Apple and Cinnamon English Breakfast Tea

I've never made my own flavoured tea before, but I this turned out so well! It's perfect for a winter's evening. According to my housemates, this tea smelt like christmas.

(Makes 2 cups)

Ingredients:

• 1 cinnamon stick
• 1 apple, chopped into pieces
• 1 tbsp of english breakfast tea leaves (I used english rose tea and it still tasted nice)

You'll also need a tea pot with a strainer.

1. Pour water into a pan, enough to make 2 1/2 cups of tea.
2. When the water is boiling, add in the cinnamon stick and the chopped apple.
3. Simmer for 5 minutes.
4. In a tea pot with a strainer, pour in the tea leaves.
5. Pour the water from the pan into the tea pot. It doesn't matter if the apples and the cinnamon fall in. It adds to the character of the tea.
6. Serve! I hope you enjoy!

10 Vegan Messages in Disney Films

Lots of vegans wonder at what age do humans loose their compassion? Most children love animals and it's heartbreaking to see parents show their children films like 'Chicken Run' and then feed their children chicken nuggets right after.

Studies have shown that children prefer films about animals as they can identify with other children and animals more than they can identify with adult characters. Perhaps because, like animals, they feel small and looked down upon. That is why you'll find numerous childrens films with animated animal characters with various animal rights struggles.

It's been done before, I know, but I wanted to make my own version of the disney films with vegan messages. Whether it's anti-zoos or anti-meat, there's a film that covers it. Below, I've composed a list of my favourite disney films and their messages...

Warning: There WILL be spoilers. If you don't want to hear them. Don't read.

Vermicelli with Tomatoes, Garlic and Parsley

This is a part of my new series of recipes which will be 'Eating Vegan for Under £1' as I know some people struggle with the idea that vegan food can be inexpensive and delicious.

As well as teaching you the recipe, I'll teach you where to find the ingredients (they'll usually be from your local supermarket) and how I calculated the full price of the meal. The pots, pans and kitchen equipment I use will not be included in the price of the recipe, but every ingredient will.

Another thing about this series is every meal will be easy to cook and no complicated, expensive equipment will be required. I hope you enjoy this series!

(Serves 1. Takes 35 minutes)

Ingredients

• 100g Sainsbury's Italian Vermicelli
• 200g Sainsbury's Cherry Tomatoes, halved
• 1 clove of garlic, chopped
• Dried Parsley, salt and pepper to season
• 2 tbsp of olive oil

1. Preheat the oven to 200c or gas mark 6.
2. In an oven-proof dish place the tomatoes face up, drizzle with the olive oil and season with salt and pepper. Cook for 30 minutes.
3. Add the garlic to the dish after 20 minutes.
4. In a large pan, add the vermicelli to boiling water. Cook for 5 minutes.
5. Drain the vermicelli.
6. Take the tomatoes and garlic out of the oven.
7. Add the vermicelli to the garlic and tomatoes and combine.
8. Season with parsley.

How I Did The Maths:

• Sainsburys Italian Vermicelli cost £0.65 for 500g, and we will use 1/5 of the pack. So this costs £0.13
• Sainsburys Cherry Tomatoes cost £1.90 for 650g. We will use 200g. So that is £0.58
• 1 Garlic costs £0.30, and the average garlic has 10-11 cloves. So this is £0.03 for a clove.
• We would use less than 1% of the dried parsley, salt and pepper. But to round them up it would be £0.01 each.
• 100ml of olive oil cost £0.32. Tbsp converted into ml is 17ml per tbsp. 2 tbsp is 34ml. = £0.11

All together this recipe costs £0.88

(Thank you to my housemates, Emma and Emily, and my mum for helping me with the maths c:)

Thai Red Curry with Vegetables

I'm obsessed with Thai food. This recipe is perfect for winter nights and those who like their food flavoursome and healthy. It is spicy, fragrant, delicious and vegan! (Obviously)

(Serves 4)

Ingredients 

• 700ml of coconut milk
• 3 tbsp of red curry paste*
• 2 small cauliflower bunches, chopped
• 1 broccoli bunch, chopped
• 2 medium sweet potatoes, peeled and diced
• 8-10 baby sweet corn
• 3 - 4 medium sized carrots, skins removed and chopped
• 2 - 3 sprigs of thyme
• Himalayan salt to season. (Sea salt will work fine as well)

*Make sure to check that the brand you are using is vegan as they can often contain fish.

