Q&A: How Veganuary Turned Me from Meat-Eater to Vegan

Jacqui Crook became vegan after taking part in Veganuary in January 2015
Jacqui Crook became vegan after taking part in Veganuary in January 2015

Jacqui Crook, a 46 year old Senior Care Assistant from Norfolk took part in Veganuary this year and decided to continue with her vegan lifestyle after Veganuary was over. After being a meat-eater all her life, I thought this must have been a drastic change, especially without the more usual vegetarian transition period, so I asked her a few questions.

Cathy at Planet Veggie: Hi Jacqui, I’m in awe you went straight from being a meat-eater to vegan after taking part in Veganuary in January this year. What prompted you to take part in Veganuary in the first place?

Jacqui: The catalyst was probably seeing posts about Veganuary from one of my old school friends on Facebook. I’ve always considered myself an animal lover, but like many other omnivores I used the whole “but bacon” excuse for my reason to continue to eat them. I read some information about how Veganuary is not only a way to ‘dip your toes’ into veganism, but it can also make you lose weight. Selfishly on my part it was more for the latter reason that I actually signed up.

I joined the Veganuary Facebook group, and signed up to various other vegan groups for inspiration and tips on what I could actually eat. However, in addition to recipe tips I also got an eye-opening education into the horrific truths of the farming and meat industry, animal testing and vivisection, hunting, fishing and other equally terrifying environmental issues. I quickly developed an understanding of what we as a species are doing to our planet and to the other beings that we share it with. I suppose in my case you could liken it to a ‘red pill’ versus ‘blue pill’ dilemma in as much as once you ‘know’, you can’t ‘unknow,’ so continuing as a vegan was no longer just a personal choice to me, but also a moral obligation.

vegan pizza without cheese
Jacqui’s vegan pizza without cheese

C: After Veganuary had finished, did you jump straight into being a full-on vegan (studying labels for any egg or dairy, checking clothing for any wool/leather, lip balm for beeswax, etc.) or are you taking it as it comes and easing yourself into it, e.g. doing your best to check things are vegan as far as you can tell, but not getting that worked up about it?

J: Due to becoming aware about mass deforestation I had been label checking for non RSPO palm products for over a year, so the whole label checking thing, although sometimes frustrating is second nature to me now. I still scream inwardly when I go looking for some amazing vegan foodstuff that everyone is raving on about online, only to check the label to find out it has palm in it! Although my diet was now strictly plant based I made the decision to use up the products that I had already bought for toiletries, cleaning, wearing etc., as I hate the idea of waste. Why use up other finite resources just to replace something I already had at my disposal? I have, however, made a point of replacing used items with vegan and environmentally friendly products since February. I still have a pair of leather work shoes from Clarks that I can’t see being worn out anytime in the next few years, as they seem to have been made to last forever. I sometimes feel bad about wearing them, but then I would feel worse just to chuck them away as it won’t bring the animal back. Giving them away would be almost like encouraging others to wear leather, which is the opposite of what I am trying to do.

C: I know your husband, Dean, was fine about Veganuary and even took part in it too, but how does he feel now it’s no longer a month-long ‘challenge’ but a whole lifestyle change? And what about your friends and other family members? Do they openly mock you on Facebook?

J: Dean quit at the halfway stage as he found label checking annoying (even though we already had been doing it!) He gets disappointed sometimes because the steak nights at Wetherspoons have stopped, and KFC and McDonalds are no longer viable eating out places if I am in tow, but on the whole he is very supportive. My daughter has been vegetarian since she was twelve, but like many vegetarians came out with the whole ‘but cheese’ argument. One of my sons decided to become vegetarian about two months ago, so I feel that at least that is a step in the right direction. He is also far more politically and socially aware than most 17 year olds, and we are both heavily into human rights, so for him to start considering the animals wasn’t too much of a leap. My other son simply couldn’t give a toss. As far as he is concerned he is never going to meet an orangutan or have a pet cow, so he doesn’t care what happens to them. My work colleagues generally mock my food choices. I think it helps cement in their minds that they shouldn’t feel guilty for what they eat or how inactive they are in saving the environment. On the plus side, two of my friends have since decided to try vegetarianism after talking to me and finding out more. I know that to a ‘level ten’ vegan supporting vegetarianism is as bad as tucking into a baby piglet, but I personally disagree. We all have our own motivation and issues, and if someone is willing to cut out meat and fish to reduce the number of animals slaughtered, then that is at least going in the right direction. If some jumped up holier than thou vegan had told me that my efforts at Veganuary were pointless and self-serving they would have probably driven me back to a bacon sandwich, so I always offer encouragement to others for their part in changing how we treat animals.  

