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vegetarian

I don't know about anyone else, but the few weeks after Christmas going into the new year, I always try to to eat healthier just to fail…miserably. Blame my sweet tooth, weak will, or just the leftover festive sugar cravings, it doesn't matter. Either way, my day ends with a face full of toffee. 

But Veganuary has opened up a whole new challenge for me – satisfying cravings while sticking to the challenge. Luckily for me and for all us sweet tooths out there, Deliciously Ella, food blogger, mum and plant-based queen has all the plant-based snacks and sweets recipes sorted for us! If you love cocoa and almond butter, she's your girl.

We've shared some of our favourite sweet recipes she's put on her Instagram, Deliciouslyella, to satisfy those cravings and keep going with our Veganuary challenge!

Chocolate orange truffles

Makes 12

Ingredients

  • 1 orange
  • 11 Medjool dates, pitted
  • 1 tablespoon of coconut oil, melted
  • 3 tablespoons of cacao powder, plus more for dusting

Grate the orange and place the zest into a powerful food processor, along with ½ of the juice, the pitted dates, melted coconut oil and cacao powder. Blend until a smooth paste forms.

Scatter any reserved cacao powder over a baking tray.

Using a large spoon, scoop out equal amounts of the mixture and roll into small balls using your hands.

Roll each ball in the cacao powder to form a coating on the outside.

Place in the fridge to firm up before enjoying.

 

Tahini Brownies

Perfect as an afternoon snack or after dinner dessert with a big scoop of coconut ice-cream. Make a big batch and freeze them for busy days. 
Makes 1 tray

Ingredients 

  • 5 ½ tablespoons of cacao powder
  • 300g coconut sugar
  • 200g plain flour, we use gluten-free
  • 7 tablespoons of coconut oil
  • 4 heaped tablespoons of tahini
  • 200ml almond milk
  • 1 teaspoon of bicarbonate of soda
  • 1 teaspoon of baking powder
  • Pinch of sea salt

Preheat the oven to 180C (350F), fan setting.
In a large bowl mix together the cacao powder, coconut sugar, plain flour, bicarbonate, baking powder and salt until there are no lumps.
Melt the coconut oil in a small bowl over a low heat. Once melted, add the coconut oil, tahini and almond milk and mix well.
Pour the mixture into a lined baking tray and cook for 30-35 minutes until cooked through, but still a little fudgy in the middle.
Once cooked, remove from the oven and leave to cool before cutting into brownies.

Chocolate coated, almond butter stuffed dates – genuine heaven!

 

Ingredients

  • 10 Medjool dates
  • 10 teaspoons of almond butter (or any other nut butter)
  • 60g cacao butter
  • 3 tablespoons of cacao powder
  • 4 tablespoons of date syrup

Place the cacao butter, cacao powder and date syrup into a pan over a low heat and cook until everything has melted.
Pit the dates and stuff each with 1 teaspoon of nut butter.
Place the dates on a wire rack with a tray underneath and drizzle a tablespoon of the chocolate mixture
over each.
Place in the fridge until the chocolate has set, about 1 hour.

Sweet and nutty, chocolatey peanut butter flapjacks

 A dream snack for anyone as obsessed with chocolate and nut butter as we are!
Ingredients for the flapjacks

  • 180g porridge oats
  • 160g smooth peanut butter
  • 130g brown rice syrup

For the top (optional)

  • 100g chocolate (we use either dark or plain vegan chocolate)
  • Handful of toasted peanuts, roughly chopped

Preheat the oven to 180C, fan setting. Line a loaf tin with baking paper.
Place the oats into a large bowl.
Place a pan over a medium heat and add the brown rice syrup and peanut butter. Stir well and cook for 5 minutes until the mixture comes together and begins to bubble.
As soon as the mixture begins to bubble, remove it from the heat and pour into the oats. Mix well until all of the oats are coated in the mixture.
Spoon the mixture into the lined loaf tin and bake for 10-15 minutes until golden.
Once cooked, remove from the oven and leave to cool – during this time it will continue to set.
If making the chocolate topping; melt the chocolate in a pan over a low heat. Once melted, stir through the chopped peanuts.
Pour the melted chocolate mixture over the top of the peanut flapjack and place in the fridge to set – this could take at least 1 hour.
Once set, remove from the fridge and cut into equal flapjacks. Store in an airtight container at room temperature.

