Day 7 of Veganuary

Cooked a yummy vegan (spicy) korma for tonight’s dinner full of nutrients, I know it will fill us up until breakfast tomorrow! Served with brown rice – recipe below.

After 7 days, both of us thought we would be feeling weak, starving hungry and need of some meat but this is definitely not the case! I feel more awake when I finish with work every day, weekends are more productive and mentally I feel so much better for it that we have done this all without ANY animal products!

I would say about 75% of people both Alex and I have told, are all negative (naive). You DON’T ‘just need meat to survive’ and animals are NOT ‘bred just to be eaten’. These are a couple of the comments we have received. We are getting more protein than when we were on a ‘meat’ diet and with supplements probably more B12 than before too! Brilliant!

I think we could give veganism a real go after #Veganuary?!.. thoughts?

Anyway keep your eyes peeled for more recipes and follow me on instagram for daily food updates.

Ingredients:

3 small sweet potatoes

2 lumps of frozen spinach

1 can of chickpeas (drained and washed)

400g can of chopped tomatoes

1 handful of frozen green beans

half a red onion, chopped

1 orange pepper

1 cup of brown rice to serve

Method:

  1. Boil the chopped and peeled sweet potatoes in with the green beans.
  2. Oil a frying pan, and throw in the diced onion and peppers. Once sweated down, pour in the chickpeas and chopped tomatoes. Bring to the boil then simmer in half a teaspoon of hot chilli powder, 2 teaspoons of mild curry powder and 2 teaspoons of nutritional yeast.
  3. Add in 2 minced garlic cloves and let simmer. Meanwhile the rice is on boil.
  4. Add in frozen spinach to the curry sauce.
  5. When sweet potatoes/green beans are nearly done, drain and put in with the curry sauce mixture altogether. Keep stirring and then add in Alpro coconut cream until it suits your taste.
  6. Serve with the rice and ENJOY! You won’t be hungry for aaaages!
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