It’s been a while… but here’s a Salad worth making

God this little blog has taken a back seat. But I made a delicious salad last night and felt it had to be shared so I said feck it, I’ll write a post in case anyone is still interested in this sort of thing. Hopefully, someone is. Somewhere.

So, I continued on with the vegan way of eating since my last post which was the finale of my 30 Day Vegan Challenge back at Halloween. I have been quite busy which doesn’t leave time for playing with new flavours. Which means most of my meals have been tried and tasted recipes I shared before or ones I made from recipe books. Himself bought me The Happy Pear cookbook before Christmas and I made their Shepardless Pie which come to think of it, isn’t in the book but online. It was absolutely delicious and if you fancy making it, go to the recipe; HERE. Below is a picture of the one I made that had some slight tweaks to the filling.

There have been very few negatives about going vegan. But there are a few things you feel you are missing out on. Brunch is a hard meal to enjoy when you aren’t eating animal products but I always find a way…

My flatmate bought a waffle iron ages ago and it was never used. But Deliciously Ella has a vegan recipe for waffles in her book so I had to give them a go. They were amazing too, topped off with loads of fruit and maple syrup. The waffle iron was an absolute b**** to clean so I won’t be rushing back into making those waffles anytime soon. I’ll settle with buckwheat pancakes thank you.

I thought Christmas was really going to be the hard time of year. I love tucking into the strawberry Roses and mince pies. Everyone was asking me what was I going to eat? Will I be full? The usual questions really. I was lucky enough to find mince pies in Lidl that didn’t contain animal products so I was over the MOON about that. Sold in boxes of twelve, I devoured them all. As for Christmas at home, there was plenty to eat in both my parents’ houses. My mum went out and bought loads of vegetables and vegan chocolate. Even vegan hummus… She didn’t realise all hummus is vegan. Bless. (But thanks a million all the same mum, if you’re reading this!) She also had a big box of cheese and onion King crisps which are my favourite and also accidentally vegan. I was winning at Christmas! Before I left Dublin to go home for the holidays, myself and himself made our own little Christmas dinner as we couldn’t spend it together. It was gorgeous! I didn’t miss the meat or butter at all. Didn’t need it for a second.

So it has been an amazing few months since I’ve decided to make this choice to help the environment and the lovely animals. It’s funny how 30 days at something can change how you think and approach to how you eat. There is the wonderful new incentive now called Veganuary which has all the information you need on trying this for a month. I would highly recommend it. As a wise friend who has been vegan for three years now said to me before; “You won’t be able to keep it up if you are doing it for health reasons. But if you are genuinely committing to it for moral and environmental reasons, then it won’t be a problem.”

I couldn’t agree with him more. Thanks Gene!

So here is the recipe for this hearty salad I made last night. I made seconds to bring into work with me, it was that damn good. Also, that salad dressing needs to go on everything, ever.


  • 2 tbls Maple Syrup
  • 1 clove Garlice, minced
  • Juice of 3/4’s Lemon
  • 4-5 tbls Tahini


Blitz together in a blender or whisk. Simple.


  • 3 Potatoes, chopped into chunks
  • Packet of Brussel Sprouts, peeled and chopped in half
  • Tin of Chickpeas
  • Juice of 1/2 a lemon
  • 1 tbls Maple Syrup
  • 1/2 Chopped Red Pepper
  • Kale
  • Lettuce
  • 1-2 tbls of Cajun Spices
  • A sprinkle of Chilli Flakes
  • 1 tbls Olive Oil


  1. Steam or boil the potatoes for 5 minutes.
  2. Mix the Brussels Sprouts with olive oil and chilli flakes and pop them in an oven dish.
  3. When the potatoes have been blanched, put them into a bowl with oil and the Cajun spices. Mix well, then place in the baking dish with the Brussel Sprouts. Put in the oven on a high heat and bake for 30-40 minutes.
  4. Mix the Kale with the maple syrup and lemon juice and leave to soften in a bowl while everything else is cooking.
  5. When everything is ready, mix your Brussel sprouts, Peppers, Chickpeas, Kale and Lettuce on a plate and pour the dressing over it, mixing well.
  6. Pop the potatoes on the top and you are ready to go!




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