C: Have you had any cravings for meat/dairy/eggs? A nice cheesy pizza perhaps, or a bag of cheese and onion crisps? Steak and chips? What about a clichéd-ridden bacon sandwich (because, after all, all vegetarians need is a bacon sandwich to sort them out)? Maybe you’ve been hankering over just one Cornetto? Or maybe you’ve found alternatives to meet any cravings? 

J: I won’t lie and say that there haven’t been times when I have thought about cheese, because I have. I know there are plenty of dairy free alternatives, but as yet I am still too close to have the memory of the real thing in my head, so I have yet to tempt fate and try them. In addition to running a palm-free household, Dean has now given up soya products (who’s the fussy one now, eh!) due to the alleged health scares regarding decreasing testosterone levels, and both of us eat ninety percent ‘clean’, avoiding artificial preservatives, sweeteners and other crap like glucose fructose syrup and MSG. Luckily for me, Dean likes cooking, so the vast majority of our food is now made from scratch at home, and his wholemeal, vegan, margarine free bread is amazing!

My two vices are wine and Pizza Hut, but as the local co-op stocks Fairtrade vegan wine and my local Pizza Hut have perfected my own personal cheese-free, diet (yes, under 500 calories!) spicy roquito and bbq sauce Virtuous Veg Pizzetta, I am fine in that department too 🙂

Oh, and those Tesco Free From Cones. Argh, why use palm?!

summer risotto with saffron and spinach
Jacqui’s summer risotto with saffron and spinach

C: Personally, I love the ‘fake’ meat alternatives, but I know some people don’t like them, either because they don’t want to eat something that replicates meat or they didn’t like the taste or texture of meat in the first place or because it’s processed. What are your views on it?

J: I can see both sides. I don’t really do mock meats myself, because I tend to stick with tried and tested favourites just in case I discover I hate something. I actually enjoyed the taste and texture of meat, but I don’t particularly want to replicate it as I think my brain would communicate with my tongue and make me feel bad for wanting to experience it again. I sometimes envy other vegans though when they rustle up fake pulled pork from jackfuit, although some of the ‘lifelike’ mock meats make me feel queasy!

veggie sausage with pasta
Jacqui’s veggie sausage with pasta

C: How do the meals you cook now compare to those you used to cook? i.e. more imaginative/interesting, easier, healthier, etc.? Do you still cook meat for your husband and children?

J: For myself I can say that I eat healthier for sure. As I said most of our food is now prepared from scratch and we avoid so many bad things, that I don’t feel so guilty about the odd bottle of vegan red. My omni son however survives on microwave pizza, sausage rolls, crispy chicken and coke. Sadly he is so far removed from real food that if I didn’t buy them for him he would actually starve as he refuses to eat vegetables or anything unprocessed. If it isn’t microwaveable, full of sugar, or designed to last for at least six months he won’t touch it. Dean has now decided to stop eating meat at home, although he does occasionally eat fish still. He prepares this himself I must add!

C: And while we’re on the subject of cooking, what are your new favourite dishes and where do you get them from? Any favourite cookbooks/websites/Facebook groups/blogs?

J: I have discovered risotto! I love the stuff. I used to think it was just mushy rice, but I was so wrong. Pasta in homemade roasted vegetable and garlic sauce is a speciality of mine, while calabrian pasta with olive oil, nuts and raisins is also is delicious. Stuffed peppers or flat mushrooms, vegan shepherd’s pie, or homemade vegan hummus. The list goes on and on. If there is something you fancy you can pretty much find a recipe online and veganise it to suit you. I must recommend a blog called Planet Veggie. She comes up with some amazing looking grub! 😉

C: It’s been over eight months since you became vegan. Was it harder or easier than you expected? What’s been the easiest and hardest bit about it?

J: Easier by far when it comes to my diet, but harder when it comes to how much it has affected me in my views. I am now far more angry at people for not caring, not just about animals, but also about each other. I have lost a few acquaintances along the way as I refuse to stay silent or dumb down now, but it doesn’t worry me as I really don’t want to associate with those kind of people anyway. I have however made a mountain of new vegan virtual friends on Facebook, and so my newsfeed is filled with positivity and action and cries for change. Oh, and food porn!

C: And, finally, any words of wisdom or advice for anyone thinking about becoming vegan?

