Review: Nando’s The Great Imitator

Anushka Searle on 23 October 2020

f you haven’t heard the news, Nando’s has released its very own vegan chicken – made from pea protein! After some research I’m still not sure as to how this ‘pea protein’ is shaped into these chicken-like-strips. Nonetheless, this is the nicest chicken imitation I’ve ever tasted. In fact, my meat-eating Italian boyfriend even stated that this was “as close as you could get to chicken”, which is a major compliment. Though, as a vegetarian I normally stay away from fake meat, I was also pleasantly surprised by The Great Imitator, even though I despise the name.

You can choose to have your vegan chicken in wrap, pitta or burger. I went for the wrap which contained lettuce, plant-based perinaise, and chilli jam! I think the strips worked well in the wrap as they were well distributed. The strips were well marinated, but the marinade doesn’t absorb as well into the plant-based alternative. I usually go for medium spice, but I think I should have gone for hot! As for the strips themselves, I think the ‘meat’ has a nice texture – not as dry as Quorn!

My boyfriend tried The Great Imitator pitta – which I also had a nibble of! The pitta contains lettuce, semi-dried peri tomatoes, cucumber moons (Nando’s bizarre description) and plant-based perinaise. I think the combination of fake meat with pitta bread is a little bit too dry. Unlike the wrap, the strips don’t work as well in the pitta, as they are not well distributed – a patty would be better! He also decided to try the new coconut and lime marinade, which I personally found to taste quite odd – who wants their Nando’s to taste like Malibu?

Along with trying The Great Imitator, we also tried the new plant-based garlic perinaise. The dip had quite a subtle garlic flavour, and as a massive garlic fan, I would have liked it to be a little bit stronger and more reminiscent of Domino’s garlic and herb. However, the texture of this dip was spot on and you wouldn’t be able to tell the difference between that and the non-vegan perinaise – who needs eggs?

Now, I must address the elephant in the room. There was some controversy that The Great Imitator isn’t vegan as it is cooked on the same grill as the meat. However, the Nando’s grill is as long as a kitchen counter, and all vegan and vegetarian items are cooked on their own section of the same grill. Therefore, although The Great Imitator is vegetarian, it would be cooked on the same grill as halloumi, so there will be some non-vegan contamination.

Though I did enjoy The Great Imitator wrap, I don’t think I will be swapping this out for my usual order. My usual order is a medium sweet potato and butternut wrap with added halloumi, which at the moment isn’t on the reduced menu, so The Great Imitator will have to do for now.

Header image credit: popsugar uk

What’s in My Uni Bag? Unexpected Essentials

Anushka Searle on 14 September 2020

So, you’re packing for your first day of Uni. You’ve got your nice new backpack, pens, notebooks etc. You are ready for the day! Or are you? I’m going into my 3rd year of Uni and there are some unexpected essentials that I ALWAYS have on hand.

Cereal Bar/Small Snack

This is a bit of a random one, but I cannot tell you the amount of times I’ve been sat in a lecture and my tummy’s rumbling, or I’m feeling a bit hungover, or most likely I rushed out the door and didn’t have breakfast, and was in dire need of some sugar! Trust me this one saves lives.

A Spare Pen That You Don’t Care About

There will absolutely be a time in Uni where someone asks you for a pen. Now, this is a great opportunity to get chatting to someone new and make a friend on your course! However, there is a big chance that you will never see that pen again, so having some “disposable” pens is always handy.

Spare Socks

So, you brought some nice new shoes and decided to wear them to Uni. They look great. You’re feeling confident. Then, you’re two hours in and you are severely regretting wearing them. Most likely you’ll have plasters with you, but what I’ve found to be super helpful is to have spare socks! Especially if your feet have rubbed so much that the back of your sock is blood soaked, and we all know the horrible feeling of peeling that sock off later on.

Tote Bag

Often after Uni I like to pop into a shop to get some food for tea, and it’s always handy to have a spare bag, especially when you buy a lot more than expected! Tote bags are great because not only are they reusable, but you can throw them on your shoulder, and it won’t be digging into your hand like those pesky plastic bags.

