There was something sacred about food. A natural cologne, wafting smells of home in euphoric scent. Aromas dancing underneath her nostrils, she breathed it in with sheer ecstacy. On a stormy night, where the thunder crackled outside her window, she craved comfort food. A rich lentil and chickpea ragu bolognese, enveloped in tagliatelle. Smatterings of vegan parmesan scattered atop, garnished with unami rich black garlic. Breathe in, breathe out. Food was more than just a routine to A. It was a way of life. A self-care act that filled her with elation, bubbling away like a crock pot on a stove. An anxiety warrior, that made her feel good from the inside out. Veganuary was her way of coping with the January blues, with exciting vegan food and drink launches that turned her frown upside down. It sounded cliche, but without a shadow of a doubt, food was the way to her heart. Even in the deepest, darkest hour of January, where the winter nights stretched on for eons, food was there. It never let her down. On the days where she struggled to get out of bed, where the world seemed dark and cold, it was her saviour. A blood orange doughnut soaked in icing, wrapping her in a candied hug. Sipping on non-alcholic spiced Carribean rum, sticky caramel circling her lips. When it came to colourful Veganuary gift ideas for foodies, A was somewhat of an expert.
Despite the rain that soaked the cobblestones outside, she’d fall into the arms of her love. Feel-good food that nourished her mind, body and soul. No matter whether it was a stormy night, a blustering snowstorm, or a scorching hot day, food was her antidote. In winter she would crave food that was warmth in a bowl. Spanish butterbean stew swimming with olives, soaked up with basmati rice. A lentil and cocont dal spilling down vegan garlic and herb cheese ciabattas. A roast dinner with all the trimmings, her tongue toying with a rosemary potato, peppered with sea salt. At times she would gravitate towards easy vegan meals, piri piri grains, swallowed by sweet red pepper tofu, with a wholesome helping of black beans. Sweetcorn dancing with chargrilled peppers. A lime-vegan butter corn on the cob, with a sprinkle of parsley. Then, there were the days where she didn’t mind being in the kitchen a little longer. A sunshine bowl of goodness for a winter flu. Freshly pressed tofu diving into chunky noodles, swathed in bok choy, peppers, in a sea of lime. Grated garlic and ginger sinking to the bottom, surrounded by red chilli peppers.
For a colourful Veganuary was a time of celebration. A chance to rejoyce and reclaim the spirit of winter. Relishing seasonal veggies, white cabbages caressing organic carrots. Sweet parsnips dancing in a bed of spring greens. There was fruit too. Creamy avocado jolting awake zesty lemons. Tart limes soaking up playful kiwis. There was inspiration to be found everywhere. Veganuary, colourful or not, was a chance to explore. A taste of a vegan-lifestyle, that showed it wasn’t limiting. Plant-based variations of meat-based classics. Sweet and savoury, salty and unami, spicy and citrusy. Like a sleek feline friend, she would wait in anticipation. Eyes widened in childlike excitement. Tongue lolling, panting at the thought. Her winter-frosted hands warmed by a decaf oat latte, sprinkled with cinnamon. The chill couldn’t get her down. After all, what other time of year was as great as Veganuary? A chance for vegetarians, vegans and flexitarians alike to relish in the beauty of veganism. Sure, she was a long-term vegetarian, going on 12 years strong. But she had been vegan for a month now, and found it was easier than she expected. She guessed because she had tried it for the last few years. But it was also testament to just how much of her diet was vegan-based already.
There were snacks too; Chipotle and Lime Activated Chips, in a sweet and smoky fusion. A movie night commenced as she chowed down on them, under the light of the gleaming moon. Munch, munch, crunch, crunch. Nuts and seeds gobbled, down the rabbit hole into her awaiting hutch. Salty tamari soy and hot aleppo pepper, for an unami experience that left her all a-shiver. Cayenne and rosemary in an unexpected twist. Orange, ginger and maple, an even quirkier concoction. For her colourful veganuary gift ideas were centered around one central theme. Feel-good food that brought joy. It wasn’t about being healthy or counting calories. It was about food that was dizzingly happy. Food that made her feel, that made her think. You see, colour was a movement, a way of life.
Something that her meat replacements knew all too well. No matter whether it was pea-protein based, soy, tempeh or tofu, the colour lay in the magic of eating it.The explosion of a vegan burger patty, slathered in mayonaise, a hunk of mature cheddar flirting with juicy tomato. The sizzle of a vegan sausage crisped up and browned, slotted into a crusty roll, with a slither of bacon. No animals were harmed. Just a riotous spread of all her favourite vegan classics, mouthwateringly delectable. Simple vegan recipes made better by replacements. Sauteed tofu browning in salted butter, slipped into a wholewheat wrap, buritto style. A vegan fakeaway night in, vegan chicken tenders a’la Southern style dipped into relish. A tempeh stir fry, with a generous helping of soy sauce, salty-sweet. There were the ‘natural protein equivalents ‘ too. Sizziling lentil stew, with a side of leafy greens. A vegan chilli ‘no carne’ with sweet potato, mixed beans, and plenty of spice. A jackfruit rice and peas combo, with sticky-sweet plantain, and a side of ackee.
Though she was a savoury girl at heart, she had a soft spot for sweet treats. A strawberry cheesecake doughnut, dipped in a sweet sumptous glaze. Icing round her mouth, she wasn’t done there. An ooey-goeey caramel vegan chocolate bar, sticky dribbles running down her chin. Dark orange chocolate, and vegan brie, a surprisingly delectable combination. It teased her with its sensation, forming with exuberance. A bubbling feeling that was equally as calming, as it was energizing. A grounding force with mutual understanding. She understood it immediately. It was the feeling of satisfaction, one of life’s greatest rewards. A naughty after dinner dessert, that toyed with her senses. The light was slowly dimming, and slipped into the stillness of night. Until it was morning, and her colourful veganuary reverie began once more. Breakfast was served, a nostalgic reminder of childhood, with an adult twist. High protein cocoa balls that tasted like Nesquik except vegan. Bobbing elegantly in creamy oat milk, melting into mush. She would swap and change between flavours. She was always someone who danced in the new. Cereal balls of cinnamon, harnessing the power of plants. Who knew a quick vegan breakfast could taste this good?
She would take her readers on a journey, into her alternate universe where food was vivid, imaginative and alive. Food that moved away from the mundane, and the chore-like routine. Meals that had meaning, intent and purpose. It was all too easy to pause in the lull of January mundaneness, but A was here to show how the right vegan food choices could make you feel alive. From breakfast to lunch, dinner, to dessert, and the in-between, food in A’s household was never boring. Even her carnivorous cats, sharpening their claws would sit tantalized on the living room table. Begging for a bite, a memory of mealtimes past, where they were let into her colourful veganuary secret. A nibble there, and a lick there. A raptorous toying that left them on their backs, paws outstretched. An eager glance, eyes lit up, hoping you would give them a taste of what humans liked to eat. At night, they would fish for leftovers like scavengers, coming up short. It was licked clean, not a bite left.
