5 TIPS ON GOING VEGAN + A RECIPE

1. TELL PEOPLE

I don't mean broadcast it from the rooftops but tell those who you are close to. Tell your family and friends what you are doing. No doubt they will be supportive and probably super impressed. I know sometimes telling people that you are going to go vegan usually results in an eye roll or a big argument about where will you get your protein and how will you be able to live without cheese.. stick to your guns! They will be blown away when they see how good you start to feel!

2. BUY VEGAN 

A lot of products these days are accidentally vegan which is amazing when you love a bit of junk food at the weekend. Always read labels and you might just be surprised that some of the products you love are already vegan. Also, a lot of healthy wholefoods are naturally vegan.. Fruit, Vegetables, Legumes, Grains, Nuts, Seeds etc.. so hang out in the Fruit + Veg Section and fill your basket with all your favourite colourful foods.

3. VEGAN SUPPORT GROUPS

Facebook is overflowing with support groups.. type in the word vegan in to the search bar on your timeline and see what appears. Bad Vegans is a great page and they do their best to prevent any negative judgements flying around. There is also pages dedicated to Eating Out in Ireland and Vegan Products. Lots of bloggers have now gone vegan so there are a tonne of vegan recipes floating around online.. for free!! Minimalist Baker, Oh She Glows, My New Roots, Mama Eats Plants and Erin Ireland are my favourites and they are all amazing to follow on Instagram as well. 

4. EATING OUT

Don't be afraid to eat out when you go vegan, they are so many places that have alternatives, specific vegan menus. They are usually more than happy to help with any requests you have. Also, most cafes now stock alternative milks so your creamy dreamy flat white can still be yours. Try it with Coconut Nut.. my absolute favourite. Also, Hazelnut Hot Chocolates are a dream! I find once you put it out there and are confident with it, people will see it more as an inspiration that something of a nuisance.

5. JUST DO IT! 

Just go for it and don't be afraid. You will learn to love it. I have never had such a varied and interesting diet. I eat more foods that I did before. I find it more challenging and exciting. I have never lacked any protein or any other nutrient. If you slip up, don't sweat it. Take one meal a time or one day at a time and make gradual changes but just go for it. Honestly, you won't regret it! 

 

Creamy Mushoom Pasta - Serves 2-4 (depending on how hungry you are!)

  • 1 lb mushrooms, quartered
  • 1 medium white onion, thinly sliced
  • 4-5 cloves garlic, crushed
  • 1 green pepper, chopped
  • 1 red chili, sliced
  • 2 Tbspn apple cider vinegar
  • 1 tsp mixed herbs 
  • 1 tsp smoke paprika 
  • 1/2 tin canellini beans 
  • Fresh spinach 
  • 3 Tbspns chickpea flour 
  • 400ml almond milk 
  • 1/2 cup nutritional yeast
  • linguine 
  • sunflower oil 
  • To garnish:
  • Fresh parsley
  • hemp seeds
  • Lemon zest and juice 

Method:

  • Preheat oven to 200C
  • Add 1 tspn of sunflower oil to a saucepan and add the onion and garlic. Sweat on a medium heat until translucent.
  • Add sliced chili to vinegar and marinate.
  • Cook pasta accoring to packet instructions.
  •  Add chopped mushrooms and green pepper to a roasting tray, toss in the smoked paprika, sea salt and drizzle with sunflower oil. Roast for about 15 mins until caramelised. 
  • When onion mix is done, remove from the saucepan and leave to one side. 
  • In the same saucepan, add 2 Tbspns vegan butter/sunflower oil and 3 Tbspns chickpea flour. Whisk to remove all lumps and stir until foamy. 
  • Remove from heat and stir in almond milk, add nutritional yeast, mixed herbs, sea salt and black pepper.  Allow to come to the boil and thicken. Add more chickpea flour if it needs to thicken further.
  • Once thickened, add the onion mix, the marinated chilies, the canellini beans and the roasted mushrooms. Cook for another 5 minutes. I added an extra cup of pasta water.. then add the fresh spinach. 
  • Add the pasta to the sauce and plate
  • Top with chopped parsley, hemp seeds, lemon zest and juice.
pasta1.jpg

All Vegan Everything!

