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.
There is a cafe down the road of our house that makes a “Healthy Vegan Apple Broccoli Salad”, but I question how healthy it is, likely it has standard mayonnaise made up mostly of oil. Kind of undoes your healthy choice doesn’t it? Want a cup full of oil with that? Sounds like something out of a Macca’s drive through window…
I’m so happy I’ve sorted out a template I can use on the computer (Microsoft Word) that prints perfectly to the Kmart meal plan pads!
My Master 3, Dylan, started day care this year, just once a week, but next year it’s pre-kindy for 2 days. I can’t believe he’s 3 going on 4 already…. I know I don’t have to tell you, if you’re reading this presumably you’re a mum.
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….
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!