And so her quest to share her colourful vegan foodie gift ideas began…
She swam in a sea of savoury delicacies. Vegan chicken bubbling away in a Portuguese Piri Piri stew, soaked up by spiced piri piri grains. Roasted Black garlic infused risotto, with creamy parmesan, butternut squash and acorn squash. She was salivating, her mouth drooling. Conjuring up culinary fantasies beyond her wildest dreams. A vegan gourmet burger with double patties, smashed avocado parlaying with tomato relish. American style dairy-free cheese consorting with juicy beef tomato. Shredded lettuce floating under a brioche bun. The feelings that savoury food conjured up, was beyond her imagination. It was a movement. A colourful veganuary selection that made her feel all warm and happy inside. Food was her saviour, her greatest ally. Comforting, loving, always there.
A vegan meat substitute brand with hyper-realistic substitutes. Tender, soft chicken chunks from Future Farm that made her mouth water. Crispy vegan chicken gojouns marinated in the dreamiest spicy mayo. Sumptous burgers that she would absolutely smash, mince in a rich spaghetti bolgognese. Sizzing sausage vegan ‘mcmuffins’, and dense meatballs sunk into the most glorious marinara sub sandwich. A tantalizing selection of comfort eats, that just happened to be vegan, and non-GMO. It played hide and seek with her, in a colourful veganuary game that teased with her sensibilities. Her tastebuds enlightened, her sense of smell heightened. Her ears pricking up, sizzle sizzle, grill grill, boil, boil. A plethora of sounds in a kaleidoscopic explosion. Her hands caressing, kneading, feeling, as Future Farm won its way into her heart.
She should probably start at the beginning. Last year she had fallen in love with Future Farm, in its green colourfulness. Vibrant, alive, satisfied. That’s how Future Farm made her feel. Though she hadn’t worked with them for this gift guide, she couldn’t help but feature them again. Two sensory Queens that had sauntered into her consciousness.; vegan chicken chunks, and the Future Burger. Enveloping her in a caressing hug, she felt like she had hit the jackpot. TVNA was actually her favourite Future Farm product, but it had been a while since she had got her hands on them. These two however were just as phenomenal. She would drink endless glasses of happiness, a fairytale mixture neptune potion. Because that’s exactly what the vegan chicken felt like to her. High in protein, with clean ingredients she felt like she was on top of the world.
She licked her lips, stirring the magical pot that lay beneath her. A sick day winter soup, with Future Farm Chick’n swimming in a laska noodle soup. Brothy yet solid, the aromas were like no other. A squeeze of lime, grated ginger, and tumeric in a soothing coconut broth. Pad-Thai esque chunky noodles hiding a plethora of treasures. Vegan chicken dancing with fragrant chillis, spring onions chopped. Leafy greens, a Bok Choy peeking. It slipped down her throat with the ease of a mermaid sneaking into the ocean. Gloriously so, her sinuses cleared, reminiscient of chicken noodle soup that she had growing up. The vegan chicken made her feel like she wasn’t missing out, wrapped her in its welcoming arms.
On the other side of the spectrum was the comfort food. Retro nostalgic classics that were a treat. She had a poorly stomach, and couldn’t always eat her favourite foods. But on days like these were her stomach was calm, and content, the burgers called her name. A Korean inspired burger with kimchi and spicy mayo. Ever since she had discovered POKE bowls, kimchi had become her obsession. Good for the gut, the fermented beauty paired beautifully with the Future Farm burgers. Made with a blend of soybean, chickpea, peas and natural extracts, the burger was oh-so satisfying. A double patty layered with the aforementioned kimchi, slathered in spicy mayo that seemed to be made by the Gods themselves. A hint of Gochuchang, complementing mixed spring greens. Topped with sesame seeds, and soy sauce, a vegan bacon surprise lurking underneath. A flurry of flavours, sweet yet spicy, salty yet fresh. A colourful veganuary gift idea that would satiate hungry bellies.
Lentils simmering on the stove; creamy coconut dhal layered with chickpeas, and spinach, enveloped in flavour. Lentils blended in a spiced carrot soup, fragrant notes of sweetness. A Portuguese vegan piri piri stew, warm notes of tomato, sweet paprika and dried garlic wafting enticingingly. A morocan tagine with vegan chicken, juicy green olives wrapped in a bed of quinoa and pearl barely. You see, there was something comforting about lentils and grains. Affordable, feel-good food that allowed her to appreciate global cuisines, and expand her palette. Food that made her sit up and notice, that shook her from the hum-dram of mundane everyday routine. A colourful veganuary essential, a staple in every vegan’s diet. If there was ever a superfood, in A’s mind lentils and grains were it.
Why? Low in sodium and saturated fat, lentils themselves were high in potassium, fiber and folate. It was food to fuel, something Gym Kitchen held as their personal mantral. Brain food that nourished your mind, body and soul. That was comforting, filling, without the empty nutrients. Ready meals, lentils and grains, that was the aim of the game. But what would A try? At her local Asda Barbeque Lentils were easy to find, with cooked green lentils, vegetable proteins, and chickpeas in a BBQ sauce. The result? Nothing short of magnifienct, paired with a vegan chicken buritto bowl, barbeque style. Hunks of vegan chicken slathered in BBQ seasoning, a mound of black beans and sweetcorn, contrasting colours. A salad too, small cherry tomatoes, lettuce, avocado roughly sliced. A drizzle of lemon to cut through the sweetness of the BBQ, served with the lentils that were nothing short of delicious.
There were other flavours too. Tikka lentils that were high in protein, simmered in green cardamon, tumeric and garam masala to name a few. Tikka marinating, peppers engorged, ginger and cloves, a heady addition. Served with vegan tikka tofu, and naan bread, she knew the tikka would be the perfect addition to her weekly meal plan. After all, she was excercising more now than ever before, and needed all the protein she could get to aid with her muscle recovery, while being kind to her body. Piri Piri grains she could imagine being her favourite. A series of recipes concocted in her head. Peri Peri tofu with a sweet pepper sauce lovingly cradled over cooked wheatberries, vegetable proteins, quinoa and pearl barley. Red pepper, onion and chilli to finish. Vegan piri piri chicken kebabs, topped with slaw, piri piri grains, and fresh salad. Morrocan Grains would be tried too. With green lentils swimming in quinoa, raisins, dates and spices in a marvellous blend. A side piece to Morrocan Hariara soup, soothing warmth in a bowl. Vegan meatball tagine lovingly caressed in sharp lemon, and olives. A cous cous salad drowned in chickpeas, sweet apricots married with intense pine nuts. Roasted vegetables in a bed of grains.
