Easter is so close now and the shops are filled with chocolate and hot cross buns… and I’m way more interested in the chocolate! I often make chocolate mousse for events and have been trying to come up with a dairy and egg free version and I’ve finally nailed it! And there’s no avocado in sight.
I had another little hiatus while I got busy with work and fun times (a dear friend’s hen’s weekend last weekend!). But I’m back! I realised when I’m busy it feels way harder to stick to the vegan until 6 thing, as I have less time to get organised so this week I’m focusing on things that I’ve been eating for breakfast and lunch that we’re just EASY.
These cookies are soft, chewy and vegan. I’ve been missing having cookies to eat uring the day and love a simple chocolate chip cookie that’s soft and a little chewy. Although making myself a vegan cookie is probably not the best idea… I was just not eating cookies there for a bit.
I had such a lovely week this week! Busy but totally rewarding too. And by organising myself at the beginning of the week the new changes to my diet didn’t feel hard at all!
This dish is a firm favourite (get it cos it uses firm tofu? I am the worst!) and uses the umami goodness of mushrooms and soy sauce to amp up the flavour dial on tofu. The result is a delicious stir fry with flavour and texture in every bite, and it’s vegan to boot.
I’m doing something a little different with meal plans this week and am going to be including suggestions for breakfast lunch and dinner. You can still access the old dinner only meal plans and there’s loads of them! Just scroll down to the archives and choose a month. You can also click on the ‘meal plans’ tag on any of the posts about them.