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My hope is that we can build a library of recipes and essential vegan cooking tips and knowledge that will help you to navigate through the minefield of becoming plant-based. I want to keep these posts short and manageable, so today, with our Vegan Essential Recipes No.1 Once you feel confident making these recipes, try my easy vegan risotto recipe, which you can find here! For each of these recipes, I put a bit of oil and salt in the pan and stirring the dry rice to coat before adding the water.

THC and CBD represent the lion’s share of the cannabinoids a plant produces, with minor cannabinoids like CBN, CBG present in only trace amounts. The pharmacokinetics of cannabinol seems to be in between 1/6 and 1/10 of the potency of the CB1 receptor (cannabinoid receptor type-1) that THC is,” says Zoe Sigman, a principal researchers at Project CBD. THC alone was found to make people a little drowsy, but this drowsiness increased when THC and CBN were combined. It may be that the best sedative effects come from a combination of THC, CBN and sedative terpenes, not THC or CBN alone.

The discovery of Condensed Milk must have been greeted with much enthusiasm in those days before heat-treated milk (and fridges) but for this particular recipe, inspired by the Minimalist Baker, I have replaced all of the dairy quotient with almonds and coconut milk. Because this dessert is frozen, it is a perfect make-ahead dessert, just make sure you remove it from the freezer in plenty of time (on a cool day, it will thaw in a flash on warm days!). Try different cookie bases, Digestives are a classic cheesecake base (in the UK, look for supermarket own brand, these are usually vegan), Oreos give a delicious dark chocolate element, whilst Lotus Biscuits are sweet and spicy. To make sure your crumbs are crushed thoroughly, place your biscuits in a ziplock bag, do the bag up nearly all the way, just leaving a tiny gap, and then use your rolling pin to crush them to a crumbly dust.

The term Comfort Food is rapidly becoming a 21st Century cliché, the last sacred vestige of unmarried 30 or 40 somethings; huge bars of chocolate being consumed by the kilo, offering a quick fix for the temporarily depressed, jilted girlfriends scoffing huge boxes of biscuits without any discernment: pink wafers, synthetic-flavoured compacted sawdust, cheap cupcakes that come in packs of 12, wrapped in silver foil; beleaguered, near-mutinous office workers decimating dried out, wrinkled pieces of meat of origin(s) unknown, kept warm in huge, greasy metal trays on supermarket deli counters, potato wedges no longer edible…proof that reconstituted food can serve a very definite purpose in this age of hyper-food awareness. Before I became vegan, my own particular weakness was for tea and biscuits, which I would eat for breakfast, lunch, dinner, evening snack, mid-afternoon snack, post-hangover snack, whenever. Whilst there is no excuse for this as a snack, there was something almost religious about the dunking of the biscuit into the holy golden liquid, freshly brewed tea, the quick transportation from drinking vessel to mouth and then the all-to-quick savouring as the mushy biscuit dissolves into nothing; as do the day Traditionally to be served with nothing more than freshly grated (vegan) cheese, but if I feel that we need some additional vitamins, I will stir through some broad beans (removed from their little papery skins if not early in the season), a scorched red or yellow pepper chopped into small slices, sautéed courgette, stirred through the Risotto with some fresh peas or asparagus.

10 Ideas for a Great Vegan Easter. Whether or not you celebrate Easter as a religious holiday, it is undoubtedly one of my favourite times of the year for the chocolate eggs, the spring blossoms that start emerging and the sunny flowers like daffodils that remind us that nature is starting to wake up again, as it always does. I thought I would share with you 10 ideas for a having a great vegan Easter that include making your own creme eggs, making hot cross buns and an easter egg hunt! Let me know in the comments how you like to celebrate Easter, or the onset of Spring.

Do you just want some bulk or texture or do you want it taste like the meat of yore that you used to eat? Because, when you become vegan, you still need to eat, and, if you’re reading this blog, you want to enjoy what you eat, it can be such a pain in the ass if you experiment with something and it turns out awful, ends up in the bin (because the dog sure as hell isn’t eating vegan) and you’re left hungry and eating cereal. I have found that the best way to impart flavour and a ragu-type texture to mince TVP is to soak it in a vegan beef-flavoured stock with some olive oil. ’s versatility you can easily replace the meat element with TVP in dishes such as: I will be adding dishes to this page that I upload to my blog using TVP, but for now I have shared below my delicious TVP Ragu, which can be used in Lasagne, or Shepherds Pie, or in a chilli, if you change a few of the seasonings!

It was always the most popular dish on the buffet table, and therefore, you had to act quickly, and with your stomach, to ensure that you got a large enough slice (or two if you were really skilled), and then you could scurry away with it in the corner, smugly watching the other losers having to eat cheese and pineapple on sticks instead, because they were too slow, or too absorbed in boring stuff like talking about football. You can buy egg replacers or use flaxseed egg, but for something where the egg is the main textural element, you need a comparable element with more bulk, and here is where silken tofu plays the role of egg to perfection. Vegan Blue Cheese, but use whatever vegan cheese you prefer, but do make sure it has a fairly strong flavour Add some diced vegan ham, omit the cheese and you have a vegan Quiche Lorraine • Make a spanish style quiche using cubed potato sauteed with onion and red pepper

This easy 30 minute marinara sauce uses only a handful of basic ingredients to bring you a versatile tomato sauce that can be used with a variety of dishes. mean any old boring tomato sauce, I mean a deliciously rich marinara sauce that would be ready in less than 30 minutes because who has time for anything longer during the week! If you made this 30 minute marinara sauce and enjoyed it, don’t forget to leave a 5-star review by clicking on the 5 stars under the title and description. If you enjoyed this quick 30 minute marinara sauce recipe make sure to pin it for later!

Ancient tombs of past dynasties, Green rice paddies cultivated by farmers in peasant clothes, colorful floating markets, broad pine-lined streets, girls riding their bicycles to school wearing the traditional Ao Dai, and hunger-inducing smells of Vietnamese cuisine are just a few of the things that come to mind when imagining a Vietnam trip. Although it is possible to obtain your visa at the Vietnamese Embassy in your home country, there is also the quicker and more cost-effective option of using an online Vietnam visa service. The cost of obtaining a visa for Vietnam from a reputable online company can range from as low as $17 to $50 per person. For a cheap hotel, expect to pay between $10 and $15 per person, and for midrange accommodation, the cost of a room for the night is usually between $20 and $50.

Fortunately, due to some judicial food shopping during the aforementioned vulgar display of cash spending, we have enough food in the freezers to see us through the next 8 days (and next vulgar display of….) I managed to utilise some leftover ingredient: an opened pot of Alpro Yogurt with a teaspoon taken out of it (don’t ask me the reasoning behind that), and a couple of rashers of vegan bacon. Simply replace the egg element with a flaxseed egg, and the buttermilk or yogurt with a dairy-free substitute! Try 1/2 can Pumpkin to replace 1/2 cup of yogurt, mixed with some pumpkin pie spices for a seasonal twist!