Almond Butter Cookies

There's nothing better than a big batch of gooey almond butter cookies! Chewy and rich, with large chunks of chocolate chips running through them – this is how we're spending the next few weeks! If you'd prefer not to use chocolate, you can replace with crunchy chopped almonds. Stored in an airtight container, they'll last up to a week.

Makes 8 cookies
Ingredients

  • 70g (2.5oz) almond butter
  • 1 tablespoon of melted coconut oil
  • 100g coconut sugar
  • 115g plain flour
  • 1 teaspoon of baking powder
  • 50ml almond milk
  • 85g dark chocolate chips (or chopped almonds)
  • Pinch of sea salt

Preheat the oven to 190C (375F), fan setting
In a large bowl, mix together the coconut sugar, flour, baking powder and salt, until there are no lumps.
Spoon in the almond butter and pour in the almond milk and coconut oil. Mix well until a thick mixture forms.
Add in the chocolate chips (or chopped almonds) and bring the cookie dough together using your hands.
Place the balls onto a baking tray, ensuring their round shape is kept. Space them out evenly across the baking tray, leaving at least 3cm between each ball (they will expand).
Bake in the oven for 10 minutes until golden.

 

Dark Chocolate Coconut bars

Dark chocolate coconut bars are made using just 3 ingredients. The maple and coconut are blended together to create a thick, chewy centre while the rich chocolate coating adds a delicious crunch.
Makes 4x 60g bars
Ingredients 

  • 230g desiccated coconut
  • 6 tablespoons of maple syrup
  • 200g dark chocolate

Place 200g of the desiccated coconut and all of the maple syrup into a powerful food processor and blend until the mixture becomes a sticky, slightly liquidy substance – this can take up to 8 minutes. When the mixture is the perfect consistency, it will hold together in your hands.
Place a large pan over a medium heat and add the rest of the desiccated coconut. Toast the coconut for a few minutes, stirring continuously until golden. Remove from the heat and pour into the mixing bowl with the rest of the coconut mixture.
Mix really well to ensure everything is evenly distributed.
Spoon equal amounts of the mixture into 4x 60g bar moulds and press down firmly. If you don't have moulds you can simply roll them into small balls using your hands and place them onto a plate.
Melt half of the chocolate in a pan over a low heat, ensuring the chocolate does not burn. Pour the melted chocolate over the coconut and place in the freezer to set for at least an hour. If you have made them into little balls, simply drizzle them in the chocolate and place in the freezer.
Once the chocolate has set, remove the bars from the freezer and melt the rest of the chocolate. Pour the melted chocolate over the other side of the bars (or balls) and place in the fridge to set.

Chocolate, almond butter and raisin crunch cakes

Makes 12 cakes
Ingredients 

  • 170g of our new multigrain flakes
  • 200g dark chocolate
  • 6 tablespoons of almond butter
  • 6 tablespoons of brown rice syrup or date syrup
  • 100g raisins

Line a 12 hole muffin tray with cupcake cases.
Melt the chocolate, almond butter and brown rice syrup (or date syrup) together in a pan over a low heat, stirring to ensure the chocolate does not burn.
Once melted, pour the mixture into a large mixing bowl and add the raisins and flakes. Mix well until everything is coated in the chocolate and almond butter mixture.
Divide the mixture equally between 12 cupcake cases.
Place the cakes in the fridge and leave for at least 1 hour until set.

