Wrapped in Newspaper

Ethical lifestyle blog and vegan recipes


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Notes from a bee stalker in February

Yesterday I woke up to a beautifully clear, sunny February morning. For the first time this year, I opened the door to welcome in the fresh air and beaming morning rays into the house. To my surprise and amusement a honeybee flew straight in to join me for breakfast! She seemed overexcited and antsy (or beesy!) so I helped her back outside and she darted off down the hill. This was the first honeybee I’d seen any distance away from the warmth and shelter of a hive this year. Is it really warm enough for them to be venturing out? I looked out at the beaming sun through my door and knew exactly what this all meant for my Wednesday! Work was to be postponed for some long anticipated bee stalking : )

I headed for the nearby Dartington Hall Gardens where last week I’d seen my first Bumblebee queen of 2015 hovering around her nest in the ground. If there were any early spring bees to be stalked, I knew I would find them there!

Crocus field

I arrived to a beautiful sea of Crocuses with petals spread wide open and honeybees dancing across their petal tops in a drunken pollen frenzy. It turns out that the temperature yesterday shot up to 12°C [the average temperature for April] from 8°C the previous day and these Crocuses responded with beautiful spring offerings to the pollinator world. Amongst the bees were also flies, hover flies and even a red admiral butterfly fluttering around in the February heat! A decade ago these butterflies would have migrated to England from Europe later in the year but it seems they can now survive the winter here in Devon and enjoy a flutter in February.

honeybee approaching crocus

A honeybee coming into land!

Unusually, the honeybees seemed cautious of my presence and avoided the flowers closest to me. More frequently I experience them being overwhelmingly seduced by the flower and totally oblivious of what I do around them. I wondered whether I was the first human these young, spring foragers had experienced? During the last few months, since their winter birth, these honeybees would have been safely tucked inside their hives working away to keep the colony clean and warm with only their worker bee sisters and the queen as familiar company.

honeybee on crocus

Taking a drink of nectar from a Crocus

This time of year honeybees will be acutely aware of their diminishing overwinter honey stores. An opportunity in February like yesterday to bring in some glorious nectar and pollen can mean life or death for a honeybee colony. It was great to see them out and about, smothering themselves in the Crocus pollen and flying back to their hives with big orange balls of the stuff. Back in the colony, this will be well-received nourishment until the next day of warmth allows another flurry of flowery gifts!

Honeybee in crocus

Intertwined in the stigma and stamen of a Crocus

Although not quite as popular with the honeybees, but also on offer were the majestic Snowdrops. Yesterday was the first time I’d seen any bees on the snowdrops this year even though they’ve been in bloom for a while. 

honeybee on snowdrop 

A honeybee giving me a good look before entering a snowdrop

The bumblebee queen I’d watched last week was flying straight over vast clumps of snowdrops to forage on a Mahonia plant further in the distance. Perhaps snowdrops are a last resort forage supply or perhaps the Mahonia is too good to resist?

honeybee and snowdrop

Spread eagle!

The same Buff Tailed Bumblebee queen appeared for me once more yesterday and I followed her around for a while. Most of her time was spent basking in the sun on the ground and on the leaves of trees and occasionally she would drink from the Crocuses.

Terrestris chewing holes in Daffodil

Buff tailed Bumblebee [Bombus Terrestris] nibbling a Daffodil corona

Then she did something quite bizarre! She flew over to a daffodil and nibbled three small holes in the underside of its corona [which you can just about see in the photo above]. I’ve read about bumblebees biting holes in the petals of flowers when they can’t fit inside it to get at the nectar so they just stick their tongue through the holes to drink the nectar straight from the flower’s base. This bee made holes into the petals but then went right inside anyway. Perhaps even though she could enter the flower, the nectar from the daffodil is only accessed from these holes? If anyone knows what she might have been up to please do share!

Bombus Terrestris on Daffodil

And then inside the same Daffodil

My experience bee stalking over the last week has made it clear to me just how important it is that we grow plants to provide early forage for both our wild bees and honeybees. Luckily for us, the early nectar providers that bees love like Snowdrop, Crocus and Mahonia are also the kinds of things we love! So that makes our job as human bee lovers rather convenient really doesn’t it?

