Lucky Pig ~ New Vegan Brunch Menu

I was one of the lucky piglets invited along to a preview of Lucky Pig’s new vegan brunch menu at Paradise Palms this weekend. Although the meal was gifted to me (and my +1, a friend who was visiting me from out of town), my (and her) opinion is completely my own. I am a big fan of Lucky Pig food in general though, but I promise this is a fully honest review. Now that that disclaimer is out of the way – let’s get started!

First, we were served beautiful drinks. They have alcohol and non-alcoholic options. Having had their Bloody Mary before, I opted for it again because that thing is insanely good. And tomato juice – #health right?

Stunning Bloody Mary and Campari Orange.

Then, the (in my opinion) main event: a brunch bowl which was supposedly a mini version (it was pretty big, so I’m thinking it’ll have been a fairly accurate representation of the full size thing…). The chef‘s description of it is as follows: black garlic sausage, apple & fennel sausage, vegan lorne, scrambled huevos rancheros, drunken beans, avocado and roast Dutch tomato (see below). All made in-house. As you can see from the pics, they forgot to add the avocado to our bowl though.

As a bowl experience, it was amazing. My favourite bit was the scrambled tofu. I don’t know how it was made, but it was so creamy and flavourful – the best one I’ve had since going vegan. The sausages and Lorne were all really good, too. I don’t tend to go crazy for faux meats, though. It was nice and a bit different to have the Lorne, and the sausages were nice because they were not just plain ol’ normal sausage. The apple & fennel was really light, and the black garlic was sweet and smokey. The baked beans were delicious: smokey black beans and kidney beans! All good stuff. We were also given some nice herby toasted bread. 10/10 brunch, 10/10 would brunch again.

My non-vegan friend also loved it all, especially the tofu scramble and Lorne. She was shooketh at how you can make vegan sausage that’s so nice, and said she preferred it to meat sausages.

We also got to try some samples of their French toast, pancakes and brioche sliders.

The French toast was wonderful (I didn’t take a pic as it was just a small piece), golden and eggy and something I would love to try in its full glory.

The pancakes were super cute! And tasty. However, they were more like little cakes rather than fluffy pancakes, as they were a bit hard. I didn’t mind it, they were delicious – just not majorly pancake-y.

Pancakes with blueberry jam.

The breakfast sliders (!!) Oh my goodness. They are what broke me, I couldn’t finish mine 😦 So good but at that point ya gal was FULL. We had the “ham and egg” brioche slider, but I saw some filthy-looking vegan Reubens going around too and I kind of need to get my hands on them ASAP!! The egg in the slider was really good, a bit different to the huevos rancheros in the brunch bowl and tasted a little bit more mustard-y, but were oh so fine too. The ham was nice in terms of texture, but really didn’t taste much. Would have again despite that, for the overall experience and “egg”.

Bad boi ham and egg breakfast brioche slider.

So, all in all: wow! Lucky Pig is introducing a new vegan brunch menu which will definitely satisfy those looking for something filling and tasty, but also a little bit different. I predict that I will spend many dollas in that place eating my way through the brunch menu once again. The menu is launching this week, but I don’t know how much items will be priced at. Their food is already very good value for money, so as a student I’m hoping that will be the case for the new brunch, too.

Any questions or comments, just let me know below in the comments section, or connect with me on Instagram. Also, if you are Paradise Palms/Lucky Pig staff/chefs, I love you and please marry me ❤

All the love in the world,

xo Linda

Smokey black beans

Hello!

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 😀

Smokey black beans – perfectly sweet, salty and with a rich tomato flavour.

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 ~

Ingredients…

  • 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

Method…

  1. Halve your onion, as you only need half for this recipe 🙂 Then chop up that half, and mince or chop your garlic cloves!
  2. Pan fry the onion, then the garlic.
  3. Add in your tomato paste.
  4. 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).
  5. Add the tomatoes in, stir lots, because you want them to release their juices and go nice and soft!
  6. Drain your black beans, rinse them, and add to the pan.
  7. Add in your powdered spices and your spinach (and watch it wilt).
  8. 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!
  9. 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.

All the love in the world,

xo Linda

10 minute lentil bolognese ~ vegan recipe

An easy and cheap vegan recipe to tickle your tastebuds ❤️

Happy Sunday!

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) 🍝

Enjoy ❤

| 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 🙂

All the love in the world,

xo Linda

Find me on Instagram @lindadoesvegan 🙂

Vegetable noodles ~ vegan

Hello hello!

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.

For this bowl, I used chickpeas and soba noodles, but I think smoked tofu cubes would be delicious too

Ingredients

  • 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)
  • 10ish mushrooms
  • 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

How to

  1. Boil water for your noodles.
  2. 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).
  3. Add in the garlic, and the tomato paste. Garlic burns faster than onion, which is why we add it in after.
  4. 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.
  5. Chop up your veg in the meantime.
  6. Add in the mushrooms, courgette, and tomatoes.
  7. When the veg mix has reduced down a little, add in the greens. Cover to steam in order for them to shrink down.
  8. Make sure you’ve got the noodles under control, if you haven’t already!
  9. Add in your fresh herbs.
  10. Add in your beans/tofu/mock meat.
  11. Add in your spices and, if you wish, sesame oil.
  12. Let everything cook together in the pan, with a lid to cover it.
  13. Make sure you’re happy with the scents and taste of the food.
  14. Plate up! I recommend topping with soy sauce, sesame seeds, and a hot sauce of your choice.
  15. 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)

All the love in the world,

Linda xo

Why I went vegan ~ 2 yr veganniversary

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.

If you’re finding yourself bored of my writing, press “play” and watch this! Or finish reading this post first, and scroll back up:)

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.

All the love in the world,

xo Linda