No bake apricot & peanut sandwiches

 

Ingredients

  • 400g dried apricots
  • 100g flaked almonds
  • 100g pumpkin seeds
  • 100g porridge oats
  • 3 tablespoons of brown rice syrup or maple syrup

For the peanut filling

  • 5 tablespoons of smooth, creamy, runny peanut butter
  • 6 tablespoons of maple syrup
  • 2 tablespoons of coconut oil
  • 14 Medjool dates, pitted
  • Pinch of sea salt

Place all of the apricot bar ingredients into a powerful food processor and pulse until the mixture comes together to form a thick paste.
Spoon equal amounts of the mixture into 2 lined baking trays and smooth over using the back of a spoon (it can be easier to smooth them down using a slightly wet spoon) – these will form both sides of your sandwiches.
Place the baking trays in the fridge to set for at least 2 hours.
While the apricot bars set, make the filling. Place the peanut butter, sea salt, maple syrup and coconut oil in a pan over a low heat and heat until a thick syrup has formed. Be careful to watch it as you don’t want it to over bubble.
Once a thick syrup has formed, remove from the heat and leave to cool. Once cool, pour the mixture into a food processor and add the pitted dates. Blend the mixture until smooth.
Once the apricot bars have set, remove from the fridge and smooth the peanut butter mixture over one of the trays, before placing the other apricot bar mixture on top.
Place back in the fridge to set for 1 hour, before cutting into bite-sized snacks – we usually cut them into 24 pieces.

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Jamie Oliver’s mushroom and squash vegetarian Wellington with gorgeous buttery puff pastry is a handy hit on any table. This gorgeous, nutritious treat is warming, indulgent and super easy to whip up, meaning less stress for your Christmas dinner prep!

Bursting with flavor and goodness, you can’t go wrong with this simple and tasty Christmas feast!

Ingredients

1 small butternut squash, halved lengthways and seeds scraped out

olive oil

1 small dried red chilli, crumbled

½ teaspoon ground cinnamon

1 tablespoon coriander seeds

1 sprig fresh rosemary, leaves picked and chopped

2 red onions, peeled and sliced

sea salt

freshly ground black pepper

1 small bunch fresh sage, leaves picked

100g vac-packed chestnuts, crumbled

2 slices sourdough bread

3 cloves garlic, peeled

1 lemon

20g butter

250g chestnut mushrooms, finely sliced

200g Swiss chard or spinach, washed

50g pine nuts

25g sultanas

500g all butter puff pastry

1 free-range egg

1 splash milk

Directions

Preheat the oven to 200ºC. Slice the squash lengthways into wedges and add to a large roasting tray with a good splash of olive oil, the chilli and cinnamon. Bash the coriander seeds in a pestle and mortar until fine, then add the rosemary leaves and bash again for 1 to 2 minutes to release its flavour. Scatter over the squash and toss together so that each piece of squash is well coated with the seasoning. Make sure all the squash is skin-side down, then cover with tin foil and bake in the hot oven for around 45 minutes or until soft. Allow to cool, then tear into bite-sized chunks.

Meanwhile, heat a saucepan over a medium heat, then add a splash of olive oil and the onions. Season well with salt and pepper and cook gently, stirring occasionally, until softened and lightly browned. Add the sage and crumbled chestnuts to the pan for the last few minutes of cooking.

While that’s happening, toast the bread on a hot griddle pan or in a toaster and rub well with one of the cloves of garlic. Tear into small chunks, and once the onions are done, add the toast to the pan. Turn the heat off, stir everything together, taste, then season and grate in the zest of the lemon.

Add the butter to a frying pan on a medium heat and when melted, add the mushrooms and a chopped clove of garlic. Fry until soft and quite dry. Squeeze in a little lemon juice, tip into a food processor and whiz until smooth.

Bring a large pan of salted water to the boil, add the spinach and cook until soft. Drain in a colander, pressing lightly to get rid of excess moisture, then place to one side.

Slice the remaining garlic clove and add to a frying pan with a splash of olive oil. Fry until golden. Add the pine nuts, sultanas and spinach and fry everything together until warmed through. Season well with salt and pepper and turn off the heat.

Now assemble your Wellington. Roll out the puff pastry on a sheet of baking parchment until it’s about 30cm x 40cm, then spread the mushroom mixture all over it. In a large bowl, lightly toss together the spinach, squash and onion-bread mixture, then spoon it in a thick line down the middle of the pastry. Leave a space free at either side so you can roll the pastry around the filling.

