I’ve been vegetarian for 5 ish years now and mostly vegan for around 3. It wasn’t a thing I decided to do for no reason or purely for animal welfare. It was part of a wellness journey, a journey which was necessary.
You read right, Oil Free Mayonnaise, and Vegan! Yay!
No, I can’t take credit! This recipe belongs to Lisa & Kev from the Plant Power Mojo Facebook page, which you can find HERE. They really are the most inspiring people, visit their page to find out why,
Going Vegan has been a transition for us as I think it is for many people. For a while I’ve been mostly vegan with the exception of egg, like we don’t eat eggs on their own but have utilised in cooking if it was in the ‘not sure what to use as a substitute’ category….
It all started with trying to reduce the amount of bread we consume – and how we could replace with more nutrient dense foods. Trouble was, we love soups. We love thermomix soups and who doesn’t? So easy to make
Goodness, goodness me. Whoever said eating a vegan or plant based diet is missing out needs this Vegan Nuggets recipe in their recipe book. Sooo yummy, and have received the seal of approval from our master 3 and I’m certain non-vegan kids (and grown ups) would certainly enjoy
One thing that irks me is the abundance of vegetarian recipes and restaurant meals out there that have very little vegetables are in them. Erm? Why? Whyyyy?
We’ve been enjoying vegan parmesan made with cashew nuts for ages now.
But I have recently been looking for ways to incorporate brazil nuts into our diet, as they are high in selenium which is essential for thyroid health if you’re vegan. Turns out a little darker than if you used cashews, but super yummy and yep, a definite way we’ll be incorporating more brazil nuts into my diet!