Original Black Garlic
It was nothing like she had tried before. Black garlic, the name intrigued her. She was someone who ‘over-used garlic’, if there was such a thing. Sure, her breath would smell like garlic bread, and her fingers like cloves. But the smell to A was like heaven, a manna offering. A pungent elixir that drew her into its flavoursome world, where meals came to be upgraded. There were three essentials that her meals always neededd and garlic was high on the list. But The Original Black Garlic? She’d never seen anything quite like it. She hadn’t heard of such a contraption. How would it taste? Would it be a succulent ecstacy? Like that moment when garlic hits heated olive oil, and the room is infused in its sorcery.
It was unique, and colourful in its personality. A flavour that she couldn’t quite pinpoint but still left her coming back for more. Aged black garlic with a mellow taste, that somehow afforded complexity and depth. A sweet yet savoury umami flavour, with tasting notes of molasses, tamarind, caramel and dates. How could garlic be sweet but savoury? Her mind almost exploded but in the best possible way. Cooked, it was a sensory experience like no other. As a healthy snack, it set her tastebuds alive. But where did this magical delight arise? Legend had it, that it was used in Asian cuisine for centuries, originating in South Korea. She could see the influence, and understood its fusion into the European culinary scene.
Soil association organic certified and vegan, the black garlic was a true culinary wonder. In risotto, it transformed root vegetables. In a chow mein, the noodles were given a new lease of life. But it was on her beloved vegan steak, that the flavours truly came alive. A vegan black garlic butter oozing over plant-based steak, adorned with fresh parsley in a celebratory wreath. Herbed carrots in tender batons, crispy roast potatoes drowned in rosemary. Lemon kale, and mixed peppers, the last of the seasons Brussel Sprouts. Sweet parsnips with all things nice, hazelnuts and almonds in a nutty trance. Black garlic was versatile, an unexpected colourful Veganuary essential that transformed the way she cooked. A pot of peeled garlic cloves were a sight to behold. Open the white, green and black pot, and the essence of umami was clear. A heady fragrance not so subtle. A treat on the go, without the danger of garlic breath.
Then there was the original flavour bomb. On sight, it was an ‘old garlic’ clove, browning at the temples, seemingly wilting. But inside a hidden treasure trove of black gold was waiting. Cloves waiting to be plucked. She put the bulb back, she had a special vision in mind for it. Why only the best vegan cheeseboard would suffice with all her favourite cheeses. The centrepiece? The Black Garlic bulb of course, wrapped in a ribbon. Flanked by vegan blue cheese, mild and creamy, not quite mature. A vegan camembert oozing with freshly sprinkled chives. A vegan spiced cheddar cut into rough chunks, dunked in spicy relish. Crackers sea salt and pepper, simple yet effective. Fruit to balance the savoury, fresh berries recently picked. Plump greedy grapes on the vine. Without question the black garlic was the perfect talking point. A magician in culinary form. Its colourfulness lay not in colour, but in its unique taste and flavour. A feast for the senses.
At 4AM the sweet treats were made, bakers up at the crack of dawn, a sleepy night horizon. Sugary sweet vegan doughnuts in colourful Veganuary flavours. Her eyes widening, her pulse quickening. Berries and icing, powdered sugar in a sweet glaze. The sugar sent her into a sleepy stupor, but it was well worth it. A calmness descending upon her, as the world around her blurred. Eyes fluttering shut, drifting in and out of sleep. A film in the background, muffled laughter. The chocolate too was pretty. Dripping caramel in her mouth. Dark orange chocolate smeared around her lips. Trickling down her greedy throat, clambering for more. A taste sensation laced with sweetness. Not cloying, just right.
No colourful Veganuary would be complete without delectable sweet treats. Of that A was sure. She dreamed of a baker’s dozen, three doughnuts in duplicates. Sweet, goeey, icy. Squidgey but not in a mushy way, creamy, yet solid. The flavours exploding in her mouth, it felt like lust. Crosstown was a Doughnut witch, there was no doubt about it. She was never one who truly fell in love with doughnuts the way her friends did. After all, as she protested, savoury was her very best friend. But, Crosstown’s veganuary selection just happened to be an exception. Transported into a magical realm, where boredom didn’t exist. Unique vs classic flavours, all with a vegan twist.
Handcrafted from scratch, she could taste how fresh the doughnuts were. Using award-winning vegan sourdough, with the finest ingredients she was captivated. A blood orange vegan doughnut generously coated in a subtly sweet and tart blood orange. It was like a Halloween doughnut brought to life for a colourful veganuary but in the best possible way. Aesthetically, it was beautiful, and her personal favourite. Handfinished with dark chocolate curls, and a segment of candied blood orange. Citrusy mellow sweetness, with just the right amount of icing encasing the perfect ring. A spectacle to eat, and a delicacy to see. She delved into the box, to see what doughnut number two would bring. A strawberry cheesecake delight, a classic dessert made vegan. Piped with irrisistable pockets of creamy cheesecake filling, dipped in a strawberry glaze. Filled with a handmade strawberry jam centre, it hugged her like a good winter coat. Her favourite dessert in doughnut form, her life was complete. A sprinkling of vanilla crumble on top in a riotous display,
Then there was Rhubarb and Jasmine, an unexpected pairing. Filled with a rhubarb and jasmine compote, dipped in a floral jasmine glaze. Topped with a strawberry buckwheat crumble, it was surprisingly moerish. Like Marie Antoinette, she vowed to let them eat cake. A doughnut that filled her mind with endless joy, a colourful creature that radiated true happiness. She couldn’t quite explain it, the rapture she felt after eating it. A generous explosion of taste that knew no bounds. There were other colourful Veganuary flavours too that she hadn’t had the chance to try. A new Pistachio and Raspberry dough bite, rich and creamy, sumptously dipped in a raspberry glaze. Petite and ready to eat, finished with pistachio nibs and freeze dried raspberries. Old classics married with new flavours in a symphony of heavenly taste. But little did A know, that there was more to Crosstown than meets the eye.
Award-winning doughnuts were just half the story. In 2020, they extended their offering to include homemade cookies and ice cream. Made in small batches, using traditional methods. The finest seasonal ingredients for a smooth, silky finish. Paired with homemade toppings, or served with oat milk for a refreshing shake. She vowed she would try that next time. The coconut and passionfruit ripple caught her eye, reminding her of the soleros that she loved in the summer. But the strawberries & cream looked as equally as delectable, little scoops of summer on the tip of her tongue. There was chocolate too, and shakes, a treasure island of sweet treats that would turn her colourful veganuary into a surprising adventure. Almond brittle in lucious milk chocolate, nutty with caramel flavours. Salted caramel truffles dusted with the oceans sea salt flakes. Then there was the shake, more of a summer treat granted. But what a beauty, mint stracciatella churned with pieces of 70% Jamaican Pump Street Chocolate in a heavenly shake. Pure and utter bliss.
