My old toaster had broken down, and after a period of being a sad toaster-less person, I had built up quite the craving for some nice beans on toast. So, I whipped together these smokey black beans – loosely inspired by the BBQ beans recipe in the BOSH! cookbook 😀
How lush doesn’t it look? Black beans are one of my favourite beans, due to taste and texture. The toast would’ve been lovely plain as above, but I went one step further and added hot sauce (Sriracha) on one, and a tahini drizzle on the other. Nooch – aka vegan magic gold dust – had to go on both, of course!
~ Here’s how to make your own ~
1 can black beans
1/2 red onion
1-2 cloves garlic, or garlic spice
2 fresh tomatoes
1 generous teaspoon tomato paste
1-2 handfuls of spinach
soy sauce or tamari, if you’re gluten free
maple syrup, golden syrup, other liquid sweetener or simply some plain ol’ sugar
smoked paprika, turmeric, mixed herbs, black pepper
Halve your onion, as you only need half for this recipe 🙂 Then chop up that half, and mince or chop your garlic cloves!
Pan fry the onion, then the garlic.
Add in your tomato paste.
Chop up two fresh tomatoes. I’d say fairly small chunks, but nothing crazy (halve tomatoes and then do 4 cuts either way or so).
Add the tomatoes in, stir lots, because you want them to release their juices and go nice and soft!
Drain your black beans, rinse them, and add to the pan.
Add in your powdered spices and your spinach (and watch it wilt).
I didn’t measure the amounts of tamari and maple syrup… I would say go with one tablespoon of each, and stir around, then add in one more if needed!
The end result should be smoky (smoked paprika), sweet (sweetener/sugar) and salty (soy sauce) beans with lots of flavour, ready to go on your toast, or be enjoyed as part of a burrito!
I hope I’ve inspired you to give cool beanz a go, or just to incorporate black beans into your cooking a bit more.
Sometimes, when I’m stuck as to what to cook, it’s best to take it back to basics. Here’s a recipe for one variation of vegan bolognese. There are literally endless opportunities and I have made many different types of vegan bolognese style dishes – this is just one version I made the other day. It’s hella cheap and easy and accessible (I hope) 🍝
| Ingredients |
1 red onion
2-3 cloves garlic (or sub for garlic powder)
1 large carrot
3-4 tbsp rice, oat or soy cooking cream/mylk
1 can green lentils
1 can chopped tomatoes
1 tbsp tomato purée
Lots of spinach: it will all reduce!
Spices to taste: garlic powder, onion powder, smoked paprika, chilli, turmeric, black pepper, salt, Herbes de Provence, basil
| Instructions |
Start cooking your pasta, if you’re gonna be having some (would recommend)
Chop the onion, garlic and carrot.
Fry up onion + garlic in a pan on high heat, then turn down.
Add in the carrot.
Add in tomato purée and cooking cream/mylk. Stir frequently so nothing sticks.
Add in your chopped tomatoes, rinse and drain the lentils, add these too.
Add in your spices and spinach.
All done at this point to be honest, but I would recommend letting it all simmer for a little while, stirring lots and making sure you’re happy with the seasonings.
Serve with pasta and fresh herbs, hot sauce, tahini, nutritional yeast… whatever takes your fancy!
And that’s that! Hope you’ve been inspired to give this a go 🙂
Today, I’m sharing a recipe that’s so easy it shouldn’t really be called a recipe. This is to show you how easy, tasty and healthy vegan food can be. I’m calling this vegetable noodles, because that’s pretty much what it is, and very flexible. Feel free to vary the veggies and noodles as you like.
1 red onion, chopped
2-3 cloves garlic, chopped/minced
1 tbsp tomato purée
2 tomatoes, chopped
3-4 handfuls of a leafy green such as kale, spinach or pak choi
fresh coriander and/or parsley
1 courgette (aka zucchini)
1 can chickpeas (or black beans, packet of tofu, vegan mock meat)
noodles such as soba noodles or rice noodles
spices: turmeric, black pepper, smoked paprika, cumin
optional: sesame oil, salt
Boil water for your noodles.
Fry the onion in a pan. I fry it without oil, gradually adding some water and adding a lid to steam/sautée (MicTheVegan has a good video on frying without oil).
Add in the garlic, and the tomato paste. Garlic burns faster than onion, which is why we add it in after.
Make your noodles according to the instructions. Keep an eye on the time so you can take them off the boiling water in time, and perhaps rinse with cold water.
Chop up your veg in the meantime.
Add in the mushrooms, courgette, and tomatoes.
When the veg mix has reduced down a little, add in the greens. Cover to steam in order for them to shrink down.
Make sure you’ve got the noodles under control, if you haven’t already!
Add in your fresh herbs.
Add in your beans/tofu/mock meat.
Add in your spices and, if you wish, sesame oil.
Let everything cook together in the pan, with a lid to cover it.
Make sure you’re happy with the scents and taste of the food.
Plate up! I recommend topping with soy sauce, sesame seeds, and a hot sauce of your choice.
Finally, let me know if you gave this a go, or have any questions 🙂
I hope you enjoy giving this recipe a go, or even that it just gave you some inspiration (the latter is basically how I function, I never follow recipes properly haha)
The purpose of cow’s milk, is to turn a 65 pound calf into a 700 pound cow – Dr Michael Klaper
Two years ago, I’d just decided to go plant based because of physical and mental health reasons. I’d been vegetarian/pescatarian and gradually phasing out animal products for a while, in particular milk – although I was on a low carb diet, and consumed large amounts of cheese and egg whites on the daily. I didn’t have any trouble giving up meat, as the connection between killing animals and their flesh ending up on your plate, was fairly straightforward for me to make. The whole story about why I went plant based is slightly different to my gradual developing an understanding for and adopting a vegan lifestyle. I want to focus on the latter here.
