Sweet potato and lentil curry
Food
Another classic from the Ecotricity design team for this week’s Meat Free Monday meal suggestion. This time it’s a child friendly curry from Angus.
Interesting fact – sweet potatoes have huge amounts of Vitamin A and also Beta Carotene (slightly more than carrots!).
Enjoy!
Malaysian noodle soup
Food
Picking up the Meat Free Mondays mantle this week is Sam from our design team. He’s sharing his recipe for an aromatic classic – Malaysian Noodle Soup. Here’s what he has to say about this recipe:
I freaking love this dish, it’s probably my favourite thing to eat and it’s relatively easy to make.
This recipe can probably serve four people, I’ve only ever made it for two and then we inevitably come back for seconds… Last time I checked, ingredients cost roughly £12.
Creamy garlic and mushroom soup
Food
As the weather has taken a turn for the worse over the last few days, I’m sharing one of my favourite soup recipes. This is something I thought I would miss as a vegan; however the change from dairy cream to rice or soy makes no difference to cooking and tastes just as delicious. The fried mushroom garnish is optional; it’s also lovely topped with croutons and fresh parsley.
Thai Green curry
Food
Another great recipe from Jodie to celebrate Meat Free Monday.
“This recipe is for one of my favourites, Thai Green curry. It’s hard to find vegan Thai pastes as so many of them contain fish sauce, but its super quick to make a homemade paste yourself. I like this dish served with brown rice, but you can have it with white rice or even noodles. Just bear in mind cooking times when making them alongside the sauce. You can also make extra paste if you wish and freeze it in an ice cube tray, then you can just add the cubes to the dish from frozen. You can even use the paste for Thai soups.”
Sweet Potato and Pear Soup
Food
This week we’ve got a Meat Free Monday recipe from another member of staff at Ecotricity – this time it’s from Pay as You Go Assistant Hannah.
I know what you are thinking – how can pear and sweet potato work together? But it just does…
Give it a go.
Beetroot and mozzarella parcels with lemon and garlic greens
Food
Who 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!)
Japanese Noodle Soup
Food
An article in the Guardian this week states that “curbing the world’s huge and increasing appetite for meat is essential to avoid devastating climate change, according to a new report. But governments and green campaigners are doing nothing to tackle the issue due to fears of a consumer backlash, warns the analysis from the thinktank Chatham House.”
Most people think that transport is the biggest greenhouse gas producing industry but the global livestock industry actually produces more greenhouse gas emissions than all cars, planes, trains and ships combined! Anyway, here’s a tasty Japanese dish you can try – no meat but oodles of flavour.
Vegan Tagine
Food
Hi – 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.
World Vegan Month: Vegan Lasagne
Food
This 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. (more…)
World Vegan Month: Vegan Curry
Food
This 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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