J: If you are borderline about whether to try it out I recommend watching the movie Earthlings. Unless you are incredibly hardened you won’t remain borderline for long.

For those of you willing to try out veganism for yourself my experience has taught me to ignore the people who want to ‘outvegan’ you. We all have our own reasons for starting this journey, so don’t be so hard on yourself for any mistakes you make along the way. The point is change won’t happen unless we are willing to make it happen, so by giving it a shot you are already halfway there.

C: Thank you very much, Jacqui, for answering my questions. You are an inspiration!


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Cookbook: Greens 24/7 by Jessica Nadel

Greens 24/7 by Jessica Nadel
Greens 24/7 by Jessica Nadel

On flicking through Greens 24/7 by Jessica Nadel, my first thought was ‘I want to make EVERYTHING’. There are so many gorgeous-sounding (and looking – they’re all accompanied by a photo) recipes, such as creamy spinach curry with tofu paneer, sweet potato and greens burger, and shaved asparagus and roasted tomato terrine, I didn’t know where to start.

Samosa burrito
Onions, potatoes, carrots and peas frying in mustard seeds, curry powder, ground coriander, salt and pepper, (the potatoes, carrots and peas had already been boiled)

Unfortunately, the first dish I tried – samosa burritos with peas – turned out a tad bland. Don’t get me wrong; it was pleasant enough and perfectly edible, it just lacked something. I know it lacked the cumin which was originally stated in the recipe but I’d left that out on purpose as, since The Meat Eater has recently started calling cumin ‘farts’, I’ve refused to use it in any meals I’m cooking which he’ll be eating. Fair enough, I reckon, eh?

Samosa burrito
Place some of the mixture on top of a tortilla wrap

Another absent ingredient were the fenugreek seeds as my local Tesco didn’t have any. I read on a website that fennel seeds can be used instead but The Meat Eater doesn’t like fennel, or anything aniseedy for that matter, so that was out.

Samosa burrito
Wrap the tortillas

By now I’m sure you’re thinking – and not unreasonably, I might add – ‘no wonder it was bland, you’ve left out all the spices’ but I did tip in about three tablespoons of curry powder to give it a lift but it still lacked any oomph (for want of a better word).

Samosa burrito
Fry on both sides

Still, there are two burritos left over in the freezer and I’ve been thinking about them and have decided that instead of serving them with basmati rice as I did this time, I’ll pour a load of curry sauce over them and perhaps serve on a bed of spinach. That’ll sort them out.

Samosa burrito
I don’t advise serving them with plain rice. I reckon they’ll be better with curry sauce poured on top

I’m making another recipe from Greens 24/7 tonight – a spinach and mushroom galette. This will involve me making pastry. Wish me luck!

Greens 24/7 by Jessica Nadel is published by Apple Press and is available at Amazon.

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Review: Beano’s Vegetarian and Vegan Cafe Bar, Folkestone, Kent

Beano's vegetarian cafe bar, Folkestone, Kent

Mention Tontine Street to most Folkestone locals, and they’ll probably think of drug dealing, prostitution, sirens and street fights. They may also think of greasy spoons – there’s certainly enough of those here – but it’s doubtful they’d imagine there’s a lovely little vegetarian and vegan café tucked away next to the cheese-grater-esque Quarterhouse in Folkestone’s Creative Quarter.

An eclectic mix of middle-aged ladies who lunch, bohemian studenty types and couples canoodling over their nachos.

Vegetarian cafés generally fall into two camps. They’re either shabby shacks with menus full of lentils with a side serving of worthiness and shelves heaving with campaigning leaflets, or they’re simply great cafés that happen to also be vegetarian. Beano’s is definitely in the latter category. It’s so popular with veggies and carnivores alike that one of the meat-eating friends I’m with today eats at Beano’s so often, the owner greets him by name. Other meat-eating friends who have been nervous about eating in a vegetarian place have left wondering what they’d been worried about, while another friend admitted she hadn’t known until I’d mentioned I’d be reviewing Beano’s that it’s a vegetarian café, despite her having eaten here several times.

Beano's vegetarian cafe bar, Folkestone, Kent

Despite the weather – it’s a wild, wet and windy day – Beano’s is full. It’s not full of drug dealers or prostitutes, either; there’s an eclectic mix of middle-aged ladies who lunch, bohemian studenty types and couples canoodling over their nachos.  Beano’s may be busy, but the chatter is low, the background music soft, and conversation with my lunch companions is easily achieved.