I am a medical student, and I place scientific arguments highly when it comes to level of credibility; therefore, I knew I would only go vegan if it was “safe” to do so, and I delved into a world of Netflix and YouTube documentaries as part of my research. (buuuut to be honest, right now, I would remain vegan even if research came out which showed that it’s deadly, because I’m committed to veganism for ethical reasons at this point too lol)
Being vegan makes sense.
No, really. Think about it. Eating animal products in this day and age, is not only illogical, but also unnecessary. This is, of course, assuming one has the privilege of learning about veganism – many don’t, or don’t know its benefits, or think that adopting a vegan diet is something for only rich white kids who have copious amounts of avocado toast on the daily.
I think, that in order to go vegan, you need to personally fully embrace the truth. You need to completely face the facts, realise that they don’t align with your current actions, and subsequently change the way you behave so that your actions may align with your values.
The trigger for me – what made me realise that I now knew something I couldn’t unsee or unlearn – was a sequence from the documentary Cowspiracy. In it, Dr Michael Klaper talks about dairy. It all boils down to a very basic things: cow’s milk is for baby cows. Just as dog’s milk is for puppies, giraffe’s milk is for baby giraffe’s, sheep’s milk is for lambs, and human breastmilk is for cute little human babies. Simple as that.
I don’t know why, but that one fact was the one that completely changed everything for me. And I have continued learning ever since. I love watching videos about ethical debates on veganism, such as those Earthling Ed puts up on YouTube. Logic and simple facts win every time.
I am also endlessly fascinated by the health aspect of a wholefoods plantbased diet. Of course, I don’t believe that diet can cure any disease. I do believe that good nutrition is important to support your health, and a powerful tool alongside all the amazingly effective drugs and treatments that have been developed in centuries leading up to the present time.
Now, I am actually getting ready to go out for dinner with my family as a little celebration 🙂 Therefore, I’m running out of time to write!
I’m going to resort to a list of key points:
the dairy industry is closely linked to the meat industry and death. I know many vegetarians (such as myself) aren’t aware of this, but it sadly is true. If the “not your mom – not your milk” argument I outlined above wasn’t enough to put you off dairy, know that dairy cows’ lives are hellish. They don’t just produce milk, they have to be pregnant in order for their bodies to produce breast milk for their calves. Farmers repeatedly impregnate cows unnaturally, and their bodies are essentially used as birthing and milking machines. When a dairy cow tires out (which is maaaany years before she would die of natural causes), she is rushed off to slaughter. And the baby cows who were supposed to get her breastmilk? Well, they are formula fed and grow up to be like their mothers (if female), or killed for veal meat (if male)
eggs are chicken periods. ew. gross… they are also not essential for human health, and very high in cholesterol (which we don’t need, as humans are perfectly capable of producing their own). Furthermore, male chicks in the chicken industry are ground up in a big blender on day 1 of their life. sickening, right? Now, I used to love the taste of eggs, and I probably still would, but I am really happy that there are many vegan egg alternatives (wooooop woop, keep your eyes peeled for some recipes coming this way)
fish are not vegetables. fishing is killing our seas, our planet, and many near-extinct other types of animals as by-catch.
animal products are non-essential for optimal health, and in most cases seriously increase mortality and morbidity. Plant Proof is an excellent resource to learn more about this.
there literally is an insane amount of vegan products available on the market today – that is, food in addition to “normal” vegan food which encompasses literally every vegetable, fruit, legume seed and grain on earth. I can guarantee to you, that there will be a satisfying enough alternative for any animal product that you like – cheese, milk, yogurt, sandwich spread, sausage, burger…
With that said, I am now off to eat some delicious vegan burgers 😀
If you’ve read all of this, I’m honoured and I love you!! Leave me a comment below or connect with me on Instagram.
Hello, and welcome to my take on veganism! I’m hoping that the posts on this blog can be useful to you, whether you’re already vegan, would like to transition, or simply have an interest in adopting some aspects of a vegan lifestyle.
My name is Linda, and I’m a university student in my early 20s. I use she/her pronouns, I’m studying to become a doctor, and I like to spend my time on Instagram and other forms of social media, when I’m not hanging out with friends (classic), dancing, cooking or doing boring adulting.
I have always loved writing and being creative in my own little ways, whether other people see what I’m up to or not doesn’t matter all that much to me. I love “blogging” via my Instagram @lindadoesvegan, but sometimes the caption space simply isn’t enough, and so I decided to make myself a wee blog to go with it 🙂
Unfortunately, I can be rather indecisive, and this was one of those moments: I knew I didn’t want to only write about veganism, but I had the hardest time picking a username… So… I have ended up with two new blogs *whoops*
This one will be a space for my vegan specific things, an extension of my instagram if you will. And for those who care to discover more about the Linda behind the food, there’s Linda does Life, my lifestyle blog where I intend to put everything that doesn’t strictly fit into the label of veganism. If things overlap, which I presume they will, I may post the same thing on both pages. To switch between the two blogs, I have added a “Linda Does…” page on top of both websites.