1. In a pan, boil the sweet potatoes for about 20 minutes or until soft.
2. Meanwhile, boil the broccoli and cauliflower florets, carrots and baby sweetcorn for roughly 5 minutes or until soft.
3. Drain the water from the sweet potatoes and the other vegetables and set aside.
4. In a large pan, add in the red curry paste and cook on a medium heat. Add all of the vegetables and sweat for 2 minutes.
5. Pour in the coconut milk and stir.
6. Add in the sprigs of thyme and season with Himalayan salt.
7. Leave for 5 minutes or until the curry starts to boil.
8. Serve with Thai Jasmine Rice. Enjoy!

Lentil Shepard's Pie

Please excuse the Christmas cracker and Christmas tree serviette in the picture. Somebody loves this recipe so much she had it for Christmas dinner. But you don't have to be feeling festive to have this dish. It's a winter warmer that's cheap and easy to make.

(Serves 1 in a single person casserole dish)

Ingredients:

• 2 large potatoes, peeled and chopped
• 1 tbsp of vegan butter
• 2 tbsp of soy/almond/rice milk. I find soy works best but it doesn't really matter
• handful of peas
• 1 small carrot
• 100g of red split lentils
• 2 tbsp of your favourite vegan gravy granules
• 1 vegetable stock cube
• 2 tsp of nutritional yeast

1. Preheat the oven to 180c or gas mark 4.
2. Boil the lentils in a pan for roughly 20 minutes. Simmer when they start to boil. Add extra water if you run out.
3. Meanwhile, in a different pan, boil the potatoes for 15 minutes or until soft.
4. In another pan, boil the carrots and peas for 5 minutes on a medium heat, drain the water and set aside.
5. Once the potatoes are cooked, drain the water but keep the potatoes in the pan. Add in the butter and milk and 1 tsp of nutritional yeast. Mash together using a potato masher. For a creamier mash, add more milk.
6. Make your gravy according to the packet instructions. Add in the stock cube and 1 tsp of nutritional yeast for extra flavour.
7. Drain the lentils. Add the vegetables and the lentils to the gravy and stir until well combined.
8. Pour the gravy mixture into a casserole dish. Then top with the mash. You can ruffle the mash with a fork, or press down until the top of the dish is coated.
9. Put in the oven and cook for 20-30 minutes.

Matt & Nat

Matt & Nat are a vegan company who make simplistic vegan handbags, tote bags, satchels, basically any type of bag you can think of. They make them out of recycled plastic bottles and not only do they look amazing, they're completely vegan and good for the environment.

Currently, Matt & Nat are having a sale, 40% off and you can't miss out on these amazing deals!

Beetroot Risotto

This might be my favourite dish in the world. Risotto and beetroot AND vegan?!!! It's just perfect and delicious and I'm so excited to share the recipe with everyone!

(Serves 1)

Ingredients

• 2 large beetroots (or 3 medium sized ones)
• 400ml vegetable stock
• 70g risotto rice
• 2 spring onions
• 2 tbsp of vegan butter
• 1 tbsp of olive oil
• 1 garlic clove, chopped
• 1 lemon
• 3 tbsp of red wine vinegar
• pinch of nutritional yeast
• 4 tbsp of vegan cream
• handful of chopped oregano

1. Peel the beetroots and chop into wedges, place into a baking tray and drizzle with the olive oil. Cook for 45 minutes, or until the beetroot is soft.
2. Heat the butter in a large frying pan on a medium to high heat. Add in the onion and the garlic and cook for 2 minutes.
3. Stir in the rice until coated with the butter and turn down the heat till it is simmering.
4. Pour in the stock in portions. Wait till the rice has absorbed the water until adding the next batch of stock.
5. Meanwhile make your sour cream. Chop the lemon and squeeze the juice into a bowl, taking out the seeds as you do so. Add in the vegan cream and stir together. You can add more lemon juice or more cream depending on how sour you like it.
6. Once the beetroot is cooked, add them to a food processor and process till they are much smaller chunks. If you do not have a food processor, you can grate the pieces over the risotto pan, but be careful as the beetroot chunks are messy and hot.
7. Stir in the beetroot mixture into the risotto. The juice of the beetroot will dye the rest of your risotto a gorgeous purple/pink colour.
8. Add in the red wine vinegar and season with salt and pepper.
9. Serve on a plate or in a risotto bowl. Add the sour cream, nutritional yeast and some oregano for garnish.