Beano's vegetarian cafe bar, Folkestone, Kent
The 100% vegetarian and vegan menu, written on blackboards, clearly displays main meals, light bites and side dishes. There’s nothing here you won’t recognise, or anything to scare a carnivore. Chilli, burgers, and macaroni cheese are all on offer, or if you prefer something smaller, there’s a range of sandwiches, baguettes and panini. There’s also a large range of hot and cold drinks, including alcohol. The interior is as eclectic as the clientele, without being pretentious. The walls are painted a tasteful pale green and an electric guitar hangs next to a collection of modern and old photographs. On another wall is a stripped pine dresser brimming with bric-a-brac and cookbooks by famous chefs including Jamie Oliver and Yotam Ottolenghi. The fact Beano’s is willing to have books by *gasp* non-vegetarian chefs further exhibits Beano’s unpretentiousness – more snooty vegetarian establishments would stick firmly with displaying cookbooks by vegetarians only.

Beano's vegetarian cafe bar, Folkestone, Kent

Jo, who runs Beano’s with her husband Pete (who’s in the tiny kitchen at the back, doing the cooking), seats us quickly, takes our drink order, then leaves us to look at the menu.

The bun is fresh, the burger is firm and topped with sweet caramelised onion chutney, along with creamy Emmenthal cheese and the homemade coleslaw is tangy and crisp.

As I haven’t eaten yet today, the lentil, nut and quinoa burger with chips and coleslaw sounds suitably substantial. My companions declare they aren’t that hungry and order an eggy cheesy bagel each, along with a side of nachos to share.

Beano's vegetarian cafe bar, Folkestone, Kent

Beano's vegetarian cafe bar, Folkestone, Kent

Beano's vegetarian cafe bar, Folkestone, Kent

Beano's vegetarian cafe bar, Folkestone, Kent

Beano's vegetarian cafe bar, Folkestone, Kent

Considering how busy Beano’s is today and everything is freshly made on the premises, our food arrives quickly.

My quinoa burger doesn’t disappoint. The bun is fresh, the burger is firm and topped with sweet caramelised onion chutney, along with creamy Emmenthal cheese and the homemade coleslaw is tangy and crisp.

I ask my friends how their bagels are. ‘Really nice’, ‘egg cooked just how I like it’, ‘the bagel is crisp and soft’, are their replies. Halfway through my meal, I put down my knife and fork, declare myself ‘stuffed’ and say I couldn’t eat another bite. A few seconds later, I pick back up my cutlery and eat the rest of it.

We’re in and out in an hour – satiated and just the right side of full. All for a reasonable sum, too. My hot chocolate, burger, chips and coleslaw came to £8.80.

I email Jo later, asking about her choice of location. She says, ‘There were a few considerations involved, one of them being cost. But, looking back on all the locations we viewed, I would still choose Tontine Street. The area is definitely on the up and there is a sense of community that I enjoy being part of.’ She says her main aim is to make customers feel welcome, well looked after and to serve lovely food and coffee.

I’d say she’s reached her aim.

Beano’s Vegetarian Café, 43 Tontine Street, Folkestone, Kent CT20 1JT

Tel: 01303 211817

Opening hours: Mon-Fri: 08:30-17:30 / Sat: 09:00-17:30

Facebook page

[Please note this review was originally written in 2014, therefore the menu may have changed by now. Please also excuse the blurry phone photos.]

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The Top 5 Vegetarian and Vegan Facebook Groups


I’m not the owner or admin of any of these vegetarian and vegan Facebook groups but these are my favourites. They’re all down-to-earth, friendly, unpretentious and non-militant – just how I like it.

What Fat Vegans Eat

Let’s face it; this isn’t just the best Facebook group, this is the best page on the internet for food lovers full stop. If you’re after vegan food porn, this group is for you. Considering there is – at the time of writing – over 36,000 members, it’s an astonishingly friendly place. Just don’t mention palm oil.

Update: Unfortunately, this page has gone waaaaay downhill with the recent updates to the rules with stupid restrictions like no faces or animals in the photos. There’s a lot of arguing now, too. If I were you, I’d head over to The Little Vegan Kitchen (link below) instead – it’s not so little now with over 2,000 members but it’s still a friendly place.

Vegetarian Slow Cooker Fans

Another friendly group. If you want advice on vegetarian slow-cooking, recipe ideas for your slow cooker or just want to drool over what everyone else has been cooking in theirs, head over to this page.


Originally started for those committing to veganism for the month of January, this group is a great place for any vegan newbies.

