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Red onion

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Beetroot and mozzarella parcels with lemon and garlic greens

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parcels 2Who would have believed that the humble beetroot would be recognised as a super food?

Beetroot’s deep, overpoweringly red juice has earned it the reputation as the most bossy of vegetables.
Although the leaves have always been eaten, historically the beet root was generally used medicinally for a range of ailments, including fevers, constipation and skin problems.

Beetroot is a good source of iron and folate (naturally occuring folic acid). It also contains nitrates, betaine, magnesium and other antioxidants (notably betacyanin).
More info on the NHS Choices website.

This week’s recipe from Jodie is a classic filo parcel. Give it a go and enjoy a Meat Free Monday (or super food Sunday!)



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Smoked Tofu, Spinach and Pumpkin Seed Flan

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New Image 1This is a quick and super tasty recipe that is a firm favourite of my mothers. I’ve included a vegan ‘slaw too but you can serve this with any side of your choice. I also like it with simple herby new potatoes and a green salad.

Cheers
Jodie



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Vegan Tagine

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meat-free-mondayHi – Jodie here with this week’s recipe, although World Vegan Month is over now, I’ll carry on sharing some recipes for a bit 🙂

As a family we have all collectively spent a lot of time in Morocco and are always bringing back authentic recipes and spices to recreate our favourite dishes at home. This recipe is my take on a vegan tagine.

With a tagine you do not necessarily need the authentic dish in order to cook this, a large saucepan and lid will work just as well, or an oven proof dish and lid, cook and prep time will not vary depending on chosen dish.

Perhaps we’ll start to see vegan tagine appearing on a high street near you soon? Apparently catering for the ‘plant curious’ is becoming big business.

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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. (more…)