Friday, April 22, 2016

Why go vegan?

For the animals

Preventing the exploitation of animals is not the only reason for becoming vegan, but for many it remains the key factor in their decision to go vegan and stay vegan. Having emotional attachments with animals may form part of that reason, while many believe that all sentient creatures have a right to life and freedom.

For your health

More and more people are turning to a vegan diet for the health benefits: increased energy, younger looking skin and eternal youth are just some of the claims from enthusiastic plant eaters. Well-planned plant-based diets are rich in protein, iron, calcium and other essential vitamins and minerals. The plant-based sources of these nutrients tend to be low in saturated fat, high in fibre and packed with antioxidants, helping mitigate some of the modern world's biggest health issues like obesity, heart disease, diabetes and cancer.

For the environment

One of the most effective things an individual can do to lower their carbon footprint is to avoid all animal products.

For people

Just like veganism is the sustainable option when it comes to looking after our planet, plant-based living is also a more sustainable way of feeding the human family. A plant-based diet requires only one third of the land needed to support a meat and dairy diet. With rising global food and water insecurity due to a environmental and socio-economic problems, there's never been a better time to adopt a more sustainable way of living.

Monday, April 18, 2016

Veggie noodles with curried coconut sauce 

2 green courgettes
2 yellow courgettes
1 large carrot
2 corn cobs (kernels only)
200 g fresh peas
1 large handful of mixed herbs, such as coriander, flat-leaf parsley, rosemary, oregano, thyme

1 small banana shallot
1 small clove of garlic
3cm piece of turmeric , or 2 tesapoons ground turmeric
1 lime , plus extra to serve
200 ml coconut milk
300 ml coconut water
100 g unsweetened desiccated coconut
1 teaspoon medium-hot curry powder

First make the sauce. Peel and roughly chop the shallot, garlic and ginger, roughly chop the chilli. Juice the turmeric, if using fresh. Zest and juice the lime.

Blitz all the sauce ingredients in a food processor until combined, then season to taste – the sauce should be smooth and creamy.

Using a julienne peeler or spiraliser, cut the courgettes and carrot into long noodles. Place in a bowl with the rest of the vegetables, slicing the mangetout diagonally. 

Pour over the sauce and mix well. Pick, finely chop and sprinkle over the herbs and reserved coconut. 

Leave to marinate for 30 minutes, until the ‘noodles’ have softened slightly, then serve with lime wedges for squeezing over.