A quick update and brief apology

My computer is broken 😦 (hence the lack of pictures yesterday, by the way.)

I’m typing this from my mommy’s computer, so it has to be quick.

To all my commenters/questioners, never fear, the requested recipes will be up promptly. Hopefully by tonight.  However, I have a feeling that this one will be needed tonight by a certain Nambler so here’s the recipe:

Coconut, kale and butternut squash curry

Serves many (I fed 12)

  • 1 medium butternut squash
  • 3 large carrots
  • 1 bag of kale, or other green leaves
  • big handful of shredded corriander (I cut it with scissors)
  • 4 x 50g packets of creamed coconut (my favourite).
  • 2 tbsp your favourite curry powder
  • 2tsp turmeric
  • 2-3 cloves garlic
  • 2 large onions (I had one red and one white)
  • Mild chilli powder
  • Liquid of your choice for frying (I reccomend a tbsp sunflower oil, but lemon juice should work).
  1. Put the butternut squash, whole, in the oven for 20 mins at 180. Just leave it there and relax. Or prep the other veggies. Put the coconut (in their packets) into a bowl of boiled water.
  2. Take the butternut squash out, peel and dice it. Keep the seeds if you like, they are edible.
  3.  Heat the oil and add garlic, onions and flavourings. Fry for 5 mins.
  4. Add your squash, carrot and kale and fry for 2 minutes. Add the coconut and stir.
  5. Pour in about half a pint of hot water and stir. Cover and leave for 15 mins, stirring occasionally.
  6. Sprinkle with corriander and serve over rice, sweet potato mash, buckwheat… Whatever you feel like 🙂

No picture, sorry. But there’s one here.

Question of the day:

Don’t you just hate it when your computer’s broken?! And will Naomi please let me know how she incorporated her tofu and if it was good? 🙂

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“Fast Food”

Yesterday my post was all about the food you make when you have time stretching out in front of you to cook in. And normally, I do, and I love to spend ages cooking. Sometimes, though, you need a little convenience food.

Like today, for example. My family are all at the cinema right now and so I had to have food on the table before they left the house, so no time to, say, stand for an hour over a pot of dhal.

So here’s what we had:

Super-Fast Super-Awesome Stir Fry

Serves 4

  • 1tbsp lemon juice
  • 1 inch of ginger, shredded
  • 2 cloves garlic
  • 1 chilli (or to your taste)
  • 1 pak choi – this is great because it takes no time at all to chop and cook, just slice up the whole thing at once
  • mushrooms
  • 1 courgette
  • the rest of the veggies in your fridge you need to use up
  • vegan protein – beans, tofu, etc (I used this)
  • soy sauce!
  • 4 servings wholewheat noodles (my favourite)

  1. Heat the lemon juice in a wok for a short time (short or it will burn. No more than half a minute!). Stir in the chilli, garlic and ginger.
  2. Stir in everything else except the noodles and soy sauce. Stir fry for 10 mins (ish).
  3. Drop the noodles into a pan of boiling water. Mine only take 2 minutes, so do it near the end if yours are similar.
  4. Stir in the noodles and the soy sauce.
  5. Serve!

What makes this one special is the lemon juice and the ginger, and the fact that it’s so damn quick! I had it on the table in under 20 mins and I had time to make an apple and raspberry crumble alongside it (which we’ll be having when everyone’s back from the cinema) plus my home-made granola. (Post on granola pending).

I wanna thank everyone who’s been commenting on my blog by the way. It’s awesome, every comment makes me soo happy! 🙂 So keep it up, if you like it.

Watch out for another post later.

Question of the day – what’s your favourite fast food? How long do you normally spend cooking your main meal?

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Day of Feasts. Much like every other day, then…

Sometimes, when you wake up in the morning and go for a swim before 7am you reaaally need to eat a very special breakfast. And so, I give you:

Three Scoop Ice-Cream Porridge!

This is magical and makes it feel like holidays. Plus, it only takes a few minutes.

Serves 1

  • 1 tbsp Oats (or any other favourite grain – barley is a great one)
  • 1/2 a banana
  • 200ml chocolate “milk” (you could sub for water and cocoa powder)
  • Three scoops of ice cream (I used Freedom chocolate and vanilla and Swedish Glace Blueberry)
  • Sprinkle of granola/nuts/dried fruit

The results:


So, how do you follow a breakfast like that?

With a dinner like this of course!

Shared with your bestest buddy!