To do this, hold one side of the baking parchment and lift it, with the pastry, towards the centre of the Wellington so it starts to cover the filling. Peel the baking parchment back, leaving the pastry in place, then do the same with the other side. The pastry should overlap in the middle. Beat the egg with the milk and brush it over the pastry join to seal the join. Fold up the ends so the filling doesn’t leak out, then carefully roll the Wellington onto a baking sheet, with the seal underneath. Brush all over with the egg mix.

Bake for 45 minutes until puffed up, golden brown and hot through. Serve carved into thick chunks – it’s fantastic served with veggie gravy!

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Rowntree’s Fruit Pastilles, one of the most popular confectionery brands for almost 140 years, is to become vegan friendly.

The new vegan friendly recipe will be used across the full range of Fruit Pastilles sweets, starting with sharing bags from October. Fruit Pastilles join Nestlé’s expanding range of vegan products, which include Jelly Tots, Carnation vegan condensed milk and Nescafé Gold dairy alternative lattes.

Nestlé technicians trialled over 30 recipes before arriving at the new formulation. Their mission was to remove the gelatine while ensuring the sweets retained the fruity flavour and iconic chew they are famous for.

 
 
 
 
 
 
 
 
 
 
 
 
 
 
 

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Maria McKenna, Marketing Manager for Nestlé Ireland Confectionery said: “We’ve had many requests from consumers over the years asking if we can make Fruit Pastilles vegetarian or vegan. We want the brand to be enjoyed by as many people as possible and so we are delighted to be able to introduce our new vegan friendly recipe across the full range of sweets.

“In developing the new formulation, we were very conscious of our responsibility as custodians of this much-loved brand and its long history. Through this recipe change, we’ve made the sweets slightly softer, which we know has been a market trend for a number of years. However, our priority was to preserve the fabulously fruity chew that has made Fruit Pastilles a classic for almost a century and a half. The product development specialists at the Rowntree’s factory have spent a huge amount of time and care perfecting the new formulation. We hope all Fruit Pastilles fans will agree that we have succeeded in developing a recipe which is as deliciously chewy as it has ever been, whilst at the same time being suitable for those following vegetarian, vegan and religious diets.”

Fruit Pastilles, a mix of blackcurrant, lemon, strawberry, lime and orange chewy sweets, contain no artificial colours, flavours or preservatives.

They were invented by brothers Henry and Joseph Rowntree, working with French confectioner August Claude Gaget, at their cocoa works in York in 1881.

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There’s a stereotype that it’s avocado toast that millennials have a relentless obsession with, but Tesco Ireland have had to order their rare giant avocados due to popular demand.

It can’t be entirely 23-year-olds to 35-year-olds that have created such a trend, so we’re all guilty of the avocado love. Confess, why don’t you?

A very special delivery of the giant food, known as ‘Avozilla’s for their huge size, will land in 70 Tesco stores around the country on Saturday, September 14.

The Avozillas are priced at just €4 and exclusive to Tesco in Ireland. The game-changing giant avocados are perfect for creating a massive, family-sized portion of guacamole.

Think of the avocado toast brunches you could host with a stash like this, the possibilities are endless. Avozillas are naturally produced and not genetically modified.

Just four trees produce the Avozilla supply in the lush forest outside of Modjadjiskloof, Limpopo, South Africa. It’s basically a cross between two types of avocado; West Indian and Guatemalan varieties.

As these trees are not available for commercial sale, there is very limited supply of the fruit, so avocado fans are encouraged to pop into one of the participating Tesco stores while stocks last, to avoid disappointment.

John Brennan, Fresh Category Director, Tesco Ireland, commented:

“They are extremely rare and come from just four trees grown by one of the world’s biggest suppliers of avocados in South Africa. Deliveries will be going into 70 of our stores across the country on Saturday morning and will be available this weekend while stocks last.”

What are you waiting for? Set your alarms for tomorrow, and lift some weights so you can carry all those Avozillas home.

fab 5 avocado GIF by Queer Eye

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On January 1st last year, my boyfriend and I decided to eliminate meat from our diet. For me, it wasn't that much of a challenge as I am not the biggest meat eater but for him, good Irishman who wouldn't consider a meal without any sort of animal flesh included, that was some commitment.

