Tag Archives: vegan

The Curried Courgette ‘Spaghetti’

When I eat on my own, I can’t be bothered preparing an elaborated meal. I made this dish with three ingredients and in less than 10 minutes, it’s super easy and fun to eat! Needless to say that it’s also very much healthy and clean.

Ingredients (for one)

  • Courgette, 1/2
  • Cherry tomatoes, a big handful
  • Coriander, a handful
  • Curry powder, 1 teaspoon
  • Salt and pepper

Procedure

Wash the courgette and tomatoes. Use a spiraliser to make the courgette spaghetti or simply cut it in long stripes. Cut the cherry tomatoes in half. Chop the coriander.

Heat a little olive oil in a pan and add the spaghetti, cook until tender. In another pan, cook the cherry tomatoes until tender as well. Add the curry powder, salt and pepper.

Serve warm, sprinkle with the coriander. You can add some parmesan cheese if you fancy it!

Tadaaaaaaa!

The Chili Sin Carne (and the power of beans)

A Chili Con Carne – Sin Carne, I could have just named it Vegan Chili, but some people are often skeptical when something is labelled vegan (I’ll come back to that in a further post).

Despite their bad reputation for making people gassy, beans are actually super duper healthy (see below). They’re also a proof that eating healthy isn’t necessarily expensive as they are really affordable and versatile.  You can be really creative when you have for example kidney beans, cannelloni beans, black beans, black-eyed peas, chickpeas, split (green) peas and/or lentils in your pantry.; you can incorporate them in many different dishes such as chilies, dips, soups or salads.

This recipe is easy enough but will take you about an hour; it serves 4 people. You can combine it with some whole rice and quinoa to have complete protein.

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The Vegetable Tofu Loaf

IMG_6280I know what you’re going to say… tofu, really? I’m not a big fan of tofu either, but as I don’t eat meat – and barely any fish anymore – I need to find protein somewhere else. On the other hand, tofu can actually be pretty good when well-prepared, and this vegan recipe is concrete evidence of that fact

A few days ago, I came across this cooking idea I had scribbled at my yoga, mediation and detox retreat and remembered being blown away at the time as I had in mind that tofu could only be eaten fried or in ramen soups. I checked out a few recipes online to get the technique right, and made my own version with the vegetables I had in my fridge. Again, be creative and have fun cooking; you can use any vegetable you like although I wouldn’t use tomatoes or courgette as they’re very watery.

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The Red Lentil and Spinach Dal

Indian cuisine is my new cooking thing. It’s flavourful, colourful and also very healthy. It’s full of vegetables, spices and herbs (cumin powder, coriander powder, ginger powder, black mustard seeds, red chilli powder and turmeric powder among others), it’s high in fibre and low in saturated fat.

This is my very first Dal, I actually combined 2 recipes as I didn’t have any coconut milk – which most recipes require. On the other hand, I had 2 small sweet potatoes and some spinach that needed to be cooked urgently so I integrated them. The outcome? As good and tasty as your favourite Indian take-away. It demands very little effort, time and money!

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The Green Pea Guacamole

Try it and you’ll love it! Guacamole itself is a delicious and very healthy treat, but it is still full of good fats – which we need, but in moderation. Replacing half the avocado with green peas makes the recipe lighter both in terms of flavour and nutrition. Another benefit is that it’s less costly (where I live, avocados are quite expensive).

This recipe will take you about 10 minutes. You can keep it super healthy by serving it with fresh, crunchy crudités such as radishes or carrot sticks.  Continue reading