It’s officially the end of the festive period and along with the freezing temperatures that January brings, this month we are giving the usual break-them-as-soon-as-you-make-them New Year’s Resolutions a miss and deciding to focus longer-term on all things health.
Last year, record numbers of people signed up to Veganuary (a campaign whereby participants go vegan for the month of January) and as the demand for plant-based lifestyles boom, the campaign organisers expect even more people to join this year.
Over the past few years I have tried to adopt a more plant-based diet, with fish a few times a week and red meat only when out, but I have to hold my hands up and admit that I would find it hard to give up my beloved cheese and chocolate for good. There are great chocolate alternatives, but I can’t resist a good cheese board – especially over Christmas and through the winter months with a glass of port or a delicious red!
To compromise on not giving up animal products entirely, I am going to participate in Veganuary once again and asked my friend (and long term vegan) Kim Constable (@thesculptedvegan) for some recipe ideas which I have shared below.
Not only are they very easy and really quick to make, they are also tried and tested and completely delicious and nutritious!
Red Lentil Soup
1.5 cups dried red lentils, rinsed in a sieve
2 cloves of crushed garlic
2 tsp grated fresh ginger
4 sticks celery, finely chopped
2 medium carrots, grated or finely chopped
4.5 cups vegetable stock
2 tbsp coriander (cilantro) finely chopped
DIRECTIONS
In a large pot, add a splash of water with celery, carrots, garlic and ginger. Simmer over low heat for 5 minutes, then add the lentils. Stir to combine and add the rest of the water. Cover and cook over a low heat, on a gentle simmer, for 20-30 minutes. Add the chopped coriander before serving, and stir well. If you want to meal prep in advance, make double or triple quantities.
*Note - If you use a slow cooker you need an extra cup or two of water.
Scrambled Tofu
280g extra firm tofu
6 spring (green) onions, finely sliced
2 chillies, sliced with seeds intact
1 clove garlic, chopped
30g coriander (cilantro), stalks and leaves finely chopped
1 tbsp oil (or garlic oil)
2 tbsp light soy sauce or liquid aminos
2 tbsp nutritional yeast
Lime wedge, to serve
DIRECTIONS
Heat ½ the oil in a large, nonstick skillet or frying pan with deep sides until hot, but not smoking. Add the onions, garlic and chilli and cook for around 5 minutes until soft. Remove from the pan and set aside. Add the rest of the oil to the pan and turn the heat up high (but do not let it smoke).
Slice the tofu packet around three sides, and squeeze the excess liquid out over a sink, using your hands. Remove from the packet and still using your hands, crumble the tofu into the hot oil, breaking up a little more with a wooden spoon. Sprinkle over the light soy sauce (or aminos if using) and stir well. Continue to cook the tofu, turning frequently until it crisps up on all sides. When cooked well, return the onion, garlic and chilli mixture to the pan and combine with the tofu. Sprinkle over the nutritional yeast and stir well, Add the coriander and cook for a further 2-3 minutes. Serve with lime wedges to squeeze over.
Vegan Mexican Chilli (Serves 4)
2 medium-sized sweet potatoes, approximately 500g
1 level tsp cayenne pepper, plus extra for sprinkling
1 heaped tsp ground cumin, plus extra for sprinkling
1 level tsp ground cinnamon, plus extra for sprinkling
1 heaped tsp smoked paprika, plus extra for sprinkling
sea salt
freshly ground black pepper
coconut oil
1 onion
1 red pepper
1 yellow pepper
2 cloves garlic
a bunch of fresh coriander
1 fresh red chilli
1 fresh green chilli
2 x 400 g tinned beans, such as kidney, chickpea, pinto and cannellini
2 x 400 g tinned chopped tomatoes
DIRECTIONS
Preheat the oven to 200 ̊C/400 ̊F/gas 6. Peel the sweet potatoes and cut into bite-sized chunks. Sprinkle with a pinch each of cayenne, cumin, cinnamon, paprika, salt and pepper. Drizzle with coconut oil and toss to coat, then spread out on a baking tray and set aside. Place in the hot oven for 40 minutes, or until soft and golden.
Peel and roughly chop the onion. Halve, deseed and roughly chop the peppers. Peel and finely chop the garlic. Pick the coriander leaves and put aside, then finely chop the stalks. Deseed and finely chop the chillies.
Meanwhile, put a large pan over a medium-high heat and add the coconut oil. Add the onion, peppers and garlic and cook for 5 minutes. Add the coriander stalks, chilli and spices and cook for another 5 to 10 minutes, or until softened, stirring every couple of minutes.
Drain the beans, then tip them into the pan with the tinned tomatoes. Stir well and bring to the boil, then reduce to medium-low heat and leave to tick away for 25 to 30 minutes, or until thickened and reduced. Keep an eye on it, and add a splash of water if it gets a bit thick.
Stir the roasted sweet potato through your chilli with most of the coriander leaves. Taste and season with salt and pepper, if you think it needs it.
Scatter the remaining leaves over the top, and serve with some vegan soured cream, vegan cheese, guacamole or chopped avocado and coriander leaves. This dish is especially good when made a day in advance.
Veganism isn’t for everyone – yet – but it could be, and it would benefit our planet and our health (not to mention the lives of lots of animals across the world) greatly. If you have any inclinations about trying out veganism, take inspiration from my friend Kim – who is a great follow on Insta as well as the QUEEN of vegan bodybuilders, or go to Veganuary.com for motivation and encouragement as well as ALL the reasons why you should at least try it, or introduce non-animal alternatives into your kitchen and your diet.
Let us know how you’re getting on!