No More Missing Out. NOMO’s mission statement written down to a T. A vegan chocolate brand that represented everything that A stood for. Colourful plant-based food that was just as delicious as the real thing. Sweet treats that were emotive, that incited a non-automatic response. A delicacy that broke you out of your robotic everyday reverie, and snapped you into a reality where chocolate was supreme. The leading vegan chocolate brand loved by thousands, whose dairy-free, gluten-free, and nut-free chocolate was like no other. A mainstream chocolate bar that was 100% vegan, and unsurprisingly award-winning. The caramel choc bar was awaiting. Would it live up to the hype of her favourite NOMO Hazelnot Crunch Chocolate? Creamy chocolate laced with rice crispy pieces dancing with intense cocoa nibs?
Turns out the caramel choc bar was just as memorable. Gooey vegan caramel, wrapped lovingly around smooth chocolate. It was hard to believe it was vegan. How could it be that smooth, that creamy without dairy milk? It reminded her of Cadbury Dairy Milk caramel, coating her throat with sticky sweetness. That effortless blend of chocolate and caramel in perfect dichtomy. How could it be possible? Chocolate sorcerers who made sure noone would miss out. With a moments breath, the intensity would fade but in the best possible way. At times caramel could be cloying, sickly sweet. The balance here was phenomenal. As Goldilocks would say, just right. Her tongue greeted the smooth caramel with desire, the nectar trickling down slowly. Her lips were sugared, her mouth set alight. Her belly warm with the caramel liquid that engulfed her insides.
The warmth increased as she read up on NOMO’s ethical policies. A woman of action, who had strong ethics and principles, she was delighted with her findings. Rainforest Alliance Certified Cocoa, that worked together with farmers, foresters, communities and consumers to amplify the voices of farmers and forest communities. Chocolate that wasn’t just aesthetic, but a political movement. A change to help protect biodiversity and help people mitigate and adapt to climate change in bold and effective ways. It seemed that NOMO’s colourful veganuary chocolate range was more than just a pretty face. Helping to protect livelihoods, with better working conditions for rural people. Seeking to solve urgent environmental and social challenges that the world faced. You see, colour was more than just the visible. NOMO’s colour lay in its political mindset, the power of dynamic change. A force for planetary, human, and animal health.
She couldn’t help but feature chocolate again. It was a wonderland of endless possibilites. Chocolate orange reminiscient of Terry’s Chocolate Orange. Hazelnut praline a nod to milk Kinder Buenos. Smooth decadent truffles like a milk tray box. In chocolate land, the colour lay in its effortless combination of flavours. Raspberry with milk chocolate. Peanuts and caramel, dark chocolate and biscuit layers. Milky chocolate buttons, and whitc chocolate bars. Everywhere she looked, chocolate reigned prominient. When it came to sweet treats on the go, chocolate had no competition. Her favourites were always hazelnut and praline based. There was something so velvety, so revealing about the crunch of hazelnut, unwrapping a praline centre. She called herself a chocolate monster, hooked on its addictive endorphins.
Stumbling across Ohso then was an unexpected treat. A vegan chocolate that was nut-free, dairy-free and chock full of natural prebiotics. Feel-good, live-well chocolate, bursting with flavour. An easy way to add live cultures and good bacteria into your diet with extra health benefits. After all, a colourful veganuary didn’t have to compromise on flavour or health. Ohso was on a quest to create moerish gut-friendly chocolate with fragrant flavours, and plenty of fibre. Given that A was someone who had several stomach conditions, it was nice to have a sweet treat that tried to look after her. Delicious Belgian chocolate with over a billion Lactobacillus and Bifidobacterium live cultures. Free from artificial colours and preservatives. But what blends would she choose when there were so many to choose from? She settled for Ohso Orange 54% cocoa and Ohso 60% dark orange, craving something different.
The first, with 7 bars of daily bliss. Fresh fragrant orange, paired with signature chocolate. Cocoa butter smooth and creamy, orange tart,yet smooth and sweet. Even when the wind and frost came to bite the tip of her nose, her heart was full. Despite the glistening snow that sparkled in the moonlight, and the wind that whipped, she was content. Sitting by the window, the lights dimmed, she ate piece by piece, relishing in its silky sensation. Her stomach belched blissfully, watching the darkness descend into the inky black of the night. The 60% variety was just as magical. More intense in flavour, slightly bitter. An aperitif after-dinner that would balance her pallete. Slowly, her eyes drooped shut, and she swam into a dream-like trance. Dreaming of the chocolate she would try next. Raspberry 70% cocoa high on her list, with no added sugar. A berry bar, that was one of Ohso’s best-sellers. It had been a while since she had tried raspberry chocolate and now she had a craving for it.
Veganuary Breakfast Options
A was someone who had fallen out of love with ‘breakfast’ in recent times. Because of her health issues, she often had nausea in the mornings and found it difficult to eat. While she enjoyed eating breakfast growing up, in the last couple of years something had shifted. She was more of a brunch type of girl, someone who ate at 11am, because that is when her body felt ready. It would range from the simple; vegan cereals and granolas with oat or almond milk, for a quick high-protein snack. Then there were the elaborate breakfasts; vegan full Englishes with all the trimmings. Vegan sausages in a BBQ spice blend, sizzling crispy streaky bacon enveloped with love. Tofu ‘scrambled egg’ done the Gordon Ramsay way, with chillis, vegan sour cream, and spring onion. Black beans in taco seasoning, and smashed avocado with lime and chilli flakes, tender spinach and peppers. Lately though, she had found breakfast essentials that changed the way she felt about breakfast. High-protein cereals reminiscient of childhood with a twist. Vegan bacon oh so effortlessly done. Granola with that added lustorous crunch. A riot of options that suited her down to a T.
Cereal was nostalgic for A. It harkened back to a time, when she ate breakfast as a child and teen. Sitting in her foster mum’s kitchen eating coco pops by the dozen, swimming in a sea of milk. Cheerios drenched, Frosties diving. Staring into a bowl of Shreddies. Milk dribbling down your chin, sticky fingers, cereal crumbles on the floor. She was once a cereal killer who ate every cereal in sight. Noone was safe from her clutches, her ravenous appetite heightened. But then, she fell out of love, bored of the same old, same old. That was until now. Determined to find an early morning breakfast that didn’t aggravate her nausea, or hurt her stomach. Breakfast that sustained her for longer, that didn’t feel like empty calories.
