Seven Vegan- friendly Suppers for January
I vary the grains I eat as much as I do the vegetables. In my kitchen, I have a bottom shelf with a colourful line up of jars: red quinoa, black rice, yellow millet, golden amaranth and dusky pearl barley. These homecooked whole grains seem easier to digest: they’re filling and sustaining without me wanting to spend the rest for the day on the sofa.
I’m not sure if it’s just me, but it seems that ratatouille got left behind in the 90s – but it’s a great dish that deserves reviving. This is my quick version – the ideal thing to make on a weeknight. I use the grill to get things working quickly and to impart some crispy edges and charred flavour.
Wednesday: Millet, harissa and roasted carrot salad
(Vegans: replace the Greek yoghurt with coconut)
If you can find carrots with their tops and fennel with its wispy fronds then you can use these in place of the herbs below. The carrot tops will stand in for parsley and the fennel tops for dill. If millet is hard to find, quinoa or even couscous could step in.
Thursday: Lemongrass and peanut broth
A spritely lemongrass and peanut soup, so hearty some might consider it a stew, bright with aromatics and chilli.
This stew (which is in the amazing Cook For Syria book) is freshened up with a herb and walnut smash, using verdant green herbs and walnuts to make a amazing flavour packed green herb smash to spoon over and crown the finished stew.
This is possibly my most popular recipe ever. It is a killer dhal, and the roasted sweet potatoes and rose-coloured coconut chutney lift it to something stellar.
To warm you right down to your toes.