Vegan Abroad

I promised pictures would follow, and so they shall!
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That was taken in the Alcazar Gardens – by FAR my favourite part of the trip! Oh it was so beautiful I could have stayed there forever! My friend and I just breathed in the air there and felt so, so wonderful. Stayed for hours just meandering.

My favourite meal, ironically in a Steakhouse, was one that I went on to recreate when we went on to Seville and had our own apartment. I just fell in love with the sweetness of the couscous, with the tangy chilli and gorgeous veg!
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Here’s the recipe:

1. In a saucepan, heat 5 tablespoons of olive oil, 2 tablespoons of honey, a dash of chilli powder, a dash of almond milk, and a handful of sesame seeds.
2. In another prepare the cous-cous, cooking till fluffy and at the same time frying up whichever vegetables you choose in some olive oil.
3. Once the veg is crisping up (I used onion, aubergine, courgette, mushrooms and peppers) toss it and the cous-cous in with the sauce and mix it all together. Serve hot and enjoy with a glass of Sangria, preferably!

Fruit, in Spain. Is beautiful. Honestly, the colours are breathtaking – like precious gems! Breakfast for me every day was a gorgeous fruit platter that erased any evil from the night before!
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Nothing gears me up for the day like fruit. Since being home I’ve been making breakfast salads with an approximation of the honey sauce from above, but cold, and chopped up apple in with the lettuce instead of veg.

Soon I’ll be starting music college – within the next week – and last night was the first of what will be many house parties this year, so I’m a little worse for wear! Not as bad as my housemates though as they’re still in bed! The perfect healthy hangover food for me was a minestrone soup that I made and froze a couple of days ago:

Ingredients:
1 tbsp. olive oil,
1 onion, chopped
2 carrots, chopped
1 celery rib, chopped
2 garlic cloves, minced
1 can tomatoes, undrained
1/2 tsp basil,
1/2 tsp oregano
5 cups vegetable stock
Salt and pepper
2 courgettes, diced
1 1/2 cups cooked beans (of choice – I actually used chickpeas)
3 cups chopped spinach
2 tbsps. parsley, minced

Methhod:
1. In a big pot heat the oil and then add the onion, carrots, celery and garlic. Cover and cook until softened.
2. Add tomatoes, basil, oregano, stock and salt and pepper. Bring to a boil then simmer for 20 minutes.
3. Add courgette and beans then cook until courgette is softened.
4. Stir in spinach and simmer till wilted, then add parsley just before serving.

TRY IT! So good 🙂

I leave you with a picture of beautiful Seville. Have a wonderful day! x

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