In keeping with our efforts at home to reduce our carbon footprint and make more eco friendly changes to our everyday life we’ve decided to attempt to eat less meat and try some alternative protein sources.. me and @jonnylawson90 will never go vegan nor vegetarian but we do see the advantages to our planet and bodies in some plant based meals every now and then.. 🌱
Oh and with a vegan sis-in-Law and vegetarian nephew no harm in expanding my my meat free cooking skills 😆🙌🏻
I got this book in the sale for a few ££ and it’s actually got some delicious recipes in.. today it’s been spicy chickpea and carrot stew 👌🏻☺️🤤
So I tried my hand at making sweet potato gnocchi tonight. It was the most stressful thing I’ve ever made, spent a good hour with my hands looking like I was an orange swamp monster trying to form them into gnocchi shaped blobs. At least they tasted nice but I don’t think I’ll be making them again anytime soon 😩😩
Loving my weekly organic veg box delivery. It’s nice getting surprise veg to cook with. This week I found fennel.. I would never have though to buy it myself, thought i didn’t like it much.. I was wrong. I used the ingredients and idea from a recipe for “fennel and saffron stew” from one of my fave recipe books #veganin7 I didn’t follow the amounts strictly but used the ingredients and added some smoked salt and nooch. The 7 listed are fennel, chickpeas, tinned tomatoes, saffron, garlic, bay leaves and thyme.Served with garlic pittas. Utterly delicious. The hubby said it was one of the best plates of food he had ever tasted. 😮 🤘🏻💚 I’ll take that! #fennel#fennelandsaffronstew#vegansofig#veganstew#chickpeas#veganrecipes#veganhomemade#vegandinner#belfastvegan#myweevegankitchen#veganfoodie
@oilandodyssey came round last night, I cooked for about three times as many people, then unashamedly took proud photos.
Mushroom & polenta tart ➡️ courgette noodle salad ➡️ lentil & pomegranate salad (all @ritaserano #veganin7 ➡️ Caesar salad (@thugkitchen)
Made @thefoodmedic’s wonderful Goat’s Cheese and Roasted Vegetable Salad and we’re now happily scoffing it while Serena’s Vegetable Soup (from the same book) is simmering in the background. Multitasking, eating joy. Just what I need to get back to full health after my op and enduring a horrible coughy summer cold. We also made a batch of pizza dough to freeze, a jar of overnight oats and there is faux Gravlax (roasted sliced carrot in liquid smoke and mirin) curing in the fridge. All and all a great foodie day! 🥗🥕#goodfood#veggie#homemade#noms#health#thefoodmedicforlife#veganin7#rivercottageveg
Lunch 😋 Courgette frittata made with chickpea flour 💚🌱
Whole wheat 🌾 couscous
Pointed cabbage pickle & olives
Recipe for the frittata is from #veganin7 by @ritaserano 👏👏👏
I made some adaptations to the original recipe and didn’t stick to 7 ingredients, the recipe is a great base for endless variations!
For the frittata: sauté in olive oil 1 onion (diced), 2 courgettes (grated), 2 cloves of garlic, pepper, salt, herbes de Provence, parsley, fermented lemon
For the batter: mix 120 gram chickpea flour with 500 ml lukewarm water, salt, tbsp of olive oil. Preferably do this in the morning so the batter can thicken
Mix sautéed veg into the batter and put the mixture in an ovenproof dish lined with baking paper. Place in preheated oven (180 degrees) for 45 minutes and let cool for at least 10 minutes before slicing
Tastes great the next day as well so the frittata can also be made ahead when you want to take it to a party or a picknick 💚
Glorious afternoon at Dunham Massey. Feeling so energetic! Did a brisk 40min walk round Dunham with the Reubster who wanted a bike ride and saw so many of the Fallow Deer up close. Magical!
Then it was off home to make tea. A bit hectic (to put it nicely) with the little ones until Hubby got home but I managed to cook Rita Serano's Lentil and Porcini Ragout served with a Sweet Potato. Nourishing and very yummy! This is the first time I've cooked from her book and she boasts that all her recipes are made with 7 ingredients or fewer. Great for shopping trips with a young family! The ragout was made with porcini mushrooms, puy lentils, garlic, herbes de provence, tin of chopped tomatoes and savoy cabbage.
I opted for this recipe due to the lentils being protein packed!!! I feel very full! I'll be rolling to the gym in a bit for a leg session.
‘Vegan in 7’ is stilaan een van mijn favoriete kookboeken aan het worden. Afgelopen weekend probeerde ik de Venkelsalade en de Aubergine Escabeche (tweede foto): er allebei knal op. @ritaserano kookt zoals ik zelf ooit hoop te koken (wanneer ik wat meer ervaring heb): met een paar simpele toevoegingen of technieken haalt ze het beste uit pure seizoensproducten.
Het is gewoon zo’n inspirerend boek. Het betuttelt niet. Het goochelt niet met ‘toegankelijke’ comfort foods. De recepten zijn vegan, whole foods én elegant - volgens mij een groot gat in de markt. Echt een enorme aanrader.
@ritaserano is aanstaande maandag bij ons te gast om heerlijk met ons te koken en haar nieuwe boek ‘Vegan in 7’ te promoten waarin je met 7 of minder ingrediënten een heerlijke maaltijd kan creëren.
Op haar foodblog http://ritaserano.com vind je heerlijke maar vooral ook makkelijke recepten voor het hele gezin, gebaseerd op het seizoen!