Here’s to much more bee stalking this coming 2015 : )


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Cinnamon and raisin pancakes // vegan and gluten-free

vegan gluten free pancakes

Just in case you hadn’t noticed last Tuesday was Shrove Tuesday, better known as Pancake Day! I have recently become pancake obsessed and love nothing more than having them at the weekend for breakfast or lunch, or dessert, or for a snack! Hah, told you, obsessed! So I certainly wasn’t going to miss out on having pancakes on their very own day just because I normally can’t summon the energy to make them mid-week.

I had a big old bag of buckwheat flour that had been sitting in my cupboard unused for a while so thought it was about time I put it to use and that’s when I threw together this batter and it just so happened to make the best pancakes I have ever made! I was so pleased with myself I have made them twice since, partly just to check it wasn’t a fluke… but it wasn’t! Who knew, vegan, gluten-free, sugar-free pancakes could be so awesome.

Now, no pancake set up would be complete without a delicious topping. Mine normally range from something as basic as lemon juice, to mashed banana and maple syrup or a fruit compôte. So I decided to use up the last of my frozen berry stash which I picked last summer and make this yummy compôte to drizzle over them. After all, Spring is on its way right…

vegan cinnamon pancakes

pancakes with berry compote

vegan pancakes

Cinnamon and raisin, vegan, gluten-free pancakes
Makes 6 large pancakes

1/2 cup raisins
2 tbsp flax seeds
90 ml water
1/2 cup buckwheat flour
1/2 cup brown rice flour
2 tsp ground cinnamon
1/4 tsp ground allspice
1/4 tsp ground nutmeg
1/4 tsp salt
2 tsp baking powder
1 cup almond milk
Coconut oil for frying

Frozen summer berry compôte

1 cup frozen berries (I used red currants and raspberries)
1 tbsp maple syrup

  • Soak the raisins in a small bowl of warm water and set aside.
  • Finely grind the flax seeds in a spice grinder or high-speed food processor, whisk together with the water in a small bowl and set aside. The mixture should become gloopy and gelatinous.
  • Mix the remaining dry ingredients together in a large mixing bowl. Before you mix in the wet ingredients, begin heating a frying pan on a medium-high heat and put the frozen berries in a small saucepan on a low heat. Stir occasionally and add in the maple syrup whilst you continue making the pancakes.
  • Make a well in the dry ingredients and pour in the flax mixture and half the almond milk. Using a fork mix together the flax and milk and slowly begin to incorporate the flour. Add the remaining milk a bit at a time until everything is combined.
  • Put 1/2 tsp or so of coconut oil in the hot frying pan and pour in just under half a cup of the pancake batter. Fry for about 2 minutes until the bottom has browned nicely then flip and further for a further minute or two.
  • Keep the pancakes warm under the grill until you have fried them all. Serve warm with the berry compôte.

Enjoy! A x


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Vegan, gluten-free chocolate brownies

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Have you ever made brownies then felt great disappointment when you taste them and they are dry and cakey, not dense and gooey as a good brownie should be? Never fear, I can guarantee chocolatey gooeyness with these guys.

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Not only are these absolutely delicious, they are really easy to make and a healthier alternative to your regular sugar laden brownie plus they’re gluten free too! Seriously what more do you want from us!

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I’m not one to celebrate Valentine’s Day with my boyfriend but if you are…..these would be the perfect choice! Go on indulge yourselves!

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Vegan & gluten-free chocolate brownies
Makes 15 brownies

1 cup of dates
1 cup of raw almonds
1/2 cup of cocoa powder
1/2 cup ground almonds
45g chopped dark chocolate (sugar free)
1/2 cup of raw walnuts
2 tbsp maple syrup
2 tbsp milled chia seeds mixed with 3 tbsp water (or use flax seeds)

1. Preheat the oven to 180C and line a baking tray (i used an 11″x 7″ one) with greaseproof paper.
2. In a saucepan add the dates and cover with water, cook down for 10-15 minutes on a medium heat until soft and gooey.
3. Into the blender add the whole almonds and blitz for 30 seconds. Add the cocoa power, ground almonds, dark chocolate and walnuts and blitz together until the walnuts are chopped up.
4. In a small bowl mix together the milled chia seeds and mix with water. Add to the blender along with the maple syrup.
5. Once the dates have boiled down add to the blender and mix everything together.
6. Spread the mixture evenly in the baking tin and bake for 15 minutes.
7. Leave to cool in the tray and once cooled cut into squares. Keep in the fridge.

Enjoy!