Veganuary .jpg

Most of us make resolutions for the New Year, some we stick to and some, forgotten after a few weeks. Adopting a healthier lifestyle always seem to rank highest on our lists. However many of us don't stick to it, it is still so amazing to hear the rise of veganism continues on. So why not start off the new year focusing on making small and manageable steps to a plantbased diet? Today, The Irish Times published an interesting article on the rise of Veganism in 2017, long may it continue in 2018 and beyond.. 

At Sweet Beat, we try to focus on the health and environmental side of things when it comes to diet and lifestyle. We do our best to show customers how interesting a plantbased diet can be with interesting dishes, using local, seasonal where possible and mostly organic food. So for the month of Janauary, the Sweet Beats are taking part in the Veganuary challenge. Although some of us are vegan already and some have even moved to a plantbased diet since starting to work with us, getting the team to take part and challenge themselves for the month will be so interesting to see how those who are not vegan find the transition and maybe they will continue with it.

Each week we will be posting new recipes on here for you to try at home, tips on what are the best alternatives to use and where to shop locally to find the highest quality plantbased food. 

Will you join us?

Christmas @ Sweet Beat

 

Collection dates:

December 23rd after 4pm + December 24th before 2pm

Please place orders via email hello@sweetbeat.ie or order in store. Orders must all be paid for before collection date. 

VEGGIE LASAGNA €40

WINTER ROAST VEG LAYERED WITH A RICH NAPOLI SAUCE, CREAMY BECHAMEL, FRESH SPINACH WITH NUTTY PARMESAN + TOASTED SEEDS *GLUTEN(WHEAT), NUTS(CASHEWS)

 MUSHROOM + LENTIL PASTRY €20

PUFF PASTRY WITH A THYME + SAGE ROAST MUSHROOM, APPLE + LENTIL FILLING *Gluten(Wheat), Nuts

 RED VELEVET CAKE 10” €45

A SWEET BEETROOT SPONGE, BRANDY BUTTER FROSTING + SPIRULINA SPRINKLE

 FRANGIPANE MINCE PIES

HAZELNUT + APRICOT FRANGIPANE (6 FOR €10 MINIMUM ORDER)

 TRUFFLES (5 for €10 minimum order)

-        CHOCOLATE + RASPBERRY

-        MINT CHOC CHIP

-        PEANUT + DATE CARAMEL

-        WHITE CHOCOLATE + SPIRULINA

-        BRANDY + HAZELNUT

 SALTED CARAMEL CHOCOLATE TART €32

10 “ TART - serves 8

OAT, COCONUT + ALMOND BASE WITH SALTED CARMAEL + CHOCOLATE GANACHE

Spiralised Veggie Noodle Salad {RAW}

A great way to warm up during this cold weather spell is by using anti-inflammatory nutrient dense warming spices {ginger, chili, garlic}. They will boost your immune system, keeping those pesky sniffles away.

I am absolutely in love with my Spiraliser. Sometimes, I crave a big hearty bowl of noodles in a delicious broth but for the days when a lighter meal is called for, these spiralised noodles are brilliant. They retain their crunch whilst absorbing the dressing at the same time.

Try this Veggie Noodle Salad for the perfect belly warming lunch or dinner this week. This salad is also gluten free and vegan and jammers full of flavour!

Ingredients 
1 large Carrot – spiralised
1/2 cucumber – spiralised
Handful of Cashew Nuts + Sesame Seeds, toasted
Handful of pomegranate seeds
Fresh coriander, chopped
1/4 lime, to garnish

Dressing
1 clove garlic, crushed
1 tspn fresh ginger, chopped
1/2 – 1 tspn fresh chili, chopped
1 tablespoon cold pressed sesame oil
1 1/2 tablespoons tamari
1 /12 tablespoons brown rice vinegar
1/2 tablespoon agave syrup
1/4 lime, juiced

Combine all dressing ingredients either in a blender or mix with a fork.
You can change the quantities depending on your tastes.
Toss the veggie noodles through the dressing
Top with pomegrante seeds, cashew nuts, sesame seeds, fresh coriander and lime.

Vote for us in the Irish Times Best Shop Competition 2015!

We know we are very new to the scene, but we do hope we have added to the culinary choice in Sligo.

If you are a fan, and you like what we are doing, then we'd love your vote in the Irish Times Best Shop Competition. As an independent cafe, not on the mainstreet, and not mainstream, things like this are really important to us and we greatly appreciate every ounce of support we get. 

If you are voting, click here to vote and select the Best Cafe/Teashop Category.

Team Sweet Beat