Happy Thursday! Now, for my UK readers it’s just another day – Black Friday is tomorrow and it’s a little closer to the weekend. But if you’re in the US, it’s a different story – today is Thanksgiving!
Being a British girl I’m not completely sure what thanksgiving is all about – I asked a Canadian couple about it once and they said it was just a day where you take a moment to express gratitude to all the people and things you care about in your life. I think that’s a great thing to do every day, but doing it together with loved ones over a meal seems like a wonderful tradition.
While it hasn’t really hit the UK and Europe, recently I have heard of more and more Brits heading to Thanksgiving dinners with American friends in London, and I think in a few years we’ll see a lot more of it.
This year I wanted to get involved in a small way, and so when a Deliciously Ella recipe for a vegan pecan pie popped up on my Instagram feed I grabbed some ingredients and gave it a go! While I’m still waiting to tuck into it, the kitchen smells amazing and I snapped a few pics before it gets demolished.
Are you celebrating Thanksgiving this year? Tweet me and let me know what you’re grateful for.
I think one of the biggest misconceptions about vegan food is that it’s just boring salads, seeds and misshapen bits of tofu. But those of us who have been to many vegan cafes and restaurants that have been popping up all over the country in the last couple of years can attest that vegan food is not only exciting, often it’s not even always healthy! Vegans love the taste of burgers or cakes as much as anyone else, just without the animal products inside.
This weekend I decided to bake a naughty vegan cake using a recipe I found in a cookbook on my windowsill aptly named The Naughtiest Vegan Cakes in Town by Ms Cupcake. I picked out a favourite that I’ve made before – the blueberry lemon loaf cake. This beauty is made with three lemons and a small box of blueberries and is delicious. I put in more lemons than the recipe suggests so it’s more like a drizzle cake, with extra lemon peel going into the icing which I purposefully dribble down the sides.
The recipe is definitely a bit naughty for containing plenty of sugar, but I do use rapeseed oil which is a healthier oil than most alternatives, almond milk and plenty of fruit of course! My favourite part about baking this cake is when you open the oven door after half an hour and you get hit with a wave of hot zesty lemon. It makes your kitchen smell amazing and of course it all goes down wonderfully with a cup of tea.
Take a look at the pictures below, and if you’re interested in baking this yourself check out the recipe book on Amazon!
*This post is sponsored by the lovely people at rapeseedoilbenefits.com, check them out for more healthy oil recipes!