Will I, won’t I? Well, actually, I will: eat in a vegan fashion for four weeks that is, but just not at the moment. I had thought I might do so in January, but I have decided against. Truth be told, every time I contemplate a meat, poultry, egg, and fish free four-weeks (and these are just some of the food stuffs I would need to forego) I wonder might it be dizzingly difficult and would I have will-power wobbles and throw in the towel in the first week. Quite likely, so I need to get my head properly wrapped around the idea and suss out some vegan recipes before I give it a go.
Because the trouble at the moment is that every time I read a recipe I haven’t made before and think oh, that would be good for my vegan interlude when I examine closely the list of ingredients I usually discover it has some ingredient that makes it vegan unfriendly. A case in point is this chocolate granola which has honey in it, and honey is a vegan no-no. Anyway it sounded delicious so I made it and it was fairly ambrosial. The recipe comes from Trish Deseine’s ‘The Paris Gourment’ which isn’t a cookbook but a comprehensive guide to the best of Parisian cafés, restaurants, shops and other food havens but it also includes some recipies and tips. Making the chocolate granola is super simple.
4 oz (125g) chocolate, chopped
half a cup (40g) rolled oats flakes
1 tablespoon (5g) pistachios
1 tablespoon (5g) flaked almonds
1 tablespoon (5g) pecans (or hazelnuts or macadamia nuts)
1 tablespoon (5g) coconut flakes
1 tablespoon (5g) pine nuts
1 tablespoon (20g) runny honey
- Preheat the oven to 180°C (35o°F)
- Mix together all of the ingredient and spread them out on a large baking sheet.
- Bake until they are golden brown – about 5 – 7 minutes.
- Shake the baking sheet so the mixture doesn’t stick together.
- Bake for a further five minutes and then leave to cool.
Serve with fruit and yogurt.