As someone who works out 5 days a week, while also trying to eat in a calorie surplus: to gain muscle and strength. It can be hard not to get lazy and solely rely on protein powder, when it comes to a post-workout meal (lunch). Which is why I like to keep a tub of this chickpea may-o in my fridge, for those times when I’m hangry and need food fast. Continue reading “Chickpea May-O”
It took me a while to name this sandwich – obviously I didn’t want to name it after an animal. Plus, it’s made from vegetables instead of flesh, so it tastes nothing like pulled pork. However, while I was writing the recipe for this spicy BBQ slaw, my intention was to recreate a ‘pulled pork’ style meal which was slow-roasted in BBQ sauce. But, of course, without the death. Continue reading “Shredded BBQ Slaw Slider”
Around 15 years ago, when I was the tender age of twelve, my family and I travelled to Spain by car: to Dover, over to Calais, through France and eventually we got to Spain three days after leaving Wales. My parents said they would never do it again ( miserable sh*ts) but my sister and I loved it. It was an experience we would never forget.One of the main things that has stuck in our heads from this three week holiday, is picnicking on the French Pyrenees. We had been travelling for hours, before finally stopping at a french supermarket to pick up some essentials; fresh, blood-red tomatoes, crispy lettuce, crusty baguettes, crisps and a garlic and herb cream cheese that was to die for – with the addition of a knife to cut said bread. It’s this meal that has been a favourite of ours ever since and we’ve eaten it many a time over the years (the same cream cheese is actually available at Lidl).
Obviously now we’re older and we no longer do family vacations, I’m also vegan, so those sandwiches and memories are a thing of the past, or so I thought. Not one to be deterred by a simple thing such as dairy, I donned my thinking cap and came up with a pretty good vegan replacement, if I do say so myself. Although, my sister agreed and gave me 10/10The cream cheez uses really simple ingredients and it takes no longer than 5 minutes to make, if that. Although, I wasn’t sure if it was going to replicate cream cheez in any way, but as I bit into the delicious sandwich berore me: spread with thick lashings of my very own cream cheez; juices squirting and running down my arms, face and neck from the tomatoes – you know how it is – and cream cheese all over my face, combined with the familiar garlic and herb flavours, it took me back to the picnic we had that very day and the great time we all enjoyed together in the sun – a success in my eyes.
I figured it would be a shame to share this story with all of you and not the recipe too. So here it is.
- 1/2 Block Organic. Non-GMO Tofu (I use morinu)
- 1 Tsp Garlic Powder
- 2 Tsp Herb De Provence
- 3 Tbsp Nutritional Yeast
- 1/2 Tbsp Lemon Juice
- 1 Tsp Salt
Place all of the ingredients into a food processor, or blender and process the ingredients until you have a smooth mixture. You may need to stop and scrape down the sides of the processor bowl every so often.
Spoon the garlic n herb cream cheez into a pot and store in the fridge for an hour to firm up a bit, before spreading it onto your favourite bread and enjoying in a sandwich.
For more vegan ideas follow me on Instagram.