I checked my TfL account. Three cards were registered and three unregistered. Annoyingly it was not possible to register the cards since I technically did not buy them- my old workplace did on my behalf. There was a total of nearly £40 on the registered cards, and getting a refund meant the cards get deactivated.

I phone TfL and it transpires that I cannot register any of the three cards I have. I have to go out and buy a seventh card, register it, and then add the annual travel card. In the end, I also couldn’t register this card because I hadn’t used it for a journey. So I had to go to a ‘travel centre’ and buy an eighth Oyster card. I understand that it’s important to protect customers’ data and money, but this this is ludicrous.

We are at a stage where we don’t actually need stupid pieces of plastic to store passes. I have a phone with near-field technology that comes with me everywhere. Why can’t I just have the pass stored on an app?


I’ve been away a few times over the summer and mostly on holiday from blogging. It was a broken-up European tour encompassing France, Slovakia, Hungary, Finland and Spain.

Going away has made me much more aware of what being zero waste would mean giving up. It hit me when I was in a petrol station and wanted a pre-made chilled latte. The ZW option would have been to get a coffee in my keep cup and wait for it to cool down. When I’m at home, I’m happy to make an espresso frappe thing. But the idea of drinking a cold filter coffee was just too depressing to contemplate.

Apparently coffee is my main trigger because I had a similar dilemma later in the summer. ZW option: Nescafe. Preferred option: single-serve iced latte drink. I was too much of a snob to drink the instant. So many of my favourite tasty treats- crunchy Cheetos, Bugles, different kinds of chocolate and cheese- are packaged in plastic. I’m glad that my eyes were opened a bit more, even if I’m not sure how I will approach this dilemma.

I got my third OddBox the week I returned home properly. I didn’t use it for anything glamorous enough to photograph but all of it has been used a little under a week later.

Just before the summer I started having terrible sugar cravings in the afternoons. I realised it was because I had got into the habit of having a protein bar every day. Although the ones I have are ‘low sugar’ (AKA filled with horrifying chemicals that I almost certainly should not be consuming), they taste like a chocolate bar. Clearly my body had become accustomed to having its daily sugar hit. To be fair, I have always had a sweet tooth. I just don’t remember having such strong sugar cravings.

I picked up some more dates to make up some more caramel bite things to snack on instead. I bought the dates on impulse at the supermarket so they were inevitably packaged in plastic. Next time, I will get them at the Source. I added a ‘no single-use plastics’ item to my habit tracker and I haven’t been able to tick it off once. I’m quite strict and include everything like milk cartons and yoghurt tubs. Still a long, long way to go.

Weekly tilt

A disadvantage of trying to reduce waste is becoming hyper-aware of how wasteful society is. Here I share things that have bothered or worried me.

  • I can’t seem to find a plastic-free moisturiser. Neither of the shops near me with bulk options stock one. I guess one idea would be to try something from Lush because they at least reuse their tubs in a closed-loop economy.

After my last attempt at a chia breakfast pudding, I did some experimenting to see if I could come up with a tasty recipe for a chai-spiced pot. I realised along the way that the weird taste, which I had attributed to the maca and lucuma powder in the previous iteration, was partly down to the chia seeds, which have a bit of a weird taste in themselves.

Ingredients

  • 300ml milk, any
  • 2tsp black tea
  • 5 peppercorns
  • 1 green cardamom pod
  • 1 vanilla pod
  • 1 cinnamon stick
  • 1tbsp sugar, any (e.g. honey, coconut sugar, cane sugar)
  • 3tbsp chia seeds

Method

Measure your milk into a small saucepan. Halve the vanilla pod and add the seeds to the milk. Do not discard the rest of the pod.

Add the tea and whole spices. You can either put them into a tea infuser (apart from the cinnamon stick and vanilla pod) or straight into the saucepan. Put over a low heat, watching carefully so that you do not allow the liquid to boil over. As it comes to the boil, turn down the heat and leave to simmer for two minutes to allow the spices to infuse.

If you have used an infuser, give it a squeeze to release the extra-concentrated flavours lurking within. If you haven’t used an infuser, strain.

Stir in the chia seeds and decant into a container to cool. Refrigerate overnight.

I served mine with a couple of tablespoons of speculoos butter, Greek yoghurt and pomegranate arils.


I picked up some dates on clearance at the supermarket. I wasn’t sure what I would do with them at the time, but at 25p a pack I snapped them up.

