Week beginning Friday 29th January 2021

This Week: Vegan Flexible

These meals are all straightforward to make and easy to adapt for a vegan version but crucially, the vegan versions are still very nutritious as a stand-alone dish. That’s important and should never be compromised if you prefer to eat plant-based.

I’ve got you covered!

  • Porridge, topped with homemade granola, defrosted berries and prunes

    When you’re making porridge, there is no reason, unless you prefer the taste, to avoid using milk. Cow’s milk is the best in terms of protein content, but soya milk comes close second. Consider your toppings carefully to make sure you’re packing in the nutrients and fibre as well as sweetness. Just adding a sprinkle of sugar, even if it’s brown, is nutritionally void!

    Note how many prunes…dried fruits are high in sugar. Use them for their sweetness, as I have done here but be careful not to add too many. 4 is good!

    READ MORE: Plant-Based Milk vs Cow’s Milk; Nutritionally Speaking

  • Sliced Avocado with crumbled feta, chilli flakes, pumpkin seeds and a drizzle of olive oil

    This simple lunch on high fibre crackers was SO good! So easy and quick to put together and with the satiating fats the avocado provides, you’ll fell more full than you’d think. For a vegan version, omit the feta but you’re still packing in good fats, good fibre and vitamins.

  • Roasted medley of vegetables with feta, on a bed of mixed quinoa, topped with toasted pine nuts and a balsamic dressing

    When in doubt…ROAST! Any vegetables lurking in my fridge will eventually get roasted if they haven’t made it to a bespoke dish earlier in the week! It’s a great way to make sure you don’t waste food, put an instant meal together feel AND virtuous for doing so! Anything goes and piled high on a bed of quinoa, topped with crumbled feta and drizzled with olive oil and balsamic…it’s delish! Without the feta, it’s still a great high protein dish with the quinoa.

  • Prawn Thai Green Curry with toasted cashews and basmati

    I made my Thai green curry this week but swapped the chicken for prawns (from raw) and it was SO good. So easy and incredibly flavoursome….the paste is made from scratch with just a few ingredients. It’s the game-changer! If you haven’t made my green curry for a while, go for it this week. I know it’s a favourite here! RECIPE