plant-based

Wholewheat pasta with lentils recipe

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I am trying to get into more nutritious cooking at home and it’s like learning a new skill from scratch.

Yes, I can cook but I haven’t been very focussed on cooking for health. Ive been more of an instant gratification kind of fellow.

But a recent high cholesterol warning from my doctor has me trying to take control of my carb, salt, and sugar intake. Yes, a vegan can have high cholesterol if their diet is not balanced and does not lean towards whole foods.

If you want to see some of my creations, be sure to follow my Instagram account where I will be sharing some of my homemade recipes.

Like this one:

I’m copying the recipe below in case you are unable to see it above.

Penne with Beluga Lentils, Spinach, and Leeks (serves one)

  • 100g uncooked wholemeal penne pasta (1 cup)
  • 100g frozen spinach (1 cup)
  • 100g fresh leeks, sliced (1 cup)
  • 1 tbsp olive oil
  • 1 tsp garlic powder
  • 100g cooked beluga lentils (1/2 cup)
  • 1/2 tsp chipotle powder
  • 1 tbsp lime juice
  • 1 tbsp apple cider vinegar
  • 1/2 tsp five spice powder
  • 1 tsp sesame seeds, for garnish

Method

  • Cook the penne pasta according to package instructions until al dente. Drain and set aside.
  • In a large pan, heat the olive oil over medium-high heat.
  • Add the sliced leeks and sauté for 2-3 minutes, until they begin to soften.
  • Add the frozen spinach to the pan and continue to sauté until the spinach is heated through and any excess water has evaporated.
  • Add the garlic powder, cooked beluga lentils, chipotle powder, lime juice, apple cider vinegar, and five spice powder to the pan. Stir to combine and cook for another 2-3 minutes to allow the flavors to meld together.
  • Add the cooked penne pasta to the pan and toss to combine with the lentil and spinach mixture.
  • Sprinkle sesame seeds over the top of the dish as a garnish before serving.

Extra note:

An Instagram follower suggested adding the lime juice and apple cider vinegar after removing the mix from the heat. Apparently heating the acids too much can make them taste bitter.

I’m all for these cooking tips. I’m on this journey to learn, so the more tips the better. Get involved in the comments if you have anything to add!

New vegan restaurant opening

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Here is some exciting news!

A reader sent me these photos taken in Petersfield, Hampshire. Take a close look at the photos and you’ll see that this town is getting a new vegan fast food outlet… and they are looking for workers.

Check out the pics below:

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I had to do an Internet search for Petersfield as my understanding of UK geography is rather lacking, but you might all know that it is between an hour to an hour and a half drive southwest of London.

The sign on the window lists all sorts of delicious fast food items for dining in or takeaway purposes, including soft serve ice cream, burgers and milkshakes.

Is this in your area? Are you excited?

You can like Earth on Facebook.

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Liverpool gets a new vegan eatery

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Remember when I wrote about GIVE Kitchen and their vegan food delivery service? 

Well it seems things are going well for the food enterprise as they are set to open the doors to their very first vegan eatery in Liverpool.

Check out what the official press release says below (and drool over the photos):

The UK’s first, award winning, one for one giving, plant based, whole food, online delivery service are expanding by opening their first Inspiration Centre, Eatery and Organic Shop in Liverpool, next month.

The doors to GIVE Kitchen’s first One for One giving, Inspiration Centre, Eatery and Organic Shop, will officially be open to public at 10am on Monday 4th April, 2016.

For every meal sold in the new eatery, one will be given back to a homeless person in the UK or a starving child abroad through their registered charity (No.1164433) the GIVE2040 Foundation, which aims to eradicate hunger, poverty and disease by 2040, through donating plant based nutrition to those in need.

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GIVE Kitchen’s Inspiration Centre aims to spread the word and educate on the health, wellbeing and environmental benefits that come from leading a plant based lifestyle. The stylish eatery has been designed as a welcoming and comfortable space for guests to relax and enjoy a wide selection of delicious, plant based, whole food breakfasts, large and small plates and desserts, inspired by flavours and spices from around the world.

