I always try to cook with the most naturally colourful foods, because they are higher in antioxidants than those that are pale. Plus, coloured foods look prettier on a plate! I’ve put together a list of the rainbow of ingredients that I incorporate into my cooking most often – foods that add both nutrition and colour to an endless slew of dishes.
PURPLE
Purple cabbage: As with beetroot, when you boil this cabbage in water, the vegetable’s pigment leaches into the water, staining it dark purple. You can certainly put the cooked cabbage in a blender or food processor and turn it into a coloured purée, but if you’re looking to add colour rather than flavour, use the stained water instead. The purple water can be added to savoury dishes like soups and dips.
YELLOW
Turmeric: Dried ground turmeric boasts a beautiful mustard-yellow hue. Simply mix a small amount of the powder into white foods such as cooked rice, cauliflower rice, and nut milks to stain them yellow. But note that turmeric channels a strong earthy, spicy flavour – use a light touch.
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About Vegan Food & Living Magazine
This month we've got our finger on the pulse with an issue dedicated to nutritious beans, peas and legumes. If you're looking for some hearty recipes that make pulses the star of the show, look no further.
Also this issue we show you how to whip up a Middle Eastern meal for friends, indulge in the ultimate vegan gourmet feast and reveal how to replicate the Unicorn Food Instagram trend. Plus take a look at vegan female health issues, discover 10 steps to a minimalist lifestyle and try your hand at sprouting. Download the issue now!