What you’re looking at is onion buckwheat with pumpkin curry and coconut, kale and butternut squash (yay!) curry with yellow lentil dhal on the side. And a slice of oat bread toast (Naoms’ idea) and a glass of chocolate soy milk. All this added together = 2 happy vegans! (Good thing I’m taking maths).

And a few happy non-vegans too.

If anybody asks for the recipe(s) I’ll divulge.

Questions of the day:

What’s your favourite oatmeal topper? Does it make you happy when you make super healthy food and everybody thinks it tastes more awesome than a greasy, processed takeaway? And do you like to swim (in the morning)? I do!

PS – tomorrow morning there’s gonna be an ice cream oatmeal experiment in the vein of this post by my favourite vegan blogger Chocolate-Covered Katie. Wish me luck!

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Loathsome homework and more autumn vegetables

I think I may hate art :/ well, I like the lessons, but there’s so much homework it’s ridiculous. So, today I spent two hours doing lovely, wonderful maths homework (I love maths, I’m a weirdo) and now I’m gonna go do some art. And quickly, because the earlier I go to bed the earlier I can go out and get in my morning swim! Awesome motivation, huh?

So, when you’re feeling down and want to put off doing your homework what do you do? You make something with pumpkin in of course!

Today’s dinner was:

-Easy-peasy sweet potato mash

-Yellow lentil dahl

Spicy pumpkin curry

-Stir fried seitan

The sweet potato is just five minutes per potato in the microwave and then mashed with a little salt. It’s divine, I promise.

The lentil dahl is all about the garlic, ginger, corriander and turmeric, baby! Add all that to some yellow lentils and simmer for 40 minutes. So easy but it’s like a party in your mouth. And healthy, too. Add a little cinnamon if you like it sweeter.

Spicy pumpkin curry was a little more complicated – the pumpkin went in the oven for 20 minutes, whole, and then got diced and fried with two chillies, a lot of garam marsala spice mix, three small red onions, a bunch of mushrooms and two tins of organic plum tomatoes. Simmered for about 20 minutes. Niiiice.

Another thing on my mind today? My Chemical fucking Romance! My first loves, and they’re back. As anyone who’s read this blog will know I am very very excited about the new album. And I have a fabulous killjoy outfit all ready, including silly red hair a la Gerard in the new video trailer, and I’ll be posting a picture of it soon, so watch out for it.

Questions of the day:

How much homework is too much? Do you like maths, like, even a bit? Or am I alone here? And what’s your favourite way to enjoy pumpkin? Sweet? Savoury? Spicy? Creamy? Ah, possibilities.

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Butternut squash: an obsession

Autumn means lots of things to lots of people; Halloween, bonfires, colder weather, red and yellow leaves… Fine things indeed, but to me, the dawn of autumn heralds the coming of one thing only. Butternut squash season.

My shopping trolley at ASDA. Spot the butternut squash 😉

Oh yes, it’s obsession. Today I got off my bus early and walked an extra fifteen minutes just so I could get my hands on one to put in my curry tonight. Which reminds me – could  be the only sixteen year old in the world for whom “going shopping after school” means buying a packet of dates, a butternut squash and a bar of raw chocolate?


Anyway, I just thought I’d share an awesome, super fast meal (which does, of course, incorporate butternut squash ;)) that I had with my sister.

1. Leftover butternut squash and kale curry.

2. Food processor doing it’s thing.

3. Pita bread, salad with walnuts and cranberries, tahini, beloved butternut squash dip and spicy pinto bean dip ready to be a delicious lunch 🙂

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A Short Intro

Hello Blogworld!

I’m Tabitha, vegan superhero extraordinare. Even though there are about a trillion vegan blogs out there I had this crazy idea that I might join them, and maybe give you a couple of recipe ideas on the way, so here I am.

A little about me:

I’m sixteen, I live in the UK and I’ve been vegan for three years. (And a vegetarian for, ooh, twelve or something?) I have a slight obsession with healthy food and I love to cook. I like to think I’m ethically minded, but I’m in no way evangelical about it ’cause I think that’s gross.

When I’m not thinking about food, I’m thinking about music! I’ll post about my favourite bands later, but for now suffice to say there are a LOT of them. In fact, I’m going to a gig tomorrow (Placebo at Brixton Academy, ooh yeah).

That’s probably enough for now, I’ll post today’s recipe(s) later if they work out okay 😉

Thanks for having me, Blogworld.

Anyone else think these Eddoes I saw at my local healthfood store are simply beautiful? I took home the big green and white one.


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