Remember, you can never be too prepared!

Header image credit: Pinterest

Don’t Spend A Bunch On Brunch

Anushka Searle on 25 March 2020

Let’s be honest brunch is expensive, with most places charging £8 for some avocado on toast! But it doesn’t have to be. You can make an amazing budget friendly brunch at home, and the best part is you can eat it in your pyjamas. Listed below are some delicious brunch ideas, that will definitely impress your brunch pals.  

Frittata 

This Italian omelette is extremely easy to make, and much easier than a fancy French omelette. The basis of the frittata is slow-fried beaten egg, but you can throw anything into the mix to make it extra tasty. A frittata is a great way to use up leftovers so why not try adding cheese, boiled potato, asparagus, or even sweet potato? Great served with salad and even toast.  Not only is this dish extremely budget friendly, but a great dish to share! 

Loaded Toast 

Why buy toast from a restaurant when you can make it so easily? Honestly, I’m not a big fan of avocado unless it’s encased with other flavours. Therefore, my favourite way to eat avocado on toast is to use a tub of guacamole, and to top it with a fried egg and some chilli flakes, to make an instantly flavoursome avocado on toast.  Alternatively, why not try toast topped with hummus, cracked black pepper, cucumber slices, and some rocket.

Crepes

Once you nail how to make crepes you will always have an impressive dish. My recipe: whisk together 2 eggs, and 360ml oat milk, then add 8 heaped tablespoons of plain flour one at a time until fully combined. The mixture should lightly coat the back of a spoon. Cook in an oiled hot pan and be patient with them. The best thing about crepes is that they use 3 ingredients that you probably already have, and you can top them with anything from sweet to savoury.  I like to add cinnamon to the batter, and topped with maple syrup, bananas and whipped cream. 

French toast

For us brits French toast is more well known as eggy bread, which frankly makes it sound gross. But I think it’s highly underrated. French toast can be made with very few ingredients, all of which are cheap and probably already in your kitchen. Soak your bread in a mixture of egg and milk, and feel free to add vanilla and cinnamon if you want it sweet. Fry the bread in a pan and it’ll be done in minutes! Top with anything you have, or if you really want to impress your brunch pals then whisk up some ricotta, icing sugar, and vanilla, with some chopped strawberries to make an impressive sweet topping.

Header image credit: Twitter

3 Easy Noodle Dishes

Anushka Searle on 14 February 2020

If you’re someone that practically lives off pasta, then why not try expanding your range of carbs. There is more to noodles than just a pot noodle, or super noodles (not that these aren’t tasty). Noodles can be extremely easy to make, and these recipes will give you a range of delicious, cheap, and quick ways of expanding your carb cooking. I know that supermarket stir fry kits can be very tempting, but I promise that these dishes will be much more satisfying. All recipes below are either vegetarian or vegan but can be adjusted easily.  

1. Simple Soy (serves 1) 

This dish requires the least amount of ingredients and effort. This is my go-to recipe for a quick meal.

Ingredients:

One packet of “Straight to wok” noodles (or dry noodles slightly softened in boiling water) 

Half a white onion

1 clove of garlic/ ½tsp ready chopped 

Half a bell pepper (cubed) 

Soy sauce (2tbsp/adjust to taste)

Olive oil (or any you have)

Black pepper

Optional:

5 florets of broccoli chopped into small pieces 

Sesame seeds 

Method: 

First, heat 1tbsp of oil in a frying pan at medium heat. Then, dice half of a white onion (place the other half in a sealed container for 7-10 days!) and add to the oil. Stir the onion to make sure it doesn’t burn.

Once the onion is translucent, add the garlic, peppers, and broccoli, and any veg you might want. Turn the heat up slightly and stir fry the veg until mostly softened, as you still want some crunch. 

Add the noodles and stir fry for a minute before adding about two tablespoons of soy sauce and stir fry for a further minute until dry. Transfer to a plate, top with a bit of black pepper, and enjoy!


2. Reliable Ramen (serves 1 very hungry student)

This is slightly more complicated than the first dish, but it’s worth it! This is the dish that’ll warm your cockles on a cold Yorkshire morning. 