Veronica x


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Celeriac and marinated beetroot salad

Marinated-beetroot-salad

It’s been so cold here lately that all I’ve been eating is soups and stews. It’s the kind of weather where even two pairs of gloves won’t keep your hands warm and your skin is constantly dry no matter how much shea butter you apply.

So why then, I here you ask, am I posting a salad recipe? Good question…

Beetroot-and-celaric-salad

Because I miss summer!!!! I miss it so much! Bring back the warmth of the sun please!!

Ok, I’m being a bit dramatic but I know you all feel my pain! The other reason is that this week I got a surprise bag of British watercress in my veg bag, which I wasn’t expecting at this time of year. And then I was like, wooaahh, remember when it was warm and sunny and all I ate was salads. I miss those days.

So bring a little green, fresh, tangy, salady joy to these cold winter days. Then have a cup of tea to warm yourself back up : )

Beetroot-and-celaric-winter-salad

Celeriac and marinated beetroot salad

2 medium sized beetroot
1/2 a small celeriac
1 bunch watercress
2 tbsp chopped walnuts

For the marinade:
2 tbsp white wine vinegar
2 tbsp lemon juice
1 tbsp olive oil

  • Peel and chop the beetroot into large chunks.
  • Wrap the chopped beetroot in foil, seasoned with a little olive oil and salt and pepper and roast at 180C for 30 minutes or until a knife easily cuts in.
  • Leave the beetroot to cool.
  • In a medium sized bowl mix together the marinade ingredients then add the cooled beetroot and stir well ensuring an even coating. Cover and set aside for at least half an hour or put in the fridge and leave overnight.
  • In a large bowl combine the remaining ingredients then spoon over the beetroot and half of the marinade mixture. Season to taste and serve.

Amy x


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Maple cinnamon granola

granola - 8

I know it’s a bit late to wish you all a happy new year but I’m a little late in publishing this post. I hope you all had a great break over Christmas and now we have got the worst week of the year out of the way things are seeming a little more promising. I hate that first week of January; the depression of going back to work after a long break, the fact we still have months of winter to go and no sign of a holiday anywhere on the horizon….sad times. But, now we’re about to begin a second week and i’m turning (forcing) my mood around, after all those days are getting a little longer…..

My main focus in life right now is the London Marathon and despite being struck down with a cold last week (to add to my low mood) training has begun in earnest. I’ve joined my local running club, i’ve started going to the local Parkrun, I’m strengthening my core with Yoga…..and I’ve given up the booze (eek!). With all this going on I need to ensure I’m feeding my body well and this delicious granola is perfect to top my porridge with and to stay away from sugar, that’s right I’m back to strictly no sugar except natural sugars.

vegan granola

granola

Maple cinnamon granola

3 cups of rolled oats
1/2 cup of almonds (roughly chopped)
1/2 cup pumpkin seeds
1/2 sunflower seeds
2 tsp ground cinnamon
2 tbsp almond butter
3 tbsp maple syrup

1. In a bowl, mix together the dry ingredients (oats, chopped almonds, seeds and cinnamon.
2. In a saucepan, over a low heat, melt the maple syrup and almond butter.
3. Add the melted syrup and butter to the oat mix and stir through thoroughly.
4. Line a baking tray with greaseproof paper and pour in the mixture and pack roughly down.
5. Cook for 20 minutes at 180C. Leave to cool in the tray and then store in an airtight container.

Enjoy!

Veronica x

 


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Vegan Christmas Dinner // Mushroom and Chestnut Wellington

Vegan-Mushroom-and-Chesnut-Wellington

Last year we threw tradition out the door with our first vegan Christmas. We made a delicious nut roast to replace our usual turkey centrepiece. It actually sounds really weird now, to say we used to eat turkey. Sorry to get all freaked out and vegan on you but it honestly seems crazy to me now that I would eat that, especially as we have just rescued some more ex-caged hens. I honestly can’t imagine eating such a happy, crazy little creature like a turkey now. Funny how your views can change so radically in a relatively short space of time.

Mushroom-and-Chestnut-Wellington

So this year it seemed only fitting to keep trying new things in light of our continuing vegan adventures. Inspired by one of my favourite Christmassy ingredients, chestnuts, I decided to make a mushroom and chestnut wellington for our Christmas dinner. I have lovingly tried and tested this recipe so it is absolutely perfect on Christmas day but am kinda wishing I had done this ages ago so it didn’t mean eating it three weeks in a row : ) hah! But don’t worry it’s so delicious it’s impossible to have too much!

