One of my favorite places on earth
To me Brighton has always been a place of great tranqility, especially since I’ve moved to London. Sure London is great with its endless bars, restaurants, attractions and vast amount of people from every culture you could ever imagine. But Brighton is the “what if?” of my life. It is like a smaller, more friendlier version of London to me, without the pain or need of The Tube and the addition of a beautiful stony beach.
I recently visited Brighton with my older Sister, just a day of wandering around the cobbled lanes trying to hunt down The Twisted Lemon so we could grab a cheeky cheap cocktail (or 4) I also visited Brighton back in February to attend Vegfest. This is one of the many reasons why I love Brighton, because of the amount of Vegan restaurants and shops there! Now London has a few vegan restaurants, but I find them overpriced and pretentious and the food is…well mostly salad.
We ate at Vbites and I had my first official plate of Vegan Nachos (they are AMAZING) we also indulged on a bean burger which was ginormous! I would recommended bringing an eating partner with you, as the portions are so big!
I truly hope to one day move to Brighton, so I can bask in all the beauty of the people, the food, the bars and the calming beach every day!
Vegan Lettuce Bean Tacos
Since becoming Vegan back in November, I have been searching for the ultimate substitute for sour cream. Sour cream was my go-to dip for ANY food, I would even use it as may most of the time! I even tried to make it simply with Alpro Soy cream, lemon juice and chives… did not turn out well.
So I was very intrigued when I saw a recipe for Vegan Sour Cream made from Tofu (yes tofu) on the ‘Forks over Knives’ website, I immediately started planning my dinner for that evening. And since Mexican food is my absolute favorite!
Vegan Lettuce Bean Taco Night was born in my house <3
(excuse the random tupperware)
For the Bean Chili
1 tin of cannellini beans
1 red bell pepper
1 large red onion
2 cloves of garlic (minced)
1 tbsp olive oil (or lemon juice if you want oil free)
400g fresh Italian tomato passata
1tbsp chili powder (mild)
For the Vegan sour cream
1/2 of a block of firm tofu in water (drained but not dry)
2 tbsp lemon juice
1 tbsp apple cider vinegar (or red wine vinegar)
handful of chives (not in FON recipie)
For the Guacamole
2 small avocados
1 tbsp lemon juice
1 teaspoon garlic powder
1 teaspoon pink Himalayan salt
For the fresh salsa
4 large salad tomatoes
1/2 tin sweetcorn (drained)
1 spring onion (chopped)
1 tbsp lemon juice
Prepare the guacamole by combining all ingredients in a bowl and mixing until the consistency that you desire.
Prepare the salsa by chopping tomatoes into cubes, then adding sweetcorn, spring onion and sweetcorn and adding lemon juice to flavour.
Lay out a selection of “wraps” I used cos lettuce leaves to make this dinner gluten free (unless using gluten free wraps) and then go on to make your chili.
First fry off the onion and minced garlic in a large saucepan until transparent, then add the cannellini beans red pepper and chilli powder and occasionally stir. After
2 minutes add passata until desired consistency and leave to cook on a low heat for 5-10 minutes or until beans are soft.
All together this meal will cost you about £3 to make (depending where you purchase ingredients) and tops 15 minutes to make. I would highly recommenced this for parties, kids dinners/lunches or just lazy days when you can’t be bothered to cook! (almost every day for me)
Serve it all up and enjoy!
I am not a chef, and I do not claim to be an expert when it comes to vegan cooking, I have only been on this amazing journey since November 2015 and I am still discovering alternative recipes for foods I used to Love. However I am finding that Love them even more as a Vegan.
I hope you enjoyed reading through my first Post, I will post at least once a week.