A nutritious helping of deliciousness, ELEAT had arrived in style. High protein cereal that reinvented the classics. The ‘Chocolate Triumph’ the first to try, cocoa balls swallowed up by her favourite oat milk. An indulgent chocolate classic, with a whopping 13.1 g of protein. With slow- releasing carbohydrates, she felt fueled and sustained for the day ahead. Low in sugar it was a cereal like no other. Delicious chocolate balls that felt nourishing, and rich. It was gut-boosting too, with each serving of Eleat cereal containing 7.5g of prebiotic inulin to boost the good bacteria in her gut. The chocolate tasted like Nesquik, a trip down memory lane. Nuggety balls of goodness that left her fuller for longer.
The ‘Cinnamon Sensation’ was probably her second favourite. Golden balls sweet like nectar. Detatched from her reality, she sank into a dream-like reverie. This wasn’t like the crushed cereal at the bottom of the box that she remembered when she was younger. This was crunchy nuggets with endless possibilities. With 10.6g of fibre, and a plant protein blend of all 9 essential amino acids to help her muscles recover. Sure, it was targeted at the ‘fitness’ market, but for A, it would help support her with her health issues too. Given her problems with her stomach, bowels, back, muscles and joints, muscle recovery was extremely important for A.
The ‘Strawberry Bliss’ and ‘Vanilla Thriller’ were just as protein packed too. Delicious cereals designed to reduce cravings, harnessing the power of plants. Gut-friendly, vegan-friendly, low sugar, and gluten-free, ELEAT’s high-fibre cereal was unlike nothing else she had seen. In the past, she had unfortunate experiences with ‘protein foods’ disliking the familar chalky, unnatural taste. But this was the exception, a brand whose cereals used rice flour, soy protein isolate, serenading sunflower protein, and chicory root inulin. Chickpea flour and high-oliec sunflower oil, topped off with natural flavours and stevia, for exceptional sweetness. The key was balance. A balance of protein, fibre, and taste in one delicious bowl of goodnes. It was early days, but her colourful veganuary had introduced her to a beautiful breakfast cereal, that left her wanting more, more, more.
Breakfasts should always be made with love. Though she didn’t eat breakfast often, when she did, she had a few requirements. The first that it must make her feel good, warming her from the inside and out. A mental health-boosting start to the day that made her see the bright side. Breakfast that avoided the familar slump that food sometimes gave her, that was gut-friendly, and vegan too. It would boost her immune system and make her glow. It would make her want to get out of the bed in the morning, sleepy dust still rampant under her eyes. She believed in the power of a good meal, felt it was neccessary in the colourful veganuary season. After all, what was the point of eating food that didn’t make you feel. What was the point of breakfast that was vapid, without meaning or purpose?
It’s why Lizi’s colourful range of nutritious granolas and muesli appealed to A. Sensational flavours that would transcend even breakfasts. Granolas that could be used as toppers in salads, soups, sandwiches, and sweet treats. Cakes adorned with more granola than her wildest dreams. Muesli as a snack on the go, for added crunch and texture. But what would she try first? Lizi’s Original Granola, the OG that started it all.Delicious toasted oats combined with cashews, almonds, walnuts, hazelnuts and a variety of seeds, the perfect way to start the day. Drowned in her favourite oat milk from Minor Figures, smooth and creamy. GL tested for slow energy release, she felt utter bliss. The cats around her mewling pitifully, desperately trying to sink their paws into A’s granola. No chance!
Yet it was Lizi’s Super Muesli range that captivated her imagination the most. The first? Super Muesli Cleanse with antioxidant rich cranberry, raspberry and cherry in a berry smash. A feel-good start to her day, packed with added vitamin C and zinc to neutralise excess free radicals. It reminded her of summers abroad, lounging in the black basalt rich sands of Madeira, the sun bathing her in a radiant glow. Cleansing her from within, while she slurped on a picnic spread of fresh berries swathed in cream. But it was Boost that reminded her of holidays she hadn’t yet taken. On further shores where snow, frost and rain were minimal. A sunshine resort. Boost Super Muesli was that aching reminder. The tropical taste of mango and papaya drifting through her consciousness. Toasted oats, combined with tumeric for anti-inflammatory properties. Could it help her to beat the fatigue she had so often, and boost her immune system? Only time would tell. Then, there was Glow, so she could be at her radiant best. Drenched in figs, apples, and almonds for a light yet filling breakfast. A gut-friendly bowl of deliciousness, with added selenium to keep hair and nails healthy. Vitamin B2 to regulate her body’s energy supply to combat tiredness. Lord knows she needed it.
Yet, sometimes she craved something a bit more protein rich, on days where her body felt broken, and her muscles felt sore. Lizi’s High Protein Granola would be the order of the day. A power breakfast that would lift her up when she needed it the most. Vegetable protein paired with toasted oats, a wholesome blend of walnuts, almonds and pumpkin seeds. It was clear that it would deliver on taste while maintaining the macronutrients that were needed in her diet. Then there was low sugar granola. Most people herself included were dubious about ‘low sugar foods’ decreasing the taste of their favourite meals. Yet this was just as impactful. Perfectly toasted oats, creamy cashews, nutty hazelnuts and mild walnuts all rolled in rich black treacle to provide perfectly balanced flavour and fibre-filled crunch – all with less than 4% sugar. The last? A special treat, a one of a kind collectible. Lizi’s Treacle & Pecan Granola that reminded her of Christmas. Award-winning granola with toasted pecan nuts and rich black treacle to give her a moment of indulgence each morning. Despite the treacle it wasn’t too rich, joined by toasted oats, pumpkin seeds, linseeds, and desiccated coconut to deliver a breakfast full of fibre and slow-release energy.
There it was, that familar salty, rindy scent, that reminded her of bacon and sausage sandwiches growing up. Slathered in ketchup and mayo, nestled between granary bread, oozing in garlic butter. But this scene was different. Vegan bacon, made with love. Cruelty-free, no animals harmed, eerily like the real thing. Craving the sizzle, and the crunch, the smell of bacon filling the kitchen. Even the cats were tantalizing, noses sniffing the air with excitement. Plant-based bacon that was colourful, emblazoned in pink and red. Slipped out of the packet, carmelizing, crackling, infusing. Cooked in olive oil, with smatterings of garlic, a heady infusion filling the air. High in protein, with only 7 ingredients, with 1000% more love. Golden, crispy, almost lifelike. Was it any wonder that it won the Great Taste Award in 2022. But who was this vegan bacon newcomer?
