New year, new you! For those of you who kind of fell off the wagon over the festive period, now is the time to get back to your clean-eating divine selves! Christmas can be a difficult time to stay on the healthy train, especially if you are eating out a lot or staying at other people's houses etc, you don't want to be a burden or appear as though you are the health police, so standards can kinda slip, know what I mean?! Anyway, forget about Christmas, this is January (or Veganuary for those who are giving veganism a shot for the month -go team, go!!!) This soup will help you out no end, it's easy to make, low in fat and has the creamy decadent taste of something that is laden with double cream (so those of you doing Veganuary should love it!!)
Aaaaaaaaaaaaaaand here it is: part 3 of my triptych of Indian delights to feast your face on. I usually eat this as a side dish along with the Saag Aloo Gobi and the Okra Tomato curry, however it is just as tasty if eaten for the 'main event!' Packed with protein (approx 22g per 1/2 cup) this tasty dish is really filling and energising, and it's super low in fat to boot. This would be great as a side dish for EVERY meal (but probably not as let's face it, nobody wants to eat the same thing every day, that's just dullsville!) Another great thing about this dish is that it is seriously yummy eaten either hot or cold, so you could have some with your dinner, then have the rest the next day for lunch with some salad or whatever else you happen to fancy for lunch that day. Flexibility is the name of the game here!
Now this really is the easiest snack to whip up in under 5 minutes!! I'd never heard of these before last week, until my driving instructor (watch out people on the roads of west London!) was raving about them after his mini-break in Spain. A few days later I was in the supermarket and lo and behold, there they were, sitting there waiting for me to cook 'em up into a tasty tapas treat! They are very inexpensive, one 135g box costs just one of your Great British pounds, so you can't really go wrong.
This recipe has its inspiration rooted in the most unlikely of places - The Toby Carvery. What does a vegan know about Toby Carvery I hear you ask?!!? Well, actually you may be surprised to learn that this "haven of meat" serves not one, but two specified vegan options! So, anyway, my boyfriend (vegan, loves junk food!!) loves their nut roast Wellington and set me the task of recreating it in someway. Since the actual Wellington is pastry, I can't eat that being gluten free, and it makes me very sad to make yummy dinners for us both that I can't eat (obviously!!) so I decided to stuff a mushroom with the most delectable and 'meaty' filling I could conjure up!
This thick, creamy and filling soup not only tastes great, but is a great immune booster to help ward off those winter sniffles that are just around the corner, kindly provided by the inconsiderate sod who sneezed ON YOU on the bus (thanks dude!) Luckily for me I have THIS anti-sniffles-guard, so I'm just fine thanks! This garlic, onions, leeks and turmeric in this soup make it an anti-inflammatory super-force to be reckoned with. Interesting (or not) fact, I have not had a single cold since being vegan, so bang goes the theory of pale and sickly vegans withering away in a corner!! I'm sure there are many pale sickly vegans, (as there are many pale and sickly omnivores) and that's because they probably just eat bread and chips, and, well... who is going to be strong and healthy on that?!
***TREAT ALERT***TREAT ALERT***TREAT ALERT***TREAT ALERT***TREAT ALERT***TREAT ALERT***TREAT ALERT***
Oh yes, you'd better believe it. To me these are the definition of a treat. I don't have much of a sweet tooth, so usually my treats are of the crunchy savoury variety, and what better than a savoury snack that packs a punch of protein?! Nothing is better. These are the real deal and I've already cooked them twice this week.......well......y'know, it's cold now, a girl's gotta treat herself!! These are based on a recipe by Bryant Terry, however I've changed them around a bit and added in new flavours. I was particularly excited with these as it is a completely new way for me to cook beans, and considering my boyfriend and I smashed through the first lot I made in about 5 minutes, the proof, as they say, is in the pudding. Well, it's in the fritter!