Watercress Soup, Farfalle and Vegan Pledge Nosh

Hello, I hope you are having a marvelous start of the year! Do you have any new year’s resolutions?

One of mine was to start the year with another sustainable vegan pledge. I have already tried new simple, quick and healthy recipes and already feel the benefits.

Another couple of resolutions of mine are to carry on with my ongoing “let’s get rid of anything I don’t really want or need in the most sustainable way possible” = a lot of things are going to the charity shop or eBay 🙂 and I also want to go through all my Chinese and Spanish notes from university as I am finally using these languages with my new job 😀

Among the vegan dishes I have been enjoying there are a few I would like to share:

Watercress Soup

Watercress is actually in season in the Summer, however last week I saw a reduced bag of it at the supermarket so I bought it for cheap and saved it from the food waste bin.

Watercress is considered a superfood as it contains 15 vital nutrients and minerals including more calcium than whole milk and more iron than spinach!

When I looked up watercress soup recipes they had milk/cream in them and they were all whizzed up. I don’t like creamy and completely blended soups so mine was actually light and chunky.

I didn’t add any stock cubes and it was really tasty on its own thanks to the natural peppery taste of the watercress, but if you prefer you can add it with the water or season the soup at the end.

Ingredients for 2 portions

  • 85g Watercress
  • 1 Medium potato, chopped
  • 1 Clove of garlic, chopped
  • 1 Tsp extra virgin olive oil
  • Vegan stock cube, if desired + hot water from the kettle

-Heat the oil in a saucepan and soften the garlic;

-Add the potato and about 750ml of hot water from the kettle + vegan stock cube if desired;

-Cover and let it simmer until the potato is cooked (the smaller the chunks the quicker! ..and the less energy used);

-Add the watercress to the pan for 2 minutes to wilt, check, season and serve. Enjoy!

Watercress Soup

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Tomato, Rosemary and Garlic Farfalle

This is another quick but super tasty dish, easy to make even when you have a pretty empty cupboard. You can substitute the rosemary for other herbs, preferably fresh, and also add onions or other vegetables to the sauce. Delicious!

Ingredients for 2 generous or 3 smaller portions:

  • 200g pasta (whole wheat and organic for extra sustainability)
  • 400g can of tomatoes
  • 2 cloves of garlic, chopped
  • 1 Tbsp extra virgin olive oil
  • 1 Spring of rosemary

-Cook the pasta as required;

-Heat the oil in a pan and add the garlic and rosemary until the garlic is soft;

-Add the tomatoes and let them simmer while the pasta cook, season to taste;

-Once the pasta is cooked and the sauce has reached a lovely consistency and taste, mix the pasta into it and enjoy!

Tomato, rosemary and garlic farfalle

Tomato, rosemary and garlic farfalle

The great thing is that it’s quick and satisfying and you can add other vegetables such as gold or red onions, leeks, carrots, or even leftover vegetables and also any spices or herbs that you like to make it different every time.

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I have been having different vegan snacks such as dark rye crispbreads, which are high in fibre, topped with onion, tomato or jalapeño chutney…

Caramelised onion chutney-topped rye crispbead

Caramelised onion chutney-topped rye crispbead

And also peanuts, almonds and sunflower seeds (so tasty!)

Peanuts, almonds and pipas

Peanuts, almonds and pipas

I tried another vegan pancake recipe but I actually prefer the ones I previously posted about

Vegan pancakes

Vegan pancakes

It’s been getting colder and colder here in the UK lately so last night I easily made a vegan version of bangers and mash with Linda McCartney’s vegan sausages… potatoes can somehow be very creamy even on their own!

Vegan bangers and mash

Vegan bangers and mash

We went out to celebrate my boyfriend’s birthday and I asked if they could avoid adding cheese to my pizza and after adding some olive oil it was really nice 🙂

Vegan Pizza

Vegan Pizza

…especially with delicious organic raspberry lemonade 🙂

Organic raspberry lemonade from Devon

Organic raspberry lemonade from Devon

I’ve been drinking lots of different teas that actually taste better with no added milk, such as cherry blossom white tea which is so fragrant!

Whittard Cherry Blosson White Tea

Whittard Cherry Blosson White Tea

I have recently joined Pinterest if you’d like to have a look at my boards for some sustainable inspiration and also added pictures to my Facebook page 🙂

Have you been eating lighter or healthier food as part of a healthy new year?

Have you tried any new dishes lately?

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7 thoughts on “Watercress Soup, Farfalle and Vegan Pledge Nosh

  1. Mmmm, that cherry blossom tea sounds beautiful! As does that lemonade! I bet if you closed your eyes, you could imagine it was summer 🙂 I recycled some of my NY’s resolutions from last year that didn’t get done 🙂 Little things mostly, like ‘make fudge for the first time’. What wasn’t on this year’s resolutions list is that we just adopted (recycled? :)) a cat for 18 months while his owner is away to save him from being put into a cage possibly for ages at a shelter (not that they don’t do great work, but now they have one less cat to re-home and pay to feed/room for one more that needs it more?), and to prepare for that, we also saved some carpet from going to the landfill by grabbing it, cutting it into easy sizes and then ‘patchworking’ them over our landlord’s one just in case (it will go onto a garden to keep the weeds down when we have finished with it). So, a little bit of eco, with a pinch of heartfelt ethical in the shape of some easily stretched love, and we have a whole lot of extra happy in our flat.

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    • Ooh yes they both tasted delicious and the lemonade was soo raspberry-y!! 🙂
      I have some of last year’s minor resolutions too, I still haven’t made proper bread, just flatbread! I love the fact that you adopted a cat for a while, that’s so sweet and kind of you!! The kitty must be so happy, I looovee cats!!! ❤ And you had a great idea to get that extra carpet and use it to protect yours! You always have amazing ideas!! 😀

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      • 🙂 It was ‘just’ a confluence of circumstances really. The carpet we originally grabbed to go on the garden, but it just never quite got done. Then, we didn’t want to potentially have to pay any massive cleaning bills, so we re-purposed it. Serendipity 🙂

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  2. Hmmm, New Year’s Resolutions – need to get me some of those. The good news is that I have a 20 hour plane flight to come up with some, and maybe start in on one of the big ones. I think one of my resolutions needs to exercise more and spend less time at the computer (while at the same time writing and working more – that could be tricky). Maybe I can just run up and down the aisles.

    Great that you’ve decided to do another sustainable vegan pledge – think it’s a great idea, and something more people should try (myself included). That watercress soup is certainly calling to me – as is that raspberry lemonade. Time for breakfast, methinks.

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    • Hey Jean-François! Gosh, where are you going next? Yes you are right, exercising more is definitely on the list, as usual.Cutting back on using the computer is hard though, we can do so much on the computer!! :/
      I like the pledge as it actually makes it hard for me to avoid healthy and more sustainable food 🙂 I am discovering more dishes which have vegetables as the protagonist 🙂

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      • There really are some amazing vegan options out there – and it doesn’t have to be a penance. We did a largely vegan menu for an Epiphany eve party at our place, and had some really good successes (like the okara falafel). I’ll be posting a few more recipes from that night when I have a chance. I’m in Singapore now, sleepy, and having some spicy noodles and coffee like tar (I need it) for breakfast. If I have a few spare minutes while I’m here (doubtful), I’ll try to learn a bit more about South Indian food preparation, a great vegetarian cuisine that is common here.

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