The original and creative menu has been developed by their spiritual and soulful Head Chef and will be hand-made in their state-of-the-art kitchen and prepared with ‘love and vitality’.

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Co-Founders Paul Hampson and Dario Curcillo’s own-branded, organic, fair trade certified coffee, along with a selection of quality, vegan beverages will also be on offer. The on-site shop, which benefits from ample, free car parking will stock a wide range of fresh and frozen, healthy, vegan and organic groceries.

Co Founder Paul Hampson said. “GIVE just want a greener, cleaner and more caring planet and to give back to those who really need it. We hope that our guests will leave not only feeling satisfyingly full but also great knowing that they’ve really helped someone out who is less fortunate.”

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Co Founder Dario Curcillo added, “We’re extremely excited to be opening GIVE Kitchen’s first of many Inspiration Centre’s, Eateries and Organic Shops, particularly in Liverpool where we’ve received an overwhelming and positive response from people, since announcing our expansion. We’re very much looking forward to welcoming in our guests and treating them to GIVE Kitchen’s unique and delicious, plant based, whole food experience.”

GIVE Kitchen is based at Unit 5, Glacier Buildings, Harrington Road, Brunswick Dock, L3 4BH.

Opening hours are Monday to Sunday 10am to 10pm.

You can follow GIVE Kitchen on Twitter and visit them online.

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They got the message: eggs are not plant based

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A few days ago I wrote about a brand new vegetarian restaurant opening in Notting Hill that was championing the fact that their menu was totally plant-based.

The problem with this statement was that when you got over to their Instagram page, the kitchen staff were busy posting photos of dishes containing chicken eggs.

A bunch of vegans (me included) posted some comments asking what gives with calling eggs a plant-based food.

The Instagram account started deleting its eggy photos and today I noticed they have changed their description to 90% plant-based.

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Now only 90% plant-based

That’s right. ‘Totally plant-based’ belongs to us vegans. Don’t be putting it over the door of a restaurant serving eggs.

Original post about Farmacy here.

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Plant based with eggs?

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Much excitement was experienced when I got this photo tweeted at me this morning:


Wow. A plant based bar and restaurant opening this month in London. I was giddy with joy.

Giddy until I went over the the Instagram page of Farmacy.

Their definition of plant based is slightly different to mine in that it seems to include eggs. Eggs aren’t event close to plants, right?

I have commented below one of the Farmacy Instagram posts to ask if they are using ‘real’ eggs. I suppose there is a very slim chance that they have created a plant based food stuff that looks exactly like chicken egg when cooked, but I’m not hopeful.

So it seems you have ANOTHER almost vegan eatery to add to your list, London. Farmacy is set to be located on Westbourne Grove in Notting Hill.

Click here to follow Farmacy on Instagram. Scroll past the egg photos, of course.

Extra note: here is a link explaining why we shouldn’t eat eggs, even eggs from rescued birds in backyards.

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Time for compassion

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Vegan food is creating headlines globally as media outlets fall over themselves to push plant-based eating as a trend in order to drive readership. You cannot go a week without a UK national news outlet trumpeting vegan food as the thing to watch. Even your friendly FGV got swept up in this recent wave of interest.

As exciting as this hyper-interest in meat and dairy free eating is, one important component is missing from all the stories.

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Say vegan cheese

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Every now and then something so revolutionary comes along, it turns the vegan world upside down. Vegusto is one of those things. Don’t say I didn’t warn you!

Vegusto display at VegFest 2011

During the last few months I have been enjoying a new vegan cheese range known as Vegusto. It isn’t easy to find in the UK but when you do get your hands on it, you won’t soon forget. The plant-based cheeses are made in Switzerland and are slowly working their way around Europe. I spoke with representatives at the recent Bristol VegFest who assured me they are toiling away with plans to get the range into health food stores around the UK as soon as possible.

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