This quick and tasty curry came about because I was experimenting with quick midweek meals for my Food on the Brain group. I’d found a host of quick chicken curries listed on Olive Magazine’s website which included a delicious sounding West African inspired chicken and peanut curry. I wanted to create something similar that was quick to prepare and vegan and this is the result. It tastes so good. If you can get hold of tempeh then it works well here but if that’s not your thing or you can’t source it locally then other variations are given below.
The Beginners Guide to Eating Vegan Food – written by a non-vegan. Veganism is on the rise, particularly amongst younger people. Many people are turning to this way of eating as an ethical choice but an increasing number of us are making the switch for health reasons. But is a vegan diet healthy?
We’re racing through January, already at the halfway point. Many of our New Year’s resolutions around food will have started to hit hurdles or have fallen by the wayside. Why? Because change can be hard. Because January is dark and damp and can be a bit miserable. Or maybe because we were really ambitious and tried to change everything at once. That’s where the idea of one new thing comes in.
I’m a huge fan of aubergine - a quick skip through the blog archives will probably reveal a bias towards this versatile vegetable. Even so, braising aubergine was a new one to me. In this recipe you griddle the aubergine first which gives it heaps of flavour in it’s own right. Then you braise it in the sticky, tamari dressing which takes the flavours up a notch and also makes sure the aubergine is a beautifully soft, buttery texture. I ate a double portion of this as a light lunch but if you are after something more substantial you could serve up with brown rice and add in some tempeh (fermented soy) to up the protein whilst keeping it vegan friendly.
One for nutella monsters everywhere.
You're not going to fool the average 8 year old that this is the real deal but this chocolate spread recipe makes a tasty, healthier alternative.
Aren’t rhubarb and custard just the perfect combination? For me rhubarb and ginger crumble served up with a large dollop of custard is comfort food at it’s best. That said it’s not always the lightest and this is how I discovered this beauty of a recipe. Rhubarb is roasted in the oven and cooled then layered up with granola and chilled custard for a lighter, more refreshing take on a classic. Now clearly you could just take that serving suggestion and run with it for yourself but if you are up for making the custard and granola for yourself then read on.
With headlines this week suggesting eating as few as three eggs a week could increase our risk of cardiovascular disease, I feel like I have stepped back in time. For years everyone avoided eggs because of their high cholesterol content. Then suddenly it was OK to eat eggs again. Now a new study suggests maybe not. So what's going on? I've had a few people contacting me off the back of this one to ask if it's still OK to eat eggs - so here goes...
This vegan cottage pie is packed full of veggies. Green lentils replace the traditional mince, providing texture and protein. This one has a number of steps so grab yourself a kitchen helper to speed things up or put the radio on and enjoy immersing yourself in kitchen activity.
Vitamin B12 is essential for our mental health. What’s more, a deficiency in B12 can show up as mental health symptoms without any of the usual physical symptoms of this vitamin deficiency. This means it can go undiagnosed and untreated by health professionals. If you are vegetarian or vegan you are at increased risk of vitamin B12 deficiency. Here’s what you need to know…..
I sometimes refer to this as a pesto, at other times a pâté or spread. This probably reflects the versatility of it. Perfect in a sandwich or on toast or oatcakes, it also serves well as a coating for pasta. I’ve been meaning to share it for a while but this seemed to be a good week as:
If none of the above are of interest to you then just know that my serving suggestion with pasta is delicious and well worth a try. So read on for two recipes in one.
I'm Kim Adams, founder of SAVI Nutrition. A Nutritional Therapist who is passionate about healthy, tasty food. Here I share with you my thoughts on food and health alongside a few of my favourite recipes.