Ok so I guess it’s time I came out and announced ‘I’m vegan’. I’m still a relatively newbie to the vegan world (it’s been 3 weeks) and although I’ve been vegetarian for a while now, it’s still a pretty big change and I do literally have to check everything I buy. Other than the odd mistake (buying peanut butter that had honey in it) I’m finding it easy so far. Most restaurants in Manchester cater for vegan diets now, so I’ve not struggled with eating out either.
I’m not sure whether this is a lifelong change or whether I’ll eventually miss halloumi and eggs too much, but I literally have no appetite for them anymore, which is crazy as halloumi has been my fave for a while now.
One thing I’ve not completely adapted yet is my products and clothing. Most of my skincare and make-up was already vegan, but I do probably still have some products somewhere that aren’t. I’ve decided I’m going to learn as I go with this, so from now on, every time I buy new skincare, household products etc, I will check it’s vegan and as time passes I’ll be aware of what brands I can buy. There’s so much to learn and I just don’t think it’s something I can do overnight.
Anyway, when I told my friends and family, I’m not going to lie, I could sense slight disappointment, as I know people worry about making vegan dinners and eating vegan dinners, but, if there’s one person in the world that is a complete and utter nightmare with food, it’s my sister and this recipe was a winner with her. She literally refuses to eat anything I make (as apparently she doesn’t like healthy food) but when she stayed over with me last weekend, I made her this vegan curry and she ate it all! Hope you all like it too.
If you do make any of my recipes, please tag me in your posts on Instagram I’d love to see your creations and use the hashtags #staceyhogan #happyandhealthy
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Ingredients (serves 4):
1 X 400g can chickpeas
4 tbsp lentils
200ml can coconut milk
2 garlic cloves
1 tbsp coconut oil
1/2 tsp ground cumin
2 tsp ground coriander
1 tsp turmeric
1 tsp chilli flakes
tsp grated ginger
Juice from 1 lemon
Rice to serve
- Slice the onion, then place in a food processor with the garlic, ginger and tomatoes. Blitz until pureed.
- Heat the coconut oil in a large pan, then add in the spices and puree. Once bubbling add in the lentils and coconut milk, leave to cook until the lentils are tender.
- Add in the chickpeas, spinach and lemon juice, stir to combine, then leave for 3-4 minutes over a low/medium heat.
- ENJOY 🙂
Love from Stacey x