Our plan was simple: have as many vegetarian meals as possible, occasionally introducing fish or seafood whenever we felt like it. 

I will add here that I personally committed to going dairy free for a month, but after 10 days without cheese, I had pretty much lost the will to live, so I gave this up quite quickly. In my defence, I am French, and cheese is like a cup of tea for an Irish person, a part of our identity. 

The first 10 days seemed really easy. After the amount of food we had eaten over the Christmas break, our bodies were in serious need of a detox anyway. Things started to get tricky around January 15th, when we started to crave a good fry for Saturday brunch. 

During this month, I did a lot of research to find vegetarian and vegan recipes that would be as satisfying as a meaty dinner. And it is fair to say that the Internet isn't running short of ideas. From veggie shepherds' pie to noodle salads, chickpea curries and veggie quiches, I saw myself cooking more creative meals than usual during this month. 

After a whole 31 days, we both agreed that this experience had been 100% positive. Our digestion improved, we saved a lot of money, we felt better about ourselves from an environmental and ethical perspective. The one negative side I noticed was that sometimes I felt a bit weak and lacking energy. I never usually crave meat, but after 20 days, I was desperately looking forward to the "reward" we had agreed on (please don't judge). 

On February 1st, after a long day of mental drooling in the office, we went to Bunsen and got a juicy cheeseburger, probably the best I had ever had. But don't think that this month was all for nothing and that we didn't learn anything. This couldn't be more wrong. Our cheeky Bunsen didn't mean that we would go straight back to our old habits.

One year later, I can say that this meat-free month drastically changed our diet. My boyfriend doesn't ask me to add chicken to his pesto pasta anymore, and we enjoy Indian dhals and vegetarian casseroles on a regular basis. When we decide to have meat, we make sure it is the best quality. When you don't eat a lot of meat, you are happy to pay the price and get the best you can afford. 

* If you ever decide to go vegetarian, ask your GP for advice first.  

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Veggies, rejoice – McDonalds have announced some exciting news.

Their first ever vegetarian Happy Meal® will be on the menu – from today.

And if that wasn’t enough, there will also be a new adult Spicy Veggie Wrap available on the permanent menu.

We are DROOLING.

The two new additions have answered the growing demand from customers for more meat-free choices.

Menu Director at McDonald’s UK & Ireland Duncan Cruttenden has said how the restaurant loves that their customers help them evolve and improve.

He said, ”We are really thrilled to be able to give our customers this new choice with the addition of the Spicy Vegetarian Wrap and our first Vegetarian Happy Meal.”

So what deliciousness can we expect in these new wraps and meals?

So the Happy Meal® Veggie Wrap is made with a Red Pesto Goujon with Tomato Ketchup and Shredded Lettuce wrapped in a soft, toasted tortilla – yum.

And the NEW Spicy Veggie Wrap is made with two Red Pesto Goujons, a generous dressing of Spicy Relish with Tomato, Lettuce and Red Onion all wrapped in a soft, toasted tortilla.

Whether you’re veggie, flexy or looking for a delicious meat-free lunch you can come and #LiveYourBestLunch at your local McDonald’s.

We know we will be.

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Being a vegetarian or even – god forbid! – a vegan is thankfully getting easier in Ireland, but there are still a few niggling little annoyances that those committed to the cause have to endure. 

1. Strangely concerned strangers

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When you tell people you're a veggie, they suddenly get really, really concerned about your protein levels. Note to meat eaters: vegetarianism does not make you shrivel up from lack of protein. 

And anytime you get sick? "You're probably not getting enough protein!"

2. The great bacon debate

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Hearing "but bacon though!" every other time you tell people you're a vegetarian.

3. Wanting to be vegan…

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But not quite having the will power to give up cheese and eggs yet. Maybe one day. Maybe.

4. People never understanding why you cant eat jellies

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Having to explain what gelatin is and where it comes from every time someone breaks out a bag of Haribo isn't fun. 

5. Barbecues

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Not that we usually get the weather for them, but these meat feasts inevitably roll around every summer, and for vegetarians the BYOB usually means bring your own burgers. Of the veggie variety. 

