There really is nothing quite as wonderful as logging off at 5pm on a Friday knowing that you’ve got no plans or dates with anyone except your sofa and Netflix.
Back in the day, you may have thought that anything short of spending Saturday with a banging hangover was an abject failure but, in these busy times of hyper-connectivity, having a little down time during peak socialising hours can be seen as the ultimate luxury.
And it’s especially welcome if you’re taking part in Veganuary. After all, the best way to kick a habit is to simply not engage. So rather than dining out and being tempted by a plate of ribs or raclette, you’re much better off staying in with a truckload of vegan treats.
For me, that tends to involve a three-course feast of simple but delicious goodies.
First up, non-dairy cheese (just because you’re a vegan, it doesn’t mean you can’t still have a cheese-fest).
Cicioni cheese is incredible. It’s made from cashews, almonds, salt and water and tastes like goat’s cheese. Slice some up, stick it on a plate of Kallo rice cakes with some spicy chutney on top and you’re golden.
And if that’s not enough cheese for you, there are always more options.
A classic wintry pass-the-elasticated-joggers dish is mac and cheese, and I have a vegan version that will send you into the most glorious of carb comas. My recipe is both delicious and nutritious. It’s rich in vitamin B12 (notoriously hard to get from a plant-based diet) and has good fats. Here’s what you’ll need …
Mac and cheese
Conchiglie pasta
1 onion
1 garlic clove
1 pack chestnut mushrooms
100g kale
100g spinach
400g raw cashews
Spoon of garlic paste or couple of garlic cloves
Juice of half a lemon
1-2 tbsp Engevita yeast with B12
Pinch salt
2 tbsp olive oil
Soak your cashews for a couple of hours (I tend to leave them soaking when I go to work) and, once swollen, throw into your food processor along with a glug of olive oil, a pinch of salt, the lemon juice, garlic and a generous dose of the nutritional yeast. The more yeast, the stronger the cheese flavour.
Next, cook your pasta.
In a separate pan, fry your onion and garlic before adding your chopped chestnut mushrooms and kale. Give the mushrooms a chance to brown a little and then once they look done, add your torn-up spinach and mix into your drained pasta. Drench in the sauce and sprinkle extra yeast on top. If you have any of the Cicioni cheese left, crumble some over.
Obviously it’s not an indulgent night in without pudding …
Nothing beats a tub of Ben & Jerry’s to kick back with on a Friday night. Vegan Ben & Jerry’s is the only plant-based ice-cream I’ve tried that tastes as decadent as the dairy version – in fact, I don’t think I’d be able to tell the difference.
Want to make it even more indulgent? Then I suggest throwing a packet of Livia’s Kitchen Nugglets Raw Cookie Dough into the mix (this is especially good with Chocolate Fudge Brownie ice-cream).
Livia has some fantastically simple recipes (all vegan, gluten-free) on its website that are worth giving a go. I made an indulgent chocolate pie a couple of weekends ago, which was perfection personified with a dollop of ice-cream on top. I did have to lie down afterwards to deal with the sugar rush, but it was more than worth it.
If you do Friday nights in right (more food, less boozing), you may even find that you’re curiously light on your feet and awake enough to make it to your 9am yoga class the next morning.
See, Veganuary could be just the beginning.
Make your Veganuary extra indulgent with Ben & Jerry’s non-dairy flavours such as Chocolate Fudge Brownie and Peanut Butter & Cookies. Get the inside scoop on the range at benjerry.co.uk/flavours/non-dairy