They called themselves La Vie. Seductively mysterious, yet brightly colourful. A mindful vegan bacon company, on a mission to make people switch over to the dark side. A veggie alternative for people who loved the taste of meat, without using animals. But why was vegan bacon a mindful Veganuary breakfast treat? The third most consumed vegan breakfast, switching to vegan bacon, would help save the piggies and the environment. And so, with delight, she conjured a vegan BLT of dreams. Seeded granary bread lavished with homemade vegan butter. Salty, dripping vegan bacon sandwiched between Romaine lettuce, and beef-cut Tomatoes. Drenched in a generous helping of vegan mayonaise that left her stomach flipping with joy. A comforting classic that left her wanting more, more, more. She would make a veganized version of an egg and bacon bagel, with all the right trimmings. Vegan egg made with tofu, sprinkled with black salt and pepper. Vegan ‘American style’ cheese, enveloping vegan bacon, and sausages, with a healthy splash of ketchup.
There were vegan bacon lardons too. Breathtaking in a creamy Carbornora. Plant-based lardons, that were smoked with beechwood, a gamechanger. Crispy and crunchy, with a salty unami flavour, it hit all the right notes. Spaghetti in a creamy soya cream infusion, a touch of Himaylan pink salt. A pinch of tumeric, laced with sweetcorn. A side bowl of marinated vegetables, broccoli infused in lemon and chilli, oregano garlic carrots. She didn’t care if you didn’t put them in a traditional Carbornora. Her pasta, her rules. A touch of green and orange, in an otherwise beige dish. A sprinkle of colour. She imagined the lardons would be just at home in a vegan mac ‘n’ cheese, saving that idea for another time. A colourful veganuary meal for foodies, who wanted a satisfying breakfast option, even if it was pasta. She wasn’t weird, she was just hungry.
So imagine her delight, when she spied La Vie in Burger King too! Not a breakfast option, but a cheeky vegan takeaway.Nestled in the infamous vegan burger Royale titled the Bakon King. And what a royal treat it was.Nestled in a soft sesame bun, two slices of vegan smooth cheeze, drizzled in egg-free mayo. Topped with sizzling La Vie bacon, that was the cherry on top of a very delicious burger. Marinated beautifully, cooked to perfection. Sending her into a mindless stupor, where she sank into a cloud of contentment. Blissfully full, riding the vegan bacon wave, with a smug smile on her face. This was a gamechanger. What collaborations would they have next? She couldn’t wait to find out!
Perhaps the most important part of A’s day, was her snacks. Snacks on the go, and in-between meals, crisps, nuts, chocolates, fruit and veg too. Brazil nuts roasted, walnuts toasted, flavoured seeds dazzled with tamari and aleppo. Mouthwatering crisps in a sea of flavours. BBQ pringles, and salt and balsamic vinegar kettle chips. Doritos chilli heatwave tortilla chips, and original Hula Hoops. Paprika McCoys, and Nice’N’ Spicy Nik Naks. Household names veganized, delicious snacks incoming. But A wanted to highlight the snack brands that were a little different. A colourful veganuary selection of snacks that weren’t mainstream but should be. A delectable combination of nuts and seeds, tumeric and paprika sprung to mind first. Activated ‘chips’ soaked in addictive seasoning. Snacks that made you feel, that were nourishing and satisfying. Vegan snacks that were unreal creations, chipotle and lime sparring with sea salt and cider vinegar.
If A had one motto in life it was to be brave and bold. She was flagrant in her use of colour. Confident in her voice. Opinionated in her ethics and principes. A multi-nuanced individual, who believed in the power of colourful athenticity. Who strove to be herself, even when others tried to change who she was. She was never one to conform to societal norms, that much was true. She believed in the art of being ‘Boundless’; unrestricted, unencumbered, freedom of expression. A creative mind, set alight in the heart of a colourful Veganuary season. So naturally, when it came to snacks, why should their motto be any different? After all, she was passionate about highlighting brands who were equally as colourful, quirky and authentic. Those who set themselves apart from the rest, confident in their branding.
Boundless was the answer to all her snacking prayers. Activated crisps, nuts and seeds that wasn’t like anything else she had ever seen. Gut-friendly snacks that were kind to her sensitive stomach, that hugged it with caressing love. That rocked it to sleep, lulling its pains, aches and gurgles into a silent slumber. Activated snacks that were a source of Non-GMO plant-based protein. Gluten-free and vegan snacks that changed the way she would snack forever. She would be good to her gut with ‘Chipotle and Lime’ activated chips, the world’s first. Ancient supergrain Sorghum drenched in saltwater, kickstarting Mother Nature’s germination process. A good soak to remove the bitter phytic acid, and protective enzymes, that left her all the good stuff. Game changing flavour, it was unlike anything she had eaten before. There was Sea Salt & Cider Vinegar activated chips too, but of the two, the Chipotle and Lime, was undoubtably her favourite. A hint of Mexican vegan tacos, all in one bag of divinity. Earth had called and offered up the crisps as a snacking reward.
But it was the activated nuts and seeds that stole her heart. Cayenne & Rosemary in an eco-friendly sharing bag. Self-described as the hot one, with a little added heat. Sweet and spicy and all things nice. British rosemary with an unexpected pairing. Cayenne one of her favourite spices. On the go, it gave her the energy boost she needed to get through the day. On its own it was magical but as a salad topper? Game changing. A vegan winter rainbow buddha bowl, sprinkled with rosemary and cayenne seeds. Sweet potatoes black lentils, sweet carrots with nutty parsnips. Cherry tomatoes fresh on the vine, a dollop of pepper hummus. Zesty kale baked with olive oil, lemon and pepper. A side helping of sliced avocado.
The other nuts were just as captivating. Her favourite, tumeric and smoked paprika, an aromatic spiced sensation. Healthy versatile snacks that she couldn’t stop eating. Sprinkled onto a feel-good butternut sqaush and chilli soup for some added crunch, a hunk of vegan ciabatta sopping up liquids. Tamari & Aleppo was another highlight, salty tamari soy, and hot aleppo pepper that felt rejuvanating. An umami sensation that paired wonderfully with black garlic for a special treat. The most unexpected combination? Orange, ginger and maple, a sweet sticky stash of nuts and seeds that were surprisingly delicious. Zesty warming orange with the nourishing heat of ginger, balanced out by the stickiness of maple. A pecan pie in her pocket, it was almost like a dessert. A sweet yet savoury treat that made snacking that much more enjoyable.
Non-Alcholic Drinks For Dry January
There was something so comforting about rum. A golden bottle of warming spice, caramel trickles dribbling down your raspy throat. As the sun goes down, and gives way to the mottled purple of dusk, the honeyed liquid sets afire to your belly. A fuzzy smile licks your lips, blurred edges, suddenly the world around you is sweeter, and more palatable. Your eyes mist over with nostalgia, mixed with fruit punch, in a sweet explosion. A summer drink that would warm your belly in winter. And yet, how long had it been since you had rum in your stomach? An eon, once your favourite drink pushed back to the back of your cupboards. There was an explanation, a reasonable one at that. On medication where you couldn’t drink, at least not much.
