This is nice when you're serving sloppier curries or dahls eg our Aduki Bean Curry or Dahl. Sag Aloo is an Indian subcontinent staple that varies from country to country and region to region. Our version is very simple and not very spicy - it works well as a contrast to other, richer dishes. It's also very quick to make, especially if you have leftover cooked potatoes!
Men's Extra: 50g plain tofu (38 cals)
A simple, delicious breakfast or supper
Picture courtesy of lovely vegan kblog.lunchboxbunch.com
This is a lovely, flavoursome recipe that is very adapatable. We like cooked aubergine and red peppers in with it - but experiment! Like most stews, it tastes even nicer the next day.
Serve with a grain - this can be cooked while the stew simmers. It works well with
- wholemeal couscous
- wholemeal bulghur
- brown rice
- millet pilaf
Or flatbread, eg pitta or similar
A lovely soup for Spring! Nettles are delicious - a bit like spinach - and are full of nutrients such as iron, Vitamin K, Vitamin C and more. They've been eaten throughout the UK and elsewhere for thousands of years. Use young nettle tops between March and June (any later and they aren't so good). Take a clean plastic bag and rubber gloves, wash them in a colander. Remove some of the woodier stalks with your rubber gloves still on. The sting cooks out almost immediately. Free and tasty food - what's not to like?
Looking for a quick filling lunch with a difference? Then look no further at this recipe for Savoury Pancakes with Spinach Batter and Tomatoes. Pretty cheap too...
Alternatively, add leftover cooked vegetables to the batter, eg peppers, broccoli, courgettes, diced potatoes, peas...
For a soya-free version, use rice, coconut or other plant milk - and a soya-free vegan cheese such as Redwood's.
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