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thecolourvegan thecolourvegan

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Megan  Another purveyor of clean and ethical eating. 💛 I didn’t choose the vegan life, the vegan life chose me. There is a patchwork quilt of recipes below.

I truly believe the more love and appreciation you put out to the universe the more you get back, therefore I want to show my lovely boyfriend some appreciation for helping me stay on the riotous, vegan path. He is a meat eater (boooo hisssss) who fully respects my choices but who would still choose a steak over a salad, who drives me to a million shops to get all the obscure ingredients I need, who does all my blending (I hate blending 😂), who steps up for me when the whole table is questioning my choices, who eats everything I cook as well as telling me it’s the best thing he has ever eaten, who holds lights for me when I need to take photos and who makes the best vegan breakfast in the whole of the South East. You were the one who put me on this journey and thank you.
P.s This beautiful photo was taken in the Scottish Highlands on a kayak, if you want to see the views of your life then go to the Scottish Highlands.

This morning I had vegan cheesecake for breakfast because it’s Friday and I am rebelling.
I adapted this recipe from a @bakeritablog recipe to make it a little easier.
I mainly changed the base by using a whole packet of hobnobs, olive spread (I just keep heating it up and mixing it in until it feels enough to bring it all together), two tablespoons of coconut shavings and two tablespoons of flax seeds. I also only made two layers as the dried blueberries bent my food processor 😂 so I just throw them in at the end.
It was however delicious and got better each day including this morning when it made myFriday oh so much sweeter.

How you feel when you spent last night in an instagram argument with someone who asked why you eat plants when they have feelings just like animals?

Chocolate and cherry Chia seed pudding
Have a can of coconut milk
A handful of frozen cherries
A tablespoon of cocoa powder
A teaspoon of maple syrup
2 1/2 tablespoons of chia seeds
All blended together and put in the fridge over night.

I need iron in abundance so here is kale, spinach, courgette, spring greens and chard with oil fried garlic and red chilli.

Dreaming of this amazing lunch I had in Marrakesh last year 😍, even though I found it very hard to deal with how they treated their animals there, it was one of the most accidentally vegan friendly places I have ever been.

Sometimes simple is best.....

Thinking of all the little Angel Babies who are bracing the snow.

Baking is not something I feel very confident in so I relied on the @bbcgoodfood for this vegan banana bread recipe, it was surprisingly delicious but next time I will be adding walnuts.

Last night I had the MOST delicious meal at The Green Almond in Eastbourne courtesy of my beautiful friend @ayishajohnson This meal is something I have to try and recreate because I practically licked the plate clean. Who does not love polenta chips? It is voted the number one restaurant in Eastbourne and being a vegetarian or vegan only restaurant I am hoping this is a sign of change 👏🏼.

Lunch today is courgette fritters, my favourite vegetable is courgette, I live for that shizzle so turning it in to a fried vegetable well that’s the stuff of dreams.
The recipe for turning vegetables into vegetable fritters is further back as I recently did it with cauliflower so please see there for recipe details, nothing is different accept rather than cauliflower you’ve got courgette.
Go live your best life with that crispy, fried courgette.

These were my skin essentials when I went to the Philippines. They are cheap and cheerful as @superdrugloves own but they are awesome not only because they are vegan and cruelty free but because they keep my skin clear. Here is a facial wash, a facial exfoliation product, a facial oil and a body moisturiser. I’ve used other vegan and cruelty free products that cost me far more and these are just as good.

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