Veganuary Week 3; some variety, some frustration, and a really good cake.
This marks the end of our third week of temporary veganism.
In case you missed it, the Maverick Baking kitchen is entirely plant-based until February. No meat, dairy, honey or other animal products will pass these lips until then.
TO WATCH A VIDEO ON VEGANUARY WEEK 3, CLICK HERE!
How did WEEK 3 go?
Honestly, this week was a vast improvement on last week.
Last week lost the shiny novelty that the first had brought, and it gifted me an unwelcome amount of insatiable hunger. However, the past seven days have been a lot easier. The hunger subsided somewhat, though I’m still not sure if that’s because I’m eating more protein or if my body has started to happily adapt to this meatless life.
This far into the challenge, the plant-based lifestyle does feel like a standard routine. When cooking at home it almost feels “normal.” Our cupboards are stocked with cruelty-free ingredients and we rarely chat about the animal products that could improve a dish. The only real challenge has remained in eating outwith our own kitchen. From dinner with friends to simply picking up a sandwich from the corner shop, everything requires a bit more thought (and disappointment at the poor range of options). Perhaps that can be a good thing though, as January is a very tight month on the finance front, and I often need reminding that I eat too much of my money.
WHAT I ATE
THURSDAY:
Actually reasonably healthy for a change.
- Loaded peanut butter banana porridge from Foodstory
- Tangerine
- Chickpea “tuna” mayonnaise sandwich
- Pip & Nut dark chocolate peanut butter cups
- Vegetable maki, gyoza and more from Yo! Sushi
- (Tea, coffee and water)
FRIDAY:
Clearly I wanted chocolate.
- Alpro coconut yoghurt with seeds, nuts, chocolate chips and banana
- Vegan pain au chocolat
- Tangerine
- Chickpea “tuna” mayonnaise sandwich
- Pip & Nut dark chocolate peanut butter cups
- Vegan antipasto platter, and mushroom pasta from Aperitivo
- (Tea, coffee, beer and water)
SATURDAY:
Yes, a lot of sugar. It was delicious.
- Banana and an Innocent berry protein smoothie
- Avocado toast with vegan bacon
- Nomo vegan dark chocolate
- Vegan Chocolate Stout Cake
- Sweet potato and guacamole burrito from Topolabamba
- Vegan Biscoff Brownie
- (Tea, coffee and water)
SUNDAY:
Small plates.
- Vegan Biscoff Brownie
- Toast with mushrooms, vegan bacon and vegan Violife cheese
- Vegan meatballs in slow-cooked tomato sauce
- Carrot and cucumber salad, with toast and the rest of the slow-cooked tomato sauce
- Vegan Chocolate Stout Cake
- (Tea, coffee and water)
MONDAY:
Actual VEGETABLES.
- Toast, 1 slice with almond butter and banana, 1 slice with butter and jam
- Carrot and cucumber sticks with houmous and Brazil nuts
- Chocolate honeycomb flapjack
- Tofu, lentil and spinach curry with rice
- Vegan Chocolate Stout Cake
- (Tea, coffee and water)
TUESDAY:
A whole day of happy handheld food.
- Almond butter and jam sandwich, with a pear
- Carrot and cucumber sticks with houmous, corn cakes and Brazil nuts
- Chocolate covered pretzel bites
- Chocolate chip granola bar
- Vegan jackfruit and mushroom burger with avocado, rocket, Violife cheddar, gherkins and onion chutney
- (Tea, coffee and water)
WEDNESDAY:
Happily realising meat is truly redundant in some dishes.
- Oat milk porridge with banana and maple pecan almond butter
- Tangerine
- Avocado toast with pulled jackfruit, mexican beans, jalapenos, and pico de gallo from AVO
- Pulsin vanilla chocolate chip protein bar
- Porcini tortellini with vegan ragu
- Vegan Cornetto
- (Tea, coffee and water)
