SIX HEALTHY RECIPES
Katy Beskow – healthy favourite, blogger behind Little Miss Meat-Free and author of 15 Minute Vegan On A Budget – is all about cooking vibrant, plant-based dishes that don’t require complicated techniques or expensive ingredients. ‘You don’t need specialist produce to cook fast, purse-friendly and balanced vegan meals for the whole family,’ says Katy. ‘Everything you need is readily available – from fresh vegetables and a variety of nondairy milks, to an array of herbs and, of course, a selection of beans and pulses. Don’t feel like you have to pick up something that says “vegan”, just look at the ingredients and start being creative in the kitchen. Of course, this doesn’t mean you have to be an amazing cook – just start enjoying yourself.’ So, if you’re thinking of going vegan but find the prospect daunting, Katy’s colourful recipes will see you through Veganuary and beyond.
SOY-ROASTED BROCCOLI GREEN CURRY
‘Broccoli takes on a wonderful, nuttyflavour when roasted. Frozen edamame beans are available in supermarkets or Asian groceries and last for ages in your freezer – simply take out the amount you need and cook from frozen.’
Serves 2 generously
For the soy-roasted broccoli
220g Tenderstem broccoli
1 tbsp sunflower oil
2 tbsp light soy sauce
1 tbsp sesame seeds
For the green curry
1 tbsp sunflower oil
2 cloves of garlic, peeled and crushed
4 spring onions, roughly chopped
2 tbsp frozen or fresh podded edamame beans
1 tbsp Thai green curry paste (ensure that it’s vegan as some contain fish)