Vegan food, travel and lifestyle
Summertime calls for salad. And not just lettuce and tomatoes; that’s not a salad – that’s lettuce and tomatoes. For a true salad, I like to experiment with flavours, textures and colour. The vegan beetroot potato salad I whipped up this weekend plays with all of those elements.
The sun decided to show its face yesterday. A whole 26 degrees worth of face! Crazy! That’s so warm for London that my mum actually messaged me from Australia to remind me to wear sunscreen. Thanks, Mum.
My new obsession is smoked tofu. I’ve tested out a few different brands recently but by far, my favourite has been Oasis Organic Smoked Tofu which I picked up in Planet Organic.
I love a good potato salad, but I find it’s often too rich and creamy for my liking. So, I whipped up this vegan potato salad with a super-easy and much lighter lemon and olive oil dressing. It was fresh and zesty and exactly what I was looking for!
A little while ago I made a balsamic tofu salad and it was delicious. The only problem was that it wasn’t very photogenic so I only pasted it to my facebook page and not my blog because, well… I like pretty things.