What a vegan eats

“Isn’t that super difficult?” “But what do you even eat?” Those are questions I get on a daily when I tell people I’m vegan. My answer is always the same: it’s not that hard!

There’s nothing that can’t be replaced, although the key is to consider your food seperately from the norm: you’re not following that anyway, so why have a plate of the classic meat, potatoes, veggies, when you could also integrate those potatoes and veggies into a delicious curry? If you don’t try to replace something, you won’t have to compare it either.

One thing I do like to recreate is pancakes; they’re the easiest thing ever and they taste amazing. The recipe consists of two basics, to which you can add pretty much anything else you desire.

I top my pancakes of with chopped nuts and homemade chocolate spread: a bit more intricate than the pancakes, but still not that hard and totally worth the effort!

Pancakes

Base ingredients:

1,5 cup of flour (any kind works)

A lot of water

Extra ideas:

Cinnamon

Coconut sugar

Maca powder

Orange juice

Citrus zest

How to make:

Put the flour in a blender together with any other dry ingredients and use a spoon to mix everything together. Next, add in enough water to create a batter; thick for american pancakes, thin for dutch ones (more flat, bigger diameter). Also add in any liquid ingredients you might have and blend. That’s all for the mixture!

For the actual baking you can either use some oil or nothing at all, depending if it’s non-stick or not. I like to alternate between batches by making my first pancake with oil, the second without, the third with some again, and so on. Once the top side is completely dry, flip the pancake and bake until it looks golden brown with spots on the bottom (check every so often with a spatula). Keep your finished pancakes on a plate either beneath some kind of bell jar or over boiling water to keep them hot while you’re finishing cooking.

Chocolate spread

Ingredients:

175 g Nuts (Hazelnuts are the standard but other nuts are fine as well!)

60 g Cacao/Carob powder

125 ml Nut milk

100 ml Maple syrup

How to make:

Make sure your nuts are skinless and roast them a little bit before putting them in the food processor to make them easier to chop. Once you have a paste that’s nearly smooth, but not quite, add in the other ingredients and process until smooth. If too dry, add some of your nut milk, if not sweet enough, add some maple syrup. Put the spread in a cute, convenient jar and you’re done! Try to eat within about a week.

These recipes are easy, but it’s even easier to take what nature gave us: fruit. Great as breakfast, lunch or a quick snack. Sweet in the best of ways. Many colored, many flavored. It’s like earths answer to candy. As long as there’s fruit (and veggies, legumes, nuts, etc.), I know I’ll be fine.