Ingredients: 

1 half white onion (leftover from previous recipe)

2 cloves of garlic 

1 half a carrot (chop thin pieces for quick cooking) 

1 spring onion 

Handful of spinach/chopped cabbage/bok choy 

Red chilli flakes (to taste)

Vegetable oil 

One vegetable stock cube

Soy sauce (1tbsp)

1 nest of dry noodles 

Optional:

5 florets of broccoli chopped into small pieces 

Miso paste (2tbsp)

1 egg (optional)

Method:

Chop all the veg to make the assembly of the dish quick and easy. Next pour 500ml of boiling water into a jug and add the stock cube, soy sauce, and miso paste if using, stir until combined. 

Heat a small amount of oil in a saucepan (low heat). Add the onion, garlic, chilli flakes to the oil and fry until fragrant but not browned. Add the stock liquid and bring to a boil. Once boiling, add the hard veg you are using and reduce heat to medium and leave for 8 minutes (if you are using cabbage and/or egg, add these now).

After 7 minutes, remove the egg and place in a bowl of cold water (if using make sure to peel before serving). Now you’ll want to add your noodles and spring onions and simmer until noodles soften.

Before serving, add the spinach and stir until wilted (if using). Serve into a large bowl, use tongs for the noodles, and ladle in as much soup as desired. Top with chilli flakes, black pepper, and egg (halved).


3. Practical Pad Thai (serves 2)

Out of all the dishes this is my favourite. This one is a fairly simple Pad Thai, but is immensely flavoursome. This dish works best as vegetarian, but if vegan just don’t add the egg and use Udon noodles.

Ingredients: 

1 whole white onion (finely diced)

2 spring onions 

3 cloves of garlic 

1 carrot (julienned/thinly sliced) 

Cooking oil – Sesame wok oil (1tbsp)

Chilli flakes (to taste)

Sesame seeds 

Two handful of peanuts roughly chopped (unsalted)

2 nests of dry egg noodles 

Fresh beansprouts (canned if more convenient) 

1 large egg 

Sauce:

Juice ½ Lime (half for garnish)

Soy sauce (4tbsp)

Rice wine vinegar (2tbsp)

Brown sugar (2tsp)

Sriracha (1-1½ tbsp)

Tamarind sauce (1½ tbsp)

Method:

Place the noodles in a jug of boiling water to soften. In a large pan/wok heat the oil at medium heat. Then in a small bowl, add sauce ingredients and whisk to combine. 

Once the oil is hot, add the onion and carrot, frying for 1 minute. Add the garlic and continue to stir to avoid burning. After 6 minutes add noodles, sliced spring onion (leave some for garnish), and beansprouts. 

After 2 minutes, add the sauce and use tongs to toss the noodles. Move the noodles to the side of the pan add sesame seeds to lightly toast, then and add the eggs to the empty side of the pan. Stir the eggs for 1 minute, and just before they reach a soft scramble mix them into the noodles.

Plate noodles and garnish with spring onion, raw beansprouts (if desired), lime wedges, and chopped peanuts.

Bon Appetit! 

Header Image Credit: Tesco Real Food

Should you shave your armpits?

Lauren Woodley on 8 February 2020

I, amongst others, wish to seek to find out why so many people find it repulsive when someone has made the personal decision not to shave their armpits.    

As a female, I shall be focusing on the pressures that women face surrounding the shaving of underarm and other body hair. However, my overall belief is that for any gender, it should be your own decision to do whatever you want to your body. Only you control your body, and no one should force you to do anything you do not want to.

The history of shaving armpits

Women in the early 20th Century did not care about shaving their armpits, in fact, it would not be surprising if a woman had lots of hair. The debate of shaving is a very modern issue, most likely developed due to the loosening of rules on how females dress, and the development of razor technology. By the 1950s, legs and underarms were targeted in ads and many women were encouraged, even expected, to be smooth, silky and stripped.

Thankfully, as we entered the 21st Century, it became more common for women to not feel like they have to shave, and many women now embrace the ‘au-natural’ look. It is more common to see celebrities with unshaven arms, and many women feel more comfortable to talk about it.

