Just one day a week can save 50kg CO2 per year!
BREAKFAST
Vegan Protein Berry Smoothie (no protein powder!)
Recipe: @broccoli_mum
Ingredients (approx. 1 serve)
- 1/2 cup oats
- 1 cup chickpeas
- 1 ripe banana
- 1 ripe pear (optional)
- 2 cups frozen mixed berries
- 1 cup plant milk (i used soya)
- 1 tbsp hemp seeds
- 1 tbsp peanut butter powder (optional for a peanut butter flavour)
Instructions:
Blend until smooth and serve.
LUNCH
Charlotte’s Vibrant Chickpea Niçoise-Style Salad
Recipe: Charlotte Lange @greenerandglowing
Ingredients (2-3 serves)
Salad
- 250g cooked chickpeas
- 300g baby potatoes, steamed, halved, sautéed until golden.
- 1 baby gem lettuce
- Handful mixed leaves
- handful of green beans, blanched
- 1 cup cherry tomatoes, halved
- 1/2 ripe avocado, sliced
- Kalamata olives
- 1 small red onion, thinly sliced
- 1–2 tbsp capers (optional)
- 2-3 tbsp of chopped dill or parsley
Shallot & Double-Mustard Dressing
- 1 tbsp apple cider vinegar
- 1–2 tbsp very finely minced shallot
- 3 tbsp extra virgin olive oil
- 1 tsp Dijon mustard
- 1–2 tsp wholegrain mustard
- 1/2 tsp lemon zest
- Sea salt flakes and cracked pepper
Instructions:
Combine the shallot and vinegar and set aside for 5 minutes to soften. Whisk in the remaining dressing ingredients until glossy. Toss a portion of the dressing through the chickpeas so they absorb the flavour. Toss another portion of the dressing through the chickpeas so they absorb the flavour. Toss another portion of the dressing through the potatoes while still warm.
Arrange the salad ingredients over the lettuce. Drizzle with dressing and finish with fresh herbs, a few grinds of black pepper and a pinch of sea salt flakes.
DINNER
Random Green Soup (use up your leftovers)
Recipe: Veganuary: Joanna Lumley Celebrity Recipe
Ingredients (2-3 serves)
- Peppers, Cabbage, Celery, Leeks, Beans
- Anything that is green
- Large onion
- 4 cloves garlic
- Apple juice
- Vegetable Stock Powder
- Apple chutney / vegan pesto
- Sunflower seeds
Instructions:
Get the GREEN things together. Cut them all up and just put them into a saucepan. Add one litre of apple juice and a heaped tablespoon of Swiss vegetable bouillon powder. Partly cover and cook on low heat for … what? … about an hour? Taste it: add black pepper and the rest of a jar of old apple chutney that needs finishing.
Whizz it in a blender. Add more seasoning to taste. I like cumin and sometimes a chunk of ginger. Add anything that needs eating up from the fridge and the cupboard. Serve with sunflower seeds.
