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:
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
4 raw beetroots
1 can chickpeas
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
1 butternut squash
1 can chickpeas
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
Soy, coconut or almond cream
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