GO GREEN : Try Veganuary

January 10, 2019

 

 

VEGANUARY - Be fit and healthy this year

If you didn’t try it last year, 2019 is your chance!

 

 

Why? If you are still wondering why veganism is a good and healthy option, we encourage different ways to live and eat in a sustainable way.

In 3 points, we do it for:

 

  • THE ENVIRONMENT,

  • HEALTH,

  • FIGHTING AGAINST ANIMAL CRUELTY.

 

Plus it gives the opportunity to raise awareness about what you eat, it’s tasty, colourful and allows you to be creative!

 

Here are a few ideas for easy recipes:

 

BEETROOT AND CHICKPEA SOUP

 

Ground turmeric, pepper and other spices you fancy

I onion

4 raw beetroots

Coconut oil

1 can chickpeas

Coconut cream

1 vegetable stock cube

 

Cut raw beetroot in small pieces and pre cook in boiling water for 30 to 40 min until soft

Chop an onion and fry in coconut oil

Ad cooked beetroot and spices

Ad hot water until vegetables are covered and ad at vegetable stock cube

Heat for 20 min then blend

 

In a saucepan fry chickpeas in coconut oil

Ad paprika, juice from half a lemon and 4 table spoons of tomato paste

 

Serve the soup in a bowl, ad the chickpeas in the center and a cloud of coconut cream

 

CHICKPEA BAKE

 

1 butternut squash

1 can chickpeas

1 onion

6 peeled tomatoes

Fresh coriander or basil

1 veggie stock

Spices : Chili, cayenne pepper, garam masala, curry or/and turmeric

 

Slice the squash thinly and oven roast them with coconut oil and a few spices

Chop and fry the onion in coconut oil separately for a few minutes then ad peeled tomatoes, spices and stock 

Layer squash in a large oven dish, layer chickpeas on top and finally the tomatoes mix

Warm up in oven for 20 min

Spread chopped coriander or basil on top

 

SPANISH TOMATOE TART

 

1 pack cherry tomatoes

1 oignon

Spinach

Soy, coconut or almond cream

Mustard

Seeds

Short crust paste (£1.10 from Sainsbury’s and it’s vegan !)

Spices : Turmeric, coriander, curry, paprika, chili flakes… Whatever you’re feeling today !

 

Lay the paste on a surface and roll up the edges, spread the mustard and cream evenly

Sprinkle the spices

Layer spinach, diced onion and cherry tomatoes sliced in half

Cook for 30 min at 180°

Leave to cool and sprinkle seeds on top !

You can also ad pesto and/or fresh basil on top

 

 

BON APPETIT!

 

 

 

 

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