If we’re friends, or you just know me from my blog or my socials, you’ll know I’m vegan and I’m very bloody worried about the climate, what we’re doing to the planet and the future we are leaving our children/grandchildren, nieces and nephews/children of our friends {by looking at it that way, we’re including everyone – not just those of us who are parents!}.

The simplest and most immediate thing we can do as individuals to have an effect on climate change {which, to be honest, can feel insanely overwhelming most days!} is to stop eating animals and animal products.

No Meat May sets the challenge to each of us to go a month without meat. This is easy in our home because I’ve been vegan for almost 4 years and vegetarian for about 5 before that. A lot of people I know, however, wonder what on earth they will eat if they aren’t eating meat and dairy. So I decided to share 1 recipe every day for the month.

vegan tuscan rigatoni

This perfect bowl of autumn evening warmth is from Rabbit and Wolves. The weather seems to have dropped {finally!} a few degrees in Sydney so a comforting bowl of pasta is the perfect go-to weeknight meal. I love carbs, so who am I kidding about it only being for weeknights?!

Cashew cream {soak cashews overnight, rinse, blitz them with some salt and water until you have a creamy consistency} is a fabulous thing to have a batch of in the fridge. From this base, you can make sweet cream {blend in some maple syrup, or some vanilla and cinnamon} or savory as in the recipe attached to make cashew cheese. Our fridge currently has the base, a garlicky tomato, and a maple – all saved in jars {recycle, reuse, help the planet}!

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Don’t forget to take a photo and tag me {insta @bumpyroadtobubba} if you’re playing along! #veganmjnomeatmay #mj6of31 #nomeatmay #31recipes #veganfortheplanet #vegafortheanimals #veganforthekids #veganforthefuture #easyrecipes #tasty #doitfortheplanet #doitfortheanimals #doitforthekids #actNOWforfuture #challenge #youcandoit