6. Tapas

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Sharing tapas with a table of meat eaters never works out well. They two or three token vegetarian tapas get snapped up as sides for the meat dishes and you inevitable leave hungry. And you still had to split the bill equally. 

7. It's a phase

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Parents, aunts, uncles and grandparents will probably use this phase to describe your new found vegetarianism at some point or another.

Even after a decade or two. 

8. "So what DO you eat?"

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Everything that meat eaters do. Sans meat. 

9. People thinking you're out to convert them

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This is not the church of chick pea curries and chicken-less nuggets. There is no Quorn Quran. 

10. Overly relying on carbs

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When making the first foray into vegetarianism, things can seem pretty simple. Pizza, pasta, noodles, bread and their equally carb-laden cohorts are the initial go-to foods. 

Luckily vegetarianism is an excuse to experiment with new foods, so turning a beige palette into a rainbow doesn't take long. 

11. Excessive label reading

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Fortunately at least half of all supermarket items are vegetarian these days.

Unfortunately at least half of that half are mysteriously not marked with the comforting green V label veggies are reliant on, leading to excessive label reading and quick scientific equations (via google) to figure out if the triglycerides in those biscuits are derived from animal fats. 

12. Tofu troubles

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Unless you have been specifically trained in the art of preparing and cooking tofu, it can be a bit of a bother.

Seriously. how long does tofu need to marinate? Does anyone know?  

13. Having notions

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Even if you hail from the glittering metropolis that is Dublin city, being opposed to eating meat can still be placed in the "notions" category. 

It's up there with drinking almond milk, preferring ciabatta to good old fashioned Brennans and wearing hats for fashion as opposed to function. 

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Losing weight is a personal decision, and there is only one way to go about it safely – proper diet and increased activity. 

New research shows that adopting a vegetarian diet could be the key to increasing weight loss for those looking to shed a bit of weight. 

According to new research, following a vegetarian diet is twice as effective as a carnivorous one when it comes to losing weight.

Researchers from the Physicians Committee for Responsible Medicine in Washington DC found a veggie diet reduces muscle fat.

This in turn boosts the metabolism.

In order to assess weight loss, all participants had their diets restricted to 500 calories a day less than they would need to maintain their weight.

On average, the randomly assigned veggie group lost twice as much weight than the carnivorous group. 

 

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This finding is particularly significant for people with type 2 diabetes, according to lead author, Dr. Hana Kahleová.

'The beneficial effects of a vegetarian diet on body weight, glycemic control, blood lipids, insulin sensitivity, and oxidative stress markers compared to a conventional diet have been demonstrated by us and others previously,' reads the study. 

'The vegetarian diet was almost twice as effective in reducing body weight compared to the conventional hypocaloric diet.'

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There are many reasons in this life to pledge your love to Drake. 

Be it his rapping skills, his dashing looks or his God's Plan video (if you didn't cry, deem yourself heartless). 

Now, Drake has gone a step further to acquire our love by going veggie. 

 

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The Passionfruit singer revealed on a gaming live stream with game streamer Tyler 'Ninja' Blevins that he has opted out of a carnivorous lifestyle. 

'Man, honestly, I'm usually eating healthy but I had pizza tonight because it's so late,' he said. 

'I feel like chicken and pineapple pizza could work, but I don't eat meat anymore. But I enjoy pineapple on pizza though.'

 

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Animal rights group PETA has praised the rappers move, as it may encourage others to consider ditch meat.

The group sent Drake a vegan gift basket, including a (punny) passionfruit. 

With more and more celebs opting for a vegan and veggie lifestyle, and veganism gaining popularity every year, maybe the future is herbivorous? 

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It looks like veganism and vegetarianism are about to be a lot more common than they already are.

With veganism topping the charts as the biggest upcoming food trend of 2018, it's no wonder that people are easing themselves into the healthy and cruelty-free lifestyle by trying their hand at vegetarianism and flexitarianism. 

According to Just Eat, the demand for vegetarian options has risen by a 'ridiculous' 987pc. 

