Lentil curries are a staple in our house. Simple to make, nourishing and packed full of warming spices, for me, they are the perfect comfort food. They are highly adaptable, so by playing with different combinations of vegetables and spices you can change the colours, textures and flavours to keep your lentil curries fresh and interesting.
I also love the fact that lentil curries are so cheap to make, costing just a couple of pounds to feed a family of four.
Since I make curries often, I’m always on the look out for new recipes to try. So when I was flicking through the February issue of Vegan Life magazine, the first recipe that caught my attention was the Lentil Curry on p87.
Doesn’t it look inviting?
In today’s post I’m sharing two recipes. The first is for a delicious, quick and easy Ratatouille. It’s a versatile dish which can be served myriad ways. My family’s current favourite way to serve it is with Seared Polenta. The polenta does need preparing in advance but it’s most definitely worth it. If time is of the essence though and you need a quick meal, how about serving it with some crusty pesto-topped bread, stirred through pasta or with a side helping of butter bean mash (recipe below).
So many options!
Long time readers of my blog will know that I’m a big fan of The Vegan Kind. The business was launched by the lovely Karris and Scott back in 2013. It began with a monthly lifestyle subscription box, which they packed from their kitchen table! It’s been wonderful to watch how the business has blossomed over the years, as well as the growing community of TVK supporters. On Instagram alone, they now have over 50K followers!
Having outgrown their kitchen table and their first warehouse premises, last year the team moved into a double-sized warehouse in Glasgow where they now have plenty of room to stock their ever-growing collection of vegan products.
As well as the monthly lifestyle box (available for worldwide delivery), TVK also offers a quarterly beauty box (UK only at the moment), as well as gift boxes (such as Christmas, Valentines and gift subscriptions).
Most recently, they launched an online vegan shop stocking a huge array of vegan products including… Continue reading
In today’s post I’m sharing a recipe for a delicious pie that’s just perfect for serving in the cold weather months. It’s an adaptation of a recipe published by the Vegetarian Society back in 1995. We first tried this pie last month and it was a big hit with the family. Since then, we’ve already eaten it a couple more times as special weekend dinners. While it looks pretty impressive, it’s really easy to make and requires less than 30 minutes hands on time.
In today’s post I’m sharing a recipe for delicious sushi rolls filled with royal quinoa and fresh veggies. They make a wonderful lunch or light dinner option and a tasty addition to school and work lunchboxes. They’d also be great for serving at buffets and summer picnics. They’re easy to make and, just in case you’re new to sushi-rolling, I’ve included some step-by-step images to help you along.
I absolutely love sushi but rarely buy it from the shops as it’s quite expensive, plus it normally comes with lots of packaging, including black plastic trays which are currently unrecyclable here in Bath. I’d been wanting to try my hand at making my own sushi for a long time. I’d even bought the nori sheets in preparation. But it took me a while to get round to doing it as I’d convinced myself that it would be tricky. When I finally took the plunge and tried it, I couldn’t believe how easy it was! I’m not a neat or delicate person when it comes to food preparation so, if I can do it, you definitely can!