This weekend one of my dearest friends came to visit me in Cambridge. Hugo lives in London, and he moved out of Portugal just before I did. We lived so many things together. One of the best memories I share with him is our backpack trip to Romania, Serbia and Hungary back in 2015. We both love bread and cheese. Consequently, and also due to our low budget for the trip, we ate loads of it.
In honour to our old times (and because he knows that I opt for a sustainable vegan lifestyle) he surprised me with this absolutely delicious artisanal cheeses, spreads and scones. He bought them in the UK’s first plant-based artisanal cheesemonger La Fauxmagerie.
Every now and then I fancy eating a patty. They tend to be fulfilling and tasty but most of the ones I find around (restaurants, shops, etc.) they are either too processed, too spicy, too greasy or with far too many ingredients of which I can only taste one (normally a spice, onion or garlic).
The good news is that they can be easy to do and with a very flexible recipe: you can choose the amount or type of spices you prefer, you can opt to add more garlic, more onion or more parsley. You can even choose to cook them in the oven or fry them instead.
Are you looking for a super quick and yet impressive dessert for a spontaneous summer barbecue evening with friends? Then we have the solution for you. This caramel cream consists of only three ingredients and is actually very easy to prepare. Instead of refined sugar, caramelized dates provide a wonderful flavor. The cream tastes particularly delicious in combination with the vanilla apples. It’s a light sweet pleasure for hot days. This dessert contains healthy fats and other precious nutrients. It is also an excellent snack or breakfast. When there are leftovers, I add them into my oatmeal. Continue Reading
If we feel the same, you have also asked yourself this question. This is often the question that follows when we tell people that we have a plant-based diet as well as the question that is never asked as most people answer it for themselves. When asking about it what strikes me is that almost everyone has a very own answer to that question.
In the summer of 2014 I asked Lisa if she would join me on a plant-based diet. At first she was sceptical. Afterwards she agreed with the following question: “If the biggest meat fanatic I know wants to go on a plant-based diet, I’m in!”. With that sentence our path to a plant-based diet began.
In this article I describe our personal journey to a plant-based diet, what moved us to that, the difference to a vegan diet, facts on the production of food of animal origin, myths about the vegan diet and questions for further discussions on this topic.