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 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!
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!
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.
I have been having different vegan snacks such as dark rye crispbreads, which are high in fibre, topped with onion, tomato or jalapeño chutney…
And also peanuts, almonds and sunflower seeds (so tasty!)
I tried another vegan pancake recipe but I actually prefer the ones I previously posted about…
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!
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 🙂
…especially with delicious organic raspberry lemonade 🙂
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!
Have you been eating lighter or healthier food as part of a healthy new year?
Have you tried any new dishes lately?