Voor het interview willen wij graag weten wat jullie Rita Serano zouden willen vragen? Heb je een vraag m.b.t. Veganisme? Koken? Lifestyle? Of misschien deze moderne wereld waar we nu in leven en hoe jij zelf een boek uit kan geven?
Pak je kans, stel je vraag en de leukste vragen die wij krijgen zullen we beantwoorden.
Hi! It’s me, Rita ☺️ I am not a lady that likes to be in front of a camera, but if the very talented photographer @anne_timmer does a portrait of you for @janmagazinenl Living quarterly I cannot say no. The magazine (see second pic) is a Dutch one were I am interviewed about the Dutch edition of ‘Vegan in 7’ . I talk about why I am wholefoods plantbased vegan and how it started for me twenty years ago. I healed an auto immune disease with this way of eating (and doing cleanses) and it never came back. And for those who can’t read it, let me share some info now that I showed my face! I am born in the seventies 🌸✌🏻Raised a Buddhist, but don’t call myself one (religions have the tendency to separate instead of unite I feel). I am still very spiritual minded though. I question things that maybe a lot of people don’t (think about) call me a free spirit in that way. I like to really put in practice what I read about and preach, for instance I tried the raw vegan diet for 7 years, am currently on a no spend year (apart from the things I really need like food), I just started the #project333 and since reading about no added oils in a vegan diet I am doing that. (More info: read ‘the China study’, ‘Starch Solution’ or watch ‘Forks over Knives’. As you might know I am passionate about food, organic, seasonal and sustainable. We only have one Earth and I am trying to do the best to leave as minimal of a footprint. I am not only passionate about food but also about my loved ones around me (that’s why I am not spending 24/7 on my phone). And I love people that are passionate about what they do, if I need to buy something I’d rather buy it from them. Ceramics from friends like @annemiekebootsceramics or @itsajook Handmade organic clothing from @notperfectlinen for my capsule wardrobe and I really want to treat myself I get something from @somethingfamiliarjewellery for instance. I never do sponsored posts btw, just support what I love. And lastly I love natural skin care and cleaning products which don’t have crap in it (homemade if possible). Oh, and married to my high school sweetheart and mum to a 7 year old. So that’s a bit about me personally. Thanks for supporting 💓
Nu zit ik hier met ‘Vegan in 7’ en niet met ‘7 Ingrediënten Vegan’ omdat ik dacht dat @ritaserano een Engelse was en ik heb een hekel aan slappe vertalingen. Maakt niet uit, alle recepten staan er nog in.
Vanmiddag maakte ik deze ‘Taste of the Sea’ burgers uit het boek, samen met de ‘cornichon and dill mayonnaise’ van @donna.hay en een salade van geschaafde venkel, erwten, kappertjes en limoen. Dit hoort gewoon tussen een broodje: de smaak van een visburger, je handen vol saus en stukken venkel die op de grond vallen wanneer je erin bijt. Wat erwtenpuree erbij. Kan ik vandaag nog resetten?
To cook simple and to let the ingredients and the quality of the ingredienst speak for itself isn’t the easiest thing. Especially when all we do is talk about nutrients instead of whole foods. @ritaserano succeeded in writing a book ‘ Vegan in 7’ that honours simple (and there I say affordable) vegan cooking. When the star of the show are broad beans you want organic delicious beans. All they need are a bit of lemon juice and sesalt. When you make a date-butter paste the tahini should be rich in flavour. This book is a lovely invitation to simple vegan cooking.
We made the easy nice cream by blending two frozen bananas, 75 gr pitted medjool dates with one heaped tablespoon tahini with a pinch of seasalt, mix this in the food processor and scoop on top of the banana nice cream. Top it of with some fresh walnuts and you are done.
PS. Rita uses almond butter instead of tahini. And the book is available in Dutch and English. #veganin7#torealfood
👋 I've been trying to cut down on meat for probably the last year and a half, and for a year or so before that started to think a lot more about where my meat was coming from. This was largely based around environmental impact of meat, sustainability and health.
Recently though I have read a number of articles (e. g. below) and listened to a podcast (The Green Pill, Ezra Klein) which have, respectively, given me an evidence-based kick up the arse and made me think, in a way I never have before, about the ethical issues surrounding meat and other animal based products.
So, because I'd been thinking about setting up a new IG purely as a food based creative outlet (I mean, we'll see how creative it gets...😂) I would combine the two trains of thought, and here we are.
Now, and I feel like I need to say this from the outset, I'm under no illusions that I'm going to become some full-time food blogger extroidonare. One of the things I really value about IG is the opportunity to record memories of your life in a really visual way. I have always failed at keeping any kind of paper journal, but I love taking (v amateur) snaps of food and I've always enjoyed writing casual bloggy type content, be it for work or pleasure.
I'm going to combine all this here and use this page to plot a journey from where I am now with my diet to wherever it is that I end up, whenever I get there. I intend to post recipes, stuff I learn, and to be really honest about what I'm eating and why.
Thanks if you've read this far into my ramblings, let me know what you think and let's see what happens! 📸 is a broad bean, freekah and rocket salad from Vegan in 7.
Mentioned article: https://www.google.co.uk/amp/s/amp.theguardian.com/environment/2018/may/31/avoiding-meat-and-dairy-is-single-biggest-way-to-reduce-your-impact-on-earth
Ezra Klein podcast: https://castbox.fm/vb/80175213