Then, you discovered CleanCo, in all its simplicity. A vegan clean non-alcholic drink brand with an effortless blend of spices, and herbs. There were two drinks that were on the top of your list to try. Clean R, and Clean G Pink. The first an ode to your beloved rum, where you imagined yourself as a pirate drifting towards sea shore in the moonlight. Stopping for the night, in the silkiness of sand, you mixed Clean R with caffeine free cola, and a wedge of fresh lime for the perfect pour. The moment it hit your lips, you were transfixed. The gleam of the moon on the water, golden nectar crawling into your mouth with glee. A bold flavoured distillate, from the brains behind CleanCo, Spencer Matthews. Sometimes ‘non-alcoholic’ drinks tended to be too sweet, too cloying, with no depth of flavour. But that wasn’t CleanCo. No sugar, no sweeteners, 100% hangover free. Less than 18 calories per serve, it was their take take on Spiced Carribean Rum. She fell in love instantly.
For many, it was Dry January, a detox from the Christmas season, booze free. For A, it was a colourful veganuary, with a twist. After all, why miss out on the fun of drinking, when there was non-alcoholic alternatives that had just as much flavour. A secretely guarded blend of spices. Flavour beyond compare. The Clean G Pink was next for inspection, a non-alcholic gin alternative that was perfect for social soirees. A drink that reminded her of the lull of summer, chowing down on freshly picked fat strawberries engorged in vegan double cream. She would sip, swishing the liquid between her tongue and the roof of her mouth. The sensation of fruity strawberry and sweet raspberry notes, with a pink peppercorn and juniper kick. Served over ice with tonic to balance out the bitterness, garnished with fresh mint and lemon. Aromatic, and clean, it tasted like every summer conversation.
Here, in the world of CleanCo, hangovers were a thing of the past. The medication she was on would make her groggy enough, she didn’t need the haziness of drunk day afters too. She was never one who drank in excess often given her health issues, but even so, non-alcholic alternatives were kinder to her stomach and mind. No compromise on taste, and big on flavour, love was in the air. She could drink her favourite spirits even when on medication, and have no side effects. The hint was in the name, clean. There were other flavours too that she would try at a later point. Clean G Rhubarb, pretty in pink, bursting with fruity aromas of London dry gin, rhubarb and red berries. Clean G, the original gin alternative, laced with piquant juniper that gave it that distinctive flavour. The more she looked the harder she fell. The more she drank, the deeper the obsession began. She always knew that ‘dry January’ or a ‘colourful veganuary’ didn’t have to be boring. It was about time her readers knew that too.
Lemon was an unsung hero. A staple in A’s diet, who drank ginger and lemon tea like it was going out of style. Zesty lemony broccoli, lemon on kale and peppers, in her mind a superfood that was worth every last penny. An affordable ingredient that was high in Vitamin C, to support your immune system. Lord knows A needed it. With a plethora of health issues, she took every precaution to build up her immune system. It was funny, because looking at A you would think that she was ‘healthy’ and ‘well’. Yet invisible illnesses were just as debilhitating, she knew that from experience. So when life gave you lemons and you grew tired of lemonade, DR Funk‘s immune edition sparkling water was just the ticket. A gut-boosting, vitamin rich artisan sparkling water for a refreshing health drink. The bright yellow can swimmed with possibilities, with Elderflower, added Zinc and vitamins C, D3, B6, B12, Niacin and Biotin to boost her health.
With no added sugar, artificial flavours, preservatives and zero calories, it was like a blessing in a can. Niacin an antioxidant to raise good HDL cholesterol levels, while lowering bad LDL cholesterol and triglycerides. Vitamin C, a powerful antioxidant to boost her natural defences, working in tandem with zinc to support a healthy immune system. Then there was Vitamin D3, her sunshine vitamin, that would help reduce depression, and regulate the absorption of serotonin. It’s what she called her happy vitamin. A mood booster. An endorphin rush. The lemon was fresh, complemented by elderflower, with hints of uniquely fresh, fruity, and slightly floral nuances that reminded her of an English garden. It really was a sunshine drink. Even in the heart of winter, where the nights were cold, long and dark, and the ground was cracked with frost, DR Funk’s lemon and elderflower was the perfect remedy.
A refreshing drink when she worked out, quenching her thirst as she gulped it back with haste. It reminded her of the times where she would take a lemon and give it a squeeze. She would let the juice fall onto her cup, and breathe in the sour. Tasting the yellow zestiness on her tongue. Feeling the bittersweet juice, tart and plump. Everytime she had lemons, her senses would come alive. A chance to take a break and induldge in me-time. A reminder to slow down, and pause in the here and now. She sipped again, the memories flooding back. Closing her eyes, and sinking back into her chair. For a colourful veganuary was healthy too, a feel-good alcohol-free drink that had medicinal properties. She felt like she had been cleansed by the power of lemons once more.
A colourful veganuary was exciting, but at times it would be overwhelming. She would drown in an ocean of burn out, flailing as though she had forgotten how to swim. She was someone who often struggled to find balance, who priortized work over her health often. Over the last few years it was something that she had been working on to improve, but old habits were harder to break. Still, she was getting better at seperating work from play, and made it her mission to always take at least 20 minutes out of her day to nourish her soul. Night-times were the hardest, fuelled on the adrenaline of anxiety. Where the demons came out to play, lurking in the shadows and pouncing on vunerable prey. Even, when she meditated, her thoughts would get murkier, thrashing night and day, to win the fight against mental health.
She attempted to create a soothing bedtime routine, that would allow her to relax and wind. Drifting into the land of nod, blissfully unaware of lifes cruelties. A heated bubble bath, fragrant with bath oils and simmering bath salts. A favourite book nestled into her chest, as the suds gathered round her bobbing body. Massage oils kneaded gently into desperate knots, alleviating muscle, joint, and stomach pain. A steaming cup of ginger and honey tea for nausea, lights dimmed. Now, she had a new tool to bring her inner peace. Wassen and their ‘Relax and Unwind’ black cherry sachets, simply added to water. A powder blend, the taste was comforting, and at times she put it in hot water. Like a new herbal tea variety, boosted with premium botanicals. Chamomile kissing lemon balm powder. Montmorency cherry extract in a formula that worked for her.
