Tag Archives: soups

The final week

9 Jul

Today marks the start of the last seven days of my vegan challenge for my #40Before40 challenge. It is crazy to think that three months is almost finished. Although it has been, at times, tricky to stick to the challenge, I have managed it. Fingers crossed that the next seven days are equally successful.

Here is what I have been eating for the past few days:

Stir-frys

I recently found a stir in stir-fry sauce that is vegan-friendly. This has been a refreshing alternative to grilled vegetables on the BBQ and is really quick and easy to do. I have also tried to make them so that they are as colourful as possible. Here is a picture of one that I made at the weekend with carrots, yellow pepper, courgettes, onions, glass noddles and beansprouts. (It looks a bit blurry because the steam got in the way of the camera lens on my phone).

thumbnail_image1

Noodle soup

I don’t know why I decided to make a hot and spicy noodle soup in this weather but I did. It was packed full of vegetables and was really spicy. I ended up eating it with all of the windows open because it did bring on a hot sweat. Luckily I was able to have a gin and tonic afterwards to help me cool down!

Birthday celebrations

My friend, Stefan, had a belated birthday celebration this week. We went to Pilatus, a mountain in Luzern, for some outdoor activities and a picnic. I did bring some of my own food with me because I didn’t want to be a complete pain but Stefan was kind enough to make some vegan treats just for me. A huge mention has to be made for the blueberry muffins that he made. They were deliciously moist and I managed to eat more than 2 of them but the actual number remains a closely guarded secret.

thumbnail_image2

Vegan-izing recipes

This week I decided to make a recipe that I know vegan. It is a kind of fruit tart and I haven’t had it for more than three months. It is quick and easy to make so I thought that I would try to do it and see how it turns out. The pastry was shop-bought but was certified as being vegan. I then replaced the eggs and milk that are poured over the top with chickpea flour, water and a plant-based milk. I recently discovered that you can replace one egg in baking by using 4 tablespoons of chickpea flour and 4 tablespoons of water. I must say that I was a bit skeptical about the result but I shouldn’t have been. If I hadn’t have told my boyfriend that it was vegan then I am sure that he wouldn’t have released that it was. Of course, I did tell him that it was vegan, otherwise he would have told me that I couldn’t have a piece of it! I took a picture of it but only after we had had a slice or two to make sure the taste was just right.

thumbnail_image3

So, seven days to go. This week I will be trying to cook some more of the recipes from my vegan cookbook and enjoying the season fruits and vegetables as much as I can.