I have been receiving Greenpeace newsletters for a couple of years now, signing petitions to stop arctic drilling and the deforestation of Indonesian forests to name a couple. A few weeks ago I filled out an online survey and now the poster they promised me has finally arrived!
“Greenpeace stands for positive change through action: the independence and global reach to defend nature and promote peace.”
Today was day 3 of my vegan pledge and I made a lovely bean soup for dinner and my omnivorous boyfriend liked it too!
It is a simple, quick and very tasty recipe which uses cupboard staples and is inspired by a vegan cookbook I borrowed from the library.
Kidney Bean Soup
- a 400g tin of red kidney beans
- a 400g tin of chopped tomatoes
- a carrot, chopped
- chili flakes (to taste)
- 2 tbsp extra virgin olive oil
- 1 medium onion, chopped
- 3 cloves of garlic, chopped
- 1 tsp cumin
- 1 tsp thyme
- pinch of paprika
- vegan stock cube
- 1 litre hot water from the kettle
- coriander to garnish
-Heat the oil in a saucepan and add the onion, cook for about 5 minutes or until soft on a medium heat.
-Add the garlic, carrot, chili flakes, cumin and paprika. Cook for another 2 minutes.
-Add the beans, a litre of water from the kettle, the vegan stock cube, the tomatoes and the thyme.
-Cover and simmer for about 15 minutes. Garnish with coriander if you want and serve with tortillas. Enjoy!
I have also prepared my lunch tomorrow: a simple but tasty sweetcorn and tomato salad.
Assembling this salad is super quick, all you need is:
- Tinned sweetcorn
- Cherry tomatoes
- Sun-dried tomatoes
- Pumpkin seeds
- Mixed herbs
- Chili sauce
What’s your favourite salad?