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!!)
So here it is, the second offering in my Indian feast triptych of delights. I'll confess, this is probably my very favourite of all three, purely just because I am a spinach ADDICT! I love the stuff, I eat it in salads, I drink it in smoothies and sometimes, I just eat handfuls of it on its own. I especially love it when it's wilted and mixed with potato, cauliflower and spices. YEAH MAN!!! In true award ceremony style, I have to thank my awesome friend Esharan for the inspiration for this recipe, because when a friend gives you a vegan recipe passed on by her Indian mother who is an incredible cook- YOU JUST MAKE IT OK?!?!?!!!! (Thanks Shaz xxx)
Hello, how are you? Enjoying the cold, drizzle and darkness that winter is bestowing upon us? No, me neither. I've blinked and it's winter again, how depressing. When it's freezing and dark outside, hot comforting and spicy foods seem to appeal the most. Even though I am officially a salad addict, you just kinda need more during the cold times. The night is dark and full of terrors. Ok, it's not really, but I am a Game of Thrones fan and that's pretty sums up how I feel at the moment!!
So then, this dish is part of an Indian triptych I created (I believe my days in art school were the last time I used that word!) to help fuel your (and of course mine, I'm not that selfless!) cold winter nights.
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?!