So should you shave your armpits?

No matter how much you may convince yourself, when you see an image of a woman with long underarm hair, you will subconsciously notice it and form an opinion. Yet, if it was about our male counterparts, there would be no disbelief.

I am guilty of doing this myself. A friend of mine recently decided to grow out her underarm hair and I naively pointed this out to her. Whilst I am completely supportive of her decision, I still brought attention to it. Why? Because, I suppose I wasn’t expecting it. Because, it is still not considered the ‘norm’.

It is seen as powerful and inspirational when a woman chooses to grow out her underarm hair. I think that it is a statement and takes a lot of confidence and bravery. From experience, people may pass comment. I personally choose not to shave my leg hair, and I have faced so much judgement from this decision in the past. Am I not womanly enough? Does body hair really change a person’s appearance so much?

The solution is to not say anything at all. Some people may think it is funny to pass comment, but it can make someone feel insecure and pressured into shaving their body hair, when it should not.

Of course, some women do prefer to be shaved and smooth. It is a luxury, can make you feel more confident, or they simply might not find their body hair attractive. There is nothing wrong with this either.

Shaving your body hair will always be your own personal choice. No matter what anyone says, it doesn’t make you any different whether you have body hair or not.  So, as long as you are shaving your body hair for YOU and YOU only, then all women should support each other on the fight against the stigma of shaving armpit hair.

Tackling University: How to Survive as a Vegetarian

Anushka Searle on 13 September 2019

Most students arrive at university with a lack of cooking skills, and a longing for “mum’s cooking.” Cooking for yourself can seem daunting, especially if you follow a stricter diet such as vegetarianism. I’m here to tell you that you shouldn’t be at all worried.

Most of your concerns will probably be based on myths. The myths that vegetarian food is more expensive, more difficult to cook, and it’s more difficult to source protein and iron.

However, if you aren’t surviving just on pot noodles and can boil water you will be just fine. In fact, cooking as a veggie is much easier. You will never need to worry about defrosting meat, or if you’ve cooked your meat long enough to not give yourself food poisoning. 

I’ve been vegetarian for five years now, but during my first year of university I learnt a lot about my own diet, how to cook well, and how to cook flavoursome vegetarian food on a budget.

My first piece of advice for anyone tackling a vegetarian or vegan diet, is to choose 3-4 veggies that you love, and use them for every dish.

If you did this, you’ll cut down the amount you spend on food, and decrease your fresh food waste. There’s no point in having a whole head cauliflower in your fridge that you’re never going to use! Personally, I am always stocked up on red peppers, carrots, broccoli, and of course onions and garlic, as they add flavour and nutrients to any dish. I would also recommend having frozen veg in the freezer ready for those busy weeks, when you don’t have time to pop to Aldi. Additionally, if you aren’t too big on vegetables then buy a bag of spinach; spinach wilts into your food, so you’ll barely notice that you’re eating greens!

Of course, vegetarian and vegan diets aren’t always healthy. Probably one of the biggest challenges at university will be finding veggie drunk food and trust me you’re going to need it!

While your meat-eating friends are stuffing their faces with kebabs and burgers, you don’t want to be missing out when your only options are limp French fries. Luckily, Leeds has a breadth of veggie and vegan drunk food options. My go to drunk food stops includes: Crispys, Milanos, Chicko’s, and of course good ol’maccies. From a wide range of pizzas, to wraps, to burgers you won’t be subjected to limp French fries. Though, a few of my vegetarian friends have fallen victim to the temptation of a chicken burger! However, there’s no need to put lots of pressure on yourself to get it right all the time, we’re all trying our best.

My final advice is to try your hardest to not just live off Quorn and Linda McCartney sausages, because unfortunately you won’t be able to afford that in the long run. Learn how to make your favourite dishes, and to nail the perfect fluffy rice (a staple of my diet). Experiment with your food and try different spices and combinations.

Finally, just practice cooking, because in actuality it’s therapeutic, fun, and a lot more rewarding than sticking a frozen lasagne in the oven!

Header image credit: Healthline