Last Saturday we had an amazing day at the first ever Vegan Futures event. The one day lifestyle festival was packed full of inspiring talks and workshops. We were kindly asked by one of the organisers, Damien, to share our vegan journey and share some recipes in a food workshop.
It was amazing getting the chance to share our story, why we went vegan and what has changed for us since that decision. We also spoke about the reactions we had from those around us and how that led us to set up the blog as a way to share our story and recipes with friends and family.
But the best part was getting to meet and talk to people about their experiences. Lots of people identified with our struggles with digestive issues and acne, and wanted to know more about going sugar, gluten and alcohol free.
So we made a little pledge straight away to share more sugar and gluten-free recipes here on the blog to help you (and us) keep focused on whole and healthy, vegan food that makes us feel good from the inside out!
On the day we shared two really quick autumnal, apple recipes perfect for busy people wanting integrate healthy vegan food into their diet. Whilst they both contain natural sugars from fruit, they are certainly a step in the right direction away from pre-made, shop bought, sugar-laden alternatives.
Apple Overnight Oats
I make this recipe a few times a week, normally when I know I’m going to be pushed for time in the morning (which, yes is just most days!). Soaked overnight, the oats and apple become so delicious and creamy that you will actually want this for breakfast everyday, rush or no rush!
100g Porridge oats
1 tbsp Chia seeds
1/2 tsp Ground cinnamon
1 Apple, grated
250ml non-dairy milk such as almond or oat
- Mix all the dry ingredients together in a bowl and set aside.
- Peel and grate the apple and add to the dry mixture.
- Pour over the milk and mix thoroughly. Add a little more milk or water until you have a nice wet consistency that isn’t too runny.
- Leave covered in the fridge overnight or separate into two jars or containers that you can grab as you run out the door in the morning.
Apple Energy Bites
These are great to make at the weekend and store in the fridge for the week ahead. If I know I’m heading to a long meeting or somewhere I’m unlikely to come across and healthy vegan snacks, I always take my own! It makes everything it a whole lot easier to turn down a Danish pastry when you have a delicious treat with you in your bag!
75g Dried apple
75g Dried dates
2 tsp Ground cinnamon
1/2 tsp Ground cloves
1/4 tsp Ground nutmeg
- Roast the hazelnuts in a dry frying pan on a high heat until the skins start to blacken and crack. Put into a clean tea towel or some kitchen roll and rub the skins off. Set aside to cool.
- In a food processor roughly blitz the hazelnuts into smallish chunks and set aside.
- Put the remaining ingredients into the food processor and blend until it comes together into a ball.
- Add in the hazelnuts and blitz until combined.
- Taking 1 tbsp of mixture at a time, roll between the palm of your hands to form a ball.
- Store in the fridge for up to week.
Both these recipes are quick and simple to make in advance when you know you are going to be short on time. The easiest time to lapse from a well intentioned vegan or sugar-free diet is when you’re in a rush and convenience wins.
But with recipes like these to hand and being just a little bit prepared you won’t be tempted to sway from your choice to go vegan and/ or refined sugar-free.
It really was awesome to be a part of Vegan Futures and share these recipes and our journey. It was such an inspiring day, hearing not only stories of people’s journeys to veganism but journeys to health and happiness through adopting a more compassionate lifestyle. The Vegan Futures team did an amazing job organising the day and we hope to be part of it again next year.