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 recipes, then it encourages me to try something new and is often more interesting. It's also of course guaranteed to be seasonal and local.


My husband isn't vegan but has joined me (at home at least), eating the vegan meals I prepare, but my kids are both now meat eaters, so I'm still cooking with meat and dairy for them. But perhaps surprisingly the sight of succulent roast chicken and oozing filling from a chicken and squash pie hasn't tempted me yet. I'm not doing this with the intention of turning vegan but I want to see if I can reduce the amount of meat I eat (dairy I know I can cut out already if I want to, as I've been dairy free for the past year), for both environmental and health reasons. I'm also interested to see if I notice any difference with my digestive system not having to digest meat. It's a bit early to say yet, but maybe I'll feel different by the end of the month?


Here's a recipe I made this week for dinner with a side salad or on it's own for lunch.


Buckwheat & squash tabbouleh


Ingredients: (serves 1 as a main meal or 2 for a side or lunch)

1/2 medium squash

2 cups of buckwheat

1 small red onion, peeled and cut into quarters

1/2 fennel, sliced

1 tbsp pomegranate molasses & a bit extra to drizzle at the end

1 tbsp harissa paste (I used a mild one)

1 handful of fresh pomegranate seeds

1 handful of flat leaf parsley chopped or kale as I've used here

Salt & pepper for seasoning



Method:


Pre-heat the oven to 180 degrees centigrade for a fan oven or 200 for non fan ovens, or gas mark 4. Mix all of the above ingredients in a bowl except for the fresh pomegranate and parsley. Season with salt and pepper. Cook for around 25 minutes, or until the squash and onion ares softened. Whilst they are cooking, cook you bulghar wheat as per the instructions on the packet. Drain once cooked and leave to one side.


Once your vegetables have been roasted, mix with your bulghar wheat. Leave it to cool then add it the parsley or kale and pomegranate and mix together. Drizzle over a little more pomegranate molasses to serve.



#Vegan #Veganuary #HealthBloggers #LivingWell #VeganRecipes #HealthyLiving


jo.charleston@gmail.com

@charleston_jo

  • Twitter Social Icon
  • LinkedIn Social Icon

© 2017 Jo Charleston