Squash and spinach dal recipe

This is a cheap nutritious dish, which is great to batch make and freeze for another day or save for leftovers for lunch. Ingredients: Serves 2-3 200g squash, skin taken off and diced into small chunks (about 1 inch) 125g red lentils 1/2 400g tin of coconut milk 1/2 400g tin of chopped tomatoes 1 tin f water 2 large handfuls of spinach, washed 1/2 onion finely chopped 1 tbsp olive oil 1/2 tbsp fresh ginger, finely chopped 1/2 tsp turmeric 1/2 tsp cumin 1/2 tsp coriander 1/4 t

Harissa aubergine & chickpea stew

Orginating from the North Africa and Middle Eastern cuisines, harissa has a lovely smokey, spicey taste which lends itself perfectly to stews and casseroles. This is a lovely comfort dish for these cold winter days and a great source of fibre, B vitamins, protein and much more. Ingredients: 1 aubergine, chopped into bite size pieces 1 tin chickpeas, drained 1 tin chopped tomatoes Water (use the tin of tomatoes to fill with tap water) 1 onion finely chopped 2 garlic cloves, c

Veganuary - 2 weeks in...

I'm happy to say it's going pretty great. I don't think I've ever eaten as many vegetables or pulses in a concentrated period of time in my life and I'm smashing my ideal ten a day fruit and veg. Planning my weekly menu has been vital to keeping my sanity and keeping me on track. I have a vegetable box delivered rougly every other week which helps with supplies but will also inspire me to cook something different. If I get a vegetable that I haven't planned to eat in my rec

Veganuary

It's January and I'm always keen for a new food challenge, so it just seemed the obvious decision to try out Veganuary. If you follow my blog you'll know that I'm already dairy & gluten free, so how hard can it be to give up meat? My 12 year old daughter who although has decided now not to be vegan, was the most fastidious vegan convert literally overnight for over six months, so I have a hard act to follow. She'd study every food label for traces of non-vegan foods, tut t

Winter Coleslaw

A great way to 'eat the rainbow' and pack in those veggies. Have it as a side dish, or as a main by adding in some roasted chicken, salmon or slices of avocado or tofu. Ingredients: (serves 2) 1/4 red cabbage, shredded 1/4 white cabbage, shredded 1/2 red onion, finely sliced 1 beetroot, peeled and finely sliced 1/2 pomegranite, seeds only Handful of cashew nuts toasted. Handful of flat leaf parsley, roughly chopped N.B. If you want to make this into a main course, add in some

Roasted squash with a chilli quinoa filling.

A delicious vegan Autumn warming dish that's super easy to make. Ingredients: Serves 2 1 medium squash 50g quinoa 4 spring onions 1/2 red chilli Handful of cashews 2 cm ginger, grated Coriander, chopped Olive oil Salt and pepper Optional: 40g of feta cheese (for non vegan version) Method: You can use any type of squash for this recipe. Pre-heat the oven to 180 degrees centigrade or Gas mark 4/ 350F. Start by washing and drying it. Cut it in half and scoop out all the seeds

Common nutritional deficiencies: Vitamin B12

What is it and how does is affect our body? Vitamin B12 sometimes known as the ‘energy vitamin’ is of particular importance to vegetarians and vegans as it’s found in the tissues of animals and seldom in plant based foods and it is hard for the body to absorb it. So vegetarians can struggle to eat adequate amounts in their diet and vegans need to take supplements. The body can store B12 for long periods, even years, mostly in the liver, which means it can take many years be

Barbecues for vegans and meat eaters.

Hurrah, the sun is shining and the barbecues are out, but what do you do cook if you have to cater for meat eaters and vegans? Everyone loves a barbecue, there's something about the ease of slinging on a few burgers and sausages, maybe some kebabs and chicken wings whilst you relax in the sun with a chilled beer? Even for vegetarians it's easy to find a decent veggie version these days. But what if you're vegan? Not having delved into the world of vegan sausages before I s

More veg please!

I had no idea when my daughter decided she wanted to become vegan, just how much it would benefit all of us as a family. Transitioning to a plant based diet, especially when its only one of you in your family that's making the move, does have it's ups and downs. We often don't eat the same meal which can be trying, though I try and keep the basis of it the same for all of us and just add or take away elements, it does inevitably require a bit more planning to make sure you'r

"Mum, I'm going to become vegan".

"Oh - really?" I've never been against veganism and I'm all for eating a mostly plant based diet, but did I want my eleven year old to become vegan? To be honest my initial reaction was no, I didn't. On a selfish basis I knew to eat well (nutritionally well), I'd have to start cooking differently for her and that would mean more work for me to make sure she was eating all the nutrients she required as a growing girl. I was (and still am) concerned that it was a nutritionally