Vegan Special Offers UK

Found a vegan bargain in your local supermarket? Let others know about it here.

Little Vegan Kitchen 

A fairly new group but another friendly one and welcomes non-vegans and vegetarians as long as you keep your pics and chat about vegan food. Well worth a visit.

So, these are my favourite vegan and vegetarian Facebook groups. What are your favourites?

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Giveaway: The Great Vegan Protein Book by Celine Steen and Tamasin Noyes

The Great Vegan Protein Book by Celine Steen and Tamasin Noyes
The Great Vegan Protein Book by Celine Steen and Tamasin Noyes
Win a copy of The Great Vegan Protein Book

The next time someone asks you, ‘But where do you get your protein from?’ just whack them round the head with this book.

The Great Vegan Protein Book by Celine Steen and Tamasin Noyes is a cookbook bursting with – in case you hadn’t guessed – protein-rich recipes. These mouth-watering plant-based recipes are categorised into chapters containing:

  • Beans and legumes
  • Grains, nuts and seeds
  • Tofu and tempeh
  •  Seitan
The Great Vegan Protein Book by Celine Steen and Tamasin Noyes
High Brow Hash

There’s also a chapter devoted to protein – why we need it, where can we get it from etc., in case you want to swot up on the facts and go down a route less violent upon being asked *that* question, other than whacking them over the head with a book.

Lots of full-page colour photos accompany the recipes, which range from breakfasts to desserts, along with soups, salads and sandwiches.

The Great Vegan Protein Book by Celine Steen and Tamasin Noyes
No Bake Choco Cashew Cheesecake

Giveaway: Win a copy of The Great Vegan Protein Book

If you’d like to win a copy of The Great Vegan Protein Book, simply leave a comment below with the answer to this question:

Which of these is not a good source of protein? 

a) Tofu
b) Traffic cones
c) Kidney beans

Terms & Conditions:

UK entries only.
One winner will be drawn at random after the closing date of Midnight, Saturday 4 April 2015.
The winner will be announced on this website no later than Saturday 11 April 2015. If the winner doesn’t come forward within a week after this date, a new winner will be announced.

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Review: Yu!’s New Fruity Chews

Yu! 100% fruit chews
Yu! 100% fruit chews

Do you like tasty, healthy snacks? You do? Then Yu! is for you.

Yu! have brought out a new snack range of 100% fruit chews suitable for vegans (except the ones coated in yoghurt), vegetarians and those intolerant to lactose, wheat and gluten. They also contain no added sugar, are high in fibre and make up one of your five-a-day.

Mini and heart-shaped chews are available in mango, raspberry and strawberry flavour, while Yu!’s fruit pieces with a light yoghurt coating are available in apple, mango, strawberry and raisin flavour.

Yu! Apple pieces coated in yoghurt
Yu! Apple pieces coated in yoghurt

I’ve tried most of the range and I don’t think I have a favourite – they’re all deliciously sweet, tangy and chewy. My only complaint is there isn’t enough in the bag as they’re incredibly moreish and I don’t want to stop eating them.

For more information:

Visit Yu!’s website
Follow Yu! on Twitter
Like Yu! on Facebook

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Cookbook: A Salad For All Seasons by Harry Eastwood

You’d have thought I’d had enough of salad after doing the Bodychef diet plan for a week but, being keen to keep up my healthy eating, I took a look at A Salad For All Seasons by Harry Eastwood that had been sent to me recently.

A Salad For All Seasons by Harry Eastwood
A Salad For All Seasons by Harry Eastwood

Harry’s book is divided into seasons, with each recipe stating its calorie count, along with how many of your 5-a-day it contains. Although this isn’t a 100% vegetarian cookbook, most of the recipes containing meat or fish are followed by a note at the bottom giving a suggestion for a vegetarian version. At the back of the book are recipes for glazings, pestos, dressings and vinegars.

Lebanese Fattoush recipe
Lebanese Fattoush recipe

I made the Lebanese Fattoush but left out the pitta bread and instead of using a cos lettuce, I used a bag of Florette salad (Florette also have plenty of salad recipes on their website).

Lebanese Fattoush
Lebanese Fattoush

The sumac (I found it on the ‘ingredients’ shelf in Tesco) gave this salad a wonderful lift, as did the simple suggested dressing of 2 tbsp red wine vinegar, 2 tbsp olive oil, 2 tbsp freshly squeezed lemon juice and salt and pepper.