While looking on Pinterest for recipe ideas, this recipe caught my eye. I am a complete sucker for anything that purports to be salted caramel. While I was dubious about whether dates could ever aspire to the deliciousness of cream and sugar, I had some tahini in the fridge and decided to give it a go.

Tahini is one of those things that I find it hard to use up. I tend to buy a jar to make hummus, only to have the rest of it sitting in the fridge for the next five years, looking all separated and neglected. However, since I am attempting to reduce my plastic waste, maybe more homemade hummus is in my future, especially since I finally found a satisfactory recipe.

Anyway, here is the recipe for the bite things.

Ingredients

  • 175g dates, pitted
  • 80g tahini*
  • 100g dark chocolate, at least 70%
  • Sea salt
  • Cocoa powder (optional)

*You can substitute any nut or seed butter of your choice for the tahini. For my second attempt at these bars, I only had 30g tahini left so I swapped out the rest for peanut butter.

Method

Combine the tahini and stoned dates in a blender. If you are using a domestic machine, make sure to pulse for short periods of time so you don’t overload your motor! The mixture will come together into a ball. If it’s not coming together, add a little extra tahini.

Press into a container. I found this baking tray too big but I’d already oiled it so went ahead with it anyway.

Refrigerate overnight or freeze for 30minute, then chop the date mixture up into chunks of your desired size. I recommend not making them too big so that you get plenty of chocolate in every bite.

Melt the chocolate and coat each piece.

While the chocolate is still melted, sprinkle over sea salt.

I also coated some of my bites in cocoa powder because (I think because of my kitchen being hot) the chocolate had some bubbles on the surface that looked unappetising.

Store in the fridge in an airtight container.

I was sceptical about this recipe but these bites are delicious. The texture is much nicer than most dried-fruit nut bars, with a nice bite and chew. The dark chocolate adds an amazing bitter counterpoint to the sweetness of the dates and the brightness of the salt is the icing on the cake (so to speak).

I would love to learn to temper chocolate. Imagine how beautiful these bites would look if the chocolate was shiny!


I finally got something other than courgettes out of my garden since I pulled my carrots and beetroot. It’s weird growing root vegetables as you basically have no idea what’s lurking under the ground.

For some reason only one of my beetroot grew to a decent size. I’m not too upset because I’m not that crazy about beetroot anyway. Turns out that I grew a lot of vegetables that I’m not too fond of. The fact is, I used to eat vegetables because they were good for me and not for pleasure. I have to say, though, growing my own has given me a new appreciation for veg.

Anyway, the small yield scuppered my plan of making chutney so I just roasted the beetroot in the oven. This was my first experience with raw beetroot. I followed Jamie Oliver’s recommendation of eating it warm on toast with horseradish. It was okay, but not sure I would make it again.

I was very pleased with my purple carrots because my dad’s girlfriend, who is a gardener, said that carrots are notoriously difficult to grow. I wanted to enjoy them in their raw form so I made some red pepper hummus with which to eat them. I followed this recipe, which produced by far the best hummus I’ve ever made, rivalling store bought. Hummus is one of the few things that I’ve found very difficult to improve by making from scratch.

I increased all of the amounts by 50% due to the ingredients I had on hand, so I now have an enormous quantity of hummus to consume. Fortunately it’s really good with the carrots.


In the past couple of weeks, my garden has started to produce a lot of courgettes. I got the seeds as part of a ‘funky veg’ kit and kind of just planted for the hell of it- I’m not the biggest fan of courgettes. However, I sense that my glut of yellow beauties may make me learn to love this humble vegetable. We’ll see how I do at the challenging task of not embarrassing myself with phallic references in this post. I am a follower of Freud, after all.

I turned my first fistful of small courgettes into a tasty salad. Adapted from this recipe.

I knew that my staff summer picnic would be a good excuse to use up some more courgettes. As you can see, these ones were much larger.

I made another salad for the party- this was actually my first time cooking and eating fennel. I selected a vegan recipe, but when the vegan in the team wasn’t at the picnic, I did add some cheeky feta. Cheese makes everything better.

I also made a courgette cake. Since I’ve blogged previously about chocolate courgette cake, I used this recipe as a jumping-off point.

The cake was lovely- light, moist and tasty. Would probably omit raisins next time. My favourite bit was the frosting, but then I am dangerously addicted to cream cheese frosting. I have a LOT more courgettes coming, so I need to stay ahead of the game with ways to use them.