On Christmas day we’ll be serving this up with all the classics, roasted veggies and potatoes, brussel sprouts, braised red cabbage and stuffing. And why not bring the whole thing together with a red wine and onion gravy!

I have to admit, I often find potatoes a bit heavy. So you could always go really out there and skip the roasted potatoes and swap them for some mashed swede like I have here. Mix it up however you like, I think I’ll also make some cranberry sauce. My boyfriend ate this with mint sauce and thought it was delicious but he is a bit condiment crazy… Basically  you can have this delicious vegan wellington anyway you like, just be sure to have yourself a wonderful Christmas day!

Vegan-Christmas-Dinner

Vegan-Christmas-Food

Just a quick note to say that this is actually a super easy recipe! The hardest part will be peeling those chestnuts so do them in advance and you’ll have no trouble at all whipping this up on Christmas day!

Mushroom and Chestnut Wellington

200g Chestnut mushrooms
100g Shiitake mushrooms
300g Chestnuts, roasted and peeled
125g Cooked black-eyed beans,
1 Red onion
2 Cloves garlic
1 tsp Dried sage
1 tbsp Mushroom ketchup (optional)
1 tbsp Olive oil
Salt and Pepper

Shortcrust Spelt Pastry

175g Spelt flour
75g Vegan margarine
3-4 tbsp water
2 tbsp non-dairy milk for brushing

  • Begin by cooking your chestnuts, read how to do so here. (I normally roast up a big batch so I’ll have enough to make all my other chestnut christmas recipes like this pâté.)
  • Whilst your chestnuts are roasting, finely chop the onion and gently fry in a frying pan until translucent and just starting to caramelise.
  • Mince the garlic and slice the mushrooms and stir into the onion. Sweat on a medium heat until the most of after has been released from the mushrooms and they are just starting to brown. Then set the pan aside to cool.
  • In a food processor, blend the beans and chestnuts until they start to resemble breadcrumbs. If you’ve like a little extra texture blend the chestnuts separately and leave a little coarser.
  • Place the bean and chestnut mixer into a large mixing bowl.
  • Blend the mushrooms in the food processor and add to the mixing bowl along with the sage, and mushroom ketchup if using.
  • Mix together well and season to taste and set aside whilst you make the pastry.
  • Measure out the flour and marg into a large mixing bowl and chop into the marg with a knife until cut into fairly small chunks. Then rub the mixture together with your fingertips until it resembles fine breadcrumbs.
  • Add the water a bit at a time until the mixture comes together in your hands to form a ball.
  • Place the pastry covered in the fridge for 20 mins before rolling it out on a lightly floured surface into a large rectangle.
  • Mould the mushroom mixture into a loaf shape in the centre of your pastry lengthways.
  • Brush the pastry edges with milk and carefully roll the whole thing, leaving the seam underneath.
  • Pinch the ends together and brush the whole thing with milk, make a few small cuts in the pastry for steam to escape then place onto a greased baking tray.
  • Bake in a pre-heated oven at 180C for 35-40 mins until gold brown.

Have a Merry Vegan Christmas!

Amy x


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Winter Bumblebees?

Winter is a reclusive season, a time for silence, reflection and dormancy. It seems so still out there without bees buzzing about but we’re lucky we can be sure that they will emerge once again next year. There is something deeply reassuring about the repeating seasons and cycles of the natural world.

Hedera Helix

Ivy bearing bright yellow pollen in December

The typical lifecycle of a bumblebee is for queens to go into hibernation over the winter months and to emerge in spring to forage and produce eggs to build up a colony of female workers and males for the summer. Later in the season she produces new queens who go out and mate with the males. The old queen and the colony then die off leaving only the young mated queens to hibernate overwinter and start the cycle once more the next year.

I thought all bumblebees follow this cycle and all are in hibernation throughout December, January and February so I was shocked last week to find this one in our garden collecting big balls of bright yellow Ivy pollen on its legs. Usually this time of year it’s honeybees I’ve seen on Ivy.

Bombus Terrestris

After some research I found out that in some parts of the UK this bee, the Buff Tailed bumblebee [Bombus Terrestris] has now become active throughout the winter too.