With meatless Monday's and education on the source of our food products becoming increasingly popular, it's no wonder the demand has risen.

Demand for healthy choices also grew by 94pc in 2017, and gluten free options increased by 72pc, according to Hospitality Ireland.

'The results from this year are a good insight into the future consumer trends and while convenience will continue to be key for consumers next year and beyond, we know that they are increasingly looking for more diverse, healthy, gluten free and plant based Vegan options,' Just Eat Marketing Director, Edel Kinane told The Buzz.

33pc of all Just Eat Restaurant Partners now provide vegan and vegetarian options on their menus to make it all the easier to ditch meat for good. 

'Already proven to be a major hit in 2017 with the increased availability and variety of vegetarian and vegan meal options in restaurants, diners are slowly embracing animal-free diets as a health-conscious effort,'said  International Taste Solution in their 2018 trend chart. 

It's good news all round for those of planning to go vegan or veggie for 2018. 

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There's no doubt that Irish people are becoming more informed when it comes to the importance of healthy eating, and with that, many of us have started to explore the benefits of an alternative diet.

Whether by choice or necessity, enjoying a 'free from' diet is not always as easy as it sounds and shopping for suitable ingredients can often add unnecessary hassle to meal times.

However, making wholesome and tasty meals that still comply with your dietary needs is about to get a whole lot easier.

From Monday August 14, Lidl are introducing an exciting new 'Free From' range with a selection of delicious ingredients and tasty treats suitable for all gluten free, lactose free, vegan and vegetarian diets.

Here's a selection of the products you can expect to see in stores nationwide. 

Gluten Free

Gluten Free Fruit Bar – €1.49

Gluten Free Chicken Nuggets 300g – €1.99

Lactose Free

Lactose free  Chocolate Hazelnut Cream – €1.99

Vegan Ice Cream – €1.99

Vegan

 

Vegan/Vegetarian Ready Meals – €2.49

Goji Berries – €1.99

Vegetarian

Falafel – €1.79

Vegetarian Sausages – €1.79

What's more, Lidl have also created a variety of recipes so you needn’t miss out on delicious dishes.

Check out their recipe for some delicious organic cracker bread with topping below:

1.  Dollop of Milbona Cottage Cheese with a few slices of radish and sprigs of dill on top 

2.  A smear of Goldessa Soft Chesse Spread and a spoonful of mashed minty peas 

3.  Finely diced beetroots with balsamic vinegar and cream cheese 

4.  A spoonful of Milbona Cottage Cheese topped with slices of salted cucumber 

5.  Slivers of Deluxe Irish Organic Smoked Salmon on cream cheese topped with cubes of gherkin 

6.  Roast butternut squash with Meadow Fresh Houmous and pomegranate 

7.  Smashed avocado and a sprinkle of sweet paprika 

8.  Peach, cream cheese and a drizzle of Kilderg Honey

All 'Free From' products will be available in Lidl's 151 stores nationwide from Monday August 14, and with items in the range starting at just €1.49, they won't break the bank. 

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A vegetarian who decided to tuck into a variety of different meat for the first time in a staggering 22 years has infuriated YouTubers this week.

Stephanie Potakis, who went veggie in just fourth grade, made the decision to hop off the wagon and get reacquainted with numerous meat-based dishes before sharing the footage online.

And not everyone is too happy about it.

Suggesting that Stephanie was attempting to pull the wool over viewers' eyes, one YouTuber commented: "This is disgusting and sad I would literally throw up. This is so fake no person that dedicated for 22 years would just throw it away with no hesitation."

"All the vegetarians I know who tried going back to meat throw the f**k up because their bodies can't digest the meat as well as they used to," added another.

It looks like from where they were sitting, Stephanie just wasn't behaving accordingly for someone who has been meat-free for more than two decades.

"What a load of bullsh*t, she was never vegetarian, look at her. P*ss off, who even gets that excited over a bloody dead cow. What a joke," fumed another viewer.

Sounding like she may be staying off the wagon for good, Stephanie gushed over every piece of meat placed in front of her  saying: "Jealous? Cos you should be cos this is so good."

You'll have to make your own mind up on this one…

 

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