I'm always looking for inventive ways to spruce up my meals. Being a plant-based vegetarian (mostly vegan), people often ask me "What do you actually eat?"
Well, quite simply, I eat the rainbow.
I think that people often have a limited view of what vegans and vegetarians can eat because their own diet doesn't include a vast variety of vegetables, fruit, legumes and pulses. And granted, if you only ate potatoes, bread and pasta - which are all vegan - your diet would quickly become boring and would, quite frankly, suck.
But if you eat a variety of vegetables - I'm talking creamy sweet potato, flavoursome aubergine, dark leafy spinach; protein-packed pulses, like black beans, chickpeas and lentils; fresh fruit like mango, berries and tangerines; and tasty nuts like almonds, brazil and pecans, you soon realise that your diet can be wonderfully healthy, delicious and not boring in the slightest!
Sometimes people are often suspicious of this way of life, thinking that it costs too much and takes too much time to prepare 'healthy' dishes. For this I blame our fast-food obsessed society and the lack of healthy (non-cheese based) veggie options available on restaurant menus. But I'm here to show you that it isn't hard, it doesn't have to be expensive, and it can be oh so enjoyable, too!
|This rich and creamy avocado dressing is heavenly!|
Here's my quick and easy recipe for Kale-slaw Salad with an avocado dressing. Let me know what you think!
For the salad
1 bunch of kale, washed with storks removed
1 Carrot, julienned or grated
1 small red onion, chopped finely
Juice of 1/4 lemon
Salt and pepper
For the slaw
1/2 a ripe avocado
1/2 cup brazil nuts
Juice of 3/4 lemon
2tbsp unsweetened almond milk
1 tbsp cider vinegar
1 tbsp honey (or maple syrup if vegan)
1 tsp dijon mustard (optional; I didn't use it in this recipe, but it goes very well!)
Salt and pepper
1) Massage the kale, then add it to a bowl with the julienned carrot and chopped red onion. Add the lemon juice and sprinkle with salt and pepper to taste.
2) In a food processor, blitz the brazil nuts for approx 30 seconds, or until they form a crumbly mixture.
3) Add the avocado, lemon juice, apple cider vinegar, honey, almond milk, dijon mustard (if using) and process again for around 1 minute, until the mixture forms a smooth paste. You may have to stop and scrape the sides with a spatula a few times to make sure all the mixture is blitzed!
4) Add salt and pepper to taste.
5) Combine the kale salad with the slaw and enjoy with a side of sweet potato wedges, quinoa, or whatever else you fancy!
|Here I added roasted sweet potato chunks, quinoa and almonds|
Tip: To add some texture to this dish, add some chopped almonds. Or, if you want to up the sweetness, add some raisins.. Don't be afraid to get creative.