It is estimated that Buff Tailed queens are visiting 6000 flowers a day at this time of year in order to collect enough nectar to maintain the heat required to brood her eggs. When she is away from the nest foraging the eggs will cool so her trips need to be short and its important she finds forage close by. It is often overlooked that we should grow plants that provide nectar and pollen throughout the winter for the non-hibernating honeybees and now also the Buff Tails! Key plants for the Buff Tails over winter are Mahonia, Strawberry Tree, Vibernum Arrowwood Dawn, Winter Honeysuckle, Rhododendron, Clematis and Ivy.

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Having not seen a bee for a while, I was very excited to see the Buff Tailed. What a resilient little bee out and about now! There is however a slightly unnerving side to the story of my winter bumblebee sighting. With some further research it seems that this winter appearance could be a result of commercially bred, non-native bumblebees escaping from farms into the wild and mating with the Buff Tails, creating a winter hardy hybrid bee. Maybe this is what I’ve seen? BWARS [The Bees, Wasps and Ants Recording Society] is carrying out a study on the winter activity of the Buff Tails this year so I submitted my sighting to their website.

“Captive nests, not of the British sub-species, are now used by commercial tomato and fruit growers for pollination. Unfortunately, some sexuals may escape and inter-breed with wild bees.” BWARS

This sounds a bit concerning! Bees shape our landscape with their pollination trips and if the behavior of the bees changes, then so do plant responses.

Should we focus on increasing the intrinsic biodiversity of our farms to ensure healthy wild bee populations so we don’t need to import commercially bred species of bumbles? Yes! And why is importing non-native bees not regulated to prevent hybridisation and the spread of disease? There must be a lot of money in the bumblebee breeding business for the government to be overlooking this!!

The alternative explanation for the Buff Tails activity over winter is climate change with mild winter weather disturbing their hibernation earlier. If our winters continue to warm, it seems more bees will respond by being more active and we will see changes to our whole pollinator and plant cycles.

Bee tongue

This active winter behaviour has only been observed since the late 1990’s and is still a bit of a mystery to us. Whatever the cause for this winter activity, I sure was pleased to see her but its also reminded me that we are living through changing times for the little bees, for the planet and for us.

Who knows what winters will be like in 30 years? I hope our wild bumblebees will still be around safely dreaming their overwintering dreams underground : )

Merry Christmas bee lovers. Watch out for those Buff Tails!


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Have yourself a Merry Vegan Christmas!

Last week Veronica got us in a festive mood with her Peanut and Ginger Cookies!  With just over a week until Christmas, now we’re really starting to get excited! We love the cosy nights in around the Christmas tree, exchanging gifts, wintery walks and of course making and eating delicious, comforting food. We believe that when it comes to Christmas, being vegan doesn’t mean having to miss out on all that yummy food, it’s simply a prod to get creative in the kitchen and veganise all your favourite Christmas dishes.

Last year was our first Christmas as vegans and our first ever vegan Christmas dinner that our whole family enjoyed. We are very lucky to have such an open-minded family who are willing to go along with our crazy ideas, break with years of tradition and enjoy a cruelty-free Christmas but they certainly weren’t disappointed. Our vegan Christmas feast went down a treat and had my Dad proudly proclaiming that no animals were harmed in the making of this Christmas dinner! So we’ve put together our favourite veganised recipes from last year to create our little guide to having a Merry Vegan Christmas!

Vegan sage and onion stuffing

Vegan Sage and Onion Stuffing

Vegan braised red cabbage

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Vegan Christmas Platter

Cashew cheese
Mushroom and chestnut pâté
Flax seed crackers

vegan christmas food

Vegan spiced Christmas Biscuits

Spiced Christmas Biscuits

Vegan Christmas pudding

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Vegan yule log

Vegan Yule Log

Vegan mince pies

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You can find all our Christmas posts from last year listed on our Lifestyle page, including how to wrap your presents in newspaper and make your own Christmas crackers. And make sure you stay tuned next week for my recipe for this years Christmas dinner, Mushroom and Chestnut Wellington!

Amy x

 


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Vegan peanut and ginger cookies

vegan and ginger cookies

Christmas is coming and you need to check out these vegan peanut and ginger cookies. Here at Wrapped in Newspaper we are big fans of all things festive; mulled wine, decking the halls and family fun times. Now we have our feet well and truly in December we can get cracking with the festivities! This year I plan on having a bit more of a subdued Christmas in the food and drink stakes, as I’m stepping up my marathon training and very much feel like I’m starting from scratch! I will decline some of those Gin and Tonics that are offered to me, but these ginger nutty molasses biscuits are a little treat I will be eating! Soft and chewy with a hint of ginger and lovely nuttiness from the peanut butter, these are a great alternative to sugar laden gingerbread biscuits/houses. Also, these take minutes to make and minutes to bake. Enjoy the merriment December brings.

