Every day there are more people who join Veganism, some out of conviction, others out of curiosity, and they end up liking it, and that is that Veganism, rather than a diet, is a healthy and compassionate lifestyle, which involves all aspects of your life.
When you grow up in an omnivorous family, it is normal that the simple proposal of such a large change seems radical to you, without realizing we consume products of animal origin or that harm animals, and the more and more you learn and analyze, it is likely that you feel overwhelmed. That is why, they recommend you start small, to give yourself space and assimilate every aspect.
Food nourishes and energizes us. Our attachment to food is natural and instinctive. Once you try a vegan diet you will not want to leave it, no matter how much they have tried to make you believe that plant-based diets are boring or tasteless. They could not be further from the truth, or more certain they are not good cooks.
Take note of these delicious, and simple vegan recipes, that will make your transition to veganism a delicious and fun way. That will make it easier for you to reach your goal of more compassionate life.
Hummus With Tamari
2 handfuls medium-sized cauliflower florets
4 mushrooms roughly sliced
2 handfuls sliced sweet potato
1/2t cayenne pepper
1 can of chickpeas, drained and rinsed well
1 garlic clove
1 splash of extra virgin olive oil
1/2t ground cumin
1t ground turmeric
1/4t ground black pepper
Juice of 1 lemon
A splash of water
Salt to taste
Put the tamari, water, and cayenne into a bowl, add the cauliflower and mix until all of the cauliflower is covered. Put the cauliflower onto a baking tray. Add the mushrooms to the bowl and mix it into the liquid. Put them onto the baking tray. The sweet potato doesn’t need any oil so just put those onto the tray as they are, making sure they do not overlap. Bake until just cooked, this should take around 10-15 minutes. For the hummus blend all of the ingredients with a hand blender or in a food processor until smooth. Add a little more water if the blend needs more liquid to turn and blend the mixture well. Pour into a bowl and serve with the tamari baked veg dippers.
Avocado Toast With Tomato & Marmite
1 x ripe avocado
Salt and Pepper to taste
Toast your bread. Spread with vegan marge and Marmite. Layer the avocado and sliced tomato in whichever way you please – you may wish to mash the avocado and then put the tomato on top. Salt and pepper to taste. Shake of hot sauce if you like that kind of thing
Tofu & Miso Sauce
2 blocks silken tofu
Organic sunflower oil for deep-frying
4 Tbsp rice flour
2 tsp grated fresh root ginger, and red radish slices for garnish
1 spring onion, finely sliced on the diagonal to garnish
2 Tbsp barley miso, mixed in a little water to form a sauce-like consistency
Press and drain the tofu on paper towel until dry, changing the paper towel as required. Put the oil in a heavy-based deep frying pan and heat to about 180o/350f. Cut each tofu block in half and then half again. Dust with the flour, then using a spatula gently slide the tofu into the oil and deep-fry until crisp and golden. Arrange in bowls, pour over some miso sauce and garnish with the grated ginger, red radish, and spring onion.
1 tablespoon extra virgin olive oil
4 sticks of celery finely chopped
2 garlic cloves finely chopped
10 mini artichokes, stem, choke and top of leaves removed
1 tablespoon truffle oil
2 liters vegetable stock
4 tablespoons balsamic vinegar
1 preserved lemon finely chopped
Heat the oil in a large saucepan. Fry the celery for 10 minutes on medium heat. Add the garlic. Fry for a further 5 minutes. Add the artichokes and stock. Simmer for 20 minutes until the artichokes are soft. Blend with a hand blender until completely smooth. Add salt to taste. In a small pan heat the balsamic vinegar until it is bubbling. Allow the vinegar to reduce by one half. Pour the soup into bowls. Drizzle the balsamic reduction and truffle oil over the soup. Scatter the preserved lemon on top
Zucchini & Broccoli
2 courgettes (zucchini)
1 head of broccoli
1 garlic clove
juice of 1 lemon
1 tablespoon extra virgin olive oil
1 small handful of coriander (cilantro) leaf
Cut the courgettes on the diagonal, brush with oil, griddle on high heat. If you do not have a griddle pan you can grill the courgette. Steam the broccoli until only just cooked. Purée the garlic using a pestle and mortar, add the lemon juice, oil, and salt to taste. Finely chop the coriander. Toast the pine nuts in a dry frying pan on medium heat. Mix the broccoli, courgette, and dressing well.
2 tbsp oil
2 medium carrots, chopped
3 whole stalks of scallions, with ends cut
3 cloves fresh garlic, about 2tsp minced
1 tbsp minced or grated ginger
2 medium Idaho potatoes
2 cups fresh or frozen corn
1 green plantain
1 can red beans or black-eyed peas
12 medium okra (optional)
5 cups water if no okra, 6 cups with okra
2 cups low sodium vegetable broth
1 cup unsweetened coconut milk
1 tbsp non-dairy margarine
Juice 1/2 lime or lemon
Heat a large soup pot on medium-low heat then add oil. Saute carrots, garlic, scallions, and ginger for 5 minutes. Then add potatoes, corn, plantains, and beans and saute for 3-5 minutes. Add all spices except Scotch bonnet and saute for 30 seconds. Add remaining ingredients and bring soup to a boil, then reduce to medium heat and simmer covered for 20 minutes. While the soup is coming to a boil, mix dumpling ingredients in a small bowl. Start with mixing the flour, baking powder, salt, and pepper. Then add oil and 3 tablespoons of water. Do not over mix. The dough should be slightly dry. Add extra water if needed, 1 teaspoon at a time. When the soup is turned down to simmer, add dumplings 1 heaping teaspoon at a time. Remove Scotch bonnet, scallions, and thyme stalks before serving.
Lemon & Chia Protein Balls
185g of dried pitted dates
2 tablespoons of sesame seeds
25g of pistachios
Juice of 1/3 lemon
2 tablespoons of agave syrup
30g of gluten-free rolled oats
2 teaspoons of Pulsin’ Organic Sunflower Protein Powder
Preheat your oven to 180 degrees Celsius. Line a baking tray with parchment paper and evenly spread out the oats. Place in the oven on the middle tray for about 5-7 minutes or until the oats become golden brown in color. While the oats are happily toasting away, start to chop the dates until they become a paste-like consistency. Roughly chop the pistachios. Next, mix together the chopped dates with the agave syrup, seeds, pistachios, and protein powder. Lastly, stir in the toasted oats and the fresh lemon juice. Roll the mixture together into balls and store in the fridge in an airtight container.