The Edgy Vegy

tumblr blog of a mostly plant based fitness bean (With the odd egg providing I know the chicken!) I’m an aerial acrobat just looking to live a happy healthy lifestyle and post a a stupid amount of food pics!

[dankmemeuniversity]

[theedgyvegy]

Made my own vegan pesto tonight quite successfully! Definitely will be repeating this one! So simple but so tasty

[theedgyvegy]

Vegan Brunch on a cold autumn day - crumpets are such British comfort food to me 🍂🍁

[theedgyvegy]

Sunday brunch ✨🌱🍄

[theedgyvegy]

So my dad decided he wanted an Oktoberfest themed birthday meal this year that he could invite all his friends to and I helped out with the meaty versions as well as making a vegan version of all the meals for myself and another veggie guest. It was great fun! • Homemade pretzels • Gröstl • Sauerbraten • Kirsch and cherry Black Forest brownies I got the recipe for the vegan Sauerbraten below but I substituted Sugar Beet syrup (not a thing in my county) for molasses so mine isn’t a rich red like theirs but tasted just as good! I used the Linda McCartney Beef roast as my “vegan roast” http://www.ourveganrevolution.com/franconian-vegan-sauerbraten/ I’m fairly certain him and his friends had a great night so ~ Alles Gute zum Geburtstag für meinen Vater, Prost! 🌱🍻🍒

[theedgyvegy]

In case you didn’t know and needed an excuse, this week (15-21 October) is #NationalChocolateWeek so I’m tucking into my stash of my absolute favourite vegan chocolate, I always stock up when I can on our little trips to Germany! Those two flavours are almond and quinoa and hazelnut and amaranth 🍫🌱

[theedgyvegy]

A little vegan on the road dinner away from home while I’m working in London- I had to bring my own miso and make it at the hotel as the Wasabi one contains fish but it was worth it 🍱🍚🍣

[theedgyvegy]

So I’ve been DYING to try the new vegan range from Iceland here in the UK so I had them tonight with vegan Yorkshire puddings, mashed carrot and swede (rutabaga) toasted vine tomatoes and gravy for the perfect Sunday lunch! The sausages are a little odd looking but incredibly tasty and so soft and sumptuous in texture! 🌱 I picked them up as a treat after a long 12.5km (8mile) walk on the local canal way and fields nearby geocaching! I love geocaching with friends, we get so into it, it’s like the worlds largest treasure hunt with lots of friendly snoot boys to pet! The perfect Sunday 🐴🌱💕

[theedgyvegy]

I decided to give the @myfitnesspal-articles butternut squash vegan Mac ‘n’ cheese a go- I think there’s a lot I might change for next time as it was a little too thick for me! The recipe can be found here if you want to give it a go though! 🧀🌱 P.s the safari shapes were cheaper (and arguably cooler) than macaroni 🙈🦁 https://blog.myfitnesspal.com/free-mac-n-cheese-with-broccoli/?printthis=1&printsect=1

[theedgyvegy]

I went on a gorgeous walk today and made a beautiful field puppy friend today 🌱🐮💚

[theedgyvegy]

Sesame and maple roasted butternut squash with toasted wakame rice and miso soup 🍚🍂🍁

[theedgyvegy]

Tofu and avocado onion bagel with sweet potato fries

[theedgyvegy]

Nasu Dengaku 🍆✨🍆✨🍆✨🍆✨🍆✨

This is one of my favourite week night means because anything that can be made and eaten in under 15 mins is a good one by me! It’s usually a side dish in Japan but i like it with steamed rice and veg as a main!

• 1 teaspoon of plant based oil- sesame, canola, sunflower

• 2 aubergine

• 1 tablespoon brown miso paste

• 1 teaspoon brown sugar

• 1 tablespoon mirin

• 1 tablespoon sake or rice vinegar

• 1 teaspoon sesame seeds

Slice the aubergines in half and using a knife, score the inside in small squares. In a pan over high heat, add the oil and put the aubergine skin facing down.

Cook for a few minute until skin is brown. Turn the aubergine over and cover with a lid. Cook until aubergine is cooked through and soft under the skin when touched with the flat side of a knife (about 3 to 4 minutes).

Meanwhile, in a bowl, mix miso, mirin, sugar and sake.

Place the aubergine in a grill proof dish brushing miso dengaku mix on top of each aubergjne until all the surface is coated working it into the gaps.

Put under a hot grill for 3-4 minutes. The top glaze mix should be shiny and bubbling when you remove it .

Sprinkle sesame seeds on top and serve hot.

💜🍆✨

[theedgyvegy]

She do a spin! Just some more aerial moves I’m practicing!

[theedgyvegy]

Some tasty protein packed lunches under 500 calories to help me through this week of travel and training! 💪 - Falafel, Rice, tomato, cucumber and grapes. - Sweet potato and Lentil dhal with rice and fruit - Mexican bean salad with rice black beans and corn

[theedgyvegy]

Had an amazing weekend vegging out on some vegan junk treats in town with friends! A delicious faux fish butty made of banana blossoms from ‘The old red bus company - Cantina in Leeds’ and later A giant vegan build your own pizza from MOD pizza and I picked up some yet to be tried goodies to take home! I had the Vivera burgers last night and my gosh are they perfect for BBQ season the taste and texture is perfect!

[theedgyvegy]

Made some traditional Andalucian summer Gazpacho tonight - aka the easiest summer cool down meal for one: • 4 fresh whole tomatoes
• Half a cucumber 
• 1 red pepper
• Half a clove of garlic 
• 1 slice of white bread soaked in water 
• 1 teaspoon of balsamic 
• 1 teaspoon of Olive oil 
• salt and pepper to taste Chop all your vegetable ingredients into chunks, salt and leave for 30 mins to rest. Squeeze the water out of your soaked bread, tear and place in the blender with chopped vegetables. Blend on a high power until smooth adding the vinegar and oil gradually through out seasoning with salt and pepper to taste. Strain and serve cold (I like to keep the left over veg pulp to make delicious bruschetta with later too!)