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vegan cookies

vegan ginger and peanut cookies

Vegan peanut and ginger cookies
Recipe

Makes 12
130g Peanut butter
1 tbsp Molasses
2 tsp chia seed mixed with 2 tbsp water
A generous thumb sized piece of ginger
50g Xylitol
1 tsp ground ginger
1 tsp cinnamon
1/4 tsp nutmeg
1/4 tsp mixed spice
100g oats
1 tsp baking powder
Pinch of Himalayan salt

1. In a bowl mix the peanut butter and molasses together. (I just used a spoon, no need to get the fancy equipment out).

2. Grate the ginger and add to the bowl. In a glass add the chia seeds ( I used milled ones) and the water and stir together, add to the peanut butter mixture. Add the xylitol and oats and mix through.

3. Add all the spices, baking powder and salt and stir thoroughly.

4. Line a baking tray with greaseproof paper, and spoon the mixture on to the tray leaving an inch or so between them. Pop in a preheated oven (180C) for 10-12 minutes. Leave to cool on the tray.

These have a subtle ginger flavour, which means you can taste the peanuts too. Add more ginger if you want them super fiery!

Enjoy!

Veronica x

 

 

 


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Vegan Dilemmas // Winter Boots

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Winter’s are tough. Even by urban standards, there’s rain, rain and more rain to contend with, normally on a daily basis as well as the odd bit of snow. It’s cold, you want to wear as many pairs of socks as is possible to stop getting frost bite on your toes… OK slight exaggeration there but my point being that you need a bloody sturdy pair of winter boots if you want them to see you through more than one winter.

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Last year I found myself having to buy myself another pair of winter boots as my previous pair hadn’t survived the test of time. It being my first winter as a vegan I went off in set of some suitably cruelty-free footwear. I took to the internet (obvs!) and managed to find myself what looked like a great pair of black vegan chelsea boots. They looked like they were good quality and had a price tag to suit so I didn’t hesitate to order them.

When they arrived I was a little disappointed. They had clearly been photographed in a flattering light and I didn’t hold out much hope for them lasting more than one winter. But struggling to find any other vegan boots I actually liked, I kept hold of them and thought I’d give them the benefit of the doubt.

Here we are one year later and last month I dusted them off and put them back on as the rain and cold slowly began to set back in. Unfortunately they didn’t even last their first outing and let in so much water that I might as well have been barefoot.

So now I’m back exactly where I found myself last year but maybe a little wiser, or maybe not. I needed a truly good quality pair of boots that would last year after year. Because after all, buying new vegan boots every year isn’t exactly an ethical way to go about things.  But the question was do all those things go together, could I find a pair of boots that I liked, that would last and that were cruelty-free? Oh and not to mention I have massive feet and find it hard to find boots that don’t make my feet look even bigger than they are!

Well, what can I say, I cracked! I couldn’t find any that I thought were really good quality and that I liked and wouldn’t make my feet look like a Hobbit’s. I strolled into a Dr Martens shop and found myself walking out with a pair of boots that I loved, knew would last and last but that had cruelty written all over them. Oh the shame!

So no, I’m not the perfect vegan. Sometimes when I get a side salad and realise its got a honey dressing I eat it anyway because I don’t want it to go to waste. And sometimes I crack under pressure and buy a pair of leather boots because I’ve had enough of endless online searches that lead to no avail.

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But this is the thing about being a vegan, everyday you are faced with a barrage of non-vegan things and sometimes, just sometimes it’s a bit too much. Would you like a chocolate? No thanks, go on you know you want to *rattles chocolate box under nose. No, really I can’t! Let’s go out for dinner, oh great there’s nothing I can eat on the menu and everything is pre-made so I’ll just have chips and a side salad with aforementioned honey dressing no doubt. You’d like a winter cycling jersey, oh well all the nice ones are made of wool. I’d like a quick dinner because I’m home really late but my cupboards are empty and the health food shop is closed, good fucking luck!

But mostly it is bloody great and even if sometimes it can be testing, I know that going vegan is still the best decision I’ve ever made!

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