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World Vegan Month: Vegan Lasagne

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30 day vegan logoThis week’s recipe is by far my favourite variations of the classic lasagne. It has the most wonderful textures from the walnuts and lentils together and is beautiful with a simple side such as garlic green beans or a simple salad. As usual this dish can be adapted slightly to your personal tastes. You could even replace the pasta with leek strips if you’re on a low carb diet.

Speaking of which – the results of yet another study – picked up by all mainstream media yesterday – showed, a diet change alone can prevent and even reverse type 2 diabetes. Vegetarian diets have repeatedly and consistently showed the best results in terms of diabetes prevention and a vegan diet has been the most effective in the management and treatment of diabetes. Many people all around the world changed their lives for the better by following a plant based diet. Continue reading “World Vegan Month: Vegan Lasagne”

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World Vegan Month: Vegan Curry

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World-Vegan-Month-earthThis week’s recipe is really quick and simple, and one of my favourite treats.

For me it doesn’t get much better than a home-made curry.

“The first curry recipe in Britain appeared in The Art of Cookery made Plain and Easy by Hannah Glasse in 1747. The first edition of her book used only black pepper and coriander seeds for seasoning of “currey”. By the fourth edition of the book, other ingredients such as turmeric and ginger were called for. The use of hot spices was not mentioned, which reflected the limited use of chili in India — chili plants had only been introduced into India around the late 15th century and at that time were only popular in southern India.” From Wikipedia

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World Vegan Month: Stew and Dumplings

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meat-free-mondayHello again!

In the news this week, it turns out that the paragons of physical prowess back in the day, the Roman gladiators, were mostly vegan!

This week’s recipe is definitely a meal of champions – even if you’ve got no battles to fight, it’ll certainly help you fight the onslaught of winter ;)
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World Vegan Day and Month: Mexican Mixed Bean Pie

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I’d like to introduce a new member of the Ecotricity Team – Jodie. She’s only been with us a couple of weeks as a Teleservices Assistant, but is already getting stuck in and has proposed to treat us all to some of her vegan recipes in support of Meat Free Mondays and World Vegan Month. It’s great to be in a team of people that are so passionate about making a difference. We’re giving Jodie a regular Monday slot on here for the month (and possibly beyond!), so without further ado, I’ll hand over to Jodie.


New Image 1My interest in food and cooking began at a young age. I grew up as a vegetarian for much of my life, and lived in a bus with my parents for the most part of my early childhood. My unconventional interest in food stemmed largely from my Mother who was an innovative, resourceful and talented cook. Her Jewish heritage and nomadic background gave us a wide ranging experience of different culinary traditions with a focus on fresh, unprocessed ingredients. It’s fair to say I have pretty much learnt everything I know about cooking from her. Continue reading “World Vegan Day and Month: Mexican Mixed Bean Pie”

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We’ll all pay for Fracking, one way or another – or will we?

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frack_zerocImages of people protesting against Fracking this summer brought back a host of memories for me. I’ve done some protesting in my time. Most notably as part of a group that occupied the USAF base at Molesworth, for a year or so, to prevent the siting of cruise missiles there. Our eventual eviction, by more squaddies than it took to take Goose Green, made the back page of the Guardian, and I remember coming face to face with Michael Heseltine as he stepped off his chopper in flak jacket and make-up ready for the TV cameras – who could forget that.

The Americans never did station their cruise missiles at Molesworth and I’d like to think that what we did played a part in that – but who can know. Continue reading “We’ll all pay for Fracking, one way or another — or will we?”