A simple vegan soup Split Peas, Kale and all the vegetables you find as you clean out the crisper – and lemon. Lots of lemon.
A vegan version of an classic italian stew. Chickpeas, sundried tomatoes and artichokes in a rich sauce simmered all day in the slow-cooker
What I do like to have in my freezer are single serve things. Things that I can grab on my way out the door when I don’t have time to put together a lunch for myself. Because a day without lunch is just not a good day.
Hey. I’m not above tortilla chips if it means my kids are eating black beans and vegetables without complaining.
The beans provide protein and the feta gives just enough tang to make it interesting.
A rich and creamy spread made from savoury fava beans flavoured with olive oil, lemon and cumin. Using frozen fava beans this app is easy and quick to make. Served with pitas or crispy flat bread.
I’m a decidedly lazy photographer… or more appropriately lazy wanna-be-photographer. I don’t like planning ahead. I don’t like using props. Really, all I want is to take a picture of my food just before I eat it, fuss with it as little as possible and have it turn out beautiful. Is that too much to ask? I think not.
Toasted chickpeas are crunchy like croutons, but are far less oil drenched and provide a bit of protein too. Plus they are kinda fun to eat out of hand. Just grab a handful and munch. Snack food. Like nuts.
A salad starter gets rid of so many excuses. There are so many health benefits to eating raw foods, I make an effort to eat a raw salad everyday. Sure, prepping in advance may diminish some of those vitamins and enzymes — but I figure eating some greens that were washed and cut 3 days ago is lightyears ahead of not eating one at all. Those veggies don’t do me any good in the garbage can – which where they would eventually end up if I did not prep them in advance.