Buy A Salad For All Seasons by Harry Eastwood at Amazon
Visit Harry’s website at www.harryeastwood.com

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Teapigs Matcha Challenge

Teapigs Matcha Challenge Kit
Teapigs Matcha Challenge
Teapigs Matcha Challenge

Have you heard of matcha? It’s a green tea that comes in powdered form, is full of good stuff and I’ve got a friend who loves it and says it gives her a nice steady energy rise during the morning with no crash.

It looks like this.

Don’t panic. It doesn’t taste like spirulina

Traditionally, matcha is drunk whisked in hot water but if it’s not to your taste drunk ‘neat’ like that you can use it in lots of different ways, e.g. in cookies, ice cream, juices or – as I did this morning – smoothies.

Blueberry, blackberry and raspberry smoothie
I hid my matcha in a blueberry, blackberry and raspberry smoothie

I’ve tried matcha before but not regularly (i.e. I kept forgetting I had it) so when Teapigs asked me if I wanted to take part in their matcha challenge to take matcha every day for two weeks and let them know how I felt at the end of the challenge, I accepted.

Teapigs sent me everything I needed to get going. A pot of matcha, a shot glass and measuring spoon, a hand-held whisk/milk frother and a chart on which to tick off each day of the challenge (which will be a great aid in reminding me to take my matcha).

Teapigs Matcha Challenge Kit
The Teapigs Matcha Challenge Kit

I’ve ticked off day one and if you’d like to join in the Teapigs Matcha Challenge, you’ll find all the information you need on the Teapigs website.

Additionally, they’re also holding a daily giveaway of a 30g pot of matcha for a photo selected from Instagram. To be in with a chance of winning, upload your Teapigs Matcha Challenge photo to Instagram, tagging @teapigs and using the hashtag #matchachallenge.


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The Gentle Chef Garlic Pepper Havarti Vegan Cheese

The Gentle Chef Garlic Pepper Havarti

I have no idea if this is just like ‘real’ havarti, as I’ve never had it. What I can tell you though is that it’s creamy and spicy and gorgeous in sandwiches with mayo and salad. Unfortunately, I can’t share the recipe with you – you’ll have to buy The Gentle Chef Cookbook (the hard copy is available on Amazon (which doesn’t have photos but there is an image gallery on the website), or you can buy a pdf version with photos from The Gentle Chef website) if you want to know how to make it. I just wanted to show you how pretty it is.

The Gentle Chef Garlic Pepper Havarti

The Gentle Chef Garlic Pepper HavartiThe Gentle Chef Garlic Pepper Havarti

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Giveaway: 3 Bags of Freedom Mallows with Tote Bag

Freedom Mallows Full Range

Freedom Mallows have revamped their range, giving it a makeover and bringing in a new mascot – a sloth called Cedric.

Part of the range includes a bag of mini marshmallows, which are perfect for baking or adding to hot chocolate. I made some vegan rocky road with mine. I have no idea if my rocky road was like the real thing, as I’ve never had rocky road before. It looked pretty though. I made this one with raw chocolate but to be honest, I think it’d be better with ‘normal’ plain or milk chocolate, not raw.

Vegan Rocky Road

Vegan Rocky Road

Vegan Rocky Road

Vegan Rocky Road

Vegan Rocky Road

100g coconut oil
6 tbsp cacoa powder
3 tbsp agave nectar
A handful of Freedom Mini Mallows
A handful of mixed fruit and nuts

Melt the coconut oil in a bowl over a pan of boiling water (don’t let the bowl touch the water though – you want to melt the coconut oil, not cook it), then whisk in the cacoa powder and agave nectar. Mix in the Freedom Mini Mallows along with the fruit and nuts and pour into a tray/foil dish. Put in the freezer to set for about 30 minutes.

Freedom Mallows are suitable for vegans and vegetarians, are nut- and gluten-free and approved by the Vegetarian Society, Vegan Society and Coeliac UK and available from Holland & Barrett, Vegan Store, Wholefoods UK, The Health Store or online at the Freedom Mallows website.

Freedom Mallows Giveaway

Giveaway – Win 3 bags of Freedom Mallows!

If you’d like to make your own rocky road, or just want to get your hands on a few packets to munch on in front of the television, simply leave a comment below and you’ll be in with a chance of winning three bags of Freedom Mallows, along with a gorgeous tote bag, featuring their new mascot.

Terms and conditions

The winner will be picked at random shortly after the closing date of Midnight, Sunday 14 December 2014.

UK entries only, please.

Follow Freedom Mallows on Twitter
Follow Freedom Mallows on Facebook

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