The highest quality ingredients and bioavailable minerals worked together to bring her inner solitude. A vegan, no sugar, water-mineralizer filled with Magnesium, Iodine & Copper, Zinc, Manganese and Vitaminn C, with a hint of Chromium. Magnesium to support normal psychological function, muscle function, and electrolyte balance. Iodine & Copper to contribute to the normal function of the nervous system. Chromium to maintain normal blood glucose levels. And of course the mighty trio, (Zinc, Manganese and Vitamin C), to support normal bones and protect cells from oxidative stress. Sure, it wasn’t a miracle cure and wasn’t intended to be substituted for a varied diet or a healthy lifetyle. But it was a welcome ‘complementary’ health drink that supported a feel-good colourful veganuary.
A remembered the last time she had a milkshake. Nesquik chocolate milkshake in that infamous loud yellow container. A grinning bunny, with slightly manic eyes begging you to come closer. There was a banana flavour too that she drank as an ice-cream float, slurping on summer like there was no tomorrow. But those days were long gone and buried. How old was she when she had her last milkshake? She couldn’t tell you. It had been far too long. The memories were sweet and fleeting. Drinking chocolate milkshake at her Aunty’s house in Madeira, a bundle of puppy joy in her arms. Packed lunches, and a milkshake in a Barbie pink bottle, that she drank like manna. A liquid miracle of nature, a sweet love-child of milk and chocolate. A yearning for a simpler time, swirling a rainbow straw in liquid gold. Sometimes it was chocolate, other times it was strawberry. A slurp of vanilla, and banana too, a happy drink. Yes, those were the days.
That was until now. When Grounded came into her life unexpected. Vegan protein M*lkshakes that made her remember those naive child-like years. Milkshakes that had been given an adult twist. High-protein shakes that were 100% natural with no nasties. Smooth and creamy without the dairy, an inviting carton with flavoured coconut milk. Two sumptous flavours. The first, M*lk chocolate with organic fairtrade cocoa powder dancing in a sea of coconut cream. Himalayan salt, pink of course, with European grown pea protein, harvested from golden peas. Organic sunflower seed protein cold-pressed and minimally processed, just as nature intended. It was delicious, an adult high quality version of Nesquik with ingredients that were good for you. Drinks that harnessed the power of nature, even down to the packaging. 100% recyclable made from FSC paperboard. Working with SIG a market leading innovator in sustainability for vegan milkshakes the sustainable way.
Though M*lk was nothing short of excellent Mint Choc was her favourite. It was like eating mint ice cream without the crap. Velvety smooth, trickling down her throat with ravenous rapture. It was the best milkshake she had tried in a long time, never mind protein drink. Peppermint oil diving into cocoa powder, coconut cream enveloping vanilla extract. Sweet, but not too sweet. Just the right balance of flavours that she needed. Made with real ingredients straight from the ground. No junk in sight. Just clear, clean ingredients in a milkshake that she promised was truly revolutionairy. Her mouth was sweetened with the taste of creamy chocolate. Her lungs full with laughter, reliving the sensation from milkshakes in years past. A meditative drink, that sent her into a stupor where the world around her ceased to exist. She would travel back in time, a rose-tinted version of the past. Two hands grasping her cup, slurping the remains that gathered at the bottom. This was a colourful veganuary where nature won yet again.
Vegan Tools For Easy Living
The colourful veganuary guide was coming to an end, swathed in foodies delight. A treasure map for new vegans and old vegans alike. A non-judgemental roundup that would appeal to everyone regardless of their diet. The only rule? That colour be your way of life. But there was one more delight in store. A useful tool that would transform the way we cooked, and prepared food in the kitchen. Like anyone else who was plant-based, tofu was an integral part of her routine. Tofu buritto, and tofu laskas. Tofu salads, and tofu soups. When she wasn’t using meat substitutes, lentils or beans, tofu was her protein source, her saving grace. Now, she had found a tool that would change the game. An award-winning tofu press that saved time in the kitchen.
In the past she spent what seemed like eons in the kitchen preparing tofu. Smooth, delicate and smooth, hour spent pressing tofu, squeezing the water until its very last breath. Sure, she could buy pre-prepared tofu in the shops. She did that often. But it didn’t beat the taste of fresh tofu, marinating under her watchful eye. The taste was praiseworthy, even if the work was long-winded. It didn’t suit her busy lifestyle preparing tofu all day. She didn’t have the time. It was time to streamline the process and try something new. Tofuture, the original and best tofu press that would change the way she used tofu. For sauces, there was a short press, 15 minutes for sauces, smoothies, and sweet treats. A medium press was 1-2 hours for pasties, quiches and pies. Ocasionally, she would need a long press, 4 hours to overnight for stir frys, baked tofu and kebabs.
It seemed like a long-time, but she wasn’t doing anything. The press did it all. Removing the water from the tofu simply and effectively. The gradual nature of the pressing giving her tofu the perfect texture and consistiency. Absorbing gorgeous marinades in a jiffy, enveloping stunning flavours over-time. Tofu was a vegan’s greatest super-power, but super-pressed tofu? A plant-powered revolution. Though tofu seemed ordinairy it was noble, the rusticity of soybeans, blended in the purity of water. A versatile soybean, hot or cold. The greatest ally to a vegan anti-inflammatory diet, with several antioxidant phyto-chemicals for a balanced immune system. High in protein, it left her feeling fuller for longer, riding the wave of a well-balanced amino profile.
Was it little wonder that she craved it so? A valuable source of iron, calcium and the minerals manganese and phosphorus. Packed to the brim with nutrients, it had the added bonus of magnesium, copper, zinc and vitamin B1. The tofu press was a godsend, allowing her to eat her favourite tofu in a fraction of the time. It even had the option to purchase additional replacement bands, if neccessary in the case of wear and tear over the years. She could imagine the meals she would make. A Green Thai Tofu Curry, fragrant with lemongrass and chillis, baby corn, carrots, and peppers simmering in a coconut broth. Crispy Tofu Udon Noodles, green beans gallivanting in a row of sesame and spring onions. A tofu nourish bowl, with mixed grains, drizzled in zesty lemon and olive oil. Winter vegetables in a seasonal twist. Parsnips griddled with roasted hazelnuts, carrots baked with rosemary and thyme. Tenderstem broccoli emblazoned with chilli flakes, and a splash of soy. Lime-butter sweetcorn, and charred peppers in a bed of slightly bitter kale. The freshly pressed tofu the star of course. BBQ style, charred without being burned. She sighed, and closed her eyes in contentment. Colourful veganuary had come to an end, her foodie guide complete. Vegan-friendly brands who shared the mission, who appreciated that colour was a way of life. Food, no matter its colour was always going to be colourful to A.
What Colourful Veganuary Gift Ideas Are On Your Wishlist?
Please note this is a collaborative post but all thoughts are my own and are not affected by gifted products. I would love to know what you have on your colourful veganuary wishlist.