Clee Hills

A breath of fresh air – instagram tizzy1718vegan

What wonderful colours, I feel inspired to create a painting of this view, or maybe a textile piece. I never can resist stopping the car and pulling over to take photographs that inspire me to be creative. Sometimes it’s worth taking a moment and being thankful.

Another area of natural beauty well worth getting in the car for and donning on walking boots to recharge the old batteries. I would imagine when snow falls this view would be outstanding. When you are a the top it really does feel like you are on top of the world.

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Mexican style vegan black bean stew

imageWith all these ingredients it could only be vegan black bean stew with tacos. So easy to make but packed with loads of flavour and texture.

Black Bean Stew

1 can of black beans

1 onion chopped

1 carrot chopped

1 stick of celery chopped

large handful of mushrooms sliced

half a yellow pepper chopped

handful of mini sweetcorn sliced

3 garlic cloves crushed

1 red chilli chopped

1 teaspoon of smoked paprika

1 teaspoon of cumin

1 teaspoon of coriander

salt and pepper

spray of oil

taco shells

Violife cheese sliced

spray pan with oil and cooked onions, carrots and celery for 5 minutes then add mushrooms, peppers, sweetcorn, garlic, and spices. cook for a further five minutes then add tomatoes and 2 cups of water, cook slowly over a low heat for twenty minutes. Season to taste.

While the stew is cooking make the side dishes

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 Salad

Shred some lettuce

chop up 2 spring onions, 2 tomatoes and 3 inches of cucumber adding salt and pepper and a squeeze of lime.

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Avocado cream

Mash 1 avocado and add lemon and salt.

Cashew sour cream

1 cup of cashews

1 and a half cups of water

Half a lemon

Salt and pepper

Add the water to the cashews and place in the microwave for 4 minutes. Allow to cool then add lemon and salt and pepper, blitz with a hand blender.

Place the taco shells into the oven for 4 minutes on a medium heat.

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load the plate and enjoy.

Vegan smoked tofu with Greek Salad

Vegan smoked paprika tofu with Greek salad _ a lovely fresh tasty meal. This was a very quick and easy meal to make using Tofoo Co organic smoked tofu which was marinated with cumin, smoked paprika, lemon, sesame oil, salt and pepper. Topped off with hummus and tahini lemon dressing.

This is probably the tastiest, nicest vegan meal I  have made since eating a plant based diet. It has been just over a year since I decided to try a plant based diet, I have been a vegetarian for nearly thirty years and only had to give up a few things. I imagined I would struggle to go without cheese but to be honest this has not been a problem. Violife produce a fantastic range of plant based cheeses, feta being one of my favourites. I have found it a little difficult when dining out but providing you telephone ahead restaurants will normally accommodate.