SAVI Nutrition Recipes, healthy eating and more - SAVI Nutrition

warming slow cooker Black urid beans and roasted squash

8/10/2020

This dhal is one of those perfect warming, comfort foods for a dark winter’s evening after work. The fact that you can pop it into your slow cooker on a morning and come home to wonderful aromas and an easy meal makes it even better. This is naturally gluten free and is suitable for vegans. Serves four but keeps well if you are cooking for one or two. Tasty, healthy food with minimum effort!

Pyttipanna

17/4/2020

Pyttipanna (pytt i panne, pyttipannu) is a Scandanavian dish that essentially means small pieces in a pan. This is one of my favourite breakfast options from the Scandi inspired Baltzersen’s café in Harrogate. This being week four of the COVID-19 lockdown here in the UK I’m now recreating some of my favourite café and restaurant dishes at home and this is one that is really worth sharing. The basis of this is cubes of fried potato, you can add pretty much anything to that so it’s easily adaptable to your individual requirements.

Harissa Mushrooms with Butter Bean Mash

11/4/2020

I first came across butter bean mash as an alternative bangers and mash combo. Mashed by hand it has a slightly chewy texture when compared to potato (which I quite like) but a quick whizz in a food processor creates a wonderfully smooth, creamy mash. The pairing here with spicy vegetables elevates it to a whole new level.

Quick Sweet Potato, Peanut and Tempeh Curry

19/2/2020

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.

chocolate chia pudding with blueberry & ginger compote and skyr

19/1/2020

Do you like a sweet or savoury breakfast? I love a good savoury brunch when I have time at the weekend but weekdays it’s usually oats, pancakes or a smoothie. This chia/compote/skyr combination will satisfy a sweet tooth but is packed with healthy fats and protein to help you stay full. If savoury is your thing to start the day then this also packs up well as part of a lunch and is more nourishing than reaching for the biscuit tin.

Braised Aubergine with Tamari and Greens

5/1/2020

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.

chocolate spread

11/12/2019

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.

Vegan Cottage Pie

15/2/2019

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.

Walnut and Sundried Tomato Pâté

21/1/2019

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:

I’ve been talking about the importance of healthy fats
It’s perfect for Veganuary and
The Lancet report on sustainable eating last week drew our attention once more to the importance of drawing more of our sustenance from plants

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.

Aubergine parmigiana

11/1/2019

Today I am sharing with you one of my all-time favourite dishes – aubergine parmigiana. This Italian classic is a knock-out dish whether you are vegetarian or not, making it a great way to get more vegetables in your diet. For a dish that has such depth of flavour it is surprisingly easy to make.