This is a time of year that is full of good intentions, when many of us making resolutions and many of those resolutions are about improving our diet.
Whether you are someone who has signed up for “Veganuary” (a month of meat-free and dairy free living), or whether you have simply resolved to cut down on meat or to eat more healthily, I hope you will find lots of inspiration and encouragement from the recipes on this blog. This month, all of the recipes I publish will be vegan.
Eliminating or reducing meat consumption is better for the environment (the meat industry is a huge contributor to global warming), better for our health (red meat consumption is linked to cancers and other preventable diseases and conditions), and of course much better for those poor sentient creatures whose lives we all too readily snatch away simply to satisfy our taste buds.
Happy new year!
This is an incredibly quick and simple recipe but it packs a great punch. Try it with a simple steamed bowl of Jasmine rice, or as a side dish to my Szechuan-style aubergines and mushrooms. This dish takes just minutes to cook, so have everything prepared before you start because once you start cooking there’s no stopping until it’s on the plate.
pak choi and broccoli with soy sauce and garlic
250 g pak choi
250 g g purple sprouting broccoli
4 cloves garlic, finely sliced
100 g light soy sauce (gluten free versions are widely available)
1 tbsp groundnut oil
1 tbsp toasted sesame oil
1. Trim the broccoli and halve any pieces with thick stems. Halve and then quarter the pak choi.
2. Place a wok over a high heat. Once the wok is hot, add the groundnut and sesame oils. They will quickly begin to shimmer, at which point add the sliced garlic. Stir-fry for 30 seconds, making sure the garlic does not burn. Add the pak choi and broccoli and continue to stir-fry for a further 5 minutes, until the broccoli stems are just tender. Sir in the soy sauce, which will bubble almost immediately and remove from the heat. Serve immediately.